Follow this recipe in 1-2-3 order and you can relax for the next hour. Whip off the foil (beware hot steam) and dinner is served.
1 ½ cups raw rice
2 to 3 ribs of celery, finely chopped
2 medium carrots, peeled and finely chopped
2 3/4 cups boiling water
1 can condensed cream of mushroom soup, preferably low sodium
1 can condensed cream of chicken soup, preferably low sodium
Heaping teaspoon powdered chicken bouillon
6 portions of skinless chicken
About half a packet of dry onion soup mix
Pre-heat the oven to 300 degrees. Put rice in a sieve and rinse it. Grease a 9 X 13-inch baking pan and spread the rice in an even layer. Top with celery and carrots. Pour boiling water over all. Whisk condensed soups and powdered bouillon and spoon evenly over rice mixture. Arrange chicken over the casserole and sprinkle each chicken portion with onion soup mix. Cover with foil and bake 65 minutes. Serves 6.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com
Tuesday, December 17, 2013
Wednesday, December 11, 2013
Shortcut Shrimp Stir-Fry
Take your choice. Buy ready-to-eat rice in a pouch, use leftover rice or cook regular or instant rice. Once the cabbage is crisp-tender, all you have to do is make sure the rest is heated through.
4 cups ready-to-eat rice
1/4 cup vegetable oil
1 package of shredded cabbage for cole slaw, 12 to 16 ounces
1 tablespoon each cooking sherry and soy sauce OR
2 tablespoons soy sauce
12 to 16 ounces of cooked tail-off, de-veined shrimp, thawed and drained
1 teaspoon sugar or equivalent
Prepare rice. Heat the oil in a roomy wok or skillet and stir-fry cabbage until it’s crisp-tender, gradually stirring in sherry, soy sauce and shrimp. Stir in rice to heat through. Sprinkle with sugar and stir in a little water or broth if needed for the desired moistness. Serves 4.
Janet's tip of the day: Save and wash a soy sauce bottle and refill it with sherry. The plastic insert allows you to dash sherry by the drop onto dishes like this one. Sherry is also good on lentil soup and many other dishes. Pass it at the table.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com. Her books Living Aboard Your RV, 4th Edition and Cooking Aboard Your RV, 2nd Edition can be ordered from the R.V. Book Store (800) 274-9738.
Wednesday, December 4, 2013
Whisk together these ingredients as a dip for chunks of fresh fruit. You can use regular or low- or no-fat sour cream.
1 pint (2 cups) sour cream
1/4 cup milk
½ cup strawberry or raspberry preserves
½ cup grated coconut
1/4 cup finely chopped roasted nuts (optional)
Bite-size pieces of fresh fruit
Whisk sour cream and milk together, then whisk in preserves. Fold in coconut and nuts. Keep cold. Makes about 3 cups. Provide skewers or fondue forks and plenty of fruit chunks.
Janet Groene's books Living Aboard Your RV, 4th Edition and Cooking Aboard Your RV, 2nd Edition are available from the RV Book Store, (800)274-9738. See more of her RV-ready recipes at http://www.CampAndRVCook.blogspot.com
Tuesday, November 26, 2013
Chicken Fennel Skillet
Here's one of my favorite shortcuts. Brown and fully cook unseasoned, whole chicken breasts at home. When cooled, wrapped and frozen, they’re ready for RV trips. They can be seasoned in any style, diced for soups and casseroles, shredded for barbecue or sliced for dishes like this.
2 cooked, whole, boneless, skinless chicken breasts (or 4 halves)
1 tablespoon vegetable oil
2 cups thinly sliced fennel
Small onion, peeled and sliced
2 teaspoons mined garlic
1/3 cup each water, apple cider vinegar and brown sugar
1 teaspoon cinnamon
2 firm, tart apples, peeled, cored and sliced
Salt, pepper to taste
Slice chicken and set it aside. In a large skillet heat oil. Sizzle fennel slices, onion and garlic to coat well. Don’t brown the garlic. Stir in water, vinegar, brown sugar, cinnamon and apples. Cover and cook over low-medium heat until fennel and apples are crisp-tender. Push the fennel mixture to one side of the pan and heat the chicken slices in juices, turning to coat them well. Serves 4. Goes well with steamed rice or buttered noodles.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com. Her books Cooking Aboard Your RV, 2nd Edition and Living Aboard Your RV, 4th Edition, can be ordered from (800) 274-9738.