Road Meals for Campers, Glampers & RV-ers

 Copyright Janet Groene 2025. To ask about rates to reprint this content, or to place an ad on all six Groene sites for one low rate, email janetgroene@yahoo.com

Let's Camp Together , cook together, Eat Together

THUMBNAIL RECIPE OF THE WEEK

Snappy Pea Soup Helper

In a zip-top bag place an unopened 1 lb. bag of split peas. (They’ll need rinsing later.)  In the same bag place an  unopened packet of Knorr  vegetable soup mix.

In camp you’ll need 1 or 2 cans chunk ham and a big pot. Rinse, pick over and drain split peas. Bring 8 cups water to a boil, Add peas, ham and soup mix. Cover. Simmer over low-medium fire, stirring occasionally and  adding water as needed, one or two hours or until peas are very tender.  

CAMPING RV RECIPE OF THE WEEK

Risotto Ratatouille

When cooked this way rice becomes plump and creamy

2 cups eggplant, cut in bite size

2 tablespoons olive oil

Small green bell pepper, seeded and diced

Small red sweet pepper, seeded and diced

Medium zucchini, diced

Large 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

Stir-fry eggplant in hot oil, gradually stirring in peppers, zucchini, onion and garlic. Stir in rice to coat. Dissolve bouillon in hot water and stir 1/4 cup into the hot  rice over medium heat.  When water is absorbed, add the next quarter cup and so on. Take your time Rice should be creamy and tender and all liquid absorbed. Serve with shaved Parmesan. Serves 4. 

Cook’s note: Some people peel eggplant. Others prefer small, tender eggplants with the skin left on. 

COOKING ABOARD YOUR RV

    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.  

https://amzn.to/3nNndWY 

Tips for the Camp Cook

* To a 6-ounce can of tomato paste add water to make two cups tomato sauce. Stir. Season to taste.

* When a pancake mix says “just add water” use soda water or a lightly flavored bubbly beverage instead. Pancakes will be lighter. 

* To substitute olive oil for butter in recipes, use three tablespoons light olive oil in place of 1/4 cup butter.

* Are you a flatlander who is headed for the mountains? Check recipes and product labels for  high altitude cooking and baking instructions. 

BLACK POT RECIPE OF THE WEEK

Run Tum Diddy

14-16-ounce package bacon, snipped in small pieces

2 large onions, diced

1 tablespoon minced garlic

2 large cans (28-32 ounces) diced tomatoes

1 tablespoon mixed Italian seasoning

1 can whole kernel corn

16-ounce package extra sharp Cheddar cheese, shredded

6 to 8 campfire-baked potatoes

Fry out bacon and spoon off excess fat. Over high heat, stir in onions and garlic to soften. Add tomatoes and drained corn. Cover and simmer over low heat at will, adding water if needed to keep from boiling dry. The longer it simmers, the richer the flavor. 

When ready to serve, split and flluff  potatoes on serving plates. Remove pot from fire and stir in cheese. Stir until cheese melts, then spoon over potatoes. Serves 6 to 8. 

Cook’s notes: To bake potatoes:  scrub well, dry and rub with vegetable oil. Wrap in foil and nestle in well-started coals, occasionally turning with tongs.  To snip bacon use scissors. 

SPECIAL REPORT: New In-Line Water Filter 

I have always recommended the use of water filters in RV’s and boats. We fill our tanks with different water on every trip. Although the water is  “safe”  according to federal standards, it can have “off” tastes, odors and even colors. They ruin your coffee, rice,  ice cubes, laundry and the way your hair feels after a shampoo. 

Now a new, in-line filter makes it easier than ever to install a slender, effective filter. Best of all at replacement time, the entire assembly is changed with only a few twists of the wrench. Almost anyone can do it. If you’ve every wrangled with installing or replacing bulky filter cartridges, you get the picture.

When I was asked to field-test the new Campbell In-Line Water Filter, I took one look and knew it was a winner. The installation in a cramped, under-sink cabinet was quick and  trouble-free. The unit is even compact enough to use on  pedestal sinks. 

 

As for technical specifications, this model’s MicroGuard technology reduces bacteria and viruses 99.99%, cysts 99.95%, and “forever” chemicals such as PFAS by 95% according to the manufacturer’s internal testing. Heavy metals such as lead, copper and iron are found to be reduced more than 85% by a third party independent laboratory. Best of all, it’s made in the USA. I found the complete assembly in a handy blister pack at Walmart for $110. Prices may vary where you are. 

 

BONUS RECIPE

Garlic Crumbs

Add a toasty crunch to meat, fish, casseroles or vegetables just before serving. Try this on poached fish or steam-in-the-bag green beans.

1 cup biscuit mix

½ teaspoon garlic powder

1 teaspoon dried parsley flakes

1/3 stick real butter

Mi dry ingredients. Cut in butter until mealy. Spread in an ungreased 9 X 13-inch pan and bake, stirring once or twice, for 8-9 minutes at 325 F.  When crumbs are browned, cool completely and seal a plastic bag. Keep cool and dry for up to a week.

IS THIS THE YEAR YOU  WILL  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 it leads you through choosing and outfitting the RV as a home plus topics such as making money on the go,  choosing a "home" state,  home schooling, finding affordable campsites and more.  It ends with advice on easing out of full-timing, when and if that day comes. 

Need a retirement gift for someone? Someone with job burnout? Amazon can wrap and ship it for you if you like.

LIFESAVER SAUCE OF THE WEEK

Camp cooking disaster? When a dish turns out burnt or blah, save it with a slathering of a boffo homemade sauce like this one.

GREEK TOMATO SAUCE

Good on: cheese omelet, chicken, lamb patties, parsley rice

Small onion, diced

Small clove garlic, chopped 

2  teaspoons extra virgin olive oil

½ teaspoon each salt, pepper, cinnamon

14-ounce can diced tomatoes

2 tablespoons ketchup

Optional: 2 tablespoons  chopped stuffed olives

In a skillet, sizzle onion and garlic in oil to soften. Add salt, pepper, cinnamon, partially drained tomatoes and ketchup. Bring to a boil. Makes about 1 ½ cups sauce. 

CAMPGROUND POTLUCK RECIPE OF THE WEEK

Peppy Pimento-Green Bean Salad

Canned green beans become a deluxe salad in this easy, affordable  recipe. 

4 cans, 14.5 ounces each, cut green beans

½ cup each olive oil and fresh lemon juice 

1 teaspoon mustard powder (e,g, Coleman’s)

½ teaspoon each salt, pepper

2 tablespoon capers, chopped

Small jar diced pimentos, drained

Suggested garnish: mashed hard-cooked egg, sliced almonds, sliced scallions or chopped black olives. 

Drain green beans well. Whisk olive oil, lemon juice, mustard powder,, salt and pepper

Fold together this dressing with the green beans, capers and pimentos. Chill several hours. Stir and serve as is or with a garnish. Provide a slotted spoon for self-serve at the potluck.  Serves 10-12. 

 

TRAVEL EMERGENCIES HAPPEN

     Travelers have limited storage space for emergency foods, so Survival Food Handbook  is written just for campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish. Always have balanced meals for a few days during an surprise evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your  journey. http://amzn.to/1WdYqbe

 

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Questions? Comments? Tips to share? Email jantgroene@yahoo.com

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