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Are you winter camping in the snow? Basking in the Sunbelt? Staying home but planning and rehearsing simple recipes for next summer’s camping? Let’s look at recipes that are simple and shortcut for camping yet also chic and delicious for busy days at home.
Camp and RV
Recipe of the Week
Peanut “Pork” Chops
Are you vegetarian? Or maybe you just like something different for a simple supper? Try these meatless chops. I prefer crunchy natural peanut butter. Results may not be the same if you use peanut spreads that contain palm oil or other fats.
6 slices, bread, preferably caraway rye
About 1 cup peanut butter
½ cup half and half
½ teaspoon salt
½ teaspoon sweet paprika
About 1 cup Italian seasoned bread crumbs OR
1 cup almond or pecan meal plus 1 teaspoon Italian seasoning
Butter and oil for frying
Spread bread on both sides with peanut butter. Whisk half and half with eggs, salt and paprika. Dip bread in egg mixture, immersing and soaking well. Then dip in seasoned bread crumbs. Heat 1ablespoon butter and 1 tablespoon vegetable oil in a large skillet and fry chops in batches until crusty and brown. Add more butter and oil as needed.
Campground Potluck Recipe of the Week
Mocha Cream Pie
2 chocolate cookie crumb pie crust (homemade or store-bought)
2 cups chocolate candy melts
8-serving size chocolate instant pudding
2 teaspoons instant coffee
1 3/4 cups whole milk
16-ounce tub of whipped topping
Nuke candy melts to melt them and spread a thin layer in the bottom of each pie shell. Allow to cool. Whisk pudding mix and instant coffee, then whisk in milk. When it begins to set up, fold in whipped topping. Divide mixture between the two pie crusts. Chill. Makes 12 portions.
Tips for the Camp Chef
*When making instant pudding, use dairy milk unless the recipe says otherwise. Some non-dairy beverages don’t react with the mix to set up firmly.
* It costs more to buy individual servings and it means more packaging to recycle. However it helps with your planning when you have, say, 12 pudding cups. You know you have desserts for a family of four for three meals.
* Make soup with dry or refrigerated tortellini instead of noodles.
* For a change make nachos with crisp-baked Tater Tots instead of tortilla chips.
See more than 200 delicious, shortcut recipes for camping and RV travel in one handsome paperback book or e-book. Makes a great gift too. Cooking Aboard Your RV, 2nd Edition. Order at http://amzn.to/1NdWI4o
Freeze-Ahead Recipe of the Week
Quinoa Breakfast Cups
Thaw these nourishing breakfasts to eat cold, or nuke them gently for a warm-up. It’s easy to double this recipe. Vary it by using other cooked grains such as rice, farro, barley, wheat berries, oat groats, etc.
4 cups cooked quinoa or other grain (can be gluten-free)
3 medium sweet potatoes, peeled and diced
5 medium apples, peeled and diced
2 tablespoons butter
1 tablespoon vegetable oil
½ cup honey, brown sugar or other sweetener (or more to taste)
1 tablespoon cinnamon
1 cup raisins or dried cranberries
Saute sweet potatoes and apples in hot butter-oil mixture until tender. Fold in grain and remaining ingredients. Measure by the serving (2/3 to 1 cup). Wrap and freeze. Makes 12 to 15 servings.