Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 Robert Rose Publishing Photos and recipes reprinted with publisher permission. Available where books are sold.
I was given one copy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 to review and one copy to giveaway. I received no further compensation. Book description courtesy of Robert Rose Publishing.
Foil packet meals: cooking at its simple best. Easy prep. Easy clean up.
Tin foil is a universal, portable cooking tool. You can use it in the oven, on the BBQ or on a camping trip. It’s a bowl! It’s a pan! It’s a pot!
These recipes are easy to prepare, full of incredible flavors yet they use easy-to-find everyday ingredients.
150 recipes, including recipes for cooking in ovens, on the BBQ and on camping trips. These bundles of delicious food wrapped in tin foil are always ready to cook.
The balance of recipes will appeal to anyone who wants the convenience of cooking in tin foil.
Easy-to-follow instructions on how to cook in tin foil covering all the classics and many innovative fully tested recipes.
The camping recipes range from breakfasts to entrées to desserts, and are designed for a 4- to 7-day camping trip, with perishable food items to be used up within the first few days and subsequent meals to rely on canned or dry-packed ingredients. Many of the staple ingredients can be used in multiple recipes, for minimal packing and easy storage.
The delicious grilling and oven recipes offer incredible convenience with minimal cleanup — a winning combination for busy home chefs. Many of the dishes can be made ahead of time and refrigerated or frozen for a speedy lunch, cocktail party, tailgate party, spontaneous weekend barbecue
or no-fuss weeknight meal.
Most of the recipes are designed to serve four people, but they can easily be scaled down to serve one or two people, or scaled up to serve a crowd!
Here are two recipes for starters to show you how easy cooking in foil can be!
Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Beef-Stuffed Pepper Boats
These Italian-seasoned stuffed pepper boats have a zesty, full-flavored taste that is very satisfying.
Makes 6 servings
• 6 sheets heavy-duty foil, sprayed with nonstick cooking spray
2 lbs 80/20 (lean) ground beef 1 kg
Water
11⁄2 cups instant brown rice 375 mL
1 zucchini, chopped 1
2 tsp dried Italian seasoning 10 mL
12⁄3 cups spaghetti sauce, divided 400 mL
11⁄2 cups shredded mozzarella cheese, divided 375 mL
3 large bell peppers (1 green, 1 red, 1 yellow), halved lengthwise and cored 3
Make Ahead
1. In a large skillet, over medium-high heat, cook beef, breaking it up with a spoon, for 5 to 6 minutes or until no longer pink. Drain off fat.
2. Meanwhile, in a medium saucepan, bring 11⁄2 cups (375 mL) water to a boil over high heat. Stir in rice. Reduce heat to medium-low, cover and simmer for 5 minutes. Remove from heat and let stand for 5 minutes, then stir in beef, zucchini, Italian seasoning, 1 cup (250 mL) spaghetti sauce and 1 cup (250 mL) cheese.
3. Place a pepper half on each prepared foil sheet. Spoon beef mixture into pepper halves, dividing evenly, and top with the remaining sauce and cheese. Fold edges of foil up into a bowl shape around the pepper. Spoon 1 tbsp (15 mL) water into the bottom of each packet. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 3 days.
At the Campsite
4. Prepare campfire coals. Place packets on hot coals and cook for 20 to 25 minutes or until filling is heated through and peppers are tender and the edges are crisp.
Tips
If you have a 26-oz (740 mL) jar of spaghetti sauce, youíll need about half for this recipe. You can heat the remaining sauce to drizzle over the tops of the peppers. It also makes a great dipping sauce for the Bushwhackersí Chile Cheese Fries on page 54.
It is not necessary to use a mix of bell pepper colors, but if you are serving these on a platter, the presentation is so inviting.
Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Ready-to-Go Breakfast Tacos
These make-ahead breakfast tacos are full of flavor and provide a hearty meal to start the day. They’re so good, you’ll want to have them on hand for daily breakfasts at home, too.
Makes 6 servings
• 6 double sheets heavy-duty foil, top sheets sprayed with nonstick cooking spray
Make Ahead
6 cooked pork sausage links, cut into 1⁄2-inch (1 cm) pieces 6
2 jalapeno peppers, seeded and thinly sliced 2
2 red bell peppers, thinly sliced 2
1 small red onion, thinly sliced 1
1 can (14 oz/398 mL) black beans, drained (11⁄2 cups/375 mL) 1
1 cup frozen corn, thawed 250 mL
1⁄2 cup salsa 125 mL
2 tbsp olive oil 30 mL
1 tsp kosher salt 5 mL
1 tsp ground coriander 5 mL
1⁄2 tsp freshly ground black pepper 2 mL
At the Campsite
6 large eggs 6
Salt and ground black pepper
1⁄2 cup shredded Monterey Jack cheese 125 mL
12 taco-size (8-inch/20 cm) flour tortillas (see Tips) 12
Make Ahead
1. In a large bowl, combine sausages, jalapeños, red peppers, onion, beans, corn, salsa, oil, salt, coriander and pepper.
2. Divide sausage mixture evenly among prepared foil sheets. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 2 days or freeze for up to 1 month.
At the Campsite
3. Prepare campfire coals. Place packets on hot coals and cook for 7 to 10 minutes, moving packets occasionally, until sausage mixture is very hot.
4. Transfer packs to a flat surface and open with caution, allowing steam to escape. Crack 1 egg into the center of each packet. Season to taste with salt and pepper. Reseal packet, return to coals and cook for 4 to 6 minutes or until eggs are done to your liking. Serve sprinkled with cheese, with 2 tortillas per packet.
Tips
Defrost your corn in the refrigerator or cooler, not at room temperature.
For warm tortillas, spray 1 large foil sheet with cooking spray. Stack tortillas 2 at a time, separating each pair with a sheet of parchment paper. Fold foil into a flat packet and seal edges tightly. Heat on coals for 5 to 7 minutes, turning packets over once, until warm.
Store the packets in a cooler at 40F (4C) until ready to cook. Thaw frozen tacos in the cooler (or refrigerator) before cooking.
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