Campfire/Grill Mushrooms, Peppers & Onions with Kielbasa

Camping doesn’t mean we need to eat junk food. Healthy food can be quick and easy, too. It doesn’t take long to prepare these tasty meals. If you want to go meatless, ditch the kielbasa. The texture of the Crimini mushrooms is “meaty”. That’s why I like them. Happy camping!!!

 

Mushrooms

1 package of Baby Bella (Crimini) Mushrooms, whole

1 heaping spoonful minced garlic

Montreal Steak Seasoning or your favorite seasoning

Drizzle with EVOO

Wrap in aluminum foil and throw on the grill or grate over campfire for about 15-20 minutes.

 

Peppers & Onions

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Green Bell Pepper

1 White or Yellow Onion

EVOO to drizzle

Lemon Pepper or your favorite seasoning

1 heaping spoonful minced garlic

Wrap in aluminum foil and throw on the grill or grate over campfire for about 20-30 minutes.

 

Grill the Kielbasa on a grill or grated over the campfire.

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Southwesternized Spicy Thai Curry Noodle Soup

I had forgotten about this tasty noodle dish. It is so good and so quick the way I modified it. Yesterday I noticed I had a can of coconut milk, a half package of rice noodles in my cabinet. And being from New Mexico….yes, it’s one of the 50 states here in the USA; I’m an American….I usually have green chile in some form.

Adapted from a recipe I found 4 or 5 years ago and just googled again and found on http://heatherchristo.com/2014/01/27/spicy-thai-curry-noodle-soup/ (always give credit where it’s due).

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• 2 heaping spoonfuls of minced garlic (small dinner spoon) or less if garlic isn’t your fav. You can also mince your own. (I’m all about shortcuts now that I had to become left handed and my right hand lost 90% function).
• 1 nub of fresh chopped ginger or a large spoonful of ginger paste found in the produce section in a tube.
• 2-3 tablespoons curry powder
• 1 tablespoon coconut oil or just enough to make your curry paste. Otherwise the soup is oily.

 

Combine well in a bowl. Fry your paste for a few minutes.

 

• 4 cups vegetable broth**see below** (you can use chicken for non-vegan soup)
• 1 can coconut milk
• 1/2 of a package of rice noodles
**optional: a palmful of hemp hearts ( for added easily digested protein, iron, omega-3&6, B-vitamins, antioxidants, zinc, calcium Vitamins D&E, and other goodies. And no…there isn’t any THC in it!)

 

Deglaze the pot with the broth. Add coconut milk. Add seasoning like Goya Adobo Seasoning (my staple, “go to” soup seasoning. You’ll see it in other recipes of mine) or salt and pepper to taste (or your favorite staple seasoning). Bring to a boil and throw in the noodles for a few minutes. They will soak up a lot of the liquid.

 

• 1/4 batch of fresh cilantro (or less if you don’t care for a lot of it)
• 1 bunch chopped green onions
New Mexico green chile (you can use the canned kind in the Hispanic aisle, the jar kind in the natural grocery stores, or the “real” kind…roasted, seeded, peeled and chopped, if you are from the Southwest. They sell it at Whole Foods Market in the fall here in the Portland Metro area also.
Some would use the rest of the ingredients for garnish, but I throw the rest in the pot. It blends the flavors better. Simmer for a few minutes to achieve this.
Chow time!

 

**Homemade Veggie Broth:
Roughly chop onions, celery, carrots, bell peppers, or whatever veggies you have in your fridge and place in a Dutch oven or stockpot (depending on how much you want to make). Add seasonings such as garlic, celery salt, onion/garlic powder, and yes…..Adobo Seasoning. Cover with water (don’t forget to leave space for boiling so it doesn’t end up coating your stove….yes I learned the hard way). Bring to a boil and simmer 20-30 minutes. Strain out veggie mush and put it containers. I freeze what I’m not in need of in 4 cup containers because recipes usually call for that amount.

 

Vegan Polenta Pizza

This is awsome! I made the “crust” and put it in the fridge overnight. I will definitely be making this all the time. I got the recipe from http://withoutadornment.wordpress.com/2011/02/08/vegan-polenta-pizza/

Vegan Polenta Pizza

2 c. water
1 tsp. italian seasonings
1 1/2 tbsp. olive oil
1 scant tsp. kosher salt
fresh pepper
3/4 c. cornmeal

1 leek, chopped
4 crimini mushrooms, sliced
1 portabello mushroom, sliced
1 piece of kale, cut into strips
2 – 3 tbsp. pine nuts
1 1/2 tbsp. olive oil
Tomato paste
Fresh parsley
Salt and pepper to taste

Bring the water up to a boil. Add in the seasonings and olive oil.

Whisking constantly, pour cornmeal into water in a steady stream. Continue whisking for 5 – 7 minutes or until the polenta is creamy and thick. Add water if needed – I ended up adding about 1/3 c. more water.

Evenly distribute polenta between two 9″ cake pans. Using a spatula, spread out to about an even thickness.

Let polenta cool slightly, then stick both pans in the fridge for 30 minutes to allow the polenta to solidify.

Heat oven to 350F. Transfer polenta disks onto a baking sheet sprinkled with cornmeal.

Cook in oven for about 40 minutes and remove. Set aside.

While there is about 15-20 minutes left in the baking of the pizza crusts, toast the pine nuts in a frying pan until fragrant.

Heat up olive oil in the same frying pan. Saute the leek in the olive oil for a few minutes.

Add the mushrooms and sauté until cooked.

Add the kale and sauté until bright green.

Spread tomato paste onto polenta crusts, leaving 1/2″ uncovered. Add any spices you want to.

Sprinkle the tomato paste with pine nuts.

Arrange the vegetables on the crust. Make sure you evenly distribute the mushrooms and kale!

Cook pizza in oven for 10 – 15 minutes or until the kale starts toasting.

Sprinkle with salt and plenty of freshly ground pepper.