Spring Time Camping Trip

Every year Angie, Kevin (my partner) and I try to take one or two big trips. For this years trip Angie, Kevin and I are planning a major camping trip. We will be visting four of Colorado's National Parks/Monuments. Due to this intensity of this trip Angie and I decided that we would post how we are planing this trip and the work that has to go into it.

This trip will require that the three of us travel about 900 miles around the states of Colorado. We will be exploring Great Sand Dune National Park & Preserve, Mesa Verde National Park, Hovenweep National Monument, and the Black Canyon of the Gunnison National Park.

The first thing that we do is reserch the parks. This includes looking up what the park has to offer, the cost, and if it has a campground and its cost. The trip is set for May 23rd to the 27th.  The fallowing is the start of our research; 

Destinations

Great Sand Dune National Park & Preserve

Website: http://www.nps.gov/grsa/index.htm

Location: Great Sand Dunes National Park is located 35 miles northeast of Alamosa, Colorado, reached by U.S. Highway 160 and State Highway 150 from the south, or from State Highway 17 and County Lane 6 from the west.

Entrance fees: $3.00 per adult.

Camping fees: $20.00 per night

__________________________________________________________________________________

Mesa Verde National Park

Website: http://www.nps.gov/meve/index.htm

Location: Mesa Verde National Park is in Southwestern Colorado. The Mesa Verde Headquarters is a one-hour drive from Cortez, Colorado, heading east on Highway 160 to the park turnoff, and a 1.5 hour drive from Durango, Colorado, heading west on Highway 160 to the park turnoff.

Entrance fees: $15.00 per vehicle

Camping fees: $27.00 a night

__________________________________________________________________________________

Hovenweep National Monument

Website: http://www.nps.gov/hove/index.htm

Location: Hovenweep National Monument is located along the border between southeast Utah and southwest Colorado, just north and west of Cortez, Colorado.

Entrance fees: $3.00 per person

Camping fees: $10.00 per night

__________________________________________________________________________________

Black Canyon of The Gunnison National Park

Website: http://www.nps.gov/blca/index.htm

Location: Black Canyon of the Gunnison National Park is located approximately 250 miles southwest of Denver.

Entrance fees: $15:00 per vehicle

Camping fees: $12.00 per night

__________________________________________________________________________________

Trip Notes: All campsites will have a bathroom but may not have running water or a show. Since we plan on camping at SD, MV, and BC our bathing will have to take place at MV since the other two campground don't have showers. Also, it is relevant to think the weather for this time of the year. The days could be warm and the nights cold. A new sleeping bag and clothing that can be worn in both warm and cool weather is a good idea. 

Miles traveled: 900 or more

Estimated gas cost: $200.00

Food: unknown at this time

Park fees: $54.00

Camping fees: not know this time since we have to decide how long we would like to stay at each park.  

In the upcoming post Angie and will share the supplies list, the menu, the itinerary, and also any information that is relevant to the trip. -Jason

Individual Pinto and Black Bean Tamale Pies

After I posted the photos of the pies I received a lot of request for the recipe. So here it is...

Makes 8
Prep time: 35 minutes
Total Time: 1 hour

2 tablespoons vegetable oil, such as sunflower
2 bunches scallions, trimmed, white and green parts separated and thinly sliced
4 garlic cloves, minced
Coarse salt and ground pepper
2 cans (15.5 ounces each) pinto beans, rinsed and drained
2 cans (15.5 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes in juice
1/2 cup water
1 tube (16 ounces) prepared plain polenta, sliced into 8 equal round and patted dry
1 packed cup fresh cilantro leaves, coarsely chopped, plus more for garnish (optional)
1/2 teaspoon hot sauce, such as Tabasco
11/2 cups shredded pepper jack cheese (6 ounces)
salsa, for serving (optional)

1. Preheat oven to 400'F. In a large saucepan, heat 1 tablespoon ild over medium; add white parts of scallions and garlic and season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add both beans, tomatoes (with their juices), and the water and bring to a boil, mashing about one-quarter of the beans with the back of a spoon against side of pan. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.

2. Meanwhile, brush eight 10- to 12- ounce ramekins or custard cups with remaining table-spoon oil. Place a polenta round in each ramekin.

3. Remove bean mixture from heat. Stir in green parts of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins, dividing evenly, then top with cheese. Bake until cheese is melted and filling is bubbling, 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with additional cilantro, and serve with salsa.

Lemon-Cranberry Muffins

It's a new year! With low temps and snow, what better way to warm up the home then with some citrus and fruit based muffins?
I was surprisingly pleased on the texture and marriage of flavors with this lemon, cranberry & cornmeal undertone. The muffin is healthier than expected with only 187 calories...enjoy!:)

Lemon-Cranberry Muffins

INGREDIENTS:

• 1/2 cup plus 2 tablespoons sugar, divided
• 3/4 cup nonfat plain yogurt
• 1/3 cup canola oil
• 1 large egg
• 3 teaspoons freshly grated lemon zest, divided
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups white whole-wheat flour
• 1/2 cup cornmeal, preferably medium or fine stone-ground
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped 
• ****
• Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
• Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.
• Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining 1 teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.
• Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.
• Nutrition:

Per muffin: 187 calories; 7 g fat ( 1 g sat , 4 g mono ); 18 mg cholesterol; 29 g carbohydrates; 10 g added sugars; 4 g protein; 3 g fiber; 255 mg sodium; 96 mg potassium.

This recipe can be found off Eating Well's website:

http://www.eatingwell.com/recipes/lemon_cranberry_muffins.html

• 
  

Start the new year off . . . Cooking Light!

Every year a person can hear the million gimmicks on how to lose weight that don't work. However, finding the right tool and cooking great food can make that happen. To help me fight off the holiday pounds I joined a reparable weightless program and invested in some great cookbooks. 

Now I don't want you to think that I am starving and running miles. Oh, no ... I am cooking and enjoying life. The other night I invited some friends over for a game night and still maintained my healthy eating. For this event I turned to Martha's Everyday Food LINGHT! For this meal I made Individual Pinto and Black Bean Tamale Pies. This meal is only 332 calories and has a weight watchers point value of eight. This recipe can be found on page 138 of the Everyday Food Light book.

 

I also served a colorful tray of veggies and my pals brought hummus.  For the closing of this meal I made Angle food cake with cherries. This cake is so simple and will not kill your diet.  To make this cake all you need to do is. . . 

-One box of Angle food cake mix 

-One can of your favorite fruit pie filling. 

Mix the two and be sure NOT to mix any of the other needed (or should I say NOT needed) ingredients. Preheat your oven to 350 F and pour into a cake pain and Bake for about 25 to 30 minutes. Be sure to Let the cake cool before cutting. Enjoy! FYI: The cake will fall. 

 

Great Holiday ideas that can come straight from your kitchen.

This year I wanted to make homemade treats for my friends, clients, and co-workers. To do this I found some great decretive box sets that included paper, ribbon, and the box. I also found a cupcake set that had a nice classic hoilday look to it. For these yummy holiday treats I made Banana Bread, Ginger Snaps, and Eggnog Cupcakes. I have to say that real hit was the Eggnog Cupcake! It had just the right hint of eggnog. Check out my photos . . . I hope you find inspiration from them!

 
 

Spooktacular Cupcakes & Jack O'Lantern Pot Pie!

The best thing about Halloween is the amount of creativity you can channel! Below are some fun & easy items you can bake for your Halloween parties. To save on space and due to the number of recipes, the links to each will be provided below. Enjoy!:)

http://www.tasteofhome.com/recipes/mummy-cupcakes

http://www.tasteofhome.com/recipes/bat-cupcakes

http://www.womansday.com/food-recipes/holiday-recipes/cat-cupcakes#slide-1

http://www.pillsbury.com/holidays-celebrations/halloween

Martha's American Food

I recently purchased Martha's American Food cookbook. This text takes the cook through the our nation's regions and their distinctive flavors. What I really like about this book is that Martha talks about the regions and their foods with "backstories".  For my first meal out of this amazing book I made Lasagna and Rhubarb Pie.

Here is the backstory for Lasagna ... an All-American dish.

"Any Italian will tell you that a classic lasagne bolognese is more about satiny homemade pasta than its is about mast sauce. That is true, but not for this Americanized version. This dish was created by early Italian American restaurateurs, who came from a county where meat was scares; it was an economical way to incorporate the meat that Americans expected on their plate. And what was not to love? The rich cheese-and beef-laden pasta quickly became a fixture on dinner tables across the country, regardless of family heritage. Easily made ahead and highly portable, it continues to serve as the go-to potluck dish for generations of home cooks."

Here is a product of that history ...

One of the many perks of this great meals in the left overs. I know I will be enjoying this dish for many days to come! 

When it came to the pie, Martha noted that the Rhubarb pie originated in the South along with the Pecan Pie. This pie was easy to make and was sooooo good. I encourage all my readers to pick up Martha's American Good Food cookbook! It truly is a celebration of our nation's most treasured dishes, from coast to coast.