2B — THE OBSERVER & BAKER CITY HERALD
GRILLED
evaporated milk or 1
1/2 cups whole milk
2 large eggs
2 tablespoons pure maple
syrup, plus more for serving
2 teaspoons pure
vanilla extract
1 teaspoon ground cinnamon
8 slices multigrain bread
1 cup mixed berries, optional
Continued from Page 1B
Though it is smoked
to begin with, bacon only
improves from a little extra
fresh smoke from the glowing
embers of a campfi re. Toast,
too, tastes better when cooked
directly on the grate over a
fi re. Don’t cook the avocado.
And if you do happen to
remember the egg, simply
cook it in the pan you used
for the bacon. But frankly, the
sandwich I made was so good
it did not need an egg.
The next dish I made is so
obvious I’m embarrassed that
I never thought of it before —
quesadillas cooked over a fi re.
Like the French toast, the
secret is to cover it in foil.
Once protected from the fi erc-
est heat of the fi re, the que-
sadilla has a chance to warm
up slowly until the cheese
reaches the ideal state that
scientists refer to as “gooey.”
You can put anything in a
quesadilla, but I stuck to the
basics: precooked chicken,
black beans, salsa and shred-
ded cheese. When you’re cook-
ing over a campfi re, you don’t
want to get too fancy.
Unless you’re making
shrimp scampi. If you happen
to have the ingredients for
shrimp scampi at your next
campout, you may as well
make it. It’s actually a simple,
unassuming dish, but it is as
delicious to eat at a campfi re
as it is unexpected.
Once again, the key is
to use foil. Just divide the
ingredients — shrimp, garlic,
white wine or chicken stock,
butter, red pepper fl akes,
lemon juice and a bit of salt
— into foil pouches, seal the
pouches tight and put them
on the grate.
Foil, of course, is notori-
ously nontransparent. And
because shrimp are so quick
to cook, you’ll have to open
the pouches a few times to
see if they are done.
But this slight effort does
not matter, because the re-
sults are so worth it: shrimp
scampi, on a camping trip.
Imagine that.
Naturally, any time spent
around a campfi re must
include s’mores, but I decided
to mix things up and make
savory s’mores. That is, I
stuffed mushroom caps with
blue cheese and wrapped
then with bacon.
Perhaps you have had
dates stuffed with Parmesan
and wrapped with bacon.
These savory s’mores are a
TEACHERS
TUESDAY, MAY 11, 2021
HOME & LIVING
Black pepper, to taste
2 tablespoons lemon juice
1 1/2 pounds shrimp, shelled
2 tablespoons butter,
cut into 4 pieces
1 tablespoon chopped parsley
1. In a small bowl, mix
together garlic, wine or broth,
salt, crushed red pepper, black
pepper and lemon juice.
1. Spray 8 (14-inch) pieces of
2. Divide shrimp onto 4
heavy-duty foil with nonstick
large pieces of heavy-duty
spray, or use nonstick foil, and aluminum foil, and sprinkle
brush the center of each piece evenly with garlic-wine mix-
with melted butter.
ture. Top each portion with 1
2. Whisk together the
piece of butter, and sprinkle
evaporated milk, eggs, maple with parsley. Fold foil over
syrup, vanilla and cinnamon
each shrimp mixture and fold
in a small baking dish or large edges to seal tightly.
Hillary Levin/St. Louis Post Dispatch-TNS resealable bag. If you don’t
3. Place foil packets on a
Savory S’mores, mushrooms with bacon and blue cheese, made on the grill.
have a whisk, use a fork.
grate over a fi re and cook,
3. Dip both sides of each
fl ipping occasionally, until
piece of bread in the milk
done. Cooking time will vary
mixture until fully submerged. depending on the size of the
Arrange 2 pieces of bread next shrimp and heat of the fi re,
to each other, without overlap- but remember that shrimp
ping, on 1 piece of buttered
cook quickly. Periodically open
foil. Repeat with the remaining a packet to check doneness;
bread and 3 pieces of foil.
shrimp are cooked when they
4. Make the foil packs: Put
are pink and curled.
the remaining 4 pieces of foil,
buttered-side down, directly
Per serving: 268 calories; 13 g
on top of the bread so the foil fat; 7 g saturated fat; 304 mg
touches the bread and the
cholesterol; 34 g protein; 3 g
edges line up. Fold and crimp carbohydrate; 1 g sugar; 1 g
the edges tightly to make 4
fi ber; 278 mg sodium; 123 mg
rectangular packets.
calcium
5. Place the packs on a grate
over a medium-hot fi re and
— Recipe by Daniel Neman
cook about 5 minutes on each
side. Cooking time will depend
on the heat of the fi re and the
Hillary Levin/St. Louis Post Dispatch-TNS distance of the packs above
Shrimp Scampi, made on the grill.
the embers, so check for done- Yield: 1 serving
ness by carefully opening one
2 slices multigrain bread
of the packs (hot steam will
blue cheese and wrap with
2 strips bacon
escape). The French toast is
variation on that life-chang- and fold foil over tortilla, but
do not seal the edges.
bacon so the bacon covers the done when it is browned on
1 small ripe avocado
ing idea, and you get the
2. Place foil packets on the
cheese. Secure with a wooden both sides and the center is
1 wedge lemon
extra benefi t of the smoke-
grate over a fi re and cook, fl ip- toothpick.
Salt and pepper
custardy. Keep in the packets
enhanced bacon.
ping occasionally, until cheese
2. Place wrapped mush-
or transfer to plates. Top each
Bacon, mushrooms and
1. On a grate over a camp-
serving with 1/4 cup of the ber-
blue cheese. It’s the ultimate has melted and tortilla is mod- rooms on a grate over a fi re.
erately browned and crisp.
Cook, occasionally turning
ries, if using, and more maple fi re or grill, toast bread on
appetizer. It’s almost worth
carefully with long tongs, until syrup.
both sides.
going camping for.
bacon is done. When turning,
2. Place a cast-iron skillet
Per serving: 392 calories; 13
try to keep melted cheese from Per serving: 321 calories; 13 g over the fi re and cook bacon;
g fat; 5 g saturated fat; 68 mg
watch carefully to keep from
cholesterol; 28 g protein; 40 g dripping out (but don’t worry; fat; 7 g saturated fat; 117 mg
it will still taste good).
cholesterol; 13 g protein; 37 g burning. Cut avocado in half,
carbohydrate; 3 g sugar; 5 g
Yield: 4 servings
remove the pit and scoop out
carbohydrate; 16 g sugar; 5 g
fi ber; 821 mg sodium; 311 mg
calcium
Per serving: 284 calories; 26 g fi ber; 262 mg sodium; 166 mg the middle; mash it with a fork
in a small bowl. Spread the
calcium
4 fl our tortillas, medium
fat; 10 g saturated fat; 45 mg
avocado on one piece of toast,
— Recipe by Daniel Neman, cholesterol; 11 g protein; 3 g
size (7 inches)
adapted from a recipe by carbohydrate; 2 g sugar; 1 g
— Adapted from a recipe by sprinkle with the juice of the
8 ounces cooked chicken (from
cupcakediariesblog.com fi ber; 466 mg sodium; 61 mg
the Food Network lemon and season well with
about 12 ounces raw)
salt and pepper. Top with the
1 cup canned black beans,
calcium
bacon and the other piece of
drained and rinsed
toast.
— Recipe by Norma Klingsick
1 cup salsa
Yield: 4 servings
Yield: 4 servings
1 cup shredded Mexican
BACON AND
AVOCADO TOAST
CAMPFIRE
QUESADILLAS
SAVORY S’MORES
blend cheese
8 ounces mushrooms,
preferably with large caps
1 1/2 ounces blue cheese
8 ounces bacon
1. Place each tortilla on a
large piece of heavy-duty alu-
minum foil and place chicken
on half of each tortilla. Top with
1. Clean mushrooms and re-
equal amounts of beans, salsa
move the stems. Fill caps with
and cheese. Fold tortilla over
“boo boos” that go with grow-
ing up. And, no, it isn’t just
Continued from Page 1B
a part of “the job.” Teaching
Teachers do more than
is not a job, it is a calling, a
teach. They help students
passion. If you are a teacher
learn to tie their shoes, put
you know this and under-
on mittens, remember home- stand it. If you are a teacher
work (and, no, the dog can’t
and someone asks you, “why
eat it all the time), learn
are you a teacher?” Do you
to read, write, understand
fi nd yourself thinking, “Well,
math and learn to get along I could try to tell you, but you
with others. And the list goes probably wouldn’t under-
on and on.
stand.”
A teacher must have a
We are so very fortunate
sense of humor. One teacher that we have not had to
told his fi rst-graders, on the endure the heartbreak of a
fi rst day of class, that they
tragedy such as Columbine,
needed to get in a line. This
Sandy Hook or Marjorie
request was met with dead
Stoneman Douglas High
silence. The fi rst-graders all School. Places where teach-
looked at each other. One
ers paid the ultimate price
of them had the courage to
protecting their students.
raise his little hand and ask Again, fearlessly and without
the teacher, “What’s a line?” thought to their own safety,
Well, we all have to start
they kept their students safe
some place.
and out of harm’s way.
A teacher, in the absence of
If your child can read and
a parent, is also the comfort- write, play well with others,
er of life’s heartbreaks and
does not run with scissors,
heartaches, from the fi rst
and doesn’t need all the toys
time they don’t get picked
in the toy box, you probably
for a team to the last broken have a teacher to thank.
heart when they don’t get
According to a recent
invited to the dance. They
National Public Radio report,
are the tender of skinned
stress is the number one
knees and other assorted
reason, even ahead of pay
(which isn’t the number
one reason one goes into
teaching in the fi rst place),
why teachers leave their
profession. This was true
even before the pandemic.
Between teaching in person
(when they can) and teach-
ing virtually, some teachers
are working 10-hour days,
six days a week. Again, this
is time they are away from
their families.
Though there should be
an appreciation week, and
maybe some day there will
be, for administrative staff,
principals, custodial, para
professionals and cafeteria
staff, and all the others who
keep a school running, and
they are greatly appreciated
for their contributions, until
such time as they have their
own “week of appreciation,”
we will have to acknowledge
them as a group, and thank
them for their hard work.
And, yes, there should be a
parents’ appreciation week,
too. That goes without say-
ing, of course.
I have had the pleasure
and privilege of working with
the fi nest teachers imagin-
able. I have learned from
SHRIMP SCAMPI
CAMPFIRE FRENCH
TOAST
Yield: 4 servings
3 tablespoons unsalted
butter, melted
1 (12-ounce) can nonfat
them, laughed with them
and, yes, even cried with
them. Teachers go above and
beyond for their students ev-
ery day. They love their jobs.
On a personal note, my
best friend of more than 50
years is a teacher. At the
start of the pandemic she
was working 10 hour days,
six days a week. That is dedi-
cation. She wasn’t doing it for
any recognition or accolades,
she was doing it for her stu-
dents. I sent fl owers. Thank
you, Helen, for all you do.
I have also been on the
receiving end of education by
some excellent teachers. I
have one in particular, who
taught me how to be a critical
thinker, how important the
First Amendment is, that a
4 garlic cloves, minced
2 tablespoons dry white
wine or chicken broth
1/8 teaspoon (2 large
pinches) salt, or to taste
Pinch crushed red pepper
fl akes, or to taste
Per serving: 606 calories; 46 g
fat; 11 g saturated fat; 37 mg
cholesterol; 17 g protein; 37 g
carbohydrate; 5 g sugar; 14 g
fi ber; 735 mg sodium; 85 mg
calcium
— Recipe by Daniel Neman
sentence is more than a capi- hear them often, and they
tal letter and a period (who
need to hear them from us.
knew, right), and that on time
Ann Bloom has worked for the
is late. Thank you, Dr. Tom
OSU Extension Service for 15
Heuterman, for everything.
years as a nutrition educator.
So, the next time you are
She studied journalism and
out in the community and
education at Washington
you see a teacher, thank him
State University. She lives in
or her. They need to hear
Enterprise.
those words, they need to
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