Cooking on the Go…

Per­haps there is truth to the old adage, “you can take the girl out of the woods, but you can’t take the woods out of the girl.”  Either way, this seems to be where I feel most “at home”.

Inspired by recent excur­sions, I thought it would be fun to share a cou­ple of the recipe vari­a­tions from my up and com­ing book “Nour­ish­ment Made Sim­ple” — armed only with an anodized pot, a 3″ camp stove, and a sfork.   That’s right, a sfork.

Whether you are cook­ing in an oven in the com­fort of your kitchen, or a stove that can fit in the palm of your hand, this recipe is sim­ple and deli­cious, any time, anywhere.

“Sim­ple Sweet Potato Quinoa”

Ingre­di­ents: (serves 2–3)

1 Cup Quinoa
1 + 3/4 Cups Water
1 small sweet potato
½ onion
1/4  tsp salt for cooking

Prepa­ra­tion:

~Pre­heat oven to 375º F (dis­re­gard if cook­ing on stove top or camp stove).
~Chop onion as desired
~Chop sweet potato into bite size cubes, set aside.
~Saute onion until translu­cent and ten­der (mean­while, rinse quinoa in colan­der, and set aside).
~Add rinsed quinoa to onion mix­ture, con­tinue to saute a few more min­utes– don’t worry if it starts to stick– it will ‘unstick’ when you ad the water and stir.
~Add chopped sweet potato.
~Add water, and salt.
~Increase tem­per­a­ture and bring to a boil.  When it comes to a boil, cover pot, and lower heat to a very low sim­mer (or) and place in oven for 30 min­utes.  Optional: Let sit (cov­ered) for a few min­utes before open­ing pot…
~Gar­nish with olive oil, salt and pep­per to taste…

Note: As with all of the vari­a­tions in “Nour­ish­ment Made Sim­ple”, this quick and deli­cious dish can be mod­i­fied to suite your taste (and what you have in the refrig­er­a­tor).  Try adding herbs, spices or other fruits and veg­eta­bles that entice you!  Please refer to “Lentils Gone Wild” for more pho­tos that also apply to this version.

While the quinoa bakes or sim­mers, try this deli­cious side dish!

Sauteed Tem­peh with Onion and Kale

 ~Chop Tem­peh and Onion into desired bite-size pieces.

~Saute (med-low) until Tem­peh is golden brown and onion is tender.

~Add chopped kale to tem­peh and onion mixture.

Cover (optional) and con­tinue cook­ing until kale is “wilted” and tender.

And Walla!