Smashed Chickpea and Avocado Salad Sandwich
1 (15 ounce) can chickpeas
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.
1. Rinse and drain the chickpeas.
2. In a medium bowl, using a fork or potato masher, smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
3. Spread salad on bread and top with your favorite sandwich toppings.
Egg Nog Brink Mix
1 1/2 cups instant dry milk
1/2 cup nondairy creamer
1/2 cup powder egg mix
2 tablespoons brown sugar
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
At Camp: Mix 1/3 cup of mix with cold water and stir.
This second version is for the adults only.
Egg Nog - adult backpacker version
2 oz light rum
1/4 cup powdered milk
1/3 cup water
1 tablespoons powdered sugar
1 – 1 1/2 tablespoons powder egg mix
At Camp: Shake all ingredients (except nutmeg) with ice or snow in a Nalgene bottle and strain into a sierra cup. Sprinkle nutmeg on top and serve.
1/2 cup powdered sugar
1/2 cup corn starch
2 tablespoons Dutch-processed cocoa powder
3/4 cup warm water, divided
1 tablespoon instant espresso granules
3 envelopes of Knox gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/2 teaspoon salt
2 tablespoons Dutch-processed cocoa powder
1/4 of a vanilla bean, scraped or 2 teaspoons vanilla extract
Vegetable oil (for the pan)
1. Before you begin, let’s do some prep. Start by sifting together powdered sugar, corn starch and cocoa powder onto a large plate. Next, grease a 10″ x 8″ (this size can vary) casserole dish or pan with vegetable oil. Add a teaspoon or two of the cocoa powder/sugar mixture to the casserole dish Sift the mixture into the casserole dish Set both aside.
1. Combine 1/2 cup warm water and instant espresso granules. Whisk until granules are dissolved. Transfer the mixture to the refrigerator to cool. Pour the cooled coffee into the bowl of a stand-up mixer (or you can use a large bowl and a hand-mixer). Sprinkle the gelatin atop the cooled coffee mixture and allow to sit for 10 minutes.
2. Meanwhile, in a medium saucepan, with a candy thermometer attached to its side, combine the granulated sugar, corn syrup, salt and remaining 1/4 cup of water. Heat the mixture over medium heat until the sugar has dissolved. Turn the heat up to moderately high heat and bring the mixture to a hard boil and cook for 1 minute, until the candy thermometer reaches 240 degrees F.
3. Lower the whisk attachment and turn it on low. Carefully add the boiling liquid to the gelatin mixture. Turn the mixer to high and beat for 8-10 minutes, until the mixture has doubled in volume and holds stiff peaks. Sift in the cocoa powder and pour in the vanilla caviar or extract. Beat for an additional minute or so until the both of them are incorporated.
4. Pour the mixture into the prepared casserole dish or baking pan, smoothing out the top until it’s evenly disbursed (it’ll be sticky!). Dust the top with a few tablespoons of cocoa powder/sugar mixture. Cover with foil or plastic wrap and allow to set until firm, about 4 hours or overnight.
5. Take a knife and run it around the edges of the casserole dish or pan and invert the marshmallow sheet onto a large cutting board, smacking the bottom of it, if needed. You also may need to use your fingers to loosen the marshmallow sheet from the casserole dish and gently glide it onto the cutting board. Using a sharp knife, cut the marshmallows into 1-inch cubes. Store the marshmallows in an airtight container for up to 1 week.
Makes about 30 marshmallows
(via Coffee Marshmallows)
Baked potatoes are amazing. This variation has vertical slices made before baking, making the top cook to a crunchy, thick-cut potato chip consistency, with a creamy baked potato centre. It’s the best of both worlds!
This fun trick can be done on almost any tuber. I used white and Russet potatoes, and a sweet potato.
Preheat oven to 425°F
Using a sharp kitchen knife, carefully start making a series of vertical cuts width-wise through the potato, making sure not to cut all the way through - cuts should only be 3/4 of the way through the potato.
Place sliced potatoes on an baking sheet slices up, then drizzle top with oil, salt and pepper.
Bake for 50 minutes. Time may vary depending on size of potato and oven.
After my potatoes were done I decided to add some shredded cheese, green onion and sausage bits. These tasty tubers are good as a side to any meal, or just on their own for a gameday snack!
Add your favourite toppings and consume!
(via sliced baked potato)
Lightweight Trail Spaghetti for Hiking and Backpacking (by CampCookingTV)
- 1 cup regular rolled oats
- 3/4 cup sesame seeds
- 2 cups assorted dried fruit, chopped (mixture of dates, cranberries, blueberries, cherries apricots, apples, figs or mangos in any combination you like)
- 1 1⁄2 cup currants (or combination or currants, dark raisins and golden raisins)
- 1 cup flaked coconut
- 1 cup blanched almonds, chopped
- 1/4 cup flax seed
- 1/4 cup sunflower seeds or pumpkin seeds (or other combinations of your choice)
- 1⁄2 cup nonfat dry milk
- 1⁄2 cup toasted wheat germ
- 2 tsp butter or margarine
- 1 cup light corn syrup
- 1⁄2 cup sugar
- 3/4 cup chunk style peanut butter
- 1 tsp orange extract
- 2 tbsp grated orange peel
Spread oats in 10” x 15” baking pan. Bake at 300 degrees for about 25 minutes (until toasted). During the last 10 minutes of baking the oatmeal, place sesame seeds in a frying pan and cook over medium heat until seeds are golden (about 7 minutes), shaking frequently to prevent scorching. Combine the oatmeal and sesame seeds into a large bowl. Turn off the oven. Add the butter to the hot oatmeal pan and allow it to melt in the oven.
To the bowl containing the oatmeal and sesame seed mixture, add assorted dried fruit, currants, coconut, almonds, seed and grain mixture, wheat germ and dried milk. Mix well.
In the frying pan, combine corn syrup and sugar. Bring to a rolling boil over medium-high heat, stirring constantly. Remove from heat and quickly stir in the peanut butter, orange extract and orange peel. At once pour over the oatmeal-fruit-grain-coconut-nut mixture and stir very well. Mixture will be thick and sticky and will require a lot of muscle to stir. Quickly spread into the buttered pan and press into an even layer, using a spatula or parchment paper to prevent burns. Cover and chill until firm or keep at room temperature until firm (at least 4 hours).
Cut into bars about a ¼” x 2 1⁄2”. I suggest a pizza wheel to slice through the bars because they are very dense. Wrap individually in plastic wrap or place in Ziploc bags. These freeze well.
(via Recipe: Helen Bars)
Chia Fresca: A Natural Energy Drink!
Yield: 2 cups
- 2 cups water or coconut water
- 1.5 tbsp chia seeds
- 1/2 tbsp fresh lemon or lime juice, or to taste
- Sweetener, to taste (I like 1/2 tbsp maple syrup)
1. Add chia and water into a jar or glass and stir very well to combine. Let sit for 10 minutes to allow the chia seeds to swell up. I like to use a jar with a lid so I can shake it up really well and break up the clumps of chia.
2. Add lime or lemon juice and sweetener to taste. Stir (or shake) well to combine and enjoy!
For nutritional info, see here.
Note: Chia seeds will sink and collect at the bottom of the glass quickly. Give it a good stir as needed.