Saturday, August 30, 2008

Cooking Minimally

Lot's of good finds at the Farmer's Market and the local natural food store, but a challenge to cook this past week. Why? Because the darn movers haven't shown up yet - and all of our kitchen appliances and utensils are packed away. We do have a minimal amount of cooking essentials, which include one large skillet, one cutting board, cookie sheet, some knives, two wooden spoons, and small plastic plates and spoons. We are cooking only on the stove or in the oven (that includes reheating), and we do dishes constantly at every meal.

Hungry for oatmeal but without a pot or a microwave? It IS possible with a shallow skillet pan! Want Italian but have no pasta pot or strainer? Again, the shallow skillet pan works! We've discovered that the skillet pan is very multipurpose and handy!


Grains and Nuts Bob's Red Mill Hot Cereal - with bananas, dried cranberries, flaxmeal, cinnamon, agave, and a dash of almond milk. Ate breakfast this morning outside in the crisp air on our porch!






















Organic Tomato & Grilled Zucchini Spaghetti
Sauce - with sauteed onions, garlic, yellow crookneck squash, drizzled with olive oil, and sprinkled with basil and oregano. Pasta shells were excellent (Delallo Organic Whole Wheat Shells) despite the minimal cooking technique in a skillet!

We were anticipating a tasty "fajita" meal with Tofurkey's Spicy Veggie tempeh that we bought at Whole Foods. Sauteed onions and purple bell pepper, avocado, and spicy Muir Glen Garlic Cilantro salsa tasted good; too bad we DISLIKED the tempeh! It tasted like bad cheese, and we never were cheese fans in the first place. We ended up only having a veggie fajita on these whole wheat flatbreads. We also had Jalapeno Hummus Tortilla Chips, made with stone ground corn.





At the local food store this week, we bought:


Vegetas' Jalapeno Hummus Tortilla chips (great crunch and whole grain nutty flavor, just not spicy or baked)
Lakewood Pure Mango Juice (our favorite brand of juices - fresh pressed instead of from concentrate)
Drew's Sesame Orange Dressing
Real Foods Multigrain Corn Thins (a thin rice cake with popcorn)
Bob's Red Mill Millet Grits
Bob's Red Mill Grains and Nuts
Santa Cruz Organic Apple Cherry Sauce
Artisana Raw Pecan Butter (which we absolutely love! Great with rice cakes, banana, in desserts, in smoothies, in cookies.)
purple cauliflower!


With our local "Canadian Harmony" variety of juicy peaches, we made a simple quick-n-easy Peach Crisp:
No-Fuss Peach Crisp
Homemade Granola
1 cup oats
~ 4 Tb agave, enough to coat all the oats
a pinch of sea salt
lots of cinnamon
sunflower seeds

Lay out oats on a cookie sheet, then add agave and mix thoroughly to coat. Mix in a little salt and lots of cinnamon. Spread out evenly over the sheet, then sprinkle sunflower seeds to your liking. Bake at 325F, checking/stirring frequently, until aromatic and lightly browned. Let cool to harden.


Warmed Peaches
4 large juicy ripe peaches, chopped

Put in a skillet and cook at med-heat until warmed and syrupy. Then serve with granola on top for a simple and healthy treat. Could also serve it with yogurt for a parfait.



Sometimes the simplest things are life's sweet pleasures. Kudos to the skillet and those green Preserve plastic plates!

3 comments:

Jenny said...

LOL! The shallo skillet pan! Looks like you are already having nice time in Oregon. I'm jealous...Oregon is beautiful!

aTxVegn said...

Boy, those movers sure are slow!! I would find a way to make do too. I'm glad you were able to utilize the skillet in so many ways!

jennycestcake said...

You ladies are doing a great job with your limited kitchen resources. That oatmeal looks amazingly delicious!