5 Ingredients Or Less????

[NMG]

Ok - most of my recipes consists of more than 5 ingredients and our next cooking club theme is a 5 ingredients or less. I'm looking for something a little different as well - so, how about shooting off some great recipes!!! TIA

[EmilyK]

HA! I have a cookbook that specifically is 4 ingredients or less (they don't count S&P as ingredients, though). What kind of recipe are you looking for?? I can peruse the book tonight and see if there's anything that looks promising in it.

[Clover]

CHILLED MANGO AND CUCUMBER SOUP

2 mangoes, peeled and pitted (2 lb total)
2 seedless cucumbers (usually plastic-wrapped; 1 1/2 lb total)
3 tablespoons finely chopped red onion
3 tablespoons fresh lime juice, or to taste
2 tablespoons chopped fresh cilantro

Directions:

Finely chop 1 mango and 1 cucumber and set aside. Coarsely chop remaining mango and cucumber and purée with 1/4 cup water in a blender until almost smooth. Transfer to a bowl and stir in finely chopped mango and cucumber, onion, lime juice, and 2 cups cold water. Place bowl in a larger bowl of ice and cold water and stir until cool.

Just before serving, stir in cilantro and 1 1/4 teaspoons salt.

CL BB-posted by Kayla

I don't know if your rules address this, but I would not count salt and pepper as ingredients. The following recipe has 5 ingredients if you don't count the pinch of salt and you buy a pie crust and count that as one ingredient. I used Trader Joe's vacuum-packed steamed beets in this.

Beet-Feta Tart

1 half-recipe Martha Stewart’s pâte brisée without sugar (flaky pie dough, enough for one 9” tart)
2 medium-sized red beets, washed, roasted (at 400 degrees in an aluminum foil packet for 45 minutes to 1 hour, until very tender; you don’t want a crunchy beet here), and peeled
2 large eggs
3/4 cup milk (I used whole)
4 oz French feta, crumbled
A pinch of salt

Preheat the oven to 375 degrees Fahrenheit.

On a lightly floured surface, roll the pâte brisée into a circle large enough to line a 9” round removable-bottom tart pan. Transfer the dough into the pan, pressing it gently to the edge and up along the sides. Line the dough-lined tart pan with a sheet of aluminum foil, and place enough beans, rice, or pie weights in the aluminum foil to cover the base of the tart pan in a single layer. This will prevent the dough from puffing when you blind-bake it. Place the tart pan in the oven, and bake for 15 or so minutes, until the edges of the tart shell look set and barely golden. Remove the aluminum foil and weights from the tart pan, and continue baking until the tart shell is light golden. Remove the tart pan from the oven and allow to cool.

Turn the oven down to 350 degrees Fahrenheit.

Meanwhile, cut the roasted and peeled beets into 1/4-inch slices. Mix the eggs, milk, feta, and salt in a small bowl or measuring cup.

Arrange the beet slices in the blind-baked tart shell, taking care to cover the base of the shell as well as possible. It is preferable to only have one layer of beets, although you may want to add an extra beet here or there to cover an empty spot. Pour the egg mixture over the beets.

Bake the tart for 40 minutes to an hour, until the filling is set and lightly golden in areas. Allow to cool for at least 10 minutes. Serve warm or at room temperature.

from Orangette at http://orangette.blogspot.com/

The following recipe has 5 ingredients if you don't count salt and pepper, although they are actually quite important. I served this with a sliced baguette, which I wouldn't count as an ingredient either--it's a separate thing, right? I use TJ's mediterranean yogurt, which is already very thick and doesn't need to be drained. This is really good, btw. Originally posted by KathyB.

Labne, Sumac, Olives and Extra Virgin Olive Oil

To make Labne:
Place two or three paper towels in a strainer. Spoon in a carton of good quality, natural yogurt. Place strainer over a bowl to catch the liquid that runs out, and set the whole thing in a refrigerator for several hours. The original recipe said 24 hours minimum, but I let it drain more like 5-6 hours and found the consistency to be exactly what we like. The longer you drain the yogurt, the firmer the labne will be.

To make the finished dish:
Spread the labne on a large plate in circular motions about 1/2 cm thick, it should cover the plate entirely. There should be plenty of peaks and troughs to capture the olive oil. Sprinkle generously with...
1 tsp. sumac (Lebanese spice)
1 tsp. sea salt
1 tsp. fresh thyme leaves
12 pitted Kalamata olives (I chopped these up)
Good drizzle of Extra Virgin Olive Oil
Freshly ground black pepper.

Serve with hot crusty bread.

CLBB-posted by Kathy B. She says to adjust salt to taste. Can be served with pita bread.

from website of Frankland River Olive Company (Australia)

ETA this one, from TamiKnight, which was good also.

Lemon Chicken

1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
4 boneless skinless chicken breast -- dredged in flour, salt,& pepper
1 lemon -- zested and juiced
1/2 cup creme fraiche
salt and pepper -- to taste

Preheat oven to 375. Heat a large ovenproof skillet over medium-high heat. After 3 minutes, add the butter and oil. Season the chicken generously with salt and very generously with pepper. Place the chicken in the skillet and brown well on both sides, turning once.

Transfer the skillet to the oven. Bake for 15 minutes, or until the juices run clear when the chicken is pierced with a knife.

Return the skillet to the stovetop. Transfer the chicken to a platter and keep warm. Remove all but about 1 tablespoon of fat from the skillet. Place over medium heat, add the lemon juice, and stir to scrape up any pan drippings. Simmer for 1 minute, then add the creme fraiche and stir until melted and bubbling. If the sauce is too thick, add a few tablespoons of water. Pour the sauce over the chicken and sprinkle with lemon zest and additional pepper. Serve hot.
Serves 4


NOTES : Because the ingredients are so few, it's important to buy the tastiest chicken you canfind, which will probably be free-range.

CL BB-posted by TamiKnight--from The Best American Recipes 2002-2003

[bobmark226]

HA! I have a cookbook that specifically is 4 ingredients or less (they don't count S&P as ingredients, though). What kind of recipe are you looking for?? I can peruse the book tonight and see if there's anything that looks promising in it.

Do a search on Roxanne Gold. She did several "1-2-3" cookbooks, three ingredients or less, that were fairly popular some years back.

Bob

[NMG]

HA! I have a cookbook that specifically is 4 ingredients or less (they don't count S&P as ingredients, though). What kind of recipe are you looking for?? I can peruse the book tonight and see if there's anything that looks promising in it.

I don't think we are counting salt and pepper either............I am looking for an interesting main or soup - something out of the ordinary.
I've never tried a fish taco before and did copy the Mahimahi Fish tacos for the monthly menus from Cl and it did look good - I think it had 6 ingredients including the toppings (hhhmmmm, I should ask if toppings count). I really like the looks of the Mango and Cucumber soup posted below by Clover - it sounds so interesting to mix mango and cucumber! I may make this with a dessert............
Bobmark226 - thanks for the site! I'll be checking it out

Ok - I am going to be making the dessert and was thinking if anyone had individual berry pie recipes for the 5 ingredients or less I'd greatly appreciate it - I haven't been able to find anything with such few ingredients thats caught my eye. Thanks again!!!

[NMG]

bumping........

[kabs]

Hi Natalie!

I've made Helene's Blueberry Pie (from this BB) a few times this summer and there's close to only 5 ingredients... You could make it in individual pie portions.

I'll post it here for others and will also email it to you...

Kim

Helene's Blueberry Pie
aka Maida Heatter's Blueberry Pie # 1

1 9-inch baked pie shell or crumb crust
2 pint boxes blueberries (each box will measure about 3 cups)
1/4 cup cornstarch
1/4 cup cold water
3/4 cup boiling water
1 cup granulated sugar
1/4 tsp salt
1 1/2 Tbsp fresh lemon juice
1 Tbsp unsalted butter
Whipped cream for garnish

Place berries in large bowl of cold water. Let water run off between your fingers as you scoop up berries and place on paper towels to drain. As you do, pick over them carefully and remove any unripe berries, loose stems, etc.

In small bowl, stir the cornstarch into the cold water until dissolved. Then add the boiling water and stir until smooth. Place in 1-quart saucepan.

Add sugar, salt and 1/2 cup of the berries. (Reserve the remaining 5 1/2 cups berries.)

Place pan over medium-low heat and stir constantly. While cooking and stirring, press the berries against the sides of the pan to crush them. Cook until the mixture comes to a low boil, then thickens and becomes somewhat clear. It should take about 10 minutes. Then reduce the heat to low and cook very gently for about 3-4 minutes.

Remove from heat, and stir in lemon juice and butter. Then, in a large bowl, gently mix the reserved berries with the warm sauce.

Pour into prepared pie crust; let cool. Refrigerate for about 3 hours before serving.

[EmilyK]

I hadn't seen that you were going to be making a dessert... (should have brought in the cookbook today, drat!) Does a pre-made pie crust count as one ingredient?

[NMG]

I hadn't seen that you were going to be making a dessert... (should have brought in the cookbook today, drat!) Does a pre-made pie crust count as one ingredient?

Ya - I think the pie crust counts as 1 ingredient. Whenever you get a chance is fine - i've got a month to come up with something!!!

Kim - that recipe looks sooooooo good - are those dried blueberries that you use in the recipe??? I've never used dried blueberries before - I'll have to try them out sooner!!! Maybe I can try them out ina blueberry cookie recipe I want to make this weekend........

Boy I never thought finding a recipe with 5 ingredients or less would be so challenging!

[kabs]

Natalie- no the blueberries are not dried- fresh.

[ADM]

* Exported from MasterCook *

Fresh Fruit Pie - Unbaked

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese, softened
1 9 inch pie shell, baked baked
3 cups strawberries, or peaches or blueberries
3/4 cup apple jelly

Beat cream cheese until smooth, line pie shell. Top with fruit, gently pressing onto the cheese. Melt jelly over low heat, stir until smooth. Cool. Pour the jelly glaze over the fruit. Refrigerate at least 30 minutes before serving. (You can substitute a 9" graham cracker shell, or tartlet shells.)

[NMG]

Well, I found this super easy recipe and plan on grilling these and serving them over frozen vanilla yogurt...........I have copied down all the other suggestions (which are great!) and may make the Chilled Cucumber and Mango soup too depending on whether or not someone has already grabbed up a soup! Thanks again guys!

Pineapple Spears with Lime and Honey

1 large ripe pineapple
1 lime
Veg oil or cooking spray to coat grill
Honey for drizzling

Cut ends of pineapple. Stand upright and cut off skin in strips. Quarter the pineapple and cut out core. Cut each quarter into 3 spears. Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears. Brush grill pan or outdoor grill with veg oil or cooking spray. Grill pineapple until evenly marked all over, about 5 mins. Garnish spears with lime zest and drizzled honey.

[tammy/MN]

look at the thread...

OMG Dessert Dish to Share

it only has 5 ingredients

[NMG]

look at the thread...

OMG Dessert Dish to Share

it only has 5 ingredients

Thanks - I peaked over there and I think I may be making that instead! It sounds so good!!!