We’ve been out tenting virtually each weekend currently, and this previous weekend was no exception. We taught a campfire cooking class to a small group of latest pals and made this now well-known Albondigas Soup.
Food is often difficult on our weekend journeys. Different pals present up at totally different occasions all through the weekend, so most count on to simply cook dinner for themselves. We have meals far and wide, on a regular basis. We nonetheless find yourself sharing a whole lot of it, so we lastly thought to vary the method final week. Everyone was chargeable for one full meal. Each meal was straightforward, and everybody solely needed to be chargeable for one meal’s value of prep and cleanup. And it was BYO plates and sporks. I used to be in command of a tenting dinner, which I used to be in a position to put together virtually utterly at residence, and simply reheat in a dutch oven over the campfire. On a chilly night time underneath the celebrities, there’s nothing higher than a hearty soup like this albondigas.
This soup is hearty, however ends with a burst of zippy freshness from lime and cilantro. Spicy chipotle retains your stomach heat lengthy after your bowl has been inhaled. Crispy chips and melty meatballs assist full a very excellent stability of taste and texture. I actually love this soup.
You could make this soup at camp, however I like to recommend making ready it at residence someday throughout the week, and ending it off in a dutch oven the night time you arrive. We prefer to make open-faced quesadillas to go along with the soup. Go forward and fry them cheese-side down. My methodology: lay the cheese within the pan first, then prime it with a tortilla. Flip as soon as the cheese is crispy. These aren’t as fairly as you’ll need them to be, however they’re extraordinarily tasty, and act as a type of handheld crouton. This is a superb recipe to share, so plan an journey with your folks quickly!
Dirty Gourmet is three girls—Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan—who got here collectively after a motorbike tour throughout Canada. They put collectively a wide selection of camp meals, lots of which may be discovered of their cookbook of the identical identify, with plenty of totally different cultural and style influences.
Directions
1. Heat oil in a big pot over medium-high warmth. Add onions and saute till translucent, about 5 minutes. 2. Add zucchini, potatoes, bell pepper, and tomatoes. Add chipotles in adobo and saute, about 5 extra minutes. 3. Add taco seasoning, salt and pepper, and cook dinner about 30 extra seconds. 4. Add water, bouillon, and rice, and produce to a boil. 5. Once boiling, flip right down to simmer, and let cook dinner till the rice is tender, about half-hour. 6. Add meatballs and cook dinner by about quarter-hour. *Our meatballs have been pre-cooked and vegetarian, so we saved them apart till reheating the soup at camp.