CAMPING COOKING STOVE

Mostly made from ingreidents left over from recipes I made this past weekend.

1 lb ground chuck
1 tsp peanut oil
1 onion, chopped
2 cloves of garlic, cut into several pieces
1 jalapeno pepper, deseeded and diced
1/2 can diced tomatoes
1/2 cup white wine (approximate)
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to taste
4 cooked lasagna noodles, cut into smaller pieces
8 oz frozen peas
3/4 cup shredded Cheddar

Brown the ground chuck over medium heat until all the pink is gone, about 10 minutes. Remove the meat into a bowl lined with paper towels and drain the fat from the pan.

Turn heat to low. Add the teaspoon of peanut oil, the onion, garlic and jalapeno to the pan. Add a pinch of salt and a couple grinds of pepper. Sweat the onion for 10 minutes.

Return the meat to the pan and stir in the tomatoes, thyme, basil, oregano, and white wine. Add another pinch of salt and a bit more pepper, if desired. Bring to a boil, reduce heat and simmer for about 10 minutes. Taste for seasoning. Add more if desired.

Stir in the peas and cut-up lasagna noddles. Cover and simmer for 10 minutes, stirring at least once.

Remove from heat, sprinkle the cheese on top. Let stand covered for 5 minutes and then serve.

This is pretty much made to suit my tastes, so of course I liked it quite a bit.

This is nothing original, but they turned out pretty good.

Preheat oven to 450 F.

Line a baking sheet with foil and mist with olive oil or a cooking spray.

Chop up about 2 1/2 cups of potatoes (I used red potatoes) into bit sized pieces and place into a bowl that you have a cover for (or use a ziploc bag).

Drizzle over some vegetable oil of your choice (I used peanut oil) about a tablespoon.

Then add whatever herbs and spices you'd like. In my case I used oregano, basil, salt, pepper and some red pepper flakes. No more then 1/2 tsp of each.

Put on the cover (or seal the bag) and shake like crazy.

Pour out the potatoes on the baking sheet and bake in the oven for 30 - 35 minutes.

Let them cool for about 5 minutes and then enoy.