We’ve been out tenting nearly each weekend these days, and this previous weekend was no exception. We taught a campfire cooking class to a small group of recent pals and made this now well-known Albondigas Soup.
Meals is often tough on our weekend journeys. Completely different pals present up at totally different instances all through the weekend, so most anticipate to simply cook dinner for themselves. We now have meals in every single place, on a regular basis. We nonetheless find yourself sharing a variety of it, so we lastly thought to alter the method final week. Everybody was liable for one full meal. Every meal was simple, and everybody solely needed to be liable for one meal’s price of prep and cleanup. And it was BYO plates and sporks. I used to be in control of a tenting dinner, which I used to be capable of put together nearly utterly at dwelling, 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 really excellent stability of taste and texture. I actually love this soup.
You can also make this soup at camp, however I like to recommend making ready it at dwelling someday in the course of the week, and ending it off in a dutch oven the night time you arrive. We wish to make open-faced quesadillas to go together 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. It is a nice recipe to share, so plan an journey with your folks quickly!
Soiled Connoisseur 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, a lot of which will be discovered of their cookbook of the identical title, with a number of totally different cultural and style influences.
1. Warmth 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.
three. Add taco seasoning, salt and pepper, and cook dinner about 30 extra seconds.
four. Add water, bouillon, and rice, and produce to a boil.
5. As soon as boiling, flip right down to simmer, and let cook dinner till the rice is tender, about 30 minutes.
6. Add meatballs and cook dinner via about 15 minutes.
*Our meatballs had been pre-cooked and vegetarian, so we saved them apart till reheating the soup at camp.