STRUGGLE MEALS

For the Congee

In a pot, combine water and rice. Cover and bring to a simmer, holding the lid until the rice has reached the consistency of porridge. The time will vary depending on the type of rice you’re using.

Once the congee has reached your desired consistency, transfer to a serving bowl and salt to taste.

For the Toppings

Slice onion, bell pepper, and mushrooms, in a sauté pan and cook until fragrant and softened, about 10 minutes.

Cook the bacon until crispy, then crumble into bite-sized pieces.

Add any variety of savory toppings you choose. I used banana peppers and chili oil.

Season with salt to taste, and serve hot!

For the Pasta

Bring a large pot of heavily salted water to a boil.

For the Sauce

Cut sliced bacon into bite-sized pieces.

In a cold nonstick pan, add the bacon and about a tablespoon of the heavily salted water.

Then turn the heat on medium high and cook, stirring occasionally with a rubber spatula, until the fat has rendered and the bacon is crispy.

Transfer the bacon to a paper towel-lined plate leaving as much fat in the pan as possible.

Add the mushrooms to the nonstick pan and toss quickly over medium heat. Sauté until the liquid has evaporated and the mushrooms are lightly caramelized.

Add the onion, green bell pepper, and salt. Sauté until fragrant and slightly browned.

For the Pasta

Once the vegetables are nearly done cooking, add the spaghetti to the boiling water.

For the Sauce

Add the pasta water, soy sauce, and ketchup to the pan with the vegetables. Stir to combine.

Increase the heat to medium-high and cook, stirring, until the sauce begins to caramelize.

For the Spaghetti Neopolitan

When the pasta is just under 1 minute shy of al dente, transfer it directly to the sauce.

Toss to coat, adding pasta water as needed to loosen the sauce. Cover and cook for about 2 minutes.

Add the reserved bacon, butter, black pepper, and parmesan cheese. Toss until well combined and glossy.

Taste and adjust for seasoning then garnish with bacon and more parmesan cheese before serving.

Cook lentils 5 minutes less than package instructions; set aside.

Sauté mushrooms with a pinch of salt in a nonstick pan over medium heat until moisture evaporates.

Add oil, onion, and bell pepper; cook until onions are translucent.

Stir in cumin, chili powder, and garlic powder; toast until fragrant.

Add chicken stock, Worcestershire, ketchup, barbecue sauce, and hot sauce; stir to combine.

Add bacon, molasses, and lentils; simmer until thickened to a chili-like consistency.

Spoon onto buns, top with American cheese, and serve hot.