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Sep 7, 2007 08:46 AM

Stovetop cooking ideas please!!

We will be away for a few weeks, staying at a place with no oven (or grill). All I have to work with is the stovetop (I dislike microwave cooking). Please give me some ideas & recipes for dinners. I prefer not to go overboard with pasta, but if you have tasty recipes that don't involve the oven please share (need pre-run dinners). We do love salads (taco & caesar I make frequently) so more unique ideas for salads would be great too! Stir fry ideas welcome too!

Also, I'm not bringing my cookware or spices, so I have to go with simpler things- although I can buy fresh herbs.

oh, and we eat most types of foods- veggies, meat, seafood, ethnic...

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  1. Buy a market roasted chicken for one meal with potato salad, then later shred the left over chicken for Chinese chicken salad.

    Swiss steak with potatoes and green salad.

    Ground beef tacos or nachos

    Chef's or Cobb salad (ham, cheese, chicken etc) with blue cheese dressing

    Pan fry flank steak, cut very thinly and serve on good rolls with grilled onions and spicy mayo.

    Is this what you had in mind? I could go on forever, but maybe this is enough.

    1. jfood has made this numerous times and it is fantastic

      Sole With Leeks And Tomatoes

      Serve with rice, mashed potatoes, or noodles.
      6 tablespoons olive oil
      1 3/4 cups sliced leeks (white and pale green parts only; from 2 medium)
      2 large garlic cloves, chopped
      2 teaspoons chopped fresh thyme or 1 teaspoon dried
      1 bay leaf
      1 cup canned vegetable broth
      1/2 cup dry white wine
      1 15-ounce can diced tomatoes in juice
      4 5- to 6-ounce sole fillets

      1. Heat 3 tablespoons oil in heavy large skillet over medium heat.
      2. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes.
      3. Add vegetable broth and wine; boil 5 minutes.
      4. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
      5. Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick, if necessary.
      6. Add fish to pan and cover with sauce.
      7. Cover pan and simmer for 6 minutes
      8. Transfer fish to plates; remove toothpicks. Top fish with sauce.

      Makes 4 servings.

      1. Omelets, French toast, pancakes with bacon or sausage.
        Potato pancakes or blintzes with applesauce and sour cream.
        Hearty soups.
        Pasta and sauce.
        Pot roast.
        Poached chicken or salmon.
        Sautéed steak, chicken, chops, fish or shellfish.
        Steamed mussels or clams.
        Skillet fried hamburgers or hot dogs boiled in beer.
        Swedish meatballs over noodles.
        Mashed potatoes, rice, couscous.
        Steamed or sautéed veggies.
        Obviously, salads or sandwiches.
        How about torn up chicken, either poached or from a rotisserie bird, served with noodles and spicy peanut sauce, and a salad of sliced cucumbers and radishes in a vinaigrette made using rice wine vinegar?
        Hope something in this list will appeal!

        1. This can be a base for a pasta dish or for a warm vinaigrette salad.

          5-7 slices of thick bacon roughly chopped
          1 Large shallot finely diced
          5 whole peeled garlic cloves(more if you like the taste)
          bruise the cloves by pounding them with the side of your knife.
          1 rotisserie chicken of your choice, shred in large chunks


          1 pound of peeled raw shrimp

          1 small diced tomato
          1/2 onion finely diced

          Basil, thyme, oregano, red pepper flakes.
          Parmesan cheese
          salt, pepper to taste.

          In a large pan, toss in the bacon and render the fat until it's crispy. Drain the cooked bacon on a paper towel save for later, reserve 2 tablespoons of the fat in the pan.
          Add the shallots and garlic cloves. Cook slowly over low heat until the garlic is almost golden.
          Add in the chicken or the shrimp(toss til cooked through)
          Put in the tomato and onion strir until the tomato renders it's juice.

          You can use fresh or dried herbs for this. You want 1 part thyme, 1 part oregano, 2 parts basil, red pepper to taste.

          Add some chicken stock and cream if you wish to serve it over pasta maybe a little white wine, or for a warm salad finish it off with your favorite vinegar and wilt the greens with the mix.

          Toss the cooked bacon in so it remains crunchy, bon appetit!!

          1. yeah, these ideas/recipes are helping with variety...keep em coming!

            Gail- what is swiss steak?

            1 Reply
            1. re: readytocook

              rtc, there are so many recipes for this. It's kind of like meatloaf, there's no definitive recipe. I like this one very much.

              Swiss Steak

              2 lbs round or similar cut, tenderized
              1 large yellow onion, sliced
              1 pound mushrooms, sliced
              1 can Dawn Fresh Mushroom sauce
              1/2 cup red wine
              Garlic salt

              Cut meat into serving size pieces, dredge in flour and brown in skillet.

              Season with garlic salt and pepper while browning.

              Remove meat from skillet once browned on both sides.

              Declaze skilet with a bit of the wine and water

              Return meat to skillet, cover with onions, then mushrooms and top with the wine mixed with the Dawn Mushroom sauce.

              Cover skillet and braise until tender, about 3 hours.

              Serve with chunks of red potatoes cooked with the meat.

              **I usually hold out the mushrooms for about 30mins before serving, but you don't have to.