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Tuesday, October 16, 2018

Lamb Loves Long, Slow Camp Cooking

Janet Groene’s
Lamb ‘n Lentils

A relative of a classic cassoulet, this elegant comfort food is ideal for the cookpot, instant pot or pressure cooker. Cook it long and slow over the campfire or quickly under pressure. Either way it should be fall-apart tender. Spoon it up, accompanied by crusty French bread.

1 pound lean, boneless lamb for stew
1 tablespoons vegetable oil
Large onion, chopped
4 carrots, chopped
3 large ribs celery, chopped
1 tablespoon minced garlic
1 teaspoon each salt and dried oregano
1 cup lentils, rinsed and picked over
2 chicken bouillon cubes
3 cups water

    Brown lamb, gradually stirring in onion, carrots, celery and garlic, scraping up brown bits from the pan. Add water and bring to a boil. Add lentils, bouillon and oregano. Cover and cook until lamb and lentils are tender, up to two hours in a pot over the campfire (check to add more water if needed) or 20 minutes in a pressure cooker. Serves 4 to 6. 

See more of Janet Groene's RV-ready recipes at

Tuesday, October 9, 2018

Bar Cookie Breakfast

Janet Groene’s
Breakfast Gold Bars

One great, grainy, low-sugar bar cookie adds up to one bodacious breakfast when you’re in a rush to get to one of those first-come campgrounds. The whole secret is to use a good quality granola breakfast cereal. Buy the oat-iest and most healthful brand you can find. It will be filled with bonus ingredients such as seeds, nuts and dried fruit.
    Cut and wrap to eat on the go. Incidentally, I like to wrap travel foods in a square of waxed paper. Opened and spread on your lap, it’s a crumb catcher. 

2 sticks butter
½ cup sugar, white or brown
2 eggs
2 teaspoons vanilla extract

1 ½ cups flour
1 teaspoon baking powder
½ teaspoon each salt and baking soda
2 cups granola cereal
1 cup nuts, chocolate chips, peanut butter chips, MM’s or raisins (optional)

    Grease a 9 X 13-inch pan. Cream butter, sugar, eggs and vanilla. Stir in dry ingredients, ending with granola, then fold in chunky ingredients if desired. Bake 20-25 minutes at 350 degrees. Cool, cut, wrap. Makes 24 pieces.    

See more of Janet Groene's RV-ready recipes at    

Tuesday, October 2, 2018

Ooh, La La, It's Coq au Vin

Janet Groene’s
Coq Au Quick

    Who says a gourmet dish such as Coq Au Vin has to take all day and  make a mess? Here’s my shortcut, single-skillet version. Regular flour can be used but I carry instant blend flour such as Wondra for easier blending in sauces.
    Coq au Vin is traditionally served over buttered noodles, rice or mashed potatoes. If you don’t want to wash another pot, go southern and serve it over split buttermilk biscuits from your oven or the bakery. 

4 slices pre-cooked bacon, broken up
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast cut in bite size
Small onion, finely diced
1 teaspoon minced garlic
1 teaspoon dried parsley flakes
8- or 10-ounce can sliced mushrooms, drained
1 cup dry red wine
1 ½ cups water
1 tablespoon plus 1 teaspoon flour
1 teaspoon powdered chicken base (such as Maggi or Knorr)

    Put bacon and oil in a large skillet over high heat. Brown chicken on all sides,  gradually stirring in onion, garlic and mushrooms so they brown too. Add parsley, wine and 1 cup water, cover and simmer over low-medium heat until chicken is done. Bring to a boil. 
    Stir flour into the remaining ½ cup cold water, then stir into chicken mixture. Stir until thick and bubbly.  Spoon over the starch base of choice. Serves 4.

See more of Janet Groene’s RV-ready recipes at

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