Food on Kayak Trips
Thanksgiving Holiday Nut Loaf
While you’re still at home with your blender, grind 8 oz. (just under 2 cups before grinding) of mixed nuts (walnuts along with any mixture of peanuts, cashews or almonds), and 4 oz. of dried whole wheat bread. Pack together in an airtight container.
To assemble the nut loaf: Chop 1 medium onion, saute in butter or oil until transparent. Heat and mix in a large bowl: 1 cup vegetable stock (boiling water added to powdered stock is handy), 1 tbsp. miso, and 1 to 2 tsp. brewers yeast. Add the onion, ground nuts, breadcrumbs, salt and pepper, and herbs (2 tbsp each of fresh herbs if possible, otherwise 2 tsp. each of dried). Rosemary, thyme, sage and oregano are all good additions.
The mixture should be moist. Turn it into a greased shallow baking pan, level the surface and bake (30 minutes at 350 degrees in a regular oven; adjust accordingly for Outback oven). Serves 4 people, or two with extras for “turkey” sandwiches the next day.
Cranberry Sauce
Dissolve 2 cups sugar in 2 cups hot water. Add 4 cups cranberries. Boil gently for about 5 minutes. Remove from heat. Add 2 tsp. grated orange rind and let cool.
Baked Yams
Wash yams, peel, cut up, and wrap in foil with a bit of butter, salt and pepper sprinkled over them. Cook over a barbecue or fire until soft.
Salalberry & Oregon Grape Jelly
500 ml (2 cups) juice of salal berries
500 ml (2 cups) juice of Oregon grapes
1 L (4 cups) sugar
1 box Certo
Prepare wild berry juice by barely covering cleaned, washed berries with water in a saucepan, heating until they come to a boil, simmering, then straining the juice. About 1 L (4 cups) of berries will yield about 500 ml (2 cups) of juice. Sterilize jelly jars, spoons and Pyrex measuring cup to pour boiled jelly into jars. Place new canning jar lids in saucepan with water, bring to a boil and boil for 5-10 minutes. Mix sugar and certo crystals with berry juice in large stainless steel pot, bring to a boil, boil hard for one minute, then pour into sterilized jars using sterilized Pyrex cup. Fix lids in place, screw on ring caps and let sit until cool and until the lids have sealed.
Tasty Pasta
1/2 pkg. Fettucini pasta (cooked)
1 yellow pepper chopped up
10 cloves roasted garlic (peeled but whole)
1 red pepper roasted (cut into strips)
1-2 cups of organic salad greens
10 calamata Greek olives
1/2 to 1 cup of gorgonzola cheese
virgin olive oil 4-6 T white wine vinegar
a handful of toasted pecans s
alt and pepper of course
Mix together. Adjust amounts to taste.
We purchase organic vegetables, fruits and grains for our trips whenever possible. We gain great satisfaction in knowing that the food we purchase is grown on farms that support the delicate web of life. We know that birds and the insects they eat, frogs and butterflies are not being poisoned to feed us, that chemical runoff is not flowing downstream deforming fish and polluting our ground water. Any extra I pay for organics is compensated for by superior nutritional value and flavour. Anything beyond that I look at as a donation to the earth.
Quick Cheese Fondue
Do you ever get tired of all those great sounding, but challenging meal ideas and want something dead easy? The answer is a cheese fondue, as an appetizer or a meal.
Buy a couple of foil enclosed packages of Swiss cheese fondue at the grocery store—ideally one with kirsch—two loaves of French bread, and some veggies (cauliflower, mushrooms, broccoli), and a nice bottle of wine. And pack a set of fondue forks.
Melt the cheese at low heat in a regular cooking pot, parboil (blanche) the veggies to just beyond crisp, cut the bread in bite size cubes... et voilà!
The unopened packages of fondue are easy to pack and will keep a long time, so it’s a great meal for late in a trip, or a handy lunch.
You can also remove a few coals from a fire and move them to a sandy depression, put your pot of fondue on top and keep the fondue warm for the duration of the feast.
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