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Camp and RV
Recipe of the Week
Ginger Chicken Hotspot
Use grated fresh ginger if you have it. Jasmine rice is nice in this recipe. Curry powder comes in many types from mild to fiery, and many cooks make their own from scratch, so you be the judge of which one and how much to use. You’re also in charge of choosing the size and type of chicken pieces.
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 teaspoon curry powder (or more to taste)
½ teaspoon ground ginger (or to taste)
4 portions chicken
2 cups water
15-ounce can cream style corn
1 cup rice
In a large skillet heat the oil and stir in garlic and spices until fragrant. Brown chicken, then stir in rice to coat.
Add water and corn. Bring to a boil, making sure all rice is submerged. Cover and cook over reduced heat about 25 minutes or until rice is tender. (Brown rice takes longer). Adjust seasonings. Serves 4.
Pressure cooker method: Proceed as above, bring to full pressure for 5 minutes, then remove from heat and leave undisturbed while pressure returns to normal. When using a digital pressure cooker, follow manufacturer directions for chicken and rice.
Cook’s note: the corn is optional but it adds a sweetness that complements curry.
Tips for the Camp Cook* Don’t miss this week’s tips at SoloWomanRV for turning the outside of your vehicle into a kitchen cabinet when you cook outdoors.Not as crazy as it sounds.
*Make your own ice when and where it’s needed. Carry a compact ice maker for use at any campsite where you have electricity and water. It’s the ultimate gift for any campers and they’ll use it at home too. Bonus idea: send one overseas too, to a loved one who is serving in a hot zone.
* Why carry heavy, bulky tomato juice when you can make your own by adding water and seasonings to tomato sauce or tomato paste? Make a super Bloody Mary with tomato paste, fresh lemon, water and spices to taste.
* Cut up cauliflower fine and cook it with rice. You choose the ratio. Cook it in water or broth and season with butter, parsley and a pinch of turmeric.
* The next time you make buttermilk biscuits, use a mixture of half pumpkin puree and half buttermilk instead of all buttermilk. It gives a golden glow and adds vitamins.
Campground Potluck Recipe of the Week
Itsy Bitsy Blueberry Lemon Pies
These bite-size pies take milliseconds to make but they get soggy quickly, so don’t assemble them until just before the party. Any leftover pie fillings will go great on pancakes tomorrow morning.
2 packages of 15 each, phyllo pastry cups
1 can lemon pie filling
1 can blueberry pie filling
30 yellow or blue M&Ms or Jelly Bellies
Chill pie fillings. Put each pastry cup in a fluted cupcake paper. Arrange on a platter or tray.
Using two teaspoons, put a little lemon filling in the bottom of each pastry. Top with some blueberry filling. Crown with whipped topping and a candy on top. Makes 30.
Foil Recipe of the Week
Pumpkin Bread Pudding
Eat it for breakfast, dessert or any time. Just plan ahead because bread needs time to soak.
Italian bread, torn into bite size
For each 4 to 5 servings:
1 cup pumpkin puree
½ cup brown sugar
1 cup light cream
1 teaspoon pumpkin pie spice
For each portion, lay out a square of foil and butter the center generously. Form foil into a fist-size bowl and add about a half cup of bread pieces. Whisk eggs, cream, pumpkin and spice until light and smooth, then pour about ½ cup over the bread. Top with a small pat of butter.
Bring the four corners of the foil together and twist to seal. Let stand for 30 minutes, then place on a grate over medium heat for 20 to 30 minutes or until pudding is set, as for custard. (For food safety, egg dishes should register 160 degrees F.) Be careful when opening foil. Steam is very hot.