Archive for the ‘5 Ingredients or Less’ Category
Rice with Herbes de Provence (Rice Cooker)
January 25, 2019 Lee
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Rice with Herbes de Provence (Rice Cooker)

Adapted from an internet recipe.
Yep, fancy name, it is French for the herb mixture. You can buy the dried herb mixture in grocery stores, but look for one that does not have lavender, that is an American addition, not the true French version, so skip the lavender. On my to make and taste list. This is a rice cooker recipe and I will use my basic 1 liter (1 quart) Cook and Warm rice cooker. Links to the Shortcuts are listed in the Notes section.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 cup dry Jasmine rice, rinsed and drained
  • 2 cups chicken stock, fresh or from powder, Shortcut
  • 1½ teaspoons dried Herbs de Provence, preferably without lavender. Shortcut
  • 1 pinch salt
  • 1 pinch black pepper

Instructions
 

  • Add all ingredients to your rice cooker, stir to mix together. Place the cover on and press the switch to Cook.
  • When the cooker switches to Warm setting, remove the lid, fluff with a rice paddle.
  • Serve as a side with any dish.

Notes

Shortcut: Chicken Stock (Pressure Cooker), Herbes de Provence.
5 Ingredients or Less,Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Black-eyed Peas (Pressure Cooker)
January 17, 2019 Lee
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Black-eyed Peas (Pressure Cooker)

Hip Pressure Cooking, Laura Pazzaglia, United States.
I made these on 16 Jan 2019 and I will say these are good beans! I used my 9 liter (9½ quart) stove top pressure cooker with 12 psi (80 kPa) pressure for these. Follow all safety precautions for your model of pressure cooker.
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Prep Time 2 minutes
Cook Time 5 minutes
Passive Time 6 hours
Total Time 6 hours 7 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry black-eyed peas, soaked at least 6 hours, (1 lb)
  • 2 tablespoons cooking oil, very important
  • 8 cups water
  • salt and pepper, to taste

Instructions
 

  • Rinse the beans and place in a large container, cover with 1-2 inches of water. Leave on the counter to soak for at least 6 hours. If soaking overnight, place in the fridge to prevent the beans from fermenting.
  • When you are ready to start cooking, drain and rinse the soaked beans. Place the beans, water, cooking oil, and salt and pepper as desired to your pressure cooker.
  • Place the lid on the pressure cooker, add the weight (jiggler). Turn the heat up to high. When the weight starts to move and release pressure, turn the heat to low or medium in order to maintain the jiggler moving and venting pressure (indicating you have full pressure.) Set your timer for 5 minutes.
  • When 5 minutes have passed, turn off the heat, and carefully move the pressure cooker to an unused burner and allow a natural release of pressure, basically, just let the pot sit there until you have indication of zero pressure, 15-20 minutes.
  • When the indication is zero pressure, pull off the weight (jiggler), then remove the lid. Drain the beans and use in any recipe calling for cooked beans. Or serve as is as a side dish. These beans are very tender. This bean broth is NOT recommended to save and use, I have tasted this broth, not what I would say is usable.

Notes

Used in Recipes Listed on this Site:
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Ingredients - Pressure Cooker,Sides - Pressure Cooker
Russian Red Radish Salad
January 10, 2019 Lee
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Russian Red Radish Salad

Just a Pinch Recipe Club, Beth Renzetti.
This to me sounds very good, only 4 ingredients, and one you can make yourself as a shortcut. On my to make and taste list. Link to the Shortcut is listed in the Notes section.
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Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine Russian
Servings 4 servings

Ingredients
  

  • 1 bunch red radishes
  • 1-2 spring onions, sliced, white and green parts
  • salt, to taste, as desired
  • sour cream, as needed, Shortcut

Instructions
 

  • Trim both ends of the radishes, wash well to remove any grit. Dry with paper towels then cut in half lengthwise, then slice each piece into half moons, thickness is up to you. not to thick and not to thin. Add the sliced radishes to a mixing bowl. Slice the spring onions, add the white parts and some of the green to the mixing bowl, reserve some of the green parts for garnish.
  • Add sour cream, say a spoonful at a time and mix into the radishes, goal is a creamy texture without the radishes dripping in sour cream. Taste and season with salt as desired.
  • Sprinkle the salad with the remaining green part of the spring onion and serve immediately before the water from the radishes leach out. Enjoy.

Notes

Shortcut: Sour Cream.
5 Ingredients or Less,: RUSSIAN,Sides - Salads
Chicken Ritz Casserole
January 10, 2019 Lee
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Chicken Ritz Casserole

Adapted from an internet recipe.
This is an old time classic comfort food that stretched the dollars by using the crackers as a filler, and it is delicious and filling! Now for folks in Thailand and probably all of Southeast Asia, Ritz crackers are here but imported and come with a higher cost, so use made in Thailand products such as Magic or Rosi, which are just butter crackers and taste exactly like Ritz, and cost less. The prep time will vary depending on if you are cooking the chicken for this now or using leftover cooked chicken. This casserole is wide open to modifications. There is several shortcuts for cost savings as well. Links to the Shortcuts are listed in the Notes section.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 4 cups cooked chicken breasts, shredded, Shortcut
  • 1 can condensed cream of chicken soup, or creamy chicken mushroom soup, Shortcut
  • 1 cup sour cream, Shortcut
  • 2 sleeves Ritz crackers, about 70, crushed
  • ½ cup butter, melted, (½ standard block / 1 stick)

Instructions
 

  • Preheat your oven to 180° C (350° F), lightly grease a 9x13 baking dish with butter or oil spray. Melt the ½ cup butter in a small sauce pan or microwave, then set that aside.
  • For the chicken, you can use boiled, roasted, leftover chicken, or even rotisserie. Cook the chicken or use you preferred type. If using bone in, remove all the meat from the bones, discarding the bones and any skin and gristle. Shred and set aside. I used 3 chicken breasts that I pressure cooked, but feel free to use thighs, legs, or breasts or any combination.
  • In a large mixing bowl, whisk together the soup and sour cream.
  • Mix in the cooked and shredded chicken, and any vegetables if you are using. I added frozen peas.
  • Pour the chicken mixture into the baking dish and spread out evenly.
  • Sprinkle the cracker crumbs over the casserole, then drizzle the crumbs with the melted butter.
  • Bake for 25-30 minutes or until the crumbs are starting to turn golden brown and the casserole is hot and bubbly.
  • Serve with a vegetable for a nice complete meal. Enjoy.

Notes

Low cost per serving using 3 chicken breasts. 
Shortcuts: Chicken (Pressure Cooker) (this is a 2 for 1 recipe, you get cooked chicken for the recipe, and broth for use in another recipe, Condensed Cream of Chicken Soup, Sour Cream.
Variants: 1. Use a combination of breast and thigh meat. 2. Add some cooked egg noodles, say 250 grams (8 oz) but you will need to double the soup and sour cream. 3. Add 1 cup of peas or mixed vegetables to the meat mixture. 4. Add 1 cup sautéed mushrooms to the meat mixture. 
Updated on 4 December 2023.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,CASSEROLES,CHICKEN & TURKEY
Cheater Mushroom Gravy
January 10, 2019 Lee
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Cheater Mushroom Gravy

I call this 'cheater' because I use Lobo brand (Thai) gravy packets, there is western brand gravy packets here but those are about $2 each, the Thai brand I use, and it is good quality, is about 50 cents a packet. I like gravy and mashed potatoes, and I love a gravy with a lot of fresh mushrooms. This recipe is not rocket science or my creation, I am simply adding this for my own reference later.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 packets beef gravy
  • 225 grams fresh mushrooms, button, cremini, or Shiitake would be perfect, (8 oz)
  • 1 tablespoon butter
  • salt and pepper, as desired, to taste

Instructions
 

  • Rinse the mushrooms (and for Shiitake also remove the stems) and slice them. Heat a non stick pan on medium heat with the butter, add the mushrooms and season as desired with salt and pepper. Saute, stirring and turn them often until all the water released from them has just evaporated. Remove the pan from heat and set aside.
  • In a small sauce pan, prepare the gravy per the packet instructions, normally whisk in 1 cup of water for each packet and heat to boiling while whisking or stirring constantly until thickened.
  • When the gravy has thickened, remove that from heat and put the pan with the mushrooms back on the heat. Pour in the gravy and stir to mix, Heat until nice and hot, season with salt and pepper as desired. Serve over mashed potatoes.

Notes

Low cost.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Basic Fried Cabbage
January 10, 2019 Lee
2 Comments

Basic Fried Cabbage

When it comes to side dishes, I like easy and quick to prepare, and this dish fits right in. Four ingredients and 15 minutes or so of your time. Cabbage is readily available here as it is a common side dish, uncooked with many Thai dishes. Frying it interested by brother in law. A common ingredient, prepared a different way.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 head green cabbage
  • black pepper, as desired
  • 1 tablespoon butter
  • 1 tablespoon bacon fat

Instructions
 

  • Trim off the stem end just slightly, then quarter the head top down through the core, slice off each core piece, slice the 4 pieces into 1/2 inch slices.
  • Heat a non stick pan on medium heat and add the butter and bacon fat, when hot, add the cabbage.
  • Fry the cabbage, turning occasionally, until tender and just starting to brown. Done, perfect and simple side dish.

Notes

Low cost.
Just a stripped down version of fried cabbage without any extras.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Sauteed Red Radish
January 4, 2019 Lee
4 Comments

Sauteed Red Radish

I have never heard of this until yesterday, and I happen to have red radishes in the fridge. I made these on 10 Jan 2019, very nice flavor and a perfect side dish. Four ingredients and 10-15 minutes of your time.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon butter
  • 20 small red radishes
  • salt and pepper, as desired, to taste

Instructions
 

  • In Thailand, I have never seen small radishes, only large, tops are removed and they are sold 3-5 to a pack, they are large. Here I used a pack of 4 big ones, scrubbed and ends trimmed.
  • For small radishes, simply slice in half from top to bottom. For large radishes, slice top to bottom into 3 to 5 pieces.
  • Heat the butter on low heat, when hot, add the radishes cut down side for halved, and for the large ones, the two side pieces cut side down and the center pieces, just add to the pan. Season with salt and pepper as desired.
  • Stir and toss occasionally until the radishes are starting to brown and softened.
  • Serve as a side dish with any meal.

Notes

Low cost, and virtually free if you have red radishes in your garden.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Cubed Potatoes (Pressure Cooker)
January 4, 2019 Lee
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Cubed Potatoes (Pressure Cooker)

Adapted from an internet recipe.
To cook potatoes for a potato salad or other dishes needing cubed (bite size) potatoes. This will use either the steamer tray or basket that came with your pressure cooker or any steamer basket or trivet that will keep the potatoes above the water. This process cooks the potatoes with pressure and heat, they cannot get waterlogged or soggy like boiled potatoes. Only takes 4 minutes on high pressure and a natural release (I use a 9 liter (9½ quart) 12 psi (80 kPa) stove top pressure cooker, which is basically the same pressure as an electric model). Follow the safety precautions for your model of pressure cooker. I made this on 3 Jan 2019 for use in another recipe, perfect potatoes!
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 0

Equipment

  • Pressure Cooker

Ingredients
  

  • 4 potatoes, see Step 1.
  • 2 cups water
  • 2 cloves garlic, smashed, optional
  • 1 bay leaf, optional

Instructions
 

  • I used 4 large potatoes (11 oz / 311 g each). Peeled or unpeeled is your choice. You can use less or more potatoes but do not go over the ⅔ full limit in your size of pressure cooker.
  • Scrub your potatoes for unpeeled, or peel, totally your preference. Cut the potatoes into bite size pieces, how I do this is cut a potato in half lengthwise through the widest section, lay each piece cut side down then make 1 or 2 cuts lengthwise, then cut crosswise to make bite size pieces. Takes about 3 seconds to cut up a potato this way. Make sure the pieces are not to small.
  • Add the water to your pressure cooker, add the bay leaf and garlic if using, insert the steamer tray or basket, add the potatoes to the tray or basket.
  • Place the lid on and lock, add the weight (the jiggler), turn on the heat to high. when the jiggler starts to move and vent pressure, indicating full pressure, start your timer for 4 minutes and reduce the heat to low or medium low to maintain full pressure. If you want a bit firmer potato pieces, set your timer for 3½ minutes.
  • When 4 minutes have passed, turn off the heat and move the pressure cooker to an unused burner to cool and release the pressure naturally, about 10-15 minutes.
  • When the pressure is fully released, open the lid.
  • Use the potatoes in any recipe calling for cooked cubed (bite size) pieces. I used these for a slow cooker recipe.

Notes

Used in Recipe Listed on this site:
#1 Go-To Recipes,5 Ingredients or Less,Ingredients - Pressure Cooker,Potatoes - Pressure Cooker
Chocolate Peanut Butter Sandwich Cookies
December 19, 2018 Lee
1 Comment

Chocolate Peanut Butter Sandwich Cookies

This is a spur of the moment cookie idea, butter crackers + peanut butter + chocolate = sounds great. I made these when I was making Rocky Road Candies, and glad I did, these are yummy.
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Prep Time 5 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • peanut butter, creamy or smooth, your choice
  • butter crackers
  • chocolate compound
  • sugar sprinkles, optional, as needed

Instructions
 

  • Line a baking sheet with parchment paper or foil. Spread peanut butter on the bottom of a butter cracker, top with another butter cracker, bottom side down. This way each side looks like the top of a butter cracker. Place crackers on the parchment paper. Place the baking sheet in the fridge to chill for 40 minutes to 1 hour.
  • I used Tulip brand dark chocolate compound. Very common here in Thailand.
  • I did not state a quantity for the chocolate as I made this on a whim when I was making another item, but the basic principle is use a double boiler, but you want the smaller pot not touching the water below it, just let the steam melt the chocolate. Add chocolate to the smaller pot in the quantity you need and put the bottom pot with the water on low heat.
  • Allow the chocolate to melt, stirring once in a while, until it is smooth. Turn off the heat.
  • Remove the crackers from the fridge, add a cracker to the chocolate, use a fork to roll it over to coat evenly with the chocolate, lift the cookie out with a fork and place on the same parchment paper. Sprinkle with sugar sprinkles if desired.
  • Continue with more crackers as desired. If the chocolate cools too much, just turn on heat to low for a few minutes and stir, and continue on until the cookies are all coated and placed on the parchment paper. Place in the fridge to chill before serving.

Notes

Low cost.
Common way to enjoy butter crackers with peanut butter, just seemed like this would work.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Mushroom & Garlic Saute
December 16, 2018 Lee
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Mushroom & Garlic Saute

Sounds like a simple and straight forward recipe for a nice side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 340 grams fresh mushrooms, white button, cremini, or Shiitake, sliced, (14 oz)
  • 3 cloves garlic, smashed and chopped
  • 4 spring onions, sliced, white and green
  • 2 tablespoons olive oil
  • salt and pepper, as desired, to taste

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, but not smoking, add the garlic and mushrooms, season with salt and pepper as desired. Saute for about 3-4 minutes. Cover with a lid to let the mushrooms steam for about 2 minutes.
  • Remove the lid, stir and continue to saute until all the moisture released by the mushrooms is evaporated.
  • Remove from heat, stir in the spring onion.
  • Serve as a side with any main dish. Enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES