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Camp and RV Recipe of the Week
Create a vegan main dish or a rich side dish to go with fish or meat from the grill by using brown rice and plenty of protein-rich nuts.
3 cups cooked brown rice, cooked in vegetable broth
1 cup shredded carrots
2 tablespoons olive oil
1 cup coarsely chopped nuts, preferably a mixture of almonds, pecans, pistachios, sunflower seeds, walnuts, and/or hazelnuts.
Salt, pepper to taste
Prepare rice according to package directions. Heat oil and saute carrots to soften, adding nuts to toast and heat through. Fold nuts into hot rice mixture, season to taste and serve. Makes 6-8 side portions or 3-4 three vegan main dish servings.
Cook’s note: a final sprinkling of minced parsley, cilantro or chives sets off this dish if you can manage it.
Serving suggestion: make it a vegetarian main dish by topping each service with a fried or poached egg.
LAST MINUTE FATHER’S DAY GIFT
Survival Food Handbook will guide Dad to ounce-by-ounce prepping, assuring that every camping trip has emergency provisions for at least 3 extra days. Using ordinary supermarket staples, fill small spaces with the most nutrition per pound, square inch and dollar. The book also covers water shortage, fuel outage, fridge failure and other emergencies. Always be prepared to shelter in place, wait out a mechanical breakdown or stay through a weather delay. https://amzn.to/3mIfryC
Campground Potluck Recipe of the Week
Ginger Beef and Noodles
This slow cooker meal is best served with tongs or a spaghetti claw.
1 ½ pounds lean beef, cut in small bites or fajita strips
1 tablespoon powdered ginger
2 teaspoons minced garlic
1/4 cup rice vinegar
2 cups carrots cut in slivers
4 packages ( 3 ounces each) beef flavor ramen noodles
4 cups water
1 bunch scallions
Put beef in a slow cooker and sprinkle with ginger, garlic, vinegar and contents of flavor packets from the noodle packages. Stir in carrots. Break up noodles and stir in. Add water. Cook on High 6 to 7 hours, stirring once after the first hour. Slice white and light green parts of scallions.To service, garnish with scallions.
Tips for the Camp Cook
* See more of Janet Groene’s simplified, galley-ready recipes at Boat Cook. During Janet’s 10 years as a nomad lived lived in an RV in summer, sailboat in winter.
* Food stains? Cooking stains? Rubbing alcohol can literally liquefy varnishes or finishes. Don’t use it on painted, shellacked, lacquered, varnished surfaces or treated wood.
* Many recipes require a hot HOT pan and/or hot oil to sear meat, vegetables, fish, etc. In camping, pre-heating a pan takes longer depending on the type of stove, size of the burner, type of pan, type of fuel and the wind If you want that rich, browned taste, take your time. Hot means HOT.
* No oven to bake a chicken pot pie? Before you leave home, unroll packaged pastries on a cookie sheet(s) and bake to golden crispness. Cool, break into random chunks keep cool and dry. Float in thick, hot chicken soup, your own or store-bought.
THE OPEN ROAD WAITS FOR YOU
Living Aboard Your RV 4th Edition, is a guide to the full-time life on wheels, starting with making the decision in the first place and ending with easing out of full-timing when and if that time comes. Want to make a living on the go? Homeschool kids? Sell or rent your house? Store belongings somewhere safe? Find affordable campgrounds? Need a voting address? Get a driver’s license? RV travel is one thing. Making it your full-time home is something else. I’ve been there. https://amzn.to/3knbvll
FREEZE AHEAD RECIPE OF THE WEEK
Honey Pecan Chicken
This is a one-dish meal that can be frozen by the portion in foil or boilable bags for easy warm-up.
½ stick butter, melted in 1 cup hot water
1 box stuffing mix for chicken
½ cup orange juice
1 cup finely chopped celery
Small onion, chopped fine
Optional: 1 teaspoon orange zest
6 skinless chicken portions (your choice)
6 slices bacon
1 cup coarsely chopped pecans
2 tablespoons orange juice
1/3 cup honey
Mix water, butter and stuffing mix, then add orange juice. Fold in celery, zest and onion. Add more water if required. Spread in an even layer in a greased baking pan. Wrap each piece of chicken in bacon and arrange over stuffing Sprinkle with pecans and drizzle with orange juice and honey. Bake at 350 degrees until chicken tests done at 170 degrees. Mark off in portions, assuring that each piece of chicken has a share of the dressing under it. Cool, then remove portions from pan and wrap individually. Freeze. Thaw and reheat.
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