Arroz Caldo, from Kristina

Arroz Caldo

4-6 (or more) cloves of garlic, minced
2-3 Tbs. fresh ginger, minced
1/2 onion, minced
2lbs.  of chicken thighs, seasoned w/salt and pepper
2 Tbs. vegetable oil
6 cups water
2 cups jasmine rice, uncooked
sliced green onions

In a medium/medium-large pot, sauté chicken thighs until exterior looks golden. Add garlic, ginger, and onion, cook until the garlic is light golden. Add water and bring to a boil. Once it boils, add rice and reduce heat to medium. Cover and cook for half an hour to forty-five minutes, until chicken is cooked through. Stir in green onions and serve. It should be like a thick rice porridge.

Pseudo Cheeseburger Mac, from Jeni

1 package of Morningstar Farms fake beef crumbles
1 1/2 cups water
10.5 oz veggie broth
1 can cheddar cheese soup
ketchup (don't remember how much, but I just squirted some in anyway)
2 cups medium shells (I use a little extra)

Heat the "meat". Add the water and broth. Whisk in the soup and ketchup. Stir in the shells and let it cook until the pasta is done and the sauce is thick.