The not-so-Iron Chef

A recipe and a discovery, from Chez Gwen:

First of all, my new favorite way of making dinner! Take a pot. Put 1 cup of water in it and start heating it. Open the freezer, pull out a bag or two of veggies and that bag of frozen cooked turkey bits. Put some of each in the pot with the water, add salt and pepper. Look around the kitchen/fridge for other yummies to toss in. (Tonight I added a little pesto, also courtesy of the freezer). When it's boiling, add 1 cup of instant rice and remove from the burner (at least, that's what my instant rice says it wants - I don't know if they're all the same or not). Let it sit the requisite five minutes, then fluff. Add cheese at this point, if you want, to make a gooey risotto-type thing - by this point, the thing has enough thermal mass to melt shredded cheese within a few seconds without turning a burner back on. Eat half, and save the other half for tomorrow. Or, eat half, try to save the other half for tomorrow, then decide you're still hungry and eat the rest of it which wouldn't really be enough for tomorrow anyways.

At least three good things are happening here, as I count them. First, I get to eat the water that the veggies are cooked in, thus scoring bonus kitchen points. Second, it takes about 7 minutes from start to finish. Third are the endless possibilities of combinations of veggies, tidbits of cooked meats, and other things. So far I've had turkey/peas/cheddar, and turkey/broccoli/pesto/mozzerella.

Also, I make my french toast in the George Foreman. It's a little weird, but it works very well, and I like the tidy little efficient feeling of having both sides cook simultaenously.