Camping & RV Meals for Woods & Water
Blog copyright Janet Groene 2023. All rights reserved. To ask about rates to place one ad, one year, all Groene sites email janetgroene at yahoo.com THUMBNAIL RECIPE OF THE WEEK Banana Bread Helper Seal in a plastic bag: ½ c. sugar, 2 c..flour, 1 t. each baking powder, baking soda, ½ t. salt. In camp mash 3 bananas +1/3 c. vegetable oil + 2 eggs. Add helper. Bake in loaf pan. Camp and RV Recipe of the WeekCornmeal Pecan Skillet Shortcake No oven? No problem. This toothsome shortcake base bakes in your skillet. Smother it with fresh or juicy canned fruit. Garnish the finished dish with pecan halves to complete the wow factor. 1 ½ cups flour½ cup cornmeal plus more for the pan2 teaspoons baking powder½ teaspoon salt½ cup sugar½ cup pecan meal (or very finely chopped pecans)2 eggs1 teaspoon vanilla extract1/3 cup canola oil1/4 cup milkCut up fresh or canned fruitCreamPecan halves for garnish (optional) Grease a cold, heavy 10-inch skillet and sprinkle bottom lightly with cornmeal. Dump out any cornmeal that does not stick. Put flour, cornmeal, baking powder, salt, pecan meal and sugar in a clean bag and jostle to mix. In a bowl whisk eggs, vanilla, oil and milk until light. Mix in dry ingredients until well combined. Do not over-beat. Put batter in the skillet, cover tightly and bake over low-medium burner until it’s firm to the touch and pulling slightly away from edges of the pan. The top will not brown. Cool 10 minutes in the pan, then flip out on a cutting board. Cut in wedges. Top with fruit and drizzle with cream. Serves 6. Cook's note: For stove-top baking, I recommend cast aluminum over cast iron. Camp Cook Tips * Slice a tube of polenta. Brush with olive oil. Grill until toasty on both sides.Top with drained roasted red peppers. Shower with chopped fresh basil leaves and return to the grill just to heat through. * Keep a can of diced potatoes on hand, ready to bulk up chili, soup or stew at the last minute if need be. Drain, rinse, heat. * Don't waste pasta water. Use it to moisten the finished pasta dish and to cook vegetables. A MOTHERS DAY GIFT FOR THE CAMPING MOM TIME IS SHORT. LET AMAZON WRAP AND SHIP A COPY TO EVERY MOM ON YOUR LIST. https://amzn.to/3nNndWY Campground Potluck Recipe of the WeekPeanutty Pasta Salad 1 cup peanut butter1/3 cup each water and fresh lime juice3 tablespoons each brown sugar and soy sauce1 tablespoon hot sauce12-ounce package thin spaghetti, cooked and drained16-ounce package coarsely shredded cabbage for coleslaw1 bunch scallions,, sliced2 cups matchstick carrots1 cup each dry-toasted peanuts and finely chopped cilantro Make the dressing. (You may not need all of it.) Whisk peanut butter, water, lime juice, brown sugar, soy sauce and hot sauce. Set aside. Drain spaghetti and toss with dressing to taste. Cool and toss with vegetables, peanuts and cilantro and additional dressing as needed. Serve with a spaghetti claw, chilled or at “room” temperature. Serves 16.. FREEZE AHEAD RECIPE OF THE WEEK Unlike our other freeze-ahead recipes, this one comes to the campground in two parts and is completed there. It makes a meal for six. Ravioli Primavera Bring these items with you. 16-ounces package frozen mushroom ravioli 1 jar grated ParmesanBalsamic vinegarAt home: 2 tablespoons vegetable oil 1 teaspoon minced garlicLarge red sweet pepper, seeded and dicedMedium red onion, cut in crescents1 cup sliced mushroomsMedium zucchini, slicedMedium yellow squash, slicedKernels from 2 ears corn 2 cups trimmed, sliced asparagus1 teaspoon each dried parsley, tarragon and crumbled thyme At home, heat oil in a large skillet or wok and briefly stir-fry vegetables just until crisp-tender. Add herbs. Cool and freeze. To proceed in camp, thaw and cook the ravioli according to package instructions. Thaw and drain vegetables and toss lightly with the ravioli until everything is heated through. Season to taste with salt, pepper and balsamic vinegar. Pass the cheese shaker. Cook’s note: Just before serving you might also toss in cup or two of halved grape tomatoes.Bonus RecipeCreole Your Way Make up this specialty spice blend your own way, using only as much hot pepper as your family enjoys. Those who like more heat can always add hot sauce at the table. 1/4 cup celery seed2 tablespoons each kosher salt, sweet paprika, ground pepper, powdered garlic, onion powder1 teaspoon ground allspice1/4 to ½ teaspoon each cayenne pepper and ground cloves Mix well and keep cool and dry. Use as an ingredient, sprinkle or rub. SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
Blog copyright Janet Groene 2023. All rights reserved. To ask about rates to place one ad, one year, all Groene sites email janetgroene at yahoo.com
THUMBNAIL RECIPE OF THE WEEK
Banana Bread Helper
Seal in a plastic bag: ½ c. sugar, 2 c..flour, 1 t. each baking powder, baking soda, ½ t. salt. In camp mash 3 bananas +1/3 c. vegetable oil + 2 eggs. Add helper. Bake in loaf pan.
Camp and RV Recipe of the Week
Cornmeal Pecan Skillet Shortcake
No oven? No problem. This toothsome shortcake base bakes in your skillet. Smother it with fresh or juicy canned fruit. Garnish the finished dish with pecan halves to complete the wow factor.
1 ½ cups flour
½ cup cornmeal plus more for the pan
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
½ cup pecan meal (or very finely chopped pecans)
2 eggs
1 teaspoon vanilla extract
1/3 cup canola oil
1/4 cup milk
Cut up fresh or canned fruit
Cream
Pecan halves for garnish (optional)
Grease a cold, heavy 10-inch skillet and sprinkle bottom lightly with cornmeal. Dump out any cornmeal that does not stick.
Put flour, cornmeal, baking powder, salt, pecan meal and sugar in a clean bag and jostle to mix. In a bowl whisk eggs, vanilla, oil and milk until light. Mix in dry ingredients until well combined. Do not over-beat. Put batter in the skillet, cover tightly and bake over low-medium burner until it’s firm to the touch and pulling slightly away from edges of the pan. The top will not brown. Cool 10 minutes in the pan, then flip out on a cutting board. Cut in wedges.
Top with fruit and drizzle with cream. Serves 6.
Cook's note: For stove-top baking, I recommend cast aluminum over cast iron.
Camp Cook Tips
* Slice a tube of polenta. Brush with olive oil. Grill until toasty on both sides.Top with drained roasted red peppers. Shower with chopped fresh basil leaves and return to the grill just to heat through.
* Keep a can of diced potatoes on hand, ready to bulk up chili, soup or stew at the last minute if need be. Drain, rinse, heat.
* Don't waste pasta water. Use it to moisten the finished pasta dish and to cook vegetables.
A MOTHERS DAY GIFT FOR THE CAMPING MOM
TIME IS SHORT. LET AMAZON WRAP AND SHIP A COPY TO EVERY MOM ON YOUR LIST. https://amzn.to/3nNndWY
Campground Potluck Recipe of the Week
Peanutty Pasta Salad
1 cup peanut butter
1/3 cup each water and fresh lime juice
3 tablespoons each brown sugar and soy sauce
1 tablespoon hot sauce
12-ounce package thin spaghetti, cooked and drained
16-ounce package coarsely shredded cabbage for coleslaw
1 bunch scallions,, sliced
2 cups matchstick carrots
1 cup each dry-toasted peanuts and finely chopped cilantro
Make the dressing. (You may not need all of it.) Whisk peanut butter, water, lime juice, brown sugar, soy sauce and hot sauce. Set aside.
Drain spaghetti and toss with dressing to taste. Cool and toss with vegetables, peanuts and cilantro and additional dressing as needed. Serve with a spaghetti claw, chilled or at “room” temperature. Serves 16..
FREEZE AHEAD RECIPE OF THE WEEK
Unlike our other freeze-ahead recipes, this one comes to the campground in two parts and is completed there. It makes a meal for six.
Ravioli Primavera
Bring these items with you.
16-ounces package frozen mushroom ravioli
1 jar grated Parmesan
Balsamic vinegar
At home:
2 tablespoons vegetable oil
1 teaspoon minced garlic
Large red sweet pepper, seeded and diced
Medium red onion, cut in crescents
1 cup sliced mushrooms
Medium zucchini, sliced
Medium yellow squash, sliced
Kernels from 2 ears corn
2 cups trimmed, sliced asparagus
1 teaspoon each dried parsley, tarragon and crumbled thyme
At home, heat oil in a large skillet or wok and briefly stir-fry vegetables just until crisp-tender. Add herbs. Cool and freeze.
To proceed in camp, thaw and cook the ravioli according to package instructions. Thaw and drain vegetables and toss lightly with the ravioli until everything is heated through. Season to taste with salt, pepper and balsamic vinegar. Pass the cheese shaker.
Cook’s note: Just before serving you might also toss in cup or two of halved grape tomatoes.
Bonus Recipe
Creole Your Way
Make up this specialty spice blend your own way, using only as much hot pepper as your family enjoys. Those who like more heat can always add hot sauce at the table.
1/4 cup celery seed
2 tablespoons each kosher salt, sweet paprika, ground pepper, powdered garlic, onion powder
1 teaspoon ground allspice
1/4 to ½ teaspoon each cayenne pepper and ground cloves
Mix well and keep cool and dry. Use as an ingredient, sprinkle or rub.
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
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