Gluten free Beer Chili

• One 28 ounce can fire roasted diced tomatoes
• One 14 1/2  can whole peeled tomatoes
• Two cans black beans (30 ounces total), drained and rinsed
• Two cans kidney beans (31 ounces total), with liquid
• One can pinto beans (15 ounces), with liquid
• 1 bottle gluten-free beer ( I used Omission Beer)
• 1 small-medium jalapeño, diced (with or without seeds)
• 1 large yellow onion, minced
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 2 heaping tablespoons of tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground thyme
• 1 teaspoon paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon chili powder
• 1/2 teaspoon ground coriander
• 1/2 tablespoon ground cumin
• 1/8 teaspoon ground cayenne pepper
• pinch of ground cinnamon
• pinch of ground oregano

Ingredient note: You can substitute regular beans (not canned). You would need to add 1 cup or more of stock/broth to make up for the liquid in the cans. I have made this both ways, I just happened to have organic canned beans on hand.

Directions:

Preheat your dutch oven or large soup pot to medium low. Mince the onion, garlic and jalapeño. Set aside the garlic. Add oil to the pot and add the onion and jalapeño. You can increase the heat on the pot if desired. Saute until onions are translucent (about 5 minutes). Add minced garlic and sauté for 2 minutes (keep your eye on it so it does not burn). Add tomato paste to the vegetable mixture and cook for 2 minutes, while stirring. Pour a bottle of beer into the pot and scrape up any of the brown bits at the bottom of the pot. Let the beer-vegetable mixture reduce for about 10 minutes, stirring occasionally (I added a pinch of salt here). Add the remaining ingredients (tomatoes, beans, spices). Mix to incorporate all ingredients. Turn up the heat and bring to a slow boil. Let the chili bowl for 2 minutes and then lower to a simmer. Cover and simmer for at least 2 hours (preferably longer), checking often and stirring occasionally.

Note: If you do decide to simmer over 2 hours, keep your eye on the liquid. You might need to add some water or stock if it is reducing too much. This is dependent upon your heat source, your equipment, and the time spent simmering.

Top with cilantro, Italian parsley or cheese.

Greek Burgers

ingredients

• 1 1/2 pounds ground beef sirloin
• 2 teaspoons Worcestershire sauce
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 1/2 cups thickly sliced button or cremini mushrooms
• 2 small red onions, sliced
• 1 red sweet pepper, stemmed, seeded, and cut into strips
• 1/3 cup crumbled feta cheese
• 4 kaiser rolls, split and toasted

  
  

  directions

  1. In a large bowl combine beef, Worcestershire sauce, half of the oregano, salt and pepper (try not to overmix). Shape into four 1/2-inch thick patties. Set aside.
  2. In a large cast-iron skillet heat 1 tablespoon of the oil over medium-high heat. Add mushrooms, onions and sweet peppers. Cook and stir for 4 to 5 minutes or until crisp-tender. Remove skillet from heat. Stir in remaining oregano. Transfer vegetable mixture to a medium bowl; cover to keep warm.
  3. Return skillet to stovetop; add remaining 1 tablespoon oil. Heat over medium-high heat until oil is very hot. Add beef patties. Cook patties for 12 to 15 minutes or until an instant-read thermometer inserted in centers registers 160 degrees F, turning once. (Reduce heat if burgers brown too quickly.) 
  4. Serve burgers topped with vegetables and feta on toasted buns.

Chipotle Beef Tostadas

Ingredients:

2 tablespoons vegetable oil

1 pound ground beef chuck

1 large white onion, minced

Kosher salt

1 to 1 1/2 teaspoons chipotle chile powder

1 10 -ounce can Mexican-style diced tomatoes with green chiles

1 15 -ounce can pinto beans, drained

1 medium zucchini or yellow squash, diced


2 cups coleslaw mix or shredded cabbage


Juice of 1 lime, plus lime wedges for serving


Freshly ground pepper


8 tostadas (flat crisp tortillas) or taco shells


1 1/2 cups shredded cheddar cheese (about 4 ounces)

Directions:

Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the 

minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat 

with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.


Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, 

about 6 minutes.


Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.


Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and 

the remaining minced onion. Serve with lime wedges.

Camping Menu 2015

Sunday:

Dinner – walking tacos

(Taco meat pre-cooked)

Lettuce

Tomato

Green onion

Sour cream

Fritos

Monday:

Breakfast – Cereal & Milk

Lunch – Ham Sandwiches & Chips

Hawaiian Rolls

Ham

Topping Premade

Swiss Cheese

Potato Chips

Dinner - Foil Potatoes & Broccoli

Baking Potatoes

Cheddar

Onions

Sour Cream

Bacon Bits

Broccoli

Tuesday:

Breakfast - Pancakes & syrup

Lunch - Hot Dogs, Grapes & Oreos

Hot dogs

Buns

Mustard

Ketchup

Onions

Chili

Grapes

Oreos

Dinner - Pork Tenderloin & Corn on cob, watermelon

Pork Tenderloin

Zesty Italian Dressing

Corn on cob

Watermelon

Wednesday:

Breakfast – Cereal & Milk

Lunch – PB&J or Leftover lunch meat

                Chips

                Fruit

Dinner – Chicken Fajitas

Tortillas

Green Pepper

Red Pepper

Onion

Chicken (pre-cooked)

Cheddar

Sour cream

Worcestershire

Salsa

Avocado

Tortilla Chips

Thursday:

Breakfast: Pancakes & Syrup

Water Bottles

Mayo

Fresh Veggies & Ranch

Snack Chips

Popsicles

S’mores

Coffee

Sugar (Stevia)

Creamer

Pre-make:

Taco meat

Fajita Meat

Marinate Pork

Ham sandwich topping sauce

Shred the Cheddar --- 3 different meals

Chop Veggies for tacos, fajitas, potatoes

Zippy Summer Shrimp

INGREDIENTS:

1/3 cup extra-virgin olive oil 3 cloves garlic, sliced 1 teaspoon red pepper flakes 2 teaspoons paprika 2 pounds shell-on deveined jumbo shrimp

1/4 cup lemon juice 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon black pepper

DIRECTIONS:

1.

Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.