Cast-Iron Ratatouille

The history of ratatouille has it’s origins in France  (in Provence & Nice) & was peasant food due to the availability of vegetables out of the garden.  It means “stirred up” or “mixed up” essentially. Traditionally it was often more stew-like & is still very practical & affordable to make. The way we arrange the…

Top 12 RV Kitchen Must-Haves

To prepare for writing this I actually just got out the items I would keep if I had to give the rest up. I did not include dishes, silverware, etc but just items to cook with! I do have another post about stocking an RV kitchen but this is much more specific & less of…

Tuscan Baby Lima Bean Soup

I love beans & I love soup.  One dish that marries the two is rich & creamy ham ‘n beans; it has always been a comfort food for me.  When I make old-fashioned ham ‘n beans I always use the big ham bone usually left after the holiday ham. I often freeze it to use…

Soy-Lime Grilled Flank Steak

I LOVE grilled steak. Generally speaking we will pick a rib eye (bone-in if they have it) for traditional steak dinner. That said, I choose flank (or skirt)  just as often because it is so diverse & flavorful! This one recipe marinates only about 1-4 hours. You could marinate it over night, but I would…

How to Stock Your Tiny Kitchen & Cook Happily Ever After

I am guessing that more than one of you may have wondered how small IS an RV kitchen & how do I make that work? Did I have to get rid of all my favorite kitchen appliances, tools & gadgets?  Can I store more than  two plates, cups & forks? You will have to go…