Blueberry~Beet Spinach Salad

We love this salad!  Fresh picked blueberries during the late summer can be frozen and served practically fresh, home canned beets, and baby spinach greens make it possible to serve any time of the year. 

Ingredients:

Equivalent of 1 head of spinach
1 pint jar pickled beets quartered
1 1/2 cups blueberrries
3/4 cut roasted walnuts, coarsely chopped
3/4 cup feta cheese (or Sunny Pine chevre works fabulous too)
fresh ground pepper to taste

Sherry vinaigrette optional

Assemble ingredients and sprinkle with nuts, cheese, and black pepper.  Dress with vinaigrette if you like, but we tend not to need one as the beets are pickled in vinegar and the flavor infuses into this salad beautifully.


Thank you Georgina for this great salad idea! https://soulandstomach.wordpress.com/ 

Winter Kale Pasta

Pasta is a favorite dish for athletes, especially during the winter when we are expending so many calories skiing, snowshoeing, and just spending time outside in the cold air temperatures.  This is especially true for Basecamp winter guests who have played all day and are looking forward to a meal that hits the spot!  The kale and goat cheese keep it lively and healthy.  Just to note that we use our frozen garden kale for this recipe-  it is blanched immediately after picking during the summer harvest, cooled and bagged in freezer bags for winter freshness. 

Ingredients:
4 cloves garlic
4 small shallots
1 bunch kale (1/2 lb) - fresh or frozen (substitute spinach if you like)
1/3 cup olive oil
1/3 cup goat cheese, plus more for topping
2 Tbls + hot pasta water
sea salt and freshly ground black pepper
fresh lemon juice
12 oz dried penne pasta
fresh thyme or parsley (flowers too if fresh)

Bring a large pot of water to boil and add the garlic and shallots.  Boil for 2-3 minutes, stir in kale and cook for another 10 seconds.  Fish out your greens, garlic and shallots with a slotted spoon and add to a food processor.  Puree these ingredients with the olive oil and goat cheese.  Add a couple of tablespoons of hot pasta water to thin if necessary  Season with salt and plenty of black pepper.  Add a bit of lemon juice.

Use the same water to cook the pasta.  Drain and toss the pasta with the green sauce and serve with fresh thyme or parsley on top.

Serves 4-6
Prep time 10 minutes
Cook time 10 minutes


Recipe from Heidi Swanson's 101Cookbooks blog.

Lentil Almond Stir-Fry with Mint sauce and Carmelized Brussel Sprouts

The potatoes and brussel sprouts are the key to this fantastic dish.  We used homegrown purple, cranberry red, and yukon gold potatoes, but one can use any smaller and more flavorful potatoes you can find.  A nuttier black lentil will also be best for this dish because they hold their shape and do not get mushy over time.  Brussel sprouts are not everyone's favorite vegetable, but we haven't had anyone turn these away yet!

Ingredients:
Mint Sauce
1 cup fresh mint leaves
1/2 serrano chile pepper - deveined and seeded
2 Tbls olive oil
1 tsp salt
1 tsp honey or agave nectar
1 Tbsp lemon juice

Lentil Dish
6-8 small potatoes, cut into 1 to 1/2 inch cubes (do not peel)
2 cups cooked black or brown lentils
12 brussel sprouts, halved or quartered
1/4 cup almonds (sliced or whole crushed) - toasted

1/3 cup plain yogurt
2 dates pitted and chopped (optional)

Start by making the mint sauce.  Combine mint leaves, serrano, olive oil, salt, sugar and lemon juice in a food processor.   Pulse until the chilis are finely chopped.

Cook potatoes on a skillet with a bit of olive oil and salt.  Make sure they cook all the way through but do not make them mushy.  Add water and cover the skillet if needed to speed up the cooking process, then brown with the skillet lid off for the last few minutes.  While your potatoes are cooking, add almonds to a dry skillet pan and brown until toasted.  Set aside.

Add pre-cooked lentils to the potatoes and add the mint sauce, stirring until well-coated.  Turn out onto a platter and use the same skillet to cook your brussel sprouts.  Add another generous amount of olive oil to the pan and make sure the stove top is on medium to high heat.  Add sprouts and crunchy sea salt to taste.  Cook until the flat sides are a deep brown color and they carmelize on the edges.  Add the lentil dish and top with toasted almonds, yogurt and dates.       

Serves 4-6

This recipe was inspired by Heidi Swanson and her blog 101cookbooks.com

Coconut Curry Squash Soup

This was a fantastic soup we made a couple of weeks ago that utilizes all the garden goodness put away for the winter:  squash, apples, homepressed cider, onions and garlic.  We made a monster batch, and so we just kept roasting squashes that needed to be used soon (they were starting to get a bit wrinkled on the edges).  Roasting the garlic and squash seems to make a huge difference for my tastes, as would the fresh apple cider instead of apple juice from concentrate.

Ingredients:

2 medium sized sweet winter squashes (butternut, kuri, butternut, sweetmeat) - roasted
1 large apple
1 onion
2 Tbls olive oil
2 tsp fresh ginger
4 cloves garlic - chopped
2 cups apple juice or cider
14 oz coconut milk
3 cups vegetarian broth or water
2 tsp salt
2 Tbls curry powder
more salt and pepper to taste

Cut your squashes in half and face down on a baking sheet.  Roast at 400 degr F until the flesh becomes soft and slightly carmelized.  Scoop out seeds and remove skin.  Set to the side.

Sautee the apple and onion in olive oil for about 5-10 minutes.  Add ginger, garlic, salt and curry powder and continue to stir. Do not let the garlic brown.  Add the squash and the remainder of the ingredients and bring to a boil.  Once boiling, reduce to a simmer.  Puree completely for a smooth texture, or puree only half for a slightly more chunky style.  Both are delicious.

Serves 4-6

Recipe inspired and adapted from PCC Cooks Instructor Omid Roustaei

Honey Cornbread Muffins

These cornbread muffins are sweet and moist and a favorite on soup nights, especially with a spicy vegetarian chili.

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin

Directions:
Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.  In another bowl whisk together the whole milk, eggs, butter, and honey.  Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin.  Evenly divide cornbread mixture into the papers. Bake for 15 minutes until golden.

Prep time: 10 min
Cook time: 15 min
Makes 12 muffins

(courtesy of The Neelys, from www.foodnetwork.com)

Herbed Cheese Scones

These savory and tasty scones were a perfect combination with Minestrone Soup and fresh salmon served at the Basecamp tonight.  They are flakey and buttery, but not too filling.  We use our fresh or frozen herbs from the Basecamp garden!

2 cups flour
2 Tbls grated Parmesan cheese
1 tsp baking powder
1/4 tsp salt
1/3  cup salted butter, chilled
1/4 cup pine nuts (optional)
1/2 cup fresh sage leaves, chopped
1/4 cup fresh parsley, chopped
1 Tbsp olive oil
1 garlic clove (minced)
1 large egg
2 Tbsp milk
1/2 cup shredded Provolone cheese
1 egg white mixed with 1/2 tsp water for the top glaze

Preheat over to 375 deg F.  In a large bowl, stir together the flour, Parmesan cheese, baking powder and salt. Cut butter into 1/2 inch cubes and distribute over flour.  Blend, or cut butter into mixture until it resembles course crumbs.  If using nuts in this recipe, finely chop 1 Tbsp pine nuts with a food processor and scrape nuts into a small bowl.  Add herbs such as sage and parsley, oil, and garlic to the pine nuts.  Stir egg and milk into herb mixture and add to flour until combined.  The dough will be sticky.  With floured hands, knead in Provolone cheese and pat dough into 8 inch circle in the center of a buttered baking sheet.  Brush egg/water over top and cut into 8 wedges with a serrated knife.  Sprinkle the top with the remaining chopped pine nuts or parsley.  Bake for 25-30 minutes or until a tester comes out clean.  Let cool for 5 minutes before serving and enjoy!

Makes 8 scones.


This recipe is inspired from "simply scones" by Leslie Werner and Barbara Albright, and Kelli Lane (North Cascades Basecamp employee- winter 2014-15)

Quinoa Chowder with Kale, Feta and Leeks

This hearty chowder was a hit with the Methow Endurance Women's Trail Running and Yoga Retreat group. As we move into fall my body starts craving simple warm and filling dishes. This chowder is excellent because its easy to make and absolutely delicious.

Prep Time: 45 minutes
Serves 4-6

Ingredients:
3/4 cup quinoa, any color or variety
8 cups (2 quarts) water, plus more as needed
2 tablespoons olive oil
1 garlic clove, finely chopped or to taste
1 jalapeño chile, seeded and finely diced or to taste
1/2 lb par-boiled potatoes, peeled cut into 1/4 inch cubes
1 teaspoon ground cumin or to taste
1 teaspoon sea salt, or to taste
1 bunch scallions or garden leeks, include the greens thinly sliced
3 cups thinly sliced spinach or garden kale (about 1 bunch)
4 ounces feta cheese, small dice (about 1 cup)
1/3 cup chopped fresh cilantro leaves
1 hard-cooked egg, peeled and finely chopped

1.) Rinse the quinoa in a strainer under cold water until the water runs clear.

2.) Bring the quinoa and the 8 cups of water to a boil in a large saucepan over medium-high heat. Reduce the heat to medium low and simmer until the white outer casings on the quinoa have popped, revealing translucent little beads, about 10 to 15 minutes.

3.) Strain the quinoa through a fine-mesh strainer set over a large heatproof bowl. Measure the quinoa cooking liquid and add water as needed to make 6 cups; set the quinoa and cooking liquid aside.

4.) Heat the olive oil in a large, clean saucepan over medium-high heat until shimmering. Add the garlic and jalapeño and cook until fragrant, about 30 seconds. Add the potatoes, cumin, and measured salt and cook, stirring occasionally, until the potatoes begin to soften, adjusting the heat as necessary so that the garlic doesn’t brown, about 3 minutes.

5.) Add the reserved cooking liquid and half of the scallions and simmer until the potatoes are tender, about 12 minutes.

6.) Add the cooked quinoa, spinach, and remaining scallions and simmer until the spinach just begins to wilt, about 3 minutes. Remove the pan from the heat and stir in the feta and cilantro. Taste and season with salt and pepper as needed. Top with the chopped egg and serve.

Inspired by Deborah Madison's Vegetarian Cooking for Everyone (2007).

Coconut Curry Peanut Sauce

This is a wonderful topping that we use at the Basecamp for grilled chicken or vegetables, usually served with a side of black forbidden or jasmine rice to soak up extra sauce. A great side dish or topping is adding fresh mung beans, sprouts, grated carrots, and raw unsalted peanuts.

Yields: 4 1/2 cups
Prep time: 30 minutes

Ingredients:
1 tsp canola oil
1 small red onion, minced
3 cloves garlic, minced
1 serrano pepper, seeded and minced
4 tsp fresh ginger minced
4 tsp curry powder
4 tsp cumin powder
1 can coconut milk
5 Tbs organic peanut butter
1/4 cup fresh cilantro, minced
5 tsp tamari
4 tsp honey
1/8 cup ketchup
1/8 cup lime juice
3/4 cup water

Heat the canola oil in a medium saute pan over medium heat.  Saute the onion, garlic, pepper, and ginger until the onion is translucent.

Add the curry powder and cumin, saute over low heat for 1 minute.

Add the cocunt milk, peanut butter, cilantro tamari, honey, lime juice, ketchup and water.

Bring the sauce to a boil, whisking often.  Reduce heat and simmer for 10 minutes before serving

Inspired by Cameron Green's Basecamp recipe.

Massaged Kale and Currant Salad

At the Basecamp we grow three varieties of kale and love to find new ways to use them! This salad is always a hit with the Basecamp guests because it presents kale in a new fashion. Massaging the kale transforms it into a silky sweet tasty treat that will delight your eyes and tastebuds! 

Prep time: 15 minutes

Makes 6 servings

Ingredients:

1 bunch kale 

1 teaspoon sea salt

1/4 cup diced red onion

1/3 cup currants

3/4 cup diced apple (about 1/2 apple)

1/3 cup sunflower seeds, toasted

1/4 cup olive oil

2 tablespoons unfiltered apple cider vinegar

1/3 cup Gorgonzola cheese, crumbled

Wash the kale leaves and then spin or pat dry. De-stem kale by pulling leaves away from the stems. Stack leaves and cut horizontally into bite sized pieces. Place kale in large mixing bowl and add salt. Massage the kale with your hands for 2-5 minutes or until it begins to soften and almost wilt.

Toast the sunflower seeds by placing them in a cast iron pan over medium heat. Stir constantly until they turn color and release a nutty aroma. 

Stir onion, currants, apple and sunflower seeds into kale. Dress with oil vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. This salad will keep for several days and still be delicious! 

This recipe is inspired by Jennifer Alder's recipe in Feeding the Whole Family by Cynthia Lair. 

Zesty Sweet Potato and Carmalized Onion Enchiladas

These are some of our favorite enchilada or burrito fixings at the Basecamp, and guests always rave about them afterwards.  They were inspired by our now closed, but once local Pacos Tacos burritoes in Twisp, our favorite quick homemade burrito spot!.

Ingredients:

~20 small corn tortillas
2 cups onions (sliced thin)

2 cups mixed shredded white/yellow cheddar cheese 

*1 lbs leftover pulled pork roast, slow cooked in homemade salsa *optional* 

2 large baked sweet potatoes or squash

1 cup dry black beans 

1 bunch kale/deep greens sauteed in hot oil 

12 oz homemade enchilada sauce (canned if you are in a pinch)

Preparations:

Prepare all ingredients before assembly and add each to a bowl ready for filling.  1) Carmelize onions in olive oil by cooking for 10 minutes until darkened, but not burned.  2) Soak and cook black beans on the stovetop.  3) back squash or sweet potatoes in oven until roasted skin easily pulls off and insides are cooked thoroughly.  

Tortillas- Lightly skilled fry tortillas on high for 5 sec per side.  You can fry in oil, but we prefer a dry skillet for the healthier version.  

Filling- To each tortilla sprinkle cheese, add a pinch of onions, spoonful of black beans, pinch of sweet potato and optional pork, pinch of greens, and a second sprinkle of cheese.

Roll tortillas over and place open side down on a 9" by 13" glass casserole dish.  Fill pan with filled and rolled tortillas and pour enchilada sauce on top.  Sprinkle cheese on top.  Bake at 350 degrees for 20-25 minutes. Let rest for 5 minutes before serving.

Prep time: 1-2 hours

Serves 8-10

Homemade Apricot Honey Fruit Leather

The Basecamp has been swimming in ripe fruit lately due to our CSA's from Smallwood Harvest Farm. We decided to make a couple of different types of fruit leather the other night but the recipe we will feature is for apricot fruit leather. Homemade fruit leather is an excellent way to use up overly ripe fruit and tastes absolutely amazing any time of the year.

Homemade Apricot Honey Fruit Leather 
For our fruit leather we used a dehydrator but you can easily adjust this recipe to be baked in an oven. Yield: 2 plates fruit leather-about 10 fruit roll ups

Ingredients:
8 cups organic ripe apricots
1/2 cup homemade grape juice (you can substitute 1 cup water if necessary)
1/2 cup fresh squeezed lime juice
1/2 cup organic white sugar 1/2 cup fresh organic honey

 Directions:
1.) Cut apricots in half and remove the pits
2.) Combine apricots, sugar, honey, grape juice, and lime juice in a large sauce pan and place over medium-low heat.
3.) Continuously stir and mash the apricot mixture for 20-30 minutes while it remains on medium-low heat.
4.) Blend mixture in a stand blender until smooth.
5.) Line dehydrator plates with parchment paper
6.) Pour mixture onto lined dehydrator plates, ensure that the mixture spreads evenly over the plates or else dehydrating time will vary between sections.
7.) Dehydrate at 150 degrees F for around around12 hours.

The finished product waiting to be cut up! 

Yum! Fresh apricots and finished fruit leather! 

African Sweet Potato-Peanut Stew

This is a favorite soup!  One can also thicken the recipe to make more of a sauce over forbidden wild black rice on a bed of fresh spinach greens.  Either way, it has the perfect spice combinations for a hearty winter meal.
 

Servings for 6:

Ingredients:
3 cloves garlic
2 cups (loosely packed) fresh cilantro leaves and stems
3 cups (28 ounces) canned and undrained tomatoes (whole or diced)
1/2 cup creamy or chunky peanut butter
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (or cayenne pepper)
Sea salt
1 cup water
3 pounds sweet potatoes, peeled and cut into 2-inch chunks (regular potatoes work well too)
2 1/2 cups (15 to 19 ounces) garbanzo beans, rinsed and drained
2 cups (16 ounces) garden frozen whole or cut green beans

Directions:
1.  In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.

2.  Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water.  Add sweet potatoes and garbanzo beans; stir to combine.  Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.

3.  About 10 minutes before sweet potato mixture is done, cook green beans as label directs.  Gently stir green beans into stew.

Baked Oatmeal

Serves 6 generously, or 12 as part of a larger spread

Ingredients:
2 cups  rolled oats
1/2 cup  walnut pieces, toasted and chopped
1/3 cup natural cane sugar or maple syrup, plus more for serving
1 teaspoon aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
2 cups  milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch pieces
1 1/2 cups / 6.5oz / 185g huckleberries, blueberries, or mixed berries

Directions:
Preheat the oven to 375F / 190C with a rack in the top third of the oven.  Generously butter the inside of an 8-inch / 20cm square baking dish.

In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.

In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish.  Sprinkle two-thirds of the berries over the top.  Cover the fruit with the oat mixture.  Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats.  Scatter the remaining berries and remaining walnuts across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set.  Remove from the oven and let cool for a few minutes.  Drizzle the remaining melted butter on the top and serve.  Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

Enjoy!

from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson

Blue Cheese and Butternut Squash Polenta Pie

Ingredients:
3 cups water
1 1/4 cups coarse ground polenta
2 tablespoons olive oil
1/4 teaspoon sea salt
2 cloves of garlic, minced
1/2 teaspoon grated lemon zest
2 cups peeled and diced butternut or other orange squash
1/2 cup bleu or feta cheese
10 roasted tomatoes
8 ounces shredded mozzarella
Chopped walnuts

Directions:
1.  Bring 3 cups of water to a boil in a medium saucepan and whisk in polenta, 2 tablespoons olive oil, salt, garlic and lemon zest.  Nice to add in grated Parmesan cheese if you like at this stage as well.  Stir for five minutes over medium-low heat before pouring into a 9-by-18-inch baking sheet brushed with olive oil.  Cool for an hour in the fridge.

2.  Cube and bake a butternut or other sweet and orange squash for 20+ minutes at 375 degrees, until soft but still firm.

3.  To roast tomatoes: Put fresh, whole tomatoes on a cookie sheet, and drizzle with olive oil and sea salt. Let roast in the oven for 20 minutes on 400 degrees F. or until golden brown and starting to carmelize.  Remove, keeping juices for the lasagna.

4. Remove cooled polenta from the fridge and brush with olive oil.  Evenly spread squash, roasted tomatoes with juices, 1/2 cup bleu cheese and shredded mozzarella over the polenta. 

5.  Cover with foil and bake for 30 minutes at 375 degrees.  Finish by removing foil and baking until top is golden brown (10 to 15 minutes).

Garnish with chopped walnuts.  Although we serve this dish without a top like an open face polenta pie, you can also reserve 1/2 of the polenta to cover the pie and now call it a lasagna! 


**inspired from ultra runner Geoff Roes in Outside Magazine

Winter Squash Gratin

For 4 servings:

Ingredients:
1 to 2 tablespoons olive oil
1 bay leaf
6 sage leaves, chiffonade
2 medium large onions, thinly sliced
salt and pepper to taste
1 1/2 to 2 pounds winter squash, butternut
4 slices whole wheat or white bread, crusts removed and torn or chopped into small pieces
3 ounces (1 cup) gruyere cheese
1 1/2 cups warm milk

Directions:
Bring several quarts of water to a boil.  Peel the squash, slice them in half lengthwise and scoop out the seeds.  Dice the squash into about 1 1/2" pieces.  Add salt to the water when it has boiled, and then add the squash.  Let the water return to a bowl, simmer for a few minutes and then drain.

Lightly butter an 8x10" gratin dish.  Warm the oil in a sauté pan with the bay leaf and sage, then add the onions.  Cook gently over medium heat, stirring occasionally until the onions are translucent and beginning to brown, about 15 minutes.  Remove the bay leaf.  Season with salt and pepper and spread them over the bottom of the gratin dish.  Preheat the oven to 325 degrees.  To form the gratin, lay the squash over the onions and season with salt and pepper.  Spread the grated cheese over the squash and work into the crevices with your fingers.  Pour in the warm milk and then distribute the bread over the top.  Cover with foil and bake for 1 hour then remove the foil and bake until the squash is tender when pierced with a fork and all the liquid is absorbed, about 20 minutes more.  Let the gratin settle for a few minutes before service.

Inspired by Cameron Green

Quinoa Chowder with Spinach, Feta, and Scallions

For 4 servings:

Ingredients:
3/4 cup quinoa, rinsed well in a fine sieve
2 tablespoons olive oil
1 clove garlic, finely chopped
1 jalapeño chile, seeded and finely diced
1 teaspoon ground cumin or to taste
Salt and freshly milled pepper
1/2 pound boiling potatoes, peeled and cut into 1/4-inch cubes
1 bunch scallions, including the greens, thinly sliced
3 cups finely sliced spinach
1/4 pound feta cheese
1/3 cup chopped cilantro
1 hard-cooked egg, chopped

Directions:
Put the quinoa and 2 quarts water in a pot, bring to a boil, then lower to a simmer for 10 minutes.  While it's cooking, dice the vegetables and cheese.  Drain, saving the liquid.  Measure the liquid and add water to make 6 cups if needed.

Heal the oil in a soup pot over medium heat. Add the garlic and chile. Cook for about 30 seconds, giving it a quick stir. Add the cumin, 1 teaspoon salt, and the potatoes and cook for a few minutes, stirring frequently. Don’t let the garlic brown. Add the quinoa water and half the scallions and simmer until the potatoes are tender, about 15 minutes. Add the quinoa, spinach, and remaining scallions and simmer for 3 minutes more. Turn off the heat and stir in the feta and cilantro. Season the soup with pepper and garnish with the chopped egg.

(from Vegetarian Cooking for Everyone by Deborah Madison)

Double Chocolate Chip Cranberry Sea Salt Cookies

We just served these this afternoon to our guests (and our employees) and they sound like a go for the season.   These cookies were discussed in great lengths at lunch time about how they are not too sweet, perfect consistency, and their sweet/salt combination hits the mark.  Funny, I didn't get one from this batch!

Ingredients
     1 cup salted butter, softened
     1/2 cup sugar
     1 1/2 cup packed brown sugar
     2 eggs
     2 tsp vanilla extract
     2 3/4 cups all purpose flour
     3/4 tsp course sea salt
     1 tsp baking soda
     1 1/2 tsp baking powder
     2 1/4 semi sweet chocolate chip cookies
     1/2 -3/4 cup cocoa powder
     3/4 cup cranberries
     course sea salt to sprinkle on top

Instructions:
Preheat oven to 350 degr F.  Cream butter and sugars until fluffly (approx 3 min on med-high speed).  /add both eggs and vanilla and beat for an additional 2 minutes.  Add baking soda, powder, salt, cocoa and flour until cookie batter is fully incorporated.  Finally add chocolate chips and cranberries until well distributed.  Cookie batter will be thick.

Form dough into disks using a medium cookie scoop or hands.  Dip into course sea salt and spread onto your baking sheet.  Bake for 12-14 minutes until edges are golden brown.  Allow to cool and enjoy!









Printed from North Cascades Basecamp recipe blog
www.northcascadesbasecamp.com
December 2013
Inspired from Nicole Scheirlburg (thanks nicole!)

Basecamp's Emmer Waffles

These waffles are light and fluffy, and not nearly as filling as they look.  The best way to make them is to use Bluebird Grain Farms Emmer Flour- or any local flour source that is freshly milled.  Served with fresh berries during the summer (or frozen during the winter season), yogurt, and pure maple syrup makes a great meal before heading to the great outdoors.

Serves 6 adults

Ingredients:
     2 eggs
     1 3/4 cup milk
     3/4 cup melted butter
     3 cups flour (1/2 Bluebird Grain Farms Emmer flour & 1/2 all purpose flour)
     1 tsp vanilla
     4 tsp baking powder
     1 T sugar
     1/2 salt

Instructions:

Melt butter and beat with eggs and all other ingredients.  Substitute 1/2 of the milk with yogurt if you like a fluffier texture.  Cook on a preheated waffle griddle.  Serve hot with your favorite toppings.



Printed from North Cascades Basecamp recipe blog
www.northcascadesbasecamp.com
December 2013
Adapted from Sue Roberts waffle recipe and Cory Diamond's Special Waffle for Sunday Guests recipe. Thanks for the inspiration to both of you!

Basecamp Granola

This is a favorite cereal at the North Cascades Basecamp, put out daily as part of our cold cereal bar to accompany a locally grown, healthy hot breakfast we serve for our guests.   This granola recipe is truly the inspiration for this recipe blog since we have requests for it so often, and we love to share!  It holds its crunch, is loaded with nuts and seeds, and low on sugar compared to other (even healthy) granolas.  I thinks the combination of coconut oil, peanut butter, agave syrup, maple syrup, ground flax seed, our our own Basecamp honey give it the perfect sweetness and texture. One note is that each batch is unique because we like to throw the ingredients together depending on our moods.  Let us know what you think!

INGREDIENTS

DRY
4 cups rolled oats
1 cup raw almonds (chunked)
1 cup raw walnuts
1 cup raw sunflower seeds
1 cup raw sesame seeds
4 T ground flax
3 tsp ground cinnamon
1 tsp sea salt

WET
1/2 cup honey (substitute partial 100% maple syrup or brown rice syrup)
3 T agave nectar
3 T coconut oil
1/4 cup canola oil
1/4 cup peanut butter
1 1/4 cup brown sugar

ADD INS:
coconut flakes, dried cranberries, pepitas, raisins

DIRECTIONS
Set oven to 100 degrees F.  In a medium saucepan, head the wet ingredients until smooth.  Stir frequently so it doesn't burn.  Stir wet ingredients into dry until well coated; it may be hard to stir at this point, but make sure everything is combined.  Spread mixture onto a well oiled jelly roll sheet, or other baking pan with at least a 1/2 inch side.  Bake for 45 minutes, removing the pan every 15 minute to give the granola a good stir and prevent over browning on the sides.  Allow to cool on the pan before putting it away in a airtight container.


Printed from North Cascades Basecamp recipe blog
www.northcascadesbasecamp.com
October 2013
inspired by Oh She Glows My Favourite Homemade Granola (to-date)

Garlic Scape Pesto

The cold weather this spring and summer are incredible for cool season beauties in the garden like our kale, lettuce, herbs, cabbage, broccoli and GARLIC.  I had a guest recently ask, "is that corn growing".  They likely did not realize what a complement that truly is.  Here is a wonderful recipe I use for the garlic scapes.  This pesto has been wonderful as a veggie dip, on a salad, and over pasta.  

Ingredients:

6-7 garlic scapes

1/4 cup pumpkin seeds

1/2 cup olive oil

1 tsp salt

1/2 cup parmesan cheese 

Instructions:

Blend in a food processor til smooth and creamy .  

Use fresh or jar it up in the freezer for a cold winters night treat. 





Printed from North Cascades Basecamp recipe blog
www.northcascadesbasecamp.com
July 2013