Summit County Citizens Voice

Caviar, anyone? PHOTO BY TOM CASTRIGNO.

You don’t need fancy gear to prepare a tasty and healthy meal

By Tom Castrigno

It may seem strange to go on a ski getaway when you already live in a ski town. Nonetheless, our friend in Jackson, Wyoming encouraged us to pay him a visit. We visited Teton and Yellowstone National Parks during the summer to experience the wide variety of natural wonders in the area. Now it was time to see the place as it slept beneath a fluffy white mantel of snow.

We skinned, hiked and skied off of Teton Pass and in Grand Teton National Park for five days. Each day brought a different outdoor experience. At the end of the day, we returned to our friend’s studio apartment to dry out our gear, look at our route on a topo map and make something to eat —not much different from being on a hut trip.

The cooking facilities were spartan. There was little-to no-counter space to work on. The cook top was an old two-burner electric stove that was anything but level. The sink was reasonable, and the small refrigerator sufficient. The cookware was limited to two saucepans and a skillet. Thankfully, our host had advised us to bring along a knife and cutting board. Thusly armed, we managed feed ourselves just fine. The point being that even with the most basic resources, easily preparing healthful meals is completely doable.

The first of these was a simple meal of black beans and rice. Adding a clove of garlic and a minced Jalapeno to the beans during cooking gave them a savory element. It was the wide variety of flavors from the other additions that really made the meal come alive. At serving time, we topped the beans with some grated cheddar cheese, diced yellow onion, sliced avocado, Religious Experience Salsa, chopped cilantro and a squeeze of fresh lime. It was simple and satisfying.

Our next culinary feat involved a package of Annie Chung’s Sesame Noodles. Before preparing the noodles as directed, I steamed some broccoli, red bell pepper, and carrot. While the noodles were soaking, I quickly sautéed some minced ginger and sliced snow peas. I added some cooked shrimp from the seafood counter at Jackson Whole Grocer to give the dish entrée status. The noodles, vegetables, and sauce packet all went into the skillet to get tossed together. At serving time, we topped the dish with sliced green onions, and a drizzle of sesame oil. Now we had a delightful and plentiful dinner for three.

Lest I forget, it was one of our après ski snacks that truly underscored the contrast between our cooking facilities and the style in which we were eating. Here a knife and cutting board were all that was needed to transform onion, bell pepper and cream cheese into a colorful backdrop for a dollop of lumpfish caviar I found on sale. You might have guessed we were at a heli-ski lodge.

Even though we went from one ski town to another, a day of driving and the change of scenery made the trip feel like a whole new adventure. From that first Mexican-style meal, I hardly noticed the stripped-down cooking environment while fully savoring the amazing skiing and international style meals.

Tom Castrigno lives in Frisco, CO where he is known as The Mobile Chef. Learn some of his secrets for healthy eating and find great recipes on his blog at www.healthymealsmadeeasily.com/blog/  You are invited to leave your questions or share your thoughts in the comment box below.

Filed under: Food Tagged: | food, Jackson Wyoming, recipes, simple cooking, Tom Castrigno