Friday, November 21, 2014
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Campground Potluck Recipe of the Week
Skillet Spiced Nuts
No need to light the oven to make this potluck appetizer. Sizzle nuts in a skillet and put ‘em in a bowl. Bonus: these nuts also make great party favors or hostess gifts. If you double the recipe, make two batches. Don’t overcrowd the skillet with more than 3 cups at a time.
1/4 cup olive oil
3 cups nuts (almonds, cashews, hazelnuts, pecans, walnut or a mixture)
2 teaspoons each salt, cinnamon, smoked paprika
½ teaspoon ground cloves
2 tablespoons coarse brown sugar such as Sugar in the Raw
Heat the oil and stir-fry nuts. Sprinkle with spices and keep stirring over medium-high heat until nuts turn toasty brown, about 5 to 8 minutes. Sprinkle with sugar and stir until sugar melts. Serve in a big bowl or in small paper cups. Makes 3 cups. To store, cool completely and seal in a lidded container at room temperature for up to one week.
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Ideal for emergencies or boondocking. See Janet Groene's weekly Pantry Recipe, requiring no fresh ingredients, at Boat Cook.
Campground shortcut: need a birthday cake? Fill a round plate with one or more layers of chocolate-covered miniature donuts. Stick birthday candles in donut holes in the top layer. No frosting, no slicing. Serve with tongs.
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Taste of India Camper’s Stew
Cook it in a slow cooker, open fire, camp stove, solar cooker. Use a variety of diced, mild vegetables for color but don’t let them overwhelm traditional Indian flavors. As you become more familiar with Indian flavors, you may want to increase the garam masala in this recipe.
3 vegetable bouillon cubes
3 cups water
14.5-ounce can diced tomatoes, undrained
1 cup lentils, rinsed and picked over
2 cups finely diced vegetables (celery, carrot, turnip, potato, parsnip, onion)
1 tablespoon minced garlic
1 tablespoon garam masala
15-ounce bag baby spinach
15-ounce can garbanzo beans, drained and rinsed
Yogurt or sour cream for garnish
Ladle it into soup plates and serve with chunks of a hearty bread or naan. Serves 4 to 6.
Slow cooker: spray the cooker and combine bouillon, water, tomatoes, lentils, vegetables, garlic and garam masala. Cook 5 hours on High. Stir in spinach and garbanzos and cook 30 minutes more.
Pressure cooker: proceed as above, bring to full pressure and let cook 12 minutes for
whole lentils, 6 minutes for split lentils. Let pressure return to normal. Over medium heat, stir in spinach and garbanzos until spinach is limp and garbanzos heated through.
Solar cooker: spray the cooker and proceed as above, using boiling water if possible.
Cook until lentils are tender. Be sure to stir in and heat spinach and garbanzos before sun gets too low.
Saucepan or Dutch oven: Combine bouillon, water, tomatoes, lentils, vegetables, garlic and garam masala. Bring to a boil, cover, reduce heat and simmer 30 minutes or until lentils are tender. Stir in spinach and garbanzos over medium heat until spinach wilts and beans are heated through.
Find healthful, handy trail mix recipes at Create A Gorp. Make them for hiking, camping, the lunchbox. Save money. Use re-usable snack bags and reduce trash. Customize recipes to your own diet or allergies.
Friday, November 14, 2014
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Camp and RV Recipe of the Week
Chicken Stuffing Salad
Use leftover chicken or turkey, or just grab a deli roasted chicken on your way to the campground and cut it in bite size.
4 cups diced, cooked chicken
3 to 4 ribs celery, sliced
Small sweet onion, cut in thin crescents
1 tart green apple, cored and diced
1 tart red apple, cored and diced
Vinaigrette dressing to taste
2 cups diced, seasoned bread stuffing mix (such as Pepperidge Farm)
Combine chicken vegetables and apples and fold in vinaigrette to taste. Just before
serving (not before!), fold in stuffing mix. Serves 6.
Cook’s note: if you won’t serve the entire recipe at once, refrigerate the chicken mix and add stuffing mix just before serving each portion.
Bonus Recipe: It’s that time of year for hot toddies. Make mulled cider by the gallon in your slow cooker and invite the campground neighbors. To each gallon of apple juice add:
1 cup brown sugar
1 teaspoon each ground cloves, ground allspice
1 tablespoon cinnamon
1 teaspoon orange extract
Stir, cook 2 hours or more, stir and ladle into mugs. Hot buttered rum? Put a pat of butter and a shot of rum in the mug before adding the hot toddy.
See Janet Groene's Pantry Recipe of the Week at Boat Cook. No fresh foods required, so it's ideal for emergencies on camping trips. Delays happen.
Each week at Boat Cook, Janet Groene presents a pantry recipe and an everyday galley recipe that's also ideal for the RV and camp cook.
Camping tip of the week: to save the nonstick surfaces on your camping cookware, simply save a plastic knife from your next visit to a fast food place. Use it to loosen a bread or cake before turning it out of the pan or slice a quiche or pizza cooked in a nonstick skillet.
Guilt-free snacking is yours when you make your own trail mixes using healthful ingredients and recycle-able snack bags. Make in big batches, package in small batches for the trail, tenting, hiking, commuting. Great too for kids' lunchbox or after school. See Create A Gorp.
Campground Potluck Recipe of the Week Chili Cheese Dip
Does your supermarket carry fully cooked beef or sausage crumbles? They may also be available in meat-free vegetarian versions. Instead of making a greasy mess by frying out raw hamburger, use ready-to-go crumbles.
12- to 16-ounce package of fully cooked beef crumbles OR
12- to 16-ounce package fully cooked sausage crumbles
2 packages, 2 pounds each, process cheese such as Velveeta
2 small cans diced chilies, well drained
15-ounce can tomatoes with garlic and green pepper
1 tablespoon each chili powder, Worcestershire sauce
Dice the cheese and put everything in a slow cooker. Cook 1 hour on High or 2 hours or
more on Low. Stir and surround with dippers of your choice. Makes about 2 quarts of dip.
Stove-top or campfire method: Proceed as above and cook over low heat in a heavy pot until mixture melts.
Friday, November 07, 2014
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Camp and RV Recipe of the Week
Chicken Custard Pie
2 cups seasoned stuffing mix
2 ½ cups diced cooked or canned chicken
15-ounce can peas and carrots, drained
1 can condensed cream of chicken soup (preferably low sodium)
1/4 cup milk or water
Set the oven** to 350 degrees. In a bowl, whisk the egg. Add stuffing mix and enough broth or water until it sticks together. Press it into the bottom and sides of a buttered 9-inch deep-dish pie plate to form a crust. Fill crust with chicken and vegetables. Whisk soup, eggs and milk or water and pour over the chicken. Bake 35 minutes or until a clean knife plunged in the center comes out clean, as for custard. Let stand 5 to 10 minutes and cut in wedges. Serves 6.
* If using canned chicken use the juice first, then add water as needed
** If you have no oven, email me at email@example.com for skillet directions.
Campground Potluck Recipe of the Week
Streak-o-Red Baked Apples
Have a bratwurst cookout at the campground and bring this as a side dish. It goes great with sausages, ham or pork chops.
3 cans pie-sliced apples (not apple pie filling)
1/2 cup each dried cranberries and white wine or white grape juice
1 teaspoon ground cinnamon
1 tablespoon quick tapioca
½ stick butter
2 tablespoons red gelatin dessert mix (raspberry, cherry or strawberry)
Spray a slow cooker and add undrained apples, cranberries and wine or juice. Stir in
tapioca and dot with bits of butter. Cover and cook 2 hours on High or 3 hours on Low. Stir, then sprinkle with gelatin dessert mix and run a spoon through in a zig-zag pattern just enough to create streaks of red. Let stand, covered, 10 to 15 minutes while gelatin softens. Serves 8 to 10.
What to do with leftover gelatin dessert mix? Make hot drinks by stirring a teaspoon of the mix into a cup of very hot water.
See more of Janet’s galley-ready recipes at http://www.BoatCook.blogspot.com.
Snack healthier, cheaper with homemade trail mix recipes.
Janet Groene’s book Cooking Aboard Your RV, 2nd Edition is available from Amazon.
Campfire Quickie: Put two cans of fruit and their juices (preferably low or no sugar) in a large skillet, pot or Dutch oven. Whisk 1 cup biscuit mix with 1/3 cup sugar and 1 teaspoon cinnamon. Add enough milk or water to make a thick dough. Bring fruit to a low boil and drop dough by tablespoons. Reduce heat and simmer 10 minutes uncovered, 10 minutes tightly covered. Serve for breakfast or dessert, as is or topped with vanilla yogurt. Serves 6.