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Camp and RV
Recipe of the Week
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
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.
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.
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.