During this year’s BWCA canoe trip, we made biscuits in an Omnia stove-top oven to go with salmon in a cream sauce. This got me thinking about the possibility of baking bread in the Omnia on layover days. One question is how much dough can the Omnia contain. Fortunately, the Omnia website www.omniasweden.com contained a Read More …
In past years, I have made tuna and dumplings on our Boundary Water canoe trips. One problem we had with camping stoves and thin camping pots is that it was difficult to cook the dumplings at the top of the pot without burning the cream sauce and vegetables lower in the pot. Carol had the Read More …
Around 20 years ago, someone had a genius idea for a super simple car camping dessert: Put the biscuit doughs from a 16 oz. can in a Dutch oven, cover them with 1 loosely packed cup of brown sugar, and then pour over it all a cup of cream. Bake about 30 minutes until the Read More …
I spotted this recipe at Delish.com. It is an easy, kid-friendly dessert with an Easter theme. The marshmallow in the middle of the roll turns into caramel goo when baked, leaving a hollow center in the middle, which can represent the empty tomb on Easter morning. I baked them in a loaf pan, but they Read More …
For this year’s canoe trip, I have been trying to minimize fresh and perishable ingredients, even for the first day on the water. This recipe is a variation on Sopapilla Cheesecake in an Omnia Oven in which the packaged crescent rolls are replaced by biscuit dough made from Bisquick and powdered milk. The quantities below Read More …
This is a variation on Pecan Pie Cobbler v2 to make it a little easier for a canoe trip, such as by using salted butter instead of unsalted butter plus salt. I have also rewritten the directions. I will be baking this in an Omnia stove-top oven. Cobbler Batter 1 stick (1/2 cup) salted butter Read More …
For this year’s camping trip, I decided to try to modify Apple Crisp – Camping Version to use dried vs. fresh apples, which would reduce weight and volume, and would also avoid the risk of bruising the fruit during portaging, etc. Last night I made a proof-of-concept in my home oven, which was a success. Read More …
Carol has been advocating beef stroganoff for this year’s canoe trip and also for using pieces of beef rather than ground beef. Mulling this over, I thought about the thinly sliced rib eye which is sold by Asian grocery stores like the New Grand for use in yakiniku, sukiyaki, etc. The photo shows our proof Read More …
As preparation for a canoe trip, I tested at home cooking a Sopapilla Cheesecake in an Omnia oven on my home stovetop. (An Omnia oven is a Swedish-made camping oven which can be used on top of a camping stove. It weighs a little over 1 lb. An optional accessory is a silicon pan liner, Read More …
The photo above is from a “proof of concept” of a new recipe for an upcoming Boundary Waters Canoe Area trip. The Boundary Waters has had a fire-ban since July, so I have been looking for some new recipes which can be used with a backpacking stove. This will make 6 servings. 18 oz. tuna Read More …