September 21 is coming soon, and the RV season will start revving up. So what are some good ol’ recipes that will work whether you’re traveling in an RV, tent, camper, fifth wheel or some other camping alternative.
A good snack option is a veggie dip using vegetables from a local farm-stand or supermarket. This healthy Greek flavored dip uses feta cheese (either cow or goat), cream cheese and olive oil with a squeeze or two of lemon and scallions. Use on sliced tomatoes and pair with Jacques Pépin roast chicken (chicken, salt and pepper).
You may decide to keep it simple and just have chips and dip on a warmer fall day, especially when you don’t feel like planning a meal.
Try these recipes during your travels.
1 lemon juiced
½ lemon sliced thinly sliced
1 bunch spring onions trimmed and halved crosswise
1 punnet cherry tomatoes
⅓ cup plus 3 tablespoons olive oil
14 ounces feta cheese diced
7 ounces cream cheese smooth and spreadable
cracked black pepper
¼ teaspoon smoked paprika
1 tablespoon hot water
Heat the grill and line a baking sheet with baking paper or foil.
In a medium bowl, toss together the lemon slices, spring onions and 1 tablespoon olive oil. Place on baking sheet. Now toss the cherry tomatoes in the oil and add to the baking sheet. Grill until blackened, tossing occasionally. Allow around 7 to 9 minutes for the spring onions and about another 3-4 minutes for the lemon slices and cherry tomatoes. Transfer to a plate to cool slightly.
In a food processor or thermomix, add the feta, cream cheese, 1/3 cup olive oil, lemon juice, black pepper, smoked paprika and hot water. Purée until very smooth, then add almost all of the spring onions. Pulse to combine, leaving some chunky scallion pieces. Taste for lemon, adjusting as needed.Transfer to a bowl, then garnish with charred lemon slices, charred cherry tomatoes, black pepper and a drizzle of honey.
***If using a Thermomix. Puree the ingredients on #7 for 20 seconds. Insert the butterfly whisk and whisk on #3 for an extra 20 seconds to lighten and truly whip this dip.
Jacques Pepin Easy Roasted Chicken
One 4-pound chicken
Salt and pepper inside and out to taste
Preheat the oven to 425 degrees.
Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
When the chicken is cooked, cut it into pieces and serve, with the drippings on the side. Allow to rest for 5 minutes before carving.
Easy Homemade Potato Chips
5 Idaho potatoes, about 1 3/4 pounds
6 cups olive, peanut or vegetable oil
Salt to taste if desired
6 to 8 servings
Peel potatoes to make them fairly uniform. Slice as thin as possible, about 1/16 inch thick. The moment potatoes are sliced, rinse thoroughly in cold water.
Drain potatoes well and pat as dry as possible, using clean cloth towel.
Heat oil in deep skillet or wok to 330 degrees. As potatoes cook, temperature should remain at 330 degrees. Add half the potato slices and cook, stirring constantly, until golden brown. Cooking time, from 5 to 10 minutes, will depend on size of batch.
When slices are brown drain thoroughly on paper towels.
Add remaining potato slices and cook. Sprinkle with salt and toss.
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