Sunday, October 9, 2011

Backpacking Bagels

So nothing really beats bagels from NYC, but as we all know most food tastes good when you are (a) really hungry (b) outside and (c) made by someone else.

Bagels are sturdy and hold up far better than bread when stuffed into an overstuffed pack. You can toast them in in your frypan, and top them with almost anything. Here are some inspirations:

cream cheese and salmon (you can get it in a pouch in the tuna isle)
peanut butter and honey
butter and cinnamon sugar
melted cheese and tuna (again, opt for the pouch)
hummus (bring along the powdered kind and add water)
pizza toppings
re-fried beans and cheese (dehydrated beans are awesome!)

Birthday Backpacking

I recently moved to Jackson Hole to be able to more easily pursue an outdoor lifestyle. Which basically means that I am out playing more than I am blogging. The good news is that I have some new recipes and adventures to share now that we are in the off-season.

I turned 30 this past week and my boyfriend, Dan, took me backpacking in the Wind River Range. He also bought me some really awesome collapsible wine glasses to bring on the trip.

They are sturdy and lightweight and pair well with my platypreserve wine storage system or the awesome eco-friendly Bandit wine cartons. Pretty sure we'll be getting a lot of use out of these.

Tuesday, April 26, 2011

Salt and Pepper Rolls

(serves 4)

These rolls are the perfect accompaniment for soups or pasta dishes.

1 tsp. dry yeast
1/2 cup lukewarm water
1/2 tsp. sugar
1/4 tsp. salt
1 1/4 cup flour

2 tsp Salt
2 tsp Pepper

*combine the yeast, sugar and water until disolved
*add to the salt and flour in a plastic bag and mix until dough forms a moist but not sticky ball
*set aside and allow to rise (ideally 30 minutes)
*oil your frybake and roll dough into 4 balls, rolling each ball in the oil to fully coat
*generously sprinkle with salt and pepper
*cover and cook over low heat for 20 minutes or until the rolls are golden brown
*the secret to good campstove baking is rotating the pan in such a way that it is rarely centered over the flame*

Photo of the Month

Crater Lake Kitchen by Justin DeWolfe

Monday, April 4, 2011

Make your own Bars!

Great for lunch on the trail, but you have to make them at home!

(makes 16 bars)

1 Tbs Coconut Oil
1 1/4 cup rolled oats
1 1/4 cup toasted chopped walnuts
1/2 c oat bran
1 1/2 rice crispies (or similar breakfast cereal)
1/4 cup dried cranberries
1/4 cup dried currents
1/4 cup dried apricots, chopped
1 cup brown rice syrup
1/4 cup sugar
1 tsp pure vanilla extract
1/2 salt

*Grease an 8x8 baking pan with the coconut oil
*Mix the oats, nuts, bran, cereal, and fruit in a large bowl
*Combine the rice syrup, sugar, vanilla and salt in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens, about 4 minutes
*pour syrup mixture over oat mixture and stir until incorporated.
*spread into prepared pan and cool to room temperature.
*when cool cut into 16 bars and store in an airtight container.

Salmon with balsamic figs

If you're lucky enough to catch one, here's a great way to prepare it. Otherwise head to the grocery and keep it on ice until you prepare it.

(serves 4)

4 Salmon filets( ~1/2 inch thick, 6 oz each)
vegitable oil
1/2 cup balsamic vinegar
4 figs

*Prepare a medium hot fire in BBQ
*Rub the salmon fillets with the oil and sprinkle with salt and pepper. bush a light coating of oil on the grill grate as well.
*Place salmon over the fire skin side up, cover and grill for 5 minutes
*Turn the fish over, cover and grill for 5 more minutes
*When the fish is opaque all the way through it is ready
*Cut the figs in half and serve alongside the salmon fillets with a few Tbs of the vinegar spooned over the top

Hot Chile Lime Corn on the Cob

cooked over an open flame BBQ or campfire, yum!

(Serves 4)

4 ears of corn (with husks on)
2 limes
4 Tbs butter
1/2 tsp chili powder
pinch of cayenne pepper
1/4 tsp sugar
1/2 tsp salt

*Prepare a hot fire in a BBQ or Campfire circle.
*Pull back the husk and remove the silk from each ear of corn and wash the corn. (You can do this at home before you leave for the campsite)
*Squeeze the juice from half a lime on each ear and pull the husk back over the ear of corn and twist at the top to close.
*Place the corn on a grill directly over the fire and cook for 20 minutes turning several times to grill all sides.
*In a small bowl, combine the remaining ingredients.
*When the corn comes off the grill remove the husks and and spread the butter mixture on each ear. You can either completely remove and discard the husks or tie them in a knot at the base of the ear to make a handle.