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| In camping, everyone eats! |
THUMBNAIL RECIPE OF THE WEEK
These recipes are for meals you can make days and even weeks ahead. They store in a tiny space and are ideal for backpacking or emergency meals anywhere, any time, any budget.
Turkey Jerky Risotto “Helper” for Two
In a zip-top bag seal 1 c. turkey jerky, cut in small bits, 1 c. arborio rice, 1 t. powdered bouillon, 1/4 t. poultry seasoning, 1/3 cup dried cranberries. In camp, heat 2 ½ c. water and keep it ready. In a large skillet, heat 2 T. vegetable oil and stir in the “helper” to coat with oil. Stir constantly over medium heat while adding hot water, ½ c. at a time. When it's absorbed, add the next 1/2 cup and so on. After all the water is absorbed rice will be tender, creamy and full flavored. Serves 2.
CAMPING & RV RECIPE OF THE WEEK
Pineapple Pecan Chicken Skillet
Fast and fabulous, here’s a chicken one-dish that throws together quickly for a family of four. Will the kids clamor for it again? You bet!
Small can pineapple tidbits in its own juice
Water
4 portions skinless chicken
1 tablespoon each butter and olive oil
6-ounce package long grain and wild rice mix
1/4 cup chopped roasted, salted pecans
2 tablespoons dried cranberries
1/4 cup chopped roasted, salted pecans
Drain pineapple and add water to the juice to make 2 1/3 cups liquid. Set aside. Heat butter and olive oil in a skillet and brown chicken on both sides. Add rice and wild rice mix to the skillet with the flavor packet from the mix, cranberries, pineapple and 1/4 cup chopped pecans. Mix, then drizzle with the liquid.
Cover skillet and cook over medium heat 30 minutes or until rice is tender and chicken tests done at 170 degrees. Do not stir and try not to peek too often. Sprinkle with remaining pecans, stir and serve. Makes 4 adult portions. To make 6 smaller portions, use 6 pieces of chicken.
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TIPS FOR THE CAMP COOK
Here are some of my favorite ways to make canned foods taste better:
*Saute a diced onion in a little butter until it’s crisp-tender before adding canned soup. Heat and eat.
* Drain canned green beans. Cut up a slice of bacon, fry it out and add beans to the bacon fat with a spritz of balsamic vinegar.
*Make a cream sauce or cheese sauce for canned carrots, green beans, potatoes, onions, fava beans, or rutabagas. Drain vegetables, heat in the sauce and garnish with fresh or dried parsley.
*Drain canned, diced potatoes well. Toss them in a bag or bowl with enough flour and garlic salt to coat. Discard excess flour. Fry potatoes in half butter, half oil until browned and crusty.
VEGETARIAN RECIPE OF THE WEEK
Note that this recipe requires no fresh foods. It’s a great emergency meal from your pantry.
Sesame Green Beans
This vegetarian main dish for two has tasty sesame seeds and almonds for protein. It makes a side dish for four.
2 cans, 14.5 ounces each, whole green beans
2 tablespoon dried onion flakes
2 tablespoons dried celery flakes
2 tablespoons olive oil
1/4 cup slivered almonds (or more to taste)
1 to 2 tablespoons toasted sesame seeds
Freshly ground pepper to taste
Drain green beans into the dried onion and celery and let them soak 10 to 15 minutes. Drain. Heat olive oil and stir in almonds, sesame seeds, onion and celery until fragrant. Fold in green beans, cover and cook over low heat until piping hot. Pass the pepper mill.
Variation: pass a shaker of low sodium soy sauce.
FOIL RECIPE OF THE WEEK
Potato Pie Italiano
Start with a tub of prepared mashed potatoes from the deli or use your own. Buy the best Italian cold cuts for the best results.
Butter or shortening
2 cups mashed potatoes
About 1/4 cup Italian seasoned bread crumbs
4 thin slices prosciutto, mortadella or pancetta
4 thin slices Italian cheese such as mozzarella or Bel Paese
4 slices salami, capicola, or soppressata.
4 hard-cooked eggs
Set out four squares of foil and spread fat in a thick circle in the center of each. Cut cold cuts and cheese in strips, julienne style.
Sprinkle butter lightly with bread crumbs and half of the cold cut strips. Top with ½ cup of mashed potatoes, making a nice mound. As you work, lift foil slightly to form a shallow bowl. Top potatoes with cheese and remaining cold cuts.
Cut eggs in half and place cut side down on top. Bring up four corners of the foil, pinch together and twist to seal the foil and also form a handle. You now have a bundle shaped like a Hershey’s Kiss to cook over well–started coals. Place over low medium heat to heat through.
Beware of hot steam when opening foil. Mangia!
For yourself or a gift, Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grill.
BLACK POT RECIPE OF THE WEEK
Butter Bean Beef Stew
Canned large limas are also called butter beans. With campfire cooking, times vary depending on fire management and winds. Stir and add water or broth as necessary to keep stew from boiling dry.
2 pounds bite size beef for stew
Salt, pepper
2 tablespoons vegetable oil
2 large onions, diced
1 tablespoon minced garlic
4 cups water
4 beef bouillon cubes
½ cup dry red wine
28-ounce can diced tomatoes
2 to 3 cans large lima beans, undrained
1 tablespoon brown sugar or molasses
Lightly season beef and brown it in hot oil over high heat, gradually adding onions and garlic to coat with browned bits. Add water, bring to a boil over a hot fire and stir in bouillon cubes to dissolve. Cover and move to a cooler a part of the fire to simmer until beef is tender. Add wine and tomatoes and continue simmering to develop flavor. Lastly, stir in butter beans and brown sugar for a thorough heating. Serves 8 to 10.
Questions about camp cooking? Suggestions? Recipes to share? Email me at janetgroene@yahoo.com
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