Readers have told me they are always looking for good recipes. We’ll start sharing recipes that are easy to make in an RV either on a propane stove top, crock pot, grill, or microwave (including my favorite: cook ahead, freeze, then microwave). They will have just a few ingredients that are easy to purchase and store in a RV, that can be cooked in one pot or cooked ahead and frozen, and are healthy. Suggestions are welcomed!
You can also check out Evada Cooper’s The RV Centennial Cookbook. This cookbook is compilation of the best recipes from those submitted to Evada and includes Rachel Brett Harley’s recipe for coleslaw.
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Quick summer peach-mango and chicken nachos
- Chunks of chicken breast from rotisserie chicken
- Jar of peach-mango salsa (I use Whole Foods 365 brand).
- Tortilla chips (I use brand I also buy at Whole Foods)
- Optional grated cheese
Mix salsa and chicken chunks together and put onto tortilla chips. Add grated cheese if you so desire. Any type of salsa and chips would work. I love the peach-mango at Whole Foods because meets basic health standards and is medium in terms of spiciness. See blog posting of July 5, 2012 for more details.
- 1 # ground chuck
- 1 TB. olive oil
- ¾ cup ketchup
- 1 fresh tomato, diced
- ½ onion, diced
- 3 tsp. light brown sugar
- ½ tsp. paprika
- ½ tsp. prepared mustard
- ½ tsp. chili powder
- Dash of thyme, Dijon mustard
- 1 clove garlic, diced
- Salt and pepper to taste
Brown ground chuck with olive oil in a fry pan. While this browns, saute onions in a Le Creuset or sturdy lidded sauté pan. As the onions turn golden, add fresh tomatoes stirring until combined. Add brown sugar, paprika, prepared mustard, chili powder, and a dash of thyme and Dijon mustard. Cook a few minutes then add the garlic (adding garlic too soon can make it bitter). Spoon the cooked chuck into the onion and tomato mixture and simmer for 45 minutes. Add salt and pepper to taste. Freeze in individual-size portions to later reheat in your RV’s microwave then serve on a hamburger bun or. See blog posting of July 22, 2011 for more details.
Healthy steps: I use no-salt ketchup and do not add salt. Brown sugar helps balance the acid of the tomato. I use as many organic products as possible. Ground chuck is the most flavor-filled of the ground beefs, but I always drain the fat.
Recipes to Grill
Grilled foil-wrapped fish with asparagus: Grill some fresh asparagus. While that grills, dice half a small or medium sweet onion (Vidalia is my favorite). On a generous square of heavy-duty aluminum foil (or two layers of regular foil) drip some olive oil then add the diced onions. When the asparagus is cooked the way you like it, cut into one- or two-inch pieces and place on top of onions. Season with pepper (and salt if you like). Top the onions and asparagus with a filet of wild-caught (never farm raised) codfish, whitefish, or other mild white fish. Add a little more pepper (and salt) if desired. Take a half-cup of peach, mango, or pineapple salsa and add same amount of white wine (pinot grigio is perfect) and blend. Pour mixture evenly over the codfish. Save the rest of the white wine to have while you cook and later with your meal if there is any left 🙂 Fold aluminum foil into a nice tightly sealed packet and place on grill. Cook about 15 minutes then turn over and cook another 15 minutes. Let stand for about 5 minutes then open packet. Be careful when opening because the steam will be hot. Fish should be white and fall apart easily with a fork. Enjoy! See blog posting of February 18, 2011 for more details and videos.
Ten-minute Veggie Spaghetti: Saute garlic and chopped basil in olive oil. Add squished fresh tomatoes or canned chopped tomatoes, dash of salt (optional), pepper, balsamic vinegar and oregano. Stir and cook until flavors blend. Add cooked spaghetti. If desired, add cooked meat or sausage to sauce before adding spaghetti. A slice of fresh crusty Italian bread would be a great accompaniment especially when dipped in a blend of balsamic vinegar and olive oil. Enjoy!
Mamma Rita’s Eggs and Tomato Sauce (1 to 2 servings). I’ll kick off this page with a simple, healthy, low calorie breakfast dish I found on one of my favorite recipe sites, allrecipes.com. Tomatoes are loaded with goodies like vitamin C, cancer-fighting lycopene, and have a diuretic effect, and the bad rap about eggs has been disproved. Although Dora who submitted the recipe said it comes from her Italian heritage, this dish reminds me of breakfasts in London where I was often served stewed tomatoes with fried eggs. This only takes a five minutes to prepare and 10 minutes to cook. Dora says its yummy with fresh Italian bread or a French baguette to sop up the juices. Great recipe for all those yummy fresh Michigan tomatoes.
1 TB extra virgin olive oil
2 ripe tomatoes, chopped
salt and pepper to taste
1. Warm oil over medium heat in skillet or frying pan. Add chopped tomatoes and cook until juices begin to evaporate, about 3 to 5 minutes.
2. Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper, then enjoy!
Practically Cook Themselves
Chocolate-dipped Fruit (12 servings): This is a healthy delicious appetizer or dessert that RVers can easily make for a potluck using only a microwave. Carefully wash 12 large fresh strawberries in hot water leaving stems on. Dry completely (water and chocolate do not mix!). Place strawberries on parchment paper. Place 4 ounces of coarsely chopped semisweet chocolate bars into 2-cup glass or other microwave-safe container. Microwave chocolate at 100% power in one-minute intervals, stirring in between each interval. Preferred chocolate is Callibaul, Valrhona, or Ghirardelli, and you can mix semisweet with bittersweet as desired. As the chocolate melts, decrease the cooking time to 30-second intervals to avoid burning the chocolate. Once nicely melted, dip strawberries into chocolate and place onto parchment paper to cool. The strawberries will be ready to serve in about 10 minutes. Other fruits that work well include dried apricots, fresh Clementines, blueberries, blackberries, cherries, and raspberries. For the smaller berries, first spoon tablespoon or two of the melted chocolate onto the parchment paper then drop 4 or 5 berries onto the chocolate.