[at-l] Remembrance of Past Rucks, was Re: Orangebug

[Carla & Dave Hicks]

I think I did a vegan version for that SORUCK -- so, it would have had 
unsweetened coconut milk in it.

----- Original Message ----- 
From: "Jan Lite" <liteshoe at gmail.com>
To: "Carla & Dave Hicks" <carla_dave_hicks at verizon.net>; "at-l" 
<at-l at backcountry.net>
Sent: Monday, November 16, 2009 8:03 AM
Subject: Re: [at-l] Remembrance of Past Rucks, was Re: Orangebug


I love "recipes."
Thanks for all the good food talk.
I have a butternut squash just calling out for chicken broth and curry
paste.
Seems like you had coconut in there. Am I recalling this correctly? (After
all, it's been nearly eight long - yet unforgettable - years since my first
Ruck.

On Mon, Nov 16, 2009 at 12:21 AM, Carla & Dave Hicks <
carla_dave_hicks at verizon.net> wrote:

> I really don't have a fixed recipe.  Again, it is more of a concept.  And
> there are options.
>
>
>
> Option 1:
>
>
>
> Vegan vs. chicken broth.  I do both, depending on who is coming.  I think
> that
> the SORUCK you are referring to was vegan.
>
>
>
> Option 2:
>
>
>
> Curry powder vs. Curry paste vs. your own mix of herbs and spices.
>
>
>
> Option 3:
>
>
>
> Fresh Pumpkin cooked and home mashed vs.canned solid-pack pumpkin -- NOT
> pie
> filling .
>
>
>
> BTW -- one of the fleshier winter squash varieties such as butternut,
> buttercup, red kiri or kabocha work well, also. Small deep-orange pumpkins
> have more flavor than the big jack-o-lantern ones.
>
>
>
> Option 4:
>
>
>
> Light or dark Rum.
>
>
>
> OK make your choices.
>
>
>
> Sample ingredients:
>
>
>
> Butter (or palm oil for vegan)
>
> Onion
>
> Curry powder or Curry paste or a mix of herbs and spices
>
> Pureed Pumpkin
>
> Broth (chicken or vegan)
>
> Unsweetened coconut milk (not low-fat) and/or Heavy cream
>
> Black rum
>
>
>
> 1) Cook pumpkin and mash, or open can(s) of solid-pack pumpkin  -- say
> about
> 6-8 cups would work as follows.  Set aside.
>
>
>
> 2) Sauté or sweat onions in butter (or palm oil) until soft -- say 2 medium
> for this amount- BTW you can also add and  sauté a couple cloves of garlic.
>
>
>
> 3) In a separate pan cook 2 teaspoons, or so, brown mustard seeds (or use a
> mix of brown and black) in oil (I like to use sesame) over low/medium heat
> until they start to pop, take off heat and add 10-20 fresh curry leaves and
> quickly cook for a few seconds, then cool slightly with a bit of broth,
> then
> add 3/4 - 1 1/2 teaspoon dried hot red pepper flakes, 1-2 tablespoons
> minced
> peeled fresh ginger, 2-4 teaspoons ground cumin, 1-2 teaspoon ground
> coriander, and 1/8 - 1/4 teaspoon ground cardamom.  (BTW -- I don't
> actually
> measure that closely.)
>
>
>
> Mix well. add to soft onions.  Or, just add Curry powder or Curry paste to
> the
> soft onions..
>
>
>
> 4) Add broth, coconut milk, and pumpkin and simmer at a very low heat,
> uncovered, stirring occasionally, 30 minutes, or so.
>
>
>
> You are just blending flavors here, as everything is already "cooked."
>
>
>
> 5) Add Heavy cream, if used
>
>
>
> 6)  Purée soup (all or part) in batches in a blender, or food processor,
> until
> smooth (use caution when blending hot liquids), transferring batches to a
> large bowl, and then return soup to pot.
>
>
>
> 7) Adjust consistency with additional broth in the pureeing, or back in the
> pot, as needed.
>
>
>
> Or if you need to thicken adjust with corn starch, potato flour, etc
>
>
>
> 8) Keep soup warm over low heat.
>
>
>
> 9) Just before serving, stir in rum (dark or light) to taste.
>
>
>
> Optional: Serve with a dollop of sour cream and/or chives
>
>
>
> Optional: Add bite sized chucks of cooked fall vegetables (roots).
>
>
>
> Optional:  Add raw pealed apples.
>
>
>
> Optional: Add corn, (yellow or Mexicorn) & cooked dark beans, (Black
> Turtle,
> kidney, pinto, etc)
>
>
>
> BTW -- Some folk are locked into "pumpkin" as "pie" -- sweet w/ nutmeg.  If
> you want you can add sugar and or nutmeg -- I don't.
>
>
>
>
>
> ----- Original Message -----
>
> From: "Jan Lite" <liteshoe at gmail.com>
> To: "Carla & Dave Hicks" <carla_dave_hicks at verizon.net>
> Cc: <Kyvcat at aol.com>; "at-l" <at-l at backcountry.net>
> Sent: Sunday, November 15, 2009 10:26 PM
> Subject: Re: [at-l] Remembrance of Past Rucks, was Re: Orangebug
>
>
> Well, thank you!
> That looks awfully tasty, and I plan to cook some up.
>
> But I was referring to the curried pumpkin (or squash) soup.
>
> I was reading the Virginia section of my trail journal last night, and had
> to stop and get a snack when I got to the part where you brought me to you
> guys' house and cooked up several very very fines meals.
> ;-)
> Ihttp://www.trailjournals.com/entry.cfm?id=32631
>
>
>
> On Sun, Nov 15, 2009 at 10:08 PM, Carla & Dave Hicks <
> carla_dave_hicks at verizon.net> wrote:
>
> > Beats me which soup you are talking about.
> >
> > I brought different soups (sometimes more that one to the same RUCK) to a
> > number of RUCKS.
> >
> > Most are more concepts than actual recipes.
> >
> > The one I make the most often is the roasted/grilled potato -- carnivore,
> > vegetarian, or vegan (depending on who for).  It is quick for a soup --
> > (about
> > 30-40 minutes, start to finish)
> >
> > Cut potatoes (a waxy type e.g., new, red skin, etc (not Idaho baking, as
> > they
> > crumble away in soup) into apox. 1/2 inch cubes.  Coat w/ butter, palm
> oil,
> > olive oil, other veg oil to taste/choice) and bake in mod hot oven (or
> > roast
> > on grill) until soft.
> >
> > In the meantime:
> >
> > Dice about 1/4 -1/3 as much onion, as potato.  Sweat until soft.  (again,
> > use
> > butter, palm oil, olive oil, to taste/choice)
> >
> >  If carnivore, fry up some ham, sausage, game meat, etc  -- about 1/8
> -1/4
> > as
> > much as potato.
> >
> > Once the onion is soft (but not browned) add potato flour/starch while
> > still
> > on a low heat (about a Tbl per pint of soup being made.  Soak up all the
> > oil/fat.
> >
> > On a low heat, add milk (or milk substitute, per type) slowlly mixing to
> > convert starch & oil to a thin white sauce.
> >
> > Add herbs, salt & pepper, to taste.  Herbs can vary.  I tend to stay with
> a
> > single, most often basil.  Combos such as an Italian mix work, also.
> >
> > Optional (Add in some sour cream or non dairy sour cream substitute)
> >
> > Add in the now cooked potato cubes.
> >
> > Eat or keep warm until served.
> >
> >
> >
> > ----- Original Message -----
> > From: "Jan Lite" <liteshoe at gmail.com>
> > To: <Kyvcat at aol.com>; "at-l" <at-l at backcountry.net>
> > Cc: "Carla & Dave Hicks" <carla_dave_hicks at verizon.net>
> > Sent: Friday, November 13, 2009 9:58 PM
> > Subject: Re: [at-l] Remembrance of Past Rucks, was Re: Orangebug
> >
> >
> > Yeah, Vcat, that soup was strange and wonderful. I'd never tasted
> anything
> > like it. I had many bowls.
> > Dave, maybe it's time for another re-posting of The Recipe?
> >
> --
> "The Ordinary Adventurer"
> A new backpacking adventure book
> http://www.FunFreedom.com
>
>


-- 
"The Ordinary Adventurer"
A new backpacking adventure book
http://www.FunFreedom.com