Lentil, Wild Rice, and Sun-dried Tomato Stew

I made up this recipe based on a meal that our camp chef cooked in the Boundary Waters. Yep, you can make this while camping. :) I'm going to give you the crockpot version of this recipe but you can easily adapt it to camping by pre-soaking the lentils and wild rice in a water bottle for the day. Pre-soaking isn't strictly necessary for lentils but will save you on camp fuel.

Lentil, Wild Rice, and Sun-dried Tomato Stew

1 cup dried lentils
1 cup wild rice (brown rice will also work)
1 cup sun-dried tomatoes
3 cloves garlic, minced
1 onion, chopped
1.5 teaspoons oregano
1 quart stewed tomatoes
Salt and pepper to taste
2 cups water or chicken stock

Put all ingredients in the crockpot. Cook on low for about 6 hours.

Five Spice Candied Pecans

Corrected!

A recipe I made up that turned out well. :)

It's adapted from this one.

INGREDIENTS:
1 egg white
1 tablespoon water
1 pound pecan halves

1/4 cup white sugar
1/4 teaspoon five spice

DIRECTIONS:
1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy.
3. Add pecans to egg whites, stir to coat the nuts evenly. Add the sugar and five spice and stir to coat. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.