Meals and Menus for Motorhome and Camping
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Camping and RV Recipe of the Week
Minced Beef Curry
Humble hamburger makes an exotic and elegant curry, one of the most versatile one-dish meals to serve in your campsite. You might also try it with ground chicken, turkey or pork.
Curry adds intense flavor and vegetables can be increased by heaps if you like.
1 tablespoon vegetable oil
1 pound lean, coarsely ground beef (sometimes called chili grind)
2 large onions, diced
1 cup finely diced vegetable (carrot, celery, butternut squash, what have you)
1 tablespoon curry powder
1 bouillon cube (vegetable, beef or chicken)
1 ½ cups water, divided
1/3 to ½ cup raisins
1 tablespoon cornstarch
Salt, pepper to taste
Garnishes: the more the merrier: peanuts, shredded coconut, chutney, dried cranberries, diced pineapple or banana, crumbled bacon, sliced scallions, mandarin orange sections.
Heat the oil and stir-fry ground beef, breaking it up as you go. Keep stir-frying while adding onions, additional vegetable and curry powder. Add the bouillon cube , 1 cup water and raisins.
Cover, reduce heat and cook until vegetables are tender. Stir the cornstarch into the remaining half cup of water and stir into the curry until it comes to a low boil. Spoon over hot rice. Pass whatever garnishes you like.
Tips for the Camp Cook
We hooked up to the water in a Florida campground and soon the entire interior of the RV smelled like rotten eggs. The water was supposedly safe and, in fact, some natives say sulfur water is actually good for you.
I have a sink-mounted filter system for water used for drinking and cooking, but did I really want to shower in stinky sulfur water?
Campground waters vary widely. They may meet tests for safety but they could be very hard or very smelly with iron, sulfur or chlorine. With a good filter you’re always assured of consistent water as you travel.
The new Clear 2O hose filter simply screws onto your RV’s drinking water hose. It filters to one micron and has a natural coconut carbon filter that removes bad tastes and odors, sediment, pesticides, organic chemicals, fungus and many other contaminants for up to six months.
Just don’t use it for water deemed unsafe to drink in the first place. https://amzn.to/35AjEcX
Campground Potluck Recipe of the Week
Everyone loves finger foods for tailgating and potlucks. Cornflake crumbs add a unique flavor and sweetness. Then use bread crumbs for the coating. Use fresh cooked fish or canned. Serve them warm or cold.
Fish Cake Poppers
2 cups flaked, cooked, drained fish
1 cup cornflake crumbs
½ cup sliced scallions
1 tablespoon each sherry and Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Seasoned bread crumbs
Vegetable oil for frying
In a bowl combine fish, cornflake crumbs, egg, onion, Worcestershire, salt and pepper. Shape mixture into small patties, using about 1 tablespoon per patty. . Dip in bread crumbs and fry until brown and crispy in hot oil. Remove to paper towels to drain and cool.
Place each in a small tortilla scooper, endive leaf or bruschetta. Just before serving, top with a tiny dab of cocktail sauce, tartar sauce or remoulade. Serve at room temperature or chill to serve later.
Curl up with a good book on your Kindle in the campground tonight. Janet Groene's February Felony is Book Two in her Yacht Yenta cozy mystery series by her pen name, Farley Halladay. https://amzn.to/31J5d3D
Freeze-Ahead Recipe of the Week
Make it homemade, then portion it in any size from one to six to thaw on your next camping trip. The best book on the subject is Seriously Good Freezer Meals, a colorfully illustrated book that will be a rock star in your cookbook shelf. Find tips on freezing plus 150 excellent recipes. https://amzn.to/2MmvIXH
Vegan Fried Rice
This nutty dish makes a substantial side with meat from the grill or a hearty vegan main dish. Not everyone in your crew is vegan? Freeze portions in boil-able bags to warm up just for one or two people. Make it with any rice or a mixture of rices and whole grains.
8 cups cooked rice
1/4 cup olive oil
Cook rice according to package directions just until tooth-tender. Do not over-cook. Stir in olive oil while it’s hot.
1/4 cup olive oil
2 tablespoons minced garlic
4 cups sliced mixed mushrooms
4 cups cut-up vegetables such as sweet pepper, asparagus, matchstick carrots, sliced celery, onions, butternut squash
2 cups mixed raw tree nuts such as cashews, pecan halves, blanched almonds
2 tablespoons each tamari sauce and low sodium soy sauce
Heat olive oil and stir-fry garlic, gradually adding mushrooms. When mushrooms are browned and liquid has boiled away, continue stir-frying while adding other vegetables just until they are crisp-tender and coated. Stir in sauces. Cool vegetables and fold into rice. Package and freeze.
Makes about 16 servings of one cup each. To serve, thaw and heat. Serve as is or topped with chopped, roasted peanuts and bits of chopped scallion.