Paddle Meals: Bomb - Proof Cuisine

April-May 2006

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

by Deb Leach

"The weather can be torrential but at the end of the day everyone looks forward to camp and a great meal,” says Sue Glenn who has been guiding with Sealegs Kayaking Adventures for 10 years. She believes that meals are one of the most important sources for laughter, reflection and of course, well balanced decadence. “Many new paddlers think you have to spend $20 for a meal of freeze-dried food, but we rely on local foods, grocery stores and our bake ovens. When in doubt, add chocolate to everything!” Sue serves great beach cuisine, and invites you to come to the Vancouver Island Paddlefest in Ladysmith, BC May 13-14.

PADH-LER THAI for 2

8 ounces rice stick noodles—soak in warm water for an hour or more, then drain
1/2 cup firm tofu cut into ½ inch cubes, marinated in dark sweet soy sauce
4 tablespoons oil
5-6 cloves garlic, finely chopped
1/4 cup dried* shrimp (1 can or 1/2 lb. raw, peeled, de-veined)
1 egg
1/4 cup chopped chives or red onion or 2 scallions
1/2 cup roasted peanuts, coarsely chopped
1/2 cup (1 packet) Padh Thai sauce or 1/4 cup fish sauce mixed with ¼ cup sugar, 2 teaspoons tamarind concentrate
and 5 teaspoons water
1-2 cups bean sprouts (fresh or canned)
cilantro, cucumber chunks and lime wedges for garnish

Heat 2 tablespoons of the oil in a wok or large skillet. Add the garlic and cook until aromatic.

Add rice noodles, 2-3 tablespoons of water, and Padh Thai sauce. Stir together and push to one side of wok.

Crack an egg and scramble it in the wok. Add shrimp and stir fry until cooked. Add 2 more tablespoons vegetable oil. Add rice noodles and stir fry for 4-7 minutes until firm but tender. Add tofu, scallions, peanut and Padh Thai sauce. Stir-fry about 1 minute. Stir in bean sprouts. Serve hot garnished with cilantro, cucumber and limes. Set out a dish of chili flakes for those who like it hot.

* Choose pink-colored shrimp—grey indicates they are old. Put the dried shrimp in a sieve, rinse them quickly with hot water and set them aside to drain.

OUTBACK OVEN HINTS

Make sure you monitor your Outback Oven as it can get too hot. Using baking sheets helps keep your cookies and baked goods from sticking to the bottom.

PINEAPPLE-ORANGE UPSIDE DOWN CAKE

Pre-heat oven and do not grease oven bottom. Use baking sheet or line oven bottom with parchment paper.

Layer bottom with pineapple rings and mandarin oranges.

Blend angel food cake mix with 1 ¼ cups of water.

Mix for about 1 min—do not over mix.

Pour half of the mix into the bottom of the pan over the fruit.

Sip some wine as you eagerly await your masterpiece (baking time depends on stove—usually 20 to 30 minutes).

Cake is done when it looks dry and firm to the touch.

Loosen edges with utensil and turn over onto a plate.

Enjoy!

CLIFFY COOKIES

1 cup shortening
2 large eggs
2 cups shredded coconut
¼ tsp salt
¼ tsp baking soda
1 tsp baking powder
2 cups brown sugar
1 tsp vanilla
2 cups Smarties/M&Ms
2 cups oatmeal
2 cups flour
2 cups raisins

Pre-package all the dry ingredients at home.

When in camp, pre-heat oven and do not grease oven bottom.

Cream butter and eggs with a fork. Add dry ingredients and mix well.

Roll cookie dough into small balls.

Place 4 or 5 in the oven at one time (leave room between the cookies).

Bake for about 20 minutes.

Monitor oven. If it gets too hot, the bottom of your cookies will burn (though if you’re like me—you’ll still eat them!). Have fun, and yes, it’s ok to eat more than one cookie!