I recently watched a television cooking show that matched two chefs against each other in a race against the clock. The challenge is to prepare a wonderful meal in under twenty minutes using surprise ingredients that the show's host uncovers rather dramatically. Geez, don't these guys know that we moms operate our suppertime just like this - everyday!

How many times do you come home from a busy work day briefcase in one hand, diaper bag in the other, and rush into the kitchen to stare blankly at a shelf or freezer? There is little energy left to even give a thought to what to prepare for dinner. You are not alone. Studies show that at 4:00 p.m. each day, over seventy-five percent of us don't have a clue as to what to make for dinner that evening.

Well, I decided to take the dare. I asked my son to search only my kitchen pantry and freezer. I told him to choose five items for each meal. When he got a little too creative, I reminded him that he had to eat the results of his combinations. He chose three different sets of ingredients. I challenged myself to create a yummy, interesting meal using each set of ingredients and do it in less than twenty minutes. I reminded myself that the dog days of summer is a perfect time to experiment with this idea - since it is way too hot to spend any length of time in the kitchen.

Here are the results of my experimentation. Ready ... set ... cook!

Super Supper #1

The first set of ingredients led to an obvious conclusion - and one of my weekly fall back dishes. The ingredients include spinach noodles, sun dried tomatoes, chicken broth, minced garlic and a package of tuna.

While preparing the water for the noodles, I warmed a skillet over medium high heat. I cut the tomatoes into thin strips. I poured the oil from the jar of tomatoes into the pan. I added a teaspoon of garlic and cooked it until it became soft. I then added the tuna to the pan and reduced the heat to medium. I cooked the noodles for 10 minutes. After draining the noodles, I added them to the skillet and tossed with a pasta fork. I poured in about ½ cup of chicken stock to complete the sauce. I garnished our new pasta dish with grated Parmesan cheese and a sprinkling of fresh chopped basil. (Garnishes are extra, of course!!) Not a bad dish and done in 18 minutes!!

Super Supper #2

This one started out a little more challenging. The ingredients chosen by wonder son were a red onion, a dozen eggs, a bag of red potatoes, grated Parmesan cheese and a package of bacon. I think he was looking for a bit of breakfast after dark. But I surprised him. I decided to make a frittata.

I preheated the oven to 375°F. Then I warmed a skillet over medium high heat and placed water in a pot to boil. I cut the red onion into thin rings and the potatoes into 1/4 inch slices. I diced the bacon and placed it into the skillet. In just a few moments it was crispy. I drained off the excess fat and added the onions to the skillet. I placed the potato slices into the boiling water. I cooked the onion until the rings were quite brown, but not burned. For flavor I added 1 tablespoon of balsamic vinegar to the onions and bacon and continued to stir until the mixture was syrupy in consistency. I whisked the eggs in a medium bowl to blend. I seasoned the eggs with salt and pepper and added 1/4 cup grated Parmesan cheese. I poured this mixture into the onion mixture and reduced the heat to medium. I then drained the potato slices and added them to the egg mixture. The frittata is formed by using a spatula to fold the cooked portion of the mixture to the center while the uncooked portion comes to the side of the pan. When the frittata begins to firm, place it in the oven and bake until it is puffed, about 15 minutes. To serve loosen the edges and bottom of the frittata with a flexible spatula. Slide it onto a serving platter. Drizzle the frittata with truffle oil and sprinkle with garlic chives. Voila! A supper light supper in 20 minutes!

Super Supper #3

Obviously looking for a cheeseburger and fries, select-a-son chose the following ingredients for the next dish: frozen French fries, ground beef, cream of mushroom soup, rice and jalapeno peppers. Whoa!!

I preheated the oven to 350°F. I boiled water in a saucepan and warmed a skillet over medium high heat. I cooked the rice according to package directions that included a 10-minute cooking time (whew - wild rice would have killed the deal). I quickly thawed the meat using a microwave oven. I added 1-tablespoon olive oil to the pan. I seeded and diced the peppers and sautéed them in the olive oil for a minute or two. I added the meat to the pan and browned it while seasoning with salt and pepper. I cut the frozen French fries into small cubes and added them to the pan. When the rice was cooked, I added it to the pan and stirred in the cream of mushroom soup. The whole mixture went into the oven and cooked for 10 minutes. The result was a fun casserole similar to the Midwest favorite aptly named "Hot Dish". A tossed salad was the perfect side dish and it all came together in just 20 minutes!

Conclusion

This turned out to be a fun experiment - one where the kids really got into it. I think we are going to institute a "ready ... set ... cook" night at least once a week from now on. The real lesson to be learned is that you can create fun, fast, filling meals in just minutes by using a little creativity and the ingredients that you keep on hand. When you begin to incorporate fresh veggies, fresh fish and some great herbs into the mix you are really on your way to becoming a confident and happy home cook. It's all about having fun in the kitchen with family and friends. Are you ready to take the challenge? For more quick and easy supper ideas check out Jorj's new cookbook At Home In The Kitchen or visit her website.