Talk About A Trek!

I know it's been a week since I last updated.  I apologize.  Life has run away with me and...  Hoo-BOY!  I'll try to do better this week, but I'm not going to guarantee it.  

On a brighter note, I am getting seriously excited about our upcoming Disney World trip.  I know it's still ten months away, but I don't really care.  I'm a planner, and, well, it's hard to NOT plan what you're going to do on a Disney Trip.  Regardless of the fact that we're going for Christmas. 

I found out about a new tour that I'm hoping to sign me and my two eldest Cub Reporters up for.  It's called the Wild Africa Trek, and is a three-hour (mostly) walking tour through the back side of the animal preserve in the Animal Kingdom.

I.

Cannot.

Wait.

Yes, it's $200 a person, but I can deal with that.  It's a once-in-a-lifetime thing that I know my sons will just flip out over.  PLUS, they'll get to experience some new food while we're on this trek.  Food that I've found the recipes for, and I'm going to try to make so that they'll know sort of what to expect while we're out on this trek.  While they do have an alternative for children if they so desire, I really want my sons to get the full-blown impact of this trek.  And since there's two different times for it (one serves more breakfast-y type things, while the other serves more lunch type things), by making some of these dishes, I'll get a better sense as to what time I should shoot for when I make the reservations for this trek (you can only make them 180 days in advance).

The breakfast consists two tins containing a variety of food.  One tin has a piece of crunch fig cake with almonds, savory slices of bresoala (dried beef) and prosciutto, buttery smoked salmon roll with jicama slaw and lime vinaigrette.  The other contains cubed brie and dried apricots, pineapple/honeydew/cantaloupe/watermelon balls in a ginger-mint dressing, and strawberry yogurt with granola and dried cherries.

The lunch has many of the same foods, but with a few substitutions.  In the top tin, it has bresoala and prosciutto, fruit balls with ginger-mint dressing, and curried chicken salad.  The bottom tin has the salmon roll, sun-dried tomato hummus, and some tandoori barbecued shrimp.

Both contain small pita breads and an edible orchid that supposedly tastes like a slightly sweet lettuce.  Can't wait to try that!

If you're interested in the trek as well and want to try out some of the things that are served on it, here are some recipes I found.  Not totally sure that everything is exactly the same, but I'm hoping it's close.  The only recipe that I'm 100% sure is the same is the curried chicken salad recipe.

Also note that there are alternatives available to you as well.  There are child-friendly alternatives, gluten free alternatives, and even vegan alternatives.  If you have any allergies, please tell them when you're making your reservation, and they'll ensure that you do not get the food(s) you are allergic to.

Breakfast

Jicama Slaw  (Note:  not sure if this is the same recipe as what is on the trek or not, but it's a Disney recipe, and is the only one I can find...)
Ingredients
4 apples
3 tbsp extra virgin olive oil
1 jicama, peeled
4 cups mixed greens, washed and spun
1/2 cup red onion, diced
1/2 cup radish slices
salt and pepper, to taste
8 oz plain yogurt

Directions:

1. Wash apple.  Cut in half and remove seeds.  Cut all halves into slices.  Place in a mixing bowl and drizzle with olive oil, salt, and pepper.
2. Place apples on a grill on low heat to caramelize and impart some of the smoky flavor.  Chill grilled apples and set aside.
3. Wash and peel the jicama.  Cut into slices, then julienne.  Place in a large mixing bowl.
4. Add the red onions, radish slices, and mixed greens.  Remove the apples from the refrigerator and cut into a large dice.  Place in bowl.
5. Mix the yogurt into the salad.  Add salt and pepper to taste.  Mix and serve.

Note:  The Disney recipe calls for spinach as an alternative to the mixed greens.  They also mix 2 oz of Port Wine into the yogurt before adding it into the salad.  As I serve this to my children, I don't use the port wine.  But I'll let you decide if you want to do that with yours or not.

Lunch

Curried Chicken Salad  (Note:  This is the actual Disney recipe!)

Ingredients

1 tsp coarse salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/2 cup mayonnaise
1/3 cup Greek yogurt
1/4 cup chopped red onion
1 tablespoon fresh lime juice
4 teaspoons curry powder
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1/4 teaspoon black pepper
1 ripe mango, diced
3/4 cup red grapes

Directions

1. Fill a large, shallow pan with water. Bring to a boil and add 1/2 teaspoon salt. Add chicken. Simmer, covered, until just cooked through, about 12 minutes. Drain and set aside to cool. Cut into 1/4-inch dice and refrigerate until cold. 
2. Combine mayonnaise, yogurt, onion, lime juice, curry powder, honey, ginger, pepper and remaining half-teaspoon salt in a large bowl. Add chilled chicken and stir to combine. Fold in grapes and mango and serve immediately. 

Note: If making in advance, combine chicken with sauce and refrigerate. Fold in grapes and mango a half-hour before serving.  Serves 2.


Sun Dried Tomato Hummus  (Note:  This is not the actual Disney recipe--I can't find it.)
Ingredients
1 can chickpeas, drained
3 tbsp sun dried tomatoes in oil
2 tsp parsley
2 tbsp olive oil
2 tbsp lemon juice

Directions

1. In a food processor, combine all ingredients and process until smooth and creamy.  If too thick, add 1 tbsp water until desired consistency.
2. Serve immediately with hot pita bread, veggies, or pita chips.

Note:  This can be stored in an airtight container for a couple days.  It can be made up to two days in advance.

Tandoori Prawns  (Note:  This is not the actual Disney recipe--I can't find it)

Ingredients

20 large prawns - shelled with tail on and de-veined

2 tbsp plain Greek yogurt

1 tbsp fresh ginger

1 tbsp garlic paste (Note:  you can easily make this yourself by mincing garlic and mixing it with a little salt)

2 tbsp fresh lime juice

1 shallot, minced

1 tsp cumin

2 tsp red chili powder

Directions

1. Mix all the ingredients--except the shrimp--in a small bowl.  
2. Add in the shrimp and stir gently to coat.
3. Cover, and refrigerate overnight.
4. Heat a grill pan on high-heat until very hot (or get your grill on!), and grill these prawns until done--between two and three minutes.  They'll curl up when they're done.

Well, that's it for today, kids.  I hope you have a WONDERFUL week!