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Stovetop Cooking

Written by Rivki Silver on Monday, 31 October 2011. Posted in Food Mood

What I learned during my month of stove-top cooking

I didn’t intend to have a month of figuring out how to do dinner without an oven.  No, it was brought on by my curious toddler, who inadvertently rendered my oven useless.  Then, since I am an expert procrastinator, my ovenlessness was prolonged as I kept forgetting to call the apartment management.  After all, since I could still cook on the stovetop, it wasn’t like we were starving or anything.

The oven should be fixed shortly, hopefully next week, and we’ve been doing okay so far.  I’ve learned some things about my relationship with my stovetop: 

 

  • I miss baking.  A lot.  We ran out of frozen challah about a week into the oven-free month, and it’s been store-bought challah since then.  It’s just not the same.  I also miss any other bakery item that I now cannot make:  muffins, scones, cookies, you name it, I probably miss it.
  • I also miss the ease of popping dinner into the oven.  Stovetop cooking takes more vigilance than oven cooking.  If I need to leave the kitchen to go do something, say, change a dirty diaper, I have to remember to turn the burner down, or take the pot off altogether, lest my dinner get charred. 
  • Some meals transfer nicely to stovetop, others, not so much.  I tried to make a butternut squash kugel, thinking it would be kind of like a stovetop potato kugel.  Not even close!  It ended up being a mushy and tasteless mess.  The za’atar halibut I made (From Kosher by Design Lightens Up), however, was scrumptious. 
  • I’m not great at improvising/I love following recipes.  With recipes, I don’t have to think too much, and dinner usually turns out yummy.  After a couple weeks of stovetopping it, I was forced to get creative (I was bored with my recipe choices), and it wasn’t always such a hit.  However, sometimes I did come up with something interesting.

The following dish is one of my concoctions.  It defies description, but it was an interesting side for dinner the other night.  The lemon and mint provide a balance between sweet and tangy, and it’s a healthy addition to any meal.  Well, I wouldn’t serve this for breakfast, but you know what I mean. 

Sauteed Zucchini-Spinach Dish

  • 3 zucchini, sliced
  • 3 green onions, chopped
  • 1 clove garlic
  • Handful baby spinach
  • 6 sprigs fresh mint
  • Juice from ½ lemon
  • Salt & pepper to taste

Sautee the onions and garlic until fragrant.  Add the zucchini and sautee until soft.  Add the mint and lemon juice, stir to blend.  Add the spinach and sautee until just wilted.  Remove from pot, strain (there will be a good amount of liquid from the zucchini).  Add salt and pepper to taste.

 

Servings: About 3

Click here for more stove top recipes. 

 

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About the Author

Rivki Silver

I'm Rivki Silver, and, among other thing, I'm a wife and SAHM to two yummy and energetic little boys.  When I'm not tending to my boys/cooking/cleaning/doing laundry/socializing/blogging, I also likes to write and play music.  Namely, the piano, clarinet, flute, and saxophone (no, seriously, all of those).  Oh, and I sing, too.  You can contact me at marriedlane@gmail.com. Visit my blog Life in The Married Lane.

Comments (1)

  • CookMama
    06 November 2011 at 16:01 |

    You sound like one interesting and very busy MOM. Love the sauteed zucchini. Will be trying it this week. Thanks!

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