camp cuisine

When I go camping good food is a priority. In preparation and testing for a cool outdoor cookbook, my friend Shonna and I collaborated on a cool outdoor meal. We went to a sweet campsite outside of Joshua Tree, setup camp, and started cooking. The menu that night was veggie stuffed turkey breast with roasted tomatoes and quinoa.

First you have to butterfly out the turkey breast so you can stuff it. This is really easy once you get the hang of it and use a sharp knife. I’ll post a video later on how to do it, or just youtube it. You basically cut in half or in thirds lengthwise and pound it down to flatten it. This also shortens the cooktime.

Now spread some dijon mustard, add your garlic, asparagus, lemon, jalapenos, herbs and any other veg you want. Roll it up, spear it with a rosemary stem or bamboo skewer, and put it on the grill.

For the quinoa, simply cook per instructions, which is one cup of water to one cup of quinoa. Once it is cooked after about 15 min, add raisins, crushed walnuts, garlic, herbs, and olive oil. Roast the tomatoes for a very very very long time so they get nice and sweet, but don’t burn them.

Here is the list of ingredients for 4 people:

• 4 turkey or chicken breasts
• 2 cups quinoa
• 1 cup raisins
• 1 cup crushed walnuts
• 1 bundle of asparagus
• 2 tomatoes
• 1 lemon (DO NOT skip this –  It is very delicious in the recipe)
• As much garlic as you desire
• Dijon mustard
• Any collection of herbs you like
• Coconut oil (if you want to use in place of olive oil)
• Olive oil, salt, and pepper