“Bachelor Delight” was a common meal my family made when I was growing up. Though I didn’t realize it ’til now, this was a we’re-busy-and-don’t-have-time-tonight meal. Back then, we called it “Hobo Dinner.” That name isn’t too appealing (and probably not PC), so after making it Leah and I started calling it “Hobo Delight.” Upon review, however, that name didn’t fix any problems, and so eventually it became “Bachelor Delight.” Also, if you were confused by the top picture, there’s no salmon in this (though there could be). This is just a pic from my bachelor days. Thanks for cleaning me up, wife!
By the way, the original name wasn’t my mom’s creation; I think she got it out of “Better Housekeeping.” Also, the new name of this recipe cracks me up. Is Bachelor Delight made from 100% real bachelors? Whole or ground up bachelors? This reminds me of when I lived in Korea and I ate at a restaurant that served “Ajumma Guk.” In Korean, “Ajumma” means “older married woman” (roughly), and “guk” means “soup.” The restaurant marketed their special Ajumma Guk as soup made by older ladies, but Koreans and foreigners alike often commented that it sounded like soup made from… well, different cultures, same linguistic problems puns.
So on to the recipe. You will need:
- Bags of frozen vegetables (mixed is best)
- Or chopped fresh vegetables
- Sausage (we like chicken sausage)
- Or another acceptable protein product
- Oil (use olive oil—as previously discussed, it tastes the best)
- Salt, pepper, and any other seasoning you see fit
- A bachelor
If you haven’t caught on, this list of ingredients is pretty flexible. The idea here also is that this is a quick to prepare meal, which at the same time is pretty healthy. Now to start off, preheat the oven to 400’ F. Next, make a tinfoil pouch for each person eating the cooked bachelor.
- You want your pouch to be open on the top. You want things moist, but if you close the pouch your bachelor delight will take too long to cook.
- Place all of the vegetables in the pouch. Again, use anything you have on hand, though you probably don’t want to use potato (it takes too long to cook).
- Dump olive oil into your mixture.
- Add salt and pepper to your mixture.
- Put the sausage on top. You want the juices flow down and marinate everything, and also this ensures the meat cooks quickly. I also cut the sausage, but you don’t have to.
- Put the pouches either straight on the oven rack or in a glass pan.
- Cook an hour, but it could be a little less or more—it’ll be OK. And you’re all set!
–Jeff and Leah