034: Campfire Foods Released: May 10, 2018
How can your family navigate the memory-making campfire without turning it into a massive sugar bomb? The LCHF Family taste-tested and tinkered with a meal's worth or recipes and came up with a meal that involves cooking on sticks, big flavor, and--yes--dessert. First, they shared an article from the NYTimes that suggests that a low-carb diet may be more benefitial for Type-1 daibetics than previousy believed. Then, they launched into a series of campfire recipes that are sure to please your whole family, with narry a marshmallow in sight. After a brief love-fest for Dropps, they shared the Best Option for when you're starving and your only options are Burger King or Taco Bell. Recipes
Bacon-Wrapped Brussels Sprouts
Bacon and brussels sprouts are a family favorite done in the oven, and we were pleasantly surprised to find that they cooked up together beautifully over a campfire. These are a great way to get kids involved with campfire cooking, meeting their essential desire to find out how close they can get their food to the fire before it is covered in flames!
Umm... Maybe just keep an eye on the kiddos after all...
1 lb Bacon (no sugars added, approximately 12 total slices) 24 Brussels Sprouts
1. Trim and wash the brussels sprouts.
2. Cut the pound of bacon in half so that you have 24 shorter slices.
3. Wrap the bacon around the brussels sprouts so that both ends of the bacon overlap. Skewer them on a sharpened stick or roasting fork so that the ends of the bacon are secured.
4. Hold the bacon-wrapped brussels sprouts over the flames or coals until the bacon is crispy and appetizing.
5. Eat plain, or with a splash of lemon, sugarless barbecue sauce, or mustard.
Campfire Spinach and Artichoke Dip
A super-tasty appetizer you can prepare before you leave to camp and throw on the coals as soon as they are ready.
8 ounces sour cream 8 ounces cream cheese, room temperature 1 cup shredded paremesan cheese, fresh 3/4 cup cooked spinach, chopped 1 cup artichoke hearts, chopped 1/2 tsp garlic powder salt to taste Bacon Chips 1 lb bacon without sugar, more as needed
Mix all of the ingredients together in a bowl. Salt to taste. Divide the mixture in half.
Layer two pieces of heavy-duty aluminum foil on a counter and place half the mixture in the center of the foil. Fold the edges up and over the mixture, folding the edges over each other to create a tight seal with the mixture enclosed within.
Repeat the last step with the other half of the mixture so that you have two foil packets of dip.
Store in the refrigerator or a cooler for four hours to allow the flavors to mingle.
Place the packets near hot coals when they are ready. Cook for 20 minutes.
Remove the foil packs and check that the mixture is hot and soft. Enjoy with sliced vegetables or bacon chips.
(To make the dip at home, bake the foil packets in your oven at 425F for 20 minutes.)
Bacon Chips (optional) Line a sided cookie sheet with parchment paper.
Cut bacon strips into 2" long segments.
Lay the bacon segments out on the lined cookie sheet so they are close together but do not touch.
Put the cookie sheet into a cold oven and turn it on to 400F.
Bake for 12 minutes. Remove the pan and flip the bacon pieces. Bake 8-10 minutes more, or until desired crispiness level is achieved.
Remove from pan immediately and allow to cool. Store in an airtight container.
LCHF Cabbage and Sausage Foil Dinners
"Hobo Dinners," "Campfire Dinners," "Foil Dinners." No matter what you called them growing up, they were a staple campfire meal on most campouts. Here's a potato-free version that relies on radishes to maintain the "feel" of this old favorite. Don't worry, though; baking the radishes cuts back on their s