As you have seen, my “kitchenette” is quite minimal. At full capacity, I’m operating with a microwave, mini-fridge and tiny freezer on top, a rice cooker, a small electric skillet, a 4-cup coffee pot, a hot pot, and various kitchen accessories (knife, cutting board, can opener, spatula, large spoon, and mixing bowl-doubling-as-fruit-bowl). These are my tools. And I need help.
Your task, should you choose to participate, is to send me (either via email or comment function below) a dinner recipe using the aforementioned items. It must be healthy. It must have “normal” ingredients and not break the bank. It must not be a “Lean Cuisine” or something of the sort. I promise to make every recipe submitted and post a review/picture of the results. Hey, you might even win something!
What a wonderful idea! I have 3 recipes for you, but to be fair for any competition I wouldn’t expect you to make all 3.
1. This is from Barefoot Contessa and is delicious though you may want to halve the recipe because it makes A LOT of salad. I’ve made this before and despite the long recipe it is very easy to prepare. Here is the link: http://www.foodnetwork.com/recipes/ina-garten/greek-panzanella-recipe/index.html
2. This is from my Dad and is delicious. It is not the most healthy so when I make it for myself I pile the rice on top of so re-heated frozen veggies. You can also substitute in the recipe to cut out some of the butter and it still tastes good. This one also makes a lot and might be worthwhile to halve.
Portabello Rice
1 c. protobello mushrooms (or really any mushrooms)
1 stick butter
1 c risotto rice
1/2 c white wine
1/2 tsp salt
2-3 cans of chicken broth
1 onion finely chopped
A little oil/butter for sauté-ing onions
Heat the electric skillet to just above bailing. Heat the oil then add the onion and the salt. Sweat the onions for 2-3 minutes then add rice, mushrooms, and enough broth to cover. STIR OFTEN. After the rice starts to absorb the liquid add one stick butter in pieces. After the butter melts add the wine. continue to add north or water to keep rice covered but simmering. Cook the rice for about 40 minutes. When the rice starts to make a ‘gravy’ and the bottom of the pan shows when you stir it is done.
3. This is from my Mom and I highly recommend it.
Pink Lemonade
1. lg can pink lemonade
1 can of vodka
1 can beer
1-2 cans sprite or 7up
Mix and Freeze, enjoy very slowly, it will knock your socks off.
Allison! I love this game!! If you give me a food group or two, I can come up with all kinds of awesome stuff you can make with what you have on hand.
Also, did you know you can make steel-cut oats in a rice cooker? Just use the same water/salt combo (or maybe a touch more water if your cooker gets super hot), mix it together, and start it up. Great with some raisins/brown sugar/canned milk. (Canned milk takes up less refrigerator space AND is fantastic on hot cereal.
Recipe 1: Broccoli and Pasta (best with Cavatelli, which you should be able to buy frozen where you are now)
1 pound of cavatelli (or other pasta)
1 head of broccoli
2-4 cloves of garlic (depending upon your preference–more is better, imo)
1/2 cup chopped onion (optional, only if you like it)
1/2 cup of chicken broth (or so)
olive oil
salt, pepper
dried hot pepper flakes
grated parmesan cheese
Get some water boiling in your hot pot. Meanwhile…
Cut one head of broccoli into bite-sized florets. Peel the stems and cube the flesh. Put all the cut broccoli in a strainer that fits in your hot pot.
Either sliver the garlic or run it through a press.
Turn on your electric skillet (medium hot to hot) and add about a tablespoon or two of olive oil.
While it is heating up, dip the broccoli in to the boiling hot pot and let it sit for no more than a minute. Then remove it and let it drain over the sink.
Once the water is at a boil again, add the pasta to your boiling water with some salt.
While the pasta is cooking, start sauteing the onion (if using) until it just starts to caramelize. Then add the garlic and let it turn golden, but not brown (which should happen very, very quickly). As soon as the garlic is done, add the broccoli all at once and be sure to coat it with the onions, garlic, and oil. Sprinkle with the crushed red pepper flakes to taste.
To keep this lighter, this is where I add the chicken broth to help the flavors all merge and to cook the broccoli without making it greasy (traditionally, this dish has about a cup of olive oil in it). Do add a little more oil, though, if you think it needs it. Keep the heat really high so that while the veggies cook the broth evaporates. Again, this should all happen quickly–don’t let the broccoli overcook. By this point, your cavatelli should be cooked (it takes about 4 minutes from frozen, usually–when it floats it is ready). Drain it and toss it in the pan with the broccoli if there is room–otherwise, put it in a bowl and add the hot veggies to it there. Toss everything together…if the pasta seems dry, drizzle a tad more olive oil on it just to coat.
Add a tablespoon or two of grated parmesan and toss again.
Serve with more parmesan and plenty of fresh black pepper.
Yummy!!!
After reading the above 2 entries, I feel like a pre-schooler suggesting the alphabet to a headmaster, but I’ll give it a go to be supportive! I love my rice cooker, and as you know, I always make a full pot of rice and freeze any rice that remains after we’ve had our rice&entree followed by rice, cinammon, brown sugar topped with warm milk for dessert. I’ll submit my official entry in a few days!