Camping, Glamping & RV Cooking
Blog copyright janet groene, all rights reserved. Do all travelers need your product or service? To ask about rates to place one ad, one year on all Groene travel sites email janetgroene at yahoo.com Camp and RV Recipe of the WeekToasty Vegetable-Chicken Salad With springtime we campers start thinking about easy salads, but there is still enough chill in the air to warrant a hot meal. Here’s how to have the best of both.1 pint deli chicken salad 1 cup chopped dry-roasted peanuts 1 cup thin-sliced celery1 cup peas, thawedSmall sweet onion, finely dicedMayonnaise ad lib About 2/3 cup each crushed potato chips and grated Cheddar cheese Combine chicken salad, celery, peas, peanuts and enough mayonnaise to bind them together. Top with a mixture of chips and cheese and bake at 350 degrees to heat through. Serves 4 to 6. Stove top method: In a covered skillet over low heat, warm up chicken salad mix. Sprinkle with crushed potato chips and cheese and let stand uncovered a few minutes to melt the cheese. Bonus point if you have a kitchen torch to put a toasty finish on the topping. See this week’s Pantry Recipe, made entirely with shelf-stable ingredients, at Boat Cook. Like camping cooks, boat cooks have a small work space and finite supplies of water and fuel. See an entire cookbook of recipes made with pantry foods, and a guide to provisioning your camper with affordable supermarket staples. Janet Groene’s Survival Food Handbook is for sailors and campers who have limited storage space. See tips on water shortage, fridge failure, no fuel. http://amzn.to/1WdYqbe Campground Potluck Recipe of the WeekApplejack Rice ½ cup applejack (or apple schnapps or other apple liqueur)1 cup golden raisins2 cups apple juice2 cups water4 cups instant rice1 teaspoon sugar1.2 teaspoon cinnamon2 cans drained, diced water chestnuts 3 Golden Delicious apples ½ stick butter, cut upSalt, pepper to taste Bring liqueur to a boil, remove from heat and soak raisins until lukewarm. Bring apple juice and water to a boil and stir in instant rice, sugar and cinnamon. Cover and set aside for 10 minutes until rice is tender. Core and dice apples. Fold into warm rice with butter and undrained raisins. Heat through and stir. Adjust seasonings. Serve at once or nuke gently to reheat later. Serves 10 to 12.Budget alternative: make rice from scratch using 2 cups water and 2 cups raw rice. Camp Cook Tips of the Week * Whether your pizza dough is store-bought or homemade, make it more your own. Quickly knead in one of these:grated cheese, finely chopped pepperoni, finely chopped hazelnuts, minced fresh basil or shredded coconut. Do not over-work dough. Shape pizza, fill, bake. This isn’t recommended for dough that comes in a tube. * Make Thai-style Red Chicken. Whisk together 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over browned chicken parts. Cover, braise until chicken is tender. Serve with jasmine rice. * Easy garlic: put salt on cutting board and crush garlic cloves with the flat side of a knife. Discard papery peel. Garlic is now ready to use. Remaining salt is used to scrub the cutting board. * When you get breads at the bakery for a camping trip, have them slice some loaves extra thick for making “toad in the hole” breakfast eggs. No toaster needed. Homemade trail mixes save money and allow you to fine-tune recipes and portions to your own needs. See easy homemade gorp recipes, sweet or savory, to make in a big batch, then package by the portion for camping, hiking, fishing, boating. Create A Gorp. Bonus RecipeDilled Onions This easy condiment can be served in salads or hamburgers. It keeps in the fridge for days.2 large onions (red, yellow or white) ½ cup each sugar and white vinegar1/4 cup water2 teaspoons Kosher salt1 teaspoon dried dillweed Slice onions in thin rings. Bring sugar, vinegar, water, sugar, salt and dill to a boil and pour over onions. Cool and chill overnight before serving. FREEZE AHEAD RECIPE OF THE WEEKSausage and Apple Do-Over Do-overs are toppings that save space in the freezer because they are completed later in camp by "doing them over" a starch base. This meaty, tangy topping will be thawed, heated and served over campfire-baked white or sweet potatoes steamed rice, cooked pasta or noodles, buttered biscuits, toast, mashed potatoes--depending on what you have on hand. 16-ounce package bulk Italian sausage3 medium onions, diced2 cups sliced mushrooms2 cups cored, diced green applesSalt, pepper Fry out sausage, breaking it into crumbles. Over high heat, continue stir-frying while adding onions, mushrooms and apples. When they are crisp-tender and sausage thoroughly cooked, season to taste and package for the freezer allowing 2/3 to 1 cup per serving. Heat and spoon over ½ to 1 cup starch of your choice SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
Blog copyright janet groene, all rights reserved. Do all travelers need your product or service? To ask about rates to place one ad, one year on all Groene travel sites email janetgroene at yahoo.com
Camp and RV Recipe of the Week
Toasty Vegetable-Chicken Salad
With springtime we campers start thinking about easy salads, but there is still enough chill in the air to warrant a hot meal. Here’s how to have the best of both.
1 pint deli chicken salad
1 cup chopped dry-roasted peanuts
1 cup thin-sliced celery
1 cup peas, thawed
Small sweet onion, finely diced
Mayonnaise ad lib
About 2/3 cup each crushed potato chips and grated Cheddar cheese
Combine chicken salad, celery, peas, peanuts and enough mayonnaise to bind them together. Top with a mixture of chips and cheese and bake at 350 degrees to heat through. Serves 4 to 6.
Stove top method: In a covered skillet over low heat, warm up chicken salad mix. Sprinkle with crushed potato chips and cheese and let stand uncovered a few minutes to melt the cheese. Bonus point if you have a kitchen torch to put a toasty finish on the topping.
See this week’s Pantry Recipe, made entirely with shelf-stable ingredients, at Boat Cook. Like camping cooks, boat cooks have a small work space and finite supplies of water and fuel.
See an entire cookbook of recipes made with pantry foods, and a guide to provisioning your camper with affordable supermarket staples. Janet Groene’s Survival Food Handbook is for sailors and campers who have limited storage space. See tips on water shortage, fridge failure, no fuel. http://amzn.to/1WdYqbe
Campground Potluck
Recipe of the Week
Applejack Rice
½ cup applejack (or apple schnapps or other apple liqueur)
1 cup golden raisins
2 cups apple juice
2 cups water
4 cups instant rice
1 teaspoon sugar
1.2 teaspoon cinnamon
2 cans drained, diced water chestnuts
3 Golden Delicious apples
½ stick butter, cut up
Salt, pepper to taste
Bring liqueur to a boil, remove from heat and soak raisins until lukewarm. Bring apple juice and water to a boil and stir in instant rice, sugar and cinnamon. Cover and set aside for 10 minutes until rice is tender. Core and dice apples. Fold into warm rice with butter and undrained raisins. Heat through and stir. Adjust seasonings. Serve at once or nuke gently to reheat later. Serves 10 to 12.
Budget alternative: make rice from scratch using 2 cups water and 2 cups raw rice.
Camp Cook Tips of the Week
* Whether your pizza dough is store-bought or homemade, make it more your own. Quickly knead in one of these:grated cheese, finely chopped pepperoni, finely chopped hazelnuts, minced fresh basil or shredded coconut. Do not over-work dough. Shape pizza, fill, bake. This isn’t recommended for dough that comes in a tube.
* Make Thai-style Red Chicken. Whisk together 1 cup water, 1/4 cup each ketchup, soy sauce and Worcestershire and 1 tablespoon each sugar and Tabasco sauce. Pour over browned chicken parts. Cover, braise until chicken is tender. Serve with jasmine rice.
* Easy garlic: put salt on cutting board and crush garlic cloves with the flat side of a knife. Discard papery peel. Garlic is now ready to use. Remaining salt is used to scrub the cutting board.
* When you get breads at the bakery for a camping trip, have them slice some loaves extra thick for making “toad in the hole” breakfast eggs. No toaster needed.
Homemade trail mixes save money and allow you to fine-tune recipes and portions to your own needs. See easy homemade gorp recipes, sweet or savory, to make in a big batch, then package by the portion for camping, hiking, fishing, boating. Create A Gorp.
Bonus Recipe
Dilled Onions
This easy condiment can be served in salads or hamburgers. It keeps in the fridge for days.
2 large onions (red, yellow or white)
½ cup each sugar and white vinegar
1/4 cup water
2 teaspoons Kosher salt
1 teaspoon dried dillweed
Slice onions in thin rings. Bring sugar, vinegar, water, sugar, salt and dill to a boil and pour over onions. Cool and chill overnight before serving.
FREEZE AHEAD RECIPE OF THE WEEK
Sausage and Apple Do-Over
Do-overs are toppings that save space in the freezer because they are completed later in camp by "doing them over" a starch base. This meaty, tangy topping will be thawed, heated and served over campfire-baked white or sweet potatoes steamed rice, cooked pasta or noodles, buttered biscuits, toast, mashed potatoes--depending on what you have on hand.
16-ounce package bulk Italian sausage
3 medium onions, diced
2 cups sliced mushrooms
2 cups cored, diced green apples
Salt, pepper
Fry out sausage, breaking it into crumbles. Over high heat, continue stir-frying while adding onions, mushrooms and apples. When they are crisp-tender and sausage thoroughly cooked, season to taste and package for the freezer allowing 2/3 to 1 cup per serving. Heat and spoon over ½ to 1 cup starch of your choice
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
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