Ready in 15 minutes, this is a warming one-pot meal for those cooler nights that you can make from scratch right at your campsite. Just be sure to pack all the necessary ingredients.
2 Tbsp (30 mL) dried mushrooms, such as shiitake
1 cup (250 mL) tri-coloured quinoa
1/4 cup (60 mL) miso paste
1 medium carrot, sliced
1 in (2.5 cm) piece of ginger, peeled and sliced
2 cups (500 mL) chopped spinach
Place mushrooms in 1 cup (250 mL) hot water to soften. Meanwhile, in large saucepan, stir quinoa, miso, carrot, and ginger with 5 cups (1.25 L) water. Bring to a boil over high heat.
Reduce heat to medium-low. Cover and simmer, stirring occasionally, until quinoa is cooked through, 12 to 15 minutes. Remove from heat.
Drain mushroom liquid into soup. Coarsely chop rehydrated mushrooms, then stir into soup along with spinach. Cover and let stand until spinach wilts, 1 minute.
Double duty: Garnish soup with a spoonful of Sun-Dried Tomato and Kale Pesto, (recipe page 90).
Serves 4 to 6.
Each of 6 servings contains: 136 calories; 6 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 23 g total carbohydrates (1 g sugars, 3 g fibre); 438 mg sodium
source: "Clever Camping Recipes", alive #380, June 2014
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]