Roadtrekking in our 210P via Lily Pads

This is our Trek in our Roadtrek 210P. Hint: Scroll to a list of "Topics and Destinations" on the right. Our RT is a portal to a much larger world and we have established "lily pads" from which we travel and we'll post about those, too. Life is a Journey of discovery in our Motorized Alpaca, a "tiny cabins on wheels". It has been said that "Life Begins at the end of our Comfort Zone." Content and photos are original unless noted. Click photos to enlarge. Copyright and disclaimers apply.

Tuesday, March 22, 2016

Camper Van Cooking - Expanding Our Options

As anyone with a camper van knows, cooking is limited by the technology and space available. It is also limited by one's skill.

Our Roadtrek 210P included a two burner propane range and a convection-microwave. Certainly sufficient to do a lot of cooking chores. However, we've expanded our options by adding a portable induction burner and a propane gas grill.

The 210P also has a 5 cu. ft. refrigerator/freezer. That is an important thing because we can only cook what we carry with us, unless we go hunting for game.

We've found that by adding some good Lodge cast iron, we can prepare just about anything. When the weather is good, it is also helpful to be able to cook outdoors. This minimizes water vapor, oils, and heat emissions into the interior of the van.

Here are our cooking accoutrements:

Microwave/convection oven
Two burner Range
Propane Grill
Inductive portable cooktop
Lodge reversible griddle grill
Lodge large cast iron skillet with Cub aluminum cover
Lodge small cast iron skillet
Small and one-quart saucepans

We can and do cook just about anything. For example, here is yesterday's dinner menu:

Stuffed chicken breast
Roasted asparagus
Roasted potatoes
Apple sauce (unsweetened)
Vanilla ice cream with fresh raspberries.

We cooked the potatoes after slicing into wedges in a little olive oil, sea salt and parsley. This was all wrapped in two foil packets and placed in a large, covered cast iron skillet on the inductive burner. I alternated the temperature setting between 360F and 390F for an hour. The asparagus was trimmed, put in foil with olive oil and sea salt. It was cooked on "low" on the grill for about 20 minutes. (Note, grills vary. The Coleman I used runs hot). I also put a large feta cheese and spinach stuffed chicken breast in foil. When the asparagus was done I popped the chicken breast in the grill also at low. It cooked for about 30 minutes. While cooking, I put the asparagus still wrapped in foil on top of the grill to keep it warm. To charcoal dutch oven cooks this will seem familiar.

We had a neighbor over for dinner and they thought it was delicious.