If you’re camping with the tykes, this punched-up version of a camp comfort dish is sure to be a hit. Cooked chicken breast, tofu, or canned tuna can replace salmon, if desired. Recipe can be halved and extras can be reheated in a pot with a little rehydrated milk powder.
2 - 5 1/2 oz (160 g) cans wild salmon
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) black pepper
1 tsp (5 mL) red chili flakes
1/4 tsp (1 mL) nutmeg
1 cup (250 mL) low-fat sharp cheddar cheese, shredded
2 Tbsp (30 mL) butter
1 lb (450 g) whole grain rotini
1/4 cup (60 mL) skim milk powder or soy milk powder
1 pint (500 mL) cherry tomatoes, quartered
3 cups (750 mL) baby spinach
Salt and pepper to taste
Drain salmon and place in reusable container along with salt, black pepper, chili flakes, and nutmeg. Place cheese in separate container; put butter in another small container.
Bring pot of water to a boil over camp stove and cook rotini until slightly al dente. Stir occasionally to keep pasta from sticking.
Meanwhile, rehydrate milk powder with about 1/2 cup (125 mL) water; whisk until the consistency of liquid milk.
Carefully drain pasta and mix with milk, cheese, and butter until pasta is well coated. Add salmon, cherry tomatoes, and baby spinach to pasta; toss together. Season with additional salt and pepper, if desired.
Each serving contains: 419 calories; 29 g protein; 9 g total fat (4 g sat. fat, 0 g trans fat); 60 g carbohydrates; 1 g fibre; 452 mg sodium
Source: "Get fired up", alive #346, August 2011
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.