Some things we take for granted. I\u2019m lucky to have a decent kitchen setup with enough space for storage and food preparation, close to the sink and the stove. Plus, we have an assortment of great appliances and tools including large and small food processors, standing mixer, blender, and other tools that make preparation easier and more efficient. But what do you do when you don\u2019t have the space and the tools?<\/p>\n

Picture this alternative (shown here). Minimal counter space, a small stove, and little room for storage. That\u2019s the predicament faced by my son and his partner Christina. This photo shows the location in their two-and-a-half-room Boston apartment where they \u2013 actually Christina, mostly \u2013 prepares their meals. What\u2019s not shown is a butcher-block table on wheels that they use to supplement work area, and also a closet-sized pantry where they store essential food as well as pots and pans.<\/p>\n

One-pot meals and cleaning as you go<\/h4>\n

Ben credits Christina with doing a great job in creating good meals within this cramped space. \u201cIt\u2019s about efficiency,\u201d says Christina. \u201cThis space is an advertisement for the Instant Pot.\u201d The cramped quarters mean that one-pot meals are usually on the menu. The minimal space also means cleaning as your go. Even a taco night can be a little messy. And since they work from home, that increases the challenges in these small quarters. For the past year, they\u2019ve understandably been cooking at home a lot more, but they still take advantage of takeout restaurants, given their location.<\/p>\n

But when they eat in, they eat well. First off, Christina makes use of the nearby farmers\u2019 markets and a close-by Trader Joe\u2019s, picking whatever is seasonal is most fresh. In the winter, that means the makings of meals for soups, scrambles, stir-fries, or chicken one-pot dishes. In the summer, meals are usually salads or grain bowls with a protein such as chicken, beans, or tofu. Sometimes, they get creative with charcuterie platter from the local store. In the summer, they tend to use their outdoor grill for cooking since the apartment is hot without air conditioning. That\u2019s also where the Instant Pot comes in handy, since it doesn\u2019t heat up the room like the stove or oven.<\/p>\n

Taking advantage of city markets<\/h4>\n

In a given week, she shops about three times: on Mondays at the Central Square Farmer\u2019s Market in Cambridge; Fridays after work at the Charles River Farmer\u2019s Market in Harvard Square for its assortment of fruits and vegetables. They supplement those purchases with necessities at Trader Joe\u2019s which is about a five-minute walk from their apartment. Oh, and by the way, Christina usually does her marketing by bicycle, which makes me think about her counterparts with tiny kitchens in Paris.<\/p>\n

The typical result is usually a creative series of menus. Here\u2019s a sample: Monday: a spring mix salad with tuna, pickled red onions, kalamata olives, cucumbers and carrots. Tuesday: spicy grilled pepper jack cheese sandwiches with a side salad or soup. Wednesday: oven-roasted chicken Schwarma with brown rice and pita bread. Thursday: caramelized shallot pasta with Instant Pot\u00ad\u2013cooked boneless chicken breast. Friday: roasted vegetables from the Farmer\u2019s Market with quinoa and tahini dressing. Saturday is usually a takeout night from a local restaurant. Sunday is a late brunch \u2013 usually a scramble with vegetables and a side of chicken sausage, with maybe leftovers for dinner. Not bad within these confines.<\/p>\n

When we spoke, she was planning shallot pasta. Ben, though he doesn\u2019t cook often, has been useful in the prep area, especially in chopping vegetables, she says. Christina, meanwhile, is looking for more one-pot approaches to meals, including bean dishes. She\u2019s also learning about sheet pan meals, and may find a few recipes there that appeal. Whatever they find, it will still require efficiency.<\/p>\n

To comment, please click on \u201cRead in Browser\u201d or on the headline to view the blog on the website. You can log in and comment at the end of the blog to share your thoughts and start a discussion.<\/em><\/p>\n

If you\u2019d like to share the blog, click on the Facebook icon or one of the others. Thanks!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Some things we take for granted. I\u2019m lucky to have a decent kitchen setup with enough space for storage and food preparation, close to the sink and the stove. Plus, we have an assortment of great appliances and tools including large and small food processors, standing mixer, blender, and other tools that make preparation easier and more efficient. But what do you do when you don\u2019t have the space and the tools? Picture this alternative (shown here). Minimal counter space, a small stove, and little room for storage. That\u2019s the predicament faced by my son and his partner Christina. This photo shows the location in their two-and-a-half-room Boston apartment where they \u2013 actually Christina, mostly \u2013 prepares their meals. What\u2019s not shown is a butcher-block table on wheels that they use to supplement work area, and also a closet-sized pantry where they store essential food as well as pots and pans. One-pot meals and cleaning as you go Ben credits Christina with doing a great job in creating good meals within this cramped space. \u201cIt\u2019s about efficiency,\u201d says Christina. \u201cThis space is an advertisement for the Instant Pot.\u201d The cramped quarters mean that one-pot meals are usually on the menu. The minimal space also means cleaning as your go. Even a taco night can be a little messy. And since they work from home, that increases the challenges in these small quarters. For the past year, they\u2019ve understandably been cooking at home a lot more, but they still take advantage of takeout restaurants, given their location. But when they eat in, they eat well. First off, Christina makes use of the nearby farmers\u2019 markets and a close-by Trader Joe\u2019s, picking whatever is seasonal is most fresh. In the winter, that means the makings of meals for soups, scrambles, stir-fries, or chicken one-pot dishes. In the summer, meals are usually salads or grain bowls with a protein such as chicken, beans, or tofu. Sometimes, they get creative with charcuterie platter from the local store. In the summer, they tend to use their outdoor grill for cooking since the apartment is hot without air conditioning. That\u2019s also where the Instant Pot comes in handy, since it doesn\u2019t heat up the room like the stove or oven. Taking advantage of city markets In a given week, she shops about three times: on Mondays at the Central Square Farmer\u2019s Market in Cambridge; Fridays after work at the Charles River Farmer\u2019s Market in Harvard Square for its assortment of fruits and vegetables. They supplement those purchases with necessities at Trader Joe\u2019s which is about a five-minute walk from their apartment. Oh, and by the way, Christina usually does her marketing by bicycle, which makes me think about her counterparts with tiny kitchens in Paris. The typical result is usually a creative series of menus. Here\u2019s a sample: Monday: a spring mix salad with tuna, pickled red onions, kalamata olives, cucumbers and carrots. Tuesday: spicy grilled pepper jack cheese sandwiches with a side salad or soup. Wednesday: oven-roasted chicken Schwarma with brown rice and pita bread. Thursday: caramelized shallot pasta with Instant Pot\u00ad\u2013cooked boneless chicken breast. Friday: roasted vegetables from the Farmer\u2019s Market with quinoa and tahini dressing. Saturday is usually a takeout night from a local restaurant. Sunday is a late brunch \u2013 usually a scramble with vegetables and a side of chicken sausage, with maybe leftovers for dinner. Not bad within these confines. When we spoke, she was planning shallot pasta. Ben, though he doesn\u2019t cook often, has been useful in the prep area, especially in chopping vegetables, she says. Christina, meanwhile, is looking for more one-pot approaches to meals, including bean dishes. She\u2019s also learning about sheet pan meals, and may find a few recipes there that appeal. Whatever they find, it will still require efficiency. To comment, please click on \u201cRead in Browser\u201d or on the headline to view the blog on the website. You can log in and comment at the end of the blog to share your thoughts and start a discussion. If you\u2019d like to share the blog, click on the Facebook icon or one of the others. Thanks!<\/p>\n","protected":false},"author":1,"featured_media":2349,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[46],"tags":[644,342],"class_list":["post-2351","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-stories","tag-farmers-market","tag-instant-pot"],"yoast_head":"\n