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Thursday, August 1, 2019

Noodle-less Tuna Casserole

Janet Greone's
No Noodle Tuna Casserole

    There is no extra step in this recipe for boiling water, cooking noodles, draining and mess. Just put everything in a pan for the stove top or a baking dish for the oven. Serve it over biscuits, toast, crisp Chinese noodles or (my favorite for a healthier plate) shredded cabbage or spiralized zucchini.
     Make it ahead and keep it cold to bake or nuke up to two days later. Double it for a potluck. Vary it by adding different vegetables or none at all. IT's best to use low-sodium condensed soups, then add salt if needed and pepper to taste.

1 can cream of celery soup
1 can cream of mushroom soup
½ soup can dry sherry OR
½ soup can milk
1 bunch scallions, trimmed and sliced
8-ounce can mushroom pieces, drained
½ stick butter, melted
2 cans, 10 ounces each, albacore tuna, undrained
Optional topping:
1/4 stick butter
About ½ cup bread crumbs
   
    Whisk soups with sherry or milk until smooth. Stir everything else in a pan and heat gently or and mix it in a bowl and turn out into a buttered baking dish to bake at 375 degrees until it’s bubbling. To make the crumb topping, melt butter in a small skillet and add bread crumbs until they’re toasty. Serves 6. 

See new shortcut  recipes every week from Janet Groene at https://campandrvcook.blogspot.com

Wednesday, July 24, 2019

Homemade Chocolate Heaven

Janet Groene's
Chocolate Almond Sauce

    Spoon this heavenly chocolate goo over anything from fresh fruit to pound cake. Why make your own chocolate sauce? You control the ingredients,  from the type of chocolate to omitting salt to using a sugar substitute to tweaking the recipe. (This recipe for example, is different and delicious when you use orange extract instead of almond.)
    Invent desserts from here to Sunday. Add nuts. Use it as a dip for marshmallows or fresh strawberries or Brazil nuts. Drizzle it into ice cream pie and freeze. Add a tablespoon or two of liqueur such as Triple Sec or Galliano. The sky’s the limit.


2/3 cup cocoa powder 
2 teaspoons cornstarch
1/4 teaspoon salt
2/3 cup sugar or equivalent
2 tablespoons powdered French vanilla coffee creamer
1 cup water
1  teaspoon almond extract


    Combine cocoa powder, cornstarch, salt,  sugar or substitute and powdered creamer in a small saucepan. Stir in cold water. Continue stirring over low/medium heat until the mixture boils. Remove from heat and stir in extract.  Serve warm or cold. Makes about 2 cups sauce. 


Cook’s note: there is a difference between a sugar substitute and sugar equivalent. Equivalents are used spoonful for spoonful. Sometimes this volume is important in a recipe. 



See Janet Groene's RV-ready recipes new each week at https://campandrvcook.blogspot.com

Tuesday, July 9, 2019

Not Just Another Chili Recipe

Janet Groene's
Killington Lodge Gourmet Chili 


    Entire cookbooks contain nothing but chili recipes, so I thought the last thing I needed was one more. Yet this one sang out to me for its bold complexity. The last thing I need in the RV galley is a recipe that requires every spice on the shelf. Despite all that I am foursquare for this outstanding recipe from Killington Mountain Lodge in Vermont.
     To be honest, I tweak it a bit depending on the availability of ground turkey and turkey sausage. Basically I go for three pounds of ground meat, preferably ground turkey and some bulk turkey sausage. I also reduce the cayenne to 1/4 teaspoon or none at all. They call it Gourmet Chili. I’ll drink to that.

 
INGREDIENTS:
2 onions, chopped
4 cloves garlic, minced
2 1/2 pounds lean ground turkey
4 ounces Italian turkey sausage
4 tablespoons chili powder
2 teaspoons each ground cumin and paprika
1/2 teaspoon each cayenne pepper and turmeric
1/4 teaspoon each ground coriander and ground cardamom
2 tablespoons each balsamic vinegar and unsweetened cocoa powder
16-ounce can organic tomato sauce
1-2 cans pinto beans
1-2 cans kidney beans
1 tablespoon dark molasses
3 cups organic beef broth
12 ounces beer (the alcohol evaporates during cooking)

INSTRUCTIONS:
Sauté onions and garlic in a little olive oil. Add the meat and sauté until it is no longer pink. Add the remaining ingredients and bring to a boil. Simmer 2 hours.



See Janet Groene's RV-ready recipes and tips each week at https://campandrvcook.blogspot.com

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