Aunt Mabel’s Hot Dish

The Classic and MIND Friendly Campfire Edition

The MIND friendly version as leftovers back at home, topped with microgreens.

Here are the two versions of the recipe mentioned in my story, “A Recipe for Remembering.”

The first is the original comfort food I grew up on. The second is the adaptation I created to be brain-healthy (MIND diet friendly) and cookable on a single propane burner at the campsite.

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The Classic Hamburger Hot Dish

(As I remember it)

Ingredients:

• 4 raw hamburger patties

• 2 russet potatoes, peeled and sliced thin

• 1 can Cream of Mushroom Soup

• 1/2 can of water or milk

• 1 small package frozen corn

• Salt and pepper to taste

• Cooking oil spray

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Spray a 9x9 square baking pan with cooking oil.

3. Place the raw hamburger patties in the bottom of the pan.

4. Layer the sliced potatoes evenly on top of the meat.

5. In a small bowl, mix the soup and the water (or milk) together, then pour it evenly over the potatoes.

6. Top with the frozen corn.

7. Cover tightly with aluminum foil. Bake for 60–90 minutes, or until the potatoes are tender and the dish is bubbling hot.

8. Let rest for 15 minutes before serving.

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The Turkey & Mushroom One-Pot Dish

(MIND Diet Friendly & Camp-Ready)

Ingredients:

• 1 tbsp extra virgin olive oil (for home prep)

• 1 lb ground turkey

• 1/2 yellow onion, chopped

• 1 tsp garlic powder

• 1-2 large handfuls fresh kale, chopped (avoid pieces with thick stems)

• 4-5 medium potatoes (Yukon gold or red), halved

• 1 tbsp extra virgin olive oil (for campsite cooking)

• 8 oz mushrooms, sliced

• 1/2 cup chopped celery

• 2-3 tbsp Oat Flour (or substitute with other whole-grain options like almond or chickpea flour; the MIND diet favors whole grains over processed white flour).

• 1 cup low-sodium chicken broth

• 1 cup unsweetened oat milk (or other non-dairy milk)

• 2 tbsp nutritional yeast (optional, for a “cheesy” flavor)

• Salt and pepper to taste

• 1 packet (10 oz) frozen corn

Instructions (Two-Part: Prep at Home, Cook at Camp)

Part 1: At Home (Prep)

1. Heat 1 tbsp of extra virgin olive oil in a skillet over medium heat. Add the ground turkey, chopped onion, and garlic powder, and cook until browned.

2. In the last minute of cooking, add the chopped kale and cook until just wilted. Pack this mixture in a container for the cooler.

3. Boil the halved potatoes until just fork-tender. Drain, let cool, and pack them in a separate container.

Part 2: At the Campsite (The Cook)

• In a large pot or Dutch oven, heat the olive oil over your camp stove. Add the sliced mushrooms and sauté until browned.

• Important Step: Remove about half of the cooked mushrooms and set them aside (this keeps them from getting overly soggy).

• Add the chopped celery (and a bit more onion, if you like) to the pot and cook for 3–4 minutes until softened.

• Sprinkle the oat flour over the vegetables and stir constantly for 1–2 minutes to cook off the raw flour taste.

• Slowly whisk in the chicken broth and oat milk. Bring to a simmer, stirring constantly, until the sauce begins to thicken.

• Stir in the nutritional yeast (if using), salt, and pepper.

• Add the pre-cooked turkey/kale mixture, the cooked potatoes, the frozen corn, and the reserved mushrooms.

• Stir gently to combine everything. Bring the mixture back to a simmer and cook for 5–10 minutes, allowing the flavors to meld and everything to heat through.

• Remove from heat, let it rest for 5-10 minutes, and serve.
  
  Note: I prep vegetables like chopped onions, carrots, celery, mushrooms, etc. at home for the meals I plan to cook on the road. It saves time and cleanup at the campsite.