Apartment Friendly Cooking Ideas

Cooking in an apartment presents a unique challenge. From the scarcity of counter-space to the too-small sink, it can be difficult to produce a meal you’re proud of in a 100 square-foot kitchen. But it doesn’t have to be! There are tons of meals and recipes out there that you can easily make with just a pan or two. Check out some of our favorites below!

Pan-Seared Salmon and Roasted Vegetables

Salmon is an incredibly healthy meal, rich in antioxidants, and is an excellent source of high-quality protein, vitamins, and minerals. Pair it with some potatoes and veggies, and you’ve got a delicious meal that’s easy to make, even in the smallest kitchen.

Ingredients

  • Two salmon fillets with skin, totaling roughly 1 lb.
  • 1 lb. of small red russet potatoes
  • 2 heads of broccoli, broccolini, or your favorite green vegetable
  • 3 tbsp olive oil
  • 1 tbsp high heat oil, such as sesame oil, peanut oil or vegetable oil
  • 1 cup flour
  • 3 tsp chili powder
  • 3 tsp garlic powder
  • 2 tbsp minced fresh rosemary 
  • Fresh lemon juice to taste
  • 3 tsp salt 
  • 3 tsp pepper

Directions

  1. Start by preheating your oven to 405 degrees, then prepare your vegetables. Wash the potatoes, remove any blemishes or eyes and then quarter them (or half them if they’re particularly small). Wash and cut down your veggies, and put them all in a large bowl. 
  2. Add olive oil, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt and pepper, and rosemary and mix until the vegetables are coated. Add additional olive oil if your vegetables are not fully coated. 
  3. Distribute evenly on a baking sheet with a rim, then cook in the oven for 20 minutes. 
  1. Rinse the salmon to remove excess scales and pat dry with paper towels. Remove any pin bones and set aside. 
  2. Combine the flour, remaining chili powder, garlic powder, and salt and pepper on a large plate. Gently press the salmon into the breading, making sure to evenly coat both sides. 
  3. Place a skillet over high heat, and add your high-heat oil. Use either stainless steel or a cast-iron skillet, do not use a non-stick pan! 
  4. Once the oil is shimmering, place your salmon fillets skin-side down, and cook for roughly 3-5 minutes per side. 
  5. Plate with a squeeze of fresh lemon juice and enjoy!

Wings

Buffalo chicken wings may seem like a daunting task, but they’re surprisingly easy! While traditionally fried, this delicious finger food can be made significantly healthier by baking on a sheet. The trick to this recipe is the baking powder, (NOT baking soda). It helps dry the chicken through the cooking process, leaving you with the crispiest skin and the juiciest wings you’ve ever had. Just don’t forget the celery and ranch on the side!

Ingredients

  • 4 lb. chicken wings
  • 1 tbsp aluminum-free baking powder  
  • ½ tsp salt
  • 2 tsp garlic powder
  • ½ tsp pepper
  • 1 tsp cayenne pepper
  • Your favorite wing sauce(s)

Directions

  1. Preheat oven to 425, and line 2 baking sheets with parchment paper. If you have one, you can set a heat-proof wire rack inside
  2. Pat wings completely dry with paper towels and place in a large bowl. 
  3. Combine dry ingredients completely, then toss over the wings, ensuring an even coating
  4. Arrange on baking sheets, making sure that no wings are touching
  5. Bake for 25 minutes, then flip and continue to cook until golden brown, up to 30 more minutes depending on the size of the wings
  6. Remove from oven, and immediately toss in a bowl with your favorite sauce
  7. Serve with plenty of napkins!

Classic Mexican Street Tacos

If you’ve ever craved delicious, authentic Mexican street tacos, look no further. This recipe is spectacularly flavorful and will have you coming back for more. Full of tender flank steak, crunchy red onion, and creamy guacamole, we bet you can’t eat just one. 

Ingredients

  • 3 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 tbsp canola oil, or oil with similar smoking point
  • 3 tsp garlic powder
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 1.5 lb. flank steak
  • Tortillas
  • ½ medium red onion, diced
  • ½ cup loosely diced cilantro
  • 2 limes cut into wedges
  • Guacamole (homemade or store-bought is fine)
  • Oaxaca cheese

Directions

  1. In a large Ziplock bag, combine soy sauce, lime juice, 1 tsp olive oil, garlic powder, chili powder, cumin, and oregano. 
  2. Place your steak in the bag and marinate for up to 4 hours, turning occasionally
  3. Heat canola oil in a large stainless steel or cast-iron skillet over medium-high heat
  4. Once hot, place steak in skillet and sear 6-8 minutes per side. 
  5. Reduce heat to medium-low and continue to cook steak until internal temperature has reached 145 degrees. 
  6. Remove steak from skillet and tent for 10 minutes
  7. Cut against the grain into thin strips
  8. Place several pieces of steak in a tortilla with guacamole, and top with Oaxaca cheese, red onion, and cilantro

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