Grilled Artichokes at Stampede

I robbed this recipe from my sister Jenn who robbed it from Vegetarian Times. I love artichokes. I also like that this recipe uses veganaise. The artichokes and the dip can be prepared before your camping trip. These were a hit at Scott's Birthday.

Grilled Artichokes with Basil Dip

Ingredients
4 servings
4 medium artichokes
1 Tbs. finely chopped fresh tarragon
Juice of 1/2 lemon
1/2 tsp. salt
Freshly ground black pepper to taste
1/4 cup extra virgin olive oil
1 lemon, cut lengthwise into 8 wedges, for garnish
Basil Dip (recipe follows)
4 strips roasted red pepper, optional
Directions
To prepare artichokes: Using fingers, pull off tough outer leaves just above stem. Trim and peel stem; pare off tough outer part with knife. Using scissors, snip off thorny tips of individual leaves. To trim top, place artichoke on cutting board and use large knife to cut off cluster of small leaves at tip.
Cook artichokes in large pot of boiling water until knife inserted in base just above stem still meets some resistance, about 15 minutes. (Do not worry about the artichokes floating as they cook.) Using tongs, transfer artichokes to colander, stem up, and drain well. When artichokes are cool enough to handle, using large, sharp knife, cut each artichoke in half lengthwise. Using a teaspoon, scoop out the fluffy choke, leaving a teardrop-shaped cavity in the center of the artichoke.
Place tarragon, lemon juice, salt and pepper in a 1-gallon resealable plastic bag. Add oil and shake the bag gently to blend. Pack the artichokes into bag. Seal bag and gently massage artichokes to coat them with marinade. Place bag on a plate. Refrigerate 24 hours, turning bag 3 to 4 times.
Heat gas or charcoal grill—or ridged cast-iron griddle or skillet—until very hot. Using tongs, arrange artichokes, cut side down, on hot surface. Cook until grill marks appear, about 2 minutes. Turn and cook until grill marks appear on other side, about 2 minutes. Transfer to four serving plates.
Serve with lemon wedges and Basil Dip. If desired, garnish dip with strips of roasted red pepper. Grilled artichokes can be kept, covered, at room temperature, up to 4 hours before serving.


Basil Dip
Makes 1/2 cup 30 minutes or fewer

1/2 cup prepared tofu “mayonnaise”
10 large basil leaves, coarsely chopped
1 tsp. fresh lemon juice
1/4 tsp. salt
Freshly ground black pepper

Combine all ingredients in food processor. Process until dip is smooth, stopping to scrape down sides of bowl, 2 to 3 minutes. Dip will keep 2 to 3 days, tightly covered, in the refrigerator.

Enjoy! Rachel

Scott's B-Day Camping at Stampede Reservoir

I was so happy to capture this moment in time! Could have used some more light, but actually this really gives the feeling of what it was like to be there that crazy summer of 09.

Driving in to Stampede

Rach at the Res with El

Camping at Jackson Meadows for Rachel's Birthday

Vegan Potato Salad

Prepare this potato salad ahead of time or at your campsite. The only utensils you'll need are a camping stove or fire pit, a pot to boil potatoes, a sturdy knife, strainer, and a cutting board. This potato salad is better than your mom's. Unlike traditional potato salad this one does not use mayo so it isn't as scary left on the picnic table.

7 - 8 Small Red Potatoes
3 Stalks of Celery halved lengthwise then sliced
1/2 Red Onion chopped
1/2 cup of Veganaise
1 tsp Yellow Mustard
1 tsp Dijon Mustard
8 or so slices of Bread and Butter Pickles minced
Juice of 1/2 a Lemon
3 Cloves of Garlic minced
2 Tbsp Fresh Dill minced
Paprika, S n P, to taste

Cut potatoes into chunks and boil in salted water until tender, about 15 minutes. Strain the potatoes and let them cool. Once cooled, cut the potatoes into cubes (size of your choosing) and mix with the above ingredients. Bon appetito! Rachel

Shrimp Ceviche

Ok, the following recipe has not been camp-tested, but I think that it would stand up to camping well. Its a simple Shrimp Ceviche that is pretty tasty.

Ingredients:
30 large shrimp, shells and tails removed
1 large avocado
1 red onion
4 limes
Tapatilo or Chili Sauce

Grill or quickly pan cook the shrimp. Cool, and cut each shrimp into 3 or 4 pieces.
Dice the onion. Saute briefly in olive oil (keep crisp, but cooked slightly), add to shrimp.
Dice the avocado and add to a bowl with the juice of 4 limes, and 1/2 a teaspoon of chili sauce. Salt and pepper to taste.

Let sit for a few hours. Eat with tortilla chips or crackers or what ever is around.

The beginning...

A group of us go camping together every summer...well for the last 3 summers (the rest of the group has been going a lot longer than that), and there are some foods that work well with camping (s'mores) and some that don't (cupcakes--they never seem to get eaten).

We've all come up with some great recipes and my co-camper, Rachel, suggested we start a blog. Here it is!

These recipes can all be made over fire or single burner stove, or they can be made easily ahead of time and kept in a cooler (and won't make anyone sick).

Sincerely,
Kat