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Getting Started
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Dutch Oven Camp Breakfast Meals
Whole Wheat Belgian Waffles
Preheat 7 white hot charcoals in the firepan. Place cast iron cooking trivet over the coals. Preheat your belgain waffle iron over the charcoals. Follow the regular recipe for making waffles described below. Set egg whites on the counter and allow them to reach room temperature, about 30 minutes. Beat egg whites until very light. Add vanilla and butter. In a separate bowl, combine flour, Fibersure and salt; and milk. Beat well. Beat egg whites until stiff and fold into batter. Spray Belgian waffle maker with butter flavored Pam. Preheat waffle iron three minutes on one side and turn over to preheat other side. Pour 1/2 cup batter into each square and bake on the stovetop. Turn waffle iron several times during cooking to assure even browning. Continue to cook until all trace of steam is gone. Gently open waffle iron, set waffle on a cooking rack. Use sugar free syrup and fresh berries to top. These delicious high fiber waffles freeze well so I often make a double batch. A couple waffle squares popped into a toaster and serve with sugar free syrup are a wonderful treat. Serving size is two squares of a full double waffle. A double batch makes five full size waffles,
Combine all ingredients in a bowl. Use a stick blender to mix ingredients into a syrup. Refrigerate for 30 minutes to allow syrup to thicken.
Southwest Omelet Recipe
In a 10 inch dutch oven, sauté onion and bell peppers in butter until tender. Add the tomato, oregano and pepper. Cook and stir for 5 to 8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm. In a mixing bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. dutch oven coated with nonstick cooking spray. Cook over seven white hot charcoal bricketts until bottom is lightly browned. Add dutch oven lid, with ten hot coals and bake at 350 degrees F for 9 to 10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve. Yield: 2 servings
Father's Day Omelet Recipe
In a medium bowl, combine eggs and milk. Whip until combined. Season with half of the salt and pepper. Heat a 12-inch dutch oven over nine white hot charcoal brickettes. Add the olive oil. Add the onions and bell peppers and cook until soft, approximately 3 to 4 minutes. Add the garlic, sausage and bacon and cook an additional 2 minutes. Add the eggs to the pot. Using a plastic spatula, gently scrape the bottom of the pan to evenly distribute the cooking egg. Cook for 3 to 4 minutes or until the egg begins to firm. Add the cheese and the remaining salt and pepper. Gently fold the omelet over to make a half moon. Lower heat to low setting. Cook an additional 2 to 3 minutes, turning once. Serve immediately with hot sauce of your choice if Dad likes it spicy.
Cheddar and Mushroom Frittata
In a 12 inch cast iron dutch oven, place nine white hot brickettes on the firepan and sauté the mushrooms and onions in butter until tender. Add ham; heat through. Remove from the heat and keep warm. In a mixing bowl, beat eggs, water, mustard, Italian seasoning and garlic salt until foamy. Stir in cheese, tomatoes and broccoli mixture. Put on cast iron lid and 15 white hot charcoal brickettes. Bake at 375 degrees F. for 22-27 minutes or until a knife inserted in the center comes out clean. Yield 4-6 servings.
Frittata Ranchera Recipe
In a 12 inch cast iron dutch oven, place eight or nine white hot brickettes on the firepan and sauté onion and green pepper in 1 tablespoon butter; stir in ham and beans. Heat to warm; remove from skillet. Meanwhile, beat together eggs and water. Heat remaining butter in skillet until just hot enough to sizzle; add eggs. Cook over low heat until eggs are set. Pour heated bean mixture evenly over eggs; cover tightly. Cook until eggs reach desired doneness. Cut into wedges to serve. Yield: 4 to 6 servings. |
Cooking Outdoors |
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