Saturday, March 07, 2009

The CaitlynCosm Iron Chef Challenge

Are you feeling creative?  

NOTE: There is a prize involved.  Read on:

We made our Easy Way run yesterday.  I got some great deals on some stuff that was dangerously near its expiration date.  Brandon and I spent a total of $12.75 for 2 big bags of produce! 
Here's what we bought:
a bunch of spinach
5 button mushrooms (99 cents!)
a tray of at least 15 jalepenos (39 cents!)
3 avocados
a mango with a pear (who knows why they were bundled together, but they only cost 59 cents.)
2 trays of fingerling potatoes (probably around 20 potatoes.)
10 small sweet potatoes
5 small yellow squash and a small zucchini (together, for 99 cents!) 

When I got home, I started to feel a bit uninspired.  You can only sautee and roast vegetables so many times before they get boring...  

I'm feeling very Iron Chef about the whole thing.  Let's think of some {fasting friendly} things we can make with my purchases.  You don't have to be able to cook for this challenge, just think outside the box. 

OK, the first ever CaitlynCosm Lenten Iron Chef battle has begun... 
Here are the RULES:
  1. Use at least 4 of the 9 fruits and veggies listed below.  (Extra points for using everything!)
  2. Feel free to create a meal, a dish, appetizers, whatever... as long as it includes at least 4 of the ingredients!
  3. Make sure it's fasting friendly: no meat or fish (excluding shellfish,) dairy products (this includes eggs,) olive oil, and wine. 
  4. Use as many other ingredients as you would like, as long as they're fasting friendly.
  5. Post your meal ideas (or recipes) in the comments section by SATURDAY MARCH 14.
I'll announce the winner next weekend...  The prize it to be announced.  

I can't wait to get some new ideas for these yummy items from my super creative friends.  

Again, the foods are: 
a mango
fingerling potatoes
sweet potatoes
yellow squash
a zucchini
a pear 

I'm getting really excited about this!


Claire said...

throw all of that in a blender for one of your healthy smoothies! (I win! I win!)

Anna-Marie said...

I can't use all of the ingredients (unless I subbed some into some of my fave recipes), but I did want to share these:

caitlyn said...

ooh yum! the first one for the mchicha sounds very interesting.

i love chickpea curry, i make it all the time. chickpeas are the perfect food!

keep the ideas coming everyone!

Susan Cushman said...

okay i know ya'll are in shock that i'm here w a recipe, but i actually cook from time to time. So here's what i'd do w those ingredients:

First of all I LOVE fingerling potatoes. They each have a distinctive taste. So, I'd cut them into tiny halves, and make SOUP w the yellow squash, zucchini squash and mushrooms--just add some veggie broth and seasonings and voila!

Then, I'd chop up the spinach and add chopped mangos, avocados and pears for a salad.

Soup & Salad. Using 8 ingredients. I win! I win!

Anonymous said...
This comment has been removed by a blog administrator.
Anonymous said...

spinach - make a light salad with mango and pear. reduce some pure maple syrup with a pinch of sugar and walnuts for a glaze dressing for the salad

mushrooms - sautee with a tiny bit worcester sauce for an easy appetizer.

avocados - 2 medium ripe avocados, tablespoon lemon juice, cup chunky salsa, teaspoon salt for guacomole.

fingerling potatoes - slice on a mandolin and fry in grapeseed oil, or regular oil for less healthy benefit, and you have chips for the guacomole.

Baked Sweet Potatoes with Sauteed Squash
1 Zucchini
1 Yellow squash
1 or 2 Jalapenos (depends on how much heat you want)
1 tb grapeseed oil
4 Sweet potatoes,; baked

Dice the zucchini, squash and jalapenos. In large non-stick saute pan, heat the grapeseed oil. Add the diced vegetables. Slice sweet potatoes in half and scoop out SOME filling. Place vegetables in sweet potato shell. Season with salt and pepper.

I believe that uses all the listed ingredients? :)

Claire said...

In the spirit of Iron Chef, I will make several dishes (hopefully using all ingredients, but I'm making up as I go):

1) Roasted Shrimp Cocktail with Mango Avocado Relish:
toss shrimp in oil, salt and pepper. Place on baking sheet in 425 degree oven for a couple of minutes, turn and roast 2 more minutes (or until done)
Dice avocado and mango and mix with very finely diced jalapeno, lime juice, cilantro, salt (add a little salsa if desired) Blend for smooth sauce or serve "chucky" as relish. Arrange shrimp around the rim of a glass with sauce in the middle.

2) Black Bean Chili over Oven Roasted Veggies:
Toss veggies (zucchini, potatoes, squash) in oil. Sprinkle chili powder, onion powder, cumin, salt and pepper over veggies and roast in a 425 degree oven for 30 minutes or until done (depending on how finely you dice the veggies)
In sauce pan, heat oil and add chopped onion and garlic.Drain and rince black beans (2 cans) and add to onions. Add 1 can diced tomoatoes, cumin, chili powder and a squirt of tomato paste. Let simmer for a while. Add fresh cilantro at the end.
Ladle chili over the roasted vegetables and enjoy!

3) Spinach and Mushroom "queso"dillas:
Heat oil in a large skillet. PLace tortilla in skillet, spinkle with fake cheese (any kind is fine- I like using a blend of several) Add sliced mushrooms and spinach- these can be lightly sauteed before this if desired) topp with more cheese,a nd fold tortilla over. Flip tortilla after several minutes.

4)Pear "cobbler"
Thinly slice pears. Sprinkle with cinnamon and sugar (and a little cardamon for extra "umph") add grated ginger (yay microplanes!!)
Place in shallow , oven proof dish. Combine oats, a pinch or 2 of flour, brown sugar and margarine. Mix until crumbly. Top pears with crumbly mixture.
Bake at 350for 30 minutes or so.

Whew- I'm FULL!