Growing up I enjoyed a book called “Six Ingredients or Less” which - you guessed it - featured recipes that used only six ingredients or less. Do you have a killer recipe or two that fits this theme?
Spices (dried or fresh) don’t count. Bonus points if it is at least somewhat healthy.
Mac and cheese. My favourite comfort food.
Mine too. Any particular way you like to make it? Do you add any seasonings?
seasonings wise I generally just do salt and pepper. But I always make it with a roux and good sharp old cheddar.
Miso soup… I usually throw in a block of frozen udon to make it more of a meal
Pizza.
Flour, Water, Yeast, can of crushed tomatoes, Cheese. Maybe some honey or molasses in the crust.
I like a 65 % hydration crust, bake on a pizza steel.
Pea soup is my easy go-to meal. Onion and carrot sweated in oil/butter, dried split peas, stock, and bay leaves. Enjoy with quality bread.
I’ve been experimenting with vegetarian options, and my go-to pantry-buster for stuff I generally always have on hand is this: sautee a chopped onion in a good helping of oil/butter. add a bit of flour (a tablespoon or so, but add it slowly while stirring) until you’ve got a nice roux-like consistency. Add a jar of curry paste, and a can of petite dice tomatos (with the juice) and a can of garbonzo beans (i drain mine). Add dried lentils and 70-80% the amount of water it suggests on the bag. Bring to a boil and simmer until the lentils are an acceptable texture. Enjoy with naan or by itself.
This sounds interesting. What consistency does it end up being?
Think like a thick, chunky chili. The flour helps thicken up the base and gives the curry paste something to cling to, so you can add a bit more to thicken it up if you need to. You should be able to scoop it with the bread and have it cling to it.
Kheer, an Indian rice pudding.
Add 1 part rinsed rice by volume to a pressure cooker, 6 parts milk, 0.5-1 part sugar, a little salt, and cardamom. Cook as you would for porridge. When done it should look soupy and thicken when stirred.
Chickpea Salad:
- canned chickpeas, drained and rinsed
- tahini (a scoop or two)
- sliced almonds
- red onion, diced
- celery, diced
- splash of apple cider vinegar
- Seasonings: salt, pepper, cumin seed, coriander
Mash the chickpeas just a bit in a bowl (pastry cutter works well). You want to keep it pretty chunky. Add all the other ingredients and mix. I don’t measure anything, but I have a pretty heavy hand with the seasonings. This is best after it sits for a few hours. I like to eat it on toast or just by itself (usually at night in front of the fridge).
Do you throw the almonds in as is or do you toast them first?
I’ve never even considered toasting the almonds, but I bet that would be good.
Creme Brulee is egg, cream, sugar, vanilla, effort, and time. That’s 6.
Cracking the top is the best part!
I’m not sure you earned OP’s bonus points, though :p
I’ll allow it. Creme Brulee makes everything better. :-)
Frozen broccoli, olive oil, steak seasoning, Parmesan cheese, curry powder. Mix it all up in a bowl so that the dry stuff sticks to the broccoli, air fry or roast in toaster oven until nice and crispy, a little bit burnt. Super tasty side dish or cold midnight snack.
It’s kind of a simple one, but caprese salad. Tomatoes, basil, mozzarella cheese, high quality balsamic and olive oil. Salt/pepper.
I absolutely love a good caprese salad but it always makes me feel guilty like I am eating a snack instead of a salad.
I am always on the lookout for variations of Arabic/Israeli salads too.
Tacos for sure. Throw your choice of meat (I prefer chicken), chopped cilantro, and some diced onion in a corn tortilla, then squeeze a slice of lime on top. It’s very possible you’ll need two tortillas per taco for some extra structural integrity depending on how much meat you put in there, but either way you’d definitely want to lightly toast those tortillas on a pan for a minute or so on each side before assembling the tacos to kick it up a notch.
As a bonus, chips with guacamole is a great side for this that’s similarly easy to throw together. An avocado or two, lime juice, and some salt and pepper is all you need, plus your tortilla chips of choice.
korean egg rice: crack an egg into a bowl of rice and mix with sesame oil and soy sauce, microwave for 2 min, sprinkle some furikake on top if you’ve got it and you’ve got a solid comfort food in like 5 mins tops
Quick Zucchini Curry: 2 Medium Zucchinis, Green Onions, 1-2 tbsp of Ginger, Mushrooms sliced real thin, Coconut milk. Spices: Ground Red Pepper (I prefer Birdseye), Soy Sauce, Red Curry Paste, Brown Sugar, Lime Juice
Takes about 15 minutes and pretty minimal chopping. It’s all in one pot too if you already have rice made.
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Are the green onions also known as scallions?
They are, yes!
French Omelette.
Throw a bit of butter on a non stick, crack open 2-3 eggs, add some salt, whisk, stir vigorously while egg is cooking, fold before inside solidifies.
3 min and taste like heaven.
I make my omelettes following the Julia Child way :)
Since we only used 3 ingredients so far, we could also add cheese, or ham, or spring onions … not that a good omelette needs it, but it’s fun to experiment :)
Carbonara …
Garlic Bacon Spaghetti 2 eggs Parmasen Pepper
- Boil salted water and add spaghetti until aldente
- Cook around 6 cloves of garlic in olive oil
- add the diced bacon and cook until crispy
- whisk two eggs, parmasen and pepper in a bowl
- take bacon off heat and let pan cool down slightly
- remove garlic gloves from pan
- add spaghetti into the pan with bacon with a tablespoon of the water the spaghetti cooked in and mix
- pour in the egg mixture into the pan with the bacon and spaghetti and mix
- put spaghetti onto bowl and crack pepper and a splash of olive oil on top
- eat the goodness
Notes: make sure the pan is not too hot otherwise the egg mixture will turn into an omelette which you don’t want.
I have success going the route of adding spaghetti directly from the pan with the bacon (or guanciale if I happen to have it) right into a bowl with the egg/cheese instead of egg/cheese into the pan. Residual heat does a good job of getting egg to a creamy texture.
