Woodstove cooking can transform laziness and leftovers into luscious meals if you give it a chance. The lazy part is the cooking. You just put the pan on the stove and leave. The food can cook two hours or whenever you get hungry. Leftovers are the best ingredients to start with because they are the easiest to find. Luscious is the taste when you can’t stand the wonderful smell and just have to chow down on your creation.
Here’s how I do it: Open the refrigerator and grab some leftovers that look good - about a half or three quarters of a pound of chicken, beef, or ham is a great starter. Dump a couple cans of chicken broth into a two-quart pan and add a cup of organic rice, lentils or beans - usually the beans should have soaked first. I like organic rice best - white rice doesn’t work nearly as well. Add some frozen mixed vegetables, kale, or cauliflower. Add onions, and a dash of garlic if the mood strikes. Actually, all ingredients are optional! I’m guilty of never stirring but it works if you do. The pan is then placed on a firebrick or soapstone located in a zone on the stovetop hot enough to boil water. You can leave this simmer until you are ready for a hot delicious meal - usually 3 - 6 hours. Sometimes the wonderful aroma makes lunch or dinner arrive sooner than planned. This is so easy and spontaneous, but people actually ask for my recipe. Since this a lot like crock-pot cooking you could use crock-pot recipes if your imagination needs a little help.
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