Category: Camping

Cassoulet -Casserole Recipe from the South of France

This recipe originating from the south of France, is a combination of beans, smoked sausage, and vegetables that takes no special ingredients and tastes delicious!

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • ½ pound smoked sausage, sliced
  • 1 15-oz can of rinsed and dried kidney beans
  • 1 15-oz can of rinsed and dried white kidney beans (or Navy beans)
  • 2 bay leaves
  • 1 14.5-oz can of diced tomatoes
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

When you begin, heat the oil in a large skillet, add the carrots, celery, onion and garlic, then cook and stir for a few minutes until your onion is transparent. Next, add the sausage into the skillet and cook through until the meat has turned a golden brown.

Add the beans and tomatoes, and use the bay leaves, thyme, salt and pepper as seasonings. Cover the top of the pan and simmer for approximately 10 minutes, stirring occasionally.

Once everything is fully simmered, remove the bay leaves. Pair with a fresh salad and bread.

Camping Rice and Beans

NOTE: This recipe can be varied when it comes to what spices and added vegetables are on hand.  Basic beans and rice can work with a little salt and pepper.  Other spices that you like can be added to this to make it more flavorful. A cajun spice blend is perfect for rice and beans, for example.  The tomatoes, whether fresh, canned, or spicey Rotels and the canned chilies add some nutrition and flavor to the rice and beans; however, they are optional.  Other things can always be added if desired and on hand such as a small can of chicken, a few shrimp, pieces of cooked fish, even bits of beef jerky. use your imagination to add to this basic foodstuff.

Ingredients:

  • 1/2 cup white rice
  • 1 cup chicken stock, chicken bouillion or water
  • Cooking oil oil – approximately 2 Tbsp.
  • 1 Tsp ground cumin (optional)
  • 1 small to medium onion diced
  • 2 cloves garlic, minced or finely diced
  • 1 cup cooked pinto beans
  • 1 small can chopped green chilis
  • 1 small tomato, diced or small can stewed (or small can Rotel for spice)
  • Salt, as needed
  • Dash of hot sauce (optional)

Serves 2

  1. Cook the rice Cook the white rice as desired. See How to Cook Rice
  2.  Cook the aromatics and beans Meanwhile, heat a large skillet over medium-high heat. Add a few teaspoons of oil immediately add the cumin (optional spice). Stir the cumin into the oil, let it cook until fragrant (30 seconds), add the garlic and onion and stir till the onion is translucent. Add another small amount of oil, then pour in the beans. Stir and cook for 5-7 minutes, cooking off most of the liquid and letting the beans fry.
  3. Add chilies and tomatoes Add the can of chilies and tomatoes, stir, and cook for another few minutes. Salt as needed for flavor, then add in hot sauce (or cayenne) to desired level of spice.
  4. Combine and serve When the rice is done, add it to the pan of beans and stir everything together.

How to Cook Rice

Here are two standard methods for cooking rice:

Method 1 – Boiled Rice

  1. Per cup ( 8 oz / 200 g) of uncooked rice, bring to a boil in a large saucepan 2 cups (16 oz / 500 ml) of water
  2. Add 1 teaspoon of salt.
  3. Slowly pour rice in
  4. Then stir lightly, then cover the pot
  5. Reduce heat to a simmer and cook for 15 minutes

Method 2 – Par-Boil Rice

  1. Heat 1 tablespoon of fat (such as oil or butter) in a large saucepan over medium-low heat.
  2. Pour in 1 cup (8 oz / 200 g) of uncooked rice, stir around to coat, and cook until rice turns a bit transparent, about 5 minutes. (Optional: for a nuttier tasting rice, brown the kernels a bit by cooking them a bit longer until they just start to brown.)
  3. Slowly pour in 2 cups (16 oz / 500 ml) of already boiling water from the kettle, stir in 1 teaspoon of salt if desired, cover, and then cook for 15 minutes.
  • For either method:

If all the water has gone but the rice is not yet tender, add a few tablespoons of boiling water, cover and cook a bit more; if water has remained but the rice is cooked, remove cover and cook a minute or two uncovered to allow water to evaporate until the water is gone.

Miscellaneous rice cooking tips

  • Don’t stir rice while it is cooking, as stirring it will make it sticky. (Risotto is the exception: you want it sticky.)
  • The wider the mouth on your pot, the better your rice will cook.
    If you have storage space for a rice steamer, they are inexpensive, and take all the stress out of cooking rice.
  • When reheating leftover rice in a microwave, add 1 teaspoon of water per cup (150 g / 4 oz) of cooked, leftover rice.
  • To make a soup thicker, throw in a few handfuls of leftover cooked rice towards the end.

25 LBS Rice is 275 servings of cooked rice
1 Pound uncooked = 11 servings cooked

Cooking Pinto Beans

  1. Sort beans and remove discolored beans and anything other than a bean
  2. Wash the sorted beans, put in pot, cover with water and soak for 6 hours to overnight
  3. Place on heat source and bring to a boil
  4. Let boil for 10 minutes stirring occasionally
  5. Reduce to a bare simmer, partly cover pot with lid, and cook for 1-1/2 to 2 hours
  6. Continue stirring occasionally.
  7. Make sure the beans are soft before removing from simmer

Equivalents and Measures

1 Pound Pinto Beans = 12 half-cup servings
100 servings = 8.33 pounds on pinto beans

One pound bag of dry beans = 2 cups dry beans
One pound bag of dry beans = 6 cups cooked beans, drained
One cup of dry beans = 3 cups cooked beans, drained
½ cup cooked beans, drained = 1 serving of beans
One 15-oz. can of beans = 1.75 cups cooked beans, drained
One 15-oz. can of beans = 3.5 servings of beans

Beef Jerky Using Smoker Grill

Ingredients:

– 1 cup of BBQ sauce
– 1 quart of water
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 1/4 cup white sugar
– 2lbs of sirloin roast or similar
– 3 tablespoons of Black Pepper

1. Cut the sirloin roast into 1/2 in. thick strips. Trim fat.
2. Combine the marinade ingredients and stir thoroughly.
3. Add the sirloin strips to the marinade and refrigerate for a minimum of 4 hours, preferably overnight.
4. On the smoker grill – Get the grill temperature to about 185°.
5. Remove the sirloin strips from the marinade and pat dry.
6. Set strips on grill
7. Smoke 3-5 hours or until you are satisfied with the texture.

OBX Great Island Adventure

We have been loosely planning this trip for nearly 3 years. We knew we would have to have a 4wd vehicle capable of moving around on the sand roads on the island.  Gearing up for the trip was a big part of the fun. We were prepared and did not lack a thing.

Explore the Undeveloped Islands of Cape Lookout

Our cabin from this Google earth view is the one on the left.

The Davis Ferry, when we arrived had only one ferry that can handle 2 vehicles.  We headed over as the only vehicle and came back with another pickup truck.  Chugga-chugga-chugga.

Once we got underway on the ferry, the chop was rough.  The truck rocked back and forth and the ride was somewhat exciting. The trip is about 40 minutes from the mainland to the island.

We rented one of the larger cabins on the Great island National Seashore.

The surf was wild on Monday.  Some of the wave were up to 9 feet high.

Cathy kept us very well organized and fed.  She is one of the most adaptable woman I have ever known and am so happy to have her as my constant companion.

This is our indoor rest spot.  We could look out the windows to see the shorline and the crashing surf.  The constant, powerful rolling of the waves is hypnotic.

Our 100 watt solar panel kept the 12 volt deep cycle marine battery charged.  We were able to keep out mobile devices fully charged the entire time we stayed. With little drain on the battery, even after recharging a laptop, the solar panel gave the battery a full charge within a few short hours.

Here you see both phones and a laptop being charged at once.  Charging these up to full charge only drops the battery to about 85%.  It takes only a few hours to bring the battery up to a full charge. I spent about $200 for the folding 100watt solar panel and around $80 for the deep cycle marine battery. Throw in another $40 for the battery box, wiring, fuse, switches, and receptacle and you have a great power system for a little over $300.

Since we could easily recharge our laptops, we watched a full feature movie each night with video files stored on a standalone USB drive.  This feature was “7 Years in Tibet” with Brad Pitt on the night this photo was taken.

 

The propane stove was very workable and much more convenient than a Coleman stove or propane burner alone. Cat made biscuits and toast several meals. It worked out very well.  Pictured is the same percolator pot that Cathy’s parents used when camping.

With the exception of a handful of 4WD vehicles on the beach, it was practically deserted. The peaceful privacy was wonderful.  It’s fun to finally let the stress go and hear yourself think (or not).

The Lodge cast iron grill worked out well.  I started the charcoal with pieces of oak kindling and the constant ocean breeze had the coals white hot in minutes. I’m still working on getting the grill well seasoned.  I purchased 3 split fire bricks to allow it to sit on most any surface.

 

The mornings were inspiring and, again, very peaceful with only the crashing waves breaking the silence along with the numerous waterfowl. The pictures above and below are sunsets over the sound facing the mainland. The small structure is where you can place a generator which allows the cabin to be fully lighted.

Sunrise is beautiful over the dunes facing the sea. 

 

The 12 mile ride at 15-20 MPH to the Cape Lookout Lighthouse was a bit of an adventure on its own.  This is where we realized that a 4WD vehicle is a must to traverse the back road.

 

After a 12 mile trek on the one lane sand back road, we finally made it to the Cape Lookout Lighthouse. It was a bit rainy and overcast.  We saw less than a handful of people.

Some folks were catching fish, but the surf was so rough that the fishing was not optimum.  It was still fun to cast a line out into the raging surf. We spoke with one fellow that told us that someone in his party had landed a 50 pound black drum and it took him 30 minutes to pull it to shore.  There are fish out there.

The refrigeration situation was excellent.  The RTIC 45 quart cooler kept an 11″x11″ block of ice for 7 entire days. This is phenomenal in my opinion. I used a large commercial cole slaw container to freeze the block of ice.  It takes up half the cooler, but one half gives lots of space for long term meat and dairy storage.  The utility tables were great for placing our food items, misc. gear.  Although there is nothing fancy about the cabin interior, it was very adequate and kept us dry during the stormy Monday when there were gale force winds blowing outside. You have to enjoy camping to enjoy staying in these cabins.

By Tuesday, we were soaking up the sunshine on the beach. We had a great time on the Great Island.

Shot of the truck bed as we began loading up before we headed west for the mountains.  Loading and unloading is the hardest part of it all, but it is very economical and it’s a good workout. We believe this sort of camping is only done in a moderate climate since it does take some work.

Helpful tips for those who may want to stay on the Great Island National Seashore on the Outer Banks of North Carolina:

  • Bring fresh water.  The water is potable, but not as fresh as the water most of us normally enjoy. We took 12 gallons and used maybe 6-7 for about 4 days.
  • There is cell service on the island, so don’t think you are completely isolated.  The reception can be sketchy though.
  • A 4 wheel drive vehicle is necessary in my opinion.  Many folks drop their air pressure down to 20 pounds. I left mine at 40 pounds. The park ranger told me that since the sand was still wet after a great deal of rain, I’d be fine.  I never had any issues.  Of course, the Nito Terra Grappler G2 tires are excellent and they handled it with no sweat.  Keep in mind that if you can’t talk someone into getting you out of a fix in the sand, there are only 2 services that will come out and pull you out at a minimum charge of $500-$800.  Take a recovery strap rated for your vehicle, D-rings, shovel, and boards to help get you out of a sandy rut.
  • Bring books, games, cards, and other things to keep you entertained, especially when it rains which it did during part of our stay.  We brought  our own power system and portable devices and that helps too.  Fishing, cooking, and walking along the beach take up a lot of time as well as a few naps too.
  • Your fishing bait will not stay fresh very long unless you keep if constantly iced down and even then, since it is uncooked seafood, it won’t last long.  So keep that in mind.  There is no bait for sale on the island, only ice and fuel.  Fish will strike on artificial bait.
  • The cabins are very basic, so don’t expect too much.  There is a LOT of salt and sand to deal with.  Bring whisk brooms, bench brushes, etc. and expect to do a lot of sweeping.  We had a piece of astroturf rug and a woven rough rug for indoors and that makes a BIG difference in tracking sand.  There are a lot of charcoal remnants here and there mixed in with the sand in spots, so expect your feet to get fairly dirty over the course of a day.  The shower is great, bring a small scrub brush to get your feet clean in the cabin. The stall shower in our cabin was very workable.
  • Make sure you bring a good cooler or you will be purchasing $5 bags of ice every few days.  I can’t say enough about our RTIC cooler (a YETI clone) which worked extremely well for keeping out highly perishables.
  • Prepare to sleep well. The mattresses on the bunk beds are a bit deceiving.  There are much “cushier” than you would first believe.  Cat brought mattress pads and sheets as well as our sleeping bags.  It was very comfortable.  After a full day of activity here, you pass out when your head hits the pillow.  All you hear are the white noise of the crashing waves pounding on the beach.
  • I would NOT advise coming here in the summer unless you have a generator and portable air conditioner.  Spring and Fall are the best times even though the storms are usually more prevalent during those time periods.  In late April, the nights were in the mid 50s F.  and up to the low 70s F. during the day. Perfect temperatures for camping like this.
  • Finally, a place where you can hear yourself think. Have FUN!!

PS – Head to the nearest carwash after returning to the mainland.  You’ll want to get as much of that salt and sand off the vehicle as soon as possible.

Beating the Summertime Blues

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It’s been a good summer and hot!  Cat and I spotted a couple of barred owls outside our home one morning on Mother’s Day.  We’ve enjoyed hearing them call to each other the early morning hours.

The 12 tomato plants have provided plenty of great fruit this year even though it has been quite dry.  All I’ve had to do is pick them and water occasionally.  Lycopene heaven. They taste very good this year and will surely miss them this coming winter.

We spent the July the 4th weekend in the Pisgah National Forest on the Blue Ridge Parkway camping in the mountains.  The temperature was in the  mid to late 70s with lows in the early 60s at night. Perfect.  It was in the 90s down below.  I believe we were camping just above 5,000 feet.  It is gorgeous up there.

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Later this month we travel to Vancouver Island along the Johnstone Straits outfitted by Grey Wolf Expeditions.  We’ll be camping for 4 days whale watching, salmon fishing, kayaking,  and simply relaxing.

 

Super Strong Homemade Insect Repellent Recipe

Fair warning: this stuff stinks when it is wet! (though the smell disappears as it dries).  Supposedly, the recipe is based on a recipe that was used by thieves during the Black Plague to keep from getting sick. It was used to avoid catching the disease and to keep the flies and other pests away. According to legend, it worked and they survived… but it definitely makes a great insect repellent these days! Its also very inexpensive to make and you may have the ingredients in your kitchen!

Vinegar of the Four Thieves Insect Repellent Ingredients

  • 1 32 ounce bottle of Apple Cider Vinegar
  • 2 TBSP each of dried Sage, Rosemary, Lavender, Thyme and Mint
  • At least quart size glass jar with airtight lid
  • How to Make the Vinegar of the Four Thieves Insect Repellent
  1. Put the vinegar and dried herbs into large glass jar.
  2. Seal tightly and store on counter or place you will see it daily. Shake well each day for 2-3 weeks.
  3. After 2-3 weeks, strain the herbs out and store in spray bottles or tincture bottles, preferably in fridge.
  4. To use on skin, dilute to half with water in a spray bottle and use as needed.

Use whenever you need serious bug control!
(Note: This mixture is very strong and has been reported to have antiviral and antibacterial properties)

Cold Steel Bear Finn Fixed Blade Knife

Bear Finn Knife

Specifications:
Knife Length: 8 1/2 inches (217 mm)
Blade Length: 4 inches (102 mm)
Blade Thickness: 3/32 inches (2.4 mm)
Blade Width: 15/16 inches (24 mm)
Blade Material: 4116 Krupp stainless steel
Blade Hardness: HRC 56-57 on the Rockwell Scale
Type of Tang: Partial concealed
Blade Grind: Hollow ground with a secondary bevel
Handle Material: Plastic
Sheath Material: Cordura

This is not a full shank fixed blade knife; however, right out of the box, you can shave with it.

I have several survival type knives, most of which are military grade knives like the Ontario Knife  – Mark 3 Navy Combat Knife, and a couple of WWII bayonets. I did not purchase the Bear Finn knife for purposes of clearing limbs from trees, splitting wood, or other chopping types of work. I wanted a knife to use incidentally for camping and fishing.  The $20 price makes it a great bargain in my opinion for this purpose. It is an excellent length to wear on your belt to make it handy when you need it. Some people have complained that it does not have a blade guard, so, the fact is, you have to be careful with it. When you need to cut a line or paralyze a fish, this blade comes out fast and does what it needs to do. Did I mention that you can shave with it?

8/22/15

Used the knife to cut the lines that held my tomatoes up on the stakes. It slices through like hot butter.  I am pleased with this knife.