Quick Sunday dinner after an exhausting sub-freezing camping trip. Recipe from Fresh Off the Grid needed extra stock, Worcestershire, aminos, brown sugar, and the tangysweet sandwich turned out to be a very satisfying meal. Served on pretzel buns because they are the best. Steamed and fried some frozen dumplings for a quick app because we were starving after being on the road!
Category: Journal
Camping Potato Salad
Journal
Made ATK’s Dilly Garden Potato Salad for like the 10th time this summer. We kind of winged it as we were camping, but it needed more fresh dill, and more lemon. Potatoes might not have been cooked enough…but it was hard to boil water on a propane burner on such a windy day!
Taken at Lewis and Clark lake in Yankton, SD.
One-hour Pizza
Journal
Test Kitchen’s recipe for the dough turned out ah-mah-zing. Used leftover sauce and veggies for topping.
Dusted our pizza peel (a cutting board) with cornmeal as well as dusting the dough with flour. Dough bubbled up CRAZY so maybe we should have pricked it before baking. Followed all test kitchen baking instructions, and it was done in 8m flat.
Topped pizzas with sausage, olives, rosemary; zucchini, jalapeño, kale, shrooms.
10/10 would bake again!
Buffalo Cauliflower Bites with Green Beans
Journal
America’s Test Kitchen recipe banged out in under an hour. Always add an extra dusting of cornmeal to cauli pieces before frying for that cronch. Used the 3Qt saucepan with < 1Qt of canola oil to fry and it worked great. Was really able to keep the temp at 400° on Cody’s glass-top range.
Carrot sticks from the last harvest of the garden, and threw some basic-ass ranch sauce together from homemade vegan mayo as well.
Tagliatelle a la Vodka with Roasted Veggies
Journal
Combo of crushed tomatoes, sun drieds, vodka, and almond milk for cream. Could have been creamier….thinking of vegan options. Not extremely full of flavor, but had a very nice tomato taste and silky texture. Zucchini, red onion, and cremini mushrooms were sliced thin, tossed in EVOO + Balsamic + herbs, then roasted at 350 for ~10 minutes.
(sometimes mitch forgets to take pictures until after he’s started eating)
Becky Rocker’s PB Cookies
Journal
We modified Betty Crocker’s classic Peanut Butter cookie recipe vegan-style. We used almond butter instead of peanut, and replaced the egg with the Ener-G Egg Replacer.
The cookies were very short and dry and crumbly. Might try ATK’s recipe next time.
They were really good, though, when dipped in the Orange Spice Rooibos tea we had with it on this cozysnowy October Sunday.
Manjula’s Naan with Chana Dal and Spicy Chard and Kale Soup
Journal
Naan was fucking bomb, took 3 hours to prove. Spicy Chard Soup was a little too hot, but adding a decent amount of almond milk yogurt cooled the flavor down.
Squash Sage Arancini
Journal
Move over, fried mac and cheese—there’s a new comfort food in town. Deep fried risotto balls. Made a double batch of risotto a few days before, then wrapped pieces of frozen Tofutti cream cheese in a 2″ ball of rice. Dredged in flour, vegan eggwash (Ener-G egg replacer, mustard), and seasoned panko crumbs. Fried for 3-5 minutes. Make sure not to let any of the cheese escape or the oil will boil over!
Cody thought they were too big but I like ’em big 😉
Thai Red Curry with Eggplant and Green Beans
Journal
Used 2/3 can of red curry paste. Included russet potatoes, eggplant, carrot, green beans, onion. Added 1.5T lime juice to temper down the spiciness.
Add 1-2 cloves garlic late in cooking process. Served curry with wide rice noodles, topped with fresh minced ginger, sliced green onion, lime wedge.
Eggplant Parmesan with Fettuccine Bolognese
Journal
Reheated our frozen bolognese sauce for a simple dinner with fried eggplant “parmesan” with a standard flour-flax eggwash-panko breading.