Re: Living Overland - A new blog dedicated to gourmet camp cooking
hey great stuff! I will look for that product!
Re: Living Overland - A new blog dedicated to gourmet camp cooking
ive said it before, but ill say it again,
your website is awesome! i love reading it so much, it always makes me hungry!
Re: Living Overland - A new blog dedicated to gourmet camp cooking
Thank you guys for the complements! I am glad you like our posts! We have some great recipes and a couple more reviews left for this winter. Also, be sure to check out our travel reports.
Pasta with Shrimp and Puttanesca Sauce
Pasta with Shrimp and Puttanesca Sauce
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Ingredients:
2 Tbsp olive oil
4 cloves garlic, finely minced
¼ tsp red pepper flakes
1 28 oz can crushed tomatoes with Italian seasonings
1 ½ cups kalamata olives, drained and cut into halves or thirds
¼ cup capers, drained
1 ½ lbs large uncooked shrimp (we use 16-20), deveined and peeled
1 lb penne pasta
Serves 4
Pre-trip preparation:
Drain capers and olives at home; olives can be cut at home as well.
Cooking Instructions:
Bring a large pot of water to a boil; when boiling season with a tablespoon of salt and cook pasta until al dente, drain.
In a small or medium saucepan, heat 1 tablespoon oil over medium-high heat until shimmering. Add garlic and red pepper flakes and stir constantly until aromatic, about one minute. Add the crushed tomatoes and cook until simmering, about 4-5 more minutes. Simmer for 5 minutes, stirring occasionally.
Lightly salt and pepper shrimp, set aside. In a large skillet (preferably non-stick) heat remaining tablespoon of oil until over high heat until shimmering; add shrimp. Cook shrimp until pink on each side, making sure not to overcook, about two minutes on each side.
Once sauce is simmering add the olives and capers and continue to simmer another two minutes. Spoon sauce over pasta and place shrimp on top of sauce.
For additional recipes and gear reviews be sure to check out our blog at www.LivingOverland.com
Review of Cutting Boards by Casabella
Review of Cutting Boards by Casabella
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As with preparing meals at home, food safety is a critical aspect of a trip's overall success. Sometimes a clean work surface for food prep can be difficult to find when traveling in the back country. Space is valuable when traveling in the 4Runner and often limits the amount of equipment we are able to take with us into the field. For years we traveled around with two small, but heavy, white plastic cutting boards for our meal preparation. We have tried various designs over the years, but nothing seemed to really stand out until we found the line of silicone-backed cutting boards by Casabella.
Features:
Material: Silicone backed plastic
Size: 16"x12-1/4"
Price: $14.99/set of four
Color-coded to prevent contamination; there is a cutting board for fish, meat, chicken, and vegetables.
Our Thoughts:
We have been using the Casabella cutting boards on our trips for about six months now, and the set of four has replaced the two heavy cutting boards we used to carry with us. The silicone backing does a great job of keeping them in place, even during the most vigorous of dicing--they don't slip or slide at all, even when wet. Having four cutting boards allows us the flexibility to prepare multiple dishes at once without cluttering up a single work surface. We found the hole, located at the top of each board, to be great for hanging the unused ones from a screw on the side of a drawer ready for use.
You can read the rest of our review on our blog, www.LivingOverland.com, or by clicking here.
Re: Living Overland - A new blog dedicated to gourmet camp cooking
Well it has been a while since I posted a recipe. We just got back from our trip to New Zealand.
Yakisoba Bowl
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Ingredients
1 5.6oz Yakisoba Noodle package
1lb grilled chicken breast, cut into 1/4in strips
1/3 head Napa cabbage, cut into 1/2in strips
1 red bell pepper, seeded and cut into 1/4in strips
1 Tbsp ginger, finely diced
3 cloves garlic, finely diced
1 Serrano pepper - diced
2 Tbsp vegetable oil
2 Tbsp soy sauce or tamari
1Tbsp oyster sauce
Cooking Instructions
Heat 1 TBS oil over high heat in a wok. When the oil begins to shimmer, remove the noodles from the package, pull them apart and place in the wok. A little water may need to be added to help separate the noodles. Remove the noodles from the wok and set aside.
Reheat the wok over high heat and add 1 Tbsp stir the garlic, ginger, and Serrano pepper into the wok and saut? until aromatic. Add the Napa cabbage and red bell pepper; stir frying until tender. Note: It is important not to overload the wok with vegetables as this increases the cooking time. If required, break the ingredients into multiple batches.
Move vegetables to one side and add the chicken and noodles to the open side. Cover the chicken and noodles with vegetables and add remaining ingredients. Cook until chicken and noodles are heated through, stir to combine.
For more recipes, visit our blog at www.LivingOverland.com!
Re: Living Overland - A new blog dedicated to gourmet camp cooking
excellent Beau! we are really trying to plan more luxurious meals for our camping.