In order to be a creative artist or entrepreneur, you have to go on adventures and get out of your comfort zone. What better way to go exploring than a trip across the country and spending time in nature? In this latest guest post, Aleks Solak defies the ordinary with her recipe for snazzy spaghetti!
Who says camp food doesn't have to be limited to hot dogs and s'mores?! In fact, it can be so much more exciting with just a few ingredients and a couple tools.
When I took off on a cross-country adventure this past July, I knew that thriftiness was key and camping was a must. But being a foodie, it was hard to grapple with the thought of consuming hot dogs or ramen soups everyday. Thus, I made it a goal to come up with creative new ideas and recipes of how to turn bland camp food into something that would come out of a gourmet kitchen--on a dime of course, and with no refrigeration required.
Some key tools needed for gourmet camp delights, include a small propane stove, which can be found at any store featuring sporting goods. In addition, propane, pots and utensils are necessary staples. With the tools in tow, some food essentials include: seasonings, dehydrated pastas, instant rice, couscous, dehydrated legumes, EVOO, condiment packets you get from restaurants, dehydrated milk, ghee (clarified butter that doesn't require refrigeration) and veggies you pick up the day of to make the dish healthy and hearty. Many people see a cross-country trip as an excuse to eat fast food but I thought it would be a perfect time to get creative and maintain a healthy lifestyle. Here is a gourmet camp favorite!
Makes 2 servings
1/2 box of spaghetti pasta
2 cups sliced cremini mushrooms
2 heaping handfuls of baby spinach/kale mix (any leafy cooking greens will do)
1 minced shallot
4 minced cloves of garlic
1 tbs. ghee
1-2 tbs. EVOO
1/2 cup feta cheese
Salt & pepper
1. Boil pasta to al dente according to the directions on the box. Strain and put back in the pot. Add ghee and cover with a lid to keep warm.
2. In a separate pot, add EVOO and sauté minced shallot.
3. Once the shallot it translucent, add the sliced mushrooms and garlic.
4. After the mushrooms are cooked through and look golden, add the greens mix and wait for them wilt down while stirring to incorporate the top layers.
5. Add salt and pepper to taste and wait until the excess liquid cooks off.
6. Mix in the sautéed veggies into the warm buttery pasta and serve.
7. Top off each serving with a 1/4 cup of crumbled feta.
8. Enjoy your gourmet camp dish!
About the Author
Aleks Solak's passion for food, media, and travel has set her off on a journey around the perimeter of the country in search of the best of the best! Check out Aleks' adventures at frommanhattantothemountains.blogspot.com