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New Recipe: Fried Egg over Savory Rice

April 16, 2013 by Sarah

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There is a simple lunch I sometimes have. To me it is beyond comfort food. A bed of savory rice, topped with a crispy fried egg, preferably with a bit of yolk still left, so it can mingle with the rice. It is quite easily made while hiking. Well…if you don’t mind doing a little bit of work and like to cook. You can thank me after!

There are a few ways to make this, the methods are covered below.

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Fried Egg over Savory Rice

In a quart freezer or sandwich bag:

  • 1 cup instant rice

Also take:

  • 1 broth concentrate stick
  • Shelf stable Parmesan cheese
  • 1 packet olive oil
  • 1 egg

Directions:

FBC Hybrid Method:

Bring 1 cup water to boil, take off stove. Open rice bag, add in broth concentrate and water, stir to mix. Seal tightly and let sit for 10 to 15 minutes in a cozy.

Pot Method:

Bring 1 cup water and broth concentrate to boil in a small pot. Add rice, stir. Cover and take off stove. Let sit for 10 minutes. If in cool temperatures or at altitude, insulate pot in a pot cozy.

For egg:

After rice is done, heat a small frypan or nonstick pot over a low flame, add in the oil, then crack egg in. Cook until crispy on bottom (lifting frypan off heat as needed), flip over and cook until done on bottom.

To serve:

Fluff up rice, add in a liberal shaking of Parmesan cheese (about 2 Tablespoons), stir in. If using a freezer bag, cuff bag down about half way to make a “bowl”. Top rice with egg and any remaining oil. Sprinkle on more cheese and enjoy.

Serves 1.

Notes:

Broth concentrate sticks can be found in many grocery stores, in the broth section. They are tubes or small tubs of a thick, rich liquid, that makes 1 cup broth. Trader Joe’s also carries chicken broth ones. Sodium varies by brand, so read packaging (Trader Joe’s is under 400 mg), others are much higher.

Yes, you can carry eggs. Just wrap them in paper towels to pad (which you can use the paper towel later to wipe out your frypan!), tuck into your drinking mug. Or yes, you can use dried eggs, such as Ova brand, and scramble it.

Shelf stable Parmesan cheese is the green can. You know the drill!

~Sarah

Posted in Other, Trail Cooking, Vegetarian | Tagged , , , , , , , , | Leave a Comment »

New Recipe: Cherry Almond Bars

April 15, 2013 by Sarah

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Simple, quick to make and so delicious. Make them into bars, balls or cookies – just don’t forget them, your tummy will be sad mid-hike if you leave ‘em at home.

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Cherry Almond Bars

Ingredients:

  • 1 cup Dried Cherries, plus more for topping
  • ½ cup Medjool dates, pitted (about 8)
  • 1 cup slivered almonds, plus more for rolling
  • 1 tsp pure almond extract
  • Pinch fine sea salt

Directions:

Grind the cherries and dates together till smooth in a food processor. Add in almonds, process until chunky, add almond extract and salt, process until smooth (it will ball up).

Flatten between sheets of parchment paper or plastic wrap, cut into desired shapes, or make balls instead.

Crumble up some more slivered almonds, roll bars or balls in them. Press additional cherries on top.

To make the “cookie” shapes, roll balls in the almonds, place a cherry on top and gently flatten with thumb.

Store tightly covered in refrigerator till trail time. Carry wrapped or in a small container.

Notes:

The cherries I use do not have sulfites, look for naturally dried cherries. Medjool dates are sold in the produce section. Costco carries them at a good price. Same with the slivered almonds, look at Costco or Trader Joe’s for best prices.

~Sarah

Posted in No Cook Recipes, Trail Cooking, Vegan, Vegetarian | Tagged , , , , , , , , , , | 3 Comments »

New Recipe: PB & ‘nanner Spread

April 12, 2013 by Sarah

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Remember my post from earlier in the week on being a Summit Sampler? I came home to a box of cereal waiting for me yesterday. And realized something: I had never eaten Grape-Nuts®. My Mom, being of the ”back to nature” crowd in the 70/80′s…well she did. But that was “hippy cereal” in my eyes as a kid. Kirk was poking me yesterday about how I was getting old since I had those boxes in my hands (since it proclaims “An excellent source of fiber!”). Har har. I had a bowl of the Grape-Nuts Fit® cereal for snack last night and realized  Wow. This cereal is GOOD. Pair a sandwich bag of it with dry milk + water, or a container of coconut milk….and this would be a great breakfast on the trail. Even Kirk was liking it.

Staring at the box of Grape-Nuts® I asked myself why I was judging it without trying it. Barley is a main ingredient? Oh, maybe that is why my Mom liked it so much. Who knew. I sure didn’t! I checked out the recipes on their website to see if there were any that could be trail-friendly. There were, and I had a hungry toddler waiting for breakfast so we got creating.

 

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PB & ‘nanner Spread (Adapted from a Post® Cereal recipe)

Ingredients:

  • 1 large banana, ripe
  • 1 packet peanut butter or nut/seed butter of choice (2 Tbsp worth)
  • ½ cup Grape-Nuts cereal, bagged in snack-size bag
  • 1 Tbsp raisins
  • 2 English muffins, bagels or tortillas

Directions:

Peel banana, mash up in a new snack-size bag. Add in peanut or other butter, stir well, then stir in cereal. Spread on bread of choice (if using English muffins or bagels, split first). Sprinkle raisins on top.

Serves 2.

Notes:

Sunbutter spread is also nice for those avoiding peanuts and nuts.

If you like breakfast a bit sweeter, consider a packet of honey or jam to add on top.

Yes, you can mash the mix up in a bowl, it is messy though. So take my hint, use a small bag to do it in!

~Sarah

FTC Disclaimer: We received product samples used in this recipe.

Posted in Food Finds, No Cook Recipes, Trail Cooking, Vegetarian | Tagged , , , , , , , , , , , | 1 Comment »

Who Wants to be a Summit Sampler?

April 8, 2013 by Sarah

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This would be so much fun to participate in! Handing out samples as you hike upwards (or down)?

This is a dream contest for hikers who love food, brought to from Post Grape-Nuts©. The contest is open thru April 19th, 2013 so you have time to enter. And did I mention the winners who complete it can win $500 as well?

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PS: And check out the recipe for Triple Nut Blueberry & Orange Blossom Bars, they would make amazing trail snacks!

 

~Sarah

Posted in hiking | Tagged , , | 1 Comment »

New Recipe: Gourmet Trail Food? Spaghetti Carbonara

April 2, 2013 by Sarah

Spaghetti Carbonara is delicious, most likely awful for you and nowhere as hard as one might think to make! Usually carbonara recipes for the outdoors involve flour, dry milk and other things. That isn’t a carbonara (even if it does taste good).

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The first time I made it home, years ago, I was shocked at how simple it was and yet how satisfying it is. Using a few tricks means easy cleanup, and you will eat fast. If you would love to impress your hiking partner, this is the recipe to pull out. Pair it with a bag of crisp, juicy red grapes and life is pretty good!

I used 2 real eggs, in shell, for the recipe. Why? Eggs are easy to procure, where as dried eggs not so much. And beyond that, most dried eggs don’t taste good. See below for options though, and where to find the one brand of dried eggs that really do taste good. Carry fresh eggs wrapped in paper towels, in a drinking cup or pot to protect them. Then you have paper towels for easy cleanups after cooking!

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Spaghetti Carbonara

In a sandwich bag:

  • 8 ounces spaghetti, broken in half

In a snack bag:

  • ½ cup shelf stable Parmesan cheese
  • 1 Tbsp dry parsley
  • ½ tsp ground black pepper

Also take:

Directions:

Bring a wide 2 Liter pot of water to boil, lightly salted. Add spaghetti, cook for time on package. Drain carefully and stash pasta in a clean bowl or new quart freezer bag. Reserve the sandwich bag used for carrying dry pasta, crack eggs in and beat till combined.

Return pot to stove, over a low flame. Add in oil and bacon, heat till sizzling, toss in cooked spaghetti and toss to coat. Turn off the stove, pour in eggs and toss constantly to coat/cook eggs. Don’t be slow, as you can end up scrambling the eggs. Just toss fast.

Add most of the cheese mixture, toss to coat.

Serve topped with the remaining cheese and a bit more bacon if desired.

Serves 2.

Notes:

Dried eggs can be used, which will make the meal more portable/longer lasting. Use Ova Easy for best results. The ratio is ¼ cup dry egg + 6 Tbsp water. Carry the dry eggs in a snack bag, add in the water  seal tightly and shake to dissolve. Use as you would fresh. You can source them via Packit Gourmet.

Safeway grocery stores carry an all-natural bagged bacon that is shelf stable till opening. Find it with the bacon, in the refrigerated section. Plan your meals, you can use half at night and half for breakfast. Oatmeal and maple syrup and bacon? Oh yeah.

PS: I left out garlic this time. If you like it, add in a teaspoon of granulated garlic with the cheese mixture.

~Sarah

Posted in One Pot Meals, Trail Cooking | Tagged , , , , , , , , | 1 Comment »

Food Find: Tropical Coconut Squeeze Pouches

March 29, 2013 by Sarah

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What weighs in at 4.2 ounces and is great tasting? Buddy Fruit’s Tropical Coconut squeeze pouches! Aimed at the kid set, adults will love them (OK, maybe I love them….who knows about you all!) And not just for a quick snack either, these are great added to a bag or bowl of oatmeal in the morning.

Find them hidden in with the applesauce in grocery stores (although I have seen Buddy Fruit products carried in Wal-Mart stores as well, displayed on end caps).

~Sarah

Posted in Food Finds, Trail Cooking | Tagged , | Leave a Comment »

Simple n’ Scrumptious Sammies

March 28, 2013 by Sarah

I saw my inspiration for this on Serious Eats, talking about a sandwich Alton Brown eats. He uses sardines and avocados. Which I am sure taste great, I happened to have some of Wild Planet’s no-salt added albacore tuna on hand….

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So I thought…wonder how this would taste? Umm…yeah….

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It was beyond fantastic. Creamy, rich, filling. Simplicity at its best. OK, I am sure some of you are thinking “It is sooo heavy”. Yeah, whatever. It is worth it. After hauling Little Lord Chubbington on hikes, an extra pound for food is a big whoopie-e-do. Never thought I’d say that…but I also enjoy my snooty heavy food these days. ;-)

And bread? You can carry it easily, use a Glad or Ziploc sandwich box. Makes a nice mixing container too. And yes, you can toast bread in the backcountry. By very carefully holding it near a low flame on a stove. But you don’t have to of course. It is fine either way.

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Tuna & Avo Sammies

Take:

Directions:

Drain the tuna, flake/chunk into a bag or bowl, add in enough oil for tuna to stick together, season with salt and pepper. Spread a bit more oil on the bread slices.

Meanwhile, split the avocado carefully, pop out the pit (with your spoon, not that stupid way every freakin’ celebrity chef shows it. Do that and you risk stabbing yourself!!), run the spoon along the inside and pop out the flesh. Drop into a clean bag or bowl, mash-up.

Spread half the avocado on the bread slices, top with tuna, then drop on remaining avocado. Sprinkle on a bit more pepper and a drizzle of oil if desired.

The original recipes notes adding vinegar. I had forgotten about it, although it probably would taste great as well. Minimus carries balsamic vinegar, table vinegar and red wine vinegar in packets, 1 packet would be plenty. Or bring a packet of lemon juice/a small fresh lemon and add that.

PS: To carry an avocado, wrap in paper towels, tuck into your cooking pot or mug. Take a mostly hard one and it’ll ripen up within a day.

~Sarah

FTC Disclaimer: We received complimentary product used in this recipes development.

Posted in Food Finds, No Cook Recipes, Trail Cooking | Tagged , , , , , , , , , , , , | Leave a Comment »

It’s Like Surf n’ Turf But Better: Beaches n’ Forest Hiking

March 27, 2013 by Sarah

Kirk and I celebrated our toddler,Walker, turning 3 this past weekend by a family trip to the coast and hiking in the rain forest.We had picked up two nights at Kalaloch Lodge for $99 a night in a cabin, which is a great price. And considering later winter/early spring is some of the best time to enjoy the Olympic Coastal strip, it was a nice trip. Unlike my birthday weekend at the start of the month, we had sunny weather and no rain.

The view of Kalaloch Creek, from the parking lot (and the view from the lodge dining room) is usually quite pretty. Ducks and seagulls floated in the water, cows parsnip and daffodils were blooming. And we got amazing dry weather once we arrived.

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The lodging at Kalaloch is something special – in that there is nothing else out there. Only one bump along the lonely road. There is the rooms in the lodge, the cabins and at the far end a small hotel building. We ended up staying in the cabin next to the one we had stayed in last, 2 or so years ago. Part of the “Kalaloch Cabins” that sit second and third row, with the Bluff Cabins in front. The second row, like ours, actually has pretty decent views. And in the second row, the cabins are single buildings, so no neighbors!

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We had stayed at Kalaloch before, when it was run by Armark. It is being run better now by DNC, at least to my eyes. I have a soft spot for the cabins. Especially when you get the type we had both times. They have a small kitchen (with nearly everything you could need for cooking), table and chairs, Franklin stove (you can get the cabin so hot you have to open the windows!) and they have a 3/4 wall divider letting dad n’ mom have a “room” and the kids all out in the main room. Not only that…but if you have a large family, you can pack 6 in a cabin.

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The beach was wonderful on Friday night. It was clear and cold, with the moon up high.

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We woke up Saturday morning and decided to head inland to the Hoh Rain Forest, in Olympic National Park. That was a good choice as the grey skies over the coast were sunny over the forest. It occurred to me that it had been a very long time since I had been there. Too long.At least 5 or 6 years. I used to go there a lot when I lived closer.

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When Ford, my oldest, was a year old I visited the Hoh for the first time. It influenced me a lot. I have mentioned it before, I was 25 and didn’t have a clue that Washington State had temperate rain forests – till my Mom pestered me into taking her there. And that they could be so amazing. That trip I did a (painful) nature loop with my parents and brother, with Ford breaking my back in a crappy backpack.

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I considered for like 10 seconds, of recreating the photo with a 15 year old teen on my back. Then I figured my back would be hurting like crazy after. So instead I shot a selfie of Alistaire and me, with him riding in his Deuter Kid Comfort III pack that most definitely does not hurt me. (The pack 14 years ago? An old Gerry one, a thrift store find for $1. Ouch.)

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With the baby on my back, the teen way far ahead of us, Daddy and Walker strolled together. Little more makes me as happy as seeing my children hike, and more so…when Ford was with me on that first trip I had looked up the steps in the earth, that started the Hoh River Trail. And told myself I would come back and hike it, with him. We did, many times. This was Walkers first trip there. In the end he put in over 3 miles on his own. He made Momma proud.

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It is hard to describe a PNW rain forest unless you stand there, in the early morning. Listening and breathing. Maybe you will encounter Elk. Or smell a cougar’s urine mark next to a stream. The sheer volume of animals is amazing.

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But most of all is the thickness of the plants. Everywhere they grow, layers upon layers. The moss drapes over branches, dripping dew on you. Small spiders swing webs across the trees. Squirrels chatter angrily at humans.

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We hiked with no real goals, until we came to a clearing that called to us, for a rest. Ford dug in and found my remaining Kind Bars. He really likes them. Great. I grabbed a Dark Chocolate Cherry Cashew before he could. Delicious!

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Looking upstream of the Hoh -

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Coming back there was a tree lining the tree that was very, very long. It is slowly becoming a nurse log, every inch of that tree is covered in plants, little trees starting slowly:

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Liberty Caps, growing strong. Mushrooms… beautiful, ugly and potentially nasty if you don’t know what you are looking at. I love looking at fungi when hiking, just from a distance.

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A tiny, tiny Huckleberry plant, it was only a few inches tall.

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Daddy and Walker, dwarfed by the trees -

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I almost missed this fungi, nestled into the moss -

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A crowded trail here is an empty trail back home. Part of the beauty of hiking in the Olympics. It was perfect early spring backpacking weather and we saw a couple small parties heading out.

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After the hike, we stopped and shopped for gear while Walker napped (passed out from all that hiking….). Then we drove to Ruby Beach. I had avoided Ruby Beach for 5 years. It is one of of the Olympic Coasts prettiest beaches. I spread my Mother’s ashes at Ruby and wasn’t ready to go back. It seemed the right time for her to meet her grandsons. Maybe it isn’t the hiking of back then, but honestly I wouldn’t trade playing in the sand with my boys. I felt as if my Mom was sitting next to me, handing the boys sticks to play with.

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Kirk went off and and walked the beach, doing a photo session.

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I taught Walker how to build rock cairns (gotta have a hobby that annoys 1% of the hiker population…)

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We hiked, we relaxed. It was as close to a vacation as we have gotten lately. And the views were easy on the eyes……

~Sarah

Posted in hiking, photos, Trip Reports | Tagged , , , , , , , | 1 Comment »

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