Waterless cooking during a water shortage

cooking

Although you may be taking shorter showers, not washing your car or filling your pool, there is another way to save on water, waterless cooking.
Below are some recipes that do not require water.

Rosemary potatoes
You will need:
* One tablespoon olive oil.
* One tablespoon butter.
* One tablespoon rosemary.
* One teaspoon thyme.
* Half a red pepper, cubed.
* Half an onion, quartered.
* Four large baking potatoes, cut into cubes.

What to do:
In a pot, melt butter in olive oil over medium heat. Add all ingredients and toss to coat.
Cover and reduce heat to medium-low, form the vapour seal, and cook about 40 minutes, turning gently after 20 minutes.

Oven roasted cauliflower
You will need:
* One head cauliflower, trimmed and cut into florets.
* Three large cloves garlic, thinly sliced.
* A quarter cup olive oil.
* Two tablespoons lemon juice.
* Half a teaspoon salt.
* A quarter teaspoon ground black pepper.
* Two tablespoons grated Parmesan cheese.

What to do:
Preheat an oven 230 degrees Celsius
Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a pan.
Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.

Chicken breasts with tomatoes and olives
You will need:
* Four skinless, boneless chicken breast halves.
* One cup cherry tomatoes, halved.
* Three tablespoons oil and vinegar dressing.
* 20 olives, halved.
* Half a crumbled feta cheese.

What to do:
Preheat your oven to a medium-high heat. Sprinkle chicken evenly with a quarter teaspoon salt and freshly ground black pepper.
Place chicken in an oven-proof dish and coat with cooking spray, and cook for six minutes on each side or until chicken is done. Keep warm.
Combine tomatoes, one and a half tablespoons dressing, and olives in a pan over medium heat, and cook for two minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
Brush chicken with remaining one and a half tablespoons dressing. Cut each chicken breast half into slices. Top each chicken breast half with quarter cup tomato mixture. Sprinkle each serving with two tablespoons cheese and torn basil leaves, if desired.

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