Blog copyright Janet Groene 2025.
CAMPING & RV RECIPE OF THE WEEK
Salmon Stuffed Cabbage
This tasty, healthful twist on stuffed cabbage is easy to put together and it all cooks in one pot. Use homemade rice or ready to serve rice from a packet.
Large head of cabbage
2 cans or pouches. 7 to 10 ounces each, chunk salmon
2 eggs
1 1/2 cups cooked rice
8-ounce can tomato sauce
15-ounce can ready-to- serve chicken broth
½ teaspoon dried thyme leaves
Trim and core the cabbage and put it core side down in a roomy pot with an inch of water. Bring to a boil, cover and cook 4 to 5 minutes to soften outer leaves. Remove cabbage and cool. Peel off large outer leaves for stuffing. Use a knife to coarsely shred remaining cabbage and put it in the bottom of the pot.
Drain salmon and twist a fork in it to break it up. Mix egg and rice with the salmon and a little of the tomato sauce. Fill leaves with salmon mixture, fold in sides, roll up and place seam side down atop the shredded cabbage in the pot. Drizzle with broth and remaining tomato sauce. Sprinkle with thyme.
Cover, bring to a boil, reduce heat and simmer over low heat 30-45 minutes or until cabbage is tender. Place cabbage roll(s) in shallow soup plate. Top with shredded cabbage and moisten with broth. Serves 6.
Cook’s note: To prepare in a slow cooker cook on Low for six hours.
Campground Potluck
Recipe of the Week
Peary Berry Crisp
15-ounce can whole cranberry sauce
Large can (32 ounces) diced pears, drained
1 teaspoon apple pie spice
1 stick butter
1 cup old-fashioned or one-minute oatmeal (not instant)
½ cup flour
1/4 cup brown sugar
1/4 teaspoon apple pie or pumpkin pie spice
Mash cranberry sauce in a sprayed, 9 X 13-inch casserole and gently mix in pears. (Save pear juice to use in fruit punch.) Sprinkle with spice. Soften butter and use two knives or a pastry blender to cut butter and dry ingredients together until mealy. Sprinkle over fruit and bake at 375 about 20 minutes or until topping is golden. Serve cold, warm or at room temperature. Serves 10.
Cook’s note: this also makes a good breakfast, alone or sauced with vanilla yogurt.
TRAVEL EMERGENCIES HAPPEN
GIVE THE GIFT OF GOOD PREPPING, GOOD EATING
Seasoned road warriors can tell you that extra food is the ultimate travel insurance. Be prepared for an evacuation, quarantine, a ban on cooking fires, detours, fridge failure or a breakdown in the middle of nowhere. See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. http://amzn.to/1WdYqbe
Campers have limited storage space for emergency food. Survival Food Handbook is 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. 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
BLACK POT RECIPE OF THE WEEK
African Peanut Stew
Depending on regional customs, this stew may be made with different meats and vegetables. What makes it authentically African is the addition of peanut butter. Peanuts are known there as ground nuts (to differentiate from tree nuts). In some areas this is served over a bed of rice topped with a hard-cooked egg. For camping, packets of instant grits are a quick and easy base, allowing the cook to prepare as many bowls as needed.
This is enough for at least 8 servings and many more by adding more grits to serve a crowd. The stew can also be served over campfire-baked potatoes, biscuits, toast, rice or whatever starch is available.
2 pounds boneless, skinless meat or poultry, cut in small bites.
2 tablespoons cornstarch
4 cups water (and more as needed)
4 beef or chicken bouillon cubes
3 large onions, diced
Small zucchini or green pepper, cut up (optional)
28-ounce can diced tomatoes
1 cup smooth peanut butter
Salt, pepper to taste
Optional: 1 hard-cooked egg per serving
1 packet instant grits per person
Lightly grease a large pot. Add meat, sprinkle with cornstarch and toss lightly to coat. Add water and bring to a low boil. Stir in bouillon to dissolve and add onions and tomatoes. Simmer, stirring over the coals or campfire as long as it takes for meat to be falling-apart tender. Add water as needed. Stir peanut butter into hot stew by tablespoons. When it dissolves and stew is hot, adjust seasonings and serve.
To serve, prepare as many plates as needed with instant grits (or other starch). Add a halved hardboiled egg to each plate if using. Ladle hot stew over all.
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VEGETARIAN RECIPE OF THE WEEK
Quinoa Pilaf
High-protein quinoa is a miracle grain to serve as a side dish or as a protein source in vegetarian main dishes. The more different fruits, the more colorful the dish.
2 cups quinoa
½ cup fruit juice or sweet wine
2 cups cut up dried fruit (raisins, Craisins, dried plums, snipped apricots, figs, dates)
½ teaspoon cinnamon
3 cups water or vegetable broth
½ stick butter, cut up
Optional: slivered almonds
Rinse quinoa. Bring salted water or broth to a boil and add quinoa. Cover, reduce heat and cook until water is absorbed. Heat juice or wine, add cinnamon and soak fruit.
Keeping heat low, stir in butter and drained fruit. Cover, turn off heat and let steep for a few minutes to blend flavors. Stir and serve. Makes 6 to 8 side dish servings.
LFESAVER SAUCE OF THE WEEK
In camp cooking there are always surprises, from a sudden rain storm that drowns the fire to frisky winds that cool the pot, a broken fridge, a cranky burner in the RV stove. A sauce can save the day by adding a blast of flavor to a blah dish, or cover a spot that got just a bit too brown.
Try this sauce to perk up plain noodles, plain broiled fish or chops, warmed-up canned vegetables or a green salad that needs a boost. Just a drizzle will do.
Shallot Sauce
1/2 cup minced shallots
1 teaspoon dried tarragon
1/3 cup water
1/2 stick butter, divided
1 cup dry white wine
1 tablespoon Worcestershire sauce
Boil shallots and tarragon in the water until soft. Reduce heat to Medium. Add half the butter, then the wine. Continue simmering another 5 minutes. Stir in remaining butter and Worcestershire. Spoon sparingly over food.
Cook's note: Are you short of burners? Make sauces and gravies ahead and keep hot in a thermos.
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