Friday, November 13, 2020

Camping and RV Cooking, Soup to Sandwiches

blog copyright janet groene 2020. To donate $5 a a year as a voluntary subscription, use your PayPal account to janetgroene at yahoo.com.




Camp And RV  Recipe of the Week
5 Minute Minestrone

    If you have a pressure cooker, this substantial supper soup cooks in only 5 minutes. If you don’t have a pressure cooker, simmer it 30 minutes to soften the lentils or use 1 to 1 ½ cups of canned lentils.  


 

1/3 cup lentils, rinsed
1-quart carton broth (vegetable, chicken or beef)
1/3 cup tiny pasta or broken spaghetti
1 carrot, peeled and diced
2 stalks celery, trimmed and diced
Medium onion, peeled and diced
15-ounce can diced tomatoes
1 tablespoon Italian seasoning
15-ounce can kidney beans

    Pressure cooker method: Pick over, rinse and drain lentils and place in the cooker with everything but the kidney beans. Bring to full pressure 5 minutes and let pressure return to normal on its own. Stir in kidney beans and heat through. Serves 6.
    Solar method: Proceed as above. If possible bring soup to a boil on the stove, then place in solar oven for several hours or until everything is tender. To skip the stove step, heat soup in the sun  oven without pasta until it's very hot. Then add pasta and complete cooking. Add kidney beans at the end, then heat through. .
    Slow cooker method: Proceed as for pressure cooker but don’t add pasta until soup is hot ( after about 1 hour on High).  Then cook about 5-6 hours on Low.

    Cook’s note: serve with a sprinkling of Parmesan cheese if you like, and have plenty of chunky Italian read to go with it.


Campground Potluck Recipe of the Week
Foot-in-Your Mouth Sandwiches

    You’ll need long, party-style toothpicks to hold these mini-Dagwoods together. Finger foods are always popular at potlucks. 

 


2 foot-long loaves of unsliced Italian or French bread
1 cup mayonnaise mixed with ½ cup Dijon style mustard
Spreadable butter
2 pounds thin-sliced deli turkey
2 pounds thin-sliced deli provolone cheese
Large cucumber, peeled and sliced paper thin
Large red sweet pepper, seeded and cut in thin rings


    Cut loaves lengthwise as for making foot-long sandwiches. “Butter” one cut side liberally with the mayo spread and the other cut side with soft butter. Arrange turkey and cheese evenly over bottom sides, overlapping to fit . Add cucumber slices in a single layer. Arrange pepper rings (you may not need the entire pepper. Add top half of loaf.
    Secure toothpicks through each foot-long sandwich about every 2 inches, then cut into portions.  Arrange on a plate and serve. Makes 12 to 16 mini-wiches.

Tips for the Camp Cook

    * Make dessert pizza. Press store-bought cookie dough in a greased pizza pan to make the crust. Bake, cool, cover with fruit. Drizzle with caramel ice cream syrup. 
 
    * Bottled Alfredo sauce makes a nice sauce for pasta, chicken or rice. Kick it up a notch by adding a pinch of Cajun seasoning and a tablespoon of finely chopped sun-dried tomatoes.

   * There has never been a better time to start your emergency pantry at home and one for your camper or grub box. Extra food on a camping trip is the ultimate insurance. Written for camping and boating, Survival Food Handbook is a guide for seasoned preppers as well as beginners. Kindle or paperback  https://amzn.to/2PvOBbx

    * Mash a can of whole berry cranberry sauce with ½ teaspoon cinnamon and  1/3 cup of Cherry Heering liqueur. Spoon over a wheel of Brie and heat just until Brie is warm and soft enough to spread.

    * You control the heat factor when you make your own hot pepper oil and. Heat peanut oil to about 350 degrees F. (Peanut oil has a higher smoke point than many other oils.) Stir in 2 to 4 tablespoons dried pepper flakes (hot, hotter, hottest)  per cup of oil. Cool 24 hours, strain. Makes 1 cup.

FREEZE AHEAD RECIPE OF THE WEEK
Chicken Thighs with Figs and Pears

    This recipe is easily multiplied. Freeze each portion with a share of the delectable sauce and serve with rice pilaf or crusty bread.

4 to 6 cut up dried figs
4 to 6 snipped dried apricot halves
1 cup sweet red wine such as port
½ teaspoon dried rosemary
6 large, meaty chicken thighs, bone in and skin off
Salt, pepper
2 tablespoons vegetable oil

    Cover dried fruits with boiling water for 2 minutes, then drain and add wine and rosemary. Set aside to steep while chicken cooks. Lightly salt and pepper thighs and brown in hot oil. Cover and cook until chicken tests done at 170 degrees. Remove chicken and stir fruits and wine into pan juices, scraping up brown bits.  Cool and package, allowing one thigh and a portion of the fruit sauce per portion. Freeze. Thaw and heat. 
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