This House Has No Kitchen - But I Still Cook Nightly

So, as you know our house is missing half of it.  We have finally started the BIG construction project that we have been talking about for 13 years.  So right now we have no kitchen, no half bath on the first floor and no third bedroom (Naomi's).  We also have a blue tarp flapping in the New England wind!

And as you know, I love to cook, and my family loves to eat.  So we have a kitchen sink in the living room, with a shelving unit of food (cereal, soups, spices, etc) and our dining room has our fridge, electric skillet, microwave, coffee machine, toaster, food processor, waffle maker and bread machine.  We do have a hot plate, but I haven't used it.

So, how are we managing???  Well, thank goodness for the Morningstar Crumbles.  I have used it as taco meat and Sloppy Joe filling in the electric skillet.  I have made a broccoli tofu dish.  I have made waffles (one of my favorites).  Tonight, I made Plum Good Chicken Thighs.  They were so good that Naomi had THREE helpings of chicken.  I have been using the frozen steamers for vegetables (not our favorites, but we must have veggies), and tonight I made microwave rice from a bag (again, not our favorite, but it was easy).

Here is the recipe for Plum Good Chicken Thighs

2 pounds skinless boneless chicken thighs
Chinese five spice powder
salt
pepper
3 scallions
1 T. olive oil
1/2 c. veggie broth
1/2 c. plum jam
2 T balsamic vinegar

On a plate, season the thighs with salt, pepper and the Chinese powder.  Take the green part of the scallion, and chop 2 T, and put in a separate bowl for later.

Cut the remaining scallions into 1 inch pieces, and save for later.

In skillet, heat oil on medium high, until hot.  Add thighs.  Cook approximately five minutes on each side, and make sure that there is no pink.  Put on plate, and cover with foil.

In skillet, on medium, with drippings, cook the 1 inch pieces of scallions for 5 minutes.  Stir in broth, jam and vinegar.  Heat until boiling.  Reduce to medium and cook for 4 minutes, and then place thighs into skillet and turn to coat with sauce.

When serving, sprinkle with the small scallions.