Less than 5: Spanish Rice

This Less Than Five post will be the all-around qualifier: it takes less than 5 ingredients, less than $5, and less than 5 minutes (if you don't count inactive cook time). 

When I have an idea for the main dish but need a quick side, rice is always my first thought. Rice is so versatile, you can put almost anything in it and it will taste great. And since I got my new rice cooker, I eat rice at least 3 days a week because it is so easy!

Even if you don't have a rice cooker, rice is super simple to make. 

Stove top: Put 1/2 cup rice and 1 1/2 cup liquid in a pan, heat to boiling. You could use water, broth, tomato sauce, juice, whatever you want. Add any fresh or frozen vegetables too. Lower to simmer, and simmer covered for 20 minutes. Fluff with a fork and enjoy!
Microwave: Put 1/2 cup rice and 1 1/2 cup liquid in a microwave-safe bowl with plenty of room for the rice to boil. You could use water, broth, tomato sauce, juice, whatever you want. Add any fresh or frozen vegetables too. Microwave for 15-20 minutes on high, stirring every 5 minutes or so. Fluff and enjoy!

Now, for this spanish rice I cheated a little and used a boxed mix because it was on sale for $0.73. You could also use a tbsp chili powder and a small can of tomato sauce for about the same price and taste.

Rice: Bought on sale with spices included. = $0.73
Can of corn: On sale 2 for $1, one for $0.50. = $0.50
Can of diced tomatoes: Usual price is $0.69. = $0.69
Total: $1.92 for about 5 servings = $0.38 per serving!

Ingredients:
1 box Spanish Rice mix
(Or 1 cup rice, 1 small can tomato sauce, 1 tbsp chili powder)
1 can of corn
1 can of diced tomato
1 cup water

Step 1: Spray the rice pot lining, combine all ingredients. Don't drain the corn or tomatoes, the juice adds extra flavor.

Step 2: Turn the rice cooker on and let cook for ~20 minutes. Or use one of the above cooking methods.

Step 3: Serve and enjoy. I made chicken legs to go with my rice. But this would be delightful in a taco or burrito, as a side to enchiladas, baked into a frittata, or on its own as a vegetarian meal.

What's your favorite easy side dish?

Broccoli-Cheddar Soup Bread Bowl

Broccoli cheddar soup is definitely one of my favorite go-to soups. It is relatively easy and quick to make, and I almost always have frozen broccoli on hand. I've tried several ways, adding and taking out ingredients as I had them available, but this batch was the best by far. It was thick, smooth, and creamy, with a perfect balance of flavors. I had some large bread rolls so I hollowed them out to use as bread bowls, and it was a perfect meal. Try it yourself!

Ingredients:

2 cups chicken stock

1 cup milk

1 cup frozen broccoli florets

1/2 cup sour cream or plain yogurt

1/2 cup shredded sharp cheddar

3-4 tbsp butter/margerine

Salt & black pepper

Step 1: In a sauce pot, bring butter, chicken stock and milk to a simmer. Cook the broccoli for 5-10 minutes, until heated through and soft.

Step 2: In a blender, combine the soup, spices, cheese, and sour cream. [You can use an immersion blender if you're fancy enough to have one] Reserve 1 cup if you want broccoli chunks in the finished soup. Blend until smooth and return to the pot. Heat through, about 5 minutes.

Step 3: Hollow out a large round bread roll by cutting at an angle with a sharp knife all along the edges. Pull the middle out, and fill with hot soup. Sprinkle a little cheddar on top, and enjoy!

This soup was so good I had to have two bowls. Luckily the bread roll was big enough that I had plenty left for dipping. If you'd like to make this vegetarian soup vegan, just omit the milk and cheese, maybe use some vegan cheese product instead.

What's your favorite soup to eat in a bread bowl?

Less than 5: Big-kid Ramen

Another in my "Less than 5" recipe series. All recipes beginning with that title will have less than 5 ingredients and/or cost less than $5. Bonus for ones that also take less than 5 minutes. =)

 

Ramen used to be the greatest after-school snack ever. Then in college, it was pretty much a daily staple. At 10-20 cents per pack, the good people of Ramen keep poor college kids worldwide from starving. When I started graduate school, and started taking this blog more seriously, I figured Ramen was no longer part of my life. I had graduated to frittatas, lasagna, and white bean chicken chili. Big kid food. 

But then in my masters study, my Taiwanese advisor had Ramen for lunch nearly every day. She just fancied it up by adding a handful of fresh spinach and an egg. Well of course I had to try it, as the chicken-salt smell of Ramen is hard to resist. Adding veggies ups the nutritional value (which previously was negative zero) and an egg or tuna will bump up the protein.

It turns out to make a decently healthy meal, for way less than a dollar per serving. Ever since then, when I have a random Ramen craving, I give in with the justification that at least it's "big kid" Ramen. Now you can too!

Ingredients:

1 package Ramen noodles

1 cup frozen mixed vegetables or spinach

1 egg

Spices (I used parsley, parmesan, and red chili pepper for kick)

Step 1: Heat the noodles and water for 3 minutes in the microwave. Let stand for another 3 minutes.

Step 2: Add the vegetables and egg. Break the yolk so it doesn't explode. Microwave another 3 minutes.

Step 3: Stir in seasoning packet and spices, enjoy!

The chili flakes gave it a nice bite of heat, and I like the frozen mixed veggies because of the corn and carrots' sweetness. You can get creative with this. Use tofu, beans, tuna, chicken. Any cooked vegetable will work well. I'm partial to the chicken flavoring only, but there are beef and shrimp flavorings too. For 0.10 (noodles) + 0.10 (egg) + 0.10 (frozen veg) = $0.30 not a bad meal!

What do you put in your Ramen?

Mascarpone-Stuffed Cinnamon Rolls

With Mother's Day just around the corner, what better way to make mom's day than to have a batch of these ooey-gooey, sticky, sweet, decadent Mascarpone-Stuffed Cinnamon Rolls and a big glass of milk and/or coffee ready for her?!? These have become a super favorite in our house ever since my own mom discovered the Pillsbury "Mascarpone-Filled Cranberry-Walnut Rolls" recipe around Christmas time. Now she makes it her own way with a variety of fillings and toppings. Feel free to experiment yourself. Try ricotta, cream cheese, or goat cheese, use any dried fruits, jams, honey, maple syrup, add mixed nut, walnuts, pistachios. As long as there's butter, biscuit, sugar, and love, they are sure to delight!

Ingredients:

1/4 cup dried cranberries, coarsely chopped 
1/3 cup walnuts, chopped
1/2 cup white or brown sugar
1 tbsp ground cinnamon
1 can (12 oz) biscuit mix (or make your own if you're feeling extra brave)
1/2 cup mascarpone cheese or cream cheese, softened 
1/4 cup butter or margerine
1 cup powdered sugar
2 tbsp milk 

Step 1: Heat oven to 350, grease a round pan or 8x8 square pan. Mix any nuts and/or fruit you are using in a small bowl. Lay out two shallow bowls or plates, one with melted butter and one with cinnamon/sugar.

Step 2: Put a glob of mascarpone in the center of one biscuit round (about 1 tbsp) and pinch the sides up around it. Roll into a ball, making sure cheese is completely covered. You could add the nuts and fruit in the middle here, or reserve to sprinkle them on top. 


Step 3: Roll each ball in the melted butter, then in the cinnamon and sugar. Place seam-side down in the greased pan. Once all biscuits are stuffed, spread remaining melted butter and sprinkle with the rest of the cinnamon and sugar.

  


Step 4: Bake at 350 for 25-35 minutes, until biscuits are nice and brown. Mix 1 cup powdered sugar and 2 tbsp milk until a thin glaze forms. Drizzle over the warm rolls.

 

These things are simply incredible, warm and chewy, sweet and cinnamony. That's my sexy "Time for Science" shirt in the background, drowning the rolls in icing!

Who wouldn't want to wake up to these!?! Make them any time really. Every day? Maybe if you're also a marathon runner...

What will you do for your mom on Mother's Day?

Quick & Easy Blueberry-tini

This simple cocktail is super fast to whip up, for a house party or to relax in the evening after a long week. Sugary enough to mask the alcohol, be careful to count how many you make! Dangerously delicious.

Ingredients:
1 oz vodka (can use flavored if you prefer)
1 oz blueberry martini mixer (can use juice & club soda instead)
Handful frozen berries
Rimming sugar (cute if it's colored but you can use plain)

Step 1: On a flat plate, squeeze a lemon or lime. Or drizzle a tbsp of juice. Rub the rim of a martini glass in the juice to get the rim wet.

Step 2: On a separate flat plate, spread a circle of sugar. Take the wet-rimmed glass and rub it in the sugar so that it sticks.

Step 3: If you have a mixer, add ice, 1 oz vodka and 1 oz mixer and shake well. If not, just mix in a normal cup. Pour into the rimmed glass, and add a few frozen berries. You can get fancy and put more berries on toothpicks as a garnish. 

Step 4: Relax & enjoy!

What is your favorite drink?

Easy-peasy mini pizzas

These adorable appetizers are sure to be a big hit with a crowd! They are also easy & quick enough for any weeknight dinner, and kids are sure to love them too. You could even build a "top-it-your-way" bar with various (quick-cooking or pre-cooked) toppings, veggies, and cheeses.

Ingredients: 

Bagel thins, cut in half

Jar of pasta, pizza, or marinara sauce

Fresh grated parmesan

*Any other toppings you want!

Step 1: My mom insists everything is better with some fresh grated Parmesan. I'm beginning to believe her.

Step 2: Spread the sauce on the bagel thins. Top with cheese (and/or veggies, pepperoni, sausage, etc) and pop into a toaster oven. You can also use a baking sheet in a real oven, or a toaster on its side.

Step 3: Arrange prettily and serve! Told you they are easy-peasy!

What do you put on your pizza?

Ten minute chili mac

Who doesn't love a little comfort food now and then?I know I do! I believe in life with moderation in all things. Eat well most of the time, be active most of the time, indulge a little some of the time! Not only is this chili mac super easy and fast, it is also ridiculously cheap. To bare-bones it, just get the store brand mac n cheese and the frugal-est can of pre-made chili and mix the two. This recipe is just one step up from there by making your own quick chilli. You can use the chili alone, or top hot dogs or baked potatoes too.

Ingredients:

1 box macaroni & cheese

1/2 cup shredded cheese (cheddar for extra oomph)

1 can kidney beans

1 can diced tomatoes

1 pound ground beef or turkey

1 small can tomato sauce (6 oz)

1/4 cup chili powder

Step 1: Prepare the macaroni by boiling and draining pasta. You can choose to make your own pasta and cheese sauce if you don't want the preservatives or seasonings from the packaged version.

Step 2: While noodles boil, brown the ground meat and drain fat. In a sauce pot, combine the meat, diced tomatoes with juice, chili powder, drained kidney beans, and tomato sauce. Bring to a boil, then simmer for 5 minutes to 2 hours.

Step 3: If you're using this just as chili for a meal or topper, longer simmering is better. But basically as soon as flavors combine and it is heated through you can add into the macaroni. Just pour it all in there, and give it a good stir.

You can add in any spices you want too, hot sauce if you like that kinda thing, garlic powder, black pepper, salt, etc...

There you have it, a thick, hearty comfort food that is sure to please your palate and fill your tummy. Depending on if you hit sales and buy store brand or not, you can easily feed six-eight for under $3!

Enjoy!

What's your favorite comfort food?

Under 5: Tuna-in-a-biscuit pockets

Tuna is a great cheap staple to have in the pantry. From a simple tuna salad sandwich to tuna noodle casserole, it is a great way to get your protein and Omega-3s for under a dollar. This idea came from one of the many cooking sites I browse regularly. It seems people have endless creativity when it comes to finding ways to put food inside other food and making things easy to eat. These could probably even be portable. I imagine kids would find these fun and delicious too. These take only 15 minutes to make, and 5 ingredients. They also just get popped in the oven, so no mountain of dishes afterwards. Keep this recipe up your sleeve for busy nights when you don't have time to or want to cook a big meal.

Ingredients:
1 large can tuna (or 2 smaller)
1 can cream of chicken (or celery, or mushroom)
2 packages biscuits
1/2 cup frozen peas & carrots
Spray oil

Step 1: Mix the soup, tuna, and veggies in a bowl. It looks like mush, but trust me that it is tasty.

Step 2: Spray a baking pan, and pat a biscuit down flat. Scoop on 1-2 tbsp of the tuna mixture.

Step 3: Cover with another patted down biscuit, and pinch the edges together to seal shut.

Bonus: I had enough tuna mixture that I filled all the biscuits and still had some left over. So I just boiled up about 2 cups of pasta, and spread the rest over it for a super-quick version of tuna noodle casserole! That was lunch the next day.

Step 4: Bake at 350 for 10-12 minutes, until the biscuits get nicely browned on top.

I tried flipping mine halfway through to brown both sides, that may not have been the best idea, as it split open and spilled tuna guts all over. It was still delicious though.

Two of these is a perfect meal, you have protein, veggies and carbs all in one convenient package. I might try this strategy with other things as well, make my own biscuit pizzas and such. They are just so cute, and easy to eat.

Less than 5: Tuna Salad

I'm going to try a new thing, maybe twice a month, and call it "Less than 5". In these posts, I will feature a recipe which takes less than five ingredients to make, and/or in less than five minutes. If these turn out to be popular, there's a good chance another e-cookbook like my 7 Souper Soups will be in the making. 

For this post, I am highlighting a classic poor student lunch/dinner: tuna salad. Tuna in a can is often on sale for under $1, making it a great budget buy. There are several ways you can dress it up, depending on what you have available and how much time you have. My personal favorite is to dice up a hard boiled egg and mix in some Miracle Whip (which is FAR superior to "mayonnaise" in my opinion.) You can also go uber-easy and cheap, and just sprinkle in a tbsp or 2 of lemon juice and eat it over crackers. However, if you have relish in the house, I recommend trying this variation.

Ingredients:

1 can tuna, drained

2 tbsp mayonnaise

2 tbsp sweet relish

2 pieces bread (or pita, tortilla, bun, crackers, etc)

Step 1: Drain the tuna water. Put it in a bowl with the relish and mayo and mix well.

Step 2: Spread over the bread and enjoy! One can makes about 2 decent sized sandwiches. You could add toppings like sliced cheese, lettuce, or tomato too.

I don't think I could count the times I've had tuna sandwiches throughout my childhood and school career, but this is definitely in the top three recipes for how to make it delicious!

What's you favorite tuna recipe?

Curry curious

Ever since I did my master's degree with a Taiwanese adviser, I have been what I call 'curry curious'. She would occasionally bring homemade Thai food for the lab, and it was always divine. I love ethnic food because they use so many spices which are usually not found in the typical American palate. But contrary to popular belief, being spice-ed doesn't have to mean spice-y (as in too spicy to eat, mouth on fire, tears running down your face). Wikipedia actually has quite an extensive list of curries from various cultures, the cooking methods, ingredients, and spice mixtures if you're interested. I think the most interesting tidbit is that the "curry powder" spice mixture, popular in the West, dates to the 18th century and is thought to have been prepared by Indian spice merchants to sell to the members of the British government and soldiers.

I have attempted Green Curry Chicken, and it turned out amazing. I began experimenting with different cuisines and techniques, like the Crock Pot Indian Chicken Curry and then more Thai with pineapple Peanut Chicken Curry. Clearly I need to try something other than chicken in my curries... anyhow. All have been unique and delicious. I love the punch of spices, and the ease of a crock pot lends itself to long, slow cooking these curries taste best with.  I definitely will keep curries as part of my regular meals. Especially because they are so easily customizable. Whatever meat is around, literally any vegetable, and some standard sauces (yogurt, coconut milk, stock, and/or tomato base) plus the combination of spices and I have a thick, complex stew to serve over rice or noodles. Also, thought it seems like quite an investment, the spices are worth it. You don't need to use much, so they will last a long time. Without further ado, enjoy my latest curry creation.

Ingredients:
~6 pounds chicken (I used 2 thigh, 2 breast, and 2 drumsticks)
1 can coconut milk
1 can diced tomatoes with chilis
2 potatoes, peeled and diced
1/2 yellow squash, diced
1/2 red onion, diced
1/2 cup peas and carrots
2 tbsp garam masala (Indian spice mixture)
1 tsp cumin
1 tsp coriander
1 tsp ginger
1 tsp curry powder
1 tsp turmeric

Step 1: Spray a crock pot. Add the coconut milk and diced tomatoes. Then add the chicken and all your diced vegetables.

Step 2: Douse it all in the spices you're using. Give it a stir.

Step 3: Cook on low 4-6 hours, mixing a few times if possible.

Serve over rice, noodles, or bread. Enjoy!

Do you have a favorite ethnic recipe?

Breakfast Burritos for the Busy

I always say breakfast is the most important meal of the day. However I also understand mornings can be the busiest time of the day. This is why I have become quite talented at whipping up fast, hot, filling breakfasts in under 30 minutes. Sometimes, I even make several breakfasts I can leave in the fridge or freezer, then reheat and run out the door. If you have a few minutes to spare in the AM or some time on Sunday to get ahead for the week, this a perfect idea to make filling your belly in the mornings easy. I made two, but you can scale this to whatever size you want.

Ingredients:
2 tortillas
2 eggs, scrambled
1/4 cup cooked beans (I used canned kidney)
1/2 cup veggie (sliced zucchini featured here)
2 slices cheddar cheese

Step 1: In a sprayed or non-stick skillet, cook the veggies (I've used peppers, onion, cauliflower, broccoli, zucchini, squash, carrots...). Add the beans just to heat them, then pour in the beaten eggs. 

Step 2: Cook the eggs until fully done. Sprinkle on some salt or other seasonings if you like.

Step 3: Heat the tortilla for 10-15 seconds in the microwave, then add the cheese and half the egg mixture. Fold both ends of the tortilla in, then roll it up. I ate one that morning and saved the other for the next day. 

Please do get creative, you could add refried beans, black beans, spinach, sriracha... the possibilities are endless so you never get bored. These are also a quite affordable source of some major protein.

What's your favorite wrap combination?