STUFFED MUSHROOMS

Mushrooms are plentiful at the farmer's market in California. I look for large caps that are still connected to the stems. What I like to do is use leftovers when making this easy dish. Use leftover bread ends, mushrooms and other veggies in your fridge. Keep it simple and you will make this easy recipe at least 3 or 4 times a month. If you are river camping, try this same dish in the dutch oven.

12 large whole mushrooms (button, crimini, etc)

1/4 olive oil (split into two portions)

1 head of garlic chopped and minced

1/2 yellow onion diced

1 cup chopped mushrooms (stems from the whole mushroom)

1/2 cup of spinach (cooked, chopped & drained)

thyme, rosemary, oregano (variety of herbs that you like)

salt, pepper

1/2 cup of dried out bread crumbs

handful of cherry tomatoes

Brush and clean mushrooms. Break off stem carefully leaving cap whole. Chop stems and set to side. In a large skillet, place 1 portion of olive oil into skillet. Add garlic to flavor the oil. Add diced onions and carmelize slowly (translucent w/ dark brown edges). Add chopped mushrooms and saute until all moisture is gone. Add spinach. Add herbs, salt & pepper. Add bread crumbs at the end. Mix well and let cool. Rub each mushroom cap with a little olive oil (use reserved 2nd portion of oil). Place cap side down onto a cookie sheet lined with parchment paper. Add a dollop of mixture to each mushroom cap. Add a tiny bit of tomato (I use 1/2 of a cherry tomato to top each cap). Drizzle left over olive oil over the entire platter of stuffed mushrooms. Broil until tomato is totally wilted and mushrooms look cooked (dry and dark). (approx 10 min or less depending on size of mushroom).

Variations for non-vegans or non-vegetarians: add cooked Italian sausage to the mixture prior to the chopped mushrooms. Omit seasonings due to sausage seasoning. Add a sprinkle of parmesan cheese before you broil. Another great variation is to add ricotta cheese to the mix and then prepare as outlined above.

Serves 4 to 5 people as an addition to the main course. Stuffed mushrooms are also a great hors d'ouevres at room temperature! Try different mixes and don't be afraid to experiment!

Brussel Sprouts with Yukon Gold Potatoes

Winters in California are highlighted with cruciferous and root vegetables. Brussel sprouts on the stem are at the farmer's market throughout the valley and coastline. Broccoli, so sweet, that just a light steaming will suffice. Yukon gold potatoes, the creamy yellow flesh rivals all potatoes for flavor. All are so good along with the fresh winter onions that look like gigantic fresh green shallots. Here's a great veggie and vegan dish that will have you craving for more on the next camping or rafting trip!

Brussel Sprouts with Yukon gold potato
Dutch oven or large iron skillet
1/4 cup of olive oil (or less)
1 whole large diced yellow onion
1 bunch of chopped shallots or fresh winter onions
3 large diced Yukon gold potatoes
1/4 stem of fresh brussel sprouts
1 cup of cleaned cut broccoli heads
1 Tbsp of oyster sauce (skip this for vegans)
soy sauce to taste (omit if using oyster sauce)
splash of rice wine vinegar
pinch of chili flakes

Add 2 Tbsp of olive oil to a large skillet. Heat until oil is medium. Add diced onions. Saute until edges are carmelized. Add diced shallots. Continue to carmelize both onions. Push to the side of the pan. Add more oil. Add diced potato and cook until translucent. Push to the side of the pan. Add brussel sprouts. (if cut in half, they will cook faster) As brussel sprouts start to wilt, add broccoli heads. Cook until heads are bright green. Add oyster sauce or soy sauce, rice wine vinegar and a pinch of chili flakes. Stir all ingredients gently; try not to smash the potato. Serve immediately.

Variations: add cooked meat; chicken, pork, beef to make this a one-pot meal. Add kale, cabbage or other greens to this dish at the very end of the cooking process for even more of a cruciferous boost!

Creamy Pan Fried Potatoes

Potatoes are a favorite among everyone. Fried, mashed, boiled or baked, the lowly potato can be a featured dish for breakfast, lunch or dinner. On camping and rafting trips, the potato rules. Easy to pack and store, that starchy tubor is king on overnight and wilderness trips. Keep them dry or they will deteriorate. We used to keep them in ammo boxes so they were locked and kept dry on extended trips through the Grand Canyon, Middle Fork Salmon and American river trips. But now, there are so many high-tech containers to keep stuff dry on water, that I highly recommend bringing that potato along. Start with this breakfast hash... the rafters and campers will love it.

Creamy Pan Fried Potatoes

large frying pan or dutch oven

1/4  cup + 2Tbsp olive oil (or your fav oil)

2 med diced yellow onions

1 cup of chopped raw bacon (or vegan substitute)

10 large potatoes diced into 1/2 inch cubes

1 cup of water

pan lid or dutch oven lid

salt and pepper to your liking

1/2 cup of chopped parsley (Italian is good) or lemon thyme

options: cheddar cheese (or vegan sub)

options: eggs (or vegan sub)

Prepare all chopped ingredients first, set aside. Heat pan to medium. Add olive oil. Add onions. Carmelize onions slowly by letting them cook until edges are dark and center is translucent. Push to the side of the pan. Add bacon and cook thoroughly. Mix the onions and bacon together and push to the side of the pan. Add additional oil to the empty side (if real bacon, you won't need the oil). Add potatoes and coat with oil. Mix pan ingredients together. Heat until pan is hot again. Add water and cover immediately. (Be careful, steam will rise when you add the water) Hint: don't open the lid for 5 to 8 min or you will have to add more water. Check potatoes with the tines of the fork for softness. Uncover when potatoes are done. Add salt and pepper. Toss the ingredients. You will notice they are very creamy. (I hate dry potatoes) No fat or dairy, just water will bring out the starches and creamiest to this dish. Add parsley and serve.

Optional eggs: when the potatoes are done, push to the side. Add as many eggs as you like at the empty side of the pan. Add a bit of salt and pepper on top of the eggs. Let set then scramble. When eggs are set, toss the entire pan ingredients together into an egg potato hash. Add parsley. Serve immediately. (should serve approx 8 people... yeah right... rafting guides say about 4-6 hardy eaters Haha!)

Chicken Soup

Brrrrrr! It's cold in Northern California and we just had a blustery winter storm. Donner Summit is blanketed in white and more is coming. Time to think about spring rafting trips! During cold season, even the doctor recommends chicken soup. Hot soup warms the body and spirit. It also loosen the congestion in the head and chest. An old fashion remedy that has been proven time and time again as the cure for the common cold.

QUICK CHICKEN SOUP
large pot
cooked chicken (grab a roasted one from the deli & save time)
water to cover chicken with extra to add as it simmers
2 whole onions cut into halves
1 diced onion
1 bunch of clean and sliced leeks
1/3 cup diced celery
5 cubed potatoes
4 sliced carrots (keep large as they cook quickly)
1/2 cup barley
any vegetable (broccoli is a good one)
salt, pepper & any other flavor (deli chicken is already seasoned; go light)
NOTE: measurements are based on amount of ingredients and your personal taste... this is chicken soup for pete's sake!

Large pot of water. Place cooked chicken in pot with halved onions. Start simmering at medium heat. In a skillet, add diced onion, leeks and celery. Saute slowly until onions and leeks are carmelized. Set aside. Remove bones from chicken and place the meat back into the simmering pot. Add potatoes to chicken and water. When potatoes start to soften, add barley. Barley will puff up around the time the potatoes are almost done. Add the skillet ingredients of onion, leeks and celery. Add carrots. Add vegetables such as broccoli. Simmer slowly until chicken is completely broken up into shreds. Season with salt, pepper and any other seasoning. (keep in mind that deli roasted chicken is already seasoned)

You should be ready for dinner within 2 hours of start. To speed up the cooking time, add only the chicken meat to the pot of water. (I add the whole chicken because of the calcium content in the bones themselves.) Add a salad with a fresh country baguette. Piping hot soup! Now this will chase the virus away!

Side Dish for Thanksgiving

The saucy, gooey, rich foods of the holidays will be presented in the next two days on silver platters decorated with flowers and doo dads of all sorts. Ahhh, the holiday foods. I can feel the waistband growing tighter as we speak...

Here's a great side dish or hors d'ourvres to go with your Thanksgiving menu!
Eat sushi and save the calories for the stuffing and pie! Happy Turkey Day!

SUSHI FOR VEGANS, VEGETARIANS & THE REST OF US
4 cups cooked white or brown rice
2 Tblsp rice wine vinegar
nori sheets (seaweed paper to wrap rice)
washed/cleaned spinach leaves
sliced slivered carrots
sliced avocado
cooked sweet peas
extra nori cut into slivers
optional toasted sesame seeds
wasabi
soy sauce

Cook rice according to direction. Cool rice in large flat bowl (turn gently without breaking grains). Add rice wine vinegar to cooled rice. Mix well without breaking grains. Lay one sheet of nori on plastic wrap. Smear rice over 3/4 of the nori sheet in a thin layer. Add 2 spinach leaves, few slivers of carrots, a slice of avocado, a few peas & nori slivers. Optional: sprinkled toasted seasame seeds. Roll the rice tightly using the plastic wrap to contain items inside roll. Leave tightly wrapped in plastic. Put aside and continue to roll the rest of the ingredients. Place all sushi rolls in their plastic wrap into the refrigerator for 15 minutes. Take out and slice with a wet knife. Serve with soy sauce and wasabi (Japanese mustard). Yummy!

HOT CHOCOLATE

On river trips, after a long day of rafting, fall starts showing colder evenings and hot beverages warm the inner core of your body. Hot soups, coffee, tea and hot chocolate are the best drinks after paddling all day. How can you provide this easily? Especially hot chocolate? On rafting trips during fall and winter, you are probably limited in carrying much gear. This isn't summer rafting where giant gear boats carry everything. No, it's probably just you and a few friends on the river paddling in kayaks and small rafts.

Hot chocolate is a winner. Hot, sweet and everyone loves it. Save the carton of milk and leave it at home. Here's a quick way to provide hot chocolate without the mess and cooking time. Keep paddling & be safe!

HOT CHOCOLATE
large pot of water (make as much as you can to provide hot tea, coffee, soup)
instant hot chocolate mix (yum, Ghirardelli)
pinch of instant expresso (optional; omit if for children)
cinnamon
chocolate chips (think goodies for kids; peppermint candy is a winner)
marshmallows (mini or regular)
mugs and/or large metal container

Bring the water to a boil using the campfire or a propane stove. Be careful that you keep all children from the area. Cordon it off using a barrier; table, coolers, etc. Split the water into several containers for use for coffee, tea or instant soup. In large mugs or a large container (metal is recommended), pour the remaining hot water. Add instant chocolate mix. We like Ghirardelli brand for the taste of homemade hot chocolate. Add cinnamon to your liking, and a pinch of instant expresso (optional).

Pour into mugs. Allow the kids and adults to add their own chocolate chips and marshmallows. You can have a pinch of expresso for the adults to add, too.

Instant, but oh so good! And after paddling all day on the white water rafting trip, believe me... hot chocolate never tasted so good.

Variations: add peppermint candies (place in a ziplock baggie, cover with a towel and pound it once with a rock) & add to the hot chocolate.

Variations: you already have the hot water... add coffee grinds to your specifications (more = very strong coffee!) into a covered coffee pot with the hot water. Let the grinds settle... voila, hot coffee. Add instant hot chocolate to each large mug and add coffee. This little trick will surprise you. Incredibly yummy. Ahhhh... go ahead and add a bit of chocolate chips and marshmallows. Desert on the river!

Figs, Nuts... it's Fall

Figs are all over the driveway covering the walkway with a sticky, jammy mess. Oh, how I love fresh figs! Another few doors down, a neighbor has a magnificent pecan tree kicking out fresh nuts from a very old tree. The combination of figs and nuts is an ancient one with references in biblical times dating back to the Torah and even found and mentioned in the Promise Land. Ficus is the genus of the fig tree and the common fig is grown in mostly temperate or desert climates.

I love figs gently sauteed and then wrapped in prosciutto. It is a treat to die for while you are lamenting the loss of fresh summer peaches. I added nuts to this most well-known dish for the added crunch and protein. Omit the prosciutto and you have a glorious dessert for any vegan.

Proscuitto wrapped Figs w/ Nuts
2 Tblsp of olive oil
California Black Figs
cracked black pepper
nuts (pecans, almonds)
small package of proscuitto

Place olive oil in a low medium skillet. Wash and cut figs into halves. Place cut side down into the skillet. Gently sautee until the edges seem to melt (do not overcook; just warm through). Add cracked black pepper. Take out of pan and set aside. Place half a nut and push into the fig half. Wrap a thin slice of prosciutto around the entire half of fig. Set aside. Then place all wrapped figs back into the skillet to warm the prosciutto (do not brown; just warm). Take out and serve or let cool and serve at room temperature.

I just made this last night. So tasty! For an interesting video on how W.E.T. River Trips makes those awesome dinners on whitewater trips, check out Big Poppa's recent video blog about dinners on rafting and camping trips.