From My RV Kitchen: Versatile Mediterranean Quinoa

As you know from my earlier post, we’re working as Amazon Camperforce associates in Tennessee for 3 months.

Hours are long, and I’ve been cooking dinners on our days off to reheat and eat when we get home — starving and exhausted — on work days.

So here is my version of a recipe post, a direct slap at all the Foodie Blogs that contain miles and miles of annoying and unnecessary background information and far too many precisely staged photos of every step. Are you ready? Here goes:

I made this. It’s delicious. I would make it again. Maybe you’ll like it too. Here’s the recipe.

5 from 1 vote
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Versatile Mediterranean Quinoa

I put in all the Mediterranean-inspired things I like. Feel free to make it your own by omitting, adding, and substituting at will. Want a veggie version? Omit the chicken. Hate spinach? Replace it with zucchini. Can't find Kalamata olives? Use plain black olives. You get the idea.

Makes 9 1-cup servings of 270 calories each.

Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 cups
Calories 270 kcal

Ingredients

  • 1/2 tbsp olive oil, extra virgin
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 cloves garlic minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried red pepper flakes
  • 1/2 tsp dried dill
  • 1/2 tsp ground turmeric
  • 1 can garbanzo beans (chick peas), rinsed and drained
  • 3.5 ounce jar capers drained
  • 1 can quartered artichoke hearts, drained and chopped
  • 6 ounces roasted red peppers, drained and chopped
  • 5 ounces kalamata olives, halved or quartered
  • 1 cup quinoa, uncooked
  • 2 cups veggie or chicken broth (For an added flavor boost, reserve some of the juice from the capers, artichoke hearts, roasted red peppers, and/or kalamata olives, and use that as part of the 2 total cups liquid.)
  • 10 ounce bag fresh baby spinach leaves

Instructions

  1. In large (at least 6-quart) sauce pan or dutch oven over medium heat, brown chicken and garlic in oil. 

    Stir in thyme, red pepper flakes, dill and turmeric.

    Add next 7 ingredients (garbanzo beans through broth/liquid) and stir to combine. 

    Bring to a boil, reduce heat and simmer, covered, for 25-30 minutes or until quinoa has absorbed the liquid and becomes light and fluffy.

    Remove pan from heat and stir in spinach leaves, about 1/3 of the bag at a time, until wilted and combined.

    Serve immediately or refrigerate/freeze in smaller portions for a future meal.

My recipe is adapted from the one I found here.


You can find more stuff I’ve cooked by going to my “Categories” drop-down bar and selecting “RECIPES: Or, we’re basically a food truck.” This feature appears on the left or near the bottom of any page, depending on what type of device you’re using.

Coming up in a week or so: a mid-point assessment of our Amazon Camperforce gig

Stuffed peppers experiment: not the cooking part, just the recipe posting part

Bear with me while I learn a new trick?

Jump to Recipe

Your reward will be this slow cooker recipe I like, in an easy-to-print format that my prior food blogging efforts lacked. See the cute little “print” button under the photo? Click that.

This recipe also happens to be perfect for cool autumn weather, and it’s fairly adaptable to various types of -free diets.

I had to use a recipe I already had a photo for, because I didn’t want to cook a thing and document every step and learn how to post it all at one go, so you get an oldie.

I first served this dish in 2011, and I’d happily give credit to its original publisher if I remembered where I’d found it in the first place, so if it’s yours, speak up!

Ready?

5 from 1 vote
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Slow Cooker Sausage Stuffed Peppers

Hearty, savory, warm, filling, and very, very, juicy. I highly recommend serving these in bowls instead of on plates!

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 5
Calories 375 kcal

Ingredients

  • 1 15.2 oz can Hunt's seasoned tomato sauce for meatloaf
  • 1 tsp dried oregano
  • 1 dash ground black pepper
  • 5 whole bell peppers, any color
  • 1 small onion, chopped
  • 1 small potato, any variety, chopped
  • 1/2 cup dried parsley
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 lb ground Italian sausage, spicy, mild, or sweet

Instructions

  1. In a 6-quart slow cooker, combine the tomato sauce, oregano and pepper.

    Wash peppers and pat dry. 

    If they do not sit upright, slice a very thin piece off the bottom. Finely chop the pieces and place in large bowl. 

    Add the onion, potato, parsley and crushed red pepper to the bowl, and toss to combine. 

    Add the sausage and mix to incorporate.

    Using a paring knife at a slight angle, cut the tops off the peppers; discard the seeds. 

    Spoon the sausage mixture (about 1 cup each) into the peppers.

    Arrange the peppers upright in the slow cooker and place the tops over the filling. Cover and cook until the sausage is cooked through and the peppers are tender, 5-6 hours on low or 3-4 hours on high. 

    Using two large spoons, transfer the peppers to serving dish, letting any excess liquid drain into the sauce first. Stir the sauce and serve with peppers.

Let me know what you think!

There’s one standout in every crowd?
More likely I just used what I had on hand at the time.


Here are links to other recipes I’ve posted. I will probably not go back and reformat them, even though there aren’t that many, because I’m just not that ambitious, and I have no designs on becoming a Food Blogger (capitalization intentional). But I’ll post future recipes in the format above, for ease of both viewing and printing.

You can also find my recipes by going to my “Categories” drop-down bar and selecting “RECIPES.” This feature appears on the left or near the bottom of any page, depending on what type of device you’re using.

Yes, I use my slow cooker a lot. No, I have not upgraded to an Instant Pot.

Yet.

 

From My RV Kitchen: Chickpeas in Curried Coconut Broth

Here’s an easy vegetarian dish bursting with exotic flavors, but without a long list of difficult-to-find ingredients.

Back in the day when my mom was the one doing the family’s cooking, it may have taken some persistent shopping to find things like curry powder, coconut milk, basmati rice, and fresh cilantro, but now it’s common to see more than one brand or variety of each on the shelves of even small-town grocery stores.

The best part is that this meal is prepared in a slow cooker, so it can simmer while you’re out exploring your latest camping destination.

I like to serve this dish with a garden salad and fresh fruit slices on the side.

Chickpeas in Curried Coconut Broth

2 teaspoons canola oil

1 medium onion, chopped

3-4 stalks celery, sliced

2 garlic cloves, minced

2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained

2 (14.5-ounce) cans diced tomatoes, undrained

1 (13.5-ounce) can coconut milk

1 tablespoon curry powder

2 tablespoons chopped pickled jalapeño pepper

1 teaspoon salt

6 cups hot cooked basmati rice

1/2 cup chopped fresh cilantro

Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion, celery, and garlic; sauté 5 minutes or until onion is tender.

Place onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2-quart electric slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours.

Serve over rice, and sprinkle each serving with cilantro.

My recipe is adapted from this original.


Author’s note: A version of this post appears at Heartland RVs. It is printed here with permission.

From My RV Kitchen: Slow Cooker Cajun Pork Roast & Sweet Potatoes

Looking for something new to do with that pork in your freezer?

If you like the flavor combination of sweet and spicy, get it out, let it thaw, and make this.

I used a 2-lb boneless loin ribeye roast, but I think results would be equally pleasing with a tenderloin, shoulder roast, or even chops. You may need to adjust cook time depending on whether you’re using a boneless or bone-in cut.

Slow Cooker Cajun Pork Roast & Sweet Potatoes

2 stalks celery, coarsely chopped

1 small onion, sliced

2-3 lbs pork

2 medium sweet potatoes, quartered

1 tsp Cajun seasoning

1 tsp ground cinnamon

1/2 tsp salt

Honey or maple syrup

Place celery and onion in bottom of slow cooker.

Set pork roast on top of vegetables.

Arrange potatoes around meat, and sprinkle all evenly with Cajun seasoning, cinnamon, and salt.

Drizzle honey or maple syrup lightly over top.

Cook on low for 3-6 hours, depending on how tender you like your pork and how mushy you like your sweet potatoes. The longer it cooks, the more tender/mushy it gets, so check the texture at the 3-hour mark and adjust accordingly.

Slice roast, and serve meat and potatoes with a slotted spoon, drizzling with pan juices if desired. Sprinkle on additional Cajun seasoning if you like more zing.

Side dish suggestions: corn on or off the cob, cole slaw, tossed salad, corn bread, and/or your favorite steamed green vegetable

Recipe inspired by this one from Food Done Good, which is equally tasty, but without the spice!


Author’s note: A version of this post appears at Heartland RVs. It is printed here with permission.

From My RV Kitchen: Baked Oatmeal Squares

Got a long driving day ahead? The kind that requires departing before dawn, and not enough time to stop for breakfast?

Here’s a tasty and hearty option that you can bake the day before, for eating on the road. It’s even driver’s seat friendly!

Baked Oatmeal Squares

3 cups quick-cooking or regular oats

1/2 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 cup milk

1/4 cup butter, melted

1/2 cup plain, nonfat traditional or Greek yogurt

1 teaspoon vanilla

Optional: add 1 cup of mix-ins such as chopped dried fruit, nuts, and/or flavored baking morsels

Preheat oven to 350°.

In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon.

In another bowl, whisk eggs, milk, butter, vanilla, and yogurt.

Stir into oat mixture until blended. Add mix-ins if using, and stir to blend.

Spoon into a greased 9-in. square baking pan.

Bake 40-45 minutes or until set, and allow to cool completely. Although there is no flour in the recipe, the bars bake to a moist, thick, cake-like consistency.

Cut into 9 squares, then zip into sandwich bags or wrap in plastic for individual servings.

My version is adapted from this original recipe.

Emily’s notes:

My most recent mix-in combo was chopped walnuts, dried cranberries, and chocolate chips. Delicious!

I get perfect results by baking these in my RV’s Half-time Convection Oven at 350 degrees for 22 minutes.

For a filling and fuss-free “Front Seat Breakfast” for driver and passenger/s, serve the bars with hard boiled eggs and bananas.

No need to save them for travel days. If you’re sitting in a non-moving location, you can try serving these squares as originally intended: in a bowl, with milk poured over top. Eat like oatmeal!

(Author’s note:  a version of this post appears at Heartland RVs. It is printed here with permission.)