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.
\nBelow are some recipes that do not require water.<\/p>\n
Rosemary potatoes<\/b> What to do: Oven roasted cauliflower<\/b> What to do: Chicken breasts with tomatoes and olives<\/b> What to do:
\nYou will need:
\n* One tablespoon olive oil.
\n* One tablespoon butter.
\n* One tablespoon rosemary.
\n* One teaspoon thyme.
\n* Half a red pepper, cubed.
\n* Half an onion, quartered.
\n* Four large baking potatoes, cut into cubes.<\/p>
\nIn a pot, melt butter in olive oil over medium heat. Add all ingredients and toss to coat.
\nCover and reduce heat to medium-low, form the vapour seal, and cook about 40 minutes, turning gently after 20 minutes.<\/p>\n
\nYou will need:
\n* One head cauliflower, trimmed and cut into florets.
\n* Three large cloves garlic, thinly sliced.
\n* A quarter cup olive oil.
\n* Two tablespoons lemon juice.
\n* Half a teaspoon salt.
\n* A quarter teaspoon ground black pepper.
\n* Two tablespoons grated Parmesan cheese.<\/p>
\nPreheat an oven 230 degrees Celsius
\nMix 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.
\nRoast 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.<\/p>\n
\nYou will need:
\n* Four skinless, boneless chicken breast halves.
\n* One cup cherry tomatoes, halved.
\n* Three tablespoons oil and vinegar dressing.
\n* 20 olives, halved.
\n* Half a crumbled feta cheese.<\/p>\n
\nPreheat your oven to a medium-high heat. Sprinkle chicken evenly with a quarter teaspoon salt and freshly ground black pepper.
\nPlace 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.
\nCombine 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.
\nBrush 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.<\/p>\n