People at the office followed Jennifer Peters’ food experiment with interest.
“We were eager to hear how they got creative in the kitchen, if they were able to stick with it, and what they threw together with such limited and restrictive ingredients,” said co-worker Mary Carrick. “It really got me thinking about my own cooking and grocery shopping — using all of what I buy and being more resourceful.”
Jennifer went to work, told people what she had to use and asked what she could make with it.
Some suggestions:
— Cooking pork chops with a can of crushed pineapple and brown sugar in an electric slow-cooker.
“It was so easy and so good, moist and sweet, and I would never think to put those things together,” Jennifer said.
— Using bell pepper, canned black beans and canned corn to fill out a dish that called for a pound of ground beef when she had only a half pound to use.
“I'm not a good cook, and she gave me some handy tips to stretch it to a full casserole dish of enchiladas,” Jennifer said. She used the other half-pound of beef for another recipe. “Ordinarily I would get one meal. We had two dinners and a lunch for me.”
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