One Pot Wonders

[rusty_tlc]

I love camp meals I can throw together in a single pot, even better if it is easy, cheap and feeds a crowd.

This always a winner in camp. I made it for a pot luck at work a while back and it disappeared fast;

American Goulash
1# hamburger
1# elbow macaroni
2 cans diced tomatoes
1 medium onion
8 oz sliced fresh Mushrooms (optional)
1 quart beef broth
1 – 8 TBS Paprika depending on the type and your preference.


Brown meat, mushrooms, and onions in a large pot.
Season to taste with salt and pepper. Add paprika and the very end.
Add tomatoes and stir, let simmer for a few minutes.
Add macaroni (uncooked) and stir
Add beef broth
Simmer until macaroni is cooked, add more broth if required (water or tomato juice will work too).


Variations:
Add raw diced carrots to meat mixture.
Heat 1 bag of frozen peas (or peas and carrots) and add just before serving​

Total time is about three beers.

What do you have for a quick one pot camp meal?

 

[FLATU8ER]

Cans of chili, and you can add lots of stuff to modify or enhance. Onions, garlic, 2 cans of chili, extra can of beans, ground beef, and some kind of sausage. That will get a party started.
Add water and make a soup that is named after you. Meat can vary, like extra stuff from hunting season.
The openers of Duck Season in my area is usually hot/warm. We have all brought leftovers (wild game) fire up the grill and have a Beast Feast. Usually we are spending a few days in the reservation line, and have a lot of canned goods (beer)

 

[rusty_tlc]

If your going down the canned route.

1 bag wide egg noodles
2 cans tuna
1 can cream of mushroom
1 can milk
(Parmesan cheese optional)

cook and drain the noodles
drain the tuna
In camp combine everything in a pot and heat through.
At home you can combine everything in a casserole, top with crushed potato chips then bake in the oven for half an hour.

Not fancy but it was a staple for me in my first apartment, cheap filling and served myself and my room mates. We still make it because it uses mostly shelf stable items and is a quick easy dinner when we don't have anything planned.

 

[FLATU8ER]

Nooooooo,
I was over fed the dreaded Tuna Casserole as a kid. Just bury the thought.
That is like the cream of Wednesday Burritos we used to have in college with my room mates. It got the job done and made a turd, but no more.

 

[JohnVee]

If your going down the canned route.

1 bag wide egg noodles
2 cans tuna
1 can cream of mushroom
1 can milk
(Parmesan cheese optional)

cook and drain the noodles
drain the tuna
In camp combine everything in a pot and heat through.
At home you can combine everything in a casserole, top with crushed potato chips then bake in the oven for half an hour.

Not fancy but it was a staple for me in my first apartment, cheap filling and served myself and my room mates. We still make it because it uses mostly shelf stable items and is a quick easy dinner when we don't have anything planned.

1 Can of Evaporated? Or 1 cup of regular milk?

 

[rusty_tlc]

1 Can of Evaporated? Or 1 cup of regular milk?

Sorry, fresh milk, you use the can to measure.

 

[JohnVee]

This was also pretty much a 'leftovers' meal. I forget the generic name of the dish...shakshuka, maybe? Tomatoes, spices, pigeon peas, garlic, spinach, poached eggs.

 

[FLATU8ER]

JV, just what are pigeon peas vs. regular peas. Or is that a local name?

 

[JohnVee]

Much more hearty than a green sweet or English pea. Like a regular bean. Not very common here in the States. Big in hot and tropical places. I've only seen them here in cans - usually Goya, and usually not shelved with the other canned beans. Had them in Peas & Rice in St John last year and went looking for them when I got back home.

 

[rusty_tlc]

I've been watching Shakshuka youtube videos. Sounds good to me but I'd be eating it by myself, I don't think anyone in my house would even try it.

 

[ewillis]

I like to make meals ahead of time and freeze them. Once on the trail, I take out the Ziplock to thaw and reheat using only one pot. Getting ready for a trip to Big Sur now and threw this one together:

Started out with some pork butts I smoked for a party on Friday.

I sauteed some onion, peppers, and mushrooms with the leftover pork. Added some garlic hoisin sauce, soy sauce, and some spicy thai chili...

Then added some basmati rice. The mix of smoked pork with sweet and spicy asian sauces is on a different level!

Now just freeze, thaw, and reheat in one pot when ready...enjoy!