Get Out and Get Fit Meal Ideas

Basic sandwich bread using bread machine and oven

noreply@blogger.com (Anonymous) — Sat, 21 Apr 2012 23:13:00 +0000

A moist, tender bread that doesn’t crumble when used for sandwiches. This recipe uses a bread machine for the kneading.

Copyright 2010, Merle Ann Loman, All Rights Reserved

Prep Time: 15 min

Sandwich bread on the left, 7-grain in the middle

Inactive Prep Time: 3 – 3 1/2 hours min
Cook Time: 45 min
Level: easy
Serves: 2 smaller loaves

Preheat oven to 350 degrees F.
Spray two 8 x 4 x 2 1/2 in. loaf pans with spray oil

Ingredients

12 oz potato or pasta water*
1 1/2 tablespoons butter, melted
1 large egg
1 1/2 teaspoon salt
3 cups Wheat Montana Bronze Chief premium flour – or Prairie Gold
(if you want a lighter loaf, substitute 2 cups of the wheat flour with a standard bread flour)
1 cup quick cooking rolled oats
4 tablespoons Vital Gluten
2 teaspoons active dry yeast
2 tablespoons sugar

Directions
All ingredients should be at room temperature. Place all of the ingredients in the bread machine in the order listed. (I actually blend the first four ingredients with a fork before I place them in the kneading vessel and then add rest of the dry ingredients in the order listed). Set the machine for the dough cycle - it should take about 1 ½ hours to knead the dough and go through the first rising period. Start the machine and go somewhere and do something else.

After the bread has gone through the kneading and rising cycle, take it out of the bread machine pan and knead it briefly until the air is out of it. Use a little flour if necessary to keep it from sticking to your work surface. Divide in half and shape into two loaves. Place in a greased bread pans. Cover with plastic wrap and let rise at room temperature (about 70°F) until doubled in volume, 1 1/4-2 hours.

Bake at 350 degrees for about 40 minutes, until the tops are nicely brown and the loaves sound hollow when you tap the top. After removing from the oven, brush the top crust with butter for a rich tasting and softer crust. Cool completely before wrapping.

You could make one 2 pound loaf, two 1 pound loaves, or one 1 pound loaf and a few rolls. I use the smaller loaf pans because that is the size I prefer for my sandwiches.

For a printable PDF version of this recipe click Basic sandwich bread.

Cook's Note: I save some of the water I cook potatoes or pasta in the fridge and use it to make the bread. It adds a little more gluten to the bread. If you salt your pasta water, reduce the salt in this recipe.

3/4 cup raw sunflower seeds make a nice addition to this bread.

Homemade Ranch Dressing

noreply@blogger.com (Anonymous) — Sat, 21 Apr 2012 22:29:00 +0000

Homemade Ranch Dressing

Easy to make. Throw everything in a blender and turn it on for a few seconds. Let the flavors develop and you are done! Makes about a pint of dressing.

Courtesy of Merle Ann Loman

Ingredients

·    1/3 cup light sour cream
·    1/2 cup mayonnaise
·    1 cup 1 % buttermilk (make sure to shake or stir before measuring)
·    4 cloves of garlic
·    3 tablespoons freshly chopped chives or scallions including the green part
·    2 tablespoons freshly chopped Italian (flat leaf) parsley leaves
·    2 teaspoon freshly chopped dill
·    2 teaspoon freshly chopped tarragon
·    1/2 cup freshly chopped basil leaves
·    2 tablespoons freshly squeezed lemon juice (could use cider vinegar)
·    1 1/2 tablespoons Dijon mustard
·    2 teaspoons Worcestershire sauce
·    1 teaspoon salt, divided
·    1 teaspoon freshly cracked black pepper
·    Dash of hot sauce

Directions

Mince the garlic and then add 1/2 teaspoon kosher salt and mash with the edge of the knife until a paste is formed.

In a medium bowl, combine all the ingredients and blend well with fork; or make this in the blender. Cover and refrigerate for at least 1 hour before serving.

Cook’s Note: The idea here is LOTS of flavor. I use real mayonnaise at home, but for the river, I use an eggless mayonnaise from Spectrum. I cut the calories by using a light sour cream and 1 % buttermilk. Use whatever product you like best.

If you want it thicker, use a little more sour cream or mayo and less buttermilk. For an even thicker dip, blend in some cream cheese.

Click here for a printable version of Homemade Ranch Dressing.

Oven-fried Onion Rings

noreply@blogger.com (Anonymous) — Sat, 21 Apr 2012 20:07:00 +0000

Oven-fried Onion Rings

These onion rings stay crispy even when cooled.

Recipe courtesy Merle Ann Loman

Oven-fried Onion Rings

Prep Time: 20 min
Inactive Prep Time: --
Cook Time: 10-15 min
Level: Easy
Serves: 4 to 6 servings

Ingredients

·    1 1/2 cups all-purpose flour
·    2 tablespoons Old Bay® Seasoning
·    1 1/2 cups buttermilk
·    3 eggs
·    3 cups panko breadcrumbs, homemade
·    2 large yellow sweet onions, such as Maui, sliced 1/4-inch thick

Directions

Preheat the oven to 425 degrees F. Place parchment paper on 2 baking sheets and set aside.

Combine the flour and Old Bay Seasoning. Put the flour mixture in a quart-sized sealable plastic bag. In another bowl or shallow dish, whisk together the buttermilk and eggs. In a separate bowl, combine the panko breadcrumbs and remaining seasoning.

Add the sliced onions to the flour in the plastic bag; seal the bag and shake to coat. Drop the onions rings, one at a time, into the buttermilk mixture. Pick the onion rings out of the buttermilk with a fork, drain the excess batter, and then dredge in the panko mixture.

Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, making sure there is space between them. Bake in the oven until golden brown, 10 to 15 minutes. You can flip each onion ring to ensure even crisping and browning halfway through the cooking time if you want. I use a convection oven and don’t need to flip them.

Cook’s tip: Divide the panko mixture in two or more bowls. The intent is to keep it from getting mushy or soggy as your dredge the wet onion rings. Substitute out the season salt and use paprika, cayenne, any herb you like and a little salt to change up the flavor.

Some oven-fried onion ring recipes mention spraying the coated rings with spray cooking oil before putting them in the oven. I don’t, but you sure can if you want to.

Serve with ketchup or homemade Ranch salad dressing/dip. These are also great loaded on a sandwich on top of the meat. We take them on the river in an inexpensive plastic bin such as Gladware #5 containers.

Click here for a printable version of Oven-fried Onion Rings.

Rustic Apple or Pear Tart

noreply@blogger.com (Anonymous) — Sun, 01 Apr 2012 00:47:00 +0000

Rustic Apple or Pear Tart

This tart is so easy, including the pastry and it has never failed me yet.

2011, Merle Ann Loman, All Rights Reserved

Rustic Fruit Tart on cooling rack

Prep Time: 20 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 0 hr 45 min
Level: Easy
Serves: 6 servings

Ingredients

For the pastry:

2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water

For the fruit filling:

4 Granny Smith apples or firm pears
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water

Directions

For the pastry, this is a time when a food processor is a great tool. Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the diced butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. If in doubt, instead of over mixing, stop the motor and check the moisture content of the dough. It just needs to be moist enough to stick together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches of if making smaller, multiple tarts; make two 6-7 inch circles. The finished product will be rustic, so they don’t have to be perfectly shaped. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples or pears and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the fruit crosswise in 1/4-inch thick slices. I use a mandolin. Place overlapping slices of fruit diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with fruit slices but stay about 3/4 of an inch from the edge. Sprinkle with the full 1/2 cup of sugar and dot with the butter. Fold the edges of the pastry up and over the outer edge of the fruit making tucks or crimps as necessary. Again, don’t worry about perfection. This is a rustic dish.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. Don't worry! The fruit juices will slightly burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper.
Allow to cool and serve warm or at room temperature.

When I send this on the river or to a picnic, I cut it into serving sized wedges and layer it between waxed paper in an appropriate sized plastic box/container. It travels very well as long as it is kept in the cooler.

Cook’s note: Substitute any flavor of jelly and liquor – make it your own.

For printable version of this recipe, click here for aPDF file of Rustic Fruit Tart

Molasses sandwich cookies with ginger frosting

noreply@blogger.com (Anonymous) — Fri, 30 Mar 2012 20:14:00 +0000

Molasses sandwich cookies with ginger frosting

Recipe courtesy of Merle Ann Loman

Prep Time: 10 min
Inactive Prep Time: 10 min

Molasses sandwich cookies

Cook Time: 9-10 minutes per batch
Level: Easy
Serves: about 20 sandwich cookies

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Pinch salt
1 1/2 sticks butter, at room temperature
1 cup brown sugar
1 egg
3/4 cup molasses
Turbinado sugar, for coating (can substitute granulated sugar)

Directions

Preheat the oven to 350 degrees F.
In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.

Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a wide bowl filled with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on a cookie sheet tray and gently squish a little, just slightly. They will spread nicely on their own.

Bake for 9 to 10 minutes. Do not over-cook, you want them soft. If you watch them, they will round and spread and just when the tops begin to wrinkle, they are just right. Remove the cookies from the oven, cool about a minute, then remove from pan to a rack to cool for at least 10 minutes.

When the cookies are cool, spread one cookie with ginger flavored frosting and top with another cookie. Suggestion: put them in the fridge for awhile to let the frosting set up better and keep the cookies stable.

Cook’s tip: Make the cookie dough ahead of time and freeze in batches. Make the frosting and cook the cookies the day ahead of your meal – hopefully picnic in the outdoors.

Ginger spiced cream cheese frosting

4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
1 cup confectioners' sugar, add more if you want a thicker frosting
2 tablespoon butter, room temperature
2 tablespoons crystallized ginger, chopped (available in spice section. I buy it in bulk at Whole Foods or other health food type store – it is fresher and cheaper there)

In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Stir in the chopped crystallized ginger. Frosting keeps in the refrigerator for a few days.

Click here for a printable version of Molasses sandwich cookies with ginger frosting

Pecan Caramel Turtles

noreply@blogger.com (Anonymous) — Sat, 17 Mar 2012 21:00:00 +0000

Pecan Caramel Turtles

Recipe courtesy Merle Ann Loman

Prep Time: 10 min

Inactive Prep Time: 2 hr 0 min

Cook Time: 15 min

Level: Easy

Serves: 18 turtles

Ingredients

Vegetable oil cooking spray
1 1/2 cup (8 ounces) whole pecans, lightly toasted
3/4 cup semi-sweet or bittersweet chocolate chips (recommended: Ghirardelli)

Caramel:

1/2 cup heavy cream
1 stick (4 ounces) butter, at room temperature
1 1/2 cups light (not dark) brown sugar
1 tablespoon water
Special equipment: a candy thermometer,

Directions

Spray a large sheet pan liberally with vegetable oil cooking spray. Cover with tin foil. Place walnuts in groups of five (in the shape of a turtle, four legs and the head) evenly spaced on the pan and set aside.

For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 7 to 9 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. They are meant to be a rustic candy, so don't worry about keeping the turtles round or about having some of the pecans poking through. Allow the caramel to harden, at room temperature, for 1 hour.

For the chocolate: Put the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard). Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving.

Store in an airtight container in a cool place.

Cook’s tips: Homemade caramel really is the best but you could melt 7 ounces soft caramel candies, 28 pieces, unwrapped over hot water or in the microwave (carefully in a 4-cup liquid measuring cup, slowly, checking and stirring every 30 seconds until melted to desired consistency).

Also, the turtles could be assembled in muffin tins lined with muffin paper if you want to be sure they are in a mound shape. I like them rustic so I use the sheet pan.

If you have left over caramel save it for ice cream or other recipes such as a topping for brownies. Heat left over caramel gently and adds a little milk to thin it out for a sauce.

There are a lot of good, fairly easy caramel recipes. The Joy of Cooking is a tried and true cookbook and I use the caramel recipe in it a lot, too. I like the above caramel recipe best, but use your favorite.

Click here for a printable version of Pecan Caramel Turtles.

Homemade panko style breadcrumbs

noreply@blogger.com (Anonymous) — Mon, 05 Mar 2012 00:10:00 +0000

These were made from whole wheat bread

Recipe courtesy of Merle Ann Loman

Prep Time: 10 min
Cook Time: 8 minutes
Inactive Prep Time: 1 hr – cooling time
Level: Easy
Serves: 4 to 5 cups if using 1 pound loaf of bread

Ingredients

1 loaf of bread (I use whole wheat most often), crust removed if desired, sliced, and cubed

Directions

Using a food processor, process the bread cubes in batches at high and pulsing speeds until the
cubes become coarse crumbs.

Spread the crumbs evenly over two large baking pans.

Bake in a preheated 250F oven for 4 minutes, agitate the pans, and bake for another 4 minutes.
Do not allow the breadcrumbs to brown.

Once removed from the oven, allow the breadcrumbs to cool in their pans for at least an hour.
Breadcrumbs must be completely dry to the touch before being stored at room temperature in an
air-tight container.

Correctly dried bread crumbs will keep for several weeks at least in an air tight container.

Cook’s note: Yield from a one pound loaf is about 4-5 cups. I do 1/2 a loaf as breadcrumbs and
the other 1/2 for croutons. This is a great application for that homemade loaf of bread that just
didn’t turn out like you wanted. Depending on the weather, sometimes even my tried and true
bread recipe doesn’t rise correctly. If so, it becomes breadcrumbs and croutons.

Click here for a printable version of Panko style breadcrumbs.

East Indian Hummus

noreply@blogger.com (Anonymous) — Wed, 29 Feb 2012 20:24:00 +0000

East Indian Hummus spread or dip

Recipe courtesy of Merle Ann Loman

Prep Time: 15 min

Inactive Prep Time: 1 hour

Cook Time: --

Level: Easy

Yield: about 2 cups

Ingredients

1 (15-ounce) can garbanzo beans or chickpeas, rinsed and drained
2 tablespoons tahini (sesame seed paste) or add same amount of sesame seeds
1/4 cup chopped shallot or onion
3 cloves garlic, minced (roasted garlic is wonderful, too)
2 tablespoon minced fresh ginger
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper or red pepper flakes
Kosher salt and freshly ground black pepper to taste
Zest and juice of medium lemon
3 tablespoons of vermouth or white wine
1 1/2 tablespoons extra virgin olive oil (the good stuff)
1/2 teaspoon sesame oil

Optional addition: 1 cup canned artichoke hearts, drained

Directions

Mix all ingredients, except oils, in food processor until pureed, slowly add in both oils. If you need to thin the mixture, use any liquid such as wine, water, lemon juice and perhaps a little more olive oil.

Let set up for 1 hour prior to serving. Serve with bread, pita, chips or vegetables crudités.

Cook’s Note: Zest part of the lime before squeezing and add to the sauted mixture at the end of cooking time.

Click here for a printable version of East Indian Hummus.

Garam Masala spice mix recipe

noreply@blogger.com (Anonymous) — Wed, 29 Feb 2012 20:08:00 +0000

Recipe courtesy of Merle Ann Loman

Prep Time: 5 min

Inactive Prep Time: --

Cook Time: 5min

Level: Easy

Serves: yields about 1/2 cup

Ingredients

1 tablespoon black peppercorns
2 teaspoons whole cloves
1 tablespoon plus 1 teaspoon cardamom seeds green, or mixture of green and black
3 tablespoons cumin seeds
3 tablespoons coriander seeds
2 teaspoons dried ginger pieces (or add 1 teaspoon ground at the end of cooking time)
3 (3-inch) cinnamon sticks
2 teaspoons cloves
2 bay leaves
3 whole star anise
2 teaspoons chile flakes or equivalent size dried chile

Optional: 1/2 tablespoon freshly grated nutmeg

Directions

In a large saute pan (dry), combine all the spices except the nutmeg. Heat over medium heat until barely toasted, stirring constantly. Turn off heat and stir in the grated nutmeg if desired.

Transfer to a food processor and grind to a fine powder. Allow to cool to room temperature. Pass through a fine strainer and store in an airtight jar in a cool place. You can refrigerate it.

Cook’s note: if you use a spice grinder, you might have to grind it in batches. As with most mixes, adjust quantities to your own taste. Like it hotter? Add more chile flakes...

Click here for a printable version of Garam Masala recipe.

Ultimate Ginger Cookie, chewy, delicious, spicy

noreply@blogger.com (Anonymous) — Sun, 01 Jan 2012 00:12:00 +0000

Ultimate Ginger Cookie

Chewy, delicious, and spicy

Courtesy Merle Ann Loman, 2011

Prep Time: 15 min

Inactive Prep Time: 2 min

Cook Time: 10 min

Level: Easy

Serves: 3 dozen cookies

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
3/4 cup dark brown sugar, lightly packed
3/4 cup unsalted butter, room temperature
1/3 cup unsulfured molasses
1 large egg, at room temperature
2 teaspoons finely grated fresh ginger root
1 cups chopped crystallized ginger (4 to 5 ounces)
Granulated sugar, for rolling the cookies

Directions

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, ginger cardamom, clove and salt; stir to combine. In another large bowl beat the brown sugar, butter, and molasses until light and fluffy. Add the egg and fresh ginger and beat for 1 minute. Stir the crystallized ginger into the dry ingredients. Add the dry ingredients to the bowl and mix until combined. Don’t over mix as the dough will become tough and the crystallized ginger will be crushed. The idea is to have it in chunks.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 1/2-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 10 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Click here for a printable version of Ultimate Ginger Cookie.

Yummy fish chowder with Northern Pike

noreply@blogger.com (Anonymous) — Tue, 22 Nov 2011 21:30:00 +0000

Recipe courtesy Merle Ann Loman, 2011

Prep Time: 20 min

Inactive Prep Time: --

Cook Time: 30 min

Level: Intermediate

Serves: 6 servings

Ingredients

1 1/2 pounds filleted and deboned northern pike (use cod or other flaky whitefish if you don’t have pike), cut into 1-inch pieces
2 teaspoons Essence, recipe follows
4 slices bacon, chopped
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped red or green bell pepper
1 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced garlic
1/4 cup flour
1/4 cup sherry (Cream sherry is best, but any will be fine. Use dry white wine if you don’t have sherry)
1 pound Idaho potatoes (about 2 large), peeled and cut into 1/2-inch dice
3 cups fish stock, or canned low-sodium chicken broth
2 cups corn kernels, fresh or frozen (another option is a can of creamed corn)
1 1/2 cups half-and-half (if you want to reduce the fat, use skim milk)
3 tablespoons minced fresh parsley

Directions

Season the pike with the Essence and set aside. In a medium, heavy stockpot, cook the bacon over medium-high heat until just crisp and the fat is rendered, about 4 minutes. Add the onions, celery and bell pepper, salt and cayenne, and cook until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the flour and cook, stirring constantly, until the flour turns the color of peanut butter, about 4 minutes. Add the sherry and cook for 2 minutes. Add the potatoes and stock and simmer for 5 minutes. Add the corn and simmer for 5 minutes. Add the half-and-half, and bring to a boil. Add the pike, lower the heat, and simmer until the fish flakes, about 10 to 15 minutes. Stir in the parsley and serve hot in soup bowls.

Take this on a picnic in a wide mouth thermos and serve with cheese and crusty bread.

For a printable PDF format of the recipe, click this link Fish Chowder with Northern Pike.

Holiday pasta dinner with an Asian flair, easy and special - Pad Thai

noreply@blogger.com (Anonymous) — Sat, 25 Dec 2010 18:57:00 +0000

During the holidays we tend to eat more and because we are busy, get outdoors to exercise less. This delicious and healthy dinner is easier than it looks and just happens to be gluten free. With all the traditional American recipes for Christmas, a lighter dish with lots of flavor can change up the dinner table.

Pad Thai with seared Tuna Steak

2010, Merle Ann Loman, All Rights Reserved

Cook Time: 10 min (Prep time: 35 min; Total time: 45 min)
Level: Easy
Yield: 4 servings

Ingredients in order of use:
7- 8 ounces medium rice stick noodles , linguini size
1 egg, beaten with 1 teaspoon milk
Pad Thai sauce:
1/4 cup fish sauce or one tablespoon miso paste dissolved in ¼ cup warm water (both ingredients have a fair amount of sodium so no additional salt is used in the recipe)
1/4 cup rice wine vinegar(can use red-wine or white vinegar)
3 tablespoons palm sugar or dark brown sugar
1 tablespoon peanut butter
1/2 teaspoon crushed red pepper flakes
1/2 cup coconut milk, or vegetable or chicken broth
2 tablespoons tamarind concentrate, optional

1 tablespoon toasted sesame oil
3 tablespoons canola oil
1 cup chopped broccoli
1 cup red or green bell pepper sliced in strips
1/2 cup sliced yellow onion
1/2 cup sliced mushrooms
1 cup mung beansprouts
2 tablespoons minced garlic
1/2 cup roasted, unsalted peanuts, roughly chopped
1/2 cup diagonally sliced green onions

2 tablespoons fresh lime juice
1/4 cup chopped cilantro or parsley leaves, optional
Sriracha (Thai hot sauce), for serving

Place noodles in a large bowl and cover with boiling water or very hot tap water. Allow noodles to soak for 15-20 minutes until hydrated. Do not over soak. Drain well and set aside.

In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.
To make the Pad Thai sauce, combine fish sauce, vinegar, sugar, red pepper flakes, coconut milk or broth, and if desired, the tamarind concentrate in a small bowl; stirring until the sugar is dissolved.

Heat the sesame and canola oils in a wok or large skillet over medium-high heat. Just before the oil is smoking, add the broccoli, red or green bell pepper, and onions and sauté for three minutes. Add the mushrooms, half of the bean sprouts, garlic, and reserved noodles, and cook until heated through, about 2 minutes.

Pour the sauce mixture into the pan and toss until combined. Cook until the mixture is steaming and the sauce has thickened. If you want more sauce, add more coconut milk, broth or water. You will want a little extra sauce for the top of the tuna steaks. Add scrambled egg, peanuts and green onions and cook an additional 30 seconds.

Remove the pan from the heat and season with lime juice and cilantro. Top with the remaining bean sprouts and serve hot with Sriracha, if desired. A wedge of lime on the side is also nice.

Tuna Steaks
4 (5-ounce) fresh tuna steaks
Salt and coarsely ground black pepper
1/4 cup olive oil
2 tablespoons sesame seeds

Coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high. Season the tuna steaks all over with salt and black pepper. Brush olive oil all over both sides of tuna steaks. Press sesame seeds into both sides of tuna steaks. Grill 3 minutes per side for rare, 4 minutes per side for medium or longer for fully cooked, fork-tender fish.

Note: The linked ingredients above can all be found at many grocery stores like Albertson's, Safeway, and others. Links are included to show you what to look for. The linked ingredients also store in the refrigerator for long periods of time. If you haven’t used them, don’t be afraid to try them. They will transform your ordinary recipes to delicious Asian recipes.

You could add 1/2 cup diced, firm tofu to the Pad Thai with the broccoli, peppers and onions.
See this video for a traditional method of cooking Pad Thai. It is similar to this recipe, but not exact.

Click here for a printable version of Pad Thai with seared Tuna Steak in PDF format.

Double Chocolate Zucchini and Spice Cupcakes

noreply@blogger.com (Anonymous) — Mon, 06 Sep 2010 19:18:00 +0000

These cupcakes travel well if just dusted with powdered sugar and packed in a container but you can turn them up a notch with Cream Cheese Frosting.

Recipe courtesy Merle Ann Loman, 2010

Double Chocolate Zucchini and Spice Cupcakes

Prep Time: 20 min
Inactive Prep Time: --
Cook Time: 25 min
Level: Easy
Serves: 24 cupcakes

Ingredients
·    ½ cup butter, softened
·    ½ cup vegetable oil
·    1 ¾ cups sugar
·    1 teaspoon vanilla extract
·    2 large eggs, room temperature
·    ½ cup buttermilk, room temperature
·    2 ½ cups all-purpose flour
·    ¼ cup cocoa powder
·    1 teaspoon baking soda
·    ½ teaspoon cinnamon
·    ½ teaspoon ground cloves
·    ½ teaspoon salt
·    2 cups grated zucchini (if the grated zucchini is wet, drain in colander lined with cheese cloth)
·    1 cup chopped pecans or walnuts
·    1 cup chocolate chips

Cream Cheese Frosting:
·    8 ounces cream cheese, softened
·    ¼ cup butter, softened
·    ½ teaspoon vanilla extract
·    2 cups sifted confectioners’ sugar

Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, cocoa powder, cinnamon, cloves, baking soda, salt. In a large bowl, cream together the butter, oil, sugar and vanilla. Gently beat buttermilk and eggs together and add to the butter, oil, sugar mixture. Stir zucchini into wet mixture. Combine wet ingredients with a spoon until smooth. Add the sifted dry ingredients, nuts and chocolate chips to the wet mixture and mix with a spoon until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins, filling cupcake papers about 2/3 full. Bake in 350 degree oven for about 22 to 25 minutes, turning the pans once, half way through. Remove from oven.
The cupcakes are sweet enough on their own and travel best if not frosted. If you like, dust with powder sugar while still warm. When cooled completely, pack in a Tupperware or other plastic container that will fit in your cooler or backpack.

Cream Cheese Frosting:
Note: Cool cupcakes completely before frosting.
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. If you want the frosting to be stiffer, add more confectioners’ sugar.

The cupcakes are delicious garnished with chopped nuts and fresh raspberries or strawberries.

For a printable PDF format of the recipe, click this Double Chocolate Zucchini and Spice Cupcakes link.

Smoked Salmon Dip or Spread

noreply@blogger.com (Anonymous) — Sun, 20 Sep 2009 19:17:00 +0000

The tomato adds moisture and sweet acidity to this version of a smoked salmon dip.

Copyright 2009, Merle Ann Loman, All Rights Reserved

Prep Time: 25 min
Inactive Prep Time: hr min
Cook Time: hr min
Level: Easy
Serves: 1 1/2 pints

Ingredients

8 ounces low fat cream cheese, at room temperature
1/2 cup low fat sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
2 tablespoons drained, jarred capers, chopped (optional)
2 - 3 tablespoons fresh chopped tomato
2 green onions – white and green portions, chopped (sweet red onion or shallots substitute nicely)
A few drops of bottled hot sauce, to taste – I use Cholula Chile Garlic Hot Sauce
1 teaspoon prepared horseradish, drained
1/4 pound (4 ounces) good smoked salmon, minced
Kosher salt and freshly ground pepper, to taste – smoked salmon is salty, you need to taste before you add your salt and pepper

Directions
Cream the cheese with a fork until just smooth. Add the sour cream, lemon juice, dill, horseradish, capers, tomato, onion and hot sauce. Add the smoked salmon and mix gently to keep the salmon in small chunks. Chill well and serve with crudites, crackers or chips. It is delicious on a thinly sliced piece of sourdough rye bread.
Suggestions:

Look for a drier and less salty than other smoked salmon such as Norwegian salmon.
You can halve this recipe. I do for river trips because I am usually only feeding 3 people.
If you really want to punch up the flavor, add a small amount of finely chopped anchovy or anchovy paste. Try it - I think you will like it.
If you want it a little thinner, add some pickle juice.
When serving at home, mix it up a little more. Substitute part of the sour cream with mayonnaise. I don’t use it when I am taking it outdoors because of the raw egg in the mayonnaise.

For a printable PDF version of this recipe click Merle's Smoked Salmon Dip or Spread.

Fruit and Nut Bran Muffins

noreply@blogger.com (Anonymous) — Wed, 16 Sep 2009 22:56:00 +0000

Healthy and delicious – these moist muffins are a great breakfast addition or satisfying snack for the river or trail.

Copyright 2009, Merle Ann Loman, All Rights Reserved

Prep Time: 15 min
Inactive Prep Time: 12
Cook Time: 15 min
Level: Easy
Serves: 14 to 18 muffins

Ingredients

1 cup raisins, dried cranberries, or other dried fruit
1/2 cup orange juice
1/2 cup low-fat sour cream
1/2 cup mashed ripe banana
1/4 cup light brown sugar, lightly packed
4 tablespoons unsulphured molasses
2 tablespoons canola or vegetable oil
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 large egg, lightly beaten
1 1/2 cups morsels of bran cereal (such as Nature’s Path Smart Bran)
3/4 cup Wheat Montana Prairie Gold flour
1/2 cup unprocessed oat bran
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup raw sunflower seeds
1/2 cup whole walnuts or pecans, coarsely chopped

Directions

Position a rack in the center of the oven and preheat to 400 degrees F. Coat a 12 and a 6 cup muffin pan cooking spray or line the cups with paper liners.

Soak the dried fruit in the orange juice for 12 minutes.

Combine sour cream, banana, brown sugar, molasses, oil, orange zest, vanilla, and egg in a bowl; stir well with a whisk. Add cereal; stir well and let stand 10 minutes.

Add the orange juice and dried fruit mixture to the cereal mixture and mix well.

Lightly spoon the flour into a dry measuring cup. In a large bowl, combine together the flour, oat bran, baking powder, baking soda, and salt, dried fruit and walnuts. Make a well in the center of flour mixture. Add cereal mixture to flour mixture, stirring just until moist.

Spoon the batter into muffin pan. Bake at 400 degrees for 15 minutes or until muffins spring back when touched lightly in the center. Remove from pan immediately; place on a wire rack to cool.

For a printable PDF version of this recipe click Merle's Fruit and Nut Bran Recipe

PayDay and Adams Peanut Butter Cookies - Over The Top

noreply@blogger.com (Anonymous) — Thu, 10 Sep 2009 20:11:00 +0000

I know these are just a usual peanut butter cookie, but the PayDay bar and Adams Peanut Butter make them just a little over the top!

Copyright 2009, Merle Ann Loman, All Rights Reserved

Prep Time: 30 min
Inactive Prep Time: --
Cook Time: 7 min
Level: Easy
Serves: 4 dozen cookies

Ingredients
• 1 2/3 cups Wheat Montana Prairie Gold Flour (or all-purpose)
• 1 1/2 tablespoons cornstarch
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 PayDay candy bar, cut into small pieces
• 3/4 cup brown sugar
• 1/4 cup vegetable oil ( I use canola)
• 1/2 cup granulated sugar
• 1/4 cup creamy Adams peanut butter
• 1/1/2 tablespoons light-colored corn syrup
• 2 1/2 teaspoons vanilla extract
• 1 egg

Directions
Preheat oven to 375 degrees. Grease a baking sheet.

When measuring the flour, lightly spoon into dry measuring cup and level with a knife. In a bowl, combine flour, cornstarch, baking powder, baking soda and PayDay candy bar pieces.

In a large bowl, cream together brown sugar, oil, granulated sugar, peanut butter, corn syrup, vanilla and egg. Stir in flour mixture until well combined. Roll dough into 1 inch balls and then roll in sugar. Place 2 inches apart on baking sheet and flatten with fork or the bottom of a glass.

Bake at 375 degrees for 7 minutes or until cookies are lightly browned. Remove from pan and cool on wire rack.

For a printable PDF version of this recipe click Merle's PayDay Peanut Butter Cookie Recipe.

Wheat Montana 7-grain Loaf using a Bread Machine and Oven

noreply@blogger.com (Anonymous) — Thu, 10 Sep 2009 02:07:00 +0000

A moist, tender bread that doesn’t crumble when used for sandwiches.
Copyright 2009, Merle Ann Loman, All Rights Reserved

Prep Time: 15 min
Inactive Prep Time: 3 – 3 1/2 hours min
Cook Time: 45 min
Level: easy
Serves: 2 smaller loaves

Preheat oven to 350 degrees F.
Spray two 8 x 4 x 2 1/2 in. loaf pans with spray oil

Ingredients

8 oz yogurt
4 oz water
1 1/2 tablespoons vegetable oil
2 tablespoons molasses
1 large egg (or 2 small banty chicken eggs)
1/2 teaspoon salt
3 cups Wheat Montana Bronze Chief premium flour – or Prairie Gold
(if you want a lighter loaf, substitute 2 cups of the wheat flour with a standard bread flour)
1/2 cup Wheat Montana 7-Grain Cereal or use 1/2 cup rolled oats
1/4 cup oat bran
1/4 cup Wheat Montana golden flax seeds
1/4 teaspoon baking soda
2 teaspoons active dry yeast

Directions

All ingredients should be at room temperature. Place all of the ingredients in the bread machine in the order listed. (I actually blend the first six ingredients before I place them in the kneading vessel and then add rest of the dry ingredients in the order listed). Set the machine for the dough cycle - it should take about 1 ½ hours to knead the dough and go through the first rising period. Start the machine and go somewhere and do something else.

After the bread has gone through the kneading and rising cycle, take it out of the bread machine pan and knead it briefly until the air is out of it. Use a little flour if necessary to keep it from sticking to your work surface. Divide in half and shape into two loaves. Place in a greased bread pans. Cover with plastic wrap and let rise at room temperature (about 70°F) until doubled in volume, 1 1/4-2 hours.

Bake at 350 degrees for about 40-45 minutes, until the tops are nicely brown and the loaves sound hollow when you tap the top. After removing from the oven, brush the top crust with butter for a rich tasting and softer crust. Cool completely before wrapping.

You could make one 2 pound loaf, two 1 pound loaves, or one 1 pound loaf and a few rolls. I use the smaller loaf pans because that is the size I prefer for my sandwiches.

For a printable PDF version of this recipe click Merle's 7-Grain Bread Recipe

Plum Tart with Lemon Icing

noreply@blogger.com (Anonymous) — Mon, 07 Sep 2009 19:05:00 +0000

This is a sweet and tart treat with a tender crust. Not your usual suspect in a fruit dessert.

Copyright 2009, Merle Ann Loman, All Rights Reserved
Prep Time: 10 min
Inactive Prep Time: 10 min
Cook Time: 25 min
Level: Intermediate
Serves: 1 (9 X 9 X 2 1/2-inch) pan or 12 individual cupcake-size tarts

Preheat the oven to 425 degrees F.

Ingredients and directions for dough - Sift together:

1 cups all-purpose flour ( I actually use Wheat Montana Prairie Gold Flour)
1/4 cup finely chopped walnuts
1 teaspoon double-acting baking powder
¼ teaspoon salt
2 tablespoons sugar

Add
3 tablespoons cold unsalted butter, diced
Work these ingredients like pastry – cutting butter into the dry ingredients until the dough resembles bits the size of peas.

Beat well in a measuring cup:
1 egg
1 teaspoon vanilla
Enough milk to make a ½-cup mixture
Combine the egg/milk mixture with the flour and butter mixture to make a stiff dough. Pat the dough into the greased pan or divide it into 12 balls and pat into greased muffin tins. If you use the muffin tins, cut your fruit slices in chunks before mixing with the sugar. I like individual servings to pack for river or hiking trips.

Ingredients and directions for the filling:
4 cups sliced unpared plums or sliced pared apples or peaches
Sprinkle fruit with a mixture of:
1 cup brown sugar
2 teaspoons cinnamon
3 tablespoons melted butter

Bake for 25 minutes, or until it's lightly browned and the fruit juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer to a plate. Top with Lemon Icing (see recipe below) Serve warm or at room temperature.

Ingredients and directions for Quick Lemon Icing:
· ½ cup butter, softened
· 2 cups sifted powdered sugar
· 1 teaspoon vanilla extract
· grated rind of one small lemon (the zest)
· juice of one small lemon (about 3 to 4 tablespoons)

In a medium bowl combine the softened butter, sifted powdered sugar, 1 teaspoon vanilla, and the grated lemon rind, blending well. Stir in enough lemon juice (3 to 4 tablespoons) to make an icing of easy spreading consistency.

Leftover icing is wonderful on graham crackers for a quick and delicious snack.

Note about the fruit: Use any fruit you like, but I want to tell you about cooking with plums.
I made this with plums for a fishing party one day and they asked for the recipe. I used plums because I had some tasty, ripe, organic plums in my kitchen. My inspiration for the recipe said not to pare (take off the peel) the plums. I found that the tarts had a marmalade quality – sort of sweet and sour. When I researched cooking plums on the internet, I found sites that said the skins of the plums become very tart when cooked. It is true! So, I decided to ice the tarts with the lemon icing. They were delicious and a hit with the clients.

For a printable PDF version of this recipe click Merle's Plum Tart with Lemon Icing

Quinoa Salad with Lemon Basil Vinaigrette

noreply@blogger.com (Anonymous) — Wed, 26 Aug 2009 01:08:00 +0000

Quinoa is a wonderful high protein (12%–18%) substitute for grains or pasta. For even more flavor cook it with broth instead of water. With no mayonaise, this salad travels well.

Recipe courtesy Merle Ann Loman, 2009
Prep Time: 13 min
Inactive Prep Time: --
Cook Time: 15 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

3 cups water (or flavored stock)
Salt and pepper
1 1/2 cups quinoa
1/2 cup green snap peas, roughly sliced
3 green onions with the green, roughly sliced
1 cup cherry tomatoes, halved
3 tablespoons chopped parsley leaves
Lemon Basil Vinaigrette – see recipe below

Directions

In a medium sauce pan, combine 3 cups of water, the quinoa and a pinch of salt. Bring to a boil, cover, reduce the heat to a simmer and cook the quinoa for 14 to 16 minutes, or until the liquid is absorbed and the quinoa is fluffy and tender.

When the quinoa is cooked, turn it into a bowl and toss with the lemon/basil vinaigrette. Add the snap peas, green onions, cherry tomatoes and parsley. Refrigerate for 1 hour, and toss again, before serving. Garnish with whole basil leaves.

To make this a main dish, add chunks of roasted chicken breast.

Lemon Basil Vinaigrette:

1 lemon, zested and juiced
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic
3 tablespoons roughly chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Blend the lemon juice and zest, vinegar, mustard, garlic, basil, salt, and pepper in a blender or with a whisk. With the machine running or while whisking, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

Click here for a printable PDF version of Quinoa Salad with Lemon Basil Vinaigrette.

Olive Tapenade with Crusty Crostini or Vegetables

noreply@blogger.com (Anonymous) — Mon, 24 Aug 2009 15:22:00 +0000

Recipe courtesy Merle Ann Loman, 2009

Another recipe for food that is easy to pack up and take to the river or trail. Before packing make sure it is very cold from the refridgerator.

Prep Time: 25 min (including crostini prep)
Inactive Prep Time: 0 hr min
Cook Time: 7-10 min
Level: Easy
Serves: About 1 1/2 cups

Ingredients

12 ounces pitted, brine-cured black olives, I use Nicoise but you could choose Kalamata or Gaeta
1 tablespoon capers, drained and rinsed
2 anchovy fillets, or to taste, drained, rinsed and patted dry
1 large or 2 small cloves garlic, minced
1 tablespoon minced shallots or red onion
1 teaspoon Dijon or horseradish mustard
2 tablespoons chopped fresh parsley
1/8 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1/4 to 1/2 cup good quality extra-virgin olive oil
1 tablespoon chopped fresh basil

Directions

Combine olives, capers, anchovies, garlic, shallots, mustard, parsley, crushed red pepper, black pepper and lemon juice, and half of the olive oil in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed, adding more olive oil as needed to obtain desired consistency. Fold in basil. Taste and adjust seasoning if necessary, then serve as a dip for crackers, crusty crostini, flat bread, or fresh vegetables. Or use as condiment for grilled vegetables or chicken, or as sauce tossed with cooked pasta and fresh herbs. It is particularly great with fish.

You can make ahead and set aside up to a few hours or refrigerate for up to three days in an airtight container.

Crusty Crostini:

Very thin slices French bread or baguette, cut on the diagonal (I use wheat or whole grain)

extra virgin olive oil

cut garlic cloves

Salt and freshly ground black pepper

Preheat the oven to 350 degrees F.
Use a pastry brush to brush the bread slices with olive oil. Rub bread slices with cut side of garlic clove. Lightly season with salt and pepper and place on a baking sheet. Bake until crispy, 7 to 10 minutes. Remove from the oven and set aside to cool.

For a printable version of this recipe, click Olive_Tapenade.pdf

Raspberry Swirl Brownies - an old favorite

noreply@blogger.com (Anonymous) — Tue, 18 Aug 2009 02:30:00 +0000

Nothing is better on the hiking trail than a brownie!

Recipe courtesy Merle Ann Loman

Prep Time:15 min
Inactive Prep Time: 0 hr min
Cook Time: 25 min
Level: Easy
Serves: 10 to 12 brownies

Ingredients

Vegetable oil cooking spray
1/3 cup canola oil or other neutral flavored oil
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
1/4 cup pecans, coarsely chopped
1/3 cup raspberry jam or preserves

Directions

Preheat oven to 350 degrees F.

Spray an 8 by 8-inch pan with vegetable oil spray.

In a bowl, whisk the oil, sugar, eggs, cocoa, and vanilla. Stir in the flour and salt. Add chopped semisweet chocolate and pecans.

Spread half of the batter in prepared pan. Drop the raspberry jam in the pan on top of the brownie batter in about 8 equal dollops. Add the rest of the brownie batter to the prepared pan. Use a table knife to swirl the jam into the batter. Bake about 25 minutes, just until brownies test moist but not wet. Dust with powdered sugar for decoration. Cool completely before cutting.

This is actually half a recipe. You can double the amounts and bake it in a 9 X 13-inch pan.

For a printable version of the recipe click Raspberry Swirl Brownie PDF

BHT – Basil, Crispy Ham and Tomato Sandwich, a Twist on a Classic

noreply@blogger.com (Anonymous) — Sun, 17 May 2009 23:26:00 +0000

Another sandwich option for hiking, or taking outside for a picnic. Serve it with Avocado, Corn and Bean Salad with Basil Vinaigrette.

2009, Merle Ann Loman, All Rights Reserved

Prep Time: 15 min
Inactive Prep Time: hr min
Cook Time: 7 min
Level: Easy
Serves: 2 sandwiches

Ingredients

6 1/8 inch thin slices of reduced fat Black Forest Ham

3 tablespoons balsamic vinegar

4 slices good wholegrain bread, cut 1/2-inch thick or use a hamburger bun like Wheat Montana

4 tablespoons spicy mayonnaise (see recipe below)

1/2 cup large basil leaves

1 large ripe tomato, sliced 1/2-inch thick

Kosher salt and freshly ground black pepper

Optional: Cheese slices such as Swiss or a Smoked Gouda.

Directions

Preheat non-stick pan. Place ham slices in pan and add the balsamic vinegar on top. Cook ham until brown and to desired crispness. Watch carefully. Drain on paper towels and set aside.

Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of basil leaves. Arrange 3 slices of crisp ham on top of the basil and then add a layer of tomato slices on top of the ham. Sprinkle with salt and pepper.

Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half if using bread, leave whole if using a small hamburger bun. Place in sandwich size plastic container (you can wrap it in plastic wrap first) and put in your hiking pack. If hiking in warm weather, place a small frozen water bottle next to it. You can wrap them together in a small picnic cloth to keep them from shifting.

Spicy Mayonnaise:
1/2 cup good mayonnaise
1 jalapeno pepper, stemmed, seeds removed and finely chopped
1 teaspoon lime juice
1 Tablespoon ketchup
1/2 teaspoon minced garlic
Pinch of salt
1/8 teaspoon dried crushed oregano

Place all of the ingredients in a small bowl and whisk to blend. Transfer to a clean container and refrigerate until ready to use or serve.

Yield: about 1/2 cup

Merle’s Notes: The intention was to create a sandwich similar to a BLT but without the fat of bacon. The balsamic vinegar adds zing to the ham; I love it but you can certainly omit the vinegar. You can toast the bread, but I prefer not to when I take it on a hike. Of course you could choose to use plain mayonnaise instead of the spicy spread.

Option: Add cheese slices, Swiss is great!

If you want to put the mayo on just before you eat it, put it in a small container and bring along separately. Or if you are nervous about mayo on a warm day, use cilantro chutney or a garlic/herb vinaigrette as a condiment instead.

For a printable version click BHT - Basil, Crispy Ham and Tomato Sandwich.

Avocado, Corn and Bean Salad with Basil Vinaigrette

noreply@blogger.com (Anonymous) — Sun, 17 May 2009 17:39:00 +0000

IngredientsSalad:
2 ears fresh corn or 1 cup frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 small cucumber cut into1/2-inch pieces
1 ripe tomato cut into 1/2-inch pieces
1 avocado, peeled, seeded, and cut into 1/2-inch pieces

Vinaigrette:
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 clove garlic, minced or pressed
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

DirectionsFor the salad: In a medium bowl, mix together the corn, black beans, garbanzo beans, bell pepper, cucumber, and tomato. Reserve the avocado. You will toss it in the vinaigrette before adding it to the salad.
· To grill the corn indoors: Preheat stovetop grill pan. Remove the husks and silks. Spray with cooking spray and grill, watching carefully and turning often. Cool completely. Using a sharp knife, remove the corn kernels.
· To grill outside: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels.

For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, garlic and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.

Add the avocado to the vinaigrette and toss well to coat. Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

This packs and travels well with the avocado coated first in the dressing. Take
it outside and enjoy!

For a printable version, click Avocado, Corn, Bean Salad.

Montana Gumbo with Baked Brown Rice

noreply@blogger.com (Anonymous) — Sun, 05 Apr 2009 20:46:00 +0000

Prep Time: 30 min
Inactive Prep Time: hr min
Cook Time: 45 min
Level: Easy – use leftover baked chicken and oven baked brown rice
Serves: 6 (serving size: 1 cup gumbo and ½ cup rice)

Ingredients12 ounces homemade venison breakfast sausage (or smoked sausage cut into ¼ inch slices or use any sausage you like)
1/4 cup whole wheat flour
2 tablespoons canola oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped Poblano pepper (or substitute green bell pepper for some or all)
6 garlic cloves, minced
1 teaspoon chopped fresh thyme, use 3/4 teaspoon powdered if you don’t have fresh
2 teaspoons Creole seasoning such as Emeril's ESSENCE Creole Seasoning (recipe follows)
3/4 teaspoon hot pepper sauce
1 (14.5-ounce) cans no-salt added chopped tomatoes, undrained
4 cups homemade chicken or vegetable broth (can use canned)
1 bay leaf
1 1/2 cups leftover baked chicken, roughly chopped
1/2 pound medium shrimp, peeled and deveined (I use frozen if I can’t find fresh)
1 (10-ounce) package frozen cut okra, thawed
Kosher salt and freshly ground black pepper
Baked brown rice (recipe follows)
1/4 bunch parsley
Lemon wedges

Directions
Coat bottom of Dutch oven with spray cooking oil. Add the sausage and cook until browned, then remove.

If needed, add 2 tablespoons canola oil. Add the onion, celery, green pepper, and garlic. Cook, while stirring frequently, for 5 minutes. Sprinkle vegetables with 1/4 cup flour; cook 5 minutes stirring constantly. Stir in thyme, creole seasoning, hot pepper sauce, tomatoes, chicken broth and bay leaf, whisking constantly. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes.

Add cooked sausage and chicken; add shrimp, and okra; cover and simmer 5 minutes or until shrimp are done (do not overcook the shrimp). Discard bay leaf. Season with salt and pepper to taste.

Serve over baked brown rice. Garnish with freshly chopped parsley and drizzle with lemon juice.

Merle’s Notes: This is a very easy and substantial soup. We love to take it in a thermos on the river during the early spring when the weather can be pretty cold! When taking it on the river, I just stir the rice in before filling the wide-mouth thermos.

The Poblano pepper adds a kick. If you want to tame it down, use green bell pepper, or a mix of both instead.

The layers of flavors depend on the combination of meats, garlic, and the richness of the broth. That is why I make and freeze my own broth. I can infuse the liquid with deep, rich flavors of roasted vegetables parings, garlic, and chicken or other meat bones.

The parsley and lemon can be added to the top of the thermos and as the soup jostles in the boat, it will mix in and add another layer of flavor – or bring the garnish along in a separate container and add to the serving dish before eating.

Click here for printable PDF version of Montana Gumbo

Baked Brown Rice
Prep Time: 5 min
Inactive Prep Time: hr min
Cook Time: 1 hr 5 min
Level: Easy
Serves: 6 servings

Ingredients
1 1/2 cups brown rice, medium or short grain
3 cups homemade broth or water
1 bay leaf
1 tablespoon unsalted butter or olive oil
1 teaspoon kosher salt

Directions
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the broth or water, butter, and salt just to a boil in the microwave, a covered saucepan, or a kettle. Once the liquid boils, pour it over the rice, stir to combine, and cover the dish tightly with a lid or heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Be creative: For different flavors, add herbs or spices, lightly sautéed onion, celery, mushrooms, whatever suits your fancy!

© 2009 Merle’s Get Out & Get Fit Meal Ideas. All Rights Reserved

Merle’s Note for Emeril’s ESSENCE: Buy the ingredients at a health food store in bulk to make it fresh, cost effective, and best tasting. I mix a big batch and give it away as gifts (after I put a jar in my cupboard, of course).

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

Merle’s Club Sandwich To Go (Hiking, of course)

noreply@blogger.com (Anonymous) — Tue, 31 Mar 2009 22:12:00 +0000

Prep Time: 10 min
Inactive Prep Time: hr min
Cook Time: 7 min
Level: Easy
Serves: 2 sandwiches

Ingredients

16 1/8 inch thin slices of pepperoni

4 slices good wholegrain bread, cut 1/2-inch thick

4 tablespoons spicy mayonnaise (see recipe below)

1/2 pound sliced smoked turkey breast

1/2 cup of spicy sprouts (or alfalfa sprouts)

1 ripe Hass avocado

1/2 lemon, juiced

1 large ripe tomato, sliced 1/2-inch thick

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place a baking wire rack on a sheet pan and arrange the pepperoni on the rack in a single layer. Bake for 5 to7 minutes, until the bacon is browned and crisp. Watch carefully. Drain on paper towels and set aside.

Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of turkey, then sprouts. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the sprouts. Arrange 8 slices of crisp pepperoni on top of each sandwich and then add a layer of tomato slices on top. Sprinkle with salt and pepper.

Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half, place in sandwich size plastic container and put in your hiking pack. If hiking in warm weather, place a small frozen water bottle next to it. You can wrap them together in a small picnic cloth to keep them from shifting.

Spicy Mayonnaise:
1/2 cup good mayonnaise
1 jalapeno pepper, stemmed, seeds removed and finely chopped
1 teaspoon lime juice
1 Tablespoon ketchup
1/2 teaspoon minced garlic
Pinch of salt
1/8 teaspoon dried crushed oregano

Place all of the ingredients in a small bowl and whisk to blend. Transfer to a clean container and refrigerate until ready to use or serve.
Yield: about 1/2 cup

Merle’s Notes: I love all the flavors and textures in this substantial sandwich. The pepperoni crisps up nicely and adds a spicy crunch. The sprouts add crunch, too, and stay fresh longer than lettuce. You can toast the bread, but I prefer not to when I take it on a hike. If you prefer, use plain mayonnaise instead of the spicy spread. If you want to put the mayo on just before you eat it, put it in a small container and bring along seperately.