Campfire Salmon with Veggies and S'mores

Last weekend I was taken on my first camping trip...ever!  Despite being pretty cold, it was thoroughly enjoyable hiking through four state parks in 24 hours.  Since I am new to living outside and sleeping in a tent, I was unsure of what an actual campfire meal is supposed to be.  However, I did very little complaining when I was informed we would be dining on salmon and wine.  Not bad if you ask me!  My first camping trip could not possibly be complete without the American tradition of s'mores!!

Ingredients for salmon

2 salmon fillets
Herbs: dill, parsley, oregano
1 tomato, chopped
1/2 head broccoli, chopped
1/2 bell pepper, chopped
1/4 red onion, chopped
Artisan bread

Directions

1. Liberally sprinkle herbs on each fillet and place in aluminum foil.  Pinch the sides of the foil together to enclose the fish.
2. Chop vegetables and place in aluminum tray.  Cover top with aluminum foil.
3. Place fish and vegetables on campfire for approximately 20 minutes or until fully cooked.

4. Remove food from aluminum and enjoy with a slice of artisan bread and a Solo cup of wine!

Serves 2 people

TIPS:

- If using dry ice to keep produce cool, be sure to cover the ice with a towel to prevent the food from freezing...not to name names as to whose fault this was ;)
- Since the food was slightly frozen, our cook time will be slightly longer in comparison.
- Use an assortment of herbs and vegetables of your choosing!

Ingredients for s'mores

4 graham crackers, halved
2 large marshmallows
8 squares of chocolate
Wire hanger

Directions

1. Break graham crackers in half (4 total pieces).
2. Place 2 squares of chocolate on each graham cracker.
3. Un-wind wire hanger and pierce marshmallow onto end of hanger.

4. Continually rotate marshmallow over fire for 1-2 minutes, or until marshmallow is a light brown color.
5. Remove marshmallow from hanger and place on top of chocolate.
6. Place other half of graham cracker and chocolate on top of marshmallow forming a graham cracker, chocolate, marshmallow, chocolate, graham cracker formation.
7. Enjoy the gooey, chocolaty dessert!
(first s'more picture from sunsetbayml.com)

Serves 2 people

TIPS:

- In an effort to be as health conscious as one can be with this dessert, we used dark chocolate.  However very tasty, dark chocolate does not melt as nicely as milk chocolate.
- If a greater chocolaty experience is desired, add additional squares of chocolate.

Bon appétit!

Ham and Cheese Quiche

Remember the fresh ham I baked and then froze into portions for later meals?? (see 17 August post)  Cooked ham or chicken is also great for a mountain of other dishes, including quiche.   I used a frozen pastry case, but you can make your own from scratch if you're a pastry cook.  I never realized how truly quick and easy a quiche is to make.  Simply add a healthy salad and a slice of crusty bread and dinner is ready!

Inredients

1 pie crust
6 eggs
1/4 cup cheese, shredded
1/4 cup ham, diced
2 slices onion, diced
2 spring onions, chopped
1 stick celery, chopped
3 slices red or green pepper, diced
Spices to taste ie parsley and basil
Salt and pepper to taste

Directions

1. Chop and dice all vegetables.  Cook in frying pan on medium heat for 5 minutes or until lightly brown.
2. Beat eggs in large bowl.  Add all other ingredients, including cooked vegetables.
3. Mix well and pour into pie crust.  Bake at 400F for 20-30 minutes or until set.

TIPS

- Pie crust takes about 30 minutes to defrost and can be found in the freezer section at your local grocery store.
- Add as little or as many vegetables as you wish. 
- For a little less cholesterol, substitute up to three eggs with 1/4 cup cholesterol-free liquid egg per egg.
- For an extra creamy quiche, add about 1/4 cup cream to the egg mixture.

Bon appétit!

Stuffed Peppers

I have wanted to try this recipe ever since I found it on Pinterest and I am so glad I did!  This is a very simple, filling, and healthy meal for the university student!

Ingredients

1 packet rice (I used Zatarain's)
1 bell pepper
2 carrots, chopped
2 sticks celery, chopped
1/4 cup onion, chopped

Directions

1. Cook rice according to directions on box.
2. Wash and de-seed pepper.  Slice small amount off base of pepper to make it flat, allowing it to easily stand.
2. Wash, dry, and chop carrots, celery, and onion.

3. Saute vegetables until slightly brown.
4. Once rice is cooked, add vegetables, and stuff pepper.
5. Place in oven at 375F for 30 minutes or until pepper is cooked and slightly brown.
6. Enjoy with a fresh salad and glass of your favorite wine!
(Recipe adapted from kalynskitchen.com)

Serves 1 person (with plenty of rice for leftovers!)

TIPS

- Barely slice bottom of pepper, you do not want the rice to fall through bottom of the pepper.
- Use any color pepper and any vegetables.

Bon appétit!

Carrot-Zucchini Bars with Lemon Frosting

Remember all of the frosting I made for the lemon blueberry cupcakes which I froze and used for the lemon Victoria sponge cake??  Yes, you guessed it, I still had some lingering in the freezer waiting to be used.  I found a tasty looking recipe on Pinterest  ̶  thanks to a couple of my friends, I am now obsessed with this site  ̶  which called for lemon frosting.  This is also a great recipe to sneak in some extra vegetables for the veggie hater in the family!

Ingredients for bars

2 eggs
3/4 cup brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp. vanilla extract
1 1/2 cups carrot, shredded
1 cup zucchini, shredded
1/2 cup chopped pecans
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Directions

1. Preheat oven to 350F.

2. Combine eggs, brown sugar, oil, honey, and vanilla.  

3. Fold in the carrot, zucchini, and pecans.

4. Combine flour, baking powder, ginger, and baking soda in separate bowl, blend well.

5. Add flour mixture to wet mixture and stir until combined.

6. Spread batter into 13x9x2 inch baking pan.

7. Bake for 25 minutes or until a toothpick inserted in center comes out clean.

8. Remove from pan and allow to cool on wire rack.

9. Once cool, prepare frosting and spread over cake.  Cut into bars.  

10. Store in airtight container in cupboard.

(recipe adapted from http://realmomkitchen.com)

Serves 20 people

TIPS

- Use your favorite nut to replace pecans.

- When using a glass pan, be sure to grease it and line the bottom with parchment paper to prevent sticking.

Ingredients for frosting

4oz. cream cheese

2 1/2 tbsp butter, at room temperature

1 1/2 cups confectioners’ sugar, sieved

2 tsp freshly squeezed lemon juice

Zest of 1 large lemon

Directions

1. Beat cream cheese and butter until combined and smooth.

2. Mix lemon juice and lemon zest.

3. Add sieved confectioners' sugar and mix well until smooth.

(frosting recipe adapted from annies-eats.com)

Bon appétit!

Apple, Strawberry, and Goat Cheese Salad

It is coming to the end of the summer season which means saying goodbye to many summer fruits.  Fruit makes a great breakfast, dessert, and snack, but why not incorporate it into your main meal?  I had some apples and strawberries which needed eating quickly, and made a great addition to a boring salad.

Ingredients

1/2 bag spinach leaves
1/2 tomato, chopped
2 apples, chopped
1/4 cup strawberries, chopped
2 celery sticks, chopped
2 spring onions, chopped
1/4 cucumber, chopped
2 slices bell pepper, chopped
1/4 cup dry roasted peanuts
1-2 oz goat cheese
Salt and pepper
Healthy salad dressing alternative (see 3 Aug post)

Ingredients

1. Wash, dry, and chop all vegetables.
2. Combine ingredients.  Add salt, pepper, and dressing to taste.

Serves 2 people

TIPS

- Add additional fruits and vegetables to taste.

Bon appétit!

Pear and Goat Cheese Appetizer

Looking for a guilt-free yet elegant appetizer to serve at your next party?  I have the perfect recipe for you and it only consists of 4 easy ingredients!  This was a great hit with my family during a hot afternoon lounging around the pool.

Ingredients

2 pears
2 oz spreadable goat cheese
1 handful dried cranberries
1 handful sliced almonds

Directions

1. Wash pears and slice into eighths.
2. Spread cheese on fattest part of pear.
3. Sprinkle with cranberries and almonds.
4. Enjoy with white wine sangria!
(recipe idea adapted from modernhepburn.tumblr.com)

Serves 3 people

TIPS

- I found that the thicker the pear wedges, the easier to spread the cheese.
- I also found spreading the cheese onto the pear a rather messy job (more than likely it was the fault of the person spreading the cheese) however, try drying the pear with a paper towel to soak up some of the excess juices.
- Feel free to use your personal favorite dried fruit and nuts! 

Bon appétit!

Baked Lasagna

There is a first time for everything, right?  So for my Mum's last night staying with me, I decided to try making lasagna.  Despite being rather time consuming, it was delicious!  It is a dish which seems to take several hands, so I would recommend making it with a friend, parent, or significant other.  I added a light side of summer salad with strawberries and blue cheese.

Ingredients lasagna

1 clove garlic, crushed
2 carrots, chopped
2 sticks celery, chopped
1/2 large onion, chopped
1/2 bell pepper, chopped
5 pieces dried lasagna pasta, halved
1 tsp fennel seeds
1 tsp dried oregano
2 tbsp extra virgin olive oil (EVOO)
1/2 pound ground beef (we used 10% fat)
1 can tomatoes (plain or flavored)
Tomato ketchup (optional)
Squeeze lemon juice
Salt and pepper

Directions

1. Wash  and chop the vegetables.
2. Heat EVOO in frying pan on medium-high heat.  Fry vegetables, spices, and salt and pepper.  Cook for 10-15 minutes until vegetables are soft.
3. Place vegetables on separate plate.  Place ground meat into frying pan from vegetables and cook until brown.  Add vegetables and can tomatoes. 
4. Cover and simmer for 15 minutes. 
5. Break lasagna pasta pieces in half and cook for 5 minutes in salted boiling water. 
6. While waiting for vegetables and pasta to cook, make white sauce.
7. In an 8x8 glass dish, pour half vegetable and meat mixture.  Cover with 5 pieces lasagna pasta.  Add half white sauce mixture.  Repeat process.
8. Bake at 400F for 20-25 minutes.
(recipe adapted from "A Passion for Pasta" by Reader's Digest)

Ingredients white sauce

1 oz butter or margarine
1 tbsp flour
1/2 pint mixed milk and water (half and half)
1 egg, beaten
1/4 cup cheese, shredded

Directions

1. Melt butter or margarine in small saucepan.
2. Add flour while stirring with wooden spoon. 
3. Cook for approx 1 minute on low heat and gradually add milk and water mixture.
4. Stir constantly.  Add beaten egg and cheese. 

Serves 4 people

TIPS

- The white sauce is made by the roux method.
- Imrpovise!  We did not have all the ingredients, so we used what we had available.  It was still delicious, and Mum tells me that's what cooking is all about!

Bon Appétit!