Copyright Janet Groene 2025.
The Dog Days of August can be a challenge. Be ready with these doggone good and easy eats.
THUMBNAL RECIPE OF THE WEEK
Each week we present a recipe that is partially assembled ahead of time and small enough to tuck into a backpack, pantry or grub box. Then complete the magic later in camp.
BARLEY/WILD RICE PILAF MIX
Make a savory side dish or stir in a can of chunk chicken and it’s a main dish.
Seal ½ c. wild rice in a small bag. (It will need rinsing later.) In another sealable bag place ½ c. quick cooking barley, ½ t. each dried garlic granules, dried tarragon, celery seed & pepper, 1. T parsley flakes, 3 T. each powdered chicken bouillon & dried onion bits.
In camp, bring 4 c. water to a boil. Rinse and drain wild rice and add to hot water with other ingredients. Cover pot and nestle in well started coals for 30-45 minutes. Check for doneness depending on how chewy you want the wild rice to be.
CAMPING & RV RECIPE OF THE WEEK
Blushing Rooster Skillet
This creamy, fuel-saving recipe is assembled in a cold skillet, then covered and heated over low/medium heat. It’s ideal for a small butane “buffet” burner. Cooked chicken bites are sold frozen and also in vac-packs that have an extended life in the refrigerator or ice chest.
3 cups ready-to-serve rice
20-ounce package unbreaded, fully cooked chicken bites, thawed
12-ounce can evaporated milk
1 tablespoon grainy mustard
1/3 cup tart jelly such as currant or cherry
Small can French’s French-fried onions
2/3 cup slivered almonds
1.. Spray or butter a large skillet and spread the bottom with an even layer of rice.
2. Distribute chicken pieces over rice
3. Whisk evaporated milk, mustard and jelly an pour over chicken. To proceed, cover skillet and cook over low/medium flame until thoroughly heated. Sprinkle onions on top, then scatter the almonds. Spoon onto plates. Serves 6.
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
Do the slicing and dicing ahead of time, then throw everything into the pot, get it simmering over medium coals and relax with a drink while the crowd gathers and tempting aromas fill the campsite.
Zesty Zucchini Zoop
3 cans, 28 ounces each, diced tomatoes
1 cup water
1 pound lean bulk Italian .sausage (mild)
1 pound lean bulk Italian sausage (medium or hot)
2 pounds zucchini, diced
1 bunch celery, chopped
Large onion, diced
1 tablespoon minced garlic
2 tablespoons mixed Italian seasoning
1 teaspoon sugar
1/3 cup dry red wine
1 ½ cups small pasta such as macaroni
Salt, pepper
Fry out and crumble the sausage ahead of time and spoon off excess fat, or bring tomatoes and water to an active simmer and gradually add sausage by the pinch (about 1/2 teaspoon at a time). Stir often and keep it at a simmer. The meat will cook in small bites.
When sausage and tomatoes are at an active simmer, stir in remaining ingredients except pasta. Simmer ad lib over low-medium coals, stirring occasionally and adding water and/or wine as needed. Twenty or thirty minutes before serving, stir in pasta and simmer until pasta is tender. Adjust seasonings. Serves 14-16.
TIPS FOR THE CAMP CHEF
* Garlic Crumble: Mix ½ t. garlic powder with 2 c. biscuit mix. Cut in ½ stick cold butter until crumbly. Spread in a thin layer on a greased baking sheet. Bake 8-10 minutes at 350 F., stirring after 4 minutes. Cool, stir to break up and package it. Keep cool. Sprinkle lightly on soups, salads, stews, casseroles, omelets.
* Add a small bag of “minute” (not old fashioned nor instant) oat flakes or dried potato flakes to your camping grub box as a backup thickener. If a soup or stew turns out too thin, add flakes one tablespoon at a time, stirring a minute or two between additions, until it’s thickened to taste. Other thickeners such as flour and cornstarch can clump up if added to hot liquids.
* When making split pea soup with ham (canned chunk ham is handy for camping) add a drop or two (no more!) of smoke flavoring.
* Rules of thumb: Bone-in meats cook faster than boneless. The finer vegetables are cut up, the quicker they cook. Most whole grains and dried fruits, beans and vegetables cook faster if soaked first.
TRAVEL EMERGENCIES HAPPEN
How much food will you need for a week in the woods for two adults and two kids? A month in a remote, fly-in fish camp? A two-week power outage in your forest cabin? See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. Be prepared for delays, refrigerator failure, supply chain interruptions. Stuff happens. http://amzn.to/1WdYqbe
Campers have limited storage space for emergency food. Survival Food Handbook is just for van 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. Keep a few emergency meals on hand in case there is a sudden evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe
VEGETARIAN RECIPE OF THE WEEK
Herbed Mushroom Barley Skillet
8 ounces mixed mushrooms, trimmed & coarsely chopped
1 cup chopped onions
½ stick butter
3 1/2 cups water
4 vegetable bouillon cubes
2/3 cup medium pearled barley
3 eggs. beaten
½ cup finely chopped mixed fresh herbs or greens e.g. parsley, cilantro, chives, tarragon, kale, arugula
Melt butter and saute mushrooms and onion. Add water, bring to a boil and stir in barley. Cover and cook over reduced heat until barley is puffy and tender. Whisk eggs, stir into skillet, cover and cook over low heat until set. Stir in fresh herbs just before serving. Adjust seasonings (bouillon is very salty so you may not need more salt.).
Cook’s note: the key word here is “fresh” herbs. If you don’t have fresh herbs or greens try grated carrot, daikon or tart apple.
GLUTEN FREE CAMP RECIPE OF THE WEEK
Campfire Corn Chowder
Hot chowder tastes oh, so good on a chilly summer evening
3 thick-sliced bacon strips, cut up
3 ribs celery, chopped
Large onion, chopped
1/3 cup gluten- free quick oatmeal flakes
1 cup water
12-ounce can evaporated milk
Small can evaporated milk (2/3 cup)
About 2 cups water
14.5-ounce can whole kernel corn, undrained
Freshly ground pepper
Salt
Hot sauce
Fry out bacon and drain on paper toweling. Save about 2 tablespoons fat in the pan and saute celery and onion, gradually stirring in oatmeal. Gradually stir in 1 cup water over medium heat. When it thickens, reduce heat and keep stirring while adding evaporated milk, reserved bacon bits, undrained corn and additional water to thicken to taste. Season to taste. Pass the hot sauce. Serves 4.
CAMPGROUND POTLUCK
BUDGET BONUS RECIPE OF THE WEEK
Grapes in a Cloud
For a more colorful dish, use a mixture of red and green grapes
About 12 cups seedless grapes, no stems
8-ounce package cream cheese
1 cup sour cream
1 teaspoon vanilla extract
½ cup sugar
Set out 16 clear plastic disposable cups and fill each with grapes. Soften cream cheese at “room” temperature and make a smooth, creamy mix with the sour cream, vanilla and sugar. Top each dish of grapes with a dollop of this cream. Serve at once.
LIFESAVER SAUCE OF THE WEEK
Holy Smoke! Sassy Sauce
Bring a platter of the same 'ol' baked, grilled or broiled chicken pieces to the table. Spoon lightly with this sauce and wait for the buzz to begin. Its secret is smoked paprika, also called pimenton or Spanish paprika.
12-ounce jar roasted red peppers
2/3 cup coarsely chopped toasted pecans
1/4 cup bottled red wine vinaigrette dressing
2 teaspoons smoked paprika
Drain peppers well and chop coarsely. Mix vinaigrette and paprika. Add pecans and peppers. Serve hot or cold over hot or cold chicken parts. This makes enough sauce for about two dozen chicken servings.
BONUS RECIPE
CampOut Calico Couscous
This colorful, affordable side dish serves 10 to 12.
½ stick butter
Medium red onion, diced
15-ounce can diced carrots, well drained
10-ounce can whole kernel corn with red and green peppers, drained
3 cups water
3 chicken flavor bouillon cubes
2 cups (uncooked) couscous
1 bunch scallions, thinly sliced
Melt butter in a stove-to-table pan and cook red onion until it’s limp. Stir in corn and carrots to coat. Add water, bring to a boil and dissolve bouillon. Stir in couscous. Cover, turn off heat and let stand 10 minutes until couscous is tender. Fluff with a fork as you fold in green onions. Serve at once.
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