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Camping with Chai

Borage (which really has nothing to do with chai)

Cardomom, Nutmeg, Cinnamon, Cloves, Star Anise, Orange Zest, Honey, Ginger, Vanilla! Oh My!

I have been somewhat obsessed with the flavors of chai lately. First, I discovered that you can premake a Chai Tea Concentrate to keep in mason jars in the frig. It's delicious, but expensive to add all those spices. Then I figured that I could make it with chai tea bags, which would cut down on the cost, and add some fresh ginger while it simmered and splash it with vanilla when it was done. I liked being able to pour it straight into my cup, add some milk and microwave for a minute.  

THEN, I found a recipe for Condensed Milk Chai Concentrate. It doesn't take up as much room in the frig. Make a regular cup of black tea and add a little of the concentrate. Viola!

Another of my favorite chai ideas is inspired from Fine Cooking magazine--Chai Soaked Fruits:

Steep 2 chai tea bags in 2 cups of boiled water for 5 minutes. Throw out the tea bags. Stir in 3 Tbs. honey, and 2 cups of chopped dried apricots, pitted prunes, golden raisins or dark raisins. Bring to a boil, then simmer, stirring occasionally, until the liquid turns to a light syrup(18-20 minutes). Keep in a jar in the frig to add to oatmeal or yogurt, spread on french toast or waffles. Remember to sprinkle on toasted almonds too. Oh, how about making a puff pastry tart and spreading it on there? LOVE it!

And, homemade Chai Spice Granola:

(adapted from Blog Aid: Recipes for Haiti)

Wet Ingredients:
1/2 cup honey
1/2 cup agave syrup (or skip the agave and use 1 cup honey total, OR use 1/2 c.brown sugar)
1 cup water
3/4 cup canola oil
1 1/2 tsp cinnamon
1 tsp salt
1/2 tsp cardamom
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp fresh ground pepper
3 tea bags

Dry Ingredients:
6 cups rolled oat flakes
1 cup slivered almonds
1 cup pumpkin seeds (or sunflower)


1/2 cup unsweetened, shredded coconut
1/4 cup diced candied ginger
1 cup raisins
1 cup diced dried apples
1 cup golden raisins

Preheat oven to 300°F. Prepare 3 large cookie sheets with a sheet of parchment or non-stick spray.
Steep tea bags in 1 cup of boiling water. Remove tea bags after 5 minutes. Mix in the honey, agave, oil, and spices in a small saucepan.
Heat until sugar is dissolved, stirring occasionally. It’s okay if it comes to a boil, but don’t keep it at a boil.
Stir together dry ingredients, except for the coconut, raisins and apples, which will be added later. Add wet mixture to dry ingredients and stir to combine. Split between the 3 sheets.
Bake at 300°F for 15 minutes. Reduce heat to 275°F and rotate pans. Use a spatula to turn the granola and scrape any darkening bits off the bottom of the pan. Bake for another 15 minutes.
Add dried fruit and coconut, turn off oven and leave granola in oven until completely cool.
Store in an airtight container. Makes 2 quarts.

Summer Tomatoes

Here's an great thing to do with fresh tomatoes from Susan Branch. I "cook" it outside on my deck for 3 or 4 hours. I love having a jar chilling in the fridge, ready to add  fresh tomato flavors to any dish. Especially enjoy putting it in a blender and using it as salad dressing.  (You can click on the recipe to make it easier to read).

NEW IDEA: blend up, heat, and stir in cream for a delicious soup.

...And Here's One From Bill Monroe

....seems like every band of the festival said that at least once or twice during each set. Apparently the rules of a bluegrass band are that 1) you can only have stringed instruments, 2) you must have a mandolin, a banjo, a guitar, and a bass, fiddle is desirable, but not necessary, 3) sing glorious harmonies, 4) you must play a song by Bill Monroe, father of bluegrass music. Not one band broke these rules the whole weekend.

LOVE the guitarist's expression!

Seriously serious banjo

IIIrd Generation--These guys have the best stage banter ever. We laughed ourselves silly after each song. 

The evenings are filled with little campfires (wood provided by the festival), where musicians sit around and jam together. There are all-you-can-eat breakfasts and evening dances and quilting shows. I laughed to see that a vendor had left all his CD's out in the open all night--he knew no one would bother stealing them!

Sunshine and bluegrass. I heard more gospel music today than I've heard in my whole life. We saw some great bands that we've never seen before, in particular Blue Canyon Boys, Monroe Crossing, and Copper Mountain. Three full days of camping and music for $70/each--I'd do it again next year.

Rugged Salads for Camping

 

Salads are healthy, delicious, easy to make, and oh, so pretty.

We decided that if we just took the time to make them in advance, ready to go, our camping trips would be much nicer. And we've been doing a fair job at keeping up with it too. They are easy lunches and side dishes for dinner. Made with fresh wholesome ingredients. You can choose to limit or eliminate sodium, sugar, gluten, meat, whatever. They are ultimately flexible, add, take away, or change as much as you like.

Here's a list of our favorites:

• Mediterranean Barley-- cooked barley, tomatoes, cucumbers, kalamata olives, lemon vinaigrette, garbanzo beans, feta, garlic, fresh parsley or oregano.
• Pesto Pea--peas, edamane, sun-dried tomatoes, walnuts or pinenuts, pesto, parmensan on a bed of spinach.
• Mexican Corn and Bean--various types of beans, corn, diced red pepper, edamane, red onion, cilantro, lime juice.
• Tuscan Pasta--penne pasta, Spanish olives, currants, pine nuts, tomato/balsamic vinaigrette.
• Fingerlings with Pancetta--roasted fingerling potatoes, diced cooked pancetta, cherry tomatoes, frisee, fresh thyme, olive oil + red wine vinegar.
• Broccoli--slightly steamed broccoli florets, cubes of sharp white cheddar, sunflower seeds, golden raisins, red onion, sweet creamy dressing. (I ended up using a bottled Ceaser for this).
• Ginger Beets--cooked, diced beets, with ginger vinaigrette, and orange zest.
• Coleslaw--thinly sliced red & green cabbage, red/yellow/orange bell peppers, carrots, scallions, cilantro, peanuts/almonds/cashews, Asian vinaigrette (sesame oil, soy sauce, etc).
• Tuna--tuna, celery, jalapeño, red onion, scallions, capers, olive oil, red wine vinegar, lemon juice, oregano.
• Roasted Beet--roasted beets, diced with toasted walnuts, feta, mint. (*My favorite).
• Gingered Carrot--shredded carrot, apples, pineapple, raisins, ginger syrup, walnuts or toasted almonds.
• Citrus--slice tangerines, grapefruit, oranges with toasted coconut, pecans, mint, honey and lime juice.
• Cherry Chicken--equal amounts of shredded chicken and pitted bing cherries, then add celery, walnuts, yogurt, tarragon.

Gloriously delicious, yet easy, Camping Foods

Plum Relish--roughly chop plums, soak in 1/2 cup olive oil, 4 T balsamic vinegar, toasted fennel seeds, and orange zest, salt + pepper, for about 15 minutes. Spoon over salad greens, grilled chicken, fish, pork or lamb.

Red Pepper/Feta Dip--combine a jar of roasted red peppers, a container of feta, and a garlic clove in a blender or food processor until smooth. Serve with veggies or crackers or use as a spread.

Gingered Carrot Salad--grate carrots and apples. combine with crushed or cubed pineapple, raisins. sprinkle with ginger sauce. Add walnuts or toasted almonds, at the end.

Crustless Quiche--cream ricotta with 5 eggs, add anything you want--cheeses, meats (bacon, proscuitto, sausage, cooked chicken), vegetables (spinach, tomato, red peppers, asparagus, etc), herbs (basil, oregano, thyme, etc), and seasoning (salt + pepper, red pepper flakes, fresh nutmeg). Cook in a pie pan for one hour at 350 degrees.

Gazpacho-- 1 cup each: fresh corn, diced red onion, diced cucumber, chicken stock. 2 cups crushed tomatoes. 1/2 cup tomato juice. 1/4 cup chopped cilantro. Juice of one lime. Splash of Tabasco (or a hot pepper, if you have one). Chill for at least 8 hours.

Beet Salad--roast peeled beets with olive oil and balsamic vinegar, cool, mix with feta cheese, chopped mint, and toasted walnuts.

Positivity

This was our first experience camping at High Sierra Music Festival in Quincy, CA and I have to say I was impressed by the quality of the music, the venue, the location, and especially the atmosphere of goodwill among the participants.

Things Burning Man has that High Sierra doesn't have: dust storms, all night drum circles, nudity, high ticket prices, cops, amazing art.

Things that High Sierra has that Burning Man doesn't have: grass, shade, trees, vendors, food, water, showers, flush toilets, half the cost, great music.

They allow both tent and RV camping on site. Some RV sites even have hook-ups. The tent camping TIGHT. Every tent literally touches the next one. But I guarantee your neighbors will be good people.

We will be going back.