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Vegetarian

A Visit North

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This past weekend I finally made it up to the Adirondacks. It’s been so long, I know but I’ve been so busy! It was really nice to get away, without cell phones, or computers and just take in the beauty that surrounds.
I LOVE camping, hiking, fishing, and just hanging out outdoors. I love cooking over the fire, and reading by its light. I feel like the best stories, songs, and fairytales come out during camping. I remember all the nights’ playing cards with my dad and my grandpa and hearing stories of all the adventures that my grandfather had growing up in the backwoods of northern NY. In fact the camp that my family now owns only feet from the foundation where my grandfather and his three brothers grew up. Though it all looks very different from when he was young.
One of my favorite stories is about my great grandfather and one of his sons, whom we will call Henry. Living so far out in the woods it was not uncommon for most houses to lack running water and electricity. One day in school the teacher asked who in the classroom had running water. Henry raised his hand, thinking that the little creek behind their house counted as running water, since it was in fact running. The poor boy couldn’t have been much older than 8 or 9 and the teacher was not so kind, telling him to put his hand down; laughingly saying that no one as poor as him could possibly afford running water. Feeling bad about himself Henry came home and told the family about what his teacher had said. His father was not pleased hearing that his child was picked on by his own teacher, so he made a resolution to show that teacher a thing or two. Somehow he scraped up all the equipment he needed. It took some time, a few long hours digging a hole in the ground for the pipe, and getting everything to work properly, but he managed to pull the water directly from the small creek into the house and create running water in their little shack. Once everything was in its place, he had his son invite the teacher over for dinner. The teacher came and was shocked to see how very wrong she had been. They were the only house for miles to have running water.
This was the story I told Chuck while we cooked dinner our second night there. Nothing makes me more proud than sharing these stories about my family, except maybe sharing our favorite camping recipes. That night we made Steak on a Stick, and Foil Potatoes. Both are fairly simple and convenient for weekend trips.

 

Steak on a Stick may be the easiest most convenient camp food ever, plus its way better than hotdogs. Simply buy boneless stewing meat, pop it in a plastic bag with your favorite marinade, and freeze. When spending the whole weekend camping freezing as much of the food as possible is great because then you don’t need to bring ice, and end up with a cooler full of water. If the meat isn’t fully thawed a few hours before dinner, just take it out. Then once the fire is going take the individual pieces, place them on a sharpened stick, and hold them over the fire like you would a hot dog. The cool thing about it is everyone can cook their own to the internal temperature they want.
Foil Potatoes are probably just as easy. The recipe is listed below. I hope you enjoy!

July 17, 2012 August 30, 2016 Filed Under: Camping/Hiking, Recipe Tagged With: Beef, Camp Food, Camping/hiking, Life, Vegetarian

My Favorite Pasta

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

I think it’s prudent to start off with one of my favorite recipes, mostly because this recipe is always requested and many of my friends are always asking for it. Unfortunately I made it up, and have no idea what the actual quantities of ingredients are so I guestimated to the best of my ability. I call it Risotto Style Pasta, because it’s made just like a risotto but with pasta instead. It has a delicious, lite flavor that goes well with so many dishes. This pasta has been my go to for a few years now, and I get the feeling it will be hanging around for a while.
Risotto Style Pasta2 cloves of garlic

¼ cup chopped yellow onion
1 cup dry white wine
3 cups Chicken stock (can subsitute vegetable)
1 cup frozen peas
Parmesan cheese
¼ cup milk
1 box uncooked rotini
EVOOSauté onion and garlic in oil until soft. Stir in wine and allow to reduce to half. Add 1 cup of stock and mix well. Add pasta and toss to coat, add some more stock and cover. (You want to keep a thin liquid barrier between the pasta and the bottom of the pan, to allow for steaming, but keep it from sticking to the bottom). Continuously add stock and toss pasta. While still slightly hard (not quite al dante) add frozen peas and continue to allow to simmer and steam.  When al dente, and peas are soft turn off heat. Add milk sprinkle with parmesan cheese and toss again, allowing pasta to be coated in creamy goodness, before serving.

If you try this recipe and have and comments, alterations or suggestions please let me know. I love to try new things!

April 26, 2012 March 10, 2017 Filed Under: Recipe Tagged With: Vegetarian

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Hi, I'm Jessica. I'm an herbalist living in the great northeast with my husband Chuck, our two little boys, our dog Brody and a flock of chickens. I'm all about real, good food and good times with awesome people. I spend a lot of time outside, in my garden, and concocting potions and helping people feel their best. I also like tea, reading, and about a million other hobbies. I'm so happy your here on this adventure with me.

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