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Jake’s parents joined us for 9 great days in Alaska – this means we ate very well:) While here they got to go out on Jake’s boat and try their hand at catching some unlucky halibut – and that they did! As a result we had the best fish tacos I’ve had this summer (and maybe ever). The simple fish fry recipe was snagged from some friends here in Alaska, the Moyers…so thanks for that little secret!

I had no part in making these but have full faith that I could repeat it. Kelli & John King were the greats in this one.

fresh halibut tacos!

1. Make Sweet Slaw (great addition to your taco!)

– Chop up a small head of savoy cabbage

– mix together and add to cabbage: 1/2 c. mayo, 3 tbsp milk, 3 tbsp vinegar and 1 tbsp sugar

 

2. Lime Cilantro Sauce – mix together following:

– 1/2 c. minced cilantro

– 2 c minced up tomatoes

– juice of one and a half large limes

– half a jalepeno (no seeds) minced

– salt

-1/4 tsp cumin

– 5 minced spring onions

 

3. Fry up your fish!

– cut up something fresh if you can, if not just buy some cod. We did these with halibut.

– mix pancake mix (the just add water kind) with beer! You want it to be a little thinner than if you were making pancakes.

– heat up 3/8 in. of olive oil ( you aren’t deep frying, but pan frying)

– fry each fish chunk about 5 min on each side (depending on thickness)

 

4. Heat up tortillas with a bit of oil in a frypan.

 

5. Put together your tacos, pour the wine and eat at least 2!

The Kings feasting on their creativity.

 

Deckhand Jake and an unlucky halibut.

 

 

 

This recipe is posted compliments of Wendell.  He is the one who made it for the first time (with help from his mom and grammy) a few years ago when someone gave him Habanero Peppers and he didn’t know what to do with them.  The other day when I was talking about making another batch of this, he said “have you posted that recipe on Circle Feast yet?”  I guess it’s time.  The original recipe comes from the Mennonite Community Cookbook and is for “sweet pepper relish”.  We added the hot peppers.  Overall,  a fairly easy process, took me about 2 hours start to finish.  I would not recommend tackling this without a food processor (if you’re close enough, you can borrow mine).  The relish is good on sandwiches or can be eatwn on it’s own with chips.  It also makes one of the easiest and most-loved dips I’ve ever had…see next post for recipe.

  • 12 green bell  peppers
  • 12 red bell peppers
  • 12 onions
  • 12 green tomatoes
  • 15-20 Habanero peppers
  • 3 Tablespoons salt
  • 3 cups sugar
  • 3 cups vinegar

Grind peppers and onions in food processor (I pulse several times rather than leaving it on so they don’t get too mushy).  Note: Habanero peppers are extremely hot, you definitely need to use gloves and may find yourself (as I did today) sneezing, coughing, and crying as you are cutting them up.Grind tomatoes separately.  Pour enough boiling water over peppers and onions to cover.  Let stand 5 minutes; drain.  Boil vinegar, sugar, and salt; add vegetables.  Return to boil and cook 10 minutes.  Pack into hot jars and seal.   *If you live anywhere near me and are interested in making this recipe, I have an abundance of Habanero peppers in my garden that I would be happy to give away.

 

So now that pickle-sized cucumbers are prevalent at the farmer’s market, I thought I’d try my first batch of pickles!  I opted for the refrigerator pickles – recipe found in Saving the Seasons.  Thanks to the Meyers’ women for this delicious recipe!  Also, I halved the recipe, so those are the quantities I’ll list here.  The original recipe is double what I made.

About 1 qt. small pickling cucumbers (8)

15-20 fresh dill sprigs

1 large onion, thinly sliced

2-3 cloves garlic, sliced

2 cups of water

1 1/2 c. white vinegar

1/4 c. pickling salt (You can find this in the baking aisle…even my city grocery store had it, so it must be everywhere)

1. Cut each cucumber into four spears.  In large bowl, combine cucumbers, dill, onion and garlic.

2. Bring water, vinegar, and salt to boil, stirring just until salt is dissolved.  Pour over cucumber mixture.

3. Cover tightly and refrigerate for 24 hours.  Store in refrigerator for up to 3 months.

And that’s it!  Super simple and better than what you buy in the grocery store. (in my opinion)

Hello friends! So we don’t have an oven in our yurt – but we do have access to one on occasion. We do have ample access to a grill so we shall be doing a lot of that.

This is an EASY and fun dessert to add to your grilling menu.

A fun dessert! We will let chocolate melt more next time.

Ingredients: 

Bananas (1 per person)

Dark Chocolate Chips

Peanut Butter

(Could add Nutella, Marshmallows, Coconut, Honey, etc. etc. etc. – whatever you like)

Directions: 

Cut skinny ‘v’ lengthwise of entire banana. Scoop out the ‘v’ guts and eat. Keep peel attached.

Fill ‘v’ with whatever you want. We did dark chocolate chips and peanut butter because that is what we had. Each person could fill their own banana if they want.

Replace peel over top of ‘v’.

Wrap each banana in til foil, having it fold over the slit (so you can easily check when it’s done).

Stick on the grill! It’s done when the chocolate is melted – just keep an eye on them.

Eat while hot. Tasty.

This recipe came from some camp recipe site – not sure where exactly:)

Satisfied customer.

I got this recipe from Country Woman Magazine, it was submitted by Deborah Biggs, Omaha, Nebraska.  It is slightly changed.

  • 5 slices fully cooked (crispy) bacon
  • 1/3 cup crumbled Gorgonzola cheese (I used feta)
  • 2 tsp. balsamic vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 pound lean ground beef

Heat bacon until crispy; cool.  Finely crumble into a large bowl; add the cheese, vinegar, salt, and pepper.  Crumble beef over mixture and mix well.  Shape into 2 patties.  Grill burgers or broil 4 inches from heat for 4-5 minutes on each side.

These had a really interesting flavor.  We decided the vinegar was a little strong, so I planned to cut back on that next time I make them.  As I was typing the recipe on here, I realized the recipe calls for only 2 TEAspoons (I used 2 TABLEspoons) which is probably just right.  Sorry, they were so delicious I forgot to take a picture, I’ll add one next time I make them.