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Camp and RV
Recipe of the Week
One-Pot Nutty Chicken
Fresh broccoli and vac-packed, fully cooked chicken bites keep in your cooler for several days. Small cans of orange juice (ready to drink, not concentrate) are convenient shortcuts for recipes like this one.
12-ounce bag fresh broccoli florets
2 tablespoons canola oil
1 to 2 teaspoons minced garlic
12-ounce package bite-size, fully-cooked unbreaded chicken breast bites OR
2 cans, 10 ounces each, chunk chicken, drained*
2 tablespoons cornstarch
6-ounce can ready-to-serve orange juice
1/4 cup soy sauce
1/4 cup honey
½ cup broken cashews
Pinch ground ginger (optional)
I can or package Chinese noodles
* Save juice
Stir-fry broccoli in hot oil, gradually stirring in garlic. Caution: garlic burns easily. Continuing over high heat, add chicken to brown it. When broccoli is crisp-tender, stir cornstarch into orange juice (plus any juice from the chicken) until smooth. Stir into hot chicken mixture just until it thickens. Stir in soy sauce, honey, cashews and ginger. Heat through and spoon over crisp Chinese noodles. Serves 4 to 6.
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Tips for the Camp Cook
*Turn a two-serving can of ready-to-serve cream soup into a creamy soup course for four. Add a can of cream style corn to a can of cream soup such as New England clam chowder or creamy chicken and barley. Top with sour cream or a drizzle of heavy cream and freshly ground pepper.
* Stir a tablespoon of bottled pesto into each 4 cups coleslaw.
* RV recall brands on the latest NHTSA list include Newmar, Ford, Keystone and Forest River. For more information from the National Highway Safety Administration see NHTSA.gov and safecar.gov/
* To make an easy glaze for grilled meat or fish combine one part honey with one part sherry. Brush on during last few minutes.
Campground Potluck Recipe of the Week
Backwoods Barley Skillet
Fluffy, filling and flavorful, barley is well suited to shortcut , stove-top camp cooking.
This hearty starch dish for the potluck table is also a vegetarian main dish. For a different dish each time, try mustard greens, chard, collard or kale greens, spinach or shredded cabbage.
2 tablespoons olive oil
1 or 2 10-ounce cans sliced mushrooms, well drained
1 tablespoon minced garlic
14-ounce package chopped greens or shredded cabbage
1 cup pearled barley
1 tablespoon butter
In a large skillet or wok, hear oil and stir-fry mushrooms, gradually stirring in garlic and greens over high heat. When greens are limp add butter and barley. Stir-fry to toast and flavor barley.
28-ounce can diced tomatoes with juice
1 cup water or broth
1 tablespoon soy sauce
Cover and cook until barley is fluffy and tender, about 25 minute.
1 ½ cups shredded cheese such as sharp cheddar
Heat through, adjust seasonings and serve. Makes 8 portions.
See more of Janet Groene’s galley-licious recipes at Boat Cook.
FREEZE AHEAD RECIPE OF THE WEEK
Master Recipe: BLACK BEAN SAUCE
Don’t confuse this sauce with bottled fermented bean sauce. Once you have a supply of this versatile sauce you can fold in add bits of meat, chicken or fish, or heat and spoon it over rice, eggs or vegetables.
1 medium lime
1/4 cup vegetable oil
1/4 teaspoon cayenne pepper (optional)
2 tablespoons minced garlic
½ cup fresh cilantro
2 cups water
2 teaspoon powdered chicken or vegetable bouillon
2 tablespoons vegetable oil
1 each large red and green sweet pepper, seeded and diced
Large onion, diced
2 cans black beans, undrained
1 can refried black beans
Trim the stem ends of the lime. Cut up the whole lime and remove any seeds. Liquefy it in a blender or food processor with the 1/4 cup oil, cayenne, cilantro, garlic, water and chicken bouillon. Set aside.
Heat the 2 tablespoons oil in a roomy wok or skillet and stir-fry the peppers and onions., Stir in canned beans and the reserved liquid. Heat, stirring until it comes to an active simmer and is evenly mixed. Cool and package for the freezer, allotting ½ to 2/3 cup per portion.
Thaw, heat and serve as a sauce or stir in bits of cooked meat or fish and serve as a main dish, as is or over rice.
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