I am far too lazy (this is camping cooking, remember?) to grind 4 teaspoons of fresh black pepper, so usually use purchased ground black pepper in this recipe, and I do use four teaspoons. If you opt to grind the black pepper fresh, maybe start with two or three teaspoons, and add more if your […]
Ban the Box! This kid-friendly recipe could not be easier. Four ingredients, one pot and a colander. The recipe is easily halved or doubled, and the ingredients are found in every American supermarket and no one will judge you for buying a package of already-grated cheese. Add a little salt, if you desire. 2 cups […]
I can not tell you how popular “Adult” Mac & Cheese is around our house. This makes an easy side-dish and is also a super-satisfying vegetarian entree. The recipe requires no sauce, saving a messy step, and can be made earlier in the day and baked just before serving. Sharp cheddar is good to use […]
Chana Masala with Carrots, served over brown basmati rice – and Guinness beer My take on the classic Indian garbanzo bean curry. Carrots are not a traditional ingredients in Chana Masala, but I like the texture, sweetness and color they add. Easy and fast – super low fat – vegan weeknight recipe. This dish is […]
Low calorie, low fat and loaded with fiber, this vegan dish will easily serve four with rice as an entree. Have everything chopped and ready to go – this dish cooks in just a few minutes. Great left-over too. Serve with a fruit salad or fruit plate. Drink beer or a gin tonic with this […]
Spicy Garbanzo Stew, served with couscous This garbanzo stew is perfect for a fall evening. It is pretty spicy, so reduce the Moroccan-style spices by half if cooking for calmer palates. Non-vegans could use chicken stock. Chop, cube or separate the red pepper, potato and cauliflower into bite-sized pieces. The potato will thicken the stock […]
A wonderful weeknight vegetarian/vegan meal. Super filling and spicy delicious. To save time, bake the potatoes the night before. I have suggested several nice toppings and either flour or corn tortillas work with this recipe. Use cheese if you please – shredded cheddar or crumbled queso fresco would also be yummy on these tacos. (Also, […]
From my Mother-in-Law, this is my “most requested” recipe. It is very satisfying and there are never left-overs. Serves 4-6 for dinner – easily doubled. Can be made early in the day, refrigerated, and baked later. If you are cooking for a vegetarian, this will be a hit. Serve with warm tortillas and a salad. […]
Delicious. Nutritious. Easy. Serve the beans over basmati or long-grained rice. The beans are just a little spicy. Of course, you can cook the beans in a pot on the stove if you don’t have a crockpot. 1 lb. dried black beans 1 quart vegetable or chicken stock 1 16 oz. tub spicy salsa from […]
This recipe can be served as a stew or a soup, depending upon how much stock you add before serving. Use a vegetable stock for a vegan dish. I like the quick-cooking Black Beluga Lentils in this recipe. Any lentil will work, but cooking time will vary, so check the package directions. 1 pint cherry […]
This soup is very flavorful, thick and colorful â€“ you would never know it was fat-free. A perfect savory dish for your autumn table. Spend ten minutes in the morning, and come home to a healthy, hot meal. Salt causes a longer cooking time, so add salt to taste just before serving and consider a […]
I am stating right upfront – this recipe is not healthy. It is not low-fat. However this casserole is delicious, easy to assemble, can be prepared ahead of time… is loaded with potassium and it is gluten free. It will also make you very popular at your next RV potluck. Twice-Baked Potato Casserole does require […]
This very popular casserole can be served as a side dish or makes a great vegetarian entree. Orzo casserole can be made earlier in the day and baked before serving. 1 pound orzo (rice-shaped pasta) 6 garlic cloves, unpeeled 1 cup heavy cream 1 cup chicken or vegetable stock 1 cup fresh-grated Parmesan cheese, divided […]
This sauce will work with a wide variety of vegetables – also try fingerling potatoes, mushrooms, squashes and carrots. Balsamic Roasted Vegetables is a great vegetarian/vegan main course, served with a grain – or a great side dish to roasted meats. If you are heading out in the RV, place the veggies and dressing in […]
Tomato Pudding is a RV-kitchen-friendly summer-flavored vegetable side dish perfect to serve with grilled meats. 8 roma tomatoes (about two pounds), cut into half-inch cubes 3 cloves minced garlic kosher salt (if necessary) black pepper, to taste 2 Tablespoons extra virgin olive oil (plus more for oiling the baking dish) 1/2 cup fresh basil leaves, […]
Mushroom Schnitzel are perfect as a side-dish, or as a main dish for a vegetarian or Passover entree. These days, I use the already-sliced mushrooms – chopping them a bit with the spatula while they are sautéing. 4 Tbs. butter 1 cup green onion, sliced 1 lb. mushrooms, chopped 3 eggs ½ cup minced fresh […]
RV-easy, Warm Potato Salad with Arugula can be served as a meat-free main course, but is equally lovely served with a roast chicken. (I just love it with a roast chicken!) If you are cooking for vegetarians, this is the perfect easy entree – and if you leave-off the cheese garnish, it will be suitable […]
Delicious and hearty for autumn and Rosh Hashanah. Substitute walnuts if you choose. Fried sage leaves are very flavorful garnish and have a great crunch. 2 Tablespoons olive or hazelnut oil 4 large, pretty, sage leaves 1 quart low-sodium chicken or vegetable broth 1 cup polenta (coarse corn meal) 1/2 cup grated Parmesan cheese 1/3 […]
This RV-easy recipe is perfect to use your late season vegetable garden bounty – tomatoes, zucchini and basil. Watch the salt in this casserole: there could be a lot of salt in the stock and parmesan cheese is quite salty. Use an 8×8-inch pan (that can be covered with foil) or a small, covered baking […]
Lentils from a rice cooker? Why not. Nothing could be easier. The spiced lentils cook while you relax and the “taco filling” can be used in tacos or burritos, added to a rice bowl, or in a taco salad. Super packed with folate and fiber – and extremely low in calories and cost – this […]
Farro, an ancient grain, is regaining popularity due to its nutty flavor and considerable health benefits from consuming whole grains. Farro fed the Mediterranean for eons, and evidence of farro cultivation has been discovered in what is now Turkey, Syria and Israel dating back thousands of years. Farro (triticum dicoccum) is also known as Tuscany […]
Extra Virgin Olive Oil 1 small yellow onion, slivered 1 green pepper, slivered 1 or 2 cloves garlic, minced (I used two) 2 cups fresh green beans, cut into bite-sized pieces One 14 oz. can diced tomatoes (do not drain) 6 leaves fresh basil, coarse chopped or chiffonade ½ cup vegetable stock, chicken stock or […]
Satisfying and beautiful – roasting squash in flavor-packed oil brings out the sweet nature of this fabulous vegetable. Use this technique to impart any herb flavor to oil. Prepare the Infused oil: ¼ cup extra virgin olive oil (best quality) 2 Tablespoons fresh sage leaves, coarse chopped 2 garlic cloves, minced fine Heat the olive […]
Arborio Rice Last April, I made Caramelized Carrot Risotto from a recipe I found in a magazine. It was good, but it was complicated and – for some unknown reason – included mascarpone cheese. This week, I thought about that recipe when I found myself with a bunch of absolutely gorgeous sweet carrots. My version is […]
There are several risotto recipes here. If you can make one, you can make them all, and will realize a recipe isnâ€™t actually needed to make risotto â€“ only an imagination. This dish is especially nice if you add a teaspoon of dried basil to the stock. Olive oil 1/2 of one large onion, minced […]
There are several risotto recipes here. If you can make one, you can make them all, and will realize a recipe isnâ€™t actually needed to make risotto â€“ only an imagination. The richer the stock, the richer the risotto. This tasty treat is wonderful if made with home made stock from a roasted chicken. 6 […]
There are several risotto recipes here. If you can make one, you can make them all, and will realize a recipe isn’t actually needed to make risotto – only an imagination. This is a very basic and popular risotto dish – you may easily vary the ingredients. With a tossed salad, a loaf of crusty […]
There cannot be a simpler sauce to prepare. This few-ingredient pasta sauce is a favorite from the area around Rome, and it comes together in about the same time needed to boil water and cook pasta – making it a few-ingredient two-pot RV-perfect meal. Penne is traditional, but any shape will do, especially spaghetti. Arrabbiatatranslates to […]
A classic Italian dish, this recipe comes together quickly and requires only one pot (to wash), so it is also great in the RV. The walnuts are not traditional, but I really feel they make the dish special. Recipe is easily doubled. ½ pound dried pasta, such as penne or orecchiette (little ears) 1 cup […]
This hearty vegetarian dish is perfect for fall. I used whole wheat linguini, but any linguini or spaghetti will do. Go easy on the salt, as the cheese is very salty. Caramelizing the shallots does take a few minutes, but the flavor is amazing – and it’s a perfect opportunity to enjoy a glass of […]
Spaghetti with Pepper. Four ingredients: spaghetti, black pepper, Pecorino Romano cheese and a splash of olive oil. One pot and a strainer/colander. My version of spaghetti cacio e pepe does not require making a cheese sauce which makes the pot so much easier to clean. And though the four ingredients sound easy and every-day, this dish just […]
My Mushroom Fettuccini is a rich and savory dish – but it is still low fat and does not use a cream sauce, which is often common in this recipe. I like to use chicken stock, but using a vegetable or mushroom stock, and omitting the cheese garnish, will make the recipe vegan. The sauce […]
This is a great one-pot (plus a strainer/colander) meal. Light and very nice for Spring when asparagus is in season. An icy-cold Italian Pinot Grigio is perfect with this dish. Serve with a tossed salad and a baguette for an easy meal. 10-12 spears fresh asparagus (cut into 1½ inch pieces) Salt 8 oz. fettuccini […]
This recipe tastes just like spring and summer. I use fresh peas, but one cup of (thawed) frozen peas may be substituted (no need to boil). The sauce can be made up to one day prior (tightly covered and refrigerated). This recipe serves two people very generously as a main course; easily doubled to […]
An Alfredo sauce is so simple and only takes about 2 minutes – and one pan! This is our traditional New Years Eve meal – at home or in the RV. Don’t skimp with this dish – use only the finest Parmesan cheese, butter and cream you can find. This pasta dish, served with a […]
This recipe makes a lovely light filling for manicotti – and will also work well for stuffing giant shells or layering in lasagna. The filling can be made one day in advance. Easiest way to stuff the manicotti? Never cook manicotti according to the package directions – leave it a little more than “al dente” […]
This super easy vegetarian recipe is another version of my RV Lasagna – but very healthy! Perfect when you want something rich, savory and filling – but want to watch the fat. Using the calculations from the ingredients I used, a serving of this lasagna is only 255 calories with less than 12 milligrams of […]
Though this recipe would send shivers down the spine of Mario Batali, it works perfectly well in a RV kitchen and is delicious. I have made this countless times with fabulous results. Using no-boil lasagna noodles, already-shredded mozzarella and a jarred red sauce saves steps, time and dish-washing. Don’t skimp on the pasta sauce – […]
Here is my recipe for potato gnocchi – fluffy little pillow-like dumplings. Tossed with butter, a red sauce or a little pesto, gnocchi are a tasty little addition to your usual Italian repertoire. Plus, they are fun to make. This really isn’t a recipe, so to speak. Egg, salt and flour are added to warm […]
This half-recipe – made for two – used two pounds of tomatoes Who knew! All you need for a savory red sauce is a baking dish, a potato masher and 90 minutes. I think you will find this method so delicious and easy; it will become a favorite at your house. (And you don’t need […]
Basil is an aromatic plant, originating in India. The word derives from the Greek basilikos, meaning royal. Basil is, indeed, fit for a Queen! Pesto, made with fresh basil, is one of the oldest sauces known and one of the most popular to this day. Pesto combines fresh basil leaves, olive oil, garlic, pine nuts and […]
Sopa de Elote – Mexican Corn Soup – is traditionally prepared by cutting kernels from fresh corn and scraping the milk from the cobs. The cobs are then boiled with the kernels to create a thick, rich stock. My RV rendering is a short-cut version that can be ready in less than thirty minutes. The […]
Roasting the vegetables gives the soup an intense flavor, and any charred bits add pretty color. Low-fat, low-calorie and vegan, this soup is satisfying. 1 pound carrots, peeled ½ yellow onion, cut into one-inch chunks 2 cloves garlic, peeled, left whole 1 medium Yukon Gold or white potato, unpeeled, cut into eight pieces Extra virgin […]
The Red Kuri is a pretty little guy. And the inside is firm and a brilliant color – calling out for eastern spices. I scooped-out all the seeds and sliced the squash into 8 wedges. Some recipes call for peeling the squash before roasting, but peeling squash is a difficult job and really a little […]
One pot easy. I use a low-sodium chicken stock in this recipe, but feel free to use veggie stock to make the dish vegetarian; omit the dairy at the end for a vegan version. No blender or food processor required – my version calls for an old fashioned potato masher. 2 leeks, white and pale […]
Minestrone (big soup in Italian) is traditionally a tomato-based vegetable soup. There are no rules. Any vegetable will do. I often add kale, fava beans or zucchini. If at home, I cook the pasta separately and add it at the last minute – in the RV, I toss the dried pasta into the pot 10-15 […]
This gazpacho is the best I have ever tasted and can be made one day ahead. Veggies can be chopped by hand, or in a food processor. Don’t cut the vegetables too fine – this gazpacho should seem more like a runny salsa than a creamy soup. Healthy and delicious. For a luncheon, I often […]
Three of my favorite foods in one dish! Nice for St. Patrick’s Day. This soup can be made early in the day, refrigerated and heated before serving. It is best to use a mild flavored pilsner or ale in this soup. 3 Tablespoons butter 1 medium onion, chopped 2-3 stalks celery, sliced 3 large potatoes […]
This recipe isn’t so much a recipe as a “concept”. It is completely adaptable and I give no measurements for the ingredients – you will have to know how much your family will eat. It is just an easy, colorful salad to put together, and can be prepared with cooked and chilled meat (shredded chicken […]
A very easy and delicious salad recipe – perfect to make in the RV. Make it easy on yourself and buy a bag of shredded cabbage. The 3-color Deli-style with cabbage, carrots and red cabbage is perfect for this salad. Even easier, make the dressing up to one day ahead and mix just before serving. […]
Another great make-and-take recipe. This is a nice main dish salad, perfect for a hot summer evening and easy for a luncheon. I like to make it in the morning, so the flavors have time to blend. Save time (and your fingers) by purchasing pitted olives. The recipe calls for no salt, as the olives […]
Italian Tomato and Bread Salad. A great recipe for those hot summer days when you have perfect tomatoes! Panzanella is also a great way to use day-old bread. This is the basic recipe – use your imagination and toss in additional ingredients. I often add fresh buffalo milk mozzarella cheese, but simple is best. Onion […]
Oregon grows 90% of America’s hazelnuts, over ten percent of America’s cranberries, plus Oregon is home to the fabulous Rogue Creamery. This southern Oregon dairy produces a blue cheese that is smoked over hazelnut shells. The taste is distinctive and extraordinary. Substitute regular blue cheese if you can’t find smoked blue cheese. Allowing the pear […]
You won’t miss the fat! Dreamy, creamy and delicious. I used an on-line service to calculate the nutrition for this recipe and it came out to (per serving) 236 calories, 2.5 grams fat, 7 mg cholesterol, 48 grams carbohydrates and 4 grams of fiber! And you didn’t hear it from me, but I bet a […]
This salad is served all over the Mediterranean, with all sorts of versions. The main ingredients – tomatoes, cucumbers, peppers and onion – are also used in a Greek Salad, and star in the gazpacho of Spain. The big difference is the vegetables in an “Israeli Salad” are diced very small and the dressing often […]
Greek Salad is simple to make, with only a few ingredients – and because it uses no lettuce – Greek Salad is very RV-friendly. Our Greek salad will serve four persons – add a baguette and a bottle of wine and dinner is served! Of course, having the freshest, ripest tomatoes is a must! (If […]
All the ingredients of a classic Greek salad, with pasta! Though this recipe is very similar to our Peloponnesian Pasta Salad, the addition of all the vegetables and a lighter-flavored dressing make Greek Pasta Salad a refreshing summer side dish or meatless entree. I especially like to make this ahead for a long driving day […]
This recipe makes about 3 cups of salad. Try to dice the peppers and onion smaller than the garbanzo beans. Serve a scoop of Garbanzo Bean Salad on a lettuce leaf and garnish with tomato, cucumber and lemon wedges. Serves two for lunch, or 3 to 4 people as a starter or salad course. It […]
Always a favorite. Make the dressing at home and bring the salad ingredients in the RV. SALAD – place together in large salad bowl: 1 bag salad greens or spinach leaves (I use spinach) Sections cut from one orange Sliced avocado Slivered red onion – to taste Toasted, sliced almonds – to taste DRESSING – […]
On a hot summer day, a cold black bean salad really hits the spot. This salad is nice served as a main course or as a side dish. A very easy recipe. SALAD: 2 – 15 oz. cans black beans, rinsed and drained 1 green pepper, minced 1 tomato, seeded and minced ½ cup minced […]
According to my calculations, this recipe – which makes nearly one cup of dressing – has 135 calories and less than 3 grams of fat – for the entire cup! Plus, it is delicious. No one will know it’s actually a very healthy splurge. The taste is fresh. Really fresh. No chemicals! It is best […]
A super easy, fast and inexpensive vegan dish. Serve with my fabulous Taiwan Pickle for a great meal.
My cheater version of Pad Thai. You can use tofu, baked tofu, cooked chicken or cooked shrimp. Plan ahead – the noodles will need to soak for about 30 minutes.
Braised in the oven, no messy stir-fry. Week-night easy.
The classic Szechuan dish – to prepare at home (or in the RV).
The secret to hot sour soup is the ground white pepper. Use a good quality finely-ground white pepper.
It’s cucumber. With Sriracha.
This dish of marinated cucumbers is served at most restaurants in Taipei, usually with a small bowl of peanuts as a snack.
This is an easy RV version, requiring no soaking, no special appliances and the ingredients are commonly available.
What’s not to like about this yummy RV-friendly snack? Really easy, it has only 4 ingredients and you have control of the heat/spice.
Very pretty, super easy and, since it needs to marinate for a while, can be made early in the day. Perfect do-ahead appetizer for a party.
This recipe is from a booklet I printed when I taught Mexican cooking to Japanese women in Taiwan – don’t ask!
My friend, Shirley, used to make this dip for Mahjong parties in Taipei.
This 3-ingredient dip is fat free. Serve with sliced veggies for a super healthy appetizer.
Though this recipe contains only a few ingredients, it packs a powerful flavor punch.
Totally yummy baked dip. Don’t forget the Wheat Thins!
Don’t buy hummus – it is so easy to make at home or the RV. All you need is a food processor.
Basically, fondue on a baguette.
A taste of summer in the dead of winter? Roasting cherry tomatoes brings out an intense deep sweetness, further enhanced by the a balsamic vinegar contrast.
If you have a food processor, you can make your own crackers. It is as easy as making pie dough.
You will need a mandolin slicer, but here is another delicious way to use all that zucchini in your garden!