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I hike a lot, so make (and drink!) variations of this natural electrolyte drink for hikes. One of my favorites is a ginger lemon-lime combination. I also love to make this drink with grapefruit, orange, or cranberry juice (or combine juice flavors). You can use honey or sugar in lieu of the agave nectar if you like, and can also use regular water instead of coconut water. Enjoy!
Posts Tagged ‘recipe’
Make it: MB’s Electrolyte Drink Recipe
MAKE IT: Tomato/Tomato Paste Salsa
This USDA tested and approved recipe is from the University of Georgia Extension. It yields 7-8 pints, and produces a lovely, vinegar-free salsa. This recipe provides a perfect method to use – and preserve – the abundant ripe tomatoes currently (or almost) available at farmers’ markets or even your own gardens! Make sure to use caution when handling chilis and jalapeños, so that you do not inadvertently get the capsaicin oil in your eyes (don’t ask me why I am including that information here!).
MAKE IT: Bacon Meatloaf Burgers
Bacon Meatloaf Burgers
During the summer months, I cook outdoors as much as possible. Burgers are always a huge hit with my family, so I try to make different burgers just for variety! This recipe for bacon meatloaf burgers is a huge hit. Although you can make this recipe as-is, using ground beef and pork bacon, you can also make a lighter version using ground venison or turkey and turkey bacon. Enjoy!
MAKE IT: Carne Asada
Carne Asada, Colombian Style
Carne asada, or grilled meat, is a popular staple in Latin American cuisine. Although the exact recipe for carne asada will vary from region to region, and from person to person, most carne asada recipes contain a 1-inch thick, tough cut of beef steak, lime juice, garlic, onion, and black pepper. The final product, grilled to perfection, is cut against the grain into thin strips that are often used in tacos, and/or served along beans and rice.
This recipe for marinated flank steak is based on a Colombian version of the traditional recipe. If you do not prefer to use beer in your cooking, free to substitute non-alcoholic beer or even a dark soda (such as cola).
Wild Turkey Soup: A camp favorite
A Camp Chef Recipe Favorite
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Wild Turkey: The Story
My Dad and I never hunted wild turkeys while I was growing up. Turkey populations were nearly nonexistent in the 1970’s Adirondack region. My father and I had no turkey hunting season. Thus, for many years my soup pot was empty. My high peaks camp world had not yet discovered the wonders of Wild Turkey Soup.
Make it: Herbed Focaccia Bread
Herbed Focaccia Bread
A recipe for baking an herbed foccacia bread, an Italian yeast bread backed in a sheet pan and flavored with olive oil and herbs. It is simple, easy, and smells absolutely incredible when it is cooking.
MAKE IT: Anadama Molasses Bread
Anadama Bread
This old-fashioned recipe is an easy way to make a delicious loaf of yeast bread. I usually use whole-wheat flour and blackstrap molasses, but you can use whatever wheat flour and molasses you have on hand (if you successfully substitute other types of flour for the wheat, please let me know!). It does not require a lot of kneading, and will make your kitchen smell amazing when it bakes.
MAKE IT: Easy Cinnamon Rolls
Easy Cinnamon Rolls
These cinnamon rolls are a holiday breakfast staple in my home. Don’t let the number of steps in this recipe keep you from trying it – this is actually quite easy to make. Although I usually use traditional, animal-based ingredients when I make them for my family, I have also successfully made these cinnamon rolls using only vegan ingredients – and my family never knew the difference (shhhh!).
Make it: Skillet Cornbread
Skillet Cornbread
This old-fashioned recipe for skillet cornbread is simple, easy, and produces a delicious cornbread that has a perfectly buttery crust on the bottom.
Ingredients:
- ½ stick butter
- 1 ½ cups all-purpose flour
- 1 ½ cups cornmeal
- 1 large egg
- 1 ½ cup milk
- 10-inch cast iron skillet
Make it: Thanksgiving Fish Dish
Did You Know?
The first Thanksgiving meal shared between the pilgrim colonists and Wampanoag Native Americans in 1621 included American eels!
Before you add eels to your menu this year, be sure to check NYS Freshwater Fishing Regulations.
When we asked Fisheries staff to share a recipe for a freshwater fish dish they traditionally prepare on Thanksgiving, we were hard pressed to find one, but we did receive a seafood recipe (below).
If you have a traditional freshwater fish dish you enjoy with your family on Thanksgiving and would like to share it with us, email [email protected].
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- Adirondack Garden Club honors Barbara Hail
- Reporter's Notebook: Fall On A River In The Adirondacks
- Landmark contest: Name That Place: Day 1
- Mitch Lee: Adirondack Storyteller
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Latest News Headlines
- The case of the stolen climbing pitons
- ORDA hit with lawsuit over office building project
- State vaccine mandates likely to be upheld
- Adirondack Garden Club honors Barbara Hail
- Reporter's Notebook: Fall On A River In The Adirondacks
- Landmark contest: Name That Place: Day 1
- Mitch Lee: Adirondack Storyteller
- Reborn on the Fourth of July
- Lean-tos, and the people who love them
- Hochul touts environmental, economic projects in the Adirondacks
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