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Adventure Food: Ramen Noodles

December 3, 2011 2 comments

Like many of you I owe my existence to Ramen noodles.  I have fond memories of almost setting a dorm room on fire trying to boil up a package of this high carbohydrate, low cost poverty survival food with a backpacking stove.  If it were not for Ramen and peanut butter I would have surely starved during my college days. Ramen noodles cost next to nothing and taste almost good.  The noodles taste almost good.  The little “flavor” packets are foul.  These rank little foil envelops have enough sodium to salt cure a ham and do nothing to enhance the flavor of the noodles.

Ramen noodles travel very well.  They are well preserved both chemically and through dehydration.  They are also extremely lightweight and formed into uniformly square bricks.  Depending on the brand, each ‘brick’ is two servings and contain 29 grams of carbs per serving.  That’s without the seasoning packet, which needs to be disposed of in a hazardous waste container to avoid contaminating the aquifer.  We’ve added flavored tuna packs to Ramen on the road and that makes a pretty tasty and very nutritious blend of carbs and protein. 

So here’s a chance to share. What do you add to Ramen?

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Raquel’s Almost Weekly Recipe: Meat and Taters

April 16, 2011 2 comments

Breaking News:  Instant Potatoes No Longer Nasty

It’s been decades since I’ve tasted instant potatoes.  My memory of them is that they were pretty nasty.  I saw these on our local grocer’s shelf and thought I’d give them a try.  This is a quick and simple dinner using common items you could find along the road at almost any grocery store.

No real recipe here.  Just boil two cups of water and pour in the potatoes.  I dressed them up with a small can of peas.  I sliced Summer Sausage and browned it in a pan.  No big deal.

Taste Test:  Yummy.  Instant potatoes are no longer nasty!  Well at least the Hungry Jack brand.  They also come in different flavors.  The potatoes are light enough to consider packing along on a trip and one package makes a generous serving for two people or one hungry Jack.  The summer sausage was good, but a bit greasy.  We may try this with beef jerky or Spam instead.  I know no one likes to admit they like Spam, but occasionally I do and you can find it in most camp stores. 

Happy Feasting, Raquel

Salmon-studded Spaghetti (S24O dinner)

March 16, 2011 1 comment

I found this recipe several years ago in Backpacker Magazine and it’s a great dinner if you are doing an overnighter.

1 can artichoke hearts (14 oz.), drained and quartered
1 tablespoon capers, drained and chopped
2 cloves garlic, minced
16 oz. pink salmon in foil pouch (or grill fillets!)
2 tablespoons olive oil
10 ounces spaghetti
1/4 cup Italian-style bread crumbs
1/4 cup grated Parmesan cheese

At home: Place the first 3 ingredients in a zip-top bag.

In camp: Cook pasta according to package directions; drain. Meanwhile, in a separate skillet, sauté artichoke mixture and salmon in oil until heated through. Toss with pasta and bread crumbs, and top with cheese. Serves 2

Serve with sliced sourdough bread wrapped in foil and warmed over the fire, yumm!!

Happy feasting, Raquel

Raquel’s Almost Weekly Recipe

February 26, 2011 Leave a comment

My wife Raquel is a wonderful cook.  It’s always a delight to come home a find some new dish on our table or open the handlebar bag to find a yummy lunch.  Raquel has agreed to share a few bike-friendly recipes for both touring and day rides.  Here’s the first, Jack

Sprout and Hummus Wrap: a great day ride lunch.

 

The first step is growing fresh sprouts.  You could buy them from your local market, but growing sprouts is a fun way to save a few dollars.  You’ll also have the freshest, tastiest and guaranteed organically grown sprouts.  We use an Easy Sprout from The Sprout People (a good online source for seeds and sprouters). 

The spouting process takes about a week but, apart from rinsing your sprouts a couple of times a day, there’s really no effort involved.  Counter top farming at its best!

Next prepare the hummus.  This recipe makes about 1-1/3 cups spread and takes about 10 minutes.

1 can 15-16oz garbanzo beans, drained
¼ cup extra virgin olive oil
1 clove garlic, chopped
2 tablespoons lemon juice
½ teaspoon salt, to tastec
hopped fresh parsley
½ tablespoon horseradish (optional, to taste) 

Spread onto wrap (we use Mission brand flavored tortillas), cover with sprouts, roll up and enjoy.   Happy feasting, Raquel

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