Dec 262010
I have been doing a lot of thinking, about cooking, and baking, of course, since Nick has been trying to get me to spread my wings a bit and do a recipe blog, or even a cook book, in my spare time. I love to research recipes and find local area related recipes, trying to adapt them to the RV lifestyle, but I am an old time scratch cook and wonder if the interest is there. I am not such a snob that I don’t like shortcuts and easy to fix recipes, don’t get me wrong. I’m just not into mixes and canned soups. I definitely do enjoy simplicity and know that others do enjoy quick and easy-to-fix, including some of these ingredients. We had dinner at Nick’s daughter’s home the other night, and she made a wonderful recipe, using canned croissants. She prepared a shredded chicken filling, wrapped in croissants from a can, and baked to a golden, flaky finish. They were mouth watering! If you have some ideas like this or would like to share some of your regular and convection cooking techniques and recipes, please send them to me via my email address, or snail mail them to me at Gypsy Journal, 1400 Colorado St. #C-16, Boulder City, NV. 89005-2485. They will be greatly appreciated!
Cleo Collette, a good friend, and subscriber, from Cave Junction, Oregon has sent a few of her ideas

I started doing this last summer. I picked about 2 cups berries while waiting for something to start…I had some blueberries in the freezer and a nectarine that needed using. I got a ready-made pie crust (they can make them better than I can), mixed up the fruit with a tablespoon of cornstarch and about 1/3 to 1/2 cup sugar. I piled it in the middle of one half of the pie crust. I folded the crust over, pinched the edges together, cut a couple of slits in the top, brushed the top with milk, sprinkled a bit of sugar on it, and baked it at 350 until the crust was nice and brown. It made a nice, big turnover, and used up odds and ends of fruit. Try it if you get a chance.

Another thing I do, if you have a toaster oven, is to take one zucchini, wash and trim the ends. Make a little tray out of foil for your toaster oven tray and pour in about a tablespoon of olive oil. Cut the zucchini in four quarters the long way, roll each in the oil then shake them, one at a time in some parmesan cheese. Bake (in the foil tray) at 400 until the cheese is browned and the zucchini is tender inside (13-18 minutes, depending on crispness desired).

* This is just perfect for me, as Nick doesn’t do veggies and I love them!! I can do them in the convection oven, alongside the main dish or potato, while it is baking! Thanks Cleo! Terry

Nick Russell

World-Famous, New York Times Best Selling Author, and All-Around Nice Guy!

  7 Responses to “Miss Terry’s Kitchen”

  1. Thank you, Terry, for starting to share your recipes and cooking tips. I really appreciate it. I can’t tell you how many times I have been reading Nick’s blog and wished there was a recipe, or even just more info, for something he mentioned you had made. I know you were hesitant to start a cooking blog but I am very happy you decided to take the plunge. Thanks again!

  2. I have to echo what Pam says….have been waiting a long time for some recipes -which I know is a lot of work…but thanks so much for wanting to share with us.

  3. Thank you Terry for sharing your recipes and doing the blog for us. Reading all Nick’s blogs I know you are a great cook and living in a RV full time you have come up with some really great ideas. Thanks for sharing with all us RV travelers.

  4. It’s like having Terry in our kitchen with us. I miss you and looking forward to seeing you again soon. I love your mexican taco’s and rice. Hope to see that here some day.

  5. The potato bread looks delicious! Am going to try that. Thank you for starting to share recipes. Your column in the Journal is the first thing I look at. I’ll be checking daily to see what is new. I don’t like using ready made food either…shop the outer isles of the store where the fresh food is..better for you and tastes better too.

  6. Thanks for sharing your recipes. My husband and I have been full-timing since March. We’re in a 21 foot class C and have 2 dogs. It’s very cramped and can quickly overheat if we light up the stove, especially on an already hot day. So I began to do a lot of “not normal” things on our little barbecue. Like baking breads and cakes. You have to let the coals go right down so you have lots of heat and no fire. Then you can set your pan into it, close the lid, and bake away. I usually wrap the pan in some foil so it doesn’t blacken and the food doesn’t burn.

    I found a terrific recipe for pizza dough that works wonderfully for bread, so I use that instead of a normal bread recipe. It’s very easy and you don’t have to spend a lot of time beating it up.

    3 cups flour, 1 t salt, 1 T yeast (instant. fast rising, or bread machine), 1 1/2 c water, 1 T oil (olive is nice). Mix it to a firm dough, cover and let rise to double (4-12 hours). At this point you can refrigerate the mix for 3-10 hours if you want). Stir to deflate. Divide in half. Can be used now or refrigerate up to 12 hours or freeze.

    I have divided this into 2 small loaves, made one big loaf, made pizza in a frypan, and made cinnamon buns out of this. I like it because it’s so easy and versatile. And it tastes great too! Roll it out into one big flat round, add cinnamon, a few raisins and nuts, rise it a second time, and then it can be put onto the barbecue coals to bake or into your oven.

  7. I just discovered you here. So excited to follow you now.
    I too am always looking for good recipes and will be sharing
    Too. Safe travels.

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