Tag Archives: 5 ingredients 10 minutes

The Easiest Salad Ever – Just 3 Ingredients!

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The day I discovered this salad, I was busy working and just did not want to cook. Not even for the easy 10 minutes that all of recipes in Jules Clancy’s recipes in 5 Ingredients, 10 Minutes, should take. I really just didn’t want to think. That’s when I turned to this salad recipe that just three easy ingredients:

Yes, seriously.

And while Clancy encourages just dumping your canned salmon right into the bag with the greens, squeezing in some lemon and eating your salad from there; I put mine on a plate for you all. (I also thought a whole bag of greens seemed like so much, so I only did a bit more than a half bag. Truth be told, it wasn’t too much!)

And it got me thinking that there really is no excuse for not eating healthy. Anyone can walk into a grocery store and pick up these three items fairly easily… whether it be while on vacation or during a workday.

Salmon and Mixed Leaf Salad

Ingredients: canned salmon, washed salad leaves, juice of one lemon

The possibilities are endless, my changes in blue:

  • Vegetarian? Jules recommends some goat cheese or ricotta.
  • Vegan? Her recommendations include garbanzo beans or mushrooms.
  • I drizzled about 1/2 tsp of olive oil over the top and seasoned mine with Himalayan Sea Salt and freshly ground black pepper. Yup, I got all fancy.
  • You can use bagged salad or any combo of leaves and herbs you have leftover in your fridge.
  • Since I’ve been so heavy on the pesto recipes lately, I think this would be good with a dollop of that, too!
  • You can add any leftover veg you like in your salads as well or any type of protein, really.
  • Use tuna and add a little dollop of mayo like you would a tuna salad!
  • Add some avocado or some cooked rice if you want some extra staying power.
  • But even if you stick with the 3-ingredient recipe, you have an easy, quick, healthy meal that takes way under 10 minutes!
  • This took me as long as it takes me to open my bag of greens, dump it on a plate, open my can of salmon, drain and dump it on the salad and squeeze a lemon. I didn’t think it was necessary to time myself this go round. 🙂 Add a few extra seconds to drizzle my olive oil and season with S&P, though.
  • Will make again in a pinch.

How would you change/adapt/jazz up this recipe to suit you with what you have in your fridge and pantry right now?

Cheers~
Carrie

 

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Chicken with Green Beans and Pesto

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I’m still making my way through Jules Clancy’s 5 Ingredients, 10 Minutes and let me tell you; the latest recipe I tried was a real winner! (But almost all of them seem to be.)

I had a great big jar of pesto from Costco that was quickly approaching had just passed it’s “Use or Freeze by” date. I wanted to use up a bit more before I sectioned it out into portions for the freezer. That’s when I found this recipe in 5 Ingredients, 10 minutes.

In truth, this recipe took me about 20 minutes, not 10. But there are a few things that can account for that, as you’ll read below. It still came together rather quickly and was so deliciously satisfying and healthy to boot! This is one of those recipes that’s great to make if you want to pound out some aggression…

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Chicken with Green Beans & Pesto

Ingredients: chicken breast, dried chili flakes, fresh green beans, pesto, lemon

Here are my notes, with what I changed in blue:

  • I used almost a full pound of chicken breast because that is what I had thawing in my fridge. The recipe was to serve two (as most of Clancy’s do) anyway and I thought three portions might be nice for leftovers!
  • I substituted frozen green beans rather than fresh just because that is what I had. I also finished off the bag, so it was probably about 1.5 times the amount called for in the recipe. Hey, that will even out with the chicken, right?!
  • Part of the reason this dish took me longer than the estimated 10 minutes was that I used those frozen green beans. Instead of 4 minutes in the pot of boiling water (which took a few minutes in its own right), my bag said to give it 5 – 7 minutes.
  • I loved using dried chili flakes as the seasoning on this chicken. It made it so flavorful! I might just make some pork chops this way so Rob can eat them. {For future reference, Carrie: 1 Tbsp grapeseed or olive oil to one (heaping) teaspoon of red chili flakes per one pound of meat. Rub on meat and season with salt and pepper, as well.}
  • Another reason why I didn’t finish in 10 minutes was that my chicken was not cooked all of the way through. 1.5 minutes per side was not quite enough. Despite the fact that I felt like I pounded the hell out of that chicken, I apparently needed to do a little more!
  • Even though I used more chicken breast and more green beans, I stuck with the measurements of the seasoning and the pesto to the recipe and it was still full of flavor.
  • I omitted the lemon, only because I forgot about it.
  • My version made 3 generous servings.
  • The only thing I’d probably change for next time is slicing the chicken before topping it with the green beans and pesto. While the presentation is prettier as is, slicing the chicken just makes for easier eating!
  • This dish took me approximately 20 minutes.
  • Will make again. This recipe is definitely a keeper!!

Like pounding the meat thinner before cooking, what time-saving tips do use in the kitchen?

Cheers~
Carrie

5 for Friday: Recipes I Made…

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…from the best cookbook you’ve never read!

As promised, I’ve been working my way through Jules Clancy’s 5 Ingredients, 10 Minutes …. I love that Jules is teaching me how to adapt with what I have on hand. Sometimes her suggestions for variations inspire me to do my own thing! It turns out, these recipes came alive when I was trying to use up some cherry and grape tomatoes!

Reminder: salt and pepper and olive/cooking oil are always assumed “free” pantry ingredients in Jules’ recipes.

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Chicken and Egg Fried Rice

Ingredients: chicken breast, basmati rice, eggs, soy sauce, spring onions

Here are my notes, with what I changed in blue:

  • Instead of chicken, I used 1 cup of (cooked) Korean ground pork. A friend sent these leftovers home with us when she made us a Bibimbap dinner one night. I promptly froze it for another day. It was a perfect addition and Rob-friendly. See, you can adapt with what you have!
  • I used 2 cups white rice (not the basmati indicated in the recipe.) Not a big deal, right?
  • Instead of peanut oil, I used 1 tbsp seasme oil and 1 tbsp grapeseed oil (high smoke point)
  • I don’t have a wok, so just used a saute pan.
  • I added a couple of handfuls of chopped carrots. (They might have been frozen, I don’t remember!) and half of an onion.
  • I was generous with the S&P!
  • My version made 2 very generous servings, but I broke it down into 3 smaller ones for leftovers.
  • I didn’t write down how long it took me to make this recipe, but considering it was my first time making fried rice, it came together quickly.
  • You can find a similar fried rice recipe in the free e-cookbook on the Stone Soup blog.
  • Will make again. This is husband approved!

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Salt-Crusted Burger

Ingredients: ground beef, tomato ketchup, mayo, English muffins, lettuce

Here are my notes, with what I changed in blue:

  • Forgot to get a photo of this one, sorry!
  • This recipe reminded me how much we love love English Muffins as hamburger buns! It’s hard to imagine going any other way.
  • We don’t keep ketchup in the house because we don’t really like it. Occasionally, I’ll use ketchup when I’m ordering fries out and the fries can’t stand on their own or they don’t have a better sauce to serve. Normally, our burgers at home are served with homemade mayo. But a little leftover Alouette cheese spread is what I decided on to moisten our English Muffins this go round.
  • The recipe calls for scant tsp fine sea salt. I didn’t have that on hand. I used 1/2 tsp kosher salt instead. It worked just fine.
  • I also topped our burgers with some Wisconsin Aged Swiss Cheese. What’s a burger without cheese?
  • This recipe took me 8 minutes. Yes, you can have a burger on the table in 8 minutes! I think I served roasted broccoli, which took much longer. But I got all that started before I started the burgers. Maybe I should have done this broccoli in another pan.
  • You can find this burger recipe in the free e-cookbook on the Stone Soup blog.
  • Will make again. This is also husband approved!

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Tomato, Bread and Bocconcini Salad

Ingredients: cherry tomatoes, sherry or white wine vinegar, rustic bread, flat leaf parsley, bocconcini (small mozzarella balls)

Here are my notes:

  • I don’t have any notes on this one, but I know I pulled a mini-baguette out of the freezer and baked that up before I started this recipe. If I had the bread on hand, it would have been a lot quicker!
  • This was just an easy, no brainer recipe – throw everything together and there you go.
  • My only problem with this is that I didn’t buy the marinated bocconcini, so I  needed to add a little olive oil and a some more seasonings.
  • After my bread was baked from frozen, this took me just minutes to throw together in a bowl.
  • This recipe is an absolute yes.

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Mel and Carlos’ ‘Green’ Eggs

Ingredients: eggs, butter, pesto, baby spinach

 

Here are my notes, with what I changed in blue:

  • Not the prettiest of pictures, but it will have to do.
  • I remember the first time I made eggs with pesto and realized how genius it was! This recipe was no different.
  • It just reminded me that it’s a good way to use up pesto in your fridge and add a bit of flavor to your scrambled eggs!
  • My photo includes a handful of frozen baby spinach I added to the pan at the beginning (instead of fresh at the end).
  • I also threw in some leftover cherry tomatoes for good measure. (My friend gave me some cherry tomatoes she wasn’t going to use up in time – I was making the most of them this week!) Since it was December when I made this recipe, I called these Christmas Eggs. 🙂
  • This recipe took me 10 minutes.
  • Will make again. In fact, I’ve been making scrambled eggs with a little shredded mozzarella and a dollop of pesto on top ever since.

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Seared Tuna and Cherry Tomatoes

Ingredients: tuna steaks, cherry tomatoes, capers, arugula, mayo

Here are my notes, with what I changed in blue:

  • This may be one of my new favorite recipes!
  • Did you know that you can get individually wrapped, sustainable tuna steaks at Aldi? I was able to make this recipe for one!
  • My only changes to this recipe would be that I would sear the tomatoes for a bit longer. I like them to burst and get a bit wrinkly.
  • I don’t ever cook with capers, so they were a purchase specific to this recipe and they really helped make the dish!
  • To be honest, the tuna was so good, I don’t think the mayo was eve needed. I’m not sure if it was meant for dipping or to top on the salad. But I think the greens are fine with a little squeeze of lemon juice, drizzle of evoo and sprinkle of salt and pepper.
  • This recipe took me less than 10 minutes.
  • Will definitely make again. 

What are your favorite recipes for cherry and grape tomatoes?

Cheers~
Carrie

Recipe Fail… sort of

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I had my first recipe fail out of the best cookbook you’ve never read. Well, it wasn’t a fail, really – I ate it! It just wasn’t the amazing goodness, I’ve had from all of Jules’ recipes so far! {See broccoli and green curry soup, cooking with canned fish, salads and stir fries, and broccoli + protein and I have several more to post!} It may also have been my fault. I decided to make my own variations. Oh well, it’s only from failure that we learn!

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Spanish Chicken with Chickpeas

Ingredients: chicken thighs, smoked paprika, chickpeas, cherry toms, almonds

Here are my notes, with what I changed in blue:

  • I believe the point of this recipe is to teach that you need to pound your meat (here, chicken thighs) thin in order to get them to cook fast. I didn’t have any chicken thighs, so I opted for some shredded chicken I had in my freezer. I thawed it first.
  • I didn’t have smoked paprika, so I used the regular paprika, but I wanted to up the flavor ante; so I looked up some Spanish flavors on the google:

  • Here, I added one heaping tablespoon of minced garlic to the olive oil in the pan, as well as 1 oz of diced kalamata olives. <– loved this addition!
  • Overall, I found this recipe to be dry.
    • This could be that I didn’t have any juices from freshly cooked chicken thighs.
    • Maybe I didn’t use enough EVOO in the beginning. (Though I didn’t give it a little finishing drizzle.)
    • Maybe I should have cut the tomatoes in half to let the juices flow.
    • Or maybe I should have used canned tomatoes.
    • In any case, my version of this recipe was definitely in need of a sauce of some sort.
  • This recipe took me 11 minutes.
  • Will try this recipe again, maybe. 

Any suggestions on how to improve a dry recipe?

Cheers~
Carrie

The Best Books I Read in 2017

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Looking for a few good reads this coming year?

Here is a list of a books I read (that were not necessarily published) in 2017, that I also rated 5 out of 5 stars on GoodReads.  I have included three books each from three separate categories. Enjoy!

Audiobooks:

The Curious Incident of the Dog in the Nighttime – Mark Haddon

I saw the play, so I knew what was coming. But I was still crying all the way driving home from work as the story ended. It’s a great story in general, but the narration is fantastic. I highly recommend this on audio. (My review here.)

 

 

 

 

Behold the Dreamers – Imbolo Mbue

I didn’t know anything about this book in advance, only that it was recommended on audio. Man, is the narrator fantastic with the voices! This immigration novel will pull at your heartstrings. (You can read my short review in this post.)

 

 

 

Kitchens of the Great Midwest – J. Ryan Stradal

Yes, I listened to and recommended it last year. Yes, I listened to it again – this time, with my husband. He loved it, too. I have no regrets of duplicating those hours. I love this book.

 

 

 

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Cookbooks:

Dinner: A Love Story – Jenny

This cookbook reads like a novel. That’s how I read cookbooks; so it was a match made in heaven. After checking it out from the library, I purchased my own copy. Which reminds me, those beef short ribs aren’t going to braise themselves. I need to open that one back up!

 

 

Well Fed: Weeknights – Mel Joulwan

This is another cookbook that got me excited to purchase my own copy. Now that I have it, I need to go back through, flag those pages and do some cooking! I’ve said this before and I’ll say it again, you don’t need to be Paleo to enjoy this cookbook. (I’m not.) Joulwan will teach you how to cook without you even realizing it.

 

Five Ingredients, 10 Minutes – Jules Clancy

You already knew this, since I declared it the Best Cookbook You’ve Never Read! I’m still making my way through it and must say that I never knew how quickly tasty and satisfying meals could come together! I’ve got more results to post!

 

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Non-Fiction:

It Takes One to Tango – Winifred M Reilly

I wasn’t even looking for this book; but it is one of the best books I’ve read all year! It came up in a list of books about marriage that are actually useful. I read it on a whim and found it a surprisingly quick and eye-opening read. Whether you think your marriage is on the rocks or you just have the same little arguments over and over again, this book is for you.

 

 

 

Bon Appetempt –  Amelia Morris(I just reilaed this was also on Audio, but the audio isn’t the reason I liked it, where those 3 books above are great on Audio!

I just realized that I listened to this one on audio, but I didn’t put it in that category. You don’t have to listen to this one audio; so it fits fine here. In fact, I bought the printed book afterward because I wanted the recipes she described and read to me! We all have been on our own culinary journey as our knowledge of cooking and taste buds evolve. This is one woman’s story. And I liked it.

 

 

 

Obama: An Intimate Portrait: The Historic Presidency in Photographs – Pete Souza

This is an absolutely beautiful and historic coffee table book! The amount of work and hours Souza put in to capture all of these moments, both personal and professional, both joyous and heart-wrenching blows my mind. This is dedication to work and the result is stunning.

 

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Fiction:

Rules of Civility – Amor Towles

It’s not common that I check a work of fiction out from a library and then promptly purchase the book after I’ve read it because I know I will be re-reading it in the future. You can read my review in this post.

 

 

 

 

This is How It Always Is – Laurie Frankel

Whoa. I had no idea what this book was about before I opened it. It may have taken me a bit to get into; but I was thinking about it for weeks afterward. I don’t want to give too much away… but you can find my review at the end of this post.

 

 

 

 

 

A Dog’s Way Home – W. Bruce Cameron

I love Cameron’s books written from a dog’s perspective. (I never did see the movie adaptation of A Dog’s Purpose.) But this one may just be his best yet. My husband doesn’t like to read books about dogs because he always fears that the dog will die and he will be sad. Don’t worry, that is not the case here. (I’m not giving it away, the title tells you that!) So worth the read, especially if you are a dog lover.

 

 

 

 

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BONUS!!!

Christmas:

The Deal of a Lifetime – Fredrik Backman

The author of a Man Called Ove conceptualized this book by thinking What If? And it is such a good one that takes place on Christmas Eve. It might be completely different from anything you’ve ever read… or maybe it isn’t. But it’s quick, easy and thought-provoking. I really enjoyed reading it this holiday season.

 

 

 

 

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If you had one book to pick to recommend that I read in the New Year, what would it be?

Cheers~
Carrie

5 for Friday: Make Ahead/Easy Cookbooks!

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I’ve noticed that I’ve been on a kick on reading cookbooks that either have make-ahead recipes or those that utilize just a few ingredients and get food on the table FAST! You’d think I was feeding a big family, had a long commute or lots of extracurricular activities to attend to… but none of those are the case! Some days are just draining enough that even though I love to cook, I just don’t want to think. You know what I mean?

Here are a few of those cookbooks and my thoughts…

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Make It Ahead
by Ina Garten 
(nonfiction, cookbook) – worth a flip

 

I loved that Ina admitted that she finds cooking for dinner parties exhausting and that making something ahead saves the day! That being said, the fish dishes seemed to speak to me the most – Her Herb-Roasted Fish is going on my next Trout Recipe of the Week list, while the Coquille St. Jacques recipe has been saved so I can make up those scallops I got from Aldi – yes ALDI! I’ve only made scallops once, probably about 10 years ago. I remember being surprised that they turned out really well! But that was the error before my blogging days, so I have no notes anywhere about what recipe I used.

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Make Ahead Paleo
by Tammy Credicott 
(nonfiction, cookbook) – worth a flip

My first impression of this book was that it was laid out all wrong. I felt like the tips and tricks I read at the beginning would be forgotten soon after and would be better suited within a recipe so that they could actually be used. Also, I felt like the author was a bit condescending about health choices at first, too. But maybe that was just the mood I was in reading it at the time.

In any case, all of that was soon forgotten after reading the recipes! Some of them were a bit daunting with their ingredient lists and their efforts to make them Paleo, but overall Credicott stayed true to her word about make-ahead meals. In fact, some of her recipes and ideas were utterly genius. {Yes, they are genius if it’s something I never heard of before! 😉 }

After the initial explanation of what “should” and “should not” be in your your kitchen to make it Paleo, along with tips and tricks, the book is split into six parts:

  • Make & Freeze
  • Low & Slow
  • On the Go
  • Room Service
  • Travel Treats
  • Week in a Day

I feel like I’ve mostly mastered the Make & Freeze idea of make-ahead meals. {My freezer can attest to that!} And I have a bunch of tried and true slow cooker recipes that help me with Low & Slow. On the Go is great for busy families or – a road trip! Travel Treats are just what you’d expect, while the Week in a Day section offers what many other chefs and cookbooks are doing these days – a grocery list to prep meals on Sunday and throw together meals quickly all through the week.

However, I found the Room Service section to be the most ingenious! When I travel, I prefer to try the local cuisine, so you’d think that I would have skipped over this section entirely. But this section can be helpful for many different scenarios:

  • If you travel for work and are constantly eating at the same places – there are some ideas from breakfast, lunch AND dinner, here.
  • You are on a budget or are traveling with a family – eating one meal in the hotel or having a picnic will help you out!
  • You are getting up for an early day or a hike – make some eggs in the microwave! This will keep you from eating a sugary granola bar.

Endicott recommends that if you can’t reserve a hotel room with a kitchenette, requesting a room with a mini-fridge and microwave or even asking if small appliances such as an electric skillet are allowed in room will do you wonders!

Lastly, I found her Freezer Inventory sheet to be indispensable, especially with everything I have stored in mine right now! You can also download it on her blog. This is a list I’ve been meaning to make for a long time. Downloading this sheet (and having it separated into categories) has finally made me do it! I also try to use up those items that have been in my freezer longest first. It’s easier to do this and plan for this with a list on the outside rather than digging through that cold freezer!

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Rocco’s 5-Minute Flavor
by Rocco DiSpirito (nonfiction, cookbook) – skip

 

I had high hopes… or maybe high expectations for this cookbook! Rocco’s one of those likable celebrity chefs. Reading through the introduction, he put a lot of heart into this book! However, there were a lot more pre-cooked/packaged ingredients suggested in these recipes than I would have liked. In addition, there was nothing really earth-shattering that I decided I’d like to even try to make. I will check out some of his other cookbooks, though, because I’m sure he can teach me something new. He’s the chef and I’m not! Maybe I was going through cookbook-reading-burnout?

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Just Five Ingredients
by Ainsley Harriott (non-fiction, cookbook) – skip

 

This cookbook caught my eye by the name. I am unfamiliar with this British celebrity chef; but his recipes just weren’t my style. Some of the included ingredients I’d never use. That doesn’t mean that you won’t though.

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Michael Symon’s 5 in 5
by Michael Symon (non-fiction, cookbook) – worth a read

 

Symon’s a chef Rob and I like to watch on TV. I haven’t seen him on The Chew because I’m never home during those hours; but I guess he has a Beat the Clock segment where he tries to whip up a meal in 5 minutes. Let’s get something straight here. When he says 5 ingredients he means ingredients you shouldn’t already have in your pantry and fridge like salt, pepper, oil, flour, butter, garlic… He takes some liberties there. But he also takes liberties with the 5 minutes – he’s talking 5 minutes of cooking. The time doesn’t include prep or boiling water or heating up your pan. That being said, these are still relatively simple-looking recipes!

I made one just this week: Pasta with Tomatoes and Olive Oil. We decided on it because we had all the ingredients and just returned from a long weekend in Green Bay. The recipe was delicious! But it said that it made 4 servings. With a whole pound of pasta, it was more like 8! Plus, Rob and I agreed that we’d like more sauce in the sauce to pasta ratio. While it was packed with so much flavor (San Marzano Tomatoes! 3 Tbsp of salt in the pasta water! 1 Tbsp of red chili flakes!), we decided to stick with our fave San Marzano Pasta.

We still are looking forward to trying some of the other recipes from this cookbook.

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BONUS

Okay, so those are the 5 Make-Ahead/Easy cookbooks of the week, but I need to include the one that still takes the cake for me:

5 Ingredients, 10 Minutes
by Jules Clancy (non-fiction, cookbook) – MUST READ

It just might be the best cookbook you’ve never read. Don’t be intimidated by the Australian measurements or some of the alternate names of ingredients. I’ve outlined the most important ones here.  But the recipes are very forgiving and you can approximate and swap out with her suggested variations at the end of every recipe!

When talking 5 ingredients, Jules means 5 ingredients except for salt, pepper, and your preferred cooking oil. When talking 10 minutes, Jules is talking how long it takes her to make from start to finish. You might take a bit longer. (Her recipes have taken me 7 minutes to 20 minutes, but probably averaging around 12.) But it’s still a quick meal, no?

Here’s the first recipe I made from it. I’m still making my way through the cookbook, but there is so much I want to try! I’m learning how to improvise more than I ever had in the past and throw things together in what feels like a blink of an eye compared to the normal amount of time I’d used to spend in the kitchen. Check out Jules Clancy’s blog The Stone Soup to download a free eCookbook or learn how to purchase 5 Ingredients, 10 Minutes.

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What’s your favorite time-saving cooking trick?

Cheers~
Carrie

Broccoli + Beans or Meat = Dinner Served

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You can read about how I declared this the Best Cookbook You’ve Never Read <– here.

You can read about the first recipe I cooked from this cookbook here.

You can read about how I cooked tuna and salmon – {from a can!} – for the first time here.

You can read about how I made a stir-fry for some friends and made salads without dressing here.

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But it was from this recipe out of 5 ingredients, 10 Minutes that I learned that if you have a bag of frozen broccoli and a half pound a meat or a can of beans, that you can have a dinner on the table any night of the week in just MINUTES…

Super Simple Broccoli with Almonds
Recipe Ingredients: broccoli, almonds, butter, lemon juice

I think this base recipe was originally meant to be a weeknight side dish. Here is a photo of the pic in the cookbook. Looks yummy, no?!

I was going to make this as a side to some burgers I whipped up for Rob and me one night. But as I’ve mentioned, Jules shares possible variations at the bottom of every recipe in her 5 ingredients, 10 Minutes cookbook.

Her variations help those with dietary restrictions and even the pickiest eaters among us whip up something delicious and healthy. I am not allergic to nuts. In fact, I love them as a nice added roasty crunch to a dish. However, when I read Jules’s nut-free variation of this dish, I knew I’d be making it as a meal for myself instead:

Nut-free: leave them out or replace with a small can of chickpeas

I adore chickpeas {Rob doesn’t} and knew this was going to make a wonderful lunch for me. And it was:

This dish may not sound nor look exciting to you; but the results are all in the preparation. That is why I wanted to provide you with a few notes on why/how this is such a fantastic, versatile dish:

Notes with my adaptations in blue:

  • The dish calls for one head broccoli. I took a bag of broccoli out of the freezer and thawed over night.
  • I cut the broccoli into smaller pieces than they came, cutting them into “little trees” as instructed and thinly slicing the stems. This helps the broccoli cook faster and those little bits will get such a nice char! {I also personally like smaller pieces of broccoli, that this sounds like an obvious step I should have been doing anyway.}
  • I also liked Jules’s tip to get the pan on the heat before you chop the broccoli to get it nice and hot.
  • The variation suggested a small can of chickpeas. I’ve never heard of such a thing, so I just drained and rinsed a whole can and dumped them in, creating a more substantial lunch.
  • Even with my chickpea/garbanzo bean substitute, I did add a few crushed almonds. They did seem to get a little bit soft in the pan. I think if I made this dish with nuts, I’d add them at the end next time.
  • I generously seasoned this dish while cooking and after it was finished. I also added a little extra drizzle of extra virgin olive oil. I don’t think adding garlic, red pepper flakes, nor shredded parmesan would hurt either!
  • You can find this recipe in Jules Clancy’s cookbook 5 ingredients, 10 Minutes or her blog The Stone Soup {sans almonds, but the technique is there.}
  • This dish took me 12 minutes to make, including chopping.
  • I’d make 800 variations of this again! Here’s why:

While Jules lists 5 different suggested variations at the bottom of this recipe, the final one reads:

More substantial: toss in a drained can of chickpeas or serve with some hummus. {Okay, so I realize now that I didn’t get the idea to use a whole can of chickpeas to make it more substantial by myself.} Or toss with hot pasta and your best quality extra virgin olive oil. Or add a drained can of tuna in oil, allow to warm through and serve with a wedge of lemon. Or team with a fried egg.

You see? All you need is a head of broccoli (or a bag reserved in your freezer) and either a can of beans / can of tuna or salmon / egg / scoop of hummus / box of pasta / pre-cooked protein such as diced chicken and you’ve got dinner on the table in minutes. I’m sure you could cook up some ground beef or turkey and mix it in, too.

The possibilities are endless.

Do you have a go-to formula to get something on the table quick based on ingredients in your fridge-freezer-pantry? If so, please share!

Cheers~
Carrie