Hot Enough To Fry An Egg

Don't you love that expression? It's so hot I could fry an egg on my sidewalk! Well, it's not exactly sanitary, but that phrase got me thinking. Can we cook without any fuel, other than the sun?


Yes!


According to my research, eggs need a temp of 185 degrees or higher to cook. Sidewalks don't get that hot. But thinking outside the box... here are a few suggestions:

• Find a large rock with a slight indention. Clean a little OR place a piece of aluminum foil over the rock. Allow to heat in the hottest sun. Make a ring with biscuit dough, and in the middle crack an egg or two. Loosely "tent" another piece of aluminum foil over the food and cook.


• Use a cast-iron or regular skillet in this one. Place a pane of glass on the sidewalk or rock. Place your skillet on it. Add food to be cooked to the skillet. Place another pane of glass (or a glass top) on top of the skillet.

I'm sure you couldn't do a pot-roast like this, but on a hot sunny day, I know for a fact you could do an egg-and-biscuit meal.

Are you going to experiment with this? Let us know how it goes, how you did it, what you prepared, how quickly it cooked, etc.

Recipe: Cream Soda Campfire Biscuits

I love this recipe! Nice way to start the camping day:

Ingredients:
3 cups self-rising flour
1 can creme soda
1 cup chopped walnuts

Directions:
Combine ingredients. Spoon into a cast iron skillet or dutch oven. Bake on campfire (or grill) until done.

NOTE: Feel free to add whatever you want to your biscuits ... substitute walnuts for pecans, filberts, almonds, etc. Adding just-picked berries makes for a delicious treat!

Recipe: Campfire Foil Pockets

How about planning to have foil-pockets when you're out camping (IF you have a cooler)... or taking what's in your fridge to make foil-pockets for an inspired family leftover-night? Easy to prepare and just as easy to clean-up!

NOTE: these are perfect when you are cooking in your backyard because of no electricity, and when you need to empty out that fridge before things go bad.


First and most important, the aluminum/tin foil. Use heavy-duty if you have it. Use double-thickness if your foil is thin. You'll need sheets about 2 feet long.


Next, spray or oil the sheet not only where you'll be placing the food, but also on the part that you'll fold over it.


Place the food on the middle part of the foil. Fold up the foil to make a nice pocket. Edges need to overlap to make the seal. Roll up the ends, good and snug. Leave a little room for expansion (steam).


Here's some suggestions:

• fish (trout, etc.) with wild rice, onion, lemon, lemon juice and lemon pepper
• jambalaya with different kinds of sausages, mushrooms, tomatoes, onions, carrots and celery
• veggie mix with green beans, carrots, broccoli, mushrooms, chives
• salmon, asparagus, wine, lemon and chives
• chopped apples with walnuts, raisins, brown sugar, cinnamon, butter and 1 or 2 raw biscuits
• hamburger patty smothered with canned baked beans (I like to add a couple tablespoons of chopped onions too)
• grilled cheese (butter outsides with cheese in the middle - add spices, parsley or sliced tomato for added taste)
• sliced fajita meat with salsa, onions and peppers - place wheat tortillas in a second foil pocket and heat for only a few moments, just before the fajita meat is done
• stuffed onions (ground beef, diced tomatoes, diced potatoes)
• stuffed bell peppers (pre-cooked rice, ground beef, etc.)
• popcorn (use double or triple thickness - leave lots of room for popping - equal amounts of oil and popcorn), seal tightly, tie to a stick and shake over coals.
• pita bread pizzas (spaghetti or pizza sauce, cheese, pre-cooked sausage or pepperoni, onions, mushrooms, etc.)
• half an orange, scooped out to leave only the rind, then fill the half of orange rind with prepared cake batter (chocolate or white or yellow) or a raw cinnamon roll (from a package) or raw biscuit dusted in cinnamon and brown sugar - wrap in buttered foil. Leave room for expansion. When it's time to cook, place carefully in hot coals. Be sure to place correctly so the cake mix or roll or biscuit stays in the orange half.
• Sliced banana, place chocolate chips and miniature marshmallows in banana's slit, place in buttered foil, close banana as much as possible, and tightly wrap. Delicious!

Use your imagination... here's a guideline:

• 1 serving of meat per pocket (chicken, shrimp, beef, pork, or even hamburgers can be used) - be sure to cut up the meat into bite-size pieces so you won't need to worry about using a knife


• various vegetables - cut in chunks (potatoes or sweet potatoes, carrots, zucchini, broccoli, onion, peppers, and/or green beans)


• oil


• seasonings like salt, pepper, etc. (to taste)

When ready to cook, place it either in your fire's coals or on a grate over medium heat. Directly over the fire would give too much heat. Turn with tongs a couple of times (this is when it's evident whether you sealed the pocket properly or not). You should be able to tell from the smell when they are done. If not, check from time to time, being sure to refold the seal to keep cooking as necessary. Handle with care as the pockets will be hot. Serve in the pockets (but I usually put the pocket in my plate to give sturdiness).

Recipe: Campfire Bread or Bannock

I don't know about you, but when I eat bread, I tend to fill up. Here's a recipe for quick bread (also known as "bannock") out in the boonies. Good for cooking at home, too! Highly nutritious and tasty.

Ingredients:

4 cups flour

4 teaspoons baking powder

4 tablespoons sugar

4 tablespoons oil

water

Additions:

coconut

raisins

walnuts or other nuts

cinnamon

cranberries or other berries

Directions:

Stoke the fire. Oil your deep skillet and place on fire's grate. In a large mixing bowl, combine the flour, baking powder and the sugar. Make a well in the center and add the oil; incorporate. Add enough water to make a slightly-loose dough - you want to be able to pour it but not too fast. Add additions and combine until just mixed. Move skillet to over coals (not direct fire) and pour batter into oiled medium-hot skillet. Distribute it around in the skillet. It will start to withdraw from the sides of the skillet/fry pan. Use a spatula to carefully flip it over. When it's done, cut into wedges (like a pie).

For plain bread as a side dish, don't add the sugar or any additions. For a savory bread, leave out the sugar and add chopped parsley, grated cheese and pine nuts.

Recipe: Campfire Porridge

Whether camping outside, or cooking at home, for a breakfast that will stick to your ribs, try a pot of porridge. It will give you long-lasting energy, no matter what tasks you face during the day.

Ingredients:

boiled water

dash of salt

grains (7-grain, oats, bulgur, flax, cracked wheat, quinoa, etc.)

raisins

nuts

Directions:

Boil the water. Add salt, if desired. (Note: 2 parts of water to 1 part of grains.) Add grains. Add a little bit of raisins and nuts, if desired. Place pot on stove burner (or campfire). Stir regularly (with spoon or stick!) so it won't burn or get stuck to the pot. It's ready when it's thick. Serve with additional raisins or other dried fruit, gorp, and brown sugar. Yum!

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NOTE: When making this to take camping, measure dry ingredients and place in a baggie, marked with contents, how many people it will feed, when made, and how much water goes with it. I also make a second baggie with some raisins, and a third baggie with some nuts. That way, when I get up in the morning, all I need to do is stock the campfire, boil the water, add the water to the pot, the dry ingredients to the pot, and put it back on the fire to cook.