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Camp and RV
Recipe of the Week
To make vegetables more interesting, marry them with this tangy marinade. When you’re boondocking and eating a lot of canned goods, it gives a terrific lift to water chestnuts, baby corn, bamboo shoots, green or wax beans, limas, mushrooms, baby carrots and roasted red peppers.
1 cup each sugar and white vinegar
½ cup vegetable oil
1 teaspoon each non-iodized salt, white pepper
Bring everything to a boil to dissolve sugar, then cool completely. Makes 1 ½ cups or enough for several batches. Use as a marinade for one vegetable or a medley. Chill 12 to 24 hours, then serve as a salad or condiment.
Never go hungry on the road or on the trail. See recipes for homemade trail mixes that fit in your pocket at Create A Gorp.
Camp Cook Tips
* Bake sweet potatoes in the campfire, split open and stuff with chunky applesauce.
* Leftover risotto? Add beaten egg(s) and fry like pancakes.
* This three-speed personal fan is silent and powerful. Hold it by the handle or fold it to form its own stand. A lifesaver for camping or power outages, it recharges in a USB port. http://amzn.to/2sCYIP3
* Grease spots in the RV’s wall covering or other porous surface? Before trying a harsh cleaner that could bleach out the color, work in some cornstarch with a soft brush. Let it absorb oil, then brush it off. Clean with mild soap solution.
* If you don’t have a stir-fry pan for vegetables on the grate, use an ice pick to punch holes in a disposable aluminum pan and use Vise Grip pliers for a handle.
* When you make your own hot pepper oil, you are in control of how hot you want it to be. Heat vegetable oil (preferably peanut oil) very hot, about 350 degrees F. Add 2 to 4 tablespoons dried pepper flakes per cup of oil. Cool 24 hours, then strain.
No fresh foods required with our Pantry Recipe of the Week. It’s ideal for boondocking and emergencies. An ample pantry is good insurance. See https://boatcook.blogspot.com
Campground Potluck Recipe of the Week
Crazy Quilt Couscous
This colorful, affordable side dish serves 10 to 12.
½ stick butter
Medium red onion, diced
15-ounce can diced or sliced carrots, well drained
12-ounce can whole kernel corn with red and green peppers, drained
3 cups water
3 chicken flavor bouillon cubes
2 cups (uncooked) couscous
White and light green parts of 1 bunch scallions, thinly sliced
½ cup frozen peas, thawed
1 or 2 plum tomatoes, diced
Melt butter in a stove-to-table pan and cook red onion until it’s is limp. Stir in corn, carrots, water and bouillon. Bring to a boil and stir in couscous. Cover, turn off heat and let stand 10 minutes until couscous is tender. Fold in peas, tomato and green onions. Serve at once or chill.
Picture at left shows how to form a foil "kiss" for meals that do not require turning over on the grill. Twisted foil forms a handle.
Foil Recipe of the Week
If you don’t have dry red wine, use a teaspoon of red wine vinegar.
4 portions boneless, skinless chicken breast
2 cups cooked black beans
1/4 cup canned, diced chilies, drained
1/4 cup finely chopped sun-dried, oil-pack tomato
1 tablespoon each dry red wine and dried cilantro
Small sweet onion, finely chopped
½ teaspoon dried cumin
Grated Monterey jack cheese
Lay out four squares of foil and spray with garlic flavored nonstick spray. Place a chicken breast in the center of each. In a bowl or plastic bag mix everything else but the cheese. Spoon over chicken. Bring up corners of the foil together and twist to seal the foil and form a handle. Cook, chicken side down, over medium coals 25 to 30 minutes or until chicken reads 170 degrees F.
Take care opening foil. Steam is HOT. Sprinkle with cheese. Serves 4.