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ISO Stovetop Friday night main dish



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agreer




 
 
    
 

Post Thu, Jan 14 2016, 4:54 pm
HELP!

I am having guests and realized I don't have an oven available this wee. (No oven, broiler, etc)

What entree/main dish, meat or chicken, can I make on the stovetop that is tasty and easy?

TIA!
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ra_mom




 
 
    
 

Post Thu, Jan 14 2016, 4:59 pm
Corned beef
Roast beef
Meatballs
Chicken curry
Grilled chicken
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Amarante




 
 
    
 

Post Thu, Jan 14 2016, 7:41 pm
There are some wonderful braised chicken dishes.

Meats like short ribs are braised on the stove top and there is an infinite variety of recipes depending on what kind of flavors you like. French, Moroocan. I have even done a pot roast with Asian flavors
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Amarante




 
 
    
 

Post Thu, Jan 14 2016, 7:45 pm
This is one of my favorites and chicken thighs so well in a braise whereas breasts can get dried out.

Reheats well



Smothered Chicken and Barley

Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4-ounce) chicken thighs -- skinned
1/2 teaspoon vegetable oil
Cooking spray
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 (14.5-ounce) can diced tomatoes -- drained
6 tablespoons chopped green onions

Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until chicken is browned. Remove the chicken from the skillet.

Recoat skillet with cooking spray; add chopped onion, bell pepper, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 286 Calories; 5g Fat (14.7% calories from fat); 25g Protein; 43g Carbohydrate; 9g Dietary Fiber; 54mg Cholesterol; 468mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
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Amarante




 
 
    
 

Post Thu, Jan 14 2016, 7:48 pm
This is also a good braised chicken thigh recipe. I prefer the first one I posted.


Moroccan Chicken Thighs
------------------------------------------------------------------------------
Recipe By: Cooking Light
Serving Size: 8

Ingredients:

1/2 teaspoon olive oil
2 lbs. skinless, boneless chicken thighs
2 cups thinly sliced yellow onion
1 tablespoon minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
4 cloves, garlic minced
1 1/2 cups fat-free, less-sodium chicken broth
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 package (7-ounce) dried apricots (about 1 1/3 cups), halved

Directions:

Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.

Add onion to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.

Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.

Notes:

Inspired by North African tagines, this aromatic dish uses skinless, boneless chicken thighs and is ready in a little over an hour. This braise tastes best with dried California apricots; they're brighter and slightly more sour than Turkish ones. Serve over couscous, and garnish with a cilantro sprig for color.

Nutritional Information:

CALORIES 301 (29% from fat); FAT 9.7g (sat 2.5g,mono 3.8g,poly 2.2g); PROTEIN 24.5g; CHOLESTEROL 76mg; CALCIUM 53mg; SODIUM 397mg; FIBER 5.2g; IRON 2.7mg; CARBOHYDRATE 28.2g
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PAMOM




 
 
    
 

Post Thu, Jan 14 2016, 7:52 pm
Amarante abd OP, I have a very similar recipe (no mint, but I'm going to try it ). I'm periodically on Atkins so I made it without the barley. It's really really good!
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Amarante




 
 
    
 

Post Thu, Jan 14 2016, 8:06 pm
Do you have a crockpot? It's great for braises.

Here's Bittman's recipe for short ribs:
Short Ribs With Chinese Flavors
--------------------------------------------------------------------------------

8 short ribs, about 3 pounds
1/2 cup soy sauce
1/4 cup sugar or honey
3 star anise
6 scallions, trimmed
1 3-inch piece cinnamon
5 nickel-size slices of ginger
1 teaspoon Sichuan peppercorns
Salt
Cooked white rice for serving
Chopped scallions or fresh cilantro leaves for garnish.
Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover
and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.

If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.
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allthingsblue




 
 
    
 

Post Thu, Jan 14 2016, 8:13 pm
Beer beef stew from fresh and easy cookbook

Pot roast
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agreer




 
 
    
 

Post Fri, Jan 15 2016, 12:28 am
Amarante, thank you! The recipes look delicious!
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