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Camping and RV Recipe of the Week
Make a big kettle of this steaming soup using tortellini (little turtles), the pasta with a surprise inside. This pasta is available frozen, refrigerated or dry and with a choice of fillings, usually cheese.
I prefer the dry version because it’s featherweight to carry. It may require an extra cup of water in this recipe.
2 strips thick-sliced bacon, cut up
Large onion, diced
1 tablespoon minced garlic
10-ounce can chunk chicken
8 cups water
8 bouillon cubes (chicken, beef or vegetable)
1 teaspoon crumbled dried thyme
½ teaspoon ground nutmeg
1 package tortellini
15-ounce can tomato sauce
I package washed spinach, trimmed and cut up
Cook bacon in a large kettle, gradually stirring in onion, garlic and chicken. Break up chicken. Add water and bring to a boil. Stir in bouillon to dissolve and add thyme, nutmeg and tortellini. Cook tortellini to taste and add remaining ingredients including as much spinach as you choose. Heat through and ladle into soup bowls. Pass the cheese shaker. Serves 6.
Tips for the Camp Cook
* Forget pasty canned pasta. Look for the Victoria Chef brand of gourmet pasta in a jar. It comes in Penne Marinara or Penne Alla Vodka with secret ingredients including pasta made with egg whites to keep it firm. Sauces are slow cooked with whole plum tomatoes, herbs and real cheese. A 24-ounce jar serves two.
* If you have a plastic spaghetti measure, use the smallest hole as a greens stripper. Pull through kale, collards and other large greens to separate leaves from stems.
* A microplane makes the best zester for citrus as well as a shredded for dry cheeses.
* The peanut lighter is tiny but mighty. I put one on every key ring so I’ll never again be caught without a way to light a fire.
* There’s still time to order Cooking Aboard Your RV, 2nd Edition for gifting or yourself.
* Use a grapefruit spoon to scoop seeds out of melons and squash.
* Make cranberry vodka to use in drinks or recipes. Put 3 to 4 cups of vodka in a jar with a cup of dried cranberries and 1 teaspoon each orange extract and ground cinnamon. Close tightly and store in a cool, dry place. It’s ready in a week, better in two weeks. Strain through a fine sieve.
Campground Potluck Recipe of the Week
Merry Cranberry Rice Salad
6 cups water
6 cups instant rice
Large red sweet pepper, finely diced
2 ribs celery, sliced
Large red onion, cut in thin crescents
2 cups dried cranberries
Bottled citrus vinaigrette
Bring water to a boil, stir in instant rice, cover and let stand 10 minutes. Drain any excess water. Fold in red pepper, onion and dried cranberries with bottle vinaigrette to taste. Serves 12.
How to provision your RV for two people, one week? Four people for three days? How much spare food should you have for delays and emergencies? Survival Food Handbook is not just another prepper book. It’s guide to buying and using affordable, familiar supermarket supplies for camping and home. No high-priced survival foods needed.
Foil Recipe of the Week
Cook in foil on the campfire or grill or in the oven or a covered skillet. Eat from the foil and there is no dishwashing.
Spaghetti Squash Marinara
1 medium spaghetti squash
Salt, butter, pepper
1 can or jar marinara sauce or your favorite spaghetti sauce
Cut squash in half across the equator and remove seeds. Cut a small slice from rounded ends so they will sit flat later. Place cut side down on lightly greased foil. Close foil and grill, cut side down, until squash is tender.
Carefully open foil and turn squash cut side up. (Careful! It’s hot). Fluff squash with a fork. Put in salt, pepper and butter to taste, then ladle in sauce to taste. Close foil and return to the grill to heat through. Serves 2.