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CAMPING & RV RECIPE OF THE WEEK
Tofu Pancakes with Dill Sauce
This vegetarian, high protein main dish makes a light supper and it’s also ideal for brunch. It also works with a 16-ounce tub of dry style cottage cheese instead of tofu.
About 2 cups milk
1 egg
2 cups regular or gluten-free biscuit mix
16-ounce brick of firm tofu, chopped
Oil for fryying
DILL SAUCE
8-ounce carton of plain yogurt
8-ounce carton lemon flavor yogurt
2 teaspoons dried dillweed
Salt and freshly ground pepper to taste
In a bowl whisk milk and egg, then stir in biscuit mix to make a thick batter. Fold in tofu and fry in an oiled pan or griddle as for pancakes. Whisk dillweed into yogurts. Season to taste and spoon on pancakes to taste. Serves 4 to 6.
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BONUS RECIPE
Whole Wheat Pizza Crust
3/4 cup warm water
1 teaspoon sugar
2 teaspoons dry yeast
1 tablespoon olive oil
1 ½ cups whole wheat flour
Additional flour (white or whole wheat)
½ teaspoon salt
Stir sugar into warm water and sprinkle yeast over the water. Let stand 10 minutes, then stir in olive oil and whole wheat flour. Add salt last. Cover bowl with plastic wrap and let stand in a WARM, draft-free spot until it’s double in bulk. Stir down dough and knead on a flour-covered board or towel, adding flour as necessary to handle dough.
Press dough into greased pan(s) depending on whether you like a thick or thin crust. Add toppings, leaving a half inch space around edges for dough to rise. Bake at the hottest setting in a covered grill or in the oven at 425 degrees until golden and crusty.
Cook’s note: it’s a messy job to work with flour and kneading in camp, but many cooks wouldn’t have it any other way. Try using a “pastry cloth” or a large cotton or linen tea towel spread with flour. When you’re finished, fold and seal it in a plastic bag. Launder when it gets grotty.
BONUS RECIPE
Cheesecake Swirl Brownies
Most brownie mixes call for extra ingredients such as eggs and oil or butter, so be sure to have them on hand. They are not listed here.
1 package brownie mix
8-ounce brick of cream cheese, regular or low fat
1/3 cup sugar
1 egg
½ teaspoon vanilla, lemon or almond extract (optional)
Prepare brownie dough and put it in a sprayed 8 X 8-inch pan. Let the cream cheese warm up to room temperature or nuke for a few seconds. Mix in sugar, extract and egg. Drizzle it over the brownie dough and use a knife or spatula to swirl back and forth through the dough to make a marble pattern. Bake at 350 degrees about 35 minutes or until brownies are springy. Cut in squares
ONE-POT RECIPE OF THE WEEK
Vegetarian Tex-Mex Pasta
If you prefer a meaty dish, make this zesty pasta with cooked, crumbled pork sausage or turkey sausage and use chicken or beef bouillon.
2 cans, 14.5 ounces each, Mexican-flavor diced tomatoes
2 1/2 cups water
1 vegetable bouillon cube
12-ounce box of veggie pasta spirals
10-ounce can of Mexicorn (corn with green and red peppers)
Small can diced chilies, drained
10-ounce package of vegetarian “sausage” crumbles
½ cup grated Parmesan cheese
Hot sauce
Put undrained tomatoes and the water in a pot and bring to a boil. Stir in bouillon and pasta. When pasta is al dente, add corn, chilies and crumbles. Reduce heat and simmer several minutes to develop flavor. Heat through. Adjust seasonings. (This will depend on what sausage you used.) Ladle into soup bowls and sprinkle each serving with cheese. Pass the hot sauce. Makes 6 portions
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Campground Potluck Recipe of the Week
Ripped Chicken
 |
| Pick up a rotisserie chicken on your way |
1 rotisserie chicken
1 tablespoon vegetable oil
1 tablespoon butter
2 teaspoons minced garlic
Medium onion, diced
Salt, freshly ground pepper
2 to 3 pounds small new potatoes, scrubbed and quartered
½ cup water or white wine
10-ounce package of peas, thawed OR
2-3 cups torn kale or spinach
Rip chicken from the bones in bite-size shreds. Discard the carcass or boil it to make broth.
Sizzle chicken pieces in hot oil, gradually stirring in garlic and onion. Sprinkle lightly with salt and pepper while stirring in the potatoes. Scrape up brown bits to coat potatoes. Add water or wine, cover tightly, reduce heat and simmer over low medium heat until potatoes are tender. Stir in green vegetable, adjust seasonings (depending on how the rotisserie chicken was seasoned) and it’s good to go. Serves 8 to 10.
Cook’s note: bones from cooked chickens are as dangerous to wildlife as they are to your family pet. Don’t dispose of them in the campfire or anywhere they can be picked up by wild animals.
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