5 Ingredients 10 Minutes: A Giveaway!

5 Ingredients 10 Minutes

{See below about winning Jules Clancy’s newly released book.}

I’ve been a follower and an admirer of Jules Clancy’s Stonesoup for years. Not only does she provide inspiring minimalist recipes and gorgeous, bathed-in-Australian-light pictures, but she also strives to innovate on the classic food blog format and keeps coming up with great projects and ideas, such as her virtual cookery school, her e-cookbooks (such as 30 Dinners in 30 Days or The Tired and Hungry Cook’s Companion*), or the handy list of variations (hotter! greener! carnivore! dairy-free!) that follows every recipe.

What sets her blog apart from the vast majority of others is that it is genuinely reader-oriented: you can tell she spends time wondering what issues the home cook struggles with, then sets out to devise clever and practical solutions to address them.

Chief among these issues is the lack of time: a lack of time to shop and a lack of time to cook no doubt stand in the way of people eating a home-cooked dinner every weeknight.

And this is where Jules Clancy’s fantastic new cookbook comes in: what if you had a plentiful collection of healthful recipes that required just five ingredients and ten minutes to make? Surely then you could gather enough of those five-ingredient sets during the weekend, and find the energy to spend ten minutes at the stove at the end of your long day?

5 Ingredients 10 Minutes

5 Ingredients 10 Minutes: Delicious, Healthy Recipes for Tired and Hungry Cooks contains an impressive 130 recipes — snacks and starters, soups, salads, vegetables, pasta and noodles, grains and legumes, eggs and tofu, fish, meat and poultry, desserts — and upon receiving a review copy last week, I found myself tagging a good two dozen I want to try stat. Spiced pita chips, broccoli and green curry soup, eggplant with chickpeas, chicken and lime noodles, lentil burger, salt and pepper squid, fresh pineapple with mint sugar… the list goes on.

To keep within the ten-minute challenge, Jules calls for the occasional convenience item such as canned beans, cooked beets, or ready-made pesto, but her emphasis is definitely on real, fresh foods and nutritional balance. And of course, it’s up to you to decide if you prefer to cook your own beans, roast your own beets, and make your own pesto — and possibly freeze them for a future 10-minute execution.

5 Ingredients 10 Minutes
The minimalist lentil burger

And now, for the giveaway!

I was so enthusiastic about Jules’ book that I asked her publisher if they would make three copies available for a giveaway, and I’d like to offer these as the prize in a little recipe contest.

If you’re game, please submit your own favorite five-ingredient weeknight recipe (don’t worry about the number of minutes, but keep it low-effort; use fewer ingredients if you like; salt, pepper, and oil don’t count) in the comments below before Tuesday, March 26, midnight Paris time.

I will pick the three that appeal to me the most (among these and the ones submitted in the French version of this post) and the three submitters will each receive a copy of Jules’ fabulous book. (Penguin has kindly agreed to ship the books to any mailing address in the world, so you’re welcome to play regardless of your location; please make sure you enter your email address correctly so I can contact you if you win.)

More information about 5 Ingredients 10 Minutes, including sample recipes and bonuses.

* The links to Jules’ e-books are affiliate links, so if you buy them you’ll be supporting Chocolate & Zucchini too. Thank you!

5 Ingredients 10 Minutes
Aubergine with chickpeas

  • ladywild

    Healthy, maybe not, but this is a frequent “junk food” meal at my house. Its a nice mix of heat, sweet, and spice:

    1 medium butternut squash, peeled, seeded, cubed
    1/2 lb breakfast sausage (I use jimmy dean, but its equally good if you remove the casing from Italian sausage and use that)
    2 T brown sugar
    1 tsp cayenne pepper (or enough to make you happy with the heat)
    1 tsp chili powder

    Preheat the oven to 350
    Cook the sausage. Don’t over brown.
    Place the squash in a casserole dish and mix with sugar, pepper, and chili powder. Top with the browned sausage.
    Bake for an hour. If the sausage starts to get too brown, stir it or cover it with foil.

  • Virginia


    Dry Polenta
    Canned Stewed Chopped Tomatoes
    2 eggs
    Parmesean (or similar) cheese

    1. Cook polenta according to instructions
    2. Heat tomatoes in saucepan with as much garlic and other spices as you like until it turns into a chunky sauce.
    3. Poach or fry eggs (I like them runny).
    4. Pile it this way: polenta on the bottom, about a 1/2 cup of tomato sauce over the polenta, eggs on top of tomatoes, topped with parmesean cheese.

    Voila! Fast and filling.

    • That sounds yummy! My Mom makes something very much like it, but we use Sweet Potatoes and a few other spices. I’ll have to get her to try it with butternut squash! =)

  • Kathryn

    Pasta with Roasted Red Pepper Pesto

    1. Roast 2 red peppers. Peel.
    2. Toast 1/4 cup pecans in dry fry pan.
    Blend 1 and 2 with 2 tsp balsamic vinegar and
    3. 2 tbsp grated Parmesan cheese and
    4. dash of hot sauce or cayenne pepper.
    Flavour with salt and pepper.
    5. Cook pasta of choice
    Toss and sprinkle additional cheese on top.

  • Oh man I don’t know if I have any recipes that are truly 5 ingredients or less. If you count taco seasoning as one ingredient, then my favorite is the following

    Butternut Squash
    Black Beans
    Taco Seasoning

    cut and roast butternut squash (I often do this while making one dinner so I can use it the next day)
    mix with black beans (drained if using canned)
    add 2-3 tablespoons of taco seasoning and a touch of water.

    This is great served over rice, used as fillings for quesadillas, enchiladas, tacos or (my favorite way) on its own. I make it at least once a week and typically use it in 2 or 4 separate meals.

    • I would count taco seasoning (or any pre-made spice mix) as a single ingredient. Thanks for submitting this!

  • sarah

    Technically speaking I suppose this is more than 5 ingredients (so I suppose I could be disqualified for that), but I really love this recipe I found on kitchn. You could make it 5 ingredients (not counting salt, pepper and oil) if you used italian breadcrumbs which come with some parmesan in them. I don’t make it 5 ingredients (I use panko crumbs and a very heavy handed handful of grated romano). Regardless, I really love how quickly/easily this recipe comes together though, and how my husband who refuses to eat a meal without meat will accept this as dinner.

  • May we enter more than once? I have several candidates. Here is one, which I call Vegetable Carbonara:

    2-3 potatoes, diced
    1 packet lardons
    1 leek, chopped
    A bit of cabbage, also chopped (“just a nice amount”)
    2 eggs
    About 50g strong Cheddar, grated
    Pepper (the recipe won’t need salt).

    Put the lardons into a large, shallow casserole or frying pan and cook gently until the juices run. Then add the potatoes, leeks and cabbage, cover, and allow to cook on a low heat for about 30 minutes, stirring occasionally, until the vegetables are done. Whisk the eggs together, and stir them and the grated cheese through the hot vegetables until the eggs are just set, like you do spaghetti carbonara.

    Serves 2

  • Alison

    This is my new favorite thing. Take leftover soba noodles (or cook some up fresh) and mix in some miso-ginger salad dressing. I just got this in my winter csa share and it’s fabulous. Add an extra dash or two of tamari/soy sauce, sprinkle with sesame seeds (maybe toasted, maybe not, depending on how ambitious you’re feeling), and throw some sliced avocado on top. Delicious! And super fast.

  • Sarah

    Here’s one of my favorite easy recipes. It goes in the crockpot, so it’s not quick per se, but the hands on time is extremely minimal, the ingredient list is short, and it’s amazing.

    ~1-2 lbs boneless skinless chicken thighs (or breasts)
    1 onion, chopped
    1 can black beans
    1 jar salsa
    cumin, if desired

    Put the chicken in the crockpot, add onion and beans. Pour salsa over the top and sprinkle with cumin to taste (optional). Cook on high for 4-6 hours or on low for longer, shred chicken with two forks.

    Serve on tortillas as-is or with whatever toppings you like – shredded cheese, sour cream, avocado, etc.

    (I guess once you get to the serving part, it’s more than 5 ingredients… I hope it’s still considered in the spirit of the question since only 5 ingredients go in the crockpot in the morning, and the tortillas and toppings require no work.)

  • janet Quartarone

    As an Italian-american, this is absolutely my idea of easy, weeknight comfort food:
    Pasta with a “Young” Tomato Sauce

    dash salt
    cracked black pepper to taste
    2 tblsp light olive oil

    3 cups chopped fresh or diced canned tomatoes
    1/2 medium sweet (vidalia) onion
    1 cup sliced mushrooms
    grated pecorino romano cheese to taste
    3 cups pasta

    In the case of every ingredient in this dish, you can add greater amounts as it pleases you, or if you have more mouths to feed — and add other ingredients when you have them (basil, black olives, a splash of wine, left-over pork…); I certainly do. But the mushrooms lend a certain meaty element to a meal that is other wise meat-less…

    Heat the oil in a medium sauce pan; over medium heat, saute the onion til it begins to turn translucent, then add the mushrooms.
    Add a (good?) dash of salt, and cracked pepper, and continue to stir. As the mushrooms begin to soften, add the tomatoes. Continue to stir well, and lower the heat and cover, as the sauce will now begin to *plop!*
    Put a large pot of water and a good dash of olive oil on to boil for the pasta.
    Continue to stir the sauce, and add at least! 2 tablespoons of grated cheese (and more, as you like it) to the sauce. Stir so that the cheese is mixed well into the sauce.
    When the pot of water comes to a boil, add the pasta (an interesting shape, please!) and lower the heat, to avoid boiling over. Cook til al dente.
    Plate the pasta, add more black pepper to taste to the sauce before ladling over the pasta. Add more grated cheese to the plates to taste.

  • Jen

    Oh, what a gorgeous cookbook!

    Here’s my go-to recipe for Creamy Polenta topped with sautéed swiss chard and a poached egg.

    In a pan over medium heat, combine equal parts cornmeal, milk, and water. Simmer until smooth and creamy (about 20 minutes). In the meantime, sauté the swiss chard and poach the egg. Add a small handfull of shredded parmesan to the polenta just before serving.

    A number of greens can be used instead of swiss chard–spinach and kale also work great!

  • Tina

    A favourite in my household is my hubbies “isterbandslåda”. Isterband is a Swedish kind of smoked sausage (for more info see here).

    We prepare our isterbandslåda (låda translates to “tray” or “box”) by cutting open the sausage (approximately one sausage per person) and scooping out the meat. It’s very similar to minced meat. We then fry the “mince” together with red onion and mix in fine cubes of beet root (we use the tinned kind) and pickles. We season with a little salt & pepper, nothing more since the isterband is very tasty by itself.

    We like serving the isterbandslåda with extra beet root & pickles and mash – preferably home made but on a stressful weekday the kind from the package may do… :-)

    Ingredient list for 4 people:

    4 isterband
    1 red onion
    1 cup of beet root in fine cubes
    1 cup of pickles in fine cubes
    Salt, pepper

  • Jordan

    A bit more than 5 ingredients, but most of these are already in your house except the veal and fresh parsley and maybe a lemon.

    2 veal scallops
    Juice of 1 lemon, zest of 1 lemon
    1 oz butter
    100ml white wine
    Fresh parsley, chopped
    Salt and pepper
    Olive oil

    Pound veal scallops with tenderizer or your palm!
    Dust veal with flour and salt and pepper
    Heat pan on med-high
    Heat 1-2 tbsp olive oil
    Cook veal 2-3 mins per side
    Remove veal from pan and set aside
    Remove excess olive oil from pan
    Put butter in pan, let melt
    Add lemon juice to pan, let juice evaporate almost completely
    Add wine to pan
    Cook for 3 minutes
    Pour sauce over veal
    Garnish with fresh chopped parsley and lemon zest
    Serve with salad or your favourite side!

  • My favourite recipe after a long, long day at the uni: pumpkin pasta!

    Pumpkin is my favourite vegetable and this plate goes very well with a glass of red wine, a bit of music and a good book. After a long day of studying, nothing is better!

    You need:

    500 g butternut
    2 tins of tomato purée
    300 g spaghetti
    1 onion
    some soft goat cheese
    some sugar, salt, pepper and olive oil.

    Cut the onion and the butternut (you can use the skin!). Put some oil in a casserole and fry the onion. Add the puree and a spoon of sugar, fry it a minute. Add the pumpkin with 3 cm of water and wait 30 minutes. In the same time, boil the spaghetti. Flavour the pumpkin with salt and pepper. Serve the pumpkin with spaghetti and some goat cheese. And then, relax!

  • Jem O.

    Rosemary, Beef Chuck about 2.5 lbs, Butter, Roasted Garlic, White WIne are my favorite ingredients.

    Once a week, I make a beef roast-before going to the gym and work- where I salt the beef thoroughly and let get to room temperature for about 20 mins.

    Once it has been salted, I rinse it all, resalt, add fresh ground pepper, and put the beef in my cast iron pan on a few sprigs of Rosemary. I cook it at 175F for about 7 hours. When I get home, I put the beef on a cutting board, and allow it to rest. In the same pan I add some roasted garlic, a Tablespoon of Butter, a little salt and pepper to taste, a cup of white wine and water. I let the reduce a bit and then add that to the cut beef.

    This recipe can be made the same way in a hot oven. Salt and bring beef to room temp, rinse, resalt add pepper, and rosemary leaves. Heat oven to 400F, sear beef on both sides, and cook for about 40 mins in the oven. Allow to rest for at least 15 mins.

  • marlene

    This is delicious and perfect for summer!

    Almond-Crusted Tilapia

    2 (6-ounce) tilapia fillets
    1/4 cup whole natural almonds
    2 tablespoons dry breadcrumbs
    1 teaspoon salt-free garlic and herb seasoning blend
    1 tablespoon Dijon mustard

    [5 minutes prep / 5-6 minutes cook time]

    In a blender or food processor, process first four ingredients for 45 seconds or until finely ground. Transfer crumb mixture into a shallow dish.

    Pre-heat oil in a large non-stick skillet over medium heat. Brush both sides of fillets with mustard and dredge in crumb mixture. Add fish to the pan and cook 2-3 minutes on each side or until fish flakes easily when tested with a fork. Garnish with lemon wedges and fresh parsley if desired.

  • Gail

    If you count the butter/oil for sauteing and standard seasonings (salt and pepper) this won’t make the cut. But since the sample recipes from this book aren’t listing those among the 5 (just mentioning them in the instructions) I’m tossing in Smitten Kitchen’s Leek, Chard and Corn Flatbread. I usually cheat and buy my freshly made pizza dough from a local co-op making a straightforward recipe even easier. More to point, it’s So Good.

  • Kathryn

    This is a total cop-out, but the ultimate low effort meal will always be an omelette.

  • We do a cheesey potato bake inspired by a dish we enjoyed in a cheese and wine restaurant in Bordeaux many years ago.

    That sounds as though it has just two ingredients, and in a sense it does – potatoes and cheese.

    But actually, we always combine one hard cheese (anything from Comte to Manchego to Cheddar to Ossau-Iraty), one blue cheese and one soft cheese (such as Camembert or Brie).

    The recipe is very very simple though it does take longer than 10 minutes.

    Peel and dice the potatoes, and parboil them very briefly. Dice the blue and hard cheese and mix with the potatoes in a shallow baking dish. Thinly slice the soft cheese and lay on top. (Or you can mix it in with the rest).

    Bake for around 40 minutes till potatoes are soft and the cheese is browning on top and at the edges.

  • Ms. C

    OK, I have two:

    __Pea & Prosciutto Salad __
    – 1 bag frozen organic peas (or you can buy fresh and prepare with a flash boil);
    – 2 ounces Feta;
    – 3 slices prosciutto (that you’ve previously baked until crisp — 450 for 10 minutes or so);
    – pepper and olive oil
    Combine. Voila! Depending on your mood you can also add scallions or fresh basic or orzo. I could eat this every night in the summer and never tire of it.

    __Pan Fried Tofu, Kale, and Noodles__
    – 1 Package Firm Tofu (drained and cut into 8 pieces)
    – Kale (deveined and torn into pieces)
    – Prepared noodles of choice (Wild Rice or Soba are my favorites)
    – 2 Tbsp maple syrup
    – 1/2 cup reduced sodium Soy Sauce

    – mix the soy sauce and sugar in a frying pan, warm until mixed completely (max 2 minutes)
    – while sauce is simmering, drain and cut the tofu into 8 pieces if you have not already
    – reserve 2/3 of the soy sauce mixture in a bowl. bring heat to high and stir fry tofu in remaining mixture. (3-5 minutes)
    – remove tofu and set aside. Add kale to pan and cook in remaining soy mixture + additional 1/3 of reserved mixture for 3 minutes until slightly wilted. (2-3 minutes)
    – To plate: put soba noodles on plate, top with kale and tofu. pour remaining soy mixture on top. YUM!

  • alyssa

    Roast chicken tacos:

    Roast a 4-5 chicken that is salted and peppered at 400 degrees F for 60-75 minutes (while that takes a bit of time, it’s totally hands-off and time for a glass of wine or give the kids a bath or something).

    Let chicken rest 10-15 minutes, then shred.

    Head corn tortillas a couple of minutes in a dry pan and top the shredded chicken, and a mix of finely chopped onion, cilantro and tomato (or in lieu of the last three ingredients, top with smashed up avocado mixed with a squeeze of lime juice, cilantro and salt).

    Bonus: You’ll have enough chicken for lunch and maybe even dinner the next day!

  • Breast of Veal Sugo (4 ingredients)

    Place (1) several individual ribs from a breast of veal in a pressure cooker with (2) a quartered onion, (3)sprig of rosemary and (4) 1/2 cup of white wine. Season with salt and pepper and cook for about 35 minutes. Remove and take meat off bones. Serve over pasta.

  • MikeW

    Potato Frittata

    onion sliced thin
    potatoes sliced thin
    garlic minced
    olive oil
    salt, pepper, red pepper …

    Saute onion & potatoes oil until tender. Season as desired. Season as desired. Add garlic near the end to avoid burning.

    Scramble eggs & season. When potatoes & onion are nearly done, lower the heat & add the eggs. Either flip to cook the top or put under a broiler.

    Any leftover pasta sauce? Add it over the top along with grated cheese.

    Any bits of bacon or ham? chop & add to pan before adding potatoes & onion.

  • Smoked Peppered Pork Tenderloin (1 ingredient, 3 with sauce)

    Cut open pork tenderloin like a book. Sprinkle liberally with cracked or very coarsely ground black pepper. Smoke, peppered side up, in a stovetop smoker for 8 minutes. Grill for 2 minutes per side on a hot grill pan. Slice thinly and serve as is or with mustard chutney sauce (1/4 cup chutney, 1 TBS old fashioned Dijon mustard)

  • Rosanne

    Fetuccini with Artichokes:

    8 oz egg papparadelle
    1 10oz bag of frozen artichoke hearts
    1 large red onion, diced
    4 cloves garlic, chopped
    zest & juice of 1 largish lemon
    olive oil, red pepper flakes, and salt to taste
    parmasan cheese, grated, to serve

    Cook your pasta in lightly salted water according to directions, stop cooking 1 minute before done-ness.

    Meanwhile, heat a few TBS olive oil in a large skillet until shimmering. Add your onions and a few shakes of red pepper flakes. Add the artichoke hearts and stir to coat with oil. Cook until heated through, stirring occasionally to avoid burning. Add the garlic and lemon zest when the artichokes are mostly done and cook until fragrant. Stir in the lemon juice then remove from heat while attending to the pasta.

    Once the pasta is done, reserve 1/2 cup of pasta water and drain the rest. Toss drained pasta with the artichokes, adding the reserved water to thin out the mix and make it a little looser.

    Serve sprinkled with fresh parley and grated parmasan cheese.

    The whole process takes me roughly 20-30 minutes from start to plating, depending on many times I am interrupted by inquisitive toddlers who like to help in the kitchen.

  • If salt, pepper, and oil don’t count, then this is my favorite five-ingredient meal: Preheat oven to 475°. Season enough chicken thighs to fit into your cast iron pan with salt and pepper. Heat a few tablespoons of olive oil in the pan til it’s not quite smoking. Tuck thighs into the pan skin side down for a few minutes, then drop heat to medium-high and let sizzle for about 12 minutes (scoot ’em around with tongs for even cooking). Pop the whole skillet into the oven for another 12 minutes, then flip to skin side up for 5 more. Serve with rice cooked in chicken or veg broth, and some kale sautéed in olive oil with a few cloves of crushed garlic.

    For a favorite five-ingredient single dish, how about kale salad? (I guess I have kale on the brain right now!) Whisk together the juice of a lemon, 3-4 T. good olive oil, a clove of crushed garlic, a pinch of red chili flakes, and salt and pepper to taste. Pour over a head of kale, chopped, in a bowl and toss. Throw in a big handful of dried cranberries. SO GOOD!

  • Cute contest! This is a fabulous recipe for lemon balsamic chickpeas and broccoli. To make it 5 ingredients, I would omit the garlic. :-)

  • Andrea

    I’ve been on an elimination diet for several weeks, and it can be hard to make fresh, healthy, tasty food, especially in winter.

    My new favourite weeknight meal can be vegan, elimination diet-friendly, filling and easy to make:

    Boil 1 cup rice with a little salt (so fast to cook if soaked overnight!).

    While rice is cooking, cut approximately 15 Brussels sprouts in half. You can either steam them until tender but still firm, or – my preference – brown them in a frying pan, using coconut oil, adding water as the oil is absorbed.

    Toppings depending on what’s in the fridge or pantry and what you can eat:

    -Goat cheese
    -One poached egg per person
    -Toasted walnuts, chopped
    -Bacon (I haven’t, but imagine it would be tasty!)
    -A drizzle of olive oil + toasted sunflower seeds
    -salt and pepper

    Serves 2!

  • Breakfast bruschetta:-
    Toasted sourdough…drizzled with olive oil
    danish fetta and
    sliced avocado…mashed roughly together.
    Thinly diced tomato, on top.
    Garnished with fresh coriander, salt and cracked pepper.
    My weekend breakfast treat.

  • Kristin

    Shrimp Wasabi Wraps

    raw shrimp

    Cook the shrimp however you prefer. Create a mayo/wasabi mixture (amount of wasabi can vary). Put everything together in a wrap! Very easy and refreshing summer meal :)

  • I’ve loved reading other people’s quick meals, Clotilde. Great idea for a giveaway decider! My own favourite is a really simple rocket and pasta spaghetti dish.
    Toss cooked spaghetti in a little oil oil, salt and pepper, then top with fresh rocket and shaved Parmesan.
    A surprisingly satisfying dinner made with ingredients I usually have on hand or can easily pick up at the store on the way home from work. It tastes especially great with spelt pasta!

  • Stephanie

    Roasted Garlic and Lentil Soup

    if you already have roasted garlic, this will only take about 25 minutes (5 minutes to chop an onion and 20 minutes to simmer the soup)

    1 whole head roasted garlic
    2 cups green or brown lentils
    1 large onion, chopped
    olive oil

    I usually have roasted garlic on hand, but if you don’t, start a head of garlic roasting as soon as you walk into your home. it will take about an hour.

    To roast a head of garlic with ease, cut it in half hemispherically, drizzle with a little olive oil & salt, put it back together, wrap in foil, place in an ovenproof dish, place in the toaster oven or regular oven @ 350 for an hour and voila (i usually do several heads at a time to have on hand).

    While your home is being being beautifully fragranced by the roasting garlic, feel free to do something else for a houlf hour, but if you’re looking to get dinner on the table quickly, leave yourself about a half hour to get the soup finished.

    Chop and then saute a large onion until translucent in a little olive oil. add 2 cups of green or brown lentils and toast in the olive oil with the onions for 2-5 minutes toward the end on the onion’s cooking time. Add enough water to cover the the lentils by about an inch and simmer until done. when the garlic is finished squeeze out the cloves from the heads, mash with a fork, and swirl into the soup. if you want, thin out the soup with a little more boiling water or keep it thicker. I keep it thick to freeze and thin out depending on my mood. Season with salt and pepper to taste. My husband and I love this dish – as does my 8 month old. Hope you and yours enjoy it too!

  • The first thing I thought of was beer bread, which is just five ingredients (or six if you want to add a dash of cardamom; I like to pair it with homemade potato leek soup, which is also about 5 ingredients, though it takes a little longer than 10 minutes to make (it keeps in the fridge for several days though, and it freezes well). Love C&Z!

  • Well this recipe is pretty easy, and just in time for spring! (It’s 5 ingredients if you don’t count the spices

    Spring Green Smoothie:

    1 banana, cut into pieces then frozen
    1.5 cups raw spinach, packed
    1.5 cups frozen fruit, any kind
    2 cups almond milk, unsweetened
    1 tsp vanilla extract
    Pinch of salt, cinnamon, & a little sweetener (Stevia,honey, etc)

    In a blender first put in the spinach, vanilla extract and salt and blend for a minute.
    Netx, add in the frozen fruit and blend on high (continue to scrape down as needed) until it’s a smooth and creamy consistency.
    Add sweetener if you so desire, but the fruit should sweeten it a lot naturally.

    This makes a lot of smoothie (about 2 servings for me) so feel free to just drink half and freeze the rest for a later time.

    Oh & thanks for the cool giveaway!

  • hozishka

    Couple tablespoons of butter or oil (to taste, basically)
    2 cups raw kale, torn into bite sized pieces
    2-3 beaten eggs
    1 yam
    Chili sauce
    Toasted sesame seeds (optional)

    – Cut yam into 1 inch pieces and microwave with a little water until soft. (Can be done a couple minutes at a time while kale and eggs are cooking.)
    – Heat some of the butter or oil in a large frying pan over medium heat.
    – Add the kale and cook until mostly wilted.
    – Reduce the heat to med-low.
    – Push kale to the side of the pan and pour the beaten eggs into the empty space (you may want to add more butter before adding the eggs, if you’re me).
    – Scramble the eggs how you like them.
    – Add yams to pan, mix everything together, and dump onto plate or into a bowl.
    – Top with your preferred chili sauce and toasted sesame seeds.

    If you have time, baking the yam is even better.

  • Kojiberry

    I made this noodle soup very often. The key ingredient is the organic broth, we always have several jars of those in house. As the beef should be sliced when it is slightly frozen, no long defrosting time is required!

    Organic broth (beef, chicken, veggie)
    Garlic, minced
    Greens (kailan/bok choy/broccoli)
    Beef, thinly sliced
    Wide rice noodle

    In a deep pan, saute garlic in oil. Then add the beef broth to the pan and boil. In the mean time, add the rice noodle in a large bowl of hot tap water. Drain the noodle after 5 minutes. When the broth is boiled, add the greens. Let it simmer for 1 min. Add the beef slices, wait for 30 secs. Arrange the noodle in bowl and pour the soup on top.


  • Katie

    Oh gosh. Dinner I tend to improvise, but for breakfast nothing beats a giant eggy burrito–great way to use up leftover taco fixings too!

    1 large flour tortilla
    2 or 3 eggs
    Taco meat/fajita meat and veg/beans to taste, usually in equal proportion to eggs
    Sharp grated cheddar cheese
    your favorite salsa (We go for Newman’s Own Pineapple Salsa. Ridiculously tasty).
    Heat meat/veg/beans in a saute pan on low to medium heat until warmed through. Add beaten eggs and scramble–don’t stir too often or the eggs will kind of disappear into everything else.
    When eggs are nearly done, turn off heat and add cheese, stir gently until melted and eggs are done.
    Dump contents of pan into tortilla, add salsa. Wrap and go!

    This way I have a hearty breakfast that’s easy to take with me places AND it’s not drive-through!

    PS Strong coffee recommended.

  • brenda

    This is the simplest breakfast:

    2 eggs beaten
    1 cup light cottage cheese, whipped into egg mixture
    Top with shredded Cheddar cheese to taste

    Put in 8 inch X 8 inch pan (lightly greased).

    Bake at 450 degrees F for 25 minutes or until light brown on the edge

  • Lindsay-Jean

    Lentils + feta + walnuts + arugula + mustard croutons = YUM

  • kate C.

    A favorite is bean and scrambled egg burritos: Scramble some eggs, saute an onion then heat a can of black beans with it, serve on flour tortillas with salsa and cheese (that’s six, but maybe you don’t eat cheese, then it’s still 5.) Simple, but tasty.

  • Spicy Carrot-Ginger Soup

    6-7 carrots, peeled and chopped
    a smallish knob of fresh ginger, grated finely
    1/2 c. peanut butter
    4 c. chicken (or veg) broth
    fresh cilantro

    Saute carrots and fresh ginger in olive oil until beginning to brown. Add broth and simmer for another 10 min. Whisk in peanut butter. Blend soup (easiest with my beloved immersion blender, right in the pan). Top with fresh cliantro.

    (Note: though it did not fit in the 5 ingredient requirement, you can add black beans and/or rice to make it heartier. Also, the addition of crushed red pepper makes it even more spicy!)

  • Kristin

    One of my favorite throw together quick dinners that is even fancy enough for company…

    Chicken Thighs

    Make a compound butter by mixing in garlic and salt. Rub a bit on the chicken thighs. Wrap each thigh in a piece of prosciutto like a lovely bacony towel. Bake in the oven for about 20 min.

    It sounds very decadent but it’s really not. You only need a wee bit of butter, so it’s actually pretty low in calories!

  • Jessica O

    My go-to favorite fast, easy, and delicious meal:

    5 Ingredients:
    Puff Pastry
    Pesto (store-bought if you don’t have any already made)
    Slivered Almonds
    Bake salmon fillet topped with slivered almonds, alongside rectangle of puff pastry.
    Plate the puff pastry, top with pesto (can use purchased or previously made!), tomato slices, and a salmon filet.

    Easy to make for 1 serving, or for many servings. It never fails to impress.
    Thanks for the giveaway!

  • Stephanie S

    Parmesan crusted sole (or other fish of choice)

    fresh grated parmesan
    fresh chopped parsley
    olive oil
    a few filets of sole
    lemon wedges

    MIx parmesan, parsley, and paprika
    Lightly oil fish and dredge in parmesan mixture
    Bake at 375 for approx 10-12 min
    Serve with lemon

    I always add a side, sometimes it’s veggies, sometimes it’s potatoes, other times it’s both :)

  • Celia

    Perhaps this is a cop-out, but when I’m looking for a meal that comes together quickly and easily I tend to eschew recipes altogether.

    I often begin with vegetables and add a couple of elements until I’m happy. For example, a light lunch might consist of lightly dressed baby lettuces with crumbled chevre and beets. Have I got leftover roasted root vegetables? Radicchio? Escarole? Avocado? Bacon? Do I fancy a poached egg? Is there some naughty cheese begging to be eaten on a slice of crusty bread with slices of pear?

    Sometimes, the simpler the meal, the more I appreciate its flavours.

  • meh

    This is a 4-ingredient recipe! Cold avocado-tofu salad.

    1 ripe avocado
    1/2 package silken tofu
    soy sauce
    2 cloves garlic, minced

    Dice avocado and tofu and mix together; chill. When it’s time to eat, mix with soy sauce and garlic. This can be the main dish for 2 people. Perfect for hot summer evenings when you don’t feel like actually cooking. You can also get fancier and add some sesame oil, or chili paste, coriander leaves, etc…

  • Caroline Côté

    On frantic nights, I make couscous and serve it with grilled meat (chicken thighs or sausages are my favorites).

    Couscous is the fastest thing to prepare and I always have the ingredients on hands.

    Boil water. Measure 1 cup of couscous and mix in a big bowl with chopped dried fruits (raisin, apricot, dates, etc) and chopped nuts. Add masala spices, salt and pepper to taste and 1-2 tablespoon of butter. When the water is boiling, add 2 cups to the couscous, cover and let sit while you grill your meat.

    Or I make an homemade Mac & cheese, with frozen vegetables (like peas) cooked with the pasta.

    I make the sauce with flour, milk, salt/pepper and either an old cheddar + paprika (blacken the paprika with the flour roux at the beginning) or a cream cheese + herbs.

    I usually serve it with pine nuts on top or I substitute part of the milk with soft tofu ; but I feel the sauce then need to get mixed in a blender to get a smoother texture.

  • Thanks so much for writing about my book Clotilde!

    You are a star…

    And it’s great so see so many ideas for more 5 ingredient meals :)


  • Two favorite pasta dishes for busy nights:

    1) Pasta with fresh tomatoes, greens, and goat cheese: Cook pasta (short shapes like penne or fusilli are best here). Chop fresh tomatoes and sauté some greens with garlic (arugula, spinach, chard, rapini…). Chop up the greens. Drain the pasta and toss with tomatoes, greens, and some fresh goat cheese, which should melt a little to make a creamy sauce. Adjust seasoning with salt, pepper, and good olive oil. Top with toasted pine nuts if you have time and inclination.

    2) Pasta with zucchini and white beans: Slice zucchini or other summer squash and sauté with garlic. When it starts to brown, add a can of white beans, drained (or about a cup of beans you cooked yourself). Basil, oregano, and rosemary are welcome herbs here. Heat through and toss with cooked pasta. Top with grated Parmigiano, if desired.

    Either one can take lots of other ingredients – olives, fava beans, bacon – if you feel like getting more elaborate.

  • Baked salmon is the quickest, easiest dish in the world.

    Salmon fillet
    Oil, Salt & Pepper)

    Tear a decent sized piece of foil. Place salmon fillet in the middle. Cross hatch. Drizzle a little oil. Place chopped shallots, garlic, and ginger on top. Add zest of lemon, good squeeze of lemon juice, salt and pepper. Parcel salmon up. Chuck in oven (around 180) for 15-20 minutes.

    Serve with veg (sugar snap peas and mange tout work well)

    (If I’m allowed one more ingredient, I love putting a dollop of creme fraiche on the top.

  • Anna

    Squid tagliatelle with chili and garlic

    1 squid
    1/2 dried chili pepper
    2 cloves of garlic
    Olive oil (if possible: variety “arbequina” from Spain)

    Put about 3 tablespoons of olive oil in a sauté pan with the garlic cloves and the chili pepper cut into slices. Heat to medium an fry the slices of garlic until golden, but not brown. Reserve the garlic and chili on a plate, and the oil in a glass.

    Cut the squid in a long strips, like tagliatelles and sauté in a pan at high heat with a little olive oil, only for 1-2 minutes, until the squid is golden. Remove from the heat, add salt and pepper, and remover well.

    Mix the squid with the garlic and the chili, serve on a plate. With the aid of a fork arrange in the center of the plate doing a little mountain with the tagliatelles. Put over the tagliatelles a little of the flavored oil

  • Felix

    Elvis’ Peanut Butter Banana Sandwich

    (serves two)

    -Four slices of toast
    -One ripe banana
    -Peanut butter
    -Butter (optional)

    Peel the banana and mash it using a fork. Spread two slices of toast with the banana, the other two with peanut butter. Put the peanut butter slices on top of the banana slices, so that the spread sides face each other. Fry the sandwiches in a pan – either using butter or not – until they are golden brown on the outside. cut diagonally and enjoy.

  • Alexi

    A simple and delicious potato gratin, serves two:

    700g potatoes
    100g Gruyere cheese
    about 250g cream
    salt and pepper

    Preheat the oven at 180° Celsius.
    Butter a baking dish (or two dishes, as this gratin has only one layer and you will need enough room for all the potatoes).
    Peel the potatoes and cut them in slices of max. 5mm. Doing that, try to keep the slices of each cut potato together, so you can elegantly fan them out in the dishes. One layer only! :-)
    Add the cream until potatoes are almost, but not fully covered. Add salt and pepper and grate the cheese on top.
    Bake for approximately 40 minutes.

  • Tin

    Wow! Thank you for the great giveaway!

    Here is my family’s go-to pasta with cream sauce recipe:

    Pasta (linguine or fettuccine)
    Elle and Vire Cooking Cream (200ml carton)

    1. Cook the pasta.
    2. Heat cream and season with salt and pepper. Then toss in some chopped parsley, either fresh or dried.

    Serve with garlic bread.

    On some days, we add ham and mushrooms (still 5 ingredients) to the mix. You can also add chopped chicken breast or shrimp.

    The cooking cream is a pantry staple in my house. :-)

  • TrulyMiss

    Sausage Pasta

    Good quality flavoured sausages
    Tin Tomatoes
    Seasonings (cheating I know – splash of vinegar, leftover wine, dried herbs or olives)

    Soften an onion and then add small balls of sausage meat (having squeezed it out of the casing and rolled it into small balls). Brown and then add a tin of tomatoes and anything else you might have lying around. Simmer until the sausage meat is fully cooked.

    Serve over pasta!

  • Tamsin

    This is a pasta recipe I make at least once a week, it’s especially good with winter greens or sprouting broccoli. Serves 2

    150g dried pasta
    200g greens, shredded
    50g butter
    2 cloves garlic, crushed and chopped
    a pinch of chilli flakes (optional)
    grated parmesan to serve

    Cook the pasta according to the packet instructions and about 5 minutes before it’s ready add the greens.

    In a small pan melt the butter with a generous splash of olive oil and gently fry the garlic and chilli flakes.

    Drain the pasta reserving 100ml water. Put the pan bake on the heat and pour the garlic and chilli butter over the pasta and add the water. Stir well, season with salt and pepper and allow to bubble for a minute or so. Serve with a sprinkle of parmesan.

  • My favorite winter quick meal is this one:
    1 escalope de dinde en lamelles
    1 onion
    1 head of Savoy cabbage
    Soy sauce

    Shred the inner part of a Savoy cabbage and dice 1 onion. Sautée the onion until translucent then add the turkey. Once mostly cooked add the cabbage. Let it cook down a bit and then deglaze with soy sauce. Serve with rice.

    It is not an exciting meal but can easily be adapted by adding additional veggies and/or subbing the turkey for something else. But the flavors are great and it is very homey & comforting. I usually start the rice at the same time as the rest and in 20 min dinner is done :-)

  • I just realised I can’t count and my previous entry had six ingredients, not counting pepper! So please ignore that one, and substitute this, for 2 people:

    1 packet fresh (ideally) tortellini, filling of your choice
    c 100 grammes cherry tomatoes (or more, up to you!)
    Grated Parmesan cheese
    Seasonings: olive oil, balsamic vinegar, salt & pepper and fresh basil.

    Pierce tomatoes and put in saucepan with olive oil and balsamic vinegar. Cook, covered, on low heat until the juices run – shake the pan periodically. Meanwhile cook the tortellini according to the instructions on the packet, then drain. Mash the tomatoes with a potato masher, which makes it lovely and liquid. Add the basil. Serve with grated Parmesan. Or you could substitute home-made or bought pesto for the basil & parmesan.

    This tomato sauce is also lovely in this recipe:

    Chunk butternut squash, chopped
    ½ pack feta cheese, diced
    ½ cauliflower, divided into florets
    ½ cup couscous

    Microwave butternut squash with olive oil and a little dried rosemary. Meanwhile steam or boil the cauliflower, and pour 1 cup boiling water on to the couscous.

    Mix couscous, feta and squash together, top with the cauliflower and the tomato sauce.

  • Claire

    Simple Salmon with Tomatoes and Olives

    Salmon fillet(s)
    Cherry or baby plum tomatoes
    Black olives
    Balsamic vinegar

    1. Create a foil parcel for the salmon and bake in the oven.
    2. Meanwhile cut the tomatoes and olives in half and crush the garlic.
    3. Over a low heat fry the garlic in a good splash of olive oil for a minute or two(if you have some dried herbs you can add a sprinkle here for extra flavour).
    4. Add the tomatoes and a large drizzle of balsamic vinegar. Cook for a few minutes until the balsamic and tomatoes become ‘sticky’ then add the olives.
    5. Season with salt and pepper and serve over the salmon.

    I usually eat this with green salad leaves – rocket is perfect. The tomato sauce is also great served with other fish and meat dishes.

  • Monika Jankowiak

    This is our go to lazy night dinner, with ingredients we usually have on hand.

    Fishy Pasta:

    whole wheat pasta
    can of smoked herring (preferably Trader Joe’s)
    small red onion
    lemon, juiced

    * bring salted water to a boil; add pasta and cook until al dente
    * meanwhile, chop onion and saute in olive oil; add herring and saute a few minutes more
    * toast breadcrumbs in separate pan
    * drain pasta, reserving some pasta water
    * add pasta to onion/fish mixture and toss to combine
    * add lemon juice and pasta water and toss to combine
    * add in half of the breadcrumbs and salt/pepper/red pepper flakes to taste and toss some more
    * plate and top with more toasted breadcrumbs

    Just made it again last night. Yum.

  • Margaret

    I can’t claim it as original, but I think a Cacio e Pepe pasta can’t be beat for simplicity.

    Spaghetti or linguine
    Olive oil, good-quality
    Pecorino or Parmigiano-Reggiano cheese, finely grated
    Black pepper, freshly and coarsely ground

    Bring well-salted water to a boil and add pasta; while cooking, heat ~1 tablespoon per 50g pasta in a large saute pan with several turns of pepper in the same ratio.

    Add some pasta water to the oil/pepper mixture to make enough sauce to coat the pasta, and add the pasta once cooked according to time recommended on the box. Once the pasta is coated and shiny (add more water if sticky), wait a minute off the heat to cool and then add cheese (quantity to taste) and stir/shake quickly and vigorously to distribute. Plate and drizzle with a bit more olive oil and add a few more turns of pepper to each plate.

    Easy and delicious!

  • Demetria Friberg

    I made this last night and thought it was FANTASTIC!!! Here is a link to the recipe on BHG.

    1: 1 16 ounce package shelf-stable potato gnocchi
    2: 4 cups assorted small and/or sliced fresh mushrooms, such as shiitake or cremini
    1 tablespoon olive oil
    3: 1 cup half-and-half
    4: 2 5 ounce cans solid light tuna packed in oil, drained and broken into chunks
    5: 2 ounces Parmesan cheese, shaved
    Fresh basil leaves (optional)
    1/4 teaspoon crushed red pepper (optional)

  • svetie

    My favourite 10 min salad:

    smoked chicken
    dried prunes

    Boil eggs.
    Roast walnuts at the same time.
    Dice all the ingredients in small cubes.
    Arrange the cut ingredients in layers, dropping a bit of mayonnaise in between the layers.

    Bon appetit!

  • Al

    Barley Mushroom Casserole

    1 large onion chopped
    1/2 lb. mushrooms chopped
    2-3 tbs. butter
    1 cup pearl barley
    2 cups chicken (or beef, or veg) stock

    Preheat oven 350F
    Cook onions and mushrooms with butter in casserole until juices evaporate. Add barley and stir to coat and brown a bit. Add half the stock and bring to boil.
    Place in oven covered 20-25 minutes, add rest of stock and bake 15-20 minutes until tender and stock is absorbed.

  • You can find the details of my “Quick Meal for Two” here.

  • Here is another summertime favorite in my family that’s gluten free…

  • Wow, I see lots of great recipes to try in the comments already!

    My favorite new recipe is adapted from Farmgirl Fare (see here); I could LIVE on this sauce – with or without whole wheat pasta – in the summer, with our garden tomatoes, at least!

    Ingredients (I don’t measure this carefully):
    3 pounds juicy, vine-ripened tomatoes (preferably heirlooms, a mixture of varieties if desired), unpeeled, unseeded, cut into 1/4-inch dice
    3 Tablespoons good extra-virgin olive oil
    1/2 cup roughly chopped pimento-stuffed Spanish olives
    1/2 cup chopped fresh basil
    1 clove garlic, minced (about 1 teaspoon)
    1/2 teaspoon salt
    1 can garbanzo beans

    • I forgot to include the directions!

      In a large bowl, stir together the tomatoes, olive oil, olives, basil, Greek oregano, garlic, beans and salt. Let stand at room temperature, stirring occasionally, for several hours (or at least while you cook the pasta).

      Cook the pasta in a large pot of boiling salted water, stirring often, until slightly undercooked. Drain in a colander.

      Spoon off some of the tomato sauce juice and put it into the empty pasta pot, then set it over medium-low heat, add the drained pasta, and toss until the juices are absorbed. Add the pasta to the bowl of sauce and toss to combine.

  • Oh I have got so many 5 ingredient recipes on my blog, so it was hard to choose. I decided to go with the Twix-Mix Pudding, containing only four ingredients:
    5 pk twix (total 10 twix fingers)
    5 cans Nestle cream
    5 pk creme caramel (powder sachets and caramel pouch)
    2 pk tea biscuits
    Cut the twix into slices and freeze for at least 2 hours (this is to harden them so they won’t dissolve completely in the mix).
    Crumble one packet of the tea biscuits in the serving dish; set aside.
    In a food processor, blend the caramel (powder and caramel pouch) with the cream.
    Add half a packet of biscuits and the frozen twix slices, and blend for 30 seconds more.
    Pour the cream mixture over the crumbled biscuits in the serving dish.
    Refrigerate overnight.
    Process the remaining half packet of biscuits into fine crumbs.
    Sprinkle the surface to the dessert with the biscuit crumbs and serve.

  • susa steigman

    Quick Quinoa Stir Fry

    Make Quinoa s directed

    Saute vegetables such as mushrooms, eggplants, red cabbage,carrots, spinach, peppers and onion…pick 3 and add quinoa and slivered almonds…delish and healthy!

  • Emma

    A great 4-ingredient dish:

    Braised fennel with tomatoes and shallots. Serves 4.

    2 medium fennel bulbs (or one large one), with tops
    3 tablespoons olive oil
    Three large shallots, finely diced
    1 14-ounce canned plum tomatoes, finely chopped, with their juice
    3 tablespoons water
    Salt to taste
    Freshly ground black pepper to taste
    A few very thin slices of Parmesan cheese (I use a vegetable peeler)


    Wash and dry the fennel. Remove about 1 cup of the feathery tops and set aside. Cut the stalks from the fennel bulbs, trim the very bottom of the base (but don’t remove the core) and cut each bulb into quarters vertically (or eighths, for a very large bulb), making sure to keep the core intact on each piece.

    Heat the olive oil in a flameproof baking dish over medium heat. When hot, sauté the fennel quarters 10 minutes, turning them frequently. They should begin to brown.

    Add the shallots and toss to mix. Cook a few minutes more until the shallots are soft.

    Roughly chop the reserved tops and add to the pan. Stir in the chopped tomatoes and their juice, the water, salt, and pepper.

    Cover the dish and reduce the heat to simmer. Cook until the bulbs are tender when pierced with a knife, 20-30 minutes. Turn the fennel occasionally. If the sauce is watery when the fennel is cooked, boil uncovered until it thickens.

    Put a slice or two of Parmesan cheese on each piece of fennel. Put the dish under the broiler for a minute or two, until golden brown.

    I sometimes add garbanzo beans to make this a one-dish meal; it is also great over rice. The fennel gets buttery soft with the long braise, and flavors are nicely intense. The recipe is adapted from Jeanne Lemlin’s “Quick Vegetarian Pleasures.”

  • seenonflickr

    -dried lentils (orange)
    -chicken or vegetable stock

    -olive oil
    -lemon juice

    Chop onion and garlic, cook in a couple of TBSP of oil until soft. Add 2 TSPS cumin and cook for 1 minute. Add 1.5 cups of lentils (rinsed and picked over) and stir to coat.

    Add 6 cups of water, broth, or a combination of the two.

    Bring to a boil, then simmer for 20-30 minutes until thick.

    Salt and pepper to taste.

    When service, add a squeeze of lemon juice.

  • Chelsea

    Here is one of my favourite last-minute meals:

    Broccoli pasta salad (serves 1-2)

    1 bunch broccoli, broken into florets
    1-2 anchovies
    1 clove garlic
    1 pinch chili flakes
    1 handful of any pasta (I’m partial to rotini)
    Salt and pepper to taste
    Olive oil

    Cook pasta and broccoli. Finely chop the anchovies and garlic. Toss anchovies, garlic, pasta and broccoli together with olive oil. Season to taste with salt and pepper.


  • Michelle

    White bean and Spinach Soup

    1 onion
    3 garlic cloves
    2 15 oz cans cannellini beans
    3-4 cups baby spinach
    1 carton chicken/vegetable broth
    1/2 tablespoon Cumin

    Sautee the onion in a few tablespoons extra virgin olive oil until translucent over medium heat. Add chopped garlic and sautee for a minute more. sprinkle in cumin and allow to toast for a about 30 seconds. Add in beans and broth and bring to a boil. Simmer for 20 minutes and puree about 1/2-1/3 of the mixutre. Return to pot, add spinach and simmer for about 5 more minutes, until spinach is wilted.

    Serve with crusty bread, salt, pepper and a squeeze of lemon.

  • Caren

    Shakshuka for 2

    I love this dish because it is really about just using up whatever veggies I have handy.

    1 can chopped tomatoes
    1 onion AND/OR Bell Pepper
    1 Zucchini, cut in quarters length wise and cubed (or some of any soft veggie in the house)
    4 eggs
    .25 tsp paprika or other smoky mild pepper
    Bread or Pita for serving

    Over medium-low heat, Saute the onions in olive oil until soft. Add zucchini and cook until the zucchini is just softened 2-3 mins. Add the tomatoes and season with the paprika, salt and pepper (to taste). When the mixture simmers, add the eggs and cover. Simmer for 5 minutes until the egg whites completely turn white, but before the yolks solidify.

    Serve with Pita or toast.

  • I think all my cooking is 10 minutes 5 ingredients because so many recipes came to my mind!! but the easiest:
    1. corn tortillas 2. cheese (that will melt) 3. avocado 4. tomato 5.onions

    Heat the tortillas, cut the cheese in thin slices; add the cheese to the tortillas and fold them (?). Slice the avocado; chop the tomato, the onion, mix them together. Serve the quesadillas when the cheese is melting, add a slice of avocado and a bit of pico de gallo (onion and tomatoe), maybe a little salsa, and there you go! healthy and quick!!

    (I have a french version of that also!)I love reading all the previous recipes!

  • stacy

    This sweet potato hash with poached eggs recipe is both elegant and the ultimate comfort food—perfect for breakfast or dinner (for 2).

    1 large sweet potato, peeled and cut into 1-inch cubes
    1 small onion, sliced into crescents
    3 rashers bacon, coarsely chopped
    Generous drizzle of olive oil
    4 eggs, poached

    Toss sweet potatoes, onions and bacon with olive oil. (Rosemary is the perfect flavor enhancer, but doesn’t fit in the ‘5 or fewer’ theme here!) Place on heavy rimmed cookie sheet, and bake for 20-25 minutes at 425 F, or until potatoes are roasted. Poach 4 eggs, two per dish, and serve atop hash. Bon appetit!

  • Tasneem

    I experimented with this dish the other day and it ended up being even better than I expected.


    coconut milk
    brown lentils
    tumeric powder
    cayenne pepper
    jalapeno pepper

    1. Sautee garlic, and jalapeno pepper til both are soft. Then add the salt, tumeric powder and cayenne pepper and sautee for a couple minutes more.

    2. Add the lentils and coconut milk and a bit of water (until the liquid rises about an inch and a half above the lentils). Let simmer for about 30 mins (until the lentils are soft but still a little firm)

    3. This can be served with rice or flat bread

  • i’m so glad you featured this blog and cookbook. Its the first time i’ve seen her blog and i absolutely love it. she has a post about 16 easy healthy lunch ideas that don’t involve sandwiches. exactly what i’ve been looking for!

    a favorite, simple weeknight meal for us is fish tacos.

    for 2 adults and 2 children:

    1. 1 pound tilapia
    2. head of cabbage (purple or green or a mix)
    3. fresh tomatoes
    4. corn tortillas
    5. can of beans (for a side dish)

    seasonings like salt and pepper and any spices you like
    lemon or lime

    1. chop enough cabbage and tomatoes to garnish the amount of tacos you will be preparing. slice the lemon or lime into wedges.

    2. put the beans in a pot and warm them.

    3. heat a bit of vegetable oil in a non stick pan. add the corn tortillas one at a time and warm for a few seconds on each side until softened. place between sheets of paper towels and wrap in a towel to keep them warm.

    4. gently pan fry the tilapia filets in olive oil for a few minutes until lightly browned and flaky, seasoning along the way.

    5. serve.

    can add any additional toppings you prefer, like cilantro, avocado, tapatio, etc.

  • Ned Imming


    • Ahi/Tuna Steaks
    • Large Mango
    • Baby Arugula/Or a mixed green salad
    • Jalapeno
    • Cilantro
    • Directions
      Rinse and pat dry the tuna steaks and coat in a coarse salt. In a large fry pan or griddle over a medium high to high flame add oil/butter and begin to sear the outside of the tuna.

      While the tuna is searing dice the mango and jalapeno and mix in a small mixing bowl with a little salt, lime/lemon juice and the chopped cilantro. You may need to flip the tuna in the middle of this prep step.

      Once the tuna is seared on both sides and still pink in the middle remove from the pan and cut it into thick strips to expose beautiful pink center. Place a handful of the greens on a plate and fan the tuna strips over the top exposing the pink flesh of the tuna. Dress with the mango salsa to taste.


    • Add some sesame seeds to the coarse salt before you coat the tuna to add extra texture and flavor to the fish.
    • Barbecue the fish if it’s nice outside and you have the facilities.
    • Use a less spicy pepper if you don’t enjoy as much heat as the jalapeno can contribute to the salsa.
    • Use different kinds of fish and different greens. Personally I enjoy the arugula but a mixed herb salad might work well with a lighter fish like tilapia.
  • Julie

    Super quick fish in foil: serves two

    2 fish fillets
    5 slices on ginger shredded
    1 spring onion diced
    1 tablespoon of soy sauce
    1 teaspoon of sugar

    1. Preheat oven to 180 degrees
    2. Place fish fillets in foil and added the rest of the ingredients on top with a dash of salt and pepper.
    3. Folded up foil so everything is fully sealed
    4. Place in oven for 20 minutes.

  • Sally

    I love easy meals – I usually make this with roast potato and feta but a simplified version is nice too! My recipe is:
    – lamb backstrap
    – tinned baby beetroot
    – baby spinach
    – cherry tomatoes
    – pesto
    Roast the cherry tomatoes in the oven, cook the backstrap your way, slice and serve with the tossed together salad and the warm tomatoes.

  • LH

    It was fun to read some of these! I didn’t get all the way through yet so pardon me if it’s repeated.

    These are like open-faced quesadillas and I make them all the time:

    1. 2 Flour or corn tortillas
    2. 1 Avocado
    3. Coconut oil
    4. Cheese (I like something sharp like cheddar or I just bought a raw gruyere that was delicious on it too)
    5. Salsa

    Heat a bit of the oil in a pan, saute the tortillas til crisp, add sliced avocado and top with cheese and salsa!

  • Two recipes, one for winter and one for spring, that I make about once a week when the relevant vegetables are in season:

    1. Cavolo nero and cannellini bean bruschetta
    -cavolo nero (cut into ribbons)
    -cannellini beans (already cooked)
    -olive oil
    -sourdough bread

    Heat olive oil in a skillet over medium-high heat. When it’s hot, add the cavolo nero and saute until it wilts. Add copious amounts of chopped garlic when it’s close to being done and season with salt and pepper.

    While the cavolo nero is cooking, heat the beans in a small pan with more olive oil, garlic, salt and pepper. Toast the bread (thickly sliced). Toss the beans and cavolo nero together and pile it on the bread. (Sometimes I don’t even bother with toasting and just use a piece of bread to mop up the juices. I also sometimes grate some parmesan over the top.)

    2. Asparagus with poached eggs
    -olive oil
    -balsamic vinegar
    -wholegrain mustard

    Preheat the oven, and a roasting tray, to 225C. Trim the asparagus and toss it in the hot tray with a bit of olive oil and salt. Roast for 10 minutes.

    While the asparagus is cooking, poach the eggs (one per person, or two if you’re feeling greedy), make a vinaigrette and dress the rocket. Pile the dressed rocket on a plate and top with the asparagus, then the egg(s), and finish with a grinding of pepper. All you need on the side is good bread.

  • Amelia

    This is what my boyfriend (lovingly) calls Bean Mess:
    1 sweet Vidalia onion
    1 15 oz can beans (I like red kidney)
    small splash white vinegar
    smallish blob molasses
    herbs (basil/oregano)

    Chop the onion into your favorite size bites; tenderly saute in olive oil or butter until they look delicious. Add the beans, herbs, salt & pepper, vinegar & molasses and cook until everything is hot and you’re really hungry. You’ll have to use your expert culinary discretion for measures — you know what you like, anyway.

    If it’s a weekend and you want to do a blow-out 8 ingredient meal, I would add grated cheese, veggies (bell peppers, tomatoes, everything in the farm share basket) and serve over barley. But above is the basis for a tasty hearty meal for a budget-friendly vegetarian with a big appetite!

  • Japanese Avocado salad – my hubby’s recipe.

    1 avocado
    1/4 vidalia onion very thinly sliced
    1 teas sesame oil
    2 tablespoons soy sauce

    Mix and serve. The flavors meld to create and entirely new dish.

    The same can be done with soft tofu (whole or in large cubes) instead of avocado, but I would substitute 1 green onion in this case instead of a vidalia onion.

    You can also make a mix of the two types avocado and tofu.

  • Meg

    OK, here it goes!

    You need:


    Dice the Tomatoes, Avocado and Mozarella, boil the Gnocci and throw together. Season like a salad (olive oil, lemon juice, salt and pepper)

    There are endless substitution possibilities: exchange the gnocci for another type of pasta, the avocado for herbs or arugula, the mozarella for parmesan, the tomatoes for roasted squash.


  • Jenny

    When thinking of simple, few-ingredient recipes, the first one to come to mind for me is carrot salad. Here is the (very simple) recipe:

    Mayonnaise (homemade is best, jarred is okay too)
    Can of crushed pineapple
    Optional extra flavoring ingredient such as toasted slivered almonds, shredded coconut, etc.

    Grate carrots.
    Open can of pineapple and separate juice from fruit (save the juice).
    Mix the all or part of the juice with mayo to get a thin salad dressing consistency.
    Mix all ingredients together with the dressing.

    This is good eaten right away, but best after being chilled in the fridge for a few hours or overnight.

  • Theresa

    1/2 lb bowtie pasta
    1 lb brussels sprouts (sliced thin)
    Olive oil
    Pine nuts

    Cook the pasta and drain. Cook the hashed sprouts in olive oil over high heat, stir frequently, let them get a bit brown but not burnt. Drain the pasta and add to the sprouts, cook it a bit till the pasta and sprouts meld. Toast the pine nuts and add to the dish. Yummy and easy and quick. You can add some parmesan if you want, I usually skip it.


  • Liz Thomas

    Here is my quick fix. If you eat the whole thing yourself with a bit of salad you have a light supper without any hassle!


    ½ small onion
    White wine
    1 Ripe pear – cored and diced into about 1 mm cubes, no need to peel unless you really want to.
    Stilton cheese
    2 – 3 tsp runny honey
    1 pitta bread

    Counting the butter as a cooking medium and the pitta breads as “plates” – this is just five ingredients! The sweetness of the pear with the tangy Stilon is lovely.

    Lightly toast pitta bread and split into two halves – you need saucers, not pockets.

    Put a knob of butter in a pan and add the onion chopped into medium dice. Soften with the lid on the pan over medium heat. Then add a good splash of white wine, turn the heat up a little and let the wine evaporate just leaving the buttery onions.

    Add the pears and cook over medium heat until they are softened and starting to brown a little.

    Let it cool – you can do this bit in advance.

    Spread the mixture evenly over both halves of the pitta bread. Then crumble over the Stilton cheese – about 2 tbsp per half.

    Drizzle with honey and put under a hot grill until the cheese is melted and just beginning to bubble.

    Serve warm as an appetizer. Or place on rounds of ordinary toast, grill and serve with drinks.

    If you want to break the rules you can scatter the pitta breads with chopped toasted walnuts or hazelnuts!

  • Caroline Bacquet

    This recipe of gazpacho has been transmitted in my family from each generation to the next, since beginningless times, and is cheap, fast and delicious… You will need, for 4 people

    1 cucumber
    10 big, very ripe tomatoes
    2 bell peppers
    200 gr stale bread
    3-5 garlic cloves
    white vinegar (I prefer a very strong apple vinegar for this)
    olive oil

    Put the bread in water until it’s soft. Mix all the ingredients in the blender until smooth. Serve cold. You can serve with ice-cubes in hot summer days, and add small cucumber cubes as decoration. To make it more substantial, we add hard boiled eggs cut in cubes, too.

  • I made these for my girlfriends and they were a big hit!

    Spanicopita Stuffed Mushrooms


    6 cups fresh chopped spinach
    3 leeks diced
    1/2 cup fresh dill diced
    5 oz. feta cheese
    12 oz. mushrooms
    (use small mushrooms to make these as appetizer portions, or the large portabella ones as a main dish)
    (salt,pepper and extra virgin olive oil)

    1.Saute leeks in 1 tablespoon olive oil 5-10 minutes, add mushroom caps and spinach and stir until spinach is just wilted.
    2. Remove from heat and add in dill and feta.
    3.Taste and add salt & pepper as needed.
    4.Fill mushroom caps and bake in 350°F oven for 10-15 minutes until mushroom caps are just cooked.

  • Toad in the Hole (made with Toulouse sausages)

    4 Toulouse sausages (Italian sweet can be substituted
    Flour, all-purpose, 150 grams
    Salt, 1/4 teaspoon
    Eggs, 3 large
    Milk, 450 ml

    Preheat oven and roasting pan to 205 degrees C/400 degrees F. Sift the flour and salt from high into a bowl. Make a well and crack the eggs into it. Gradually incorporate the flour into the eggs, using a fork. Add some milk and beat with a fork, add some more and switch to whisking until bubbles form on the surface and all the milk is included.

    Reserve batter, whisking it from time to time while you saute the sausages in some olive oil, pricking them well as they lightly brown as to release the fat.

    Remove roasting pan and put on opened oven door. Pour the contents of the saute pan, making sure all the drippings follow. Add the batter, arrange the sausages evenly and bake for 40 minutes until the pudding is golden brown and puffy.

  • This recipe is so easy, comes together quickly, and is made with ingredients that I always have in stock.

    Linguine al Limone

    – 180 grams of dry linguine pasta
    – 1 large lemon, zested and juiced
    – 1/4 c butter
    – 2 small dried chillis
    – handful of grated Parmesan cheese
    – 1 Tbsp olive oil
    – Salt and cracker pepper to taste

    Add salt and pasta to a large pot of boiling water and cook according to package directions.

    Place the butter and olive oil in a large pan over a medium heat and melt the butter.
    Add the lemon zest and let cook for about a minute ensuring it doesn’t burn.

    Add a ladle full of the pasta water and the lemon juice to the pan. Simmer for two minutes. Taste and season as needed with chili peppers, salt, and pepper.

    Add the cooked pasta to the sauce and toss to coat. Sprinkle with Parmesan cheese. Enjoy!

  • AA

    Dish: Stir-fried prawns with green cabbage

    1. Prawns – tail off and deveined, 1 lb.
    2. Sliced garlic – 4-5 fat cloves
    3. Green cabbage – 1 head, cut into 4 inch sq. leaves
    4. Soy sauce – 2-3 tbsps.
    5. 5 dried red chillies, flaked or crushed (dried red chillies are available in Indian grocery stores)

    How to:
    1. In a wok, heat 3 tbsps sesame oil.
    2. Stir fry sliced garlic for 30 seconds.
    3. Dunk in the prawns and stir fry till opalescent.
    4. Add the sliced cabbage and saute till slightly wilted.
    5. Add the soy sauce and toss for 1 min.
    6. Enjoy with plain rice :).

  • AA

    I forgot to add – the chilli flakes go in the wok with the garlic.

  • Dana

    I’ve been making this recipe for years–it is easy, tasty, and presents beautifully. I love when spicy and sweet are paired together, but you can cut back on the red pepper flakes if you want a little less kick.

    Roasted Sweet Potatoes

    * 4 medium sweet potatoes, peeled and cut into 1.5in rounds
    * 3 TBSP Olive oil
    * 3 cloves of garlic, minced
    * 1 TBSP fresh thyme leaves
    * 1/2 tsp red pepper flakes
    * 1 tsp salt

    * Preheat oven to 400 degrees.
    * Toss all ingredients together in a large bowl until sweet potatoes are covered.
    * Transfer to a rimmed baking sheet and roast for 40 min or until tender and bottoms are just starting to brown.

  • Anna

    I was so surprised when I tried this salad for the first time. The raw cauliflower tastes fantastic!

    Crunchy cauliflower salad:

    1. 300g cauliflower
    2. 2 eggs
    3. 2 tbs dill
    4. 2 tbs mayo
    5. 2 tbs natural yogurt

    Cook the eggs. In the meantime divide the cauliflower into small pieces and chop the dill. Dice the eggs. Mix all the ingredients together and add salt and pepper to taste.

  • noimed

    Super simple layered salad. Great for barbecues!

    – 500g brocolli
    – 200g feta cheese
    – 150g corn (from the tin)
    – 500g natural yogurt
    – 50g sunflower seeds
    additionally: 1 garlic clove, salt, pepper

    1. Cook the broccoli and divide into small florets
    2. Toast the sunflower seeds on low heat until golden to light brown.
    3. Chop the feta cheese into 1x1cm cubes
    4. Press the garlic into the yogurt and add salt and pepper to taste.
    5. Assemble the salad by layering broccoli, yogurt, feta cheese and corn twice. Sprinkle with the sunflower seeds.

  • Nathalie

    Yay!!! Amazing and handy cookbook!! Pick me!! :D
    Here is a handy and surprisingly DELICIOUS experiment that I happened to accidentally create this very evening, using stuff in my fridge that needed to be used lol… as was mentioned above, oil and spices don’t count ^_^
    Crispy cheese spinach bake:
    1 tub cooked spinach
    approx 300ml full cream milk (or cream if you want it thicker)
    2-3 eggs
    100g cheese (if like me you adore cheese, be very liberal with the amount!)
    Oats/Nutty wheat flour
    Spices: chilli, cheese powder, pepper, salt, etc…

    1) Using a high-speed blender, mix 1-2 of the eggs with the milk/cream, till it becomes thickened and frothy.
    2) Grate the cheese (a mixture of cheeses does well, but plain cheddar cheese also works nicely); add 1/3 to 1/2 into the mixture.
    3) Blending the mixture on low speed, add the oats/nutty wheat flour until reaching desired thickness (remember, it will thicken further when cooked, as the oats absorb the moisture and the egg cooks; so leave the mixture slightly more wet than desired!)
    4) Add desired spice to the cooked spinach (a pinch of chilli, salt, pepper and garlic powder works well), and blend spinach into mixture. Pour entire contents into an appropriate sized casserole dish
    5) Beat the remaining egg with a small glug of olive oil, the remainder of the cheese, another handful of oats and splash of milk. Pour the mixture over the top of the spinach mixture in the casserole dish, and sprinkle with desired spices
    (OPTIONAL: a generous handful of DUKKAH, or mixed seeds such as sesame, pumpkin, etc, goes WONDERFULLY on top here…. provided you have it around the house).
    6) Place casserole dish in over for approximately 20 min,or until cooked through, and cheese is crispy and golden on top :)


  • Christine

    I’ve enjoyed reading over these recipes!

    Something my husband and I invented years ago and have loved ever since:

    Ground turkey, browned
    Add: cannellini beans, drained
    Add:chipotle in adobo
    Wrap in a tortilla of choice
    Add: a creamy/cheesy topping

    Serve with sweet potato slices roasted in the oven with minced garlic and more chipotle in adobo.

    Thanks for the wonderful giveaway!

  • I like the old-fashion egg dish, not sure about the origin.

    1/2 onion
    1/2 bell pepper
    2 tomatoes

    slice, dice, whatever and stir fry in the skillet in olive oil.

    add 4-5 eggs and scramble them together.
    Cook a little more, to your taste.
    Season, sprinkle with parsley. Cover with the lid for a minute.

    Your dinner is ready!

    Thank you

  • Amanda

    A quick recipe that comes to mind: tuna-egg spread. Very easy and multi-purpose!

    1 small can of tuna (in olive oil)
    2-3 eggs
    2-3 tbsp veganaise
    2-3 tsp Dijon
    lemon, chives if handy

    Boil eggs to “medium” yolks, remove shells, separate whites from the semi-runny yolks, keep yolks in a bowl, chop whites into small cubes and set aside.

    Drain olive oil from the can of tuna but keep a spoonful of the oil handy for later, add tuna into bowl containing yolks.

    Add veganaise and mustard into the bowl of yolks and tuna, mix thoroughly with a fork, add in reserved olive oil to create the consistency of your preference.

    Gently fold in cubed egg whites and chopped chives (optional). Squeeze in a few drips of lemon for freshness.

    Tuna spread is now ready to be served as a dip with crackers, or a sandwich for a quick bite, or mix into a niçoise for another day!

  • Our favourite 5 ingredients dish is as follows:

    sauerkraut (fermented cabbage)
    bay leaf
    a package of minced seitan-tofu mix

    Cook the sauerkraut with cumin and bay leaf. Peel, cut and cook potatoes.
    In an oven-safe earthenware dish, spread a layer of sauerkraut, then a layer of seitan-tofu mix, then potatoes and repeat until you’ve used all the ingredients.

    You can add a little bit of olive oil on each potato-layer.

    Bake at 180°C for half an hour.

  • Jim Carmin

    Roast Chicken & Vegetables Sizzled in Bourbon & Bacon

    (modified from Nigella Lawson’s Brandied Bacony Chicken)

    4-5 lb. chicken
    12-15 new or fingerling potatoes
    3 carrots cut into 1-2” pieces
    3 slices bacon

    Heat oven at 425’.

    Boil enough water to cover potatoes; parboil for 10 minutes; drain in colander when done.

    Place chicken in 9 x 13” baking dish.

    Fry 3 slices of bacon at medium-high, turning once, until done; place bacon between paper towels to absorb fat.

    Pour an unmeasured tablespoon or two of bourbon on the hot bacon pan, scrape bacon bits, let sizzle for a minute until alcohol burns off.

    Place bacon in chicken’s cavity; place potatoes and carrots around chicken; pour bacon fat with bits all over chicken.

    Roast in oven for 40-45 minutes until chicken is done and toasty brown.

    Gather vegetables in bowl, cover to keep warm, let chicken sit for 10 minutes before carving.


  • ikkinlala

    Hazelnut mashed potatoes:

    Peel 1 russet potato and 1 sweet potato, cut into 1 inch cubes, and boil until soft. Drain. Add a tablespoon of hazelnut oil and salt and pepper to taste, and mash together until smooth, adding enough milk that they’re not dry.

    This takes a bit longer than ten minutes start to finish because of the boiling time, but it’s really easy and makes a nice change from the usual mashed potatoes.

  • Kristin

    Garlic Roasted Broccoli and Kale with Sardines

    This is so much fun! My recipe originates from a relatively recent discovery that one can roast broccoli florets and kale together (with olive oil, salt and minced garlic, 450 degrees for 12 – 15 minutes) on a single baking tray. While the broccoli grows tender and brown, the kale crisps into delicate shards. It is a delicious combination of flavors and textures. To round out my 5-ingredient recipe, I would add a can of good quality oil-packed sardines or tuna (forked through the veggies after roasting (or a can of chickpeas for a vegetarian option. The chickpeas could be roasted with the broccoli and kale). You could serve this as is, with a splash of lemon or a sprinkle of smoked paprika (the 5th ingredient) or serve with a steamed grain of some kind. Yum!

    • Liz Thomas

      Now that sounds nice!

  • I love this comment thread, so many great sounding quick meals!

    My contribution: super easy vegetarian chili.

    1) Large jar of diced tomatoes
    2) Soy chorizo, roughly chopped
    3) 1 can of black eyed peas
    4) 1 cup frozen corn
    5) Medium onion, roughly chopped

    Saute onion until translucent, throw in all the other ingredients, simmer for awhile, done. Add salt and pepper to taste (chili powder, paprika and/or hot sauce are all acceptable alternatives to salt although this puts it over the five ingredients!)

  • edenZ

    “Spiced” Lentils
    1. Puy Lentils (~1.5 c)
    2. Feta Cheese (~1/2 – 1 c)
    3. Tomato Paste (~2T)
    4. Parsley (~2T)

    Cook the lentils. Once they’re cooked, drain off any excess water. Add tomato paste and crumbled feta and stir. The remaining heat should melt the cheese. Add parsley then salt and pepper to taste.

  • 400 grams of cod in large chunks.
    5 cloves garlic
    400 ml can tomato cubes (or very ripe fresh chopped)
    400 ml chick peas
    generous handful of parsley
    sea salt
    black pepper
    good olive oil

    Heat a generous splashing of olive oil in a deep pan. Add the roughly chopped garlic, followed by the tomatoes. Bring to the boil and let simmer for a minute or two. Add the (drained and washed) chick peas, followed by the cod. Gently simmer until the cod is just cooked, this happens in minutes. Add lots of parsley and stir through, breaking up the fish in not-too-small pieces.

    Eat with good bread and some chilled vino verde.

    Tastes like hours of work :-)

  • Dax

    PULLED PORK — 2 ingredients:
    Put pork roast or pork shoulder in slow cooker. Cover with BBQ sauce. Cook on LOW 8-10 hours. Shred with two forks.

  • Jenny

    Black Bean Quesidillas


    1 can 15 oz. black beans
    1/2 cup Montery Jack cheese
    1/2 cup salsa
    4 8-inch whole wheat tortillas
    1 ripe avocado


    Pre-heat your oven to 400 degrees Faranheit. Rinse and drain the beans. Combine beans and salsa. Place 4 tortillas on a baking sheet. Divide the bean-salsa mixture among the 4 tortillas. When scooping the mixture onto the tortillas, place on one-half of the tortillas. Sprinkle cheese on top of the bean-salsa mixture. Fold the tortillas in half and gently push down. Place in the oven for about 5-minutes or until the cheese has melted. Slice into quarters and serve with freshly diced avocado.

  • Anna

    One of my favorites is the Spinach Polenta with the Tomato Balsamic topping, found in the Moosewood Simple Suppers cookbook. It’s easy, fast, a delicious mix of earthy and bright flavors and I have successfully kid-tested it – and won! You can find the recipe on Moosewood’s site, in addition to the cookbook:

    Spinach Polenta

    Recipe type: Main dish Grain

    Cook time: 25 mins

    Total time: 25 mins

    Serves: 4

    •2 cups water
    •2 cups milk
    •1 teaspoon salt
    •1 cup polenta cornmeal
    •1 cup grated Parmesan cheese
    •8 ounces fresh baby spinach

    •4 large tomatoes or 8 to 10 plum tomatoes
    •2 garlic cloves, minced or pressed
    •2 tablespoons olive oil
    •½ teaspoon salt
    •1 teaspoon dried oregano
    •2 tablespoons balsamic vinegar

    1.To make the polenta: In a saucepan, bring the water, milk, and salt to a boil.
    2.Add the cornmeal in a slow, steady stream while whisking.
    3.Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.
    4.Meanwhile, prepare the topping:
    5.Cut the tomatoes into wedges; in a saucepan on medium-low heat, cook the garlic in the oil for a minute; add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.
    6.When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth.
    7.Fold in the spinach, a couple of handfuls at a time, until just wilted.
    8.Serve the polenta hot, topped with the tomatoes and more cheese if you wish.

  • Ada

    When I’m starving and the butcher hasn’t closed for the evening, I stop by and pick up a couple of pork chops. Then, I make this:

    – pork chop (bone in or out, either works)
    – leeks (a copious amount since I love leeks)
    – apple cider vinegar
    – grainy mustard
    – shallot (optional)
    – olive oil
    – salt

    1. Start a pot of water boiling on the stove and on the other burner, heat up a cast iron pan.
    2. Rinse and slice your leeks into longish chunks (5-10 cm, depending on what you prefer), and set aside.
    3. When the cast iron pan is hot, drizzle in some olive oil. Pat your pork chop dry with a paper towel and salt generously. I don’t like pepper, but I suppose you could include it here if you do.
    4. Sear the pork chop for 1 minute on each side, then turn the heat down to medium-low (the cast iron holds heat really well) and cover the pan. Fry for an additional 3-4 minutes on each side.
    5. Meanwhile, add the leeks to the pot of boiling water and salt generously. Let them simmer for a few minutes (I never time this, I just cook until they look “right”).
    6. While the pork is frying and the leeks are simmering, make your vinaigrette in a bowl big enough to hold the leeks. Finely dice the shallot and add about 2 tablespoons of vinegar and a good sprinkle of salt. Let that sit for a minute or so while you do something else (clean up your work space?). Then, add about a teaspoon of grainy mustard and 2 tablespoons of olive oil, and whisk it together with a fork until emulsified. (I prefer a 1:1 ratio of oil to vinegar, but I know the traditional version is 3:1. Obviously, modify this to your preference.)
    7. At this point, the pork should be done – remove it to a plate while you finish up the meal.
    8. Remove your leeks from the boiling water and transfer them to the bowl with vinaigrette. Toss to coat and let them sit for a minute while you set the table or something.
    9. When you’re ready, transfer the leeks, which have soaked up some of the vinaigrette, to your dinner plate and enjoy a delicious meal!

    Serves 1. However, I usually buy two pork chops so I can have it again the next day!

  • becky richardson

    What a fun challenge!

    My favorite fast cobbled together dinner lately has been:

    roasted slices of one eggplant (olive oiled & salted and roasted at 400 degrees till at that soft and deliciously goopy stage)

    quick yogurt/garlic/mint sauce (I throw a cup of plain Greek, half a clove garlic chopped, & a few mint leaves into the blender)

    brown rice

  • terri

    I have two:

    Farmers’ Market Bowl

    organic brown rice
    greens of choice (whatever is in season–spinach, chard, etc.)
    seasoning of choice

    cook rice. saute greens in a little olive oil. fry eggs (white should be cooked but yolk should still be runny). put rice in a bowl, top with fried eggs, add greens. add seasoning of choice (sometimes i go simple with salt and pepper or a drizzle of soy sauce; other times i might add shichimi togarashi). mix together.

    Clean out the Fridge Pasta

    veggies of choice (whatever you have around)
    meat of choice (e.g. leftover roasted chicken, salami, etc.)
    freshly grated pecorino romano cheese

    cook pasta according to directions on package. cut veggies into bite-sized pieces; cook if desired. (depending on the veggie, you might be able to toss it in for the last couple of minutes with the pasta). put pasta, veggies, and meat in a bowl; toss together. top with capers and freshly grated pecorino romano cheese. may add freshly ground black pepper, if desired.

  • My recipe is so simple it’s embarrassing but I love it so hear goes.


    Feta Cheese
    White Bread

    This is basically a lovely way to assemble a sandwich to be toasted in a sandwich maker as the final step.
    The ingredients go deliciously with each other.

  • Frances

    I have two facourites – both great for weeknights or lunches to pack for work.

    Chickpea salad:

    1 can chickpeas
    1 grated carrot
    30g finely grated grana padona/pecorino staggionato/parmigiano reggiano
    1 tbsp lemon juice
    1 tbsp extra virgin olive oil (NOT supermarket brand!)
    salt and pepper

    1. Mix all ingradients to taste!

    Pasta alla barese

    (per person)

    75g pasta (orrechiette, conchiglie, rigatoni, farfalle)
    1/4 stem broccoli
    4 anchovy fillets
    1/2 clove garlic
    2 tbsp olive oil
    chilli flakes/piment d’espelette (facultatif)
    Salt and pepper

    Cook pasta (in salted water) and steam broccoli in small florets (I do it in a metal colander over the pasta pan to save time and washing up).

    Melt the anchovy fillets and the garlic (thinly sliced) in the olive oil with chilli flakes (if you like) and pepper – careful on the salt!

    Add broccoli to anchovy/oil paste and mash the broccoli with the back of the wooden spoon until you have a chunky paste.

    Toss with pasta and check for pepper – add more if you like!

  • kira

    I’ll also throw in two recipies :)

    Tomato & Mozarella:
    Cut 1 mozarella ball and 2 tomatoes into small cubes. Add a bit of olive oil and basil / oregano, as well as salt. Eat with fresh bread.

    Tuna pasta:
    I still remember this fondly from my student years.
    Boil some pasta, and at the same time fry some onion, add a can of thuna, some sour cream and a table spoon of tomato paste. Season and serve with the pasta. Parmesan and fresh herbs are already a small kind of luxury.

  • Sweet and Spicy Salad

    1 cup cucumbers, sliced
    1 cup carrots, sliced
    1 sprig cilantro
    1 tablespoon vinegar
    1 teaspoon sugar

    Dissolve sugar in vinegar. Soak cucumber and carrots in mixture for 20 minutes. Toss the vegetables and garnish with cilantro. Enjoy!

  • Wehaf

    Tomato, cucumber, and goat-cheese salad.

    Peel 1 medium cucumber, slice lengthwise, then cut into slices.

    Cut two medium tomatoes in eighths.

    Mix tomatoes, cucumber with 3 – 4 tbs olive oil and vinegar salad dressing, and top with 8 oz. of goat cheese crumbles.

  • Erica

    This quick and healthy dish is based one of Mark Bittman’s recipes from the NY Times and is one of my standbys for when my fridge is getting bare. I usually have everything at hand but you could skip or substitute ingredients except for the red lentils themselves, which cook faster than green lentils. I like to grate the ginger and garlic with a microplane because it’s quicker than mincing and I prefer the smoother texture.

    Spiced Red Lentil Dal

    • 2 tablespoons peanut oil
    • 1 large onion
    • 1 cup dried red lentils, washed and picked over
    • 2 tablespoons minced (or grated) fresh ginger
    • 1 tablespoon minced (or grated) garlic
    • 1 tablespoon grainy Dijon mustard

    1. Heat the oil over medium high heat until hot, add the onion, lower the temperature a bit and cook for 10 minutes or until soft.
    2. Put the lentils, ginger, garlic and mustard in a soup pot and cover with an inch of water and bring to a boil.
    3. Lower the temperature and let the mixture simmer away for 15 to 20 minutes, stirring occasionally.
    When the lentils are tender, season with salt and pepper and add some of the sautéed onions.

    You could garnish the dish with whatever you have at hand: chopped cilantro or parsley and/or a dollop of Greek yogurt, crème fraîche or even butter. I like to eat this with brown or white rice, but I think it would also be nice on toast or with short pasta or quinoa.

    It’s so simple, nutritious and delicious.

  • taina

    this is a super-easy, quick and yummy vegetarian meal!

    olive-gorgonzola pasta

    boil any shaped PASTA until al dente.
    meanwhile, heat together equal amounts of jarred TAPENADE and GORGONZOLA, adding just enough CREAM to make a pourable sauce. add to drained pasta. a’ tavola!

  • Anna S.

    Here comes my favourite quick everyday vegan dish that needs minimum preparation and attention! It will provide you with protein from tofu, carbs from potatoes, vitamins from the vegetables and the best part is: the easy sauce makes it a hearty comfort food-like meal that resembles rich milk/cream/bechamel dishes without being on the heavy side.

    A few large waxy potatoes
    Any leftover vegetables – last time I used leek (Other suggestions: peas, corn, overripe cherry tomatoes, zucchini, spring onions, Chinese cabbage…)
    1 package (200-250 g) smoked tofu
    250 ml package (light) soy (or other non-dairy) creamer
    Ras el hanout spice mix (or any other spice mix you love – my favourite is this one!)

    Preheat oven at 180 °C. Peel potatoes, cut into 1-2 cm cubes, cut smoked tofu in same size cubes. Chop leek. Mix soy creamer with salt (I like using sea salt) and spice mix, add approx. 200 ml water or soy milk (or use more creamer+water if you’re going to use a large oven dish).

    Place potatoes, tofu and leek in an oven dish. Pour creamer-spice mix over the vegetable-tofu mix so that latter is just covered. Bake for about 30 minutes or until top is browned.

    Tastes even better if you make it a while before you’re planning to eat it because the sauce will thicken – just like with lasagna or other oven-baked dishes! Serve with green salad. Bon appetit!

  • Li

    Nothing tastes as pure and satisfying as cold Japanese rice so use it to make musubi!
    You’ll need previously cooked white rice that has been allowed to cool completely. Rice from the previous day is fine
    Nori (seaweed sheets) , preferably, toasted over the stove element/flame
    Filling of your choice: can be leftovers-baked beans/hotdog, tuna salad mayo mixture; bbq
    or use an ingredient that fills an immediate yearning:
    for salty ( chopped up pickled plums}; sweet (I’ve actually heated up leftover chicken w/ jam) or hot (habaneros/siracha sauce mixed with the protein/veg of your choice. The idea is to use a filling that is not so liquid that it leaks out of the rice ball.
    The explanation has been long but the method is short: Mold your cold rice ( maybe 3 golf balls worth) into a thick round pancake ,or more correctly a triangle , around maybe a table spoon of filling. Finish by pressing together firmly. Cover completely with the toasted nori.
    First passed on by the ladies-that-golf who claimed it could be conveniently eaten during a golf round.

  • cynthia

    This recipe appeared in Vegetarian Times about twenty years ago, and it’s still around and still good. My daughter used to call it lizard skin pasta because of the crispy sage leaves, but she loved it.

    Carrot, Scallion, and Sage Farfalle
    aka Butterflies and Lizard Skins

    Cook 1/2 lb farfalle

    Heat up a little olive oil and a couple T butter, and add 3 medium julienned carrots. After about 7 minutes, add 1 1/2″ slices from a bunch of scallions and 40 sage leaves. Cook till the sage is crispy, about 7 minutes. Season with salt and pepper and a squeeze of lemon juice.

    Drain the pasta, toss with the carrot mixture. You can top with grated parm if you like.

  • Yvonne

    Grilled Japanese Vegetables

    olive oil
    2 parts kabocha (winter squash / Japanese pumpkin)
    1 part shishito (a small mild Japanese green pepper)
    1 part fresh lotus root
    light shoyu (soy sauce)
    black or white sesame seeds (for garnish)

    As you can tell from the ingredients, this is not a recipe accessible to everyone, but if you can get everything this is simple and delicious.

    In Japan you can buy kabocha already cut into wedges or chunks. Using these, or a whole one, cut into uniform bit-size cubes, or a bit smaller.

    Slice the lotus root and cut the slices into quarters. If it’s a fat one, cut into sixths.
    Seed the shishito and cut lengthwise.

    These shapes are not vital but they give variety to the dish.

    Heat the olive oil in a heavy fry pan.
    Add the kabocha and cook until slightly softened (a few minutes) and add the other vegetables. When almost done add a splash each of shoyu and mirin. At the last minute add sesame seeds.

    Great severed hot or in the next day in bento. It goes well with salmon.

  • Rachel

    This is from a description in Tamar Adler’s excellent book, An Everlasting Meal.

    Ingredients: cauliflower, pasta, parsley, parmesean, lemon, olive oil, salt and pepper (and optional splash of white wine vinegar or a dollop of aioli if you weren’t sticking to five ingredients!)

    Gently boil the cauliflower in salted water until tender, remove from water and add pasta to the same water. While the pasta is cooking, smash the cauliflower with a wooden spoon. Mix with parsley and season with salt and pepper. When the pasta is cooked, add it to the cauliflower and mix with a generous amount of olive oil, parmesean and lemon.

    In our house, I sometimes add a splash of vinegar, or if I have fresh aioli, I will spoon that on top.

    • Rachel

      I forgot to say to add some pasta water to moisten it up.

  • Curry

    1 lb shelled shrimp (fresh or frozen) or squid
    6 cups Pomi crushed tomatoes
    I tbsp red pepper flakes
    Garlic (minced fresh or garlic salt)
    Salt and pepper

    Add all to sauté pan. Cook on high heat until shrimp are done and tomatoes are bubbling. This is low carb/sugar, high in protein. I eat it almost like a thick soup in Just a bowl with a spoon but you could serve over. Modifications: serve over rice or pasta or with a nice baguette. You can also throw in fresh or frozen spinach to get some greens. Reduce red pepper flakes if not a fan of a little heat.

  • Kelly

    Oooh, lovely challenge. One of our quick meals is beetroot, walnut, mascarpone pasta/toast topping (or the creamy crunchy pinky food in my two year old’s words). Everything can easily be scaled up or down depending on taste and number of mouths to feed without changing the essence of the recipe much.

    Several roasted beetroot, chunked
    Several cloves of garlic, chopped
    A lemon
    Several large spoonfuls of mascarpone
    Large handful of walnuts (or pistachios or almonds), lightly toasted and roughly chopped

    Soften the garlic for 5 minutes, add the beetroot and fry lightly for 5 minutes until hot; squeeze in the lemon, stir in the mascarpone, and add the toasted nuts and serve over pasta or on good sour dough toast.

  • Rachel

    From the Zuni Cafe cookbook:
    Saute onions and garlic in olive oil. Season with salt. Add chopped kale and water(or chicken stock if you are not counting ingredients…) and boil the kale until tender.

    To serve, place a piece of good crusty bread in the bottom of a shallow bowl, spoon on the kale and broth, top with a fried egg and season with salt and pepper.

    We eat this regularly from the day the weather turns cold in the fall until the first spring spinach is ready and it always feels just right.

  • Lovely book.

    My quick and easy recipe is a chicken pie.

    Take two diced chicken breast and dice and pan fry. Add some frozen peas and baby carrots. Put in casserole dish with a can of condensed chicken or mushroom soup. Cook in moderate oven for one hour. Cut some ready made puff pastry into individual prtions and cook separately. Put together on plate with some lovely baby potatoes.


  • Kathleen Matthews

    Olive Oil
    Slice whatever amount of the top three ingredients you’d like to consume, spread on a baking sheet, douse with Olive Oil, sprinkle with S&P – bake for 15-20 min @ 400. Once golden, remove and enjoy.

    (If I were allowed a 6th ingredient I’d suggest adding coarsely chopped olives to be roasted, as well.)

  • Kristin

    Rainbow chard
    Golden Raisins
    Star Anise
    White Wine
    Garlic (slivered)

    Remove the leaves from the rainbow stalks. Cut the stalks into bite size pieces.
    Place them in a bowl with the golden raisins, white wine and star anise. Let the flavors mingle for at least 30 minutes.
    Heat a little olive oil in a pan and add slivered garlic just till light brown. Remove from heat and sprinkle with salt while still warm.
    Add chard leaves to the same pan and sauté.
    Pour the whole mixture with wine and chard stalks into a pan and let simmer till the stalks are tender. Then drain and toss with sautéed leaves and crispy garlic.

  • Domi

    My recipe is a simple lemon stir fried chicken with capsicum…
    you need
    – approx. 500g of chicken breast sliced into small pieces
    – 1 lemon (juice and rind)
    – 150 g of chopped capsicum (can be green, red, yellow, or mix of all, ideally cut into stripes
    – 1 tablespoon of vegetable oil
    – 3 tablespoon of chopped fresh mint
    – salt and pepper to taste

    Mix and let marinate together, chicken, lemon (juice and rind) and pepper. In a hot pan (ideally a wok), add the oil, once oil hot, stir fry the capsicum for 1 min. Add the chicken (and the marinated juice) and stir fry for 4-5 mins. Add mint and stir fry for 1 additional min. Add salt and pepper to taste. Ready!!!!!!
    Serve with rice, and fresh green leaves salad…

  • Rakhi

    My all-time favourite way to prepare lentils is a 4-ingredient dish!

    3/4 cup green/brown lentils
    3/4 cup bulghur wheat
    1 yellow onion
    flaked almonds (optional)

    Mix the lentils and bulghur in a saucepan, add 1 1/2 cups water and bring to the boil, cover and simmer until the water is absorbed and the lentils and bulghur are cooked.

    Slice the onions and brown slowly in a frying pan with liberal amounts of a good quality olive oil and a generous sprinkling of salt

    mix the onions into the cooked lentil bulghur mixture, add some glugs of a good olive oil, and salt to taste.

    Top with toasted flaked almonds.

    Soooooo delicious, it’s hard to believe how simple it is.

  • Becca

    My favorite is an easy curry:

    Thai canned spice paste (usually panang)
    can of coconut milk
    chicken breast

    Chop up the chicken breast and sear off. Add the other ingredients and simmer until everything is cooked to the tenderness you like. I usually mix up the vegetables or add a bunch more depending on how I feel. We also have a rice cooker so it makes preparing that part of it super easy.

  • julieta

    I am a bit of a Pedant in the Kitchen (like in Julian Barnes’ wonderful book of essays). I find it hard to cook without a cookbook. Yet, over the years I learnt how to make one of my favourite desserts without a recipe: rice pudding. It relies on a very simple ratio of Half a cup sugar, 1 cup rice, 4 cups milk, which makes it so easy to remember, later you can tweak it a bit(Ruhlman-style!). This is Mexican-style rice pudding, scented with cinnamon and lime peel instead of vanilla. It is a typical sweet dish for the Day of the Dead. I have also made a lovely variation, perfumed with a couple sprigs of fresh lavender.

    In a heavy-bottomed saucepan, combine 1 cup short grain rice, 4 cups milk, 1 stick of cinnamon and a strip of lime peel (I have only made it with full-fat cow milk, maybe it would work beautifully with vegan milks). Bring to a simmer and cook for 20-25 minutes, until the rice is almost done. If it gets too dry, add a splash of water. Add half a cup of sugar and cook for 10 more minutes. Remove from heat. Serve warm (though some people like chilled rice pudding), sprinkled with a little ground cinnamon. It makes a nice, not-too-sweet breakfast for next day.

  • Monica Kroger

    Beef and Barley Stew

    2 lbs beef; stew meat, cut into 1/2 inch cubes
    8 cups beef broth
    1 cup pearl barley (don’t use instant barley, it’s not the same)
    Salt/pepper to taste

    Cut meat into cubes and brown over medium high heat. When meat is uniformly brown add beef broth and barley. After it comes to a boil, reduce heat to a low simmer and simmer for at least an hour. You may need to simmer longer.

    Soup is done when the barley has burst and its starch thickens the broth.

  • Monica Kroger

    Kale Salad

    2 tbsp olive oil
    2 tbsp balsamic vinegar
    (optional) 1 tsp diced garlic
    salt/pepper to taste

    Put oil and vinegar (and optionally, diced garlic) into a large serving bowl. Whisk until the vinaigrette thickens. Add to that:

    fresh kale, cleaned and cut into bite-sized pieces (you need enough kale to make a salad for 4 people. In California that’s one bunch kale.. in Montana that’s 3 bunches kale. MMV)
    1/4 cup raisins (or currants, or dried cranberries)
    1/4 cup toasted almonds (or another nut)

    Carefully mix this with your hands so that all of the kale leaves get covered with the vinaigrette and the fruit/nuts get evenly distributed through the salad. Top this with:

    1/4 cup (or to taste) grated Parmesan cheese (or another strong cheese like feta, blue cheese, swiss)

    Serve immediately.

  • Arlene

    I just love this easy and quick appetizer –

    Brie and Fig Mini Tarts:


    ½ (8-oz) Brie round, rind removed

    1 (1.9- oz) package frozen mini-phyllo pastry shells

    2 Tbsp. fig preserved

    1 Tbp. Minced crystallized ginger

    Freshly ground pepper


    Preheat oven to 375

    Cut Brie into 15 pieces.

    Place 1 piece into each phyllo shell

    Top each with a rounded ¼ teaspoonful fig preserved

    Place on a baking sheet

    Bake 6 minutes

    Sprinkle with crystallized ginger and pepper to taste

  • Barb

    My favorite 5 ingredient meal is:

    Sweet potatoes
    Red Onion
    Green Peppers
    Black Beans- drained and rinsed

    Chop up all the veggies. Toss with a little bit of olive oil. Season as you would like. Mine usually involves a bit of spices.

    Bake at 425 until the potatoes are soft. Toss in the black beans.

    You can serve warm as a side dish, add to a tortilla, mix in some eggs, put over rice, etc.

    This side is super versatile, yummy and healthy.

  • Su Su

    My 5 ingredient meal would be:
    Steamed Fish with rice and greens
    A very fresh fish steak (salmon, bream, mackerel, cod)well defrosted if frozen.
    2 tablespoon of light soya sauce unless your fish steak exceeds 500gms then it’s 3 or even 4.
    1 tablespoon of medium sherry/ 2 if the steak is bigger than 500gms.
    Grated lemon/lime peel from 1/2 a lemon or a whole lime
    4-6 stalks of Mustard greens(4 if you are alone, 6 if you are a couple)

    Heat water in a bamboo steamer or a wok that’s large enough to fit the fish steak on a platter/deep plate.
    Rinse the fish steak and dry it with paper towel. Place in a deep plate or platter and season with soya sauce, grated lemon or lime peel and sherry. Place in steamer/wok when the water is boiling. Steam for 8 minutes. Take fish out and rest for about 3-5 minutes. Place mustard greens in the steamer directly and steam for 5 minutes. Remove and place on plate, salt lightly or douse with light soya sauce. Serve fish and greens with hot cooked rice. The fish tastes amazing with the peel and not fishy due to the sherry. Mustard greens can be substituted with other green vegetables such as broccoli or cauliflower or kale.

  • Giorgia

    Here are two favourites for quick dinners:

    – 200 g short pasta
    – 2 medium zucchini
    – 5-6 dried tomatoes
    – 100 g canned tuna
    – oregano
    Put a pot of water to boil. Put the dried tomatoes in the pot, and “fish” them out after 2 minutes of boiling, leaving the pot on the stove to cook the pasta. Chop the zucchini in small cubes and cook them with salt and olive oil in a pan for 10 minutes. Meanwhile, toss the pasta in the boiling water. Chop the dried tomatoes and add them and the tuna to the zucchini, season with oregano. Drain the pasta when al dente and toss it in the pan with the sauce.

    – 1 glass of dried couscous
    – 100 g arugula
    – 5-6 dried tomatoes
    – 2 spoons of almonds
    Cook the couscous as written on the box. Soften the dried tomatoes by boiling them for 2 minutes, then drain. Put the arugula, almonds and dried tomatoes in a food processor with salt and olive oil and grind. Mix the couscous with the sauce.


  • Tortilla Española:

    Slice 4-5 potatoes. I like red potatoes, which I leave the skin on. You can pick your favorite type and peel or not as you prefer.

    Optional step/ingredient: Dice 1 small onion.

    Saute these together lightly in oil in an oven-safe frying pan until potatoes are tender, but not browned.

    Remove from pan. Reserve the oil, or start fresh.

    Break and beat 5-6 eggs, seasoning to taste with salt, pepper, and any other seasoning you like in egg dishes (garlic is a tasty option). Add in the potato-onion mixture and combine.

    Put the frying pan back on medium heat with 1 tablespoon of oil. Pour the egg mixture in. Cook for 5 minutes or so until the top is mostly solid & it starts to peel back from the edge of the pan.

    At this point you have two options to cook the second side: 1) Stick it in the oven under the broiler for a couple minutes to finish the top. (This is the non-traditional technique for when you aren’t feeling so confident about your dish-juggling skills.)

    or 2) Put a dinner plate over the top of the frying pan and flip the whole thing onto the plate. Remove the pan and slide the concoction back into the pan and cook for another couple minutes.

    You can serve it sliced with baguette as an appetizer, or cut into triangles (like quiche) with salad for a main course for up to six people. It also reheats well in the microwave for lunch on subsequent days.

  • Laura

    Love this recipe for my husband and I and if I make it for my 8 month old son, I just leave out the garlic and red pepper.

    2 cups chickpeas

    Place in blender or vitamix (can also use a hand wand).

    1-2 cloves garlic
    1-2 tbsp cumin
    1-2 tsp red pepper (we love using turkish red pepper flakes)
    Half lemon, juiced

    Blend adding olive oil until desired texture. Serve room temp with a drizzle of olive oil and warm bread!

  • Marjorie

    This is our favorite meal right now!
    Portions are per person.

    Starting at the bottom of your favorite plate or bowl:
    1 small bunch of chopped kale; fresh, steamed or sauteed depending on you mood.
    1 handful interesting tortilla chips
    3/4 C cooked black beans
    1 egg, over easy, seasoned with salt & pepper
    1/2 C salsa

    Happy eating!

  • JessicaD

    In the summer, when courgettes are everywhere:
    Chilli flakes
    Lemon juice
    Fry the courgettes with chilli flakes while the pasta is cooking. Toss together along with some lemon juice and feta. If I have some parsley growing in the window, that’s nice too, but not necessary.

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  • maya

    saute one onion in ex virg olive oil,
    add grated orange peel from 1 orange,
    add finely chopped fresh habanero chile,
    add cooked chickpeas (from 1 250ml cup of dried chickpeas) to the pan, mix,
    add some saffron
    grind black pepper onto each serving.

  • Adele

    Fettucini Carbonara for two

    2 eggs beaten
    1 cup grated parmesan
    200g pasta
    100g streaky bacon
    8 button mushrooms
    (Salt and pepper)

    Put bacon in a pan and let it cook for a bit and release some fat. Add mushrooms. Cook until bacon is crispy and mushrooms tender. Set aside.
    Beat eggs and grate parmesan while the pasta is cooking – have it ready to go.
    Once pasta is cooked, strain and return to the pot you cooked it in (so the pot is still hot).
    Add beaten eggs and stir for a few minutes. Add parmesan, bacon and mushrooms, and salt and pepper to taste.
    Serve and devour immediately!

    This is a favourite in my house – my boyfriend is always excited when I say this is for dinner, and it is so easy and extremely quick. :)

  • Michelle Unsworth

    Spinach Pumpkin Fetta Tart

    1 butternut pumpkin
    Fetta cheese
    Shortcrust pastry
    Red Onion

    Cut up pumpkin and roast until soft and caramelised.

    Sauté red onion onion until soft.

    Place pastry in tart dish, top with onion, roast pumpkin, washed spinach and then fetta.

    Cook in oven.


  • JillCenter

    Whole Wheat Pasta + Roasted Cauliflower

    It’s winter, so this is the season for many, many sheets of roasted vegetables. For a quick (and 5 ingredient) delicious meal, here’s a version of what I’ve been whipping up.
    Roasting caramelizes the cauliflower and, when combined with the walnuts plus whole wheat pasta, it all adds up to a deeply nutty taste.

    Head of cauliflower, divided into pieces (olive oil: spritz for roasting + extra 2 Tablespoons for dressing)

    Herbs from Provence with Lavendar (I currently like Morton & Bassett) – 3 or more pinches, to taste

    Walnut pieces, lightly pan roasted – ¼ cup

    Whole wheat pasta – 4 servings equivalent

    Parmesan cheese (freshly grated, to taste)

    Preheat oven to 375 degrees.

    Arrange cauliflower pieces on baking sheet so that all are touching the surface (use parchment paper to easy clean-up).

    Spritz olive oil on cauliflower pieces; sprinkle generously with Herbs from Provence.

    Roast for about 30 minutes in a 375 degree oven (or until flowers have browned).

    Pan roast walnut pieces and set aside, watching so they do not burn.

    Meanwhile, boil salted water for pasta and time for estimated completion of roasted cauliflower.

    Mix cauliflower, walnuts and pasta. Serve immediately with Parmesan cheese to taste.

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