Comments on: Cooking Without an Oven http://corduroyorange.com/?p=113 The only Food Blog written by Jesse Sharrard Sat, 11 Apr 2026 23:46:36 +0000 http://wordpress.org/?v=2.6 By: Sandi http://corduroyorange.com/?p=113#comment-15034 Sandi Fri, 05 Oct 2007 17:11:27 +0000 http://corduroyorange.com/?p=113#comment-15034 My daughter is in Africa with the Peace Corps and is looking for recipes that she can cook over an open fire (no ovens, electricity, running water etc..) Right now she is looking for a recipe for butternut squash. Can anyone help? My daughter is in Africa with the Peace Corps and is looking for recipes that she can cook over an open fire (no ovens, electricity, running water etc..) Right now she is looking for a recipe for butternut squash. Can anyone help?

]]> By: jwsharrard http://corduroyorange.com/?p=113#comment-545 jwsharrard Fri, 29 Dec 2006 19:42:44 +0000 http://corduroyorange.com/?p=113#comment-545 That orzo dish sounds delicious! I bet it would be tasty with couscous, too. One thing I've been doing with couscous lately is making it kind of like a quick jambalaya: saute whatever vegetables I have on hand (onion and garlic always, then something to go with it) and add some leftover ham, chicken, and/or sausage; put in enough liquid for it to simmer and finish it by turning the heat off, adding couscous (appropriate to the amount of liquid) and covering for five minutes for the couscous to cook. It's incredibly simple and also very tasty. That orzo dish sounds delicious! I bet it would be tasty with couscous, too. One thing I’ve been doing with couscous lately is making it kind of like a quick jambalaya: saute whatever vegetables I have on hand (onion and garlic always, then something to go with it) and add some leftover ham, chicken, and/or sausage; put in enough liquid for it to simmer and finish it by turning the heat off, adding couscous (appropriate to the amount of liquid) and covering for five minutes for the couscous to cook. It’s incredibly simple and also very tasty.

]]> By: tanabutler http://corduroyorange.com/?p=113#comment-544 tanabutler Fri, 29 Dec 2006 18:38:26 +0000 http://corduroyorange.com/?p=113#comment-544 Orzo dishes are stovetop preparations: our favorite consists of red onions sautéed in olive oil, with chopped smoked chicken, jalapeños, cilantro, pine nuts, and jalapeño pesto. (Which is pesto with no cheese, cilantro instead of basil, and jalapeños with some of the brine.) Sauté it all up and stir in orzo. Fabulous. Beans with sausages, soups, pasta also come to mind. I bought a Cuisinart convection toaster oven (the 175BC), and now only use my big oven twice a year: for slow-roasting tomatoes and making gingerbread cookies at Christmas. I'm liberated! Orzo dishes are stovetop preparations: our favorite consists of red onions sautéed in olive oil, with chopped smoked chicken, jalapeños, cilantro, pine nuts, and jalapeño pesto. (Which is pesto with no cheese, cilantro instead of basil, and jalapeños with some of the brine.) Sauté it all up and stir in orzo. Fabulous.

Beans with sausages, soups, pasta also come to mind.

I bought a Cuisinart convection toaster oven (the 175BC), and now only use my big oven twice a year: for slow-roasting tomatoes and making gingerbread cookies at Christmas. I’m liberated!

]]> By: Steff Z http://corduroyorange.com/?p=113#comment-540 Steff Z Wed, 27 Dec 2006 23:49:00 +0000 http://corduroyorange.com/?p=113#comment-540 Also, sometimes when the bottom ("bake") heating element is out, the top "broil" one is not, so some things can still be cooked in the oven. Things that don't mind full-tilt heat (since "broil" doesn't usually come with a temperature selection) and a hot, dry, crunchy upper surface. Like maybe potatoes au gratin: heat potato slices in enough liquid (broth, milk, water, whatever) to (almost) cover, until most of the liquid has evaporated and the top has a nice crust, by which time the potatoes should be all cooked through. The liquid should moderate the continuously-on heat, until it's done. (Of course, you stir in yummy things like herbs and spices and onions/garlic/leeks to the potoatoes, before cooking.) Also, sometimes when the bottom (”bake”) heating element is out, the top “broil” one is not, so some things can still be cooked in the oven. Things that don’t mind full-tilt heat (since “broil” doesn’t usually come with a temperature selection) and a hot, dry, crunchy upper surface.

Like maybe potatoes au gratin: heat potato slices in enough liquid (broth, milk, water, whatever) to (almost) cover, until most of the liquid has evaporated and the top has a nice crust, by which time the potatoes should be all cooked through. The liquid should moderate the continuously-on heat, until it’s done.
(Of course, you stir in yummy things like herbs and spices and onions/garlic/leeks to the potoatoes, before cooking.)

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