NUTS, NOODLES AND STICKS - Blue Flame Kitchen Out.… · Line a rimmed baking sheet with parchment paper or nonstick foil. Place noodles ... sage, crumbled Apricot Sauce, recipe follows

Camping Out

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These recipes may be easily assembled, most can be prepared ahead of time and some may be frozen for convenience. They are the perfect recipes to take camping, to use at the cabin or on a picnic.

NUTS, NOODLES AND STICKS 2 cups (500 mL) dry chow mein noodles 1/4 cup (50 mL) butter 1 cup (250 mL) dry roasted peanuts 2 tbsp (25 mL) white corn syrup 1 cup (250 mL) roasted cashews 2 tbsp (25 mL) soy sauce 1 cup (250 mL) wasabi peas 1/8 tsp (0.5 mL) hot pepper sauce 1 cup (250 mL) pretzel sticks 1/3 cup (75 mL) sesame seeds, toasted 1/2 cup (125 mL) packed golden brown sugar 1/2 tsp (2 mL) baking soda Preheat oven to 250ºF (120ºC). Line a rimmed baking sheet with parchment paper or nonstick foil. Place noodles, peanuts, cashews, wasabi peas and pretzels on prepared pan; set aside. Combine brown sugar, butter, corn syrup, soy sauce and hot pepper sauce in a small saucepan. Cook over medium heat, stirring frequently, until butter is melted. Stir in sesame seeds and cook, stirring, until mixture boils. Do not overcook. Stir in baking soda; mixture will foam. Pour brown sugar mixture over noodle mixture; toss to coat. Spread noodle mixture in a single layer on pan. Bake, stirring every 10 minutes, for 30 minutes or until mixture is browned and richly glazed; cool. As mixture cools, break into pieces. Store in an airtight container in a cool dry place for up to 1 week. Makes 8 cups (2 L).

THYME SCENTED POTATOES 6 cups (1.5 L) quartered small potatoes 1/4 tsp (1 mL) paprika 1 tbsp (15 mL) olive oil 1/4 tsp (1 mL) salt 1 tsp (5 mL) thyme, crumbled 1/4 tsp (1 mL) freshly ground pepper 1 clove garlic, finely chopped Combine all ingredients in a bowl. Place potato mixture in centre of a large piece of heavy duty foil. Bring edges of foil together to form a packet; close all edges with tight double folds. Cook over medium heat on natural gas barbecue, turning packet over frequently, for 45 - 50 minutes or until potatoes are tender. Serves 6 - 8.

SALMON WITH MOLE RUB

This colourful spicy rub is patterned after the traditional Mexican mole (pronounced MOH-lay) sauce. The rub is a blend of spices with chocolate (cocoa), the signature ingredient of mole.

1 tsp (5 mL) chili powder 3/4 tsp (3 mL) salt 1 tsp (5 mL) cumin 1/2 tsp (2 mL) cocoa 1 tsp (5 mL) garlic powder 2 lb (1 kg) salmon fillet 1 tsp (5 mL) freshly ground pepper To prepare mole rub, combine all ingredients except salmon in a small bowl. Place salmon, skin side down, on a piece of heavy duty foil. Trim foil so it is slightly larger than fillet. Spread rub over salmon, patting gently onto surface of salmon. Let stand for 30 minutes. With lid down, cook salmon over medium heat on natural gas barbecue for 10 - 12 minutes per inch (2.5 cm) of thickness or until fish flakes easily with a fork. Serves 6.

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BLACK BEAN HUMMUS 2 tsp (10 mL) olive oil 2 tsp (10 mL) fresh lime juice 1/2 cup (125 mL) chopped onion 1 tsp (5 mL) ground cumin 1 clove garlic, finely chopped 1/2 tsp (2 mL) red pepper flakes 1 can (19 oz/540 mL) black beans, 1/2 tsp (2 mL) salt rinsed and drained 1/4 cup (50 mL) olive oil 2 tbsp (25 mL) finely chopped seeded Olive oil jalapeno pepper Chopped fresh parsley 1 tbsp (15 mL) tahini (sesame seed paste) Heat 2 tsp (10 mL) oil in a small frypan over medium heat. Add onion and saute for 3 minutes. Add garlic and saute for 2 minutes. Remove from heat; cool completely. Place onion mixture and next 7 ingredients (beans through salt) in a food processor; process until almost smooth. With machine running, gradually pour 1/4 cup (50 mL) oil through feed tube of food processor; process until smooth. Transfer to a serving dish. Cover and refrigerate for at least 2 hours or up to 24 hours. Drizzle with additional oil and sprinkle with parsley. Serve with pita chips. Makes 1 3/4 cups (425 mL). Cook’s Note: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.

CHICKEN SAUSAGE PATTIES WITH APRICOT SAUCE 2 lb (1 kg) ground chicken 1 1/2 tsp (7 mL) salt 1 1/2 cups (375 mL) grated peeled Golden 1/2 tsp (2 mL) freshly ground pepper Delicious apple 1/2 tsp (2 mL) allspice 1/2 cup (125 mL) fresh bread crumbs 2 eggs, lightly beaten 1 1/2 tsp (7 mL) sage, crumbled Apricot Sauce, recipe follows Combine all ingredients except Apricot Sauce until well blended. Shape mixture into 2 inch (5 cm) round patties. Cook patties, in batches, on a lightly greased griddle or in a frypan until browned on both sides and cooked through. Keep warm in a shallow baking dish. Pour hot Apricot Sauce over patties. Patties in sauce may be refrigerated for up to 24 hours. Reheat, without stirring, at 350°F (180°C) for 30 - 35 minutes or until heated through. Makes 40 patties. Apricot Sauce 1 cup (250 mL) sieved apricot jam 1/2 tsp (2 mL) salt 1/2 cup (125 mL) honey mustard sauce 1/2 tsp (2 mL) freshly ground pepper 1 tsp (5 mL) rosemary, crumbled Combine jam, honey mustard sauce, rosemary, salt and pepper in a saucepan. Bring to a boil, stirring frequently. Makes 1 1/2 cups (375 mL). Cook’s Note: The ATCO Blue Flame Kitchen used Olde Style Honey Mustard Sauce in this recipe. Do not substitute with regular honey mustard.

QUICK CHICKPEA SALAD 1 can (19 oz/540 mL) chickpeas, rinsed 1/3 cup (75 mL) chopped red onion and drained 2 tbsp (25 mL) chopped fresh parsley 1 cup (250 mL) halved grape tomatoes 1/4 tsp (1 mL) freshly ground pepper 1/2 cup (125 mL) diced red bell pepper 1 jar (6 oz/170 mL) marinated artichoke hearts 1/2 cup (125 mL) chopped celery Combine all ingredients except artichokes in a bowl. Drain artichokes, reserving marinade. Cut artichokes into quarters. Add artichokes and reserved marinade to chickpea mixture; toss to combine. Serves 6.

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HONEY BERRY GRANOLA

1/4 cup (50 mL) honey 1/4 cup (50 mL) sliced natural almonds 1/4 cup (50 mL) orange juice 1/4 cup (50 mL) sweetened flaked coconut 2 tbsp (25 mL) packed golden brown sugar 1/4 cup (50 mL) shelled pumpkin seeds 1/2 tsp (2 mL) cinnamon 1/4 cup (50 mL) dried blueberries 1/2 tsp (2 mL) vanilla 1/4 cup (50 mL) dried cranberries 1 1/3 cups (325 mL) old-fashioned rolled oats 1/4 cup (50 mL) raisins 1/2 cup (125 mL) coarsely chopped pecans Line a rimmed baking sheet with nonstick foil. Whisk together honey, orange juice, brown sugar, cinnamon and vanilla in a bowl until blended. Add oats, pecans, almonds, coconut and pumpkin seeds; stir to coat with honey mixture. Spread in prepared pan. Bake at 350°F (180°C), stirring twice, for 25 minutes or until lightly browned and dry. Cool completely in pan on a rack, stirring occasionally. Stir in blueberries, cranberries and raisins. Store in an airtight container in a cool dry place for up to 1 month. May be frozen. Makes about 3 cups (750 mL).

BACKPACK SNACK BARS

2 cups (500 mL) flour 1/2 cup (125 mL) chopped pitted prunes 1 tsp (5 mL) baking soda 1/2 cup (125 mL) raisins 1 tsp (5 mL) cinnamon 1/4 cup (50 mL) chopped pitted dates 1 tsp (5 mL) ground ginger 1/4 cup (50 mL) wheat germ 1/4 tsp (1 mL) salt 1 tbsp (15 mL) sesame seeds 3/4 cup (175 mL) thawed frozen 1/2 cup (125 mL) butter, softened orange juice concentrate 1/2 cup (125 mL) sugar 1/2 cup (125 mL) chopped dried apricots 1/2 cup (125 mL) fancy molasses 1/2 cup (125 mL) chopped nuts 1 egg 1/2 cup (125 mL) quick-cooking rolled oats Preheat oven to 325°F (160°C). Combine flour, baking soda, cinnamon, ginger and salt in a bowl; set aside. Combine next 9 ingredients (orange juice concentrate through sesame seeds) in a bowl; set aside. Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in molasses and egg until blended. Stir in flour mixture just until combined. Stir in orange juice concentrate mixture. Spoon batter into a greased 9x13 inch (23x33 cm) baking pan and spread evenly. Bake for 35 minutes or until golden brown and a cake tester inserted in centre comes out clean. Cool in pan on a rack. Cut into bars. May be frozen. Makes 32.

PANTRY BISCUITS All of the ingredients in this recipe are commonly found in a kitchen pantry.

1 cup (250 mL) flour 4 tsp (20 mL) baking powder 3/4 cup (175 mL) whole wheat flour 1 tsp (5 mL) salt 1/2 cup (125 mL) quick-cooking rolled oats 3/4 cup (175 mL) canned evaporated milk 2 tbsp (25 mL) chia seeds or flaxseed 1/3 cup (75 mL) oil 2 tbsp (25 mL) sugar Preheat oven to 425°F (220°C). Combine first 7 ingredients (flour through salt) in a bowl. Add evaporated milk and oil; stir just until combined. Turn dough out onto a lightly floured surface. Knead dough gently 8 times. Roll out dough 1/2 inch (1.25 cm) thick. Using a floured 2 inch (5 cm) cookie cutter, cut dough into rounds. Place on an ungreased cookie sheet. Bake for 12 minutes or until lightly browned. Makes 20. Cook’s Note: Chia is a plant whose seeds contain omega-3 fatty acids, soluble fibre and various vitamins and minerals. Chia seeds are sold in natural food stores and specialty food stores.

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WARM BRANDIED CHERRIES 1/3 cup (75 mL) butter 4 cups (1 L) pitted cherries 1/2 cup (125 mL) packed dark brown sugar 1/3 cup (75 mL) brandy 1/4 tsp (1 mL) ginger Vanilla ice cream On a side burner of natural gas barbecue or directly on grid, cook butter, brown sugar and ginger in a heavy frypan over medium heat until mixture is thick and bubbly. Stir in cherries and cook just until heated through and slightly softened, about 4 - 5 minutes. Stir in brandy and boil 2 minutes. Spoon over ice cream and serve immediately. Serves 6 - 8. Cook’s Note: The ATCO Blue Flame Kitchen used Rogers Muscovado dark cane sugar in this recipe.

PINK LEMONADE FRUIT DIP 1 can (300 mL) sweetened condensed milk 1 tsp (5 mL) grated lemon peel 3/4 cup (175 mL) thawed frozen pink 3 drops red food colouring, optional lemonade concentrate Combine all ingredients until blended. Cover and refrigerate for at least 2 hours or up to 2 days. Serve with fresh fruit. Makes 2 cups (500 mL). 2016 © ATCO Blue Flame Kitchen. All rights reserved.

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NUTS, NOODLES AND STICKS - Blue Flame Kitchen Out.… · Line a rimmed baking sheet with parchment paper or nonstick foil. Place noodles ... sage, crumbled Apricot Sauce, recipe follows