Friday, October 09, 2020

Campfire Cuisine, Motorhome Meals, RV Recipes

Blog copyright janet groene 2020. To pay $5 a year as a voluntary subscription for these weekly posts, use your PayPal account to janetgroene at yahoo.com. Thank you.

 


 

 

 

 

 

 

 

 

 

 

CAMPING AND RV RECIPE OF THE WEEK

Cilantro Lime Taco Filling

    Mix a big batch of this versatile filling in a big bag, carry it on ice and pile  it into tortillas ad lib. It’s good with corn or flour tortillas, hard or soft tortillas and with flavored tortillas such as spinach or tomato.  Top with coleslaw,  diced tomato, shredded lettuce, grated cheese, sour cream, or nothing more at all. This filling is also good when made with well drained canned albacore tuna.


1 pound cooked chicken tenders, thawed (preferably without breading)
Juice and zest of one large lime
1 cup minced fresh cilantro
1 cup grated dry cheese such as Parmesan
    Put everything in a bag, zip closed and “work” bag gently to mix well. Chill. Spoon into tacos or wraps. 

 

 

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FREEZE AHEAD RECIPE OF THE WEEK
Turkey and Wild Rice Chowder

    Like a condensed soup, this makes a thick, compact-to-store  blend. Thin it  with milk or light cream when it’s heated later in the campground and have a rich chowder.  This recipe is easily multiplied.

 


  
2 large turkey thighs
2 tablespoons vegetable oil
Medium onion, diced
Large carrot, peeled and chopped fine
1 tablespoon minced garlic
1 teaspoon dried, crumbled sage
3 cups water
1 package wild rice and rice mix (such as Uncle Ben’s)


    Partially freeze turkey. Remove skin and cut meat in small bits. Discard bone. Brown turkey in hot oil, gradually adding vegetables and sage. Add water, bring to a boil and add wild rice mix. Cover and cook over low heat until rice and turkey are tender. Cool.
    Package for the freezer, allowing 3/4 cup per portion. Heat with milk or light cream to taste to make a thick, hot chowder. Pass the pepper mill or Tabasco shaker.

Tips for the Camp Chef


   * A good rule of thumb to make a Hobo Stew  is one cup ground meat to one cup each rice and lentils. Brown meat and break it up. Add rice and lentils to coat. Keep stir frying while you add onions, tomato, seasonings or any  extras ad lib. Add 6 cups water or broth. Cover and cook over reduced heat until all is tender. Adjust seasonings. Serves 6 to 8.  

* Pack pint bags or containers with shredded cabbage. Find your favorite "overnight coleslaw" recipe. Pour the dressing equally over each bagful. Seal bags and chill, turning occasionally. Slaw is now pre-portioned to bring out one day at a time.   

* Make hush puppies the easy way. Prepare a box of cornbread mix, using only enough liquid to make a thick dough. Fold in diced, drained chilies and finely chopped onion. Deep fry by the tablespoon.

* Fry out a pound of ground turkey, add a box of stove-top stuffing and broth to moisten. Make stuffed peppers. Set each on greased foil, bring up corners and twist to seal.  Place on the grill over moderate fire until heated through.

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CAMPGROUND POTLUCK

RECIPE OF THE WEEK

Poppyseed Breakfast Bread

    Is it your turn to bring treats for the coffee klatch? Make this batter into one loaf for slicing or make a dozen muffins.

2 1/4 cup cups flour
1/4 teaspoon baking soda
1 ½ teaspoons baking powder
2 tablespoons poppyseeds
3/4 cup sugar

2 eggs
1 ½ sticks butter
1 teaspoon almond extract
8-ounce carton lemon flavor yogurt.
1/4 cup milk

Coarse sugar (optional)


    Heat the oven to 400 degrees (350 for loaf) and fill a muffin pan with cupcake papers or heavily grease a loaf pan. Put dry ingredients in a bowl or bag and jostle to mix. Beat eggs, softened butter, milk, almond and yogurt. Stir in dry ingredients and put batter in pan or muffin cups.  Sprinkle top with coarse sugar if you have some. Bake until it tests done with a toothpick.

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