Blog copyright Janet Groene 2022, all rights reserved. To ask about placing your ad on all six Groene sites for one year, one low rate, email janetgroene at yahoo.com
|Photo by Gordon Groene|
Janet Groene progressed from tent camper to pop-up camper to full-time RV-er and sailor. See her bio at https://janetgroene.blogspot.com
Camping and RV Recipe of the Week
Dutch Style Sausage and Kale
This easy, penny-wise campfire dish makes use of one of nature’s best greens. Greens are available now in packages, all trimmed, chopped, washed and ready for the pot. Other greens such as turnip, chard, spinach or collards could also be used. The sausage can be economical turkey Kielbasa, homemade venison sausage or the finest Wisconsin Landjager or German Krainerwurst.
3 cups water
3 chicken bouillon cubes
4 to 6 medium potatoes, scrubbed and diced
1 pound kale, washed, trimmed and chopped
1 pound of your favorite smoked sausage cut in small bites
½ stick butter
1 teaspoon ground nutmeg
Bring water to a boil in a large pot and stir in bouillon. When it dissolves, add potatoes, kale and sausage. Cover and simmer over medium heat until potatoes are very tender. Stir in butter and nutmeg. Serve in shallow soup places. Serves 6.
Optional: add milk, cream or sour cream
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FREEZE AHEAD RECIPE OF THE WEEK
Cook now, bake later. You’ll have a supply of homemade cookie dough to bake as needed, even if your camper toaster oven or convection oven has room for only 6 or a dozen cookies at a time.
1 cup butter
1 cup molasses
1 cup brown sugar, firmly packed
1 egg, well beaten
4 cup flour
1 teaspoon salt
1 teaspoon soda
2 ½ teaspoons apple pie or pumpkin pie spices
Combine butter, molasses and brown sugar in a large pot. Bring to a boil over low heat and boil 2 minutes. Remove from heat and cool to lukewarm. Add beaten egg and stir well. Sift together flour, salt, soda and spices. Add to molasses mixture and blend well. Be sure no dry spots remain. Dough will be thick.
Press tightly into an 8″ x 8″ greased pan lined with waxed paper. Chill until firm. Turn out of the pan and use a long knife to cut in three loaves. If you’ll be baking in very small batches, cut each loaf in half. Wrap separately refrigerate or freeze. To bake, set the oven to 350 degrees. Slice cold dough thinly. Place on greased or lined baking sheets. Bake 10-15 minutes or until set. Time depends on thickness. Serve plain or add frosting.
Is your RV or vehicle on the latest recall list at the National Highway Transportation Administration? Check free and often at https://www.nhtsa.gov/recalls/
Campground Potluck Recipe of the Week
Mung Beans and Rice
Most of us are familiar with mung bean sprouts. Now discover the beans as beans.
A filling and satisfying side dish, this recipe is also a conversation starter. Can’t find whole mung beans? Order a bagful at http://amzn.to/2abwdUj
1 cup whole mung beans, rinsed and picked over
½ stick butter
Medium onion, chopped
2 1/4 cups long-grain rice
½ teaspoon each ground ginger, ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
6 1/2 cups water
For faster cooking, cover mung beans with water, bring to a boil, remove from heat and set aside for an hour. Drain beans. Melt butter over medium heat and stir in onion until it softens. Stir in rice, seasonings and drained mung beans to coat with butter mixture. Add water. Bring to a boil, cover, reduce heat and cook 25-30 minutes until rice and beans are tender. Serves 8.
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I fell in love with this new book, Cooking with Kids, on Page 7 when the author suggested starting children as early as age 2 with a pastry brush. It’s brightly illustrated and sturdy bound for heavy use. Instructions are clear and both kids and parents will love the easy, medium and hard ratings for kid-friendly dishes. It’s available on walmart, amazon and target websites.
Gluten-Free Fruit Fluff
Simply made with Cream of Wheat (use Cream of Rice if you are gluten-intolerant), this pudding is healthful as all heaven. Depending on the sweetness of the juice, you can sweeten it or not using honey, sugar, brown sugar, maple or agave syrup, stevia or whatever floats your boat. Make it more colorful with a red juice such as cranberry or pomegranate.
3 cups fruit juice
½ cup regular Cream of Wheat, farina or Cream of Rice (not instant)
Sweetener of choice
Bring juice to a boil in a large pan. Stirring constantly, add ½ cup cereal. Cook, stirring often for about 6 minutes or until it’s thickened. Add sweetener ad lib. Pour into pudding dishes and cool or chill. Serve plain or with whipped cream. Makes 6 portions.
Option 1: Add 1/4 teaspoon cinnamon or a few drops flavoring such as vanilla extract . Some cooks find that stirring a little butter into it helps keep a skin from forming on top.
Option 2: When it cools to lukewarm, fold in whipped cream or whipped topping.
Option 3: Put in buttered, oven-proof custard cups. When it’s cool, top with meringue and broil quickly in the oven or with a kitchen torch just until meringue turns golden.
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