Rachelellen, I'm sorry to hear that you've had a life "trauma", assuming it's a bad thing.

And no oven, that's also too bad. Do you have a big Nesco type roaster? I've baked brownies in there, and roasted chickens and turkeys, made pot roast, works like a charm.

So, a diabetic, some kind of picky kids and no oven. this is going to take some thought, although the Rao's lemon chicken is easy enough on the stovetop, I did it in my little 6 quart Nesco.

So what else do you have? A microwave? Toaster oven? Crockpot? Roaster?

Annie

Welcome baaaaaaaaack!

As long as you still have a wok, you will do OK.

dcarch

Wow - from the west coast to the east coast? I hope this is a good thing in your life. Big changes - the food should be the least of your problems. I'm with dc on this one. A wok and fresh meat/poultry with veggies. Lots of tasty sauces. You could do rice or pasta on the side. It should work for the diabetic sbsil and the kids.

Teresa

Rachel - I tried to email you through the address you provided when we corresponded. That is no longer a way to reach you. Please do email me and keep in touch.

Teresa - who thinks you are crazy for moving to the snowiest place on the planet! :)

Welcome back. I'm glad to hear from you again. I hope things go well/better from here, and that cooking will be a useful diversion when you need it.

No wok, but there is a big saute pan and I learned to do the flippy thing when working in the restaurant, so stir fries would be great. I kept getting stuck in my head on casseroles, which are good for families, particularly when people are eating at different times, but they're hard to do on the stove top! I do have a crock pot, so some could be adapted to that, I suppose. I've a rotisserie too, so roasts will work.

Groceries, particularly produce, are more expensive here...I'm going to have to prowl around and find the ethnic markets etc. It'll be an adventure! I'm looking forward to a trip up to Boston for Faneuil Hall...I remember a big, open air market there that was wonderful, but that was over 10 years ago.

Rachelellen,

So glad to have you back. Hope all the trauma is behind you and life unfolds as you wish it to.

Sharon

Sorry to hear about the upheaval.

Soups and stews have all the same benefits of casseroles, (and I'm certain it's still frigid up there).

Do you have a Trader Joe's near you? I think Stop & Shop might have been cheaper, too. I remember Shaw's being expensive.

Here is a link that might be useful: Crock pot blog

Honestly I hardly ever use my oven. Stir fry, sauteed stews, braises, crockpot, pannini type things, pasta with sauces. You can even do squash in the microwave for a while and then scoop out the flesh and finish on top of the stove. The only thing I would really miss my oven for would be baked goods and gratins.

You have my best wishes for a brighter future on the horizon!

Welcome back, Rachelellen! You're in my favorite city. We've been gone almost 29 years, but it still feels like home. Go Sox!

It's pretty daunting to give YOU of all people recipes -- or, I suppose, just ideas; you probably don't need actual recipes do you?

Stovetop only ... I'm thinking of three basics that you can vary endlessly (I doubt you need suggestions, but I've included a few for less experienced cooks who may be reading).

1) Thin-pounded chicken breast cutlets, dipped in seasoned (paprika, salt, & pepper) flour, then sauteed in olive oil. Then remove from pan and add to pan
- lemon juice, sherry or white wine, capers
- mangoes, mandarin oranges, or peaches, with a little juice
- mushroom and wine sauce
- palm hearts in a thick port wine or marsala sauce
- cranberries and a touch of maple syrup
- tomatoes, onions, artichoke hearts, garlic
you can go on forever; just use up whatever's in the house

2) Poached salmon. Even people who aren't wild about fish often will eat salmon. Good with a julienned vegetable saute on top and/or all kinds of sauces: chimichurri, tartar, lemon, remoulade ... or break up the fish and use it to top a salad with their favorite yummies in it.

3) Pasta with sauces (you REALLY don't need me to give you ideas for pasta sauces!)

And I wouldn't be too afraid of ethnic foods. Just leave the sriracha in the cabinet for this gang. You can stir-fry their favorite ingredients. I think everyone likes dim sum (you can have a spicy dipping sauce for yourself). I bet they'd love the recipes you gave me for Indian vegetable dishes -- we sure did.

I do hope the trauma is over and that you and everyone are fine.

I've done pot roast, Swiss Steak, scalloped potatoes all on the stovetop. Low & slow. Have to use a simmer plate on my current range. For ideas of what you can make stovetop, think peasant food. Stews, soups, beans, ham & cabbage... I haven't tried it but I've seen recipes for making even cornbread on the stove top.

I'm so sorry to hear that you've had problems. Hoping it is behind you and that great things are just ahead.

ci

I've done cabbage rolls on the stovetop and in the crockpot, and baked beans or beans of nearly any type do well in the crockpot too. Spanish rice is good done stovetop and meatloaf can be done in the crockpot. Amanda does individual meatloaves on the stovestop too, simmered in sauce, they are kind of like really big meatballs. Salisbury steak is good stovetop, Ann T's recipe is really good.

Hey, this could give you the opportunity to teach those kids to cook, and then they could cook for you!

Annie

Welcome to Massachusetts! I hope you will find it an enjoyable place to be.

It's good to see you posting again, Rachelellen. I've always found your posts to be consistently useful, interesting and well written.

Jim

Teaching kids to cook........shudder lol

Thanks Jim! I'm sure I'll get used to it, and then enjoy it. I already am happy to be with my family and looking forward to exploring. Change isn't always easy, but often is worthwhile.

I have to say, I AM looking forward to getting some REAL fried clams!! :D

As a transplant myself, I can tell you it will take a while to learn the local dialect. When someone speaks of a "shop" knife, for example, they are probably talking about a "sharp" knife. And, when you are asked if you have a "cod", they probably aren't asking for a fish. Most likely it is a "card" they want.

Jim

I experimented a bit today, making a very mild Madras Beef Curry and a pot of mild Moong Dal with tomatoes to have with rice. I was going to make a basic chicken & veggie stir fry to go with it, but then dinner got moved up an hour and a half (daughter home from college had a ride back and they wanted to start earlier) so everyone just had at the curry & lentils with the rice, no time to make the stir fry. The two girls & my brother loved it. Even though I subbed black pepper for the chilies, it was too spicy for my SBSIL, and the boy slept through it, so we don't know if he would have liked it or not.

Jim, I was born in Maine, and lived there until I was 5. I've mostly lost the accent myself (except if I visit my stepmother for a couple of days, when it creeps back a bit) but it is close enough that a Mass accent actually sounds familiar to me.

I get my clams on Tuesday, as I'm driving up to Maine to visit my stepmother...YUM!

Rachelellen, I'm glad you're back, I've always enjoyed your posts. Hope things get better for you.

Rachelellen, I'm glad you are where you want to be. Have fun!

Chuckling at the accent comments. I remember telling my dad to get off and change to the green line when he heard Govaaahment centaaah.