Foods, Uncategorized

Camp Cobbler

campcobbler

Camp Cobbler

 

Folks, this is killer. For what this cobbler lacks in beauty it makes up ten-fold in taste, especially after a full day on the move. Not much mise en place when it comes to camp cooking, and I wouldn’t want it any other way. Any summer fruit combination will do. I had strawberries and rhubarb on hand for this trip. I imagine peaches, plums, cherries, or blackberries will be fantastic as they come into season this summer.

 

Filling

 

2 lbs strawberries, hulled and halved

2 stalks rhubarb, sliced

1/2 cup sugar

 

 

Pastry

 

3 cups flour (I used pastry)

2 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons sugar

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, cut into small pieces

2 cups buttermilk

 

 

At home: Mix together the dry ingredients, except sugar, and place in a bag or tupperware. Pack sugar separately. Measure out the buttermilk and transfer to a small container.

 

In camp: Set up the fire and place a grill about 4 inches above the flame. If you forget a grate (oops) create a rock formation to protect the iron from direct flame. Cut the fruit into chunks and toss with the sugar. Add the fruit to a heavy, cast-iron 5-quart Dutch oven or a deep cast-iron skillet.

 

For the biscuits, place the pre-mixed dry ingredients in a bowl. Cut the butter into the flour mixture until the butter is the size of small peas. Stir in the buttermilk, just until the batter comes together.

 

Drop dollops of the dough in an even layer over the fruit. Cover the Dutch oven and put the cobbler over the fire pit. Cook until the biscuits are cooked all the way through, about 30 minutes.

 

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Diets and Weight Loss, Foods, Uncategorized

Simple and Cleansing Kichadi

kichadi

 

Simple and Cleansing Kichadi

Serves 6-8

 

Ingredients:

1 Tbsp. coconut oil or ghee

½ Tbsp. cumin seeds

½ Tbsp. mustard seeds

½ Tbsp. coriander seeds

½ tsp. ground turmeric

1 cinnamon stick

1-2 Tbsp. minced ginger (to taste)

1 large tomato, chopped (optional)

2 medium yellow onion, diced

2 medium carrots, chopped

1 small / 250g sweet potato (or other seasonal root veggie), chopped

1 cup / 200g brown rice

½ cup / 110g mung beans or brown lentils

1 tsp. fine grain sea salt

1 cup / 140g green peas, frozen or fresh

4 cups / 1L water (or more, as needed)

a couple handfuls finely chopped cilantro

lemon to garnish

 

Directions:

  1. If possible, soak the rice and pulses together overnight, or for 8-12 hours. Drain and rinse very well.

 

  1. Melt the oil in a large stockpot. Add the cumin and mustard seed and fry just until the mustard seeds start to pop. Add the remaining spices, stir and then add the tomato and ginger (if you’re opting out of the tomato, simply use a few splashes of water). Fry for a couple minutes until fragrant.

 

  1. Add the onion, carrots, sweet potato, brown rice, mung beans, salt, and water. Bring to a boil, reduce to simmer and cook for about 45 minutes, until the rice and beans are soft. About five minutes before serving, add the peas whether fresh or frozen, and cook until they are warm. Add more water for a stew-y consistency, or if the pot becomes dry while cooking.

 

  1. Serve kichadi hot, garnished with cilantro and a squeeze of fresh lemon juice. Give thanks and enjoy.

 

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Diets and Weight Loss, Foods, Uncategorized

Whole Wheat Ginger Pancakes

wholewheatgingerpancakes

Whole Wheat Gingerbread Pancakes

 

INGREDIENTS

1 cup whole wheat pastry flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 tablespoon molasses

1 egg

1 tablespoon sunflower oil (or melted butter)

3/4-1 cup milk

 

 

DIRECTIONS

Preheat your oven to 200˚ and place an oven-safe plate inside for keeping pancakes warm.

In a medium bowl, combine all dry ingredients and give a good stir. In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, stir just until combined.

Heat a skillet over medium heat. When skillet is hot, take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.

Place in oven and continue with remaining batter.

 

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Diets and Weight Loss, Foods, Uncategorized

Chickpea And Spinach Burger

chickpea_burger_with_spinach

Chickpea and Spinach Burgers

They are simple, delicious, and have a texture I love in veggie burgers: crunch on the outside, soft on the inside, and don’t fall apart when cooked. These burgers come together rather quick and cook up just as fast. I prefer pan frying these burgers in a bit of oil (helps the crispy outside) but you can also grill them. If you’re looking to make a big batch for use throughout the month, go through the baking process, separate them with a bit of wax paper, and store in an airtight container in the freezer.

 

 

INGREDIENTS

1/2 cup chickpeas (drained, if using canned)

1/4 cup red onion, diced

1 cup fresh baby spinach, packed

2 tablespoons sunflower seeds

1 tablespoon olive oil

1 tablespoon soy sauce

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/4 teaspoon salt

1 large egg white

1/3 cup whole wheat bread crumbs

1 to 2 tablespoons olive oil, for frying

 

 

 

DIRECTIONS

Combine chickpeas and onion in a food processor, pulse a few times to break up the chickpeas. Add in spinach, sunflower seeds, olive oil, soy sauce, oregano, paprika, and salt; pulse a few more times.

Add in egg white and bread crumbs, pulsing until mixture comes together. Remove from food processor, run your hands under water, divide mixture into two balls, and shape into 1/2″ thick patties.

Heat a pan over medium-low heat. Add olive oil, followed by burgers. Fry for 5 to 7 minutes, until the burger is browning and has become crisp on the outside. Flip, cook for another 5 or so minutes until the burger is cooked through and crisp on both sides.

 

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Diets and Weight Loss, Foods, Uncategorized

Turmeric Cashews

turmeric-cashews-2

Turmeric Cashews

2 cups raw cashews

1/2 tablespoon toasted sesame oil, plus more if needed

scant 1/4 teaspoon fine grain sea salt, or to taste

half an 8×8-inch sheet nori seaweed  ( I have used Kale or spinach too )

1 1/2 teaspoons sesame seeds

scant 1/4 teaspoon cayenne

1/2 tablespoon ground turmeric

 

Toss the cashews with the sesame oil and sea salt and toast in a 350F oven for 5-10 minutes, or until golden, tossing once along the way. Remove and toast the seaweed for a few minutes. Allow it to cool and crisp, then crumble it. Combine the seaweed, sesame seeds, and cayenne in a mortar and pestle, and grind together. In a bowl (one that won’t stain) toss the cashews with the sesame spices and turmeric, really go for it. If you need to add a few drops of sesame oil, do so to moisten things up a bit. Taste and adjust the seasonings, to taste.

 

Makes 2 cups.

 

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