Paddle Meals: Comfort Food

April-May 1998

This is an article from WaveLength Magazine, available in print in North America and globally on the web.

by Deb Leach with Ann Ellis

Paddlers who canoe and kayak have many skills that cross-over on and off the water. Ann Ellis, a nutritionist from William's Lake BC, recommends "Recipes for Roaming" (Babes in the Woods Press) whether you backback or paddle. Ann has done extended trips in the Temagami region of Ontario and last summer we canoed the Borwon Lakes in BC. Ann got to see my surfing skills and showed us how to rig a space-blanket sail. We carried veggies in buckets which doubled as chairs-food and comfort. A keen photographer, Ann stirred her pudding while snapping a dramatic crimson sunset over Spectacle Lake.

Spicy Corn Cakes

A satisfying brunch or supper dish influenced by the southwest.

1 cup all purpose flour

1 -1/2 tsp baking powder

1/2 tsp salt

1/2 tsp pepper

1/2 tsp ground cumin

3 large eggs, beaten (or use egg powder) 2 tbsp milk (or use milk powder)

1 can (498 mL) kernel corn, drained

1 tbsp butter or margarine, melted

1/2 cup finely chopped onion

1/2 cup finely chopped red pepper

1 jalapeno pepper, seeds removed and chopped fine

Before your trip: In a zip-lock, mix flour, baking powder, salt, pepper and cumin.

At camp: In a large bowl, mix eggs and milk (if using dried-add water), corn, butter, onion, red pepper and jalapeno. Stir in flour mixture.

Heat a non-stick frypan over medium flame. Spoon 1/4 cup batter into pan and flatten into a 4 inch circle. Cook 3-5 minutes on each side until golden. Repeat to make 12 corn cakes. Serve with salsa and guacamole.

Black Bean Hummus

2 cups canned (498 mL) black beans *

3 tbsp warm water*

3 tbsp olive oil

1/4 cup tahini

2 cloves garlic, minced

1/2 tsp salt

juice of 1 lemon (2 tbsp)

juice of 1 lime (2 tbsp)

Home Method: Drain and rinse black beans. Put all ingredients in a food processor and blend smooth.

Camp Method: *Use 2 cups black bean flakes and 1 1/2 cups boiling water; mix in other ingredients.

Serve with warmed pita bread cut into bite-sized pieces.

Rice Pudding

A warming dessert for a cold evening

1/2 cup instant (5 minute) rice

handful of dried cranberries or blueberries 1/4 cup powdered milk

2 tsp sugar

1 tbsp custard powder

dash cinnamon

1 cup water

Before your trip: Combine dry ingredients in a zip-lock bag and mix. At camp: Place dry ingredients in a cooking pot and add water. Bring to boil and simmer uncovered for 5 minutes, stirring constantly, until mixture thickens.

Deborah Leach, computer and kayak live in Victoria. Deborah is a nutritionist.