Summer Days & Chimichurri Pasta

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There are so many reasons to love summer.

Fall is fast approaching and I’m already nostalgic about
those chill summer nights.

This recipe is one of my favorite summer dishes; it’s easy,
bright, fresh and great either warm or cold. It pairs well with so many other
dishes, that it’s a standard side on our table this time of year.

Chimichurri Pasta

1 cup parsley

¼ cup cilantro

4 cloves of garlic

¼ cup olive oil

¼ cup red wine vinegar

½ tsp cumin

½ tsp paprika

Salt & pepper to taste

1 box pasta of choice

1 cup cherry tomatoes cut in half

¼ cup red onion, chopped

½ a red or yellow pepper chopped (Optional)

½ tbsp parmesan cheese (optional)

Place all ingredients from parsley to salt and pepper in a blender
and blend until smooth. Prepare pasta cording to instructions. Drain the pasta,
and place in a large bowl along with tomatoes, onions and peppers. Pour the
sauce over the top and toss. Serve chilled or warm with a little parmesan if
desired.

What are some of your favorite things about summer?

Shrimp & Parsley Ravioli with Red Pepper Scampi Sauce

By Jessica

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There is something innately sexy to me about homemade ravioli;
the same thing goes for sea food. So in my mind the combination of these two
should pretty much be heaven.

Admittedly I may very well be the only one out there who
feels this way, but what can I say, aside from begging you to try it for
yourself. I know it looks like a lot of work making the dough and getting the
consistency right, rolling it out without holes, making the filling, and then
combining the two in some semblance of actual ravioli, but it is so very very
worth it.

The thing about this dish is that it’s unexpectedly fresh, but with a complex note. You can actually taste each of the ingredients in the filling, as well as the wonderful light flavor of the sauce. It does require quite a few steps, and even more clean up, it is a little difficult, I know, but it again is so very worth it. Perhaps it’s the kind of thing you would save for a special night, or a usually lazy Sunday. I’m just suggesting, because I think everyone should make homemade pasta at least once in their lives.

Shrimp and Parsley Ravioli

1 lb precooked shrimp, peeled & divined and cut into
small chunks

½ cup parsley

½ lemon juiced

2 oz grated parmesan cheese

2 tbsp extra virgin olive oil

1 lb pasta rolled out into sheets (3-4” width by 1 foot)

Combine all the filling ingredients (shrimp through olive
oil) in a food processor, and pulse until it reaches desired consistency. I
like mine a little chunky, but some may like a smoother mixture. Place
4 dollops of the shrimp mixture about the size of a half dollar in the middle
of a pasta sheet evenly spaced. Using your finger dip it into a small bowl of water
and trace the outside of the dollop. Place another sheet on top and press it
down around the dollop, using water to cement the dough together. Slice the
dough to create separate ravioli. Continue to do this for until the pasta is
gone. Bring a large pot of water to a boil and drop in the ravioli, they should
only take a few minutes to cook, rising to the top as they finish. Strain the
ravioli and set aside.

Red Pepper Scampi Sauce

1 tbsp butter

1 tbsp olive oil

½ a small onion, chopped

½ a red bell pepper, chopped

2 or 3 cloves of garlic minced

½ tsp red pepper flakes

½ cup of white wine

Fresh grated parmesan for garnish

2 tbsp fresh chopped parsley for garnish

Melt the butter and olive oil over medium high heat and sauté
onion for 1-2 minutes. Once the onion begins to soften add the garlic, and
pepper and sauté for an additional 2-3 minutes, allowing the pan to become aromatic.
Add the red pepper flakes and wine. Continue to cook at a light simmer until
the wine has reduced to about half. Remove from heat and add pasta tossing to
coat. If you like a more liquidy sauce add about ¼ a cup of reserved pasta
water. Serve warm, garnished with parmesan and parsley to taste

Basic Pasta Recipe

2 cups flour
(plus more for the work surface)

3 eggs

1-4 tbsp cold
water

1 tsp salt

In
a medium bowl add flour and eggs. Mix well using an electric mixer. The dough
should begin to form a ball. If the dough is too dry it will remain crumbly, so
add a few tablespoons of water until the ball forms. Use a pasta machine,
roller, or rolling pin to roll out the dough into 3 inch wide, foot long
sheets.

Creamy Pesto Salad Dressing

By Jessica

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I know that you know I made homemade Caesar dressing recently for my Chicken Caesar Burger, which I ended up eating the entire rest of the week. But what you didn’t know is that I’ve been kind of obsessing about creamy dressings since. Having always been a vinaigrette person this was a whole new ball park for me, but I was able to come up with a few really great recipes that I think I will be using in the future.

…

Back Country Creamy Orzo and Ginger Roasted Carrots

By Jessica

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This is one of my favorite meals from this trip. It was
delicious and so much like eating at home.

One of the main goals of backpacking food is that it is
filling; you can easily loose 1000 calories in a day of hiking, and believe me
sandwiches get old fast. I like cooking orzo a lot because it is lightweight,
cooks quickly and can be altered to any flavor or taste based on what you add.

This recipe is probably the most basic recipe that I have
made with it. I personally prefer to lug around things like onions and garlic
for the sake of health and flavor, but if you are going for more lightweight
then you don’t really need them, the bouillon adds a lot of flavor in itself.

Back Country Creamy Orzo

2-3 gloves of garlic, peeled & chopped
1 onion (or shallot)peeled, and chopped
2 bouillon cubes, crushed
1 cup orzo
2 tbsp parmesan cheese

Combine all ingredients in a pan and cover with water. Place
over hot coals and allow the mixture to simmer, stirring regularly, as well as
scraping the bottom to stop the pasta from sticking. Cook until the pasta is
aldente. You may need to add more water for this, how much water you need
depends on hot your fire is, however you only want enough liquid in the pan
when the pasta is done to keep it creamy. Stir in parmesan cheese and serve
warm.

Another thing that I don’t mind lugging into the woods is
fruits and veggies; it feels so good to refuel with good healthy, and natural
foods. Not all of them travel very well however, so the options can be limited.
Most root vegetables, and harder fruits (think apples, pears etc.) are good
options. For this particular meal I got a little fancy. I saw this recipe in my
Irish Pub Cook Book *** and knew I had to make it while we were camping, I mean
we usually bring a little whiskey anyway ha!

Ginger Roasted Carrots

2 cups baby carrots

1 tbsp extra virgin
olive oil

1 inch cube of fresh ginger,
cut into matchsticks

1 tbsp honey whiskey

Pinch of salt

Combine all ingredients
in a large piece of tin foil, tossing to ensure the carrots are completely
coated. Create a packet with the foil and place over hot coals for 20 to 30
minutes, turning regularly. Once the carrots are tender remove from heat and
serve.

Hikers Stroganoff

By Jessica

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This recipe is one that came to me while standing in the
premade mix isle at the grocery store. I was standing there trying to think of
new and inventive things I could bring on our backcountry camping trip, that
were delicious, easy, and light weight. These premade mixes, though not the
healthiest are a huge help in this department because they cut down on the prep
time before you leave, are lightweight, and add a lot of flavor to what could
otherwise be just bland food. I have used them before, though I mostly just
stick to the plan gravies, I decided this time to branch out.

Unfortunately
sour cream doesn’t travel well without a refrigerator, so I had to leave it
out. I also replaced the traditional beef with dried mushrooms, because they
don’t need refrigeration either, and are super lightweight. Fresh mushrooms
could easily be used as well, but they don’t travel as well as the dried which
can be mashed and mangled and still produce the same flavor and texture.

Hiker’s Stroganoff

½ a cup of dried mushrooms, chopped

1 shallot

1 tablespoon parsley flakes

1 package dried stroganoff mix

1 cup egg noodles

1-2 cups water

Place the mushrooms in 1 cup of water to rehydrate (roughly
10-20 minutes), while chopping the shallot. Combine all other ingredients in
the pot, with enough water to cover pasta. Cook over the open fire until the
pasta has reached desired doneness. You may want to add more water if you want
a soupier result. Serve warm.

Summer Days & Chimichurri Pasta

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