Blog copyright Janet Groene 2023. , all rights reserved. To ask about placing your ad for on all six Groene sites for one year, one low rate, email email@example.com
|Eating high on the hog with a life on the road|
Serve this buttery, gluten-free treat as a snack or bread. It’s a favorite street food in the south of France, where it’s baked on giant griddles made out of metal drums. All you need is a skillet or griddle. If your supermarket doesn’t carry chickpea flour, find it online and in specialty and health food stores.
2 cups chickpea flour
1 tablespoon dried parsley flakes
1/2 teaspoon each chili powder and garlic salt
1/4 cup olive oil
2 cups water
Oil for frying
Mix dry ingredients. Stir in water and set aside for 15 minutes. Batter will be thin. Heat a heavy skillet or griddle and swirl oil to cover. Cook socca like crepes or thin pancakes until firm and mottled with brown. Serve warm.
Once you get the hang of it, fine-tune the seasonings, toppings or fillings to your own tastes.Or just roll it up and eat it plain.
How to cope with those dreaded recalls. Theses days they are everywhere in your home and camping life. Ignore them at your own risk.
Camp and RV Recipe of the Week
One Pot San Francisco Fish Stew
1 pound of skinless, boneless fish fillet
2 tablespoons olive oil
Medium onion, diced
1 teaspoon minced garlic
Small green pepper, seeded and diced
Small can mushrooms, drained
14.5-ounce can diced tomatoes
6-ounce can of tomato paste
1 1/2 cups water
1 chicken or fish bouillon cube
1 teaspoon sugar
Salt, pepper to taste
Thaw fish and cut it in bite size. In a saucepan, sizzle vegetables in hot oil. When they are tender and starting to brown, add tomatoes, tomato paste, water and bouillon. Bring to a boil, stir to dissolve bouillon and drop in fish just until it firms up. Adjust seasonings. Ladle into soup bowls and serve with sourdough bread. Serves 4.
Optional: Pass hot sauce or a cruet of sherry.
The Grunch That Saves Christmas
One size fits all when you order this paperback for every camper on your list. Cooking Aboard Your RV is packed with recipes, tips, lists and hints for the challenges and joys of RV and tiny home cooking. Your book store or Amazon will gift wrap and ship it for you. http://amzn.to/1NdWI4o
Campground Potluck Recipe of the Week
Sweet Potatoes and Apples
A welcome change from the gooey, over-sweet “candied” sweet potatoes with marshmallows, this side dish can be baked in the oven, slow cooker or heated on the stove. The recipe is easily multiplied to feed a Christmas crowd.
Large can (about 2 pounds) sweet potatoes, drained
1 can of apple pie filling
½ stick butter
1 cup finely crushed cornflake crumbs
1 tablespoon sugar
1/4 teaspoon cinnamon
Cut up sweet potatoes or mash slightly. Run a knife through the opened can of apples to cut them into chunks. Fold apples into sweet potatoes and heat gently. In a small skillet melt butter and stir in cornflakes, sugar and cinnamon over medium heat, stirring until cornflakes are golden. Sprinkle over dish just before serving. Serves 8 to 10.
Tips for the Camp Chef
* Lower the calories in a fruit cobbler by using a sprinkling of crunchy granola atop the fruit instead of a heavy biscuit or batter topping.
* Make Turtle Cake. Buy a Boston cream pie at the bakery. Just before serving, drizzle the top with butterscotch ice cream syrup and scatter with roasted pecans.
* Buy thin-sliced salami or other lunch meat in the deli and press it into muffin pans to form edible cups. Fill cups 2/3 full with cornbread batter, made up according to package directions. Bake about 8 minutes or until cornbread is firm and lightly browned at 400 degrees. A toaster oven will hold a six-cup muffin pan.
* Need a birthday cake and don’t have an oven? Make a dozen crepes in a 10-inch skillet. Frost alternately with raspberry jam and cream cheese frosting. Stack and sprinkle with powdered sugar.
Do you have a spare food supply in case you are stranded, broken down, broke, evacuated or quarantined while camping? Stuff sometimes happens when you’re out there. Survival Food Handbook is a guide to stowing a supply of pantry staples that provide the most nutrition per dollar, per inch, per pound in a small space. No, this isn’t about those pricey doomsday rations. It’s about affordable supermarket staples you’ll constantly rotate and enjoy. Also included are tips on handling a water or fuel shortage, fridge failure and more. http://amzn.to/1WdYqbe
Foil Recipe of the Week
Chickennugs and Tangy Artichoke Rice
Shop for the best quality, low fat chicken nuggets with minimum breading.
1 thin slice from a large, sweet onion
½ cup cooked sticky rice
1 tablespoon chopped marinated artichoke
½ to 1 cup chicken nuggets, thawed
1 tablespoon ketchup
Butter or grease the center of a large square of foil and place an onion slice on it. This forms the floor of your foil "kiss". Bring up sides of the foil slightly to form a dish. Using wet hands, form rice into a patty.
Put rice on the onion and top with artichoke. Arrange chicken nuggets. Drizzle with ketchup. Bring corners of the foil together and twist to form a “kiss”. This is also a handle for placing the foil on the fire.
Place over well-started coals, in a 350 degree oven or in a heavy, covered Dutch oven. Heat through. Caution: when opening the packet, steam will be very hot.
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
and come back next week for more, more more