Friday, June 01, 2018

Cooking on the Go for Campers and RV Travel

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Camping and RV 
Recipe of The Week

Fruited Pot Roast

Lean, boneless pot roast about 3 to 4 pounds
1 cup snipped dried apricots
1 cup snipped dried plums
½ cup raisins
Medium onion, diced
1 tablespoon cinnamon
½ teaspoon ground ginger
½ cup sweet wine such as port

Whisk spices into wine and proceed according to one of these methods:
Oven: Set roast, fruit and onion on a large piece of heavy duty foil and pour in wine mixture just before sealing. Bake 3 to 4 hours at 325 degrees. Can also be baked in a Reynolds Roasting Bag. 
Slow Cooker:  Cover meat with fruit and onions and pour wine mixture over all.
Pressure Cooker: Pile onion and fruit atop roast, drizzle with wine mixture and cook 30 minutes at full pressure.
Grill: This is best for a covered grill. Proceed as above to wrap in foil cook 3 to 4 hours on Low. 
Dutch Oven Add meat. Top with fruit and onion, drizzle with wine mixture. Cover and bury cooker in well-started coals or put it in the oven for 3-4 hours.

To serve: Remove meat to a cutting board. Save fruit sauce to pass at the table. Goes well with rice. 

Cooking Aboard Your RV, 2nd Edition has more than 200 quick, tasty recipes that save time and hassle in the campground.  Order here

Tips for the Camp Cook

* Do you always end up throwing away a rusty, half-used can of chipotle in adobo sauce?  Instead, stock your RV cupboard with a jar of powdered chipotle to add to Mexican dishes. The sauce can be carried separately in a jar or make your own sauce as needed. 

* Instead of mashed potatoes try smashed kidney beans. Saute a  chopped onion and garlic in oil, stir in 1/4 teaspoon cinnamon and ½ teaspoon smoked paprika. Add a can of kidney beans, juice and all. Heat.  Mash coarsely. 

Campground Potluck Recipe of the Week
Spanglish Rice

America is a melting pot. Combine Polish kielbasa with the Spanish tastes of tomatoes and stuffed olives. This main dish throws together in a few minutes and serves right out of the cookpot.  

24-ounce package kielbasa or other cooked sausage
1 tablespoon canola oil
12-ounce package frozen onion and green pepper mix, thawed and drained
2 or 3 small yellow summer squash, diced
2 to 3 small green zucchini, diced
1 tablespoon minced garlic
4 1/2 cups water
28-ounce can diced tomatoes
2 ½ cups long-grain white rice
1 tablespoon sweet or smoked paprika
Small can sliced ripe olives, drained

1. Start with a big pot or Dutch oven. Cut kielbasa into small bites and stir-fry it in hot oil over high heat, gradually stirring in vegetables and garlic. 
2. Add water and tomatoes and bring to a boil. Stir in rice and paprika, cover, reduce heat and cook over very low flame 25 to 30 minutes. Do not peek or stir during cooking. . Rice will be tender and liquids absorbed.  
3. Stir in olives and serve warm. Serves 10 to 12. 
Cook’s note: If you use brown rice, increase cooking time to 40 minutes.

The One and Only Recipe
You’ll Ever Need For

Creamed Anything
Master Recipe

One of my go-to recipes for camping and boating has always been creamed tuna with peas, but that isn’t for everyone. In my travels I also met a vegetarian who doted on creamed vegetables,  fish or eggs. Cream sauce is good nutrition, good flavor and a good vehicle for serving or extending  bits of almost any food  you can find. 

Here’s how to get started.

Basic White Sauce
Classically trained chefs start with melted butter and stir in flour, then add milk. If this method lands you with lumps, try my un-gourmet way.

The secret is to whisk the flour or cornstarch into cold liquid and stir it into the melted fat over low heat until it’s thick and smooth. Use a miniature whisk and paper cup. 

1/4 cup melted butter, shortening, chicken schmaltz, bacon fat, ghee or margarine OR 1/4 cup vegetable or nut oil  

2 cups milk, half and half, reconstituted canned or powdered milk, UHT milk or non-dairy milk. If you use canned cream, thin it with water

1/4 cup cornstarch or flour

½ teaspoon curry powder and/or
1/4 teaspoon ground nutmeg 
Salt, pepper to taste 

Whisk ½ cup cold milk with the cornstarch or flour, curry powder and nutmeg. Stir into melted fat or oil, gradually stirring in remaining milk over low heat. When it thickens, stir in cooked meat, fish, hard-cooked eggs or vegetables to taste. 

Cook’s note: while almost any flour and almost any non-dairy milk can be cooked to make  white sauce, some experimenting may be required. Thickening properties vary. 
Note: Dry white sauce mix is available in packets. Some brands call for two cups of liquid, some for one cup.
Variations: To make cheese sauce, stir in ½ to 1 cup grated cheese  
       To make sausage gravy, stir in 2 cups cooked, crumbled sausage
Serve over a starch such as potatoes, rice, noodles, pasta, quinoa, couscous, toast, biscuits, crisp Chinese noodles, potato sticks, croutons, grits or cooked whole grains such as barley or wheat berries. 

Do you dream of retiring early for a life of RV travel, even if you have to work along the way? We did it 10 years and this book tells how. Living Aboard Your RV, 4th Edition.  See it at

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