GOING DUTCH
Tasty and healthy recipes available for Dutch-oven enthusiasts
BY VERA WHITE Of course, you can always make sure have never done any Dutch oven when you’re planning to Dutch oven cook cooking in my lifetime but through to have lots of fresh vegetables on hand and the years, I’ve been fortunate to know use whole wheat grains if making bread. many people who do, including my next-door neighbor and longtime Idaho Fish and Game Dutch Oven Beer Bread employee, Sam McNeill. Loujean Findlay, Region 4, retiree He can throw most anything into a pot, work his magic, and 3 cups self-rising flour VERA WHITE serve up a dish to please most any palate. 1 can warm beer When assigned to write a piece on 3 tablespoons sugar Dutch oven cooking for Balance I immediately thought of Sam and others I know Mix all ingredients and place in a who are dedicated to cooking with caregreased Dutch oven. Bake over hot coals fully arranged coals, but none fell into the about 1 hour. Place a few hot coals on category of “healthy cooking.” lid so top of bread will brown. Many Dutch oven recipes are all about “rich meats and sugary desserts,” which most of us love, but are not always good for us. So I set about searching through my cookbooks for some recipes appropriate for this edition. The best one I turned up was published in 2004 titled, “Camp Cooking 100 Years” by the National Museum of Forest Service History. I am sharing a few recipes with readers that sounded good and relatively healthy to me.
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Spanish Rice 3 tablespoons olive oil 1 green pepper, diced 6 cloves garlic, minced 1 15-ounce can crushed tomatoes 2 cups rice, uncooked 1 teaspoon salt 2 ½ cups water ⅛ teaspoon saffron powder (optional) Heat a 12-inch Dutch oven over 12 to 15 hot coals. Heat oil and add green pepper and garlic, cook until soft and add tomatoes. Cook, stirring occasionally, for 5 minutes. Add rice, salt, water and saffron, blending well. Cook, covered, 15 to 25 minutes, or until rice has absorbed liquid. Serves 4 to 6.
Dutch Oven Chicken Marsala
Kathryn Halarmandaris, Region 4, Mariti-LaSal National Forrest, Utah 6 boneless chicken breasts olive oil as needed 1 ½ cups Marsala wine 1 ½ cups mushrooms, thinly sliced 1 cup sweet red pepper, julienned 1 cup sweet yellow pepper, julienned ½ cup green onions 2 cloves garlic 2 ¾ cups chicken broth ½ teaspoon each of dried oregano, basil 1 teaspoon salt fresh ground pepper 1 tablespoon lemon juice 1 tablespoon cornstarch ¼ cup chicken broth