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Wednesday, November 7, 2018

Homemade Trail Mix Makes a Healthier Meal

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String Cheese 
Snack Gorp

    This is a savory gorp that makes a nice lunch at your desk or on the trail. Complete the meal with a crisp apple or some grape tomatoes plus plenty of spring water.



3 cups string cheese pieces
1 tablespoon seasoned salt 
8 cups square cereals (the more variety the better)
2 cups unsalted walnut and pecan halves (or more to taste)

    Cut up  string cheese with scissors. Put cheese pieces in a big bag with 1 tablespoon seasoning and shake gently to coat.  Add cereal, nuts and more seasoning if desired. Shake gently and package by the cupful to make a meal or by the half cup for snacking. Makes 13 cups.

Janet Groene is a veteran camper and sailor. She develops recipes that save time, water, cooking fuel, and mess. See her quick recipes for camping and RV travel at https://campandrvcook.blogspot.com

Monday, October 29, 2018

Himemade Ginger Snacks for Happy Tummy Travel

To ask about placing your ad on all six Groene travel sites for one year, one low price, email janetgroene at yahoo.com


Delicious, healthy, soothing, homemade treats to take anywhere, eat any time



















Ginger Bits Gorp
    Ginger settles tummies and it’s also a spicy dessert treat. Bake this in one piece, then cut in bite size to package in individual portions of about a half cup. This fiber-rich, not-too-sweet recipe is from the Lake District region of England, a favorite of Peter Rabbit’s creator, Beatrix Potter.
2 cups whole wheat flour
3/4 cup rolled oats 
1 ½ teaspoons cream of tartar
3/4 teaspoon baking soda
2/3 cup brown sugar
1 tablespoon ground Jamaica ginger
2 sticks butter
1/4 cup milk or cream


    Set the oven for 325 degrees. Mix dry ingredients in a large bowl. Grease a 9 X 13-inch baking pan. Use a pastry blender to cut butter into dry ingredients until mixture is mealy. Stir in milk or cream. Spread mixture evenly in the pan, using the back of a spoon dipped in flour to pack it in. Bake 25 minutes or until golden. Cool 5 minutes and cut in small squares with a serrated knife. Cool completely before taking squares out of the pan. 



See Janet Groene's easy recipes for camping at https://campandrvcook.blogspot.com  

Thursday, October 4, 2018

Hikers, Boaters, Campers Save Money with Homemade Trail Mixes

Sticks and Stones Gorp
Eat anywhere, any time when you have homemade gorp in a pocket or backpack.

Here's an idea. Fill ice cream cones with MMs and pass 'em out at  the campfire or  tailgate party. 





    Packaged potato sticks are very salty, so cut the per-portion sodium content by adding unsalted ingredients. 




4 cups crisp potato sticks
1 cup skin-off, unsalted Brazil nuts
2 cups blanched,  unsalted whole almonds
8 cups plain, unsalted popcorn
1 teaspoon seasoned salt


    Toss everything together in a large bag to mix well and package by the half cup for snacks or by the full cup for meals on the trail.  Makes 15 cups. 



See Janet Groene's quick recipes for camping, motorhome, RV trips  or busy days at home. Get Cooking Aboard Your RV in Kindle or paperback.

Saturday, September 22, 2018

Homemade for Health, Trail Mix to Eat Anywhere


Eat Anywhere, Any Time
Shipwreck Gorp
4 cups crisp Chinese noodles
6 cups square corn cereal such as Corn Chex
2 cups roasted whole almonds
2 teaspoons garlic salt
½ stick butter
1 tablespoon curry powder



    Put noodles, cereal, nuts and garlic salt in a clean bag and mix. Melt the butter, stir in curry powder and drizzle slowly over the dry mixture, stirring carefully as you go.

    Mix well and spread on a shallow pan to dry for a few hours. Package by the cupful for the trail. Makes 12 cups. Keep cool and dry and use within a week.

See Janet Groene’s camping recipes at http://www.campandrvcook.blogspot.com

Tuesday, September 18, 2018

Homemade Pemmican Makes a Healthful Snack

blog copyright janet groene, all rights reserved. For permissions or to inquire about one low rate to place your ad on all six Groene sites for one year contact janetgroene at yahoo.com





Peanut Butter Pemmican


 
    Native American and Canadian First Nations peoples lived on pemmican for weeks at a time during lean periods or when on a hunt. If you need to carry a lot of food in the smallest space, consider the ancient art of combining dried meat, dried berries and rendered animal fat. To make things easier, more healthful and a lot tastier, use peanut butter instead of animal fat. 





Boneless beef roast such a London broil
Dried or freeze-dried blueberries
Peanut butter



    Freeze the beef partially so it can be cut  paper thin.  Line cookie sheets with nonstick foil for easy cleaning. Place racks on them and lay beef strips evenly on the racks, allowing plenty of air circulation. Bake 8 hours or so at 175 degrees until the beef is dry and brittle. 


    Using a food processor or blender, reduce the dried beef to granules. Measure them and add an equal amount of dried blueberries. Work in just enough peanut butter to bind the mixture. Balls should be dry, not sticky.  Form pemmican  into small patties or walnut-size balls and set aside on waxed paper to dry.  For added nutrition and definition they rolled in finely chopped nuts, rolled oats or edible seeds but this isn’t traditional.


    Package tightly, allowing three or four “walnuts”  to a meal. Keep in a cool, dry place. They're very filling, concentrated, highly nutritious. Wash them down with plenty of spring water. 


Monday, September 10, 2018

Homemade Charoeth for Travel Snacking






Take anywhere, Eat anywhere...
Charoseth Gorp
    Think of this as a chunky charoseth, the traditional Passover dish. It’s just fruits and nuts, so you might bring  a packet of cheese crackers to make it into a full  meal. It makes a luscious lunch on a  park bench or in an airline seat. It’s super chewy, prolonging the pleasure of a meal that’s also very good for you. A bottle of spring water or wine completes the menu.  


2 cups snipped, dried apricots
2 cups snipped, dried apples
2 cups snipped, dried plums
2 cups jumbo raisins
1/2 cup finely crushed cookies, matzo or crackers

2 cups whole, unsalted cashews
2 cups whole Brazil nuts
2 cups whole, unsalted pecans




    Put dried fruits in a large bag with the  crumbs and shake to mix well. The crumbs stick to any sticky places on the dried fruit, making it neater to eat.

    Add nuts and mix again. Measure by the cupful (whole meal) or half cup (snack) into snack bags. Seal and keep in a cool place. Makes 14 one-cup servings.
    Cook’s note: this is best made with crumbs from matzo, crackers or plain vanilla cookies.




See the Survival Food Handbook, a guide to stocking your home, camper, boat or cabin with shelf-stable foods from the supermarket for emergencies or any day convenience. 

 

Wednesday, September 5, 2018

Homemade, Hearty, Healthy Snacks to Eat Anywhere


Cheesecake Gorp Balls
    Sugar for energy, fat for stamina, oats for fiber. Eat these yummy poppers as a dessert gorp or snack.
3 1/4 cups minute oats
1 cup white chocolate chips

Half of an 8-ounce brick of cream cheese, diced
½ stick butter
½ cup half and half
1 ½ cups white sugar
1 teaspoon lemon, almond or vanilla flavoring
1 bag of blanched whole almonds


    Mix oats and white chocolate in a bowl. 

    In a pan heat cream cheese, butter and half and half until cheese melts. Stir in sugar over medium heat until bubbly, then keep stirring at a low boil  for 45 seconds. Remove from heat, add flavoring and quickly pour over oats. Stir until well mixed. 
     As soon as it’s cool enough to take shape, drop blobs on waxed paper and place a blanched almond in each. Cool completely and wrap each in a twist of waxed paper. Package 3 to 5 to each snack bag for your pocket or backpack. 

Be ready for any food emergency with the Survival Food Handbook, a guide to stocking your home, boat or camper pantry with familiar, affordable supermarket foods.   See it for Kindle or in paperback at http://amzn.to/1LWN3m6