Meals on Wheels

Formerly Known As RV Gourmet

Quick Lunch Soup

I was in a time crunch today and needed a quick, hot nutritious meal to fill me up. Then did it again the next day just because it was so yummy.

Quick Soup3 stalks celery chopped2 carrots chopped1/4-1/2c beans2-3 cups veggie brothone cube of rice raman noodlesmisoItalian seasoningpepperPut celery and carrots in sauce pan and dry saute for several minutes, add broth if sticking. when almost soft add broth, beans, miso, and spices; bring to a boil. Add raman. Boil until noodles soft. Enjoy!

Top has green rice noodles and black eyed peas

Bottom has black rice noodles and chickpeas

Both Yummy and beautiful!

10/6/2019

left-over Salad and Hogie which do you prefer?

Mark had an Italian hoagie. Ham, Turkey, Cheese lettuce, onion, tomato, cucumber and a few bits of kale snuck into the yumminess.

Kath had left-over salad. Remember the grilled veggies from the other night? they made their way around again in this empty the refrigerator salad plate. A bed of Kale topped with rice, grilled veggies, raw onions, hatch green peppers, tomatoes and kidney beans (no dressing). Spicy dill pickles on the side.

Cole Slaw-a great way to get veggies in Mark ;)

Cole Slaw

Shred a head of cabbage. Also shred several carrots. Also some kale, fine chop. Onion and green pepper if desired.
Mix together:About 1 cup mayonnaise1 or 2 teaspoons dry mustard3 tablespoons sugar or maple syrup2-3 tablespoon vinegar (half apple cider, half white balsamic)Celery seed (I use a lot ~2 Tbs)salt and pepper to taste
It should taste yummy and kinda sweet. Tweak ingredients to your taste. Mix in with cabbage and other veggies. Chill for a couple hours. Stir before serving.

The Veggie Grill

Tonight we have grilled turnips, purple sweet potatoes, onions asparagus and okra. Peas and onions on the side.

Of course Mark had a grilled chicken breast but it hit the grill too late for a picture.

All the veggies were naked -no oil, no spices. Just the nice smoky flavor of grilling.

10/3/2019

do you Kale?

Bed of Kale with chopped onion, cucumber, tomato and kidney beans. Dressed with spicy apple cider vinaigrette.

Spicy Apple Cider Vinaigrette

1/2 c apple cider vinegar2-3 TBS aquafaba (I omit if not handy)1/2 TBS Kathleen's dilly garden italian seasoning2 teaspoon spicy prepared mustardsash of hot saucesalt and pepper to taste

10/3/2019

Have you had your veggies today?

Mark loves his just desserts

10/2/2019

Pumpkin Crumb Cake

Topping

1/4 c butter1/3 c brown sugar2 tsp vanilla extract1/4 tsp salt3/4 c flour

Batter

2 c flour1c brown sugar1.5 tsp baking powder1.5 tsp baking soda1.5 TBS pumpkin pie spice (3 Tbs Cinnamon, 2 tsp nutmeg, 1/2 Tbs ginger, 1/2 tsp cloves, 1/2 tsp all spice)0.5 tsp salt2 c pumpkin puree3 eggs1 small container coconut yogurt2 tsp vanilla extract

Icing

1c powdered sugar2-3 tsp almond milk
350°F, spray pan. mix topping ingredients set aside. Mix Batter ingredients, fill pan, sprinkle topping on surface. cook for 55-60 min. after cooled for 30 min apply icing. Eat!

Chicken and Rice in the Instant Pot

1 cup rice1 can cream of soup1 can water (use soup can)1 can chicken1 bag frozen veggiesAdd rice, soup, water, liquid from can of chicken to instant pot cook on rice. Heat veggies in microwave. When instant pot done, vent and then add chicken and veggies stir and eat.

10/2/2019

Pumpkin Soup

Pumpkin puree, fresh turmeric, garlic and basil, made a wonderful fall soup.

1c pumpkin puree3" fresh turmeric, minced4 large cloves garlic, minced1 onion, chopped2 tbs fresh basil3 cups vegetable brothsalt and pepper to tastepumpkin seed garnish
Sautee onion, turmeric, garlic in few Tbs broth when fragrant add pumpkin, rest of broth and basil. Simmer until soup thickens (30-45 min). serve with pumpkin seeds.

10/2/2019

pan fried steak and potatoes

This meat and potatoes meal was different than I usually prepare due to the last minute decision to cook dinner instead of going to bed.

Steak and Potatoes*5 oz steak, thin sliced*one potato, halved and sliced in 1/4" slices*mustard seed, minced garlic, fresh thyme, dried rosemary, salt and pepper*onions and peppers, diced
Steam potatoes in microwave until almost soft. On medium low heat sauté peppers and onions (I use water or veggie stock not oil); when tender add garlic for a minute sauté then add spices (1/2 tbs mustard, 3 cloves garlic, 3 sprigs of thyme, pinch of rosemary). Cook until fragrant. set aside on plate. Sauté meat until cooked then add potatoes and veggies back in pan cook until potatoes are done.

10/1/2019

Kath had a salad, kidney beans and sweet potatoes

10/1/2019

9/26/2019

Kale Salad with roasted beets and assorted raw veggies-of course a spicy dill pickle on the side rounds out this colorful meal.

another wonderful Salad dressed with Lemon Hummus

Kathleen’s Hummus

1 (15-ounce) can chickpeas (drain but reserve liquid to get desired consistency)1/4 cup fresh lemon juice (1 large lemon) 1/4 cup well-stirred tahini (gives humus an awesome flavor but not critical if you don’t have just omit; may need a little olive oil for consistency if that matters to you)2 (or more to taste) garlic clove, minced (I also add garlic cloves straight to food processor when feeling lazy) (I use 6-8 cloves in this recipe)1 teaspoon ground cuminSalt to taste1-2 teaspoon ground sumac (can substitute paprika) if you want more of the lemony flavor and can’t find sumac add a half-1 packet of True Lemon crystals
Optional add ins to basic recipe (not all together, one flavoring and one crunch)Roasted red peppers (~1\2 peppers worth)Pine nuts (few tablespoons, can blend in or serve on top)Walnuts (6-12 halves)Cilantro (2-3Tbs fresh)Basil (2-3 tbs fresh, or pesto; I add extra lemon (instead of liquid from beans)and some zest with this)Jalapeño (1/2-1, seeded and chopped) good with cilantroApple (1/2-1 cored and skin removed)Lemon Hummus-add more lemon juice, go easier on garlic, add a pack or two of true citrus and some lemon zest garnish with cumin or sumac
*Mix in food processor (I use a little vegetable chopper/Ninja)First add tahini and lemon juice blend for a moment then add chickpeas (and add ins that need a lot of blending) blend until smooth. Add remaining ingredients, pulse a few times and check consistency. Add liquid from chickpeas in small amount, pulse, repeat to desired consistency. I you want silky consistency add olive oil (I don’t add oil) and pulse more.Serve with crudités, crackers, toasted pita wedges or pipe onto disks of cucumber, apple, pear or roasted sweet potato rounds. Top individual serving pieces with chia, hemp and/or flax seeds and a sprig of herb for lovely presentation. Excellent on tortilla stuffed with raw or slightly cooked veggies.

Good Morning Savory oatmeal

One of my favorite morning meals-cold or hot yummyness!

Savory Oatmeal Great hot or coldRolled oatsFresh small chopped veggies (carrots, onion, pepper, cucumber, tomato, kale, Swiss chard (especially good use of stems), cauliflower, broccoli...)Trilogy seeds (hemp, flax, chia) groundPumpkin seedsBasil salt or other flavored saltCover oats with water microwave for 1 minute cover set aside. Chop veggies, grind trilogy seeds.Warm oats for 30 sec mix in veg and seeds, add salt to taste top with pumpkin seeds
*i sometimes use leftover veg raw or cooked; *stewed tomatoes are wonderful in this;*You could use soup stock instead of water for deeper flavor;*fresh chopped or grated hot peppers, turmeric, ginger give a nice kick

9/25/2019

9/24/2019

Pan Seared Scallops on a Bed of vegetables

This lovely concoction was superb eats! The scallops were pan seared in a little bit of dry white wine and then seasoned with salt, pepper, parsley and lemon juice and zest. The vegetable bed included corn cut off the cob after grilling; green beans, red peppers, shallots and celery which i sautéed in vegetable stock then mixed in corn and some left over peas. I deglazed the pan with more wine and poured ove the top. There were no left overs :(

Colorful End of Summer, Early Fall Salad

Roasted Asparagus on bed of chopped raw vegetables (carrots, onions, cauliflower, cucumbers, tomatoes, and baby kale) with a spicy vinegar splash. (Spicy vinegar: equal parts cider vinegar and white balsamic vinegar with 1 TBS/cup vinegar of Kath's Dilly Garden Italian Spice and 1/2 TBS prepared mustard-I like horseradish mustard)

9/19/2019

Beef ;) and Broccoli

served over rice & quinoa

Don't tell Mark but this dish has no beef. I substituted mushroom, cauliflower and carrots for the beef. Lots of marinade was necessary to get the flavor infused but well worth the effort.

The Joy of Greens

Greens Sautéed with lemon juice is my new favorite meal.

Strawberry shortcake

Mark requires dessert and this is one of his favorite kinds!

I did not have whipped cream so I made a fluffy cream cheese "icing" with lemon/lime zest and vanilla extract.

Taco Tuesday

Fixin's platter: spicy greens, tomato, green pepper, shredded carrot, spring onions, cheese mushrooms, limes.

Shrimp Taco

Fish Taco

Eggplant Parmesean

With grilled asparagus and clementines

We were asked once again if we eat well in the RV- YES!

This grilled concoction is a very healthy (no oil) delight. The pasta has a fresh tomato sauce topped with grilled eggplant rounds and fresh mozzarella balls.

Dueling Palates

Mark had a chicken salad sandwich with loads of fresh vegetables.

Kathleen had sautéed Swiss chard with Hatch green mash (a marvelous mixture of dried green hot peppers)

Grilling Adventures

Grilled burgers: Beef and BlackBean/Kale/Lentil with rosemary garnish

Grilled onion and grapes.

Super Yummy!

Perfect Ruben sandwich

prepared in the microwave

This lovely Ruben (toasted rye with corned beef, sauerkraut, Swiss cheese and thousand island dressing) with crusty top and bottom bread was made in the microwave with a MicroPro grill-a wonderful piece of our RV kitchen equipment.

The MicroPro Grill is made by Tupperware-*See Caitlin Grace to get one of your very own!

Corned beef and cabbage

Thanks to the Instant Pot a beautiful corned beef and cabbage dinner was served.

Homemade granola

Kath is working on WFPB/no oil/no dairy conversion of food preparation which lead to this culinary adventure. Making granola without oil and added sugar was not as complicated as she thought. Replace oil with aquafaba and instead of adding sugars to mix add dried fruit after cooking complete. No big chunks of granola but big flavor prevails. No more mushy oatmeal for breakfast!

Breakfast anyone?

Mark and Kath have different ideas about what one should eat for breakfast. Good thing Kath is a great short order cook :)

Desert view Salad and sandwich

Lemons

We visited Mark's cousin, Michael Femiano and his wife Karen in Pheonix, AZ. They have a lemon tree in the back yard (element of Kath's dream house). Kath liberated the tree of a huge bag of lemons which she enjoyed throughly.

To prolong the enjoyment many of the lemons were zested and juiced then frozen for future use.

Almost Boom

We traveled into higher elevations today and although we remembered to deflate our bed we did not think about our foodstuffs. The potato chip bag was on the verge of bursting, several condiments had their lids popped off and vinegar bottles were all open. No spills occurred on trip but upon opening a salad dressing bottle the contents spewed everywhere and necessitated a thorough window washing at the dinette.

Grilled Cheese and Salad

Another picturesque lunch on a wildlife refuge. Mark had a great grilled cheese stuffed with local cheeses and some dried oregano from our garden at home. My salad was stuffed with local produce and topped with a vinaigrette of dried spices from home as well.

Our favorite meal is on the water! Tonight grilled italian sausage w/green peppers and onions; mixed vegetables with beans.

Homemade pizza pie

When people ask if we can have enough variety of meals in the RV I just chuckle. We can prepare just about anything; it might take some figuring out and may be on small scale but always delicious.

Mark requests I point out that he still does lots of dishwashing and kitchen cleaning.

Meat Eater Fare

Preparing meals become a nice challenge on how to have meat be a side dish instead of a main dish.

Vegetable Eater Fare

Tonight we had grilled chicken and cauliflower steak along with some other grilled vegetables.

Pasta Primavera

With Nopalitos

NOPalitos, the prepared pads of the prickly pear cactus.

Napalito and Vegetable stirfry

There are two food crops derived from the prickly pear cactus. One is the "nopalitos" which are the cactus pads and the other crop is the prickly "pear" or fruit of the cactus.

On a Clemintine Kick

Mark is getting concerned that our meals are filled with these little tangors.

Everything is Big in Texas; Why not dinner?

Tonight's delicious dinner prepared on the grill is a steak with a spicy cajun influenced rub, peppers and onions, squash, cauliflower, brussels sprouts, and clementines. A special big dessert was also on the menu-A Texas Strawberry Shortcake.

Grilled clementines are awesome!!!

What to do with leftover Shrimp

Open-faced shrimp quesadilla or Shrimp & greens. I bet you can guess who ate which one.

Leisurely Lunch

Mark had a hoagie; He was very excited because it looked like I stuffed it with lots of meat but in reality it was chuck full of vegetables :0 My salad was mixed greens, vegetables topped with a carrot top vinaigrette. And a refreshing glass of iced tea; the bees were excited about that but soon discovered there was no sugar, just sour lemon.

Instant Pot Delight

One of the greatest things about an Instant Pot is the ability to make beans without soaking overnight. These lovely black-eyed peas were from a farmers market in Louisiana. Topped with onions and carrot tops. Yummy

Green Eggs and Ham

A celebration of Dr Seuss' Birthday

Rebekah suggested I make Green Eggs and Ham like I did when the kids were home in honor of Dr Seuss. This is one of the benefits from being in tomorrow when your parents just hit today-you get to keep them up with the times. Mark loved all the things that made his breakfast green! Spinach, green pepper, kale, carrot tops and some gumbo filé on the ham but it didn't stay green. (Those who know Mark realize this is an untruth but he did it every bite)

Farmer's Market Haul

One of the things that makes RV cooking so wonderful is the use of local produce, meats, eggs, cheeses, and fresh roasted coffee beans. We get recipes and ideas from the farmers.

Comfort food

Almost Meatloaf with potatoes and broccoli.

With Mark I need to get vegetables in him any way I can so this meatloaf is primarily vegetables.

Squash Soup

This lovely soup is a mixture of squashes: butternut, acorn, cushaw pumpkin. Yummy topped with roasted pepita.

Buddha Bowl

My new favorite meal. A vegetarian meal served in a pasta bowl or high rimmed plate which consists of little dishes (kind of like tapas, but in one bowl. Usually served cold but I sometimes have warm or hot components. The formula is simple and healthy. The base is a whole grain that covers bottom of bowl and then little portions are arranged on top (not mixed) of protein, cooked vegetables, raw vegetables, greens then topped with a sauce. The combinations and flavors are endless.

This bowl has a base of Cilantro/Lime buckwheat and quinoa with portion of (clockwise): roasted carrots, tomatoes, onions, cauliflower, peppers; raw tomatoes; roasted red pepper and garlic; arugula and mustard greens; pinto beans; and topped with a carrot/garlic/ginger pesto like concoction.

Picnic Fare

Sautéed vegetables and kidney beans with ground flax, hemp and chia seeds on a bed of greens. The vegetables and beans were leftovers and placed on greens cold with the heat of the day the greens wilted perfectly for an awesome lunch with a view.

**for my WFPB friends- no oil, no salt ;)

Happy Breakfast

Mark must have done something right because he got a smile for breakfast-and no hidden vegetables

A Pile of Delicious

A bed of fresh pea greens (just picked today by the farmer I met at the market; these things are so good i'm surprised some made it to dinner) Mixture of sautéed vegetables with cajun spices, roasted carrots and pepita. The dressing I used was a white bean, carrot and white wine vinegar slurry.

Report abuse