Brendan West Brendan West

Campfire burritos for a group

The family and I spent the Independence Day holiday weekend camping in Ohiopyle State Park with great friends. Ahead of the trip, we decided to split the meals among the fiveish family units who were camping. I decided on a low-fi version of Chipotle burritos, made buffet-style so anyone could make whatever kind of burrito they want (my picky children, for example, could make a shredded-cheese-and…shredded-cheese burrito). It worked out really well. Highly recommended for any group meal, camping or not.

All parts can be made ahead of time. That’s what I did, packing everything in three layers of aluminum foil and then reheating it over the campfire. Like a TV-dinner Francis Mallmann.

The main parts of the burrito/bowl are Basmati rice, chicken, black beans, and corn. The idea is, you can make a pretty decent homage to a Chipotle burrito. You can make a burrito bowl if you don’t want a tortilla or are gluten intolerant. You can make a vegetarian burrito. You can make a vegan burrito bowl.

INGREDIENTS

Serves 20. (Divide proportionally if making for a smaller group.)

  • 4 pounds chicken breast meat (whatever kind is the cheapest; you’re going to be shredding it)

  • 2 pounds Basmati rice

  • 40-ounce can of black beans

  • 29-ounce can of whole-kernel sweet/yellow corn (if available, substitute with 6–8 ears of fresh local corn)

  • 16-ounce jar of salsa

  • 20–30 burrito-size flour tortillas (depending on how many burritos/tortillas you think your group will eat)

  • 16 ounces of your choice of cheese (colby jack, pepper jack, anything you like)

  • 16-ounce tub of light sour cream

  • 1 big red onion

  • 2 green bell peppers

  • 3 roma/plum tomatoes

  • 6 limes

  • 1 head of lettuce

  • Cumin

  • Garlic powder

  • Fresh-ground black pepper

  • Kosher salt

INSTRUCTIONS

  • Wash and trim chicken, place in two 3-quart baking dishes. Sprinkle with salt, pepper, garlic powder, and cumin. Cover in salsa. Bake uncovered at 350F for 35 minutes or until internal temperature hits 165F. Shred the chicken.

  • (If you have a preferred rice-cooking method, use it! This is what works for me.) Measure out Basmati rice by the cup and add 2 cups of water per cup of rice. Combine in a stock pot and, uncovered, bring to a boil, stirring occasionally. Once boiling, turn all the way down and cover. Simmer for 15 minutes. If your lid fits loosely, put aluminum foil between the pot and the lid to seal the steam. After 15 minutes, let sit until all the water has been absorbed.

  • Squeeze four limes into the rice.

  • Pour the black beans into a strainer and rinse.

  • If making ahead of time, take a medium mixing bowl/Corningware dish (I like the straight-sided Corningware, which makes a better package for, uh, packing) and line it with two layers of aluminum foil. Add the beans. Add a layer of foil on top. Remove foil pack from dish, and add more layers to your satisfaction. Refrigerate.

    1. Repeat for the corn.

    2. Repeat for the rice, which might take two or three foil packs.

    3. Repeat for the chicken, which also might take two foil packs.

  • Finely chop the red onion, tomatoes, and green peppers. Combine in a bowl along with the juice of two limes.

  • Shred cheese. Chop lettuce.

  • If needed, reheat foil packs on a grate over a campfire until everything is warmed to satisfaction.

  • Serve buffet-style with warmed tortillas, sour cream, and choice of hot sauce (I prefer green Cholula).

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recipe Brendan West recipe Brendan West

Rosemary pork chops with veggies

My Lovely Wife and I have been trying to find healthy (or healthier) recipes that our picky children will eat. This recipe failed the “will it make them whine about it” test, but it passes the taste test with flying colors. I got it out of the venerable Better Homes and Gardens New Cook Book, but because (1) it’s winter and (2) jobs and kids exist, we substituted some of the fresh ingredients with frozen or dried versions. It still turned out great.

SUPPLIES

  • Eight-inch cast iron skillet

  • Cover for skillet (aluminum foil would work fine)

  • Cutting board (Ideally, two, one for the pork chops and one for veggies, but just wash it while the pork chops cook if you only have one)

  • Chef’s knife

  • Slotted spoon

  • Plate and cover (something to rest the pork chops on/in but retain the heat—I used a plate and a big mixing bowl turned upside down)

  • Digital cooking thermometer (I use the stabby kind)

INGREDIENTS

  • 4–6 small-to-medium boneless pork chops

  • Kosher salt

  • Fresh-ground black pepper

  • Dried sage

  • Dried rosemary

  • 1 tablespoon olive oil

  • 2 cups frozen cubed butternut squash

  • 1/4 cup chicken broth

  • 1/4 cup orange juice

  • 2 medium zucchini

  • 1 medium onion

INSTRUCTIONS

  • Heat skillet on medium-high, pour in oil.

  • Trim fat from pork chops, cover in salt and pepper, add to pan. Cook about 4 minutes, turning once.

  • Cut onion into thin wedges. Combine onion with cubed frozen squash and rosemary. Dump into skillet. Pour broth and orange juice into skillet.

  • Bring to boiling, reduce heat. Simmer covered for 10 minutes.

  • Quarter zucchini lengthwise and cut into 1-inch pieces. Add to skillet with sage. Re-cover and cook for 5 minutes or until pork chops measure 160°F

  • Use slotted spoon to move veggies and pork chops to plate to keep warm while you reduce the remaining sauce. Bring skillet to boiling, then simmer uncovered for 5 minutes or until you only have 1/4 cup of liquid remaining.

  • Spoon liquid over pork chops and veggies when serving.

NUTRITIONAL FACTS

Per Better Homes and Gardens, per pork chop and 1 cup of veggies:

  • Calories: 220

  • Total fat: 8 g (saturated fat: 2 g)

  • Cholesterol: 63 mg

  • Sodium: 411 mg

  • Carbohydrates: 15 g

  • Fiber: 2 g

  • Protein: 24 g

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