These Cheap & Easy Meals Have 5 Ingredients or Less

The only thing we like more than delicious is effortless and these easy five-ingredient (or less) meals prove you don’t have to choose.

Please believe me when I say I understand how tempting and easy it is to way, way overdo it in the keeping your kitchen stocked department. I might even pass for a minimalist were you not to take a peek in my cupboards and refrigerator, at which point the cat is very much out of the bag. Hi, my name is Maryse and I’m addicted to buying more groceries and kitchen supplies than a single person could ever possibly need.

Related Reading: The Best New Cookbooks for Fall 2019

In an attempt to try and get a handle on this little problem, I’ve recently taken up challenging myself to make meals that skimp on the surplus without sacrificing quality or flavor. And, as it turns out, there are plenty dishes in which five ingredients are all you need to make a totally top-notch dinner. (For the record, I don’t count staples like salt and pepper or cooking fats like oil and butter and ingredients, those are just necessities of life.)

Check out some of our favorites, and we’ll bet you have most of these ingredients on hand already.

Basic Risotto

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I’m a big fan of dishes that make cooking cheap and easy without tasting cheap and easy. Case in point: classic Italian risotto. Five basic ingredients—rice, chicken, broth, onion, a little white wine, and grated Parmesan—plus a good, strong stirring arm are all it takes to treat yourself to a luxury-grade dining experience. This lusciously creamy, cheesy dish is the definition of restrained elegance (basically a rice version of the equally awesome Cacio e Pepe pasta), and a hearty, filling meal at that. And this is only the blank canvas version, imagine the possibilities on those nights when you get to splurge for six, seven, or even eight ingredients. Get our Basic Risotto recipe.

All-Clad Stainless Steel Risotto Pan, $179.95 on Sur la Table

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Hearty Split Pea Soup

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Frozen peas show off their prime time potential in this bright, mind-blowingly easy vegetarian soup. As is the case with any successful minimalist meal, the key is being smart about selecting supporting characters; you’re casting for function and flavor. Here, tyhme packs a punch of bold, bright freshness to complement the sweet peas. Get our Hearty Split Pea Soup recipe.

Shrimp Scampi

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I can’t think of a better ingredient duo to carry a small team to victory than butter and garlic. The powerhouse pair are basically the culinary equivalent of having a really great dance partner, they make whoever they’re paired with 10 times better. In this recipe, for example, they’re the Johnny to shrimp’s Baby, lifting the shellfish up to delectable heights. Serve over rice or tossed with pasta. Get our Shrimp Scampi recipe.

Related Reading: Best New Food Blogger Cookbooks for Fall 2019 

Fettuccine Alfredo

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Now that summer’s just about in the books we can return to some of our favorite fall and winter foods that tend not to be as coveted in those hot sweaty months. Fettucine alfredo is one of them and though it’s earned a bit of a bad reputation, a good homemade sauce with real cream and good parmesan is fabulous weeknight meal. Get out Fettucine Alfredo recipe.

Spicy Tomato Soup

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SIt’s definitely tomato soup season but keep things interesting with a little red pepper and don’t skimp on the olive oil (or use the cheap stuff). Serve with grilled cheese or garlic bread. All. Winter. Long. Get our Spicy Tomato Soup recipe.

Instant Pot 6-in-1 Multi-cooker, $59.99 on Amazon

If you're not making some of your soups in an Instant Pot at this point...we must question your judgement.

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Twice Baked Potatoes

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If you don’t think twice baked potatoes can make a meal than think again. Use thick-cut bacon, and add broccoli or top with leftover chili and you’re in business with warming, easy meal that everyone loves. Get our Twice Baked Potato recipe.

Eggs in Purgatory

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There is nothing hellish about yolky baked eggs in a juicy, chunky, red pepper-flecked tomato sauce. Trust. Sop it all up with a fat, crusty piece of toast (seasoned with garlic and olive oil for extra dramatic effect) and really savor the sin of this perfect breakfast-anytime dish. Get our Eggs in Purgatory recipe.

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Roasted Cauliflower

Tired of steamed cauliflower? Try roasting it! Roasting brings out nutty, buttery flavors in the cauliflower. A squeeze of lemon juice and some Parmesan cheese are all you need to turn this into an excellent side dish.

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Olive Oil Chocolate Chip Cookies

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How to Make Slow Cooker Apple Butter

Apple butter: Each year, it seems to solidify its place as a fall staple and a treasured hipster holiday gift, making an appearance in your better-than-average gift basket. If you’ve never heard of or had the stuff, well, you’re certainly missing out. And if you have, you know it’s so darn good that you can sometimes be tempted to eat it by the spoonful.

“Apple butter is a great substitute for real butter. It’s actually a product that enhances every dish, from cheese to seared salmon,” says Chef Dennis Foy of Cafe Loret, meaning you can feel good about it if you’re dedicated to cleaner-ish eating.

Related Reading: Apple Butter Beyond Toast: Uncommon Uses for Fall’s Favorite Condiment

Bonnie Shuman, Executive Chef of Weaver’s Way, a Philadelphia, Pa.-based co-op, notes that apple butter will obviously be a star ingredient in a lot of desserts. “But it also really shines in savory dishes, particularly pork or chicken,” she says. “Apple butter can serve as a sweet and sticky glaze—kind of like a barbecue sauce might. I like to use vinegar, mustard, or Worcestershire to cut the sweetness, and depending on the crowd, some sauce from adobe chilis. These recipes are great all year—especially on the grill!” And lucky for you, Shuman adds that your apple butter will last for about six months in the freezer. Score.

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If you’re a total purist and like the seasonality of the dish, there’s one simple way Foy recommends enhancing your apple butter experience: “There’s nothing quite like a great baguette that’s been split and spread with apple butter, Gorgonzola, roasted garlic, and reduced balsamic vinegar.”

So, how do I make this yummy apple butter goodness, anyway?

Chef Debbie Lee, who you’d recognize from Food Network and who owns a healthy meal delivery service, Mind Body Fork, recommends opting for Fuji or Honey Crisp apples as they render a better flavor for your recipes. “They also have a nice natural sugar so you don’t have to overload with tons of sugar and spices—I always say less is more.”

Related Reading: 10 Essential Apple Recipes for the Fall

Meanwhile, Shuman argues that really any kind of softer apple will do the trick: “Cortland, Grimes Golden, Jonamac are all good varieties for apple butter that are local to me in Pennsylvania, but there are lots of good options out there.”

Slow Cooker Apple Butter Recipe by Chef Dennis Foy of Cafe Loret

Ingredients:

• 5 apples, cored and diced, no seeds, no need to peel
• 1 teaspoon cinnamon
• 1 star anise pod
• 1 teaspoon cardamon

How to make Slow Cooker Apple Butter

1. Place all ingredients in the crock of your slow cooker. It should be large enough to work the apples, as they must be turned as they cook and reduce over time. The goal is to cook without causing the natural fructose to burn the bottom of your pot. In a crock pot, this is not an issue as the process can be accomplished over 10-12 hours.

2. Set to low, and stir often once the liquid is rendered and begins reducing. The process is long and slow for a better yield. Cook for up to 10 or more hours, stirring occasionally, until the apple butter is reduced and thick enough for your liking.

3. Puree for a super smooth texture. Run through a food mill, use a blender, or place in a Cuisinart.

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Slow Cooker Five Spice Fuji Apple Butter Recipe by Chef Debbie Lee

Ingredients:

• 6 large Fuji apples, peeled and diced into 1/2-inch cubes
• 1 cinnamon stick
• 2 star anise pods
• 2 teaspoons ground nutmeg
• 1 teaspoon ground cloves
• 2 teaspoons ground cumin
• 2 tablespoons vanilla

How to make Slow Cooker Five Spice Fuji Apple Butter

1. Combine all ingredients in the crock of your slow cooker.

2. Cook on high for 4-5 hours. The apples should be super tender and starting to break down.

3. Remove star anise and cinnamon. With an immersion blender, puree apples until smooth.

5. Return star anise and cinnamon to slow cooker. Reduce heat to low and continue to cook down for another 3 hours or so, until apple butter has formed the desired concentration.

6. Remove and transfer to two sterile canning jars. Seal jars and sanitize.

Enjoy your apple butter or share with friends as a great gift!

And see how to use apple butter in lots more inventive—and delicious—ways.

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7 Amazing Kitchen & Home Products in 2020’s Color of the Year

As we enter the last few months of 2019, the experts are starting to predict upcoming trends for 2020. It’s the beginning of a new decade, and everyone wants to start it off on the right foot!

To that end, Sherwin-Williams is predicting that a calm, grounding color will be all the rage next year—according to the brand, the 2020 Color of the Year will be Naval (“Naval SW 6244,” to be exact), a rich navy blue, an approachable neutral that goes with everything.

“The use of color in interior design is changing. It’s not just about what a space looks like anymore, but how it makes you feel,” according to Sue Wadden, director of color marketing at Sherwin-Williams. “People want to feel grounded and inspired to pursue their mental, physical and emotional well-being. Naval is reminiscent of the night sky, which people have looked to for centuries for guidance, as a muse and as a reminder to live more mindfully.”

The hue will pave the way for a decade of wellness and self-nurturing, and you can start incorporating the gentle, relaxing color into your kitchen and home with these must-have products.

KitchenAid Artisan Series 5-Qt. Stand Mixer in Blue Willow, $300 on Walmart

Walmart

A KitchenAid stand mixer is a staple in many kitchens, and if you’re in the market for one of these appliances, you can stay on-trend with the Blue Willow color. The Artisan Series 5-Quart Stand Mixers have a 10-speed slide control and include three attachments—a flat beater, dough hook, and wire whip. This model even comes with a pouring shield to help you keep your kitchen tidy as you bake.Buy Now

Blue Classic Kitchen Apron, $25 from Sur La Table

Sur La Table

Bring those serene navy blue vibes into the kitchen with this classic apron. It’s made from 100 percent cotton and features two spacious front pockets to store your phone, utensils, or a hand towel. There’s also an adjustable neck strap to help you achieve the perfect fit.Buy Now

Related Reading: The Best Gifts for Fans of ‘The Great British Baking Show’

Velma Velvet Arm Chair, $449 from Urban Outfitters

Urban Outfitters

You can add a touch of Naval to your living space with this elegant velvet arm chair. The rounded silhouette and tapered legs give it a mid-century vibe, and the navy blue velvet finish is incredibly soft and welcoming. This chair would add a fun pop of color to your living room, seating area, or den.Buy Now

Hearth & Hand Oversized Oblong Pillow, $30 from Target

Target

Add a pop of Naval to your living room or bedroom with this ornate, oversized throw pillow. The beautiful design from Hearth & Hand, created by Joanna Gaines, features a pretty diamond and striped pattern on the cotton fabric, and the pillow has tassels on each corner for added flair. Plus, it’s filled with ample stuffing to provide plenty of support whenever you lounge on it.Buy Now

Visto Navy Stoneware Dinner Plate, $10 from Crate and Barrel

Crate and Barrel

Impress your guests when you serve them a delicious meal on these navy blue dinner plates. The beautiful pieces of dinnerware sport a matte glaze and a slightly raised rim for a minimalistic aesthetic. You can also get matching mugs, bowls, platters, and more essential tableware if you want a complete set. Buy Now

Related Reading: How to Find The Vintage Glassware of Your Dreams Online

Le Creuset Signature Dutch Oven in Indigo Blue, $250 at Amazon

Amazon

A Dutch oven will serve you well in the kitchen—it’s the perfect vessel for soups, braised meats, and so much more. Le Creuset is known for its high-end enameled cast iron Dutch ovens, and the brand offers a wide range of colors, including one in a handsome dark indigo finish. You can choose from a wide array of sizes, ranging anywhere from 1 to 9 quarts, and each pot comes with a lid that locks in moisture for tender, succulent dishes. Bon appetit! Buy Now

Rizzy Home Cable Knit Sweater Throw in Navy Blue, $50 at Target

Target

You’ll be unbelievably cozy this winter when you curl up under this navy blue cable knit throw blanket. The soft cotton fabric is delightfully warm, and the blanket would look perfect draped over the edge of a couch, chair, or bed. Buy Now

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From Blue to Cheese, Get Familiar with These Under-the-Radar Squashes and Pumpkins

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If your idea of a pumpkin is limited to the ubiquitous sugar (a.k.a. pie) variety or if your winter squash game doesn’t go beyond spaghetti, butternut, and acorn, it’s time to broaden your horizons. That includes those crazy-looking Cucurbitae—the oddly-shaped, funky-colored squashes that are just begging to be the stars of a future Pixar release.

Robbie Denny is well-acquainted with these up-and-coming movie stars. She’s the Farmers Market and Farm Market Manager for Ventura County’s Underwood Family Farms which plays host to one of the largest Fall Harvest Festivals in Southern California—last year’s event drew over 100,000 attendees.

While you can find all the usual suspects at Underwood, the farm also grows dozens of less familiar pumpkins and winter squashes. While some varieties are simply for the eyes, there are several that not only look great, they taste even better. Below you’ll find some of Denny’s favorites.

Delicata Squash

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Cream-colored with orange and green stripes, its oblong shape reminiscent of a miniature vintage rugby ball, the delicata (which also goes by the far less classy monikers “peanut squash” and “sweet potato squash”) has been one of Underwood’s hottest sellers over the past three years.

True to its name, the delicata has a thin skin offering easy access to its delicious flesh. “It tastes like a cross between fresh corn and pumpkin pie,” says Denny, who prefers a simple preparation—cut in half length-wise, seeds scooped out, drizzled with olive oil, sprinkled with thyme, then roasted in the oven (or microwaved in a pinch). Try our Roasted Delicata Squash Salad recipe too.

Jarrahdale Pumpkin

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The Jarrahdale pumpkin makes flavorful pumpkin pies, attractive centerpieces and dramatic green jack-o-lanterns! They have a mild, slightly sweet, almost fruity, golden yellow flesh that’s highly aromatic! Come check them out at the nursery! #pumpkins #ediblepumpkins #falldecor

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When it comes to the Jarrahdale, it’s what’s on the inside that truly counts. According to Denny, this six-to-ten-pound blue-gray skinned beauty is the perfect pumpkin for pie fillings. Resist the temptation to keep the Jarrahdale intact for decorative purposes and take advantage of its sweet, meaty interior which is richer, creamier, and less stringy than the flesh of the more commonly used sugar pumpkin. The sacrifice is worth it.

Related Reading: 6 Reasons Why Pumpkin is the New Superfood

Red Kuri Squash

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A member of the Hubbard family, the pear-shaped red kuri is a favorite of Denny, who uses the versatile squash in pies, stews, and stuffing. Devotees can’t get enough of its nutty flavor—“kuri” in Japanese refers to a native variety of chestnut. They’re also a cinch to prepare. The squash’s ridge-less, dark-orange skin is edible when cooked, so no peeling is required.

Blue Hubbard Squash

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Weighing upwards of 40 pounds, the Blue Hubbard is certainly a captivating centerpiece. But don’t let its interior go to waste. Denny claims that its nutty orange flesh is ideal for pies and breads.

A handheld electric saw will help provide access to the squash’s notoriously tough blue-green rind, but Denny offers an alternative method to getting to the good stuff. “I just drop it on the cement and it pops right open,” she says. “To me that’s the easiest.”

Turban Squash

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If you’re a fan of the bread bowl, consider this multi-colored marvel with a bulbous cap reminiscent of the Mad Hatter or Kuato from “Total Recall,” depending on your pop culture sensibilities. Denny recommends cutting off the top and cooking the bottom half of the squash while heating chili beans on the side. Remove the flesh, mix it with the chili beans, then serve it in the hollowed out turban. “It’s a beautiful serving bowl,” says Denny, who describes the chili beans and squash combination as “tremendous.”

Long Island Cheese Pumpkin

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For better or worse, the Long Island cheese earned its name from its appearance, not its taste. Though not exactly the spitting image of a traditional cheese wheel, the sizeable tan-colored pumpkin is certainly an attention-grabber.

“It’s beautiful,” says Denny. “A lot of people who buy [Long Island Cheese pumpkins] use them for decoration during October and then use them on their table in November, and then they cook them.”

Mild in flavor, the Long Island can go both savory and sweet—a topping of brown sugar and maple syrup is a particular favorite at Underwood.

Check out all the best of pumpkins on Chowhound.

Related Video: Roasted Acorn Squash with Wild Rice Stuffing

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Smashed Sunchokes With Thyme-Butter

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Quick and Easy Bolognese Sauce

Rich, meaty Bolognese Sauce is easy to make and can be on the table in 35 minutes. Use it to top pasta noodles, or layer in lasagna. It’s freezer-friendly too. Make a double or triple batch to enjoy all winter long!

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These Meatballs in Chipotle Tomato Sauce Will Rock Your World

National Hispanic Heritage Month takes place from September 15 to October 15. Today, we spotlight La Cocina, an inspiring San Francisco-based kitchen incubutor that’s helped develop food products, restaurants, for trucks, and food stall concepts since the 1990s.

For nearly 30 years, La Cocina has helped to launch the food businesses of immigrant women and women of color, all with the hope of providing opportunity and autonomy for talented chefs and entrepreneurs who face stiff barriers entering the industry.

The San Francisco-based non-profit has, to date, helped hundreds of businesses off their feet—from food trucks to packaged good companies, and more than 30 brick-and-mortar restaurants (and counting). La Cocina—which translates to “the kitchen” in Spanish—has done this by providing a physical kitchen space, industry know-how, and connections to startup capital for a group with the odds traditionally stacked against them when it comes to ownership.

We Are La Cocina: Recipes In Pursuit of the American Dream, $19 on Amazon

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Now, and for the first time, La Cocina has published a compendium documenting 75 recipes from 40 alumni of the kitchen incubator entitled “We Are La Cocina: Recipes in Pursuit of the American Dream.” The narrative cookbook is a glimpse into these extraordinary women, where they’ve come from, and how they’ve worked hand in hand with La Cocina to realize a better life for themselves while enriching the country’s vast food tapestry.

One of those women is Isabel Caudillo, who immigrated from Mexico and joined La Cocina in 2007. She now owns and operates El Buen Comer on Mission Street in San Francisco with her family. In La Cocina’s new book, she shares a peak into her life, along with a recipe for killer meatballs in a chipotle sauce that just may change your mind about meatballs.

Eric Wolfinger

Reprinted from We Are La Cocina by Leticia Landa and Caleb Zigas with permission by Chronicle Books, 2019

“The chiles are burning,” Isabel Caudillo says, more calmly than you’d expect, as she makes her way to a stovetop covered with blistering poblano peppers. She pulls them off the fire and starts to peel them, her hands red and reflexively pulling away from the heat, but expertly pressing on, getting every last bit of blistered skin off the peppers. She looks up momentarily from her task and takes it all in: the restaurant she owns and the family members who surround her. Dinner service will begin soon, and there’s still a lot to do.

Juan Carlos, Isabel’s husband, watches over their oldest son Charlie’s shoulder as he works out the evening’s reservations on an iPad. Two of their other sons, Hansel and Vladimir, will be arriving soon to expedite and wait tables.

While the Caudillo men begin to ready the restaurant for customers, folding napkins and setting thick clay plates, glasses, and silverware at the restaurant’s forty-two seats, Isabel is busy in the kitchen alongside Alejandra and Ema, who have worked with her since she opened.

Related Reading: Best New Regional & Cultural Cookbooks for Fall 2019

Ema presides over the griddle, making sopes and tortillas. While the thick tortillas for the sopes warm up on the griddle, she makes thinner tortilla rounds, which she interleaves with sheets of plastic. Without a scale, and seemingly without even paying much attention, Ema makes tortillas that are all exactly the same size, stacking them into perfectly round towers. She had never made tortillas before working for Isabel. She calculates that in the last year she’s made around seventy-five thousand.

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Alejandra and Isabel work together to make the guisados that Isabel is known for. Albóndigas, meatballs made in the Mexico City style, get rolled and then dropped into a pot of tomato sauce seasoned with chipotle. The large pot simmering behind the albóndigas has green mole in it. Isabel makes it herself every day, crushing pumpkin seeds with herbs, fresh greens, and serrano chiles and slowly cooking pork in the thick sauce that has become her specialty, the reason food critic Jon Kauffman called El Buen Comer the best Mexican restaurant to open in SF in 20 years. It’s also her son Hansel’s favorite. When he walks into the restaurant, he holds a plate up for Isabel to fill with the mole, rice, and beans, gets a couple of tortillas from Ema, and sits down to eat his staff meal at the bar.

Related Reading: 9 Mexican Recipes Perfect for the Slow Cooker

Charlie, Hansel, and Vladimir have been watching their mother cook and sell her mole since they were in grade school. As do many other immigrants who are particularly talented in the kitchen, Isabel ran an informal business out of the family’s apartment. She cooked a different guisado every day; made rice, beans, and tortillas; and sold plate lunches, comida corrida, in the style of many restaurants in Mexico City that are set up to serve home-style food to workers who can’t make it home for lunch. When the boys got home from school, they brought customers who sat on the living room couches with their plates from the kitchen. It was the youngest, Vladimir, who learned about La Cocina from a news program on TV and encouraged Isabel to apply. For eight years, every Saturday, rain or shine (and most often foggy), it was Vladimir who woke up at 6 a.m. and accompanied his parents in their white cargo van to pick up food from La Cocina and set up a tent at the Noe Valley Farmers’ Market. He spoke English, and he could take the orders while Isabel and Juan Carlos cooked and his then-teenage brothers slept in.

Now, all three brothers work side by side, Charlie at the bar, Hansel in the space between the kitchen and dining room, making sure plates are perfect before handing them off to Vladimir, whose years of experience at the market prepared him to perfectly describe every dish and have made him a consummate waiter.

At 5 p.m., when the restaurant opens, Charlie opens the front door, places a chalkboard A-sign on Mission Street, and turns on the music. Romeo Santos crackles over the speaker. “Always dance music,” sighs Isabel, rolling her eyes while stirring the albóndigas.

Related Reading: Best New Healthy Cookbooks for Fall 2019

The night’s first table walks in: two men with a baby in a large stroller. It’s their first time here. They came because they heard the green mole was good. Vladimir goes over the menu with them, explaining the family-style service, how they can order rice, beans, and tortillas and share their food the way they would at home. The kitchen calmly spoons the food they order into decorated clay cazuelas. Ema heats up four tortillas and places them in a napkin inside a basket with a top woven to look like a sombrero surrounded by bright flowers. Hansel walks the food out to the table. “I hope you enjoy my mom’s cooking,” he says. They, and all of the many customers that start streaming in, certainly do.

Albóndigas (Meatballs) in Chipotle Tomato Sauce

A simple dish, easy to make and enjoy, especially in the winter, and a nice warm meal to have with rice for dinner.

Albóndigas in Chipotle Tomato Sauce

Makes: 25 meatballs

Ingredients

• ½ small onion, roughly chopped
• 2 garlic cloves ¼ cup mint leaves
• 2 eggs
• 2 pounds lean ground beef
• 2 teaspoons kosher salt, plus more as needed For the Sauce
• 12 medium Roma tomatoes, quartered
• 3 chipotles in adobo sauce
• ½ small onion, roughly chopped
• 2 garlic cloves
• 1 tablespoon canola oil
• 1 teaspoon kosher salt, plus more as needed
• ½ cup water
• Rice and beans, for serving

Instructions

1. In a food processor, pulse the onions, garlic, and mint until very finely chopped.
2. Transfer this mixture to a large bowl and combine with the eggs.
3. Add the ground beef and season with 2 teaspoons salt. Combine, using your hands.
4. Using an ice cream scoop or a tablespoon, measure out 1½ to 2 tablespoons of the mixture per ball.
5. In a large Dutch oven, heat a tablespoon of oil over medium-high heat. Brown the meatballs in batches, turning occasionally, 6 to 8 minutes per batch.
6. To make the sauce add the tomatoes, chipotles, onion, garlic, oil, salt, and water to a blender and pulse until it forms a smooth purée.
7. Drain all but 2 tablespoons fat from the Dutch oven and heat over medium-high, then add the tomato-chipotle purée.
8. Turn the heat to low and simmer for about 6 minutes. Season with salt.
9. Add the meatballs and gently coat them with sauce. Cover and let simmer until the meatballs are cooked all the way through, about 15 minutes.
10. Serve with rice and beans.

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