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Tuesday, December 12, 2017

Stir-Fry a Quick Supper



Janet Groene’s
Lemony Beef Stir-Fry

Stir-fry meals are quick, easy and they cook in a flash if the slicing and dicing is done ahead of time. That leaves the chef free to enjoy Happy Hour with the gang.  I prefer the carrots in my stir-free to be tender, so I use canned or parboiled carrots rather than raw. You could also use matchstick carrots or none at all in skillet meal. 
Serve it over rice made from scratch or from a ready-to-serve packet, or just open a can or bag of crisp Chinese noodles and mound them on the plate. Lemon zest adds a new dimension to this Asian classic. 

1 pound strip steak
2 tablespoons vegetable oil
1 tablespoon minced garlic
3 large ribs of bok choy, cut in bite size
Medium onion, cut in crescents
1 can of baby carrots, drained
Small red or green sweet pepper, seeded and diced
15-ounce can of white beans, such as Great Northern
1 tablespoon fresh lemon zest 
Soy sauce to taste

Trim the steak and slice it paper thin. (It’s easier to slice if partially frozen.) Stir-fry in the hot oil with the garlic, gradually stirring in boy choy, pepper, carrots  and onion. Keep stir-frying over high heat until meat is no longer pink and vegetables are crisp-tender. Drain and rinse beans and fold in with the lemon zest and soy sauce. Heat through and serve over rice or noodles. Serves 4. 

See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com

Wednesday, December 6, 2017

Slow and Easy, Italian Style

Janet Groene's 
Slow Cooker Italian Chicken with Fake Fennel

    Don't stew over cooking and serving times. Forget this easy dish in your slow cooker on High for 3 hours or Low for 6 hours. Be generous with affordable, healthful celery and add fennel seed to give it that irresistible Italian flavor.
     You decide what constitutes a "portion" of chicken and whether it's boneless or bone-in, white or dark, skin on or skinless.

6 portions chicken OR
1 1/2 pounds bite-size pieces of skinless, boneless chicken
Salt, pepper
2 teaspoons fennel seeds
Small green sweet pepper, seeded and diced
5 or 6 larges celery ribs, cut in bite size
Medium onion, peeled and diced
1 tablespoon minced garlic
1 teaspoon mixed Italian seasoning
8-ounce can of tomato sauce
14.5-ounce can of diced tomatoes
15-ounce can of white kidney beans (cannellini)
Optional:
Minced Italian parsley
Parmesan cheese

    Spray the cooker insert with nonstick spray and arrange chicken in an even layer. Sprinkle with salt, pepper and fennel seeds. Pile on remaining ingredients, cover and cook 3 hours on High or 6 hours on Low. Sprinkle with parsley and/or Parmesan. Serve in shallow soup bowls with chunks of Italian bread to dunk in the juices. Serves 6. 

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


Wednesday, November 29, 2017

Socca, the Food not the Dance


Janet Groene’s
Socca

Serve this buttery, gluten-free treat as a snack or bread. It’s a favorite street food in the south of France, where it’s baked on giant griddles made out of metal drums and eaten on the go. If your supermarket doesn’t carry chickpea flour, find it in specialty and health food stores. 

2 cups chickpea flour
1 tablespoon dried parsley flakes
1/2 teaspoon each chili powder and garlic salt
1/4 cup olive oil
2 cups water
Oil for frying

Mix dry ingredients, stir in water and set aside for 15 minutes. Heat a heavy skillet or griddle and swirl a tablespoon or so of oil to cover. Cook socca like pancakes until firm and mottled with brown. Serve warm. 

See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com

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