Archive for the ‘5 Ingredients or Less’ Category
Egg & Mustard Crackers
This is a sliced hard boiled egg recipe that not only sounds good, they are! I made these on 27 Aug 2018, very tasty. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 hard boiled eggs, peeled, (Shortcut)
- 12 wheat crackers, think Rosi brand in Thailand
- whole grain Dijon Mustard, as needed
- fresh chives, minced
- black pepper, as desired
Instructions
- Slice the eggs with a slicer or knife.
- Spread some mustard on each cracker, top with a slice of egg, skipping the end pieces, sprinkle on some chives then black pepper. Serve.
Notes
Black Beans (Pressure Cooker)
This will basically make canned beans for use in recipes that call for them. If a recipe calls for 1 can of black beans drained or with liquid, one can is typically 1½ cups. If the recipe states with liquid, measure out the beans into a measuring cup and add liquid from the pressure cooker. I will be using my large 9 liter (9½ quart) 80 kPa (12 psi) stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker at all times.
Equipment
- Pressure Cooker
Ingredients
- 500 grams dry black beans, (1 lb)
- 1 teaspoon salt, plus more to taste
- 2 quarts water, (8 cups)
- 2 tablespoons cooking oil, very important, do not skip this
Instructions
- Rinse the black beans then place in a large bowl and cover with at least two inches of water. Let the beans soak on the counter top for at least 6 hours, or if soaking overnight, place in the refrigerator to prevent fermentation.
- When you are ready to cook the beans, drain then rinse the soaked beans. Add the beans to your pressure cooker. Add in water, salt, and oil. The oil prevents foaming.
- Place the lid on the pressure cooker and lock, add the weight (jiggler) and turn on the heat to high. When the jiggler starts to move and vent pressure, indicating full pressure, reduce heat to low or medium low, to keep the pressure venting and the jiggler moving. Start timing for 6 minutes.
- When 6 minutes have passed, turn off the heat and move the pressure cooker to an unused burner. Allow a natural pressure release, meaning just let the pressure drop to zero without any actions from you. Takes about 10-20 minutes.
- When you have indications that pressure is zero, normally a lid lock will drop, remove the weight then the lid. Scoop out beans with a large slotted spoon (don't forget to taste a few). Then they are ready to use in recipes of your choice calling for canned beans.
Notes
Used in Recipes Listed on this Site:
Teriyaki King Oyster Mushrooms
Excellent use of King Oyster mushrooms, and tasty as well. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 400 grams King Oyster mushrooms, (14 oz)
- ¼ to ½ cup Teriyaki sauce, Shortcut
- 2 tablespoons cooking oil, as needed
- fresh spring onion, sliced
- hot cooked rice, for serving
Instructions
- King Oyster Mushrooms. These come trimmed, just a quick rinse and we are ready to start. This type of mushroom keeps well in the fridge for several days, so when I see these in the market, we buy them then plan a meal with them a few days later, no need to cook them the day of purchase.
- Slice the mushrooms in half lengthwise. Take each half and further slice it lengthwise into about 1/8 inch slices. For the side pieces, lay them cut side down and just trim of the edge of the cap to make a flat piece, as shown on the piece on the right. Place the slices in a shallow dish.
- Pour the teriyaki sauce over the mushroom slices and use tongs to mix the slices to coat them well. Start with 1/4 cup of sauce and use more as needed. Let this marinate for 15 minutes.
- Heat 1 tablespoon of oil in a non stick pan on medium heat, when hot add some of the spring onion. Stir the spring onion until fragrant.
- Place the mushroom slices in a single layer without overlapping, work in batches. Retain the teriyaki sauce for another step.
- Cook the slices without moving them, when the bottom is browned, turn the slices and cook the other side until nice and golden brown, and the edges can even be a bit charred. Transfer browned slices to a plate. Continue cooking until all the slices are browned, adding additional oil and spring onion between batches.
- When the last batch is browned, return all the removed slices back to the pan.
- Pour in the reserved teriyaki sauce and cook, turn the mushrooms as needed until the liquid in the pan is absorbed, just a few minutes.
- Serve over rice or with noodles, garnish with spring onion if desired.
Notes
Low cost.
Shortcut: Teriyaki Sauce.
Chocolate Chip Cookie Cake
This, sounds incredibly good! I used my shortcut for the cake mix as boxed mixes are outrageously priced where I live. This is like a giant sheet cookie, and very tasty as well. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 box yellow cake mix, (Shortcut)
- 2 eggs, beaten
- 5 tablespoons butter, melted
- 2 cups chocolate chips
Instructions
- Preheat your oven to 180 C (350 F), get out a 9x13 baking dish.
- In a mixing bowl, mix together the first 3 ingredients. The mixture is quite thick.
- Mix in the chocolate chips.
- Place the mixture into a 9x13 baking dish and spread out evenly. I wetted my hands to spread the dough out evenly.
- Bake for 20-25 minutes. Remove from oven and place dish on a wire rack to cool a bit.
- Slice while still slightly warm, as it will firm up a lot when totally cooled off. Enjoy.
Notes
Low cost.
Shortcut: Homemade Yellow Cake Mix.
Variants: 1. Use M&M's in place of the chocolate chips. 2. Lightly sprinkle sugar sprinkles on the top once the cake is cooled. 3. Pipe chocolate frosting in the center of each cut piece.
Recipe provided by Conni Layton.
United States.
United States.
Teriyaki Sauce (照り焼きのたれ)
This is so easy to make, four ingredients is all you need, and like people's secret BBQ sauce or secret burger sauce, the Japanese too have their ways to make their own signature homemade teriyaki sauce. American teriyaki sauce normally includes grated or powdered ginger and or garlic, Japanese does not.
Ingredients
- ½ cup soy sauce
- ½ cup mirin, Aji is fine, Hon is preferred
- ½ cup sake
- ¼ cup sugar
Instructions
- The three liquid ingredients, Soy Sauce, Mirin (8% alcohol), and Japanese Sake (15-25% alcohol). The sugar is just out of view.
- Add all ingredients to a sauce pan, stir continuously and bring to a boil then reduce heat to medium low and simmer for 10 to 15 minutes or until the sauce slightly thickens.
- Pour the sauce into a sterilized jar and let sit, uncovered, until cooled. The sauce thickens just a bit more as it cools as well, and just to note, Japanese teriyaki sauce not really thick. Store in the fridge for up to 2 to 3 weeks.
Notes
Used in Recipes Listed on this Site:
- Teriyaki Chicken (Slow Cooker), made it, GO-TO recipe.
- Teriyaki Straw Mushrooms, made it, GO-TO recipe.
- Sauteed Shiitake Mushrooms, made it, GO-TO recipe.
- Teriyaki Chicken Wings, made it, GO-TO recipe.
- Teriyaki King Oyster Mushrooms, made it, GO-TO recipe.
- Teriyaki Salmon, Chicken, or Tofu.
Crème Fraîche
This is from a good friend of mine in north-eastern Thailand. Sour cream in Thailand is costly, so this is a great alternative.
Ingredients
- 1 liter heavy cream, or whipping cream, (1 quart)
- 3 tablespoons plain yogurt, NOT low fat yogurt
- 1 quart mason jar, optional but helpful
Instructions
- Wash and sterilize a 1 quart mason or a plastic container. Container has to be non-reactive, so no aluminum or copper containers.
- Add the cream to the jar, leaving about 1½ inches of space on the top. Add the yogurt and stir together.
- Cover with a coffee filter, cheesecloth, tea towel, etc, and secure with a rubber band. Leave the container on the counter for 1-2 days.
- Check each day to see if it has thickened. Should thicken in no more than 2 days, but normally in 1 day.
- Once thickened, remove the coffee filter, cheesecloth, etc. and cover with the regular container lid and refrigerate for 1 day, then it is ready to use. Enjoy as you would use sour cream.
Notes
Used in Recipes Listed on this Site:
Hard Cooked Eggs with Mustard
This is a must try for me, this is a change up from deviled eggs, no mayo used, and no mixing anything. Just 3 ingredients, 5 if you would like salt and pepper. This is a make what you need guide.
Ingredients
- 1 hard boiled egg, chicken
- 1 teaspoon whole grain Dijon Mustard
- 2-4 fresh dill stems, small, or 2-4 fresh parsley leaves
- salt and pepper, as desired
Instructions
- Cut the egg in half lengthwise, place on a serving dish, cut sides up.
- Spoon on 1/2 teaspoon mustard on each half.
- Top each egg with 1-2 pieces of dill or parsley.
- Serve as an appetizer, side, or snack.
Notes
Great Northern Beans (Pressure Cooker)
I use a lot of dry beans as canned is just expensive compared to what you get. 500 grams of dry beans cooked, makes a lot of canned beans for sure. And dry beans are so cheap. I use my 9 liter (9½ quart) 80 kPa (12 psi) stove top pressure cooker. Follow your pressure cooker safety instructions at all times. This is for using soaked beans.
Equipment
- Pressure Cooker
Ingredients
- 500 grams dry Great Northern beans, (1 lb)
- salt, as needed
- water, as needed
- 2 tablespoons cooking oil, very important
Instructions
- Rinse the beans and remove any bad ones and any debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for at least 6 hours.
- After 6 hours, drain and rinse the beans. You can see how much the beans swelled.
- Place the beans in your pressure cooker. Add 8 cups of water, 1 teaspoon of salt, and the 2 tablespoons of cooking oil, the oil keeps the beans from foaming so do not skip the oil.
- Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing this for 8 minutes, and turn the heat down to low or medium low to maintain the jiggler moving and releasing pressure.
- At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, use beans as needed in other recipes.
Notes
Used in Recipes Listed on this Site:
- Slow Cooker Baked Beans, made it, GO-TO recipe.
- Chicken Alphabet Soup, made it, GO-TO recipe.
- Beef Alphabet Soup.
- White Chicken Chili II, made it, GO-TO recipe.
- Best-Ever Beans & Sausage, made it, GO-TO recipe.
- Quick & Easy White Bean Salad.
- White Bean & Tuna Salad, made it, GO-TO recipe.
- One Pot Chickpeas & Pasta (Pasta e Ceci).
- Chicken & White Bean Stuffed Peppers.
- White Bean Hash.
- White Beans & Sausage, made it, GO-TO recipe.
Cucumber Bites
Low cost, great sounding appetizers. This is a make what you need guide, no quantities provided.
Ingredients
- cucumber
- Cheddar cheese, real cheese, thinly sliced
- deli ham, or smoked ham
- toothpicks, as needed
Instructions
- Peel or not peel the cucumbers, or peel in strips, feel free to get creative to make ridges, etc. Slice about 1/4 to 3/8 inch thick.
- Slice the cheese and cut into squares that will cover, and slightly overhang a slice of cucumber.
- To assemble, place a slice of cucumber on a tray, add a slice of cheese, fold up a slice of deli ham into quarters and place onto the cheese, top the ham with another slice of cheese, then place another slice of cucumber on top and poke a toothpick in the center to hold it together. Repeat for as many as you would like to make.
- Serve.
Notes
Low cost.
Variants: 1. Use deli sliced turkey, chicken, Genoa salami, or pepperoni. 2. Use Swiss, Gouda, or Edam cheeses.
From seeing a photo.
Chickpeas (Pressure Cooker)
These came out 100% perfect. This is a quick way to cook chickpeas that have been soaked for at least 6 hours. Use in soups, salads, pasta salads, etc. I use my large 9 liter (9½ quart) 80 kPa (12 psi) stove top pressure cooker. Follow all safety precautions for your type of pressure cooker at all times. This will make about 2¾ cups cooked chickpeas and 1½ quarts of broth.
Equipment
- Pressure Cooker
Ingredients
- 1 cup dry chickpeas
- water, as needed
- salt, as desired
- 2 tablespoons cooking oil, very important
Instructions
- Rinse the dry chickpeas then place in a container. Add water to cover by an inch or two. Cover and place on the counter for at least 6 hours. If soaking overnight, then place in the fridge.
- When ready to cook, drain and rinse the beans and place in your pressure cooker.
- Add 8 cups of water, salt as desired, and the 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip the oil.
- Place the lid on the pot, add the weight (the jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing for 13 minutes, and turn the heat down to low or medium low to just maintain the jiggler moving and releasing pressure.
- At 13 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, drain and use the chickpeas as needed in other recipes.
Notes
Variant: 1. If cooking more than 1 cup of dry but soaked chickpeas, you need water to cover the beans by 1-2 inches, keeping in mind you do not go over half full on the cooker, and DO NOT forget the oil!
Used in Recipes Listed on this Site:
- Marinated Bean Relish.
- Best-Ever Beans & Sausage, made it, GO-TO recipe.
- Dorito Taco Salad, made it, GO-TO recipe.
- Quick & Easy White Bean Salad.
- White Bean & Tuna Salad, made it, GO-TO recipe.
- One Pot Chickpeas & Pasta (Pasta e Ceci).
- Tomato Chickpea Salad.
- Chickpea & Rice Soup.
- Sausage & Chickpea Stew.
- Chickpea Noodle Soup, made it, GO-TO recipe.
- Aush (Afghani Chili) (Slow Cooker).
- Three Bean Salad.
- Chickpea Salad.
- Recovery Vegan Stew.