Cooking in Small Places

To skip to recipes, updated 08/09/01, click here.

Some people look at cooking as something else that needs to be done in this busy world and they want to get it down as fast as possible.  To me cooking or baking is relaxation.  It has a calming effect on me.  

Joe used to think I was crazy.  When I was the busiest, I would make cookies or bars or some other new recipe.  He finally figured out that when there are so many things to do, to me that is one thing I can do that is orderly and can be finished.  Following a recipe is a step by step process that relaxes and makes me forget about all the other parts of life I have no control over.  And there is a challenge in knowing how to mix things together so that even substitutions or dinners you make up always go smoothly.

So, you can imagine how hard it was to go from my large kitchen full of pots, pans, and bunches of Pampered Chef gadgets to the kitchen you see above.  But, you would be surprised how many little gadgets I've fitted into my new kitchen!

To cook in an orderly manner whether you are in a large or small space is best accomplished using the following tips:

1) Read the recipe ahead of time, more than once.

2) If possible, do all your cutting and prep ahead of time, so everything is ready to assemble.  Sometimes with a one pot meal, you have the time to cut as you go.  For the most part in a small space, you can not be doing multiple tasks at one time.

3) In a space as small as mine, I am also careful to plan a meal using both the convection oven and the stovetop.  While there are 3 burners on my stove, if you have 3 pots going at the same time, they are squished together and they are heating unevenly.

Following you can find some of the recipes we especially enjoy.  You will find many of the recipes are from the magazine Cooking Light.  While I make an attempt to make sure we eat healthy, I don't worry about every fat gram - that would go against the "enjoying life" theme we have right now.  I love the Cooking Light magazine.  This is for fun.  I will not list nutritional information.

Potato Zucchini Skillet: Created 08/09/01

Ingredients: Potatoes, Zucchini, Onion, Parsley, Salt,

In a large cast Iron or nonstick skillet, melt some butter.  Layer sliced potatoes, chopped onions, potatoes.  On top of the second layer of potatoes scatter onions, chopped parsley, salt and pepper to taste.  Then place a layer of sliced zucchini and top with more salt and pepper to taste.  Cover skillet with a cover or aluminum foil.  Over medium heat cook unbothered for about 1/2 hour or until the potatoes on the bottom are crispy.  Flip over for a few minutes to cook the zucchini.  Very yummy!  Patience is the key.

Basil Tomato Couscous: Our New Favorite Side dish

Couscous is great because you can mix anything with it.  I love Basil, tomato, and smoked mozzarella.  Chop a tomato and basil to taste.  Cube the Mozzarella.  Mix the tomato, basil, mozzarella, and pepper and salt to taste.  Follow the directions on a box of couscous.  When the couscous is done cooking, mix in the bowl of ingredients and serve.

This tastes good with any or all ingredients.  Sometimes I also like to add minced garlic to the olive oil and brown that lightly before adding the water or broth and couscous.

Joe says he feels jiped for not finding Couscous earlier in life.  I love it because it is so easy.

Cheesy Chicken Chowder

5 cups chicken broth (I use low-sodium)

4 cups diced potatoes

2 cups diced celery

2 cups diced carrots

2 cups diced onion

1/3 cup butter

1/3 cup flour

3 cup milk (1 or 1/2% is fine)

3 tablespoon soy sauce

2 cups chopped, cooked chicken

1 teaspoon crushed red pepper

1/4 t. cayenne

1lb. Light Velveeta, cubed

1. Combine the first five ingredients, through onion.  Cover and bring to a slow boil for 15 minutes or until vegetables are tender.

2.  In a medium saucepan over low heat, melt butter, add flour and whisk until smooth.  Let simmer for one minute.  Increase heat to medium.  Stir constantly while adding milk.  Continue to stir until thick and bubbly.

3.  Add milk mix to vegetables.  Add soy, red pepper, and cayenne.  Gently stir in cheese and continue to stir until completely melted.  Add chicken and heat thoroughly.  Serve garnished with fresh chives.

Pepper, Coriander, and Sesame-seed Crusted Salmon

pg. 116 Cooking Light March 2001

1 tablespoon Sesame Seeds

1 teaspoon Black Peppercorns

1 teaspoon Coriander Seeds

1/4 teaspoon Salt

4 (6-ounce) Salmon fillets, skinned (about 1" thick)

1 teaspoon olive oil]

2/3 cup apricot nectar

1/2 cup diced red bell pepper

1/4 cup cider vinegar

1 teaspoon minced peeled fresh ginger

1. Combine first 4 ingredients in a heavy duty zip-top plastic bag.  Seal; crush seeds with a meat mallet or rolling pin.  Place seed mixture in a large shallow dish.  Coat 1 side of each fillet with seed mixture.

2.  Heat oil in a large nonstick skillet over medium-high heat.  Add fillets, seed sides down; sauté 4 minutes on each side or until fish lakes easily when tested with a fork.  Remove fish from pan; keep warm.

3. Add apricot nectar and the remaining ingredients to pan, and bring to a boil, scraping pan to loosen browned bits.  Cook 1 minute.  Reduce heat; return fish to pan.  Baste with nectar mixture.  Cover and simmer 1 minute.

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