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Comfort Food RV Style

Last week one of my favorite bloggers, Kevin Lee Jacobs of “a garden for house” posted a new twist on one of my favorite comfort foods.

First the way I was taught by Jeanie my adopted mom.

1 small Onion, chopped

1 clove garlic, chopped

1 can of green peas, undrained.

1 lb elbow macaroni

Parmesan cheese

Place the onion, garlic in a small saucepan with a little olive oil, start sauteing over medium heat add the can of peas and liquid cover and reduce heat to low and let simmer while you boil the macaroni to al dente.

Drain and add the pea mixture and sprinkle with parmesian to taste.

My RV way.

1/2 onion slice thin.

chopped garlic to taste.

olive oil

1/2 cup fresh or frozen green peas.

1 cup medium pasta shells.

Parmesan cheese.

sea salt and fresh ground pepper.

Saute the onion in olive oil in a small saucepan till soft, add the garlic and peas and cover and turn to low.

Boil the pasta till al dente, my rv way uses less water, 3 cups in a 3-4 quart saucepan. You can salt the pasta water, I don’t to cut down on my salt intake, it’s my addiction instead of sweets.

The peas and the pasta should take the same amount of time.

Drain the pasta and save some of the water to sauce up the dish. Mix it all together add salt and pepper to taste and top with cheese.

The picture below is with another pasta, I prefer shells because they trap the peas, but your favorite will work just as well in the recipe.

Pasta Piselli

Now head over Kevin’s site and try his great recipe and while you are there sign up for his newsletter and videos he is a great cook and teacher.

https://www.agardenforthehouse.com/2017/05/penne-with-peas-parsley-bacon-and-mint/

One last word on cooking in an RV. With a little prep work you can cook anything in an rv kitchen that you can cook at home.

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Blanca Co part two

This charming town has a grocery/liquor store, homemade fudge, Ice cream parlor, Lou’s Restaurant with great food that serves beer, wine and liquor.

My first trip to the store

I was pleasantly surprised by the selection of Pierogi and pickled vegetables.

This is my favorite way to have Pierogi.

Pierogi for one.

I have a 6″ enamel coated cast iron frying pan that is perfect of this kind of meal.

1/2 medium onion, sliced.

1 tbsp Butter

4 frozen Pierogi

1/4 water or broth

1/2 cup of frozen peas

Sour Cream and/or grated cheese to taste.

Saute the onion in the butter till it just begins to soften place the pierogi on the onion and add 1/4 water or broth. Cover and simmer on low for 5 mins. Add the peas and cover and simmer for another five to seven mins until the pierogi are tender.

I like a little grated cheddar and a dollop of sour cream. If you are using a pierogi with  a thick dough just adjust your first cooking time.

This method works well with frozen Chinese Dumplings. Just a little water and a low flame and a lid.

I have learned over the last 35 years of RVing how easy it is to prepare my favorite recipes with less water and less pans. At some point in the future I will publish a list of my essential cooking tools and pans.

Another highlight of Blanca is it’s Art Gallery.  Forest Tango Art Works owned by Joyce and Terry Henrie  go take a look at their amazing work.

http://www.foresttango.com

Joyce has many talents but her fiber art is where my heart is and she put me on to Sprang finger-weaving. Now I have another outlet for my mass amounts of yarn.

I have one more picture to share, this is what I found on one of my wanderings around town.

A fence of snow Skis.