Category Archives: Less than 5

These recipes take less than 5 ingredients, less than $5, and/or less than 5 minutes

Finances, Healthy, Less than 5, Main Dishes, Salads, Side dishes, Vegetarian

Mandarin-Cherry Tuna Salad

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For a quick, healthy lunch, tuna salad is always a go-to.  Pretty much all you need is a can or pouch of tuna and some lemon juice, but there are infinite ways you can spruce it up.
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For example:
  • Add a chopped hard boiled egg
  • Toss in diced celery
  • Shred up some carrots
  • Add chunks of apple
  • Spoon in a few tbsp of relish
  • Hot sauce!

And many more options, as creative as your mind can dream up.  This particular recipe came about because the baby oranges were on sale, and we needed to use some up before they dried out and became inedible.  Oranges go great with tuna, but I wanted just a little bit more to round out the flavor.  Dried cherries were just the thing.  Feel free to use raisins or cranberries if that is what you have.

Ingredients:

  • 1 can or pouch of tuna, drained
  • 1 small orange (or 1/2 can mandarin orange slices)
  • 1 tbsp dried cherries (or cranberries or raisins)
  • 1 tbsp mayo or miracle whip
  • 1 tsp lemon juice or cider vinegar
  • 1-2 cups chopped greens, or a wrap, or 2 slices of bread
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Step 1: Open and drain a can of tuna, mix in a bowl with the mayo and lemon juice.  Add in the cherries.

Step 2: Either wrap it up, make it into a sandwich, or serve it over a salad, topped with the orange slices.  Season to taste and enjoy!

Breakfast, Eggs, Healthy, Less than 5, Main Dishes, Side dishes, Vegetarian

Eggs in a Green Nest

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One of the hardest hurdles when transitioning to healthier eating, at least for the majority of people, is eating leafy greens.  We all know that leafy greens are the healthiest things out there.  They contain tons of vitamins, minerals, and antioxidants.  They cost us next to zero calories to consume.  Greens are full of digestible and indigestible fiber to keep your digestive system strong and healthy.

So why do they taste so bad?

Foods which to us taste bitter have an array of compounds in them that naturally protect the delicate leaves from insects who would love to snack at the salad bar of nature.  It is these compounds which tend to be so beneficial for our health.  Unfortunately, humans usually dislike the bitter taste at first.  Fortunately, you can re-train your taste buds to enjoy bitter, and there are many cooking techniques to make bitter foods more palatable.

Adding small amounts of high quality fat like olive oil, or a sour taste like vinegar or lemon juice, can help temper the bitterness of greens.  Sea salt or other salty sources like hard cheeses also helps mask the harsher flavors and draw out the sweeter notes.  My recipe for simply sauteed power greens uses these techniques to create a delicious side dish that even most greens-haters can enjoy.

Greens and Egg

In this simple breakfast recipe, I combine those techniques with fresh eggs for a superstar breakfast that is ready in under 10 minutes, packed with vitamins and nutrients and protein, and will keep you happy and full all morning long.  Enjoy over some brown rice or with whole wheat toast for a well rounded meal.

 

Ingredients:

  • 1-2 fresh organic eggs, if possible
  • 1 large bunch greens (kale, collards, mustard greens, etc) or a mixture of greens to make about 1 – 1 1/2 cups
  • 1-2 tbsp olive oil
  • 2 tbsp lemon juice or apple cider vinegar
  • 1 tbsp hard, salty cheese such as Parmesan
  • Optional: 1-2 slices wheat bread or 1/2 cup brown rice

Greens in Pan with Egg

Step 1: Rinse your greens to remove any dirt, and slice into thin strips or shred by hand.  Add the oil to the pan, then the greens, and drizzle with lemon juice.  Cover with a lid, and steam the greens for 5-7 minutes.  Optional: you can add a chopped clove or two of garlic

Greens and Egg Yolk and Toast

Step 2: Mix the greens, they should be bright and slightly wilted now.  Use a spoon or spatula to make a small indent in the pile of greens, and crack an egg into the hole.  Cover again, and steam for another 5-7 minutes.  The longer you cook the egg, the more well-done the yolk becomes.  5-7 minutes will leave it slightly runny, as in above photo.

Once the egg is cooked to your desired done-ness, remove to a plate and serve!  I sprinkled a little hard cheese over the egg, which gives it the perfect salty balance to the tart & bitter greens.  You can also use sea salt for the same effect.

You can easily increase this recipe to feed several more people, simply increase the volume of greens and crack in one to two eggs per person.  This is delightful plain with toast, or you could serve with black beans, salsa, hot sauce, relish… whatever floats your culinary boat.

 

Comfort food, Crock pot, Healthy, Less than 5, Main Dishes, Slow cooker, Soups, Vegan, Vegetarian

Parsnip, Potato, & Leek Spring Soup

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I don’t know about the weather elsewhere, but the weather here in Connecticut seems to be very bi-polar.  One day it is in the 50s and sunny, and I am getting cabin fever and want to plant everything in the seed catalog immediately, the next day we get almost a foot of snow dumped on us overnight.  What’s going on here?

I am so thankful that CT has some amazing farmers who have hoop houses, green houses, store rooms, and other ways of extending our crazy growing season, so that we are already getting some of the first tender crops of the springtime.  Though not quite yet asparagus season, we have access to several root crops (beets, parsnips, onions, potatoes, leeks…), winter squash, eggs & meats, and tender fresh greens (grown inside of course).

Spring Farmers Market Foods

Usually I plan the week’s meals before going to the store, but I decided to get crazy this week, and let the market make my meal plan.  Whatever was fresh and available, I will form the week’s meals around that.  This is one small step on my lifelong journey to be a locavore (to eat whole seasonal foods grown as close to me as possible as often as possible).

A big bag of fresh microgreens, spinach, and head lettuce means tons of fresh salads.  Healthy brown eggs means breakfasts, frittatas, and quiches.  CT grown oyster mushrooms may be grilled, sauteed, added to soups, or stir fried.  The fingerling potatoes will complement just about anything, and the beets too have many many options.

Soup spices whole

The first dish I decided to make (after a giant fresh greens salad, because I couldn’t wait and helped myself almost as soon as I got home) was a slow cooker soup.  I had obtained leeks, parsnips, and fingerling potatoes.  Combined with onions I had over-wintered, fresh ground spices, and canned turkey broth (from Thanksgiving!) it would be the perfect thing on a chilly snow-covered day.

Parsnip Potato Leek Soup Ingredients

Ingredients:

  • 1 large parsnip (or carrot)
  • 1 large leek
  • 3-5 small potatoes
  • 1/2 medium onion
  • 2-3 cups bone broth, vegetable broth, or water
  • Optional spices: black pepper, fennel, cumin, sea salt, garlic

Spring soup in the crock pot

Step 1: If using fresh whole spices, grind them up in a coffee or spice grinder.  In a crock pot or small soup pot, add the broth.  Wash the outside of the produce, but leave the skin on.  Dice up the potatoes, parsnip, onion, and leek and add to the pot.  Add water to cover.

Step 2: Cook in crock pot on “high” for 4 hours or “low” for 6-8 hours, or bring to a boil on the stove, and simmer for 1-2 hours. Serve fresh with a drizzle of olive oil and maybe some thick bread or rolls.

 

 

Comfort food, Dips and Sauces, Healthy, Less than 5, Main Dishes, Pasta, Vegetarian

Balsamic Brown Butter and Collard Greens Sauce

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This particular sauce is what I made to go along with my mouth-watering Butternut Squash Gnocchi.  Something about the combination of the autumn/wintry flavors and chewy texture of the gnocchi with the buttery but tangy sauce just makes fireworks happen.

And the gnocchi have hidden vegetables in it, plus this sauce packs in a serving of your daily greens!  So much health, in one deliciously sneaky meal!  No one will ever guess.  But they will ask for seconds.  Maybe thirds.

Ingredients:

  • 4-5 good-sized collard green leaves, torn
  • 2 cloves of garlic
  • 1/2 white onion
  • 1/2 stick of butter
  • 1/2 cup balsamic vinegar and/or lemon juice

Collard Greens Pasta Sauce Ingredients

Step 1: Place all ingredients but the butter & vinegar in a blender and pulse until chopped into small pieces.  Alternatively you can use a knife and chop them up yourself.  (But Ninja blender. So good.)

Balsamic Brown Butter and Collard Greens

Step 2: Melt the butter in a pan, and bring to just a simmer.  Once it starts to turn brown, add all the chopped vegetables, and add in the balsamic vinegar.  Bring back to a simmer, and cook for 10-15 minutes, serve hot over fresh pasta.  Maybe a little fresh shaved Parmesan on top, if you’re feeling festive.

 

PS: You can substitute other greens in here if you don’t have or like or feel brave enough yet to try collards.  Try a nice safe spinach, or something crazy like mustard greens or beet tops.  Let me know how it tastes too!

Comfort food, Healthy, Less than 5, Main Dishes, Pasta, Sneaky Healthy, Vegetarian

Butternut Squash Gnocchi

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During my whole January Freezer Month challenge (read how that went during weeks one, two, three, and four) I had used half of a decorative butternut squash to make butternut squash macaroni & cheese.  This is one of my favorite fall & winter time meals, because it has all the creamy comfort of mac n cheese with an added boost of vitamins and fiber.  It totally counts as a serving of vegetables!

But what I had discovered was that even a deceptively small-looking squash can create a ton of pulp!

Mashed Butternut Squash

This giant bowl of squash was half!  Yes indeed.  So, being the frugal epicurean chef I am, I decided this was not to go to waste.  After searching the interwebs for inspiration, I had seen several options that were contenders, but in the end the winner was butternut squash gnocchi.  It’s the sauce that sealed the deal, which I will tell you about in just a second.

For those who don’t know what gnocchi is or have never had them, go find your nearest authentic Italian restaurant and re-evaluate your life choices.  Just kidding.  Make this recipe instead!

Gnocchi are typically thick, soft dumplings that may be made from semolina, wheat flour, egg, cheese, potato, breadcrumbs, or similar ingredients.  You basically make a thick pasta dough, and create chewy pillows from it.  The most classic gnocchi shape is the oval with ridges, created in our grandmother’s day using fork tines.  (Did you know the things that make a fork a fork are called tines?  Now you know.)

Pressing Butternut Squash Gnocchi

Growing up in Youngstown Ohio, a city with some serious mafia ties (seriously, go read about it), we have some crazy good Italian restaurants.  Thus I am well-versed in gnocchi.  I’ve even taken a foray into gnocchi making previously, with acorn squash and potatoes.  So I was fairly confident that this project would turn out well.  And boy did it ever!

Butternut Squash Gnocchi with Balsamic Brown Butter and Collard Greens Sauce

The process does take a little bit of time, I think it was just over an hour start-to-finish, and I had already-cooked squash to work with.  So be sure you have about 2 hours prior to tackling this.  But trust me, it is well worth it!  My fiancee, who is allergic to vegetables, told me this was delicious and amazing and asked for seconds.  He didn’t even believe me when I said there was squash in it.

The sauce is much easier, I just whipped it all up in my amazing Ninja blender (a Christmas gift from said fiancee) and simmered it on the stove to brown the butter.  But I am convinced that the two flavors and textures are the magic that elevates this from “weeknight pasta” to “so good this could be Valentine’s Day dinner at a 5-star restaurant”.  But at home.

But hey, I’m not gonna tell you what to top your gnocchi with.  If you like marinara, go for it.  If Alfredo is your thing, rock on.  Shoot, if you want to eat your gnocchi naked, that’s fine with me.  Just make sure the blinds are closed. 😉

Butternut Squash Gnocchi Ingredients

Ingredients:

  • 3 cups cooked, mashed butternut squash
  • 4 1/2 cups flour plus extra
  • 2 tbsp Italian seasonings
  • 2 tsp nutmeg
  • Sprinkle of ground pepper and salt

Step 1: If you haven’t cooked your squash, do that first.  Go ahead I’ll wait.  Bake it, microwave it, steam it, whatever.  Then mash it up.

Cutting Butternut Squash Gnocchi

Step 2: Mix your cooked, mashed squash in a large bowl with the other ingredients.  Add seasoning to taste, so if you want it heavy on the spices, do it, or go nuts and add cinnamon.  Get your hands all up in that squishy dough mess and mix it up nice.  Add more flour, 1/4 cup at a time as needed, until the dough just barely still sticks to your hand.

Boiling Butternut Squash Gnocchi

Step 3: Separate out about 3 cups of dough, and turn out onto a floured surface.  Pinch off a good handful, and roll it into a log.  Cut the log into 1/2 – 1 inch squares.  Each individual piece will be one noodle/dumpling/gnocchi.  If you’re feeling fancy, go ahead and roll each gnocchi over the tines of a fork to create ridges.  (I recommend this step mostly because the ridges create a nice place for the sauce to stick to!)

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Step 4: Bring a large pot of water to a rolling boil.  (Here’s a secret tip: I actually used chicken broth to boil the noodles, for extra flavor and because I like bone broth).  Boil the gnocchi for about 10 minutes, until they float to the top.  Remove with a slotted spoon.

Cooked Butternut Squash Gnocchi

Step 5: Top your gnocchi with sauce or topping of choice, and then watch whoever is eating this oooh and ahhh.  Including yourself.  Go ahead and pat yourself on the back too, that’s step 6.

Butternut Squash Gnocchi with Sauce

And if you are just dying for the sauce recipe I used, don’t worry I won’t tease you and leave you waiting.  Oh wait.  Yup, you have to wait until Thursday’s post.  It will be worth it I promise.

Freezing Butternut Squash Gnocchi

Oh, and did I mention this makes a crap ton?  This recipe made me about 7 dozen gnocchi total, so I ended up freezing about half.  Just lay them out in one layer in the fridge for 1 hour to overnight, then pop in a freezer bag or container and they will keep for about 6 months.  So one day’s hard work equals one amazing meal now, and another amazing meal sometime later.  Jackpot.

 

Dips and Sauces, Healthy, Less than 5, Main Dishes

Spinach Stuffed Chicken Rolls

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You know how sometimes you just want to make a meal that looks really nice and impressive, but you don’t want to spend hours in the kitchen?  No energy or time for that today.  Well, here’s a great recipe that can easily be customized, takes less than 5 ingredients, and in under 30 minutes you have a very nice dinner that other people will think took all day!

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For these rolls, you can use any thin cut of meat.  Try pork chops or a thin flank steak.  Even a firm white fish fillet would work.  You can then stuff it with any types of vegetables, kraut, stuffing, mashed potatoes, etc.  (See my stuffed pork chops for an example).

For this particular recipe, I thawed some boneless skinless chicken breasts, and then cut them in half down the center.  Then each half I put between two sheets of wax paper, and pounded them thin with a rolling pin.  You could use a meat cleaver or heavy glass as well.  The thinner they are, the faster they cook and the better able to roll them up they will be.

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Ingredients:

  • 2 thin slices chicken breast
  • 1/2 cup spinach leaves
  • 2 slices white American cheese
  • Optional: yogurt-dill sauce

Rolling up the chicken breast

Step 1: Pound the chicken thin, or use very thin cutlets.  Lay the chicken flat, and layer on the cheese and spinach.  Wrap the chicken around itself into a roll, secure with a toothpick if needed.

Insert toothpick to hold chicken roll together

Step 2: Set the oven to 350, and place the rolls in an oven-proof baking dish sprayed with cooking spray.  Optional: top with *yogurt-dill sauce.

Chicken rolls covered in yogurt-dill sauce

Step 3: Bake for 30-35 minutes, until chicken is fully cooked.

Chicken rolls and dill sauce baked

Serve your lovely rolls alone, or with whatever side dishes you like.  I made some rice and cranberry sauce, and let me tell you, chicken and cranberry sauce is an awesome combo!

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To make the dill sauce, the recipe is below.  This topping is great because it is so simple, and so versatile.  Spread it on sandwiches, add cucumbers to make tea sandwiches, use it on chicken, pork, or fish.  Try different herbs too, to change up the flavors.

*Yogurt-Dill Sauce:

  • 1/3 cup plain greek yogurt
  • 2 tbsp chopped fresh dill
  • 1 tsp garlic salt
  • 1 tbsp lemon juice

Dill and yogurt sauce ingredients

Mix all ingredients in a bowl.  Enjoy!

[amd-zlrecipe-recipe:48]

 

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Dessert, Holidays, Less than 5

Birthday Dirt Cake

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As a kid, I was always given the choice of what cake to have for my birthday.  Sometimes I’d pick chocolate, sometimes white cake, sometimes pie.  And then I discovered dirt cake.

Dirt cake is aptly named, because it looks like dirt.  It is essentially just chocolate pudding topped with crushed Oreo cookies.  But the combination looks very much like mud and dirt, especially when the finishing touch is added: gummy worms.  Trust me, kids love it!  Kids of all ages.  🙂

Give it a try and see how easy to make it is.  I had it as a young kid, and late into my 20s I still request it.

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Ingredients:

  • 2 packs chocolate pudding (or homemade)
  • 12 or so Oreo-style cookies
  • Optional: gummy worms

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Step 1: Make the pudding according to directions (or if you’re ambitious, make it from scratch) and chill.

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Step 2: Put the cookies in a sealable plastic bag, and crush with a rolling pin or your fist.

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Step 3: Top the pudding with the crushed cookies.  If you wish, add gummy worms, or other candies to decorate.  Enjoy!

 

 

Beverage, Dessert, Holidays, Less than 5

Pumpkin Cheesecake Shots

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With Thanksgiving past, and Christmas looming, the flavors of fall still linger and mix with the onset of winter.  Pumpkins and gourds are in abundance.  Ginger and cinnamon scents fill the air as cookies bake, while the crunch of fallen leaves give way to pine scented boughs and trees.

And pumpkin spice flavored <insert anything here> is still king.

While you are rushing about grocery shopping, house cleaning, gift buying and wrapping, you may need a few moments to yourself amidst the chaos.  Especially if you will be hosting or staying with family (for multiple days), an adult beverage is always welcome.

With the ubiquitous pumpkin spice creamer, plus just a dash of two other players, you can whip up an amazingly delicious sugar-bomb of holiday spirit!  Careful, this stuff is so good, it’s easy to lose track of how many you’ve had!

This recipe makes enough for 4 shots, or 1 large glass over ice.  Feel free to whip them up as needed, or make a large container full and keep it in the fridge.  You know… just in case…

Pumpkin Cheesecake Shot Ingredients

Ingredients:

  • 1 shot cake flavored vodka
  • 1 shot Khalua
  • 2 ounces pumpkin spice creamer

Pumpkin and Pumpkin Cheesecake Cocktail

Combine all ingredients in a glass over ice and mix.  Strain into shot glasses, or drink as a beverage.

I just made up a double batch, and keep it in the refrigerator in the mason jar the creamer was in originally.

I make my own flavored coffee creamer occasionally; you can follow this recipe from The Nourishing Gourmet, or if you’re vegan try this one from Girl Makes Food.

 

 

Healthy, Less than 5, Main Dishes, Pasta

Dried Tomato and Artichoke Pasta

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Those of you who have been cooking for a long time probably know the feeling of making a dish which to you seems quite simple, yet to someone else who enjoyed the meal with you, it is fancy and magical.  I’d like to share a secret: sometimes all it takes is one to two little touches, that don’t take much time or work, to elevate a dish from plain to pizazz!

Oven-dried tomatoes in olive oil and jarred artichokes are examples of such a touch.

Simple things that only cost a few dollars can really jazz up a weeknight meal or make an occasion special.  Using pre-canned dried tomatoes and artichokes adds almost literally no prep time (ok, you have to open it…) but makes the final plate look and taste restaurant quality.  Other such items are kalamata or pimiento olives, infused oils or vinegars, capers, pine nuts, brined pepper rings, citrus zest, shaved fresh cheeses, or finishing salts.

This dish takes less than 20 minutes start to finish, with no slicing and dicing of mountains of produce or complex kitchen skills besides boiling, straining, and mixing.  If you don’t like spinach, use whatever other vegetables you have on hand, or just stick with tomatoes and artichokes alone.  I had some broccoli on hand, so I added it in for extra fiber and nutrition, plus it went with the already-there colors.

Whip this meal up to impress dinner guests, say I love you, or just to enjoy a magical moment to yourself any time.

Dried tomato and artichoke pasta ingredients on counter

Ingredients:

  • 1 pound pasta
  • 1/2 jar artichoke hearts
  • 2 cups dried tomatoes in olive oil, chopped
  • 1 cup spinach, optional
  • 1 cup broccoli, optional
  • 2-3 cloves garlic, diced

Dried tomato and artichoke pasta ingredients

Step 1: In a large pot, bring 4-6 cups of water to a boil.  Add the pound of pasta.  You can use any shape here, but plain straight spaghetti is the classic choice.

Dried tomato and artichoke pasta cooked

Step 2: Boil the pasta for 5-7 minutes.  Meanwhile, in a large pan, add the garlic, chopped tomatoes in oil, and artichokes (and any other vegetables you are using, like the broccoli) and saute for 5-7 minutes, until fragrant and the vegetables soften.

Dried tomato and artichoke pasta in pot

Step 3: Strain the pasta, do not rinse, and add the hot noodles into the frying pan.  Stir it all together to coat the noodles with the oil from the tomatoes and the juice from artichoke hearts.

Dried tomato and artichoke pasta on plate

If desired, sprinkle with garlic salt or whatever herbs you enjoy, or grate some fresh hard cheese on top (like Parmesan or white cheddar).

Dried tomato and artichoke pasta ready to eat

Comfort food, Healthy, Less than 5, Main Dishes, Soups

Ham and White Bean Soup

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As the days grow colder and shorter, sometimes there is nothing quite so amazing as a steaming bowl of soup.  Soup is wonderful for so many reasons.  You can easily sneak all kinds of healthy veggies and ingredients into soup.  Soups are generally very kind to the budget, with frugal ingredients like beans and grains, and the ability to save about-to-expire produce.  Soup feels good on a sore throat, and is mostly healthy (if broth based, not fatty/creamy).

And soup just tastes great.

This ham soup starts with a rich & nutritious broth made from the ham bones, but if you don’t have the time (or the bones) you can use pre-made stock as well.  You can also substitute in any type of veggie you prefer, though I recommend sticking to about 2 cups of some sort of leafy green, and 1 cup of another harder veg for contrast.

Ham and white bean soup simmering

Ingredients:

  • 1 ham bone + 6-8 oz meat
  • 2 large carrots
  • 1/2 bunch kale
  • 1 large can white beans, or 2 small cans
  • Optional: 2 tbsp chicken bouillon

Scoop of ham and white bean soup

Step 1: In a crock pot or stock pot, simmer the ham bone in enough water to cover for 8-12 hours, during the day or overnight.  Strain the liquid, pull any remaining meat off the bone and shred it, and return it to the pot.  Discard the bones.

Scoop of ham and white bean soup with veggies

Step 2: Bring the stock to a boil, and add the kale and carrots.  Drain and rinse the beans to get rid of excess sodium and add to the pot.  Simmer for 15-20 minutes, until carrots soften.

Ham and white bean soup in bowl

Step 3: If needed, add in the bouillon.  This soup seems simple, but the base is so flavorful from being stewed so long.

Ham and white bean soup with cheese and bread

I suggest serving this with thick, soft Italian or multi-grain bread, and you may or may not want to shred some cheese over top.  I added just a touch of Vermont white cheddar, and it was absolutely scrumptious!  Even the fiancee, who just kind of tolerates soups, loved it and had seconds.  If you’d like your soup a little thicker, add less water and mash up one of the cans of beans before adding it.