BY SHIRLEY TUCKER

To share YOUR on-the-road food experiences and recipes,

you can email me at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

I use ground turkey a lot because it’s usually readily available and it’s often lower in fat than ground chicken. You have to be careful that you don’t get just ground chicken or turkey that doesn’t say it’s lean or extra lean, because they grind up the fat and skin into the ground meat and then you’re no better off than if you were eating red meat.

I’ve been making regular old chili with the ground turkey, but I wanted to try something a little different. I have been seeing collards greens in the store in the southern parts of the United States and I know they are considered one of the healthy foods with all kinds of good-for-you stuff in them. The only information I could get on cooking them though, had pork hocks added for flavour—delicious, but not too good for you.  Kind of defeats the purpose of eating something with healthy properties, doesn’t it?

I knew collards had to be cooked at least 30 minutes so they fit perfectly into this chili. I was sceptical at first about making this dish, but it turned out to be a comfort food of a different kind. This recipe isn’t very spicy, but if you’re like me and like it spicier, you can always add more chili pepper flakes or hot sauce at the table. This is easy to make and tastes really, really good. Leftovers for lunch the next day are even better. I hope you enjoy it. Serve with a chunk of crusty bread to sop up the delicious broth. I like the crunch of the tomatoes, onions and avocado on top, so I always dress my chili with them. 

I’ve had some of you ask if I really have all those herbs and spices with me in my RV. Yes, I do. I have them in a couple of shoe boxes, stuffed in a corner of the closet to take out when I need them. Also, yes these are all created in my RV. I am a full-timer now and the only kitchen I have access to is my little RV galley. Still having fun seeing the continent.

 Look for White Turkey Chili with Collard Greens find the recipe in the online cookbook

BY SHIRLEY TUCKER

To share your on-the-road food experiences and recipes, you can email Shirley at This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Just recently I fell in love with Moroccan food. The tastes and scents of ginger, cinnamon and cumin create some of my favourite flavours, and when I first heard of this combination, I have to admit, although I am usually pretty eager to try new foods, I kind of thought this sounded a little too much like dessert to me. Was I wrong! This is so wonderful it makes my mouth water just writing about it.

I usually use chicken breasts, each cut into two strips, but here I had found a package of chicken legs on sale and couldn’t resist buying them. I do try to stick to white meat, but sometimes—well, you just gotta walk on the wild side. Life must be getting pretty tame if that’s exciting. 

Normally, Moroccan food has preserved lemons added and, like most RVers, preserved lemons just aren’t part of my stock. So, after a search on the Internet, I found a substitute of mixing lemon juice and salt together. Not quite the same, but a good substitute for on the road cooking.

You have to try this. I swear you’re going to fall in love with Moroccan food just like I have. Serve this with couscous or brown or white rice. Add some chopped dried apricots and raisins to the rice while it cooks and you have an authentic meal. What else can I say? I love this stuff.

find the recipes in our cookbook