Secondly, when you are the one doing the cooking, you always know what went into the delicious food and how you prepared it, ensuring this way a good time for everyone’s taste buds and a totally safe approach to eating together.
Sesame-Ginger Beef - 30’
Stir fries are a great way of eating healthy in a tasty way, slipping in loads of flavor and texture in the easiest ways. Sesame and ginger work together in perfect harmony, the ginger giving the right amount of kick to the crisp sesame seeds, covering the beef in a well-balanced explosion of ingredients.
Ingredients
- 1 lb. skirt steak, thinly sliced into 1/4" strips
- Salt
- Black pepper
- 3 tbsp. cornstarch
- 1 tsp. plus 1 tbsp. canola oil, divided
- 1 lb. green beans, trimmed
- 3 cloves garlic, minced
- 3" piece of ginger, peeled and grated
- 1/4 c. soy sauce
- 1 tbsp. rice wine vinegar
- 3 tbsp. sugar
- 2 green onions, chopped
- 1 tbsp. sesame seeds
Preparation
Place the beef in a mixing bowl, pat and dry with paper towels. Season with salt and pepper, then coat with cornstarch. Set the meat aside.
Cook the green beans in a large skillet over medium heat by adding 1 teaspoon of oil. After adding 2 tablespoons of water and covering it with a lid, let it steam for 1 minute. Set aside the beans without the excess water.
Return skillet to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar; stir quickly to coat the beef. Add back green beans, then top with green onions and sesame seeds. Serve immediately.
Now, on high heat add another tablespoon of oil. When the oil is almost smoking add the beef. Stir-fry for 2-3 minutes, until the beef is almost done, then reduce the heat to a minimum and season with garlic, ginger, soy sauce, vinegar and a pinch of sugar. Stir these together until the beef is completely coated. Finally, add in the beans, some green onions and the titular sesame seeds. Best served immediately.
Hot Dogs with Quick Cast-Iron Beans - 30’
Hot dogs are a simple dish, enjoyed by every single age group for a good reason. We thought maybe you would like to kick it up a notch, without complicating the entire process. This recipe is ideal on a grill, so a portable grill from home or a grilling pan should come in handy.
Ingredients
- Canola oil, for grill grate
- 1 tbsp. olive oil
- 1 small onion, diced
- 1 (15-ounce) can small white beans, rinsed
- 4 plum tomatoes, chopped
- 2 cloves garlic, chopped
- 2 tbsp. molasses
- Salt and freshly ground black pepper
- 2 tsp. red wine vinegar
- 2 tsp. Worcestershire sauce
- 6 hot dogs
- 6 hot dog buns
- Ketchup, mustard, and relish for serving
Preparation
Set up the grill for medium heat and oil the grates, preparing for both direct and indirect heat. Heat up the olive oil in a skillet overthedirect heat. Add onions and cook until tender, this should happen in 2 to 4 minutes. Add beans, tomatoes, garlic, molasses, salt and pepper. Transfer the skillet to indirect heat and cook for 15-20 minutes, stirring it occasionally. Remove from heat and add vinegar and Worcestershire sauce.
Grill hot dogs over direct heat, up to 5 minutes then do to this to the buns as well, until they become crispy. Serve the dish by adding the hot dogs, the beans, mustard, ketchup into the bun and relish on the side.
Chicken Caesar Wraps - 25’
This fresh and tasty recipe needs little to no preparation. If you would like to just throw this together before or after a long hike, you may prepare the chicken cubes beforehand (cubed chicken breast prepared in a little oil with pepper, salt and garlic for a rich taste), but you can do that alongside the other to do list. You can opt to use simple grilled chicken breast, cut up into little pieces, or replace the chicken with ham or any other meat you have pre-cooked.
Ingredients
- 3/4 cup reduced-fat creamy Caesar salad dressing
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 3 cups cubed cooked chicken breast
- 2 cups torn romaine
- 3/4 cup Caesar salad croutons, coarsely chopped
- 6 whole wheat tortillas (8 inches), room temperature
Preparation
In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla then roll up.
Garlic Sriracha Pork Stir Fry - 30’
Ingredients
- 1 lb. ground pork
- 1 tbsp. canola oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 eggplant, cut into half moons
- 1 red bell pepper, cut into strips
- 1/4 c. soy sauce
- 2 tbsp. packed brown sugar
- 4 tsp. sriracha
- 1/2 lb. green beans, cut into 2-inch pieces
- 1/2 c. freshly chopped cilantro
Preparation
In a large skillet over medium-high heat,cook pork until it turns into a tasty brown color, breaking it up with a wooden spoon. Transfer this to a plate and set it aside.
Return the pan to medium heat and warm up the oil. Sauté garlic and onion until softened, which should take about 4 minutes, then increase the heat a little bit and stir-fry the eggplant alongside the bell pepper forabout2 to 3 minutes.
Meanwhile, in a smaller bowl combine the soy sauce, brown sugar and Sriracha. Add this mix to the skillet with green beans and the pork. Sauté until the green beans turn bright green and the meat is warmed through.
Top with cilantro and serve while still warm!
Garlic Zucchini Frittata - 25’
A creamy, rich and easy dinner, it contains everything your body needs to feel amazing, from butter and eggs to fresh veggies, tasty cheese and even bacon. Obviously, it is easy to transform this dish in the vegetarian – friendly variant, by not adding in the meat.
Ingredients
- 1 tablespoon butter
- 1 tablespoon finely chopped onion
- 4 garlic cloves, minced
- 1 medium zucchini, shredded
- 6 eggs, lightly beaten
- 1/4 teaspoon ground mustard
- 4 bacon strips, cooked and crumbled
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup shredded Swiss cheese
- 1/4 cup sliced green onions
Preparation
Melt the butter over medium-high heat in a skillet. Add in onion and garlic, and sauté for 1 minute. After this, you may add the zucchini which should become tender in 3 minutes.
Beat eggs and mustard in a large bowl, pour into the same skillet, add the bacon, salt and pepper. As the eggs set, lift the edges and cook the uncooked portion as well. Cook this until the eggs are almost done. Now usually frittata recipes need an oven, but if you cook the eggs a little bit more, you can use a microwave for the next step just as easily. Using the cooking setting on a microwave, transfer the frittata in a microwave safe bowl and cook for 30-40 seconds. Sprinkle with cheese and green onions. Add it back to the microwave until cheese is completely melted then cut into wedges.
The ideal backdrops for these easy recipes and the perfect secluded holiday in a vacation park are:
Vallée Les Etoiles: Rue du Village 2, 5542 Blaimont
Domaine La Sapinière: An der Deckt, Wahlhausen 9836, Hosingen, Luxemburg
Hof van Zeeland: Hof van Zeeland 175, 4451 RS Heinkenszand
Grafschaft Bentheim: Fasanenweg 1, 49843 Uelsen (Getelo), Germany
Choose to relax, spend time with loved ones and eat well in the safety of your cozy bungalow.
