really push the envelope with what I can make food-wise, with my toaster oven and rice cooker

exactly 4 fit in this toaster oven.
:D

that I can’t make food, the problem is that I can’t store food.

I have two mini-fridges, and one of them is teeny tiny inside, and gets so cold things freeze solid.

The other one is barely cool, but large enough to store a foot cube of space (so a pot, or tall container, say)

So, I made a whole pot (serves about 4-6 ppl) of chicken and rice (trying to mimic another of my mom’s recipes) and sure enough, I didn’t get to eat half of it when it went bad.

So, I’m marking this done, because I’ve mastered cooking on a hotplate, and using my 14”x10” free desk space as a prep counter, and dicing potatoes, and squash, with a tiny 2” knife

I grilled two small salmon steaks and had one of them over a bed of soba noodles, with a side of steamed broccoli, carrots, and sweet potato.

Looking forward to lunch tomorrow with the leftovers :)

(As lifted from allrecipes.com and posted for Emily for Purim)

INGREDIENTS

• 2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon honey
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 6 cups bread flour
• 1 egg white, beaten

DIRECTIONS

1. In a small bowl, dissolve yeast and honey in warm water. 
Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the yeast mixture with the oil, 
salt and 3 cups flour; stir well to combine. Stir in the 
remaining flour, 1/2 cup at a time, beating well after each 
addition. When the dough has pulled together, turn it out onto
a lightly floured surface and knead until smooth and supple,
about 8 minutes. Lightly oil a large bowl, place the dough in 
the bowl and turn to coat with oil. Cover with a damp cloth 
and let rise in a warm place until doubled in volume, about 1 
hour.

3. Deflate the dough and turn it out onto a lightly floured 
surface. Divide the dough into two equal pieces and form into
two long oval loaves. Place on two lightly greased baking \
sheets. Cover with a damp cloth and let rise until doubled in
volume, about 40 minutes. Meanwhile, preheat oven to 425
degrees F (220 degrees C).

4. Just before baking, give the risen loaves three shallow 
slashes with a sharp knife. Bake in preheated oven for 30 
minutes. Remove from oven, turn heat down to 350 degrees F
(175 degrees C), brush with beaten egg white. Return loaves to
the oven to bake for an additional 20 minutes, or until golden
brown and bottoms sound hollow when tapped.

(As lifted from allrecipes.com and posted for Emily, an excellent Seder side)

INGREDIENTS

• 2 tablespoons olive oil
  * 1 tablespoon balsamic vinegar
  * 1 teaspoon garlic salt
  * 1 teaspoon dried rosemary, crushed
  * 1/4 teaspoon ground black pepper
  * 2 small Vidalia onions, wedged
  * 3 large carrots, sliced diagonally
  * 2 red potatoes, chopped

DIRECTIONS

1. Heat a BBQ to a high heat, or preheat oven to 400 
degrees F (200 degrees C).

2. In a 9x13 inch baking dish combine olive oil, vinegar, 
garlic salt, rosemary, and ground black pepper. Place carrots, 
potatoes, and onions into the dish and toss to coat.

3. Bake or grill, turning occasionally, until tender 
(approximately 40 minutes).

(As lifted from allrecipes.com)

INGREDIENTS

• 1 1/2 pounds fresh tuna steaks, 1 inch thick
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter

DIRECTIONS

1. Generously coat tuna with Cajun seasoning.

2. Heat oil and butter in a large skillet over high heat. 
When oil is nearly smoking, place steaks in pan. Cook on one
side for 3 to 4 minutes, or until blackened. Turn steaks, and 
cook for 3 to 4 minutes, or to desired doneness.

(As lifted from foodgeeks.com)

Ingredients:

• 2 cups beans, preferably pintos
• 1/4 lb. salt pork, rinsed and cut in 1-inch squares 1/4
  inch thick
• 6 cups water, or more, as needed
• 1 md. onion, chopped
• 2 tbsp. unsulphured dark molasses
• 1/2 tsp. dry mustard
• 1/2 tsp. fresh ground black pepper
• 1/2 tsp. ground dried red chile, preferably ancho or New
  Mexican
• 1 tsp. salt

Directions:

1.) Pick through the beans and rinse them, removing any gravel or
grit. Soak the beans in water, enough to cover them by several
inches, preferably overnight.

2.) Place the salt pork in the bottom of a stockpot or a large,
heavy saucepan. Drain the beans, add them to the pot, and cover
them with 6 cups water. Add all the other ingredients except the
salt, cover the pot, and bring the beans to a simmer. Simmer them
over low heat for 1 hour.

3.) Stir the beans up from the bottom, and check the liquid
level. If there is not at least an inch more water than beans,
add enough hot water to bring it to that level. Continue
simmering the beans, checking every 30 minutes for the next two
hours, and then every 15 minutes until they are finished, and
adding water as needed to keep the level just above the beans.
Add the salt near the end of the cooking time. The beans are done
when they are soft and creamy but not mushy, with each beat
retaining its shape. This should take a total cooking time of
about 4 hours (the hardness of the water, the altitude, and
particular beans’ obstinacy can all affect the timing). There
should be extra liquid at the completion of the cooking, although
the beans should not be soupy.

4.) Cowboys always ate their beans with a spoon, and had
sourdough biscuits and coffee on the side. Serves 6 to 8.

(As lifted from foodgeeks.com)

Ingredients:

• 1 lb. dried pinto beans, soaked overnight
• 8 cups water
• 12 oz. Coca-Cola
• 1 (14 1/2 ounce) can whole tomatoes, undrained
• 1-1/2 md. onions, chopped
• 1/4 to 1/2 cup tomato based barbecue sauce
• 2 to 3 slices slab bacon, chopped
• 3 tbsp. chili powder, preferably homemade or Gebhardt’s
• 2 tbsp. Worcestershire sauce
• 4 garlic cloves, minced
• 3 to 4 fresh serranos or 2 to 3 jalapenos, minced
• 2 tsp. cumin seeds, toasted and ground
• 1 tsp. salt, or more to taste

Directions:

1.) In a Dutch oven or pot, combine all the ingredients except the salt. Bring to a boil over high heat, then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for at least 2 hours, adding more water if the beans begin to seem dry. Stir in the salt in the last few minutes of cooking. The beans should hold their shape but be soft and just a little soupy. Serve them in bowls with a bit of the cooking liquid. Serves 4 to 6.

(As lifted from allrecipes.com)

INGREDIENTS

• 1 large marshmallow
• 1 graham cracker
• 1 (1.5 ounce) bar chocolate candy bar

DIRECTIONS

1. Heat the marshmallow over an open flame until it begins to 
brown and melt.

2. Break the graham cracker in half. Sandwich the chocolate 
between the cracker and the hot marshmallow. Allow the 
marshmallow to cool a moment before eating.

(As lifted from allrecipes.com – Apparently the submitter uses these instead of celery in Bloody Marys. Well goddamn, I gotta try this shit now.)

INGREDIENTS

• 2 pounds fresh green beans, rinsed and trimmed
• 4 cloves garlic, peeled
• 8 sprigs fresh dill weed
• 4 teaspoons salt
• 2 1/2 cups white vinegar
• 2 1/2 cups water

DIRECTIONS

1. Cut green beans to fit inside pint canning jars.

2. Place green beans in a steamer over 1 inch of boiling 
water, and cover. Cook until tender but still firm, for 3 
minutes. Plunge beans into ice water. Drain well.

3. Pack the beans into four hot, sterilized pint jars. Place 1 
clove garlic and 2 sprigs dill weed in each jar, against the 
glass. Add 1 teaspoon of salt to each jar.

4. In a large saucepan over high heat, bring vinegar and water 
to a boil. Pour over beans.

5. Fit the jars with lids and rings and process for 10 minutes 
in a boiling water bath.