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I used to have one of those in my military days. The kind I had got hot enough to brown meats and also had a cover, which made it good for simmering. Here's an idea for a whole meal, but you can skip any step to just make the part you want. For this and similar one-dish meals, I like to use a packet of dried onion soup mix. It's salty, so I usually end up using about half of it unless I am making a large portion. If not using this, plain ol' salt and pepper with some paprika and garlic works fine - add some cayenne if you want:
Start with veggie since they take longer than you think they will and can be removed and reheated with no problems.
Veggies - favorites are spinach, green beans, broccoli or swiss chard...don't know what's available in your area. Frozen or fresh works fine. If you are chopping veggies, try to be consistent so that the pieces are roughly the same size - otherwise you may have some pieces too mushy and some too crunchy.
Place veggies in skillet with a little bit of water - maybe up to 1/4 cup. Add a pinch or two of the packet seasoning or a little salt and pepper. Leafy veggies will break down and create more liquid - broccoli and green beans and similar may need more water. Just cover and set on med high for 10 minutes or so. Check for consistency so they don't get too mushy. You want the leafy veggies soft, so it's hard to mess those up unless you let them burn. When veggies are done, take out and set aside.
Potatoes - I wash them, but don't bother to peel them for something like this. Cube potatoes,
then place in skillet (no need to clean! Tastier if you don't!) with more water - maybe enough so that potatoes are halfway submerged. Add some seasoning from packet or your own spices. Crank up heat, cover, and let them go! About 15-20 minutes or until potatoes are done. As long as they are steamy and there is a little water in there, you are fine. Cooking time kind of depends on how big or small the potato chunks are.
Pork Chops - Move potatoes to side of skillet (cooling then reheating potatoes makes them kind of nasty, so just keep them in the skillet). Add some olive oil or other cooking oil to the skillet. Brown pork chops on each side
but don't cook all the way through. Reduce heat to low, then arrange chops in skillet and add as much of the seasoning packet as desired. If you have a dry white wine, add 1/4 cup or so, or use water. Cover and let cook for about 30 minutes. About halfway through cooking, flip and rearrange the pork chops, stir the potatoes, and add the cooked veggies to side of skillet for warming. This dish will make its own gravy. Yum.
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Start with veggie since they take longer than you think they will and can be removed and reheated with no problems.
Veggies - favorites are spinach, green beans, broccoli or swiss chard...don't know what's available in your area. Frozen or fresh works fine. If you are chopping veggies, try to be consistent so that the pieces are roughly the same size - otherwise you may have some pieces too mushy and some too crunchy.
Place veggies in skillet with a little bit of water - maybe up to 1/4 cup. Add a pinch or two of the packet seasoning or a little salt and pepper. Leafy veggies will break down and create more liquid - broccoli and green beans and similar may need more water. Just cover and set on med high for 10 minutes or so. Check for consistency so they don't get too mushy. You want the leafy veggies soft, so it's hard to mess those up unless you let them burn. When veggies are done, take out and set aside.
Potatoes - I wash them, but don't bother to peel them for something like this. Cube potatoes,
then place in skillet (no need to clean! Tastier if you don't!) with more water - maybe enough so that potatoes are halfway submerged. Add some seasoning from packet or your own spices. Crank up heat, cover, and let them go! About 15-20 minutes or until potatoes are done. As long as they are steamy and there is a little water in there, you are fine. Cooking time kind of depends on how big or small the potato chunks are. Pork Chops - Move potatoes to side of skillet (cooling then reheating potatoes makes them kind of nasty, so just keep them in the skillet). Add some olive oil or other cooking oil to the skillet. Brown pork chops on each side
but don't cook all the way through. Reduce heat to low, then arrange chops in skillet and add as much of the seasoning packet as desired. If you have a dry white wine, add 1/4 cup or so, or use water. Cover and let cook for about 30 minutes. About halfway through cooking, flip and rearrange the pork chops, stir the potatoes, and add the cooked veggies to side of skillet for warming. This dish will make its own gravy. Yum. .
I used to have one of those in when i lived in a travel trailer, you can pretty much cook anything you can fry with time and the right amounts.
Fish sounds good, you can bread it, heat some olive oil in the skillet, and fry it up lol. I don't really like the microwave cause everything seems to come out mushy as far as bake-able foods go. ah, hambergesa!! hamburgers could be done in it too, you just reminded me of the good ole campfire, get some tin/aluminium foil, wrap corn on the cop/potatoes have some baked potatoes/corn on the cob lol. If you can find a grate you can grill on it just let the fire burn down to embers no flames. Anywho, some grilled cheeses lol, fried okra, even vegies, also the microwave is good for those like a can or bag of frozen green-beans or something. There is plenty to do with a skillet and a microwave you just gotta check it out, you can even buy that chinese food in a box from the frozen aisle and cook that up in it, check the back for directions. yep, and much more.
Fish sounds good, you can bread it, heat some olive oil in the skillet, and fry it up lol. I don't really like the microwave cause everything seems to come out mushy as far as bake-able foods go. ah, hambergesa!! hamburgers could be done in it too, you just reminded me of the good ole campfire, get some tin/aluminium foil, wrap corn on the cop/potatoes have some baked potatoes/corn on the cob lol. If you can find a grate you can grill on it just let the fire burn down to embers no flames. Anywho, some grilled cheeses lol, fried okra, even vegies, also the microwave is good for those like a can or bag of frozen green-beans or something. There is plenty to do with a skillet and a microwave you just gotta check it out, you can even buy that chinese food in a box from the frozen aisle and cook that up in it, check the back for directions. yep, and much more.
We used to make a 'baked' egg dish in one of those for breakfast (and it re-heats beautifully).
Brown ham or breakfast sausage (I prefer the loose kind of sausage, but patties are ok too, just chop them up after they are cooked). Drain and set aside. Sautee' a few veggies... your favorite combos: onion, broccoli, spinach, zucchini, sweet, green, and/or hot peppers. Once they are crisp tender, put them aside with the meat. Whip up about 6 eggs with a little milk (as though you were making scrambled eggs) Season the eggs with salt and pepper and set aside.
Then add some hashbrowns, or grated potato on an even layer on the bottom of your pan - make sure to salt and pepper them, brown those and turn. Once the turned potatoes are browned, add the meat and veggies (sorta sprinkle them in a even layer). Then into that, pour the eggs. The eggs should just barely cover the veggie/sausage/hasbrowns. Cook for 25 minutes at 350* with the cover on, but vented. What you are looking for is the eggs to be set. At then end, sprinkle the top with your favorite cheese.
Cut portions into squares and eat!
The refrigerated remainder can be reheated on low with a little oil in the pan so that the potatoes crisp again and yet the egg isn't burnt. Hope you enjoy!
This DOES feed quite a few, but basically, it's breakfast for a week if you like that sort-of thing.
Brown ham or breakfast sausage (I prefer the loose kind of sausage, but patties are ok too, just chop them up after they are cooked). Drain and set aside. Sautee' a few veggies... your favorite combos: onion, broccoli, spinach, zucchini, sweet, green, and/or hot peppers. Once they are crisp tender, put them aside with the meat. Whip up about 6 eggs with a little milk (as though you were making scrambled eggs) Season the eggs with salt and pepper and set aside.
Then add some hashbrowns, or grated potato on an even layer on the bottom of your pan - make sure to salt and pepper them, brown those and turn. Once the turned potatoes are browned, add the meat and veggies (sorta sprinkle them in a even layer). Then into that, pour the eggs. The eggs should just barely cover the veggie/sausage/hasbrowns. Cook for 25 minutes at 350* with the cover on, but vented. What you are looking for is the eggs to be set. At then end, sprinkle the top with your favorite cheese.
Cut portions into squares and eat!
The refrigerated remainder can be reheated on low with a little oil in the pan so that the potatoes crisp again and yet the egg isn't burnt. Hope you enjoy!
This DOES feed quite a few, but basically, it's breakfast for a week if you like that sort-of thing.
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I imagine you can make the same stuff one can make on a portable stove
- put some butter or oil in
- cut the meat in suitable pieces , if it's stuff like beef it it nice to start up at a high temp to brown in at then lower the temp
- cut various vegetables in suitable pieces and add them to the pan.
*Remember that potatoes and carrots can take a while , but paprika, onion etc can be added at the end
if you want a sauce/ gravy ( I must admit I never tried this in a portable stove, but it really shouldn't be different from doing it anywhere else):
- add butter (brown it a bit) and flour (stir very well!).
*You won't need much, it "grows" fast. For a pot I normally have 2 tablespoons of each
Then add water to make it more-- uh, saucy add salt and other spices
- or: add cream (the kind meant for cooking) and add spices to it, it will thicken
- put some butter or oil in
- cut the meat in suitable pieces , if it's stuff like beef it it nice to start up at a high temp to brown in at then lower the temp
- cut various vegetables in suitable pieces and add them to the pan.
*Remember that potatoes and carrots can take a while , but paprika, onion etc can be added at the end
if you want a sauce/ gravy ( I must admit I never tried this in a portable stove, but it really shouldn't be different from doing it anywhere else):
- add butter (brown it a bit) and flour (stir very well!).
*You won't need much, it "grows" fast. For a pot I normally have 2 tablespoons of each
Then add water to make it more-- uh, saucy
add salt and other spices- or: add cream (the kind meant for cooking) and add spices to it, it will thicken