Quick Stock

When a recipe calls for water or stock, it almost always tastes better made with the stock.  I make this quick vegetable stock when I have 20 to 40 minutes of cooking time before I need to add the stock. The idea is that you use the trimmings from the vegetables that you would be using anyway, with the addition of some extra aromatic flavors like bay leaves.  This creates a light flavorful stock that doesn’t take a lot of extra time or ingredients.

Put water on to simmer with the bay leaves when you start preping vegetables called for in your recipe, and add the trimmings as you go.  By the time you need to add the vegetable stock, you have it!

Full guidelines are written out next…

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Vegan Gumbo

Vegan Gumbo:
Serves 2

1 tablespoon olive oil
1 tablespoon wheat flour
1 small white or yellow onion, diced
2 ribs celery, diced
1 green bell pepper, diced
1 cup fresh or frozen okra cut into ½ inch rounds
2 bay leaves
1 tablespoon dried parsley
2 links vegan kielbasa sausage
2 cups quick vegetable stock
salt and pepper to taste
hot sauce (optional)

Heat olive oil over medium-low heat in a large heavy bottomed pot.  Add flour and stir out all lumps with a fork or whisk. Cook the flour and oil stirring occasionally until the flour smells nutty and is golden brown in color. Reduce the heat to low, and stirring constantly, cook the flour until it is completely brown in color but not burned.  This is the “rue”.

When the desired color is reached, immediately add the diced onion celery and pepper.  Increase the heat to medium and cook the vegetables until starting to soften, about 5 minutes.

Add the okra, bay, parsley, sausage and stock to the pot.  Bring to a simmer, the cover and simmer over medium-low heat for about one hour.  Season with salt and pepper to taste.

Add hot sauce if desired to make this a bit spicy.

Serve hot with rice or cornbread.  Makes great leftovers.

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Vegan Collard Greens

Vegan Collard Greens:
Serves 2 as a side dish

1 tablespoon olive oil
1 small white onion, diced
1 clove garlic crushed
1 bunch fresh collard greens
6 ounces or ½ can stewed tomatoes
½ cup water or quick vegetable stock
1 tablespoon vegan bacon bits
salt and pepper to taste

Warm olive oil in a large pot or wok over medium-low heat. Odd the diced onion and garlic, and cook for 4 to 5 minutes until soft.

While the onion cooks, rinse the collard greens and remove the center rib. Stack the collard leaves on top of each other so that the centers all line up and cut them away with a knife. Cut the greens into 1 inch ribbons.

When the onions are soft, add the collard greens tomatoes and water or quick vegetable stock. Cook this mixture, stirring occasionally for 15 to 20 minutes, until the volume of the leaves has reduced by 2 thirds, and they start to loose their bitterness. If the pot gets too dry, add an additional ¼ to ½ cup of water.

Add the vegan bacon bits and salt and pepper to taste. Cook an additional 10 minutes.

Serve hot.

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A Day at the Beach

Leo Carillo Beach

Leo Carillo Beach

Tony is an out door kind of guy.  He hikes, he climbs, he camps, and does all of the back country stuff.  One of the first gifts he ever got me was a large internal frame pack to carry my work stuff in. It’s been suggested that I can use it to go backpacking with him some day.  I hasn’t been hard to sell me this idea.  I love the outdoors almost as much as he does.  I’m just not as used to it as he is.

I’m not quite ready for backpacking yet.  It takes a lot of physical and mental conditioning to hike for days. We might go someday, but not today. I have started to do some conventional camping with Tony however, and it’s been a lot of fun.  Even now I’m sitting in my camp chair at Leo Carillo State Beach typing this post.

Ultimately we want to camp around the country so we have “geared up” with that in mind.  We have a pretty awesome set up, if I do say so. The tent we bought at REI is large enough to put both of our camp chairs in. This is cool, because if it rains and we still want to work we can  “home” office from inside the tent. Our camp chairs are so comfy that sometimes I set mine up in the apartment and use it as my desk chair. Various stuff sacks and Binto bags hold our clothes and other necessities.

We have a fold up kitchen set that has as much usable counter space as I have in the apartment.  We have aluminum pots and pans that nest in each other, and fit perfectly on our two burner Coleman stove. Tony even got us a three compartment “kitchen sink”.  It has two compartments made of waterproof fabric. One compartment is to soak dishes, the other to rinse. The middle compartment is made of netting and it holds dishes while they dry.

Today I learned how to set up the tent.  I learned how to unfold and set up the kitchen on our last trip to Joshua Tree.  I have to say, the kitchen set up is easier.  You really need a bit of strength to get those polls bent and clipped in.  Good thing I have a good looking er, strong man to help me out.  As for the kitchen, if you can fold a card table, you can set this up.

After using it a few times, Tony asked me if the kitchen was worth it.  I suppose we could set up the stove on available benches or picnic tables. And I could do prep on those tables too.  What I like about the kitchen is the consistency it gives me.  Campsites may not have tables or benches.  Every time I bring the folding kitchen, I know I have a level sturdy place to cook.  I know I can set up my “station” the same way every time we camp.  And I know where my kitchen has been.  I don’t know who those loose picnic tables have been hangin’ out with, lettin’ anybody sit on them and stick gum on them.  It’s shameful. Yes the kitchen is worth it.

Since I’m just learning this outdoor cooking thing I am keeping the food really simple until I get the hang.  The first thing that comes to my mind in camp cooking is slow cooked braised meats.  There isn’t much to cooking like that, you just put a lot of stuff in a pot and walk away.  We are pretty much vegetarian though, so that wont do. If anyone has suggestions on good vegy camp food email me or leave a comment. I love getting new ideas!

Aside from the cooking, there is the camping. I will tell you right now that conventional camping is great, but it is very different from the romantic version of wilderness seclusion I had imagined.  For example, rather that being far from any living soul, we have twice been camped right next to the campsites resident socialites.  This isn’t a big deal unless one is trying to go to bed early, or spent quiet time by the tent under the stars.  The stars may still happen, but the quiet time surely will not.  This campsite has a store in it, and the pacific coast highway is but a stones throw away.  Again, not bad just different. I am starting to understand that the secluded and romantic  version of wilderness I have in my head is only attainable through back country camping. AhHa! That must be why Tony does it.

There are benefits of camping this way. Having neighbors means you have someone to borrow a match from should you forget them on your first trip out. Yes that was an admission of guilt I did forget the matches on our first camping trip together.  On this trip I almost forgot the food. Well, that’s not entirely true. I did forget the food then Tony remembered it. This is like camping with training wheels. That’s fine with me because I clearly need the extra support.

As I get this outdoor stuff figured out come back to read about more food and camping fumbles!  This should prove to be pretty amusing stuff. I can already see headlines like “The professional cook who couldn’t get the can open” in my future.  (All I will say is that the can was opened eventually.)

More on the camping will come as it happens.  Some pictures from this trip and a trip to Joshua Tree will be posted on flickr.  Pretend you’re at the library and “check it out”.   Until then, I leave you with one of the many squirrels at Leo  Carillo.

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