BHT – Basil, Crispy Ham and Tomato Sandwich, a Twist on a Classic

Another sandwich option for hiking, or taking outside for a picnic. Serve it with Avocado, Corn and Bean Salad with Basil Vinaigrette.

2009, Merle Ann Loman, All Rights Reserved

Prep Time: 15 min
Inactive Prep Time: hr min
Cook Time: 7 min
Level: Easy
Serves: 2 sandwiches

Ingredients

• 6 1/8 inch thin slices of reduced fat Black Forest Ham


• 3 tablespoons balsamic vinegar


• 4 slices good wholegrain bread, cut 1/2-inch thick or use a hamburger bun like Wheat Montana


• 4 tablespoons spicy mayonnaise (see recipe below)


• 1/2 cup large basil leaves


• 1 large ripe tomato, sliced 1/2-inch thick


• Kosher salt and freshly ground black pepper

Optional: Cheese slices such as Swiss or a Smoked Gouda.

Directions

Preheat non-stick pan. Place ham slices in pan and add the balsamic vinegar on top. Cook ham until brown and to desired crispness. Watch carefully. Drain on paper towels and set aside.

Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of basil leaves. Arrange 3 slices of crisp ham on top of the basil and then add a layer of tomato slices on top of the ham. Sprinkle with salt and pepper.

Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half if using bread, leave whole if using a small hamburger bun. Place in sandwich size plastic container (you can wrap it in plastic wrap first) and put in your hiking pack. If hiking in warm weather, place a small frozen water bottle next to it. You can wrap them together in a small picnic cloth to keep them from shifting.

Spicy Mayonnaise:
1/2 cup good mayonnaise
1 jalapeno pepper, stemmed, seeds removed and finely chopped
1 teaspoon lime juice
1 Tablespoon ketchup
1/2 teaspoon minced garlic
Pinch of salt
1/8 teaspoon dried crushed oregano

Place all of the ingredients in a small bowl and whisk to blend. Transfer to a clean container and refrigerate until ready to use or serve.

Yield: about 1/2 cup

Merle’s Notes: The intention was to create a sandwich similar to a BLT but without the fat of bacon. The balsamic vinegar adds zing to the ham; I love it but you can certainly omit the vinegar. You can toast the bread, but I prefer not to when I take it on a hike. Of course you could choose to use plain mayonnaise instead of the spicy spread.

Option: Add cheese slices, Swiss is great!

If you want to put the mayo on just before you eat it, put it in a small container and bring along separately. Or if you are nervous about mayo on a warm day, use cilantro chutney or a garlic/herb vinaigrette as a condiment instead.

For a printable version click BHT - Basil, Crispy Ham and Tomato Sandwich.

Avocado, Corn and Bean Salad with Basil Vinaigrette

Prep Time: 5 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 15 min
Level: Easy
Serves: 6 servings
2009, Merle Ann Loman, All Rights Reserved

Ingredients
Salad:
2 ears fresh corn or 1 cup frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 small cucumber cut into1/2-inch pieces
1 ripe tomato cut into 1/2-inch pieces
1 avocado, peeled, seeded, and cut into 1/2-inch pieces

Vinaigrette:
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 clove garlic, minced or pressed
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions
For the salad: In a medium bowl, mix together the corn, black beans, garbanzo beans, bell pepper, cucumber, and tomato. Reserve the avocado. You will toss it in the vinaigrette before adding it to the salad.
· To grill the corn indoors: Preheat stovetop grill pan. Remove the husks and silks. Spray with cooking spray and grill, watching carefully and turning often. Cool completely. Using a sharp knife, remove the corn kernels.
· To grill outside: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels.

For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, garlic and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.

Add the avocado to the vinaigrette and toss well to coat. Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

This packs and travels well with the avocado coated first in the dressing. Take
it outside and enjoy!

For a printable version, click Avocado, Corn, Bean Salad.

Montana Gumbo with Baked Brown Rice

2009, Merle Ann Loman, All Rights Reserved

Prep Time: 30 min
Inactive Prep Time: hr min
Cook Time: 45 min
Level: Easy – use leftover baked chicken and oven baked brown rice
Serves: 6 (serving size: 1 cup gumbo and ½ cup rice)

Ingredients
12 ounces homemade venison breakfast sausage (or smoked sausage cut into ¼ inch slices or use any sausage you like)
1/4 cup whole wheat flour
2 tablespoons canola oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped Poblano pepper (or substitute green bell pepper for some or all)
6 garlic cloves, minced
1 teaspoon chopped fresh thyme, use 3/4 teaspoon powdered if you don’t have fresh
2 teaspoons Creole seasoning such as Emeril's ESSENCE Creole Seasoning (recipe follows)
3/4 teaspoon hot pepper sauce
1 (14.5-ounce) cans no-salt added chopped tomatoes, undrained
4 cups homemade chicken or vegetable broth (can use canned)
1 bay leaf
1 1/2 cups leftover baked chicken, roughly chopped
1/2 pound medium shrimp, peeled and deveined (I use frozen if I can’t find fresh)
1 (10-ounce) package frozen cut okra, thawed
Kosher salt and freshly ground black pepper
Baked brown rice (recipe follows)
1/4 bunch parsley
Lemon wedges

Directions
Coat bottom of Dutch oven with spray cooking oil. Add the sausage and cook until browned, then remove.

If needed, add 2 tablespoons canola oil. Add the onion, celery, green pepper, and garlic. Cook, while stirring frequently, for 5 minutes. Sprinkle vegetables with 1/4 cup flour; cook 5 minutes stirring constantly. Stir in thyme, creole seasoning, hot pepper sauce, tomatoes, chicken broth and bay leaf, whisking constantly. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes.

Add cooked sausage and chicken; add shrimp, and okra; cover and simmer 5 minutes or until shrimp are done (do not overcook the shrimp). Discard bay leaf. Season with salt and pepper to taste.

Serve over baked brown rice. Garnish with freshly chopped parsley and drizzle with lemon juice.

Merle’s Notes: This is a very easy and substantial soup. We love to take it in a thermos on the river during the early spring when the weather can be pretty cold! When taking it on the river, I just stir the rice in before filling the wide-mouth thermos.

The Poblano pepper adds a kick. If you want to tame it down, use green bell pepper, or a mix of both instead.

The layers of flavors depend on the combination of meats, garlic, and the richness of the broth. That is why I make and freeze my own broth. I can infuse the liquid with deep, rich flavors of roasted vegetables parings, garlic, and chicken or other meat bones.

The parsley and lemon can be added to the top of the thermos and as the soup jostles in the boat, it will mix in and add another layer of flavor – or bring the garnish along in a separate container and add to the serving dish before eating.

Click here for printable PDF version of Montana Gumbo

Baked Brown Rice
Prep Time: 5 min
Inactive Prep Time: hr min
Cook Time: 1 hr 5 min
Level: Easy
Serves: 6 servings

Ingredients
1 1/2 cups brown rice, medium or short grain
3 cups homemade broth or water
1 bay leaf
1 tablespoon unsalted butter or olive oil
1 teaspoon kosher salt

Directions
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the broth or water, butter, and salt just to a boil in the microwave, a covered saucepan, or a kettle. Once the liquid boils, pour it over the rice, stir to combine, and cover the dish tightly with a lid or heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Be creative: For different flavors, add herbs or spices, lightly sautéed onion, celery, mushrooms, whatever suits your fancy!

© 2009 Merle’s Get Out & Get Fit Meal Ideas. All Rights Reserved



Merle’s Note for Emeril’s ESSENCE: Buy the ingredients at a health food store in bulk to make it fresh, cost effective, and best tasting. I mix a big batch and give it away as gifts (after I put a jar in my cupboard, of course).

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

Merle’s Club Sandwich To Go (Hiking, of course)

Merle’s Club Sandwich To Go – Turkey, Crisp Pepperoni, Avocado, Sprouts and Tomatoes
2009, Merle Ann Loman, All Rights Reserved

Prep Time: 10 min
Inactive Prep Time: hr min
Cook Time: 7 min
Level: Easy
Serves: 2 sandwiches


Ingredients

• 16 1/8 inch thin slices of pepperoni


• 4 slices good wholegrain bread, cut 1/2-inch thick


• 4 tablespoons spicy mayonnaise (see recipe below)


• 1/2 pound sliced smoked turkey breast


• 1/2 cup of spicy sprouts (or alfalfa sprouts)


• 1 ripe Hass avocado


• 1/2 lemon, juiced


• 1 large ripe tomato, sliced 1/2-inch thick


• Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place a baking wire rack on a sheet pan and arrange the pepperoni on the rack in a single layer. Bake for 5 to7 minutes, until the bacon is browned and crisp. Watch carefully. Drain on paper towels and set aside.

Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of turkey, then sprouts. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the sprouts. Arrange 8 slices of crisp pepperoni on top of each sandwich and then add a layer of tomato slices on top. Sprinkle with salt and pepper.

Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half, place in sandwich size plastic container and put in your hiking pack. If hiking in warm weather, place a small frozen water bottle next to it. You can wrap them together in a small picnic cloth to keep them from shifting.

Spicy Mayonnaise:
1/2 cup good mayonnaise
1 jalapeno pepper, stemmed, seeds removed and finely chopped
1 teaspoon lime juice
1 Tablespoon ketchup
1/2 teaspoon minced garlic
Pinch of salt
1/8 teaspoon dried crushed oregano

Place all of the ingredients in a small bowl and whisk to blend. Transfer to a clean container and refrigerate until ready to use or serve.
Yield: about 1/2 cup

Merle’s Notes: I love all the flavors and textures in this substantial sandwich. The pepperoni crisps up nicely and adds a spicy crunch. The sprouts add crunch, too, and stay fresh longer than lettuce. You can toast the bread, but I prefer not to when I take it on a hike. If you prefer, use plain mayonnaise instead of the spicy spread. If you want to put the mayo on just before you eat it, put it in a small container and bring along seperately.

Click Merles_Club_Sandwich for a printable PDF version.

© 2009 Merle’s Get Out & Get Fit Meal Ideas. All Rights Reserved

Chipotle Salsa - homemade

Recipe courtesy Merle Ann Loman, 2009

Prep Time: 30 min
Inactive Prep Time: 0
Cook Time: 0
Level: Intermediate
Serves: Makes about 10 cups

Ingredients:

6 cups chopped ripe tomatoes or 3 14.5 ounce cans diced tomatoes, well drained
1 ½ cups corn kernels, fresh, frozen, (or canned, well drained)
1 ½ cups black beans, canned – rinse before using
1 cup diced sweet onions, I like to include some diced scallions
2 Serrano peppers, stemmed, seeded, and minced
2 Jalapeno peppers, stemmed, seeded, and minced
3 tablespoon chopped chipotle chiles in adobo (include some of the sauce)
6 cloves garlic, finely minced
Lime zest from 2 medium limes
2 fresh limes, juiced
2 T tomato paste
2 T olive oil
3 T red wine vinegar
2 T cumin
2 T oregano (or basil)
1 bunch fresh cilantro leaves, chopped (use less or chop very finely if you’re not a big cilantro fan)
Salt, to taste

Directions:
Combine tomatoes, corn, black beans, onions, peppers, garlic, lime zest, lime juice, tomato paste, olive oil, red wine vinegar, cumin, oregano and cilantro in a large bowl. Season with salt. Cover and chill until ready to serve. I use Kerr pint jars, load them quite full, secure the lids tightly, and put them in the coolest place of my fridge. It will keep at least a week. Make a smaller batch or give a jar away as a gift if you can’t eat it all in a week.

ALL INGREDIENTS CAN BE ADJUSTED TO TASTE – it is your recipe now, create it the way you and your family like it.

Variations:
To add a roasted flavor, in a small dry skillet heated over medium-high heat, roast the corn kernels until slightly caramelized and fragrant, 4 to 5 minutes, stirring frequently. Transfer to a bowl and let cool.

You can also roast peppers by placing them on gas stove or open flame. Make sure to turn peppers to char evenly. When pepper skin is black, remove peppers and place them in a bowl. Cover with plastic wrap and let sit for 20 minutes or until cool. Remove peppers and peel off black skin. Remove seeds. Dice the peppers and add to the salsa.
Try different peppers such as Poblano, a larger and milder pepper.

Merle’s notes:
We like our salsa thick. If you want more liquid, add some of the drained liquid, or tomato juice to make it the desired consistency.


As I said above, all ingredient amounts can be adjusted to taste. Peppers, for instance, vary in how hot they are and the seeds are the hottest part. When I begin chopping the peppers, I taste a small piece so I can judge how hot they are. If they are REALLY hot, I add less. If they aren’t so hot, add some of the seeds, red pepper flakes, or drops of your favorite hot sauce. Be very careful, either wear plastic gloves or wash your hands thoroughly after handling the peppers. To learn more, visit this site I found this site - “All About Chiles” http://www.tasteoftx.com/recipes/chiles/peppers.html. If in the end your salsa is hotter than you like, just add more tomato.

To my family and me, the lime zest and juice is what makes this salsa so flavorful. It may sound like a lot, but the acid of the juice and vinegar help keep the vegetables fresh longer. All the flavors blend and day by day, the flavors mellow.

If you are thinking of freezing the salsa, you can, but it becomes mushy. If you freeze it, use it in a recipe that you will be cooking.

You will find the chipotle chiles in the mexican section of your grocery store.

Click here for a printable PDF version of Chipotle Salsa.

Ruby Sage’s Pecan Banana Bread Topped with Chocolate

Recipe courtesy of Ruby Sage

Prep Time: 2 hr 0 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 1 loaf

Ingredients

2 or 3 ripe bananas
2 eggs
1/3 cup safflower oil
2/3 cup (or less) sugar
1 tsp vanilla

1 3/4 cups flour
1/2 tsp salt
2 1/4 tsp baking powder
1/2 tsp cinnamon
3/4 cup pecans, chopped

2 or 3 ounces of good dark chocolate
1/2 tsp butter
3 TBS half & half or whole milk

Directions

Preheat the oven to 350 degrees F. Butter an 8 ½ x 4 ½ x 2 ½ inch loaf pan.

With an electric mixer, combine bananas, eggs, oil, sugar, and vanilla in a large mixing bowl; beat until light and fluffy.
In another bowl, sift together flour, baking powder, cinnamon and add to wet ingredients in about 3 parts. Mix with spoon or spatula after each addition until dry ingredients are moistened and flour disappears.
Fold in pecans.
Pour into a greased loaf pan and bake for about one hour or until done.
Remove from pan and place on a cooling rack.

Chocolate Icing

Melt butter over low heat, add milk, then add chocolate stirring constantly until melted.
Pour chocolate sauce over the banana bread and allow to cool before slicing.

Merle’s notes: This recipe is by Ruby Sage of Victor, Montana. It is inspired by a recipe from “The Joy of Cooking.” As with so many recipes, it evolved because of taste and one or two of the ingredients not being in the house. In this case, Ruby likes chocolate chips in her banana bread. They didn’t have any so her mother, Amy, suggested using a chocolate bar and making it a topping. Ruby did, I was a guest that enjoyed it immensely and there you have it!

Amy also likes dried apricots, diced into bits, in this bread. It sounds really good to me.

Merle’s preference: I always use whole-wheat flour and sprinkle in a little flax seed and oat bran.

Click this link to download a PDF printable version of Ruby's Pecan Banana Bread Topped with Chocolate.

Salmon Cakes

Recipe courtesy Merle Ann Loman, 2009

Prep Time: 20 min
Inactive Prep Time: 30 min
Cook Time: 12-15 min
Level: Intermediate
Serves: 12 cakes, 4 servings

Ingredients

• 1 (15 ounce) can salmon, drained, or 1 ½ - 2 cups baked or poached salmon (about ¾ to 1 pound), flaked


• 1 tablespoon capers, drained and roughly chopped


• 1/4 teaspoon hot sauce (such as Tabasco)


• 1/2 teaspoon Worcestershire sauce


• 1/4 cup good mayonnaise


• 2 teaspoons Dijon mustard


• Juice of one lemon (can use the zest, too, if you like)


• 2 large eggs, lightly beaten


• 3/4 cup fresh whole-wheat breadcrumbs (see Tip) (optional)

Vegetable mixture:

• 2 cloves garlic, minced


• 3/4 cup small-diced onion (1 small onion or scallions – white and green parts, thinly sliced)


• 3/4 cup small-diced celery (about 2 stalks)


• 3/4 cup small-diced green, yellow, or red bell pepper or combination (1 small to medium pepper)


• 1/2 cup small-diced fresh mushrooms


• 1/4 cup minced fresh flat-leaf parsley


• 1 teaspoon seasoning, Old Bay or your preferred seasoning mix


• Kosher salt and freshly ground black pepper if necessary (to taste)


• Good olive oil

Directions
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.

Add capers, hot sauce, Worcestershire sauce, mayonnaise, mustard and eggs to a large bowl. Mix until blended.

In another bowl, add the garlic, onion, celery, pepper, mushrooms, parsley, Old Bay seasoning and salt and pepper to taste. Drizzle with a small amount of olive oil and toss lightly.

Flake the salmon into the egg mixture, removing any bone and skin, and blend well. If you want to add breadcrumbs to bind, do so now. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 12 (2–3 inches wide) cakes.

Bake the salmon cakes until golden on top and heated through, 12 to 15 minutes.

Serve with a simple fresh tomato and avocado salad, top salmon cakes with Cucumber Raita – see my recipe at http://merles-outdoor-dining-ideas.blogspot.com/2009/02/basic-cucumber-raita.htm

Cook’s notes and tips:
If using fresh salmon, to bake, place it skin side down on a lightly oiled sheet pan. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold. Remove any bones and skin.

I want to taste the salmon so I usually don’t choose to add breadcrumbs. If you want to add fresh breadcrumbs: Tear whole-wheat bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

If you prefer to sauté the vegetables before adding to the salmon: heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the vegetable mix except the parsley; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.

If you prefer to sauté the cakes instead of bake them: heat 2 tablespoons butter and 2 tablespoons olive oil in a large sauté pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

About the flavor and texture: Not everyone likes capers, but try them. They add a wonderful undertone and depth to the flavor of the salmon cakes.

One of my unique additions is the fresh mushrooms. I love the earthy flavor and texture they provide.

Speaking of texture, I don’t sauté my vegetables (small dice helps) because they stay just a bit crunchy which makes each bite interesting.

I make these and pack up left overs for tomorrows lunch on my hike. Add a piece of whole-grain sandwich or pita bread and sprouts and you have a wholesome sandwich.

Click link for printable PDF recipe file for Salmon Cakes