Ingredients

• 4 eggs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Nonstick cooking spray
• 4 medium tomato slices
• 1/4 cup shredded reduced fat mozzarella cheese (1 ounce)
• 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano crushed

Directions

1. In a small bowl combine eggs, salt, and pepper, beat with a rotary beater or wire whisk.  Coat and unheated 8 inch skillet with a nonstick cooking spray.  Preheat over medium heat.  Pour half of the egg mixture into the hot skillet.
2. Using a wooden spoon or plastic spatula, immediately begin stirring egg mixture gently but continuously until mixture resembles small pieces of cooked egg surrounded by liquid egg.  Stop stirring.  Cook for 30 to 60 seconds more or until egg mixture is set but shiny.
3. Place two tomato slices on half of the egg mixture in the skillet.  Top with half of the mozzarella.  Using a spatula, life and fold opposite edge of the omelet over tomato slices.  Sprinkle half of the oregano onto the omelet.  Transfer to a warm plate.
4. Repeat with remaining egg mixture, tomato, cheese, and oregano.  Makes 2 servings.

228 calories

Jordon Cooper Outfitters featured the Texsport Stainless Steel Mess Kit today.

It brings quality to your camp kitchen with high-quality, polished stainless-steel cookware pieces that feature copper bottoms.

It includes a

• 6 1/2-in fry pan with a “stay cool” locking insulated handle,
• 6 1/2-in fry pan cover/plate
• 1/2-qt boiling pot with a cover
• 8-oz plastic cup

Check out Jordon Cooper Outfitters for more information.

Ingredients

• 1 tablespoon of olive or sunflower oil
• 500g onions, sliced
• 250g potatoes, sliced
• 500g red peppers, de-seeded and chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 750 ml vegetable stock
• 150g carton of low fat yogurt
• freshly ground black pepper

Instructions

1. Heat the oil in a large saucepan and gently cook the onions for 5-10 minutes, until softened.  Add the potatoes, peppers, and paprika, chili powder, season and cook, stirring for 1 minute.
2. Stir in the stock and bring to a boil.  Cover the pan and simmer 25-30 minutes until tender, stirring occasionally.
3. Allow the soup to cool slightly, then process in a food container or blender until smooth.  Return to the pan and reheat gently.  Check the seasoning.  Swirl the yogurt through the soup.  Garnish with chopped chives.

This comes from the Jordon Cooper Outfitters.  It’s the GSI Outdoors Kitchen.

You are never going to be able to convince your friends that you are the world’s greatest outdoor cook, if you don’t have cool stuff to prep with.  You can prep meals using the durable Glacier Stainless Whisk, Glacier Stainless Grater, cutting board, and 2 squeeze bottles ideal for your secret sauces. Serve your camp-time meals with the telescoping spoon and spatula that can be broken down for more efficient transport and are also safe on non-stick surfaces.  Keep your salt and pepper safe and free of clumps thanks to the waterproof salt and pepper shaker that is integrated into one package for space-saving convenience. No more cleaning up with your t-shirt or worse, wasteful paper towels as this set includes a camp towel and scrubby spoon. Keep everything secure and stored for your next culinary masterpiece in the EVA foam carrying case

Specifications:

• Weight: 1 lb 122 oz
• Dimensions: 12 x 8 x 23 inches

More information over at Jordon Cooper Outfitters.

Ingredients

• 500g carrots, scraped
• 15g butter/margarine
• 1 medium sized onion, sliced thinly
• 1 clove garlic, chopped finely
• 1 teaspoon paprika
• A good pinch of chili powder
• 900 ml vegetable stock
• 1 tablespoon tomato puree

Instructions

1. Finely grate 50g of the carrots.  Thinly slice the rest.  Melt the butter or margarine in a saucepan on a low heat.  Stir in the sliced carrot, onion, garlic, paprika, and chili powder.
2. Cover the pan and cook on a very low heat for 10 minutes.  Pour in the stock and add the tomato puree.  Bring the soup to a boil, cover, and simmer for 20 minutes
3. Either process the soup in a blender or a food processor.  Return it to the saucepan and reheat if neccessary.  Serve in individual bowls with grated carrot floating on top.

Ingredients

• 2 tablespoons oil
• 1 large onion, finely chopped
• 500 g frozen sliced carrots
• 1.2 liters vegetable stock
• juice and zest of 1 orange
• freshly ground black pepper

Instructions

1. Heat the oil in a large pan, over a moderate heat fry the onion and carrots until softened.  This will take 10-15 minutes.
2. Add the stock and bring to a boil, reduce the heat and simmer for 20 minutes.  Remove from the heat and pour the soup into a blender along with the juice and zest from the orange.  Blend until smooth.
3. Return to  the heat, season and heat through, adding a little water if the soup looks too thick.  Serve with chunks of crusty bread.

Ingredients

• 1 pound beef sirloin, cut into one inch squares
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 (10 ounce) can cream of mushroom soup
• 1 tablespoon tomato paste
• 1/2 cup sour cream
• 1 (12 ounce) package of fettuccini pasta, cooked, drained.

Directions

1. Sprinkle beef with ample black pepper and place in large skillet with oil.  Cook on medium-high heat until beef browns and stir often.  Remove beef with slotted spoon and set aside.
2. Reduce heat to medium and sauté onion for about five minutes.  Stir in soup, tomato paste and 1/2 cup water.  Bring to a boil.
3. Return beef to skillet, mix well and cook on high until mixture is thoroughly hot.  Stir in sour cream and spoon over hot, cooked noodles.