Friday, February 23, 2024

Eating Easy for Camping, RV & Van Life

 Blog copyright Janet Groene 2024. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com

 


 

CAMPING & RV RECIPE OF THE WEEK

Peanutty Porridge
    This hot, filling cereal is a breakfast standard in Zambia.  Traditionally it’s made plain,  but North Americans may want to jazz it up with cinnamon, fruit, cream, jelly, pancake syrup or brown sugar. Try it as a tummy-warming change from oatmeal.



2 ½ cups water
½ teaspoon salt
1 cup cornmeal
1 cup cold water
1/3 to ½ cup chunky peanut butter
Chopped salted, roasted peanuts (optional)

    When water and salt come to a boil, stir cornmeal into the cup of cold water and briskly stir into the boiling pot. Stir constantly to keep it from lumping. When it thickens, stir in peanut butter. Sprinkle with chopped nuts if you wish. Serves 4. 

 

 

 

Cuddle up in camp tonight with your Kindle and a cozy mystery. Widow Farley Halladay lives in Florida now as she grieves  her husband and their onetime life at sea. Salty and spunky, she is a caregiver, cook with shortcut recipes to share and a kickass crime solver.   The Yacht Yenta series ranges from January Justice to June Jeopardy. You'll want to read them all.  Start with March Malice, https://amzn.to/3GXjSxA The books are also available on Google Play and other ebook formats.



Camping and RV Recipe of the Week
Shortcut Saudi Stew

    The exotic flavors of the Middle East give ordinary chicken stew a standout flavor. Make rice  from scratch or use ready-to-serve rice from a pouch. Ingredients provide salt. Taste before adding more.

 

1 rotisserie chicken from the deli
3 ½  cups water
4 chicken bouillon cubes
10-ounce package small pearl onions, thawed and drained
14.5-ounce can sliced carrots, drained
1 teaspoon ground cinnamon
1/4 teaspoon each ground cloves and ground cardamom
8-ounce can tomato sauce
3 cups cooked rice


    Cut up meat from the chicken. Bring water to a boil and stir in bouillon to dissolve it. Stir in chicken, onions, carrots and seasonings. Bring to a boil, cover, reduce heat and simmer until onion is crisp-tender and flavors blended. Stir in tomato sauce and rice. Cover and heat gently. Serves 6.

Tips for the Camp Cook

    * Do you have a pillow sham you don’t use? Fill it with tea towels for camping. It keeps  them clean and handy and it easily goes into the laundry with the soiled towels.  

    * Okra is vegetable and also a thickening agent. Use trimmed, chopped okra to thicken soups, stews, sloppy joe.
   
    * Store-bought shortcake cakes make great last-minute desserts. Fill with  mandarin oranges sauced with orange flavored yogurt,  or instant chocolate pudding and whipped topping, or chunky applesauce drizzled with hazelnut coffee creamer.

 * Fill a cheese shaker with 20 Mule Team Borax. Clearly label it poison and keep it away from food supplies. Then sprinkle borax in the damp sinks and shower pan each night. If roaches so much as touch it, they die. 

 


Survival Food Handbook is a "prepper" guide for campers and RV-ers who have limited storage space for emergency food supplies. Chapters also cover emergencies such as fuel shortwater, out of water, or fridge failure.

Make every inch, dollar and ounce count when you stock your standby pantry with these supermarket staples. In an emergency, every recipe in the book can be made without fresh foods. https://amzn.to/3mIfryC 



Campground Potluck Recipe of the Week
No-Bake Strawberry Cookies



1 packet strawberry gelatin dessert mix
½ cup sugar
2 eggs
1/2 teaspoon salt
16-ounce package chopped, pitted dates
½ cup shredded coconut
1 stick butter
2 teaspoons vanilla extract
3 cups crisp rice cereal
1 cup chopped walnuts


    Combine dry gelatin desert mix and sugar. Set aside.
    In a large  saucepan, beat eggs and add salt, dates, coconut and butter. Bring to a boil, remove from heat. Stir in vanilla and gelatin. Fold in rice cereal and nuts. Cool enough to handle and form into walnut-size balls.
    Arrange on waxed paper to cool completely. Makes 5 to 6 dozen.

Foil Recipe of the Week
Pesto Crowned Swordfish Steak


For each portion:
Olive oil
1 piece of swordfish about ½ inch thick
Salt, pepper
1 tablespoons pesto, your own or store-bought

1 pat butter

    Generously oil the center of the piece of foil and place swordfish on it. Sprinkle with salt and pepper. Spread with pesto and top with a pat of butter.  Close and seal foil  Place pesto side up on a grate over well-started coals (or in a 350 degree oven). Cook 20-30  minutes or until fish is done to your liking.  Open carefully (steam is hot!) 

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Friday, February 16, 2024

Springtime Camping & RV Cooking

Copright Janet Groene 2024. To donate $10 per year as a voluntary subscription in support of this weekly blog use your Paypal account to send to janetgroene@yahoo.com/ This blog has had more than 263,000 views. To ask about rates to place one ad, one link on all six Janet Groene sites for one year, email janetgroene@yahoo.com


Imagine yourself here in an RV or tent



CAMPING & RV RECIPE OF THE WEEK
Vidalia Onion Cornbread



 Everybody loves cornbread. For the camp cook it’s  quick and easy. No rising. No kneading and punching down. And it goes with almost everything at breakfast, lunch and supper.
    Here’s a spicy take on America’s favorite quick bread. It’s rich enough to make a meal with just a mug of cream of tomato soup. It starts with that camping classic,  a box of Jiffy cornbread mix.


Large sweet onion, diced fne
½ stick butter
1 egg
Small can (8 ounces or 1 cup) cream style corn
1/3 cup milk or water
3-4 drops Tabasco sauce
1/4 teaspoon dill weed
8-ounce carton (1 cup) sour cream
8-ounce package cornbread mix
1 cup (half an 8-ounce package) shredded cheddar cheese

    Set the oven to 425 degrees. Melt butter with onion in a 9 X 13 baking pan.. Put in the oven to heat but don’t let butter get too brown. .
    In a bowl whisk egg, creamed corn, milk or water, Tabasco sauce, dill weed and sour cream. Fold in cornbread mix and cheese. Carefully pour into hit pan. Bake about 30 minutes or until firm to the touch and golden brown on top and edges. Cut in squares.
    Stove-top method: Melt butter with onion in a heavy skillet. (I use a cast aluminum Dutch oven.) Pour batter into hot butter. Cover tightly and place over low-medium burner 15-18 minutes. Quickly check for doneness and replace cover immediately if more baking is needed. Do not peek often or heat will escape. Cornbread will be toasty brown on bottom and edges. Flip out of the skillet, brown side up.


Janet Groene’s Solo Woman RV travel tips and trips are found at https://solowomanrv.blogspot.com. Don’t miss her weekly reports from local sources (before the news hits the RV press)  on new, proposed, opening and closing campgrounds in the US and Canada.


CAMPING AND RV RECIPE OF THE WEEK
Quick-Start Corned Beef and Cabbage

    Corned beef is salty and so is bouillon, so extra seasoning may not be needed.

 

32-ounce carton chicken broth OR
4 cups water and 4 bouillon cubes (chicken, beef, ham or vegetable)
4 medium potatoes, peeled and scrubbed, then cut up
14- to 16-ounce package shredded cabbage for coleslaw
12-ounce can corned beef
1 teaspoon dry mustard
Salt, pepper, hot sauce

    Bring broth or bouillon to a boil. Add cabbage and potatoes. Cover and reduce heat. Cook until potatoes and cabbage are tender.

Turn corned beef out of the can on a paper plate. Scrape off and discard excess fat and twist a fork in the meat to break it up. Stir meat  into pot with mustard. Cover and simmer 10 minutes or so while flavors marry and corned beef breaks up. Pass the salt, pepper and hot sauce at the table. Serves 4 or more.
Cook’s note: to stretch the meal for more diners, increase potatoes, broth and cabbage ad lib.  A little corned beef can go a long way.  

Tips for the Camp Cook

    * One of the easiest and most satisfying desserts is this Latin classic. Spread saltine crackers with cream cheese and add a thin slice of guava paste. 
    
    * Sprinkle a light layer of graham cracker crumbs over a bottom crust before adding fruit for pie. It will add flavor and will absorb excess juice.

    * When you need just a drop or two of lemon or lime juice, plunge an ice pick into the fruit. Then squeeze.

    * Cook and drain carrots.
Butter optional Now fold in sugar and horseradish to taste. 

    * If you are frying a lot of sausage links, put a skewer through several and you won’t have to turn them one at a time.

 


Campground Potluck Recipe of the Week
Wicked Good Egg Casserole

  

 

    What wonders are added with a can of deviled ham! Hard-cooked eggs come in SO  handy for dishes like this one.
 
½ stick butter
1 can condensed cream of mushroom soup

1 can condensed cream of celery soup
2 teaspoons curry powder
½ cup light cream or evaporated milk

10-ounce can deviled ham
12 hard-cooked eggs, cut up
1 tablespoon dried chives
8-ounce can mushroom stems and pieces, drained

    In a large stove-to-table skillet or casserole, melt butter. Over low heat whisk in soups, curry powder, cream  and deviled ham until smooth. Continue over low heat while you fold in chopped eggs, chives and mushrooms. Gently heat through. Serves 12.

 


 

NOTHING IN THE FRIDGE? 

 Survival Food Handbook is a guide to curbing camping catastrophes such as fridge failure, trip delays, a shelter in place order, sudden quarantine or simply running low on money when you’re on a camping outing. Space for spare food is limited, so this book leads you through the shopping list so you’ll always have at least a three-day back-up of  balanced meals in the least space, plus delicious recipes for emergencies.   https://amzn.to/3mIfryC



 

 

Foil Recipe of the Week
Not Your Mama’s Jambalaya

    Mama might not approve of this shortcut, but she would  like the easy clean-up.  Cook in foil. Eat out of the foil.

 

Large green pepper(s)
Ready-to-eat rice
Ketchup
Garlic salt
Thyme
Finely diced cooked ham or smoked sausage
3 large, de-veined, tail-on shrimp per portion, thawed

Lemon slices ad lib
Tabasco sauce
    

Lay out a square of foil for each portion. Smear center with olive oil or butter. Cut top and bottom off pepper, remove seeds and slice pepper  in  rings. Place a ring on each piece of foil.
     Mound rice on pepper ring and top with k
etchup, garlic salt, thyme and diced ham to taste . Top with shrimp and lemon slices. Sprinkle a drop or two of Tabasco sauce (or pass it later at the table.. 
    Bring up corners of the foil and twist to seal foil and form a handle.(Like a giant Hershey’s Kiss) Place on grate over well-started coals, or in a 350 degree oven 20-30 minutes until heated through and shrimp is pink and firm. Take care when opening foil. Steam is HOT.


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 More each week? Email janetgroene@yahoo.com and put RV Yes in the topic line. I'll send you a quick nudge when new posts go up here (usually every Friday.)  

Friday, February 09, 2024

KISS the Camp & RV Cook

 Blog copyright Janet Groene 2024. 

 Springtime is just around the corner. Here are easy dishes, hot and cold, for the changing seasons. 

  


 MAKE AHEAD RECIPE OF THE WEEK

 Take it to the family camp-out, the tailgate party, the picnic, the cookout.

 



Tuna Salad Jiggle
    Chill this colorful salad until it gels. Then  slice it or scoop it to serve on on beds of shredded lettuce

Large can of solid pack tuna, drained
2/3 cup very hot water
1 package lemon or lime gelatin dessert mix
1 cup mayonnaise
2 cups finely chopped vegetables (celery, sweet onion, red and green pepper)
½ to 1 teaspoon sriracha (optional)
1 cup well-drained cooked or canned whole kernel corn OR
1 cup well drained, finely chopped and drained canned beets

    Spray a pan with nonstick spray. Drain tuna and use the juice as part of the water measure. In a bowl, dissolve gelatin in hot water.  Whisk in mayonnaise. Stir in tuna to break it up well.  Blot vegetables dry with paper towels and fold into the tuna mix. Chill. Serves  6.  
Serve as is or with a dollop of sour cream.

Live, Love the Roving RV Life

 


    These days, everyone is doing it. Living on wheels lets you move on, follow the seasons, work as you go and never have to mow grass or shovel snow again. Living Aboard Your RV, 4th Edition is the story of our ten years on the go as a travel journalists. We don’t sugar-coat the problems while we celebrate the freedom of the open road with practical suggestions for every phase of the happy  homeless life.  https://amzn.to/3knbvll

 

 

Campground Potluck Recipe of the Week

Salted Caramel Parfait

    For an easy but showy dessert, serve parfaits in clear plastic disposable cups to let the layers shine through.

 


1 package instant butterscotch pudding
2 cups cold milk
1 ½ cups crushed Walker’s Scotch shortbread cookies
Salted Caramel Ice Cream Topping
Squirt-on whipped cream
Paper thin sliced apple

    Make pudding according to package directions. Set out six glasses and fill with layers of pudding,  cookie crumbs and light drizzles of the ice cream topping. Chill or serve at once. Just before serving, add a dollop of whipped cream and a garnish of sliced apples. 

Tips for the Camp Cook


    *For a change, make rice pudding with one of the nut milks such as cashew or almond.

    * Use a vegetable peeler on a Hershey bar to make curls to trim a plain  dessert.

    * Slice a hot dogs in half lengthwise, curl in a coil and thread on a stick around a small, thawed meatball. Grill to heat through. Place on a round bun with the meatball in the center. Add your favorite toppings.

    * To remove stains from melamine dishes, try a paste made from 1/4 cup baking soda or cream of tartar and 1 tablespoon hydrogen peroxide. Smear on stains. Let dry. Wash as usual.

    

Campground Potluck Recipe of the Week
Potato and Egg Casserole

    Here’s a rich side dish or a  vegetarian main dish. Canned, diced  or sliced potatoes are a shortcut. Many stores including Walmart now carry #10 cans and other commercial sizes.


#10 can of sliced or diced potatoes, drained
2 cups water
1/3 cup lemon juice
2 sticks butter
4 cups sour cream
1 tablespoon sweet paprika
1 teaspoon each salt, pepper and celery seed
1 jar of boiled onions, drained and cut up
6 hard-cooked eggs, cut up
2 cups finely crushed potato chips


    Drain potatoes. Mix water and lemon juice and drizzle over potatoes. Set aside.
Melt butter and stir in sour cream, salt, paprika, pepper and celery seed.    Drain potatoes well.  In a heavy buttered pan or Dutch oven,  alternate potatoes, onions and eggs with sour cream mixture.

    At this point the dish can be refrigerated to heat later. Cover and heat over medium heat or bake uncovered at 350 degrees until bubbly. Cover top with crushed chips. Serves 10 to 12.
    

Foil Recipe of the Week
Gourmet Hamwiches

 

    These sandwiches sound simple but the flavors are complex enough for silver palates. Use top quality deli cheese, baked ham and rolls.

1 stick butter
1/3 cup sweet onion, very finely chopped
1/4 cup grainy mustard
1 tablespoon poppy seeds
6 bakery kaiser rolls
1 pound baked ham, sliced very thin
6 slices best quality deli Provolone cheese


    Melt butter and stir in onion. When onion is translucent stir in mustard and poppy seeds. Set aside.
    Split buns and smear cut sides with the poppy seed mixture. Add a slice of cheese. Divide the ham among the buns, Close buns, wrap in foil and heat over the grill until cheese melts.  Makes six.



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Friday, February 02, 2024

Camp & RV Cooking Rocks!

To donate $10 a per year in support of this free blog,  use your Paypal account to janetgroene@yahoo.com 

 


CAMPING & RV RECIPE OF THE WEEK
Smoothie Pie

If you travel with a 12v blender or  smoothie maker as so many campers do these days, this pie goes into your camp oven in minutes. Optional: lightly scatter some  nuts, chocolate chips and/or shredded coconut in the pie shell before adding the liquid mixture.

1 unbaked pastry pie shell
2 eggs
½ stick softened butter
2/3 cup milk
1 teaspoon vanilla
1 cup sugar
2 tablespoons each flour, cornstarch and cocoa
½ teaspoon salt
    Preheat the oven to 375 degrees. Put liquid ingredients in the blender and mix well. Add dry ingredients and blend until satin smooth. Pour into pie shell and bake about 30-40 minutes or until filling is set and crust is golden.  Cool.  Serves 6 to 8.

PS: If you bake your pies in a stove-top camp oven or Dutch oven, use butter instead of shortening in the crust recipe and it will brown faster.
 

BONUS RECIPE, FROSTBITE CAMPING

Cheesy Vegetable Chowder

    
5 to 6 potatoes, scrubbed and diced
6 cups water
12-ounce bag of cauliflower and broccoli florets, thawed and drained
2 cans condensed cream soups (mushroom, chicken, celery)
½ soup can milk or water
Half of a one-pound brick of process cheese, such as Velveeta, diced
Salt, pepper, hot sauce

    In a large kettle, cover potatoes with water and boil until almost tender. Cut up large pieces of broccoli and cauliflower, add to the soup and cook until tender. Whisk soups with milk or water and stir in. When it’s hot, reduce heat and stir in cheese. Cover and heat over very low heat just until cheese melts. Serves 6 to 8. 

 


 

Janet Groene’s Survival Food Handbook isn’t just for preppers. It’s also a guide to stocking your camper with ordinary, shelf-stable supermarket ingredients for cruising, boondocking and emergencies such as fridge failure, evacuation or breakdown.  http://amzn.to/1WdYqbe

 

 

 

 


 

Campground Potluck Recipe of the Week
Crunchy Corn Salad

    This easy, affordable  salad is a snap to throw together but it’s important to add the Fritos only at the very last minute. The recipe is easily doubled or halved.

 

#10 can whole kernel corn, drained (about 9-10 cups)
2 green bell peppers, finely diced
1 red sweet pepper, finely diced
2 or 3 plum tomatoes, diced and drained
3 to 4 large  ribs celery, finely diced
1 bunch scallions, sliced thin

½ cup each white wine vinegar, vegetable oil and sugar
3 cups Fritos


    Combine vegetables and sprinkle with sugar. Let stand 20-30 minutes. Stir gently and sugar will form a glaze. Whisk vinegar and oil. Stir into vegetables. Chill or serve at once. Immediately before serving, fold in Fritos. Provide a draining spoon for serving. Serves 10 to 12.


Tips for the Camp Cook

    * Make “stained glass” pancakes. Cut small mixed colors of gum drops in half. Stir into pancake batter at the rate of 1 cup gumdrops for 3 to 4 cups batter.

    * Make chunky, creamy cream of tomato soup starting with a packet of country gravy mix (two-cup size). Cook until thick, then stir in a 28-ounce can of crushed tomatoes and a teaspoon of sugar.Season to taste.Serves 4-6. Nice touch: top with bits of fresh basil.

    * Serve stew or chili under a blanket. When stew is done, whisk 1 cup milk, 1 cup mayonnaise and 1 cup self-rising flour. Drizzle  slowly over hot, simmering stew. Cover and cook until “blanket”  is firm and puffy.

    * Dip cooked chicken nuggets in a saucer of hot sauce, then in crushed and finely chopped French-fried onion rings.Serve warm. 


Foil Recipe of the Week
Spicy Breakfast Bombs

 


    Bring up four corners of the square of foil to form a shallow bowl and the egg cooks in a nest of the potatoes and salami.

4 4-inch slices spicy lunch meat such as salami
1 cup hashed brown potatoes, thawed
4 eggs
1 cup grated spicy cheese such as pepper jack


    Lay out square of foil and spray or grease center. Place a slice of meat in the center and bring up corners so meat is “cupped” enough to hold 1/4 cup potatoes. Break an egg over the potatoes. Join and pinch corners of foil and twist to form a "kiss". Place over medium coals about 10 minutes or  until egg is done.
    Carefully open foil (steam is hot) and sprinkle with 1/4 cup cheese.  Serves 4. 

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Friday, January 26, 2024

Warm Camping Meals, Cold Febrrrrruary

Blog copyright Janet Groene 2024.  To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com  To receive a quick email when new posts go up here (usually once a week  put RV Yes in the topic line. This list is never sold nor shared. 

 

                                      See a blizzard of winter camping and RV recipes and tips here

 

Thumbnail Recipe of the Week
Rice Sweetcake “Helper”

    Put it together ahead of time in a plastic bag. Finish in camp. 
    

1 c. arborio or other short-grain sticky rice, ½ c. white sugar and ½ c. snipped dried apricot, prunes, raisins or craisins. Seal in a plastic bag.  In camp bring 2 2/3 cups water to a boil and stir in contents of packet.  Cover, reduce heat and cook 20-25 minutes until rice is tender. Stir in 2 T. butter + additional fresh fruit if desired.. Serve warm with maple syrup, fruit syrup, French vanilla creamer or chocolate sauce. Note: Read  rice labels for brands that do not require pre-rinsing.
 


CAMPING & RV RECIPE OF THE WEEK
Vegan Sloppy Joe



The carnivores in your crew will like the flavor and texture of this imposter. One secret to its meaty texture is finely chopped fresh mushrooms.

12-ounce package fresh mushrooms, finely chopped
Medium green bell pepper, seeded and chopped
Medium onion, finely diced
2 tablespoons vegetable oil
15-ounce can vegetarian refried beans
15-ounce can small white beans, such as navy beans or black-eyed peas, rinsed and drained
15-ounce can diced tomatoes
6-ounce can tomato paste
2 tablespoons each brown sugar, soy sauce, grainy mustard
Water or broth if needed
Salt, pepper to taste
½ cup sunflower “nuts”
Extra large burger buns


    In a large skillet, sizzle fresh vegetables in hot oil until they are browned.  Add refried beans and break them up.  Continue stirring over high heat while adding small beans, tomatoes, tomato paste and seasonings.  If mixture is too thick, add tomato juice, water or vegetable  broth.  Cover, reduce heat and simmer while flavors blend. Adjust seasonings. Just before serving, stir in sunflower nuts. Spoon into buns. Makes 8 to 10. 

  


SNUGGLE UP WITH A COZY MYSTERY
   

 After lights out in the RV, light up your device with one of the Yacht Yenta cozy e-mysteries from salty widow Farley Halladay and her gang of crazy snoops and crime solvers. Laugh and cry as Farley mourns her late sailor husband, cares for an old seaman with a drinking problem, dishes with her workout guru and slips in shortcut recipes from her days at as cook on a sailing ketch. There is a book for every month, January Justice through June Jeopardy. Get the  Kindle from Amazon at  https://amzn.to/3bB5XPh  Also available on Google Play and other e-book formats. 

 

PRODUCT REVIEW

 

 
    Janet Groene has no connection with this company or its affiliates.

They call them “booty bands” . The new set of 3D Active Fabric Resistance Bands is a complete workout in a small package that slips easily into your RV cupboard. Light, Medium and Heavy resistance bands can work you up from a beginner’s 15-30 pounds to an athletic 40-60 pounds. (The company also offers sizes up to 110 pounds.)

 

 


 Resistance bands come in many sizes, shapes and prices but these non-slip, non-curl 3D bands shine bright because of the easy-to-follow, whole-body workout routine that comes with the package. In no space at all, you can have a complete fitness regimen rain or shine, at home and away, even in the smallest RV.  See the discount at
https://3dactive.com/products/booty-bands

 

 

BONUS RECIPE
Vegan Shepherd’s Pie

    Traditionally, shepherd’s pie is baked in the oven to put a golden glow on the mashed potato topping, but this one can be made in a skillet.  

 


½ pound fresh mushrooms, chopped
Medium onion, diced
1 teaspoon minced garlic
½ cup vegetable oil,  divided
½ cup brown lentils, picked over and washed
1 teaspoon crumbled dried  rosemary
1 cup water
1 vegetable bouillon cube
2 tablespoons soy sauce
1 cup water
1 tablespoon plus 1 teaspoon cornstarch
1 to 1 1/2 cups frozen peas and diced carrots, thawed
6 servings dairy-free  mashed potatoes

    In a large skillet, sizzle mushrooms, onion and garlic in half the oil. Stir in lentils to coat. Add water, rosemary and bouillon, bring to a boil and stir to dissolve bouillon. Cover, reduce heat and simmer 30 minutes or until lentils are tender. Stir cornstarch into a mixture of water and soy sauce and stir into lentils with peas and carrots until mixture thickens.
   Top with mashed potatoes. Drizzle potatoes with remaining oil.   Cover and heat through.  If using an oven-proof skillet, broil or bake to brown potatoes.
Or, to put a toasty finish on the potatoes, use a kitchen torch. Serves 6.

Women who love the RV travel lifestyle get the latest scoop at at Solo Woman RV



Save a heap of money when you make your own snacks and trail mixes. Using these recipes also allows you to make substitutions to suit your own dietary or allergy needs.  Go to CreateAGorp.


 

SWEETHEART DEAL

BUY A "KISS" (KEEP IT SIMPLE, SWEETHEART)

COOKBOOK FOR THE CAMP COOK


 
    Just in time for Valentine's Day, Cooking Aboard Your RV is a bright and handy paperback that provides the camp chef with 270 shortcut recipes plus space-saving tips for the mobile kitchen  from Janet Groene. Order at any book store or from  https://amzn.to/3nNndWY  (PS. Amazon will gift wrap and ship it for you if you wish.) 

 

 

 

 
TIPS FOR THE CAMP COOK

* Make homemade or store bought potato salad with French dressing instead of mayo. Then fold in thawed, de-veined, tail-off, drained shrimp and some chopped cornichon pickles. It’s now a full meal.
    
    * Fry chicken pieces in a mixture of half butter, half vegetable oil until they are browned and done through.  Then set chicken aside and dump a tub of hummus in the pan. After it heats, think this sauce to taste with water of broth. Spoon over chicken pieces and rice or noodles on the side. 

* Make chicken broth and soup  thicker and richer.  Stir in unflavored gelatin at the rate of about 1 teaspoon gelatin per 2 cups soup.  Heat to dissolve.

    * To make banana cake with yellow cake mix, combine cake mix, 3 eggs,  ½ cup each water and oil + 1 cup mashed bananas. Optional chopped nuts, 2 t. cinnamon.     


Campground Potluck Recipe of the Week
Stir- Fry Skillet Sweet

    Whip up this all-purpose dessert sprinkle to add a homemade touch to almost any dessert. The recipe is easily multiplied for a crowd. 

 


½ cup each rolled oats and coarsely chopped nuts
1/2 cup shredded coconut
1/4 cup white sugar
1/2 stick butter
½ teaspoon cinnamon
1/4 teaspoon ground ginger


    In a heavy skillet over high heat, stir-fry oats, nuts, coconut and sugar until lightly browned. Reduce heat. Stir in butter and spices to mix well. Turn out into a bowl and stir occasionally as it cools. Makes about 2 cups.
 Sprinkle on dishes such as:
Fruit compote
Cake, cookies, cupcakes  frosted with icy or whipped topping
Icebox pie
Crackers or biscuits with peanut butter
Waldorf salad
Warm oatmeal, cornmeal porridge, cream of wheat
Coffee cake, strawberry shortcake

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Friday, January 19, 2024

RV & Camping Food Made Simple

Blog copyright Janet Groene 2024. Support this free weekly blog with a voluntary subscrption. Send  $10 a year via Paypal to janetgroene at yahoo. 

  

Let's go RV-ing and EAT!

 CAMPING & RV RECIPE OF THE WEEK
Janet Groene’s
Backpacker No-Bean Soup


    This recipe makes enough soup mix for your whole camping season. It’s  quick cooking because lentils and dried peas are used rather than beans that require a long soak time. Set aside some of the mix to package as gifts for campground neighbors.
 
Shopping list:
1 bag dried yellow split peas
1 bag dried green split peas
1 bag red or yellow lentils
1 bag brown rice

2 bags tiny pasta such as alphabet, orzo or mini-shells
1 bag pearl barley
Large bottle dried parsley
Large bottle dried onion bits
½ bottle dried leaf thyme

Large bottle chicken bouillon cubes +
Large bottle beef bouillon cubes OR
2 bottles vegetable bouillon cubes
Large package tomato bouillon cubes 

 

 

 

 



    1. Mix peas, rice and lentils and measure mixture into plastic bags by the cup (for 3-4 servings) or half cup (1-2 servings). Set aside. Before cooking, they will require rinsing.
    2. In another container mix pastas, barley, dried parsley, onion bits and thyme. Measure into small plastic bags by 2/3 cup (3-4 servings) or 1/3 cup (1-2 servings). 

 

   3. Place 1 each of these bags in a larger bag. Add 3 wrapped bouillon cubes (for 3-4 servings) or 2 bouillon cubes (1-2 servings.) Seal bag. Keep bag cool and dry.
    
To make soup:
Bring 4 cups water a boil for 3-4 servings and 2 ½ cups water for 1-2 servings. Pick over and rinse peas and lentils and stir into boiling water with pasta bag and bouillon. Cover and simmer 25-35 minutes or until tender. Add water if needed and adjust seasonings. Stir well and ladle into soup bowls.
                           
Cook’s notes: To make a vegan/vegetarian mix, substitute vegetable bouillon for the beef and chicken. To cut cook time to 15 minutes, soak lentils and peas first.  

Variations:
Make a different soup each day. To each batch of soup add one or two extra ingredients such as:

1 carrot, potato  or parsnip, peeled and chopped fine
1 large rib celery, trimmed and chopped
Small can chunk chicken, turkey or ham
A few snipped, sun-dried tomatoes

Optional Toppings for the finished soup:
Diced scallion or sweet onion
Grated cheese or a dollop of sour cream
Coutons, oyster crackers or popcorn
Bits of jerky
Seeded, diced fresh tomato

 

 



GET 270 EASY RECIPES IN

ONE HANDY, HANDSOME BOOK

Cooking Aboard Your RV (Ragged Mountain Press)  is written for campers and RV-ers who are  short on space, have limited water and cook on a camp stove, open campfire or RV range.   https://amzn.to/3nNndWY

 

 

CAMPGROUND POTLUCK RECIPE OF THE WEEK   

Saucy Sausage ‘n Slaw

    Feed a crowd with this succulent dish. Cabbage brings moistness and nutrition at modest cost.

Crumbled sausage, creamy cabbage

 
2 pounds lean chicken, turkey or pork bulk sausage
2 tablespoons oil
1 bag shredded cabbage fo coleslaw
1 bag shredded red cabbage
Medium red sweet pepper, diced
Salt, pepper
1 can condensed cream of something soup
2 tablespoons grainy mustard
3 tablespoons apple juice concentrate, thawed


    In a large skillet or wok heat oil and stir-fry the sausage until it’s no longer pink, breaking it up into crumbles as you go.
     Spoon off any excess fat and continue stir-frying, adding cabbage and onion until crisp-tender. Salt and pepper to taste. Cover and cook 10 minutes over low-medium heat to make sure sausage is done.

    Whisk juice concentrate, soup and mustard together and stir into the sausage mixture. Add a few tablespoons milk or water to thin to taste.
    Heat gently until every thing is heated through. Serves 10 to 12.  Provide a soup, scoop or spaghetti slaw for serving at a buffet. 

 

 PRODUCT REVIEW
Janet Groene has no connection with this company nor its sales. 

 



    Everyone is advised to carry a first aid kit. How? What? Where? Most important of all, What’s Inside? The family that founded Keep Going has re-invented the first aid kit and I’m wowed.  First, the kits are complete, right down to a tick remover, finger splint and instant cold pack. Second, kits are designed to be packable, compact, good looking, durable and easily grabbed.  


    One model comes with 106 first aid products. Zippered, durable cases come in a variety of colors and patterns. A Super Kit comes with 270 pieces and the mini kit has 60 pieces. There’s even a Kids Kit with 44 pieces. Best of all, refill bundles are available to make it easy to keep supplies fresh and complete. 

    The secret to carrying a mini-ER  in these cases is to provide only small amounts of each essential. Every item is neatly filed in see-through sleeves arranged in “pages” for quick access.

 
    Keep Going is a small family-owned, Florida business that knows travel, knows first aid and knows about the kinds of emergencies travelers might face on the go.  I  recommend Keep Going for yourself, for gifts and for  everyone who needs a first aid kit for the camper, boat, car, cabin or office.  See  (www.) KeepGoingFirstAid.com/

 

BONUS RECIPE  
Caramelized Chicken-Onion Soup

    With patience you can turn canned breast of chicken into a rich, brown, meaty soup.

 


 


10-ounce can chunk white meat chicken
2 tablespoons vegetable oil
3 large onions, diced
1 tablespoon minced garlic
8 cups water
2 cups chopped carrots
3 large ribs celery, diced
6 teaspoons powdered chicken bouillon or soup base
3/4 cup small pasta such as shells or macaroni

    Drain chicken well. Save juice to add to the water measure.  In a soup pot or saucepan, heat oil and sizzle chicken and onions, stirring constantly, until they are a rich, caramelized brown color with a syrupy glaze. Don’t rush this step.  You want to caramelize the onions’ natural sugar without burning them.
    Add water with the garlic, soup base and vegetables. Bring to a boil and add pasta. Cover and simmer over low burner until pasta and vegetables are tender. Serves 4.
    Cook’s note: To make the traditional French onion soup topping, use a kitchen torch to broil a cheese topping on pieces of toast.

 

Pinto Bean Salad
2 cans, 15 ounces each, pinto beans
8-ounce can whole kernel corn
15-ounce can Mexican style diced tomatoes
Small can sliced black olives
½ cup sliced stuffed green olives (also called salad olives)
2 tablespoons dried onion bits
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil

2 cups Fritos

    Drain and rinse beans and put them in a bowl.  Drain corn and olives and discard juice. Mix into beans. Drain tomatoes into a small cup with the onion bits to soften for 5 to 10 minutes, then mix in vinegar and oil.  Toss onion mixture lightly with bean mixture. Just before serving fold in Fritos. Pass the pepper mill. And hot sauce. 

 

 


 

EMERGENCIES HAPPEN

     We know campers have limited storage space for emergency foods, so Survival Food Handbook  is written just for campers, RV travelers and boaters. Make the most of every ounce, inch and dollar with pantry foods that you'll use and replenish, yet always have balanced meals for a few days during an surprise evacuation, fridge failure, shelter-in-place order or other speed bump along the way.  http://amzn.to/1WdYqbe