Dutch oven curry

Mussalman curry in the Dutch oven, 2012 version.

Only difference from years past is some green onions added in to give it a little … um, green.


Moccasins still work

Gear I Like

In camp, my choice for footwear is Minnetonka Moccasins. At home, too, these are pretty much all I wear, not just around the house, but for walks around the neighborhood. I wear them on short hikes when camping, too, and they perform wonderfully.

I have the Double sole model: the sole is pure leather, just the same as the uppers, but with two layers, one sewn over the other.

When I first got them, they were the same soft, supple leather as the top, but after only a couple of camps and hikes, they have developed into a tough sole. Walking in them reminds me a great deal of wearing thin, flat soled trail running shoes: while you have to be careful where you step, they are light and very tough.

These are among my favorite items of camp gear – and non-camp, too.

Fun with food

Chicken Fried Rice in dutch oven. 

(Really like the heat distortion there, warping the picture.)

Never made this before in a dutch oven, but figured it would be worth a try. It was a very fast meal, too, done in about 15-20 minutes, as long as you use already cooked rice, of course.

The secret is you have to keep constantly stirring for the first few minutes, but then let it bake after that. And, don’t have the bottom too hot or you’ll burn it :(


  • ~ 1 ½ cups pre cooked rice
  • one package boneless chicken breast, cut in ½ cubes
  • one bunch of green onions, chopped
  • one whole egg (or, as I prefer, eggbeaters)
  • 2 tablespoons olive oil
  • ½ tablespoon red pepper flakes
  • ½ teaspoon salt

Heat the oven with about 8-10 coals on the bottom. Heat 1 tablespoon of oil. Add the red pepper flakes and toast them for few seconds, then add the chicken. Stir and brown it for a minute.

Heat the rest of the oil, then add in the rice in batches, rolling it in the oil to coat and fry it, stirring constantly.

Add the egg and let it fry a bit, then scramble it up and around in the rice. Toss in the green onion and salt and stir.

Cover and cook with about a dozen or so coals on top. Check after about 10 minutes. If it is too hot on the bottom, move the oven off the bottom coals and just leave the top coals.

Goes well with various roasted veggies (asparagus, broccoli, carrots). Also goes well with peanuts, whole or with an Indonesian style peanut sauce. In the silver aluminum foil in the upper right of the picture is roasting asparagus.

Cornbread (Hi, Mom!)


I also do cornbread in the dutch oven too. I use a 6 inch small pie tin. I use a cornbread mix I get at Winco in a bin. I add some eggbeaters (instead of whole eggs) and a water to make a nice mixture, not too wet. Bake until knife comes out clean in the middle (about 20 mins last time – depends on heat of the coals.) 

My trick for this in my oven is to place the pie pan on the what is usually a lid holder (the dark tripod thing it is sitting in in the picture.) That gives space and air under it. Don’t put the pan directly on the bottom of the oven! It’s an oven, after all.