Very easy and not too many ingredients (which were some of the criteria we discussed):
“I make a baked macaroni & cheese that can feed us for a few days. I’ll send the recipe around (once I write it up). There’s also this great Kale salad mix (it has shredded Brussels sprouts, pumpkin seeds, and other greens, too) in a bag that I pick up at Costco — found in the walk-in refrigerator — that we eat at east once a week. You can add dried cranberries, raisins, pistachios, grilled chicken, grilled corn to it and it’s sooo good.
We also do “wraps” every once in a while where you grab tortillas (from Trader Joes — I think they are the best), cube grilled chicken breasts or shredded meat from a rotisserie bird, chopped lettuce, avocado, cherry tomatoes, shredded cheese, sour cream, and salsa. Put everything into small bowls and assemble as you like. Sometimes I also make some rice do my boys can it like a burrito bowl. It’s easy and good.”
“I almost never cook, but I make little snacks sometimes! Avocado toast is so simple and always delish. I just mash up an avocado on a sliced baguette, and drizzle olive oil, sea salt and crushed red peppers on top. Never fails
I just discovered a new to me dish at our trader joe’s sample taste table, an even easier take on enchiladas without any effort:
Slice up ready made polenta into rounds, layer onto a baking pan. Pour over TJ’s enchilada sauce (this where the jar stuff comes in) and sprinkle on shredded cheese. Bake at 350, till cheese gets gooey and then DIG IN with fav tortilla chips. That’s it! It’s deceptively simple, but the flavors seem more complex than just three ingredients, and it’s really addictive.
I love homemade soups most of all. Maybe make them twice a week, sometimes more…
I just heat a giant pot with olive oil, throw in garlic and onions, then about 8 cups (totally eyeball it all) veg broth and chopped seasonal veggies, let it simmer till they soften. Blend with immersion blender and serve with a drizzle of oil on top. Usually there’s leftovers for lunch the next day, you can round it out by adding some bread from favorite bakery or a salad… so easy and healthy. Once you learn one homemade soup recipe
, you pretty much learn them all… My standards for fall are lentil soup
and potato and leek soup.
I discovered Giada’s take on french onion soup
years ago and it’s a classic at our house- it’s really really good for dinner parties! Easy and elegant served with a salad and favorite drink. “
Now I’m hungry!”
For the Mapo Tofu, my mom (and we) make it with ground turkey and a lot of tofu and cabbage, which deviates from the jar’s instructions (and certainly from traditional Mapo Tofu preparation) but is very delicious. Side note that Molly O’Neill wrote this great book with recipes
of how people actually cook in America (called “One Big Table
“), and my mom’s Mapo Tofu hack is actually included in that book, as is my dad’s Sichuan peppercorn rubbed tuna loin (which is great on a grill but tough in a NYC apartment).
For the TJ’s curry simmer sauce, it works great with any form of protein and basically any veggies as well. I like shrimp, bamboo shoots, broccoli, onion, water chestnuts. I think it has a lot of calories but you don’t need to use a ton of it for a good flavor. Now I’m starving!!”
“This is near and dear to my heart! Here’s one of our fave recipes in this category
It isn’t quite a “5 ingredient” recipe, but is mostly pantry staples. I’ve made it with all “cheaty” ingredients (freeze-dried garlic, freeze-dried shallots instead of onion, bottled ginger, etc) It has always turned out well, but I would recommend springing for the actual onion if you have one. =)
I usually end up using curry powder + additional curry paste, but it’s so hard to give advice on those kinds of things since the flavor will depend on what you have.
And definitely don’t skip the lime at the end – YUM!
Also, we’ve never used the jalapeno because of the kids. Josh & Lela both adore this soup, so that feels like a win for me. We serve it with the cilantro, and usually also with chips or crackers + avocado chunks (for the soup and for Nathan!). I hope you love it.”
Well if you made it to the end of this post you are no longer hungry and you are armed with lots of good ideas. Hope you try them. I’m excited.