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  #21  
Old September 13th, 2011, 10:40 PM
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Beau Johnston
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Location: Idaho
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Pastor Tacos

Pastor Tacos


Ingredients
3 Dried Hatch Chilis
2 Dried Ancho Chile
1 cup Pineapple Juice
1 Tablespoon Vinegar
1 Teaspoon each: Cinnamon, Oregano, Black Pepper, Salt
1/2 Cup Chopped Onion
5 Garlic Cloves
2 Tbsp Vegetable Oil
8 Corn Tortillas
1 Bunch Cilantro
1/4 Cup Radishes Sliced
1 Lime Cut into Wedges

You can find the entire recipe on our website www.TheOverlandGourmet.com or by clicking here.
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Gourmet Cooking * Travel * 4WD

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  #22  
Old September 28th, 2011, 04:27 PM
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Beau Johnston
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Join Date: Jun 2011
Location: Idaho
Posts: 30
Review of PopSome by Vacu Vin

Review of PopSome by Vacu Vin



Keeping food organized in the 4Runner is very important to us. We often find ourselves on the road for several hours at a time as we travel from one location to another. When we roll into camp we don't want to be searching around for ingredients when we are getting ready to prepare dinner. Reusable plastic containers are a great way to store ingredients and can save money on extended trips by allowing you to purchase staples in bulk.

Specifications:
Model: Candy/Nut, Rice/Sugar/Coffee Grounds, Spice/Herb
Volume: 2 cups, 2 cups, 2/3 cup
Price: $10/ea, $10/ea, $25/set

Our Observations:



The Vacu Vin's PopSome line of containers offer a unique lid design that allows for quick access to your favorite snack or spice without the need to remove the lid. The container's center cone provides a sealing surface for the lid's center opening. Push the center of the lid down and it seals shut; pull it up and poor out the contents.



For our full review, visit our website at www.theoverlandgourmet.com, or click here.
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Living Overland (new site coming soon!)
Gourmet Cooking * Travel * 4WD

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  #23  
Old October 12th, 2011, 11:42 AM
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Beau Johnston
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Join Date: Jun 2011
Location: Idaho
Posts: 30

We have some exciting news to share with everybody! We are changing our name to Living Overland. We will be transitioning to our new web address, www.livingoverland.com, over the weekend. Thanks to everybody's support over the last 18 months! As always, if you have ideas and topics you would like us to cover, be sure to let us know.
Also, be sure to follow us on facebook, and on twitter!
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Beau
Living Overland (new site coming soon!)
Gourmet Cooking * Travel * 4WD

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  #24  
Old November 8th, 2011, 11:20 AM
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Beau Johnston
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Location: Idaho
Posts: 30
Sun Oven Chili Colorado

Sun Oven Chili Colorado



Ingredients
6 dried New Mexico red chiles
6 dried ancho chiles
6 dried cayenne chiles
2lb beef roast
1/4cup brown sugar
12oz Coca-Cola
salt and pepper to taste
Serves 4

Pre-Trip Preparation



Remove the stem and seeds from the dried chiles (wear latex gloves to prevent getting chile oils from getting on your fingers). Place chilies and three to four cups of water in a large pot and simmer over medium heat for thirty to forty minutes, or until the peppers are tender. Remove chiles from water and place in a blender with 1/2 cup of chile water. Puree until smooth. Transfer into an ice cube tray and freeze. Place frozen chile puree cubes in a zipper bag and store until ready to use.
Cut beef roast into one inch cubes, trimming off any fat and silverskin. Place beef in a plastic zipper bag until ready for use.

You can find the rest of our recipe on our blog, www.LivingOverland.com, or by clicking here.

------ Follow up post added November 8th, 2011 09:21 AM ------

Review of Sun Oven Part 1



Sun Oven International Inc. sent us their Global Sun Oven to test for 90-days. Our experience with the company has been very good. We received the oven in October and quickly set out to do some preliminary tests at home before we attempted to use the oven in the field. This is our preliminary review of the oven. Our final review will be posted in the following weeks.

Construction



The Global Sun Ovenís base is constructed of a black plastic box and a black metal inner liner. A layer of insulation is sandwiched between the two and the ovenís top is capped with a wooden frame. The ovenís glass door opens with two hinges and is secured in place with two twist locks. The reflector array is made up of six polished metal panels which fold together for storage and quickly open for use. An adjustable post, located on the back of the oven, is used to adjust the ovens angle. Two bolts on the interior of the oven support a pivoting tray, which allows the contents to sit level as the ovenís angle is adjusted.

You can read the rest of part 1 of our review on our blog, www.LivingOverland.com, or by clicking here.
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Living Overland (new site coming soon!)
Gourmet Cooking * Travel * 4WD

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  #25  
Old November 22nd, 2011, 05:14 PM
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Beau Johnston
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Turkey and Apple Pita with Cranberry-Pecan Aioli

Turkey and Apple Pita with Cranberry-Pecan Aioli



Ingredients: Aioli
1 cup Mayo
1/3 cup Dijon Mustard
3 tbsp honey
1/2 cup dried cranberries
1/2 cup pecans halves
salt
pepper
Makes 16, 2 tbsp, servings

Preparation: Aioli
Preheat oven to 350F. Place pecans on a cookie sheet and toast for 5 min, or until they become aromatic. Remove from the oven and let cool. Coarsely chop cranberries and pecans. Place in a bowl mixing in remaining ingredients. Salt and pepper to taste.

For the complete recipe visit our website, www.livingoverland.com, or click here.
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Beau
Living Overland (new site coming soon!)
Gourmet Cooking * Travel * 4WD

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  #26  
Old November 29th, 2011, 05:27 PM
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Beau Johnston
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Location: Idaho
Posts: 30
Caprese Salad

Caprese Salad



Ingredients
1/4 cup pine nuts
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
1/2 cup loose fresh basil leaves
2 Tbsp fresh parsley leaves
4 Tbsp extra-virgin olive oil
1/4 cup finely grated Pecorino Romano or Parmesan cheese
3 whole ripe tomatoes
6 ounces fresh Mozzarella cheese, patted dry
Ground black pepper
Kosher salt

For the complete recipe visit our website, www.livingoverland.com, or click here.
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Living Overland (new site coming soon!)
Gourmet Cooking * Travel * 4WD

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  #27  
Old April 12th, 2012, 11:20 AM
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Beau Johnston
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Join Date: Jun 2011
Location: Idaho
Posts: 30
Yakisoba Bowl

Well it has been a while since I posted a recipe. We just got back from our trip to New Zealand.

Yakisoba Bowl


Ingredients
1 5.6oz Yakisoba Noodle package
1lb grilled chicken breast, cut into 1/4in strips
1/3 head Napa cabbage, cut into 1/2in strips
1 red bell pepper, seeded and cut into 1/4in strips
1 Tbsp ginger, finely diced
3 cloves garlic, finely diced
1 Serrano pepper - diced
2 Tbsp vegetable oil
2 Tbsp soy sauce or tamari
1Tbsp oyster sauce

Serves 4

Cooking Instructions
Heat 1 TBS oil over high heat in a wok. When the oil begins to shimmer, remove the noodles from the package, pull them apart and place in the wok. A little water may need to be added to help separate the noodles. Remove the noodles from the wok and set aside.

Reheat the wok over high heat and add 1 Tbsp stir the garlic, ginger, and Serrano pepper into the wok and sautť until aromatic. Add the Napa cabbage and red bell pepper; stir frying until tender. Note: It is important not to overload the wok with vegetables as this increases the cooking time. If required, break the ingredients into multiple batches.

Move vegetables to one side and add the chicken and noodles to the open side. Cover the chicken and noodles with vegetables and add remaining ingredients. Cook until chicken and noodles are heated through, stir to combine.

For more recipes, visit our blog at www.LivingOverland.com!
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Beau
Living Overland (new site coming soon!)
Gourmet Cooking * Travel * 4WD

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  #28  
Old April 12th, 2012, 11:46 AM
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Joshua
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You do an amazing job of making your food look appetizing and fresh in your pictures! I know how hard that can be, so

My pics always turn out looking gross.
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I am talking purely from an aesthetics standpoint.
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