How to cook at Camp


Do you have to compromise the quality of your meal when you set out into the woods? Nope. Sure cracking open a can of baked beans is the easiest way to eat when on the move.  Please don’t see the can of beans as a limitation, it’s just the beginning of what you can eat around a camp fire.

Recently I took a quick camp trip to Ojai with friends. Ojah is rich in farm land and we took advantage on the way to the camp site. Be sure to wash the oranges that are growing over the fence.  You can not take oranges that are not on public land, but if nature pushes them into public land, well, then you take what nature has given you and you. Just be sure to wash it before you sink your teeth into it incase that farm uses pesticides. The great part about an orange is the skin comes off completely so the fruit itself is clean, so we stocked up. Wouldn’t have been as easy with apples or cherries.

Oh yea, we also found avocados :D

I have a coleman stove it was $65.00 and it is everything you will ever need. 1 Burner and 1 Grill top that converts to a second burner. All the comforts of your kitchen stove on a picnic table.

Breakfast was cheesy eggs, bacon, english muffins, coffee, and a fruit salad (notice the oranges). Camping for a short period of time gives you the opportunity to take a cooler. Never the case if you are backpacking.

Really no trick to this meal. Whisk eggs, fry bacon, brown english muffins. I wish I were fancy for cooking it in the woods but its actually just your classic American breakfast- made on a portable stove… Yes! You can do this too, and you should. Get outside.

Green Pea and Bacon Soup

Green peas, I forget about them a lot of the time. I recently read about how they are high in fiber, protein, and when fresh, vitmin C. In addition they house biotin. Biotin is a vitamin essential for hair, skin, and nails. A.K.A vitamin H it’s a key element for energy production. Peas also come with a high sugar content so you will get a tiny sugar rush to jump start your metabolism. They have a sweet yet bland flavor. However you use peas ,dress them up with a “fatty” “rich” flavor. They just lend themselves to this pallet so nicely. So for this soup, use bacon, duck, seafood, butter. It compliments the indulgent, be sure to balance out you meal with fresh flavors and protein. If you feel full-which if you’ve cooked the soup correctly you should :) -may I suggest an orange or some fruit. Fruit after dinner always assists in digestion, and the acid in citrus can help cut through your meal. One small cup of coffee can assist as well. Indulge, Enjoy dinner! Happy New Year. 2013

Green Pea and Bacon Soup

by Burnt Toast Kitchen

Prep Time: 15 min

Cook Time: 1 hour 30min

Ingredients (4 Servings)

  • 1 lb. Green peas
  • 2 cups Chicken broth.
  • 5 Anchovy/sardine
  • 5 cut Sage leaves
  • 2 branches Rosemary
  • 4 cloves garlic
  • 1 tablespoon Butter
  • 2 cups greens. Spinach, swiss chard, kale, whatever greens you have…
  • Bacon
  • Salt/pepper to taste


In a pot cook butter with garlic and herbs

Pour in: Chicken broth, peas, anchovy and greens

In another pan cook bacon till crisp, so it easily crumbles

Remove bacon and let cool on paper towel-to drain out grease

After about 5 min. crumble bacon

Cook soup for about 1 hour on a low boil, lid on

After about an hour blend soup and let sit for about 30 min covered on low heat.

Serve with bacon crumble on top

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Egg Pancake


The egg pancake one of life’s great treats. I do mean this is a treat, it’s 3 eggs flour and sugar-and its amazing. A cross between a crepe and a souffle. It puffs up in the oven and then compresses with cooling. Through scientific analysis I’ve found ;) all this air gives these dense ingredients a pillowy cloud like texture to this pancake.  Its the perfect morning indulgence in the fall. May I suggest using a soft persimmon as your jelly, as they are a fall fruit eat many while they are in season. Good hearty pancakes… to get you through a cold bitter winter to come :) . Enjoy every minute of it . Winter is coming


Egg Panckae

by Burnt Toast Kitchen

Prep Time: 5min

Cook Time: 10-15 min

Keywords: bake breakfast dessert eggs French fall

Ingredients (1 large serving)

  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter for the pan



Pre heat oven to 400

In a large bowl combine all:eggs,flour,milk,sugar,salt,vanilla


Mix with a whisk till mostly all thick and together (see photo)


Place butter and pan in oven to melt. Once melted move around butter to line pan. Give it a good coating so the egg won’t stick.

Note: a cake pan is perfect if you have one.

Once butter is nice and coated pour in your egg mixture


Bake in oven for 10-15 min.


You will see the Egg Pancake rise and brown and that is your queue it is done.


I like to put Jelly on top of mine but use whatever sweet and savory flavors you like.



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Salmon, Risotto, Cream Sauce and Avocado


I created this meal to pump up my omega intake. Omega 3,6,9 are the most well know. Omega 3 will be in your fish, 6 is mainly in nuts for this recipe in the pin nuts, 9 will be found in both the fish and nuts yet showcased in the avocado. The omega’s are all about balance. In-particular the 3-6 fatty acids as these fatty acids can compete for the same digestive enzyme and lets face it, 6 normally wins. So if you want a lot of nuts be sure to eat some more fish or more omega 3 to balance it out so you can get complete balanced nutrition and reap all the benefits from your body’s best friend the Fatty Acids!

Key words to remember on why omega’s are essential to your health:

Great for your heart in lowering cholesterol and helping your arteries not to harden. Essential for skin, anti aging, oil production, supports brain health, assists in cell turn over, increase immune function ….

Again these are just some of the benefits in moderation, do not over do it with the omega’s as they do have side effects. This warning is for those who take vitamins for omega 3-6-9 and then also eat a lot of omega rich foods. The foods are enough believe me. Just eat right and you will have little use for synthetic vitamins :) .

Enjoy this heart healthy- and everything else healthy meal!

Salmon, Risotto, Cream Sauce and Avocado

by Burnt Toast Kitchen

Prep Time: 5 min

Cook Time: 40min

Ingredients (3 servings)


  • 1 0z salmon per serving. (I order a 2oz salmon and have a little left over for eggs in the morning. )
  • Rub salmon with garlic and 1 tablespoon melted butter
  • 3 small slices of butter on top
  • Optional herbs: thyme, oregano, dill, basil, onion/scallion/chive, rosemary


  • 1 cup Risotto (serves 3-4 mouths)
  • 1 tablespoon butter
  • 1 clove garlic
  • 1/2 cup chopped mushrooms
  • 1/4 cup pine nuts
  • 2 cups low sodium chicken broth (in separate pan to heat)


  • 2 tablespoons butter
  • 1 tablespoon flour
  • pan fry: 1/2 cup mushrooms, 1/4 cup onion, 1/4 cup chopped fennel
  • 1/2 cup milk
  • Squeeze half lemon into sauce
  • Salt to taste


  • 1 Large avocado
  • Chopped up
  • season with salt, lemon, dill.



Rub with garlic butter

Place a few extra slivers of butter atop the salmon


Include any other seasonings you wish

Wrap it up in foil


Bake in oven @ 400 for about 30 min.

Check at 15 min

Open foil at 20 min.

check again at 25 min in middle to make sure it is fully cooked. If so remove, and let sit, if not the remaining 5 min should finish the cook time.


You are looking for a fish that just falls off in flakes when you apply pressure from your fork. That is the perfect cook.


On your stove top in one large bowl add: butter, garlic, risotto, pine nuts, mushroom.


In a second large bowl bring 2 cup of low sodium chicken broth to a boil.


Toast the pine nuts and begin to cook the rice.

After a few minutes of toasting begin to add the chicken broth to the risotto mixture.


The risotto will absorb the broth as you stir, once its absorbed add another cup. Repeat till you are out of chicken broth and your risotto is soft and creamy. About 20 min or so. Stir often risotto requires some work.


Maybe add some cheese :)

In a small sauce pan add: butter, mushrooms, onion, and fennel


Add flour to make a roux

Add milk


Stir till thick


Add lemon

Salt to taste

To Finish

On a plate add: risotto, with salmon on top, then avocado atop (or next to) salmon, drizzle sauce over entire plate.

NOM !!


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Ricotta Jelly Frozen Tart.


Ricotta day 2: Frozen tart. It has been a HOT summer, thank you global warming. In an effort to beat the heat and use up some of my delicious ricotta I created this recipe for a frozen tart. In the post bellow (also linked here) check out information on how ricotta can compliment your diet. This tart is big on flavor, ricotta is like a blank pallet- it takes beautifully to most all flavors, and showcases the flavor over its self. Ricotta is pretty selfless, it only wants to enhance its flavor friends. Such an attractive quality.  The frozen aspect is unique, yet oh so necessary. It completes this tart, marking it smooth and cold, it just slips down your throat in the summer, leaving you wanting more.

Stay cool kids!

Ricotta Jelly Frozen Tart

by Burnt Toast Kitchen

Prep Time: 15 min

Cook Time: Let Freeze over night

Keywords: no bake blender dessert low-sodium nut-free vegetarian cheese Everyday pie summer

Ingredients (4 slices of tart)


  • 2 tablespoons Jelly of choice (I use blackberry)
  • 1/4 cup ricotta


  • Gram crackers
  • 1 teaspoon vanilla
  • 1/4 a cup agave nectar
  • optional- 2 tablespoons butter




Blend together jelly and ricotta to make filling.


Blend till it is smooth.


Beat, crush, blend, or process gram crackers in to dust.

Add vanilla, agave, and butter if you choose. BLEND


Press the mixture to form a crust around your pan.


Pour filling into crust.


Let freeze for a night.

Keep cold, or serve quickly out of freezer. It’s best cold.



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Tart nutrition



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