Category Archives: Camping

These are some of our favorites from horse camping and Boundary Waters excursions – include meals that can be cooked over an open fire and on a camp stove. Healthy and hearty they satisfy outdoor adventure appetites!

Smoked Fish and Cheese

Today I can’t help it, I am dreaming about camping with the Goldies.  I am dreaming about laughter, “tropical” sunshine, clean northern waters, and of course food!  Summer is coming and I don’t want to rush it but I am really looking forward to our annual trip!

That being said, I want to share a simple camping lunch idea that you may not have thought of.  Smoked fish, hard cheese and wine! I can’t find a picture of it so you’ll just have to imagine it.

The Golides have pretty much made it a tradition to pack smoked fish and cheese for a simple, elegant and protein rich lunch.  I know, I know. There is no way to keep this meal cold but it is fine if you keep it in the shade and devour it within the first day or two.  You’ll want to make sure you purchase some hard cheese such as Manchego (it’s our favorite).  You’ll find this cheese in the special cheese section of your local grocer.  A necessary component of this meal is wine!  We always pack a Bota Box of red wine.

Seriously, sitting in the BWCA wilderness, listening to loons, smelling the warm northern forest floor and tasting this delicious meal with your best friends- it is a sensory experience!

Tip: tie your dogs up!  I am sure the Godlies would attest to this. We have had our fish and cheese plate fly all over several times due to Rocco running though it on a squirrel chase! Sorry ladies:)

In lieu of a food picture I’ll share some great Goldie camping moments!!

We used to catch our own fish, our priorities have changed over the years:)

We don’t let any of our wine go to waste!

Exactly the scene that I am dreaming of today!

Nuts for Cabbage

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Nuts for Cabbage being transported on the Echo Trail and into the Boundary Waters!

This was a new hit with the Goldies on our trek up to the Boundary Waters this year.  A German pediatrician gave me the idea and I modified a little bit.

I’m all about simple, healthy recipes… and this really fits the bill!

Ingredients:

1/2 head of raw Cabbage (red or white)
1 cup raw nuts (any mixture of almonds, cashews, walnuts and pecans)
1 cup Coconut flakes (optional)
Sea Salt to taste

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There’s a great store called “Mike’s Discount Foods” in Fridley, MN that carries a lot of organic and natural items (sometimes past expiration) for really cheap! (The one in Columbia Heights is much smaller and not near the variety of items.)

Method:
1)  Cut cabbage into bite-size chunks and put in bag or container.
2)  Add nuts.  I’ve tried this with both raw and roasted & salted nuts.  Try pecans, almonds, walnuts, and/or cashews.  Raw is preferred for optimal health benefits.
3)  Optional – Mix in coconut flakes.  Either Tiffany’s Power-full Coconut Chips or Dang Coconut Chips (experiment with different flavors)
4)  If you added raw nuts, you might want to sprinkle some sea salt on the mixture, but it’s surprisingly good even without.  If you added roasted and salted nuts, there is no need for salt.

The nuts can get soggy after about a day so it is best to wait to add the nuts till before you are ready to eat.

PB n’ SP

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Peanut Butter and Sweet Potato – PB n’ SP

Scrumptious, Satiating, and Super Simple!

  • Bake Sweet Potatoes (refrigerate until breakfast if you are pre-baking.  I pre-bake two sweet potatoes per week and divvy them up for weekday breakfasts)
    • Preheat oven to 400
    • Stab sweet potatoes with forks
    • Place on rack with tin foil below the potatoes
    • Cook until the sweet potatoes are very soft when you squeeze them (~30 min)
  • Cut into 1/2″ Slices when you are ready to eat- however many you want.  I usually do about 3 slices and keep the rest of the potato for the next day.
  • Heat if desired (I have eaten these cold, microwaved, and sauteed.  It’s best when sauteed in butter and browned on each side, but I love it any old way.)
  • Top with a dollop of Peanut Butter, dash of Cinnamon, and douse with salt (kidding about dousing, but I do love salt)

No need for silverware.  Just eat like you would a really gooey cookie.

Experiment on the tater toppings.  Of course, nutritional yeast, turmeric, and salt are another great combination!

Fall Foraging

Walking my son up the driveway to meet the bus last week I was so appalled at what I saw….GARLIC MUSTARD. I won’t bore you with what this means for my little woodland – but in a nutshell garlic mustard is a very invasive, introduced plant that displaces good, native vegetation (think woodland wildflowers…threatened by a garlicky mustard monster!)

I couldn’t wait to tell my co-worker and fellow plant fanatic what I had found.  She chirpily replied “Well… at least you can eat it.”  Leave it Franny to look on the bright side, know more about plants than me and put humor into the morning.  I love her(:  “You can!?”  I replied.  Then after a few moments of thought – it made perfect sense: I love both garlic and mustard – how perfect!  Knowing this, I was much more motivated to deal with the small infestation in a more environmentally friendly way: pulling as opposed to using the highly “efficient” herbicides.

When I got home I spent 5 minutes pulling enough to add to a few salads.  I found the roots to be substantial, yet easy to pull.  The roots are also woody so once pulled need to be trimmed off.  After a total of 20 minutes pull time – I had removed every single plant and added nutrition to a week-worth of salads!  I love when I get eat “free greens” instead of buying the expensive organic packages in the grocery store.

Garlic Mustard: A terrestrial invasive=very bad for woodlands. BUT - very tasty in salads!

Garlic Mustard: A terrestrial invasive=very bad for woodlands. BUT – very tasty in salads!

The next day I tossed a combination of garlic mustard, kale and swiss chard for my salad.  I wouldn’t recommend a salad with straight garlic mustard because it does have a garlic-chive tone, that all alone could be overwhelming.

I added my favorite topping and was doubly satisfied knowing that I had helped my little woodland and was nourishing my body with wholesome – nutrient rich greens.

My very favorite salad contains:

3 Baby Kale, spinach, swiss chard, garlic mustard or any combination of them

Drizzle of Immune-Boosting Garlic Vinegrette

1-2 slices Grilled Eggplant

2 Fresh Button or Crimini Mushrooms, sliced

6-8 Grape Tomatoes Sliced

Fresh cracked pepper and coarse ground sea salt

Garlic mustard add a great hints of garlic, chivy flavor to most any salad

Garlic mustard add a great hints of garlic, chivy flavor to most any salad

PB Chocolate Chip Cookies

I love the classic combination of chocolate and peanut butter. I have since I was a child.  I remember being infatuated with Reese’s Peanut Butter Cups and dipping the ears of my chocolate easter bunny into a spoon full of peanut butter never tiring of the play between nutty, bitter and sweet. HOWEVER – now I have grown, changed and learned about better choices that provide real, lasting energy – not the quick rev of the engine that crashes and burns 30 minutes after the peanut butter cup wrapper has hit the trash.

I created these simple cookies when I had a craving for my life-long favorite. It is based off of Tiffany’s Simple Dark Chocolate Chip Cookies.  I was very concerned they weren’t sweet enough, but after taking some to work last Friday I was encouraged that they were pleasantly sweet yet not cloying and had great flavor – hints of honey and vanilla!

Ingredients:

1/2 cup all natural peanut butter (I used chunky and enjoy the texture of the peanut pieces)

1/2 cup honey

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1 egg

1 cup spelt, barley or oat flour (You can easily make your own oat flour by processing rolled oats in your food processor until they are the texture of flour.  This is a great option for a gluten free version; just be sure you start with certified gluten free oats.)

1 teaspoon sea salt

1 teaspoon baking powder (Try to use aluminum free – it is available in the natural food section of large grocery stores and in natural food coops.)

3 cups rolled oats

1/2 cup dark chocolate chips of roughly chopped dark chocolate

Method:

Preheat oven to 350 degrees.

Line two baking sheets with parchment paper.  (I love parchment paper so much, at first I considered it a wasteful expense – but it is so darn handy!  If it is not too sticky or dirty, I wipe it with a damp cloth, let it air dry and re-use it.  This makes my husband roll his eyes – but I think he is getting used to it.)

Combine flour, salt and baking soda in a medium bowl.

In the bowl of a stand mixer combine peanut butter and melted coconut oil.

Mix egg, honey and vanilla into the peanut butter and oil until combined well.

Mix flour mixture into wet ingredients.

Add oats; mix to combine.

Stir chocolate in by hand.

Scoop cookie dough by 1 tablespoonfuls onto prepared baking sheets.

Bake for 10-12 minutes – rotating the pans half way through the baking time.

Cool these on a wire baking rack.  Store in air tight container at room temperature for a couple of days – or in the freezer for up to 3 months.

PBC Cookies

Dark chocolate, peanut butter, oats and honey make for a wholesome, satisfying, delicious cookie

These are a great energizing, satisfying, treat-like snack.  Enjoy!

 

Asian Delight

When we camp in the BWCA, we like to try all of the food genres. Asian food is surprisingly easy to make while camping and very tasty! This year we pulled out all the stops with this recipe “Asian Delight!” Give it a try for your next camping adventure; it works for car or backpack camping!

Ingredients:

1 head cabbage, sliced as thinly as possible

2 sweet potatoes, diced in 1/2 inch pieces

1 onion, sliced thinly

2 carrots, small dice

2 12 ounce blocks firm tofu, diced into 1/2 pieces

2 zucchini, spiralized

3 tablespoons ginger, minced

3 tablespoons garlic , minced

1/2 cup cashews

1/4 cup peanut butter

1 tablespoon arrowroot powder

1 tablespoon toasted sesame oil

1 tablespoon Bragg’s Liquid Aminos

2 tablespoons water

olive oil

salt and pepper

rice paper wraps

heavy duty aluminum foil

 

Directions:

  1. Start campfire, add enough large wood to get big flames and lots of coal. You need lots of coal to cook cabbage and sweet potatoes.
  2. Roll out enough aluminum foil to make foil packet for the cabbage.  If you want the cabbage to cook faster, put less in each foil packet; you may need to make to make 2 packets if you have a lot of cabbage. Add drizzle of olive oil, salt and pepper to cabbage & toss to combine. Tightly seal the ends of the foil around the cabbage to create a foil packet.
  3. Roll out aluminum foil to make packet for sweet potatoes. Place sweet potatoes on foil and add drizzle of olive oil, salt and pepper. Toss to combine. Tightly seal the foil around the sweet potatoes.
  4. When the fire has reduced to coals, put cabbage and sweet potato foil packets on the grate to cook. Check the packets after half an hour to see if they need to be flipped over. Continue to check every 15 minutes; the potatoes need to be completely cooked through.
  5. While the sweet potatoes and cabbage is cooking on the fire grate, you can start cooking the carrots and onions on a 1-burner stove. We use a Coleman 1 burner stove to do about half of our cooking in the BWCA.*
  6. Add olive oil to large skillet over medium-high heat. Add onions and carrots and sauté until soft.
  7. Add tofu to skillet along with the sautéed carrots and onions. Cook tofu until hot.
  8. Combine arrowroot powder with 2 tablespoons of water.
  9. Add arrowroot powder & water mixture, tamari and peanut butter to skillet. Toss to combine.
  10. When the sweet potatoes and cabbage is finished cooking, add them to the skillet and toss to combine.
  11. Serve using zucchini noodles and rice paper wraps. Add cashews to give it crunch!

*You can find the one burner stove here: https://www.google.com/shopping/product/10075037548422512891?q=trail+stove+fits+on+top+of+small+propane&biw=2133&bih=1199&psj=1&bav=on.2,or.&bvm=bv.99804247,d.aWw&tch=1&ech=1&psi=KVHLVf7bJZCGyASS9ZLoAQ.1439387946658.5&prds=paur:ClkAsKraX-8_uBAZm6XKgCO6iqSUohGc4UGG3ZR0404li2qSxgC_4CikMjH4zv16o0PQ5G83LNtK8v-Sqe60qGyv2g1_DCSMhJscewxamhA3yoGkuTVkJw77phIZAFPVH71brj5pvOcVxwsmt3zDUIwtrL9PdA&ved=0CBcQpitqFQoTCJyzlYbao8cCFUKAkgodNJQOHg&ei=RFHLVZyBBsKAygS0qLrwAQ

 

Coconut Crack

Coconut Crack Bars

This blog is not only about sharing recipes we have created, but also storing other people’s great recipes so the recipes we use are all in one place. The coconut crack recipe really needs no modifying.  Once you taste it, you will understand Chocolate Covered Katie’s reasoning for putting the word “crack” in the name.

Coconut Crack bars have accompanied us during the last 3 boundary waters trips and will for many more years to come.  It is such an amazing treat!  I’m just going to copy and paste her recipe, or you can go to her blog at Chocolate Covered Katie.  I have a few ideas listed below the instructions for you to consider.

Ingredients

  • 1 cup unsweetened shredded coconut (80g)
  • 1/4 cup agave or pure maple syrup (or 1/4 cup water and 2-3 nunaturals stevia packs)
  • 2 tbsp virgin coconut oil (For all substitutions in this recipe, see nutrition link below)
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • optional raw chocolate chips – recipe in the [Chocolate-Covered Katie Cookbook | http://chocolatecoveredkatie.com/faq-page/chocolate-covered-katie-cookbook/]

Instructions

Combine all ingredients in a food processor. (Perhaps you can mix by hand if you don’t have a food processor, but I haven’t tried.) Squish into any small container (I used a 7×5) and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks.

*[View Coconut Crack Bars Nutrition Facts | nutrition info for crack]*

A couple things to note:

I accidentally put really coarse salt in the crack one time (and more than she recommended)… it was a delectable delight!  My personal opinion is you should add more salt, and the coarser the chunks the better.

The chocolate chips make this heavenly dessert sinful.  You could add dark chocolate chips from the store rather than ordering her cookbook and making yourself – as I did in the picture.  To appease the vegans or lactose-intolerants, leave chocolate off of half of the dish.  They won’t be missing out.

Another delicious combination is to put a big hunk of strawberry on top of each bar.  Yummo!

I’ve only used maple syrup for the sweetener and the thicker the maple syrup the better.

Quinoa tacos w/ everything one mango salsa

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When camping, particularly in the BWCA, food tastes amazing!  I think it is because all of your senses are engaged!

Vision: picture blue sky’s with white puffy clouds, an array of green trees, beautiful clear waters,great friends, and of course colorful food dancing before your eyes.

Smell: cool clean breeze, pine warming in the sun, wood burning in the fire pit, and food cooking after a long day of paddling.

Sound: the eerie call of a loon echoing across the lake, young eagles chirping overhead, the sound of friends laughing, fire crackling, knives chopping, waves crashing and trees whistling in the breeze.

Ahhh, I can picture it now; Quinoa tacos with everything one mango salsa on our last night on Gabbro Lake.  We sat in a circle near the fire, reaching into the middle to dish the makings of our camping creation. We laughed endlessly while repeating the words: “this is SOOO good!”. Try it at home or in the woods!

This recipe serves approximately 4 hungry women.

Quinoa Taco “meat”

2 cup quinoa

1 medium onion finely chopped

6 coves garlic pressed or minced

1/4 cup chili powder

olive oil

Everything one mango salsa

1 ripe mango

1 red pepper

1 medium onion

1 Tbsp garlic

1 jalapeno pepper

1 medium sized lime (or two small), juiced

sea salt

Taco wrap

kale  or cabbage leaves (you could substitute with a soft shell tortilla wrap)

For the Quinoa Meat:

Bring 4 cups of salted water to a boil, add quinoa and reduce heat to a simmer.  If you are doing this on a one-man burner when camping what the heat closely so the bottom doesn’t scorch.  Meanwhile, finely chop the onion (red, white or yellow – all are equally delicious).  Mince or press the garlic and set aside.  Briefly preheat a large sauce pan over medium high heat.  Add 1 tablespoon EVOO, then add the onion and some salt.  The salt helps the vegetable to release some liquid and encourages yummy carmelization.  When onions are soft, translucent and beginning to carmelize, get the cooked quinoa and the chili powder ready.  Add the chili powder and sit into the onion oil mixture for about 30 seconds to help release the flavors of the chili powder.  Push everything to the outside of the pan and add about 1 teaspoon additional EVOO, then the garlic.  Press and stir the garlic for about 15 seconds, then combine with the onion mixture.  Immediately, now – add the cooked quinoa and combine all ingredients well.  Cover with lid and set aside off heat to rest for 5-10 minutes.  When ready to serve fluff with a fork. (You can substitute chicken for quinoa)

For the salsa:

Finely dice mango, onion, jalapeno pepper (including seeds), red pepper and avocado.  Add all ingredients into a pot or bowl and juice the lime(s) over top, sprinkle with a pinch of salt and gently stir.  Let the combination sit for 10-15 minutes so the flavors combine.  I found that this combination holds well in the refrigerator for one (or maybe more) day(s).

For the wraps:

Wash kale leaves, if they have a very thick center rib you can pull it out; however, I generally keep it in (it’s extra fiber).  If using cabbage leaves, core the cabbage, cut in half and gently pull off individual leaves.

Now for the great part:

Grab a “wrap”, add a spoonful of “meat”, top with a generous spoon of everything one mango salsa, wrap the leave around the fillings so they don’t drop all over the place and gobble!

Pot full of everything one mango salsa.

Pot full of everything one mango salsa presented by Water Goldie.

Eggs in a Bag

 

Camping season is coming up and it’s time to start planning your meals!  Breakfast can be messy and time consuming when all you want to do it get out and start enjoying your vacation.  It is very tempting to go extremely easy and buy some donuts or instant oatmeal for breakfast, but resist the urge.  Eggs in a bag is healthy, easy, fun, and almost no mess!2015-05-24 10.05.43

Eggs in a bag can be simplified even more if you prep before you go.  I highly recommend cutting up all your fixings before go.  And while we’re on the subject, I recommend buying a chopper like this  Vidalia Chopper or this one which has one more blade.  It will seriously save you soooooo much time and I use it ALL the time!

Ingredients can be anything that you would normally put in an omelet.  In my experience, they do not need to be pre-cooked (except if you’re adding meat).  If you prefer to cook the veggies first, that is totally fine too.

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Jaime’s mom, Debbie, making Eggs in a Bag while Horse Camping at Crowhassan Park

Here are some options for your eggs in a bag:
Eggs (2 or 3 per person)
chopped onions
chopped mushrooms
chopped bell peppers
sliced spinach
diced ham
chopped tomato (fresh or sun dried)

Sides to add after the eggs have cooked:
Salsa
Tobasco
Greek Yogurt (or sour cream)
Cheese (feta or manchego are great options)
Tortilla to wrap it in (optional – I prefer Ezekiel brand which is a sprouted grain tortilla shell)
Seasonings – salt, pepper, thyme, chives, parsely

Tools Needed:
Freezer Ziploc Baggies (sandwich or quart size)
Large pot for boiling water
Stove or fire to boil water
Tongs
Ove Glove
Sharpie

Directions:

  1. Bring a large pot of water to a boil
  2. While waiting for the water to boil, set up a buffet line with all the ingredients

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    Ready to put the bag in the boiling water!

  3. Choose all the ingredients you’d like in your “omelet” and put into the Ziploc bag, including the eggs.
  4. Close the bag and smoosh all the ingredients together (this is the fun part!)  Make SURE to get as much air out as possible or it will expand like a balloon.
  5. Label your baggie with your name or a fun drawing
  6. Drop the baggie into a pot of boiling water.  The eggs cook faster if you can lay your bag flat on it’s side. You can even stack a couple bags on top of each other.
  7. After a few minutes, flip the bag if not already fully submerged.
  8. Using a pair of tongs, grab the bag and check your eggs every few minutes for done-ness.  The time it takes to cook totally depends on how hot the water is and how much stuff you have in your bag.
  9. When you can squeeze the bag (with the Ove Glove) and there is no runny liquid, your eggs are done.  (If you are adding cheese, it is harder to tell if the eggs are done, so I recommend waiting to add cheese until after you are done cooking the egg baggie.)

At this point you are done.  Add the toppings of your choice and a tortilla if you’d like a burrito style breakfast.

 

Sunrise Sandwich on Whole Wheat Naan Bread

Sunrise Sandwich on Whole Wheat Naan

This great, hearty recipe can be enjoyed while camping or in the warmth of your own home. It’s super easy with minimal cleanup and it will stick with you on a cool morning’s jaunt. The recipe as written will serve two hungry ladies.

Ingredients:

1 roma tomato

½ avocado (1/4 per sandwich)

1 roasted red pepper (if camping, roast the night before over the fire)

2 eggs

1 tsp olive oil

2 slices mozzarella cheese

2 whole wheat Naan bread- Trader Joe’s makes an excellent one!

Serves 2

Instructions:

Cook eggs over easy (or any way you like) in a non-stick skillet lightly coated with olive oil.  Thinly slice tomatoes, roasted red peppers, and avocado.  While eggs are cooking, place Naan bread on grate over the fire to warm. Top warmed Naan bread with egg, cheese, tomato slices, red pepper, and avocado.  Finally, fold Naan bread over to make a sandwich.  You will need a napkin for these!

Sunrise Sandwich

This sandwich was perfect after a long, cool night’s sleep in the back of my mom’s Tahoe!

I made this energizing breakfast over a Coleman stove while horse camping with my mom in late October at Wild River State Park. This was our first time horse camping adventure together and we both felt like little girls: we were camping AND we had our horses (and dogs)!!  To our surprise, we were the only people at the camp that didn’t come with a deluxe trailer-camper combo. In true ranger style (we are northern Minnesotan’s, that’s what we call our selves) we slept in the back of my mom’s Tahoe which was equipped with several sleeping bags and two dogs to keep us warm.  Thinking that we needed some charity, our neighbors kept stopping over asking if there was anything they could do for us. If I remember correctly they even borrowed us a small battery powered lantern because,in our excitement we had overlooked packing a light source. We assured them not to feel bad because we were used to roughing it in the back woods of the Boundary Waters Canoe Area (BWCA); sleeping in the back of a car was actually luxury to us!

Tiffany and Candy, Cocktails. dogs, horses and camping!

Tiffany and Candy, Cocktails. dogs, horses and camping!

 

I am so thankful that my mom and I are able to make such wonderful memories together! I love you momma!