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Fire Starters

Fire Starters

Fire Starters are handy to have when out and about in the woods, when bushwhacking and to have available for your bug-out bag. Many times campers and “preppers” have redundant sources to begin a fire, matches, flint and steel, magnesium sticks, etc. but they do not always have access to good dry material such as dry tinder. Hence, the reason for this post – Fire Starters, are a source of dry flammable material that once lit should burn for at least five minutes and help ignite longer burning materials. These are easily lit by most methods – like those listed above. Best of all, they are compact!!

Fire starters can be the answer and they are easily made at home and for free from materials everyone has. Here is how you make your very own fire starter:

  1. Take material from your laundry dryer, small bits of cotton/fiber string, shredded cloth and place into the egg holder compartments in a paper egg carton.
  2.  Take a lit candle and pour a thin layer of melted wax over the lint & cloth.
  3. Once dry, break carton sections off and pack in zip lock bags.

When you need them just take one out. Fluff up some lint and light on fire. Whether you use matches or flint and steel, the lint should easily catch fire. The wax will help keep the fire going.

Once lit just place under whatever the long term fire material will be. In five minutes you should have a cheery warm fire.

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Gear Bags

Gear Bags Made from Frozen Turkey Netwhat not bag net bag for freeting

The netting from that frozen turkey you just bought makes for great gear bags. Instead of cutting the netting off, carefully remove one of the lead rings and slip the netting off. Make sure to clean it.

The netting can be used as a game bag for squirrels and grouse as well as trout in the back country. Use it for carrying or storing wet gear or cooking pots. The netting compresses down to nothing and to make it great the netting is free. For the creative people it is easy to add handles!! The ideas are endless.

 

If you have a “did you know” to share email us at traderscreek

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Spicy Eggplant and Cauliflower

Spicy Eggplant and Cauliflower with Basil

I am a sucker for curry so whenever given a chance I will try it. Since eggplant is typically productive for us this is a good recipe. Spicy eggplant and cauliflower with basil can be put into Tupperware and frozen for future use – go-preppers-go!!

Ingredients

1 ½ cups rice
salt
2 large garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1/3 cup olive oil
2 teaspoons Thai red curry paste
3 small (about 1 1/2 pounds), cut lengthwise into ½” wedges – use a mandolin if you have to maintain consistency
1/2 head cauliflower (about 1 pound), broken into florets
1 15 ounce can chickpeas – I use regular garden peas. They have 1/5 the amount of carbs!!
2 cups bean sprouts
½ cup fresh basil leaves – try to “chiffonade” the leaves for that extra effect

Directions

Heat oven to 450 F.

In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ cups water and bring to a boil.

Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes.

While the rice is cooking, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.

Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.

Remove the vegetables from oven and toss with the bean sprouts and basil. Pour the spicy eggplant and cauliflower over and serve.

Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/

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Curried Eggplant with Tomatoes

Curried Eggplant with Tomatoes and Basil

Ingredients

1 cup white rice
salt and black pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 eggplant (about 1 pound), cut into 1/2-inch pieces – leave on skin
1 1/2 teaspoons curry powder
1 15 ounce can chickpeas – frankly green peas work as well and I like better. All up to the cook
1/2 cup fresh basil

Directions

In a medium saucepan with a lid, combine the rice, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered.

Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4 to 6 minutes.

Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and season with black pepper. Cook, stirring for about 2 minutes.

Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes. If you want you can substitute vegetable broth or chicken stock for the water.

Stir in the chickpeas (peas) and cook just until heated through, about 3 minutes.

Remove the vegetables from heat and stir in the basil. Spoon the curried eggplant with tomatoes and basil over the rice. This recipe makes a great vegetarian meal or a hearty side dish that will complement any meat.

Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/

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Grilled Eggplant Salad Recipe

Grilled Eggplant Salad

This creates a nice eggplant side dish for summer meals. The bonus is you grill it. Cook your meat and veggie at the same time. The vinegar dressing just puts the grilled eggplant salad over the top.

Ingredients

2 tablespoons canola oil, plus more for the grill
2 tablespoons soy sauce
1 medium eggplant (about 1 pound), cut into 1/2-inch-thick rounds. Leave on the skin
salt and black pepper – to your taste
2 tablespoons balsamic vinegar
1 teaspoon finely chopped fresh ginger
1 jalapeño, seeded and thinly sliced
1/4 cup fresh cilantro

Directions

Heat your grill to medium-high.

In a small bowl, combine the oil and 1 tablespoon soy sauce. Brush on the eggplant slices and season with salt and pepper.

Oil grill. Grill the eggplant over the flame of the grill until it is tender and slightly charred, 3 to 5 minutes per side.

In a second small bowl, combine the vinegar, ginger, jalapeño, cilantro, and remaining soy sauce. Drizzle over eggplant before serving.

Grilled eggplant salad pairs well with fish and all meats. Try it with lamb.

Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/

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Eggplant Parmesan Recipe

Eggplant Parmesan Recipe

We came upon this Eggplant Parmesan recipe as we started our veggie gardens many years ago. Over the years our garden has produced fantastic amounts of eggplant. The first year we ate a lot of eggplant parmesan. My wife has a lot of practice and I consider her’s some of the best. After-all running at about 35 lbs. – 50 lbs. each year you get a bunch of practice. It’s all yours to decide.

Ingredients

2 large eggplant
Regular cooking oil
2 eggs, beaten in a flat bottom dish – to dip cut eggplant in
4 cups plain bread crumbs – to dip cut eggplant in
6 cups tomato sauce – homemade or store. According to my wife if using store bought, use what you like.  Make sure there is some spice in the sauce if using homemade. Do not use plain stewed tomatoes.
1 lb. mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil

Directions

Peel the skin off the 2 eggplant. Using a mandolin slicer cut slices about ¼ inch thick. Don’t cut lengthwise cut holding the eggplant up.

Heat 1 or 2 large skillets and liberally coat the bottom with a good oil – not olive oil.

When the oil is hot, take the sliced eggplant and first dip into the egg then the bread crumbs. Place the breaded pieces into the skillets and cook until the bottoms are brown. Flip over and finish cooking the second side. When cooked take out the eggplant from the skillet and place on paper towels to drain oil and cool. For fun, take a cooked piece sprinkle some salt on it and eat. If tender, you cooked it enough. Cook all pieces – don’t eat too much!!

Preheat oven to 375 degrees F.

In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.

Sprinkle basil on top.

Bake in preheated oven for 35 – 45 minutes, or until golden brown.

Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/