Paddle Meals: Damon's Delights

October-November 1996

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

Coordinated by Deborah Leach

In this issue I present suggestions from Ron and Sandi Ulmi from Vancouver who have been paddling the Pacific coast for 5 years. Sandi, a nutrition educator with the BC Dairy Foundation, is planning on publishing a kayaking cookbook with recipes and ideas for storing and preparing great paddling food. The favourites she is sharing with us were tested last July when they spent two weeks paddling the Discovery Coast Passage with four friends. Sandi says that the main course and dessert recipes are courtesy of their 17 year old son Damon who is also an avid paddler. "While both Ron and I like to cook, it's Damon who is the expert in the family!", says Sandi. Enjoy!

Cabbage and Mandarin Salad

3 cups thinly sliced or grated cabbage
1 can mandarin orange segments
2 tbsp vinegar
1 - 8 oz. container plain yogourt
1/4 cup sunflower seeds (optional)
salt and pepper

1. Combine cabbage and orange segments in a bowl.

2.Combine vinegar, yogourt and salt and pepper.

3. Pour over cabbage and mix well.

4. Sprinkle with sunflower seeds if desired. 4 servings (1 cup)

Fettucine a la Cod

1 freshly caught green ling cod, skinned, filleted, and sliced (can use a 6 oz.vacuum package of smoked salmon)
8 oz. fettucine
2 tbsp margarine
4 cloves garlic, finely chopped
1 cup fresh mushrooms, sliced (optional)
1/2 cup parmesan cheese
2 tbsp flour
2 cups UHT milk
salt and pepper

1. Cook fettucine in a large pot of boiling salted water until tender. Drain.

2. In another pot, melt margarine. Add garlic. Cook 2-3 minutes. Add fish, cook until done. Remove fish.

3. Add mushrooms. Cook 2-3 minutes.

4. Sprinkle flour into mixture and stir until smooth.

5. Gradually add milk. Stir well until mixture comes just to a boil. Add salt and pepper to taste. Stir in fish.

6. Serve over fettucine. Sprinkle with parmesan. Serves 4

Chocolate Fondue

4 apples, sliced
4 oranges, peeled and sectioned or other assorted fruit
1 small can evaporated milk
8 oz. semi-sweet chocolate

1. Melt chocolate over hot water. Do not place pan directly over the heat as chocolate burns easily.

2. Add 2 tbsp evaporated milk to chocolate (or enough to achieve desired consistency).

3. Dip fruit in chocolate. Enjoy! Serves 4

Deborah Leach is a public health nutritionist in Victoria