ISO: Oven out of service... ISO favorite stove top dinners

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mboley

Well-known member
My oven managed to make it through thanksgiving and prepared a great meal! Then at 6pm, I tried to turn it back on to fix chicken nuggets for picky 5 yr old and POP. Out when the oven. Supposedly control panel part is needed, but hard to find. Waiting to see what warranty company will do (moved into house in July with whole house warranty - whew).

SOOOO I'm in search of your favorite stove top dinners that require no oven. We've done spaghetti, tacos, microwaved all the thanksgiving leftovers, turkey noodle soup, and I've got a few other soups lined up.

TIA for any ideas! I'm trying not to panic about not getting xmas baking started or even trying to think about xmas dinner!

 
Beef stew, recipe below :eek:) Also grilled ham and cheese sandwiches, grilled tuna, any type of stir-

fry. I rarely use my oven in the summer and have a wide variety of stove-top recipes that I have on hand.

Anything in particular you're looking for? I might be able to help more if you could limit it somewhat.

 
Spicy Sausage Escarole and White Bean Stew

Look above for the recipe I posted earlier. It's really delicious. I've been promoting it all day!!

 
Pork Chops with Beer Cabbage and Apples

I've made this many times
Pork Chops with Beer, Cabbage & Apples

Serves four.

* 4 center-cut pork chops, about 1-1/2 inches thick
* Salt and freshly ground black pepper
* 3 Tbs. vegetable oil
* 1 small red onion, thinly sliced
* 1 Tbs. Dijon-style mustard
* 1/2 head Savoy cabbage (about 1 lb.), cored and thinly sliced
* 2 tart apples, peeled, cored, and cut into 1/2-inch slices
* 1 cup beer or ale
* 2 sprigs fresh thyme or 1/2 tsp. dried
* 1/2 cup homemade or low-salt canned chicken stock

Season the chops on both sides with salt and pepper.

Heat the oil in a large, heavy skillet over medium-high heat until hot. Add the chops and cook on one side until well browned; turn and brown other side. Transfer to a plate and set aside.

Put the onion in the pan and cook, stirring, until softened, about 5 min. Stir in the mustard and 1/2 tsp. pepper. Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute. Add the beer, thyme, and stock. Bring to a boil and cook for about 5 min. to intensify the flavors.

Return the chops to the skillet, burying them in the cabbage mixture. Cover the pan and simmer until the pork is just cooked through

 
Arroz con Pollo

Arroz con Pollo


Serves four, with leftovers.

2 Tbs. olive oil; more as needed

1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper

1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces (I use ham)

1 small onion, chopped

1 medium green or red bell pepper, cut in 1/2-inch dice (I use red)

4 cloves garlic, minced

1 tsp. ground cumin

1/4 tsp. paprika

1/4 tsp. chili powder

1/2 tsp. ground turmeric (optional)

1/2 cup peeled, crushed tomatoes (I use canned)

1/2 cup dry white wine or beer (I use beer)

1 bay leaf

2 cups medium-grain rice (I use Goya)

2-1/4 cups water

In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 min. Transfer the chicken to a platter. Sauté the sausage until browned, about 3 min. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.

Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 min. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 min. and then add the tomatoes, wine (or beer), and bay leaf. Increase the heat to medium high, stir, and cook for 2 min. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 min. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 min. before serving.

 
Thai Chicken Curry

Recipe from Epicurious
1 14-ounce can unsweetened coconut milk,* whisked to blend
1 1/4 teaspoons Thai curry paste* (I add 1T)
1 large red bell pepper, cut into 1/3-inch-wide strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut crosswise in half
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)*
1 cup chopped seeded tomatoes
1/3 cup thinly sliced fresh basil
1 tablespoon fresh lime juice

Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. (I put in full can) Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.
**I like to add ass't veggies such as broccoli, or snow peas***
*Available at Asian markets and some supermarkets nationwide.

 
I'm redundant I know ... but I love Ina Garner's parmesan chicken on a salad bed.

It's pretty, healthy and delicous. Be sure to use Panko crumbs. I don't use the lemon vinaigrette - it's a bit too sour for my taste.

Parmesan Chicken on salad bed

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs – panko if possible
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings

 
Mine went kablooey a year ago,just got new one. I would love to give YOU our countertop oven!

I purchased it so we could have something to "ovenish" our foods, it's not a toaster oven, but not convection, and will do a smallish to med pizza. Very useful for your interim. smileys/smile.gif

If you'd like to PM me your mailing address, I'd love to send it to you as a Christmas present.

 
REC: Sausages and White Beans on Arugula

Sausages and White Beans on Arugula

8oz HOT ITALIAN SAUSAGE
2 Tbsp plus ½ cup DRY WHITE WINE
1 Tbsp OLIVE OIL
1 medium ONION and RED BELL PEPPER, chopped
1½ Tbsp chopped FRESH THYME
1 16oz can drained CANNELLINI(Italian White Beans)
1 bunch ARUGULA

Put sausage in pan, pierce each with fork. Add 2 tablespoons wine. Cover and simmer until liquid is almost gone, about 5 minutes. Uncover, increase heat and brown, about 6 minutes. Slice diagonally and reserve.

Pour off all but 1 tablespoon of drippings and add oil. Heat to medium, add onion, red pepper and thyme. Sauté until vegetables soften and brown (about 10 minutes.)

Increase heat to high and add rest of wine. Reduce by half, scraping up brown bits, about 3 minutes. Add beans and sausage and stir until hot.

Serve warm over arugula or watercress and sprinkle with shredded parmigiano and freshly ground black pepper. Serves 2.

 
REC: Tomato Beef Curry

Tomato-Beef Curry

1 lb Beef Flank, sliced thinly into 1"x2"x¼" pieces
2 Tbsp Soy Sauce
2 Tbsp Sherry
1 tsp MSG (optional)
1 heaping Tbsp Corn Starch
dash Tabasco

2 Tbsp Peanut oil
1 large Green Pepper, cut into bite sized pieces
1 large Onion, cut into bite sized pieces
1 Tbsp Water

2 large Tomatoes, cut into bite sized pieces
2 Tbsp Brown Sugar

1 Tbsp Chinese Curry Powder
¼ cup Oyster Flavored Sauce
¼ cup Ketchup (yes, ketchup!)

Cilantro

Mix soy, sherry, msg, corn starch and tabasco in a medium bowl and add the beef; in a separate bowl, combine the tomatoes and brown sugar. Let these all marinate about 1 hour.

When the meat is ready, heat 1 Tbsp of the oil in a wok or large frying pan. When oil is good and hot, toss in the green pepper and onion. Stir-fry until peppers turns bright green. Pour in the water and cover your wok for about 30 seconds. Remove the lid and stir until liquid has pretty much evaporated; remove the vegetables to a bowl and reserve for later.

Re-heat the wok, add the other Tbsp of oil and when it is very hot, add the curry powder. (It will smoke a lot so have that hood vent on overhead. . . and the windows open . . . and the overhead fans . . . fanning.)

Quickly put the beef and accompanying juice into the pan and stir-fry until it is brown. Then add the tomatoes and their juice, the oyster sauce and the ketchup. Stir a couple of minutes until the sauce begins to boil.

Return the peppers and onions to the pan and stir-fry 2-3 minutes to heat through. Serve this over white rice and garnish with cilantro.

 
Steve, this really looks interesting and good. I'm wondering what curry you used, I don't remember

seeing a curry powder labeled Chinese. Thanks for posting both of these recipes.

 
Rec: Shrimp Etouffee

I made this for dinner last night. It's very good but needs more heat for my taste.

Shrimp Etouffee
1/2 cup butter
1/4 cup all-purpose flour
1 cup thinly sliced green onions
1 cup chopped onion
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
8 ounces tomato sauce
1 cup dry white wine
8 ounces clam juice
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1 teaspoon Tabasco Sauce
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
1 1/2 pounds fresh shrimp, peeled and deveined (can also use frozen shrimp)
Hot cooked rice

In a large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.

Increase heat to high and add tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked. Remove from heat and serve over hot cooked rice.

http://whatscookingamerica.net/ShrimpEtoufee.htm

 
This is the exact recipe that I make also. It's delicious, and in my opinion

needs more heat too. I got this from a friend of mine, years ago, and I think she got it from Sunset magazine. This might just be dinner tonight.

 
WOW thanks everyone! I've got a printed stack now

to help supplement our weekly standards. Neighbors have offered cookie baking sessions at their house so the holiday baking may be saved smileys/smile.gif

Warranty folks want to try to find the part... repair folks said they won't find it. we're giving them till the end of the week, then we'll see what happens.

 
French Casserole Chicken.

French Casserole Chicken

from the Joy of Cooking

5 lb. Of fowl, disjointed (I make this proportion using only 4 leg/thighs)

Sear the pieces in 1/4 c. butter. I pepper them at this time too, although the recipe omits pepper entirely.

Add:
1/4 c. dry white wine. (I add more of course)

Remove chicken from the pot. Place in the pot:
2 pared, cored, sliced tart apples (use firm ones)
5 chopped clery ribs with leaves (one recipe in which celery cannot be omitted)
1 minced onion
3 sprigs parsley
½ t. salt
1/4 t. paprika

cover and cook gently until tender. Stir in:
2 ½ .t flour
2 c. chicken stock

Cook and stir the sauce until it boils. Add the chicken. (At this point, I also add parsleyed dumplings). Cover and simmer until it is tender, about an hour.

Remove chicken to a hot ovenproof serving dish. Strain the sauce (I don't, the ingredients are wonderful to eat as is).

Warm over hot water and add to the sauce:

1/3 c. sour cream (I use more, my hips love it)

Correct the seasonings.

Ad 1 T. fresh tarragon (or basil) I always make this when my tarragon is in the garden

Pour the sauce over the chicken. Sprinkle generously with:
Parmesan cheese
(I omit this last step entirely): Place under a broiler until cheese is bubbly.

 
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