Tag Archives: RV Cooking

Beans and Greens – A New Twist

A New Way to Serve Beans & Greens

A New Way to Serve Beans & Greens

Heres a new way to create a Beans and Greens dish that is packed with protein. By adding an egg on top with some homemade salsa it becomes a healthy meal.

Yesterday my RV Park neighbor with a small garden gave me a bundle of fresh picked kale. He knew that I liked to put it in super-shakes. The bundle was much larger than I would ever use up in shakes. DH likes Beans and Greens but I didn’t have everything needed (including time) to make it.

I found the answer in this month’s Cooking Light Magazine. Peppered White Bean, Kale and Egg Stack. It took me a bit longer than the 30 minute total prep and cook time as published, but in the end it was worth it! This is a really tasty meatless dish that is packed with protein and fiber and could actually work for ANY meal. You will use multiple pieces of cookware and utensils, so be sure your counters are clear before you start.

The recipe calls for fresh Cilantro and Parsley. I rarely have fresh herbs on hand. They tend to be too expensive and go to waste before I could ever use them up.

TIP: Go to AMAZON.COM and get Litehouse FRESH Freeze Dried herbs for your pantry. These are not dried and crushed, but are fresh when rehydrated. Now I have the fresh herbs I need always on hand.

Another note: I took the time to read the recipe from beginning to end. That’s an important thing to do whenever you tackle something new. I realized that it made more sense to do Step 4 first.

Peppered White Bean, Kale and Egg Stack

INGREDIENTS:
1 (14.5-ounce) can Great Northern beans rinsed and drained
1/2 cup water
1/2 teaspoon grated lemon rind
3/8 teaspoon black pepper, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 teaspoons olive oil, divided
5 cups chopped kale
1/2 teaspoon salt divided
2 tablespoons white vinegar
4 large eggs
1/4 cup chopped onion
2 teaspoons fresh lemon juice
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh flat-leaf parsley
1 plum tomato, seeded and finely chopped
1 garlic clove minced

DIRECTIONS:

  1. Combine beans and water in a saucepan; bring to a boil. Cook 4 minutes; remove from heat. Stir in rind, 1/8 teaspoon pepper, and cheese; coarsely mash.
  2. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add kale and 1/4 teaspoon salt. Cook 3 minutes or until kale wilts, stirring frequently. Remove kale from pan’ keep warm.
  3. Wipe Dutch oven clean with a paper towel; return pan to medium high heat. Add water to pan, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup. Gently pur eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using slotted spoon; place on a towel-lined plate.
  4. Combine remaining 1 teaspoon oil, 1/4 teaspoon pepper, 14 teaspoon salt, onion and remaining ingredients in a medium bowl.
  5. Divide bean mixture evenly among 4 plates. Top evenly with kale, eggs and tomato mixture.

Serves 4

Calories 264; Fat 10.5 g (sat. 3.2g, mono 4.1g, poly 1.6g); Protein 16g; Carb 28g; Fiber 9g; Sugars 2g

Recipe by Tiffany Vickers Davis as published in January/February 2016 Cooking Light Magazine

Higher Elevation = Lower Boiling Point

After spending nearly six months in Texas for the winter, we headed Northwest to explore New Mexico, Utah and Colorado. I hadn’t given any thought to the impact higher elevations would have on my cooking and grilling.

Higher Elevation Lower Boiling Point

Higher Elevation Lower Boiling Point

That is until we were at 5,000 feet above sea level and DH’s Whole Grain Oatmeal that I prepare in the microwave boiled over like a volcano. Ooops. I knew the elevation was the cause and decided that I should revisit the topic before I ruined a more expensive meal.

The reduced air pressure at higher elevations affects the boiling point of water. Did you know that once water reaches the boiling point, that is as hot as it will ever get regardless of how much higher you turn up the heat. For every 500 feet of elevation, the boiling point is reduced by 1 degree F. Thus cooking oatmeal in the microwave for the same amount of time I did in Texas was an extremely messy mistake.

I found some good articles in About Food.com. The first does a good job of explaining ‘what is happening’ at higher elevations and the second provides tips to use when cooking, baking and grilling at higher elevations.

Higher Altitude Lower Boiling Point

High Altitude Cooking Tips

Use the comment section to share any High Altitude Cooking Tips or experiences that you have.

 

RV KITCHEN TIP: Crumbs Through The Cracks

Stovetop Covers (101 of 1)

Cracks happen in ALL stove top covers.

Here it is, my first tip.  Many RV stove tops are covered to provide additional counter space.  Great idea!  BUT, those covers have to be removable in order to access the burners.  Enter cracks.  There has to be cracks whether your covers are removable or on hinges.  When you’re working on the extra counter space crumbs happen.  And when crumbs happen, they just love to find their way down through those cracks onto your stove top. Ugh!  What makes it even worse is that those crumbs can go beyond the stove top and down below into that no man’s land that is so difficult to clean underneath the stove top.

I got so tired of removing the covers and having to clean my stove BEFORE I could use it.  My solution?  A pastry mat.  Yep!

Pastry Mat aka Stove Top Protector

Pastry Mat aka Stove Top Protector

The silicone pastry mat that was taking up space rolled up in a cupboard became my stove top cover.  It fits perfectly over a three burner stove top and provides a water resistant barrier to protect my stove top.  Now when I lift those covers to use my stove top, I carefully remove the pastry mat, shake any gathered crumbs into the trash and give the mat a quick wipe.  Then I roll it up and set it aside (or use if I’m baking). After the dishes are done and stove is clean, the mat goes back to work in its convenient spot.

RVers know that storage space is a precious commodity in this lifestyle.  When an item can serve multiple purposes, that’s a big bonus!  And BTW … I just love this mat for baking, kneading dough by hand, and rolling out pie crusts and pizza dough.  If you have more uses for a pastry mat, please post them in the comments for the benefit of all.

Don’t have a pastry mat yet?  You can get the same one I use at Amazon.com.  Its my favorite place to shop.  With Amazon Prime I can have my items shipped directly to me wherever I am in two days for free.