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Few Ingredients - Fabulous Taste

t
txmafia Jan 15, 2012 06:40 AM

What simple thing do you throw together & end up with something that says, "Less is more, so gimme more"?

Please share the ingredients so we can enjoy along with you!!

  1. j
    jamieeats Feb 9, 2012 11:36 AM

    we do a delicious, quick meal with shrimp and angel hair. we just pan cook a few veggies with garlic, add the shrimp and some sherry or wine, then toss in angel hair. so delicious, and so healthy too!

    1. e
      egging Feb 8, 2012 08:19 PM

      Honey caramel corn--my favorite way to use the honey produced on my parent's ranch (and it's ridiculously simple/easy/few ingredients). Heat equal amounts of honey and butter, boil 1 minute. Pour over popped corn. Bake at 325 degrees for 10 minutes, stir, bake 10 more minutes. Heaven!

      1. r
        Roland Parker Feb 7, 2012 08:56 PM

        Beef ragu/goulasch/stew

        Dice and fry onions and garlic in a large pan until golden and translucent. Remove.

        Add 1-2 lbs beef cubes to the pan. Brown. Add 2-3 cups broth, 1-2 cups water, a can of crushed tomatoes and a glug of wine. Season with salt and pepper. Bring to a boil, turn heat down to a simmer and cover and let the beef cook for three hours until the liquid has greatly reduced into a thick sauce. Towards the end of the cooking time return the onions/garlic to the pan.

        Serve with rice, potatoes, broad noodles or polenta.

        You can add rosemary for an Italian flavor and serve with polenta. Add paprika and serve with broad noodles for a mock goulasch.

        It's a very flexible beef dish. Easy and forviging and excellent results for the miminal work you put in.

        1. weezieduzzit Feb 7, 2012 08:49 PM

          Smoked salmon, dairy of choice (creme fraiche, cream cheese, etc.) and a sprig of fresh from the garden dill on your choice of vehicle (cucumber slice, nice cracker or bread, etc.)

          1. peppermint_sky Feb 7, 2012 08:47 PM

            One I learned on chow years ago --

            Toast or broil some good bread. Spread with fresh ricotta, then a couple of slices of juicy tomato, and drizzle with a little olive oil. Add salt and pepper, maybe fresh basil if you have it. Far far more exquisite than the sum of its parts -- a great alternative to bagel + cream cheese.

            1. t
              tastesgoodwhatisit Feb 7, 2012 12:13 AM

              A few...

              Take whole, smallish dried shitake mushrooms (the kind that are about 2-4 cm across), soak and trim the stems off, squeeze out the liquid, and saute in butter and a pinch of course salt until they start to brown. Eat hot. Pure umani goodness....

              Slice up some very fresh, not too large squid. Heat a liberal amount of olive oil in a pan on medium high heat. Add chopped garlic, and saute until it starts to soften. Add squid, and cook for two minutes, no more. Turn off the heat, and squeeze fresh lemon juice over it. Pour it all into a bowl add a pinch of salt, and s erve with fresh crusty bread to mop up the juices.

              Cut a cauliflower head into florets, toss with olive oil, chopped garlic, salt and ground cumin. Roast until it starts to brown, serve with a squeeze of fresh lemon juice.

              1. d
                Dcfoodblog Feb 6, 2012 09:34 PM

                This really requires the best tomatoes you can get. Mine come from my garden at the peak of the season. Tomato salad with tomatoes sliced into wedges, a rich fruity first pressed EVOO, flaked sea salt, and coarsely chopped herbs of your choice.

                1. Hank Hanover Feb 6, 2012 06:32 PM

                  Chocolate Truffles They contain cream, chocolate, butter and flavoring. That's it and everybody is impressed.

                  Chocolate mousse .. cream, chocolate and egg whites.

                  The ultimate fast food ... A porterhouse steak and a baked potato.

                  A piece of pound cake, a scoop of vanilla Ice Cream and macerated strawberries poured on top. I would have said drizzled but I want more than that!

                  BBQed pork tenderloin.

                  A bowl of premium vanilla ice cream with chocolate syrup or better yet hot fudge sauce.

                  1. mamachef Jan 16, 2012 07:57 AM

                    I guess you'd call it a canape - toasted bread rounds spread w/ mayo/parmesan. Thin (very) slice of white onion on bottom, then broiled. These are so good.

                    2 Replies
                    1. re: mamachef
                      t
                      txmafia Jan 16, 2012 08:51 AM

                      To everybody posting....IT'S ALL GOOD!!!!! Thanks for sharing.

                      1. re: mamachef
                        j
                        jeanmarieok Feb 6, 2012 06:36 PM

                        My mom makes these, but grates the onion and stirs it into the parm/mayo combo.

                      2. caseyjo Jan 16, 2012 06:25 AM

                        In season fruits and vegetables, with some nice meat. When the ingredients are good, I don't have to do much to them.

                        1. ipsedixit Jan 15, 2012 08:34 PM

                          Steak. Salt and pepper and nothing else (except fire)

                          White rice. Try eating sometime with no accoutrements.

                          Bread. Straight out of the oven, with nothing but hot steam streaming into your eyes.

                          Pizza Margherita. Nuff said.

                          1. Savour Jan 15, 2012 07:22 PM

                            It's not a "no ingredient" dish, but the simplicity of preparation belies the wonderful flavor. Belgian chicken waterzooi. Chicken thighs, leeks and carrots, poached in chicken broth and white vermouth, then the chicken is shredded, the liquid is thickened with egg yolks and cream.

                            3 Replies
                            1. re: Savour
                              t
                              txmafia Jan 15, 2012 07:41 PM

                              That does sound so good....is that the real name of the dish?

                              1. re: txmafia
                                i
                                INDIANRIVERFL Jan 16, 2012 06:30 AM

                                Replying for Savour, that is the actual name. The blandest dish in a country of culinary surprises and excellence.

                                1. re: txmafia
                                  h
                                  Harters Jan 16, 2012 06:39 AM

                                  Waterzooi is, indeed, the correct name. A classic dish from the Dutch speaking part of Belgium, it's more traditionally made with fish but now also with chicken. The vermouth mentioned by Savour is not traditional and it's more usually cooked without booze. Clean, simple flavours - so typical of our cooking in northern Europe.

                              2. e
                                escondido123 Jan 15, 2012 05:14 PM

                                Fresh green beans tossed in EVOO and salt and then roasted at fairly high heat until slightly crisp.....can't eat just one!

                                4 Replies
                                1. re: escondido123
                                  t
                                  txmafia Jan 15, 2012 05:56 PM

                                  Green beans...wonderful dish. Try doing baby Brussel Sprouts that way too, cut them in half first & add a little smashed garlic with the olive oil. I can make a meal of just those beans or any veggie done this way.

                                  1. re: txmafia
                                    e
                                    escondido123 Jan 15, 2012 08:26 PM

                                    There isn't a vegetable that I don't roast--broccoli, cauliflower, the brussels sprouts you mentioned, asparagus, artichoke hearts, beets, as well as potatoes, yams and such. Sometimes I add garlic or onions but they're all good.

                                  2. re: escondido123
                                    pdxgastro Feb 6, 2012 06:48 PM

                                    Replace with asparagus spears when they are in season. So good.

                                    1. re: escondido123
                                      peppermint_sky Feb 7, 2012 08:45 PM

                                      --how about grape tomatoes, fennel, sweet onion in chunks, drizzled with EVOO and sprinkled with S and P, then roasted as above, high heat (450). Add a couple of bone-in skin-on chicken breasts with some herbes de Provence/lemon/garlic under the skin if you want some protein. Or just toss the roasted fennel, grape tomatoes, and sweet onion (and their juices) with orzo. Crumble cheese or not!

                                    2. l
                                      Lady_Tenar Jan 15, 2012 04:22 PM

                                      My hard cider-braised pork chops. Season and dredge two bone-in pork chops in a little flour (with maybe a dash of cinnamon), brown them on both sides in a little oil in a Dutch oven, then add a bottle of your favorite hard cider (I prefer Magner's). Add a diced onion, a couple minced cloves of garlic, whatever herbs you have on hand (rosemary, thyme, sage, and marjoram are the best), maybe a few whole cloves, and a bay leaf, put the top on and stick it in a 275-300 degree oven, turning the chops over occasionally, until they are fork-tender. Sometimes I'll pour in a little milk halfway through cooking.

                                      Serve with egg noodles, polenta, mashed potatoes, or any starch you want. Delicious, easy, and low labor. Mmmm, I can't wait!

                                      2 Replies
                                      1. re: Lady_Tenar
                                        t
                                        txmafia Jan 15, 2012 05:53 PM

                                        Pork Chops...that sounds absolutely divine...I am copying your recipe to my recipes folder...Yes, I want some NOW. Thanks for a great flavor combo.

                                        Please pass the potatoes.

                                        1. re: Lady_Tenar
                                          ChristinaMason Feb 6, 2012 06:22 PM

                                          how long do you typically cook these? sounds great!

                                        2. greygarious Jan 15, 2012 07:57 AM

                                          http://www.chow.com/search?query=reci...

                                          1. m
                                            megjp Jan 15, 2012 07:40 AM

                                            My favourite vegetable thing has gotta be asparagus tossed in EVOO, S&P, and lemon juice, then put under the broiler until done to lightly-browned, crisp-tipped perfection.

                                            I also like to poach eggs in salsa and serve on tortillas (homemade if I have an extra 10 mins.). I'll generally pierce the yolk right before setting on the table, so it oozes out and silkens up things lickety-split.

                                            1 Reply
                                            1. re: megjp
                                              r
                                              Rick Jan 15, 2012 04:35 PM

                                              We like to boil the asparagus for 4 or 5 min, then toss with salt, pepper, olive oil, and some parmesan cheese, love it!

                                            2. h
                                              Harters Jan 15, 2012 07:00 AM

                                              Leftover purple sprouting brocolli, warmed through in a frying pan with garlic and on to toasted good bread, drizzled with olive oil. A fab brushetta.

                                              1. mcel215 Jan 15, 2012 06:54 AM

                                                A knock off "Chicken Curry". Quick and easy. It does taste better with b/s chicken breasts, one of the few recipes that does. Saute two chicken breasts cut into thirds, about 3 minutes on each side. In a medium bowl, mix together 1/3 cup Mango Chutney, 1 cup milk, 1 tsp. cumin, 2 tsp curry powder, 1/2 tsp tumeric powder and 2 Tsp. grainy musard, whisk. Pour over sauteed chicken, turn to low and let simmer for about 10-15 minutes on low heat. Serve over rice.

                                                Everyone raves about this one.

                                                www.saffron215.blogspot.com

                                                 
                                                2 Replies
                                                1. re: mcel215
                                                  t
                                                  txmafia Jan 16, 2012 06:17 AM

                                                  Chicken Curry...that is a wonderful dish...do not especially like a lot of curry powder...this hits the spot.

                                                  Thanks for also posting the great link...I loved those thin potatoes...I will have to wait on getting a mandolin though...the thinness is the secret in that recipe.

                                                  Well, 2 more great dishes added to my folder.

                                                  1. re: txmafia
                                                    mcel215 Jan 16, 2012 08:01 AM

                                                    Your very welcome. The Chicken Curry is a great dish and so easy too. And I agree, the mandolin made the potatoes a success. :)

                                                    www.saffron215.blogspot.com

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