Recipe of the Week for 2008-02-02

From the Kitchen of ENJoy Cooking with Phil and the RVDA

Recipe Rating = 4.8

Rate this Recipe... 1 2 3 4 5

Some of our fondest camping memories are about food. It doesnt matter if its shared around a campfire, cooked in your RV's gourmet kitchen, or take-out from the local deli, food just tastes better on a camping vacation! Enjoy the following recipes and tips, they were written to inspire the camp chef in you.

Serves: 4

8 oz (225 g) block feta cheese
2 Tbsp. (30 mL) all-purpose flour
2 Tbsp. (30 mL) rice wine vinegar
2 Tbsp. (30 mL) capers, drained
1 clove garlic, finely chopped
1 tsp. (5 mL) grainy mustard
1 Tbsp. (15 mL) cilantro, chopped
1/4 cup (60 mL) olive oil
Zest and juice of one lime
Salt and fresh-ground pepper to taste

Drain cheese and pat dry with paper towel. Slice into eight equal pieces, cover and refrigerate for 10-minutes.

While the cheese is draining, in a glass bowl, whisk together the rice wine vinegar, capers, garlic, mustard, cilantro, 2 Tbsp. (30 mL) olive oil, lime zest and juice.

Season the flour with salt and fresh-ground pepper to taste. Dredge each slice of cheese in the flour and coat thoroughly.

Heat a medium-sized non-stick skillet to medium-high. Add remaining 2 Tbsp. (30 mL) olive oil. When hot, add the cheese and cook on each side for one minute, or until golden brown.

Arrange cheese on serving plates and drizzle with dressing. Garnish with cilantro leaves and serve immediately.

SUN DRIED TOMATO AND ITALIAN BREAD SALAD

Serves: 4
INGREDIENTS:
1/2 loaf crusty Italian bread cut into 1” cubes
6 sun dried tomato halves
1/2 cup (125 mL) olive oil (use leftover oil from tomatoes if you have any)
2 small zucchini, diced 1/2” cubes
1/4 cup (60 mL) purple onion, dived
1/4 cup (60 mL) fresh basil, chopped
1/3 cup (75 mL) cilantro leaves, chopped
3 Tbsp. (45 mL) balsamic vinegar
2 cloves garlic, minced
1/2 cup (125 mL) fete cheese, crumbled
4 anchovy filets (chopped)
4 cup (1 L) salad greens

METHOD:

Preheat oven or barbecue to 400 F (205 C).

Place bread onto a baking sheet and bake until toasted and golden, transfer to a large wooden bowl.

Heat a large, non-stick skillet to high-heat. Add 1 Tbsp. (15 mL) of oil .and when hot; add the zucchini, basil and onions, sauté until the bouquet is released. Transfer to bowl with bread and toss.

In a food processor add the remaining oil, tomatoes, cilantro, garlic, anchovies and vinegar. Process until smooth then pour into the bowl over bread, vegetable mixture. Add the cheese then toss to coat. Leave standing at room temperature for 20 minutes to allow the flavors to blend.

Add the salad greens, toss and serve.

SOUTHWESTERN BEEF SCRAMBLE SOUP

Serves: 4
INGREDIENTS:
1/2 lb. (225 g) lean ground beef
2 tsp. (10 mL) southwestern or Cajun seasoning
2 Tbsp. (30 mL) cornstarch
1 Tbsp. (15 mL) canola oil
1 cup (250 mL) onion, chopped
1 cup (250 mL) celery, chopped
1 cup (250 mL) red pepper, chopped
4 cloves garlic, finely minced
1 can (14-1/2 oz.) peeled tomatoes, chopped with juice
1/2 cup (125 mL) whole kernel corn
1 cup (250 mL) beef broth
1 can (4 oz.) diced green chilies
2 Tbsp. (30 mL) fresh cilantro, chopped
Salt and fresh-ground pepper to taste

METHOD:

In a medium-sized glass bowl, add the beef and southwestern seasoning. Crumble the beef between your fingers to “pea” size while incorporating the seasoning. Sprinkle with cornstarch and toss to coat.

Heat a large, non-stick skillet to high-heat. Add the beef to the pan and then pour in the canola oil. Scramble fry for 3 to 5 minutes until the beef is browned. Using a slotted spoon, remove form the pan and set aside.

Add the onion, celery and red pepper to the pan and sauté until the onions begin to turn transparent then add the garlic. Sauté for two to three minutes or until the bouquet is released.

Add the tomatoes and juice, beef broth, corn and dice chilies to the pan and bring to a boil. Once the broth is boiling, return the beef to the pan and simmer for 5 minutes while stirring vocationally.

Remove from the heat and top with chopped cilantro and green onions. Serve.

SUN DRIED TOMATO AND ITALIAN BREAD SALAD

Serves: 4
INGREDIENTS:
1/2 loaf crusty Italian bread cut into 1-inch cubes
6 sun dried tomato halves
1/2 cup (125 mL) olive oil (use leftover oil from tomatoes if you have any)
2 small zucchini, diced 1/2” cubes
1/4 cup (60 mL) purple onion, dived
1/4 cup (60 mL) fresh basil, chopped
1/3 cup (75 mL) cilantro leaves, chopped
3 Tbsp. (45 mL) balsamic vinegar
2 cloves garlic, minced
1/2 cup (125 mL) fete cheese, crumbled
4 anchovy filets (chopped)
4 cup (1 L) salad greens

METHOD:

Preheat oven or barbecue to 400 F (205 C).

Place bread onto a baking sheet and bake until toasted and golden, transfer to a large wooden bowl.

Heat a large, non-stick skillet to high-heat. Add 1 Tbsp. (15 mL) of oil .and when hot; add the zucchini, basil and onions, sauté until the bouquet is released. Transfer to bowl with bread and toss.

In a food processor add the remaining oil, tomatoes, cilantro, garlic, anchovies and vinegar. Process until smooth then pour into the bowl over bread, vegetable mixture. Add the cheese then toss to coat. Leave standing at room temperature for 20 minutes to allow the flavors to blend.

Add the salad greens, toss and serve.

CHEEMO CHICKEN LASAGNA

Serves: 4 to 6
INGREDIENTS:
1 bag Chemo perogies
1 Tbsp. (15 mL) vegetable oil
1/2 cup (125 mL) onions, diced
1 lb. (450 g) lean, skinless chicken, diced
2 garlic cloves, minced
1 Tbsp. (15 mL) dry oregano
2 tsp. (
10 mL) Worcestershire sauce
2 tsp. (10 mL) sugar
2 ½ cups (625 mL) prepared tomato sauce
2 cups (500 mL) grated mozzarella cheese
Salt and fresh-ground pepper to taste

METHOD:

Heat a large non-stick skillet to medium high. Add oil, onions, chicken, garlic and oregano. Sauté until chicken is brown and onions translucent then add salt, pepper, Worcestershire sauce, sugar and 2 cups (500 mL) tomato sauce. Simmer for 10 minutes.

While sauce is cooking, preheat the oven to 350 F (180 C).

Lightly grease a 11 x 9-inch (28 x 23 cm) aluminum foil pan. Spread remaining 1/2 cup (125 mL) tomato sauce on bottom of pan. Arrange perogies evenly over tomato sauce. Top with chicken tomato sauce. Sprinkle with cheese and bake for 15 minutes or until golden and bubbling.

This recipe can also be made cream style by replacing the tomato sauce with cream pasta sauce or canned mushroom soup.

CHICKEN with APPLE MANGO CURRY

Serves: 2
INGREDIENTS:
2 cups (500 mL) skinless chicken meat, chopped (dark meat preferred)
1 Tbsp. (15 mL) vegetable oil
1 Tbsp. (15 mL) curry powder
1 small onion, finely diced
1/2 cup (125 mL) green apple, peeled, cored and diced
1/2 cup (125 mL) light coconut milk
1/4 cup (60 mL) mango chutney, pureed
2 Tbsp. (30 mL) cilantro, chopped
Salt and fresh-ground pepper to taste

METHOD:

Heat a medium sized, non-stick skillet to medium-high heat. Add oil, chicken and curry powder and Stir-fry until chicken is opaque. Add onions and apple and continue to stir-fry until the chicken is nicely golden browned.

Add the coconut milk and mango chutney. Bring to a boil then reduce the heat and simmer until the sauce thickens slightly. Sprinkle with chopped cilantro and serve with rice.

EASY RICE

Serves: 2
INGREDIENTS:
1 Tbsp. (15 mL) canola oil
3/4 cup (185 mL) quick cooking rice
3/4 cup (185 mL) chicken broth
1/4 cup (60 mL) dried onion flakes
Salt and fresh ground pepper to taste

METHOD:
Heat barbecue or oven to medium heat.

Pour oil into a straight sided small foil pan. Add onions, rice and broth. Cover with a tight fitting lid. Place foil pan on barbecue and close lid. Cook for approximately 20 minutes. Remove from barbecue and allow to cool for five minutes before opening package.

BANANA WONTON

Serves: 4
INGREDIENTS:
2 bananas, peeled and mashed
1 pkg. wonton skins
1/3 cup (85 mL) firmly packed coconut flakes
1 tsp (5 mL) cinnamon
1/4 cup (60 mL) raisins or dried cranberries
Oil for frying

METHOD:

In electric skillet or wok, heat oil to 350F (180 C).

In a glass bowl, combine bananas, coconut, cinnamon, and raisins. Mash with the back of a fork to combine.

Moisten edges of wonton skins with a little water. Add 1 tsp (5 mL) of mixture to center of each skin, fold to form a triangle and pinch edges together to seal in mixture. Gently drop into oil and fry on both sides until golden brown. Sprinkle with powdered sugar and/or cinnamon.

Serve warm with ice cream.

CHOCOLATE PEANUT BUTTER WRAPS

Serves: 4
INGREDIENTS:
1/2 cup (125 mL) smooth peanut butter
4, 8-inch flour tortillas
1 cup (250 mL) mini marshmallows
1/2 cup (125 mL) mini chocolate chips

METHOD:

Preheat barbecue to 400 F (205 C).

Lay tortillas on a flat clean surface. Spread 2 Tbsp. (30 mL) of peanut butter onto each tortilla and sprinkle equally with marshmallows and chocolate chips.

Roll up tortillas with the filling on the inside. Wrap each tortilla in heavy-duty foil; seal tightly.

Grill, covered, over low heat for 5 to 10 minutes or until heated through. Unwrap and eat.

QUICK CRAN RICE

Serves: 4
INGREDIENTS:
1 cup (250 mL) quick cooking rice
1/2 cup 125 mL) milk powder
1/4 cup (60 mL) dry cranberries
1/4 Tsp. (1 mL) cinnamon
2 Tbsp. (30 mL) granulated sugar

METHOD:

Mix all of the ingredients together and store in a Ziploc bag.

Add 11/2 cups (375 mL) of water to a sauce pan and bring to a boil. Add ingredients from bag and stir to incorporate. Remove from the heat and cover with a tight fitting lid. Stir occasionally for 7 minutes. Serve warm or cooled.

Recipe Archives