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

Larger Scale, Cost Effective Water Purification (on the cheap)

Water Treatment With sodium dichloro-s-triazinetrione dihydrate

(Clorox Xtra Blue Pool Shock less than $5 at Wal Mart for a one pound container)

A 1 pound container will treat 75,000 gallons of water!

To treat smaller amounts, you need to make a bleach solution with a known quantity of chlorine. Also, there needs to be a little fudge factor so the amount of chlorine is slightly more than necessary to keep us from puking and crapping from some bug. Easy to use measurements are also required in a grid down situation as complicated formulas will lead to mistakes.

To make the “mother” bleach solution use 1/4 teaspoon granules in 1 quart of clean water.

To disinfect water with this solution: (solution, not granules!)

Use 1/2 cup (20 tsp) in 5 gallons
(1/2 cup is actually 24 tsp, but 20 tsp is plenty strong, 1/2 cup is used to make measuring easy.)
Use 4 tsp in 1 gallon
Use 1 tsp in 1 quart
Use 1/2 tsp in 1 pint

Stir or shake and let the bleach work.

Let treated water sit covered for a few hours if possible and then inspect. If chlorine smell is present, water is safe. If no chlorine smell is present, treat again. Once water is safe, it can sit uncovered for a while to reduce chlorine smell and taste. These amounts are slightly stronger than the accepted levels the World Health Organization recommends. Slightly stronger is better than too weak.

Easy peasy. I have these instructions in a heavy ziplock bag taped to each jug of this we have. I also have a 1/4 tsp, 1 tsp and a 1/2 cup measuring spoons/cup zip tied to the handles of the jugs. These came from a set that Walmart sells for 88 cents. I just threw the rest away and kept the ones I needed. Make sure if you do this that you use plastic, not metal spoons/cups.

I have multiples of this and multiples of the instructions. This and some saved large aspirin bottles or the like to split it up would be great bartering fodder.

Water Treatment with Calcium Hypochlorite (Pool Shock) 

To Make a Stock Chlorine Solution:

1 Teaspoon (approx 1/4 oz) for 1 Gallon of Water

To Disinfect Water:

– Use 3/4 ounce of Chlorine Solution to 1 Gallon of Water

– The Calcium Hypochlorite needs to be 68% or higher if it has other inert ingredients
– To get the chlorine taste out of the water, transfer it back and forth between containers to allow the gas to dissapate

NOTE: Place the Calcium Hypochlorite in a plastic bag and in a quart jar with a plastic lid. The compound is highly corrosive and should be stored in this manner to ensure it is safe from negative issues

Never Mix Calcium Hypochlorite with sodium dichloro-s-triazinetrione dihydrate!!

There are two known treatments to kill off microbes etc. in your water and keep it safe: Sodium dichloro-s-triazinetrione Dihydrate or Calcium Hypochlorite. Of the two, Sodium dichloro-s-triazinetrione Dihydrate is the preferred, and is EPA registered and NSF/ANSI certified for routine chlorination of drinking water. NOTE: From my reading, Sodium dichloro-s-triazinetrione Dihydrate is the same as Sodium dichloro-s-triazinetrioneHydrated.

 

Cajun Jambalaya

INGREDIENTS:

1 lb Sausage cut 1/4 in. thick 3 tb Salt
2 boneless chicken breasts
1/2 ts Cayenne pepper
1 medium onion
3 Bay leaves
1/2 Bell pepper
3 oz Tomato paste
2 Cloves garlic
1/2 lb Peeled shrimp
2-1/2 c Water
1-1/2 c Raw rice

– Saute sausage, chicken, onions, bell pepper and garlic until sausage and chicken are browned.
– Add the water, salt, cayenne, bay leaf and tomato paste.
– Bring to a boil with the lid on.
– When water boils add the shrimp and the raw rice.
– Stir and lower heat.
– Let rice simmer, stirring every five minutes until rice is cooked.

Yield: 2-4 servings.

Honey Spiced Cajun Chicken

Serves 2

– 2 pounded chicken breasts
– Tony Charcheres Cajun Seasoning
– 3 sliced mushrooms
– 1 diced tomato
– 2 Tbl mustard
– 4 Tsp. honey
– 3 oz cream
– Cooked linguini (for 2 people)

1. Pound boned (or boneless) chicken breast to 1/2 inch
2. Pat the chicken in the seasonings and grill until done.
3. Slice chicken in thin (1/4 inch) slices
4. Put chicken slices back in pan with a little oil, the diced tomato and mushrooms for 2 minutes.
5. Add the honey, mustard and cream.
6. Cook for 5 minutes at medium heat. toss in cooked linguini.

 

Shrimp Etouffe

INGREDIENTS:

1/2 stick butter unsalted
1/4 teaspoon salt
1 medium onions chopped
1/4 teaspoon black pepper
1/2 celery rib finely chopped
1 pinch cayenne pepper
2 garlic cloves minced
1 pounds medium shrimp, shelled & deveined
3/4 teaspoons jalapeño pepper minced
2 scallions chopped
1 tablespoons all-purpose flour
1/4 cup parsley chopped
1 7 ounce can Italian chopped tomatoes juices reserved
1-1/2 cups rice cooked
1/2 tablespoon sweet paprika

DIRECTIONS:

1. In a heavy non-reactive 14 inch skillet, melt the butter
2. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes.
3. Add garlic and jalapeño and cook for 2 minutes
4. Add flour and cook, stirring constantly, for 5 minutes.
5. Stir in tomatoes and their juice, the paprika, salt, black pepper and cayenne
6. Bring to a simmer, cover and cook for 5 minutes.
7. Add shrimp and stir until they curl and turn pink, 2-3 minutes.
8. Stir in the scallions and parsley and serve over cooked rice.

Jamaican Jerk Chicken Recipe

Jamaican Jerk Chicken Recipe

Chop up a chicken or buy one already cut up.  Break the thigh bone joint.

If you are using breast meat only – use 2-4 breasts

For the jerk marinade:

• 1 onion – peeled and chopped
• 1 garlic clove – peeled and crushed
• 3 spring onions – finely chopped
• small square of red chilli – finely chopped
• 1 teaspoon coriander – chopped
• 1 Tsp Marjoram
• 1/2 level teaspoon allspice
• Juice of 1 lime
• 1 tablespoon vegetable oil
• Ground black pepper
• 1 teaspoon Worcestershire sauce

Directions:

1. Mix the jerk marinade ingredients together.
2. Rub the marinade into each piece of chicken.
3. Cover and chill for at least 2 hours or overnight in the refrigerator.
4. Heat grill (hot)
5. Place chicken on grill and cook for 30 – 40 minutes until the chicken is cooked and the juices run clear.
3. Serve hot or cold with salad or rice.

NOTE: Make sure the chicken is cooked by inserting a skewer and checking the juice is clear and not pink or red.

Carne Asada Recipe

Carne Asada Recipe

INGREDIENTS:

– 2-3 lb. skirt steak (or substitute sirloin tip or Tri-tip which also hold marinade well)
– Approximately 1 qt. medium hot salsa (heat is critical to properly flavor this dish, and it will dissipate when you grill the meat)
– 4 tbsps. ½ cup lemon, lime, or orange juice
– 1 tbsp. Kosher salt
– 1 tbsp. ground black pepper
– Rub Recipe Below

DIRECTIONS:

1. Mix the salsa, liquid, and spices thoroughly and place in a Ziploc bag with the steak. Marinade 5 hours in the refrigerator. The meat will become mushy if marinated longer than 8 hours.
2. Smoke for an hour at 150. Remove from the grill.
3. If using skirt steak, turn the grill up to 450. Return the meat to the grill when it reaches temperature. Skirt steak will finish in 3-5 minutes per side. Look for nice crisp edges that signal they are done. Rest the meat for 5-7 minutes before slicing.
4. If using tri-tip or sirloin tip, turn the grill up to 375. When it reaches temperature, return the meat to the grill and roast for about an hour until the internal temperature of the meat reaches 125-130. Let the roast rest for about 5-7 minutes before slicing.
5. While the meat rests, grill a couple of green onions and top the meat with them. Slice and enjoy

Rub Recipe:

6 Tbl Granulated Garlic
3 Tbl Onion Powder
6 Tbl Cup Chili Powder
2 Tbl Ground Cumin
2 Tbl Ground Celery Seed
6 Tbl Onion Powder
1 Tbl Ground Oregano
6 Tbl Paprika
1 Tbl Cup Black Pepper
1 Tbl Cayenne Pepper
2 Tbl Ground Coriander

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.

Blackened Chicken

This is a tried-and-true blackened chicken recipe. I used the propane eye that is part of my propane grill, but any gas or outside fire heat source will work well. This recipe is for 2 chicken breasts. You can expand the recipe for a larger number of people. This recipe will also work for pork chops or fish. The key is getting the black iron skillet very hot.

You’ll need:

– 2 skinless chicken breasts
– 1/4 Stick Melted unsalted butter

Blackened Seasoning Mix:

– 1 Tbl Salt
– 1 Tsp Onion powder
– 1 Tbl Garlic powder
– 1 Tsp Ground Cumin
– 1 Tsp Ground Black Pepper
– 1 Tsp Ground cayenne pepper
– 1 Tsp White Pepper
– 1/2 Tsp Sweet Paprika
– 1/4 Tsp Coriander

– Recipe calls for 2 skinless boned chicken breasts, about 1/2 to 3/4 inch thick.
– Pound each breast fillet to 1/2 to 2/3 inch thick with meat tenderizing hammer.

IMPORTANT NOTE: Cook these outdoors. The smoke when cooking will set your smoke alarm off and fill the house with the spicy scent.

Directions:

1. Thoroughly combine the seasoning mix ingredients in a bowl or shaker jar/bottle.
2. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 5-8 minutes. (the time will vary according to the intensity of the heat source)
3. Just before cooking each piece of chicken, baste one side with the melted butter, then coat the side evenly with the seasoning mix, then patting the spices onto the fillet with your hands. Then baste and sprinkle the other side. Do this for both fillets.
4. Immediately place the fillets skinned side down in the hot skillet, making sure that the meat is lying flat.
5. Cook uncovered over the same high heat until the underside forms a crust, about 5-7 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; just keep a close eye on it)
6. Turn the fillets over and baste more of the melted butter on top of each. Cook just until meat is cooked through, about 3-4 minutes more – again, depending on the temperature of your heat source.
7. Serve the chicken fillets crustier side up while piping hot.

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.