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LAIDBACK RECIPES FOR LAZY CAMP COOKS
CAMPING AND RV RECIPE OF THE WEEK
Bean and Spinach Burritos
One, nonstick skillet rustles up a hot and hearty vegetarian meal. Make it vegan by using non-dairy cheese.
10-ounce package chopped spinach, thawed and drained
2 tablespoons canola oil
Medium onion, diced
1 tablespoon minced garlic
3 cans, 15 ounces each, different beans (kidney beans, black, red beans, pinto, navy, cici peas, pigeon peas)
2 teaspoons each chili powder, ground cumin
8-ounce package shredded cheese, preferably Mexican blend
6 burrito-size tortillas, preferably whole wheat
Thaw spinach completely and press with paper toweling to remove excess moisture. Drain, rinse and drain beans. In a large skillet, heat oil and stir-fry onion and garlic, gradually stirring in seasonings and beans. Stir in spinach, cover, reduce heat and cook 5 minutes.
Spoon off excess juice and fold in cheese until it melts. Divide mixture among tortillas, folding over to form burritos. Eat at once or wipe out the skillet and place burritos in it, seam side down, to reheat. Serves 6.
Tips for the Camp Cook
* Mix ketchup half and half with hoisin sauce to glaze pork or chicken on the grill.
* Wash and dry tea towels that are ready for the rag bin, and keep them clean in a plastic bag to use instead of paper towels for camp jobs such as wringing out shredded potatoes for latkes or squeezing the moisture out of thawed spinach. They'll burn in the campfire.
* Mix 3 c. biscuit mix, 1 c. each flour and water, 2 t. vanilla and 2 eggs. Bake as for cake or cupcakes. Frost with icing or whipped topping.
* Bring to a boil 1 can condensed onion soup, 1 can water, ½ stick butter. Stir in drained, canned mushrooms and diced water chestnuts + 1 1/2 c. instant rice. Cover, set aside off burner 10 minutes until rice is tender.Stir. Serves 4-6 a side dish.
BEST TIP YET:
A Cookbook for the RV
Cooking Aboard Your RV is packed with shortcut recipes and tips for the small kitchen indoors or out. Save space, water, fuel, mess. It's by Janet Groene, who went from tent camper to van camper to 10 years as a full-timer and travelwriter in a 21-foot Class C.
For yourself and gifts, https://amzn.to/3nNndWY
Campground Potluck Recipe of the Week
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| Campers love potlucks |
Old Fashioned Pineapple Casserole
This decadent recipe is always a sensation at potlucks. It’s sweet, tangy and cheesy all in one, the perfect accompaniment for ham, pork or chicken. Leftover pineapple juice goes well in fruit punch and you can also use it as part of the water measure when cooking oatmeal.
3 large cans (20 ounces each) pineapple tidbits in their own juice
1/3 cup flour
6-ro-8-ounce package shredded sharp Cheddar cheese
1 sleeve buttery round crackers (e.g. Ritz)
1 stick butter, melted
Butter a baking pan and set the oven for 350 degrees. Drain pineapple, saving 2/3 cup juice. Put drained pineapple in the casserole, sprinkle with flour and toss lightly to mix. Drizzle with reserved juice. Sprinkle with cheese. Crush crackers coarsely and sprinkle over cheese, then drizzle with melted butter. Bake 30 to 45 minutes or until bubbly and golden. Serves 10.
No Oven Method: Butter a heavy, deep skillet and assemble layers as above. Cover and cook over low-medium heat until cheese melts. Top will not be a crusty brown. If you have a kitchen torch (I have a tiny one for flan and other cooking use), use it to put a toasty finish on this dish.
BONUS RECIPE
No-Bake Peach Cobbler
Large (26-28-ounce) can sliced peaches, preferably in their own juice
1 sleeve buttery round crackers, such as Ritz or Town House
1 stick butter
1/2 cup packed brown sugar
About 2 tablespoons additional brown sugar
1. Crumble half the crackers into a greased, heavy skillet. Spread in an even layer. Drizzle with half the melted butter and let set a few minutes. Empty the can of peaches and juice over crackers. Arrange the fruit in an even layer.
2. Sprinkle with ½ cup brown sugar. Crumble the remaining crackers over the peaches. Drizzle with the remaining butter. Sprinkle with remaining brown sugar. Cover and cook over low-medium heat about 20 minutes until it’s crusty on the bottom. Top will not brown.
Serve as is or brown the top with a kitchen torch. It’s good warm, cold or at room temperature, plain or with whipped topping. Serves 6 to 8.
Singles Recipe of the Week
Sweet Potato Soup for One
Hey there, solo RV-er. How about a hot and hearty bowl of soup with no leftovers? An easy way to roast the sweet potato is to wrap in foil and throw it into a corner of the campfire.
Medium sweet potato
2/3 cup water
1 bouillon cube (vegetable, chicken or beef)
1/2 teaspoon curry powder (hot, medium or mild)
Scrub and cook the sweet potato by boiling or baking. If boiled, drain and discard cooking water. Remove and discard skin. Bring 2/3 cup water to a boil and stir in bouillon to dissolve. Stir warm sweet potato into hot water, mashing as you go. Add curry powder and more water if needed. Reheat if needed.
Cook’s note: bonus points if you melt a pat of butter in the hot soup.
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