Slapdash Souvlaki

May was an INTENSE month here at the Ali Does It household. LongJohn went to daycare a month earlier than scheduled and I had a whole four weeks to get all the stuff done on the house I hadn’t had an opportunity to do when we moved in … because of the whole having-a-baby thing. Some of those projects are still in progress but I have SO MUCH to show you when they’re ready to be shown. If May was intense, then June is even more so. I went back to work full time AT A NEW JOB. And on my first day, I had HAND surgery. Today I’m having hand surgery on the OTHER hand. So things are a little nuts, to say the least. Luckily I have a bit of a backlog of posts for you guys. Let’s start with this one for the barbecue, now that we’re officially into grilling season.

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The Pie is a huge fan of souvlaki. We’re fortunate that some of the best souvlaki in town is only a short drive away. But it’s actually pretty easy to make your own souvlaki at home, provided you have some time to prep. Here’s how you can do it.

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First, let’s start with that most essential of condiments: tzatziki. You can always buy this but it’s easy to make as well. I rarely measure my amounts because I find they vary depending on my mood but here’s an approximation for you. Start off by grabbing about 1/2 cup plain yogurt and plopping it in a few layers of cheesecloth in a colander. Wrap it well and put something with a bit of weight on top. Place the colander over a bowl and shove it in the fridge for a few hours. I use Balkan style yogurt for this, but if you have Greek yogurt you can skip this step.

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After your yogurt has been pressed and some of the water has drained out, you can unwrap it and give the cheesecloth a bit of a rinse. You’re going to need it in a second.

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Grate up about half a cucumber. Plop the cucumber bits onto the cheesecloth, wrap it up, and give it a good squeeze over the sink and get rid of excess water.

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Now, tip that into a bowl together with the yogurt, some minced garlic, chopped fresh dill, salt, pepper, a few drops of lemon juice, and a drizzle of olive oil.

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Stir, stir, stir! Shove that back in the fridge for a few hours (preferably overnight) to let the flavours mingle.

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For the souvlaki we’re going to create a marinade. Start by finely chopping up a small red onion. I’m being smart here and using a large red onion because I’m making the recipe twice and chucking half of it in the freezer.

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Throw the onion bits in a large Ziploc freezer bag and tip in about 1/2 cup olive oil,

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2 tablespoons red wine vinegar,

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and 4 tablespoons lemon juice.

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Next plop in about 2 cloves minced garlic, 2 teaspoons dried (or fresh) oregano, and of course salt and pepper to taste.

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Wrangle yourself a decent-sized pork tenderloin (you can do this with chicken breast too). Don’t be tempted to use a pork shoulder or any other cut for this, as they’ll be too gristly when cubed. Trust me. I did it once when they were on sale and I regretted it. Pull the tough membrane off the tenderloin and trim any excess fat.

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Cut it into cubes.

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Chuck those cubes into your freezer bag.

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Seal the bag carefully, give it a good smushing together, and bung it in the fridge for several hours. While you’re waiting, grab some wooden skewers and plop them in a tray of water to soak for at least thirty minutes before you grill.

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When you’re set to start, shove the cubes of marinated meat onto your skewers (I like to use two skewers per so that they’re easier to flip) and grill until cooked through and at an internal temperature of about 145°F.

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Serve over rice with a hefty side of your fresh tzatziki and enjoy the summer!

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Chipotle Beans and Sausage: In the Woods

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This was our final hot meal on our camping trip, and the only one that involved the purchase of a pre-prepared element: baked beans (though if I’d had some of mine in the freezer you can bet all you own that I would have used them).  I did adapt it from The Camping Cookbook in that I used sausages, not hot dogs, as the meat addition.

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This is definitely my idea of campfire food.  This is something my dad would come up with over the fire – though if he made it, it would be slightly burnt coming out of his ancient frying pan. Now, this was *supposed* to be the last meal we ate at camp, but it ended up being the first meal we cooked at home after abandoning our damp post.

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Even the deer were getting the hell out.

Considering the downpour that occurred while I was cooking it in the safety of my warm and dry kitchen, I did not regret my choice to come home a day earlier.

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Drop about 1 tablespoon olive oil into a large frying pan and let that heat up.

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Add in 1 small onion, chopped finely, and sauté for a few minutes, until the onion pieces become translucent. Slice up 2 sausages (your choice, but spicy is probably better) into medallions and cook those with the onion until they’re done all the way through and slightly crispy at the edges.

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Sprinkle on as well as 1/2 teaspoon chipotle (or more if you prefer).

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Crack open a 400g can of baked beans (I chose maple, but chili style would add a kick) and add that to the mix.

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I love this can opener. It is literally the best $16 I ever spent.  I’m so miffed that Lee Valley doesn’t sell them anymore.

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Cook, stirring occasionally, until everything is hot and bubbly and nice and thick.

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Grate up some cheddar cheese (I used 1 cup grated cheddar because I am a greasy glutton) and sprinkle over top of the beans before serving.

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Cheesy Corn Fritters: In the Woods

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Seeing as most of our time camping is spent killing time between meals, it behoves me to put a bit of thought into them so they’re not a disappointment. And that means that all the lunches I made for our camping trip were hot ones. Granted, with everything mixed ahead of time, they were a snap to prepare, but I think the little bit of ceremony required in lighting the grill and getting everything ready made them a bit extra special.

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These quick fritters come from The Camping Cookbook – like most things we made for this trip – and are spectacular.

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Mix together 3/4 cup all-purpose flour and 1/2 teaspoon baking powder in a bowl.

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Beat in 1 large egg and 3/4 cup milk.

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Stir in 75g corn (fresh, frozen, canned, it’s your choice, but make sure it’s well-drained), 1/4 cup shredded cheese, and 1 teaspoon fresh chives).

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Heat 2 teaspoons oil in a frying pan and drop tablespoons of the batter onto the hot surface. Fry 1-2 minutes each side until crispy and golden brown. This recipe will make about 8-12 small fritters, and we served them with some carrots on the side. Tasty and quick!

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Apple and Spice Porridge: In the Woods

 

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This wolf spider and I had a disagreement about where I should tie my laundry line.

There’s nothing like a hot breakfast after crawling out of your warm sleeping bag on a crisp morning at the crack of dawn. While we abandoned our rainy campsite with dampened spirits and dampened everything else, I wanted to continue on with the camp menu, seeing as I had everything ready in any case.

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This creamy version of our traditional porridge is adapted from The Camping Cookbook and adds a nice bit of luxury to a morning spent in the woods. Even a super rainy one.

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Dump 1 1/4 cup milk into a saucepan and bring it to a low boil.

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Add in 1/2 teaspoon salt and 2/3 cup oats and cook, stirring, until the mixture starts to thicken.

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Sprinkle in 1/2 teaspoon allspice and 1/2 teaspoon cinnamon and reduce the heat a little bit.

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Grate up 1 large apple. I’ve never grated an apple before. It’s oddly satisfying.

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Tip that into the mix and stir until it’s heated through.

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Serve with honey drizzled over top. Perfect.

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Orange and Caramel Bananas: In the Woods

 

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I halved the recipe for this dessert from The Camping Cookbook, and it was so good I think I need to make it again from home. Like, all the time.  At this point we were sick of the rain and the damp and had pretty much determined that this would be our last camp meal, so I really hoped it didn’t disappoint. And it didn’t. This is good. And it was easy enough to construct in the dark, in the rain, under a flapping tarpaulin.

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Start by zesting and juicing one orange. Tip the juice and zest into a saucepan.

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Thickly slice up 2 large bananas and set those aside for a moment as well.

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Add 1/4 cup granulated sugar and 1 teaspoon vanilla to the orange juice in the pan and cook over medium heat, stirring often, until it starts to caramelize.

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Tip in the banana slices and shake the pan to coat them in the glaze.

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Add in 1 tablespoon butter and cook that, stirring, for 3 minutes, until everything is thick and glossy.

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Rather than add extra dishes to our soggy lot we ate this straight from the pan, piping hot. Worth it.

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Baked (or not baked) Macaroni and Cheese: In the Woods

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This comfort meal is adapted from our own traditional recipe. It had to be downsized so as not to allow for leftovers (shocking, I know).

Start by boiling up a pot of salted water for your pasta. I figure 2 cups uncooked macaroni will do just fine.  Cook that according to the package directions and then drain.

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Continue by frying up some bacon or breakfast ham, a couple slices (the Pie has outlawed bacon in the house so ham will have to do).  Crumble or slice the cooked meat and set it aside. Chop up a large tomato as well and put that aside for now. These both went into the freezer for me. I also made sure to bring my trusty Tabasco:

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Assemble your sauce: in a saucepan, melt 1 tablespoon butter.

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Then mix in 1 tablespoon all-purpose flour. Slowly drizzle in 1 cup milk and stir until it starts to thicken.

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Then add in 1 1/2 cups grated cheddar cheese, and stir until all the cheese is melted and the sauce is smooth. Season to taste with Tabasco sauce and salt and pepper.

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Tip your sauce, meat, and tomato into the pasta and stir to coat.

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If it hadn’t been raining, we would have then shoved the whole thing into our Outback Oven and baked it for about 20 minutes until it was all crusty and bubbly. As it was raining and we were cold and damp, we just ate it in its squishy state and it was amazing.

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Spicy Fried Eggs: In the Woods

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This quick hot lunch is adapted from a breakfast I found in The Camping Cookbook, and it sure beats a soggy sandwich any day.

Finely chop up 1 large onion and sauté it in 2 tablespoons olive oil until translucent. Sorry for the blur: it was such a dark and gloomy camping trip.

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While that’s going on, finely chop up as well 1 red pepper, 2 large tomatoes and a garlic clove or two (I roasted some garlic before I left so I brought it along and mashed it in).

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Add that to the pan as well as 1/2 teaspoon chili flakes (the Pie is mad for chili flakes, so I may have added extra).

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Season that with salt and pepper, then cover and let that simmer for about 10 minutes, until you have a lovely sort of almost-sauce. Dig a few holes in the sauce and crack in 2 or more eggs. Cover the pan and let that cook for about 5 minutes, or until the eggs are done to your liking.

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We served ours with a bit of grated cheese on top, and a roll of bread on the side and it was a super satisfying lunch!

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