Friday, March 10, 2017

Camping and RV Recipes for Roving

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Camp and RV 
Recipe of the Week

Nutso Risotto
    This may become a vegan or vegetarian favorite in your camping cuisine. Carnivores will also love its toothsome texture and rich taste.  I like it with pecans but you might make a different dish each time by using walnuts, pistachios, hazelnuts or cashews. For an exotic taste, throw some black walnuts into the mix.    
4 cups water
4 bouillon cubes (chicken or vegetable)
10-ounce package of chopped spinach, drained and pressed dry
1 cup nuts
1 cup rice
3 tablespoons olive oil
1 cup sliced fresh mushrooms
Medium onion, diced
Parmesan cheese or non-dairy cheese substitute
Water or white wine


    Heat water and dissolve bouillon cubes. Stir-fry nuts in hot olive oil, gradually stirring in mushrooms, onion and rice. Keep stirring over medium heat while adding bouillon about ½ cup at a time. When each addition is absorbed, add another. When bouillon is used and rice creamy, stir in spinach for about 3 minutes, adding a little more water or white wine if needed.
    To serve, pass the cheese and the pepper mill. Serves 3 to 4.

See Janet Groene’s Pantry Recipe of the Week, made with no fresh ingredients, at http://www.BoatCook.blogspot.com

Eat right when the hungries hit. Make homemade trail mix, package for the pocket, eat anywhere.  New recipes every week at http://www.CreateAGorp.blogspot.com

Campground Potluck Recipe of the Week
Strawberry Whip
    You might keep out a few of the fresh berries to garnish the finished dish.

1 quart strawberries, trimmed and cut up
1/4 cup water
1 packet strawberry gelatin dessert mix, regular or sugar free
Large (8 servings) box French vanilla pudding mix, regular or sugar free
3 cups whole milk
8-ounce tub of whipped topping.
Graham crackers

    In a covered pan over low heat, stew strawberries with water until juices are released. Bring to a boil, turn off heat and stir in gelatin to dissolve it. Set aside to cool to lukewarm. Spray a 9 X 13-inch dish with nonstick spray and cover the bottom with a single layer of graham crackers.
    In a large bowl, whisk together pudding mix and milk. Fold  in whipped topping. Spread  half the strawberries over the graham crackers and top with about one-third  of the pudding mixture. Add another layer of graham crackers.
    Top with remaining strawberries and half of the remaining pudding mix. Add a last layer of graham crackers and spread with the last of the pudding mixture. Cover and chill. Serves 12 to 15.
   
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Camp Cook Tips

    * Cut a piece of ribbon, rope or clothesline about 3 times the length of a roll of paper towels. Thread it through the roll and tie a square knot (or a pretty bow). You can now hang the roll on any nail, hook or limb.  Ditto for toilet paper. 


    * Use a sharp, pointy knife to cut a walnut-size cone out of the top of each fresh, hot muffin. Fill hole with a marshmallow, peanut butter or cheese.  Pop the cone back on top and serve.


    * To make a quick supper in a frying pan,  whisk a can of condensed soup, any flavor, with half  a soup can of milk or water and a one-pint  carton of liquid eggs. Pour into a buttered, nonstick skillet, cover and cook over low-medium heat until eggs set. Serve as is or sprinkle with grated cheese and crushed Fritos.



    * Inexpensive mesh pop-up laundry hampers make good temporary waste baskets for camping, especially if you use multiple bins for recycling. Line with plastic bags. They weigh nothing and stow flat.






Bonus Recipe
One-Pot Pasta-La-Vista
    Is your family tired of tomato-based pasta dishes for camping? Here’s one that isn’t.
2 tablespoons vegetable oil   
1 pound bulk Italian sausage
Large onion, diced
1 tablespoon minced garlic
1 cup cut-up mushrooms
3 1/2 cups water
2 cups small pasta such as dilatini
20-ounce bag of baby spinach, trimmed if necessary
½ cup heavy cream (or more to taste)


    Heat oil in a large pot and stir-fry sausage, breaking it up. Keep stir-frying while adding the onion, garlic and mushrooms. Add water and bring to a boil. Stir in pasta and cook 7 minutes. Stir in spinach for 2 minutes more. Stir in cream. Serves 4.

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