Copyright Janet Groene 2026. To ask about rates for rights to reprint Groene content, email janetgroene@yahoo.com
RV & Camping Recipe Of the Week
Pull-Thru Pesto Salad
Make the salad in the morning, then stir in the roasted vegetables just before serving. This gem is a starch dish and colorful veggies all in one, the only side dish you need with meat from the grill.
1 cup plain bulgur
1 tablespoon olive oil
Small red onion, finely diced
1 container pesto, store-bought or homemade
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Medium zucchini, diced
Medium yellow squash, diced
Medium red sweet pepper, seeded and sliced in thin strips
Small yellow onion, peeled and cut in thin crescents
Prepare bulgur according to package directions and stir in olive oil and red onion. Stir in pesto to taste. Then add vinegar to taste, At this point the dish can be refrigerated to complete later.
To complete the salad, put vegetables in a zip-top bag with 2 tablespoons olive oil and toss to mix well. While the meat grills, drain vegetables and cook in a grill basket until crisp-tender, tossing and sprinkling lightly with salt and pepper. Stir together grilled vegetables and bulgur and serve warm or chilled. Serves 6.
See more of Janet Groene’s shortcut recipes for the small kitchen at https://BoatCook.blogspot.com
Read more RV-ing and get weekly news reports about new or changing campgrounds at https://SoloWomanRV.blogspot.com
BONUS RECIPE
Breakfast Bars
These nutty grab-and-go bars are ideal for a quick breakfast in camp or on the trail.
1 cup brown sugar
½ cup hot coffee
2 eggs
½ teaspoon vanilla extract
2 cups flour
1 ½ teaspoons each baking powder and baking soda
½ teaspoon salt
1 cup coarsely chopped walnuts or pecans
Grease a 9 X 13-inch baking pan. Set the oven to 350 F. Soften butter at “room” temperature and stir in brown sugar and hot coffee. Set aside to cool somewhat while you combine flour, baking powder, baking soda and salt in a bag or bowl and jostle to mix.
Add 2 eggs and vanilla to the butter mixture and stir in dry ingredients. When it’s smooth, fold in nuts. Bake 30-35 minutes until it’s springy to the touch. Cool. Cut in squares and serve now or wrap individually and freeze.
LESS LABOR, MORE LABOR DAY
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 grate. Amazon will wrap and ship it for you.
BLACK POT RECIPE OF THE WEEK
Russian Rassolnik Pickle Soup
The surprise taste of dill pickles brings springtime into this economical, health- conscious peasant soup. Traditional recipes vary from family to family (kidney was a common meat choice) but today any meat will do. If your pot does not have a cover, check often to add water as needed.
2 pounds boneless meat or chicken
2 tablespoons vegetable oil
2 large carrots, peeled and diced
3 potatoes, peeled and diced
Large onion, diced
2 32-ounce cartons beef or chicken broth
1/4 cup quick barley
Salt, pepper to taste
1 large deli dill pickle, cut in small dice
Sour cream at “room” temperature
Dice meat or chicken in small bites. Heat oil over a hot fire and sizzle meat until it begins to brown. Stir in vegetables and broth. Bring to a boil, move to a cooler section of the fire and cover. Simmer ad lib until meat, barley and vegetables are tender. Ladle into soup bowls and top each serving with a sprinkling of pickle, Crown with a dollop of sour cream. Serves 6 to 10.
Campground Potluck DISH of the Week
Vegetarian Stuffed Peppers
2 large green, red or yellow peppers
2 cans whole kernel corn
1 cup dry breadcrumbs
½ stick butter
1 ½ cups grated Cheddar, Colby or Provolone cheese
Cut peppers in half, North Pole to South Pole. Trim and remove seeds. Drain canned corn. Saute' breadcrumbs in melted butter until toasty. Remove from heat and save some for a topping. Fold together crumbs, cheese and corn and place some in each pepper half. Sprinkle crumbs on top. Arrange in pans and drizzle with olive oil or melted butter. Bake now or refrigerate to bake later.
To serve, bake until peppers are crisp tender and corn filling heated through. Serves 12.
Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation, refrigerator failure, supply chain interruptions, civil disturance? See Survival Food Handbook for tips on buying, stowing, and making 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, van lifers, 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
BREAKFAST SKILLET OF THE WEEK
6 frozen hash brown potato patties
4-ounce package real bacon bits
8-ounce can mushroom bits and pieces
8-ounce package shredded cheese such as Cheddar
2 cups milk
6 eggs
½ teaspoon each salt, pepper, dry mustard powder
Arrange thawed potato patties in a heavily greased cold skillet. Top each with bacon pieces, cheese and mushrooms. Whisk milk with eggs, salt, pepper and mustard powder, Cover skillet and cook over low-medium heat until eggs set. Using a pancake turner, lift out individual potato patties and top with a share of eggs. Serves 6.
Optional: sprinkle each portion with more shredded cheese.
BONUS RECIPE
Bully Beef Sloppy Joe
1 teaspoon vegetable oil
Large onion, diced fine
Small green pepper, diced fine
1/4 cup water
1 bottle barbecue sauce
Scrape excess fat off corned beef. Heat oil and sauté beef, breaking it up. Gradually stir in onion and green pepper. Add water. Cover, reduce heat and cook over low heat until vegetables are soft. Stir in barbecue to taste (go easy, some barbecue sauces kick llke a mule). Serve in buns. Serves 8 to 12.
Travelers Love the Yacht Yenta Cozy Mystery Series....
People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series. Check your favorite e-book seller for all formats or go to https://amzn.to/3bB5XPh Bonus points: Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook.
LIFESAVER SAUCE OF THE WEEK
Make-Do Mayonnaise
There is no real substitute for real mayonnaise, but when you forget to bring the real thing on a camping trip, here’s a sauce to use in potato salad and on sandwiches. You can tweak the ingredients to taste by adding, say, lemon zest or more mustard or a dash of paprika.
Add horseradish to serve it over roast beef or add catsup and relish to turn it into a hot dog topping. Try it with a specialty vinegar such as dill, garlic or tarragon. Use your favorite salad oil. Add cayenne for more kick. Enrich it by using canned table cream instead of evaporated milk.
½ cup salad oil
Small can (2/3 cup) evaporated milk
1/2 teaspoon dry mustard powder
1/2 teaspoon each salt, pepper
Optional:1/4 cup sour cream (or more to taste)
Whisk vigorously and chill. Stir before using.
NO BAKE DESSERT OF THE WEEK
Syllabub Shirley Temple
Syllabub is an old English dessert made with sweet wine poured over bits of cake. Here’s a family-friendly substitute.
1 pound cake, your own or store bought
1 tablespoon lemon juice
1 cup sugar
2 cups whipping cream
1 cup 100% white grape juice
1/4 teaspoon each cinnamon and nutmeg
Use a beater or whisk vigorously to mix juices, cream, sugar and spices until sugar dissolves. Chill to blend flavors. Place cake pieces in shallow sauce dishes. Stir sauce and spoon over each piece of cake. This makes enough for 12 servings.
No comments:
Post a Comment