Friday, July 03, 2015

Vegan Camping Recipe Everyone Loves

blog copyright Janet Groene. All rights reserved. For permissions or to ask about ad rates for Groene blogs email

Camp and RV Recipe of the Week

(Scroll down for the campground potluck recipe of the week)

Crunchy Bok Choy Salad
    It’s vegan yet it’s so delicious, everyone loves it.  If the day turns chilly before dinner time, add mugs of hot soup and hot cornbread to the menu.

Small head bok choy
Small head iceberg lettuce, coarsely shredded
3 tomatoes, diced and seeded
Medium zucchini, diced
½ cup citrus vinaigrette
2 cups roasted cashews
    Thinly slice the white part of the bok choy and tear dark green leaves into bite size. Put in a large bag with the lettuce, tomatoes and zucchini. Add one or two paper towels to absorb any excess moisture. Chill.
    Just before serving, remove paper towels and put the vinaigrette in the bag. Seal, shake to toss salad,  and remove with tongs to four dinner plates. Sprinkle with cashews and serve at once.
    Cook’s note: For those who eat meat or fish, this salad can be topped with cooked chicken chunks or cooked, de-veined, tail-off, medium shrimp instead of cashews. 

See my homemade snack recipes for the trail, RV, campfire, lunchbox or watching the big game on TV at

    See a new pantry recipe each week at http://www.Boat No fresh ingredients needed, so these recipes are ideal for emergencies and boondocking. 

Campground Potluck Recipe of the Week
“Use Your Noodle”  Casserole
    Serve this sweet side dish with ham, pork chops or poultry. It’s OK to assemble it at home a day or two in advance but it must be kept cold.

1 pound noodles, cooked and drained
2 cans, 14.5 ounces each, fruit cocktail
1/2 cup raisins
2  eggs
1 teaspoon vanilla
2/3 cup milk
1 teaspoon cinnamon
1 cup crushed cereal such as corn flakes
Liquid margarine

    Stir noodles and fruit including juice in a greased, 9 X 13-inch casserole. Set the oven for 350 degrees. Whisk together eggs, vanilla, cinnamon and milk. Pour over the casserole. At this point you can cover it with plastic wrap and refrigerate.
    To proceed, remove plastic wrap. Sprinkle top evenly with crumbs and drizzle with margarine. Bake until it’s set, about 60 minutes. (Baking time will be longer if casserole was refrigerated.)

Friday, June 26, 2015

Camping Meals For All Seasons

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I’m off to the leafy cool of North Carolina, where I’ll stock the galley with some of the area’s great wines to go with the fabulous cheese I bought in Wisconsin.

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Campground Potluck Recipe of the Week

Tipsy Red Cabbage
    If you can find shredded red cabbage, so much the better. If not, shred your own or buy  cole slaw mixture of white and red cabbage. This cooks over a burner or on a grate over a hot campfire.

2 packages, 16 ounces each, cole slow mix with all or part red cabbage OR
2 pounds red cabbage, shredded
4 slices thick bacon, cut up
1/4 cup packed brown sugar
1 cup dry red wine OR
1 cup beet juice
1 teaspoon ground cinnamon
Zest from one orange OR
1 teaspoon dried orange zest
Salt, pepper to taste

    In a large skillet or wok, fry out bacon and remove crisp bits to a paper towel. Stir-fry cabbage in hot bacon fat until it’s well coated. Cover,  reduce heat and cook until cabbage is crisp-tender. Sprinkle with brown sugar and fold  in wine, bacon bits, cinnamon and orange zest. Heat through, boiling off the alcohol. Season to taste. Bring tongs for easy serving at the potluck.  Serves 8 to 10.

See Janet’s Pantry Recipe of the Week. It’s ideal for emergencies and boondocking. No fresh ingredients required.

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Book Review
    Celebrity chefs use shortcut ingredients such as spice mixtures, infused vinegars and wine to create complex flavors in a simple dish. For camp and RV cooks combinations are an essential way to save time and space. Now a new book Aroma Kitchen, Cooking with Essential Oils,  adds to your cuisine and also adds to travel fun because it explains the use of local ingredients in making exotic oils, salts,  vinegars, honeys and syrups. If you’re a foodie, this handsome, durable hardback is a must-have. It’s also classy enough to give as a gift. See it at

Camp and RV Recipe of the Week
Sweet ‘n Wild Rice Dressing
    Serve this sweet, simple side dish with chicken, pork or ham from the oven, campfire or grill.
1 package Uncle Ben’s rice and wild rice mix
2 ribs celery finely chopped
Small onion, finely chopped
½ teaspoon ground sage
1 tablespoon apple cider vinegar
1 can whole berry cranberry sauce

    Heat water for the rice mix according to package directions. Stir in rice mix, vinegar, celery, onion and sage. Cook per directions for rice. Mix cranberry sauce into hot, cooked rice and heat through. Serves 6.

Friday, June 19, 2015

Camp Cooking from Soup to Nuts

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Cast iron Dutch ovens are available with domed or flat lid. When you nestle the pot in coals, a flat lid allows you to pile coals on top for more even baking of biscuits, cakes and breads. A domed lid leaves more room for steam to build up to cook roasts and stews.
Campground Potluck Recipe of the Week
Microwave Spinach Dip
    Now that ready-to-eat rice is available in packets, it’s a snap to add it to recipes like this one.

10-ounce box chopped spinach, thawed and pressed dry with paper towels
1 cup cooked white or brown rice
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
8-ounce brick cream cheese, cut in cubes
8-ounce carton plain Greek-style yogurt
1 cup mayonnaise
Small can sliced ripe olives, well drained
8-ounce package shredded sharp cheddar cheese
3 to 4 scallions, sliced (white and light green parts only)

    Butter a microware dish and pile in the ingredients. Don’t worry about mixing just yet. Cover and nuke on High one minute at a time until you can stir it. When you can stir it into one, creamy mixture, heat through. Just before serving, sprinkle with sliced scallions. Surround with dippers such as crackers or veggies. Makes about 4 cups dip. 

See Janet Groene's Pantry Recipe of the Month, made with supermarket foods you can keep on the shelf for emergencies and boondocking, go to 

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Camp and RV Recipe of the Week

Nutso  Soup
    It’s “nutso” hard to make this gourmet soup in the campground including a vegetarian version. To make it a main dish be generous with the almonds and serve with  hearty, grainy bread or crackers.

1 tablespoon butter
1 tablespoon vegetable oil (or a gourmet nut oil such as walnut or almond)
Medium onion. diced
2 tablespoons flour
32-ounce carton of chicken or vegetable broth OR

4 cups water and 4 teaspoons bouillon powder
2 cups half and half
1/4 teaspoon ground nutmeg
About 1 ½ cups chopped, roasted almonds (or more to taste)

Garnish: your choice of croutons, minced parsley, goldfish crackers, tiny prertzels, etc.    

    In a roomy saucepan, heat oil and butter. Cook onion to soften it. In a small cup mix flour and nutmeg. Stir in some of the broth or water to make a thin paste. Stir paste into hot onion mixture, gradually stirring in the remaining broth or bouillon powder. When it boils and thickens, reduce heat and stir in half and half to heat through. Sprinkle the bottom of each soup bowl with chopped almonds and cover with hot soup. Garnish as you wish. Makes about 6 cups soup.