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One Pot Meal Recipes for camping on a motorcycle

One Pot (and one pan) Camping Recipes, Part Three

Leonard - Motorcycle Touring contributor

Motorcycling articles by Leonard R.

Chicken Bisque - Fish'n Foil - Mince and Tatties

Many of you know that Iowa is famous for growing corn. (The potato state is Idaho.) So, since I am from Iowa and just happen to live in Colorado, it's only natural that we have a corn recipe. This recipe came from a cousin in Iowa, who asked that I not mention her name. I guess the Law is still looking for her. So we'll just call the recipe Lora Manly's chicken bisque.

This isn't going to get me into trouble with your cousins, is it Leonard? - ed.

One Pot recipe - Loras Chicken Bisque recipe

Lora's Chicken Bisque

(For two people.)

The only spices you need are salt and pepper to taste after the bisque is served.

You will need a small onion (1/4 cup), 1 tiny green pepper (1/4 cup chopped.) 2 - 3 tablespoons of oil, two thin chicken breasts chopped, 1 can of cheddar cheese soup, 10 ounces or so of milk and 1, 8-10 ounce can of cream style corn.

Brown the chopped chicken in half of the oil (1 table spoon or so) and set aside. Next sauté the chopped onion and green pepper in the remaining oil, stirring until they are soft, but do not brown. Stir in the rest of the stuff. Stirring it real often as to not let the milk scorch or the corn stick. Bring to a boil. As soon as it boils, remove from the flame and let is set a few minutes. Stir it a couple of times. Serve in bowls.

If you're the kind of biker who carries a small fishing pole in his pack, you'll appreciate this recipe. Or you could purchase some fish from the store on your way to camp. This recipe comes from my motorcycle friend Mike in Ohio. Since we really trust only Mike's wife Jane, to do any cooking, we'll give her the credit.

One Pot recipe - Fish-n-Foil recipe - Janes Fish Fillet In Foil

Jane's Fish Fillet In Foil.

Catch a nice fish and clean it and fillet it. Or purchase fresh filets at the store. Remember, real fresh fish won't smell "fishy." I (Leonard) personally remove the skin and head to get rid of the skin's oil glands, giving the fish a cleaner taste, but you can opt to keep the skin and head on. Wrap the fish in 2-3 layers of aluminum foil, adding your favorite spices before sealing. Add spices such as; Salsa, lemon pepper, lemon slices, orange slices, vinaigrette, a little wine or anything else that you think you'd like. (Pre-measure the spices and store in bags as mentioned in other recipes.) You can add the flavoring alone or in combination. Carefully seal the foil tightly, so as not to loose any of the seasoning. Bake it over the camp fire, on a grill or in a pan, turning frequently, for about 20-25 minutes, depending upon how thick the fillets are. Before serving, carefully peel the foil back and check the fish. The meat should be hot and firm. You can wrap ears of good sweet corn on the cob in separate foils and roast them at the same time. For desert, I suggest watermelon with a touch of salt, or cantaloupe with either a touch of salt or sugar, but not both.

Mike really likes this camping recipe, because he doesn't have any pots or pans to wash.
Leave it up to a man to think that way.

My very first touring experience began with my late best life long friend, Marvin. Marv and I did our first tour in 1965, each on new Honda CB 160's. (More about that tour... Leonard's First Tour) Two years later or so, Marv joined the Navy, went to submarine school at Groton, Connecticut and after graduation was assigned to a sea going tug boat on the coast of Scotland. (The Navy's wisdom at work.) Marv met his wife, Isobel a native Scot while stationed there. They married and when they returned to the United States, she decided to cook us some Scottish fare. When I first looked at her presentation of Mince and Tatties, I thought it was the worst looking dish of food I had ever seen. But out of respect for her, I gave it a try. It was absolutely delicious. I begged her for her recipe. After that I never mistrusted her cooking. Marv passed away in 08 and Isobel in 09, but the memories I have of them and her cooking will be with me forever. So I crown this recipe, Isobel's Mince and Tatties.

Isobel's Mince and Tatties

This recipe serves four, so you might want to divide it by half for two people. Requires a boiling pot and a large deep frying pan.
One Pot recipes - Mince and Tatties


1 lb boiled potatoes, peeled and mashed. (Time the cooking on these, so they are ready when the meat is done.)
1 tablespoon oil.
1 large onion, finely chopped.
1 lb Hamburger.
2 medium carrots, sliced thin. (I sliver them like I sharpen a pencil with a knife.)
Some cold water.
1 or 2 beef stock cubes.
Salt and pepper.
Gravy powder. (Or corn starch.)

Directions: Heat the oil in a pan and sauté the onion until it is dark brown. Add in the hamburger and cook until well browned. Add the carrots and mix well and pour in enough water to just cover. Crumble in the stock cubes, season and stir. Cover the pan and simmer the meat for about 20 minutes. Once the meat is cooked, thicken it with about 3 teaspoons of gravy powder or corn starch mixed with a little cold water. Place a large dollop of mashed potatoes on the plate and spoon the meat and carrots over the top or along the side and serve. I also like to eat buttered whole wheat bread with this, but bread of any kind compliments the dish.

Chicken Bisque - Fish'n Foil - Mince and Tatties

camping receipes for motorcycle camping with one pot

More of Leonard's Recipes

One Pot Meals Part 1
One Pot Meals Part 2
One Pot Meals Part 4
One Pot Meals Part 5

Back to Leonard's Two Wheels by the Campfire page

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