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.

    • blueskiesoc@beehaw.org
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      1 year ago

      add spam and broccoli, if you’re a weirdo like me :)

      Sear the spam in a skillet, cube it, and steam the broccoli before adding.

      • wifi enyabled cat@beehaw.org
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        1 year ago

        My base miso soup is made up of just Tofu, Seaweed, Miso paste, and Hondashi.

        I usually mix in some cubed salmon because it’s really easy to just throw in and really enhances the soup. I have also tried throwing in bok choy, but the shape didn’t really jell well with the rest of the soup.

  • lemillionsocks@beehaw.org
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    1 year ago

    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.

  • ukyo@beehaw.org
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    1 year ago

    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.

  • meteorswarm@beehaw.org
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    1 year ago

    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.

  • SquirrelJam@beehaw.org
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    1 year ago

    It’s kind of a simple one, but caprese salad. Tomatoes, basil, mozzarella cheese, high quality balsamic and olive oil. Salt/pepper.

    • gameboy@beehaw.orgOP
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      1 year ago

      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.

  • gina@lemm.ee
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    1 year ago

    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).

      • gina@lemm.ee
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        1 year ago

        I’ve never even considered toasting the almonds, but I bet that would be good.

  • deo@beehaw.org
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    1 year ago

    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.

  • mooseknee@beehaw.org
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    1 year ago

    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.

  • NubTubz@beehaw.org
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    1 year ago

    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.

  • shanghaibebop@beehaw.org
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    1 year ago

    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.

    • marco@beehaw.org
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      1 year ago

      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 :)

  • Grimace@beehaw.org
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    1 year ago

    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.

    • marco@beehaw.org
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      1 year ago

      Cracking the top is the best part!

      I’m not sure you earned OP’s bonus points, though :p

  • latte@beehaw.org
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    1 year ago

    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

  • Tastyzero@beehaw.org
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    1 year ago

    Beans. Navy or white beans, broth or stock, olive oil, salt, spices. Lots of simmering until it the magic happens. Based on Carla Lalli Music’s recipe.