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In case you have only a few campers and are searching for some easy camp cooking, try out the easy and fast technique of tin may cooking. All you will need is a fresh tin can – a 1 gallon size can works well. Your source of warmth may be small campfire, or when wood burning is prohibited, a small buddy burner may work well, which may be found at sporting good stores or online. Put your meal from the tin can and easily heat the contents of your own can over a fire. You will have a hot meal ready in minutes. This technique works great for soups, beans and poultry.
A more time-consuming camp cooking technique which also produces yummy meals is pit cooking. It’s also a wonderful camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking calms your food by heating rocks and coals which are buried in the floor. As the stones cool , their emitted heat cooks the food. To pit cookfirst dig a hole that is about three times larger than your own cookware. Line the pit with stones and create a fire in the middle. When the flame has burned rapidly for approximately an hour, push the warm coals and stones into the middle. Twist your wrapped meals covered skillets in addition to the stones and coals and put more on top. After a number of hours, you will have some delicious camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to dandelion quiche recipe. To cook dandelion quiche you need 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Dandelion Quiche:
- Get 3 oz freshly picked baby dandelion (or store-bought)
- Prepare 2 Pasture-raised organic eggs
- Prepare 1/2 cup chopped red onions
- You need 1 clove minced garlic
- Prepare 2 Tsp chopped sweet bell pepper
- Use 1 sliced mushroom
- Take salt and pepper
- Get 1 teaspoon minced ham (optional)
- Take 1 Tsp olive oil
- Provide 1/4 cup Chestnuts (optional)
Instructions to make Dandelion Quiche:
- Blanch washed dandelion in boiling water for 30sec and chill it in running cold water. Squeeze out excessive juice from the leaves to remove some bitter taste. Repeat 2 times. Finely chop dandelion and set aside.
- Heat up your cast iron wok/skillet on high heat until the wok is very hot. Add olive oil and turn down the heat to medium. Immediately saute onion in the wok for 1 minutes until the onion turn to translucent. Add garlic and all the other vegetables. Season it with salt and pepper.
- In a mixing bowl, whisk 2 eggs. It is a good idea to add 1 teaspoon of cooking wine (optioinal) and season the egg with a little bit salt.
- Transfer all sauteed vegetables into the egg bowl and mix them well. Set out two quiche dish and evenly distribute the mixture into these 2 quiche dish. Do not overfill the dish.
- Bake the quiche in the oven at 375F for 10-15 minutes until the egg is set. Then slice some of your favorite cheese and arrange them on top of the dish and bake another 10 minutes. Serve hot.
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