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.

Cooking in progress

Ready to serve

90 days in a Roadtrek

Enjoying the hotel fireplace

We got the Roadtrek because we wanted to explore and we wanted to see the US and beyond. We wanted something that would facilitate the next step.

In a few days we'll pass the milestone for the longest trek to date. 90 continuous days. G gets the credit. I continue to work so I leave the Roadtrek for a few days or whatever, drive and fly other places to do my work while she remains in the sun. When my task is done I return to G and to the Roadtrek.

Now, we didn't purchase it to live full time in it. It is our exploration vehicle. But along the way in our first two years and 16.000 miles we decided we really like trekking. More than we expected. Even more so, we like the mild summers and the warm winters we have encountered. A lot!

Along the way we found some places we'd like to spend a significant amount of time, and use for larger explorations. Milder summers, warm winters and access to all kinds of outdoor places. However, we don't necessarily want to drive 1000 miles to see a National Park. So we decided to "build" some mobile bases. One is a wonderful site upon which we put a travel trailer (TT).  It is the perfect summer location. Adjacent to one of the nicest State Parks in the area and we walk to Lake Michigan. Good dining, craft beers, lots of hikes, things to do and the entire Great Lakes within easy trekking distance.

However, winter is another matter. We decided we'd like to spend winters in warmer climes. So we have been also searching for another mobile base in the Southwest US. It should provide an easy trek north into Colorado, Utah and beyond when it warms. It would be possible to trek east to Florida in the winter if we want lots of water and to visit friends and relatives in that direction. We found such a place. Lots to see and do, National and State Parks and some great bike trails right outside our door. Good food, too. We're currently looking for something larger to put on that site, but meantime we Roadtrek.

Titan Missile Museum

The titan missile museum is a relic of the cold war.

The museum houses the last Titan II rocket in its silo. It has been decommissioned and is now a museum. To keep the Russians happy, certain physical modifications have been made which can be verified via satellites orbiting overhead.

The Titan II was designed to launch a nuclear warhead in 58 seconds, but it was also the vehicle used to propel astronauts into space as part of the Gemini program.

The museum is authentic and includes a tour of the underground launch facility.]

Like me, this museum is a relic. I've been designing and continue to design sophisticated process control systems. The methods and technologies used in constructing this cold war deterrent are the same one's I was using in the 0960s. We've obviously progressed since then. However, I find these museums to be an interesting walk down memory lane. 

Original material:  https://roadtrek210.blogspot.com/

San Xavier del Bac Mission

A Brief History of Mission San Xavier del Bac (from the Mission website):

"A National Historic Landmark, San Xavier Mission was founded as a Catholic mission by Father Eusebio Kino in 1692. Construction of the current church began in 1783.and was completed in 1797.

The oldest intact European structure in Arizona, the church's interior is filled with marvelous original statuary and mural paintings. It is a place where visitors can truly step back in time and enter an authentic 18th Century space.

The church retains its original purpose of ministering to the religious needs of its parishioners. 

Location: The Mission is 9 miles south of downtown Tucson, Arizona just off of Interstate 19. Take exit 92 (San Xavier Road) and follow signs to the Mission.

There is no admission charge to visit Mission San Xavier. Some 200,000 visitors come each year from all over the world to view what is widely considered to be the finest example of Spanish Colonial architecture in the United States."

Tonopah, NV - Mizpah Hotel

Tonopah, NV is one of a number of old mining towns in Nevada. It is a part of Nevada's historic silver mining triangle. Recently I spent a night in the historic Mizpah hotel. This hotel was the first constructed west of the Mississippi with an elevator. It was built in 1907 and opened in 1908. The hotel was restored in 2011. It is in the National Register of Historic Places.

The hotel is one of those unexpected gems which one can come across. It is truly historic. I spent a night here and ate dinner in the hotel restaurant. It was a true pleasure.

One of the ladies in the foyer.  

The hallway leading to my fourth floor room:

About to depart just before dawn:

Lekue Steam Case for Microwave

One of the things about trekking in a 210P is the necessity of cooking. That requires use of the microwave. We have experimented with a Lekue steam case. Tried it first at home on asparagus. It passed the test and so we now carry it in our Roadtrek.

This is a silicone rubber case. It is designed for microwave or oven, it is small and it works really well with vegetables and comes with a nice cookbook. We've only used it in the microwave.

The company has a website with recipes, and I've included the link at the end of this post. Here's a video of the small case. We purchased and use the large one.

Here's the Lekue "large case" that we carry in the Roadtrek:

Here it is partially opened:

Here is a link to the manufacturer's recipes online:

http://www.lekueusa.com/recipe/Recipes.html

More Cooking Gadgets - Microwave Containers for Leftovers

We have two other things we use for cooking which we've found handy.

Here's one. It is a Bento style square box. Actually two, stacked with a handy flexible strap. These are small, have silicone tops with vents and are designed for leftovers and reheating in the microwave. In a 5 cu. ft refrigerator these fit nicely. Pop the vent to microwave, and the manufacturer recommends drying the outside before turning on the microwave. Recommended maximum 500 watts for 1 to 1-1/2 minutes. Thats for leftovers stored in the refrigerator, not the freezer.

On our 1500 watt High Pointe convection/microwave, that would mean a power setting of "PL3" which is about 450 watts. To get to this setting we press the "POWER" button multiple times, First time gives us PL10 which is 100%. Press again for PL9 which is 90% and so on.

Once we are at PL3 we press the number buttons. For example, pressing 1-0-0 in sequence gives one minute of cooking time (1:00). The press the "START" button to begin cooking.

The manufacture of the MB Squares recommends letting the box rest for a minute or so before eating. The food will continue to cook even when out of the microwave.

Next: The Lekue Steam Case