Your mission: to provide breakfast, lunch, and dinner for 7 families, in a campsite situation. Your extra-bonus point challenge, their dietary restrictions: family 1 & 2-GFCF, family 3-GF only, family 4-GFCFSF, family 5-vegetarian, families 6 & 7 no food restrictions.
Undaunted, fearless Chef Krista rose to the challenge. On the first day she provided us with menus for the whole weekend, complete with ingredients. At all meals, served buffet-style, ingredients were listed too.
Welcome Dinner: grilled lemon chicken, cold wild rice pilaf, steamed asparagus, garden salad (dressing optional, on side) and banana peach smoothies for dessert.Day 1: Continental Breakfast: choice of cold cereals (including GF options) or granola; granola/cereal bars (including Envirokidz), bagels & cream cheese; milk options: cow, soy, rice; yogurt options: cow, goat, or soy; fresh fruit of all kinds; OJ, coffee, green tea,-- with honey or cane sugar and above milk options. Easy!
Day 1: Picnic Lunch on the Ropes Course: home-made GFCF pulled pork, choice of bun (regular or GFCF); carrot sticks, celery sticks; garden salad, home-made coleslaw; peanut butter and honey with choice of bread (including GFCF), Frito Lay chips; MiDel ginger cookies or oreoes; dried fruit.
Day 2: Hot Breakfast: Breakfast Burritos, several varieties. Choice of corn or flour tortillas; choice of fillings: scrambled eggs, sauteed onions, sauteed peppers, ham (GF), cow's cheese. Same continental breakfast items, milk options, juice and coffee or tea choices as above. All were then rolled and foil-wrapped for easy eating! (GFCF Mommy even swiped a few to take on the car ride to the beach!)
Day 2: Beach Picnic Lunch: Make your own sandwich: several bread varieties including GFCF, GF deli-meat, hummus, canola mayo, tomatoes, lettuce, peanut butter, honey, Frito Lay chips, carrot sticks, apple slices, celery (crudite was good with the hummus), MiDel ginger cookies, oreos.
Day 2: Campsite Dinner: Fajitas! Choice of corn or flour tortillas. Fillings: grilled chicken, grilled onion and bell pepper mix, grilled mushrooms, salsa, guacamole, corn chips, salsa, rice, black beans.
Day 2: Dinner Desserts: two versions of Apple Crisp, a GFCFSF version and a regular version, pictured above. Our chef made each variety in its own dutch oven. Later that night, S'mores: regular version. GFCF version: toasted marshmallow smushed between two MiDel Ginger cookies and Tropical Source chocolate bars (which are GFCF). Yumm!
Day 3: Farewell Breakfast: leftover apple crisp, scrambled eggs plain or with leftover fajita veggies mixed-in, sausage (and GF version too), same fruit, cereal, milk, OJ, coffee/green tea options as above.
Here are a few of Chef Krista's recipes that I would like to share. She is a natural cook, so I do not have measurements, but I think you can experiment to your personal tasteASC Chef Krista's Cold Wild Rice Pilaf
Ingredients: wild rice, brown rice, olive oil, dried fruits of choice (cherries or craisins, but golden raisins might be good too), chives, honey, toasted walnuts, salt to taste
Make rices according to package directions. Let it cool. Meanwhile, toast walnuts. Mix all ingredients. Slowly add olive oil to taste. The Prince LOVED this stuff. He ate 3 bowls of it!
ASC Chef Krista's Campfire Dutch Oven GFCFSF Apple Crisp
Ingredients: coconut oil, quinoa flour, Bob's Red Mill GF Oats, Apples, brown sugar
Coat bottom of dutch oven with coconut oil. Slice apples and place in bottom of dutch oven. Mix oats, quinoa flour, brown sugar, add a little more coconut oil to moisten, top apples with mixture. Cook over hot coals for about 30-45 minutes, checking frequently.
Somehow, food just tastes better when cooked outside over a campfire! Thank you ASC staff and Chef Krista!