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Camping and RV
Recipe of the Week
Italian Sausage and White Beans Skillet
1 pound bulk Italian sausage
2 cups sliced mushrooms
2 cups water
2 teaspoons from a packet of dry Italian dressing mix
1 cup medium pasta such as dilatini
2 cups broccoli florets
1 can condensed cream of mushroom soup
2 tablespoons red wine vinegar
15- to 20-ounce can white beans such as Great Northern, drained and rinsed
1 tablespoon dried parsley flakes
Fry out sausage, breaking it up. Add mushrooms when sausage releases its fat and stir-fry over high heat. Spoon off any excess fat.
When everything is nicely browned, add water and dressing mix. Bring to a boil and stir in pasta. Cover, reduce heat and cook until pasta is al dente.
Stir in broccoli and cook until it’s crisp tender. In a small bowl whisk soup and red wine vinegar. Stir skillet over medium heat while adding soup and beans to heat through. Sprinkle with parsley flakes. Serves 4 to 6.
Just in time for Mother’s Day and Father’s Day
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Recipe of the Week
What kind of campground potluck do you find most often? Some are for breakfast or Sunday brunch. Some are side dishes only, with the host committee providing a fish fry or meat from the grill. Some make assignments, such as a salad or dessert.
What kind of campground potluck recipes do you want to see more of? Post a comment please.
You don’t bake ‘em, you build ‘em. Use your creativity to make each one with a different look. A 20-ounce bar of almond bark is enough to make about 3 dozen.
For each dozen pieces you’ll need
1 dozen small or miniature plain donuts
6 marshmallows, cut in half OR
12 pieces from KitKat bars
About 1 cup topping*
White or chocolate candy melts or almond bark
Put each donut in a cupcake paper. Stand up a KitKat strip or half a marshmallow in the center. Using two spoons, carefully cover completely with melted chocolate. While chocolate is still soft, sprinkle lightly with topping and let cool completely until chocolate hardens.
* Such as chopped Heath or Butterfinger bars, flaked coconut, chopped nuts, chocolate jimmies, sparkling sugar, etc.
Tips for the Camp Cook
* Toss 2 cups of cauliflower “rice” with 2 tablespoons flour and ½ t. salt. Add 1 beaten egg. Fry as for pancakes. Serves two.
* Make a different icebox pie each time in camp. Make crumbs ahead of time at home in a food processor and carry in individual bags of 2 cups crumbs and 1/4 cup brown sugar each. Make crumbs from vanilla wafers, graham crackers, chocolate cookies, gingersnaps, pretzels or any leftover cookies. To make crust, mix crumbs with 3/4 stick of butter, melted. Press into pie plate and chill. Add filling. Chill.
* Whether your pizza dough is store-bought or homemade, here are ways to make it more your own. Before rolling it out, quickly knead in grated cheese, finely chopped pepperoni, finely chopped hazelnuts, minced fresh basil or shredded coconut, just until well distributed. Do not over-work dough. Not recommended for dough that comes in a tube.
* Make Thai-style Red Chicken. Whisk together 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over browned chicken parts. Cover, braise until chicken is tender.
* Easy garlic: put salt on cutting board and crush garlic cloves with the flat side of a knife. Discard papery peel. Lift out garlic clove. Use remaining salt to scrub the cutting board.
* When you buy bakery breads for a camping trip, order some loaves sliced extra thick for making “toad in the hole” breakfast eggs. No toaster needed.
One and Only
Each week find a new Master Recipe here for shortcut meals in camping and RV travel. Save them all.
Homemade salsas can gild a plain camping meal with a flavorful glow, even if it’s just plain burgers or Spam. If you don’t have a food processor on board, get out the cutting board and sharp knife. Purists make salsa by hand to make sure each ingredient is chopped just right.
The Only SALSA Recipe
You’ll Ever Need
2 cups fruit (such as mango or pineapple) or vegetable (such as tomato or cucumber)
2 to 3 jalapeno peppers, seeded
1 handful cilantro leaves
½ teaspoon garlic salt (or more to taste) OR
1 clove garlic
1 tablespoon each lemon or lime juice and olive oil
Freshly ground pepper to taste
Chop or process everything together. Mixture should be juicy but don’t over-process into slush. Adjust seasonings and serve at room temperature or chilled. Makes 2 ½ cups.
Variations: use hotter or milder peppers to taste. I use garlic salt because raw garlic is too assertive for some tastes. However, it also has a superior flavor.