Tuesday, August 20, 2013

Campfire Artichokes

Yields 2 servings

Artichokes are one of my favorite vegetables and they're even better cooked over a campfire. The process of cooking these is a lot easier than you would expect!

Ingredients:


  • 2 large artichokes
  • 1 lemon
  • Salt and pepper
  • Foil

At Camp:

  1. Using your scissors on your multi-tool, trim off all pointy tips from the artichoke leaves. 
  2. Pick off the small leaves on the bottom of the artichoke, discard.
  3. Cut artichoke in half and dig out the fuzzy portion in the center.
  4. Cut lemon in half and squeeze some lemon juice on each half of the artichoke.
  5. Salt and pepper to taste.
  6. Tear off a piece of foil and place artichoke half in the center.
  7. Pour potable water in the center of the artichoke filling it to the top of the cavity. Wrap artichoke tightly in the foil.
  8. Place each half on the grill, with the leaves towards the fire. This will help protect the heart from burning and will allow the water to stay in the center cavity.
  9. Allow the artichoke to steam/grill over hot campfire coals for 30 minutes or until tender to your liking.






Friday, July 5, 2013

Warning! Flammable Material!

Oh, the hazards of camp cooking. 

My Patagonia Fiona puffy parka is my favorite jacket I've ever owned. (Plus, I bought it on clearance, making it even better!). I never go camping without it. I even wear it around town in the winter. I get plenty of stares when I'm walking around Sacramento in my puffy jacket, but who cares! I get cold really easy!

Anyways, I always knew the material was flammable, but WOW, I never knew just how flammable! I was using my jet boil to make some tea. When the water boiled, I turned it off and disconnected the cup to pour the liquid out. Before I realized, my jacket touched the still hot metal ring of the jet boil and POOF my jacket melted! I was pretty upset as you can see. (Actually, we got a pretty good laugh out of the whole situation).


My poor puffy....

But, luckily I can sew. I've since then patched my jacket up with some ripstop material and saved my puffy jacket from loosing all it's feathers. The moral of the story... don't get too close to your campstove or jet boil even when it's turned off. Oh, and watch out for the campfire too!




Wednesday, May 8, 2013

Vegetable Egg Scramble with Polenta

I love eggs. They are a complete protein, meaning they contain all the essential amino acids one's body needs for muscle repair and healing. Egg yolks do contain a lot of dietary cholesterol and fat, but when I'm backpacking my body can use the extra calories for the day to come. Also, when I am backpacking I tend to have a plant-based diet (since it's difficult to bring meat along on a backpacking trip), so the extra cholesterol isn't too much of a worry. If you have high cholesterol issues, powdered egg whites are also available for purchase.


Ingredients


  • 1/4 cup dry egg powder
  • 1 tsp dehydrated onions
  • 1 tsp dehydrated bell peppers
  • 1 tbsp dried portabella mushrooms
  • 1/8 tsp dill weed
  • 1/2 cup water
  • 2 tbsp oil
  • 1 roll of premade polenta
  • salt and pepper to taste

At Home


  1. Mix dry egg powder, dehydrated onions, bell peppers, mushrooms and dill into a ziplock bag

At Camp

  1. Mix 1/2 cup of filtered water into egg powder mixture. Let stand for 5 minutes to allow vegetables to soften.
  2. Open premade polenta roll and slice into 8 slices.
  3. Add 1 tbsp of oil to medium camp pan and bring to medium heat. Slowly pan fry polenta circles for 2 minutes on each side or until lightly brown and crisp. Put aside. 


  4. Return pan to stove and remaining oil to pan.
  5. Pour egg mixture into pan and slowly cook eggs until done.
  6. Serve eggs and polenta. Salt and pepper to taste. (Or side of cholula like my husband likes!)

    Wednesday, March 6, 2013

    Roasted Chestnuts


    We're all familiar with the song, but how many of you have actually roasted chestnuts on an open fire? This is something fun and easy to do when at base camp, not really a backpacking activity since many places have restrictions on fires in the backcountry. We actually roasted these chestnuts on our backyard fire pit. We like to pretend we're camping every opportunity we get! 

    Supplies needed


    • Disposable pie tin
    • Sharp scoring knife


    Ingredients


    • Fresh chestnuts

    At Camp


    1. With sharp knife, score the chestnut all the way around, horizontally. Try to score through the skin as this will make it easier to peel after it is roasted.
    2. Set up grate over the campfire and place pie tin on grate.
    3. Place prepared chestnuts in pie tin.
    4. Roast chestnuts over fire for about 15 minutes, gently shake pie tin every few minutes for an even roast. 
    5. Remove from fire and allow to cool.
    6. Peel skin and enjoy!