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Let's Camp Together , cook together, Eat Together
THUMBNAIL RECIPE OF THE WEEK
Snappy Pea Soup Helper
In a zip-top bag place an unopened 1 lb. bag of split peas. (They’ll need rinsing later.) In the same bag place an unopened packet of Knorr vegetable soup mix.
In camp you’ll need 1 or 2 cans chunk ham and a big pot. Rinse, pick over and drain split peas. Bring 8 cups water to a boil, Add peas, ham and soup mix. Cover. Simmer over low-medium fire, stirring occasionally and adding water as needed, one or two hours or until peas are very tender.
CAMPING RV RECIPE OF THE WEEK
Risotto Ratatouille
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When cooked this way rice becomes plump and creamy
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2 cups eggplant, cut in bite size
2 tablespoons olive oil
Small green bell pepper, seeded and diced
Small red sweet pepper, seeded and diced
Medium zucchini, diced
Large onion, diced
2 teaspoons minced garlic
1 cup arborio (short grain) rice
2 cups hot water
2 bouillon cubes (chicken, beef or vegetable)
Fresh Parmesan cheese, shaved
Stir-fry eggplant in hot oil, gradually stirring in peppers, zucchini, onion and garlic. Stir in rice to coat. Dissolve bouillon in hot water and stir 1/4 cup into the hot rice over medium heat. When water is absorbed, add the next quarter cup and so on. Take your time Rice should be creamy and tender and all liquid absorbed. Serve with shaved Parmesan. Serves 4.
Cook’s note: Some people peel eggplant. Others prefer small, tender eggplants with the skin left on.
COOKING ABOARD YOUR RV
For yourself or a gift, Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grill.
https://amzn.to/3nNndWY
Tips for the Camp Cook
* To a 6-ounce can of tomato paste add water to make two cups tomato sauce. Stir. Season to taste.
* When a pancake mix says “just add water” use soda water or a lightly flavored bubbly beverage instead. Pancakes will be lighter.
* To substitute olive oil for butter in recipes, use three tablespoons light olive oil in place of 1/4 cup butter.
* Are you a flatlander who is headed for the mountains? Check recipes and product labels for high altitude cooking and baking instructions.
BLACK POT RECIPE OF THE WEEK
Run Tum Diddy
14-16-ounce package bacon, snipped in small pieces
2 large onions, diced
1 tablespoon minced garlic
2 large cans (28-32 ounces) diced tomatoes
1 tablespoon mixed Italian seasoning
1 can whole kernel corn
16-ounce package extra sharp Cheddar cheese, shredded
6 to 8 campfire-baked potatoes
Fry out bacon and spoon off excess fat. Over high heat, stir in onions and garlic to soften. Add tomatoes and drained corn. Cover and simmer over low heat at will, adding water if needed to keep from boiling dry. The longer it simmers, the richer the flavor.
When ready to serve, split and flluff potatoes on serving plates. Remove pot from fire and stir in cheese. Stir until cheese melts, then spoon over potatoes. Serves 6 to 8.
Cook’s notes: To bake potatoes: scrub well, dry and rub with vegetable oil. Wrap in foil and nestle in well-started coals, occasionally turning with tongs. To snip bacon use scissors.
BONUS RECIPE
Garlic Crumbs
Add a toasty crunch to meat, fish, casseroles or vegetables just before serving. Try this on poached fish or steam-in-the-bag green beans.
1 cup biscuit mix
½ teaspoon garlic powder
1 teaspoon dried parsley flakes
1/3 stick real butter
Mi dry ingredients. Cut in butter until mealy. Spread in an ungreased 9 X 13-inch pan and bake, stirring once or twice, for 8-9 minutes at 325 F. When crumbs are browned, cool completely and seal a plastic bag. Keep cool and dry for up to a week.
IS THIS THE YEAR YOU WILL GO FULL-TIMING?
The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at https://amzn.to/3knbvll/
The book starts with making the decision to go full-timing. Then it leads you through choosing and outfitting the RV as a home plus topics such as making money on the go, choosing a "home" state, home schooling, finding affordable campsites and more. It ends with advice on easing out of full-timing, when and if that day comes.
Need a retirement gift for someone? Someone with job burnout? Amazon can wrap and ship it for you if you like.
LIFESAVER SAUCE OF THE WEEK
Camp cooking disaster? When a dish turns out burnt or blah, save it with a slathering of a boffo homemade sauce like this one.
GREEK TOMATO SAUCE
Good on: cheese omelet, chicken, lamb patties, parsley rice
Small onion, diced
Small clove garlic, chopped
2 teaspoons extra virgin olive oil
½ teaspoon each salt, pepper, cinnamon
14-ounce can diced tomatoes
2 tablespoons ketchup
Optional: 2 tablespoons chopped stuffed olives
In a skillet, sizzle onion and garlic in oil to soften. Add salt, pepper, cinnamon, partially drained tomatoes and ketchup. Bring to a boil. Makes about 1 ½ cups sauce.
CAMPGROUND POTLUCK RECIPE OF THE WEEK
Peppy Pimento-Green Bean Salad
Canned green beans become a deluxe salad in this easy, affordable recipe.
4 cans, 14.5 ounces each, cut green beans
½ cup each olive oil and fresh lemon juice
1 teaspoon mustard powder (e,g, Coleman’s)
½ teaspoon each salt, pepper
2 tablespoon capers, chopped
Small jar diced pimentos, drained
Suggested garnish: mashed hard-cooked egg, sliced almonds, sliced scallions or chopped black olives.
Drain green beans well. Whisk olive oil, lemon juice, mustard powder,, salt and pepper
Fold together this dressing with the green beans, capers and pimentos. Chill several hours. Stir and serve as is or with a garnish. Provide a slotted spoon for self-serve at the potluck. Serves 10-12.
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