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Food Ideas

 

Of course we’ll need 120 eggs, 7 jars of peanut butter, 7 jars of jelly and 60 Larabars and 7 loaves of bread for lunches.   

 

Others Ideas:

 

Italian Sausage Scaloppini with Cappelini

Pasta with Meatballs

Crockpot Ham String Beans and Potatoes

Grilled Chicken, Grilled Vegetables

Grilled Porcupine (should we catch one on the trail)

  

 

60

 

Filet Mignon

Stuffed Mushrooms and or Broccoli

 

Oven onion rings

 

Ingredients

egg whites

parmesan cheese

whole wheat flour

panko

spray olive oil

 

Procedure

1. coat sliced onions with egg whites and mixture of parmesan cheese, whole wheat flour and panko.

 

2. spray with olive oil and bake in a 450° oven for 15 minutes.

 

 

 

Sunset Farm Cod Stew

 

With or without the half and half this stew is easy and great!

 

Ingredients

2 1/2 cups onions chopped

1 1/2 cup Diced celery - very small dice

2 Shaved and chopped carrots

1 Tbs butter

2 Tbs dry sherry

3 Tbs flour

olive oil

2 lbs cod or other seafood - a combination of cod and chopped shrimp is nice.

4 bottles clam juice

1 Tbs bouillon ((I use "Better Than Bullion")

2 Tbsp -Old Bay  - to your taste

4 Tbsp chopped parsley

1/4 cup half and half (optional)

 

Procedure

1. Preheat oven to 210°F.

 

2. Clarify or lightly brown the butter.

 

3. Sauté the finely chopped onions until golden. They should be very soft so they will become part of the broth.

 

4. Add the celery and carrots and sauté for a few minutes.  If you have larger chunks of these vegetables, sauté until they are al denté.

 

5. Add the flour and sauté until cooked and combined.

 

6. Add the Sherry and cook until evaporated.

 

7. Add the Old Bay, bouillon and 3/4 of the parsley and stir into the vegetables for about 60 sec or until uniformly mixed. Turn off the heat.  Do not add salt until you correct the seasoning at the end because the Old Bay and bouillon are salty.

 

8. Add the clam juice and just bring to boiling then turn off burner.

 

9. Add the seafood (if using shrimp wait to add them until the last 7 - 10 minutes in the oven), making sure the liquid level is above or even with the seafood.  Add more clam juice if necessary.

 

10. Add the half and half and gently stir until mixed. being careful not to break the pieces of fish.

 

11. Cover the pot.

 

12. Place in a preheated 210 degree oven (or as close as possible).   The point is that you want the seafood to poach and not boil.  The stew is finished when the seafood is cooked. As soon as the cod "flakes" it’s ready.  Since the stew is in the oven the heat is even and the cooking is easy. Depending on the size of stew, the cooking may take 45 minutes to an hour - less in a convection oven.  If your using shrimp, add them the last 7-8 minutes of cooking time.

 

13. Garnish with remaining parsley and some cayenne pepper to taste.

 

14. Serve with OTC crackers and plenty of wine - a nice oaky Chardonnay.

 

Tips

The main concept used in this soup is poaching, which cooks the seafood while allowing it to remain tender and sweet.

 

I often leave out the half and half and the soup is still very good.

 

The cod releases its juices into the soup as well so the number of bottles of clam juice is not written in stone

 

If adding shrimp, I usually delay adding them until the last 7 - 10 minutes of cooking.

 

If adding canned clams, add just before serving, to make warm.

 

Old Bay is a strong flavor, vary the amount you use to your taste.

 

Source

Author: K Frederick

 

Author Notes

I usually use a combination of cod, shrimp and clams for the seafood.  I don't like potatoes in a soup of this type but many do.  A mildly flavored addition like fresh diced al denté cooked zucchini would be good. I also would not hesitate to make a salmon stew using this recipe.

 

 

 

Con Queso Veggie Wraps (summer fresh)

 

Ingredients

1 bag Whole wheat tortillas

sweet corn

zucchini

green onion

pine nuts

8 oz Sour Cream

10 oz cheese and/or cheddar cheese

Bean dip

Hummus

Salsa

Tomatoes

fresh parsley

onion

Taco Sauce

 

Procedure

1. toast pine nuts and remove from skillet.

 

2. Cut zucchini into 1/2 inch dice and add hot skillet.

 

3. Cut corn from cob and add to skillet.

 

4. sauté until zucchini is just tender and corn is cooked

 

5. chop tomatoes

 

6. chop green onions

 

7. prepare cheese

 

8. heat tortillas

 

9. Spread preferred items on tortillas

 

10. Scoop in veggies and cheese

 

Source

Author: Crescent Dragonwagon (Summer modification KDF)

Source: Passionate Vegetarian

 

 

 

Louisiana Style Crab Cakes can also be Salmon or Veggie Cakes

 

These crab cakes can be frozen and are almost as good as fresh when reheated in the microwave.  Wrap in a paper towel, place on a plate and reheat for 30 seconds to 2 minutes on high. Time depends on size and number of cakes.

 

Ingredients

1 lb Jumbo Lump or Backfin  Crab meat

5 slices white bread (crust removed, diced into small cubes)

1 red bell pepper - small dice or minced

10 scallions minced

1/2 tsp cayenne pepper

zest of 1 lemon

1/2 cup bread crumbs

1 cup Hellmann’s Mayo

1 tsp Kosher salt (optional - Old Bay Seasoning usually has plenty)

1 tsp Old Bay Seasoning  (up to 1 Tablespoon to taste)

1 cup sweet corn fresh or frozen

olive oil cooking spray

Parchment Paper, as needed

 

Procedure

1. Mix all ingredients lightly, adding crab meat last, being careful not to break up lumps of crab any more than necessary.

 

2. Preheat oven to 400°F.

 

3. Form into 4 ounce cakes.

 

4. Place on lightly olive oil-sprayed parchment that has been spread on a cookie sheet.

 

5. Use an oil sprayer to spray a light coating of olive oil over cakes, to help them brown.

 

6. Put cakes in oven on center rack for about 10 minutes.

 

7. Check cakes.  If exposed edges are starting to brown, turn oven to 300 and finish cakes (about 10 - 15 minutes).

 

Yield: 12 Cakes

 

Tips

- Use fresh sweet corn but in the winter use frozen shoepeg corn.

 

- To uniformly mix in the spices, first mix them well into the mayonnaise

 

- Use  a cup and a half of mayo and one or two Claussen Fresh Garlic Dill pickles to make Tartar Sauce in a food processor. Add a tsp of Worcestershire sauce and a few shakes of Tabasco.

 

- I like potato bread for the cubed sliced bread.

 

- If you don't have a zester, a vegetable peeler will usually remove strips of lemon peel without the white bitter layer beneath.  The strips can then be finely chopped.

 

Source

Author: K Frederick

 

Author Notes

I've also used this recipe with cod, salmon, steelhead and various vegetables substituted for the seafood.  

 

 

 

Coca-Cola Chicken (Dutch Oven)

 

Ingredients

8 boneless, skinless chicken breast halves

3 cloves garlic; minced

1 can Coca-Cola

1 Tbs onion powder

1 1/2 cups catsup

2 Tbs chili powder

 

Procedure

1. Arrange chicken breasts in an oiled 12" Dutch oven. In a large bowl add remaining ingredients and stir to mix well. Spoon sauce over chicken. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-75 minutes or until chicken is cooked through basting with pan juices every 15 minutes.

 

Risotto alla Castellana [porcini & prosciutto]

condimenti:  porcini, butter, 1/4 c. parmesan, parsley

brodo: 4 c. broth, 1/2 c. white wine

soffritto: butter, oil, minced onion, 1/4 c. chopped prosciutto, 2 tomatoes

riso: 1 1/2 c. Arborio

Involtini di zucchine

Zucchini, sliced 1/8" lengthwise. Brush with oil. Bake 15 min.

Mix 1 1/2 c. ricotta, 1/4 c. parmigiano, nutmeg, 1 egg yolk, s & p.

and roll up each zucchini strip around a teaspoon of filling.

Bake again with some tomato sauce with basil shreds.

Funghi al forno alla parmigiana

Mixed mushrooms; quarter if large.

Bake in a pan sprinkled with water; fill with parmigiano, panko, parsley, thyme, garlic, pepper.

Drizzle with oil.

Pasta with Goat Cheese and Basil

on each serving of cooked pasta, arrange a 3 oz. or so round of goat cheese that has been slightly browned in olive oil (but not melted) , a few leaves of basil, chopped tomato.

Eggplant Dengaku

Halve small oriental eggplants and cross-score sliced face. brush with oil and grill, turning once. Apply dengaku sauce.

Dengaku sauce: 3/4 c. white miso, 2 egg yolks, 2 T sake, 2 T mirin, 2 T sugar. Combine, stir over simmering water; add 7 T dashi; stir until thick. Add one of the following: ginger juice, ground sesame seeds, grated yuzu rind (or lime or lemon)

Tofu dengaku

Similar to above. Grill pressed tofu in strips 3/8" x 3/4" x 2" for 3 min on each side. Brush one side with dengaku sauce and grill that side 1 min more.

Spinach with sesame dressing

1 lb. fresh spinach. Parboil. Drain. Cut to 1 1/2"

Dressing: 4 T ground sesame seeds, 1 tsp sugar, 2 tsp dark soy sauce, 3 T dashi.

Ideally, the dressing is mixed first in a mortar, then the spinach added and mixed briefly with the pestle, which bruises the leaves slightly. Whatever accomplishes this is fine. Quite nice at room temp.

Some other possible accompaniments:

Carottes Glacees a la Provencale

Boil carrots, drain. Saute in oil while adding (in this order) sugar, minced garlic, lemon zest, lime zest, sage, parsley.

If there are extraordinary Tomatoes present:

Charred on the grill. On the plate, add warmed olive oil mixed with minced garlic.

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For the filet, I would suggest keeping whole, grilling for 2 minutes, removing to a 325 degree oven for no more than 20 minutes, then to a warm covered pot.