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This free blog is all about camp cooking that's green and clean, tasty and hasty. It's about recipes right for your camping set-up. Whether you have only an open fire or the finest RV range, many of these ideas will work for you.
RV & CAMPING RECIPE OF THE WEEK
Meaty Chili Rellenos
Classic Chilies Rellenos are stuffed with cheese, but why stop there when a few strips of a tangy deli meat can add mysterious new flavors and meaty goodness?
About 16 whole, canned green chilies, well drained
1/2 pound thin-sliced deli meat such as spicy salami or olve loaf
1 pound of sliced cheese such as Monterey jack
3 eggs
½ cup flour
½ teaspoon baking powder
About 3/4 cup shredded cheese
CAMPING WITHOUT A COOLER
As my readers know, I lived without refrigeration or ice for many months at a time while sailing remote areas of the tropics. My books The Galley Book, Cooking on the Go and Survival Food Handbook deal with such things.
If you’ve ever had a fridge breakdown or couldn’t find an ice machine, you can see why many backcountry campers choose not to rely on ice at all. Svetlana Rodina's Camping Without a Cooler at only $4.90 is a delightful new PDF. See shopping lists, recipes and cooking tips. Best of all, her recipes are freshly made in camp rather than from just-add-water dehydrates.
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PERFECTLY STEAMED RICE
Campground Potluck Recipe of the Week
Kaffee Klatch Kupcakes
When it’s your turn to bring the muffins to the campground kaffee klatch, try this delectable recipe. Make it with a different flavored puree and different chips each time for endless variety. If you make them ahead of time, they freeze well, travel well and warm up beautifully in the microwave.
3 ½ cups flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons apple pie spice
½ cup sugar
1 cup mashed banana, pumpkin puree or applesauce
1 stick butter, melted
2 eggs
½ cup milk
11-ounce package chocolate or butterscotch chips
1 cup chopped nuts (optional)
Set oven for 350 F. and line cupcake pans with papers. Combine flour, baking powder and soda, spices and sugar in a clean bow or bag. Set aside. In a bowl whisk puree, butter, eggs and milk. Gradually stir in dry ingredients just until evenly moistened. Do not over-beat.
Fold in chips and nuts. Fill muffin/cupcake cups no more than 2/3 full and bake 20 to 30 minutes or until firm to the touch. Makes 12.
Suggested finish: Fill a saucer with melted butter and another with cinnamon sugar. Dip top of warm muffins in butter, then sugar to add a glistening topping.
EQUIVALENTS
1 cup=8 ounces=227 grams=1/2 pound=16 tablespoons=16 fluid ounces=1/2 pint=470 ml
FIRE UP THE GRILL
Pork-a-Bobs
1/3 up each soy sauce and ketchup
3 tablespoons vinegar
1 tablespoon each sugar and minced garlic
½ teaspoon ground cloves
2 cans, 12 ounces each, lemon-lime soda
Place in a large plastic resealable bag.with 2 pork tenderloins 14 to 16 ounces each, cut in cubes
Cut pork in bite size and seal in the bag with the marinade.. Refrigerate 8 to 24 hours. Cut a hole in the bag and drain off marinade (not into the RV sink). String pork cubes on skewers (with vegetables or pineapple chunks if you wish) and grill over hot coals 6 minutes on one side, then turn and heat another 6-7 minutes.
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. Gifting? Amazon will wrap and ship it for you.
SIDE DISH OF THE WEEK
Sweet Patootie Casserole
1 can sweet potato chunks, drained
1 banana sliced
½ stick butter, melted
Small can evaporated milk
1/4 cup water
3 eggs
1/4 cup sugar
½ teaspoon each vanilla and almond flavoring
1 teaspoon apple pie spice
Top Crust:
½ cup crushed vanilla wafers
2 tablespoons brown sugar
1/2 stick butter, cut in small bits
Butter a baking dish and arrange sweet potatoes. Scatter banana bits over them. Drizzle with melted butter, Whisk milk, water, eggs, sugar, flavorings and spice. Pour over sweet potatoes and bake, covered, 30-35 minutes at 350 F. until set, as for custard.
Mix wafer crumbs and, sugar. Sprinkle over casserole and dot with bits of butter. casserole, Bake, uncovered for until toasty. Good with ham steaks from the grill.
TRY THIS
When making tortilla soup, cut tortillas in bite-size squares for easier eating. To cut tortillas, stack several together and use scissors.
See tips on getting the most nutrition into your standby food locker. (That's the supply of ordinary canned and packaged supplies you can rely on for a few days before you have to dig for those dreaded doomsday dehydrates.)
My Survival Food Handbook is a guide to getting most food value per ounce, per square inch and her dollar, using familiar, affordable supermarket staples. http://amzn.to/1WdYqbe
BLACK POT RECIPE OF THE WEEK
Drunken Beans
If your store doesn’t carry canned Mayocoba beans, also known as Peruvian beans, they are available online. Substitute large white beans such as Great Northern.
2 tablespoon vegetable oil or bacon fat
1 or 2 cans chunk ham
Large onion, diced
2 tablespoons rice (optional)
1 can or bottle Mexican beer
3 cans, 15 ounces each, mayocoba beans
½ cup (or more to taste) chopped, drained pickled jalapeños
Salt, pepper if needed
Corn sticks or squares of cornbread
Sizzle ham and onion in hot fat until fragrant. Add beer, rice, beans and pickled jalapeños. Bring to a low boil and simmer, stirring occasionally over a medium fire until rice is tender and beans soupy. Place a corn muffin, corn stick,polenta slice or square of cornbread in each soup plate and cover with hot beans. Serves 8-12.
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