For the intrepid crew of El Camino Del Monte (ECDM), RV Trip 2020-02 was an unqualified success. (See SFH Journal: 2020-06-08 through 06-21 – Father’s Day.) After two very short and frustrating RV seasons, ECDM is now cruising and camping with a qualified crew.
One of the most notable and rewarding achievements this season, is the way in which my beautiful wife has mastered the art of preparing gourmet meals in the cramped confines of our RV kitchen. She is no mere camper. She is a “glamper”. She knows how to raise the level of any common dish to the sublime. And she does so using the most simple equipment and a bare minimum of space
So, let’s take a closer look at how she has developed her skills and elevates camp cooking to “glamp” cooking.
Planning: No adventure on ECDM begins without a menu, prepared in advance, with all ingredients neatly stowed in their appointed places. Likewise, recipes for main courses must always be available for reference. Below are the menu and recipes for our most recent trip.
Food Prep: Most efficient and adept Spouse has determined that it is best to do as much food preparation as possible prior to departure. The prepared items store better in the fridge and much time is saved. For longer trips, of course, food prep has to be done as part of meal preparation. Another thing, make sure you have all the necessary spices and they are clearly labeled. – Note that there was a menu change for the second evening. – One has to be flexible.
The Right Equipment: Storage space is limited on ECDM. That means that sweet Wife must make the most out of just a few select pieces of cooking equipment. For example, we have what essentially is a rice cooker. However, we have found dozens of recipes that can be prepared in that little wonder. Likewise, you will see later on several ways in which our master chef makes use of our large sauce pan.
Don’t Overdo It: Even for my amazing Glamper, breakfast and lunch are meant to be more relaxed – especially that first cup of coffee. Mr. Monte agrees that breakfast must be relaxing, savored, and enjoyed. Please note: In the picture below, Mr. Monte immediately washed down the dinette table and sanitized all surfaces after eating. He is a most fastidious feline.
Now to the food. The first recipe is one of a host of different curry dishes served at Serendipity Farmhouse. This particular recipe has been modified and improved over a period of more than 25 years. Slight changes have been made to allow for best results on ECDM.
The second recipe came off of the side of a Frigo Parmesan Cheese container. The reason we selected it was quite simple. We had a head of broccoli from our local CSA that needed to be eaten. This recipe made that possible.
Indian Chicken Curry – The ECDM Way
Indian Chicken Curry - The ECDM Way
Equipment
- Large sauce pan
- mi AROMA 3-cup Mini Rice Cooker or similar
Ingredients
Chicken
- 2 tbsp. olive oil extra virgin
- 4 bite-sized, boneless chicken thighgs we prefer dark meat, substitute white meat if you prefer
Curry Sauce
- 2 tbsp. olive oil extra virgin
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 3 tbsp. flour
- 1 cup chicken broth
- 1 cup tomato juice we use 1/3 cup catsup mixed with 2/3 cup of water
- 1 tsp. Worcestershire sauce
- 1 1/2 tsp. curry powder
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 pinch cayenne pepper
Sticky Rice
- 1 cup calrose rice
- 1 1/4 cup water
Instructions
Chicken
- Add olive oil to sauce pan and bring to medium heat. Add chopped chicken and cook thoroughly. Reserve cooked chicken when done.
Sticky RIce
- Add rice and water to rice cooker and start on white rice setting.
Sauce & Final Touches
- Add olive oil to sauce pan and bring to medium heat. Add chopped onions and celery begin to sautee. Stir in flour to coat vegetables. Gradually stir in broth and tomato juice (or catsup and water mixture), Stir in Worcestershire sauce, curry powder, cayenne, salt, and pepper. Allow to cook for 15-20 minutes, until mixture thickens.
- Stir in cooked chicken and allow to cook for 2-3 minutes.
- Serve Indian curry mixture either over or on the side of the sticky rice. Garnish dish to taste. - - Please note, this dished can be served with any number of traditional sides, e.g. raisins, cashews, mandarin orange, etc.
Parmesan Broccoli Pasta
Parmesan Broccoli Pasta
Equipment
- Large sauce pan
Ingredients
- 1 head broccoli cleaned and trimmed
- 3 quarts water
- 1 pound pasta
- 5 oz. Frigo Parmesan cheese, shredded
- 1/3 cup olive oil extra virgin
- salt & pepper to taste
Instructions
- Place broccoli in boinling water until al dente, 3-4 minutes. Remove and set aside.
- Bring water back to a boil and cook pasta according to instructions. Drain, reserving 1/4 cup of water.
- Combine pasta with broccoli, remaining ingredients and reserved water to achieve desired consistency. Toss and serve hot.
Thank you for the recipes! You have this RV cooking thing down to a science!