|The View from Point Lookout|
|Kelsey and I|
And, of course, what is a mini vacation without some seriously good eats? And the coolest part. I got to cook over a campfire again. (Missed it the first time? Check out the post here!)
Our Camping Menu
BBQ Bacon Burgers with Pasta Salad
Ricotta, Spinach and Sun Dried Tomato Stuffed Chicken Breast with Parmesan Orzo and Ratatouille
Cannoli Stuffed French Toast and Peppered Bacon
Ratatouille is a great Spring time dish. It combines squashes, peppers, mushrooms, tomatoes and fresh herbs to create a side dish that is to die for. And lucky for me it is really easy to do over an open fire.
Yields: Enough for dinner and then some to share
1ea Large Eggplant, medium dice
2 ea Zucchini, medium dice
2 ea Yellow Squash, medium dice
1# Mushrooms, quartered
1/2 ea Onion, small dice
2 ea Bell Pepper, any color, medium dice
1 Tbsp Garlic, minced
10 ea Basil Leaves, torn
3 sprigs, Oregano, leaves removed from stems
1/2 c Chicken Stock
2# Tomatoes, blanched, peeled, medium dice
- Heat a small amount of oil in a pot.
- Sweat the garlic. Add the onions and peppers. Sweat for 5 minutes.
- Add the mushrooms. Cook for an additional 5 minutes.
- Add the squashes and eggplant. Cook for 5 more minutes.
- Add the stock.
- Add the tomatoes. Lower the heat and simmer until the vegetables become tender but not mushy, about 15 minutes. Add the basil and oregano during the final minutes of cooking. Season with salt and pepper. Enjoy!