This blog is available for Kindle by subscription from Amazon. It’s sent automatically each week to your device. Free trial.
Camp and RV
Recipe of the Week
Nothing is better after a cold hike than hot chowder.
Depending on the size of your group, this recipe can be expanded by adding more of this or that. The basic idea of a noodle soup with chicken and corn remains the same.
4 (or more to taste) hard-cooked eggs
1 or 2 cans, 10-ounces each, of chunk chicken
6 cups water
4 chicken bouillon cubes
2 cups small, fine noodles
2 tablespoons diced dried onion bits
2 cans, 15-ounces each, cream style corn
Salt, pepper, parsley flakes, perhaps a little dried sage
Chop eggs and set aside. Put chicken, broth, water and onion bits in a soup pot and bring them to a boil. Stir in bouillon cubes and noodles, stir to dissolve bouillon, and simmer until tender.
Stir in corn and chopped eggs to heat through. If you prefer a thinner soup, add water, milk or broth to taste. Season to taste. Serves 6 to 8.
Cook’s note: put a pat of butter and a pinch of dried, crumbled thyme in the soup bowl before adding hot chowder.
For yourself and gifts, Janet Groene’s book Cooking Aboard Your RV, 2nd Edition is filled with shortcut recipes that save time, fuel, water, space.
Healthier snacks are those you make yourself. These pocket noshes can be served in a big bowl around the campfire or packaged to make a meal on the trail.
Campground Potluck Recipe of the Week
While the campground grillmeister prepares the meat course, conjure up this creamy side dish. It goes with almost everything and it’s a snap to make.
Nutty Creamed Onions
Bread crumbs and chopped nuts put a toothsome finish on onions from a can or jar.
2 cans or jars of small white onions (also called Holland onions)
1 cup water
2 tablespoons cornstarch
1/2 teaspoon each ground nutmeg, sweet paprika
1 cup of heavy cream
1 cup dry-roasted peanuts finely chopped
About 2/3 cup dry bread crumbs
1/4 cup olive oil
Drain onions and set aside. In a cold saucepan mix water, cornstarch and herbs. Cook, stirring, over low heat until it starts to thicken. Stir in cream until mixture is smooth. If it’s too thick, add water, milk or cream. Stir in onions to heat through. (Keep heat low; mixture burns easily.)
In a nonstick skillet heat oil and stir in peanuts and bread crumbs until toasty. Just before serving, sprinkle over creamed onion. Makes 8 side dish servings.
Each week we present a recipe that can be made with no fresh foods at all in an emergency or for boondocking. See the Pantry Recipe of the Week at http://www.boatcook.blogspot.com
Whisk these ingredients together, let stand about 30 minutes while flavors blend, and spoon over grilled eggplant, brown rice pilaf or hot or cold salmon, chicken or lamb.
8-ounce carton sour cream (1 cup)
1 teaspoon curry powder
Small pinch salt
Hot sauce to taste (go easy, depending on how much heat is in your brand of curry powder)