Yet More Great Camp Recipes

February-March 2002

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

CURRIED RICE AND BEANS Feeds 4

1 cup rice
1/2 cup raisins
1/4 cup almond slivers
1/2 tsp salt
1/2 tsp black pepper
2 tbsp Beef bouillon
3 tbsp curry powder (vary to taste )
1 med. white onion
2 med. granny smith apples
2-14 oz cans red kidney beans
(only 1 can if smaller appetite )
2 tbsp olive oil

Directions:

Depending upon appetites you can vary the number of cans of beans you add to make slightly more or less.

1. Before trip, mix rice, raisins, almonds, salt, pepper, bouillon and curry powder in zip lock bag.

2. In pot, heat oil, add chopped onion and 1 chopped granny smith apple. Fry for 2 to 3 minutes. Add both cans of beans then add rice mixture and 2-1/2 cups of water. Bring to boil then simmer with pot covered for 15 to 25 minutes (until rice is cooked). Before serving add 1 raw chopped granny smith apple.

3. Fresh onions and apples can be substituted by dehydrated onions and apples, which be added to rice mixture prior to trip. You can also add more curry in final stages of cooking to suit taste.

NUTTY WILD RICE SALAD Feeds 6-8

1 cup broken wild rice
1 cup raisins
1 cup chopped walnuts
1 large orange
2 to 6 green onions (subject to taste)
1/4 cup olive oil
1/4 cup chopped fresh mint (or dried)

Directions:

Broken wild rice is preferred over the full grain variety as full grain takes 45 minutes to cook while broken wild rice cooks in 20 to 25 minutes.

1. Begin by cooking the rice. Rinse wild rice thoroughly before cooking. Add 3 cups cold water to 1 cup wild rice in a pot. Cover and bring to a boil. Reduce heat immediately after boiling begins. Simmer on low temperature for 20 minutes more. Remove from heat and drain any excess water ( should be very little if any ) and fluff with fork.

2. While waiting for rice to boil, grate the orange's rind and save. Extract and save the juice from the orange (approximately 1/4 to 1/3 a cup). Chop mint and onions.

3. Mix olive oil, orange juice, onions, mint, orange rind, walnuts and raisins.

4. Add the above mixture to the rice and mix well.

5. Let stand for 1 to 2 hours for the flavours to blend.

 

APPLE AND RHUBARB CRISP

1 cup all purpose white flour
1 cup brown sugar
1 cup oatmeal
1/3 cup cinnamon
1 stick butter (125 grams)
2 to 3 apples
2 to 3 rhubarb stalks
You can premix all the dry ingredients at home. Cut the butter into the dry ingredients until it forms little pea size chunks. Peel and slice apples and place in pan, cut rhubarb into chunks and place in pan. cover with the mixture of dry ingredients and butter. Bake for 30 to 40 minutes in outback oven.

 

UPSIDE DOWN PINEAPPLE CAKE

1 cup Angel Food Cake Mix
1/2 stick of butter (65 grams)
2/3 cup brown sugar
2/3 cup flaked & sweetened coconut (optional)
1 - 398ml (14 oz.) can of pineapple chunks in its own juice
save juice from pineapple

Cream butter and sugar and spread evenly over base of pan. Sprinkle with coconut and evenly distribute pineapple chunks. Mix Angel Food cake mix with juice from pineapple and pour over pineapple. Bake for 30 to 40 minutes in outback oven.

Thanks to Andrew Jones, Kingfisher Wilderness Adventures Ltd., Web: www.kingfisher.ca Toll Free: 1-866-546-4347

FETA/SPINACH PITA POCKETS Feeds 4

4 large pita pockets cut in half Filling:
4 cups baby spinach
3/4 cup crushed Feta cheese
1/2 cup seeded cucumbers, chopped
1/2 red pepper, chopped
1/3 red onion, chopped
1/3 cup olives, chopped
1 tsp jalapenos

Sauce:
simmer together for a few minutes:
1/2 tsp dried oregano
1/4 cup olive oil
1 tsp lemon juice

Stuff pita pocket halfs with fillings, drizzle with hot sauce & serve.

Thanks to Dean Hull, Pathways Bowron Lakes Tours,
Web: www.bowronlakes.com E-mail: pathways@bowronlakes.com, 1-800-924-2944