A group of renters informed us that Chicago deep dish style pizza is a breeze to cook up at our huts and yurts. Here is how:
Coat a large skillet with olive oil
Open two pre-made Pillsbury pizza dough canisters and spread equally around the skillet.
Add sauce, cheese, and toppings
Place the skillet on the pot belly stove and cover with a lid.
Allow to “bake” for 5-10 minutes checking both the crust and cheese.
Slide the pizza out of the skillet, slice it up, and enjoy!
One of the best aspects of hut/yurt living is the ability to enjoy fantastic meals after a day spent recreating in the stunning landscape surrounding our six different locations. Our kitchens are fully equipped so you only have to bring your ingredients! Here is a great vegetarian recipe from Deborah Madison’s, Vegetarian Cooking for Everyone, cookbook that’ll pack in some protein thanks to the quinoa; always great to help your tired ski legs recover.
Potato Quinoa Croquettes
1 large Russet Potato–Idaho
1 cup cooked quinoa
1 small onion finely diced
2 tbspn sunflower seed oil, plus one for cooking
2 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp oregano
2 cloves garlic minced
1/4 cup chopped parsley, and/or cilantro
1 egg
1/3 cup cottage cheese, grated jack, or mashed tofu
salt
1 cup bread crumbs
Boil or steam the potato until tender then mash with fork and mix with cooked quinoa. Saute the onion for two minutes then add spices and cook until onion is tender; add garlic and cook 1 minute more. Add potato-quinoa mixture and remaining ingredients and salt to taste. Work the mixture together. Divide into portions, coat in bread crumbs, and saute in oil. Enjoy!