Ok, so you’re not Julia Child, but that doesn’t mean you have to stay out of the kitchen. For those cooking-illiterate folks out there who don’t know how to turn on an oven, but love food that tastes good, don’t fret, Peggy Wang has some fantastic tips, tricks, and recipes for you in her book Amazing Food Hacks.
Here are three ingenious recipes to get you started on your cooking adventures.
LAZY SUSHI BOWL
When you’re craving Japanese food but you’re on a budget, throw together this simple and healthy sushi bowl.
Peel and thinly slice a CUCUMBER. Peel and pit an AVOCADO, and then cut it into chunks. Divide 1 cup COOKED BROWN RICE between two bowls and top evenly with the cucumber and avocado. In a small bowl, combine 2 tablespoons SOY SAUCE, 1 teaspoon SESAME OIL, and WASABI PASTE to taste. Pour the mixture over the rice. Optional toppings include SEASONED SEAWEED, a FRIED EGG, CANNED TUNA or MACKEREL, and shelled EDAMAME.
Life changing tip: When saving leftover rice, portion single servings intoindividual freezer bags, flatten them, and toss them into the freezer. When you’reready to eat, empty out the contents onto a microwaveable plate and sprinklewith 2 tablespoons of water. Nuke for 2 minutes.
It’s a biscuit. That you can eat out of. You can serve eggs, bacon, veggies, potatoes, or whatever other breakfast food in it! Spoonsome gravy in for a cool new way to enjoy biscuits and gravy, or go for the ever-delicious butter and jam. Eat ice cream out of them.
The possibilities are endless.
NONSTICK COOKING SPRAY
1 CAN BISCUITS, SUCH AS PILLSBURY GRANDS
1. Preheat the oven to 350ºF. Spray the underside (that’s right!) of a standard 12-cup muffin tin with nonstick cooking spray. (You will need to bake in two batches.)
2. Take a biscuit and spread it out with your hands, flattening and widening it. Form it over the underside of one of themuffin cups. Repeat with the remaining biscuits. You won’t be able to fit a biscuit over every single muffin cup; you’ll have toalternate so that the biscuits have enough room to rise.
3. Bake until golden brown, 13 to 17 minutes.
FRIED PASTA CRUNCHES
SERVES 8 TO 10
These little bow ties are such a cute, dressed-up alternative to chips. This is also a great way to use up that awkward leftover pasta that isn’t quite enough for a real meal but is just right for snacking—adjust the other ingredient amounts as needed.
1 POUND BOW-TIE PASTA
½ CUP VEGETABLE OIL
JUICE OF 1 LEMON
½ CUP GRATED PARMESAN
½ TEASPOON DRIED ROSEMARY (OPTIONAL)
1 TEASPOON RED PEPPER FLAKES (OPTIONAL)
STORE-BOUGHT MARINARA SAUCE, FOR DIPPING
1. Cook the pasta until it is halfway cooked, about 7 minutes (check the package instructions to be sure). Drain and set aside.
2. In a deep frying pan set over medium-high heat, heat the oil to 375ºF. Put about 1 cup of the parboiled pasta at a time into the oil and fry, flipping once, until golden on both sides, about 1½ minutes.
3. Transfer the pasta to a paper towel–lined plate to drain for a minute. Then immediately toss the pasta in a bowl with the lemon juice, Parmesan, rosemary (if using), red pepper flakes (if using), and salt. Serve in a bowl with marinara sauce on the side.
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