MacGyver Cooking

Over the past 18 months I have developed a love of cooking, fueled mostly by countless hours of watching Food Network. When I hear Rachael Ray's monologue about one of her 30 Minute Meals in which she encourages measuring with your hands and "eyeballing" amounts, I have flashes of my mom in the kitchen while we were growing up. The kitchens changed over the years, but the methods remain the same. She never measures, never follows a recipe exactly as it is written, and she substitutes often - a result of never having all the "right" ingredients.

As kids we dubbed this improvisational cooking "MacGyver Meals", referring to the TV series where Richard Dean Anderson uses science and problem solving to get out of even the most impossible scrapes as a secret agent. Nothing MacGyver faced could have prepared him for the task my mom had every night - making dinner for 6.

My mom made barbecue sauce out of ketchup and a cabinet of spices. She fried chicken like no other. Her mashed potatoes were legendary, as were the quantities of food she put on the table. A tendency that led to "Must-go" nights. The night when everything in the refrigerator must go before it spoiled and developed all the necessary toxins to kill us all or at the very least give a fierce case of food poisoning.

I don't think I realized until recently how much of this improvisational cooking had seeped into my being. As I pondered what I needed at the grocery store yesterday, I began to poke around refrigerator, freezer and pantry shelves only to discover that if I did go to the store, I would be hard pressed to find anywhere to put the things I might buy. I resolved then and there to use what I had before I went back to the store.

I found a rice mix in the pantry, a flank steak in the freezer and some veggies and decided to see what I could do with them. I set the rock solid steak out and said a little prayer that it would thaw before dinner and it did (mostly). Steve grilled some corn to mix with the rice, while I made a quick pico de gallo and green chile sauce for the steak, seasoned up the steak and eventually set out the meal for my family.

As we sat down to eat, I was awaiting the usual chatter and food avoidance techniques my boys usually try, but all I heard was chewing and forks hitting plates. Nobody dissected food and speculated on whether dinosaurs would have eaten it. Nobody called it "interesting" or "a change of pace". Nobody assured me that his stuffed puppy said he didn't have to eat it. They loved it! Every once in a while you hit the jackpot with a MacGyver meal. Now, I wonder if they'll be so excited when I try to use up all that broccoli, cauliflower and butternut squash puree I have in the freezer next week?

Recipes:

Spice Rubbed Flank Steak

Sprinkle a flank steak with salt, pepper, garlic powder, coriander, cumin, crushed red pepper flakes and grill seasoning.

Grill 6-8 minutes on each side. Allow to rest 10 minutes and slice thinly against the grain. You can also put this under the broiler for 10 minutes on each side.

Quick Mild Pico de Gallo

Grape tomatoes (quartered)

Handful of cilantro (chopped)

Purple onion (finely diced)

Juice of 2 limes

Salt

Mix all ingredients and chill.

Green Chile Sauce

Fresh or canned tomatillos

Canned green chiles

Avocado

Cilantro

Lime Juice

Salt

Buzz together in blender until smooth.

Quick Yellow Rice

Grilled corn on the cob

1 pkg. Saffron Rice

Add grilled corn cut off the cob to prepared rice and stir.