Recipes

TASTY & EASY MEALS FOR VAN/ RV/ CAMPSITE LIVING

*All of these are for approximately 4 servings. My directions are written to make all of these as simple as possible for those who cook in their van, RV, or at camp. 

Most can be a one-pot meal if you're resourceful. In general, when you have to cook veggies or meat separately, cook first before the other add-ins like the grains, noodles, etc. Put the cooked veggies and meat aside in a bowl or on a plate that you’ll use to eat out of later, then add back to the pot once your other ingredients are cooked. Less dishes to clean up is always a win.*

 

QUINOA ENCHILADA BAKE

• 1 cup quinoa, rinsed
• 1 can black beans, rinsed
• 1 can red enchilada sauce
• 1 cup cheddar or pepper jack cheese, divided
• 1 tablespoon oil (mild tasting such as olive, vegetable, safflower, etc.)
• Half onion, chopped
• Bell pepper, chopped
• Optional veggies: any chopped vegetables you feel like adding (zucchini is good here)
• Optional toppings: extra cheese, avocado, cilantro, hot sauce, cooked corn, tomatoes

Directions

1. Heat 1 tablespoon of oil in pot or , then add chopped onion, bell pepper, and other optional veggies. Saute until cooked, approximately 5 minutes depending on the veggies used. Turn off stove and put cooked veggies aside.
2. In the now empty pot, cook quinoa according to package directions; i.e., pour 1 cup rinsed quinoa into pot with 2 cups of cold water and a pinch of salt. Bring water to boil, reduce heat, cover, and let simmer for approximately 20 minutes until quinoa is cooked and water is gone.
3. Combine the cooked quinoa with rinsed black beans, enchilada sauce, ½ cup cheese, and sauteed veggies. Add cooked corn and tomatoes if using. Top with remaining ½ cup cheese.
4. Heat mixture over low flame until cheese is melted and all is heated thoroughly.
5. Enjoy in a bowl or wrapped in a tortilla.

  

POLENTA LASAGNA

• 1 tube already cooked polenta, or 1 cup polenta meal
• 2 tablespoons oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 3 garlic cloves, minced
• 1 28-ounce can chopped tomatoes
• 1 tablespoon Italian seasoning
• 2 cups shredded cheese (pepper jack, fontina, mozzarella, etc), divided

Directions

1. If not using already cooked polenta, cook polenta according to package. (In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Slowly whisk in 1 cup polenta. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes.)
2. In saucepan, heat oil, then add onion, bell pepper, zucchini, and garlic. Cook for 5-10 minutes until veggies are softened and onions translucent.
3. Add can of tomatoes and seasoning. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered. Season to taste with salt and pepper.
4. In Dutch oven, layer polenta with sauce and cheese. Start with 1/3 of the sauce, then half the polenta, then 1 cup cheese. Layer again with 1/3 sauce, remaining polenta, and remaining cheese. Finish with remaining sauce.
5. Heat over low heat until cheese is melted and mixture is heated through.

COCONUT CURRY NOODLE SOUP 

• Salt and black pepper, to taste
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 1 cup bokchoy, diced
• 3 tablespoons red curry paste
• 1/2 tablespoon ginger powder
• 6 cups chicken or vegetable broth
• 1 can coconut milk (13.5 ounces)
• 8-ounce package rice noodles
• 1 tablespoon fish sauce
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• Optional: red chili flakes if you like it spicy; and cooked chicken if you're a meat eater.

Directions

1. Heat oil in Dutch oven or large pot. Add garlic, bell pepper, onion, and salt and pepper to taste. Cook for 5 minutes.
2. Add curry paste and ginger powder; saute for 1 minute.
3. Add broth and coconut milk. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add fish sauce and rice noodles and cook for 10 minutes.
5. When finished, turn off heat and add bok choy, green onions, cilantro, lime, and optional chili flakes. 

CHICKPEAS IN CURRIED TOMATO SAUCE

• Salt and pepper to taste
• 1 tablespoon oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons yellow curry powder
• 1 tablespoon ginger powder
• 1/2 tablespoon cumin
• 1/4 teaspoon cayenne
• 1 large can chopped tomatoes
• 2 cans of chickpeas
• Optional veggies: red bell pepper, zucchini, broccoli (saute with onion if using)
• Optional toppings: cilantro, yogurt, lime

Directions

1. Heat oil in Dutch oven or large pot. Add onion and garlic. Cook for 5 minutes until onions are translucent.
2. Add curry powder, ginger, cumin, and cayenne, and cook for 1 minute.
3. Add can tomatoes with their juices. Bring to simmer, then reduce heat and cook for 10 minutes.
4. Add chickpeas, let cook for 10 minutes.
5. Remove from heat, add optional toppings, and serve with rice.

COCONUT RICE

• 1 cup white or Jasmine rice
• 1 can lite coconut milk
• pinch of salt
• pinch of sugar
• Optional toppings: toasted coconut flakes, cilantro

Directions

1. Add rice, coconut milk, salt, and sugar to pot.
2. Bring to boil, then reduce heat and cook for 20 minutes or until liquid is absorbed and rice is cooked.
3. Enjoy with optional toppings or just as is. Pairs wonderfully with Asian dishes.

AUNTIE ALI'S 10 VEGETABLE SOUP

*This one requires blending.

• 2 tablespoons olive oil
• 1 bunch Swiss chard leaves, shredded (about 2 cups)
• 1 cup chopped onion
• 4 cloves of garlic, minced
• ½ cup diced carrot
• ½ cup diced celery
• 1 tablespoon dried thyme
• 5 cups vegetable broth
• 2  15-oz cans cannellini beans, drained and rinsed
• 1 14-oz can diced tomatoes
• 1 small diced zucchini 
• 1 cup peeled, diced potato
• 2 teaspoons salt, 1 teaspoon pepper
• Optional topping: shaved or shredded parmesan

Directions

1. Heat the olive oil in a large pot over medium heat. Add the chard, garlic, onion, carrot, celery, and thyme, and cook, stirring occasionally, about 15 minutes or until vegetables are softened.
2. Add broth, beans, tomatoes, zucchini, and potato, plus 1 cup of water. Cover, and bring to a boil. Reduce heat, and simmer, covered, about 15 minutes, or until potato is tender.
3. Thicken soup by pureeing using a stick blender, or pour into regular blender and puree.
4. Simmer a few more minutes and add salt and pepper or more thyme to taste.
5. To serve, drizzle with olive oil and sprinkle with parmesan. Serve with bread to dip.

SAUSAGE, POTATO, & KALE SOUP

•  1 pound bulk Italian sausage 
• 4 cups half-and-half
• 3 cups cubed potatoes
• 2 cups low-sodium chicken broth
• 2 cups whole milk
• 1 medium onion, chopped
• ½ teaspoon red pepper flakes, or more to taste
• 2 cups kale, torn into bite-sized pieces

Directions

1. Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
2. Stir half-and-half, potatoes, chicken broth, milk, onion, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes.
3. Season to taste with salt and black pepper. 
4. Stir in kale; simmer until kale is tender, 10 to 15 more minutes.

CHICKEN PAD THAI

• 7 oz Pad Thai noodles

• 2 tablespoons sesame oil, or vegetable oil

• 1 large chicken breast, cut into cubes

• 1 small onion, diced

• ¼ teaspoon salt

• 2 eggs, beaten

• ⅔ cup Pad Thai sauce, see recipe below

• ½ cup sliced green onions

• ½ cup chopped cilantro

• ¼ cup chopped peanuts

PAD THAI SAUCE

• 2 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 2 tablespoons lime juice

• 2 tablespoons brown sugar

• 1 tablespoon chili-garlic sauce, or Sriracha

• 1 tablespoon fish sauce

Directions

1. Bring a pot of water to a boil. Once the water is boiling, turn off the heat and submerge the noodles for 8-10 minutes. Noodles are done when they are soft but al dente.

2. Meanwhile, heat 2 tablespoons sesame oil (or regular vegetable oil if that’s what you’ve got) in a skillet over medium. Once hot, add the chicken, onions, and salt. Saute until the chicken is cooked through and the onions are starting to brown.

3. Move the chicken to one side of the pan, lower the heat, then add the eggs to the skillet, stirring them frequently to scramble.

4. Once the noodles are done (see step 1), the chicken is cooked through, and the eggs are scrambled, use tongs to lift the noodles out of their soaking water. Add noodles to the skillet, then pour in the pad thai sauce. Stir to coat the noodles.
5. Top with green onions, fresh cilantro, and chopped peanuts. 

CAST IRON BRATS WITH PEPPERS & ONIONS

• 2 tablespoons olive oil

• 1 yellow onion, sliced into half moons

• 1 red bell pepper, in slivers

• 1 poblano pepper, in slivers

• 1 teaspoon salt

• 1 lb bratwurst

• Sandwich rolls or buns

• Mustard to serve

Directions

1. Preheat a cast iron skillet over medium heat on your campfire grate or stove. Add the oil, then the onions, peppers, and salt. Cook for a few minutes until they just begin to soften, then add the bratwurst, nestling them into the vegetables so they come in contact with the skillet.

2. Turn the brats and stir the vegetables occasionally, until the brats are cooked through (internal temp of 160°F), 15–20 minutes.

3. Remove from the heat and divide the brats and veggies among the sandwich rolls.

4. Top with mustard and enjoy!