Living Overland's Gourmet Camp Recipes

flyfishexpert

flyfishexpert

Adventurist
Jalapeno Shrimp Pasta


pasta.jpg

Ingredients:

  • 8 ozs shrimp (peeled & deveined)
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 3/4 cup Crema Mexicana
  • 1 medium tomato (finely diced)
  • 1/2 jalapeno (finely diced)
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup cilantro (coarsely chopped)
  • 2 cups pasta
Serves 2

Click here for the complete recipe.
 
Chia Seed Pudding with Strawberry Compote


Chia Seed Pudding with Strawberry Compote by Beau_Johnston, on Flickr


Ingredients (Pudding)

  • 4 tablespoons chia seeds
  • 1 can coconut milk
  • 1/8 teaspoon vanilla extract
  • a pinch of salt
  • 2 tablespoon honey (or to taste)
  • 1/4 cup water

Ingredients (Compote)

  • 1 teaspoon fennel seeds
  • 1 quart strawberries, trimmed
  • 1/2 lemon
  • 3 TBSP sugar

serves 4

Preparation (Pudding)
In a small plastic container, we love using our BlenderBottles for this, combine the first four ingredients. Give it a good shake and refrigerate for at least one hour. After the first thirty minutes give the mixture a stir, so it doesn't clump together. The great thing here is you really don't need any artificial refrigeration. Have a stream nearby? Place your BlenderBottle in the stream to keep the ingredients chilled as the moisture from the coconut milk infuses with the chia seeds.

Once you're ready to eat, stir in the honey (add more if you don't think it's sweet enough) and water (to desired consistency).

Preparation (Compote)
Cupping the palm of your had, and using the thumb on the opposite hand like a mortar and pestle, coarsely grind the fennel seeds; place in a plastic zipper bag. Add to the bag the sugar, lemon juice, and strawberries. Mix, crushing the strawberries with your fingers, until fully incorporated. Let sit for 20-30 minutes to allow flavors to meld.

Serving
Layer the pudding and compote in your favorite clear glassware and enjoy.

Check out all of our FREE recipes over on our blog - www.LivingOverland.com
 
Ginger Garlic Green Beans


Ginger Garlic Green Beans by Beau_Johnston, on Flickr


Ingredients

  • 1/2 tsp toasted sesame oil
  • 2 tsp honey
  • ¼ tsp red pepper flakes/strings
  • 3 garlic cloves
  • 1 tsp minced fresh ginger
  • 1 lb green beans
  • 1 tbsp olive oil
  • 4 tsp sesame seeds
  • Salt
Preparation
Combine sesame oil, honey, garlic, and ginger in a small bowl. Heat a griddle over high heat, add olive oil and green beans and cook for 10 minutes, flipping every couple of minutes. Drizzle the honey mixture over the green beans and continue to cook for 10 more minutes, or until the green beans have reach the desired doneness. Plate, and garnish with red pepper flakes or strings.


I was able to make my own red pepper strings with some dried red chilies from the super market. I sliced the dried chili into thin strands with my kitchen knife and sprinkled them on top of the green beans. I like using red pepper strings because their form complements the slender green beans more than regular crushed red pepper would.

Check out all of our FREE recipes over on our blog - www.LivingOverland.com
 
Thanks Beau! I have been trying a few of these at home before hitting the trail.

- - - Updated - - -

By the way my water system rocks! Thanks for the ideas.
 
flyfishexpert said:
Jalapeno Shrimp Pasta


pasta.jpg

Ingredients:

  • 8 ozs shrimp (peeled & deveined)
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 3/4 cup Crema Mexicana
  • 1 medium tomato (finely diced)
  • 1/2 jalapeno (finely diced)
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup cilantro (coarsely chopped)
  • 2 cups pasta
Serves 2

Click here for the complete recipe.
Click to expand...

Quick recipe for Crema Mexican.... Take one 16 oz Sour cream, add juice from one lemon or lime, salt to taste ( i use about a teaspoon ).... It also makes it last longer than the expiration date for those long trips...
 
73IHC said:
Quick recipe for Crema Mexican.... Take one 16 oz Sour cream, add juice from one lemon or lime, salt to taste ( i use about a teaspoon ).... It also makes it last longer than the expiration date for those long trips...
Click to expand...

Thanks for the tip! I will have to give that a try.
 
Food on the Road

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I am always amazed by the people we meet when we travel. This is especially true of the farmers, ranchers, food producers, and food artisans we meet along the way. We try our best to eat local as we travel, and often rely on these individuals for the food we eat. Directly connected to the food they sell, independent food producers provide the best source of information on how to work with the ingredients.


We began our Food on the Road series to showcase these individuals, and the food they produce. The series will be a way for us to highlight the farmers, ranchers, food artisans, and producers that make up the nation's, and eventually the world's, independent food systems. Think of it as Farm-to-Fork while on the road. We hope to explore the culture surrounding the food we eat, and find the best recipes to showcase the ingredients these individuals labor to produce.


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In our inaugural installment of Food on the Road we headed to Pueblo, Colorado for the 20th annual Pueblo Chile and Frijoles Festival. Located 40 minutes south of Colorado Springs, Colorado, the city of Pueblo lies along the Arkansas River. This source of water, combined with the region's arid climate, makes Pueblo County perfectly suited to growing chile peppers, and growing chile peppers is something the area farmers take very seriously! More than 10 million pounds of chilies are grown in Pueblo County, Colorado. Yep, you read that right, over 10 million pounds. I think that calls for a celebration, and the same farmers that grow these phenomenal chilies put on one heck of a party to celebrate their crop!


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Read about the festival and our Roasted Chile Soup here:
www.livingoverland.com/2014/10/fotr-pueblo-chile-and-frijoles-festival.html
 
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Mitch said:
Awesome as always, Beau!
Click to expand...

Thank you Mitch! We are really excited about our new project. We have been struggling with not wanting to keep our blog going and this has given us a new sense of purpose. We will continue to do the gear reviews and trips reports, but this will really breath new life into the blog!

We are excited to be working on the project when we travel down the Pacific Coast Highway this November! So, if you guys know of any independent food producers along the PCH, be sure to fill out our suggestion form on the Food on the Road page of our blog: http://www.livingoverland.com/p/food-on-road.html
 
How much of the highway will you be traveling? I probably will have a few suggestions... Maybe get together with some folks if you're in this area too.
 
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