Do you have an "iron chef" living under your roof? If you do, you might just save time and effort while cooking.

It struck me recently that by following the lead of the hit Food Network television show "Iron Chef America" that we could have fun with food, while slashing usual food preparation time at least by half and cutting out last-minute food shopping entirely.

Simply pick a favorite ingredient that you always have on hand, such as the pastas in the recipes that follow. Choices for subsequent "episodes" of your home mock TV series might include:

— Nuts

— Apples

— Ground beef

— Citrus fruit

— Graham crackers

Challenge your significant other, roommate or child to an Iron Chef competition. Like on the show, you will each take this one common ingredient and make magic from it (or just a quick everyday meal on the fly!) Agree that each will make a separate course — such as the orzo/lemon soup and penne pasta/steak entree salad recipes that follow. Designate other family members or friends as judges. Or if no one else is there, trust each other's opinions of the finished dishes.

Use your imagination, or quick-cook cookbooks, to throw together additional compatible ingredients with your pre-chosen one; set a preparation time limit like 20 minutes. If one person usually cooks a meal in your home, you are immediately cutting time and effort in half by having two chefs. Using pantry items means shopping time is eliminated entirely.

The fun and stress relief after a hard day are apparent if you imitate the dramatic flourishes sometimes seen on the show. Rachael Ray, a Food Network star who's competed on "Iron Chef America," shared a delicious orzo/lemon soup in her Everyday Magazine. While the soup is cooking, five minutes of whisking is in order — that's a great chance to demonstrate your flair. Chopping the flat-leaf parsley in Food Network star Giada De Laurentiis' light, yet hearty, easy pasta/steak salad also gives ample opportunity for you to show off.

If you want to display your abilities outside of your own kitchen, consider submitting yourself to the TV series (www.foodnetwork.com/food/show_ia_the_series). "How do you Iron Chef?" they ask on the program's homepage. You can enter your story, whether it's competing at home, wearing a traditional Japanese outfit when watching the show or anything else. Producers will be choosing winners and sending production crews to their homes.

PENNE SALAD WITH STEAK AND ARUGULA

2 New York strip steaks, about 8 ounces each

Salt, to taste

Freshly ground black pepper, to taste

1 teaspoon herbes de Provence

1 garlic clove, minced

3/4 cup, plus 3 tablespoons, extra-virgin olive oil

1 pound penne pasta

1/4 cup balsamic vinegar

2 tablespoons Dijon mustard

1/4 cup chopped fresh flat-leaf parsley

2 cups chopped arugula

Yields 6 to 8 servings.

Season steak with salt and pepper, herbes de Provence and minced garlic. In skillet, heat 3 tablespoons of olive oil over medium heat. Cook steaks for about 7 minutes per side. Remove meat to cutting board; let it rest while you cook pasta.

Bring large pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Carefully drain pasta, reserving 1/4 cup of cooking water.

In a small bowl, whisk together balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, parsley and 3/4 cup olive oil. In large bowl, toss pasta with half of salad dressing and reserved pasta water. Set aside.

Slice steaks thin and add to pasta with the arugula. Add more dressing; season with salt and pepper, as needed. Good served either warm or at room temperature; either way, the heat of the pasta should have warmed up the sweet balsamic vinegar and wilted the arugula.

— "Everyday Pasta: Favorite Pasta Recipes for Every Occasion" by Giada De Laurentiis (Clarkson Potter, $32.50).

LEMON AND ORZO SOUP

8 cups (64 ounces) canned or homemade chicken broth

1 (2-inch) strip lemon peel and juice of 1 large lemon

1 bay leaf

Pinch of saffron or saffron powder

1/2 cup orzo

2 large eggs, plus 3 large yolks

2 drops hot sauce

Flat-leaf parsley, chopped (a couple of generous handfuls)

Salt, to taste

Freshly ground pepper, to taste

Pita chips (any flavor), for serving

Yields 4 servings.

In soup pot, bring broth, lemon peel, bay leaf and saffron to a boil. Stir in orzo; boil for 5 minutes. Cover, remove pan from heat; let orzo steep for 5 minutes. Discard lemon peel and bay leaf.

In a medium bowl, whisk eggs and egg yolks, lemon juice and hot sauce. Whisk in 1/2 cup soup to temper eggs, then whisk egg mixture into soup. Cook on low heat, whisking, for 5 minutes. Stir in parsley; season with salt and pepper. Serve with pita chips.

— Every Day with Rachael Ray Magazine (http://www.rachaelraymag.com).

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

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