Cooking Challenge!

So, ordinarily you would have the time to sit and produce lovely culinary creations but right now you have 10 people in the house that all want to eat at different times? Or ordinarily you love salmon and fresh asparagus but you have exactly $3 in your wallet? Well, I'm gonna help. You're welcome :-)


I have $3 in my checking account...Black Beans & Rice

1 onion
2 cans black beans, rinsed & drained
1 cup rice
1 can chicken broth
1 can mexican salsa

Saute onion (don't have one, that's okay, just toss the beans in the pot and add a touch of garlic powder) in a large pot. Add beans, cook for 1 minute. Add rice, cook for 2 minutes. (This cooks the starch on the outside of the rice, that way it doesn't stick together). Add chicken broth (don't have any? water will suffice in a pinch, but you'll need extra salt & pepper) and mexican salsa (regular salsa will do fine, too). Bring to a boil, reduce heat and simmer until rice is done (about 20 minutes). Check halfway through, if water appears to be gone add a half a can extra water.

Plain:
put in bowl--eat.

Tacos:
stuff in tortilla shells in place of meat, add cheese, lettuce, olives, whatever you have.

Enchiladas:
roll in soft flour tortillas, top with cheese, and bake for about 15 minutes or until cheese is melted.

We'll be eating sometime this evening...Baked Spaghetti

1 box spaghetti or any pasta shape
1 jar spaghetti sauce
1 cup shredded mozzarella cheese
1 can black olives (opt)
1 can quartered artichoke hearts (opt)

Set pasta to boil. If using olives and/or artichoke hearts, chop and place in 9x13 pan. Drain pasta and put into pan on top of veggies. Pour pasta sauce on top right away. Top with shredded cheese. Bake at 350 for 15 minutes to half an hour. If you need to 'hold' the dinner, cover with foil and leave in oven on warm.

Gee, I wasn't expecting you to bring someone...Egg Drop Soup

Good for a light supper or to stretch a meal that isn't big enough, or one that will be late getting to the table and you're afraid the guests will start to eat the table cloth.

2 cans chicken broth
2 eggs
1 T water
soy sauce

Heat chicken broth in saucepan. While waiting, crack eggs in bowl and beat with water. Add a generous sploosh of soy sauce to the broth. When soup is simmering, slowly pour eggs into soup while stirring with the other hand (well, use a spoon, please, or you'll burn yourself). Eggs will separate into strands as they hit the hot soup. Serve immediately. Put soy sauce bottle on the table for seasoning.

How am I supposed to clean the house and cook at the same time?...Greek Chicken & Potatoes

3 lbs. chicken pieces or chicken breasts
2 t. dried oregano
1 lemon
4 garlic cloves
olive oil
2 cans whole baby potatoes

Place chicken breasts in a large Dutch Oven. Sprinkle with oregano. Drizzle with olive oil and add salt and fresh cracked pepper. Cut lemon in half. Cut 1 half into quarters and toss into Dutch Oven. Peel garlic cloves and toss in whole. Put cover on and place in oven at 225 degrees for 2 and a half hours. After time is up, bump oven temp up to 375. Place potatoes into casserole. Bake for 45 minutes to an hour at 375, uncovering for last 30 minutes. Chicken should be falling from bones.

Your girlfriend is a what-a-tarian?....Roasted Vegetables

1 red onion
1 red or yellow pepper
1 cup brocolli florets
1 cup cauliflower florets
1 zucchini or yellow squash
4 garlic cloves, whole
olive oil
thyme
salt & pepper

Chop vegetables coarsely and place in 9x13 pan. Drizzle with olive oil and season with thyme and salt and pepper. Toss garlic cloves in whole. Roast uncovered for about 30 minutes in 375 degree oven, adding more olive oil if needed or covering with foil if they appear to be browning too fast. Serve over pasta and rice for a vegetarian meal, or serve as a side dish for carnivores (this is a good plan if you suspect the guest may be vegetarian but don't know for sure). For those who eat dairy products, a crumble of feta cheese over the top is a nice touch.