Outdoor Cooking Made Easy and Gourmet

Cooking in the great outdoors without your usual kitchen essentials can be intimidating! You might be tempted to default to some basic dishes like chili, soups, and stews because you can cook ahead, freeze and just reheat when it’s time to eat. But with a few easy tricks and some great recipes, you can whip up gourmet and even exotic dishes in the wilderness without much fuss.

Last weekend, we joined a few friends on the South Fork of the American river for a kayak/raft trip. Part of this boating trip involved camping on the side of the river – all part of the outdoor experience! Honestly, I am not a “roughing it” kind of girl but I am a lover of a good outdoor adventure! Just because we were camping, it didn’t mean we had to settle for canned beans and weenies by the camp fire. With my passion for food and wellness, my husband has come to expect delicious healthy food anytime I cook, in and out of my own kitchen. I created 2 recipes that are easy to pull off anywhere as long as you have a heating element and a cast iron pan or a Dutch oven.

Preparing the dish ahead

  1. Slice and dice at home with your chef’s knife to make it fast and easy.
  2. Marinade and season the meat ahead.
  3. Pre-measure and package seasonings and herbs for finishing touches.
  4. Precook ingredients partially.
  5. Assemble the dish as much as possible without affecting taste and texture of the final product.
  6. Chill all perishable ingredients separately to avoid co-mingling different flavors.
Pear and Fig Gorgonzola Torte

Pear and Fig Gorgonzola Torte

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

  • 1 8-inch cornmeal crust (Vicolo)
  • 1/4 cup gorgonzola cheese
  • 1 large pear
  • 3-4 fresh figs
  • Balsamic glaze (Trader Joe’s)

Directions

  1. Warm gorgonzola cheese slight on the stove or microwave to soften.
  2. Spread the cheese on the cornmeal crust to cover the base. Wrap the crust with foil and keep chilled.
  3. When ready to cook, remove foil and place the cornmeal crust on a cast iron skillet or a Dutch oven. Thinly slice pear and figs lengthwise (do not do ahead to avoid discoloration). Arrange slices of pear and fig in alternating pattern on top of cheese.
  4. Cook covered with a lid or foil on a camp stove or fire over medium high heat for 10-15 minutes or until cheese is melted. You can also cook this in your oven or gas grill at 400F when at home.
  5. Drizzle the torte with balsamic glaze before serving.

Asian Soup Noodles

Asian Noodle Soup

  • Difficulty: Easy
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Ingredients

  • 1 small yellow onion, thinly sliced
  • 1/2 lb. ground pork
  • 1 block (3.5 oz.) Organic Baked Tofu, teriyaki flavor, julienne cut
  • 2 carrots, julienne cut
  • 1/4 lb. sugar snap peas
  • 2 Tbsp. olive oil
  • Salt to taste
  • 1 Tbsp. soy sauce
  • 1 lb. dry Asian noodles (wheat or rice)
  • 4 green onions, chopped
  • 2 (1-quart) boxes of chicken broth (Pacific organic bone broth)

Directions

  1. Precook meat and vegetables at home according to directions below and store in a container or freezer bag and keep chilled.
  2. Sauté yellow onion in oil.
  3. Add ground pork and cook until no longer pink.
  4. Season with salt and soy sauce.
  5. Add carrot and cook until almost tender.
  6. Add sugar snap peas and cook for a minute but still crisp.
  7. Cook noodles according to package directions and do not overcook. Store in a container or freezer bag and keep chilled.
  8. When ready to eat, bring chicken broth to a boil in a cast iron skillet or Dutch oven. Add meat and vegetable mixture to the broth and bring it back to boil.
  9. To serve, place a small amount of cooked noodles in each serving bowl and ladle soup over noodles. The soup will heat up the noodles. Do not add noodles to the soup in the skillet because it will absorb too much liquid.
  10. sprinkle chopped green onions on top of soup to garnish.


Sheet Pan Butternut Squash Frittata – Fast and Easy

A simple one pan dish is a dream for any busy parent! If you haven’t tried making a sheet pan dinner, just be warned that there’s no going back once you do. Imagine cooking a delicious meal, seemingly gourmet, all on a half-sheet baking pan in the oven with little fuss. However, there are a few simple rules – right type of pan, lining the pan, sequencing cook time, and seasonings – that will ensure a home run! I am sharing a seasonal recipe from my Healthydigs Meal Plan Program that is nutritious and gluten-free. Enjoy it for breakfast, lunch or dinner!


How to Make A Virtual Dinner Party Easy with a Delicious Menu!

Don’t sweat over the menu and the logistics of a virtual dinner party! Remember the goal is to have some fun with your friends. My husband and I had a great time last night with 2 of our dearest foodie friends in Canada. That’s the beauty of a virtual dinner – sharing a meal in California and British Columbia at the same time! The border between US and Canada has been closed since March and it’s not likely to open anytime soon, so we were thrilled to find a way to cook and drink “together” again. Virtual dinner parties, like many behaviors (online shopping is a good example) that started out of necessity during the pandemic will likely continue.

The key is to keep it simple! We just used FaceTime so we didn’t get frustrated setting up new technology unfamiliar to us. My husband put a standing pork roast on the grill rotisserie so it didn’t need much attention while cooking – leaving more time to socialize. I wanted to share a seasonal dish that is interesting and vegetarian but also easy to cook at the same time. I found the perfect recipe – Grilled peach Salad with Halloumi – in my Healthydigs Refresh Meal Plan Program. Click the link to find many more delicious recipes like this. If you haven’t grilled peaches and Halloumi cheese before, this is a must! This dish satisfies all five tastes – sweet, sour, bitter, salty and umami – of the tongue. I prepared all the ingredients ahead of time and then just grilled the peaches and Halloumi cheese for 5 minutes before plating. This was our first virtual dinner party and there will be many more to come, pandemic or not!


Egg-free Apple Muffins – Make them Nutritious and Impactful!

Have you been baking more during the pandemic? Me too! No doubt we are all deriving comfort from our food during this turbulent time. The strong emotional connection to food is well established by researchers so why fight it. Instead of worrying about the excessive consumption of sweet treats, why not take this opportunity to improve your baking skills and the nutritional quality of your baked goods for a lasting impact on your diet.

Using healthy ingredients that naturally enhance the flavor and texture of the baked product is key to a good recipe. I have been baking with low-fat buttermilk for years because it only has 2 grams of fat in a cup. The “butter” in the name buttermilk may lead you to think otherwise. It consists mostly of water, the milk sugar lactose, and the milk protein casein. The creamy consistency of buttermilk gives baked goods the richness without the fat so less butter or oil is required in the recipe. Applesauce is another secret weapon for adding moistness to your bake products to off set the hardiness of the fiber-rich wholewheat flour. I also like to use olive oil, a monounsaturated fat, in my recipe when it doesn’t alter the flavor of the product. These apple muffins are moist and packed with the natural sweetness of apples and cinnamon so enjoy them guilt-free!

High Impact Egg-free Apple Muffins

Ingredients

1 cup all-purpose flour

1 cup wholewheat flour

1/2 c. packed light brown sugar

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 cup buttermilk

1/4 c. olive oil

1 tsp. vanilla extract

1/4 cup applesauce

2 medium Granny Smith apples, finely chopped

1 tbsp. sugar

1 tsp. ground cinnamon

Direction

Preheat oven to 400 degrees F. Grease 12 large muffin-pan cups.

In large bowl, mix flour, brown sugar, baking powder, baking soda, and salt together.

In small bowl, whisk buttermilk, oil, vanilla extract, and applesauce together until blended.

Stir wet ingredients into flour mixture just until flour r is moistened.

Fold in chopped apples.

Mix sugar and cinnamon in a small dish.

Spoon batter into muffin cups; sprinkle with cinnamon sugar.

Bake muffins 20 minutes or until toothpick inserted in center of a muffin comes out clean.

Immediately remove from pan; serve warm.


Eat Smarter, Live Longer

As I was cleaning out my stash of food magazines, I came across the 2017 issues of Food & Wine. Many of its recipes I have not tried as I was on overdrive with work during that time. The February issue was entitled “Eat Smarter Live Longer” which grabbed my attention. It is comforting to know the plant-based food trend hasn’t changed much in the last couple years and I am still on the right track as a smart eater. In hopes of influencing my meat-eating husband in the right direction, I made the Chickpeas and Kale in Spicy Pomodoro Sauce from the magazine. When I served it at lunch today, he said “I thought some bacon would be great in this until I tasted it and realized it doesn’t need it at all.” This is a recipe for 4 and just the two of us polished it off. I think this says it all!

This recipe was created by Chef Missy Robbins of Brooklyn’s award-winning Lilia restaurant who took an age old Italian classic, pasta al pomodoro, and made it gluten-free by replacing pasta with chickpeas. Then she added kale, one of the healthiest greens of the 21t century to pump up the nutritional quotient. No wonder Food & Wine named this recipe one of their top 40. Below is the recipe from the February issue of Food & Wine magazine. For more healthy food ideas, check out my Instagram @healthydigz.

How to Make It

Step 1

In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant 
but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and 
the sauce is thickened, about 25 minutes.

Step 2

Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil 
and marjoram leaves. Top with finely grated pecorino and serve hot.


First meal in Spain

Just arrived in Barcelona last night after a long flight from San Francisoco. My family and I were looking for a delicious, but of course healthy meal, near our rented apartment located about 1/2 mile from the beach. It’s never easy spoting healthy restaurant food when traveling, but the chance is slim when you’re a foreign country where you don’t speak the language. Checking out the menu before sitting down is always a smart move. Even then, you never know if the menu description is accurate and if the dishes will meet your expectation when they show up. Our 2 dishes were not only nutritious but gluten-free and complement well in flavor. The Grilled vegetables with goat cheese was drizzled with generous amount of olive oil and balsamic vinegar. A slice of lightly grilled goat cheese was a perfect topping on the vegetables. The grilled shrimp with coconut listed on the menu was a dish of 5 huge shrimps that came with heads and shells, served with a slaw type salad. The shrimps tastes fresh and had a hint of coconut milk. All this yummy food went perfectly with a glass of local Cava. Not only am I going back for this meal again, I will be adding these 2 dishes to my repertoire of healthy recipes!