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Tuesday, June 20, 2017

Curry in Hurry


Janet Groene’s
Cauliflower Curry
     

To some RV travelers this will be a vegetarian main dish. To others it’s a spicy side dish to go with almost any bland meat or casserole. Easy, affordable and nutritious, it can be made in a skillet or saucepan on the stove, grill or grate. The head of cauliflower should weigh about 2 pounds before trimming. 


Medium head of cauliflower
Medium onion
3 waxy potatoes, such a Yukon Gold
½ stick butter
1 tablespoon curry powder
3 tablespoons water or white wine
Salt to taste
1/4 to ½  cup finely chopped cilantro
Sour cream

    Trim the cauliflower and onion and cut in bite size. Scrub and dice the potatoes. In a large skillet or wide-bottom saucepan, melt the butter and stir in curry powder until it’s fragrant. Stir in vegetables to coat well.  Drizzle with water or white wine. Cover the skillet and cook over low heat until vegetables are tender. Fold in minced cilantro. Pass the sour cream. Serves 4 as a main dish, 6 as a side dish.


    Extra food on board  is travel insurance. See Janet Groene’s Pantry Recipe of the Week, made entirely with emergency ingredients from your pantry shelf. Http://www.boatcook.blogspot.com

Tuesday, June 13, 2017

Slow Cooker, Slow Lane, Fast Meals

Janet Groene's 
Slow Cooker Cashew Chicken

      Play the day away while this exotic, flavorful curry cooks carefree in the slow cooker. 
Leftovers are even better the second day and are easily warmed up in the microwave. This can also be frozen in smaller batches. 
     Choose your curry powder  carefully, or make your own by combining spices. Serious cooks create their own blends fresh each time from freshly ground spices. Commercial curries in the supermarket range from mild to fiery, so find a favorite and stay with it.   


1 pound boneless, skinless chicken (white or dark)
2 teaspoons cornstarch
1/2 teaspoon each salt, pepper 

2 cups cashew milk
2 tablespoons curry powder 
2 cups matchstick carrots
Large onion, cut up
2 teaspoons minced garlic
15-ounce can garbanzo beans, drained and rinsed
2 cups cooked rice
Broken cashews
    Spray the slow cooker insert with nonstick spray.  Cut chicken in small bite size and shake in a bag with the cornstarch, salt and pepper. Set aside.   Put cashew milk in the cooker and whisk in curry powder. Add  chicken and vegetables. Cook 6 hours on Low or 3 hours on High. Stir in garbanzos and  cooked rice. Cook another 15-20 minutes on High to heat through. 
     Spoon onto plates and sprinkle with broken cashews. Serves 4-6. 
Alternate method: Cook rice separately and spoon the mixture over it. 

See more of Janet Groene's shortcut recipes at http://www.boatcook.blogspot.com



Tuesday, June 6, 2017

New Take on a Comfort Food Classic


Janet Groene’s
Ravioli Custard
    This yummy, meatless, overnight casserole has all the comfort food taste of the creamiest macaroni and cheese but it’s thrown together in one dish.  Veggies add color, texture and vitamins.  Note that the pasta does not have to be cooked separately.

9-ounce package refrigerated cheese ravioli
Small can sliced ripe olives, well drained
2 plum tomatoes, diced and drained
1 1/2 cups frozen peas
4 eggs
½ teaspoon each salt, freshly ground pepper
1 1/4 cups milk
1 handful of grated Cheddar cheese (optional)


   Grease a baking pan and spread ravioli evenly. Sprinkle with olives, tomatoes and peas. Whisk eggs and milk with salt and pepper. Pour egg mixture over ravioli, cover and refrigerate overnight.
    Preheat oven to 350 F. Sprinkle casserole with cheese and bake about 35 minutes or until it’s “set” as for custard.  (Internal temperature should be at least 160 degrees). Let cool 5 minutes, then serve. Serves 4.
See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.blogspot.com
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