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As a full-timer I couldn't live on T-bone steaks every day. I look for ordinary everyday recipes that are affordable, save fuel and water and provide balanced nutrition day in and day out.
THUMBNAIL RECIPE OF THE WEEK
Save time and space in camping and RV travel by measuring and packaging mixes and “helpers” ahead of time. Then complete the dish in camp, You'll save money and also eliminate preservatives and excess salt that come with boxed mixes. Pineapple rice is a perfect side dish with ham steak from the grill. It's also a hot cereal breakfast.
Pineapple Rice
Seal in a plastic bag 2 c. instant rice*, 1/3 cup brown sugar , ½ t. salt and 1/4 t. ground nutmeg. In camp you’ll need a small can of crushed pineapple. Add water to the pineapple juice to make 2 c. liquid. Bring to a boil and add rice mixture. Cover. Let stand out of the wind for 7-10 minutes until rice is tender. Add crushed pineapple. Serves 3-4.
* Instant rice does not need rinsing, so it can be packed with other ingredients.
CAMPING & RV RECIPE OF THE WEEK
Margaritaville Salad
This is a complete meal that begins by marinating turkey cutlets in tangy, non-alcoholic margarita mix. Buy it in a bottle or make up a packet of the powdered mix.
1 ½ cups liquid margarita mix
2 pounds turkey cutlets, cut in strips
Medium sweet onion, cut in crescents
2 medium avocados, peeled and diced
2 medium tomatoes, diced and drained
Shredded lettuce ad lib
Bottled creamy citrus dressing
Marinate turkey in a plastic bag in the refrigerator 8 hours or so. Drain well and discard marinade. Grill turkey in a grill basket or stir-fry in a large skillet in a little vegetable oil. Gently fold together turkey and vegetables with citrus dressing to taste. Serves 4 as a main dish salad.
SAUCE DU JOUR
Hang a ruffle on a plain-jane meal or save a stale cake with this sweet, satin sauce.
Amaretto Sauce
1 1/4 cups sugar
1/4 cup cornstarch
1 ½ cups cold water
½ stick butter
1/3 cup Amaretto liqueur
1 tablespoon lemon juice
Combine sugar and cornstarch in a pan and stir in cold water. Stir over medium heat until it boils and thickens. Remove from heat and stir in butter until it melts, then the Amaretto and lemon juice. Spoon over plain cake or canned fruit or use as a dip for apple wedges.
IS 2025 THE YEAR YOU WILL BUST OUT AND GO FULL-TIMING?
The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at https://amzn.to/3knbvll/
The book starts with making the decision to go full-timing, then leads you through choosing and outfitting the RV as a home, making money on the go, home schooling, finding affordable campsites and more. It ends with advice on easing out of full-timing, when and if that day comes. Amazon can wrap and ship it for you if you like.
Tips for the Camp Cook
* Before grilling vegetables such as eggplant, summer squash or zucchini, score the surface shallowly with a sharp knife. Then brush on oil or melted butter and sprinkle with seasonings. Allow 10 minutes or more for flavors to penetrate, then grill cut side down.
* Make vegetarian stuffed cabbage. Add 1 beaten egg and 1/4 cup grated cheese to each 2 cups of cooked, seasoned rice or barley. Stuff cabbage leaves, cook in tomato sauce.
*Make a crunchy topping for soup or salad. Chop 2 slices pre-cooked bacon and 2 scallions. Cut corn from one fresh cob. Toss together. Sprinkle over dressed salad.
* Bubble wrap is inexpensive to buy by the roll. Cut it in small pieces and tuck tufts of it between glass jars in the galley for a quieter ride, less breakage.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Celestial Citrus Pasta Salad
You can also make this salad without meat and serve it as a side dish.
16-ounce package bite-size pasta such as penne
15-ounce can light red kidney beans, drained and rinsed
2 cans, 10-ounces each, chunk chicken, broken up
Small green sweet pepper, seeded and diced
Small orange sweet pepper, seeded and diced
3 stalks celery, sliced
10-ounce can mandarin oranges
8-ounce carton lemon yogurt
1 cup light mayonnaise
Minced parsley or cilantro
Drain chicken into the water for the pasta, bring to a boil and cook pasta until it’s al dente. Drain pasta and drizzle with juice from canned oranges. Whisk together yogurt and mayo and fold into pasta with remaining ingredients. Put in a take-and-serve container, sprinkle top with minced parsley or cilantro, cover and chill. Serves 8 to 10.
Canned and packaged foods are good travel insurance. Even a day trip can turn into a longer-than-planned adventure. Space is tight, so here's how to get the most nutrition per ounce, dollar and inch.
For a book on provisioning your camper with familiar, affordable pantry foods from the supermarket see Survival Food Handbook, http://amzn.to/1WdYqbe
BLACK POT RECIPE OF THE WEEK
Puerto Rican Pea Soup
Traditionally this hearty, meaty Puerto Rican specialty is made with pigs feet and dried chickpeas. Here is my shortcut version. It’s packed with vegetables and swimming with flavors. Keep it steaming over your campfire by adding water throughout the day so it doesn’t boil dry.
2 cans chickpeas, drained and rinsed
2 tablespoons lard or vegetable oil
1 strip thick-cut bacon, chopped
1 pound mild bulk pork sausage
Small green pepper, chopped
1 teaspoon minced garlic
Medium onion, chopped
2 cups chopped, peeled potatoes
1 cup chopped carrot
2 cups chopped cabbage
Small can chunk ham, broken up
2 teaspoons dried coriander
8 cups water (and more as needed)
1 can diced tomatoes
8-ounce can tomato sauce
While chickpeas drain, heat fat and bacon in a large pot. Keep it sizzling over high heat while you brown the bacon and break up sausage. Add vegetables in batches. Add ham and cover with water. Add tomatoes, tomato sauce and chickpeas. Bring to an active simmer, then manage campfire to keep the pot simmering for an hour or more. Add water as needed to keep contents covered. Adjust seasonings and serve with Puerto Rican bread.
Cook’s note: the seasoning you’ll add depend on the seasonings that are already in the sausage, bacon and ham. If it needs more salt add sea salt or one or two chicken flavor bouillon cubes.
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Find snack recipes, many of them substantial enough for a meal on the trail
http://www.CreateAGorp.blogspot.com
By making your own gorp you can minimize salt, saturated fat and sugar while maximizing fiber, antioxidants and other good nutrients.
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SCROLL DOWN TO SEE SAMPLES OF PAST POSTSWhere can you find a campsite now for this summer or next snowbird season? We report earlybird news of upcoming, opening, closing and expanding campgrounds. See https://solowomanrv.blogspot.com
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