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Camping and RV
Recipe of the Week
Creamy Risotto Your Way
Use the whole grain of your choice in the cooking method of your choice. (This also works well in a solar cooker if you have all-day sun.) Make it as a rich side dish or a vegetarian main dish. Serves 6..
2 tablespoons butter or vegetable oil
1 pint sliced fresh mushrooms
Medium onion, diced
1 cup whole grain (barley, rice, farro, oat groats)
24-ounce jar Alfredo sauce, regular or lite
1 ½ cups water
1 teaspoon powdered bouillon (vegetable, chicken or beef)
1 teaspoon each dried, crumbled thyme and dried parsley flakes
½ to 1 cup frozen peas, thawed OR
½ to 1 cup lightly steamed asparagus tips
Grated cheese (optional)
Frazzle onion and mushrooms in hot oil until they begin to brown. Stir in grain, sauce, water, bouillon and herbs.
Saucepan method: Bring to a boil, cover, reduce heat and cook until grain is tender (up to an hour or more for farro.) Stir in peas to heat through. Top with cheese.
Pressure cooker or Instant Pot. After browning vegetables, follow directions of the cooker’s manufacturer for cooking the grain of choice. Stir in peas. Top with cheese.
Slow cooker method: Butter sides of the slow cooker. After adding water and sauce, cook 4 hours on Low or 2 ½ hours on High. Stir in peas, cover and let heat through.
Tips for the Camp Cook
* Use a scrap of thin wall PVC pipe to stow springy plastic grocery bags compactly. Just stuff them in one end, pull them out the other end. Bag stuck in the middle? Push it out with the long handle of a wooden spoon.
* Bring a bouquet of reflector stakes (also called driveway markers) to use around the campsite. Order from http://amzn.to/2siOHughttp://amzn.to/2siOHugYou’ll. You'll be surprised how many times you’ll welcome their wink when parking or on foot in the dark with a flashlight. They’re easy to stick in the ground, easy to remove when you leave.
* Even if there are only a few inches of counter space behind the sink, you can cut slits and use these spaces to hold knives. Otherwise this is probably wasted space.
* Enclose each chocolate-covered cherry candy in a piece of rolled-out piece of pie pastry Seal well. Bake in the oven or a pie iron. Instant black forest tarts!
* A cupcake pan is a good addition to the camp kitchen, even though it’s bulky. Turn a cupcake pan upside down to use as a holder for a recipe card or taco shell. Stand up pork chops or chicken drumsticks. (If using it as a baking pan, put it on another pan to catch drips.
Right-side up, use capcake pans as a mold for individual muffins, cupcakes, meatloaf, quiche, gelatin and individual herb butter pats. On the hobby table use it for beads or small Lego parts. They nest and they don’t weigh much, so you may as well buy several. Order from https://amzn.to/2uvcUyF
Campground Potluck Recipe of the Week
Green Bean Toss-up
Make this as a side dish or a vegetarian main dish for the potluck table. Fresh, frozen or well drained green beans can be used. It’s an easy way to up-fix ordinary canned green beans.
4 cans, 15 ounces each, cut green beans
10-ounce can sliced mushrooms
Large white onion, in small dice (optional)
6 thick bacon slices, cut up
6-ounce box cornbread stuffing mix (you may not use it all)
Drain green beans and mushrooms well. In a large skillet or wok, fry bacon pieces until crisp. Push aside bacon and stir-fry onion and mushrooms in hot fat, gradually stirring in green beans. Toss with stuffing mix to taste and serve at once. Serves 10 to 12.
Vegetarian version: Omit bacon. Stir-fry mushrooms, onion and green beans in 1/4 cup hot olive oil. Just before serving, toss with garlic flavored croutons and 4 ounces crumbled feta or blue cheese. For vegans, choose a non-dairy cheese or no cheese at all.
We are replacing the Foil Recipe of the Week with a weekly feature called One and Only, or The Only Recipe You’ll Ever Need for....
Come back every week for a new master recipe that you will use forever, varying each time for the supplies at hand.
The Only COBBLER Recipe
You’ll Ever Need
Some fruits require no extra sugar at all. Some need a squirt of lemon juice or a shot of sugar or a whiff of cinnamon. Some, such as apples, should be cut in small dice. Others, such as blueberries need no cutting at all.
2 to 3 cups fruit, sweetened and spiced to taste
1 stick butter
1 1/4 cups self-rising flour
14-ounce can sweetened condensed milk
½ cup milk
½ teaspoon vanilla, almond or lemon extract
Preheat the oven to 350 degrees or prepare your Dutch oven, stove-top oven, etc Use some of the butter generously to grease a cooking pan or casserole. Add the fruit.
Melt the rest of the butter and whisk it with the self-rising flour, milks and extract. Drizzle batter over fruit and bake until fruit is bubbly and topping is toasty. Let cool 10-15 minutes, then serve warm as is or with ice cream, whipped cream or flavored coffee cream such as French Vanilla.