-->
Wednesday, January 2, 2013
27 Lessons Learned Living a Fulltime RV Life
Saturday, December 22, 2012
Fast Fabulous Food Gifts From My RV Kitchen
Package these food gifts in pretty containers, add a ribbon, and a handwritten "how-to" card and you've got yourself something you'll be proud to give and the recipient will fondly remember.
From savory to salty to sweet, take a look at these four simple recipes, add a few items to your grocery list and get ready to give the gift of flavor!
Herb Vinegar
Makes one bottle
1 bottle of white wine vinegar (I like Star brand...pretty bottle) generous handful of store bought fresh herbs - choose from or mix and match - thyme, oregano, basil, opal basil, rosemary, sage, tarragon, chive flowers, lavender – organic is always best. You can even add peppercorns, peeled garlic, chili peppers, lemon zest, or cinnamon sticks, etc.
Rinse and dry herbs. Remove plastic shaker top from the vinegar bottle and pour about a half-inch of vinegar into a glass bowl. Feed the herbs into the bottle - gently bruising them as you go, cap, shake, and note the herb/herb-spice combo on the bottle. Set aside and allow the flavor to meld at least one week before using.
How-to card: This (type of vinegar/herb mixture) vinegar is delightful in salad dressings, marinades, combined with oil for bread dipping or drizzled over steamed vegetables or broiled fish/meat. Enjoy, you lucky dog you!
More details on how to make herb vinegar in this RV Cooking Show blog post.
Tamari Almonds
1 pound shelled raw almonds
2 T tamari soy sauce
Spread almonds in a single layer on an ungreased baking sheet.
Bake at 350 degrees for 11-13 minutes or until the almonds are brown and toasted. Careful, don't burn them!
Place hot almonds in a large bowl and pour tamari over them. Stir well to coat.
Return almonds to baking sheet allowing the almonds to soak in the tamari and cool.
How-to card: These crunchy, slightly salty, and thoroughly addictive nuts are perfect for parties, picnics, and backpack snacking. Good and good for you!
Watch me make delicious Tamari Almonds and learn about some of my favorite kitchen gadgets in this "From the Vault" RV Cooking Show episode.
Gourmet Flavored Salt
Let your imagination run wild with this RV kitchen gift using a general recipe of 1/4 c sea salt - fine to coarse, your choice - and 1 teaspoon of each flavoring. To help get the flavor ideas flowing, consider the following:
- dried lemon zest and finely chopped rosemary
- smoked paprika
- roasted and ground Szechuan pepper
- Chinese 5-spice or garam masala
- dried ginger and ground kefir lime leaves
- 1/2 oz. dried and ground porcini mushrooms
Visit this Rosa's Yummy Yums blog post for more flavored salt ideas as well as food pairings. It's a beauty to behold, as well.
Haute Fudge
Makes 2-3 cups
6 oz. unsweetened baking chocolate
3 oz. unsalted butter - cubed
1/3 c light corn syrup
1 c sugar
1 c water - boiling
2 t pure vanilla extract (can substitute mint, rum, banana, etc. extract)
On very low heat, melt chocolate and butter. Stir to combine chocolate/butter mixture and add corn syrup, sugar and boiling water. Stir well making sure everything is completely blended.
Gently boil 8-10 minutes - without stirring...and I mean it! - until thick and smooth. Remove from heat and stir in vanilla or other flavored extract.
Pour into half pint (1 cup) jars.
How-to card: Will keep in refrigerator for several months...but good luck with that! Heat servings in microwavable bowl or cup. Serve over ice cream, poundcake or as a dip for bananas or strawberries.
Watch me make Haute Fudge, check out some of my favorite chocolatiers, and learn about some very romantic RV escapes in this "From the Vault" RV Cooking Show episode.
Fast Fabulous Food Gifts Make Giving Fun
Enjoy making and giving these easy, delicious, homemade RV kitchen gifts of food. Fast, simple, sensational...there's so much there to love.
Evanne
RVCookingShow.com
Friday, November 23, 2012
Turkey Pot Pie - RV Kitchen Recipe
What a great Thanksgiving 2012 we had in my RV kitchen! It was such a beautiful day out that I got the turkey into the crockpot and then headed out to play. I returned a little later than I'd hoped and it was time to take the bird out of the crockpot...but nothing else had been started! Yikes!
I covered the turkey breast with foil and got down to business. It took us about an hour and a half to get everything else prepared and cooked. I was a little concerned about the turkey but that was for naught. It was fabulous...moist, flavorful, and sliced like butter.
Today, like so many of us, I made a delicious turkey, cranberry and stuffing sandwich on sourdough bread with a little mayo, salt, and pepper. Devine! But also like many of us, I've got a lot of turkey leftover - even after a couple more sandwiches. Fortunately, I have an amazing, easy-peasy pot pie recipe that will make quick work out of your leftover turkey. I use all store-bought ingredients in this dish and believe me, it's a comfort food favorite recipe in my RV camper! Give it a go and let me know what you think.
Thanks for letting me join you on this wild RV ride!
Evanne and the RVCookingShow.com gang
RV Cooking Show's Turkey Pot Pie
Ingredients:
2 frozen pie crusts - pot pie needs a top crust
16 oz bag of frozen mixed vegetables (as upscale or basic as you wish)
1+ cups of chunked turkey or chicken (I use half of a rotisserie chicken if it's not turkey season)
2 T butter
2 T flour
chicken broth
1/4 c dry white wine
1/4 - 1/2 c Parmesan or Romano cheese - grated
salt and pepper to taste
How-to:
Preheat oven to 400 degrees.
Set one pie crust out to thaw.
In a large saute pan cover frozen vegetables with water and allow to simmer until cooked. Remove from pan.
In the same pan, make a roux - melt butter, add flour, stir to combine, allow to brown. (Watch me make a roux in this year's Thanksgiving show - How to Make Gravy)
Add chicken broth. It will seize into a paste at first, continue adding until it's a thick liquid. Add white wine and allow it to bubble about 5 minutes. Salt and pepper to taste. Add more broth if it's thickened too much for your taste.
Add turkey or chicken and veggies to the sauce, allow to warm. Add cheese, allow to melt in.
Pour turkey or chicken/veggie/sauce mixture into frozen crust. Top with thawed crust - you'll probably have too much, trim as needed and press edges together with fork tines to make it look pretty. Cut a few vent slits on the top in an attractive pattern.
Place on a foil covered baking sheet and bake at 400 for 15 minutes then decrease heat* to 350 and bake until the edges are brown and the top is golden.
Remove, allow to cool slightly so the liquid thickens a bit and enjoy. Serve with a fresh green salad and a beverage of choice.
Cheers!
*begin baking at a higher heat to avoid a soggy bottom crust
Friday, November 16, 2012
RV Cooking Show's Thanksgiving Episode: How to Make Turkey Gravy (and very versatile roux!)
Happy Thanksgiving...and what would the big meal be without gravy?!? In this quick 2-Minute RV Kitchen Tip episode of the RV Cooking Show learn how to make gravy using a roux! Easy, delish, and down right good to know.
The secret to making good gravy is in its foundation - the roux (pronounced "roo" - like kangaroo). Roux is cooked fat, in this case butter, and flour, browned to a particular color, thus imparting a particular flavor. This is the thickening agent in your gravy and you can control just how thick - or thin - you want to go.
And guess what? Roux isn't only for gravy. It's the base for sauces such as bechamal (white sauce), soups like New England-style corn or clam chowder - even a fantastic sauce for chicken pot pie.
So stop right there, put down the jar of gravy or the powder envelope, and spend a quick couple minutes watching this RV Cooking Show 2-Minute RV Kitchen Tip episode - How To Make Gravy.
We've also got a nifty little archive of turkey dinner episodes and recipes for your holiday pleasure:
Crockpot Turkey Breast
Gourmet Trash Can Turkey
Aunt Lucy's Stuffing
Mom's Famous Cranberry Sauce
Sweet Potato Fries
This RV Cooking Show episode is different from others we've produced - just barely over 2 minutes and all cooking, no travel talk. How do you like it? Thumbs up, down or other comments to share? Drop me a line, I'd love to hear your thoughts.
Meantime, Happy Thanksgiving, RV Cooking Show friends. I wish you an abundance of people, places, and things to be grateful for this holiday season.
Evanne and the RVCookingShow.com crew
Thursday, July 19, 2012
Quesadilla RV Recipe and Saguaro National Park
Tucson, Arizona is bookmarked by the two units of Saguaro National Park. On the east you'll find the Rincon Mountain District and on the west it's the Tucson Mountain District. I wintered just a few miles from the gorgeous East District and spent many a day at the park - hiking, taking photographs, and simply sitting quietly atop a stone outcropping surrounded by silence and beauty.
The park's namesake - the giant saguaro cactus - can take on many shapes but the one it's most known for is the classic 'two arms up' version seen on many a western sign. You know exactly what I mean, don't you :>
In this episode of the RV Cooking Show: Saguaro National Park and Quesadillas, I'm delighted to have you as my guest as I take a turn around the park and a closer look at the remarkable saguaro - found only in the Sonoran Desert.
Later, we'll head back to my RV kitchen and make one of my go-to dishes - perfect for an easy meal after a full day of hiking or driving - quesadillas. In fact, they are such a snap to make once you watch this show you might never order them in a restaurant again!
Watch the video here, learn more about the park and the recipe at RVCookingShow.com and get ready to go to the grocery. I couldn't help myself...had these last night for dinner.
Enjoy and happy camping - Evanne - RVCookingShow.com