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Tuesday, July 9, 2019

Not Just Another Chili Recipe

Janet Groene's
Killington Lodge Gourmet Chili 


    Entire cookbooks contain nothing but chili recipes, so I thought the last thing I needed was one more. Yet this one sang out to me for its bold complexity. The last thing I need in the RV galley is a recipe that requires every spice on the shelf. Despite all that I am foursquare for this outstanding recipe from Killington Mountain Lodge in Vermont.
     To be honest, I tweak it a bit depending on the availability of ground turkey and turkey sausage. Basically I go for three pounds of ground meat, preferably ground turkey and some bulk turkey sausage. I also reduce the cayenne to 1/4 teaspoon or none at all. They call it Gourmet Chili. I’ll drink to that.

 
INGREDIENTS:
2 onions, chopped
4 cloves garlic, minced
2 1/2 pounds lean ground turkey
4 ounces Italian turkey sausage
4 tablespoons chili powder
2 teaspoons each ground cumin and paprika
1/2 teaspoon each cayenne pepper and turmeric
1/4 teaspoon each ground coriander and ground cardamom
2 tablespoons each balsamic vinegar and unsweetened cocoa powder
16-ounce can organic tomato sauce
1-2 cans pinto beans
1-2 cans kidney beans
1 tablespoon dark molasses
3 cups organic beef broth
12 ounces beer (the alcohol evaporates during cooking)

INSTRUCTIONS:
Sauté onions and garlic in a little olive oil. Add the meat and sauté until it is no longer pink. Add the remaining ingredients and bring to a boil. Simmer 2 hours.



See Janet Groene's RV-ready recipes and tips each week at https://campandrvcook.blogspot.com

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Tuesday, June 18, 2019

A No-Cook Summer Salad


Janet Groene’s
Chop Chop  Rice Salad
    When summer weather is sweltering and you want nothing but cold, whole-meal salads, here’s a change from the same old macaroni and tuna salad. Canned Chinese vegetables add color and variety and an Asian style salad dressing is low-calorie switch  from mayonnaise.
    Now that rice is available fully cooked in a pouch as well as in instant, converted and from-scratch forms, the RV cook has plenty of choices. To use leftover rice, cook it ahead and spread on a pan or sheet of waxed paper so it doesn't clump up. 
 


Bottled  Asian style salad dressing
2 servings cooked brown or white rice (unflavored)
15-ounce can mixed Chinese vegetables, drained
Small can sliced  mushrooms, drained
Small can sliced  water chestnuts, drained
10-ounce can chunk chicken, broken up
½ cup sliced almonds

    Put about ½ cup of the salad dressing in a bowl and stir in rice. Fold in vegetables and chicken. Add more dressing to taste. Chill or serve at once.  Arrange on plates and sprinkle with sliced almonds. Serves 3 to 4.

Janet Groene’s RV-ready recipes are new each week at https://campandrvcook.blogspot.com

Tuesday, June 11, 2019

A Simple Supper

Janet Groene's
Creamy Egg Skillet

      I usually start any RV trip with a carton of hard-cooked eggs because they come in handy for snacks and every meal of the day. They are so versatile they're usually gone by the second or third day out. Serve them warm or cold, alone or in recipes. Deviled eggs are always a hit at campground potlucks. Egg salad makes a favorite sandwich. Throw a couple of hard-cooked eggs in a backpack and take a hike.
     As a food they're so perfect that traveling Jewish peddlers in the old days were known by the Cherokees as the "egg eaters" because hard-boiled eggs are a food they could keep kosher when far from home, even if they had nothing else. This hearty supper dish takes on a tangy bite of mustard and a touch of ham. It can be served over any starch but the easiest is crisp Chinese noodles. They come in a package, don't need cooking and the crunchiness complements the creamy eggs. 

6 hard-cooked eggs, chopped
1 can condensed cream of mushroom  soup
8-ounce carton whipping cream (1 cup)
6-ounce can deviled ham
Dash of Dijon-style mustard
8-ounce can mushroom pieces, drained
Crisp Chinese noodles

  Use a wooden spoon to blend soup and cream in a large skillet over low heat. Gradually add deviled ham, breaking it up. Drizzle with a little mustard and stir in mushrooms to heat through. Place a mound of noodles on each plate and ladle hot egg mixture over the noodles.  Serves 4.  

See more of Janet Groene's shortcut recipes at https://campandrvcook.blogspot.com

   
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