RV kitchens aren’t meant for making elaborate dishes. This is why savvy RVers should master the art of one pot meals.
Whether you’re a hardcore carnivore or a dedicated vegan, an uncomplicated cooking implement like a Crock-Pot, pressure cooker, or cast iron skillet is your best ally in keeping your kitchen neat during meal preparation. One pot meals can be made in any of these, and each has pros and cons.
Crock-Pots
Pro: Great for cooking meats. Set it and forget it.
Con: Requires constant electricity. Lacks the versatility of other one-pot implements.
The 6-quart Crock-Pot is about $40 on Amazon.
Pressure cooking in the RV
Pro: Cuts down cooking time. Can make anything from pasta to meatloaf.
Con: Requires constant supervision. Takes practice to learn proper cooking techniques.
Instant Pots are a 7-in-1 appliance, including a pressure cooker. Find them on Amazon here.
See also: 15 Delicious Instant Pot Recipes That Make Cooking In Your RV Super Easy
Cast iron skillets
Pro: Can be used over a stove, in the oven or on a campfire. Once seasoned, non-stick surface is better than Teflon pans.
Con: Heavy. Care must be used when cleaning to preserve non-stick surface.
Get a pre-seasoned skillet from Amazon here.
Easy one-pot meals
Choosing what to put inside your RV cookware isn’t so difficult. Your biggest challenge will be to make enough for leftovers. Here are two great one-pot recipes to get you started.
One-pan pasta
From Martha Stewart Living magazine
Prep: 15 mins Total Time: 20 mins Servings: 4
Ingredients:
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red-pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4 1/2 cups water
- Freshly grated Parmesan cheese, for serving
Directions:
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Spinach and Goat Cheese Frittata
Hands-On Time: 15 minutes. Total Time: 20 minutes. Serves 4
Ingredients:
- 3 tablespoons olive oil
- ½ medium onion, thinly sliced
- kosher salt and black pepper
- 5 ounces baby spinach (about 6 cups)
- 10 large eggs, beaten
- 1 cup goat cheese, crumbled (4 ounces)
- 1 tablespoon white wine vinegar
- 5 ounces mixed greens (about 6 cups)
- country bread, for serving
Directions:
Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, 3 to 4 minutes.
Add the spinach and cook, tossing, until wilted, 1 to 2 minutes. Add the eggs and sprinkle with the goat cheese. Cook until the mixture begins to set around the edges, 1 to 2 minutes. Transfer to the oven and bake until set, 10 to 12 minutes.
Whisk together the vinegar, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the greens and toss to combine. Serve with the frittata and bread.
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