Friday, July 12, 2019

Good Food Made Easy for Camping and RV Travel

blog copyright Janet Groene. To donate $5 a year to support this free blog go to Paypal and pay to janetgroene@yahoo.com. Thank you.



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Camping and RV 
Recipe of the Week
Italian Boiled Dinner

    Take a cue from the New England boiled dinner and cook this flavorful one-dish meal in a simple pan on the campfire, camp stove or RV range. 


1 ½ pounds sweet Italian bulk sausage
5 to 6 red potatoes, scrubbed and cut up
1 red sweet pepper, se4eded and cut up
1 green bell pepper, seeded and cut up
2 medium onions, cut in crescents
1 teaspoon each salt, pepper
1 tablespoon mixed Italian seasoning
1 cup water
1 teaspoon powdered chicken bouillon


Alternately add vegetables and sausage to the pot, using two spoons to drop teaspoons of sausage randomly in small blobs. Mix salt, pepper and Italian seasoning and sprinkle over all. Sprinkle with powdered bouillon.  Drizzle with 1 cup water.  Cover and cook over low-medium heat until potatoes are tender. Stir and serve in shallow soup plates with plenty of Italian bread. Serves 6.
Cook's note: for a soupier dish increase water to two cups and bouillon to two teaspoons.

Women who travel by RV get together for tips and trips at
Http://www.SoloWomanRV.blogspot.com


 



Campground Potluck Recipe of the Week

 

Have-It-Your-Way Rice
    When it’s your turn to bring a starch side dish to the campground potluck this tasty, colorful,  affordable  recipe can be made on any stove in any way depending on what you have on hand. Experiment with different herbs and vegetables.  Just keep proportions about the same.
 

.
3 ½ cups water
2/3 cup ketchup
2 cups long-grain white  rice
1 teaspoon each dried oregano, basil, dried parsley
2 tablespoons olive oil
14-ounce can quartered artichoke hearts, well drained and cut up
14--ounce jar roasted red peppers, drained and diced
4-ounce can sliced ripe olives,, well drained
Grated Parmesan cheese to taste (optional)

    In a big kettle over the campfire, range or camp stove, bring ketchup and water to a boil and stir in rice and seasonings. Cover, reduce heat and cook 20-30 minutes (or until rice is tender) without stirring. Turn off heat. Fold in additional ingredients and heat gently or let it cool to serve at “room” temperature or chilled.. Sprinkle with cheese if you wish. Serves 12 a side dish.

 


Be prepared with extra food in case of delays, breakdowns, change of plans, extra campground guests. Survival Food Handbook is a guide to choosing and using supermarket pantry foods for prepping or camping convenience. Every recipe in the book is made with no fresh ingredients. 

Tips for the Camp Cook
    * Before you go to any campground these days check rules about firewood. To prevent the spread of disease many campgrounds don’t permit outside wood. Also,  fire bans come and go day by day depending on conditions, so don’t count on campfire cooking. 


    * Thin plastic cutting mats cost little and are a safety plus. Use one for fruit and vegetables, a different one for meat. Wash in hot water and re-use. 


    * Canned heat and other fuels for back-up stoves don’t last forever. Check use-by dates and also check for rust that could lead to dangerous leaks. 


    * A good choice for serving a crowd is big platters of quesadillas. By using different color tortillas (spinach, carrot, white, whole wheat) you can color-code for meaty, vegetarian, extra spicy, gluten free and so on, giving guests of choice depending on their dietary needs. 

Freeze-Ahead Recipe of the Week
    Make a lot, freeze in portions for your crew size, even if you’re just a party of one. This makes a tasty side dish or vegetarian main dish.


 

Eggplant Casserole
 

12 cups peeled, diced eggplant
2 cups herbed stuffing mix 
2 cups chicken or vegetable broth
1 cup half and half
2 eggs
1 can condensed cream of something soup


    Bring eggplant to a boil in the broth until it’s just barely tender. Mash down but leave chunky. Fold in stuffing mix. In a bowl whisk half and half, eggs and soup. Fold into hot eggplant mixture, cover and cook over low heat until it’s “set”. Cool and package for the freezer, preferably in boilable bags for easy warm-up. Allot 1 1/2 cups for each main dish serving or 1/2 to 2/3 cup as a side dish. 



This space-saving powder sounds like a GO for campers who love iced coffee.  It’s high in protein and only 100 calories a serving. Scoop some into cold water, shake up and reach into the ice chest to fill a glass with ice. Pour over ice. Enjoy (To order, cut and paste this link.)

https://catalog.herbalife.com/Catalog/en-US/Healthy-Weight/Protein/High-Protein-Iced-Coffee?q=High%20Protein%20Iced%20Coffee

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