Paddle Meals:
Comfort Food
Paddlers who raft and kayak have many skills that cross-over on and off the water. . We carried veggies in buckets which doubled as chairs-food and comfort. |
Spicy Corn Cakes
A satisfying brunch or supper dish influenced by the southwest.
1 cup all purpose flour
1 -1/2 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
3 large eggs, beaten (or use egg powder) 2 tbsp milk (or use milk powder)
1 can (498 mL) kernel corn, drained
1 tbsp butter or margarine, melted
1/2 cup finely chopped onion
1/2 cup finely chopped red pepper
1 jalapeno pepper, seeds removed and chopped fine
Before your trip: In a zip-lock, mix flour, baking powder, salt, pepper and cumin.
At camp: In a large bowl, mix eggs and milk (if using dried-add water), corn, butter, onion, red pepper and jalapeno. Stir in flour mixture.
Heat a non-stick frypan over medium flame. Spoon 1/4 cup batter into pan and flatten into a 4 inch circle. Cook 3-5 minutes on each side until golden. Repeat to make 12 corn cakes. Serve with salsa and guacamole.
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Black Bean Hummus
2 cups canned (498 mL) black beans *
3 tbsp warm water*
3 tbsp olive oil
1/4 cup tahini
2 cloves garlic, minced
1/2 tsp salt
juice of 1 lemon (2 tbsp)
juice of 1 lime (2 tbsp)
Home Method: Drain and rinse black beans. Put all ingredients in a food processor and blend smooth.
Camp Method: *Use 2 cups black bean flakes and 1 1/2 cups boiling water; mix in other ingredients.
Serve with warmed pita bread cut into bite-sized pieces.
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Rice Pudding
A warming dessert for a cold evening
1/2 cup instant (5 minute) rice
handful of dried cranberries or blueberries 1/4 cup powdered milk
2 tsp sugar
1 tbsp custard powder
dash cinnamon
1 cup water
Before your trip: Combine dry ingredients in a zip-lock bag and mix. At camp: Place dry ingredients in a cooking pot and add water. Bring to boil and simmer uncovered for 5 minutes, stirring constantly, until mixture thickens.
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