Jamaican Jerk Veggie Curry with Mahi Mahi

And now for some on the fly leftover Jamaican jerk ‘curry’ with whatever is in the vegetable crisper…

1/3 of a quart ball jar of leftover Jerk sauce. 1/3- 1/2 can of coconut milk. Purple cabbage from the garden, roughly chopped. A small handful of carrots from my Dad’s garden and a few thick slices of onion.

Turn the heat to medium, mix and simmer with a lid on for 3-4 minutes. Add the thickest part of some chopped kale, simmer for 3-4 minutes more with the lid on.

Add the rest of the chopped kale. Put the lid back on and simmer til it’s done.

Add some toasted (or raw) coconut flakes and serve with….

baked Jerk Mahi Mahi, leftover carrot ginger soup and hot ginger tea, yum!

Camp Food and Travel Pictures: Cape Hatteras N.C.

The Chesapeake Bay Bridge-Tunnel, only 4 more hours to go!

Last week Dana drove us over 600 miles from the Berkshires to Frisco, NC on Cape Hatteras and back again, whew!   Our little ’84 Jetta was packed with camping equipment and of course, lots of food!  The state forest camp grounds were beautiful and totally worth the long drive to get there.  We camped for the first part of our trip and then moved a few miles down the road to a house on the beach that we shared with friends, what an awesome vacation!

The view of the Atlantic from our camp site in Frisco, NC

First I want to share my favorite way to enjoy avocados, with some tamari, wasabi and a spoon….

Chipolte, salt and lime on the left and my tamari and wasabi half on the right.

All you need is a spoon, and maybe someone to share the other half with : – )

Dana’s camp stove, which he took bike touring with him over a decade ago, decided it was time to retire when we tried to use it our first morning.  So we had to rely on the charcoal grill at our site.  Good thing we brought our cast iron pan!

Chopped cabbage, sauerkraut, bacon and eggs; everything you need for a hearty seaside breakfast.

I cooked the bacon first, then sauteed the cabbage, pushed everything to the side and fried the eggs in the rest of the bacon fat. Flax crackers and sun tea on the side. Eating directly out of the skillet means no dishes to do, we are on vacation after all!

One night for dinner we grilled asparagus and then cooked sausages and kale with mushrooms and onions in the skillet. Dinner is served.

Best beach house dinner: fresh fried mahi mahi fish tacos (‘slaw and corn tortillas not pictured) and sashimi tuna with bacon tacos. Gotta give Bill credit for the bacon and sashimi combo and the picture too!  I used romaine lettuce leaves to make my tacos, wicked good guys, you gotta try it!

Baked Mahi Mahi with Garlic Mayonaise

Mayonnaise Baked Mahi Mahi with Baby Spinach

This is like a grown up tuna sandwhich minus the bread.  When I start to get a little overwhelmed, I crave fatty foods.  Coconut yogurt works great but not for dinner. Sunday afternoon all I could think about eating was fish and mayonaise.  I’m not going to blame this all on stress, fish and mayonnaise are one of my favorite food combinations.  Ok, let’s be totally honest, the fish is a mere vehicle, it’s all about the mayonaise. I’ve made my own, I’ve baked it into cakes, but I digress.  There’s a powerful lot of garlic in this recipe, so plan accordingly!

Mayonnaise and garlic topping for the fish

The Ingredients:

1 pound Mahi Mahi (or other white fish, I bet cod would be delicious)

2 1/2 tablespoons of mayo

dash lemon juice

drizzle olive oil

just a bit of brown spicy mustard

dash cayane and smoked paprika

3 cloves of garlic, pressed

Mix this together well and spread evenly over the fish in a greased glass baking dish.  Make sure to place the fish skin side down, even if the skin has been removed.

Dressed and ready for the oven in less then 5 minutes!

Bake at 400 for 15 minutes.

I had some baby spinach so I whipped up a little more of the mayo dressing but added lemon thyme and more lemon juice, and skipped the garlic.  Serve the fish immediately over greens with a little dressing on top, yum!