Gluten-Free Chocolate Zucchini Mini-Muffins

GF Zuch MuffLR

Gluten-free is a term people are becoming more and more familiar with. With several family members that have been gluten-free for over a decade, I have had a lot of practice with gluten-free cooking. When I first started baking gluten-free, there were no mixes and many of the ingredients were difficult to find. Not wanting to run to specialty shops and order strange sounding ingredients off of the internet, I just started experimenting with things I had in my pantry. Recently I had a friend spend the day cooking with me. She was a terrific help and a fun distraction in my day full of recipe development, food styling and photography. She was about ready to leave when I realized we hadn’t gotten to the Gluten-Free Chocolate Zucchini Mini-Muffins that I had dreamed up just for her the night before. Julie stayed another hour and we were both rewarded with a batch of yummy mini-muffins that we enjoyed with an ice cold glass of Good Girl Moonshine. Thanks for the inspiration Julie!Julie Tiff

Gluten-Free Chocolate Zucchini Mini-Muffins

  • 2 eggs
  • 1/2 cup olive or canola oil
  • 1 cup sugar
  • 1 teaspoon almond extract
  • 1 1/2 – 2 cups shredded zucchini
  • 1 cup oat flour*
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Non-stick cooking spray

In a medium bowl, mix eggs, oil, sugar, almond extract and zucchini until well combined. Add flours, cocoa, soda, salt and baking powder and stir until moistened. Do not over mix. Place by tablespoon into greased mini-muffin cups. Bake in a preheated 350º oven 12-15 minutes or until set.

*To make oat flour, simply grind oatmeal in a food processor or blender until it resembles whole grain flour.

For more recipes that use alternative flours, see my cookbook, The Power of Flour.

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Instagram and Twitter.  Enjoy!

Posted in Recipes | Comments Off on Gluten-Free Chocolate Zucchini Mini-Muffins

Italian Vension Stew

Italian Venison Stew is one of our favorite recipes for any kind of big game. We’ve made it with deer, elk, bear and antelope. Watch the Cook With Cabela’s video to see it made in our live taping at the Central Washington Sportsman Show.

This recipe can also be found in our book, Cooking Big Game, sold here.

Screen Shot 2015-07-17 at 1.40.42 PM

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Instagram and Twitter.  Enjoy!

 

Posted in Cook With Cabela's, Recipes | Comments Off on Italian Vension Stew

Corn Fritters

Corn SignLR

It’s corn season! Yipee! Because we only have it a few months out of the year, it is always exciting when Herrick Farms adds the “CORN” sign to their farm stand. We always buy more than we will eat for dinner just so we have lots of leftovers. CornHerricksCornLR

Fried in butter for breakfast or made into corn fritters, leftover corn is sometimes even better than fresh boiled.  If you don’t want to cook up the leftover corn cut from the cob right away, it freezes great and will last up to six months in the freezer. Corn varieties and cooking methods can cause the texture of corn to turn out differently in fritters from batch to batch. Feel free to add more or less flour as well as more or less butter when cooking to suit your tastes.  Corn Fritter BlogLR

This recipe is from the cook we had while living in Indonesia. Corn was plentiful and available year round but it was pretty tough right off the cob. Nar made us corn fritters nearly once a week and we always enjoyed them with Indonesian sweet chili sauce (ABC’s Sambal Manis Pedas). Pictured here are corn fritters I made with both red and yellow corn; thanks to my cousin who grew a beautiful crop of red corn in his abundant garden.

Corn Fritters

  • 2 cups cooked corn, sliced off of the cob
  • 2 eggs, beaten
  • 2 tablespoons white or whole wheat flour
  • 1 tablespoon chopped chive or green onion (optional)
  • 1/2 teaspoon granulated garlic or 1 clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil

In a medium bowl, mix corn, eggs, flour, chive or green onion, garlic, salt and pepper until thoroughly combined. In a large skillet, heat butter and olive oil on medium-high heat. Drop fritters by the tablespoon, pressing flat. Fry until golden brown, 1-2 minutes, per side. Serve with a favorite dipping sauce.

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Instagram and Twitter.  Enjoy!

Posted in Recipes | Comments Off on Corn Fritters

Fish Tacos

We’ve had them all over the world. Be it grilled, battered, fried or steamed; any fish can be put into a fish taco. With larger fillets of fish, large cubes work well. With smaller fish like trout or panfish, the whole fillet may be considered bite-sized. Condiments can be many or few, just use what you like. Instead of plain cabbage, I will often make a cabbage salad so the cabbage has a chance to soak up a little marinade. It can be as easy as cabbage tossed with a little vinaigrette and cilantro.

Right from our book, Cooking Seafood, here’s our most versatile Fish Taco recipe, one we have enjoyed with salmon, halibut, steelhead, trout, kokanee and bass.BF FishTacoLR

Fish Tacos

  • 1 pound fish
  • 3 tablespoons fresh lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons peanut or coconut oil
  • 16 small soft corn tortillas
  • 1 cup shredded cabbage
  • 1/2 thinly sliced carrots
  • Lime for garnish
  • Avocado Cream Sauce

Chop fish into bite-sized pieces.  In a shallow dish, spread fish in a single layer and drizzle with lime juice.  In a small bowl mix spices until thoroughly combined and sprinkle over fish.  Let sit 10 minutes at room temperature. 

In a large skillet, sauté fish in oil on medium-high heat 5 minutes or until fish is no longer opaque.  Serve in double tortillas topped with cabbage, carrot, sauce and lime for garnish.

Avocado Cream Sauce

  • 1 cup mashed avocado
  • 1/2 cup Greek yogurt or sour cream
  • 2 tablespoons creamy horseradish
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground coriander
  • Salt & white pepper to taste

In a small bowl, whisk all ingredients until thoroughly combined.

Scott Tiff Kokanee

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Instagram and Twitter.  Enjoy!

Posted in Recipes | Comments Off on Fish Tacos

Cedar Planking Salmon

If you haven’t heard of, Cook With Cabela’s, now is the time to check out the awesome new free site! Full of 10-15 minute webisodes on all kinds of cooking and meal preparation along with recipes, product reviews and numerous how-to’s, there’s something for everyone.

Here’s the simple recipe I put together for an episode on plank cooking and smoking vegetables (click here for episode).CWC Plank Salmon

Don’t miss an episode, subscribe here!

To find out more about plank cooking, check out my books – Plank Cooking: The Essence of Natural Wood, Grill It! Plank It! Wrap It! Smoke It! or Plank It! Wrap It!

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Instagram and Twitter.  Enjoy!

Posted in Cook With Cabela's, Media, Recipes, Salmon, Trout, Steelheader | Comments Off on Cedar Planking Salmon

Baked Halibut

When we lived in Alaska we were fortunate to eat a lot of halibut. By a lot, I mean up to 100 pounds a year. Having it so often, we found ways to dress it up, but still relied on simple presentations. Being such a versatile fish, halibut pairs well with many flavor profiles. Beware, halibut overcooks easily and it’s a shame to ruin this delicate meat. If you can’t simply eyeball the meat to desired doneness, invest in a meat thermometer. A few dollars spent will ensure your halibut comes off the heat delectably juicy at 135º every time.

It was so exciting to see this monster halibut caught by my 10 year old cousin, Lily Hornish. At a whopping 333 pounds, Lily and her catch actually made international news!  Watch it now.Lily

A favorite recipe from our book, Cooking Seafood, Tahini Baked Sturgeon, is actually one of our favorite ways to enjoy halibut as well. Try with any bottom fish or white meat fish.SturgeonTahiniLR

Tahini Baked Halibut

  • 1 pound halibut fillet
  • 2 tablespoons Green Sauce* or Basil Pesto
  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 1 teaspoon minced garlic
  • 1 teaspoon chili sauce
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon cumin
  • 1/2 cup toasted almonds
  • Cut fish to desired serving sizes.  Coat the top of each serving with Green Sauce* or pesto.  Let sit 20 minutes at room temperature. 

In a small bowl, whisk tahini, lemon juice, oil, honey, garlic, chili sauce, lemon zest and cumin until thoroughly combined.

Place fish in a greased baking pan for the oven or a foil packet for the grill.  Divide tahini mixture, coating the top of each serving.  Sprinkle with slivered almonds.

Bake in a preheated 375º oven or on a medium-hot grill 13-15 minutes or until fish is no longer opaque and reaches an internal temperature of at least 135º. 

*Green Sauce

  • 1 cup fresh cilantro leaves
  • Juice from 2 lemons
  • 2 tablespoons sugar
  • 2 cloves garlic
  • 2 large jalapeno peppers, seeded and chopped
  • 1/4 cup walnut pieces
  • 1/2 teaspoon salt

In a food processor or  mini-chopper, blend all ingredients until thoroughly combined.  Serve immediately or keep refrigerated in a sealed container.  This sauce is wonderful with any grilled food or used as a tortilla chip dip.

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Instagram and Twitter.  Enjoy!

Posted in Media, News, Recipes | Comments Off on Baked Halibut

Sturgeon Fajitas

sturgeon

Fishing for North America’s largest species of freshwater fish is a thrill. Not knowing whether you’ll hook a one-footer or a sturgeon that can reach up to 15-feet is exciting, to say the least. Depending on sport fishing regulations, sturgeon can sometimes be kept, but recently catch-and-release is in place amid common fisheries.

If you find yourself with opportunity to catch sturgeon, go for it. If you can keep one, that’s even better. Here’s one of my favorite recipes from our book, Cooking Seafood.Sturgeon FajitaLR

Sturgeon Fajitas

  • 1 pound sturgeon
  • Fajita Spice Rub*
  • 1 large red onion, sliced
  • 1 green pepper, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 2 tablespoons olive oil
  • Corn tortillas
  • Sour Cream
  • Fresh Salsa

Cut fish into strips and coat with Fajitas Spice Rub.  Let sit 15-20 minutes at room temperature.  Warm tortillas in a 200º oven wrapped in a damp towel or brush with water and heat individually on a warm skillet. 

In a large skillet or on a griddle, sauté onions and peppers in 1 tablespoon olive oil on medium-high heat until caramelized.  Remove vegetables from skillet or push to edge of griddle.  Sauté fish in remaining tablespoon olive oil until no longer opaque.   

Serve fish and vegetables on warm corn tortillas with sour cream and fresh salsa or with rice and beans.

*Fajita Spice Rub

  • 1 tablespoon chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon cayenne pepper

In a small bowl, mix all ingredients until thoroughly combined.

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Instagram and Twitter.  Enjoy!

Posted in Recipes | Comments Off on Sturgeon Fajitas

Blueberry Scuffins

BlueberryScuffinLR

When your 13 year old son wants to bake, you bake! Especially when he just picked 3 cups of blueberries fresh from the garden. Too lazy to go the scone or muffin route, we decided to adapt a recipe from my book, The Power of Flour, into something really easy that we could cram full of berries. These mix in one bowl and can be made in any size. They can even be baked in individual servings in the microwave – that’s what happens when you are experimenting in the kitchen with a teenager. Simply drop 1/4-1/3 cup of scuffin mixture into a bowl and cook on high 1 minute. Be sure to cover as berries will explode, a bonus for the kids! BTW, we were really excited to come up with the idea of scone + muffin = scuffin. After a brief internet search, we see that it has been done before, possibly coined by Abraham Lincoln?

Blueberry Scuffins

1/3 cup olive oil (because we didn’t want to wait for the butter to soften)
2/3 cup sugar (because we didn’t want them to be too sweet)
2 eggs (protein is good)
3/4 cup milk
1 cup white whole wheat flour
1/2 cup coconut flour (yes, added fiber)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon or nutmeg
2-3 cups blueberries (we kind of ate some while we were mixing)

In a medium bowl; cream oil, sugar, eggs and milk until smooth. Add dry ingredients (mix separately if you want, we didn’t). Blend until thoroughly combined. Gently fold in blueberries. Drop a few spoonfuls at a time on to a greased baking sheet. Sprinkle with cinnamon and sugar if desired. Bake in a preheated 350º oven 15-20 minutes, or until lightly browned.

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Instagram and Twitter.  Enjoy!

 

blueberryscuffin1LR

Posted in Recipes | Comments Off on Blueberry Scuffins

Yakima Herald Article: Life & Death @ 50 Below

Screen Shot 2015-02-15 at 8.59.42 PM

By Scott Sandsberry / Yakima Herald-Republic
ssandsberry@yakimaherald.com

When they signed the contracts to accept teaching positions at a place where the temperature that very day was 104 degrees above zero, Scott and Tiffany Haugen were comfortably indoors.

The temperature outside, factoring in the biting wind chill, was an ironically identical 104 degrees. BELOW zero.

When the Haugens come to the Yakima SunDome next week for the three day (Feb. 20-22) run of the Central Washington Sportsmen Show, they’ll be there not because of their fascinating history, but rather to share their expertise in all things outdoors — he on how to hunt for and field-dress big game, and she on how to turn that wild meat into delectable table fare.

If you can catch them off to one side between presentations, though, don’t miss that opportunity. Because you’ve never met anyone like the Haugens.

You don’t know anybody else who has killed, at a range of five feet, a charging lion that had recently made its living by feasting on African villagers.

Or spent seven years on Arctic permafrost teaching Eskimo village children whose grandparents spoke little or no English and many of whose parents had had no choice but to learn, forced as children by the government into boarding schools where their native tongue was forbidden.

Or tracked a polar bear by following the blood trail of the Inupiat villager it was dragging.

Or been caught in a whiteout, unable to see or to breathe, knowing if their sense of direction was the slightest bit off, their own bodies might be found, frozen solid, mere yards from the home they couldn’t see.

• • •

How Tiffany and Scott, elementary schoolmates in a tiny hamlet outside of Springfield, Ore., became the Haugens, beloved and courageous teachers of Inupiat children hundreds of frigid miles north of the Arctic Circle was, well, an unlikely tale.

They had never been boyfriend and girlfriend while growing up in Walterville, and only after graduating from college — her from Oregon State, him from Oregon — did they catch up with each other long enough to share their future plans.

His was to go to Alaska and teach Eskimo children on the Arctic tundra, and while there to hunt, fish and trap from the frozen north’s natural wealth of wildlife.

Of course, that being a place of no trees, sub-zero temperatures and 2 1/2 winter months of 24-hour darkness, Tiffany’s response wasn’t surprising: You’d better enjoy that now while you’re single, she told him, because no woman would ever follow you up there.

Nine months later Tiffany was married to Scott Haugen and living on the shores of the Arctic Ocean at Point Lay, Alaska, teaching native kids.

“We knew from family friends somebody who had worked up there as a teacher, and she said if you can teach up there on the North Slope (of Alaska), you can pretty much write your ticket to teach anywhere in the world,” Tiffany says. Plus:

“I’ve always been a little bit of an adventure junkie, and that sounded like as good an adventure as any.??

At times, almost too much of one.

• • •

Getting to know and teach the Inupiat children filled the new teachers’ hearts. Many of the elders didn’t speak English, but when the Haugens wanted to hear their stories, the kids would translate and the Haugens were fascinated.

Recalls Scott, “They were a very gracious, kind-hearted people who just had an amazing affinity and love for the outdoors.”

But theirs was a harsh, unforgiving and occasionally unpredictable land.

Homes were built on stilts, to keep the floors’ warmth from melting the permafrost and sinking into the tundra. One winter, the temperature dropped below zero for 200 straight days.

The polar bears living around Point Lay largely ignored the two-legged creatures. One winter, though, the ice pack froze in different patterns than usual, leaving the bears unable to find and feast on enough seals to maintain their body fat through the two-plus months of total darkness.

One bear — starving for this lack of its normal prey source — came into Point Lay and killed a villager, right in the heart of what served as downtown, and dragged it to the edge of the frozen Arctic Ocean. Scott, the experienced big-game hunter and tracker, took a flashlight and a rifle and followed the blood trail.

Alone.

Into the 42-below-zero blackness.

“The first thing I saw,” he says, “were (the bear’s) eyes reflecting. I stayed focused and got as close as I could.”

When he was close enough to take the shot — and not miss, in the darkness — he took it. And didn’t miss.

Because authorities wanted to test the carcass for signs of starvation or some sort of disease that would explain its predatory behavior, the bear didn’t become a dinner meal for the Haugens or others in the village, as did everything else he hunted and killed during his time in Alaska.

Its hide, though, was salvaged and, 15 years later, mounted by students of Homer High School, where the bear now resides, mounted at life size, in the science department.

• • •

That wasn’t Scott Haugen’s closest brush with death. That horrific experience, in fact, was shared with Tiffany.

School at Point Lay had been called off because of an incoming storm, and though the kids had been sent home, Scott and Tiffany stayed at the schoolhouse to catch up on some work. That misjudgment nearly turned out to be fatal.

“I didn’t think it was that bad, but when I stepped out it was just crazy — 70 to 80 mph winds, gusting to over 100,” Scott recalls. “Total whiteout conditions. You couldn’t breathe, because the wind was blowing so hard you couldn’t get any breath. It felt like you were going to suffocate. I’ve never experienced anything like it.”

The tornado-like winds ripped one of Tiffany’s gloves from her hand, something she could feel but not really see. “You couldn’t see the hand in front of your face,” Scott says.

It was only 100 yards from the school to the Haugens’ manufactured home — basically a three-bedroom double-wide — but they couldn’t see it and, in the blinding storm, they got completely turned around. And they faced another electrifying challenge.

“The snow had drifted so high that it was getting close to the power lines and they were sagging because of the weight of the snow,” says Tiffany, recalling how close over their heads those wires must have been. “I don’t know about electricity and how it works, but when Scott and I would touch each other, we’d get a shock.

“But then you’re in this storm and you’re practically getting blown away, so to not hold onto each other was not a good option either.”

In the pounding of the wind they began to hear an actual rhythmic pounding. What they didn’t know was that villagers, contacting one another via CB radio, knew the teachers were lost in the storm and were all at their windows, desperately hoping to spot them.

The pounding was from a hand on one of those windows, belonging to the father of one of the Haugens’ students. The house was in the opposite direction of the Haugens’ home.

“If we’d just been a few feet off” and missed that house, Tiffany says, “we’d have ended up down in the Arctic Ocean.

And just as frozen as the water.

• • •

The Haugens lived in the Alaskan tundra for seven years, the last four of them further inland at Anaktuvuk Pass, the last native village in North America to be settled by a people who had always been nomadic.

At that village, where Tiffany taught grades 3-8 and Scott had grades 9-12, the Haugens developed a special relationship with the children. Tiffany and the students would share recipes, exploring ways to interweave Betty Crocker Cookbook concepts with tribal customs of food preparation.

One student, named Evelyn, poured a can of Coke into a crockpot filled with simmering caribou meat, creating a savory taste that became a recipe — named for Evelyn — that Tiffany still shares with the readers of her numerous (and quite popular) cookbooks and columns.

The Haugens also shared parts of their world with the students, taking groups of Inupiat students on “field trips” to Oregon, Washington, California and Florida. And while the kids marveled, so did the Haugens — at the kids’ unbridled wonderment.

“Some of them had seen the Arctic coast, but that’s completely different and most of the kids from Anaktuvuk hadn’t even seen that,” Tiffany says. “It’s just kind of dark, gravelly sand and no waves, and it freezes over most of the year.

“But to see them on the Oregon coast, where you have to walk up this big sand dune, and everybody’s huffing and puffing because it’s steep, and I hurried to get to the top before they got there and saw the waves and the ocean.

“Seeing that, seeing their eyes and their faces just then, was one of the greatest experiences of my life.”

• • •

Things change and people move on, of course, and so did the Haugens. After seven years in Alaska, they accepted positions at a school in the western Indonesian island of Sumatra, where the temperature on the day they signed their contract was, yes, 104 degrees.

Their adventures have continued from continent to continent, hunting (and cooking) too many exotic animals to mention. Two, though, stand out.

There was the water buffalo in western Australia, from which they donated more than 1,000 pounds of meat to an aboriginal tribe that spoke no English at all but celebrated this marvelous gift from these strange and wonderful westerners.

There was the African village to which Scott was summoned, by a hunter he knew who had been hired to help rid a village of several lions that had been terrorizing, and killing, villagers for weeks. Haugen and his comrade shot and killed four of the man-eaters in a single night, one of them at point-blank range as it charged them.

“The people were very grateful,” Scott recalls, noting that the villagers held a communal celebration to fete the men who had removed the devils from their midst. And — in keeping with the Haugens’ husband-and-wife ethic of eating and otherwise utilizing all that they hunt and fish — the hunters joined with the hunted villagers to commemorate the occasion.

“So,” says Haugen, “we ate the maneaters.”

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Instagram and Twitter.  Enjoy!

Posted in Cook With Cabela's, Media, News | Comments Off on Yakima Herald Article: Life & Death @ 50 Below

Beer Braised Pheasant Legs & Thighs

Watch my Cook With Cabela’s episode here.Beer Braised Pheasant

Posted in Cook With Cabela's, Media, Recipes | Comments Off on Beer Braised Pheasant Legs & Thighs