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Wednesday, July 27, 2016

Janet Groene's Berry Gravy




       From the Native American tradition in Oklahoma, this sweet begins with sun-dried berries or fruit. Served warm it's spooned over pancakes or biscuits. If chilled it firms up to make a pudding. 

2 cups dried fruit (raisins, cranberries, snipped apricots, etc.)
2 cups water
2 tablespoons cornstarch
3 tablespoons water
Sweetener to taste (sugar, honey, sugar substitute, etc.)

        Bring dried fruit and water to a low boil. Stir cornstarch and water until smooth and stir into the fruit to thicken. Sweeten to taste. 
       Cook's note: depending on the type of fruit, you might add a little cinnamon or A drop of flavoring. To serve cold in pudding dishes, stir in a teaspoon of butter while it's still hot, then pour into dishes and cool. 

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






Tuesday, July 19, 2016

Lotsa Pots o' Pasta

Janet Groene's 
Shrimp Fiesta

    I’ve always hated to cook pasta in the RV because it takes so much water and makes a lot of heat and steam. So I began experimenting with other ways to enjoy the dishes everyone loves.  I’ve had good luck with the microwave pasta cooker seen on TV, although it’s tricky to get the timing exactly right.
    Here’s another way to use less water while making a pasta meal in one skillet or saucepan. The bonus is a tastier pasta because it cooks in broth, not water. No draining required.


16-ounce package tail-off, de-veined shrimp, thawed
2 tablespoons olive oil
1 tablespoon minced garlic
3 ½  cups low-sodium chicken or vegetable broth
2 tablespoons tomato paste
14.5-ounce can low-sodium diced tomatoes
2 teaspoons Italian seasoning

1/4 teaspoon crushed red pepper flakes (optional)
12-ounce package medium pasta such gemelli, medium shells, penne
Small can sliced, pitted olives, well drained
1/3 cup grated Parmesan cheese 

Salt, pepper to taste

    Drain shrimp. Using a saucepan or deep skillet, sizzle garlic in hot oil until it’s fragrant. (Careful! It burns easily.) Add broth, tomato paste, tomatoes and seasonings. Bring to a boil, stir in pasta and cook 8 to 10 minutes. 

    Over high heat, stir in shrimp until it turns firm and pink. Turn off heat and fold in olives and Parmesan. Adjust seasonings.  Serves 4 to 6.

Janet Groene's cookbook, Cooking Aboard Your RV, is available from  http://amzn.to/1NdWI4o
   

Tuesday, July 12, 2016

Bake Brownies in a New York Minute


Janet Groene's
Nuked Brownies
    Can’t wait for the oven to preheat and bake a batch of chewy, chocolaty paradise? Don’t want to heat up the whole RV by running the big oven?  You’re not alone. Here’s a way to make brownies in the microwave in five minutes, all in one dish. You won’t even have to wash a mixing bowl. Real butter, not margarine, is the key. I mix this with a fork.    

1 stick butter
1 cup sugar
2/3 cup liquid eggs such as Egg Beaters
1 teaspoon vanilla
½ cup unsweetened cocoa powder
½ cup flour
½ cup broken walnuts (optional)
    1.Soften the butter (not too hot!)  in the microwave in a micro-ware dish such as a pie plate.
    2. Stir in  sugar well, then gradually stir in eggs, vanilla, cocoa and flour. Mix well.
    4. Stir in nuts and nuke on High 3 minutes, then turn pan and nuke another 2 minutes. Cool, then cut. Makes 8 to 12 brownies.

Janet Groene’s new cookbook is Survival Food Handbook, a guide to pantry provisions and recipes for shelf-stowed supermarket foods.
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