Janet Groene's Camp and RV Cook

Blog copyright Janet Groene, all rights reserved. To ask about advertising on one or more Janet Groene sites email HosterPoster@live.com


Whip up a simple cobber. Put a can of pie filling in a casserole, add milk to biscuit mix to make a stiff dough, plop atop the fruit and sprinkle liberally with cinnamon sugar. Bake at 425 until it's toasty.

Camp and RV Recipe of the Week

Nut-Tritious Rice
    By combining brown rice and plenty of protein-rich, low-fat nuts you create a vegan main dish or a rich side dish to go with fish or meat from the grill.

3 cups cooked brown rice, cooked in vegetable broth
1 cup shredded carrots
2 tablespoons olive oil
1/4 cup each sliced almonds, sunflower “nuts” and coarsely chopped walnuts *
Salt, pepper to taste
    Cook rice according to package directions, putting carrots in the same pot. In a small, nonstick skillet, toss nuts in hot oil until fragrant. Fold nuts into rice mixture and heat through. Season to taste and serve. Makes six side portions or two to three vegan main dish servings.
    Cook’s note: a final sprinkling of minced parsley, cilantro or chives sets off this dish if you can manage it. Try this recipe with different nuts for a new dish each time. It’s especially good with all  pistachio nuts (3/4 cup) or or toasted pecans.
    Serving suggestion: make four vegetarian portions by mounding rice mixture on  each plate, then top each with a fried egg. * Or, make it simple by using 3/4 cup of any one

See Janet's blog about the RV lifestyle at http://www.SoloWomanRV.blogspot.com.

Campground Potluck Recipe of the Week
Ginger Beef and Noodles
    This slow cooker meal is best served with tongs or a spaghetti claw. Matchstick carrots are available in the produce section of most supermarkets. To  make your own, peel and cut carrots into slivers. Do not grate.  

1 ½ pounds lean beef, cut in small bites or strips
1 tablespoon powdered ginger
2 teaspoons minced garlic
1/4 cup rice vinegar
2 cups matchstick carrots
4 packages ( 3 ounces each) ramen noodles
4 cups water
1 bunch scallions
    Put beef in a slow cooker and sprinkle with ginger, garlic, vinegar and dry flavoring from the noodle packages. Stir in carrots. Break up noodles and stir in.  Add water. Cook on High 6 to 7 hours, stirring once after the first hour. Slice white and light green parts of scallions. Just before serving, stir the pot and sprinkle with scallions.  Makes 8 to 10 potluck servings or six family meal servings. 

See more of Janet Groene’s galley-ready recipes at Boat Cook.

Check out Janet’spro and con reports on products for the camping and RV lifestyle at  http://bit.ly/hZNNm5

Blog copyright Janet Groene, all rights reserved. To ask about advertising on one or more Janet Groene sites email HosterPoster@live.com

Easy Recipes for Camping and RV Travel

blog copyright janet groene, all rights reserved. For ad rates for one or more Janet Groene blogs email HosterPoster@live.com


photo copyright Janet Groene








Camp and RV Recipe of the Week

Janet Groene’s
Have It Your Way Rice
    Eat it hot or cold. Make it on the spot or cook it ahead. This recipe goes  with meat or fish from the grill. Experiment with different herbs and vegetables from those shown here. Just keep proportions about the same.

1 2/3 cups water
1/3 cup ketchup
1 cup long-grain white  rice
1/2 teaspoon each dried oregano, basil, dried parsley
2 tablespoons lemon juice or red wine vinegar
2 tablespoons olive or canola oil
14-ounce can quartered artichoke hearts, well drained
7-ounce jar roasted red peppers, drained and diced
2-ounce can sliced ripe olives,, well drained
2 to 3  tablespoons grated Parmesan cheese (optional)

    Bring ketchup and water to a boil and stir in rice and seasonings. Cover, reduce heat and cook 20 minutes without stirring. Turn off heat and let stand, covered. Put lemon juice or vinegar in a zip-top bag with the oil, artichoke hearts, red peppers and olives. Seal and tip to mix well. Fold artichoke heart mixture into rice.  
    At this point, the dish can be cooled and chilled to serve cold or to heat later in the microwave. To serve now return the pan to low heat, cover and cook just to heat through. 
    Sprinkle with Parmesan cheese just before serving it hot. Serves 6 to 8 as a side dish. Omit cheese if serving it cold.
    Cook’s note: To serve as a vegetarian main dish for 4, spoon it hot or cold onto plates and top each portion with a generous slab of shaved Parmesan.

Camp and RV Cook’s Tip of the Week: artichoke hearts are canned in a strong brine. They taste better if drained and rinsed. Before adding to recipes, drain thoroughly. Rinse and cut in half, then drain again,  cut side down, on paper towels. 
 


Have you seen Janet Groene's weekly Pantry Recipe at Boat Cook? All ingredients come from your pantry, so these recipes are ideal for boondocking or emergencies. NO fresh foods required.

Kids on board? Janet Groene is a member of the Society of American Travel Writers Geography Education Committee and her traveling teddy bear reports to children at http://www.KevinTBear.blogspot.com

Campground Potluck Recipe of the Week
Janet Groene's
Mexi-Mac Skillet
    This easy, one-dish meal cooks over one burner, serves up smartly when garnished with snipped cilantro and everyone loves it.

3 cups water *
3 cups instant rice
2 individual cups ready-to-heat macaroni and cheese
28-ounce can diced tomatoes
1 teaspoon each chili powder, cumin, oregano
2 cans, 10 to 12 ounces each, chunk chicken
10-ounce can corn with bits of green and red pepper, drained
Small can diced chilies, drained
1 cup grated sharp Cheddar, Monterey Jack or Mexican Blend cheese
    Bring water to a boil in a large, deep, stove-to-table  skillet and add rice. Cover, remove from heat and let stand 7 minutes or until liquid is absorbed. Stir in macaroni and cheese, diced tomatoes, herbs, chicken, corn and chilies. Cover and heat gently over low burner. Sprinkle with grated cheese and cover 2-3 minutes to melt cheese.  Sprinkle with snipped cilantro if you have some. Serves 10.

*Including liquid drained from tomatoes and canned chicken

See Janet Groene's tips on RV life and full-timing at http://www.SoloWomanRV.blogspot.com

Where to go next? Janet posts daily travel teasers at http://www.JanetGroene.blogspot.com

blog copyright janet groene, all rights reserved. For ad rates for one or more Janet Groene blogs email HosterPoster@live.com

Easy Recipes Mean More RV and Camping Fun

blog copyright janet groene, all rights reserved. To ask about advertising on one or more Janet Groene sites email HosterPoster@live.com.  Send donations in support of this blog to HosterPoster@live.com via Paypal.

photo courtesy Winnebago Rialta

Lean, mean and green is this tiny, practical galley. Let's go camping his weekend!

Do you want an email reminder each time new posts are made to this blog? Email janetgroene@yahoo.com  This list is not used for any other purpose

Galley Recipe of the Week

Pie Crust Cookies
    These buttery drop cookies are easy as pie. No mixer required. Bake them all at once or keep the dough in the refrigerator and bake a plateful in the toaster oven every day.
2 sticks butter
2 cups sugar
4 cups flour
1 ½ teaspoons baking soda
1 cup milk, soured with a teaspoon of vinegar
2 eggs
2 teaspoons vanilla or other flavoring
    Set the oven for 350 degrees. Let butter come to “room” temperature and cut it into a mixture of the flour, baking soda and sugar.  Add vinegar to milk and let it stand a few minutes to sour. Whisk eggs, sour milk and flavoring and stir into flour mixture until evenly moistened. Line cookie sheets with parchment or nonstick foil. Drop blobs of dough on baking sheets, allowing room for cookies to spread. Bake 8 to 15 minutes (depending on size) until golden and firm. Refrigerate dough for up to a week.

Is Dad into boating, fishing, camping or RV-ing? Check out Janet Groene’s Galley Shop for Father’s Day gift ideas. We especially love the bright yellow collapsible bucket.

    Subscribe to Janet Groene’s weekly camp and RV recipe blog for Kindle readers at  http://tinyurl.com/7j354zo


Campground Potluck Recipe of the Week
Rice Bricks with Peanut Sauce
   
2 ½ cups raw sushi rice or other sticky rice
1 teaspoon salt
1 tablespoon rice vinegar (or more to taste)
Dipping Sauce:
3/4 cup creamy peanut butter
1 cup low-fat lemon yogurt (8-ounce carton)
2 tablespoons soy sauce
½ teaspoon ground ginger
3 scallions, white and light green parts only, finely chopped

    Cook rice according to package directions, using the salt in the water. You will have about 5 cups rice. Stir in vinegar. Line a 9 X 13-inch dish or pan with plastic wrap, allowing some overhang. Spread rice in the pan in an even layer, cover with another layer of plastic wrap, and pack down tightly. Chill several hours or overnight. 
    To make sauce whisk peanut butter, yogurt, soy sauce and ginger. Fold in scallions. Chill. To serve, turn out rice on a cutting board. Cut cold rice in cubes and arrange on platter. Drizzle with sauce, keep cold  and provide two spoons or forks for guests to serve themselves at the potluck. 

Campground Cook Tip of the Week: Carry liquid egg substitute to avoid the extra step of beating eggs before adding to recipes. Pasteurized eggs  also eliminate concerns about food safety when used raw, such as in  smoothies.  If you’re cutting down on fats, liquid egg whites can be substituted for whole eggs in many recipes.

blog copyright janet groene, all rights reserved. To inquire about advertising on one or more Janet Groene sites email HosterPoster@live.com.  Send donations in support of this blog to HosterPoster@live.com via Paypal.

Rough it Easy with Recipes for Campers and RV Travelers

Blog copyright janet groene, all rights reserved. For permissions or to ask about advertising on one or more Janet Groene sites email HosterPoster@live.com

Comment received: I can't publish a reader comment that condemns a product by name but I agree that many of the items seen on TV do NOT work at home like they do in the studio. For myself I'm currently using a widely advertised computer keyboard that works fine except that it lost about half its lettering in the first two months of use. Buyer beware.

Still a campground favorite, hot dogs can be pork, beef, chicken, turkey or meatless. Scroll down for a delicious, meatless  hot dog sauce.
Camp And RV Recipe of the Week
Tijuana Rice Cakes
    Rice cakes are filling and featherweight for all campers including backpackers, motorcycle campers and fly-in campers. They are nutritious, gluten- and salt-free and one of the most versatile ready-to-eat foods in the market.

15-ounce can red beans, undrained and  coarsely mashed
1/3 cup salsa (mild, medium or hot)
½ cup shredded cheese (preferably Mexican blend)
6 rice cakes
    Arrange rice cakes in a pan or plate  for the oven, toaster oven or microwave. Mash salsa and cheese into beans. Spread mixture on rice cakes. Bake about 10 minutes at 400 degrees, or just long enough to heat through and melt the cheese. Serve at once. To microwave, nuke on High 1 minute, rotate and nuke 1 minute more. Serve one or two per person. These cakes can also be eaten without heating.  


Camper’s Diet Tip of the Week: when combining canned and packaged prepared foods in a recipe, always buy the low-sodium versions of ingredients to avoid sodium overload in the finished dish. You can always season to taste later. 

See Janet Groene's Pantry Recipe of the Week, using shelf ingredients only and no fresh foods, at BoatCook.  

If you want to get an email reminder when new posts to this blog go up (usually each Friday) email janetgroene@yahoo.com and put RV in the subject line. This list is not used for any other purpose

Campground Potluck
Recipe of the Week
Meatless Hot Dog Sauce
    These days it’s nice to have potluck  recipes that can be enjoyed by carnivores and vegetarians alike. This sauce is snazzy on any hot dogs including those that contain no meat.  Meatless “hamburger” crumbles are found in the meat counter and can also be reconstituted from dehydrated TVP.

4 large onions, finely diced
Large green pepper, seeded and finely chopped
4 cups fully cooked “hamburger” crumbles
12-ounce can tomato paste
1 cup water plus more as needed
1 tablespoon each chili powder, celery seed, Worcestershire sauce, paprika, garlic granules, vinegar
Salt, pepper to taste

    Place everything in a slow cooker and cook 4 to 6 hours on Low, adding more water to taste. Adjust seasonings. Place hot dogs in buns and spoon on sauce. Makes about 1 1/2 quarts. 


To learn more about the RV lifestyle, especially if you are a woman and are interested in fulltiming, see Janet Groene's weekly RV tips at Solo Woman RV.
Blog copyright janet groene, all rights reserved. For permissions or to ask about advertising on one or more Janet Groene sites email HosterPoster@live.com