Crepes

Posted on February 2, 2016 by Tiffany

crepes finishedOne of the benefits of homeschooling teenagers is when their assignments include something that I get to eat, and write about. Braxton and Kazden are taking a Culinary Arts class and crepes are their first endeavor. Since this is their assignment, I will now turn the blog over to them. Please see the end of the blog for my review on Maxi Nature Kitchenware crepe pans.

crepe bookWe found this recipe in Julia Childs book, The Art of French Cooking.crepe recipeWe chose this recipe because it sounded good and it just happened to be National Crepe Day. Also, we had just bought new crepe pans and got them in the mail last week.crepeingredIngredients are simple and we had everything we needed.crepe mxOnce everything was blended, we let the batter sit in the fridge for 2 hours.crepe prepWe heated the pans with a little butter and poured in the batter.crepe pourAfter 1-2 minutes, they were ready to flip.crepe flip

crepe in panThe crepes were delicious sprinkled with cinnamon and sugar and a topped with whipped cream.crepe whipThe techniques we used in this recipe included following directions, blending ingredients, cooking on the stovetop and cleaning up the kitchen. 

The results of this project went rather well. The only fail we had was with one crepe not flipping properly because (Braxton) flipped too early. It is important that the crepes begin to brown before flipping. We overcame the problem crepe by covering in whipped cream and giving to our dad. We will definitely be making crepes more often.crepe failREVIEW: Maxi Nature Kitchenware Crepe Pans

crepe pansI bought these Maxi Nature pans so I could make Spanish Omelettes and Hamsi Quest, two recipes that are much easier to make with matching pans. As soon as the box came from Amazon, my boys grabbed them to make crepes. The pans are a nice managable size and work great. The boys didn’t even need to use butter each time with the crepe batter. Here’s the link to the pans on Amazon.

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!

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Cooking on a Himalayan Salt Plate

Posted on February 1, 2016 by Tiffany

Check out my review on Cook With Cabela’sHimalayan Salt Plate Review

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Homemade Ranch Dressing #dailysalad

Posted on January 24, 2016 by Tiffany

#DailySalad#dailysalad

Struggling for years to get my boys to eat their vegetables, I’m not really sure when the effort lessened. I noticed when we were traveling, the boys enjoyed the tiny salads served on the side in restaurants. Sometimes they seemed to be made up of dressing, croutons and lettuce – in that order – but the boys enjoyed them and I didn’t protest. At least they started to “think” they liked salads. Little by little, with constant offerings always at the dinner table, they began to nibble away on a variety of vegetables.

It wasn’t until they were homeschooling full time, that the #dailysalad became a ritual. Once they grew out of wanting everything separated out and covered in dressing, I was pleasantly surprised at their willingness to eat a heaping plate of veggies. 

Over the course of the year, I saw obvious improvements in their health. The boys felt it too. If they were traveling or went without their daily salad, they would remark about not feeling as well. 

It’s such a relief to not have to sneak vegetables into my cooking anymore. I don’t worry about breakfast or dinner as their daily salads pack a whopping 6-8 servings of vegetables into them in one meal. 

When asked the trick to getting kids to eat salad, they both agree that it’s variety; the addition of interesting meats and cheeses, along with home made salad dressing that is healthy enough to drench.#dailysalad8 #dailysalad7 #dailysalad6 As I make dinner each night, I often set aside a portion or two of the meat in the meal to top onto salads the next day. Be it teriyaki venison, thinly sliced wild turkey, bear sausage, salmon or bacon; it keeps the #dailysalad interesting, and saves money. I’ve even gone as far as cutting up leftover pizza making my own “Pizza Croutons” like the salad below.#dailysalad3Once in a while, I will treat them to deli meat or giant home made croutons. Even chopping the vegetables in a different way each day makes things more interesting as does trying different types of lettuce.

Don’t give up hope if you don’t have a house full of veggie-lovers. Just find out what they are willing to try and be creative with presentation and keep putting them on the plate. Keep asking them what they want to try and load up on what you know they like.

Here are a few of our creations along with two of my homemade ranch-style dressing recipes. For best results, blend all ingredients in a high-speed blender. Thin if necessary with milk or water. Keep refrigerated and shake well before each use.

#dailysalad2RANCH-STYLE DRESSING #1

  • 1/2 cup mayonnaise 
  • 1/2 cup plain yogurt
  • 1/2 cup sour cream
  • 3 tablespoons grated parmesan cheese
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons dried dill
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • Salt & pepper to taste

#dailysalad1RANCH-STYLE DRESSING #2 (This version is a little healthier than #1)

  • 3/4 cottage cheese
  • 3/4 greek or plain yogurt
  • 3 tablespoons grated parmesan cheese
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons dried dill
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • Salt & pepper to taste

#dailysalad4RANCH-STYLE DRESSING #3 (This is another very healthy option.)

  • 1/2 cup water
  • I 16-ounce container cottage cheese
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons olive or coconut oil   
  • 1 tablespoon Brewers yeast
  • 1 tablespoon soy or Worcestershire sauce
  • 2 teaspoons dried dill
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion

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!

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Grind It! Wild Turkey, Pheasant, Duck, Dove & Goose

Posted on November 20, 2015 by Tiffany

This is what happens when we clean the freezer around here… with turkey and waterfowl season upon us, it was time to make some room.  Twenty-nine pounds of meat later, here are a few of our successes. Recipes will be tweaked and tested a few more times and then posted on my blog along with our new website www.OutdoorsNow.com. Recipe Development SausageWild Bird SausageDuck Sausage Musubi
Sausage MusubiPersian Kebabs (Wild Turkey & Duck)Persian Turkey & Duck KebabsSouthwestern Sausage & Vegetable QuicheSausage Vegetable QuicheSpanish Rice with Turkey SausageSpanish Rice with Turkey SausageSpicy Dove Loco MocoSpicy Dove Loco MocoSpicy Goose Sausage & Black Bean QuesadillasSpicy Goose Sausage QuesadillasSweet Potato & Waterfowl Sausage HashSweet Potato Sausage HashItalian Turkey Meatball SoupTurkey Meatball SoupMiso Duck BallsMiso Duck Balls

Asian Street Turkey BitesAsian Street Turkey BitesBean Soup with Pheasant Chorizo Sausage
Bean Soup with Chorizo Pheasant Sausage Dehydrator Pheasant JerkyDehydrator Pheasant JerkySoy-Ginger Dove SlidersDove Sliders Duck & Pork BaconDuck & Pork Bacon Duck Chorizo Stuffed MushroomsDuck Chorizo Stuffed MushroomsDuck Pepperoni
DuckPepperoni Fajita BallsFajita Balls Forming Wild Turkey JerkyForming Wild Turkey JerkyWild Turkey JerkyFree Form Turkey Jerky Forming Wild Turkey Sausage with Jerky GunForming Wild Turkey Sausage Jerky GunSweet Maple Turkey SausageSweet Maple Turkey SausagePan Fried Wild Turkey SausagePan Frying Turkey Sausage Duck JerkyGoose Jerky In the smoker… Turkey Jerky and Duck PepperoniIn the smoker Smoked Turkey Jerky Thick Pepper Turkey JerkyThick Pepper Turkey Jerky Turkey Bacon to freeze Wild Turkey Bacon

For other wild game bird recipes, see

Cooking Game Birds  http://www.scotthaugen.com/shop/cooking-game-birds/

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!

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Must-Read Food Memoirs by Kathleen Flinn

Posted on November 8, 2015 by Tiffany

As a person, as a teacher, as a writer and as a cook; the word that describes Kathleen Flinn and her work is approachable.Kathleen Flinn IFBC LRHer books, classes, writing and recipes are all approachable. New cooks and veteran cooks alike benefit from Kathleen’s honesty and wit.

Kathleen is the kind of person who hands out homemade jam to her colleagues and fans at a busy conference while taking the time to ask how they are and what they are working on.Kathleen Flinn BookLRI have read each of Kathleen’s memoirs and they are drastically different books. They are each impeccably written and researched, full of tantalizing recipes, but travel down different roads at different places and times.

The Sharper Your Knife, The Less You Cry, took me with her as she fulfilled her dream of attending Le Cordon Bleu in Paris. As a person who has seriously considered advanced culinary training, I was all-in, through laughter and the tears.

The Kitchen Counter Cooking School, took me to one of my favorite places, the grocery store. Sharing her passion for cooking and teaching, this book illustrates Kathleen’s desire to help demystify cooking and get people eating real food. As a cooking teacher myself, this book not only filled me with inspiration, but gave me empathy and changed the way I share my kitchen knowledge with others. 

Burnt Toast Makes You Sing Good, took me to a different day, a time when cooking was about everyone in the family pitching in to get the job done. Some of the experiences paralleled my childhood filled with fishing, hunting, gardening and food preservation (because we were not well off and these means were economical). For those of us living a fast-paced lifestyle, this book is a welcome journey through a simpler time.

The way Kathleen documents her family history, in Burnt Toast Makes You Sing Good, makes you feel like she was there, although she wasn’t even born until about half way through the book. The fact checking that went into this book would have been no easy task. There is also an art to Kathleen’s dialogue that puts the reader in the conversation. The characters come alive and weave their way into your heart. This book too, had me laughing at times and crying at others but the way Kathleen shares what made her into the person she has become is truly remarkable.

Full disclosure, I was offered a copy of Burnt Toast Makes You Sing Good, free of charge so I could review, and I am writing this post as a commitment to #IFBC2015. However, I purchased Kathleen’s first two books and planned to buy her third. After reading dozens of food memoirs, I can honestly say, Kathleen’s are my favorite.

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Eugene Food Tour for 50

Posted on October 30, 2015 by Tiffany

mothership.LRExperiencing new flavors is literally the spice of life. When it comes to kids trying new things, that may not be the case. My kids may not like everything but they are willing to try just about anything. The goal of my Eugene Food Tour was not only to expose a group of 6-12th graders to some new tastes, but to show them the rich food scene in downtown Eugene. Most of the kids in the Navigators Homeschool Group are from smaller towns on the outskirts of Eugene, so many of them had never dined in the places on our tour.walkingLRWanting to promote international flavors, small business and a few kid favorites; I came up with this list of vendors that were within walking distance of each other.Eug 6

#1 Mothership Food Cart

Part food truck, part bus, this place is all about comfort food Hawaiian-style. In fact while Marcus Mariota, Heisman Trophy winner, was playing for the Oregon Ducks, he frequented the Mothership quite often; even bringing his family (from Hawaii) to eat there when they were in town. So of course, our dish of choice for this first stop was the legendary Loco Moco. Five orders gave 50 of us a nice sized sample of deliciousness. The owners, Norman & Rebecca, go above and beyond for their customers.locomocoLR #2 Noodle BowlnoodlebowlLRThere are so many complex flavors in Korean food but one traditional item is trending in the food world now. Kimchi, fermented cabbage and vegetables, is a strong smelling side that accompanies nearly every meal. I’ve seen many people reluctant to try it but once they do, they are surprised at how much they like it. It was fun watching the kids experience a toothpick-full of this food for the first time.kimchiLR#2 541 SushisushisignLRRight next door, 541 Sushi, was just opening and we enjoyed watching the belt full of beautiful creations go by. The manager had 50 portions of California Rolls, already boxed up for us to sample out on the sidewalk. sushibeltLR

sushigirlsLR#3 Bon Mi

“Pho” pronounced like the “fu” in fun was next up to sample. Since this traditional noodle soup would be a little difficult to portion out, we opted to just try a sample of the Beef Pho broth. While the kids were sampling, they tried to pick out the flavors of cinnamon, star anise, cloves and fennel, that make this soup such a unique experience. My son and I actually went back to this place for lunch the next day.phoLR

phosoupLR#4 Red Wagon Creamery

Ice cream, no explanation needed here. However, the manager was kind enough to open the doors early for us so we could take over the place. For just a small fee, the kids tasted many flavors of this high-end ice cream made with the finest ingredients. I am still dreaming of the Goat Coffee flavor.redwagonLR

redwagLR#5 Townshend Teahouse

Eug 3I must admit, I am on the Kombucha bandwagon. A hip and trendy, possibly health-promoting drink made of fermented tea is tastier than it sounds. After filling a few carafes from the tap, everyone got a sample of Superberry Kombucha. One of the joys of kombucha is that it has a wide range of flavors, keep sampling to find your favorite.kombuchaLR #6 Voodoo Donuts

voodooLRAlthough they have a vast selection of unique donuts, there was no question I wanted the kids to have a sample of the Maple Bacon Bar. The staff at Voodoo was kind enough to cut the maple bars into fourths so everyone could have a good sized sample. voodoo1LRLeading a group of 50 around Eugene took a little pre-planning and I contacted each of the business owners/managers ahead of time. Equipped with sample containers, sporks, tasting cups, toothpicks and napkins we were able to efficiently serve everyone outside without disturbing the establishments.

Navigators Eugene Food TourEug Food Tour Map

10:45 Meet at Mothership Food Cart 285 W 6th Ave. Norman & Rebecca 541-870-1158 Mothership on Yelp

10:50-11:00 Sample LOCO MOCO (Hear the story of where Loco Moco originated in Hilo, Hawaii.) My version of Loco Moco.

11:00-11:15 Walk to Noodle Bowl

11:15 Sample Kimchi @Noodle Bowl (How is kimchi made and why is it such an important food in the Korean culture?)

11:20 Sample California Rolls @541 Sushi

11:30 Sample Pho @Bon Mi (What is Pho and what is used to flavor the broth?)

11:45-12:00 Red Wagon Creamery Ice Cream Samples

12:05 Sample Kombucha @Townshend Tea House (What is kombucha and how is it brewed?)

12:10 Sample Maple Bacon Donuts @Voodoo Donuts (cash only)

12:15 Walk to Eugene Public Library for parent pick-up

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!

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Herbed Citrus Ice Cubes

Posted on October 7, 2015 by Tiffany

Big Oven Ice CubesAttending the International Food Bloggers Conference was definitely the highlight of my September. With this conference comes great food, new and renewed friendships, product swag and information pertinent to what I do… cook, photograph, eat and write! Big Oven was one of the 2015 conference sponsors. I was delighted to get the chance to meet a few of their reps and find out about the resources their site offers. From recipes to equipment to lifestyle articles, there is vast knowledge in this informational site and app.Herbed Ice Cubes MeltingI’ve been to several food conferences over the years and one of my favorite things is coming home and sharing products and ideas with my kids. My son Kazden immediately laid claim to the Big Oven silicone ice cube tray. He had an idea for new and improved lemon water. Everyday each member of my family starts the day off right with a slice of lemon in room temperature water as suggested by the Food Babe.Big Oven Herbed Citrus Ice CubesKazden had the idea to put lemon & orange juice and zest, mint and fresh stevia into ice cubes to add to our morning water. The results were not only beautiful but refreshing and thirst quenching. Not to mention we will always have lemon water on hand, even when we run out of lemons! These would also be great dropped into iced tea.Herbed Citrus Ice CubesHerbed Citrus Ice Cubes1

Big Oven Ice CubesThanks for the cool gadget Big Oven, we look forward to using your site and app!

Disclosure: As a “citizen blogger” in the IFBC community, I received a reduced rate at the conference for writing three blog posts on my topics of choice from the event. 

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!

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Pumpkin Spice Latte & Steamer

Posted on October 1, 2015 by Tiffany

pumpkin latteThinking that one of these years, people may not even refer to autumn as fall. The season may just be tagged “pumpkin season.” With grand marketing schemes, fall has become pumpkin season. All things pumpkin from lattes to bread to cookies to soup, #pumpkin has arrived. I do love pumpkin, so I am on board. Being the budget conscious person that I am, once I have tried something like a pumpkin latte from somewhere like Starbucks or Dutch Brothers, I immediately begin to experiment at home. After many attempts, I came up with my favorite blend of ingredients, my perfect Pumpkin Spice Latte.

Pumpkin Spice Latte

  • 2 tablespoons canned pumpkin puree
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon cinnamon
  • 2 dashes cloves
  • 2 dashes nutmeg
  • 8-ounces milk
  • 2 shots of espresso or 2 teaspoons instant coffee (dissolved in 1 tablespoon hot water) 

Sweeten as desired, I actually like these without any sweetener but if I am in the mood, I may add 1 teaspoon of honey or maple syrup. For those with a sweet tooth, or to taste more like a commercial latte, add up to 2 tablespoons vanilla syrup. Mix all ingredients with a whisk. Heat to desired temperature in the microwave or on the stovetop over medium-heat.

Pumpkin Spice Steamer

  • 2 tablespoons canned pumpkin puree
  • 1-2 tablespoons honey, vanilla or maple syrup 
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon cinnamon
  • 2 dashes cloves
  • 2 dashes nutmeg
  • 12-ounces milk (warm and froth first if desired)

Mix all ingredients with a whisk. Heat to desired temperature in the microwave or on the stovetop over medium-heat.

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!

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Ready-Made Camp Meals: Product Review

Posted on September 22, 2015 by Tiffany

Good To-Go Food

Working full-time in the outdoor industry puts us out in the wilderness and in camp sites quite often. Usually we try to make most of our meals ahead of time from scratch, but it’s really convenient to have some quick and easy meals in the field. Hunts can go long, fishing trips are sometimes hard to conclude and sometimes, if you want a hot meal after a long hike, it’s nice to have an “instant” fast food choice.

Recently our family tried three brands of dehydrated meals in the field. All of these samples were provided by the companies for review purposes only and not for compensation.

Running the gamut on cuisine from Thai to Mexican to Italian to traditional American, each of these meals offered flavorful representations of fresh food. Good To-Go Curry

We enjoyed all three flavors of Good To-Go foods the most. Each had distinct flavors and none were overly-salted. The ingredients were all “real food” and didn’t leave any kind of chemical/preservative aftertaste or stomach ache like many over-processed foods. Enticingly titled, Thai Curry, Herbed Mushroom Risotto and Classic Marinara with Penne; none disappointed. The Thai Curry is actually something I would choose to eat, as it tasted like some of the street food I have enjoyed in Bangkok.Good To-Go PenneOur next taste test found us dining on Great Grub Camp Food. This was more of a semi-instant meal as we needed a skillet to cook in. The advantage of this food is you can add your own protein and since we were in bear camp, we added fresh ground bear. Any meat or meat substitute will suffice but bear was fantastic in the Chipotle Tamale Pie. This cooked up well in the skillet and with easy to follow, step-by-step instructions we were able to bake the moist, flavorful cornbread topping right on the camp stove. With the exception of a few chewy black beans, this dish tasted nearly home cooked. The Cheese Tortellini Soup was a favorite with the kids as were the cookies, pancakes and Mayan Hot Chocolate. I like that this is all “real food,” similar to Good To-Go. As a side note, Great Grub Camp Food doesn’t have as long a shelf life as many other camp foods so it needs to be used up within a season.Great Grub FoodGreat Grub TamaleA stand-by we have used for years are the ready-made gourmet outdoor meals from the Wise Company. They private labeled a nice sized bucket with15 packages of assorted, Grab-n-Go Foods for Camp Chef. Quite tasty, there’s a trade-off with ingredients. With a 7-year shelf life, there are quite a few preservatives/additives listed in the package. These meals can also be a bit salty. One of the tricks I use is to add a 2 cups of plain rice or noodles to each 2-person serving. This not only extends the serving size to 3 or 4, it cuts down on sodium per serving. Most of these meals make a convenient baked potato topping as well. Cheesy Lasagna and Noodles and Beef in Savory Mushroom Sauce are family favorites of ours.Wise Company Food

If you are looking for other ideas for camp cooking or hiking, take a look at these posts: Loaded Oatmeal, Venison Camp Chili, Camp Cooker Lunch, Fruit Leather, or Trail Mix.

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!

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Loaded Oatmeal

Posted on September 16, 2015 by Tiffany

Loaded Oats PotLR

Although I have been enjoying it for years, I just wrote this recipe for Camp Cabela’s. It’s a great way to incorporate a variety of “superfoods” into a fast, easy breakfast in camp or at home. If you haven’t ever fried up leftover oatmeal, you must give it a try. Keep it healthy by using coconut oil or if you want to splurge, fry it up in bacon grease or butter! Loaded Oats Bagged IngredientsLR

Loaded Oatmeal

  • 5 cups water
  • 3 cups old fashioned oats
  • Any or all of the following:
  • 1/4 cup raisins and/or chopped dried cherries
  • 1/4 cup chopped dried apples
  • 1/4 cup chopped almonds
  • 2 tablespoons honey
  • 2 tablespoons sunflower or pumpkin seeds
  • 1 tablespoon hemp seeds
  • 1 tablespoon cacao nibs
  • 1 tablespoon chia seeds
  • 1 tablespoon dried stevia
  • Rind from 1/2 an orange
  • 1 cinnamon stick

DIRECTIONS:  In a large pot, bring water to a boil. Add oats, stirring constantly. Reduce heat to medium and cook 5 minutes, stirring occasionally. Add remaining ingredients, cover and remove from heat source. Serve with milk or non-dairy alternative if desired.KAZ oatsLR

*VARIATIONS:  Loaded Oatmeal can be prepared ahead of time and stored in a sealable container. To serve as traditional oatmeal, reheat in a pot over medium high heat. For Oatcakes, drop by rounded tablespoons onto a hot, well-greased griddle (press down with spatula to flatten), cooking each side to golden brown. For Pie Iron Oats, scoop servings into a well-greased pie iron and heat over coals, gas burner or campfire.Pie Iron SilverfireLRLoaded Oats Pie IronLR

Taylor Pie Iron OatsLR

Pictured above, cooking the oats and heating the pie iron is the Silverfire Stove.

For more recipes using healthy whole grains, see my book, The Power of Flour  http://www.scotthaugen.com/shop/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!

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