Olympia Provisions Delicata Squash

Roast half moon slices of delicata.

Serve with a drizzle of hot chili oil, maple shrup, roasted and salted pepitas, and labneh.

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Steak Picado

1 to 1.5 pounds of skirt or “asada” flat steak, 1/2 medium yellow or sweet onion, 1/2 green bell pepper, 1 yellow chili or guero chili, 3 medium cloves of garlic, 1 can stewed tomatoes, 1 potato. Steam the potato, cut into bite size pieces and set aside. Cut the steak into bite size chunks. Chop the garlic. Cut the onion, pepper and chili into bite size pieces (remove seeds). Brown the meat with the garlic in a big skillet over med/high heat with a splash of olive oil. Add veggies in a few minutes once meat is browned a bit. Add can of tomatoes with juice. Cook on med/high for 10-15 minutes until veggies start to soften. Lower flame to simmer and add potatoes. Salt and pepper to taste. Simmer 15-20 minutes. Serve. Yum!

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Ramen Carbonara

Ken converted a regular recipe into this simple, grocery-store backpacking meal.

Ramen Carbonara

Serves: 1

Ingredients

1              Ramen Pack (Discard Seasoning Packet)

1 tbs      Olive Oil (1 packet)

¼ cup    Precooked Bacon Bits

½ tsp     Freeze Dried Garlic

2 tbs      OvaEasy Crystallized Egg Powder

3 tbs      Water (plus additional for cooking Ramen)

¼ cup    Shelf stable Parmesan Cheese

¼ tsp     Ground Black Pepper

¼ tsp     Red Pepper Flakes

1 tsp      Freeze Dried Parsley

Instructions

At home:

Combine bacon, garlic, parmesan, black pepper, red pepper flakes, and parsley in a snack size ZipLoc Bag.  Measure egg powder into a separate 1 quart freezer ZipLoc Bag.  Pack everything together along with ramen and olive oil.

At camp:

Bring water to a boil and add ramen.  Cook according to package directions.

Meanwhile, combine egg powder and cold water in freezer ZipLoc Bag.  Mix well.

Drain ramen and return to freezer ZipLoc Bag containing egg mixture.  Stir immediately.  Add cheese mixture and oil; keep stirring for a few minutes.  The residual heat of the ramen noodles will cook the egg mixture.  Stir constantly to avoid scrambling the eggs.

Calorie Count

Ramen                  380

Olive Oil               120

Bacon                    120

Eggs                       95

Parmesan            240

Total                      955

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Chinese Cucumber and Tuna Salad

This recipe is inspired by Lucky Peach’s Chineasy Cucumber Salad

Serves 1

for the dressing:

whisk together

1 tablespoon Chinkiang vinegar
1 teaspoon Sichuan chili oil or other hot pepper source to taste
1 teaspoon sesame oil
1 teaspoon sugar
1/4 teaspoon kosher salt

layer

3/4 English cucumber, peeled and sliced

2 scallions, shredded lengthwise

4 radishes, quartered

1/2 avocado, sliced

1 can albacore tuna, chilled, drained, chunked

1 tsp toasted sesame seeds

1 Tb chopped peanuts

layer the salad ingredients in order listed

pour  dressing over salad

ingredients highly interchangeable/variable

 

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Meatloaf w/ apples and stout

4 lbs of ground beef, 80/20
1 cup of fresh onion, chopped
6-8 cloves of fresh garlic, minced
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
1/2 t of Salt
1 t of Pepper
1/2 cup ketchup
3/4 cup of saltine crackers, crushed
1/8 cup of worcestershire sauce
2 eggs
3 small granny smith apples, peeled and chopped
12 oz of a hearty stout
Topping:
12 oz of a hearty stout
1 cup of ketchup
1/4 cup of Worcestershire sauce
1/4 cup of brown sugar
1 T of balsamic vinegar (get something more artisanal and more robust in flavor)
First up, we’ve gotta cook down those onions a bit.
Add some olive oil to a medium skillet at medium-low heat; once the oil is ready, toss in your onions.
Once they become slightly translucent, sprinkle some salt over them and add 1 T of unsalted butter.
Add your herbs in here, letting the oils cook into your onions.
Continue cooking as they soften and brown.
Add the garlic and cook for an additional minute or two.
Add your beer in, six ounces at a time, and reduce the liquid until it thickens each time.
When the liquid finishes reducing again, remove from heat.
Discard the fresh herb sprigs and transfer to somewhere to cool quickly.
At the same time…
Add the apples to a skillet with olive oil at medium heat. Sprinkle with a touch of salt, pepper, nutmeg, brown sugar, and cinnamon. Cook until soft.
OR- Do a fine dice (like, the apples are pea-sized) and add them raw. This will give more of a tart element with that texture change.

Pre-heat your oven to 400 degrees.
In a large bowl, add your ground beef, ketchup, salt, pepper, ketchup, crackers, Worcestershire sauce, and eggs.
Mix together, then add your sauteed onion/beer/garlic mixture and apples.
Mix together well, and transfer to an ungreased loaf pan.
Cover in foil and bake for 30 minutes. As it bakes, make your topping-
Add the 12 oz. beer to a skillet. Begin reducing it at medium heat.
Once the beer is half reduced, add the rest of your ingredients and blend well. Let it cook for a few minutes until it comes together, then remove from the heat. Keep it handy, you’ll need it!
After 30 minutes, remove the foil from the meatloaf and add half of the topping.
Return to oven, uncovered, for another 15-20 minutes, adding half of the remaining topping halfway through.
Remove from oven and allow to rest for 10-15 minutes.
Serve with a spoonful of the topping over the top.

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My basic turkey stuffing recipe

1  yellow onion, chopped

6 stalks celery, sliced

optional

1 small head fennel, chopped

1-2 shallots. chopped

1 apple, chopped

nuts

dried cranberries

 

 

2 sticks unsalted butter

1-2 packages of stuffing mix or stale bread cubes (sourdough imparts a distinct flavor, use with caution)

3-4 cups any poultry stock (unsalted is best)

1 bunch fresh parsley, stems removed, chopped

1 bunch fresh sage, chopped fine

salt

pepper

optional

truffle salt

Saute/sweat onion and celery until soft in 1 stick of butter over medium-low heat. If using shallots or fennel, sweat them too. Melt second cup of butter, keep handy.

Using the biggest bowl you have, combine bread cubes, sautéed vegetables, any other optional ingredients, and a cup or two of the stock. Add about half of the parsley and sage, some salt and pepper, and mix everything thoroughly. Start tasting the mix and adjusting seasonings/fat/herbs/stock until it tastes good. The stuffing should be in the moist-to-damp range, definitely not soggy. If it’s going inside the turkey, make it a little drier as the bird adds moisture, if its going in a (greased) casserole, a little wetter, as baking will dry it out.

If baking, roughly 30 minutes at 375F, covered in foil until the last ten minutes or so. Stuffing tends to stick less in ceramic or glass. Be sure to grease or spray whatever pan you use.

 

 

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Midnight Apricot Jam

A canning recipe of my own making. A batch yields about 8 half-pints.

midnightjam

2# apricots, pitted and roughly chopped

2# red plums, pitted and roughly chopped

4 1/2 c sugar

1 oz dry pectin

1/3 c kirsch or other cherry brandy (optional)

combine all ingredients, cook until jam is set, using the frozen plate method. With this small amount of pectin, it takes at least 30 minutes to get the jam to set. Pack into half-pint jars, leaving 1/4″ headspace, seal and process 10 minutes in boiling water bath.

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