Chef Rock's Recipes - NBC4 Washington

Chef Rock's Recipes

Four tasty meals with a price tag that won't upset your stomach



    Chef Rock's Recipes

    Black Beans and Rice With Tortillas

    • 2 small cans black beans
    • 1 large onion, diced small
    • 1 package of flour tortillas
    • 5 plum tomatoes, dice large
    • 1 cup white rice, cooked
    • juice of 1 lemon
    • fresh cilantro, to taste
    • 2 green onions, sliced
    • salt
    • pepper
    • additional seasonings you may have on hand-optional

    In a small saucepan, combine beans, 1/2 the onion, about a 1/2 cup water and season. Cook over low heat for at least 5 minutes, longer (20 minutes) if you have time.

    In a bowl, mix tomatoes, cilantro, remaining half of onion and seasoning.

    Serve beans along side, rice and salsa with hot tortillas.

    Fusili With Tomatoes and Spinach

    • 1 pound fusili, organic, whole wheat
    • 5 plum tomatoes, dice large
    • 1 bag of spinach
    • fresh basil leaves or dry Italian seasoning
    • oil
    • salt
    • pepper
    • 1 loaf of your favorite bread

    Cook pasta according to the package directions, drain and cool under cold water, then drain. Toss with a bit of oil to prevent sticking and set aside.

    Heat a large skillet, then add about 2 tablespoons of oil. Add tomatoes, spinach, basil, salt, pepper and sauté for about 3 minutes, until tomatoes are hot. Add pasta and toss until heated. Taste and adjust seasonings.

    Serve with warm bread!

    Potato and Onion Soup

    • 4 russet potatoes, large cut
    • 1 large onion, slice thin
    • 8 cups chicken broth
    • salt
    • pepper
    • 3 Tablespoons flour
    • 3 Tablespoons oil
    • broccoli (optional)
    • bacon (optional)

    In a pot, over medium heat, sauté onions in oil until soft and season with salt and pepper.

    Add flour and cook for about 2 minutes. Add broth and potatoes and simmer until potatoes are done. Taste and season.

    Serve with crackers and top with  optional garnishes.

    Vegetable Pot Pie

    • 1 yellow squash, medium dice
    • 1 zucchini, medium dice
    • 4 button mushrooms, quartered
    • 1 yellow onion, medium dice
    • 1 carrot, peeled and medium dice
    • 1 stalk of celery, medium dice
    • 4 cups of chicken broth
    • salt
    • pepper
    • oil
    • flour
    • additional seasonings
    • 1 prepared pie dough

    Sauté vegetables, in oil until soft and season with salt, pepper and seasonings. Add flour and cook until a little brown. Add broth and cook for about 5-10 minutes.

    Pour vegetables in a casserole dish and top with pie dough and bake until golden brown. Let stand for about 10 minutes before serving.