Mountain Woman Breakfast - Version 2.0

We've posted before about one of our favorite camping breakfast's, the Mountain Woman's Breakfast. Today's recipe is very similar so we're calling it Version 2.0. What makes it different from our original is the replacement of hash browns instead of cut potatoes. Also cooked in our dutch oven this breakfast is great before a big hike and very filling. Loaded with yummy goodness everything together is just delicious. This isn't an easy recipe but it's not far from it. If you have the time to sit around the fire in the morning cooking this is an excellent camping breakfast!


Servings: 2 mountain woman sized portions and a little Rascal portion

Two servings of frozen hash browns, cooked
1.5 large links of pork sausage, diced
1/2 can whole, peeled tomatoes, diced
1 small can of mushrooms
3 large eggs
Handful of cheese to top

Over charcoal bricks, cook sausage in dutch oven until cooked through. Add tomatoes, hash browns, and mushrooms. Heat through.

Pour eggs over everything and cook with the lid on until eggs are almost firm and everything is warmed through. Top with cheese and cook till cheese has melted

Kelibasa 'n' Beans

OK, people, listen up! This dish is in the running for one of my favorites! Do you see all the exclamation marks? We've dubbed this dish Adult Beanie Weanies! It tastes just like beanie weanies and although I won't go so far as to say it's healthy, it is healthiER than traditional beanie weanies because of the added grean beans and veggies.

But don't get me wrong, it's totally the Kelibasa that's the star here. I mean, come on, it's Kelibasa!

This was a super quick fix meal that can be done in a slow cooker and it could be frozen for a quick re-heat, which we have done.

We also felt like this would make a great camping dinner and work beautifully in the dutch oven over some coals. We're hoping to test that theory soon. So, basically this might be the best dish ever!

Oh and kids, they might just love you for this one!

INGREDIENTS

* 1/2 cup thinly sliced carrots
* 1/2 cup chopped onion
* 2 cups frozen lima beans, thawed
* 2 cups frozen cut green beans
* 1 pound Kelibasa or other smoked sausage, cut into 1/4 inch slices
* 1 (16 ounce) can baked beans
* 1/2 cup ketchup
* 1/3 cup packed brown sugar
* 1 tablespoon cider vinegar
* 1 teaspoon prepared mustard

DIRECTIONS
1. In a slow cooker, layer carrots, onion, lima beans, green beans, sausage and baked beans. Combine ketchup, brown sugar, vinegar and mustard; pour over beans. Cover and cook on high for 4 hours or until vegetables are tender. Stir before serving.

2. For the stove top just throw everyone in a pot on med-high heat until everything is warmed through. Everything in this recipe is already cooked so your just warming them together.

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Braised Chicken with Chickpeas

This dinner is incredibly delicious and healthy. We always cut the recipe in half because 8 servings is a little much. This leaves us two lunches to take to work the next day. We love cooking this in the winter because it's just warm, yummy, comfort food. You can use canned beans but we'd recommend the dried beans. The texture is so much better with dried beans. Hope you enjoy!

Yield
8 servings (serving size: 1 chicken leg or thigh and 3/4 cup bean mixture)

Ingredients

• 1 cup dried chickpeas (garbanzo beans)
• 4 cups water
• 1 cup thinly sliced onion (about 1), divided
• 6 garlic cloves, chopped
• 1 bay leaf
• 2 tablespoons olive oil
• 4 chicken drumsticks, skinned (about 1 1/4 pounds)
• 4 chicken thighs, skinned (about 1 3/4 pounds)
• 2 tablespoons all-purpose flour
• 1/4 cup white wine vinegar
• 1 can whole tomatoes, chopped
• 1/2 cup Homemade Chicken Stock
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges (optional)
  

Preparation
Sort and wash chickpeas; place in a large Dutch oven. Cover with water to 2 inches above chickpeas; cover and let stand 8 hours. Drain chickpeas.

Place 1 1/2 cup chickpeas, 4 cups water, 1/2 cup onion, garlic, and bay leaf in pan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until beans are just tender. Drain chickpea mixture in a colander over a bowl, reserving 1/2 cup cooking liquid. Set chickpea mixture aside.

Heat oil in pan over medium-high heat. Dredge chicken in flour. Add chicken to pan; cook 6 minutes, browning on all sides. Remove from pan.

Add remaining 1/2 cup onion to pan. Sauté 4 minutes or until tender. Add vinegar, scraping pan to loosen browned bits. Cook 1 minute or until liquid evaporates.

Add can of tomato, Homemade Chicken Stock, and reserved cooking liquid to pan. Add chickpea mixture, and bring to a boil. Place chicken on top of chickpeas, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cover, reduce heat, and simmer for 40 minutes or until chicken is done and chickpeas are tender. Discard bay leaf. Serve with lemon wedges, if desired.
Cooking Light, OCTOBER 2007

Rachel’s Fall Drive Soup

I came up with this recipe really quickly on the Friday before our annual Fall foliage drive. It was super yummy and easy to make and totally delicious!

1lb Italian Chicken or Pork Sausage
½ Onion, chopped
3 Garlic, minced
2 Celery Stalks, chopped
1 cup yummy white wine
3 cups broth
2 Sweet potatoes, diced
2 Carrots, diced
2 can green beans
2 cup Cabbage, chopped
1 large can of Tomatoes
1 tbsp Tomato Paste
Salt and Pepper, to taste
Italian Seasoning, to taste

1. Brown Sausages and remove.

2. Deglaze pot with 1 cup of good white wine. Add onion, garlic, and celery until soft. Simmer 5 minutes and scrape pan.

3. Add broth, sweet potatoes, and carrots, cooked sausage, green beans, cabbage, tomatoes, tomato paste and seasoning.

4. Simmer another 30-45 minutes. Adding water as needed.

5. Adjust seasonings as needed.

Mountain WOman Breakfast

This is another dutch oven recipe that we just love while camping! The Other Williams cooks the potatoes wrapped in foil in the fire the night before. This saves a TON of time in the morning. This is a great breakfast for a busy day around the mountains hiking, fishing, etc or just hanging out at the campsite. This recipe can also be adapted for the stove/oven.

Servings: 2 mountain woman sized portions and a little Rascal portion

2 med potatoes, cooked and diced
1.5 large links of pork sausage, diced
1/2 can whole, peeled tomatoes, diced
1 small can of mushrooms
3 large eggs
Handful of cheese to top

Over charcoal bricks, cook sausage in dutch oven until cooked through. Add tomatoes, potatoes, and mushrooms. Heat through.

Pour eggs over everything and cook with the lid on until eggs are almost firm and everything is warmed through. Top with cheese and cook till cheese has melted

Serve and eat!

Dutch Oven Brownies

The Other Williams and I both love Dutch Oven Cooking while we're camping.(Check out our other dutch oven and camping recipes.) It allows us to not waste wood to cook and like a slow cooker you throw everything in and walk away. Dutch Ovens also give you the option of an oven while camping. I love baking and that's no secret so having this option for me is great! During our last camping trip I made our Dutch Oven Brownies! This are so great to have by the fire at night and you can certainly add some marshmallows to the top if you like.

Servings 4
1 Box plain brownie mix, split in half by weight.
1 egg
1/2 water & oil as directed on the package
1/4 cup Walnuts (optional)
1/4 cup Chocolate chips (optional)
Marshmallows (optional)
8 inch cast iron dutch oven


We normally only make half the recipe for the brownies, because, well, it's just us and that's a lot of brownies. So look on the back of the box and split everything in half.

I mix all the wet ingredients together before we leave the house and pack it in the cooler.

When ready to cook mix all the ingredients in a bowl and pour into a greased and seasoned dutch oven.

We use charcoal because it allows us to control the temperature better. Light 16 charcoal bricks and get it started. Once the flames have died down a little place 5 on the bottom (under) the dutch oven and 11 on the top lid of the dutch oven. 

Cook for 20-35 minutes. Try not to open the lid too much because the heat will escape and it will take longer to cook. Turn the dutch oven and lid a quarter turn in opposite directions every 10-15 minutes or so. It's hard to say how long cooking will take so just eye ball it. For us it took about 25-30 minutes.