Question of the Week - Favorite Outdoor Foods

[Guest guest]

Question of the week

 

What do you like to make for picnic's, outdoor grilling, camping etc. ?

 

Some that our family enjoys are Spinach/Mandrin Salads, Potato Salad, Apple

and Cabbage Salad, Cool Veggie Pizza,

Bruschetta and toasted French Bread Rounds, Veggie Melt Panini's, sub

sandwiches made with " Fri-chik Salad " or sliced veggies, avacodos, sprouts,

and any of these Vegetarian Luncheon " meat " slices (

http://www.kelloggs.com/cgi-bin/brandpages/product.pl?brand=221 & company=41 & templ\

ate=frozen )

, chickpea tomato Feta salad, Artichoke salads or dips, Carmel dip with

apple slices that I have added some pineapple juice to, to prevent the

apples from turning colors, Lemonade/limeade, chickpea sandwich spread with

pita pockets, Sunchips, Cornchips with Onion Souffle Dip, ........... fresh

fruit and raw veggie sticks with homemade dip.

 

I look forward to hearing some of your answers.

Judy

[Guest guest]

grilled corn, pasta salads, plenty of fresh fruit.

Donna

--- wwjd <jtwigg wrote:

 

> Question of the week

>

> What do you like to make for picnic's, outdoor

> grilling, camping etc. ?

>

> Some that our family enjoys are Spinach/Mandrin

> Salads, Potato Salad, Apple

> and Cabbage Salad, Cool Veggie Pizza,

> Bruschetta and toasted French Bread Rounds, Veggie

> Melt Panini's, sub

> sandwiches made with " Fri-chik Salad " or sliced

> veggies, avacodos, sprouts,

> and any of these Vegetarian Luncheon " meat " slices (

>

>

http://www.kelloggs.com/cgi-bin/brandpages/product.pl?brand=221 & company=41 & templ\

ate=frozen

> )

> , chickpea tomato Feta salad, Artichoke salads or

> dips, Carmel dip with

> apple slices that I have added some pineapple juice

> to, to prevent the

> apples from turning colors, Lemonade/limeade,

> chickpea sandwich spread with

> pita pockets, Sunchips, Cornchips with Onion Souffle

> Dip, ........... fresh

> fruit and raw veggie sticks with homemade dip.

>

> I look forward to hearing some of your answers.

> Judy

>

 

 

Music washes away from the soul

the dust of everyday life.

- Berthold Auerbach -

 

 

______________________________\

____

Shape in your own image. Join our Network Research Panel today!

http://surveylink./gmrs/_panel_invite.asp?a=7

[Guest guest]

We camp a music festival, twice a year, for 5 days at a time. Since this

October will be the first time we are really going meatless, I have been

collecting a file with just camping recipes.Of course, not all are TNT.

Included are:

Dutch Oven Enchilada casserole

Pocket Stew

Dutch Oven " beef " Stroganoff

Refried Bean Roll-ups

Fajitas

 

Sue

 

----

 

wwjd

8/22/2007 5:45:08 AM

vegetarian_ group

Question of the Week - Favorite Outdoor Foods

 

Question of the week

 

What do you like to make for picnic's, outdoor grilling, camping etc. ?

 

Some that our family enjoys are Spinach/Mandrin Salads, Potato Salad, Apple

and Cabbage Salad, Cool Veggie Pizza,

Bruschetta and toasted French Bread Rounds, Veggie Melt Panini's, sub

sandwiches made with " Fri-chik Salad " or sliced veggies, avacodos, sprouts,

and any of these Vegetarian Luncheon " meat " slices (

http://www.kelloggs.com/cgi-bin/brandpages/product

pl?brand=221 & company=41 & template=frozen )

, chickpea tomato Feta salad, Artichoke salads or dips, Carmel dip with

apple slices that I have added some pineapple juice to, to prevent the

apples from turning colors, Lemonade/limeade, chickpea sandwich spread with

pita pockets, Sunchips, Cornchips with Onion Souffle Dip, ........... fresh

fruit and raw veggie sticks with homemade dip.

 

I look forward to hearing some of your answers.

Judy

 

 

 

 

[Guest guest]

A huge watermelon, I always have veg burgers to grill and I make some

hot salsa to take along.

 

Brad

 

, " Sue " <kup wrote:

>

> We camp a music festival, twice a year, for 5 days at a time.

Since this

> October will be the first time we are really going meatless, I have

been

> collecting a file with just camping recipes.Of course, not all are

TNT.

> Included are:

> Dutch Oven Enchilada casserole

> Pocket Stew

> Dutch Oven " beef " Stroganoff

> Refried Bean Roll-ups

> Fajitas

>

> Sue

>

> ----

>

> wwjd

> 8/22/2007 5:45:08 AM

> vegetarian_ group

> Question of the Week - Favorite Outdoor

Foods

>

> Question of the week

>

> What do you like to make for picnic's, outdoor grilling, camping

etc. ?

>

> Some that our family enjoys are Spinach/Mandrin Salads, Potato

Salad, Apple

> and Cabbage Salad, Cool Veggie Pizza,

> Bruschetta and toasted French Bread Rounds, Veggie Melt Panini's,

sub

> sandwiches made with " Fri-chik Salad " or sliced veggies, avacodos,

sprouts,

> and any of these Vegetarian Luncheon " meat " slices (

> http://www.kelloggs.com/cgi-bin/brandpages/product

> pl?brand=221 & company=41 & template=frozen )

> , chickpea tomato Feta salad, Artichoke salads or dips, Carmel dip

with

> apple slices that I have added some pineapple juice to, to prevent

the

> apples from turning colors, Lemonade/limeade, chickpea sandwich

spread with

> pita pockets, Sunchips, Cornchips with Onion Souffle

Dip, ........... fresh

> fruit and raw veggie sticks with homemade dip.

>

> I look forward to hearing some of your answers.

> Judy

>

>

>

>

[Guest guest]

Sue,

Sounds like fun. With all of the meatless fake foods like bacon, sausage etc

camping still has the fun with even less stress since they cook so quick so you

can spend more time hiking, swimming and singing instead of slaving over a fire.

My hubby also bought a foldable oven which we adore. I know it isn't roughin it

but the yummies that come out of it. I also just love a simple stir fry of

onions, peppers and carrots with a little tofu or cheese.

Steph

 

 

 

Be a better Globetrotter. Get better travel answers from someone who knows.

Answers - Check it out.

 

 

[Guest guest]

Aw yes, watermelon is so good.... I take my Veg Burgers & Veg. hot dogs to

grill, heat up or bake. Yummmmmm

Hot Barbeque sauce is delicious on it along with all the fixings.

Judy

-

surfboard_bedboard

Wednesday, August 22, 2007 8:11 AM

Re: Question of the Week - Favorite Outdoor Foods

 

 

A huge watermelon, I always have veg burgers to grill and I make some

hot salsa to take along.

 

Brad

 

 

.

 

 

 

[Guest guest]

We tent camp a fair amount. I'm always looking for new things to fix.

Spanish omelets are a standard for us.

Pretty much your average egg omelet with a filling of

tomatoes, onion, green pepper and celery with a little salt and pepper.

We got some really nice produce just last week in Asheville, NC at the farmers

market.

We always have watermelon and usually some other type ready to eat.

We also so homemade salsa.

I've got to run but I'm sure I can think of more things that we do.

Robin in NC

 

 

 

 

[Guest guest]

Ice cold potato salad and watermelon are my favorites.

 

Marsha

[Guest guest]

Tortilla wrap pincheels, salsa, guacamole, chips, potato salad, grilled

begetables, grilled tofu pups and many other things.

 

Chico

 

, " darkcydesky "

<darkcydesky wrote:

>

> Ice cold potato salad and watermelon are my favorites.

>

> Marsha

>

[Guest guest]

I have a reunion coming up and I plan to take the Black Bean & Corn

Salad and what I usually take for dessert is my very good Apple pie

made with splenda..I'm thinking of making up a few Avocado eggs,(

not sure the spelling of guacomolie??)they're actually called that

not avocado eggs..

Bev

 

 

> Question of the week

>

> What do you like to make for picnic's, outdoor grilling, camping

etc. ?

>

> Some that our family enjoys are Spinach/Mandrin Salads, Potato

Salad, Apple

> and Cabbage Salad, Cool Veggie Pizza,

> Bruschetta and toasted French Bread Rounds, Veggie Melt Panini's,

sub

> sandwiches made with " Fri-chik Salad " or sliced veggies, avacodos,

sprouts,

> and any of these Vegetarian Luncheon " meat " slices (

> http://www.kelloggs.com/cgi-bin/brandpages/product.pl?

brand=221 & company=41 & template=frozen )

> , chickpea tomato Feta salad, Artichoke salads or dips, Carmel dip

with

> apple slices that I have added some pineapple juice to, to prevent

the

> apples from turning colors, Lemonade/limeade, chickpea sandwich

spread with

> pita pockets, Sunchips, Cornchips with Onion Souffle

Dip, ........... fresh

> fruit and raw veggie sticks with homemade dip.

>

> I look forward to hearing some of your answers.

> Judy

>

[Guest guest]

There are backpacking stoves people can make for basically nothing.

you can make them out of soda pop cans or beer cans and many of them

outperform store bought stoves. I am going to make one this week.

The fuel is safer also. It is alcohol.

 

GB

 

-- In , Steph <mrswalp29 wrote:

>

> Sue,

> Sounds like fun. With all of the meatless fake foods like bacon,

sausage etc camping still has the fun with even less stress since

they cook so quick so you can spend more time hiking, swimming and

singing instead of slaving over a fire. My hubby also bought a

foldable oven which we adore. I know it isn't roughin it but the

yummies that come out of it. I also just love a simple stir fry of

onions, peppers and carrots with a little tofu or cheese.

> Steph

[Guest guest]

GB,

where would I find out the info on making these stoves? My husband would love

to do that.

Steph

 

 

 

Choose the right car based on your needs. Check out Autos new Car Finder

tool.

 

 

[Guest guest]

Steph

 

Here is one.

http://www.csun.edu/~mjurey/penny.html#

 

GB

 

, Steph <mrswalp29 wrote:

>

> GB,

> where would I find out the info on making these stoves? My

husband would love to do that.

> Steph

[Guest guest]

This all depends, since I get into different outdoor activities.

 

For example, backpacking. Two types, water limited and not. If you

will not have access to water, then it is cliff bars, organic vegan

bars and some yummy vacuum packed sandwiches (tofurky is OK, cheese

is OK too, and peanut butter and jelly is also OK as long as you put

in a couple of jalapeno slices LOL). We try to make fresh bread so

at least something is fresh and homemade. Also nuts and dried fruit

work here.

 

Backpacking with water access (like in the sierras for example, with

lots of lakes and rivers). Dehydrated food it is. I have a few

recipes I like, for example a mediterranean pasta with sun dried

tomato powder that reconstitutes into a sauce. Couscous is great

and I am experimenting with recipes from the files to see which one

would do well dehydrated. I also purchase the fantastic foods

instant dried refried beans, make a backpacking mole paste (powder)

and buy dried masa (maseca) and make either pupusas or black bean

tostadas on the little backpacking stove. This one gets me rave

reviews from my backpacking friends.

 

Car camping without a fire: here there are few limitations and one

cam make anything, but something that works really well: make

veggie lasagna or seitan in sauce, or stew, gumbo, anything. Vacuum

pack and freeze. Take frozen in cooler, and when meal time comes (I

have a two burner car camping stove) boil water, dip pouch in

boiling water until warmed up, slice wrap into a disposable plate

and voila! dinner is ready, no mess, no dishes.....just enjoy the

sunset.

 

Camping with fire: that is when i get carried away, of course, you

can do all the above, but you can also bring fresh veggies and

aluminum foil, and roast on the fire: potatoes (the only one I use

the foil for), corn (leave in the cob after soaking in water, can

put seasonings inside the husks next to the corn), bell peppers,

eggplants, zucchinis, onions. All these can be done whole and

peeled after roasted. Mince garlic and parsley, and peel and dress

all the vegetables, sprinkle olive oil and balsamic, and the minced

persley/garlic. Yum yum...now i want to go camping!

 

 

, " wwjd " <jtwigg wrote:

>

> Question of the week

>

> What do you like to make for picnic's, outdoor grilling, camping

etc. ?

>

> Some that our family enjoys are Spinach/Mandrin Salads, Potato

Salad, Apple

> and Cabbage Salad, Cool Veggie Pizza,

> Bruschetta and toasted French Bread Rounds, Veggie Melt Panini's,

sub

> sandwiches made with " Fri-chik Salad " or sliced veggies, avacodos,

sprouts,

> and any of these Vegetarian Luncheon " meat " slices (

> http://www.kelloggs.com/cgi-bin/brandpages/product.pl?

brand=221 & company=41 & template=frozen )

> , chickpea tomato Feta salad, Artichoke salads or dips, Carmel dip

with

> apple slices that I have added some pineapple juice to, to prevent

the

> apples from turning colors, Lemonade/limeade, chickpea sandwich

spread with

> pita pockets, Sunchips, Cornchips with Onion Souffle

Dip, ........... fresh

> fruit and raw veggie sticks with homemade dip.

>

> I look forward to hearing some of your answers.

> Judy

>

[Guest guest]

Ooo! Thank you for reminding me. I borrowed a lovely book from my library

network,

" Lipsmackin' Vegetarian Backpacking " by Christine and Tim Conners. I think it is

more

aimed at your " backpacking with water access " category, but it had a number of

ideas I

hadn't thought of and DH snarfed the food down when I tried making it at home to

see if

we'd like it. I might have to add that to my Amazon Wish List...

 

I'm finding lentils, rice, and root veggies to be my friends. I'm trying to come

up with

foods that can be cooked in a camp situation and that were used prior to 1600

for when I

SCA-camp. I've found some good Islamic recipes, but European, non-meat, period

recipes

are a bit of a stretch for me, especially since I still view most non-salad

veggies with

suspicion. (Picky eater for at least 45 years here, but working on it!) This way

of eating can

be a real adventure. :-)

 

-ginger

known in the Society for Creative Anachronism as

Matilda, Barony of Carolingia, East Kingdom

 

, " cabrita_trl " <roseta_lleo wrote:

>

> This all depends, since I get into different outdoor activities.

[Guest guest]

Ginger AKA Matilda (I love your SCA title), this is an interesting challenge!

does it matter

where in the world in the 1600? is food from the Americas out? is shelf life

and weight an

issue for you guys?

Tasty backpacking recipes are a challenge, when you are so weight limited and

need to

ship something to yourself in a remote wilderness spot a month in advance (you

cannot

have anything perishable obviously).

I have a food dehydrator, this helps a lot. I also have a vacuum sealer. They

can be found

at target and are pretty reasonable.

 

, " matildalucet " <matildalucet

wrote:

>

> Ooo! Thank you for reminding me. I borrowed a lovely book from my library

network,

> " Lipsmackin' Vegetarian Backpacking " by Christine and Tim Conners. I think it

is more

> aimed at your " backpacking with water access " category, but it had a number of

ideas I

> hadn't thought of and DH snarfed the food down when I tried making it at home

to see

if

> we'd like it. I might have to add that to my Amazon Wish List...

>

> I'm finding lentils, rice, and root veggies to be my friends. I'm trying to

come up with

> foods that can be cooked in a camp situation and that were used prior to 1600

for when

I

> SCA-camp. I've found some good Islamic recipes, but European, non-meat, period

recipes

> are a bit of a stretch for me, especially since I still view most non-salad

veggies with

> suspicion. (Picky eater for at least 45 years here, but working on it!) This

way of eating

can

> be a real adventure. :-)

>

> -ginger

> known in the Society for Creative Anachronism as

> Matilda, Barony of Carolingia, East Kingdom

>

> , " cabrita_trl " <roseta_lleo@> wrote:

> >

> > This all depends, since I get into different outdoor activities.

>

[Guest guest]

shish kabobs, is that how you spell it?

chunks of onion, mushroom, cherry tomatoes, red yellow or and green pepper,

zucchini, I could go on and on. Marinate the kabobs in Italian dressing and cook

em' up!

 

blessings,

Chanda

-

Donnalilacflower

Wednesday, August 22, 2007 7:33 AM

Re: Question of the Week - Favorite Outdoor Foods

 

 

grilled corn, pasta salads, plenty of fresh fruit.

Donna

--- wwjd <jtwigg wrote:

 

> Question of the week

>

> What do you like to make for picnic's, outdoor

> grilling, camping etc. ?

>

> Some that our family enjoys are Spinach/Mandrin

> Salads, Potato Salad, Apple

> and Cabbage Salad, Cool Veggie Pizza,

> Bruschetta and toasted French Bread Rounds, Veggie

> Melt Panini's, sub

> sandwiches made with " Fri-chik Salad " or sliced

> veggies, avacodos, sprouts,

> and any of these Vegetarian Luncheon " meat " slices (

>

>

http://www.kelloggs.com/cgi-bin/brandpages/product.pl?brand=221 & company=41 & templ\

ate=frozen

> )

> , chickpea tomato Feta salad, Artichoke salads or

> dips, Carmel dip with

> apple slices that I have added some pineapple juice

> to, to prevent the

> apples from turning colors, Lemonade/limeade,

> chickpea sandwich spread with

> pita pockets, Sunchips, Cornchips with Onion Souffle

> Dip, ........... fresh

> fruit and raw veggie sticks with homemade dip.

>

> I look forward to hearing some of your answers.

> Judy

>

 

Music washes away from the soul

the dust of everyday life.

- Berthold Auerbach -

 

________

Shape in your own image. Join our Network Research Panel today!

http://surveylink./gmrs/_panel_invite.asp?a=7

 

 

 

 

 

 

[Guest guest]

Not a title so much as a locator. I live in the Boston area, which is known as

the Barony of

Carolingia, which itself is part of the East Kingdom of the SCA. My only title

is " Lady. "

 

Almost all SCA camping I've seen is more or less the direct opposite of

backpacking. I try

to keep things as simple as I can, but my fourteenth century alterego will NOT

learn to

pack light. Even so, I don't bring trestle tables and benches, wooden chairs,

wardrobes,

etc. when I go. I have at least one friend who brought a full-length mirror when

she was

SCA camping for a little over a week! So I have no real weight restrictions on

this project;

coolers are a possibility, but I'm also working on minimizing those. Though, you

know, if

the weather is going to be beastly, I will break out a cooler to keep the

homebrew at good

temperature. :-)

 

Not all SCAdians try to cook within our period, but I like to try it when I can

manage. I'd be

looking for food that could plausibly be served in Europe, pre-1600, though

middle-

eastern or even far-eastern dishes from that time would be OK. I try to avoid

New World

foods when I'm period-cooking because I'm not absolutely sure when various

ingredients

would have made it to table as other than a decoration. That part isn't too hard

for me.

 

I strongly suspect that I'll have to get over my mistrust of root vegetables and

eggplant

and old world squash at some point. I did make a tasty eggplant sauce once for a

potluck

and had a little and didn't die. ;-)

 

-ginger

aka Lady Matilda of Carolingia

 

, " cabrita_trl " <roseta_lleo wrote:

>

> Ginger AKA Matilda (I love your SCA title), this is an interesting challenge!

does it

matter

> where in the world in the 1600? is food from the Americas out? is shelf life

and weight

an

> issue for you guys?

> Tasty backpacking recipes are a challenge, when you are so weight limited and

need to

> ship something to yourself in a remote wilderness spot a month in advance (you

cannot

> have anything perishable obviously).

> I have a food dehydrator, this helps a lot. I also have a vacuum sealer. They

can be

found

> at target and are pretty reasonable.

>

>

[Guest guest]

Matilda

 

I have my doubts if there were any vegetarians in Europe in the

14th century. :>))

 

GB

 

,

" matildalucet " <matildalucet wrote:

>

> Not a title so much as a locator. I live in the Boston area, which

is known as the Barony of

> Carolingia, which itself is part of the East Kingdom of the SCA. My

only title is " Lady. "

>

[Guest guest]

There were a lot of " fast " days then. (No meat, but fish was OK.) I'm

told (I have yet to do the research for myself) that there were people

who swore off all flesh for religious reasons in my period, but they

were uncommon.

 

-Matilda

 

On Aug 25, 2007, at 7:41 PM, wrote:

 

> Matilda

>

> I have my doubts if there were any vegetarians in Europe in the

> 14th century. :>))

>

> GB

[Guest guest]

There is a yearly Roman festival in northern Spain, near the ancient

Greek town of Ampuriae right by the Mediterranean. Only food that

was available to the ancient roman is sold at the festival, and in

some of the restaurants in the area during that week. It is easy to

forget how many food were brough up from the Spanish from the

Americas (corn, tomatoes, all peppers, all potatoes, chocolate, so

on) and from the Moors to Spain (all sorts of vegetables including

egplant, citrus fruits, almonds, spices). That does not leave much

does it?

 

, " matildalucet "

<matildalucet wrote:

>

> Not a title so much as a locator. I live in the Boston area, which

is known as the Barony of

> Carolingia, which itself is part of the East Kingdom of the SCA.

My only title is " Lady. "

>

> Almost all SCA camping I've seen is more or less the direct

opposite of backpacking. I try

> to keep things as simple as I can, but my fourteenth century

alterego will NOT learn to

> pack light. Even so, I don't bring trestle tables and benches,

wooden chairs, wardrobes,

> etc. when I go. I have at least one friend who brought a full-

length mirror when she was

> SCA camping for a little over a week! So I have no real weight

restrictions on this project;

> coolers are a possibility, but I'm also working on minimizing

those. Though, you know, if

> the weather is going to be beastly, I will break out a cooler to

keep the homebrew at good

> temperature. :-)

>

> Not all SCAdians try to cook within our period, but I like to try

it when I can manage. I'd be

> looking for food that could plausibly be served in Europe, pre-

1600, though middle-

> eastern or even far-eastern dishes from that time would be OK. I

try to avoid New World

> foods when I'm period-cooking because I'm not absolutely sure when

various ingredients

> would have made it to table as other than a decoration. That part

isn't too hard for me.

>

> I strongly suspect that I'll have to get over my mistrust of root

vegetables and eggplant

> and old world squash at some point. I did make a tasty eggplant

sauce once for a potluck

> and had a little and didn't die. ;-)

>

> -ginger

> aka Lady Matilda of Carolingia

>

> , " cabrita_trl "

<roseta_lleo@> wrote:

> >

> > Ginger AKA Matilda (I love your SCA title), this is an

interesting challenge! does it

> matter

> > where in the world in the 1600? is food from the Americas out?

is shelf life and weight

> an

> > issue for you guys?

> > Tasty backpacking recipes are a challenge, when you are so

weight limited and need to

> > ship something to yourself in a remote wilderness spot a month

in advance (you cannot

> > have anything perishable obviously).

> > I have a food dehydrator, this helps a lot. I also have a

vacuum sealer. They can be

> found

> > at target and are pretty reasonable.

> >

> >

>

[Guest guest]

I have a friend who specializes in things Roman. I know she makes an awesome

" cheese

goo " among other things. I could ask her what else Romans ate, though I suspect

most of

it was not veg-friendly.

 

-ginger

aka Matilda

 

, " cabrita_trl " <roseta_lleo wrote:

>

> There is a yearly Roman festival in northern Spain, near the ancient

> Greek town of Ampuriae right by the Mediterranean. Only food that

> was available to the ancient roman is sold at the festival, and in

> some of the restaurants in the area during that week. It is easy to

> forget how many food were brough up from the Spanish from the

> Americas (corn, tomatoes, all peppers, all potatoes, chocolate, so

> on) and from the Moors to Spain (all sorts of vegetables including

> egplant, citrus fruits, almonds, spices). That does not leave much

> does it?