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Stovetop cooking ideas please!!

r
readytocook Sep 7, 2007 08:46 AM

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...
thanks!

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  1. g
    Gail RE: readytocook Sep 7, 2007 09:06 AM

    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 RE: readytocook Sep 7, 2007 09:07 AM

      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. WendyBinCT RE: readytocook Sep 7, 2007 09:13 AM

        Omelets, French toast, pancakes with bacon or sausage.
        Potato pancakes or blintzes with applesauce and sour cream.
        Hearty soups.
        Chili.
        Tacos.
        Quesadillas.
        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. GenevieveCa RE: readytocook Sep 7, 2007 10:28 AM

          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

          OR

          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. r
            readytocook RE: readytocook Sep 7, 2007 11:38 AM

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

            Gail- what is swiss steak?

            1 Reply
            1. re: readytocook
              g
              Gail RE: readytocook Sep 7, 2007 01:02 PM

              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
              Pepper

              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.

            2. chowser RE: readytocook Sep 7, 2007 11:43 AM

              Chicken paprika over rice. I brown seasoned/floured chicken pieces, remove. Sautee onions (a lot) until softened. Add paprika (mix sweet and spicy), salt, pepper, a little tomato paste. Slowly add chicken broth and bring to simmer. Add chicken back in and leave until done (30-45 minutes). Remove chicken to plate. Add sour cream to rest, heat but do not boil. Serve over chicken and rice. Sorry, I don't follow a recipe so I don't have exact amounts, but it really doesn't matter that much.

              1. h
                Hungry Girl RE: readytocook Sep 16, 2007 02:26 PM

                do you still needs recipes?

                1. h
                  Hungry Girl RE: readytocook Sep 16, 2007 02:32 PM

                  Any soup, Seared scallops, Chili, pasta chicken breasts, any type of shrimp sautéed recipe, crab cakes (pre made if easier). Skillet Lasagne recipes (please google). Go to allrecipes.com, advanced search, select cooking Method Braising. There are some in there and you can modify the oven ones for stove top versions.

                  Braised beef or pork tenderloin, pot roast (Tyler Florence on foodtv has stove top version), chicken kiev if cooked on stove top, anything fried if you eat that stuff. A grill pan is a life saver in this situation.

                  For veggies I HIGHLY recommend this recipe. Tweak to you heart desires!
                  http://www.epicurious.com/recipes/foo...

                  I am surprised no one mentioned pork chops - the ultimate make on top of stove with applesauce!

                  1. steve h. RE: readytocook Sep 16, 2007 02:38 PM

                    risotto comes to mind. add your favorite ingredients and have too much fun. a little prosecco only seals the deal.
                    i'm really fond of boiled lobster. etouffee, gumbo and the derrivitives work for me, too.
                    too bad about no grill.

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