When deciding on some types of cooking while traveling, we started by discussing some of the criteria we wished recipes to have and although it may not be an absolute requirement for every recipe, it seems like a good starting point.
Since I love to cook, everything we cook may have other features which could overrun the original decisions such as being our favorites, traditional holiday recipes or family dishes we grew up with from childhood. These factors may change our mind and expand our possibilities, but we need some recipes that follow our criteria for perfect dishes for our new lifestyle. At home I tend to try recipes that are expensive, complicated or loaded with calories. Those are all things I intend to change to accommodate a simpler life and a more healthy one. This does not mean we will never engage in such cooking as we do now, just that we will be more aware of what we eat, lessen the frequency of this previous cooking style and adopt more simple menus. With that in mind, we are going to gradually change some of these lifestyle factors while still a home.
We are beginning to try some of the recipes from our RV cookbook. The book is called the RV Cookbook(easy name to remember) by Amy Boyer and Daniella Chace. I jotted down recipe names I wish to try and will get to them one by one in no particular order.
The first one is under the section called A Movable Feast. This recipe was intended for a picnic. They called it a light lunch.
The recipe is for Shrimp Salad and encompasses almost all of our criteria. First of all it’s tasty and we would not even consider making it again if it were not. It is simple to make and can be made in one bowl, more factors we like. The ingredients are not overly expensive nor the recipe too fattening. It will be a keeper. This book suggested it be served on crackers so we ate it that way. Trying it both on Triscuit and Ritz. We used the Rosemary Olive Oil variety of Triscuit. My policy is to usually try a recipe exactly as written the first time and then adjust if necessary. I believe it would be great served on lettuce or even as part of a tossed salad. I also think if calories are not an issue, it would be delicious on a nice roll.
Of course when considering weight, we would prefer not to have many things in cans, but first it is a small can and second it could be transferred to a plastic container.
Here is the recipe: It serves two for a light lunch.
1 small(6oz) can of small shrimp
2 Tablespoons of mayo
¼ cup of finely chopped celery
¼ teaspoon of lemon juice
1 teaspoon of fresh or dried dill
½ teaspoon of onion powder
Dash of salt
They suggest mixing it, carrying and serving in a small plastic bowl with a lid for a picnic. All you do is to mix it all together and refrigerate for a short time. I actually did not have any dill so skipped it, but it would enhance flavor even more if added.