Friday, March 17, 2023

Motorhome & Camping Meals

Blog copyright Janet Groene 2023, all rights reserved. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene at

If you opted to receive a nudge when new posts go up here and do not  receive an email from me each Friday, check your spam folder and blocked list. You may have to unblock janetgroene at and janetgroene at If you're not on this list and choose to be, email janetgroene at and put RV Yes in the topic line. This list is never shared nor sold. 


Indoors or outdoors, camp stove or RV stove or campfire, there is a knack to all camp cooking. Here's how to save  time, space,  mess, water and fuel.  



Camp and RV Recipe of the Week
Ratatouille Risotto  


2 cups peeled eggplant, cut in small bites
2 tablespoons olive oil
Small green bell pepper, seeded and diced
Small red sweet pepper, seeded and diced
Small zucchini, diced
Medium onion, diced
2 teaspoons minced garlic
1 cup arborio (short grain)  rice
2 cups hot water
2 bouillon cubes (chicken, beef or vegetable)
Fresh Parmesan cheese, shaved

   Time saver: Cut up vegetables ahead of time and keep cold in a plastic bag.  In a large skillet or wok, stir-fry eggplant in hot oil, gradually stirring in peppers, zucchini, onion and garlic. When vegetables are crisp-tender, stir in rice. Dissolve bouillon in hot water and stir 1/2 cup of the hot bouillon into the rice  mixture over medium heat.  When water is absorbed, add the next half cup of bouillon, stirring constantly until all water is absorbed.  Rice should be creamy and tender.  Serve with shaved Parmesan. Serves 4.


Slow Cooker Italian Sausage Subs


 Freeze in portions of one to whopper. Then thaw, heat and spoon into buns. 

Bring sub rolls for adult servings, hot dog buns for the kids.

3 pounds mild bulk Italian sausage
2 tablespoons minced garlic
28-ounce can diced tomatoes
6-ounce can tomato paste
1 tablespoon dried mixed Italian seasoning
1 teaspoon hot sauce
1 tablespoon balsamic vinegar

Fry out sausage, breaking it up into crumbles. Gradually stir in garlic. Add remaining ingredients and cook 3 to 4 hours on High or 6 to 8 hours on Low. Cool and package for freezing, allowing 1 cup per sub serving, 1/2 cup per hot dog bun.


   Have all your favorite camping recipes in one place with Janet Groene’s Cooking Aboard Your RV. More than 270 recipes cover soup to supper. Also see tips on furnishing a compact, easy-care galley. For yourself and for gifts, it’s a handsome volume suitable for every RV-er on your list.

Camp Cook Smoker Tips
    The experts at Weber Grills offer these 10 Top Tips for Smoking. Add them to your barbecue skills.


1. Start early. Best flavor absorption occurs when meat is raw.

2. Most of the time, go low and slow.

3. Regulate heat with a water pan. If your grill doesn’t have one, fill a disposable foil pan with water.

4. Don’t over-do. Too much smoke makes for bitter meat.

5. Watch the color of smoke. White is good, black bad, says Weber.

6. Keep air circulating by using the vents on the grill.

7. Be there. Don’t leave the grill unattended. You may have to add charcoal, adjust vents or add water. (Janet adds: for safety sake, keep kids away from the hot zone.)

8. Try not to peek. Smoke and heat escape when you do.

9. “Let bark get dark”, say the Weber folks. The meat should glisten with a dark mahogany crust.

10. Focus on the feature (which is the meat.)Other foods on the menu should support the smoke recipe, not overpower it.

Campground Potluck Recipe of the Week


Pickledilly Carrots

    Consider bringing a #10 can of this or that for campground potlucks.  They are pre-cooked and ready to use in big potluck recipes. This economical side dish needs to soak up flavor in the refrigerator or ice chest overnight. Save room in the fridge by making it in a 2-gallon zip-top bag.

1 can of condensed cream of tomato soup
1/4 cup sugar
3/4 cup apple cider vinegar
1/4 cup vegetable oil
1 tablespoon dried dillweed
1 teaspoon each celery seed, salt, pepper and dry mustard
#10 can of sliced carrots, drained (about 8 cups)


     Whisk soup, sugar, vinegar oil and spices until sugar dissolves. Put carrots in a large bag and add dressing mixture. Refrigerate overnight, turning occasionally. Empty into a large bowl and provide a draining spoon for serving.

See Janet Groene’s Pantry Recipe of the Week, made entirely from shelf ingredients, at BoatCook.



No comments: