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Camping and RV Recipe of the Week
Shortcut Saudi Stew
The exotic flavors of the Middle East give ordinary chicken stew a standout flavor. This is traditionally served in layers of chicken and seasoned rice.
Make it simple by stirring it all together. Cook rice from scratch or use ready-to-serve rice from a pouch. Bouillon provides enough salt. Don’t add more without tasting.
1 rotisserie chicken from the deli
3 ½ cups water
4 chicken bouillon cubes
10-ounce package small pearl onions, thawed and drained
12-ounce package peeled baby carrots, cut up
1 teaspoon ground cinnamon
1/4 teaspoon each ground cloves and ground cardamom
8-ounce can tomato sauce
3 cups cooked rice
Cut up the meat from the chicken. Bring water to a boil and stir in bouillon to dissolve it. Stir in chicken, onions, carrots and seasonings. Bring to a boil, cover, reduce heat and simmer until carrots are tender, about 10 minutes. Stir in tomato sauce and rice. Cover and heat gently. Serves 6.
Tips for the Camp Cook
* Do you have a pillow sham you don’t use? Fill it with tea towels for camping. It keeps them clean and handy and washes as easily as a tea towel too.
* Okra is vegetable and also a thickening agent. Use trimmed, chopped okra to thicken soups, stews, sloppy joe.
* This top quality canvas clothespin bag can be hung anywhere around the camper or campsite to hold galley gadgets, extra towels, paper goods, what have you. Wash it again and again for years of camping use.
* Hang-up pockets can be handy but the plastic ones get grotty and stiff. I like this mesh bag for setting up a campsite kitchen outside. It dunks clean in a jiffy and has pockets in several different sizes. Hang it from any handy hook or tree.
Recipe of the Week
1 packet strawberry gelatin dessert mix
½ cup sugar
1/2 teaspoon salt
16-ounce package chopped, pitted dates
½ cup shredded coconut
1 stick butter
2 teaspoons vanilla extract
3 cups crisp rice cereal
1 cup chopped walnuts
Combine dry gelatin desert mix and sugar. Set aside. If dates are not chopped fine, spread on a chopping board and break them up.
In a large saucepan, beat eggs. Add salt, dates, coconut and butter. Bring to a boil, remove from heat. Stir in vanilla and gelatin. Fold in rice cereal and nuts. When cool enough to handle form into walnut-size balls.
Arrange on waxed paper to cool completely. Makes 5 to 6 dozen.
Foil Recipe of the Week
Carrot Crowned Swordfish Steak
For each portion:
1 piece of swordfish about ½ inch thick
2 tablespoons orange marmalade
1 teaspoon prepared horseradish
½ cup canned or cooked baby carrots
1 pat butter
Dried parsley flakes
Oil center of the piece of foil and place swordfish on it. Sprinkle with salt and pepper. Mix marmalade and horseradish and spread a little on the fish. Top with carrots, butter and the rest of the marmalade mixture. Join corners of the foil (like a Hershey's kiss) and twist to seal. Place on a grate over well-started coals (or in a 350 degree oven). Cook 20-30 minutes or until fish is done to your liking.
Open carefully (steam is hot!) Sprinkle with parsley flakes.