One factor that drives my approach to cooking in the bathroom has been limited space. Two shoe boxes worth of storage. A bar fridge. A counter top barely big enough to hold a cutting board. When my cooking in the bathroom is at its most virtuous and pure, the space limitation leads me to a focus on fresh, simple ingredients that are purchased the same day they're prepared and enjoyed. There's no room for storing processed food so therefore I don't use it. While this is generally true, there are a handful of cans and jars that occasionally make there way into the bathroom. Those jars, combined with a few key staples, have saved the day when I just don't have time to shop. Here are my secret staples:
Artichoke Hearts
I'm a big fan of fresh artichokes and love the reward of the heart at the end, but for a salad, pasta, or omelet the jarred and canned versions work just fine. I like to pair artichoke hearts with melted gruyere cheese.
Roasted Red Peppers
I've never tried roasting fresh peppers in the toaster oven. I'm sure it would work, but on a Tuesday night when it's 8:00pm and you're hungry, why bother? Chop and add them to pasta (with artichoke hearts). Puree them, sautee some garlic in olive oil, add a little milk or cream and toss the sauce with some cheese ravioli.
Canned beans
Of course I don't cook beans in the bathroom. With a can opener, some olive oil and a few spices you can have a meal in 30 seconds. I love having a wide selection of beans on hand:
> Black beans or small read beans: sauteed with onions and chile powder for chili, enchiladas or beans & rice
> White kidney beans: for minestrone soup, or just marinated with olive oil, fresh basil and finely chopped garlic
> Garbanzo beans: for a vegetable stew served over couscous
> Foul (aka fava beans): sauteed in olive oil and served with rice or pita
> Black eyed peas: sauteed with garlic and chili paste and tossed with rice for "hopping john"
A note on lentils: The one exception to the canned bean rule is lentils since they cook quickly on the stove.
Peanut Butter
I never eat PB&J for dinner, but I do like having (chunky) peanut butter around to create sauces. The most simple sauce is a couple of heaping tablespoons of peanut butter, the juice of one lime, one finely chopped garlic clove (optional), chili paste to taste. Depending on your taste and how you're going to use the sauce, you can also add a tablespoon of soy sauce. Mix together with a fork until well blended. Adjust with more lime juice or more peanut butter until the consistency is to your liking. Then, have fun. Use it as a dipping sauce for asparagus or broccoli or carrots. Toss it with some fresh chinese noodles, spinach and chicken (it should work like a salad dressing, not as a saucey pooling sauce). You can also marinade roasted tofu or chicken in it.
Coconut milk
It's not just for pina coladas. I've grown fond of coconut milk for savory dishes:
Pumpkin Stew
In a 400 degree oven, roast a small pumpkin or butternut squash (cut in half or quarters and seeded) until forkable, but not soft. This should take 30-45 minutes. Set aside and let cool.
In a large dutch oven or soup kettle, sautee one chopped onion in olive oil. Once the onion is transluscent, add two chopped garlic cloves, two tablespoons grated fresh ginger (or a tsp of dried powder), two chopped carrots, and one red pepper, cut in thin strips. You can also add a chopped jalapeno pepper or some chili pepper if you prefer things spicy. When the carrots are slightly browned, add one can of coconut milk, the juice of one lime, and two cups of water or stock. Bring to a slow simmer. Using a large tablespoon, scoop chunks of the pumpkin into the soup. Your goal is not to have the pumpkin dissolve so the chunks should not be tiny or huge -- about the size of a small scoop of ice cream. If there are bits of pumpkin left that are not scoopable, you can throw them into the soup and allow them to dissolve. Let the stew simmer on low heat for 10-15 minutes at least to allow the flavors to blend. Be sure to keep the heat low as you want to avoid having the vegetables get mushy. Season with salt according to your taste. Serve with cilantro as a garnish over steamed rice.
Peanuts, Cashews, & Pistachios
I add pistachios to couscous, cashews to stir frys, and peanuts to fried rice. I also have to admit that I nosh on them while I cook.