It's been a couple of years since I first discovered -- well, re-discovered, this wonderful recipe. I can't begin to tell you how it has blessed my life. It is quick, easy, and mostly healthy. And, it can be made with so many variations that you could actually serve this same recipe nearly every night and your family would probably never realize you were making the same thing.
I grew up near the mountains of Utah, in a family of mostly boys. There were always activities - camps, bonfires, or just fun in the woods - that involved a campfire dinner in some way. Many, many of those camp dinners were what we called "hobo dinners." It was easy to prepare, easy to transport, easy to cook and everyone loved it, and, it was filled with a lot of good, healthy food.
A few years ago, I got thinking about those wonderful hobo dinners, and tried to make one in the oven for my family. Once again, it was a hit. All my kids - even the picky ones - loved it. Then, one night, it hit me that I didn't have to cook it in the oven. I could actually do it on the stove top! (Yeah, sometimes I'm a little slow.)
This magical revelation was the beginning of the one dish miracle. The next evolution came when a neighbor brought me some goodies from her garden. I was trying to eat a little more healthy, so I was delighted with the gifts, but, I had NO idea what to do with one of the items. It was a type of squash. That much, I knew, but I had never eaten that particular variety, and I was totally clueless about how to cook it. In desperation, I decided to try adding it to my hobo dinner - stove top version. It was a hit! Again, everyone loved it, and, it made the dinner taste completely different. A new dish was born.
Since that day, I've realized that this little dish is the homemaker's dream. It can be the answer to "What's for dinner?" on almost any night of the week, and, it can be different on every night of the week. So, if you don't already know how to make this little gem, here's what I do.
I include some form of meat. I usually cook, or at least begin to brown the meat, first, and I like small pieces, though others use full hamburger patties or a full chicken breast. Smaller pieces cook faster and more evenly with the other items. You don't need to cook it all the way, but if you like your veggies to remain crisp, you'll want to cook it a little closer to the "done" stage before adding your extras.
Then, add veggies and/or fruits. (I'll offer suggestions below.)
And - though it may not be the healthiest choice, I add butter. I use about 1 Tbsp for each person I intend to serve. You could substitute another type of oil if you prefer. A friend of mine has given up oils and uses chicken stock, instead. I prefer the taste and the toasting that only seems to come from butter, so I indulge, but I try to limit my fat intake in other meals.
Here are a few combinations that I have used.
1. Hamburger
Sliced Potatoes
Carrots (sliced or baby carrots)
Onion
2. Steak Strips cooked with garlic and a dash of soy sauce.
Red, Yellow and Green Peppers.
Onion
3 Steak Strips cooked with garlic and a dash of soy sauce.
Broccoli
4 Steak Stips
Mandarin orange slices
5 Chicken Pieces (Pre-cook by putting 1/2 c flour and up to 1/2 tsp pepper in a plastic bag. Add in chicken pieces and shake the bag vigorously to coat all pieces. Fry in canola oil.)
Red, Yellow and Green Peppers.
Onion.
Serve over brown rice.
5 Chicken Pieces browned with Italian Salad Dressing
Red, Yellow and Green Peppers.
Onion.
Pineapple.
Served over brown rice.
6. Hamburger
Zucchini
Carrots
Onion
Asparagus
Tomatoes
7. Pork Pieces (put 1/2 c flour and up to 1/2 tsp pepper in a
plastic bag. Put pork pieces in the bag and shake
vigorously to coat all pieces. Fry in canola oil.
Pineapple
Onion
(Top with Sweet and Sour Sauce and serve over brown rice)
That's seven combinations to get you started. Use your imagination and load them with fruit and veggies! Here are some other ingredients that you might consider for variety:
cauliflour
corn (canned or fresh)
baby corn
shallots
snow peas
edame
turnips
beets
dried cranberries
raisins
avocado
pine nuts
walnuts
slivered almonds
cashews
bean sprouts
brussel sprouts
yams
parsnips
water chestnuts
coconut
add:
peanut sauce
teriyaki sauce
barbecue sauce
serve over rice or noodles or just plain.
Be careful about the sauces. While they can add a lot of flavor and variety to the meal, these can be loaded with fat, sugar and calories that you don't want or need.
Enjoy, and be sure to tell me what you think!
