GF Peach Upside-Down Cake in the Camper

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We were hungry for a treat last week while we were camping at Champoeg.  I had some nice New Haven peaches from my sister’s orchard, and was trying to figure out something good to make that wouldn’t be difficult in the camper.

I melted 4 Tablespoons of butter in the bottom of a pan in the oven.  I added 4 Tablespoons of brown sugar to the melted butter and stirred it around and then arranged 2 peeled, sliced peaches over that melted butter/sugar mixture.  This pan is an old aluminum one I keep in the camper.  It is rectangular, but I’m sure any pan that is around 8″ x 8″ would work.

I then mixed up 1 batch of muffins off the back of the bag of Pamela’s pancake and baking mix.  It uses 1-1/2 cup of the mix, plus some water and an egg.  I did not add any optional fruit, or extra water, because the peaches are both fruit and juicy:)  Pamela’s makes several gluten-free baking mixes, but this one says it’s for pancakes and baking and contains almond flour as well as other flours, so it  was a good combination with the peaches.  If I was not gluten-free, I could have used any packaged muffin mix, such as Jiffy or Betty Crocker, etc.

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I spooned the muffin mixture over the peach mixture and smoothed it out, but didn’t worry about the fact that it didn’t completely cover the peaches up.  It puffed up when I baked it.

I baked it for 15-20 minutes at 350 degrees in my camper oven.  I’ll bet it could be modified for a Dutch oven over the fire, as well.

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It turned out so well!  I cut it into 4 pieces, and then flipped each one over onto a plate because I do not have any platters large enough in the camper to turn the entire pan out on to.  If I really had wanted to, I could have lined my little cookie sheet with foil and turned it out on that.  The family devoured it.  It should have served 8, but it was downed by 4 this time.

Camper Cooking–Clam Chowder

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We went clamming again and limited out!  That was fun.  In the end, I had quite a few clams to work with.  I decided to make clam chowder.  The last time we caught clams, and we fried them, they were quite tough.  Very chewy, in fact.  This time, I decided to mince them up in my mini-chop and see if that would help.  It did.  The chowder came out great.

Here’s what I did:

6 potatoes, chopped

1/4 white onion, diced

1 cup 1/2 and 1/2

1 cup milk

20 clams, cleaned and minced (about 3/4-1 cup clams)

salt and pepper to taste

Put the potatoes and onions in a large pot.  Add salt and pepper to taste.  Start with a good sprinkle of pepper and about 1 teaspoon salt.  Put about 3/4-1 inch water in the bottom and cover.  Steam the potatoes and onions until tender, about 20 minutes.  (Start on high until it boils, and then turn down and simmer)

Add minced clams and cook for about 3 minutes.  Add milk and 1/2 and 1/2.  Turn on low.  Warm milk and 1/2 and 1/2 until nice and warm, but do not boil once the dairy products are added.  Taste and add more salt and pepper if needed.  Put a pat of butter on top right before serving, if desired.

You can tweak this recipe according to what you have.  It is VERY forgiving.  If you want it runnier, add more milk. If you want more potatoes, use more.  If you have canned clams, use those instead, along with the juice that is in the can(s).  If you have milk, but not 1/2 and 1/2, use all milk.  For a lower-fat version, use skim milk.  If you do that, you may need to thicken it a bit with a small amount of flour.  The way I thickened this was steaming the potatoes with a small amount of water.  The potato starch was released into the water, and that was enough.  If it had been too runny, I would have used a small amount of sweet rice flour, since I am gluten-free.

The way I did it, it made about 6 servings.  It was great.

Meltdown Pasta Salad

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I needed to make a salad for a birthday celebration for 3 of our girls on Monday night.  I came up with this pasta salad.  I’m still adjusting to cooking with limited ingredients in the tiny camper, but am making progress.  I was very pleased with how this came out.

I named it Meltdown Pasta Salad for several reasons.

  1. It was super hot that day.
  2. One of our freezers failed and melted down.   It was in Rob’s mom’s garage, and we discovered it and had to clean it up that morning.
  3. I could not find some needed ingredients for my usual pasta salad, having not put them into the camper–so therefore, they were in storage.  That was the straw that broke the camel’s back and I had a meltdown.

The salad came out great, and so did the evening.  It is gluten-free because that’s what I can eat, but it could be made with regular pasta.

Mix the following in a bowl.

1 box rice rotini, cooked and drained

1 can mushrooms, drained

1 can olives, sliced

1 red onion, chopped

1 cup spinach leaves, sliced into little ribbons

1 tomato, diced

4 basil leaves, sliced into little ribbons

Dressing:

1/2 cup olive oil

1/4 cup lemon juice

Salt and pepper to taste

Several grinds of garlic/salt in a grinder

Pour some dressing on and mix.  Taste to see if there is enough dressing.  When you have reached the point where you like the amount of dressing, put the rest in a container in the fridge for another day.

This made enough to feed 8 people who took large helpings, and there was a little left over.  I would say 10-12 servings.