There is something alluring about the open road coupled with a house you can ride in.
It’s been a dream of mine for years now. Seeing the great U.S. of A. from the drivers seat of a rolling house on wheels. The topic of such a trip has filled countless hours of kitchen table/living room/party conversation. Yet, the perfect storm of circumstances has not yet materialized that would allow me to make the drive off into an amazing, one of a kind sunset. It’s frankly a little sad.
My buddy Jerry has a similar dream. We’ve both wondered aloud what kinds of adventures the road might hold. New cities, new friends, new scenery and of course new foods. Now, it’s easy to think, “Oh, well, I’m in San Antonio today. Let’s just park the bus and try some of the best Tex-Mex in the world”.
I’m certain we can all envision cruising into some of the best culinary spots our nation has to offer. Pulling in and trying the specialty of the house. But, what about the times when that’s not even a remote possibility. I’m going to say that’s maybe, 90% of the time.
You’re at a campground in Minot, North Dakota or an RV park in Watonga, Oklahoma. Or, yes, I’ll say it, a Wal-Mart parking lot in the middle of anywhere. What are you going to rustle up for lunch or dinner on those days? Lucky for all of the open road dreamers, Evada Cooper has made that part easy.
The RV Centennial Cookbook has loads of answers to the road food question. The book published by TSTC Publishing in part to celebrate one hundred years of RVing, is loaded with great, easy to make recipes suited perfectly for this cooking environment.
Of course there is everything food related that you would expect to find in a cookbook. Appetizers, side dishes, entrée and desserts. I’m sure desserts are pretty popular on the road.
But, there’s lots more to this read. How about handy RV maintenance, travel tips and games. Yes, games. Want to know how to fix a propane leak? Page 92. The semi-official rules of Kick the Can? Page 61.
At this point I don’t have an RV, but, that’s not going to stop me from making an authentic motor home meal. OK, maybe not full meal, but, a dish anyway. My choice, Black & White Bean Salad.
This is a super easy recipe. And, as turns out super delicious.
You’ll need some canned black beans.
Some canned white beans. I used Great Northerns.
Chop half a red onion and some flat leaf parsley and you’re nearly ready to assemble.
I mean, you can throw this side dish together in less time than it will take you to gas up your portable abode. It is super easy and convenient.
Here’s How To Do It
1 can black beans
1 can white beans
1/2 red onion, chopped
small handful, flat leaf parsley, chopped
1/4 cup, olive oil
2 Tbsp., balsamic vinegar
Salt and pepper
Drain and rinse canned beans. Empty beans into a large bowl. Add red onion and parsley. You’ll need to use your judgment on the amount of onion and parsley to throw into the final product. Use the amount of each that is to your liking and taste. Mix together. Add olive oil and balsamic vinegar. Salt and pepper to taste. Stir one more time being careful not to over mix. You can serve this dish cold or at room temperature. I chilled mine for about an hour and it was awesome.
Here’s another look. Cool and refreshing, right?
Recipe Adapted From Black & White Bean Salad, Evada Cooper, The RV Centennial Cookbook,. TSTC Publishing.
The Bottom Line
I wish I could try some of the recipes, tips and of course games out on the road. But, as luck would have it, I find myself RV-less at this particular point in time. The next best thing is trying out a few of these great dishes at a backyard get together or maybe your next block party. You still get to feed people, but, don’t have to worry about finding a pull through.
One last thing. If you reading this and you’re associated with the RV industry, I’m more than happy to go on the road and try out some of these dishes in the environment in which they were intended.
Translation: I’m willing to be sponsored!
Author: Evada Cooper
Hardcover: 159 pages
Publisher: TSTC Publishing
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