Shredded Zucchini, three servings, 10 minutes
3-4 small zucchini
2 tablespoons butter or olive oil
1 teaspoon salt and pepper
Grate zucchini on a grater. Cook in hot butter or oil for about 3 minutes, stirring around. Add salt, pepper, and poppy seeds.
Note: This simple recipe also works for carrots and many other vegetables. It gives the vegetables a nice buttery, salty taste. You can decide what vegetable you would rather use, although the zucchini is the best!
Easy Mac and Cheese, infinite servings, 15 minutes
Any cheese of choice
Salt and pepper
In a pot, boil as much dried macaroni as you want to eat. (The ratio of noodles to water is 2 cups of water for every 1 cup of noodles in the pot.) Once the noodles are soft, drain the excess water into a sink. Cut the cheese into small pieces, add them to the pot, and stir them around. While stirring, add the milk until the mixture is the right consistency for you. Then add salt, pepper and butter to taste.
Quick-Fry Vegetables, infinite servings, 10 minutes
Chopped fresh vegetables of choice (Recommended: edamame, bell peppers, broccoli, onions, asparagus, string beans, carrots, sprouts, or mushrooms)
Fry the vegetables in butter until they are nicely browned. Here’s where the optional part comes in: if you want, you can make a sauce to cover the vegetables in to add your stir fry to a dish of pasta, rice, or chicken. Take 3 tablespoons of soy sauce, a pinch of cornstarch, and a tablespoon of water, and add to the vegetables. If it becomes too thick, add a little chicken broth. And if it becomes too thin, you can add more cornstarch.
Onion Rings ,one serving, 30 minutes
1 onion, sliced and separated into rings
1 cup flour
1 cup milk
1 teaspoon baking powder
1 ½ teaspoons salt
Mix together the flour, egg, milk, baking powder, and salt, and beat together until the mixture has a smooth consistency. Let sit for 15 minutes. Dip the onion rings into the batter then deep-fry until crisp and golden brown. Use paper towels to absorb oil before serving.