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Thread: Living Overland - A new blog dedicated to gourmet camp cooking

  1. #91

    Re: Living Overland - A new blog dedicated to gourmet camp cooking

    hey great stuff! I will look for that product!

  2. #92

    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!
    2005 Lexus LX470 - Stock for now...

    1998 Toyota 4Runner SR5 V6 4x4 + a bunch of goodies. Lifted, Locked, Illuminated and Armored. Winner,"Best Offroad Truck" - 2010 Pismo Jamboree. It's been upside down and still drives me to work.

  3. #93

    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.
    Beau<br />Living Overland (coming soon!)<br />Gourmet Cooking&nbsp; *&nbsp; Travel&nbsp; *&nbsp; 4WD <br />Living Overland on Facebook<br /><br />Purchase a Foodie Sticker!<br /><br />&#39;98 4Runner SR5 5spd

  4. #94

    Jalapeno Black Beans

    Jalapeno Black Beans



    Ingredients:
    1 15oz can black beans
    1 medium jalapeno pepper, finely diced
    3 cloves garlic, finely minced
    1/4 cup onion, diced
    1/2 Tbsp vegetable oil

    Pre-Trip Preparation:
    Open and rinse the can of black beans in cold water, placing them in a plastic container. If you are on the trail, as we were when we purchased the fixings for this dish, simply open the can part way, drain the liquid and add water to rinse.

    Cooking Instructions:
    Dice the jalapeno pepper, onion, and garlic and set aside. In a small saucepan heat vegetable oil on high heat to the point when it begins to shimmer; add diced vegetables. Saute, stirring constantly, for one minute or until the garlic and jalapenos become fragrant. Lower heat to medium and stir in the black beans, cooking while stirring constantly until heated through. Serve with your favorite fajita fixings!

    For more recipes be sure to check out the recently updated Menu section of our blog by visiting www.LivingOverland.com
    Beau<br />Living Overland (coming soon!)<br />Gourmet Cooking&nbsp; *&nbsp; Travel&nbsp; *&nbsp; 4WD <br />Living Overland on Facebook<br /><br />Purchase a Foodie Sticker!<br /><br />&#39;98 4Runner SR5 5spd

  5. #95

    Pasta with Shrimp and Puttanesca Sauce

    Pasta with Shrimp and Puttanesca Sauce



    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
    Beau<br />Living Overland (coming soon!)<br />Gourmet Cooking&nbsp; *&nbsp; Travel&nbsp; *&nbsp; 4WD <br />Living Overland on Facebook<br /><br />Purchase a Foodie Sticker!<br /><br />&#39;98 4Runner SR5 5spd

  6. #96

    Review of Cutting Boards by Casabella

    Review of Cutting Boards by Casabella



    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.
    Beau<br />Living Overland (coming soon!)<br />Gourmet Cooking&nbsp; *&nbsp; Travel&nbsp; *&nbsp; 4WD <br />Living Overland on Facebook<br /><br />Purchase a Foodie Sticker!<br /><br />&#39;98 4Runner SR5 5spd

  7. #97

    Antipasto Pasta Salad

    Antipasto Pasta Salad



    Looking for a great meal you can prepare ahead of time and serve the first night on the trail? This Antipasto Pasta Salad is sure to be a hit with everybody in your group.

    Ingredients:

    8 ounces sliced pepperoni
    8 ounces salami
    10 tablespoons red wine vinegar
    6 tablespoons olive oil
    3 tablespoons mayonnaise
    1-12 ounce jar pepperoncini with 2 tablespoons juice reserved, drained, stemmed, and chopped coarse
    4 garlic cloves, minced
    ¼ teaspoon red pepper flakes
    Salt and pepper
    1 pound penne or campanelle pasta
    1 pound white mushrooms, quartered
    1 cup shredded provolone cheese
    12 ounces roasted red peppers, drained, patted dry, and chopped coarse
    1 cup chopped fresh basil
    Serves 6-8

    Cooking Instructions:
    In order to remove the excess fat from the pepperoni and salami, place one paper towel on a microwave-safe plate. Arrange pepperoni in a single layer on towel, cover with another layer of paper towel , and layer with salami. Cover with one more paper towel then microwave on highest power for one minute. Allow to cool slightly then cut pepperoni and salami into ¼ inch strips. Set meat aside.

    Whisk 5 tablespoons vinegar, oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, ½ teaspoon salt, ½ teaspoon pepper in a medium bowl.

    In a large pot bring 5 quarts of water to a boil. Season with 1 tablespoons of salt and add pasta. Cook until al dente. Drain pasta, return to pot, and toss with ½ cup of dressing and remaining vinegar. Spread dressed pasta across rimmed baking sheets and refrigerate until chilled, about 45 minutes.

    Meanwhile, bring remaining dressing to a simmer in a large skillet over medium high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to a large bowl and cool.

    Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper.

    For additional recipes and gear reviews be sure to check out our blog at www.LivingOverland.com
    Beau<br />Living Overland (coming soon!)<br />Gourmet Cooking&nbsp; *&nbsp; Travel&nbsp; *&nbsp; 4WD <br />Living Overland on Facebook<br /><br />Purchase a Foodie Sticker!<br /><br />&#39;98 4Runner SR5 5spd

  8. #98

    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



    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!
    Beau<br />Living Overland (coming soon!)<br />Gourmet Cooking&nbsp; *&nbsp; Travel&nbsp; *&nbsp; 4WD <br />Living Overland on Facebook<br /><br />Purchase a Foodie Sticker!<br /><br />&#39;98 4Runner SR5 5spd

  9. #99

    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.
    2005 Lexus LX470 - Stock for now...

    1998 Toyota 4Runner SR5 V6 4x4 + a bunch of goodies. Lifted, Locked, Illuminated and Armored. Winner,"Best Offroad Truck" - 2010 Pismo Jamboree. It's been upside down and still drives me to work.

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