I know this is a basic one but....we do breakfast burritos. Sausage, egg, potato, tortilla, etc. Fast, easy, and filling.

One of my favorites is steak strips with rice or noodles. This is also a great marinade for Portabella mushrooms, though you'd only want to leave them in for about 15 to 20 minutes before grilling them

Take one pound of steak and cut into strips, and combine into a gallon bag with:

1 onion, diced
1/4 cup yellow mustard
1/2 cup worchestershire sauce
1 Tbsp crushed red pepper flakes
2 small cans mushrooms, drained (optional - I like it, though)

Mix and let marinade overnight - you can put this together just before you leave for the event, and then either grill or fry it up Saturday night, it's perfect.

If it's too hot for you, add about 1/2 cup brown sugar to the mix, and it helps tame it down.

You can take already cooked noodles or rice in quart bags, add butter, and boil to re-heat them, and serve them up right away with the steak over them.
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~M

I just joined this community, so "Hey there everybody".

Besides being in the SCA, I'm also an adult leader in the Boy Scouts. If you're looking for quick, cheap and easy (remember Boy Scouts cook for themselves), do a quick Google search for "Boy Scout cooking recipes". You'll find hundreds of websites and thousands of recipes.

One of my favorites is the zip-lock breakfast. Crack a couple eggs in a zip-lock sandwich bag, add some cheese, ham, maybe some cooked sausage, diced onions and peppers. Seal and knead to mix well. Then drop in a large pot of boiling water to cook. When done you can eat it straight out of the bag, or wrap it in a tortilla. The boiling water can later be used to wash dishes.

I'd also like to suggest everyone buy and learn how to use a dutch oven. You can do some amazing things with them.

You can get then pretty cheap ($13-18) from Harbor Freight...
da.harborfreight.com/cpisear...earch.do

I was looking for recipes for baking in a dutch oven over a fire and I found this link - it looks really cool from what little I've looked at so far, though not particularly period at all.

Also, last time I 'cooked' for camp at Pennsic it was a dinner - I did a gaszpacho/salsa and home-made sangria. Nice, cool, filling and yummy. Also, no real cooking involved, just lots of chopping, thus not so hot as a true cooked meal would have been.

Only uses one pot.. can hand a big cook pot/dutch oven over the fire pit and voila..

Blackbean soup:

10 slices smoked bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth (Or organic veggie or chicken broth)
1 Jar Chipotle Salsa (or some other smokey flavor salsa)
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro (optional)
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth and salsa. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

(Optional) pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Moroccan spiced chickpea stew:

Add some rice for a compleat protein source..

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach


Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.

Sausage and apple breakfast:

Slice up a ring sausage, saute a couple of onions. chop unpeeled apples into big chunks, cook it all together in a Dutch or large cast iron skillet. add a sprinkle of walnuts before serving. One pot dirtied, balanced nutrition, and very yummy! If you use cast iron it can just be wiped out, no need to wash with this dish. Quantities can be expanded to accomodate 4-50 people!

Easy side dish to feed the masses
Hot Pennsic days, this is a nice cool side.
Cous-cous, buy in bulk, it is a 1:1 ratio, just add hot water wait five min and its ready

Add:
Lemon juice
salt and pepper
scallions
kalamata or black olived
green / red peppers
fetta cheese

mix / blend and put it in a cooler to chill. lasts a long iome, great side with most meals