Evaporated Milk +

The advantage of evaporated milk, whether powdered or canned, is it doesn't have to be refrigerated making it ideal for hikers, campers, boaters, travelers, and preparedness.

The disadvantage is it doesn't taste as good as fresh milk prompting me to buy expensive box milk that doesn't need refrigeration.

Trying out a tip I read in "Long-Distance Hiking: Lessons from the Appalachian Trail" by Roland Mueser © 1998 Ragged Mountain Press, I added a couple of spoonfuls of non-dairy creamer to my cup of evaporated milk, stirred well, and gingerly tasted it.

It was great! Whoo-hoo!

[Updated 12/1/2011 - If I use non-fat, non-dairy creamer, it's even better to add a couple of spoonfuls of "Original" Carnation Malted Milk.]

Happy 3rd Blogiversary!

Today is my third blogiversary!

Thanks to my readers and visitors who encourage me by continuing to stop by, I produced 61 posts over the past 52 weeks, a slight increase over previous years.

Since a celebration calls for some type of refreshment, please help yourself to the Red Velvet Pancakes.

Happy Blogiversary!

Recipe: Fruit Juice Soda

Getting tired of soda's sugary sweetness two years ago but unable to resist it through the heat of summer, I eventually realized what refreshes me are the bubbles of carbonation.

Unfortunately for some, plain carbonated water, even chilled and iced, may be an acquired taste. It was for me.

As an alternative to squeezing in a wedge of lemon or lime for flavor, I made up a recipe for Fruit Juice Soda (serves one):

1. Fill 12 oz. glass with ice cubes.

2. Fill half way with fruit juice of choice or empty a 6-7 oz. box of juice into the glass. My favorite juices for Fruit Juice Soda are apple, fruit punch, and grape.

Tip: If you use a box of juice, enlarge the hole as much as possible, then squeeze the box to make the juice flow more easily.

3. Fill the rest of the glass with Seltzer (plain carbonated) water.

4. Give a quick stir to help blend the juice with the fizzy water, but not much or you'll lose too many bubbles; once or twice around the glass is enough.

Enjoy!

Road Trip Recipe: Using Knorr Sides

Ingredients:

1 package of Knorr Rice Sides, Asian Sides, Cajun Sides, Sides Plus Veggies, or Pasta Sides; any flavor that appeals to you except the Pasta Sides that require milk.

1 can of meat, approximately 5 oz. for 1-2 people. I usually use chicken, Vienna sausages (sliced), kippered herrings, ham, or Spam (cubed). Not needed with the Cajun Sides Red Beans & Rice.

1 can of vegetables, approximately 8 oz. I usually use mixed veggies, peas, corn, string beans, or carrots. Not needed with Sides Plus Veggies.

Directions:

Empty packet of Knorr Sides into a medium container with a close-fitting lid. I use a 32 oz. (1 L) Fairshare Mug by GSI Outdoors.

If the package directions specify 2 cups of water, boil 10 oz. of water. I use the Mini Ibis electric kettle by Bodum.

If the package directions specify 1-3/4 cups of water or if the packet is Pasta Sides, boil 9 oz. of water.

Pour the boiling hot water over the packet contents, stir, and cover for approximately double the length of time specified on the packet. For example, if the directions say to simmer for 7 minutes, let it sit covered for 14-15 minutes.

While waiting, open and drain the cans of vegetables and meat or fish, cutting up meat or breaking up fish when necessary.

Stir rice, then top with vegetables and meat or fish. Cover and let sit for 5 minutes, then stir. Cover and let sit for 10 minutes more or until rice is tender, liquid is absorbed, and vegetables and meat or fish are warm. Stir and serve.

For pasta, do the same as with rice in the paragraph above, but don't let it sit longer than 15 minutes or the pasta will become too soft. There will be a slight amount of sauce. See how you like it the first time, then use 1 oz. more water next time if you want more sauce. Please feel free to experiment with the sit time until the pasta is how you like it best.

Yields enough for one really hungry person or 2 moderately hungry people with the addition of bread, salad, and dessert.

If traveling solo, plan on being really hungry to avoid having leftovers because these leftovers don't taste good when cold (Your Mileage May Vary).

Update: PB & Ketchup

Who knew that when I grew up I would be a ketchup connoisseur?

Since my last post, I discovered that the brand of ketchup used makes a huge difference. After trying peanut butter with Hunt's, I'm hooked. Hunt's ketchup gives PB the nicest flavor!

Highly recommended.

PB & [What?!]

We all have fond memories of having peanut butter and jelly sandwiches as children. Some of us had relatives or friends who turned us onto new ways of enjoying peanut butter sandwiches or maybe we were creative enough to think up one on our own.

For example, using jam instead of jelly isn't much of a variation and when a former co-worker said that she likes PB & syrup, it was easy to understand because syrup is sweet. From there, it's a short step to honey which is easier because it doesn't run as quickly as syrup.

PB & bananas were a surprise, however, as were PB & potato chips. After that, I discovered PB & smoked Vienna sausages which have to be smoked because regular Vienna sausages make the sandwich bland.

A few weeks ago, a friend revealed that she likes PB & ketchup sandwiches crediting her uncle for turning her on to them. That prompted another friend of hers to disclose that her mother likes PB & mustard sandwiches.

Willing to try almost anything at least once put me in the ketchup aisle during my last shopping trip.

I kind of wussed out, though, by asking for a couple of ketchup packets at the Arby's drive-thru window when I stopped for a Reuben. That's because I didn't want a whole bottle of ketchup to sit past it's expiration date in my refrigerator, again, if the PB & K didn't suit my taste.

My first sandwich had PB on one slice of bread and the Heinz ketchup was way too strong. My second attempt had PB on both slices and the ketchup was still too strong. I think a person either has to like ketchup a lot more than I do or I need to use less than a full packet to make it work for me. Yes, I'm willing to try it again and have a packet of Hunt's ketchup ready to go. All I need is bread.

I've yet to get up the nerve to try the PB & mustard. If it works out, it'll be another simple road trip recipe since mustard packets are easy to get and bread and peanut butter don't need to be refrigerated.

Road Trip Recipe: Capellini Alfredo ala Burger King

My latest recipe was developed last March in a Los Angeles motel room. I call it, "Capellini Alfredo ala Burger King."

Ingredients:

Angel hair pasta, as desired.

Extra virgin olive oil, to taste - use enough to help the next four ingredients stick to the pasta, but not so much that you end up with a puddle of excess oil.

Salt, to taste.

Pepper, to taste.

Granulated garlic, to taste.

Parmesan cheese, grated, to taste - it's better to use a lot and lay it on thick.

1 packet per serving of Ken's Steakhouse Ranch dressing from Burger King - if you don't use all the dressing they give with the salads, it's a great way to use it up instead of throwing it away. Of course, for a family, it's unlikely there will be enough extra dressing for everyone, so you'll have to find a grocery store and buy a bottle.

Directions:

Boil angel hair pasta to al dente and drain.

Drizzle extra virgin olive oil onto pasta and toss.

Sprinkle salt, pepper, granulated garlic, and Parmesan cheese. Toss.

Squeeze one packet per serving of Ken's Steakhouse Ranch dressing from Burger King onto still-hot pasta and toss thoroughly.

Serve and enjoy!

NOTE: While this doesn't result in the traditionally thick Alfredo sauce, it certainly is as flavorful and is a wonderful change from whatever else you've been eating while away from home.