RV & Camping Cuisine Made Easy

RV & Camping Cuisine Made Easy

Blog copyright Janet Groene 2023. To place your ad on all six Groene sites for one year, one low rate, contact janetgroene at yahoo.com/


Free concert Feb. 4. Details https://janetgroene.blogspot.com/    

Camping and RV Recipe of the Week


    In the Dutch colonies, Rijsttafel was served with as many condiments as one had servants, or “boys”  to carry them in. You might be invited to a three-boy,  six-boy  or even a royal 12-boy table. In camping this festive, versatile meal begins as a simple, one-pot dish but there is no limit to the treats you might add. It’s all part of the fun to see how creative you can be. 
    This is a dish to serve every day with different vegetable mixtures and different toppings. In ethnic grocery stores find candied calmondins, picked watermelon rind and a wealth of chutneys. Other choices are peanuts, shredded coconut, golden raisins, toasted sesame seeds, slivered almonds, bits of shaved or candied  ginger, diced bananas, orange marmalade, mandarin orange segments, cashews, sliced scallions, minced parsley ad inf.

PS. Bring a supply of festive, colorful, disposable containers for the “boys”

4 cups finely chopped vegetables; the more variety, the better (+ meat if you wish)

2 tablespoons vegetable oil
Medium onion, diced
1 tablespoon each minced garlic and mild curry powder
1 cup basmati rice
2 1/2 cups water
2 teaspoons powdered bouillon ( chicken or vegetable)
Salt, pepper to taste


Sizzle vegetables in hot oil in a large skillet, gradually adding onion and garlic. Cook until vegetables are barely crisp-tender. Stir in rice to coat, then add water , bring to a boil and stir in bouillon. Cover the pan and cook over  low heat 20-25 minutes or until rice is tender. Stir.  Adjust seasonings. This is enough rice for 4-6 servings. Pass the toppings for each person to add to taste.


Gordon and Janet Groene lived 10 years on the go as happily homeless travelwriters. They spent  winters sailing the tropics on board their 29-foot sloop. In summer they traveled in their 21-foot diesel RV. See more of Janet Groene’s shortcut, galley-tested recipes at https://www.Boatcook.blogspot.com



Survival Food Handbook is for campers and RV-ers with limited storage space for emergency supplies. We must be prepared for an evacuation, breakdown, shelter in place order, supply shortages and other surprises when away from home. SFH is a guide to shopping the supermarket for foods that provide the most meal for the dollar, ounce and square inch. Also see tips on water shortage, alternate fuels, provisioning, storage, food safety. Kindle or paperback,  https://amzn.to/3mIfryC



Campground Potluck Recipe of the Week
Cajun BBQ and Rice

 6 cups water
2 beef or chicken bouillon cubes
6 cups instant rice
1 tablespoon Cajun seasoning (such as Tony Chachere’s)
2 tubs, one pound each, shredded chicken or beef barbecue (such as Lloyd’s)
Small can diced chilies, drained
15-ounce can diced tomatoes with green peppers
10-ounce can whole kernel corn with red and green peppers
Hot sauce


    In a large pot bring water to a boil and stir in bouillon, seasoning and rice. Cover the pot, take it off the burner and let stand 7 to 10 minutes or until water is absorbed. Over very low heat, stir in barbecue, chilies, tomatoes and corn. Cover and continue heating over  low burner until it’s heated through.  Stir and serve. Serves 10-12
Cook’s note: To make even more servings, use this mixture as a burrito filling. 



Read this mystery e-book series for fun and food. Food?  Salty, 50-ish widow Farley Halladay shares shortcut recipes throughout her books. The Yacht Yenta series is now six, from January Justice to June Jeopardy. You’ll love this spunky widow and her zany cast of ongoing characters.  Start anywhere in the series for Kindle, Google Play, Nook and other major e-book formats.  https://amzn.to/3wcf6ao


Shrimp Primavera

    This is an ideal meal to freeze in boilable bags for easy reheating.

2 cups medium pasta such as penne
2 carrots, peeled and diced fine
1 pound asparagus, trimmed and cut in 2-inch pieces
16-ounce jar of chunky salsa
½ cup freshly shredded Parmesan
12-ounce package cooked salad shrimp


     Cook pasta according to package directions, adding carrots for the last 5 minutes and asparagus for the last 2 minutes of cook time. Drain.  Stir in salsa, then Parmesan,  to cool it down, then cool and chill.  Quickly stir in frozen shrimp and package in portions of 1 to 1 1/2 cups per serving. Freeze at once.  



Tips for the Camp Chef

* Need a food-safe abrasive sink scrubber? Dip a damp sponge in dry baking soda Scrub, then squeeze out sponge in a little clean water. Soda keeps it stink-free while it dries.

    * Mix cream soda and pancake mix to a thick batter. Dip banana, apple or pineapple chunks. Fry in hot oil. Dip in coarse brown sugar.
* Mix powdered borax and sugar half and half. Dip  damp sponges generously  in mixture. Set sponges around at night to get rid of ants. For roaches, simply sprinkle borax in damp sink and shower pan before bedtime. Once they touch it, it’s curtains. They don’t have to eat it.

    * Make sauce for plain cake or gingerbread. Save syrup or juice from canned fruit. To 2 cups juice add 1 T. each butter, minute tapioca, lemon juice. Simmer, stirring until thick.  

To receive a quick poke each week when new posts go up, email janetgroene at yahoo.com and put RV Cook in the topic line. My opt-in list is never sold nor shared. 

This article often contains affiliate links. All products are ones I recommend. If you choose to purchase one of these products through the link provided, I will get a small commission at no extra cost to you.
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