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Tuesday, February 19, 2019

Nuts to Vegetables

Janet Groene is
Nuts About Vegetables
     

   Serve this easy mix as a side dish or a main course for vegans and vegetarians. It’s rich in nutty protein, drenched in flavor and eye appealing in a coat of calico colors. Make it in a slow cooker, a saucepan or skillet. Make it in minutes in your instant pot or pressure cooker. Seal it in foil and cook it on the campfire or oven. Butter a covered casserole and bake it to juicy goodness.

10-to 12-ounce can tomato sauce
3 tablespoons soy sauce
1 tablespoon each apple cider vinegar and brown sugar

3 medium potatoes
Medium green pepper
2 large carrots
Medium onion
2 or 3 ribs celery
½ cup (or more to taste) coarsely chopped pecans, cashews or walnuts
1 cup cooked brown rice (optional)
1 teaspoon dried chives or tarragon (optional)


    In a large bowl whisk tomato sauce with soy sauce, vinegar and brown sugar. Scrub the potatoes and cut in bite size. Seed and dice the green pepper. Cut carrots, celery and onion in bite size. Stir vegetables into tomato sauce with rice and nuts.
    Cook according to the method used. It will take 5 minutes in a pressure cooker, 30 to 40 minutes of slow simmering on the stove, 40 minutes or more in foil wrap on the grate (turn often), 3 hours on High in a slow cooker or an hour in a covered casserole in the oven at 325 degrees. Times vary according to the heat, wind and cut size of the vegetables. Stir in dried chives or tarragon and serve. Serves 6 as a side dish, 2-3 as a main dish. 



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

Wednesday, February 13, 2019

Everyone Takes Wings

Janet Groene's 
Angel Wings

    Not everyone likes fiery wings made with hot sauce. The secret to these sticky-sweet wings is to start them  at a low temperature, then finish at a high temperature to create the delectable, mahogany glaze. Make them for a campground potluck, infield party, tailgating, appetizer or snack. Don't forget to bring plenty of hand wipes, and you'll also need tongs for turning and serving them. 


2 pounds chicken wings
2/3 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
½ teaspoon powdered ginger


    Cut off tips of chicken wings and discard or use them to make broth. Separate wings at joint. Line a 9 X 13-inch baking dish with nonstick foil. Arrange wings in a single layer. Whisk sauce ingredients and pour over wings. Bake 60 minutes at 275 degrees, turning every 20 minutes. Then increase oven temperature to 450 degrees and watch carefully, turning every 10 minutes until they are glazed. 


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

 
       

Tuesday, February 5, 2019

Pork Chops Chop-Chop

Janet Groene's

Scalloped Pork Chops


    I don’t apologize for my shameless shortcuts in RV cooking. We prefer to eat in, when and where we want to.  Of course that means shopping, planning, meal preparation, cleanup and dish washing. It also means the smug satisfaction of eating in the middle of nowhere with a million dollar view through the RV windshield of a different view each day of mountains, water, sunsets, woodlands or meadows.

This recipe is made in one, nonstick skillet using what is basically two ingredients, the pork chops and a box of scalloped potato mix. If you want to throw in, say, a can of drained baby carrots,  extra cream for the potatoes, a cheese topping or other frills,  that’s up to you. (I like to stir a little prepared mustard into pan juices after browning the chops.)


4 lean, meaty pork chops
Salt, pepper
1 tablespoon vegetable oil
1 teaspoon minced garlic (optional)
1 box scalloped potato mix
Milk, water called for on the box

    Sprinkle chops lightly with salt and pepper. Brown chops in hot oil with the garlic and remove them from the pan. (I lay them on the upturned skillet lid). Stir in ingredients called for on the potato box including the seasoning packet. Bring to a boil, put chops on top of potatoes, cover and cook over low heat 30 to 45 minutes. Turn off heat and let steep another 10 minutes. Serves 4. 



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




 
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