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.

A few things to note:

You know what I find liberating? That just by reading all of the suggested variations Jules shares at the end of each recipe in her cookbook 5 Ingredients, 10 Minutes is that she’s given me the confidence to come up with my own.

It wasn’t until recently that I’d tweak a recipe rather than follow it to the letter. I’m always worried that something won’t turn out. But the more you try different combinations and learn what you like, the more you’ll get a feel for what you think will taste good.

So I think that this might be the best cookbook you’ve never read…

Not only because:

• Each recipe is only 5 ingredients or less (save salt, pepper and EVOO)
• The ingredients are real food, not pre-packaged ones like cream of mushroom soup or onion soup mix, for example (which generally contain lots of additives!)
• The recipes take about 10 minutes to cook/pull-together

But also because:

• The cookbook will end up teaching you how to cook by helping you learn how to throw ingredients together that you already have!

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These next two recipes from Jules Clancy’s 5 Ingredients, 10 Minutes I cooked just so happened to use canned fish. I’ve never cooked with either before! It’s time to get away from plain ‘ol tuna salad.

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Noodles with Tuna and Tomato

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

• My friend had an overabundance of cherry tomatoes, so she gave a bunch to me knowing how much I love them.
• Wait… What?! I can throw tuna from a can in a pan? Seriously? Why didn’t I think of this?
• My tuna didn’t come packed in oil, so I just drizzled some olive oil in the pan before cooking.
• This also sounded like a Mediterranean-style dish, so I chopped a couple of garlic cloves and sauteed that for a minute or so in the olive oil before adding everything else.
• I didn’t have any parsley and felt like it needed a little green, so I chopped up just a bit of kale and sauteed it in the mix.
• I think this would be lovely with some green onions, too.
• I was very generous on the S&P.
• I thought about adding red pepper flakes at the end, but forgot.
• I didn’t have an 2-minute/ramen noodles, so I made up my own variation with pre-cooked rice from my freezer! See:
  

  
• You can find this recipe in Jules Clancy’s cookbook 5 Ingredients, 10 minutes, or a similar recipe on her website, The Stone Soup.
• I didn’t write down how long this took me, but throwing everything into a pan until heated sounds like no time at all!
• Will make again.

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Salmon with Courgettes & Brown Rice

Here are my notes:

• Just a refresher: courgettes = zucchini
• To be quite honest, now that I write this, this recipe is quite similar to the one above, just changing out the ingredients – I’m learning!
• Don’t get caught up with the sizes/amounts that are called for in the cookbook. This isn’t baking and these recipes are very forgiving. For example, my can of salmon was 170g, not the 200g called for in the recipe. And I have no idea how much 360g cooked rice is and didn’t take the time to look it up. I just pulled some pre-cooked rice from my freezer. {I always make a big batch and freeze it in smaller servings for later!}
• With this recipe, I also sauteed some garlic in the olive oil to start, just for some extra flavor. And because I LOVE GARLIC!
• I topped this dish with chopped green onions because you can never have enough green onions. Amiright?!
• This recipe took me 10 minutes.
• Will make again.

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Have you cooked canned tuna or salmon before?
If so, what is your favorite recipe?

Cheers~
Carrie