Archive for category Recipes

Pacific Rim Beef Stew

Pacific Rim Beef Stew

On a cold evening or as an easy mid-day snack a bowl of soup on a camping trip or while kayaking can really hit the spot, and can be made at home ahead of time.

I love soups! While camping and kayak camping when your body is working overtime to keep you warm and fit the best way to refresh and revive yourself during the day or in the evening is with the simplest of meals, soup and stew. I have a fond remembrance of an afternoon, sunny and warm when I had done a fair bit of paddling and a soggy surf landing, then set up my camp. Though it was a mid-September afternoon and the sun was warm and good I was hungry and it would be hours before dinnertime. I found a small log and turned it into a kitchen with enough room for my single-burner stove, a pot of steaming veggie chili bubbling away on top. It was heaven and I sat watching the waves and the sparkling sea thoroughly scarfing down that pot of beans. It hit the spot, my mood improved and I was ready then for a hike up the beach.

The nice thing about soups and stews on a trip is that you don’t have to make them on the spot, thus removing the need to find extra room in already stuffed hatches, which is usually a bit of a miracle. Making soups at home not only frees up space in the kayak but also creates a refrigerator. These frozen packs placed with your fresher ingredients will help considerably to the long-lasting of those things. It will also keep that six-pack cold, yes, I knew it. Now I have your attention!

Here is a great basic and yummy stew recipe…

Pacific Rim Beef Stew

Makes 4 servings, cook time 1 – 2 hours


2 tablespoons olive oil

1 chuck steak, cut into 1 inch cubes

1 red onion, thickly sliced

3 cloves garlic, crushed

3 tablespoons tomato paste

1 cup red wine

2 cups beef stock

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary,chopped

3 tablespoons fresh coriander, chopped


At home:

In a large saucepan heat 1 tablespoon oil and add beef in batches over a medium heat. Cook until browned. Remove from pan. Heat remaining oil and add the onion, garlic and cook for 3 minutes. Add beef and onion/garlic mixture to crock pot. Stir in red wine and remaining ingredients. Cook on low heat for one to two hours. Stir in coriander.

When cooled pour into Ziploc freezer bags.

This is excellent served over rice!


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Ultimate Cookie Recipe

Ultimate CookieUltimate Cookie Recipe

To blow away the mid-winter blues we gathered the clan and hide in the man-cave basking in the glow of the 42 inch plasma tv to watch the Lord of the Rings box set, extendo version galore! We did break it up into three nights, but for the first installment I was inspired to do a bit of baking with a Middle Earth theme in mind. I did some Gooooogling and found on a forum a recipe for the Elvish Lembas bread that is claimed to be so filling just a few bites can sustain a full-grown man for days, Hobbits for weeks! I made a small batch of Lembas scones and they were gobbled up long before we reached the Mines of Moria. I had a hit on my hands.

A few more movie nights have passed since then, but my experimenting continued. Recently, I made a hybrid chocolate chip cookie. Dave’s Lembas Cookies!

I am willing, ever so reluctantly to share this yummy recipe of my own making with all you paddler folk. These will sure to please around the campfire after that day on the water with chocolatey cinnamon goodness.


1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

3 cups quick-cooking oats

1 cup semisweet chocolate chips


Preheat the oven to 325 degrees F.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, cinnamon, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Green Chicken Curry – a Hungry Kayaker recipe

This week I am giving a peek into the pages of my camping cookbook  The Hungry Kayaker, a common sense guide to cooking and camping. Chicken dishes and camping don’t usually go together in the same sentence. Chicken is one of those ingredients that has to be treated carefully in a wilderness camping situation and most people will choose to avoid it and use alternative meats instead. But I have found that with a little forethought and preparation having a chicken dinner in camp can be done safely. It is like all things, a comfort level preference but if you are willing to give it a go here is one of my favorite recipes.

Green Chicken Curry is simple and simply delicious. Though it may be tough to get your hands on those illusive green chickens, ha!

Okay, bad joke, but a great recipe.

This makes 4 servings and I am supplying the ingredients you will need to make the curry paste, however if you want to simplify things more you can find some pretty good green chili pastes at your local store. I like making things from scratch, but I know that isn’t everyone’s cuppa tea.


for paste…

4 fresh green chilis, chopped

1 small onion, chopped

4 cloves garlic, chopped

1 cup fresh corriander

2 tablespoons oil

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

For the chicken….

400ml coconut milk

2 boneless, skinless chicken breasts cut into cubes

2 tablespoons sugar

1 tablespoon lime juice

3 tablespoons fresh basil, chopped

4 – 6 mushrooms, sliced

At home:

Cut chicken breasts into bite sized peices and cook. Doing this will add to the length of time you can store the meat and pre-cooking will keep you safe from it going off as well as the benefit of speeding up the cooking process in camp. To pre-cook the chicken pieces I will place them in a pot of boil water for about 10 minutes. Allow to cook completely and place into an air-tight container.

Place chili, onion, coriander, and oil into blender and process to a smooth paste. Add coriander seeds, cumin seeds and blend to combine. Place paste in a Ziploc container.

In camp:

In a fry pan place curry paste and cook, stirring over a medium heat for 2 minutes. Add half the cocnut milk and cook, stirring for 5 minutes. Add chicken and mushrooms. Stir in remaining coconut milk and simmer for 10 minutes, or until chicken is cooked. Stir in sugar, lime juice and basil. Serve over rice.

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10 Best Comfort Soups

My latest booklet. 10 best soups of all time!

My latest booklet. 10 best soups of all time!

Soup of the Day!

I am pleased to announce the release of my latest book. ‘Barefoot and Num Nums, Top 10 Comfort Soups’. As a sea kayaker I eat a lot of soups. They pack well, and if frozen will help keep everything else cool and fresh as well. A good hearty soup will boost your energy during a paddling day and is a great reward while resting in camp once the paddling day is done.

In my new book I offer up what I think are the 10 best comfort soup recipes of all time. Fast and easy to make they will be a great companion on the water, or loafing on the sofa in the off-season as the snow piles up outside. So kick off your shoes and socks, brew up a bowl of good soup and enjoy what comfort is all about!

Paperback and ebook versions currently available through online bookstore.

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