Campfire Cooks Love Makeshift Meals
Blog copyright Janet Groene 2023. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.com Ready, Set, CAMP! Let's eat. Camping Recipe of the WeekGirl Scout Stir-Fry When I learned about camp cooking as a Girl Scout, our colors were green and yellow. The two hues still make a healthful, handsome, one-skillet dish AND it’s easy enough for any campfire, grate, camp stove or camper galley. 1 medium yellow squash1 medium zucchini1 medium green pepper1 medium yellow sweet pepperMedium onion (white or yellow)2 tablespoons vegetable oil1 teaspoon mixed Italian seasonings16-ounce fully cooked smoked sausageShaker of Parmesan cheese Slice squash and sausage in half lengthwise, then in half moons. Slice peppers and onion in slivers. In a large wok or skillet, stir-fry vegetables in hot oil, gradually adding sausage. End with seasonings. When vegetables are crisp-tender, serve at once. Pass the Parmesan. Serves 6. See Janet Groene’s Pantry Recipe of the Week using only shelf-stable ingredients, no fresh foods needed at BoatCook. Campground Potluck Recipe of the Week Chunky Ranch DipThis makes a big 1 ½ quarts of dip for the potluck, family reunion or a BIG party. 1 pint (2 cups) sour cream1/2 cup bottled ranch salad dressing1 pint plain yogurt1 packet dry ranch dressing mix½ cup ketchup 10-ounce package spinach, thawed and pressed dry with paper towels10- to 12-ounce can corn with green and red peppers, well drained4 drops Tabasco sauce Mix everything well in a large bowl. Divide into smaller bowls to serve at several food stations. Surround with raw vegetable sticks, crackers, tortilla chips, etc. Makes 6 cups dip to serve 20 to 24. Tips for the Camp Chef * Rosy garnish! Whisk 3 eggs with 2 T. water & ½ t. salt. Pour into a greased 12" nonstick skillet, tipping pan to cover evenly. Cook over low-medium heat without stirring to make one large, thin disc. Cool completely. Flip out on cutting board and cut in 1 1/2" strips. Curl each strip into a rosette and nestle in a bed of rice or mashed potatoes. * Canned chunk chicken is a camping staple, but it’s bland and blah. Empty the can into a bowl. Break up chicken, then toss with soy sauce, sriracha or melted butter. For a small can use 1-2 t. Large can 2-3 T. Enhanced chicken is now ready for your soup, chili, casserole, etc. * Another way to develop the flavor of canned chicken is to drain it (save juice). Then brown chicken in melted butter and proceed with your recipe. * Drain and rinse a can of chickpeas. Make your favorite vegetarian risotto (bits of, carrots, broccoli, mushrooms, etc. for color) and add chickpeas last. Heat through and shower with minced parsley. FREEZE AHEAD RECIPE OF THE WEEK Make a BIG batch while you’re at it, then package and freeze in right-size portions for your camp-outs. Fennel Linguine 16-ounce package linguine2 tablespoons olive oil1 tablespoon powdered bouillon (chicken or vegetable)2 large bulbs fennel, trimmed, cored and slicedLarge onion, cut in crescents1 pint sliced mushroomsLarge carrot, cut in matchsticks2 tablespoons olive oil2 tablespoons butter1/2 fresh lemon Cook linguine in water flavored with bouillon. When it’s just al dente, drain and toss lightly with 2 tablespoons olive oil. Prepare vegetables and saute in hot butter and oil. When vegetables are crisp-tender, toss lightly with linguine and juice of the half lemon. Cool and package for the freezer, allotting 1 ½ to 2 cups per main dish serving or 1 cup per side dish serving. Bonus points if you freeze this in boilable bags for easy warm-ups. SCROLL DOWN TO SEE SAMPLES OF PAST POSTSIf you want a quick nudge each week when new posts go up here, email janetgroene at yahoo.com and put RV Yes in the topic line. This list is never shared nor sold.
Blog copyright Janet Groene 2023. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.com
Ready, Set, CAMP! Let's eat.
Camping Recipe of the Week
Girl Scout Stir-Fry
When I learned about camp cooking as a Girl Scout, our colors were green and yellow. The two hues still make a healthful, handsome, one-skillet dish AND it’s easy enough for any campfire, grate, camp stove or camper galley.
1 medium yellow squash
1 medium zucchini
1 medium green pepper
1 medium yellow sweet pepper
Medium onion (white or yellow)
2 tablespoons vegetable oil
1 teaspoon mixed Italian seasonings
16-ounce fully cooked smoked sausage
Shaker of Parmesan cheese
See Janet Groene’s Pantry Recipe of the Week using only shelf-stable ingredients, no fresh foods needed at BoatCook.
Campground Potluck Recipe of the Week
Chunky Ranch Dip
This makes a big 1 ½ quarts of dip for the potluck, family reunion or a BIG party.
1 pint (2 cups) sour cream
1/2 cup bottled ranch salad dressing
1 pint plain yogurt
1 packet dry ranch dressing mix
½ cup ketchup
10-ounce package spinach, thawed and pressed dry with paper towels
10- to 12-ounce can corn with green and red peppers, well drained
4 drops Tabasco sauce
Mix everything well in a large bowl. Divide into smaller bowls to serve at several food stations. Surround with raw vegetable sticks, crackers, tortilla chips, etc. Makes 6 cups dip to serve 20 to 24.
Tips for the Camp Chef
* Rosy garnish! Whisk 3 eggs with 2 T. water & ½ t. salt. Pour into a greased 12" nonstick skillet, tipping pan to cover evenly. Cook over low-medium heat without stirring to make one large, thin disc. Cool completely. Flip out on cutting board and cut in 1 1/2" strips. Curl each strip into a rosette and nestle in a bed of rice or mashed potatoes.
* Canned chunk chicken is a camping staple, but it’s bland and blah. Empty the can into a bowl. Break up chicken, then toss with soy sauce, sriracha or melted butter. For a small can use 1-2 t. Large can 2-3 T. Enhanced chicken is now ready for your soup, chili, casserole, etc.
* Another way to develop the flavor of canned chicken is to drain it (save juice). Then brown chicken in melted butter and proceed with your recipe.
* Drain and rinse a can of chickpeas. Make your favorite vegetarian risotto (bits of, carrots, broccoli, mushrooms, etc. for color) and add chickpeas last. Heat through and shower with minced parsley.
FREEZE AHEAD RECIPE OF THE WEEK
Make a BIG batch while you’re at it, then package and freeze in right-size portions for your camp-outs.
Fennel Linguine
16-ounce package linguine
2 tablespoons olive oil
1 tablespoon powdered bouillon (chicken or vegetable)
2 large bulbs fennel, trimmed, cored and sliced
Large onion, cut in crescents
1 pint sliced mushrooms
Large carrot, cut in matchsticks
2 tablespoons olive oil
2 tablespoons butter
1/2 fresh lemon
Cook linguine in water flavored with bouillon. When it’s just al dente, drain and toss lightly with 2 tablespoons olive oil.
Prepare vegetables and saute in hot butter and oil. When vegetables are crisp-tender, toss lightly with linguine and juice of the half lemon. Cool and package for the freezer, allotting 1 ½ to 2 cups per main dish serving or 1 cup per side dish serving.
Bonus points if you freeze this in boilable bags for easy warm-ups.
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
If you want a quick nudge each week when new posts go up here, email janetgroene at yahoo.com and put RV Yes in the topic line. This list is never shared nor sold.
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