View topic - Citrus Lentil Salad - recipe from my cookbook

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PostPosted: November 18th, 2007, 9:21 am 
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Now that the nasty disclaimer has been removed I can start posting recipes again. I'll start with re-posting this one for wotrock.

Citrus Lentil Salad as it appears in "The Joy of Backpacking" by Brian Beffort

Copyright Laurie Ann March author of A Fork in the Trail

Dehydration Time: 5 to 7 hours Serves 2

Salad Mixture
1 cup of canned green lentils – rinsed and well drained
1 small carrot – coarsely grated
2 cloves garlic – minced
3 tablespoons celery leaves – chopped (see notes)
1/3 cup roasted red pepper – chopped in 1/4 inch pieces (see notes)
1/8 cup fresh chives or scallions – chopped
1/8 cup fresh parsley – chopped
1/4 teaspoon dried thyme
1 tablespoon lemon zest
salt and pepper – to taste
3 tablespoons of crumbled feta cheese

Dressing
1/3 cup extra virgin olive oil
1 1/2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
1/2 teaspoon dried sweet basil

At Home: Combine all of the salad ingredients except for the dressing in a medium bowl. Spread out the salad mixture on lined dehydrator trays and dry for 5 to 7 hours. Time will depend on the type of dehydrator that you have. If your unit has a temperature control, set it for 135°F. Place the lemon juice and olive oil in a leak proof container such as a small Nalgene bottle. Pack the cayenne, cumin and sweet basil in plastic wrap or a small zipper bag. Place the salad, bottle and spice packet inside a medium zipper bag and seal, making sure to remove as much air as possible.

At Camp: Rehydrate the salad using a formula of 1.5 parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if needed. If you accidentally use too much water, be sure to drain the salad well before adding the dressing. Combine the contents of the spice packet to the bottle containing the olive oil and lemon juice mixture. Shake vigorously and then pour the dressing on the hydrated salad. Stir gently to combine.

Serving Suggestions: Serve the salad on its’ own, with lightly toasted Greek pitas, or use as a filling for a pita pocket.

Notes
Storage:
If you plan to make this well ahead of a trip then do not make the oil and lemon mixture until closer to when you will leave. You can store the dried ingredients in the freezer for 6 months. Place the name and date on the outside of the freezer bag, using an indelible marker, and do not forget to put a comment about adding the dressing on the bag.

Roasted Red Peppers: to roast peppers place them on a baking sheet in a 350 F oven for 45 minutes to 1 hour. Allow to cool before peeling off the skin. You can also grill them until the skin starts to blacken and peel. You can buy roasted red peppers, packed in oil, at the supermarket. Just give them a little rinse first.

Celery Leaves: Many people do not realize that the leaves found on the celery stalks are good for use in salads and other dishes. Celery leaves impart a mild celery flavor. Most often, the leaves are at the top of the celery; however, if you look closely you will sometimes find them hidden in the centre of the stalks.



Please note that this is a draft copy and that the text may differ slightly in the publication.


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PostPosted: November 18th, 2007, 9:40 am 
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Location: Sunny Wasaga Beach
No comment!!

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PostPosted: November 18th, 2007, 9:49 am 
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wotrock wrote:
No comment!!


:o

I think Heck just froze over.


Barbara

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PostPosted: November 18th, 2007, 2:03 pm 
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wotrock wrote:
No comment!!


wow - I made wotrock speechless?

anyway I have a bunch of other recipes to test out on you guys as a second book is in the works!


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PostPosted: November 18th, 2007, 5:02 pm 
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******* wrote:
wotrock wrote:
No comment!!


wow - I made wotrock speechless?

anyway I have a bunch of other recipes to test out on you guys as a second book is in the works!


Don't confuse gagged with speechless! :lol: :lol:

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PostPosted: November 18th, 2007, 5:39 pm 
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wotrock wrote:
******* wrote:
wotrock wrote:
No comment!!


wow - I made wotrock speechless?

anyway I have a bunch of other recipes to test out on you guys as a second book is in the works!


Don't confuse gagged with speechless! :lol: :lol:


:wink: perhaps you should use the word "stifled" or someone might think its the food - lol


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PostPosted: November 18th, 2007, 7:20 pm 
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Location: Rattlesnake Pond ME
C'mon keep teasing me...I would love ideas as dehydrating time is here. I prefer recipes that go with margaritas..

Florida in two months for two weeks canoeing!


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PostPosted: November 18th, 2007, 7:38 pm 
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wotrock wrote:
******* wrote:
wotrock wrote:
No comment!!


wow - I made wotrock speechless?

anyway I have a bunch of other recipes to test out on you guys as a second book is in the works!


Don't confuse gagged with speechless! :lol: :lol:


The only thing wotrock is gagging on is his saliva, due to the mouth watering ingredients and the expected fantastic taste.

Bill

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PostPosted: November 18th, 2007, 8:15 pm 
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littleredcanoe wrote:
C'mon keep teasing me...I would love ideas as dehydrating time is here. I prefer recipes that go with margaritas..

Florida in two months for two weeks canoeing!


will you have the ability to bake (outback oven, reflector oven, etc)?


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PostPosted: November 18th, 2007, 11:09 pm 
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Perhaps with an OO.

It depends on where we camp. I am always nervous that I will kick the entire kitchen off a chickee (elevated platform 12x12) into the water (3-5 feet down) and then have to dive amongst alligators to retrieve it.


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PostPosted: November 19th, 2007, 7:18 am 
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littleredcanoe wrote:
Perhaps with an OO.

It depends on where we camp. I am always nervous that I will kick the entire kitchen off a chickee (elevated platform 12x12) into the water (3-5 feet down) and then have to dive amongst alligators to retrieve it.


not sure if this would be of interest... but I have a breakfast cake recipe that is in the YCCC canoesletter for May 2007. Send me your email address too LRC and I can email you a few recipes.

http://www.yccc.ca/taxonomy/term/149


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