While living in The Jazz (John’s and my 29-foot fifth-wheel trailer), I have to cook differently than I did when I lived in a house with a spacious kitchen and an abundance of cooking utensils, natural gas, electricity and running water.
First of all, we have to travel light which means fewer pots, pans, bowls, dishes and handy appliances (such as a blender). Secondly, I have less pantry, refrigerator and freezer space which translates into fewer food items on hand for making meals. Third, sometimes there is not sufficient electrical supply to use a microwave and I don’t want to use the propane that it will take to cook in the oven for hours.
Creative thinking and a little planning is critical to keep meals fun, flavorful and nutritious. Here are a few tips and recipes for making RV (recreation vehicle) cooking and eating pleasurable.
John and I enjoy salads as they can be tasty and a great way to get in those five daily servings of fruits and vegetables. I try to use as many locally grown, seasonal and organic products in the salads as possible. I keep ingredients for the recipes on hand so the salads are quick and easy to make and are also delicious and a great addition to any main course, even in winter.
Winter vegetables can be eaten alongside a salad or used in it.
I keep a bottle of my favorite fresh salad dressing in the refrigerator most of the time.
Carol’s Lemon/lime Dill Garlic Salad Dressing
1 fresh lemon
1 fresh lime
1-2 cloves fresh garlic
One fourth teaspoon dill weed (dried or fresh)
2/3 cup of olive oil
One fourth teaspoon of salt
One eighth teaspoon of pepper
This recipe should be one part fresh lemon/lime juice (one whole squeezed lemon and one whole squeezed lime) and two parts olive oil.
Squeeze the juice from the lemon and lime in a container.
Add the cloves of crushed garlic to the citrus juice.
Add the olive oil.
Add dill weed, salt and pepper.
(I use a small glass salad bottle with a fitted lid for shaking.)
Shake (or stir if using a bowl or cup) vigorously.
Let the dressing stand a while so that flavors mingle.
Use to taste on salads, roasted veggies, or even baked potatoes.
(The dressing lasts for weeks in the refrigerator.)
Basic and Easy Roasted Winter Vegetable Salad for Two
2.5 oz. organic salad greens mix (half of a 5 oz. container)
¼ cup roasted beets
1 cup sliced roasted carrots
1 small tomato
1 small avocado
¼ cup fresh grated parmesan cheese
Toss raw vegetables in olive oil, salt and pepper. Place in a baking dish. Put vegetables uncovered in the oven at 375 degrees for 30 minutes. Wash and spin dry (in a plastic, light weight lettuce dryer) mixed greens. Place greens in a large bowl. Add beets, carrots, diced tomato and sliced avocado. Toss salad. Dress with your favorite salad dressing. Sprinkle Parmesan cheese on top and serve.
Enjoy!
I also do almost all of my baking in the microwave mainly by adjusting times.
Susan, What is your favorite recipe for baking in the microwave?
I have never felt limited creating meals in our 27′ motorhome … just adjusted to the circumstances. I can fix totally vegan or go the whole meat and potatoes route (no… I guess I haven’t really done exactly this…) I can fix gourmet, or just about anything… but whatever the local markets have or I can procure, I can fix into a meal. We’ve had as many as 16 persons to a “sit-down” meal… y’all just need to be a bit flexible, don’t you?
Thanks for sharing this Levonne. I like cooking in my little kitchen when I can, which isn’t often. I use an electric skillet if I have to simmer things for awhile & such to save on propane. My propane usage is generally pretty low since I’m plugged in most of the time.
I always make my roasted veggies on the outdoor grill. Either at home or in the RV. I have a wonderful grill basket that works great. A little asieago is good too.
Thank you, Levonne. The salad dressing sounds easy and good. (Plus I have the ingredients on hand!)
Susan
Hey Susan, Glad you are going to try the dressing. I have loved and used the recipe for over a decade.
Hi Merikay, Being the gourmet cook that you are, I would love to interview you for a post on how you’re doing your cooking in your RV.
A small electric skillet is a great idea! I’m going to investigate that option. Also have been thinking about a small George Foreman grill.
Wow Sharon. 16 people inside your 27 footer? Or was it warm enough to seat everyone outside? Flexibility is one of the keys to this lifestyle I think.
Hi Levonne, Great meal ideas and recipes. While boondocking out here in the Anza Borrego Desert, we use our pressure cooker a lot; beans, chicken; most anything can be cooked in it. It it’s not too windy we grill outside. I am looking for Caribbean-style recipes for our trip to Roatan, if anyone has a favorite. Lynda
Good day Lynda. I like the idea of a pressure cooker though I have never used one. It would be much quicker than the crock pot we often use! We also grill lots outside. I love the Weber grill that we acquired last year. It cooks so evenly, cleanly and the food is always so tasty done in it. Hopefully someone with Caribbean-style recipes will respond to you. Thanks for dropping by.
Here is a Caribbean recipe for anyone who likes fish.
1 Tbsp butter; 3 tbsp. nut oil; 8 oz sweet potato, unpeeled, sliced thin; 1 onion, chopped fine; 1.5 lbs white fish (sea bream, catfish, cod, haddock) cut into larger pieces, skinned; 2 hard boiled eggs, chopped;
Curry sauce: 3 tbsp. butter; 2 tbsp. white flour; 1.25 cups milk (I prefer whole or 3.5%) 3/4 CUP CHEDDER CHEESE (SHARP OR MATURE IS BEST); 1 tsp curry powder; 2tbsp chopped fresh parsley; salt and pepper to taste.
Melt butter and 2 tbsp. oil on hot frying pan and fry sweet potatoes about 1 min. per side, drain on paper towels.
Add onion to pan and fry 5 min. Add fish and fry 5 min.; remove pan and mix in chopped eggs. put mixture into baking dish.
Sauce: Melt butter in saucepan and add flour, stir for 1-2 min. remove from heat and stir in milk. Place back on stove and stir for 2-3 minutes. Add 2/3 of cheese, parsley, salt & pepper and curry powder. Pour sauce over fish and layer with sweet potato. Brush with oil and sprinkle the rest of the cheese over the mixture. Bake at 180C or 350F, about 30 minutes. Serve while hot. You can substitute yams or regular potatoes (I prefer red)or intermix all three types. You can also use Jicama (thinly sliced) but I would use this together with sweet potatoes.
Levonne, I should have mentioned in my note on the Caribbean recipe that this dish can be cooked in a pre-heated Convection oven at 350. We do not have a regular oven in our motorhome.
Sounds devine Mark!
Good tip!