For those of you who do cooking outside of the city, in the back country or at the camp ground, you know how hard it is to get a good cup of coffee in the morning.  Here are two products that should help with your quest.

The GSI Outdoors Glacier Stainless 1-Liter Java Press

Now there is no reason to bring that horrible tasting Starbucks Via coffee with you when you go camping or hiking.  Instead bring some fresh ground coffee or loose leaf tea with you and make some excellent coffee when ever you want with this outdoor coffee press.

There is also the Chemex CM-3 

It’s simple: Put a filter in the Chemex CM-3, add ground beans, pour in boiling water, and enjoy the best coffee you’ve ever tasted. 

This is pretty cool.  National Geographic has a post about how solar heating is changing lives in developing countries.  I took a look around online I was amazed at how effective solar cooking can be.

This low-cost, high-performance solar oven can produce cooking temperatures within an hour in full sun and be used for up to six hours; perfect for baked goods or slow-cooking stews. The Hot Pot Simple Solar Cooker includes a 5.3 quart enameled steel pot. The aluminum reflector sides fold down for easy storage. The oven can reach temperatures up to 350-400 degrees. Sales of the Hot Pot help subsidize the distribution of this device in developing countries to reduce deforestation and respiratory disease caused by traditional cooking methods.

You can find out more about solar cooking and hot pots over at Jordon Cooper Outfitters.

Equipment

8” x 8” pan • three mixing bowls • electric mixer • spoon

Ingredients

• 4 Tbsp butter
• 3/4 cup sugar or dark honey*
• 1 egg, lightly beaten
• 1 tsp vanilla
• 1 – 1/2 cups flour
• 3 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/8 tsp ginger
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1 - 1/4 cups very ripe bananas, mashed
• 1/2 cup chopped nuts
• 1 cup raisins

* you may substitute dark honey for some (or all) of the sugar.

Instructions

• Preheat oven to 350°F (180°C); grease and flour an 8”x 8” cake pan.
• Cream butter and sugar/honey together and add lightly beaten egg and vanilla. In another bowl, mix flour with baking powder, baking soda, salt and spices.
• Add the butter mixture to the flour mixture, alternating with the mashed banana. Mix in the nuts and raisins (and/or other dried fruit to your taste).
• Bake for 50 to 60 minutes.
• Wrap well and keep in cold storage. As an option, drizzle with honey before serving.

Chatelaine has a great looking Dietician approved seven day meal plan for starting out 2010.

Ingredients

• 1 tbsp vegetable oil
• 2 lb. stewing beef, cut in 1 inch cubes
• 3-4 jalapeno peppers (or a few drops of hot pepper sauce)
• 4 cloves of garlic, minced
• 3 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 onions, chopped
• 4 cups of beef stock
• 1 large can of diced tomatoes
• 1 can of tomato paste
• 1 tsp dried thyme
• 1 tsp salt (omit if you are using commercial beef stock)
• 1/2 tsp black pepper
• 2 fresh green peppers

Instructions

1. In a large skillet, heat oil over med-high heat. Add the beef cubes, garlic and hot peppers and cook until meat is browned on all sides. Transfer meat to slow cooker, de-glaze skillet with water and add to slow cooker for more flavor
2. Add sweet potatoes, onions, beef stock, tomatoes, tomato paste and spices; stir to combine.
3. Cover and cook in slow cooker on low for 8 to 10 hrs or on high for 4 to 6 hrs.
4. Add green peppers, and hot sauce (if not using jalapeno peppers)

Ingredients

• 1 pound Emmenthal cheese, shredded
• 3 tablespoons flour
• Garlic clove, halved
• 1 1/2 cups white wine, preferably Swiss Neuchatel or other dry, delicate white such as Chablis
• 1 tablespoon lemon juice
• 3 tablespoons Kirsch
• Salt, pepper and nutmeg

Directions

• In a bowl dredge the cheese in flour. Rub inside of fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling.
• Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency.
• Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner.
• Serve with toasted bread cubes: Swiss peasant bread, French or Italian.