Archive for the ‘Recipes’ Category

Recipe : Thai Wraps

Posted: March 25, 2010 by Jeff Fabiszewski in Recipes

  • 1/2 teaspoon vegetable oil
  • Dash of salt
  • 1/2 cup instant rice
  • 1 cup protein (chose one)
    • peeled and de-veined cooked tiny bay shrimp
  • 1 medium carrot, shredded
  • 2 scallions, thinly sliced
  • 1/4 cup bottled Asian peanut sauce
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon fresh lime juice
  • 1 teaspoon soy sauce
  • 2 burrito-size flour tortillas, preferably spinach-flavored

In a small saucepan, bring 1/2 cup water to a boil over medium heat. Add oil and salt. Stir in rice. Cover and remove from heat. Let stand, covered, until water is absorbed, about 5 minutes. Fluff rice with a fork, transfer to a bowl and set aside to cool.

Add protein, carrot, scallions, peanut sauce, cilantro, mint, lime juice and soy sauce to rice. Toss gently to mix.

Wrap tortillas in damp paper towels and heat in a microwave oven on high until soft, about 15 seconds. Spoon half of shrimp mixture onto lower third of one tortilla to form a 2 x 5-inch rectangle. Fold in sides to enclose filling, then firmly but gently roll up. Repeat with remaining tortilla and filling. Cut wraps in half on the diagonal and serve.

Serves 2.

A pretzel for New Years?  This is no ordinary bread pastry made from wheat flour, water, sugar, and yeast, then sprinkled with coarse salt.  The New Year’s Pretzels: is a traditional good luck bread served by German families at New Year’s.  Unbeknown to Sean I plan on baking one of these tasty treats from scratch while we are on the Suwannee River New Years Eve.

I altered the recipe in order to make one on the Suwannee River.  You can get the full recipe in the “Three Rivers Cookbook” or on line.

0.5 c. milk
0.125 c. butter
0.5 pkg. active dry yeast
0.5 tsp. salt
0.125 c. sugar
1.75 c. flour
0.5 large egg
0.25 c. powdered sugar
0.25 T. water
0.375 tsp. vanilla or almond extract
0.0625 c. almonds or walnuts, chopped

Heat milk and butter until very warm. Mix yeast, salt, sugar, and 0.875 cup of flour.  Slowly beat warm milk into yeast mixture.  Beat for 2 minutes.  Add eggs and 0.875 of flour.  Beat for an additional 2 minutes.  Add enough flour to form a soft dough.  Knead until smooth and elastic, about 5 minutes.  Place dough in a greased bowl.  Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled.  (1 hour more).  Divide dough in half.

Shape pretzel: Roll dough into a rope about 7.5″ long.  Cross the ends leaving a large loop in the center.  Flip loop back onto crossed ends to form a pretzel.  Repeat with remaining dough. Place pretzels on greased baking sheets.  Let rise 15 minutes more.  Bake at 375F.  for 25 to 30 minutes or until golden brown.  Cool on wire racks.  Mix powdered sugar, water and vanilla to form a thin icing.  Spread icing on pretzels and sprinkle with chopped nuts.  Makes 1 small pretzel.

Pictures of the event will appear in the New Year.

– Jeff

I like to eat simply and enjoy rich flavors.  In outdoor cooking this is hard to achieve however this complete meal recipe for Salsa Chicken, Zesty Rice, sticky sweetcorn muffins, and salad hits the spot.

spicy chicken

  • Served First
    • salad
    • Catalina dressing
    • with peach tea or a Mexican beverage

backpackers_pantry2Alpine Aire Foods

  • Zesty Rice
    • taco seasoning packet, 1 ounce
    • white rice
    • stewed tomatoes, small can
    • diced tomatoes and green chilies, combined in one small can
    • sweet onion
  • When the Salsa Chicken is done Use a Backpackers Pantry “Outback Oven Ultralight” to cook sticky sweetcorn muffins

Your tastebuds will enjoy this complete meal, Jeff

Recipe : Egg Wrap

Posted: December 10, 2008 by Jeff Fabiszewski in Recipes

This is my take on a fast outdoor camping meal.

  • One 6in corn or flour soft wrap
  • Two eggs
  • One tablespoon of chunky hot salsa
  • One thin slice of spicy Monterey jack cheese with jalapeños

egg-wrap

I use a MSR BlackLite 7.25in diameter Fry Pan on a MSR Dragonfly stove and a very small spatula. No oil is required. I break the eggs in the pan and scramble them in it. When done I push the eggs to one side and place my wrap in the pan. Then I add the cheese and slide the eggs on to the wrap. I top with the salsa and add the lid to the pan for a few seconds before I roll it to eat.

To save on fuel I use the windscreen provided by MSR. If I am going on an overnight outing, I pack eggs in a plastic egg carrier and pack out the eggs shells in it. Most backpacking stores carry them. If I am out for several days, I use powdered eggs.

I usually end the meal with an orange, some beef jerky, and a drink of water.

This is easy, quick, and the cleanup is a snap.  For me there is no excuse to skip a meal before I get back to paddling.