Blog copyright Janet Groene 2022, all rights reserved.
Save time, space, mess in camp cooking. Bottled Alfredo sauce? Rice cakes as a gluten-free palette for toppings sweet and savory? Cooking for two in a toaster oven? Miniature liqueurs as a flavor secret? Scroll down.
CAMPING & RV
RECIPE OF THE WEEK
Tijuana Rice Cakes
Featherweight rice cakes are affordable, gluten free, stowable for weeks and they go with almost everything. They are the ideal back-up for bread. Here’s a quick lunch or light supper to make in minutes.
More ideas: Tuna Melt, peanut butter and banana, strawberries and whipped cream, open face sandwiches, cheeseburger. Guac with diced tomatoes.
15-ounce can red beans, undrained and coarsely mashed
1/3 cup salsa (mild, medium or hot)
About ½ cup shredded cheese (preferably Mexican blend)
6 rice cakes
Arrange rice cakes in a pan or plate for the oven, toaster oven or microwave. To make them atop the stove or campsifre, use a large, heavy, ungreased skillet.
|Rice Cakes keep for weeks.|
Mash salsa and cheese into beans. Divide mixture to spread on rice cakes. Bake about 10 minutes at 400 degrees, or just long enough to heat through and melt the cheese. Serve at once. In a skillet, cover and heat through over medium heat. To microwave, nuke 30 seconds, rotate and go 30 seconds more until all are heated through. Do no over-cook or over-wet or rice cakes may come apart. Serve one or two per person.
Toaster Oven Tips
A simple toaster oven is one of the best choices for a small RV. Forget the fancy rotisseries or electronic controls. This is an inexpensive, lightweight appliance with dials. It’s easily moved indoors or out. It bakes, toasts or broils and is ideal for quick snacks or a few cookies. Here are some ideas:
* Mash 1.T minced garlic with 6 flat anchovy fillets and 1 cup olive oil. Add a few grains of cayenne if you like heat. Spread on French bread slices, broil.
* Make or buy a supply of slice-and-bake cookie dough. Bake a few fresh cookies each day,
* Make tuna melts with English muffin halves, tuna, a slice of tomato and a slice of provolone. Bake at 425 degrees just long enough to heat through.
* If you have a small cast iron skillet that fits in the toaster oven, it makes a great cornbread.
ARE YOU PREPARED FOR
SUDDEN FOOD SHORTAGES?
When you’re camping or at home, be ready. In travel there are delays, changes of plans and more food emergencies than I can count. There might be road closures, evacuation for fire or flood, a mechanical problem. Or the supply truck is late reaching the camp store. Or civil unrest breaks out nearby and you’re advised to shelter in place until things calm down. Propane runs out. The fridge fails. Water is in short supply.
After 10 years as a full-timer, I could go on, but let’s just say that stuff happens. Food is insurance. Have an ample pantry that will tide you over for at least three days.
That’s why I wrote Survival Food Handbook, a guide for campers and sailors who have limited storage space. This is about affordable, familiar, everyday food staples from the supermarket, not those high-priced doomsday foods. How much of what do you need? Whatos good? What is a waste of money, space or both? Kindle or paperback, just in time for Father’s Day. https://amzn.to/3mIfryC
FREEZE-AHEAD RECIPE OF THE WEEK
Meatless Hot Dog or Burger Sauce
This zesty sauce is for carnivores and vegetarians alike. It’s snazzy on any hot dogs or burgers including those that contain no meat. “Hamburger” crumbles are found in the meat counter and can also be reconstituted from TVP.
4 large onions, finely diced
Large green pepper, seeded and chopped
2 to 4 cups fully cooked “hamburger” or “sausage” crumbles
12-ounce can tomato paste
1 cup water plus more as needed
1 tablespoon each chili powder, celery seed, Worcestershire sauce, paprika, garlic granules, vinegar
Salt, pepper to taste
Place everything in a slow cooker and cook 4 to 6 hours on Low, adding more water as needed. Adjust seasonings. Cool and package for the freezer, figuring 2 to 3 tablespoons per serving when used as a sauce over hot dogs or burgers.
RECIPE OF THE WEEK
Ravioli with Pistachio Sauce
Cook’s note: shop the liquor store for single-serve “nips” in various flavors. They are easy to stow and carry in the RV to add a gourmet touch to main dishes, desserts or drinks.
1 to 1 1/2 pounds cheese ravioli
½ stick butter
1/4 to ½ teaspoon freshly ground pepper
1 teaspoon minced garlic
1 cup shelled pistachio nuts, coarsely chopped
14-ounce jar Alfredo sauce
1 tablespoon anisette liqueur (optional)
Cook ravioli according to package directions. Do not over-cook. Melt butter with pepper and stir in garlic. Then stir in pistachios and gradually add ravioli and turn gently just to develop brown spots here and there. Stir anisette into Alfredo sauce pour over skillet. Cover and heat through. Serve warm and provide a cheese shaker so diners can add more Parmesan if they wish. Serves 6 to 8.
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