Matt Kirouac Inspired Recipes: Adventure Awaits in Your Kitchen!

Matt Kirouac, the adventurous soul and author behind the wildly popular travel and food blog, Midwestival, isn’t just about exploring the hidden gems of the American Midwest. He’s also a culinary explorer, bringing a sense of adventure and simplicity to the kitchen. His philosophy emphasizes using fresh, local ingredients and creating comforting, accessible meals that fuel his explorations. This article delves into the spirit of Matt Kirouac’s culinary approach, offering recipes inspired by his travels and his appreciation for simple, delicious food. We’ll focus on dishes that are easy to prepare, perfect for outdoor adventures, or simply for enjoying a taste of the Midwest in your own home. Get ready to embrace the Midwestival mindset and embark on a culinary adventure!

Embracing the Midwestival Spirit: Simplicity and Freshness

Before we dive into specific recipes, it’s important to understand the core principles that guide Matt Kirouac’s cooking. It’s all about:

• Fresh, Local Ingredients: Prioritizing seasonal produce and locally sourced meats and cheeses whenever possible. Think farmers’ markets, roadside stands, and supporting local businesses.
• Simple Preparations: Focusing on techniques that enhance the natural flavors of the ingredients without requiring complicated equipment or elaborate steps.
• Comfort Food Classics: Reimagining traditional Midwestern dishes with a focus on quality ingredients and updated techniques.
• Adaptability: Creating recipes that are easy to adapt to your own preferences and dietary needs. Feel free to substitute ingredients, adjust seasonings, and make the recipes your own.
• Fueling Adventure: Designing meals that are satisfying, nutritious, and portable, perfect for taking on hikes, road trips, or camping adventures.

Recipe 1: Midwest Veggie and Grain Bowl (Inspired by Farmers’ Market Finds)

This vibrant bowl is a celebration of seasonal vegetables and whole grains, perfect for a light lunch or a satisfying dinner. It’s endlessly adaptable, so feel free to use whatever vegetables are in season and available at your local farmers’ market.

Ingredients:

• 1 cup cooked quinoa or farro
• 1 cup chopped seasonal vegetables (e.g., roasted sweet potatoes, grilled corn, sauteed zucchini, raw cherry tomatoes, cucumber)
• 1/2 cup cooked or canned chickpeas, rinsed and drained
• 1/4 cup crumbled feta cheese or goat cheese (optional)
• 1/4 cup chopped fresh herbs (e.g., parsley, cilantro, dill)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the grain: Cook quinoa or farro according to package directions. Allow to cool slightly.
2. Prepare the vegetables: Roast, grill, or saute your chosen vegetables. Raw vegetables can simply be chopped.
3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Assemble the bowl: In a large bowl, combine cooked grain, vegetables, chickpeas, cheese (if using), and herbs.
5. Dress the bowl: Pour the dressing over the bowl and toss gently to combine.
6. Serve: Serve immediately or chill for later.

Tips and Variations:

• Add protein: Grilled chicken, tofu, or a fried egg are excellent additions.
• Boost the flavor: Add a dollop of hummus, pesto, or a sprinkle of everything bagel seasoning.
• Make it portable: Pack the bowl in a container for a healthy and satisfying lunch on the go.
• Roast your chickpeas: Toss chickpeas with olive oil, spices (like cumin, paprika, and garlic powder), and roast until crispy for added texture and flavor.
• Grain alternatives: Try brown rice, wild rice, or barley instead of quinoa or farro.

Recipe 2: Campfire Foil Packet Potatoes with Sausage and Veggies (Perfect for Outdoor Adventures)

This classic campfire meal is easy to prepare and requires minimal cleanup. It’s a hearty and flavorful way to enjoy a delicious meal in the great outdoors. Inspired by the practicality and resourcefulness often highlighted in Matt’s travel stories.

Ingredients:

• 1 pound Yukon Gold potatoes, cut into 1-inch cubes
• 1 pound smoked sausage, cut into 1-inch pieces
• 1 onion, chopped
• 1 bell pepper (any color), chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Heavy-duty aluminum foil

Instructions:

1. Prepare the foil packets: Cut four large sheets of heavy-duty aluminum foil.
2. Assemble the packets: Divide the potatoes, sausage, onion, bell pepper, and garlic evenly among the foil sheets.
3. Add seasonings: Drizzle each packet with olive oil and sprinkle with smoked paprika, thyme, salt, and pepper.
4. Seal the packets: Fold the foil over to create a sealed packet, crimping the edges tightly to prevent leaks.
5. Cook over the campfire: Place the foil packets directly on hot coals or on a grill grate over the campfire. Cook for 20-30 minutes, or until the potatoes are tender and the sausage is cooked through. Turn the packets occasionally to ensure even cooking.
6. Carefully open the packets: Use tongs or oven mitts to carefully remove the packets from the fire. Open the packets slowly, as steam will escape.
7. Serve: Serve immediately.

Tips and Variations:

• Add more vegetables: Carrots, broccoli, mushrooms, or green beans would be great additions.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce.
• Use different sausage: Italian sausage, chorizo, or kielbasa would all work well.
• Oven-baked option: If you don’t have a campfire, you can bake the foil packets in the oven at 400°F (200°C) for 30-40 minutes.
• Double foil: To prevent burning, use two layers of foil for each packet.

Recipe 3: Creamy Tomato Soup with Grilled Cheese Croutons (A Midwest Comfort Food Classic)

This elevated take on classic tomato soup is the ultimate comfort food. The grilled cheese croutons add a fun and flavorful twist. Inspired by Matt’s appreciation for simple, yet elevated, Midwestern fare.

Ingredients (Tomato Soup):

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (28-ounce) cans crushed tomatoes
• 4 cups vegetable broth or chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup heavy cream (optional)
• Salt and pepper to taste

Ingredients (Grilled Cheese Croutons):

• 4 slices bread (sourdough or your favorite)
• 2 tablespoons butter, softened
• 1/2 cup shredded cheddar cheese or your favorite cheese

Instructions (Tomato Soup):

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Add tomatoes and broth: Stir in crushed tomatoes, vegetable broth, oregano, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 20-30 minutes, allowing the flavors to meld.
3. Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
4. Finish the soup: Stir in heavy cream (if using) and season with salt and pepper to taste.

Instructions (Grilled Cheese Croutons):

1. Assemble the sandwiches: Spread butter on one side of each slice of bread. Place two slices of bread, butter-side down, in a skillet over medium heat. Top each slice with cheese and then top with the remaining slices of bread, butter-side up.
2. Grill the sandwiches: Cook until golden brown and the cheese is melted and gooey, about 3-4 minutes per side.
3. Cut into croutons: Cut the grilled cheese sandwiches into small cubes (croutons).

To Serve:

1. Ladle the tomato soup into bowls.
2. Top with grilled cheese croutons.
3. Garnish with fresh basil or a swirl of cream, if desired.

Tips and Variations:

• Add roasted vegetables: Roast some tomatoes, carrots, and bell peppers along with the onion and garlic for an even richer flavor.
• Make it vegan: Use vegetable broth, omit the heavy cream, and use vegan cheese for the croutons.
• Add a swirl of pesto: A swirl of pesto adds a burst of fresh flavor.
• Different cheese for croutons: Experiment with different cheeses for the croutons, such as Gruyere, mozzarella, or provolone.
• Spice it up even more: Add a pinch of cayenne pepper to the soup for extra heat.

Recipe 4: Sweet Corn and Blueberry Fritters (A Taste of Summer)

These sweet and savory fritters are a delightful way to celebrate summer’s bounty. They’re perfect for brunch, a light lunch, or a sweet treat. Corn and blueberries are frequently celebrated ingredients in the Midwest, and this reflects that appreciation, similar to Matt’s focus on regional specialties.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 egg
• 1/2 cup milk
• 2 tablespoons melted butter
• 1 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen blueberries
• Vegetable oil, for frying
• Powdered sugar, for dusting (optional)
• Maple syrup, for serving (optional)

Instructions:

1. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and sugar.
2. Whisk wet ingredients: In a separate bowl, whisk together egg, milk, and melted butter.
3. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
4. Fold in corn and blueberries: Gently fold in the corn and blueberries.
5. Heat the oil: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. The oil is ready when a small drop of batter sizzles gently when dropped into the oil.
6. Fry the fritters: Drop spoonfuls of batter into the hot oil, being careful not to overcrowd the skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. Drain and serve: Remove the fritters from the skillet and drain on a paper towel-lined plate.
8. Dust and serve: Dust with powdered sugar (if using) and serve warm with maple syrup (if using).

Tips and Variations:

• Use fresh herbs: Add a tablespoon of chopped fresh herbs, such as basil or chives, for a savory twist.
• Add cheese: Crumble in some feta or goat cheese for a tangy flavor.
• Different fruit: Try using other fruits, such as raspberries, peaches, or blackberries.
• Spicy kick: Add a pinch of cayenne pepper to the batter for a spicy kick.
• Air fryer option: You can also cook these in an air fryer! Spray the air fryer basket with cooking spray and cook at 350°F (175°C) for 8-10 minutes, flipping halfway through.

Recipe 5: Wisconsin Beer Cheese Soup (A True Midwest Staple)

No exploration of Midwestern cuisine is complete without beer cheese soup! This creamy, cheesy soup is a Wisconsin staple and the perfect way to warm up on a chilly day. This recipe embodies the regional pride that Matt Kirouac often expresses through his blog.

Ingredients:

• 4 tablespoons butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 (12-ounce) bottle of Wisconsin beer (Amber or Lager recommended)
• 4 cups shredded sharp cheddar cheese
• 1 cup shredded Swiss cheese
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• Optional toppings: chopped green onions, bacon bits, pretzel croutons

Instructions:

1. Sauté the vegetables: Melt butter in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
2. Make a roux: Stir in flour and cook for 1 minute, stirring constantly.
3. Whisk in broth and beer: Gradually whisk in chicken broth and beer until smooth. Bring to a simmer, stirring occasionally.
4. Simmer: Reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
5. Add cheese: Reduce heat to low and gradually stir in cheddar cheese and Swiss cheese until melted and smooth. Be careful not to let the soup boil.
6. Stir in cream and seasonings: Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
7. Serve: Ladle into bowls and top with your favorite toppings, such as chopped green onions, bacon bits, or pretzel croutons.

Tips and Variations:

• Use your favorite Wisconsin beer: Experiment with different types of Wisconsin beer to find your favorite flavor combination.
• Add spice: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
• Make it thicker: For a thicker soup, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup during the last few minutes of cooking.
• Pretzel bread bowl: Serve the soup in a pretzel bread bowl for an extra special touch.
• Vegetarian option: Use vegetable broth and omit the Worcestershire sauce (or use a vegetarian Worcestershire sauce alternative).

Recipe 6: No-Bake Energy Bites (Fuel for Your Midwestival Adventures)

These no-bake energy bites are the perfect snack to fuel your adventures, whether you’re hiking, biking, or exploring a new city. They’re easy to make, portable, and packed with nutrients. Reflecting the energy and adventurous spirit of Matt’s travels.

Ingredients:

• 1 cup rolled oats
• 1/2 cup peanut butter (or any nut butter)
• 1/2 cup ground flaxseed
• 1/3 cup honey or maple syrup
• 1/4 cup chocolate chips (optional)
• 1/4 cup shredded coconut (optional)
• 1 teaspoon vanilla extract

Instructions:

1. Combine ingredients: In a medium bowl, combine all ingredients.
2. Mix well: Mix well until everything is evenly combined.
3. Chill: Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the mixture to firm up.
4. Roll into balls: Roll the mixture into bite-sized balls (about 1 inch in diameter).
5. Store: Store in an airtight container in the refrigerator for up to a week.

Tips and Variations:

• Add protein powder: Add a scoop of your favorite protein powder for an extra protein boost.
• Use different nuts and seeds: Experiment with different nuts and seeds, such as chia seeds, hemp seeds, walnuts, or almonds.
• Dried fruit: Add chopped dried fruit, such as cranberries, raisins, or apricots.
• Spice it up: Add a pinch of cinnamon or nutmeg.
• Nut-free option: Use sunflower seed butter or tahini instead of peanut butter.

Recipe 7: Rhubarb Crisp (A Classic Midwestern Dessert)

Rhubarb is a quintessential Midwestern ingredient, and this crisp is a delicious way to showcase its tart and tangy flavor. It’s a simple and satisfying dessert that’s perfect for spring and summer. Celebrating a regional ingredient often highlighted in Midwestival.

Ingredients (Filling):

• 4 cups chopped rhubarb
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon

Ingredients (Topping):

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup rolled oats
• 1/2 cup cold butter, cut into cubes

Instructions:

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Prepare filling: In a large bowl, combine rhubarb, sugar, flour, and cinnamon. Toss to coat.
3. Prepare topping: In a separate bowl, combine flour, brown sugar, and oats. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Assemble crisp: Pour the rhubarb filling into an 8×8 inch baking dish. Sprinkle the topping evenly over the filling.
5. Bake: Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbly.
6. Cool: Let cool slightly before serving.
7. Serve: Serve warm with vanilla ice cream or whipped cream.

Tips and Variations:

• Add other fruits: Add other fruits to the filling, such as strawberries, raspberries, or apples.
• Use different spices: Experiment with different spices, such as nutmeg, ginger, or cardamom.
• Add nuts: Add chopped nuts to the topping, such as pecans, walnuts, or almonds.
• Gluten-free option: Use gluten-free flour for both the filling and the topping.
• Make it vegan: Use vegan butter for the topping.

Embrace the Midwestival Kitchen!

These recipes are just a starting point. The real key to cooking in the Midwestival spirit is to embrace simplicity, freshness, and local ingredients. Get creative, experiment with flavors, and most importantly, have fun in the kitchen. Just like Matt Kirouac, let your culinary adventures be a reflection of your travels and your appreciation for the simple joys of life. Remember to support local farmers and businesses whenever possible, and don’t be afraid to try new things. Happy cooking, and happy exploring!

By incorporating these recipes and embracing the philosophy behind them, you can bring a little bit of the Midwestival spirit into your own kitchen and onto your table. Bon appétit!