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Tuesday, February 20, 2018

Muddle Through With Quick Mulligatawny

Janet Groene’s 
Madras Mulligatawny
During the English Raj in India, a soup course was expected at any proper dinner,   but soups as we know them were not known in Indian cuisine at that time. So this one was invented. The name means  “pepper water”. 
It’s an easy, one-pot meal with exotic flavor and a bit of heat. Here is my shortcut version. The tart apple is an important ingredient but you can skip the tomato if necessary. For an added shortcut use canned chunk chicken instead of fresh. 

1 pound boneless, skinless chicken breast
2 tablespoons butter
1 tablespoon vegetable oil
3 to 4 cups diced vegetables (carrot, celery, onion, green pepper)
Granny Smith apple, peeled and diced
1/3 cup converted rice such as Uncle Ben’s
2 teaspoons mild curry powder
3 cups water
3 chicken bouillon cubes
Medium plum tomato, diced  (optional)
1 cup cold milk
1/4 cup flour
Salt, pepper to taste

Cut up chicken in small bites and sizzle in melted butter and oil over high heat to brown it, gradually stirring in vegetables, apple, curry powder and rice. When everything is nicely coated, add water and bouillon. Bring to a boil, stir to dissolve bouillon, lower heat and add tomato. 

Simmer, covered,  20 minutes until rice is tender. Whisk flour into cold milk and stir in until soup thickens. If soup is too thick, add more milk. Season to taste. Serves 4 as a main meal, up to 8 as a soup course.

Tuesday, February 13, 2018

Let's Have Hot Cereal for Breakfast

RV Kitchen

Janet Groene’s
Po’ Boy Porridge
    In Zambia, where peanuts are called ground nuts, this hot, filling cereal is a breakfast standard. Traditionally it’s made without salt or sugar but North Americans may want to add fruit, jelly, cream, pancake syrup or brown sugar.
    Try it as a change from oatmeal. Leftover cereal turns hard when chilled. Form into patties and fry in butter for a delicious second act.

2 ½ cups water
½ teaspoon salt
1 cup cornmeal, white or yellow
1 cup cold water
1/3 to ½ cup chunky peanut butter

    When water and salt come to a boil, stir cornmeal into the cup of cold water and briskly stir into the boiling water. Stir constantly to keep it from lumping. When it thickens after about 3 minutes, stir in peanut butter to taste. Serves 4.

Tuesday, February 6, 2018

A Kicky Take on Cornbread

Janet Groene’s 
Vidalia Onion Cornbread
Everybody loves cornbread, including the cook because it’s so quick and easy. No rising. No punching down. And it goes with almost everything at breakfast, lunch and supper. 
For a change, here’s a more spicy take on America’s favorite quick bread. It’s filled with bits of savory onion, has a little bite on the back your tongue from the hot sauce and it’s rich enough to make a meal with just a mug of cream of tomato soup. Best of all, it begins with that RV cruising favorite, a box of Jiffy cornbread mix. 

Large, sweet onion, diced 
½ stick butter
1 egg
Small can (8 ounces or 1 cup) cream style corn
1/3 cup milk or water
2 to 3 drops Tabasco sauce
1/4 teaspoon dill weed
8-ounce carton (1 cup) sour cream
8-ounce package cornbread mix
1 cup (half an 8-ounce package) shredded cheddar cheese

Butter a 9 X 13-inch baking pan and set the oven to 425 degrees.  Put butter and onion in a covered microwave container and nuke 1½ minutes, rotating every 30 seconds. Don’t let butter burn. Don't remove cover. Set aside to cool.
In a bowl whisk egg, creamed corn, milk or water, Tabasco sauce, dill weed and sour cream. Fold in cornbread mix, onion with butter, and cheese. Bake about 30 minutes or until firm to the touch and golden brown on top and edges. Cut in squares.

See Janet Groene’s Solo Woman RV travel tips and trips at

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