Meal Ideas
We're going to Yellowstone in May and will have our longest stay in the trailer yet. Usually we do a lot of eating out or grilling steaks and hamburgers. But we're staying at Fishing Bridge so outsi...
Forum Discussion
These are some of the pre made or partially made dishes I've made for this year's 3 week tenting trip:
gumbo base: everything is in it but the shrimp which will be placed in the dish a few minutes before the base is completed heated. The rice for all dishes is already frozen and ziplocked.
Texas red chili. You can add beans if you want to bulk it up.
Chinese BBQ pork, pre sliced and vacuum packed. Serve it atop a salad, over rice w/ veggies as a main course or in a Chinese style soup. Or just add the meat to fried rice.
Shredded pork is nice on a toasted bun or served over broad noodles w/ peas or the vegetable(s) of your choice.
Latin style roast pork. This year that meat will go in a Cuban sandwich that'll be pressed in a waffle iron or weighted by a CI pan. Cutting down on bread consumption? Put it in a lettuce cup.
Curry base. I made it with lamb and will add spinach on site. It'll be served with a cucumber riata, chutney and naan.
Italian beef is vacuum packed and can be served in a sandwich w/ peppers and onions or placed atop your fav salad greens a main course salad.
Lasagna, stuffed manicotta, meat sauce which has limited spicing so it can become Italian or Mex-Tex w/ ease.
Almost all my chicken has been deboned and flattened so it'll cook faster and evenly. It can become chicken fingers, shawarma, picatta/marsala, stir fried, or fajitas.
When chicken quarters go on sale this way I tend to buy 10 lbs. I debone 'em (YouTube is your friend if you don't know how to do it) and the bones become stock/broth that I also freeze.
Your imagination and on hand seasonings is the only limitations.
gumbo base: everything is in it but the shrimp which will be placed in the dish a few minutes before the base is completed heated. The rice for all dishes is already frozen and ziplocked.
Texas red chili. You can add beans if you want to bulk it up.
Chinese BBQ pork, pre sliced and vacuum packed. Serve it atop a salad, over rice w/ veggies as a main course or in a Chinese style soup. Or just add the meat to fried rice.
Shredded pork is nice on a toasted bun or served over broad noodles w/ peas or the vegetable(s) of your choice.
Latin style roast pork. This year that meat will go in a Cuban sandwich that'll be pressed in a waffle iron or weighted by a CI pan. Cutting down on bread consumption? Put it in a lettuce cup.
Curry base. I made it with lamb and will add spinach on site. It'll be served with a cucumber riata, chutney and naan.
Italian beef is vacuum packed and can be served in a sandwich w/ peppers and onions or placed atop your fav salad greens a main course salad.
Lasagna, stuffed manicotta, meat sauce which has limited spicing so it can become Italian or Mex-Tex w/ ease.
Almost all my chicken has been deboned and flattened so it'll cook faster and evenly. It can become chicken fingers, shawarma, picatta/marsala, stir fried, or fajitas.
When chicken quarters go on sale this way I tend to buy 10 lbs. I debone 'em (YouTube is your friend if you don't know how to do it) and the bones become stock/broth that I also freeze.
Your imagination and on hand seasonings is the only limitations.
