Friday, November 24, 2017

Cooking for Camping and RV Trips

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Camping and RV 
Recipe of the Week
Dan Dan Noodle Bowl

So-called brown ‘n serve sausages come in pork, turkey and a mixture, in both links and patties. They’re a versatile camping shortcut ingredient.

8--ounce package of cooked pork sausage
3 cups chicken broth OR
3 cups water plus 3 teaspoons powdered chicken bouillon
1 teaspoon garlic powder 
1/4 teaspoon dried red pepper flakes
8- to 10-ounce package of round Chinese egg noodles
1 tablespoon each vinegar, sesame oil and vegetable oil
2 tablespoons each soy sauce and peanut butter
Optional toppings: (see below)

Thaw and chop sausage. Set aside.  Bring broth to a boil with garlic powder and red pepper flakes. Stir in noodles. When they are done, stir in remaining ingredients until peanut butter melts and everything is well mixed.  Heat through and serve topped with minced cilantro, sliced scallions, chopped dill pickles  and/or chopped peanuts. Serves 4 to 6. 

Tips for the Camp Cook

* Who needs a panini press? All you need is two (preferably the same size) skillets and a rock or brick. Put the panini in one pan, cover the bottom of the second skillet in nonstick foil, place the skillet  over the panini and weight it down with a rock in it. 

*Grilling a splatchcock chicken? Weight it down with a foil-covered brick and tent it with foil. 

* Make healthful candy. Stuff whole, pitted dates with dried apricots. Add sparkle by rolling  in fruit flavored dry gelatin dessert mix. 

* Make canned green beans or carrots come alive again. In a small, nonstick skillet, heat 2 tablespoons oil with a teaspoon of minced garlic. Stir in ½ cup of panko and one teaspoon each dried tarragon and dried lemon peel. Cook unti pank is golden brown and sprinkle on heated vegetables. 

* Instead of shredded lettuce to top your taco salad, try spiralized zucchini, carrot or other vegetable. 

Campground Potluck Recipe of the Week
Radi-cal Salad

16-ounce package of red radishes
1 cup radicchio, cut in thin strips
Medium red onion, cut in thin crescents
½ cup minced fresh parsley 
1/3 cup finely sliced mint leaves
16-ounce package shredded cabbage for cole slaw
Bottled r ed wine vinaigrette

Trim radishes and cut in thin slices. Toss with the rest of the vegetables and red wine vinaigrette to taste. Serves 10. 
Cook’s note: to cut mint and other  leaves such as basil,  roll up several at a time and snip with scissors. 

More than 200 shortcut recipes for RV travel save water, fuel, space, hassle and time. Eat right, prep easy, camp like you mean it. Read it, gift it. Cooking Aboard Your RV, 2nd Edition. 

Foil Recipe of the Week
Here’s a vegetarian breakfast, lunch or supper to cook in foil, eat from the foil. 

16-ounce tub of mashed potatoes
2 raw eggs 
2 chopped hard-cooked eggs
1 teaspoon garlic or onion salt
1/4 teaspoon ground nutmeg
1 cup shredded yellow cheese such as Cheddar
1 cup finely sliced baby spinach (optional)

Whisk raw eggs, then stir in mashed potatoes. Fold in hard-cooked eggs, seasonings, spinach and cheese. Lay out 4 squares of nonstick foil and generously grease centers. On each, plop a portion of the potato mixture. Bring up corners of the foil and twist to seal. Place on the grate over low-medium heat until golden on the bottom and eggs are set. For food safety, interior temperature should be 160 degrees. 
Cook's Note: The new pocket-size, instant thermometer probes can be used right through the foil. Just be care of hot foil and steam. 

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