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Better Than Pasta

The Internet is overflowing with food and diet advice. The problem is sifting through all that clutter. In the past few months we’ve been using EatingWell to build meal plans and make our daily lives better.

However, this post isn’t about diet but rather a discovery we made through that search. Zucchini noodles are a great replacement for pasta and with a few simple steps very easy to prepare.

I have an excellent mandoline and can julienne like a pro, but these babies can be finger shorteners. Luckily, there is a much safer and cheaper solution … the spiral slicer.

Again the Internet is packed with a variety of these. But our advice is to avoid the small handheld tubes and go with a horizontal crank type, The above link is the one we use, but you can find similar models … on-line.

The 2mm noodle blade works best for most pasta dishes. Keep in mind that the stream of veg coming out the cutter blade can get unruly. Making use of kitchen shears when moving raw noodles to the cooking vessel works well.

Cut zucchini in half and place the cut side next to the blade. This does two things. First, it makes it easier to cut, and finally it moves the waste to the end you would have trimmed anyway.

Once cut, we typically give them a quick ‘wilt’ in a skillet over medium high heat with a teaspoon of oil (or quick spray). Not looking to do much more than pull the moisture out, but then we like a bit of crunch so you can cook them down to personal taste. A steam basket in the microwave works just about as good and again, the idea is to draw out water.

They don’t keep well, so you do need to make them fresh. Pair them with any sauce you choose. They are especially good with basic pesto stirred in at the end of the sauté. Just be sure to drain any excess liquid first.

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Kokanee Karnival

In late fall we joined a group of flyfishing-centric people that get together the third Thursday and talk about fishing. The Sunriver Anglers organization offers regular programs focusing on fishing Central Oregon. These topics range from slide shows to on stream activities. Tucked into this membership are some interesting opportunities to help nurture the rivers, riparian and aquatic life we’re enjoying.

Kokanee Karnival is one of the educational programs Sunriver Anglers supports. The Oregon Department of Fish and Wildlife started this classroom and field study program in the late nineties.

It’s mission “to help sustain, improve and develop an appreciation of Central Oregon’s unique outdoor environment.” Kokanee Karnival brings that message to 4th and 5th graders.

Perhaps not so coincidentally on Earth Day this year, we participated by helping other Sunriver Anglers serve lunch to 100 hungry elementary students, teachers and volunteers. This was part of Kokanee Karnival’s Angling Clinic Experience.

For most participants this is their first time angling. ODFW has racks of fishing rods and boxes of worms to make it as simple as possible for a successful cast. The other advantage added to the event is that Shelvin Pond is stocked with about 700 trout. From our vantage point, the deck on Aspen Hall, the pond’s banks were filled with bursts of excitement as bobbers dropped below the pond’s surface.

Environment education, especially when it involves grade schoolers, can have substantial impact. ODFW’s unique prospective focuses attention on something the kids are surrounded by but may not fully comprehend…their potential impact. They are doing it in a really fun way … at least we enjoyed ourselves.

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What’s for lunch – Bento!

Avocado Egg Salad, berries, cherry tomatoes, carrot, celery, and crusty baguette.

You can create a nutrient rich, balanced and portion-controlled meal in these specially divided containers. Long a Japanese tradition, a bento box traditionally contains rice or noodles, fish or meat, with pickled and cooked vegetables.

The boxes are easy to make ahead and can be eaten on the go. When packing your box, focus on the flavors you enjoy.

4 tips to packing bento

Vary textures

Think hard, soft, crispy, crunchy

Eat seasonally

Fresh, seasonal fruits and vegetables retain more nutrients. Naturally ripened and harvested at the right time, they pack more flavor and nutrition.

A feast for your eyes

Vary the colors of ingredients. Diversity of colors leads the eye around, adding to anticipation of your meal.

Keep it simple

Slicing, dicing, julienning, or any of other cutting techniques affect flavor. Surface area can affect the flavor of vegetables and fruit. Avocado Egg Salad recipe can be found here.

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The search for desert blooms

Spring is overtaking Central Oregon. Two events mark its start, the opening of the Oregon fishing season and arrival of desert blooms. Fishing opens the next month. So this week we take to the roads in search of native fauna. Some research pointed out two really good locations to find desert blooms. We’re regular walkers at the closest location, Bad Land’s Wilderness just east of Bend, but with such a gorgeous spring day we opted for a trip much farther north.

Spring Basin Wilderness along the John Day River is highlighted as an excellent place to find wildflowers. East along Hwy 218, through Antelope at Clarno Road, you head south for three miles on a hard packed dirt road.

The BLM’s wilderness is nearly 7,000 acres with a network of rustic trails on hills covered in sage, native bunchgrasses and juniper.

 

The thing about desert flowers is they’re not all that easy to spot, it’s not like those showy blue stocks of Lupin. These tiny blossoms are tucked away among the sage and rock. making it more of a treasure hunt.

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Water Management & First Foods

On those rare occasions when faced with a rainy day the High Desert Museum is a great destination. Critters to check on and the quarterly installation to take in. We’re becoming big fans of this Central Oregon cultural center.

The museum’s curated projects go beyond the boundaries of their exhibit space set on 135 acres south of Bend. One of these events is a lecture series held at McMenamins Old St. Francis School.

The Natural History Pub Series presents lectures on a wide range of topics including: animal behavior, natural resource restoration, and geological activity…all set in a very unclassroom–like setting.

This past week we learned about “First Foods Management with a River Vision.” Eric Quaempts, Director of Natural Resources for the Confederated Tribes of the Umatilla Indian Reservation, spoke about a unique approach to water management and natural resource development. His department makes decisions based on the concept of water being a First Food; water, fish, game, roots and berries.

As frequent stream visitors, his detailed presentation on Umatilla River restoration projects was particularly interesting. The basic idea that a riparian is the river resonated with us.

Quaempts management plan doesn’t exclude or attempt to minimize man from the natural resource equation. Rather it places us right in the middle of managing our environment, which now that he says it makes perfect sense.