SWASHBUCKLED! (S2E8): It’s The Great Trader Joe’s Campout, Charlie Brown

This week, we get real rugged with our ode to camping! Full of tin foil dinners, meat granola bars, improvising barware, “postmatesing” liquor and lighting things on fire. Plus grammar and vocabulary lessons (non-camping related). Check out the full episode here!

 


Ingredients featured in this week’s episode:

 

In preparation of camping this summer, Amanda tried out her camp cooking skills in the Fearless Flying Kitchen. Although, she doesn’t really ever go camping and thinks you can just throw packets of foil into the open fire (that’s how it works, right?)

We combine sweet and savory with these delicious peach and hatch green Chile foil packets. When we don’t have camping on the brain, we’ll make these again, but without the tin foil (since cooking with aluminum –> ingesting aluminum in your food –> not the best way to prepare meals on the daily) and instead bake in a pyrex dish. When peaches aren’t in season, you could even use canned or frozen (thawed) peaches.

Chile Cheese Rice and Sausage Foil Packets.png

Chile-Cheese Rice & Sausage Foil Packets

  • Servings: 5-6
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • One bag of microwavable brown rice
  • One can of diced green chiles
  • 2 Tbsp Nonfat Greek yogurt
  • One Peach, diced
  • 1/4 cup mozzarella cheese
  • salt and pepper to taste
  • Garlic powder 1 tsp
  • 1 package smoked, apple chardonnay sausage, sliced

Directions

  1. Preheat oven to 400˚F.
  2. Combine bag of brown rice with can of chiles and microwave for 2 minutes. Meanwhile, dice peach and add to rice and chiles after being microwaved. Add to that mozzarella, salt, pepper, Greek yogurt, and garlic salt.
  3. Get your sheets of foil ready. Add a portion of the rice mixture and top with a couple slices of sausage. Divide all the ingredients evenly between 5 or 6 tin foil sheets. Wrap up and bake at 400 degrees for 20-25 minutes. OR you could just toss it in a camp fire (we’re assuming this will work?)
  4. If you want to use a pyrex dish, we recommend mixing the sausages in with the rice mixture and placing in an 8X12 glass baking dish and bake at 400 for 20 minutes.


Smores Vodka Cocktail

Smores Vodka Cocktail

  • Servings: 2
  • Difficulty: moderately easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • One ounce coffee syrup
  • 1 small scoop vanilla ice cream*
  • Two ounces of vodka**
  • 1 Tbsp chocolate syrup
  • 2 Tbsp Half and Half
  • Ice for shaking
  • Glass Rimming: Chocolate syrup and crushed graham crackers, marshmallows

Directions

  1. Add ingredients to a shaker (or two zoo cups) and cover and shake until combined.
  2. Get a fire source and toast your marshmallow
  3. Get two smaller plates or bowls. Add chocolate syrup to one and crushed graham crackers to the other.  Grab a glass and place the rim in the chocolate syrup, then the graham crackers. Strain cocktail into glass. Top with roasted marshmallow.

*You really don’t need this. It is what we did, must most of it stayed with the ice when we strained it. If you really want this to be like dessert, you can put a little vanilla ice cream in your glass after rimming and before straining  into it. Or save some fat and calories and leave it out. You won’t miss it.

** We just had a regular vodka, but a flavored vodka would be delicious here too! Try a whipped cream or marshmallow flavor and let us know how it goes in the comments.

 

SWASHBUCKLED! S2E3: Sushi-Bagel-Pasta

Since Amanda and Marie are running in the Rock N Roll Marathon and Half (respectively) this weekend, we decided to go all in on the carbs and excessively long and rambling recipe titles. Watch as we try to fuse together one too many cuisines. Will we add SO MANY flavors where it finally works? You’ll have to watch to find out!

 

 


Ingredients featured in this week’s episode:

This might have been the weirdest combination of items we have made in the Fearless Flying Kitchen. But it totally works! Comfort food at its best. Risotto is normally made with a short grain rice, but our risotto is made from a short grain pasta, Orzo! Between the carby-goodness of the Orzo and the flavors of the Miso-Ginger Broth, the base  reminded us of the comfort food of our youth, “Oriental Flavored Top Ramen.”

The completed dish also reminded us of one of our favorite fresh (ie. Heat and Serve) items, Greek Style Chicken with Orzo, Spinach and Feta Cheese. However our version would be called the “Asian Style Salmon with Orzo, Mushrooms, Edamame and Goat Cheese…Oh and A Chutney Of Cucumbers and Lychee”

And speaking of that chutney, it was a great stand alone item and makes a great side dish or topping. We’ll definitely be revisiting that again.

Couple other things about this dish: smoked salmon really was wanting to be a breakfast item, and Marie brought it because it tasted so good with bagels and cream cheese. It had a distinct flavor in the risotto dish (which I want to make again but with a plain baked salmon) that mellowed out a bit once we added the goat cheese.

 

 

Miso Salmon Risotto with Cucumber Lychee Chutney

  • Servings: 4
  • Difficulty: moderately easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 Cup Orzo
  • 2 Cups Miso Ginger Broth
  • 1 Cup Water
  •  2 Tbsp Butter, divided
  • 1/2 Shallot, minced
  • 1 Garlic Cloves, minced
  • 1 Cup Fresh Edamame
  • 1 package Shiitake Mushrooms, sliced
  • 1 Package Smoked Salmon
  • Cucumber-Lychee Chutney
    • 1 Cucumber, peeled and diced
    • 8 Fresh Lychee, peeled and diced, with juices
    • 1 Tbsp Red Onion, Minced
    • 1 tsp Fresh Ginger, grated
    • Zest and Juice from Half a Lime
    • 1/4 tsp Fresh Ground Sea Salt
    • 2 Tbsp Rice Vinegar
  • Toppings: Green Onion, Everything but the Bagel Seasoning, Goat Cheese Crumbles

Directions

  1. Make Cucumber-Lychee Chutney: Combined all ingredients in a bowl and mix together. Refrigerate for a half an hour.
  2. Make Risotto: In a pot, warm up broth and water on medium-low. In another pan, over medium heat, melt 1 tbsp butter in a pan. Sautée shallot and garlic cloves for a few minutes. Add in orzo and cook for another couple minutes to brown a little. Now, you can begin to add a half a cup of warm stock/water until absorbed, then add another half cup, and continue this until all the liquid is absorbed. Make sure the heat is set to medium and you are stirring constantly.
  3. Once all the stock is gone, you can use the same pot to melt 1 more tablespoon of butter and sauté the sliced shiitake mushrooms and fresh edamame over medium-high heat. This won’t take long to cook, you just want the mushrooms to soften and the edamame to warm throughout.
  4. To assemble, place a a quarter of each in a bowl in the following order: orzo risotto, mushroom edamame mixture, smoked salmon (flaked, although see note at the bottom), cucumber-lychee chutney, and then the toppings (green onion, goat cheese and everything but the bagel seasoning).

NOTE (WHAT AMANDA WOULD DO DIFFERENTLY)- Instead of using the smoked salmon, you can bake fresh salmon. To do this, pre-heat oven to 400 degrees, place salmon on baking sheet and rub with olive oil and top with fresh sea salt and pepper. Bake for about 16-18 minutes. This will decrease the smokiness of the salmon, and would be a great flavor to add to the top of the orzo risotto. You probably wouldn’t need to add the goat cheese and bagel seasoning.

 

Copy of Every Summer Has Its Own Story

We made the Blueberry-Lavender Coffee Popsicles by combining 1 cup of Blueberry-Lavender Flavored Almond Beverage with 1 cup Cold Brew (Black) Coffee and 1-2 Tbsp Coffee Syrup (start with one Tbsp and then add a little more if you like it sweeter). This will make about 10 popsicles, with each one containing 12 calories, 3.7g carbs, 3.2g sugar,  and 11mg sodium…not too bad if you are looking for a sweet, summer treat that won’t  break the scale. I mean, it’s basically the same as breathing air…plus a little sugar…

However, these popsicles are a little on the “icy” side. Great flavor though! You can experiment with adding a couple tablespoons of half and half into the mixture, which would no longer make it vegan, but might improve the mouthfeel a tad.

SWASHBUCKLED! (S1E2): Asian-Rhode Island Fusion

We’re back this week! And this time, we bring you an Asian-Rhode Island Fusion dish. SAY WHA?! Yup, we made a stir-fry dish out of coffee syrup, soy sauce and rice vinegar. You’ll have to check out the video to see how it turns out.  In this episode, we make Clueless jokes, play “Hipster Roulette,” drink authentic “Coffee Milk” (and decide it tastes much better with a little whiskey) and spend way too much time crushing giant corn nuts.

Read below for episode breakdown.


Ingredients in this week’s episode:

 

 

 

 

Inca Corn Crusted Pork Medallions

  • Servings: 4
  • Difficulty: easy to moderate
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 Bag Giant Peruvian Inca Corn
  • 1.5 lbs Pork Tenderloin
  • 1/2 Cup Almond Flour
  • 2 Eggs
  • Fresh Ground Salt & Pepper
  • 1/4 Cup Olive Oil

Directions

  1. Crush Inca Corn and put on a plate. Cut Pork into Medallions, about 3/4 inch in size. In a separate bowl, beat eggs and in yet another bowl, measure almond flour. Heat oil over medium high heat. Dredge pork tenderloin through almond flour, then eggs, then coat with crushed inca corn. Top with a sprinkle of fresh salt and pepper on each side.
  2. Place medallion in hot oil and pan fry on each side for about 3-5 minutes…or until the center reads 145 degrees F. Remove from oil and place on paper towel to absorb excess oil. Let rest for about 5 minutes, then serve with Coffee Syrup Stir Fry and Jasmine Brown Rice.

Coffee Syrup Veggie Stir Fry

  • Servings: 4
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 2 Tbsp Low Sodium Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 tsp Coffee Syrup
  • 2 Tbsp Olive Oil
  • 1 Leek, diced
  • 1 Shallot, minced
  • 1 Eggplant, Peeled and Cubed
  • 6 oz Bag Shishito peppers
  • Garnish: Teriyaki Seaweed Snacks

Directions

  1. In a small bowl, combine soy sauce, rice vinegar and coffee syrup. Set aside.
  2. In a wok or large skillet, heat olive oil over high heat. Add all veggies and sauté for about 2 minutes. Add sauce and continue to cook for about 5 more minutes, until soft and cooked through, stirring often.
  3. Garnish with teriyaki seaweed and serve alongside jasmine brown rice and Inca Corn Crushed Pork Medallions.

Inca Corn Crusted Pork Tenderloin and Veggie Stir Fry