Tracy’s Menus and Recipes
Our guests often ask us for our recipes so we have put together some of the past and present favourites. If there is a recipe that you would like and that you don’t see here please send us an email and we’ll do our best to send it to you.
Ocean front dining room, Hot cooked meals – Raw nature.
Majestic Kayak Kookies (Top Favorite)
1 cup chocolate chips
1 cup unsweetened coconut
1 cup chopped walnuts
2 cups quick cooking oats
2 cups flour
1 cup brown sugar
1 cup butter or margarine
1 tsp vanila
1/3 tsp salt
1 Tbs baking powder
Preheat oven to 375 degrees Fahrenheit. Prepare a well greased cookie sheet. Mix the butter, sugar, egg and vanilla together until creamy. Combine the dry ingredients together in a separate bowl. Combine the two together. You may need to use your hands, the batter is very dry. On a greased cookie sheet, form the cookies into the size you like. Pat them down with your hands or a fork, otherwise they will fall apart while cooking and eating.
Bake for 18 – 20 minutes. Remove from the cookie sheet immediately and cool on racks.
Apple Coffee Cake
2 2/3 cups flour
1 ½ cups granulated sugar
6 tsp baking powder
½ tsp salt
½ cup margarine
1 ½ cups milk
2 tsp vanilla
4 cooking apples, peeled and sliced
2/3 cup packed brown sugar
2 tsp cinnamon
Put the flour, sugar, baking powder and salt in a large bowl. Cut or rub in the butter until crumbly. Make a well in the center.
In another bowl beat egg until frothy. Mix in milk and vanilla. Pour into the well. Stir just enough to moisten. Pour into greased cake pan. Push apples into the batter close together.
Mix brown sugar and cinnamon together and sprinkle over top.
Bake in a 350 degree oven for 50 – 60 minutes until the cake begins to shrink from edge of pan or an inserted toothpick comes out clean.
juice of 1 lemon
2 cups raw oats
¾ cup flour
½ cup margerine
1/3 cup honey
1 tsp. cinnamon
½ tsp allspice
½ tsp salt
¼ cup walnuts
¼ cup sunflower seeds
½ cup orange juice
Wash but do not peel the apples. Pare and slice the apples. Drizzle them with fresh lemon.
Spread them into a large, oblong pan. Melt the margarine and honey together. Combine with oats, flour, nuts, seeds, salt and spices. Spread this mixture (actually crumble, it won’t really spread) onto apples in pan.
Pour Orange Juice over the top. Bake 40 – 45 minutes, uncovered at 375 degrees.
Cover if it crisps too quickly.
Asian Noodle Salad
½ cup toasted slivered almonds
½ small shredded cabbage
1 can of sliced water chestnuts (liquid removed)
or 2 cups of cooked chicken
2 pkgs of instant noodles (ichiban)
2 chopped green onions
Dressing: ½ cup salad oil
3 tbsp vinegar
1 tbsp white sugar
2 pkg noodle seasoning (from the ichiban soup package)
2 tbsp soy sauce
salt and pepper
Break up the noodles while they are still in the package. Then pour the noodles into boiling water for a minute, just enough to soften the noodles but not to fully cook them. Combine the cooked noodles with the shredded cabbage, add the dressing immediately. Then add the onions and meat, refrigerate.
Add the toasted nuts just before serving
Baked Chocolate Bananas
Be very carefull pulling this dessert out of the fire, have a tray ready to put the banana on. Scoop out the banana and chocolate with a spoon.
Brazilian Black Beans
1 cup chopped onion
3 cloves crushed garlic
1 large, chopped carrot
1 stalk chopped celery (or use green pepper)
1 tsp, ground coriander
1 ½ tsp ground cumin
Mix ingredients together.
Serve with a fresh salad, steamed rice, and garnish with orange segments and avocado slices.
2.5 cups all – purpose flour (I used chick pea flour)
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
2 cups shredded carrots
3 large eggs
3/4 cup raw or light brown sugar (I used organic raw sugar)
3/4 cup canola oil (I used organic almond oil)
1 tablespoon vanilla
1 cup chopped pecans
1/2 cup milk or soy milk
Prehead oven to 325 degrees, lightly butter a 9 inch loaf pan (I used coconut oil). In a bowl stir together the dry ingredients and set aside. In a large bowl, mix carrots, eggs, sugar, oil, and vanilla until well blended. Combine the wet mixture with the dry mixture. Gently stir in pecans and milk and pour into the prepared pan. Bake until the top is golden brown and a tester inserted in the centre of the bread comes out with moist crumbs attached, 50 to 55 minutes. Makes 10 servings
Carrot Yogurt Salad
2 medium apples – grated
1 cup firm yogurt
1 Tbs honey
pinch of celery seed
juice from one small lemon
a few dashes of salt and pepper
1 Tbs Toasted sesame seeds
¼ cup toasted sunflower seeds, or almonds or cashews
a handful of raisins
½ cup finely – minced celery
½ cup chopped pineapple
Combine all ingredients, mix well and chill
Cioppino Seafood Soup
1 Tbsp olive oil
2 c. chopped onion
½ c. thinly sliced scallions
1 Tbsp minced garlic
1 ½ c. chopped green pepper
¾ c. chopped red pepper
1 c. diced celery
3 thin zucchinis cut into ¼ inch slices
½ c. chopped fresh parsley
1 28 oz can plum (roma) tomatoes, drained & juice reserved, chopped.
1 16 oz can tomato puree
1 6 oz can tomato paste
2 cups dry red wine
2 tsp white wine worchestershire sauce
½ tsp tobasco sauce
2 bay leaves
2 tsp dried basil
1 ½ tsp sugar
1 1/2 tsp thyme
1 tsp oregano
½ tsp red pepper flakes
1 ½ tsp salt
1 tsp pepper
Put all ingredients into a big soup pot, boil then turn to simmer for approximately 1 hour.
Put your seafood in just before serving, you can use any type of seafood that you like, salmon, halibut, shrimp or prawns, decorate with steamed muscles or scallops and crab legs.
Can be served as a soup or with capellini (thin spagetti).
Creamed Kale with Chickpeas, Coconut Milk & Lime
1 Tbsp (15 mL) grape seed (or coconut) oil
1 Tbsp (15 mL) minced garlic
1 Tbsp (15 mL) Mushroom Curry Powder (page 82)
1 cup (250 mL) coconut milk
1 lime, juice and zest
Salt and pepper
lib (454 g) kale, washed and stems removed
1 cup (250 mL) cooked (or canned) chickpeas
2 Tbsp (30 mL) toasted pine nuts
In a large saute pan over medium heat, heat the oil then saute the onion until it begins to brown. Add the garlic and curry powder and peeled, trimmed, and diced stir to mix. When the mixture just begins to stick to the bottom of the pan, add the coconut milk and lime juice and zest. Taste, and season with salt and pepper if necessary.
Roll the kale into a log and cut it into thin shreds. Add the kale and chickpeas to the coconut sauce and stir to mix. Cook until the kale softens and becomes tender, about 5 minutes. Transfer to a platter or bowl, garnish with pine nuts, and serve hot.
3 Cups of Roll Oats
1 Cup Unsweetened Coconut
½ Cup Walnuts
½ Cup Almonds
½ Cup Pecans
½ Cup Toast Wheat Germ
½ Sesame Seeds
2/3 Cup of Honey
1 Tsp Cinnamon
2/3 Cup of Melted Butter
½ Cup Pumpkin Seeds or Sunflower Seeds
1 Cup Craisins
Grind almonds, walnuts and pecans in a food processor (quickly so the pieces are not too small)
Stir together oats, coconut, nuts, wheat germ and sesame seeds. Stir in honey and butter. Spread in 15x10x1 baking pan. Bake at 375 degrees for 15/20 minutes stirring once.
After baked, stir in ½ cup of pumpkin or sunflower seeds and 1 cup of craisins.
- 4 cans of coconut milk
- 2 tablespoons soy sauce
- 2 teaspoons sugar, or to taste
- 1 teaspoon salt, or to taste
- 4 tablespoons butter
- 1 red pepper, finely sliced
- 1 carrot, finely sliced
- 1 onion, finely sliced
- 1/2 teaspoon crushed red pepper flakes in oil
- 2 limes, juice and zest
- 1 1/2 tablespoons minced garlic
- 2 1/2 tablespoons curry powder
- 1 tablespoon dried basil leaves
- In a small bowl, combine the coconut milk, soy sauce, sugar, and salt. (Ingredients A)
- Place a wok or skillet over medium-high heat. Add butter and heat for 30 seconds. Start with butter melted. Add: red pepper, carrot & onion. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds. (Ingredients B)
- Add the coconut-milk mixture (Ingredients A) and bring to a boil. Cook until the sauce thickens slightly, 1 1/2 minutes. Add basil. Pour into a bowl.
1½ cups raw chickpeas, soaked 1 ½ hours and boiled until very soft (1 ½hours).
Or 1 large 28 oz. can of pre-cooked chickpeas
3 medium cloves
1 ½ tsp salt
dash of tamari
juice from 2 medium lemons
¾ cup tahini
¼ cup (packed) finely-minced parsley
lots of black pepper and a dash of cayenne
¼ cup minced scallions
Mash chickpeas to a thick paste, using a food mill or grinder, or a masher. Combine everything and chill thoroughly. Taste to correct seasonings. Some people like extra garlic or tamari or tahini .
Indonesian Rice Salad
½ cup raisins
2 chopped scallions
¼ cup toasted sesame seeds
½ cup thinly-sliced water chestnuts
1 cup fresh mung bean sprouts
¼ cup toasted cashews
1 large, chopped green pepper
1 stalk chopped celery (it looks nice if you slice it on the diagonal)
¾ cup orange juice
½ cup safflower oil
1 Tbs. sesame oil
3-4 Tbs. Tamari Sauce
2 Tbs dry sherry
juice of one lemon
1 – 2 cloves minced garlic
½ – 1 tsp. freshly grated ginger root
salt & pepper
½ cup thinly sliced bamboo shoots
fresh, raw snow peas
fresh pineapple chunks
toasted coconut (unsweetened)
Lemon Syrup Concentrate
3 Lemon Rinds
7 Cups of Sugar
1 oz. Citric Acid
1/2 oz. Tartaric Acid
12 Cups of Boiling Water
1 tbs Epsom Salts
Wash lemons. Using sharp paring knife or citrus zester, remove the yellow portion of 3 lemons, leaving behind any of the white. Squeeze the lemon juice from all 6 lemons, removing seeds.
Place the sugar, citric and tartaric acid into a large stainless steel or enamel pan and pour over boiling water.
Stir until the sugar has melted. Add lemon juice and rinds, which have been cut into very thin strips.
Cover mixture and put in a cool place. Allow to stand overnight.
The next morning, ladle into jars. Process in boiling water bath for ten minutes for long term storage, or keep in the refrigerator until ready to use.
To serve dilute with water or add seitzer water or club soda as flavouring. Add a few drops of grenadine or strawberry syrup for pink lemonade.
½ cup oil
3 T. red wine vinegar
1 T. lemon juice
2 T. sugar
½ t. salt
½ t. dry mustard
1 garlic clove crushed
2 T. butter
½ c. sunflower seeds
½ c. slivered almonds
1 head leaf lettuc
2 green onions, chopped
10 oz. Can Mandarin oranges, drained
1 ripe avocado, peeled & sliced
Combine dressing with a high speed mixer. Refrigerate. Saute’ the nuts in butter until golden brown. Prepare remaining ingredients.
Add the cooled nuts. Toss the dressing in just before serving, (the dressing will make the lettuce wilt.)
Marinated Salmon Steaks or Filets
Parmesan Dill Potatoes
1 cup parmesan cheese
1/2 cup butter – melted
1 tsp garlic salt
1 tsp dill
1 tsp lemon pepper
1 tsp fresh parsley – chopped
1 tsp fresh cilantro
Boil potatoes 5 – 8 minutes until just tender. Put potatoes, butter cheese and all seasonings into a large flat casserole dish. Mix well. Bake at 500 degrees Fahrenheit until golden brown.
(If you are using this as a kayaking meal you probably don’t have an oven. This meal doesn’t really require baking at all)
Boil the eggs for 10 minutes, potatoes until soft. Cool completely, peel both. It is easier to peel new potatoes after they have been cooked.
Combine all ingredients and cool in the refrigerator.
About 35-40 minutes to prepare and simmer. 4 – 6 servings
1 medium onion (fist-size) chopped
2 medium bell peppers, in strips or cubes
2 small, or 1 medium, zucchini, cubed (or summer squash, or a combination)
1 small eggplant, cubed
4 cloves crushed garlic
2 medium tomatoes, in chunks
1 bay leaf
1 tsp. each: basil, marjoram
½ tsp oregano
dash of ground rosemary
3 Tbs burgundy (or dry, red wine of your choice)
½ cup tomato juice
2 Tbs. tomato paste
1 tsp. salt (approximately)
black pepper to taste
¼ cup olive oil
Heat olive oil in large, heavy cooking pot. Crush the garlic into the oil. Add bay leaf and onion; salt lightly. Sauté’ over medium heat until onion begins to turn transparent. Add eggplant, wine and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender. (How tender is tender? Do a taste test and decide what seems right to you.)
Just before serving, mix in the fresh parsley.
Serve on a bed of rice, or with boiled potatoes accompanied by some good french bread. Top with grated cheese and chopped black olives.
Smoked Salmon Linguine
Add some capers and dill weed, then add chopped up pieces of smoked salmon.
You don’t need much smoked salmon to make this sauce.
Serve immediately over cooked pasta. Enjoy!
Squash & Cheddar Casserole
6 cups cooked rice
½ cup onion – finely chopped
¼ cup sunflower seeds
¼ cup sesame seeds
garlic, thyme and oregano to taste
Combine above ingredients in a casserole dish.
2 cups yogurt
¼ cup sunflower seed oil
½ cup aged cheddar
1 egg beaten
Heat slowly, yogurt, oil and cheese.
Remove from heat, add egg. Blend. Pour sauce over casserole, sprinkle with more garlic, thyme, oregano and a little butter. Cook for 40 minutes at 350 degrees Fahrenheit.
(If you are using this as a kayaking meal you probably don’t have an oven. This meal doesn’t really require baking at all. Make sure that the ingredients are hot enough that the egg cooks when you mix it in).
5 oz Unsweetened chocolate (make sure the chocolate is bitter not semisweet)
1 ¾ cups (packed) light brown sugar
1 ½ tsp pure vanilla extract
1 cup flour
½ cup chopped walnuts
Let soften butter or margarine (don’t melt it)
Melt unsweetened chocolate. Let Cool
Cream the butter with brown sugar and eggs. Add vanilla extract. Beat in the melted, cooled chocolate and 1 cup flour. Stir in walnuts.
Spread into a buttered 9 x 13″ baking pan. Bake 20-30 minutes at 350 degrees.
Macaroons (Sugar-free & Gluten-free)
- ½ cup dates
- ¼ cup coconut oil
- 2 eggs
- ¼ cup rice flour (or any kind of gluten free flour that you would prefer)
Then mix in:
- 2 cups dried coconut
- ½ cup finely chopped or blended walnuts
- Form into 1.5 inch balls and then gently flattened into cookies on a cookie baking sheet.
- Bake at 350 degrees for 15 minutes.
- Makes 1 dozen cookies.
Your Kayak Trip of a Lifetime Awaits
Kayaking Ucluelet, Tofino, the Broken Group Islands and Clayoquot Sound on Vancouver Island, BC is truly majestic!
Mailing Address: P.O. Box 287, Ucluelet, BC, Canada V0R 3A0
Store location: 1167 Helen Road, Ucluelet, BC, Canada V0R 3A0