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What is so rare as a day in June for camping and RV travel? Campfires, camp stoves and RV galleys let you have home cooking no matter where you are. Here’s our idea of fast food.
Camp and RV Recipe of the Week
(Scroll down to see the Campground Potluck Recipe of the Week)
Have It Your Way Rice
Make it on the spot or cook it ahead . Eat it hot as a side dish or cold as a salad. This recipe goes with meat or fish from the grill or, served cold on a bed of lettuce, it’s a refreshing, vegetarian lunch.
1 2/3 cups water
1/3 cup ketchup
1 cup long-grain white rice
1/2 teaspoon each dried oregano, basil, dried parsley
2 tablespoons lemon juice or red wine vinegar
2 tablespoons olive or canola oil
14-ounce can quartered artichoke hearts, well drained
7-ounce jar roasted red peppers, drained and diced
2-ounce can sliced ripe olives,, well drained
Bring ketchup and water to a boil and stir in rice and seasonings. Cover, reduce heat and cook 20 minutes (or until rice is tender) without stirring. Fold in remaining ingredients. Serve warm now or chill for later. Serves 4 to 6.
Camp and RV Cook Tips
* Although recipe instructions often tell us to rinse and drain canned beans, some other canned foods are also better (and less salty) after a rinse. They include artichoke hearts and baby corn.
* These tiny, color coded reusable tags are ideal for closing bread and bagel bags and can also color code anything you store in stuff bags. Blue for his, red for Sis, etc.
* When athletic socks wear out at the toe or heel, wash them and then cut off the ribbed tops. They stretch to fit over bottles of many sizes to protect from breaking. Things also stay quieter in your cupboards.
* When you clean out the refrigerator or ice chest to lay up the camper during the week, rinse with a solution of water and baking soda. Then dry and fill with crumpled newspaper, kitty litter or dried coffee grounds. It will smell better next time.
* No safety pins on board? If you don’t already have safety pins in your camping supplies I promise you’ll find uses for a safety pin assortment like this.I also carry some of these kilt-size giant safety pins for all kinds of emergencies such as repairing a sleeping bag, closing a stuff bag or making a key ring.
* Remember the old-fashioned ring toss game? It’s lighter than horseshoes, more compact to carry than corn hole and it’s fun for all ages in any campsite, anywhere. This travel ring toss game comes with its own bag.
See my Pantry Recipe of the Week, made with shelf ingredients from the supermarket, at Boat Cook.
Why buy expensive survival foods for emergencies and boondocking? My book of pantry recipes, all made with supermarket foods, is the Survival Food Handbook. Pre-order now and your account won’t be charged until the book ships.
Campground Potluck Recipe of the Week
This easy, one-dish meal cooks over one burner and serves a crowd. It’s also good for impromptu parties or emergencies because everything but the grated cheese can be carried in the pantry.
3 cups water *
3 cups instant rice
15-ounce can of macaroni and cheese
28-ounce can diced tomatoes
1 teaspoon each chili powder, cumin, oregano
1 or 2 cans, 10 to 12 ounces each, chunk chicken
10-ounce can corn with bits of green and red pepper, drained
Small can diced chilies, drained
1 cup grated sharp Cheddar, Monterey Jack or Mexican Blend cheese
Bring water to a boil in a large, deep skillet. Add rice. Cover, remove from heat and let stand 7 minutes or until liquid is absorbed. Stir in macaroni and cheese, diced tomatoes, herbs, chicken, corn and chilies. Cover and heat gently over low burner. Sprinkle with grated cheese and cover 2-3 minutes to melt cheese. Sprinkle with snipped cilantro if you have some. Serves 10.
*Including liquid drained from tomatoes and canned chicken
See Janet’s latest recipe for homemade trail mix. These recipes are always easy, always portable in your pocket for hiking, biking, camping or air travel. See Create A Gorp.
Camp and RV Cook Bonus Recipe
Apple Stuffed Sweet Potatoes
Plunge your fork into the sweet goodness of tender sweet potato and apple slices. When you’re finished, simply throw away the skin and foil. No dishes to wash.
4 medium sweet potatoes, scrubbed
4 pats butter
2 medium apples
½ cup sugar
1/4 teaspoon ground cinnamon
Lay out four pieces of aluminum foil. Scrub sweet potatoes. Slice apples in wedges. Place a sweet potato on each square of foil and make a deep slice lengthwise. Do not cut all the way through. Pry open the potato and put butter in each slit. Bring up edges of the foil to form a bowl to hold the potato.
Mix cinnamon and sugar and sprinkle some of it in the potatoes. Press apple wedges into slits and sprinkle with more cinnamon sugar. Bake 40 minutes, or until sweet potatoes are tender, at 325 degrees in the oven or in a covered grill. Serves 4.
Stove-top method: Arrange sweet potato bowls in an ungreased skillet. Cover and cook over low/medium heat until apples are tender.