Copyright Janet Groene 2026. To ask about rates to reprint this material email janetgroene@yahoo.com/
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Hungry? Take It Outdoors
I’ve often joked that I can cook a five-course meal in a telephone booth. Here's how to stretch space, dollars and time in your travel and camping life.
CAMPING & RV RECIPE OF THE WEEK
Cici Cassoulet (say si-si cah-soo-LAY)
This one-pan, one-burner classic cooks on top of the stove or in the oven, solar cooker, crock pot or campfire.
2 pounds cubed, boneless lamb, beef, pork or turkey
1 teaspoon turmeric
1 teaspoon cinnamon
2 tablespoons flour
½ teaspoon each salt, pepper
1. Pat meat dry with paper toweling. Put dry ingredients in a disposable bag and shake to mix, then add meat and shake again to coat. Discard bag and excess flour mixture. Put meat in a pot with:
Large onion, peeled and diced
1 teaspoon minced garlic
1 cup white grape juice or white wine
2. Drain and rinse 2 cans, 15 ounces each, cici peas, also known as garbanzo beans or chickpeas. Set aside until meat is done. IMPORTANT Depending on the cooking method, you may have to add water or broth to keep the pot from boiling dry.
Stovetop method: Bring to a boil, cover, reduce heat and cook over low heat until meat is tender. Add beans and heat through.
Slow cooker method: Put everything in a slow cooker and cook 6 to 8 hours on Low. Add beans and heat through.
Dutch oven method: Put everything in a Dutch oven and put in the campfire in well-started coals. Surround oven with hot coals and keep at a low simmer 1 hour or until meat is tender. Stir in beans and heat through. A Dutch oven can also be placed in a 325-degree oven for 1 hour or until meat is tender.
Solar method: Put everything in the solar cooker and give it a jump start if possible by heating the wine or grape juice first. When meat is tender (time depends on sun and wind) stir in garbanzos and heat for another 30 to 60 minutes.
Pressure cooker method: Bring meat, onion, seasonings and wine to full pressure for 15 minutes. Let pressure normalize on its own or by quick-cooling (see your cooker’s instruction manual), then stir in garbanzos to heat through.
3. If you can manage minced fresh parsley, it really complements this dish.
Sprinkle it on just before serving. Serve in shallow soup plates alone or over hot rice.
See more of Janet Groene’s shortcut recipes at BoatCook.blogspot.com
Campground Potluck Recipe of the Week
It’s smart (and economical) to have a large, restaurant-size can of something or other on hand for a campground potluck. Commercial size products are sold at Walmart and many supermarkets. Here’s a sample recipe using a #10 can of sliced carrots.
Gala Carrots
4 Gala apples, peeled and diced
1 stick butter
1 teaspoon cinnamon
½ cup brown sugar
#10 can sliced carrots, drained
In a large pot sizzle apples in melted butter until they are crisp-tender. Stir in cinnamon, brown sugar. Gently fold in drained carrots. Mix well Cover and heat through. Stir and serve. Serves 12 to 16 as a side dish.
FOIL MEAL OF THE WEEK
Pickapart Pesto Sandwich Loaf
For each person you will need:
Large square foil
Large hoagie bun or or small loaf of French bread
Olive oil or soft butter (optional)
1 slice deli ham
1 slice deli roast beef
1 slice mild cheese such as provolone or Swiss
1 slice sharp Cheddar
2 to 3 teaspoons pesto (bottled or homemade)
Slice bread or bun every inch but don’t cut all the way through.
Spread slices open and lightly brush or spread cut sides with soft butter or olive oil.
Cut meats and cheese into quarters and tuck into the bread, placing two or three different pieces in each opening. Poke pesto into each open space.
Wrap in foil and heat gently to melt cheeses and bring out the flavor of the pesto.
For yourself or a gift, Janet Groene's 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 grate.
MAKE AHEAD RECIPE OF THE WEEK
Although the hard work is done ahead of time, this dish bakes at the last minute. You decide what makes up a “portion” of chicken in your family.
BBQ Baked Chicken
6 portions chicken
Salt, pepper
Medium onion, chopped fine
1/4 cup each cold water, ketchup, brown sugar and vinegar
1 tablespoon flour
2 tablespoons soy sauce
1 teaspoon each sweet paprika, minced garlic and mustard powder
Arrange chicken pieces in a single layer in a greased baking pan. Sprinkle lightly with salt, pepper and chopped onion. Whisk remaining ingredients until smooth and smear evenly over chicken pieces. Wrap for the ice chest, freezer or fridge.
In camp, thaw chicken. Do not stir. Bake at 350 F, uncovered, 40-45 minutes or until chicken reaches 170 F. at its thickest point.
WHEN FOOD EMERGENCIES
TRIP UP YOUR CAMPING TRIP
Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation, refrigerator failure, supply chain interruptions, civil disturbances. http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids? A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients.
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. http://amzn.to/1WdYqbe
BONUS RECIPE
Bargain Turkeyburgers
Stretch meat with the addition of cornmeal, then make it more corny with a juicy sweetcorn sauce.
20-ounce package ground turkey
½ teaspoon each salt pepper, ground cumin
Small can diced green chilies, drained
4 tablespoons cornmeal
2 drops each liquid smoke and hot sauce
1 egg
Juice of half a large lime
Sauce:
1 can whole kernel corn, drained
1 cup salsa
Mix burger ingredients well and form into patties. Fry in a greased skillet until browned on both sides and done in the middle at 175 F. Remove burgers and keep warm.
To the skillet drippings add 1 cup salsa and 1 cup drained whole kernel corn. Serve as a sauce for the burgers. Serve in buns with all the fixings or as a knife-and-fork meal.
NO BAKE DESSERT OF THE WEEK
Lemon Whip for Two
Make this rich with regular yogurt and whole milk or pare down calories with low-fat yogurt, skim milk, sugar substitute and sugar-free gelatin mix. For a frothier whip, substitute a scant cup of cold water + 1/3 cup dry milk powder for the fresh milk.
1 tablespoon lemon gelatin dessert mix
1 tablespoon sugar or 1 packet sugar substitute
1 cup milk or light cream
4 ice cubes
Optional: lemon-lime soda
Process yogurt, gelatin mix, sugar, milk (or milk powder and water) and ice in a blender until frothy and slushy. Pour into two glasses and top off with soda. Serve at once.
FAMILY SIZE NO BAKE DESSERT
Hula Mallow Squares
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20-ounce can crushed pineapple, well drained
2 cups cookie or graham cracker crumbs
1 stick butter, melted
14-ounce package marshmallows
1 2/3 cups milk
1 ½ teaspoons vanilla, lemon, orange or almond flavoring
16-ounce tub whipped topping
Drain pineapple, saving juice to make fruit pinch. Mix melted butter and mix with crumbs. Press into the bottom of of a 13 X 9-inch dish, saving ½ cup for topping.
In a heavy saucepan over low heat or in the microwave, melt marshmallows in milk. Stir until smooth. Stir in flavorings. Fold in drained pineapple and whipped topping. Spread over the crumb crust and sprinkle with the rest of the buttered crumbs. Chill several hours. Cut in 12 to 16 squares.
WHAT IS FULL-TIME RV TRAVEL REALLY LIKE?
Here's our whole story, start to end, warts and all..... We traveled full-time for 10 great years.
Do you dream of living and traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See our chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when it's time to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEkq
Make your own trail mixes to save money, eat better. Make a big batch, measure into reusable snack bags for freshness and portion control. Always have a healthful nosh in your pocket, carry-on or day pack. See recipes at https://createagorp.blogspot.com
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