Roasted Cauliflower

Cauliflower sometimes doesn't get any respect.  And even though it has never been my favorite thing on the crudite platter, I still eat it.  I guess I have skipped it.  But I don't have hatred towards cauliflower.  I just love the cucumber more.

BUT, lately, we have been eating it a lot.  Two reasons.  Mark Bittman uses a lot of cauliflower and I have made all the recipes in his book (not true).  Also it is in a lot of Indian dishes that I have made.  And I really love it with Indian flavors.

First, in case for some strange reason you have not heard of or tried roasted cauliflower, I am here to tell you...do it.  It tastes like chicken nuggets.  

Second, in case you missed Copper, here he is.  I am not exaggerating to say that I think about how he is the greatest dog in the whole world at least twice a day.  It is not bragging.  It is just true.  I also tell him as often as possible because I read somewhere that it is important for our relationship.

Third, I just wanted to give you some inspiration to use roasted cauliflower.  You can just eat it as a side.  In the photo above I made a spinach/coconut milk soup to dip the cauliflower in.  I put quite a bit of grainy mustard in the soup.

Below, I made a warm salad with roasted cauliflower, chickpeas, zucchini and spinach.  It is seasoned with a very grainy mustard vinaigrette and some Indian spices.  It was really good too.  But I think roasted cauliflower would make a good addition to any salad.

Roasted Cauliflower

1 head of cauliflower, cut into florets

olive oil

salt and pepper

Preheat oven to 425 degrees F.

Toss cauliflower florets in some olive oil and season with salt and pepper.  Spread out in a single layer on a baking sheet.  Roast in the oven until golden brown.

(Servings:  2, Prep time:  5 min., Cook time:  25 min., Difficulty:  Easy)

Roasted Cauliflower, Chickpeas, Spinach and Zucchini Salad

roasted cauliflower, see recipe above

1 onion, diced

1 zucchini, diced

2 14.5 oz. cans of chickpeas, drains and rinsed

½ tsp of cumin

1 tsp of coriander

¼ tsp of turmeric

1.5 tsp of whole grain mustard (with seeds)

1-2 tbsp of white wine vinegar

salt and pepper

olive oil

1 box of baby spinach (5-6 oz)

In a large skillet over medium high heat, sauté onions until translucent (about 5 min.).  Add zucchini and cook until soft (3-5 min.).  Add chickpeas, cumin, coriander, turmeric, salt and pepper and cook until chickpeas are warmed through (3-5 min.).

Make vinaigrette for spinach:  In a large bowl, add mustard, white wine vinegar, salt and pepper.  Whisk to combine and slowly add olive oil until desired balance of vinegar and oil is achieved.  Add to spinach and toss to coat.

Combine everything.  Eat warm or room temp!

(ServingsL  4-6, Prep time:  15 min., Cook time:  25 min., Difficulty:  Easy) 

Printable Version

foodforscot Ratings:

Shanon (taste): 8/10
Scot (taste):  8/10
Effort:  2/5
Dishwashing Effort:  2/5

Greek Veggie Wrap

I am going to tell you a story about my journey with food.

Let's start with my parents.  Growing up, especially when I was young, my mom did a lot of cooking.  She made all the 80s and early 90s favorites like beef stroganoff, tuna casserole, swiss steak, tuna salad, cream chipped beef, meatloaf, roasts, goulash, etc.  But my mom is also 50% Italian, so she also made family recipes like huge vats of homemade marinara with ribs, meatballs, and sausage, stuffed artichokes, salads, sausage and peppers, stuffed peppers, stuffed squash, etc.  Like most families at that time, mine was influenced by popular food culture and marketing.  I think we were all brainwashed into thinking that buying fresh produce was somewhat of a luxury.  Therefore, we ate plenty of canned veggies.  Did the cream of mushroom soup thing.  Plenty of velveeta.  Margarine happened (it is healthier, duh!)

But my mom's core food knowledge was real food.  My family definitely followed the pre-made, packaged, canned food trend, but didn't stray too far and for too long from the real stuff.

My dad also did a lot of cooking.  I remember him making things like drip beef sandwiches, chicken and dumplings, stir fry, etc.  Also, I think for a good 5 years of my life, my dad ate a large, fully loaded salad for dinner.  Every night.  And I share many of my dad's taste buds.  We both like spicy food and now that I am an adult, I realize I share my dad's lack of a sweet tooth.

As a result of mostly positive food influences, I was never in too bad of shape with my general food knowledge.  Especially since my extended family and friends have taught me a lot too.

However...I, too, fell for much of the crap (aka "food") out there at your typical large supermarket.  When I went off to college and started 100% feeding myself, I started with what I knew.  Diet drinks and Sweet N' Low were a part of my regular diet.  Thought it was healthy.  Once I came to my senses and stopped (it was easy), I started noticing it was in EVERYTHING.  Anything labelled "light", which at the time, I thought meant "light on the sugar".  For example, light yogurt, I thought just had less sugar...but no, it just had fake sugar.  I was so mad.  Furious.

And probably my saddest realization was "coffee creamer".  I bought it thinking it was just cream.  Like what comes from a cow.  At one point I was looking at my Coffeemate bottle and noticed it said non-dairy.  WHAT!?!?  Non-dairy?!?!  That is when I decided to start seriously looking at labels and not be tricked again.  This was about 10 years ago.

As I have been continuing to grow my food knowledge and trying more and more types of foods and recipes, I (like so many others) have come a long way.  I never thought I would eat homemade granola for breakfast (and not be able to buy it from the store...)  I never thought I would prefer whole grain wraps to white wraps.  I never thought I would eat a pound of beans each week and only eat meat on occasion.  I never thought I love kale and other dark greens.  I never thought I would be such a...hippie.

Ok, that is a lie.  I always hoped I would.

The point is...I started out with a good relationship to food.  With reasonable knowledge.  With a decent diet.  But it wasn't easy to sort through all the crap that is thrown at us at the grocery store.  You almost have to have a PhD in Food to understand what food trends to follow and what marketing is actually true.

This is the reason that you should never let any package tell you what is good for you.  If food needs to convince you to eat it, they are probably lying.  Have you ever picked up a head of broccoli and pondered whether or not it will do your body any good?  No.  Broccoli has dignity.

Everyone has a journey with food.  I just thought I'd share mine.  Maybe you are at a different stage in your journey.  And I hope you are enjoying it!  :)  My journey is partly being recorded on this blog...so the archives hold my deepest and darkest secrets.  Don't get too excited though.

Now, here is another "burrito" for you.  This time, I went with a Greek-ish filling.  We have baby spinach, a warm chickpea mixture, a greek salsa and some feta cheese all wrapped up in a whole wheat tortilla.  It is summer in your hand.  I will remind you one last time (ha...), buy the feta that comes packed in a liquid.  It is about 7 times better.

Greek Veggie Wrap

2 14.5 oz. cans of chickpeas, drained and rinsed

½ tsp of coriander (heaping)

a pinch (or more) of cayenne

½ of an English cucumber, diced

1 large tomato, seeded and diced

¼ of a medium red onion, finely minced

handful of kalamata olives, chopped

2-3 tbsp of finely chopped flat leaf parsley

1-2 tbsp of white/red wine vinegar (or lemon juice)

1-2 tbsp of olive oil

2 burrito-sized whole wheat tortillas

feta cheese, crumbled

several big handfuls of baby spinach

salt and pepper

Prepare the bean mixture:  put the chickpeas, coriander, cayenne, salt and pepper, and a good splash of water in a skillet.  Cook over medium high heat until water evaporates.  Taste, adjust seasonings and repeat process (add more water, cook until evaporated, taste), until desired texture is reached.  I usually do the process twice.

Prepare the Greek salsa:  combine cucumber, tomatoes, red onion, olives, parsley, vinegar, and olive oil.  Season with salt and pepper.

Prepare wraps:  warm a tortilla over an open flame, the microwave or in the oven.  Put a healthy layer of baby spinach down.  Top with bean mixture, feta cheese and salsa.  Wrap, burrito-style. 

(Servings:  2, Prep time:  20 min., Cook time:  20 min., Difficulty:  Easy) 


Printable Version


foodforscot Ratings:  


Shanon (taste):  8/10
Scot (taste):  7/10
Effort:  2/5
Dishwashing Effort:  1/5

Creamy Cauliflower and Spinach Mac

Since I last posted, I have tried over 25 recipes.  And not posted a single one.  The main reason this happened is because I hate you.

Aw, not really.  I don't have answers here.  What I do know is:  Mark Bittman's cookbook "The Food Matters" has changed my life.  I purchased the book without any idea of what kind of cookbook it was and didn't even have any recommendations from anyone to buy this book.  Let me start by saying...if you believe in eating whole foods, whole grains, mostly vegetarian, but without weird rules like: "No carbs", "No fat", "No sugar", "No meat", buy this book immediately.  Why I like Bittman's book:

1.  His recipes are the type that I only have to read once and I know how to make the dish.  I don't have to keep going back to the recipe and reading details about timing and proportions.

2.  He believes that bacon (sausage, prosciutto, pancetta, etc.) don't really count as meat.  He never says this.  But that is what I think, they are just flavor blasters.

3.  He loves beans.  We love beans.

4.  We agree on the topic of sugar.  If you want something sweet, eat real sugar.  Whether it is honey, maple syrup, refined cane sugar, agave or even the sugar in fruit.  They all got calories.  They all are quite tasty.  But don't eat too much of it.  Or eat it too often.  And don't ever for a second believe that consuming something sweet can be free.  Sweetness comes from only one thing...sugar.  Don't believe any other nonsense.  Ok...it can also come from my dog, sugar plums, and unicorns.

5.  The recipes clearly have much inspiration from a variety of cultures including Mediterranean, Indian, Latin, Asian, etc., but also often just some classic American meals and ingredients.

Which is why, out of the 15 some recipes I have made from his book, I chose this one to share first.  Mac and cheese is a favorite dish of many.  I didn't grow up eating it.  And it is one of the many American dishes that makes me raging angry (go ahead, roll your eyes, sooooorrrrrrry).  So now that I got all my negativity out, I have to say that I would eat this cauliflower mac over regular mac and cheese any day.  The pureed cauliflower paired with the dijon is what does it for me.  I added a cup of sharp cheddar, but honestly, it would be delicious without cheese.  I also added an entire large bag of spinach because this actually makes a ton of sauce.  This would also be a great stove top mac because the sauce is so creamy.  And it is creamy, btw, without the addition of milk, cream or butter.

Another thing that has changed my life is that we found out our dog is half Catahoula Leopard Dog and a quarter mastiff.  According to a mail in saliva DNA test.  His personality is quite unique (yes, I know, I am biased).  That is him glaring at us outside our tent in Southern Vermont.  If you have never seen a dog give a dirty look...well, now you have!

When we were camping last summer in San Juans, this guy pulled this same badattitude.  He was cold, had been hiking all day and was tired, and it started to rain a little, so he insisted on being allowed to take a nap inside the tent.  Probably snuggling up in our sleeping bags and nesting.  Not having to lay in the dirt, you know, normal dog needs.  Well, we let him in, zipped up the tent, and went back to camp fire to finish dinner and clean up.  Five minutes later, guess who comes frolicking over to the camp fire.  He's like, "Wait where did you guys go?  You know...you left me in the tent.  I woke up...and you were gone.  So I jumped out the top, ripped the mesh a little.  Hope that's ok."

Actually, no, that is not ok.  Because we had to sleep in that tent that night.  And it snowed.

He literally jumped through the top mesh of the tent.  He didn't tear through the side.  Or scratch open the zipper.  He just jumped up, over and through the top of the tent.  Amazingly, very little damage was done.  As if he needed to get out, but didn't want to completely demolish his sleeping quarters for the night.

Which is why on this camping trip in Vermont, little puppy dog doesn't get the luxury of napping in the tent after a long hike with his pack on.  Which is why he sat outside the tent and glared at us for a good hour.  And that is the personality you get when you cross a Catahoula with a mastiff.

Creamy Cauliflower and Spinach Mac

adapted from The Food Matters by Mark Bittman

2 tablespoons olive oil, plus more for greasing the baking dish


Salt


2 1⁄2 cups vegetable or chicken stock or water

2 bay leaves

1 cauliflower, cored and separated into large pieces

16 ounces elbow, shell, ziti, or other cut pasta, preferably whole wheat

1 cup grated cheese (like sharp cheddar, Gruyère, or Emmental or a combination)

1 tablespoon Dijon mustard, or to taste

1 ⁄8 teaspoon nutmeg, or to taste

Black pepper

1 bag/box of baby spinach

1 ⁄4 cup grated Parmesan cheese

1 ⁄2 cup or more of whole wheat bread crumbs, optional

Heat the oven to 400°F. Grease a 9-inch square baking dish with a little oil. Bring a large pot of water to a boil and salt it. Put the stock with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.

Cook the cauliflower in the boiling water until very tender, 20 to 25 minutes. Scoop the cauliflower out of the water with a slotted spoon and transfer it to a the pot with the vegetable stock in it. Add the pasta to the boiling water and cook until still somewhat chalky inside and not yet edible, about 5 minutes.

Remove the bay leaves from the stock. Carefully process the cauliflower and the stock, the 2 tablespoons oil, the cheese, mustard, nutmeg, and a sprinkling of salt and pepper, using an immersion blender (or potato masher, or transfer to blender/food processor).  If the sauce seems too thick, add more stock. Taste and adjust the seasoning. Combine the sauce, spinach and pasta, toss, and spread the mixture evenly in the dish. (You can make the dish to this point, cover, and refrigerate for up to a day; return to room temperature before proceeding.)

Sprinkle the top with the Parmesan and bread crumbs if you’re using them. Bake until the pasta is bubbling and the crumbs turn brown, 15 to 20 minutes. Serve hot.

(Servings:  8, Prep time:  1 hr., Cook time:  20 min., Difficulty:  Easy)  


Printable Version


foodforscot Ratings:


Shanon (taste):  8/10
Scot (taste):  8/10
Effort:  3/5
Dishwashing Effort:  3/5

Saag Paneer Enchiladas

I forgot to tell you that I am a bad singer.  I don't necessarily sing all that often.  Especially not seriously.  But I have noticed that if I am singing along to a song in the car, I feel like I am pretty good.  Then I turn off the music and continue singing and it is no different than the rest of the America who tries out for American Idol.

I guess the good news is that I have really good hearing.  This allows me to be very aware of how incapable I am of maintaining the intended note.  I have reason to believe that if I learned how to sing, I might have a more promising future.  Promising in the sense that I could sing "Happy Birthday to you" with my chin up.

Oh yeah.  And I am also lyrically challenged.

Also, am I the only one who hates edible arrangements?  Come on.  Like, that idea makes no sense, right?

This is a fun twist on the Saag Paneer, a common dish served at Indian restaurants.  Saag is for a yummy spinach sauce and Paneer is for a fresh cheese.  These enchiladas are stuffed with something similar to Saag Paneer and then topped with a punchy sauce full of cilantro and mint.  I was terrified of this mint sauce, but I did it.  And it was delicious.  If you want to try something fun and different, this is wonderful.

PS:  Scot made this paneer from scratch!  He used this recipe.  We couldn't find it at Whole Foods OR at our Indian grocer (which is weird, I am not convinced it is not there).  It is pretty easy.

Saag Paneer Enchiladas

adapted from Jalapeños and Smita Chandra’s From Bengal to Punjab via homesick texan

for the filling:

1 medium yellow onion


2 cloves garlic


1 tablespoon fresh ginger, grated


2 tablespoons vegetable oil


2 10-ounce packages of frozen spinach, thawed


1 teaspoon ground cumin


1 teaspoon ground cinnamon


1/8 teaspoon ground cloves


1/4 teaspoon cayenne pepper


1 cup plain yogurt or sour cream


1/4 cup buttermilk


1/2 cup half and half


1/2 pound paneer cheese, cut into 1/4-inch cubes



for the sauce:


2 cups cilantro, leaves and stems


1/4 cup mint leaves


1 jalapeño, seeds and stems removed, chopped


1 clove garlic


1 teaspoon fresh ginger, grated


1/2 teaspoon ground cumin


1 tablespoon lemon juice


1/4 cup buttermilk


1 1/2 cups plain yogurt or sour cream


Salt to taste



for the enchiladas:


8-10 flour tortillas or roti


Chopped cilantro for garnish



In a blender or food processor, grind the onion, garlic and ginger. In a skillet, heat up the vegetable oil on medium-low heat and add the onion mixture and cook while stirring for 5 minutes. Add to the skillet the spinach, cumin, cinnamon, clove, cayenne, yogurt and buttermilk. Turn the heat down to low and simmer uncovered for 20 minutes, stirring occasionally. Stir in the half and half and paneer cheese and simmer for 5 more minutes. Taste and adjust seasonings and add salt.



Meanwhile, to make the sauce, in a blender, puree the cilantro, mint, jalapeño, garlic, ginger, cumin, lemon juice and buttermilk until smooth (you will probably have to press down the sides of the blender with a spoon a couple of times to make sure all the herbs are pureed.). Stir the cilantro puree into the yogurt. Add salt to taste.



Preheat the oven to 350. Wrap the tortillas in foil and place in the oven for 10 minutes while the oven is preheating.



Grease a baking dish. Remove the tortillas from the oven and open the foil (be careful as there may be hot steam). Take a tortilla and spoon 1/4 cup of the filling down the center. Roll the tortilla and place seam side down in the baking dish. Repeat with remaining tortillas. Cover the tortillas with cilantro-mint sauce and bake uncovered for 5 minutes.



Serve topped with cilantro.

(Servings:  4-6, Prep time: 1 hr, Cook time: 10 min., Difficulty:  Easy)


Printable Version


foodforscot Ratings:


Shanon (taste):  7/10
Scot (taste):  7/10
Effort:  3/5
Dishwashing Effort:  4/5

Spanakopita

I have told a few stories on here about my wonderful memories growing up with a job at the farmer's market.  These spanakopita (or spinach pies, as we called them) also bring me back to my Saturday mornings at the market.  There probably aren't spinach pies at every farmer's market, but they were (and still are) a staple at mine.  Next to the woman yelling "egg row, egg row".  Across from the ridiculously good fresh sliced bread (with the best butter ever).  On the diag from Frenchie, who for some reason only sold really small produce items, like herbs.  And had a fragrant body odor.  

So many wonderful things.  And these spinach pies always hit the spot.  I have learned since that spanakopita is often served as a snack in Greece too.  The farmer's market in Omaha, NE knows what's up.  They were also always served room temperature, which is actually quite tasty.  I probably prefer them served warm, but they are surprisingly good at room temperature.  I also added some dill to mine, because we have enough dill to last us until 2012.  Anyone need some dill?  Or any other herb?  Tarragon, sage, oregano, or thyme.  Our dill hits the roof, we cut it down, and in a week, it hits the roof again.  Anyways, I liked the addition of dill.  I also sometimes didn't.  Depended on the day and how many high fives I had given on that particular day.  Actually I think I was mostly indifferent to the dill.  

Spanakopita

by David Lebovitz

2 tablespoons olive oil

1 medium onion, peeled and minced

12 ounces (325g) fresh spinach, well-washed and towel dried

salt and freshly-ground pepper

8-10 ounces (230-250g) feta cheese

2 tablespoons finely-chopped flat leaf parsley

pinch of freshly-grated nutmeg

1 large egg, at room temperature

lemon juice

16 sheets filo dough (about 12 ounces, 350g), thawed, if frozen

Melted butter (2-3 ounces, 60-90g)

Heat oil in a large saucepan or skillet. Add the onions and cook, stirring frequently, until translucent.

Add the spinach and a bit of salt and pepper, cover, and cook until the spinach is completely wilted, stirring once or twice to hasten the process.

Scrape the spinach into a colander and let cool completely. Once cool, firmly squeeze out the excess liquid then chop the spinach with a chef’s knife into smallish pieces.

Mix the spinach in a small bowl with the feta and parsley until chunky. Taste, and add nutmeg and a squirt of lemon juice, plus more salt and pepper if desired. Stir in the egg.

Unwrap and unroll the filo and keep it covered at all times with a damp tea towel. Working quickly lay one sheet of filo on the counter and brush it lightly, but thoroughly, with butter. Lay another sheet on top of it and brush it with butter as well.

Set a scant 1/4 cup (50g) of the filling in the center, about 1-inch (3cm) from the edge of the sheets of filo, then roll the two edges of the dough over, lengthwise, to encase the filling. You should have a long rectangle with filling underneath the top far end.

Brush the exposed surface of the filo with butter and fold one corner diagonally over the filling, then continue folding keeping the triangle shape (as you’d fold a flag) and brushing the exposed surfaces of the filo with butter, until you have a neat triangle. Brush the top with butter and set on a baking sheet in the freezer.

Continue making more spanakopitas with the remaining filling. Once all the spanakopitas are frozen, store them in a freezer bag until ready to bake. If well wrapped, they’ll keep for a couple of months.

To bake the frozen spanakopita, preheat the oven to 350F (180C) and put the frozen triangles on a baking sheet, then brush each with butter. Bake for 30 minutes, or until deeply-golden brown. If you’re baking them without freezing them first, they’ll take less time to bake, so check them before the recommended baking time.

(Servings: 8, Prep time: 1 hr., Cook time: 30 min., Difficulty: Intermediate)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  3/5

Potato and Yam Soup with Bacon and Spinach

As I walked to the bus after school/work the past couple of days, I have been shocked by the light.  The sun!  I forgot about you!.  On work days.  

How does this happen?  Every.  Single.  Year.  Having sunlight is like surprise gift for me.  I am so lucky that I am clueless.  

I should also talk about how it is warming up.  But living in Boulder, it isn't really ever that cold...for that long.  Plus, it seems to take me about a month longer than everyone else to phase out the gloves, hats, and coats.  It has happened more than a few times that I find myself with all the fixings and the guy next to me is wear shorts and t-shirt.  I basically don't expose my skin to the fresh air until mid-April.  

I love soup.  JTLYK.

Potato and Yam Soup with Bacon and Spinach

from bon appétit Magazine, March 2011

6 slices applewood-smoked bacon (about 6 ounces), cut crosswise into 1/2 inch pieces

1 large onion, chopped

2 garlic cloves, pressed

1 teaspoon dried thyme

1 14.5-ounce can diced tomatoes in juice

1 10-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices

2 medium Yukon Gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices

2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices

4 to 5 cups low-salt chicken broth

1 5- to 6-ounce package baby spinach

Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all the liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper.

(Servings: 4-6, Prep time: 30 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  2/5

Backpacking Meal: Polenta with Spinach and Goat Cheese

I am now getting back to posting some backpacking recipes from the yurt trip over spring break. The one when I sat home alone, watching Jamie Oliver's Food Revolution with the best dog ever. And I cried. Not about the home alone thing, but while watching Jamie's show. I am very passionate about eating real food and I am emotional. About everything. Once I cried while watching an infomercial. Just kidding. I don't watch those. Or cry while watching those.

Anyways, after just saying that I am passionate about eating real food...I present to you a backpacking recipe! This one is actually very fresh and real. Although, I am a supporter of processing food for backpacking. It is a food safety thing. And a lighter pack thing.

This dish is pretty quick. If it is all packaged right (see above), when you are on the trail (or in your yurt), all you have to do is wilt the spinach and cook the polenta.

Then you just assemble: polenta, spinach, top with goat cheese, craisins and almonds. Polenta is a great low fuel dish. For winter backpacking (my fav!), all of these ingredients would keep fine for several days. For summer backpacking, this would have to be the first night's dinner. Unless you are at high enough altitude to keep it cool overnight...but I still wouldn't. However, you could omit the spinach and goat cheese (sad), and then this meal could be made at any point in a trip.

Bottom line, when backpacking/camping, it is nice (/necessary for me) to have some interesting things to eat. Something other than bars, gorp, and beef jerky. Even though, I kind of love all those things too.

Please note that I was not there to monitor the preparation of this meal. And it is a mystery still, why the polenta was so soupy? I am guessing it was either the wrong amount of water, the altitude (they were camping at 12,000 ft), or maybe the temperature of the water. These three were hungry and not picky at all, they slurped up that soupy polenta without thinking twice about it.

Backpacking Meal: Polenta with Spinach

2 cups water

2 chicken bouillon cubes

3/4 cup polenta

1/8 cup grated parmesan

3 tbsp butter, separated

pinch of salt

1 bag pre-washed spinach

2 oz. of goat cheese

handful of craisins

handful of slivered almonds

Boil 2 cups of water with chicken bouillon cubes. Once it comes to a bowl, take off heat. Slowly stream in polenta while stirring liquid continuously and briskly (to avoid clumping). Once combined and smooth, add in parmesan and 2 tbsp of butter with a pinch of salt.

In the meantime, wilt spinach in a separate skillet in the remaining 1 tbsp of butter.

To serve, pour some polenta in a bowl. Then, top each serving with pieces of goat cheese (just break up with fingers). Top with cooked spinach. Sprinkle with craisins and slivered almonds.

(Servings: 3, Prep time: 10 min., Cook time: 10 min., Difficulty: Easy)

Printable Version

More pics of the trip?

Here is what a yurt looks like inside (very cozy):

Kitchen and bedroom all in one:

Melting snow:

Sledding outside the yurt:

Chopping wood for the fire (I LOVE stuff like this...not doing it necessarily, but being in the presence of others working hard to stay alive is so fun):

Biggest sledding hill ever:

These guys love sledding:

Spinach Artichoke Dip

Another brunch menu item. Who doesn't like spinach artichoke dip? Someone at the brunch said that it is like crack cocaine. I am not huge into drug trafiking but I can imagine.

This is something you want to share with a crowd. Do not make this for less than 3 people. Seriously.

Spinach Artichoke Dip

from Closet Cooking

1/2 (10 ounce) package frozen spinach (thawed, drained and coarsely chopped)

1 (14 ounce) can artichoke hearts (drained and coarsely chopped)

4 ounces cream cheese (room temperature)

1/2 cup sour cream

1/4 cup mayonnaise

1 clove garlic (grated)

1/2 teaspoon chili sauce (optional)

1/4 cup grated parmigiano reggiano (grated)

1/4 cup mozzarella (grated)

Mix everything and pour it into a baking dish.

Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

(Servings: 8, Prep time: 15 min., Cook time: 40 min., Difficulty: Easy)

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Pasta with Spinach, Cherry Tomatoes and Feta

Monday night is basketball night. So, this meal was made by Scot! He did a great job, especially with my vague instructions. We make a lot of pasta meals like this. They are always different because I never remember what I did the last time. Every once and while Scot will make something if I will be gone right in the middle of dinner time, like tonight. It is almost always pasta. This combo was really good though. I think food always tastes better when someone else makes it for you.

Here is the chef, himself. This type of pasta dish doesn't really have a sauce. You just make the pasta and while it is still hot, toss it with the veggies. It partially steams the spinach, warms up the tomatoes. Then, just mix in some fat, cheese and spices to make it taste good. It is more like a salad pasta rather than a pasta salad because there is so much spinach. Because the spinach isn't cooked all the way, it reheats pretty nice. You could also eat the leftovers cold. We get two dinners and three lunches out of this. There are a million substitutions.

Pasta with Spinach, Cherry Tomatoes and Feta

(makes about 4 servings)

Ingredients

1 box of short pasta (Rotini)

1 bag of pre-washed baby spinach

1 pint of cherry tomatoes halved or quartered

1 package of crumbed feta cheese

1 tablespoon of pasta sprinkle or Italian seasoning

½ cup of grated or shredded parmesan

2 tablespoons of butter

2-3 tablespoons of olive oil

1-2 tablespoons of red wine vinegar

salt and pepper

Make the pasta and drain.

While pasta is still hot, mix it with everything except the tomatoes. Adjust seasoning, oil, cheese to your liking. Then, add tomatoes.

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PS: We made meatloaf sandwiches with the leftover meatloaf from last night. I personally liked the sandwiches better than the original meatloaf. Just regular wheat sandwich bread, a little mayo (weird, I know, but sometimes Paula Deen is right) and a slab of meatloaf.