Camp And RV Cook

Family Campers, Couple Campers, Everyone Eats

2012-01-26T12:35:00.000-08:00

You could eat, drink and be merry in this beautiful Jayco Skylark RV

Hot DIET Tip of the Week. Everyone needs this new book, especially RV-ers and other travelers, because it tells you what to eat in restaurants or pick up in supermarkets. It is not a cookbook. The Diet Detective’s All-American Diet helps you eat wisely while enjoying familiar foods found in supermarkets and fast food chains.
    The book lists calorie values e.g. McDonald’s Egg McMuffin (300) or one shot of Dunkin’ Donuts Espresso (8 calories), Symbols tell you items that are low carb, sodium controlled or vegetarian. Click on book at right and order one copy for the road, another for home. Makes great gifts for travelers too.

Camp and RV Recipe of the Week
A New Kind of Pot Pie
    My taste testers for this recipe were Robbie and Virginia, who have a diesel pusher RV, and Ray and Jackie, who full-timed for more than 14 years. I doubled the recipe to feed eight.

1 pastry pie shell, homemade or store-bought
1 egg
2 cups prepared stuffing
2 cups cut-up cooked turkey or chicken
1 packet chicken or turkey gravy mix
Water
    Line a pie pan with pastry. Whisk the egg until it’s light and stir in the prepared stuffing. Fold in turkey or chicken and spread in the pie crust. Bake at 350 degrees until the crust is golden brown. Let stand 10 minutes, then cut in wedges. To make gravy, follow directions on the package. Pass gravy at the table. Serves 4 to 6.

Did you know that the Groenes lived 10 years on the go, wintering on their boat and summering in their RV? See more of Janet Groene’s galley-ready recipes at http://www.Boatcook.blogspot.com

Campground Potluck Recipe of the Week
Cajun BBQ and Rice
6 cups instant rice
6 cups water
2 beef or chicken bouillon cubes
1 tablespoon Cajun seasoning (such as Tony Chachere’s)
2 tubs, one pound each, shredded chicken or beef barbecue (such as Lloyd’s)
Small can diced chilies, drained
15-ounce can diced tomatoes with green peppers
10-ounce can whole kernel corn with red and green peppers
Hot sauce
    In a large pot bring water to a boil and stir in bouillon cubes, seasoning and rice. Cover the pot, take it off the burner and let stand 7 to 10 minutes or until water is absorbed. Over very low heat, stir in barbecue, chilies, tomatoes and corn. Cover and continue heating over low burner until it’s heated through. Stir and serve. Serves 12. Provide a bottle of hot sauce for guests to add to taste.
    When you patronize our advertisers you get good buys and you help support this blog. Shop for RV accessories at Janet Groene’s Galley Shop. Products are featured with Janet’s pro and con recommendations.

New Book for Weight Loss or Simply Wise Eating

2012-01-23T12:49:00.000-08:00

Hot DIET Tip of the Week. Everyone needs this new book. RV-ers and other travelers need it doubly because it tells you where, how and what to eat in restaurants. Brilliantly researched by Dr. Charles Platkin, The Diet Detective’s All-American DIET (click on right for details) helps you lose weight while you’re eating the familiar foods you find in the supermarket and in fast food chains.
The book lists calorie values (e.g. McDonald’s Egg McMuffin, 300 or 1 shot Dunkin’ Donuts Espresso, 8 calories) and also cues items that are low carb, sodium controlled or vegetarian. Run, don’t walk, to put this book in your car, RV and home library.

Continue scrolling down for additional RV and camp recipes developed exclusively for this blog by author Janet Groene

Camp Cooks Have All the Fun

2012-01-20T06:11:00.000-08:00

blog copyright janet groene, all rights reserved. For permissions or to ask about advertising on one or more Groene blogs, email HosterPoster@live.com

Need healthful snack ideas for tailgating or watching the big game on TV? Go to Create A Gorp.

RV And Camping Recipe of the Week

Fastballs
    This is a good recipe to make at home and stow in the ice chest or fridge for a camping trip. It works for everyone including vegetarians.

16- to 20-ounce bag of chopped spinach, thawed
4 eggs
2 cups seasoned bread stuffing mix such as Pepperidge Farm
½ stick butter, melted
½ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon nutmeg
    Cook spinach, drain well and (important) press out excess moisture with paper toweling. In a bowl, beat eggs until light, then stir in remaining ingredients. Cover and chill thoroughly. Stir and drop by teaspoons on a greased baking pan. FastbBalls should be walnut size, no larger than about 1 inch.
    Set the oven for 325 degrees and bake 15 minutes or until “set”. As a main dish this serves 4 to 6. As an appetizer it serves up to 20.
No oven? Lightly spray a nonstick skillet and cook fastballs like pancakes.

Hot DIET tip of the week: Whether it’s whole wheat or regular pasta, a two-ounce serving adds up to about 42 grams of carbs,. To get a more filling meal from pasta, cook only one ounce per portion and boil it an extra three or four minutes. Gourmet cooks sneer at pasta that is not “al dente” but now you’re getting more water and less carbs per forkful.

Help support this blog by clicking on our advertisers. Better still, make a purchase and tell your camping and Rving friends about Galley Shop. Or, to donate towards the support of this blog via PayPal, send to HosterPoster@live.com

See Janet Groene’s RV tips and case histories of RV-ing women at Solo Woman RV.

Shopping for your RV? See some great buys, with Janet’s pro and con comments, at Galley Shop. Amazon orders over $25 ship free.

Campground Potluck Recipe of the Week
Slow Cooker Sloppy Joe
    With this offbeat recipe, you don't need to brown meat before putting into the slow cooker.

10-ounce bottle ketchup
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1/4 cup vinegar
1 pound tub of shredded chicken barbecue (such as Lloyd’s)
1 pound tub of shredded beef barbecue (ditto)
1 pound frozen meatballs, thawed and chopped
3 stalks celery, finely chopped
Large onion, finely diced

    Stir ketchup, Worcestershire, brown sugar and vinegar in slow cooker. Add barbecue and chopped meatballs, celery and onion. Stir. Cook 4 to 6 hours on Low. Stir and spoon into buns or over baked potatoes. Serves 12 to 16.

blog copyright janet groene, all rights reserved. For permissions or to ask about advertising on one or more Groene blogs, email HosterPoster@live.com

Simple Recipes for Great Meals in RV and Camping

2012-01-13T07:08:00.000-08:00

Glam to the max is the new NeXus Viper
Class C Motorhome

Whether you're camping in the snow or touring the toasty South, these recipes from Janet Groene, author of Cooking Aboard Your RV, are easy prep, easy cleanup and delicious to eat

RV/Camping Recipe Of The Week

Bean and Spinach Burritos
    One, nonstick skillet rustles up a hot and hearty meal. Swish out the skillet with a little water, wipe clean with a paper towel, and put it away.

10-ounce package chopped spinach, thawed and drained
2 tablespoons canola oil
Medium onion, diced
1 tablespoon minced garlic
3 cans, 15 ounces each, different beans (light or dark red kidney, black, red beans, pinto, navy, cici, pigeon peas)
2 teaspoons each chili powder, ground cumin
8-ounce package shredded cheese, preferably Mexican blend
6 burrito-size tortillas, preferably whole wheat
    Thaw spinach completely and press with paper toweling to remove excess moisture. Drain, rinse and drain beans. In a large skillet, heat oil and stir-fry onion and garlic, gradually stirring in seasonings and beans. Stir in spinach, cover, reduce heat and cook 5 minutes.
    Drain off any excess liquid and fold in cheese until it melts. Working quickly, divide mixture among tortillas, folding over to form burritos. Serve warm. Makes 6.

Camp Cook Shortcut of the Week: mix ketchup half and half with hoisin sauce to glaze pork or chicken on the grill.
Camper’s Diet Tip of the Week: Mash a ripe banana with one or two teaspoons of milled flax seed, and a drop of vanilla. It tastes like a rich, gooey pudding.

What's hot in camping and RV gear? See Janet's choices, with pro and con comments, at Galley Shop.

Exciting news about new RV models and accessories from the Louisville RVIA Trade Show that ended December 1. See Solo Woman RV.
Campground Potluck Recipe of the Week
Pineapple Casserole
This recipe is always a sensation at potlucks. It’s sweet, tangy and cheesy all in one, the perfect accompaniment for ham, pork or chicken.

3 large cans (20 ounces each) pineapple tidbits in their own juice
1/4 cup flour plus 1 tablespoon
8-ounce package shredded sharp Cheddar cheese
1 sleeve buttery round crackers (e.g. Ritz)
1 stick butter, melted
    Butter or spray a 6-cup casserole and set the oven for 350 degrees. Drain pineapple, saving 2/3 cup juice. (Leftoverjuice goes great in fruit punch.) Put pineapple in the casserole, sprinkle with flour and toss lightly to mix. Drizzle with reserved juice. Sprinkle with cheese. Crumble crackers coarsely and sprinkle over cheese, then drizzle with melted butter. Bake 30 to 45 minutes or until bubbly and golden. Serves 10.

See Janet's Pantry Recipe of the Week, no fresh foods required, at Boat Cook.