Title : Cooking for Camping and RV Adventures
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Cooking for Camping and RV Adventures
Cooking for Camping and RV Adventures
Blog copyright Janet Groene 2021. All rights reserved. Start the New Year with a voluntary subscription at $5 per year, paid via PayPal to janetgroene at yahoo.com Thank you.
Camp and RV Recipe of the Week
Skillet Sausage Puff
It’s a simple skillet meal, yet it sizzles with flavor and stick-to-the-ribs staying power. This meaty skillet dish is delicious with regular or vegetarian sausage or a specialty flavor such as Italian, maple or venison sausage.
1 pound bulk sausage
1 teaspoon vegetable oil
3 eggs
1 ½ cups milk
1 ½ cups flour
½ teaspoon sage
½ teaspoon dried basil
½ teaspoon each salt, pepper
Fry out the sausage in a large oiled skillet, breaking it up. Spoon off excess fat but do leave some for flavor and to grease the skillet.
Whisk eggs, milk, flour and seasonings until smooth and pour carefully over hot sausage. Cover tightly and cook over low-medium flame until batter is golden brown around the edges and set in the middle. Cut in four to six wedges and serve for breakfast, lunch or supper.
Tips for the Camp Cook
* See more of Janet Groene’s galley-tested recipes including a weekly Pantry Recipe made only with shelf-stable, emergency ingredients at http://www.BoatCook.blogspot.com
* Use creamy mac and cheese as a hot dog topping, then drizzle with ketchup or mustard.
* Travel vicariously. Meet Farley Halladay, a gutsy, 50-ish widow who once lived on a boat and now operates a worldwide boat charter business online. Throughout the books she shares shortcut galley recipes for boating and camping.
Laugh and cry with a zany cast of crime solvers in the Yacht Yenta mysteries for Kindle. The five (so far) books are January Justice through May Misfire. You’ll want to read them all. Start anywhere in the series or order all five for the New Year. http://amzn.to/38UuluB
* Bring 4 cups broth to a boil. Add 2 1/2 cups diced sweet potato. Bring back to a boil and stir in 1 cup rice, quinoa, orzo or quick barley. Cook until tender and fold in 1 can apple pie filling. For extra oomph fold in a can of rinsed, drained white red or black beans. Heat gently. Serves 6 to 8 as a side dish or 4 to 6 as a vegan main dish.
Campground Potluck Recipe of the Week
Spanglish Rice
America is a melting pot, so discover this international mix of Polish kielbasa with Spanish olives and Asian rice. It throws together in a few minutes and serves right out of the pan, casserole or slow cooker.
24-ounce package kielbasa or other cooked sausage
2 tablespoons canola oil
1 to 2 tablespoons minced garlic
12-ounce package frozen onion and pepper mix, thawed and drained
2 or 3 small yellow summer squash, diced
2 to 3 small green zucchini, diced
4 1/2 cups water
28-ounce can diced tomatoes, undrained OR
2 cups ripe yellow grape tomatoes, halved
2 ½ cups long-grain white rice
1 tablespoon sweet or smoked paprika
Small can sliced ripe olives, drained
Cut kielbasa into small bites and stir-fry it in hot oil over high heat, gradually stirring in vegetables and garlic. Add water and tomatoes and bring to a boil. Stir in rice and paprika, cover, reduce heat and cook over low flame 25 to 30 minutes without stirring or peeking. Rice will be tender and liquids absorbed. Stir in olives and serve warm. Serves 10.
Cook’s note:. If you use brown rice, increase cooking time to 40 minutes.
Slow cooker method: Put everything in a 6-quart or larger slow cooker. Stir and cook 6-7 hours on Low or 3-4 hours on High. Stir in olives and serve.
MAKE-AHEAD RECIPE OF THE MONTH
Make this homemade soup mix by the carload and package in right-size portions for the size of your camping crew (even if you're a crew of one).
Janet Groene’s Backpacker Soup
Turn a small packet of dried ingredients into a fragrant batch of hearty soup.
We use lentils and dried peas, not dried beans, for quicker cooking without pre-soaking.
Like dried beans, however, lentils and dried peas should be rinsed and picked over just before cooking, so they are packed separately.
Set up an assembly line and make enough of this master soup mix for weeks of camp-outs. This is a good project for the whole family.
Shopping list:
16-ounce bag each dried yellow peas, dried green peas, lentils, brown rice
I pound any tiny pasta such as alphabet, orzo, small shells, fine noodles
Large box each chicken, beef and tomato bouillon cubes
Large jar each dried parsley, dried onion bits
Cook’s note: after you’ve made your first batch of soups you’ll have a better idea of what ingredients to buy in what sizes. Vary the mixture to taste by cooking the mix with bits of meat or fresh vegetables or add to the dry mix hot pepper flakes or dried mushrooms. Too, there are many types of rice, lentils and dried peas. The sky’s the limit!
To assemble dried soup packets:
For each 4-servings of soup, place in snack-size zip-top bag:
2 tablespoons dried yellow peas
2 tablespoons dried green peas
4 tablespoons lentils
3 tablespoons brown rice
In zip-top sandwich bags bags place:
1 each wrapped beef, chicken and tomato bouillon cubes
1 tablespoon dried parsley
1 to 2 tablespoons dried onion bits
1 teaspoon celery seed
Pack snack size bags inside sandwich bags. Seal well and keep in a dry place out of extreme heat.
To make soup:
1. Rinse and pick over dried lentils and peas.
2. Bring 4 cups water to a boil. Unwrap bouillon cubes. Stir bouillon mixture and lentil mixture into boiling water. Cover, lower heat and simmer 30 to 45 minutes or until tender. Stir well and ladle into soup bowls.
Pressure cooker method: proceed as above. Raise to full pressure for five minutes. Remove from heat and let pressure return to normal on its own. Adjust seasonings. Serves 4.
Cook’s notes: If soup is thicker than you like, thin it with water, broth or tomato juice. If it’s too thin stir in a tablespoon of dried potato flakes. To make a vegan/vegetarian soup, substitute vegetable bouillon for the beef and chicken cubes.
Variations:
To each batch of soup add one or two of the following ingredients:
1 fresh carrot, potato or parsnip, peeled and chopped
½ cup thawed green peas
1 tablespoon minced garlic
1 rib celery, trimmed and chopped
Small can chunk chicken, turkey or ham
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