A little birthday celebration while camping.

19 Jun

My family has a lot of summer birthdays, and since we were all together camping, we celebrated three of them in one weekend!

First up was Brady's. After a delicious dinner of chicken and vegetable packets cooked over hot coals (mine had the Trader Joe's vegan chicken strips in it), I served up some sweet and sticky vegan cupcakes from Isa's Vegan Cupcakes Take Over The World cookbook. These are your basic chocolate cupcake with cherry filling inside and topped with buttercream frosting and chocolate sprinkles. They require a fork, but are oh-so-tasty!
After dessert and presents, the kids took off on their bikes and we cleaned up and got a campfire going. When they had exhausted themselves bike riding, we all sat around the fire enjoying each other's company. Then my dad decided to surprise his grandkids with homemade kettle corn. He had found a recipe online for making it in a pan over the camp stove. He made several rounds, getting it just right, and they gobbled it up like crazy!
Now, you would think their bellies would be stuffed, but a couple hours later, we started making late-night campfire snacks and they gobbled those up, too! My brother-in-law made a new recipe for shrimp, fresh basil and a slice of red pepper wrapped in a strip of prosciutto. They were cooked in the pie irons over the campfire and they came out beautifully. He served it with a homemade garlic-mustard aioli. Being vegan, I didn't have one but everyone else loved them. Along with the shrimp were other various dips and breads, crackers, etc. I made a Tuscan White Bean Spread with pita wedges that was fabulous. It's very easy to make and the longer it sits in the fridge, the better the flavor gets.
TUSCAN WHITE BEAN DIP
makes about 2 cups
1 15-ounce can cannellini beans, rinsed and drained
1 garlic clove
1 tablespoon fresh lemon juice
2 teaspoons red wine vinegar
2 tablespoons chopped parsley
2-3 large basil leaves
1 teaspoon dijon mustard
1/4 teaspoon dried oregano
dash crushed red pepper flakes (to taste)
1/2 cup olive oil
salt and freshly-ground black pepper to taste
In a food processor, combine all ingredients but the olive oil, salt and pepper. Puree until smooth. With the processor running, slowly drizzle in the olive oil until it's absorbed. Season with salt and pepper to taste. Refrigerate for several hours or overnight. Enjoy!

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One Response to “A little birthday celebration while camping.”

  1. yummumamanda@gmail.com June 21, 2010 at 8:22 am #

    Now generation is changing rapidly. We have to secure our
    new generation by caring about their eating habits. But when times come for
    celebrations then nobody wait.

    healthy childrens recipes

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