It has been a big whir of excitement as we transitioned in to RV living over the past week. In fact, I am not even sure where the first week has gone! Time flies when you’re having fun.
But one area of the transition that is always a little difficult for me is the kitchen. What we eat is important to me, but being on the road, there is always a legitimate (or at least I tell myself it is legitimate) reason to get something on the run, or to eat out.
Cooking all of our meals, and eating healthy is more of a challenge on the RV. But, there are a few tricks up my sleeve to help me out.
“Pan sharing” is a phrase I have just coined for this post to describe a method I have been using that came about organically. In other words, it is something that I gradually began to do, without intentionally considering it or making a choice to incorporate it.
It came about from the challenges I face cooking in the RV:
#1 Small fridge, which means I have to have fast turnover of food.
#2 Small cooktop, which I can fit one large pan on, or two very small ones that are not positioned centrally over the burner.
#3 Limited hot water, which means I can’t wash a ton of dishes, and then expect to shower or use hot water for at least an hour afterward.
#4 A hot RV, which means turning the oven on is just not an option. Two days ago, it was 103 degrees at our location.
#5 A genuine dislike (borderline hatred) of microwaves .
#6 A whole wide world to see, which means minimizing chore time is a priority, including cooking and doing dishes.
What is a girl to do? Enter pan sharing.
What is pan sharing? Well, it is what I am doing when I take one pan, and cook multiple things in it simultaneously. It is one pan, with different foods sharing it. Our foods our friendly, and like to get along. Not rocket science, and I am sure it is not new; but it has been suiting our needs. So much so, that I actually found myself using it when we were at Wanderer’s Rest in our large kitchen too.
I bring it up today for Self Care Sunday, because our dinner last night and our breakfast this morning were two good examples of this method at work.
Last night, we had turmeric burgers sans buns, fork-mashed garlic red potatoes with ghee and steamed broccoli.
I cooked the burgers in a frying pan. Next to them, I boiled the potatoes in a small pot. The pan and pot played tug of war on the small cooktop, but they worked it out in the end.
I wanted to steam the broccoli, so when the potatoes were mostly done (I boil them with 2-3 whole cloves of garlic), I just threw my broccoli right on top in the pot and covered with a lid. The potatoes below the water line, kept the broccoli above the water line, and they steamed just fine. I like my veggies lightly steamed, so I only cooked them for about 4 minutes, then removed the broccoli with a slotted spoon. Drained the potatoes completely. Poured a bit of coconut milk in with the potatoes and roughly mashed them with a fork. Add some ghee (and parsley to mine, not Chris’), and dinner is served.
The next morning, I made eggs with veggies and potatoes for breakfast. All simultaneously in one pan.
I sauteed onion and mushrooms in coconut oil in my pan. Then, I added the leftover steamed broccoli to the mix and pushed it to one side of the pan. I added my leftover mashed potatoes to the other side of the pan and allowed everything to heat up. Lastly, I added eggs I had scrambled to the veggie side of the pan, and tossed them until the egg was cooked. THe potatoes were still happy on their side of the pan, getting a nice crispy brown crust.
A delicious and nourishing dinner and breakfast…pan shared.
Hope this little tidbit gives you some extra inspiration in your RV or home kitchen! What kind of tricks do you use in a tiny kitchen to keep you on track?