This week-let’s talk about meals done on the stove.  I decided this would be a great topic (even though the heatwaves are slowing down even here in SoCal)because sometimes fate intervenes and there’s no way to put something in our ovens.

It’s happened to me-on Thanksgiving no less.  Yes, there I was a house full of relatives and friends and a ham AND a turkey already in the oven supposedly getting baked to perfection.  Except that my oven quit halfway through the process.  Thank goodness I had a microwave!  Finished the ham in there while my brother-in-law cut the partially cooked bird into pieces, then the bird got zapped.

Thankfully, I had warming trays for all the side dishes.

Ack!

My daughter’s range broke several months ago and they simply don’t have the money to buy a new oven and to repair the one that’s there is more than the thing is worth.  So, it’s either the BBQ, the stove top or the toaster oven we gave them.  And of course, the crockpot.

Dinners on the range are actually a really easy thing to do.  I’ve always called them STIR FRY, but there are many other types of food to prepare.  

Some of my favorites:  pasta dishes of all kinds, vegan style “egg” fried rice, chicken and rice-either mexican or italian style and a new one that my daughter brought to my attenttion.

Now this one does take a bit of work and you really have to love garlic, but it’s a winner.  I like to serve it with orzo or couscous, but it would be great over just about any grain.

It’s called Oak Town Garlic Vinegar Chicken, created by the celebrity chef Guy Fieri.

In case you‘re wondering-I’ll give you the recipe on Wednesday!