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 get creative. When you have to cook veggies or meat separately, cook first before the grains, noodles, etc. then put aside in a bowl or on a plate that you’ll use to eat out of. Less dishes to clean up is always a win.*

 

QUINOA ENCHILADA BAKE

Ingredients

• 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

• 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.
• 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.
• 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.
• Heat mixture over low flame until cheese is melted and all is heated thoroughly.
• Enjoy in a bowl or wrapped in a tortilla.

  

POLENTA LASAGNA

Ingredients

• 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

• 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.)
• In saucepan, heat oil, then add onion, bell pepper, zucchini, and garlic. Cook for 5-10 minutes until veggies are softened and onions translucent.
• 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.
• 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.
• Heat over low heat until cheese is melted and mixture is heated through.
• Enjoy!

COCONUT CURRY NOODLE SOUP 

Ingredients

• 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

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

CHICKPEAS IN CURRIED TOMATO SAUCE

Ingredients

• 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

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

COCONUT RICE

Ingredients

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

Directions

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

AUNTIE ALI'S 10 VEGETABLE SOUP

*This one requires blending.

Ingredients

• 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

• 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.
• 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.
• Thicken soup by pureeing using a stick blender, or pour into regular blender and puree.
• Simmer a few more minutes and add salt and pepper or more thyme to taste.
• To serve, drizzle with olive oil and sprinkle with parmesan. Serve with bread to dip.