Fuel for My Road Trip!

I have a lot to look forward to this week as I will be driving from the midwest to the East coast for a little vacation. Yep, a road trip!!! I am absolutely looking forward to a number of fun story-making moments. As I try to prepare mentally and physcially, I am reminded of the mini-series from last spring on NPR called 100 Days: On The Road in Troubled Times. David Greene traveled all over the country for 100 days to find out how the recession was affecting people. And as you might guess, he was able to share many stories from the road from a variety of different people about how they are faring in troubled times. But what he also found was that all the places and people he visited shared 1 story, and that is,

"...that people miles apart are bonded by the challenges they face in this recession. One common thread is the search so many people are doing for some sign of optimism."

Truly, roadtrips are always good for a story no matter what the type. But before I can even think about the stories that will be written by this trip, I have to get down to basics, i.e. directions, packing list, and snacks. These are perhaps the building blocks for any good road trip, right?! In the midst of preparations, I am also hearing my dad's voice who is a pro when it comes to making the road feel a little more like home.

I already have driving directions in the form of a google map as well as my trusty little GPS for added assurance. My packing list is somewhat fluid right now and will be until the last minute before departure (yes, this is a learned behavior). So that only leaves... FOOD!! (This is where I make my dad proud!) Tempting though it may be, I cannot rely on roadside vendors for nutrition, so what to bring? Well, I conducted a google search and came upon great tips and 3 great recipes that I will for sure employ. I learned that high-fiber snacks are the best way to go for a full belly and long-lasting energy. Fruits are a great source of fiber as is granola. In my opinion, granola (and trail mix too) is best when you can add what you want, but I will be working off of the following recipe:

DIY Granola

• 4 cups rolled oats, wheat, or barley (any combination)
• ½ cup sunflower or sesame seeds½ cup honey, maple syrup, or a thick syrup made with ½ cup brown sugar and 2-3 tablespoons water
• ¼ cup canola oil
• 1 teaspoon vanilla and/or other extract
• ¾ cup raisins or other dried fruit (optional)
• ½ cup nuts (optional)
• ½ teaspoon salt
  

Directions:

1. In a large bowl, mix all the dry ingredients together except for the dried fruit. Set the dried fruit aside.
2. In another bowl mix the sweetener, oil and extract together.
3. Add the liquid to the dry ingredients and mix thoroughly. The liquids will be absorbed and the granola will become darker and shinier.
4. Spread the granola in a shallow baking pan. Bake at 325°F for 25 to 30 minutes or until fairly dry and starting to brown. Stir every ten minutes while it is baking to keep the granola on the bottom from burning.
5. Remove the granola from the oven and stir in the fruit.

Tips
1. Granola will become crispier and crunchier as it cools. 2. Because of the oil, granola will not stay fresh long. Store in an airtight container and use within two weeks. It will last for six months or longer in the freezer.

I'm also thinking about making chicken fingers for lunch/dinner and muffins for breakfast. I'm sure these recipes are an ambitious undertaking, but rest assurred that reality will smack me in the face as departure draws nearer. At any rate...

Chicken Fingers

• 4 chicken breasts
• 1/4 cup crushed cornflakes
• 1/3 cup grated parmesan cheese
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 large eggs
  

Directions:

1. Preheat the oven to 450 degrees.
2. Cut the chicken breasts into strips 3/8-inch thick.
3. Mix the crushed cornflakes, cheese, paprika, salt, and pepper together in a medium bowl.
4. Whisk the eggs in another medium bowl.
5. Prepared a baking sheet by lining the pan with aluminum foil and grease the foil.
6. Dip the chicken strips in the eggs and then roll them in the crumb mixture. Place the strips on the prepared pan.
7. Bake for 20 minutes or until done. Serve with a sauce.

Oat Applesauce Muffins

• 1 cup rolled oats
• 1 cup buttermilk (subst. 1% milk)
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup brown sugar
• 1/2 cup applesauce
• 1 egg (subst. egg beater)
• 1/2 tsp nutmeg
• 3/4 tsp. to 2 tsp. cinnamon
• 1/2 tsp. salt
• 1 tsp. vanilla extract

Directions:

1. Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature.
2. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
3. In a large bowl, stir together whole wheat flour, baking powder, baking soda, brown sugar, nutmeg, cinnamon, & salt. Stir in oat/buttermilk mixture, vanilla, applesauce and egg; mix well. Pour batter into prepared muffin cups.
4. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of muffin comes out clean.

I cannot wait to try these recipes, even if it doesn't happen in time for the trip. If I'm really on my game, I'll take pictures of the finished product and let you know how they turn out!