Blog copyright Janet Groene 2022, all rights reserved
CAMPING AND RV RECIPE OF THE WEEK
Make it your way with chunks of chicken, firm fish or tenderloin of turkey, beef, pork or venison. It cooks quickly, so observe safe cooking temperatures depending on the type of meat.
1/4 cup lemon juice
2 tablespoons white wine vinegar
3 tablespoons olive oil
2 teaspoons dried herbs such as oregano or thyme
I teaspoon minced garlic
1 ½ pounds meat, seafood or poultry trimmed and cut in 1-inch cubes
Vegetable oil for grill grates
Kosher salt, freshly ground black pepper
Traditionally souvlaki is made with lamb and served in warm pita bread with tsatziki sauce.
In a shallow dish or plastic bag combine lemon juice, vinegar, olive oil, oregano and garlic. Add cubes and toss gently to coat well. Cover, refrigerate and marinate at least 30 minutes or as long as overnight, turning from time to time. .
Remove cubes and shake off excess. Discard marinade. Thread on skewers and cook in a covered grill, turning one or twice, until cubes are well browned on all sides and cooked through, about 8 to 12 minutes. Serve warm. Serves 4.
Janet says: this is good in any meat-and-three meal, whether it’s plated with baked potatoes and a salad or or wrapped in a tortilla with shredded lettuce and ranch dressing.
BE PREPARED is Still the Best Motto
Survival Food Handbook is a guide for prepping for camping, boating or your weekend retreat, where space is tight and every ounce counts. See tips on reading labels, making lists, dealing with shortages and refrigeration failure, keeping emergency meals balanced. Paperback or Kindle. https://amzn.to/3mIfryC
Tips for the Camp Chef
* Why Kosher salt? It is not iodized, which could add a bitter taste. Don’t use it for homemade pickles. Iodine keeps pickles from getting crisp.
* Bake meatloaf in muffin pans and you won’t have the mess of slicing.
* Add a tablespoon of molasses to a two-cup batch of vinaigrette for taste, tang and to make vinegar and oil combine better.
* Make your apple pie or cobbler with brown sugar instead of white. Dot with butter before adding top crust. Result: caramel apple taste.
Campground Potluck Idea of the Week
Make a huge pot of chili in the clubhouse and ask everyone to bring accompaniments: grated cheese, croutons, sour , chopped onion and so on. Vote on who brought the most delicious, unusual chili topping. Here’s one idea if you have a food processor. To make Green Cream, whirl a pint of sour cream with a handful of parsley leaves and a handful of cilantro leaves. Add salt to taste.
Skinny Orange Cream
Most campground potlucks these days offer some dietetic desserts because so many people are diabetic now. This low-fat, low-carb dessert is sure to be a hit. Buy canned fruit in its own juices, not syrup. While “lite” whipped topping has sugar, it’s low in fat. This recipe is easily increased by adding more of any ingredients.
16-ounce tub of small curd, low- or non-fat cottage cheese
1 teaspoon vanilla extract
1 packet sugar-free orange gelatin dessert mix
Small can crushed pineapple, well drained
15-ounce can mandarin oranges, well drained
8-ounce tub of “lite” whipped topping
Mix the dry gelatin dessert mix with cottage cheese and vanilla. Drain fruit and save juices for another purpose. Fold fruit and whipped topping into the orange mixture. Serve at once or chill.
An easy way to serve it is with a self-releasing ice cream scoop and small, disposable plastic cups. Serves 8 to 12.
HAD ENOUGH OF THE RAT RACE?
Living Aboard Your RV, 4th Edition, is a guide to RV full-timing at any age. It’s based on my ten years of happily homeless RV and boat life while making a living as a travel writer. Be sure to get the 4th edition, with expanded information on making a living on the go. https://amzn.to/3knbvll
FREEZE AHEAD RECIPE OF THE WEEK
Apple Cheese Pinwheels
Slice and bake only as many servings as you need each day. These buttery treats bake in a toaster oven, solar oven or stove-top oven. Serve as a dessert, snack or with scrambled eggs for breakfast.
8-ounce brick cream cheese
2 sticks butter, softened
3 2/3 cup flour
About 1 cup apple butter
2/3 cup fine-chopped walnuts or pecans
Let cream cheese come to room temperature and beat with the butter, gradually adding flour. Divide the dough in half. On a floured board, roll dough to a rectangle. Spread with half the apple butter and sprinkle with half the nuts. Roll up and wrap. Repeat with remaining dough. Freeze in sizes to make as many servings as needed each time.
To proceed, thaw roll until it is slice-able but still firm and cold. Slice and bake at 300 degrees F. until pinwheels are golden brown.
SCROLL DOWN TO SEE WHAT YOU MISSED IN PAST POSTS