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.
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.