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Another Cooking Tip

It is summertime and we are thinking about making potato salad.

But wait, don’t boil the eggs in with the potatoes. I’ve discovered a method for perfect hard cooked eggs that are also easy to peel. No more pock-marked whites.

Start with about an inch of water in a sauce pan, sized to hold a steamer basket with the lid on. Bring the water to a boil, add the steamer basket with half a dozen eggs (works best with 4 or more). Reduce the heat and cover the pan.

Cook (steam) for 12 to 15 minutes (longer for harder yolks). Have a bowl of ice water handy, and when the time is up, transfer the eggs to the water bath.

After five minutes or so, pull out, tap and roll on hard surface to pre-crack the shell. then peel. You are going to be amazed at how easy the shells come off. You’re welcome!

 

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Astronomy 101

Twilight on Pine Mountain

Something we discovered after moving to Central Oregon is there is minimal light pollution. Even around Bend the night sky is spectacular. A couple of local facilities are open in the warmer months to help the public understand all those bright lights overhead.

The Nature Center at Sunriver has an Observatory open to the public Wednesday thru Saturday evenings and even boasts of the “largest collection of telescopes for public viewing.”

On the top of a mountain half an hour east of Bend is University of Oregon’s Pine Mountain Observatory. Primarily a research center, they do open up to the public on Friday and Saturday nights. There are fewer telescopes, but also fewer people clamoring for a peek at the heavens.

Pine Mountain Observatory

We picked the first dark moon night of the season (they open from Memorial Day to end of September) and made the short journey to the top of Pine Mountain. This night the cumulous clouds offered an impressive distant lightning storm and brought some additional drama to the sunset.

The space station, a small white dot on right, midway on horizon.

In the end they obscured our view of the Milky Way and southern sky. It wasn’t the astrological viewing we’d hoped for.

However, there was a quick look at Mars and we watched the international space station streak across the evening sky. Did you realize it flies past us every 90 minutes? Who Knew?

 

 

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Enchiladas with a difference

We’ve been attempting to reduce the amount of carbohydrates in meals and to this end have started working from meal plans. Most of these menus started with material pulled off “eatingwell.com.“ In the process a lot of great recipes are getting discovered. The most recent is a different kind of enchilada.

The key to a good pan of enchiladas is sauce and for this we don’t use EatingWell. Recipe is attached and it is best if you use Gebhardt’s Chile Powder which isn’t easy to find, but worth the search.

Now the part that is different is … these enchiladas are wrapped in thin strips of zucchini. A mandolin or even a nice sharp vegetable peeler works. The long slices need to be 0.5mm or an ⅛ of an inch thick. Test by wrapping a slice around a couple of fingers if it doesn’t break it will work.

Our take on the original EatingWell recipe is attached and it makes 16 enchiladas with 4 being a serving size. These are actually about half or two-thirds the size you’d get from regular tortillas so you can plan accordingly.

 

Print Recipe

Zucchini Enchiladas

Ingredients

  • 2 T olive oil
  • 1 medium onion - chopped
  • 1 Poblano pepper seeded and chopped
  • ¼ t salt
  • 12 oz cooked chicken breast canned chicken works great
  • 2 cups shredded cheese
  • 1 ½ cups enchilada sauce *Southwest Enchilada Sauce"
  • 3 medium zucchini
  • 2 cups shredded romaine lettuce
  • ½ cup cilantro chopped (optional)

Instructions

  • Preheat oven to 425. Heat oil in large skillet over medium high heat. Add onion and Poblano with a dash of salt. Cook until it starts to brown, about 5 minutes. Transfer to large bowl.
  • Mix in chicken, ¾ cup cheese, and ½ cup enchilada sauce.
  • With mandolin or peeler slice zucchini lengthwise into thin strips. You need 48 unbroken pieces.
  • Spread ½ cup sauce on the bottom of a 9 x 13 inch baking dish. Lay out groups of 3 strips on a clean work surface overlapping the edges by about ¼ inch. Place 2 tablespoons measure of filling on the end of a group of strips, roll up and place seam side down in the baking dish. Repeat until you have 16 enchiladas. Top the zucchini rolls with the remaining 1 cup of sauce and sprinkle the remaining cheese.
  • Bake for 20 to 25 minutes, until the cheese is melted and sauce is bubbling.
  • Serve on a bed of lettuce and garnish with cilantro.

 

Print Recipe

Southwest Enchilada Sauce

Ingredients

  • 2 cloves garlic smashed and chopped fine
  • 1 oz butter ¼ stick
  • 6 T Gebhardt's chile powder *note
  • 5 fresh ripe tomatoes or a can of diced plum tomatoes
  • 1 T tomato paste
  • 1 cup chicken stock
  • 1 cup water
  • salt and pepper to taste

Instructions

  • In 2 quart sauce pan saute the garlic in butter over medium heat for 1 to 2 minutes. Reduce heat and stir in the chile powder. Cook, stirring constantly for 2 to 3 minutes to remove the raw chile taste. Watch carefully because chile burns easily. Pull off heat.
  • Stir tomatoes (diced), tomato paste, chicken stock, water, salt and pepper into the chile powder and return to medium heat. Bring to a simmer, stirring frequently, for 10 minutes.
  • Take off heat. Mix, with hand blender, to a smooth consistancy. Sauce is ready to be used, can be refrigerated for 3-4 days or frozen for longer storage.

Notes

Ground Chile powder can be subbed to increase or decrease "heat" of sauce. You can also add cumin and/or dried chile pods to alter the flavor.
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Caddis hatch on the Crooked

First summerlike day and we headed to the Crooked River. It started as a Euro Nymphing practice session. The river was kind of high and turbid so we didn’t really expect much action. But the cooler was full, the kindles loaded up … so we were ready for anything.

As I was rigging up the nymph leaders, I noticed that JQ was taking a great deal of interest in a juniper near the stream’s edge. There was a Black Caddis Hatch and the tree’s branches were alive with the tent winged bugs.

Didn’t see much surface feeding, so I continued with the wet fly rig. This was moderately successful. But what got my attention was all the rises just downstream.

I headed back to the car and got out a dry fly rig. The rest of the afternoon was spent catching six to ten inch Red Band Trout.

 

 

 

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A closer view, literally

I think the saying goes, “the best camera is the one you have in your hand.” For must of us, it’s now our phone. Paired up with the Internet, smart phones have forever changed picture sharing.

Over the 30 years we’ve been in the media, field production tools have evolved … a lot. Nothing compares to the shift that took place in just the last five years.

For blog images and YouTube videos we use a combination of DSLR and iPhone. This month the phones got updated and that gave us a much better camera. To this we’ve also added lenses specifically designed for smart phones.

Moment is a Seattle based company that started as app developers and their focus on mobile production tools brought about the development of a set of lenses. Three different focal lengths, wide angle, telephoto and macro.

It’s the macro lens that has really captured our attention. The shift in subject scale is a dramatic change to prospective. We are starting to look for photo ops a bit differently.

JQ started with plants and flower images and I put it to use on some aquatic insects. You’ll never look at a river quite the same after watching a caddis nymph harass a mayfly.