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Camping and RV Recipe of the Week
Bok Choy is more than an Asian specialty. See what it does for this simple skillet meal. The spinach-like leaves and celery-like stalks give you two ingredients in one healthful stalk.
2 tablespoons olive oil
1 pounds lean ground beef or turkey
2 teaspoons minced garlic
1 red onion, sliced in crescents
1 bunch bok choy, cut up (4 cups)
1 tablespoon mixed Italian seasoning
1 teaspoon beef or chicken bouillon or base
1 cup water
15-ounce can white beans
15-ounce can baby carrots, drained
½ cup crumbled feta cheese
Heat oil in a skillet and brown meat, breaking it up and gradually stirring in garlic and onion. When meat is done, stir in bok choy until it’s crisp-tender, then add seasoning, bouillon and water. Stir and add beans and carrots. Cover and heat through. Sprinkle with feta. Serves 4 to 6.
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Camp Cook Tips
*Bring a store-bought cheesecake camping and make it your own Simmer a cup of sour cream with a half cup of maple syrup in an open pan about 10 minutes so it thickens. Drizzle over the cheesecake and sprinkle with broken pecans, walnuts or hazelnuts.
* Don’t cook acid dishes, such as tomato-based recipes, very long in iron cookware. It lifts out the pan’s “seasoning”.
* A common tip is to make dried beans cook faster by adding a pinch of baking soda. Don’t do it. It reduces vitamins, and may also affect the taste.
* When making chili, substitute diced butternut squash or sweet potatoes for all or half the beans. Slow-cook, pressure cook or simmer until vegetables are done.
* Make a gourmet sauce for plain pound cake, pudding, lady fingers. Stir 1/4 cup apple brandy into a 10-ounce jar of butterscotch ice cream topping. Serve cool or boil to remove alcohol and serve it warm. .
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For yourself or a camping friend, Cooking Aboard Your RV, 2nd Edition, has more than 200 swift and shortcut recipes that save water, time, mess, hassle.
Campground Potluck Recipe of the Week
Party Pineapple Cheese Log
I make this easy appetizer in one bowl and divide it into two logs, one rolled in finely chopped nuts and the other in finely chopped parsley. Surround one with cruditès and one with crackers. The secret to the taste and texture is to wring the crushed pineapple really, really dry.
16-ounce can of crushed pineapple
3 packages, 8 ounces each, cream cheese
1/4 cup Worcestershire sauce
1 teaspoon lemon zest
1 cup grated extra sharp Cheddar cheese (optional)
Minced parsley or chopped nuts
Crackers or veggies for serving
Drain the pineapple, saving juice. Then place it in a clean kitchen towel and wring it dry. Soften cream cheese at “room” temperature and mix in Worcestershire, Cheddar if using, and lemon zest. Form into two logs. Scatter nuts or parsley on a sheet of wax paper and roll to coat the outside of each log. Wrap and chill.
Foil Recipe of the Week
Cook it in foil on the campfire, grill, in the oven or in a covered skillet and eat out of the foil. Dirty Rice is a soul food classic traditionally made with ground chicken giblets. Your shortcut is to use cooked turkey sausage. Assemble the dish on a platform of onion and pepper. You’ll need four slices of each. Save the rest for another use.
8-ounce pkg. cooked turkey link sausage such as Banquet Brown ‘n Serve , thawed
1 cup baby spinach, trimmed and chopped
3 cups plain cooked rice
1 teaspoon garlic salt
½ teaspoon smoked paprika
1 can chicken gravy
Large sweet onion, sliced 1/4 inch thick
Large green pepper, seeded and sliced into rings
Chop sausage. Remove any large stems from spinach and chop the rest. Fold sausage and spinach into rice with garlic salt, paprika and only enough chicken gravy to moisten the mixture.
You can always add more gravy later. Take the label off the (open) can and sit it in a pan of hot water to heat it.
Lay out four squares of foil. Spray or oil centers and place an onion slice on each. Place a pepper ring atop the onion.
Bring up sides of the foil to firm a shallow dish and fill pepper rings with rice mixture. Bring corners of the foil together and twist to seal package and form a handle. Place over low-medium coals and cook 20 minutes. Beware hot steam when you open the package. Serves 4.