Friday, June 11, 2021

Camping and RV Recipes Made Easy

 Blog copyright Janet Groene 2021, all rights reserved.  This blog has received more than 205,000 views. To ask about rates to place your ad for one year, one low rate on all six Groene sites email janetgroene at




 Heat Wave!
    Are temperatures climbing during your camping  or RV vacation? These recipes make life easier. Scroll down for a bonus chili recipe for those chilly nights.

Crunchy Bok Choy Salad
    It’s vegan, it’s delicious and it’s cold and crunchy. If the day turns chilly before dinner time, add mugs of hot soup and hot cornbread to the menu. Cashews are your meat substitute.  If you prefer to add cooked meat or fish you may want to reduce the amount of cashews. 

Small head bok choy
Small head iceberg lettuce, coarsely shredded
3 tomatoes, diced and seeded
Medium zucchini, diced
½ cup citrus vinaigrette
2 cups roasted cashews

    Thinly slice the white part of the bok choy and tear dark green leaves into bite size. Put in a large bag with the lettuce, tomatoes and zucchini. Add vinaigrette, seal to toss salad and use tongs to put portions on plates. Sprinkle with cashews and serve at once. 




MORE THAN 200 RV-READY RECIPES and space saving tips  are yours in Cooking Aboard Your RV.


Campground Potluck Recipe of the Week

Couscous Carrot Salad
    Make this colorful  salad early in the morning and let it chill all day. It’s easily doubled. Three or four cups of cooked rice or orzo can be substituted for the couscous.  Simply combine cooked grain with raisins, cinnamon and carrots and add dressing to taste. 

2 tablespoons olive oil
2 cups couscous
½ cup raisins
1/4 teaspoon cinnamon
2 1/4 cups water
12-ounce bag shredded carrots
Bottled French dressing

    Saute couscous in hot oil, gradually stirring in raisins and cinnamon. Add water, bring to a boil. Cover, turn off heat and let stand until water is absorbed, about 5 minutes. Stir in carrots and dressing to taste. Chill until serving time. Serves 8 to 10 as a side dish.

Tips for the Camp Cook

    *Disposable foil pans save time and but they can be floppy and dangerous when hot. Handling is safer if you place them in a metal pan or  on a baking sheet.

    * Whisk two eggs, ½ cup vegetable oil and a cup of apple butter. Stir in 2 cups biscuit mix and bake in a bread pan. Good when warm but slices easier if cooled and wrapped for several hours. Freezes well for future camp-outs.
    * To keep foods upright as they bake (such as stuffed peppers) put an inch of dry rice or small dry beans in the pan. Nestle pepper  into the bedding for balance. Crinkled foil can also work for some foods.
    * To make “evaporated milk” stir 2/3 cup dry milk powder into one cup water. Let stand two to three hours and stir again. It takes several hours for the milk to hydrate fully for that creamy texture.  

    * Make shortcut stuffed “cabbage” by rolling hot dogs or thawed meatballs in lettuce leaves. Add seasoned tomato sauce. Cook, devour.

Bonus Recipe
Vegetarian Chili for One


1-1/3 teaspoons olive oil
2 scallions, white part only, chopped
Miniature green bell pepper, seeded and chopped
1/2 teaspoon each chili powder and  ground cumin
Salt to taste
1/4 teaspoon garlic powder
1/2 cup water
2 small plum tomatoes, diced
1 cup drained and rinsed kidney beans AND/OR
1 meatless burger patty, chopped
2 ounces dairy or non-dairy cheese, sliced thin  

    Spread oil in a small pan and saute onion and green pepper until crisp-tender. Add seasonings, water and tomatoes. Cover and simmer over low heat to soften tomatoes. Stir in beans and/or burger and simmer over low heat until flavors blend. Put in a bowl and top with cheese. 





Guava Glazed Chicken

1 cup each guava jelly and chili sauce]
Juice of half a lemon
16 bone-in, skin-off chicken thighs

    Line  two rimmed sheet pans with nonstick foil. Spray foil with nonstick spray. Arrange chicken in pans. Pieces should touch but not overlap. Combine jelly, chili sauce and lemon juice and spoon liberally over chicken.  Bake at 375 degrees until chicken tests done. Cool and package, dividing pan juices among the potions.
Optional: Add ½ cup rice to each packet to make it a meal. Bonus points if you cook the rice in a mixture of guava nectar and water. Freeze in foil or in  boilable bags for easy reheating.

Example: to make 16 half-cup servings of Guava Rice you need 4 cups raw rice, 2 teaspoons salt and  two cups guava nectar plus six cups water.


No comments: