One of the things both of us are proud of is being darn good fusion cooks. We have always shared meal preparations and love to discover new ways for expanding our talents. A complete day for us is watching the Food Network while preparing great meals.
But living a full-time RV life has forced us to adapt to new, and innovative, ways of cooking. We have less kitchen space, need to purchase ingredients that will supply meals for weeks and save expenses while still producing unique eats. Along the way we have learned that using electric appliances like a crock pot, electric skillet and counter-top convection oven can not only produce great dishes, but also save on additional LP gas expenses. After all, why should we use our gas oven when we paid for an electrical connection in our site fee?
In future postings we will expand on recipes that have worked for us and ways we have saved expenses creating them. For now, here is the first dish that we have come to love because it is not only delicious, but also lasts well in refrigeration after assembly and compliments a variety of meals:
Ramen Noodle Salad
Ingredients:
Dressing
- 4 1/2 tbsp rice wine vinegar or cider vinegar
- 1/3 cup oil
- 3 tbsp sugar
- salt & pepper to taste
- Flavor packet from chicken Ramen noodles
Salad
- 1 pkg cole slaw mix
- 1 pkg broccoli slaw mix
- 1/2 cup toasted almonds
- 1/2 cup sliced green onions
- 3 tbsp toasted sunflower seeds
- 1 pkg Ramen noodles crushed and toasted
Directions
- Toast almonds, sunflower seeds and crushed Ramen noodles in toaster oven until golden
- Toss salad ingredients together
- Toss with dressing
Enjoy!
copyright 2009 Lane A Geyer
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