Camp Chicken Noodle Soup

Just back from Niobrara and while we were there, I made chicken noodle soup that was so easy and so good – just with what I had on hand. Chicken thighs have  enough fat and flavor to make chicken broth unnecessary, and while we were in a cabin, this would be great for camping, too.  See my notes below to prep this recipe for camping.

1 onion, cut up
2 carrots, cut up
2 stalks celery, cut up
1 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 bay leaves
pinch of ground cloves
2 tsp dried parsley
1 lb. boneless, skinless chicken thighs (mine were frozen in a lump, from Costco)
7-8 cups water
1 package noodles

Saute onion, carrots and celery in olive oil. Add spices and stir in. Add chicken and water. Cook 20 minutes.

If chicken is frozen, just cook it in a lump and after 10 minutes or so, you should be able to start pulling it apart. Fish out the bigger pieces, and cut them into bite-sized pieces. Return to pot. Finish cooking. Add noodles and cook for another 8-10 minutes until noodles are done.

To prep this for camping: cut up veggies and bag them with oil and spices. Bring frozen chicken and noodles in their bag. The frozen chicken helps keep the veggies cool.  A really satisfying supper.

Roasted Salmon

2 Tbsp Dijon mustard
3 Tbsp soy sauce
6 Tbsp olive oil
1/2 tsp garlic, crushed
large Salmon fillet (enough for two big fillet, actually.

Mix mustard, soy sauce, oil and garlic together. Lay salmon skin side down in a baking dish and drizzle glaze over. Let the fish marinate for about 10 minutes. Bake at 425 for 20 minutes.

Great with Gnocchi and fresh peas.

Brown Butter Roasted Potatoes

Another recipe from the Wall Street Journal – I have made this dish so many times and it’s always amazing. It’s great for supper or brunch.

2 lbs. small potatoes, scrubbed well, but not peeled
1/4 cup olive oil
salt and pepper
4 eggs
6 Tbsp butter
3 Tbsp lemon juice
4 scallions, thinly sliced

Heat oven to 450.

Boil potatoes and eggs in salted water for 15 minutes. Remove and halve potatoes. Lay on a roasting pan, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15 minutes, flipping the potatoes over halfway through.

Peel eggs and quarter them.

Heat butter for 5 minutes over medium heat in a pan large enough to hold everything, until it just starts to brown. Add lemon juice and stir. Then add potatoes, eggs and scallions, and toss everything together.

Check seasoning and serve.

Emergency Niobrara Salad Dressing

When you’re staying in a cabin and miles from any grocery store, sometimes you have to get creative! Since we often stay a week or more, I bring a pretty good selection of things from home. One time though, I had everything for salad but no dressing. So I grabbed the buttermilk and mayo from the fridge and the garlic bread seasoning mix from Costco and voila – a terrific, creamy salad dressing! You could probably use any seasoning mix you have on hand – steak seasoning mix would probably be great, too.

1/4 cup buttermilk
1/8 cup mayonnaise
1 1/2 tsp Johnny’s garlic-bread seasoning mix

Blend and enjoy.

Cowboy Coffee

blue coffee potIf there’s one thing I really appreciate,  it’s big old coffee pots – the kind you use on a campfire.

I’ve got a couple of my grandparents old coffee pots, and one of my mother’s and they’re a very quick and easy way to make good coffee for a crowd!

My note on the recipe says:  Full TTT group  – use big pot.  We drink a lot of coffee!

1 gallon water
1 1/2 cups fresh ground coffee
1 egg shell
1/2 cup ice water

Bring water to the boil in the coffee pot. Add coffee and eggshell, and bring back to full boil. Take off heat, cover and let sit for 2-3 minutes.  Stir coffee gently once to get the thickest grounds off the sides. Add 1/2 cup ice water and serve. (The eggshells help take away any bitterness, and the cold water pulls the grounds to the bottom of the pot.)