Tag: Recipes

  • Frontier Salad

    Frontier Salad

    We love how versatile this delicious salad is. The dried fruits and quinoa, combined with the bright flavours of the dressing make it a great option as a meal, perfect to bring on an adventure and great as a side for dinner.

    INGREDIENTS

    SALAD

    • 85 grams of mixed lettuce
    • 4-5 small heirloom tomatoes
    • A handful of chopped cucumbers
    • A handful of sliced dried figs
    • One dried apricot, sliced
    • A handful of dried cranberries
    • 1 tablespoon of quinoa, cooked and cooled
    • A sprinkle of sliced almonds

    FRONTIER DRESSING

    • ½ cup of olive oil
    • ⅓ cup of cold-pressed canola oil
    • ¼ cup of white wine vinegar
    • 2 tablespoons of honey
    • 1 tablespoon of lemon juice
    • 2 cloves of garlic
    • 1 teaspoon of salt
    • ½ teaspoon of pepper flakes
    • ½ teaspoon of dried oregano
    • ½ teaspoon of dried parsley
    • ½ teaspoon of dried thyme leaves
    • ½ teaspoon of basil
    • ¼ teaspoon of ground black pepper

    Optional: add 3 tablespoons of grated parmesan cheese

    DIRECTIONS

    1. Toss all the salad ingredients together.
    2. Mix the dressing. This will keep in the fridge for about a week.
  • Curry Ketchup

    Curry Ketchup

    This dip quickly became a favourite at the Canteen, delicious with fries and perfect with a smokies on a bun. It’s easy to make at home, keeps well in the fridge and will quickly become your go-to condiment.

    INGREDIENTS

    • 1⅓ cup of ketchup
    • 2 tablespoons of curry powder
    • 1 tablespoon of paprika
    • 1 tablespoon of chilli powder
    • 1 tablespoon of Worcestershire sauce
    • 1 tablespoon of honey
    • 1 tablespoon of water

    Makes 8 servings of 2 ounces each.

    DIRECTIONS

    Combine all the ingredients and mix well, making sure that there are no clumps of spices.

    We’ve found that using different brands of ketchup, curry powder and chilli powder has a big impact on the final flavour. Try a few to find the one you like best.

  • Granola

    Granola

    This homemade granola is quick to pull together and is a healthy and delicious treat. You will be amazed by how wonderful your home smells while it cooks.

    INGREDIENTS

    • 2.5 cups large flake oats
    • 1 cup pecan halves
    • 1.5 cups sliced almonds
    • 1.5 cups sunflower seeds
    • 1/4 cup poppy seeds
    • 1/4 cup sesame seeds
    • 1 tbsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp ground cloves
    • 1 tsp salt
    • 1 cup butter
    • 1/2 cup honey
    • 1/4 cup maple syrup
    • 2 tsp almond extract

    DIRECTIONS

    1. Preheat the oven to 325 F
    2. Combine dry ingredients in a large bowl, mix well
    3. In a small saucepan, melt the butter and add the honey, maple syrup and almond extract.
    4. Pour the mixture into the dry ingredients and toss them together. Make sure that everything is well incorporated and coated.
    5. Spread the mixture on a large baking sheet and bake for 20-25 minutes, until the oats and almonds are starting to turn golden brown. Turn over the granola and mix well after 12 minutes to make sure it bakes evenly.
    6. Let cool on the baking sheet until it reaches room temperature. Store in an airtight container.
  • Pouding Chomeur

    Pouding Chomeur

    This one isn’t exactly healthy but so good after a day of snowshoeing in the cold…

    This traditional Quebec dessert is easy to make, requires few ingredients and is perfect for a cozy evening by the fire.

    INGREDIENTS

    CAKE

    • 1 ½ cup of flour
    • 1 tsp of baking powder
    • ¼ cup of soft butter
    • 1 cup of sugar
    • 1 cup of milk

    CARAMEL SAUCE

    • 2 cups of brown sugar
    • 2 cups of water
    • ¼ cup of soft butter
    • ¼ tsp of vanilla extract

    MAPLE SAUCE

    • 1 cup of brown sugar
    • 1 cup of maple syrup
    • 1 cup of water
    • ¼ cup of soft butter
    • ¼ tsp of vanilla extract

    DIRECTIONS

    1. Preheat the oven to 325 F
    2. In a bowl, mix the butter and sugar. Incorporate the flour, baking powder and milk. Spread the mixture in a buttered 13″ by 9″ pan.
    3. Combine all the ingredients for the sauce in a pot. Bring to a boil and let boil for 2 minutes. Pour over the dough.
    4. Cook for 45 minutes.

    Serve warm and enjoy!

  • Simple BBQ Meatballs

    Simple BBQ Meatballs

    We’ve said more than once that the key to spending more time playing in the snow is to have a few quick and delicious meals that can be put together without too much effort.

    This simple recipe fits that category. It’s nearly as easy as making store-bought meatballs and tastes so much better after a day spent outside.

    INGREDIENTS

    MEATBALLS

    • 1 kg of lean ground beef
    • 1 teaspoon of Chinese Five Spices (optional)

    VEGGIES

    • 1 tbsp of oil
    • 1 small onion diced coarsely
    • 1 cup of mushrooms sliced
    • 1 cup of green peppers chopped coarsely
    • 3 cloves of garlic chopped

    SAUCE

    • ¼ cup of brown sugar
    • ⅓ cup of honey
    • ½ cup of ketchup
    • ¾ cup of water

    DIRECTIONS

    This recipe works great on the stovetop for those last-minute dinners or in the slow cooker when you’re planning ahead, knowing that you’ll be coming back home hungry from your adventure.

    STOVE TOP OPTION

    1. In a bowl mix the ground beef and Chinese five-spice and form balls. Cook in a frying pan over medium heat until they are cooked, about 10 minutes (this is completely dependent on the size of meatballs you chose to make).
    2. Drain the fat and add the meatballs to the sauce and veggies.
    3. While the meat is cooking, cook the veggies in a thick-bottomed pot over medium heat until the onions and mushrooms soften up. Add the ingredients for the sauce and mix well. Bring to a boil and then reduce to a simmer, adding the cooked meatballs. Let simmer for about 10-15 minutes, until the sauce has reached the desired thickness.

    SLOW COOKER OPTION

    1. In a bowl mix the ground beef and Chinese five-spice and form balls. Sear in a frying pan, drain the fat and add the meatballs to the slow cooker.
    2. In your slow cooker, add the veggies and ingredients for the sauce and mix well. Add the cooked meatballs and set to cook for 4 hours.
    3. Sometimes it’s easier to set it up before heading out in the morning rather than at lunchtime. This recipe works well for this, just add an extra ½ cup of water and set to cook for 8 hours.

    Serve with rice or mashed potatoes and enjoy!

  • Campfire Pizza From Scratch

    Campfire Pizza From Scratch

    Pizza might now be the first thing that jumps to mind when planning a camping trip but once you try it’ll quickly become a tradition. It only takes a few minutes to put the dough together and the flavours from cooking on the fire will make you want an extra slice.

    INGREDIENTS

    • 4 cups flour
    • 1 packet pizza yeast (about 8 grams)
    • 1.5 tsp sugar
    • 3/4 tsp salt
    • 3 tbsp cold-pressed canola oil or olive oil
    • 2/3 cup warm water

    DIRECTIONS

    1. Before you head out camping, combine 2 cups of flour, sugar and salt in a bag. Put the remaining 2 cups of flour in a separate bag.
    2. In a mixing bowl, combine the yeast with the flour, sugar and salt mix. Warm up the water and add to the dry ingredients along with the oil. Mix well.
    3. Gradually add the extra flour to make a soft dough ball. Knead the dough (you can do this on a lightly floured cutting board or in the mixing bowl) for about 3-4 minutes, until smooth and elastic.
    4. Let the dough rest for 20-30 minutes.
    5. Preheat a cast-iron skillet on the fire. Add some of the extra tablespoons of oil to coat the bottom and sides of the pan.
    6. Divide the dough in half.
    7. Spread the dough to cover the bottom of the skillet. Place the skillet on a grate over your campfire. Cook for 3 to 5 minutes, until the bottom of the dough starts to firm up and turn golden.
    8. Remove the skillet from the fire and place it on a heat-safe surface. Remember that the skillet is very hot!
    9. Flip the dough to have the cooked side up. Add your topping and cover with the lid from a dutch oven or tin foil, making sure to leave some gaps to allow moisture to escape.
    10. Cook the pizza for another 3-5 minutes until the dough is cooked and the cheese melted. Transfer the pizza to a plate and repeat the process for the second pizza.

    This works on a camping stove as well but you won’t get the smokey flavour that comes with campfire cooking. Serve with a salad and enjoy!

  • Pancakes with campfire-roasted peaches

    Pancakes with campfire-roasted peaches

    Lazy mornings when we’re camping usually mean pancakes. Adding peaches cooked on the campfire makes it even better.

    Serve with a touch of maple syrup along with your favourite side. We’re big fans of the chicken breakfast sausages from Klein Farms if you’re in Central Alberta.

    INGREDIENTS

    PANCAKES

    • 1⅓ cups of flour
    • 3 tablespoons of sugar
    • 1 tablespoon of baking powder
    • ½ teaspoon of salt
    • 1 egg
    • 1¼ cup of milk
    • 3 tablespoons of canola oil
    • ¼ teaspoon of vanilla

    PEACHES

    • 3 ripe peaches
    • 2 tablespoons of butter
    • 2 tablespoons of brown or cane sugar
    • A handful of chopped pecans or walnuts (optional)

    DIRECTIONS

    1. Before you head out camping, combine all the dry ingredients for the pancakes in a bag.
    2. In a mixing bowl, combine the dry ingredients with the milk, oil and egg. Mix well. Cook in a frying pan or griddle.
    3. While the pancakes are cooking, slice the peaches. Place the skillet on the campfire grate and melt 1 tablespoon of butter. Add the slices of peach in one layer and cook 2-3 minutes until it begins to soften and brown in spots. Flip the peaches and cook another 2-3 minutes.
    4. Add the remaining butter, pecans and sugar. Cook for another 1-2 minutes, stirring often until the sugar caramelizes on the peaches.

    This works on a camping stove as well but you won’t get the smokey flavour that comes with campfire cooking.

  • Lemon Rosemary Foil Pack

    Lemon Rosemary Foil Pack

    Coming back from a day of hiking quickly put together a few ingredients, wrap it up in foil and place on the fire while you enjoy a little après.

    Lemon rosemary is one of our kids’ favourite flavour combinations at the moment, making this a popular meal on camping trips and at home.

    INGREDIENTS

    • Potatoes
    • Pork
    • Sweet peppers
    • Onion
    • Cold-pressed canola oil or olive oil
    • Lemon juice
    • Rosemary
    • Salt and pepper

    DIRECTIONS

    1. If you’re only heading out for a couple of days, cut the pork into cubes before you go. Put in a leak-proof bag and freeze. This will keep your meat safe and your cooler colder for the trip.
    2. At camp, marinade the pork with 3 parts olive oil with 1 part lemon juice along with rosemary, salt and pepper for 30 minutes to an hour.
    3. Cut the potatoes, onions and peppers in chunks. Baby potatoes cut in half works great for this.
    4. On a piece of tin foil place an individual serving of pork, potatoes and veggies. Drizzle with a little olive oil and wrap up. Place on the campfire and cook for about 20 minutes.
  • Chocolate Chips Blondies

    Chocolate Chips Blondies

    As a kid I always loved when my grandmother made these for an after-school snack. So when our 4 year old asked if she could learn to bake, this seemed like an obvious place to start. She has been watching cooking shows on YouTube lately and started hanging out in the kitchen when we’re baking.

    These are basically a giant chocolate chip cookies, just a little better suited for adventures.

    INGREDIENTS

    • 2 cup all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 1 tsp salt
    • 2/3 cup butter
    • 2 cup brown sugar
    • 2 eggs
    • 2 tsp vanilla extract
    • 1 cup chocolate chips
    • Pecan or nuts (optional)

    DIRECTIONS

    1. Preheat the oven to 350 F.
    2. Melt the butter and add the brown sugar. Mix well and let cool. Mix in the eggs and vanilla. Add the dry ingredients and blend well. Add the chocolate chips and nuts.
    3. Spread the mixture in a buttered 9 x 3 pan.
    4. Baked in the preheated oven for 25 minutes. Remove as soon as the edges turn golden.
    5. Let cool and cut into rectangles.
  • Simple Mac & Cheese

    Simple Mac & Cheese

    The trick to spending more time outside is to have a few quick and delicious meals in the plans. That way there’s no excuse after school or work but to grab a bite and head out for an evening of snowshoeing.

    This simple mac & cheese fits that category. As quick and simple to make as a box of KD but with more flavours and just a handful of simple ingredients. Plus the kids love it, always a bonus!

    INGREDIENTS

    • 300 g macaroni or other similar pasta
    • 2 tbsp butter
    • 2 tbsp flour
    • 1.5 cup milk
    • 1.25 cup grated orange cheddar
    • 0.25 cup parmesan
    • 3 tbsp pizza sauce

    DIRECTIONS

    1. As promised, this is a quick and easy recipe. First, cook the pasta.
    2. While the pasta is cooking, melt the butter over medium heat. Add the flour, mix well and cook for 2-3 minutes before adding ½ cup of milk. Mix the flour and milk well. It will have a thick consistency.
    3. Add the rest of the milk and bring to a boil while mixing. As soon as it starts to boil, reduce to low heat. Incorporate the pizza sauce and cheeses, mixing well until all the cheese is melted.
    4. By then the pasta should be cooked. Drain the pasta and combine with the cheese sauce.

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