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I am homeless: how do you BAKE veggies with only a gas stove?

post #1 of 20
Thread Starter 

I am used to putting all sorts of vegetables, like red onions, bell peppers, broccoli, jalapeno peppers, mushrooms, etc. on a baking tin and throwing them in the oven to bake for 20 minutes, to get their edgy, raw taste off. Then I combine them with rice, barbecue sauce, ketchup, and all kinds of spices for a delicious meal!

 

But now, I am homeless and only will have a gas camping stove to use with no oven. How can I bake the vegetables using only a gas stove top? I don't want to use any oils or butters either, as I am trying to lose weight and am paranoid about any fats. And is a 7,500 BTU burner ok, or should I get a 30,000 BTU burner?

 

Thanks!

post #2 of 20

Go to a resale store; "Goodwill", "Savers" or "Salvation Army" type stores. Get yourself the biggest cast iron Dutch oven you can get. You can get "oven-like" results from that.

post #3 of 20
Thread Starter 

Thanks so much IceMan! I didn't even know what a Dutch oven was used for before your post! I am going to get one. I'll look where you suggested, but I will also try Walmart and Target.

post #4 of 20

Where I've suggested will be at least half the price.

post #5 of 20

sorry to hear you are homeless. 

post #6 of 20

Or get a simple flower steamer and enjoy the edgy, raw taste of veggies. 

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 20

I'm sorry about your situation Mileena, are you cooking alone, or with others?

 

 

Bell peppers and jalepenos held over the flame, will char well and the get rid of the "Raw" flavour. Just brush off the blackened bits of skin. it actually imparts a smokiness too. The same with aubergines (eggplant)... blacken them over a low flame really really well and scoop out the  flesh

 

I hope the universe has a superb plan for you. I shall pray for your health and happiness

 

Bug x

 

PS. dont worry about leaving bits of blackened skin on the veg, it actually adds to the experience, especially if its mixed in well

 

Bon Chance

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #8 of 20
Thread Starter 
Quote:
Originally Posted by IceMan View Post

Where I've suggested will be at least half the price.


Got it! I will check your stores first then!

 

Looking forward to good food for once. Of course, "good" is a relative term. For most people here my food and cooking probably is junky, but I like it :)

post #9 of 20
Thread Starter 
Quote:
Originally Posted by ordo View Post

Or get a simple flower steamer and enjoy the edgy, raw taste of veggies. 

 

 

 

 

LOL! I think you're right about "edgy" and "raw". I watch The Food Network and Top Chef Masters and Chef Roble & Co. on Bravo often while I am working out at my health club (yes, I am homeless, but I still workout and need to shower at my health club), and I am learning gradually about different cooking methods, flavoring, preserving taste, presentation, etc. So I like your idea. Thanks for the pic too.

post #10 of 20

7,500 BTU is a medium burner on a stovetop. Probably enough for most things unless you want to start cooking with a wok. 

post #11 of 20
Thread Starter 
Quote:
Originally Posted by bughut View Post

I'm sorry about your situation Mileena, are you cooking alone, or with others?

 

 

Bell peppers and jalepenos held over the flame, will char well and the get rid of the "Raw" flavour. Just brush off the blackened bits of skin. it actually imparts a smokiness too. The same with aubergines (eggplant)... blacken them over a low flame really really well and scoop out the  flesh

 

I hope the universe has a superb plan for you. I shall pray for your health and happiness

 

Bug x

 

PS. dont worry about leaving bits of blackened skin on the veg, it actually adds to the experience, especially if its mixed in well

 

Bon Chance

 

Thanks bughut for your prayers.

 

I am cooking for just one. I don't mind the blackened part, assuming it isn't carcinogenic like with blackened portions of meats. And I actually like the taste of raw peppers. I guess in my original post I was just concerned really about the onions being too strong for me raw, and the broccoli being too tough for me to eat that way. That's why I used to bake them; and I just happened to throw the other veggies in to warm them up.

 

Quote:
Originally Posted by jake t buds View Post

sorry to hear you are homeless. 

 

Thanks jake t buds for your sympathy. I do plan on pulling myself out of this situation, partly by going back to school, so I shouldn't remain this way for too much longer.

post #12 of 20
Thread Starter 
Quote:
Originally Posted by French Fries View Post

7,500 BTU is a medium burner on a stovetop. Probably enough for most things unless you want to start cooking with a wok. 

 

Ok, good to know. As you can tell, I know very little about cooking. Except my former roommate back in the 90's was a baker and worked for Aramark. What she told me chefs prefer gas stoves to electric, as you can control the heat better.

post #13 of 20

I'm interested mileena. Forgive my ignorance. You're homeless,with a gas burner to cook, yet you have a health club for a work out and shower. I imagined you were on the streets. my mistake. Perhaps one shouldn't jump to conclusions. My apologies if I offended.

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #14 of 20
Thread Starter 
Quote:
Originally Posted by bughut View Post

I'm interested mileena. Forgive my ignorance. You're homeless,with a gas burner to cook, yet you have a health club for a work out and shower. I imagined you were on the streets. my mistake. Perhaps one shouldn't jump to conclusions. My apologies if I offended.

 

No problem!

 

Let me explain: I have a car (a minivan actually), but no home. I have lived in a house or apartment all of my life, until this past April. I am in my 40's. I live in my car. I also have an income, about $1,000 a month, from Social Security and SSI. And I have some savings (about $20,000). I do have a health club membership, because I need to shower and I need to lose weight. I used to weigh about 450 lbs. Now I weigh 336 lbs., as of this morning. My income of about $1,000 a month will not pay the rent. I live near San Francisco, which has the highest housing prices in the nation. A one-bedroom apartment in the surrounding suburbs here costs $1,200 a month. A roommate situation here costs $650-$900 if you include utilities. I am not willing to spend that much money of my income on rent, when you're only supposed to spend at most 40%. Besides, when you're fat, no one will rent to you or hire you. They're afraid you will damage the floors with your weight. I used to spend a high percentage of my income on rent that when I was younger (one time I even spent 95%!), but as you age, you become more conservative fiscally. I can go to other areas of the country where it is less expensive, but then my income will be reduced by about $200 (the SSI portion), and I still won't have enough.

 

I also have a laptop, scanner (two actually), laser printer (two actually), inkjet printer, fax machine, expensive smartphone/tablet, etc. I have my entire household goods packed into a self-storage unit.

 

You see, many homeless people have things, have an income, are well educated, dress well, etc., but they just can't afford the rent. I am one of them. No one knows I am homeless, and everyone who knows me would be shocked if they found out.

post #15 of 20

OK.  Check this out.  The work you'll get is mostly (all) volunteer, but you get to eat, and you can make connections if you try. 

 

Share our Strength San Francisco Volunteer Opportunities ...

 

I'm speaking from experience here in that I'm a chef with the Chicago organization Cooking Matters™ Chicago.  I work with a number of people in your situation teaching them how to eat M* quality meals on pocket-$ (Yeah ... I've got an ego.).  I've also trained a number of people how to work in a pro-kitchen, and have gotten many of them jobs.  What-the hey right?  It can't hurt, and maybe you can make out better than you do now.  Anyway ... 

post #16 of 20

Hi mileena. You mentioned mixing barbeque sauce and ketchup with your vegies to add flavor. Don't get me wrong I love BBQ sauce but most store bought BBQ sauce and ketchup are full of high fructose corn syrup which doesn't exactly qualify them for a place in a health conscious cuisine.

 

In your current situation, I am not sure about your access to refrigeration, but I have a more healthy alternative you could try and one of the beauties of it is that the ingredients don't need refrigeration.

 

1/4 cup rice wine vinegar

1/4 cup tamari (or soy) sauce

1 teaspoon sugar

1/4 teaspoon umeboshi plum paste

mix all the ingredients together in your pan, add your vegetables and stir to mix, place a lid on pan and put on your campstove burner, bring up to a boil, reduce heat to low, cook until desired tenderness, serve over rice.... if you like spicy food you could always add add some red pepper flakes to the beginning mix


Edited by cheflayne - 7/26/13 at 7:41pm
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #17 of 20
Thread Starter 
Quote:
Originally Posted by IceMan View Post

OK.  Check this out.  The work you'll get is mostly (all) volunteer, but you get to eat, and you can make connections if you try.

 

Share our Strength San Francisco Volunteer Opportunities ...

 

I'm speaking from experience here in that I'm a chef with the Chicago organization Cooking Matters™ Chicago.  I work with a number of people in your situation teaching them how to eat M* quality meals on pocket-$ (Yeah ... I've got an ego.).  I've also trained a number of people how to work in a pro-kitchen, and have gotten many of them jobs.  What-the hey right?  It can't hurt, and maybe you can make out better than you do now.  Anyway ... 

 

Hey, thanks again IceMan. I will look at that site more closely. I do plan to go back to school to get my graduate degree, so hopefully it will all work out.

 

Quote:
Originally Posted by cheflayne View Post

Hi mileena. You mentioned mixing barbeque sauce and ketchup with your vegies to add flavor. Don't get me wrong I love BBQ sauce but most store bought BBQ sauce and ketchup are full of high fructose corn syrup which doesn't exactly qualify them for a place in a health conscious cuisine.

 

In your current situation, I am not sure about your access to refrigeration, but I have a more healthy alternative you could try and one of the beauties of it is that the ingredients don't need refrigeration.

 

1/4 cup rice wine vinegar

1/4 cup tamari (or soy) sauce

1 teaspoon sugar

1/4 teaspoon umeboshi plum paste

mix all the ingredients together in your pan, add your vegetables and stir to mix, place a lid on pan and put on your campstove burner, bring up to a boil, reduce heat to low, cook until desired tenderness, serve over rice.... if you like spicy food you could always add add some red pepper flakes to the beginning mix

 

Hi cheflayne. I am going to save that recipe! Sounds yummy.

 

I actually am eating a lot better since my mother died of cancer. I don't want to get cancer, so I've switched to an all organic diet and became a vegan. When I did eat meat though, it had to be non-GMO, hormone-free, and grass-fed. The ketchup I was going to use is organic, from Trader Joe's, and uses only cane sugar and molasses, not HFCS! I am still not sure about those two sugars though (see below). Cancer actually feeds on sugars, and sugars suppress your immune system for a number of hours (see: http://www.webmd.com/cold-and-flu/10-immune-system-busters-boosters). The only sugars/sweets safe to eat are those that occur naturally in fruits and veggies, as well as stevia, agave nectar, organic coconut, raw organic honey, and possibly molasses and maple syrup. I am not sure about cane sugar or beet sugar. Definitely avoid plain sugar (whether organic or not), brown sugar, powdered sugar, HFCS, and all atifiicial sweetners, the latter of which have been linked to brain cancer, diabetes, and all other sorts of maladies.

 

Sorry for the mini lecture. I guess I'm just obsessed about protecting myself from cancer, to the extreme. I know it would be hard in reality for professional chefs like yourself to avoid using organic sugar.

post #18 of 20
Quote:
Originally Posted by mileena View Post

 Definitely avoid plain sugar (whether organic or not), brown sugar, powdered sugar, HFCS, and all atifiicial sweetners, the latter of which have been linked to brain cancer, diabetes, and all other sorts of maladies.

 

Sorry for the mini lecture. I guess I'm just obsessed about protecting myself from cancer, to the extreme. I know it would be hard in reality for professional chefs like yourself to avoid using organic sugar.

 

No problem nor lecture that I can see. In my own personal eating habits (but not in my career), I also stay away from sugar, HFCS, and artifical sweetners. Bad jujus in my book.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #19 of 20

While we are on the subject of sugar, you might check out palm sugar as a healthy option. I use it at home a lot of times when I need a sweetener.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #20 of 20

When you've got nothing else to do ... maybe check out this thread ...

 

 

Good Vegan EATs ... (Vegetarian Too!)

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