If you have been following me on social media or on this blog, you have seen me talk about the cookbook that I published last year (Eat It Outside) It was a book that I had been wanting to write for some time but never got around to really focusing on putting pen to paper. I had already developed some recipes before and many of them were part of our go-to meals, especially when we go camping.
Tent camping was all we did until we recently bought our RV and I will say that it was one of the BEST decisions we made! I love camping but our usual camping season doesn’t mirror the majority of those who go camping. For me, the cooler the weather is, the better! Snow? YES! Bring it! Rainy and cold? I’m all for it! 30°F and sunny? Hold on, let me go pack!
I know, it isn’t ideal for most and it wasn’t ideal for when we would tent camp either. We would still go (except when it was too rainy) but, if the weather turned, we would have to sometimes pack up and leave earlier than expected. We also would take our dog with us and let’s just say that she isn’t an “all weather dog”, cold strikes her so much faster despite her LOVE and adoration for snow. So, we started to look for something a bit more practical (we wanted to start traveling further which meant a need for a more comfortable space, room for our fur babies, cat included, and a solid roof over our heads) We thought about converting a van but, we knew we wouldn’t have the time to put into that option so, RV it was. We found our Class C and instantly fell in love. It had everything we needed and would give us a bit more freedom to camp in different locations.
This RV has taken us to some BEAUTIFUL locations and our hope is that we will soon be back on the road, exploring all the beauty that this world offers to us.
Back to the book! I was excited to finally put pen to paper (or fingers to my keyboard rather and dust off the camera) and be able to complete this labor of love. I created a cookbook that would cater to not only campers but, anyone who wanted to make delicious meals that did not require an oven. We may have a mini kitchen in our RV but, I absolutely LOVE the feel of being able to cook outdoors on some of our trips. Each recipe was tested and re-tested and all of the photos (including the cover) were done by yours truly.
So, here is a sneak peak into one of my favorite recipes in the book! What I love about this recipe is that it is a one-pot recipe plus, it can be made without the meat so, if you are looking for a vegetarian option, this is the one!
**EXCITING UPDATE** I have had the honor of being contacted by a popular RV Club, Family Motor Coach Association (FMCA) to have this recipe featured in their Newsletter! This is hopefully the first of many more opportunities to contribute to their monthly newsletter and blog!
Quinoa Skillet
Ingredients
- 1 lb Ground Turkey
- 1 tsp Olive Oil
- 1 1/2 C Quinoa Uncooked
- 2 C Chicken or Vegetable Stock
- 1 15 oz can Black Beans
- 1 14 oz can Diced Tomatoes
- 2 cloves Garlic minced
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- 1/2 tsp Ground Coriander
- 1/4 tsp Onion Powder
- 1 tsp Each Salt and Pepper
- 1/4 tsp Crushed Red Pepper Optional
- 1/2 C Shredded Cheese for topping Optional
Instructions
- Heat a medium size saute pan over medium to high heat, add 1 Tsp of olive oil. Add in the ground turkey, cook through until lightly brown. Season lightly with ½ tsp of salt and pepper. Empty into a bowl and set aside. (If you are choosing to do a meatless option, skip to step 2 but, add in about ½ tsp of oil to coat the pan a bit)
- Heat the same saute pan over medium heat and add in Quinoa. Quickly saute the dry quinoa (be sure not to brown it) for 1-2 minutes. Add in minced garlic and saute for about 30 seconds. Next, add in chicken or vegetable stock, raise heat to medium high, bring to a boil and let the liquid start to dry out, reduce heat to low and let simmer, cover and let it cook for about 8 to 10 minutes or until most of the liquid is absorbed.
- In the meantime, rinse out the beans and pour out some the liquid from the tomatoes. Once the quinoa is ready, add in the tomatoes and beans. Season with the rest of the dry seasonings and mix. Cover again. Let cook for about 10/15 minutes (or until the liquid is absorbed) being sure that you stir 1 to 2 times throughout so that nothing sticks to the bottom of the pan.
- Once the quinoa, beans and tomatoes are done and the liquid from the tomatoes has been absorbed, remove from heat and fluff with a fork. You can choose to add in the ground turkey to the pan at this time or serve it on the side. Serve hot along with your favorite toppings!
Notes