Paddle Meals Winter Foods that Warm Year Round

February-March 1996

This is an article from WaveLength Magazine, available in print in North America and globally on the web.

by Brenda Gaertner

It's been over a year since my last Paddle Meals contribution. It was at that time that I made the promise to learn how to bake bread in the wilderness. I didn't.

My dietary changes over the last year (no more dairy and strong cautions around wheat) brought reluctance to write a food column, and then I moved into a time when all my cooking was without recipes. Well, after some prodding and poking, I'm back and hope over the next year of WaveLength that I will be able to share some recipes and ideas for kayak cookery which include meals for those with food allergies or intolerances. Don't worry -- I promise to throw in the odd pasta or bread idea now and then!

These recipes are classic winter foods -- potatoes and lentils. While not gourmet-sounding or looking, they are great for kayaking because their ingredients keep well and are satisfying for just about anyone who wants to feel cozy and warm....

 

Dhal, a lentil puree

8 oz. red lentils (if using the green just allow more cooking time)
1 large onion, finely sliced
2-4 cloves garlic, chopped
1 T finely grated or chopped ginger
1/2 t ground turmeric
3 cups hot water
salt to taste
1 - 2 t of garam masala**

Heat a tablespoon or so of oil and fry the onion, garlic and ginger until golden brown. Add the turmeric and stir well. Add lentils, fry for a minute or two and then add hot water. Bring to boil, reduce to a simmer, cover and cook for approx. 20 minutes until lentils are done (approx. 45 minutes for the green lentils). Add salt and garam masala and cook until desired consistency. Serve with rice or cumin potatoes.

** Garam masala is an Indian spice mixture made with coriander, cumin peppercorns, cardamon, cinnamon, cloves and nutmeg. You can either make your own at home or pick it up at a specialty food store.

 

Potatoes with Cumin

8 cloves garlic, peeled and chopped finely
2 in. root ginger, peeled and chopped finely
vegetable oil
2 T cumin seeds
8 oz can of tomatoes (or skinned and quartered fresh)
1 T ground cumin
2 lb potatoes, scrubbed, peeled only if necessary and cut into 3/4 in cubes
chili powder or a red chili
fresh coriander (optional)

Make a paste with the garlic, ginger and about 5 tablespoons of water.

Heat a few tablespoons of oil in a pan large enough to hold all the ingredients. Add the whole cumin seeds and heat until they just begin to pop and turn color. Add the garlic/ginger paste, cook for a few minutes and then add all the remaining ingredients except the coriander. Cook for 15-20 minutes until the potatoes are cooked, stirring and adding water to prevent from sticking.

If desired garnish with chopped coriander.