what to "cook" while kitchen is being redone

[Anonymous]

I figure some of you may have been through this. Our kitchen is being remodeled, so we won't have use of an oven for several weeks. I figure we will set up a toaster oven and George Foreman grill in our dining room. Any good/fresh ideas re: what to cook with these? Also, any other helpful hints about eating would be much appreciated. Thanks!!

[Anonymous]

I'd also consider using a crock pot.

[Anonymous]

You can do grilled chicken over baby spinach salad. Do you have a microwave you can plug in anywhere? If so Bed Bath and Beyond has a microwave steamer for $10 that we use for vegetables all the time, but you can use it for fish also.

[Anonymous]

Stir-fry, simple, tons of recipes online
Pickup one of those roasted chickens at whole foods or Safeway, round out with stuffing and veggies
Taco
Tell the guys you want that oven and frig working as long as possible

[Anonymous]

op here - thanks for all these ideas! just curious - how can i do a stir fry or taco w/o a stovetop?

[Anonymous]

quesadillas in the toaster oven, with cheese and beans (warm beans in microwave). Pita or english muffin pizza. rotisserie chicken, either hot or cut off chicken and use in other things (over bed of greens, in said quesadillas, sandwiches, etc).

Also, do you have a separate freezer? cook ahead. frozen rice is a lifesaver, and you can make soup, stew, chili, lasagna, mac & cheese, whatever in advance and just nuke. We bought one just for the kitchen reno - with what we spent on the kitchen, an extra $300 for a small freezer was unnoticable, and we probably saved that in takeout.

[Anonymous]

PP here - am assuming you will have microwave - if not you need to get one. Pick up a cheap one at target or on craigslist. seriously. We were out of a kitchen for about 7 weeks, and after a while pizza gets old and you start ordering sushi at $50/pop - way cheaper, not to mention healthier, to just get yourself set up beforehand.

[Anonymous]

hi
Sorry very sick today, forgive any mistakes(spelling and such) hope this helps, what kind of stove are you get?

stir fry,
here are two easy recipes. you don't need a wok, but if you like these recipes buy a wok- like $22 at the wok shop- buy a seasoned.
Have everything cut and ready to go before you start cooking ie in bowls, read through recipe before starting it goes very fast,

2 Boneless, skinless chicken breasts cut onto the diagonal into strip 1/2 in wide
vegetable oil
Sesame Oil
1 Clove Garlic chopped fine
2 carrots peeled, cut 2" segments, then cut in half diagonal and repeat so you have 4 piece for each 2" segment
½ red pepper, cut into about a 1/4 by 2"
½ yellow pepper, cut into about a 1/4 by 2"
½ green pepper, cut into about a 1/4 by 2"
2 Stalks Celery, chop up
1 tablespoon dark soy sauce
3 tablespoons Oyster sauce
sesame seed toasted
egg noodle


Cook the noodles in a large pan of boiling water for 2-3 minutes until Soft.

Once the noodles are cooked. Drain and return to the saucepan. Toss well in vegetable oil and set aside. Cover with a tea towel.
Heat a wok or pan until very hot, then add 2 tbsp of vegetable and sesame oil. Add 1 chopped garlic clove cook for 30 seconds. Toss in the sliced peppers and carrots and stir-fry for another 30 seconds, then add the sliced celery . Add a splash of Soy sauce and then put veggies in bowl and set to one side.
Add another tablespoon vegetable and sesame oil to the pan. Add the chicken and stirfry for 3 minutes or until it loses its colour. When the chicken is ready add the vegetable back to the wok with the noodles and toasted sesame seeds. Stir in the Soy sauce and oyster sauce. Cook for 1 minute, stirring constantly and serve immediately.

2)
10 oz. boneless pork butt, (have used beef or lamb)
? frozen for 20 minutes and
? cut into 2" x 1/8" strips
1 tsp. Asian sesame oil
1 tsp. dark soy sauce
1/2 tsp. cornstarch
1/4 tsp. sugar
2 cloves garlic, minced
2 tbsp. canola oil
1 leek, white and pale green parts only,
? cut diagonally into 1/4"-thick slices

1. In a medium bowl, combine the pork, sesame oil, soy sauce, cornstarch, sugar, and half the garlic; let sit for 15 minutes.

2. Heat a 14" wok (or stainless-steel skillet) over high heat until wok begins to smoke. Add 1 tbsp. oil around the edge of the wok and swirl to coat the bottom and sides. Add the leeks and cook, stirring and tossing constantly, until fragrant, about 1 minute. Transfer leeks to a plate and set aside.

3. Return wok to high heat and add remaining oil around edge of wok, swirling to coat the bottom and sides. Add the pork mixture and remaining garlic and cook, stirring and tossing constantly, until the pork is browned, about 2 minutes.

4. Add reserved leeks to the wok and cook, stirring and tossing often, until just tender, about 1 minute.?

SERVES 2 – 4
serve with rice, I add broccoli, make sure the broccoli is all the same size so it cooks the same, add at same time as meat cook a little longer

This article was first published in Saveur in Issue #129

taco
basically, cook meat, fish or veggies in pan, add spices..you can make it your self or buy a package taco mix at the store(watch for the sodium) buy tortillas, chop veggies onion pepper greens and peeled or shredded carrot and let everyone make there own,
you can also pickup a box a the store and read the directions on the back.

okay here is a recipe
1 3 1?2–4-lb. chicken
2 lemons, halved
1?4 head cabbage, cored and thinly sliced
1?4 bunch cilantro, chopped
Salt and freshly ground black pepper
6 tbsp. vegetable oil
8 homemade or store-bought Corn Tortillas
1 tomato, cored, halved, and sliced
1. Simmer chicken in a medium pot of water over medium heat, skimming any foam as it rises to the surface, until cooked through, 45–50 minutes.
2. Meanwhile, squeeze juice from 2 of the lemon halves into a medium bowl. Add cabbage, cilantro, and salt and pepper to taste and toss well. Cover and set aside until cabbage is wilted, about 1 hour. Slice the remaining 2 lemon halves and set aside.
3. Transfer chicken to a large bowl (saving broth for another use) and set aside until cool enough to handle. Remove chicken meat from carcass, discarding skin and bones. Using your fingers, shred chicken into medium pieces and set aside.
4. Heat 3 tbsp. of the oil in a large cast-iron or other heavy-bottomed skillet over medium-high heat. Add chicken, season to taste with salt and pepper, and cook, stirring often, until well browned, about 10 minutes. Transfer chicken to a warm plate and set aside.
5. Wipe skillet clean with paper towels. Heat the remaining 3 tbsp. oil in the skillet over medium heat. Fry 2 tortillas at a time until blistered all over yet still soft and pliable, about 1 minute. Using a pair of metal tongs, transfer tortillas to a warm plate and loosely fold them in half. Repeat process with the remaining tortillas.
6. To serve, stuff each tortilla with some of the chicken, then some of the cabbage. Garnish each tortilla with a slice each of tomato and lemon.

fish
these are great dishes from the Kitchen Cafe, they use too much cream and butter and salt( that why we love eating out!!) , but i alway cut those in half and use olive oil to make up the rest
try this it is great!

4 6-ounce wild salmon fillets, skin on
Salt and pepper
Extra-virgin olive oil

Dressing:
2 tablespoons finely chopped fresh rosemary
12 anchovy fillets (or 1 small can), in oil
1/2 cup extra-virgin olive oil
Juice of 2 lemons


INSTRUCTIONS:
1. To make the dressing, combine rosemary and anchovies in a food processor and finely chop. While the motor is running, slowly add oil until you have a smooth paste. Add lemon juice and blend. (This sauce can be made a few hours ahead to let the flavors evolve.)

2. Thirty minutes before cooking, season salmon with salt, pepper, and a small amount of olive oil.

3. Preheat grill to medium-high. Place fish on grill (skin side down if you want to eat the skin, otherwise skin side up) and walk away. Do not be tempted to touch it. After about 3 minutes, try to turn the fish. If it is still sticking, leave it on for a couple more minutes. When it is ready it will turn easily. Again, leave it to cook on the second side; it should only take a couple of minutes. (We enjoy good wild salmon still pink in the middle.) Serve drizzled with anchovy dressing and a squeeze of fresh lemon.

4 salmon fillets, 5-6 ounces each
Salt, to taste
1 cup dry white wine or vermouth
2 cups fish stock or clam juice
1 tablespoon good-quality unsalted butter
1/4 cup chopped bacon
1/4 cup chopped leeks
Olive oil
1 cup fresh corn kernels
1/4 cup heavy cream
8 leaves fresh tarragon
Pepper, to taste
1 lemon

INSTRUCTIONS:
1. About 1 hour before serving, season fish on both sides with salt.

2. Place a large sauté pan over medium-high heat and add wine or vermouth. Boil until reduced by three-fourths. Add fish stock or clam juice and reduce again by half. Set aside.

3. In another sauté pan over a medium heat, melt butter and add bacon and leeks; sweat for about 10 minutes, until soft (do not brown). Transfer to a bowl and set aside.

4. Heat a frying pan on medium-high. Add about 3 tablespoons olive oil. Place fish in pan, skin-side up. Cook for about 3 minutes; you are looking for a beautiful golden crust. Flip fish and finish cooking on the other side, about 2 minutes more.

5. To make the sauce, bring wine-stock mixture back to a boil; add bacon-leek mixture and corn. Reduce heat to a simmer. Add cream and tarragon. Check seasoning; adjust with salt and pepper and a squeeze of lemon to brighten it up a little. Serve sauce with fish on top; squeeze a little lemon and drizzle a little extra-virgin olive oil over all just before serving.

1/4 cup extra-virgin olive oil
1 white onion, finely sliced
2 cloves garlic, sliced
1 cup chicken or fish stock or broth
1 pound freshly shelled peas (or good-quality frozen peas)
Salt
Handful of fresh mint leaves, chopped
1/2 cup heavy cream, or more to taste
Pepper
2 1/2 pounds sea scallops
2 tablespoons extra-virgin olive oil, plus 1 teaspoon
1/2 pound arugula, well washed and dried
Juice of 1 lemon
Extra-virgin olive oil

INSTRUCTIONS:
1. Heat a saucepan to medium heat and add 1/4 cup olive oil. Sauté onion and garlic, cooking slowly until soft. Add chicken or fish stock and bring to a boil. Add peas and a pinch of salt. Reduce heat and simmer for about 5 minutes, or until peas are soft. Add mint and 1/2 cup cream. Transfer mixture to a blender and puree. Taste and adjust seasoning with salt and pepper. The puree should be nice and creamy. If it’s a bit dry, add a little more cream or olive oil. (This puree can be stored in the refrigerator for up to one day; reheat before serving.)

2. Toss scallops in 2 tablespoons olive oil, salt, and pepper. Add remaining 1 teaspoon olive oil to a medium-size, heavy-bottomed sauté pan on high heat. When hot, carefully place 6–8 scallops in the pan. Be sure not to overcrowd the pan; this will cause the scallops to steam and lose their golden brown crust. Cook for about 2–3 minutes per side, until golden brown. Do not overcook—scallops can easily become tough and rubbery.

3. Toss arugula with a squeeze of lemon and a little olive oil.

4. To serve, place pea puree on the bottom of each plate. Add a little arugula over the puree and top with scallops. Squeeze fresh lemon over scallops and drizzle olive oil over the plate. Serve immediatel

[Anonymous]

The crock pot will be super useful.

We make pulled pork, using this McCormick's spice product (discovered it a few months ago), served on toasted buns with green salad on the side http://www.mccormick.com/Products/Seasoning-Mixes/...BBQ-Pulled-Pork-Seasoning.aspx

You can buy salad in a bag for this.

Try baked potatoes in the toaster oven topped with vegetables and beans.

Rotisserie chicken from the supermarket w/baked potato & salad will work too.

This website might be useful too:

http://crockpot365.blogspot.com/

[Anonymous]

definitely get a small microwave (I'd want a microwave before I'd want a toaster oven, but that's me) and possibly a crock pot. Pot roast, pulled ckn, pulled pork, corned beef, various soups and stews are all great in the crock pot. And some recipes make enough for you to save some for reheating.

If your toaster oven is big enough and you have a small enough family, you can roast chicken and other small items in them (we have a convection toaster oven that is big enough for a small pizza).

Most veggies do OK cooked in the microwave. You could also grill them on the George Foreman or roast them in the toaster oven.

[Anonymous]

Did you know that you can buy an electric pot for boiling water, and an electric skillet? These 2 items were lifesavers. In the skileet, I sauteed fish, spinach, chicken, made eggs, pancakes, EVERYTHING. I would buy 2 of them if you have a big family.

[Anonymous]

Make things you usually make that freeze well and freeze them in microwavable portions -- I did this with soups and pasta dishes such as lasagna.

[Anonymous]

Just got through a 10 week kitchen renovation - so worth it - love our new kitchen!!!!

We had a hot plate for cooking pasta and eggs that was helpful, a toaster oven and microwave (and of course the fridge plugged into another room).

My mom and I cooked ahead at her house - we made several "toaster oven" sized meals - enchiladas, casseroles, and veggie lasagna. I tried to pull those out at least once or twice a week (I saw my folks a few times during the renovation so grabbed them from their freezer). If you don't have family nearby maybe a good friend or neighbor could help you with this or maybe you have another freezer?

Otherwise we just did a lot of simple meals - cut up veggies and hummus on wraps, pasta salad with side salad, baked chicken in the toaster oven, sweet potatoes in the microwave, grilled cheese, steamed veggies in the microwave, and we did Whole Foods take out a few times. I would recommend paper plates, etc. Wasteful but helpful.