Friday, December 01, 2017

PDQ Camping and RV Meals

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Camping and RV Recipe of the Week
Dan Dan Noodle Bowl
So-called “brown ‘n serve” sausages come in both links and patties and in pork, turkey, beef and a turkey-pork mixture. They’re a versatile camping shortcut ingredient because they are pre-cooked. 

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, cut up
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 fine. 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 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.  

*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 until panko is golden brown. 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-culous 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 red 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. 

A gift for yourself or an RV friend. 
Cooking Aboard Your RV, 2nd Edition features more than 200 shortcut recipes for RV travel. Save water, fuel, space, hassle and time. Eat right, prep easy, camp like you mean it.

Foil Recipe of the Week
Here’s a vegetarian breakfast, lunch or supper to cook in foil, eat from the foil. As it cooks it forms a tasty patty. Some will want to put ketchup on it. 
Potato Puff
16-ounce carton 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 into 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 set in the center. For food safety, interior temperature should be 160 degrees. 
Note: The new pocket-size, instant thermometer probes can be used right through the foil. Just be careful of hot foil and steam. 

Do you yearn to sell the lawn mower, pack up the camper and live the full-time life on wheels? I did it for ten years, earning a living along the way.  My book Living Aboard Your RV, 4th Edition, tells how you can do it NOW. 

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