Food

[Hanr31]

We gotta eat!
What are your favorite recipes while camping?

I like Dutch Oven Pizza and Dutch Oven Cobbler (dump cake).

I'm always looking for new ideas. Whatca got?

 

[Rene T]

We have quite a few recipes in the library.
 
http://www.rvforum.net/joomla/index.php/30-recipes

 

[Gary RV_Wizard]

We have simple tastes, e.g. mac & cheese, hamburger helper, steaks & chops on the grill, fried or baked chicken, various pasta & sauce dishes, casseroles, etc. In the RV we eat pretty much like we do at home - no special "RV" recipes.

 

[Oldgator73]

Burgers, dogs, sausages, breakfast burritos. I sous vide steaks and then just have to put a crust on the outside at the campsite. Foil packs made up in advance are good. Just throw them on the fire and turn occasionally. We don?t get too crazy since we don?t want too much to clean up.

 

[SpencerPJ]

We tend to bring items that are not terrible to clean up.  Grill food, salads, crock pot (with bag) etc.

 

[PancakeBill]

Like Gary, we doin't really change between house and RV,  some grilled stuff, roasts, pastas.  Better at using up leftovers.  Pork tenderloin makes a wonderful meal, and sliced thin in a red sauce over shells is awesome, usually enough left for a lunch the next day. 

I too use a sous vide, but so far on this trip have not.  If you haven't heard of it, check it out.  Great way of cooking.

 

[Jackiemac]

We do sous vide at home but we have a vacuum machine. Do any of you guys just use Ziploc bags and if so do they work OK?

We usually fry stuff or grill with salads. 

Simpler the better.....

 

[Hanr31]

I'll look into that soup vide thingy...
My other favorites are shish-ka-bobs over the campfire. Fresh fish with peppers also over the campfire. I don't cook much in the camper. Except breakfast, breakfast burritos are great and filling.


In a pinch or if the grandkids are along we do beans and winnies on the campfire too. Open can of beans and set next to fire. NOTE: Open can before setting next to fire. Followed up with smores.

 

[Oldgator73]

We do sous vide at home but we have a vacuum machine. Do any of you guys just use Ziploc bags and if so do they work OK?

We usually fry stuff or grill with salads. 

Simpler the better.....

I sous vide the meat at home, freeze it and take it with us. I haven?t tried ziplock bags. I know some people use them.

 

[S&L5er]

Pappa John's

 

[John From Detroit]

Being solo but trained to cook for a family I use mostly
An electric oven (Meat loaf and specality Pot-Luck cooking)
Slow cooker, (Roasts)
Pressure cooker ("High Pressure Chicken 20 minutes at high pressure)
Steamer (Re-heats meat loaf. Brisket, and other foods but not high liquid foods like "Chicken Dinner" or "High pressure chicken"  Also "Bakes" (Steams) Potatoes and re-heats Birds Eye or Green Giant veggie bags.  Steam is a great cookign stuff because IT WILL NOT BURN YOUR FOOD.

And the microwave (Re-heating high liquid foods like the chicken stuff)

THe Insta-Pot (Slow cooker/pressure cooker/steamer) also does soup  Though I use a different (West Bend) Slow cooker.

Tonight I'm using the paper retangle cooker... Church dinner, ticket already in my pocket (Yummie. Polish night at church).

 

[PancakeBill]

I have my vacuum bagger with me, but I have used zip locks, the freezer level bags.

 

[SLOweather]

The base recipe is not original to me. You can find it at:

https://addapinch.com/two-ingredient-cream-biscuit-recipe/

The only thing about the recipe is that is uses 1 1/2 cups of whipping cream, which is an odd amounts to buy and keep in the fridge.

I modified the amounts to make a Biscuit Kit for camping. Trader Joe's sells shelf stable (no refrigeration needed) whipping cream in an 8 oz/1 cup box. That and 1 1/3 cups self rising flour in a small container makes a one batch biscuit kit which can be kept in the cupboard in our motorhome and  is just big enough for 2 people for a couple of meals. Just follow the directions in the link. I usually roll or press them out on a piece of wax or parchment paper just to make cleanup easier.

 

[Jackiemac]

I have my vacuum bagger with me, but I have used zip locks, the freezer level bags.

Good to know thanks...

 

[TLRam1]

The base recipe is not original to me. You can find it at:

https://addapinch.com/two-ingredient-cream-biscuit-recipe/

The only thing about the recipe is that is uses 1 1/2 cups of whipping cream, which is an odd amounts to buy and keep in the fridge.

I modified the amounts to make a Biscuit Kit for camping. Trader Joe's sells shelf stable (no refrigeration needed) whipping cream in an 8 oz/1 cup box. That and 1 1/3 cups self rising flour in a small container makes a one batch biscuit kit which can be kept in the cupboard in our motorhome and  is just big enough for 2 people for a couple of meals. Just follow the directions in the link. I usually roll or press them out on a piece of wax or parchment paper just to make cleanup easier.

What is your opinion of this biscuit? Moist, dry, flavor?

 

[RVfixer1]

We both cook up meals at home and freeze them in Ziploc or other plastic containers, not bags.  The containers are just big enough to feed us both when used with rice or pasta.  We do the pasta and rice in the microwave to save propane when we have electric hook ups.  These meals include spaghetti and small meatballs, sweet and sour pork or chicken with pineapple, bell pepper and cherries, Bourbon chicken, pepper steak, etc.  The containers stack well in the freezer.  I also make chicken breasts in the slow cooker, pull them with a couple of forks for pulled chicken sandwiches. I add my homemade BBQ sauce, mix it up and make hamburger size patties and freeze them.  I also get fresh hamburger and make patties to freeze.  The pulled chicken and burger patties are wrapped in plastic wrap and go into quart freezer Ziploc bags about four to a bag.  I often put two per bag to slip in the gap at the top of the stacked containers.  We also trim wrap and freeze some steaks and thick pork chops.  You will notice these are all meals that can be nuked up quickly after a long day out and about which is most days on the road for us.  On longer trips we do some slow cooker meals in the trailer.  I stuff the freezer like you are not suppose to do and have never had a problem with things thawing out except on the freezer door, so we keep home made cookies and muffins, which we refer to as biking and hiking snacks on the door.  We use some canned vegetables but try to buy fresh locally when in season.  We are seafood, especially shellfish, lovers and take advantage of those when we can get them fresh on the road.  I often buy fresh shrimp off the shrimp boats when we are down south in the winter.  We use them fresh many different ways and boil up and freeze some in the shells to thaw and peel and eat during Sunday football games on TV.  OK, now I am hungry!!

 

[PopPop51]

Simple and easy is my guide.
An 8" cast-iron skillet is my go-to for cooking fish, chops, burgers and eggs because it not only browns beautifully, there's almost no cleanup. It, a 3 Qt stainless steel saute pan, and a small saucier are the only pans that get much use. Pasta gets microwave-cooked in a "Fasta Pasta".
This year I've been experimenting with an Instant Pot, which lets me prepare several meals worth of casserole-type dishes or roasts in one afternoon.
For me, the experience of travel includes local cuisine. I enjoy exploring regional-chain groceries because they will often have local dishes in their deli, meat/seafood cases, and bakeries. If you "snake" the aisles you'll discover locally-popular canned goods, ethnic foods, and snacks.
I seldom cook poultry on the road, but local markets each have their own versions of rotisserie chicken. Cheap and easy.
I eat a lot of salad, and occasionally steam or grill veggies. Fresh, local corn on the cob is wonderful cooked in-husk, either on the grill or in the microwave.

 

[Dragon240]

"...Never cooked poultry on the road..."""      But I have heard that some places it gets hot enough to fry an egg on the side walk ;D ;D

 

[Oldgator73]

We cook chicken on the grill. You can do a whole chicken by spatchcocking it and marinating in a bag. Grill when you get to the CG.

 

[Back2PA]

I too use a sous vide, but so far on this trip have not.  If you haven't heard of it, check it out.  Great way of cooking.

I've been considering this for sous vide, anyone have one?