Cooking in an RV

I love housewares.  Kitchen gadgets, bowls, cooking and serving dishes, and most of all spices.  I am a spice-a-holic.  I particularly because I enjoy Indian and Mediterranean cooking.  So, I must have lots of spices and herbs.  I installed a spice rack (Amazon) in “Scout” my 20′ Flying Cloud Airstream.   The 20′ Flying Cloud has the very best kitchen of any Airstream – lots of counter space, storage and a double sink.  Downsizing from a house to a RV kitchen presents obvious limitations on what you can cook.  I have given up baking cookies.

I plan to post great flavorful recipes, that have fewer than 5 ingredients, not counting spices.   Also, cooking for a single, presents real challenges.  I don’t want to eat the same thing for 3 or 4 dinners.  So, looking for great recipes that don’t require lots of leftovers.  I am taking after my Mother and doing lots of stir-fry in the stove.

My spice rack must haves are: All Spice, Anise, Star of, Bay leaves, Cardoman ground & whole seed pods, black & white, Cinnamon Sticks & ground, Cloves, whole & pods, Coriander ground & seeds, Cumin ground & seeds, Curry powder, Dill Weed, Garam Masala, Mustard seeds & ground (black and yellow), Nutmeg, ground & whole, Oregano, Ras el Hanout, Thyme, Turmeric — and I know I am forgetting something!  In the fridge I have garlic, ginger and cilantro in tubes, you can find in any good grocery store produce section.  A well stocked RV kitchen should have chicken for vegetable stock, canned or dry beans and rice.  I love the microwave rice packets, organic brown rice in 90 seconds.

I receive the email blogs from New York Times Cooking, Washington Post, and Fine Cooking weekly and really enjoy reading and trying new recipes.  I hope you will make suggestions, as well.

As for gadgets, I have a small crock pot and a Colman propane table top grill.

Bon Appetite!  I am no Julia Childs, but I do a mean impersonation of her.