Wednesday, May 29, 2013

Sweet Potato, Apple, & Onion Chorizo Bake

I love the combination of sweet, savory, and smoky in this meal. It's very filling and satisfying. I even cook it at home sometimes it's that good. The key to cooking it quickly on trail is to dice the sweet potato really small (1/4-inch pieces) so they cook more quickly. The onion and apple can be chopped normally, but sweet potatoes take forever, so put in the extra effort to get them really small and your meal will be ready quicker.

2 TB coconut oil
1/2 large apple (I prefer Fuji), chopped
1/2 large onion, chopped
1/2 large sweet potato, diced small
1/4 log chorizo, chopped
sea salt

Heat the coconut oil in a pot until it's liquid. Add the apple, onion, sweet potato, and chorizo. I like to put the apple and onion on the bottom since they have more moisture and won't burn as easily as the sweet potato. Stir to coat with the oil. Add about a half cup of water, then cook with a lid on, stirring often so it doesn't burn. You may have to add a couple more tablespoons of water if it looks like it is getting dry. This meal burns quickly so I usually err on the side of more water. Even if there's leftover water at the end, it's still good. If you can, cook on low heat, or in a bed of coals. It takes about 15-20 minutes for the sweet potatoes to get soft. Once everything is cooked through and a little caramelized, remove from the heat, and season liberally with sea salt.

Salami Veggie Saute

I never get tired of this meal. It's so nice to have a fresh veggie saute with a healthy amount of salami at the end of the day. I go to bed feeling really good and it's very simple and quick to prepare.

2 TB coconut oil
1/2 red bell pepper, chopped
1/2 small onion, chopped
4-6 mushrooms, chopped
1 small spear broccoli, chopped
large handful baby spinach leaves
1/4 log salami, chopped
sea salt

Heat the coconut oil in a pot. Add all the chopped veggies (excluding the spinach), as well as the salami and saute until the veggies are soft. Stir frequently so it doesn't burn. If you're cooking over a high, unadjustable heat like a Whisperlite, or a really hot fire, add a couple tablespoons of water half way through to make sure it doesn't burn. In the last few minutes of sautéing, take the pot off the heat, add the spinach leaves, and return to the heat for another minute or so. Remove from heat and stir in the spinach leaves, which will have steamed by this point. Season liberally with sea salt.