|RV kitchens are compact but complete|
Camping and RV Recipe of the Week
Quickie Creole Chicken Gumbo
If your supermarket doesn’t sell canned tomatoes with okra, use a can of tomatoes and a can of okra. Okra is a much-reviled vegetable but give it a chance in gumbo.
2 tablespoons vegetable oil
2 cans, 10 ounces each, chunk chicken
Small can Vienna sausages, drained and chopped
Medium onion, diced
Medium green pepper, diced
1 teaspoon Creole seasoning
2 cans, 14.5 ounces each, diced tomatoes with okra
1 tablespoon powdered chicken bouillon
1 ½ cups water
1 cup raw rice
Drain chicken, saving juice. Discard juice from sausages. Break up chicken while browning it in hot oil, Gradually stir in Vienna sausages until brown bits form. Stir in remaining ingredients including juice from the chicken except rice and hot sauce.
Bring to a boil. Stir in rice, cover and simmer over low heat until rice is done. (About 20-25 minutes for white rice, 35-40 minutes for brown rice.) Adjust seasonings and serve. Pass the hot sauce. Serves 4 to 5.
Camp Cook Tips
* Some stinks are almost impossible to oust. They include tomcat spray, decayed wildlife that snuck into the RV and died there, or a rogue potato that went bad in the bin. And don’t even THINK about the smells found in a closed refrigerator that got too warm. When you have to get tough, try activated charcoal.
|Activated charcoal comes in neat packets|
It works best in an enclosed area such as a cupboard or ice chest. It may take several cycles of clean, treat, dry, repeat. http://amzn.to/2xzVUqp
* If you have rust in galley ware, keep it from recurring by using stainless steel wool not steel wool.
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* Rust stain develops on a Formica counter? Try removing it with a rubber eraser. For soaked-in stains, fold a paper towel and wet it with peroxide or bleach with cleaner. Or make a baking soda paste, cover the stain and cover with a damp cloth. Let stand.
|It's stainless steel and oven-proof for roasting drumsticks|
* This heavy duty fruit corer (below) bores through with ease, then opens to eject the core. You’ll use it on apples, pears and other fruit. Core cucumbers and stuff with tuna salad. Core zucchini, stuff with ground meat, wrap in foil and roast.
Core a potato, put a hot dog in the hole and bake. http://amzn.to/2v8lgve
Campground Potluck Recipe of the Week
Here’s a side dish to go with almost anything. The recipe is easily multiplied for a bigger crowd.
Pineapple Pecan Rice
1 box wild rice and rice mix
20-ounce can crushed pineapple
1/3 cup dried cranberries
1 cup roasted, salted, chopped pecans
Use juice from the crushed pineapple as part of the water measurement called for in the rice. Bring to a boil with cranberries and drained pineapple. Add rice, cover and cook until rice is tender. Just before serving, sprinkle with pecans. Serves 8.
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Freeze-Ahead Recipe of the Week
A Cuban favorite usually made with ground beef, Piccadillo is delicious in this vegetarian version. It’s traditionally served over rice but it can also be eaten as is or spooned over cornbread, grits, noodles or baked potatoes.
1 tablespoon vegetable oil
Large onion, diced
1 teaspoon each cinnamon, cumin, garlic powder, chili powder
Green bell pepper, seeded and diced
Red sweet pepper, seeded and diced
2 cups finely diced or grated squash such as butternut OR
2 cups cauliflower rice
1/2 cup raisins
15-ounce can diced tomatoes
15-ounce can small red beans, drained and rinsed
15-ounce can vegetarian re-fried beans
½ cup sliced, chopped stuffed olives, drained
In a large, nonstick skillet heat oil and stir-fry onion until it begins to soften. Stir in spices, peppers, squash and raisins. Add tomatoes. Stir in beans, breaking up refried beans, then add olives. Cover, reduce heat and cook over low heat just until vegetables are just crisp-tender, not mushy. Freeze in batches, allowing 1 to 1 1/2 cups per serving when served with a starch.