Cast Iron Cooking in the Off Grid Forest Kitchen | Corn Bread and Beans | Axe Repair

#offgrid #castiron #cooking
Hard at it (not really) in the Forest Kitchen, this time I make vegetarian baked beens with corn bread, baked in the primitive earthen oven with maple and cherry wood for added flavor. It's almost vegetarian - if you look closely, you may notice a couple of pieces of leftover bear sausages thrown in there. I talk about my axe and firewood too, making a few small repairs between checking on the meal in the oven.
In case you're seriously interested in the recipes (if you can call them recipes), here they are;

Baked Beans
2 cups any dried beans - soaked overnight or simmered for a couple of hours ahead of time
1 onion
1 can of tomatoes
2 cups of water
1/2 cup of maple sugar or maple syrup (NOT corn syrup)
Random fresh vegetables
To taste - garlic, Old Bay seasoning, pepper, hot sauce, hot peppers, salt, pepper, hot sauce...
Simmer until beans are soft. Better the next day

Corn Bread (I doubled this recipe) (I found this online somewhere, no recollection of when and where)

INGREDIENTS

* 1cup cornmeal
* 1⁄2cup flour
* 1teaspoon salt
* 1teaspoon maple sugar
* 1⁄2cup milk
* 1⁄2cup boiling water
* 3tablespoons cooking oil
* 1egg
* 1 1⁄2teaspoons baking powder

DIRECTIONS
* Grease an 8-inch round or square baking pan. Preheat oven to 425. Place pan in oven to preheat.
* Combine cornmeal, flour, salt, and sugar in mixing bowl. Add corn oil and use a cutting motion with spoon so that oil will be well blended with other ingredients. Add the boiling water and mix well.
* Add cold milk and stir. Let stand for a few minutes until batter has cooled to room temperature.
* Mix in egg and then baking powder; beat briskly.
* Remove preheated pan from oven and pour in batter. Bake until lightly browned (approx. 20 minutes).


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