(01-15-2015, 10:43 PM)Mae Wrote: Kitchen woes
Hmm... This does make things a bit complicated.
You could probably adapt a few stove recipes to use the rice cooker like a crock pot.
So things like stews, curries, and chili could help make things a little more interesting. Luckily, most of these use dry ingredients that can be stored for a longer about of time, but meat availability is what adds a decent portion of the meal. (Although you can get away with frozen meat that is defrosted before use since the spices should take care of the flavor).
If you've got a couple spare mixing bowls, you could maybe get away with mashed potatoes as a starch when you need it, since your average russet potato can last a pretty long time. Given the fridge size, dairy is probably not much of an option, although things like butter and heavy cream should last a while and can be bought in varying sizes when needed.
I would prolly stock up on stuff like condensed broths for stews, canned vegetables where applicable, and on things like onions, garlic and squash for vegetables, since those keep in storage well. Maybe a few bags of dried beans that can be softened up before use. (Some can take a good 24 hours though, but sealed tupperware works well).
