RV Recipes: Strawberry Iced Tea

RV Recipes: Strawberry Iced Tea

Summertime and iced tea go together like squealing kids and water sprinklers. And in our family, no camping trip is complete without several pitchers of fresh brewed tea on hand.

According to the Tea Association of the USA, Americans consumed three billion gallons of tea last year – that’s more than 333,000 tanker trucks full. And while most of that tea is the traditional black tea, flavored teas are gaining popularity.

Tea made with luscious summer fruits - from blackberries and cherries to raspberries and peaches - can give an extra bit of zip to the family RV cookout. So if your taste buds crave adventure, try making tea with crushed fresh fruit.

In Iowa, there’s a good chance you’re looking forward to those ripe strawberries. And if you want to grow your own, here are some tips from Iowa State University. http://www.extension.iastate.edu/article/yard-and-garden-growing-strawberries

We are including a recipe for strawberry iced tea below, but feel free to experiment with your favorite fruits.

Strawberry Iced Tea

• 3 cups fresh strawberries
• 1 1/4 cups sugar
• Pinch of baking soda

• 4 cups boiling water
• 2 family-size tea bags
• 2 1/2 cups cold water
• ¼ cup fresh squeezed lemon juice
• Garnishes: fresh strawberry slices, wedge of lemon, fresh mint sprigs

Combine strawberries and sugar in large container. Crush strawberries with a wooden spoon. Mix in baking soda and lemon juice. Set aside.

Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Squeeze and discard tea bags.

Pour tea over strawberries and sugar; let stand at room temperature 1 hour. Strain the tea by pouring it through a wire-mesh strainer into a large pitcher. Discard the solids. Add 2 1/2 cups cold water, stirring until the sugar is completely dissolved.

Cover and chill until ready to serve. Garnish with mint, strawberries, or a lemon wedge.

Sitting in the shade with a tall glass of tea makes everything seem right with the world. Remember the words of Bernard-Paul Heroux: “There is no trouble so great or grave that cannot be much diminished by a nice cup of tea.”

Contributed by writer G. Elaine Acker

Bagged Omelets - No Mess

RV Cooking – Bagged Omelets

One of the best perks to RVing is the ability to make all your meals in your Iowa RV’s kitchen. When it comes to breakfast there are the classics like cereal, protein bars, or toast, but an omelet is also a great breakfast choice. Worried about the mess? With a bagged omelet there is no need to dirty a skillet or to try and master that folding technique for the perfect omelet shape. Now you can have the perfect omelet that comes right out of the bag! (Yields one omelet.)

Ingredients

• 2 eggs
• 2 slices of ham, chopped (optional)
• ½ cup shredded cheddar cheese
• 1 tablespoon onion, chopped (optional)
• 1 tablespoon green or red bell pepper, chopped (optional)
• 2 tablespoons red tomato, chopped (optional)
• 2 fresh mushrooms, sliced (optional)
• 1 tablespoon chunky salsa (optional)

Directions

1. Crack open two eggs and put them into a sandwich size Ziploc baggy. Press most of the air out of the bag before sealing. Shake or squeeze the bag in order to beat the eggs.
2. Open the bag and add the desired ingredients above.
3. Squeeze out as much air as you can from the bag and reseal.
4. Bring a large pot of water to a boil. Place the bag into the water and let boil for 13 minutes.
5. Open the bag and let the now cooked omelet slide out onto a plate. (Your omelet should slide or roll out of the baggy with ease.)

What breakfast recipes do you make on your RV trips?