Mouthwatering meals and happy campers go hand in hand.
By Janet Groene, F47166
November 2019
Whether your RV trips take you to ski country or to the snowbird states this time of year, there are times when comfort food means a hot supper. In an era of fast food, there is still timeless appeal in slow-cooked camping meals that announce themselves with arresting aromas from the oven, grill, or campfire.
No one food plan fits all. Some RVers are on special diets for health or religious reasons. Some do all their cooking outdoors. Some dine mostly in restaurants. One thing we all have in common is our love for RV travel and for great meals that are easy to prepare on the go. The recipes below might work for you.
Black Bean And Sweet Corn Stew
Make it vegetarian or add cooked meat.
32-ounce carton vegetable or chicken broth
14.4-ounce can diced tomatoes with onion and green pepper
1 tablespoon minced garlic
2 tablespoons chili powder
10- to 15-ounce can whole-kernel corn
2 cans black beans, rinsed and drained
Optional: Cooked meat such as crisp bacon bits, crumbled sausage, a can of chunk chicken, or sliced hot dogs
Optional: Top with sour cream, grated cheese, croutons, or sliced scallions
Put the broth, tomatoes, garlic, chili powder, and undrained corn in a roomy pan. Cover and simmer for 20 to 30 minutes to allow the garlic and chili powder flavors to develop. Stir in the black beans (and cooked meat if you desire). Heat through and ladle the stew into bowls. Makes four to six servings.
Cabbage Patch Ragout
1 pound lean ground beef, pork, chicken, turkey, or sausage
2 tablespoons vegetable oil
14-ounce package shredded cabbage with carrots
2 large onions, peeled and diced
28- to 32-ounce can diced tomatoes
1 cup water
1 packet beefy onion soup mix
Water if needed
In a large kettle, fry out and break up the meat in hot oil. Spoon off any excess fat. Add everything else, bring to a boil, cover, and simmer at least 30 to 40 minutes to allow the vegetables to soften and the flavors to blend well. Thin to taste with more water if needed. Makes six servings.
Cajun Pea Soup
Dried peas have been the traveler’s friend since the days of the French voyageurs. Andouille sausage adds a Louisiana kick. Additional salt and pepper may not be needed.
1½ cups chopped andouille sausage
1 tablespoon vegetable oil
1 large onion, diced
32-ounce carton chicken broth OR 4 cups water and 4 teaspoons powdered chicken bouillon
1 bay leaf
1 cup dried split peas, picked over and rinsed
¼ cup rice
Salt, pepper to taste
Sizzle the sausage in hot oil, gradually adding onion over high heat. When the onion is limp and the sausage is fragrant, add the broth (or the water and bouillon), the bay leaf, and the peas. Cover and simmer over low heat until the peas begin to lose their shape. Add the rice and continue simmering until the rice is tender and the peas are very soft, about 20 to 30 minutes. If the soup is too thick, add water, bouillon, or broth. Season with salt and pepper. Makes four servings.
Creamy Potato And Ham Stew
1 or 2 cans chunk ham
3 cups water
1 teaspoon powdered chicken bouillon
1 medium onion, diced
4 to 5 medium potatoes, scrubbed and diced
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon dried thyme
8-ounce brick cream cheese, diced
Optional garnish: Real bacon bits, miniature pretzels, dried dill weed, or parsley flakes
Put the ham in a kettle and break it up. Add the remaining ingredients except the cream cheese. Bring to a boil, cover, and reduce heat. When the potatoes are very tender, turn off heat and stir in the cream cheese until it melts. Add garnish if desired. Makes four to six servings.
It’s A Bowl O’ Pizza
No oven? No problem. Get all the taste of a great pizza in a bowl. The kids will love to say itsabowlopizza.
1 loaf hearty artisan bread
2 tablespoons olive oil
1 medium onion, diced
1 tablespoon minced garlic
1½ cups diced pepperoni
10-ounce can mushroom pieces, well drained
1 medium green pepper, diced
26- to 28-ounce can or jar marinara sauce
14.5-ounce can diced tomatoes
2 teaspoons mixed Italian seasoning
Shredded mozzarella cheese
Dice the bread and set it aside. In a large saucepan, stir-fry the onion, garlic, pepperoni, mushrooms, and green pepper in the olive oil until limp. Stir in the marinara sauce, tomatoes, and seasoning. Cover and simmer until the vegetables are tender and the flavors are well blended. Put ¼ to 1 cup of the diced bread in each bowl according to individual appetites. Cover with the hot mixture. Top generously with the mozzarella. Makes six to eight servings.
Vegan Sweet Potato Lentil Chowder
Sweet and spicy, this one-pot meal can be simmered over any burner, grate, or campfire.
1½ cups lentils
1 tablespoon minced garlic
32-ounce carton vegetable broth
½ teaspoon cinnamon
½ teaspoon ginger
1/8 teaspoon ground cloves or cayenne pepper (optional)
3 cups peeled, diced sweet potatoes
1½ cups diced vegetables such as celery, onion, white potato, mushrooms, rutabaga
Optional garnish: Shredded coconut, golden raisins, minced parsley, or minced cilantro
Wash and pick over the lentils and put them in a kettle with the garlic, broth, and seasonings. Bring to a boil, reduce heat, and simmer, covered, until the lentils are tender. Add the vegetables and continue simmering over low heat until they are tender but still hold their shape. Season to taste and serve in shallow soup plates, adding garnish as desired. Makes six to eight servings.
Chicken ’N’ Puffy Dumplings For Two
10-ounce can chunk chicken
1 tablespoon diced, dried onions
2 cups water
1½ teaspoons powdered chicken bouillon
1 small can peas and carrots, drained, OR 1 cup frozen peas and carrots, thawed
½ teaspoon dried parsley flakes (optional)
½ cup biscuit mix
Milk or water
Put the chicken and onions in a pan and break up the chicken. Add the water and bouillon. Bring to a boil, cover, and reduce heat. Simmer for 8 to 10 minutes. Add the peas and carrots. Stir the parsley flakes into the biscuit mix; stir in enough water or milk to make a thick dough. Bring the pot back to a low boil and add the dough in four mounds. Simmer for 10 minutes uncovered, and then cover and cook 10 minutes more without peeking. Serve at once. Makes two servings.
Goulash On The Go
Start with fresh, raw potatoes, not cooked or frozen. It makes all the difference in this humble dish for a meat-and-potatoes family.
2 tablespoons vegetable oil
2 medium potatoes, scrubbed and diced
1 medium onion, diced
1 large carrot, peeled and finely diced (optional)
10- to 12-ounce can roast beef in gravy
14.5-ounce can diced tomatoes
Salt, pepper to taste
Heat the oil in a skillet and stir-fry the potatoes, onion, and carrot (if using). Cover and cook over low heat until the potatoes are tender. Drain the roast beef gravy into the skillet. Twist a fork in the beef in the can to break it up. Add the beef and tomatoes to the skillet. Heat through, adjust the seasonings, and serve. Makes two to three portions.
Cranberry Beef Hoagies
Pot roast, about 2½ to 3 pounds
Flour, salt, pepper
2 tablespoons vegetable oil
1 can cranberry sauce
1½ cups water
2 teaspoons beef base or bouillon
6 hoagie rolls, split and buttered
On a paper plate, coat the roast with the seasoned flour. Discard the plate and the leftover flour. Brown the beef in hot oil. Cover the beef and braise it over low-medium heat until it’s tender. Place the beef on a cutting board and let it rest while you stir the cranberry sauce, water, and bouillon into the pan drippings. Bring to a boil until well blended.
Slice the beef and make sandwiches. Serve small bowls of the sauce on the side for dipping. Makes six servings.