The House Is Hot And Uncomfortable, Why Am I Using The Oven? - Our House is Freezing, What Can I Cook in the Oven? Blog at - 166416

Our House is Freezing, What Can I Cook in the Oven?

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The House is Hot and Uncomfortable, Why Am I Using the Oven? 
Mar. 27, 2010 8:44 pm 
Updated: Mar. 28, 2010 8:48 am
Because we're having baked chicken & baked potato! I need to use both. So everyone suffers, bwahaha haha!
We're also having Trader Joe's Fire Roasted Vegetables (frozen but I add fresh spinach and omit the water in the cooking instructions on the bag, it's really good.
I add fresh spinach to tons of things, I added it and a little salsa to my toddler's quesadilla at dinner and he ate it! Yes! Score for Mom and the hidden vegetables, it hasn't worked very well in the past.
Someone else thinks maybe I use too much fresh spinach, that it didn't belong in last night's dinner, quesadillas with shrimp and guacamole. I sauteed the shrimp in cilantro, olive oil, garlic and sea salt, then after awhile I added the spinach. I put it all in plenty of melted cheese (a Mexican cheese blend) on large flour tortillas. While I can see the point that shrimp quesadillas would have been good without the spinach, I didn't really have any fresh peppers or something else to add to the cheese, and I always like a little vegetable in that kind of thing... anyway, I maintain that fresh spinach rocks.
Mar. 27, 2010 9:06 pm
I am so Impressed! Adding spinach to anything is great! Adding it to lots of things is ovation worthy! There is not one thing amiss with adding a healthful ingredient to whatever will accept it. I am hoping to be like you.
Mar. 28, 2010 8:48 am
I was watching "Change your body, change your brain" and Dr. Amen says he puts fresh spinach in his sandwiches instead of lettuce. I think that is a great idea. I've used the "spring mix" of baby greens when I don't have lettuce, and it tastes good, but the little leaves are harder to control than one nice flat slice of romaine. When you are baking potatoes, if you microwave them until they are half cooked, and then pop them in the oven, they don't take as long, and they still get that delicous crust and roasted flavor. I do this often. If you make your roasted chicken with a cut-up chicken, it takes less time to bake, tastes the same and you don't have the oven on as long.
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Los Angeles, California, USA
Living In
San Diego, California, USA

Member Since
Jul. 2006

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Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Quick & Easy

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About Me
I am a do-it-yourself-figure-it-out-with-ingredients-on-hand kind of cook. I like the "learn by doing" method best. I like to add to prepared mixes, etc. and make them a little better. I learned most of what I know from my Dad, who is the same type of self-taught cook and who really can't fail. EVERYTHING he makes, even his experiments, are delicious.
My favorite things to cook
grilled meats with dry rubs salads of all kinds vegetable side dishes cookies and brownies Mexican food appetizers and snacks cocktails
My favorite family cooking traditions
Mexican and Tex-Mex food (Dad is from Texas) Southern food (Mom is from Missouri) a few of the favorite family recipes are fried chicken, barbecued beef brisket, a plethora of amazing traditional holiday cookies, light and fluffy chile rellenos, fresh tomatillo salsa, I could go on and on...
My cooking triumphs
A vegetarian dinner party for 8 (I am not a vegetarian) A mexican feast for 10, complete with carne asada and carnitas, which both turned out great the very first time I made them
My cooking tragedies
Trying to make a quiche-like baked breakfast dish with leftover salmon and bagels. Trying to substitute any pre-baked bread good (bagels) for actual pie crust is not effective. Also, candy-making, especially trying to make toffee or peanut brittle will not work well without a thermometer. The caramel will revert back to being sugar if overcooked.
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