Napa Valley Trip with Kids on a Budget

 

Living in Northern California my family and I are within an hours drive to Napa Valley with some of the best wineries in the world. What you don’t often hear about is the amazing Campground right in the middle of Calistoga, Bothe State Park. Read on for recipes, campground tips and activities for traveling with kids to this amazing spot.
Camping Napa ValleyThe drive-up is beautiful driving through some of the most beautiful vineyards and wineries. We are members at Clos Pegase so we were able to stop to drink some wine and pick up our shipment and head down the street to our campground.

We checked into site 21 which for the camper was a pretty un-level spot but with a few tricks from my husband he was able to get us level perfect.  Despite the un-level spot for parking around campsite was beautiful opening up to a bright green field of Manzanita trees and oak trees perfect for the kids to play on.

We took a little walk around the campground and there wasn’t a bad spot we could find. Most of the campsites offer privacy in between with trees and brush and open up to a large space either on the creek side or the field side like we had.

We have spent the last year tent camping and rving with our kids and some tips that we have learned when traveling with toddlers.
-Have toys on the ready. We have a bin of outside toys that we set up with a baby gate and rubber rug and both kids will play in there discovering toys while we finish setting up.
-We also have toys inside like Legos, activity books, drawing so when the mornings are too cold or it starts to rain which it did on this trip we have fun stuff to do inside camper.
-We have two laptobs fully charged so we can get a movie in after dinner so they are have some downtown as well as time that my husband and I can relax and possibly have a fire.
-We try to not make plans set-in stone I try to be flexible as things can change quickly.
Saturday included blueberry and kumquat pancakes cooked with coconut oil (I stole this from my Mom) We did a little hike in the morning along with the creek under beautiful redwood an oak trees and it felt like we were in a coastal part of California like Marin not  Napa Valley. When it started to rain we came inside for lunch and then naptime.

 

 

 

 
I planed to make tacos for lunch but when my husband saw the can of spam that we been keeping in the camper along with the macaroni and cheese box he insisted on making lunch. The chef in me looked down on this lunch not thinking I would like it, but we all enjoyed it, it was very humbling.   It rained pretty heavily for the rest of the day so we were able to take a little night hike  which was wonderful for the girls to explore and see the creek by the light of the stars. We had never taken a walk before at night and it was a good experience for my toddler to overcome a little fear of the darkness. My husband took this picture at night in almost pitch black. Using a 30 second exposure he “painted” in light on all of the details.

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That night I made Asparagus peanut chicken satay with the coconut milk and ginger rice. The girls loved it and it was quick and easy to make. Find my recipe below as well as how to make a vegan version.

The next morning, after another round of blueberry and kumquat pancakes, we packed up the camper and drove to Old Faithful Geyser about five minutes north from the campground.

The grounds features a Geyser spouting every 5 to 10 minutes about 30 feet high into the sky of hot mineral water, it was so beautiful to see the steam pumping out from the ground. I envision us coming back on a beautiful warm day enjoying the Bocce Ball courts, the grass area and the cabana. They provide wine glasses and anything you would need to bring a picnic, unfortunately when we came it was pouring rain. We quickly got to pet and visit with the baby goats that were born just three weeks ago and made a note to come back and bring a picnic and a bottle of wine in the future on a sunny day. 

After all the running in the rain we were getting hungry and about 2 miles south on the  highway is Busters Barbecue that opens at 10 o’clock right on the side of the road you can smell the smoke meats a mile away. We enjoyed some of the best ribs I’ve ever had, a great vinegary barbecue sauce this is a must and a great casual spot featuring great food. I get the barbecue sauce on the side so I can taste the smoke on the meats.

I think the best time of year to come back to Bothe State Park in Calistoga is going to be fall on a cool-dry weekend. Fall is my absolute favorite time to see wine country when all the vines are golden and red and summer can get pretty hot in that area making it a little miserable for camping but if you can brave it Bothe does have a pool. Another activiy we want to check out for next time is the petrified forest another 4 miles north of Bothe.

On a separate girls trip two weekends ago to Calistoga we went to Indian Springs Spa and had Spa Services and got to enjoy the amazing Hot Mineral Pool always at 101* if we do this trip without the kids I would definitely add this glamping experience to my next Bothe Trip.

I love finding spots like this in the middle of wine country experiencing nature while spending the night on a budget of $35 a night, can’t beat that price when most hotels nearby are $400+ a night.

15 minute-Asparagus Chicken Satay with Coconut Milk and Ginger Jasmine Rice

Ingredients:
2 chicken breasts, sliced thinly or firm tofu, sliced thinly
1 thumb size of ginger peel on, and 1 tablespoon of minced peeled ginger
6 garlic cloves, minced
1/2 cup of smooth peanut butter
4 tablespoons of soy sauce
1 teaspoon of salt
1 can of coconut milk
1 tablespoon of EVOO
1 lb of asparagus, ends trimmed and thinly sliced into coin shape
1.5 cup of jasmine rice
*add 1 teaspoon of minced Jalapeno or Sambal Chili paste for heat

Directions:
In a saute pan on medium heat add olive oil, chicken, garlic and ginger and saute for 2 minutes. If spicy add the heat element at this moment.
In a sauce pot add thumb size of ginger, rice, 1 teaspoon of salt and open can of coconut milk. Push the creamy coconut milk to one side of the can with a spoon and let liqoud of coconut milk pour into a measuring cup. Should be around 1/2 cup, fill the measuring cup with water so coconut milk and water equals 3 cups. Reserve creamy butter like coconut milk for peanut sauce. Bring rice mixture to boil and reduce to simmer and cover on low for 15 minutes until rice is cooked.
Add creamy butter coconut milk to chicken with peanut butter, asparagus and soy sauce. Cover with 1/2 cup of water and let simmer on medium-low heat until chicken and asparagus is cooked through, cook until rice is done and serve.
*For vegan use firm tofu instead of chicken, I love the Siracha Firm Tofu sliced thinly and seared in EVOO. Remove from pan then start recipe adding tofu to sauce at the end.

Upside-Down Plum Cake

Perfect for brunch or dessert this moist cake is versatile and can be made with whatever fruit you are loving in season. I have a wonderful harvest of plums on my plum tree and absolutely love baking with them in this upside-down cake.

Enjoy!

Ingredients:

Topping-

10 plums, pits removed small dice
3/4 cup of brown sugar
3 Tablespoons of We Olive Blood Orange Olive Oil

For Cake- 1 ½ cup sugar
2 cups flour
1t each baking soda and baking powder
1 t kosher salt
1 ¼ cup We Olive Blood Orange Olive Oil
1 cup milk
3 eggs
zest of 1 lemon
Directions:
Preheat oven to 375* Line a 9×13 cake pan with parchment. Spray with oil. Lay plums onto bottom of pan. Combine brown sugar and olive oil and pour over plums. Combine dry ingredients in a bowl. Combine wet ingredients in a separate bowl and whisk together. Whisk wet ingredients into dry. Add zest and pour over plums. Bake for 1 hour until golden brown. Flip onto serving platter let cool and serve.

Herb Chicken & Colorful Couscous with Tzatziki

I love this menu from my Mediterranean Cooking Class, it packs a ton of flavor, celebrates summer produce and can be made in under 20 minutes. What more could anyone ask for?

 

Herb Crusted Chicken

Ingredients:
4 chicken breasts
Salt & pepper to taste
2 teaspoons each Ground Oregano & Paprika
3 Tablespoons We Olive Arbequina Olive Oil

Directions: In parchment paper sprinkle chicken with salt & pepper and season generously with seasoning on each side. Fold parchment paper over chicken and beat with rolling pin to flatten. In a large saute pan on medium high heat drizzle olive oil into pan. Wait for 1 minute to heat oil. Saute for 3-4 minutes on each side until chicken reaches 160*and is crispy.

 

Colorful Couscous

Ingredients:
4 Spring Onions, tips removed finely minced
1 bunch of dill, stems removed finely minced
Assorted colors of bell pepper, small dice
6oz of halved or strips sun-dried tomatoes not in oil
3 Tablespoons of We Olive Extra Virgin Olive oil, Plus more for drizzling
1 cup of couscous
Juice and zest of lemon
6oz of crubled feta
Salt & Pepper to Taste

Directions: In a heat proof bowl add couscous with 2 cups of bowling water, sun dried tomatoes, 1 teaspoon of salt, 3 tablespoons of olive oil and stir. Cover and let sit for 5 minutes.

Add vegetables, herbs, lemon juice and zest. Taste for seasoning to add salt and pepper. Another drizzle of olive oil and sprinkle with feta cheese.

Tzatziki Sauce

Ingredients:
1 small english cucumber
1 cup of plain yogurt
2 teaspoons of salt
Juice from one lemon
1/2 bunch of mint

Directions: Using a box grater grate the cucumber. Sprinkle 2 teaspoons of salt over cucumber, then squeeze and salty water and remove. 
Add cucumber to a bowl with yogurt, lemon juice and a pinch of pepper, finely chop and add the top leafy half of the mint, then mix together
. Taste for seasoning.

Baked Feta & Roasted Tomato Salad

Ingredients:
8oz of feta block,into large chunks
1 lb of assorted tomatoes, quartered if large , slice into eigths
Baguette Torn apart into bite size pieces
1/2 cup of pitted kalamata olives
1/2 cup of Tuscan Olive Oil 
Salt & Pepper to taste
Sprinach
Aged Balsamic for Drizzling
Fresh Basil for Garnish

Directions:
Preheat oven to 350*

In a roasting pan add tomatoes, kalamata, feta, bread and toss with olive oil and salt and pepper. 

Roast for 30 minutes until feta is golden and tomatoes are tender. 

Once cooled scoop with juices on top of spinach. Drizzle with aged balsamic and olive oil to finish. 


Cod Escabeche with Peach Balsamic & Butter Lettuce

This make ahead meal is perfect for summer entertaining. Escabeche is a traditional Spanish dish were the fish is marinated after its cooked. Even better made the day before.

Ingredients:
1/4 cup We Olive Lemon olive oil
2 lb of cod in 4 inchx 1 inch pieces
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
1 cup We Olive white peach balsamic vinegar
1/4 cup of Picual Olive Oil
1/4 cup dried sliced apricots
1/4 cup tablespoons sliced green olives
2 tablespoons almonds
1/4 cup thinly sliced fresh flat-leaf parsley
1/4 cup thinly sliced fresh basil
2 heads butter lettuce
Salt and Pepper to taste

Directions:
In a oven safe glass roasting pan lay cod in one layer on pan. Drizzle with Lemon olive oil and sprinkle with salt and pepper. 
Roast in oven at 375* for 15 minutes until cooked through. Add remaining olive oil in a large pot. Add onion and garlic, cook stirring, for 1 minute. Add peach balsamic vinegar, dried apricots, olives, and almonds. Bring to a simmer and immediate remove from heat; season with salt and pepper. Pour hot marinade over warm fish. Let cool. Cover with plastic wrap and transfer to refrigerator; let marinate up to 2 hours or overnight. Bring mixture to room temperature and add parsley and basil. Serve fish over butter lettuce using the liquid as the vinaigrette. 
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Spring Asparagus Salad with Burrata Cheese & Strawberry Balsamic

Ingredients:
2 Tablespoons of lemon juice
2 Tablespoon of We Olive Picual Olive Oil
2 Tablespoons of We Olive Strawberry Balsamic
1 shallot finely minced
1 lb of steamed asparagus
8oz. Burrata Cheese
Spring Lettuce Mix
Salt and pepper to taste
Directions: Combine Lemon juice and olive oil , vinegar, minced shallot and salt and pepper in a mason jar. Chop asparagus into 3 inch tips add with spring mix. 
Drizzle rim of bowl with dressing. Add croutons and burrata cheese. 


 

Garlic Croutons-
1 loaf of Focacia Bread, roughly chopped into chuncks
Salt and Pepper
We Olive Garlic Olive Oil
Directions: Preheat Oven to 400*
Drizzle bread with olive oil,, and salt and pepper. Roast for 10-15 minutes until crunchy.

Strawberry Galette with Olive Oil Pie Crust

 Ingredients:
Olive Oil Crust
2/3 cup of Extra Virgin Olive Oil
1/3 cup of water
2 cups of All Purpose Flour
1 Teaspoon of salt
Filling
1lb of Strawberries, Thinly Sliced
1/4 cup of sugar
2 teaspoons of corn starch
Peach White Balsamic

 
Directions: Preheat oven to 350 Whisk 2/3 cup of Olive oil and 1/3 cup of water with fork for 2-3 minutes until emulsified. You will know it is ready when Olive Oil and water have become one and created a cloudy appearance. Add salt and flour continue mixing with fork. Spread on floured cutting board to finish combining by hand. Roll out with floured rolling pin to desired shape. Roll roughly into a round circle. Toss the filling ingredients omitting the balsamic.
Mix ingredients for filling excluding the Balsamic. Lay strawberries on top of gallette leaving 2 inch clear from edge. Drizzle Lightly white balsamic on strawberries. Fold over edges and place on parchment paper on baking sheet. Bake for 40 minutes until golden and flaky.

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