Baked Brown Rice (Monica)

1 1/2 cups short grain brown rice

1 tsp salt

2 tbsp butter or oil

3 cups boiling water 

Add-ins: sauteed minced carrots, minced bell pepper, parsley flakes 

Heat the water in a kettle. Preheat oven to 400. 

Saute veggies in olive oil until bright and soft. 

Place rice in 8×8 pyrex (for double recipe, use 9×13 pan and increase baking time to 1 hour and 20 minutes), and add butter and water. Mix salt and veggies in. Cover tightly with aluminum foil and bake for 1 hour.

Fish Chowder

Fish stock:
-fish skeleton
-1 cup baby carrots, chopped
-1 cup roughly chopped celery
-2 bay leaves
-1 t whole peppercorns

Simmer in several cups of water for 5 hours or so. Strain the solids out with a colander.

Chowder:
Fish stock
4 potatoes
1 bunch of green onions
1 T freshly chopped Italian (flat-leaf) parsley
2-3 tilapia fillets
1 cup heavy cream
salt and pepper to taste
Optional: bacon, corn

oyster crackers and green onions/chives to garnish

Dice potatoes and simmer in stock for an hour. Chop the green onions and add with the parsley. Add the frozen/uncooked tilapia and cook just until it flakes apart. Add the heavy cream. Salt and pepper if needed. Serve and garnish.

Camping Cornbread

1 box of cornbread mix
1 egg
Any other ingredients the package calls for
Milk

Mix ingredients, adding enough milk to be slightly thicker than pancake batter. Grease a medium-large saute pan well. Pour in batter, and place on stove over lowest heat possible. Cover with a tight-fitting lid. Resist the strong urge to check it frequently, letting it go 10-15 minutes without removing the lid, depending on the heat output of the stove. When you're certain it's burning, check for doneness with a toothpick or knife. Cornbread cooked this way is very crumbly, so melt your butter or honey on top, rather than trying to cut in half. Enjoy with the butternut squash chili!

Steamed Vegetables

• 2-3 heads of broccoli or
• 1 head of cauliflower or
• 4 zucchinis or
• Several handfuls of fresh green beans or
• Head of spinach or
• Several squash or
• 1 stand of asparagus or
• 6 artichokes or
• Head of Swiss chard or
• Several carrots or
• Brussel sprouts or
• Cabbage or
• Corn on the Cob

Put 1/2 to 1 inch of water in a pot or saucepan- very important!! Place open steamer in the pan. Make sure that the water is not covering the veggies, or you will be boiling rather than steaming them. Be more judicious with the water if you think you might forget about it. Wash and cut the vegetables, and put in the steamer. Cover, bring to a boil, and steam for 5-10 minutes.

Notes:

• Broccoli stems are good if the skin is peeled off. Cut off bottom, then peel skin from bottom to base of florets. Then slice. Steam broccoli until bright green.

• Snap bottoms of the asparagus off rather than cutting- they break at the sweet spot.

• Trim the stems of artichokes. Steam for 40 minutes- put more than 2 inches of water in the pan so boiling water doesn’t run out. Serve with melted butter.

• Some squash is good with butter and brown sugar.

• Christy and Dave have had some success covering vegetables in water in the microwave. For artichokes, it takes considerably less time to cook. Place artichokes in casserole dish, cover completely with water, and cook until done, about 15 minutes.
  

• Trim stems on brussel sprouts, cook until tender.