Innholdsfortegnelse for 5-Ingredient Fall Recipes i 5-Ingredient Fall Recipes

Next time you hear, “What’s for dinner?” you can smile, because you’ll know you have fresh, delicious options ready to make from scratch. The 5-ingredient cooking plan is based on letting the taste of natural, good-for-you ingredients shine without using processed or artificial flavor enhancers. Follow our tips to build a base of pantry and fridge staples, and you’ll always have what you need to create meals quickly—a weeknight cook’s dream! Inside, you’ll find breakfasts, light meals, dinners and even desserts that you can enjoy when time is short and the budget is tight. Get started today! Happy Cooking, The 5-Ingredient Team…

1 VINEGARS & OILS Whether you have two or 10 different kinds of vinegars and oils your pantry, cooking with them or drizzling them over finished dishes adds flavor. 2 SPICES & SEASONINGS Add spices to breathe life into sweet or savory recipes. They impart taste, color and complexity. 3 PASTA, RICE, GRAINS & BEANS Wheat and egg pastas come in many shapes. Black rice is a nutritional powerhouse, and dried beans, lentils, quinoa and barley are rich in protein. 4 CANNED FOODS Must haves are: canned fish, beans, lentils, coconut milk/cream and tomatoes, all of which lend themselves to a variety of cooking styles. 5 NUTS & SEEDS Nuts and seeds add texture and are a great choice for vegetarians. Freeze in bags for long-term storage.…

spiced muesli active time 10 minutes start to finish 30 minutes makes 3½ cups Preheat oven to 350°F. Line an oven tray with parchment paper. Place 2 cups rolled oats and 1 cup coarsely chopped walnuts on tray. Sift over 1½ teaspoons pumpkin pie spice. Coarsely grate 1 medium (5 ounces) red-skinned apple on a box grater over the tray, rotating until you are left with the core; discard core. Drizzle with 1 tablespoon olive oil. Using your hands, mix ingredients until well coated. Bake for 20 minutes or until toasted. Cool; stir in ½ cup sweetened dried cranberries. Store muesli in an airtight container for up to 2 weeks. no-grain muesli active time 10 minutes start to finish 15 minutes makes 5 cups Preheat oven to 350°F. Line an…

lemony lettuce wedges active time 15 minutes start to finish 15 minutes serves 4 Combine 9½ ounces sour cream, 2 tablespoons whole grain mustard, 2 teaspoons lemon zest and the juice of 1 lemon (about ¼ cup) in a small bowl. Season to taste. Remove the outer leaves from 4 bunches baby romaine lettuce; discard root end. Cut lettuce into quarters lengthways. Arrange lettuce on a platter; drizzle with dressing. Serve topped with ¼ cup fried Asian shallots. tips You could use 1 large iceberg lettuce cut into 8 wedges instead of the romaine lettuce. Fried shallots provide an extra crunchy finish. They can be purchased at Asian markets; once opened, they will keep for months if stored in a tightly sealed glass jar. To make your own, thinly slice…

roots & leaves active time 20 minutes start to finish 1 hour serves 4 Preheat oven to 425°F. Wash 3 pounds red beets and 1 pound baby yellow beets. Trim leaves and stalks; reserve stalks and small leaves only. Peel red beets; cut into six wedges. Keep yellow beets whole. Place all beets on a large piece of foil on oven trays with 2 bay leaves and chopped stalks; drizzle with 1 tablespoon olive oil. Top with foil; seal. Roast for 30 minutes. Remove yellow beets; roast red beets for a further 10 minutes or until tender. Peel yellow beets; halve. Process ½ cup natural almonds and ¼ cup fresh flat-leaf parsley until chopped. Top beets with mixed nuts and reserved leaves. Serve with beef or lamb. pods & peas…

orange & rosemary active time 15 minutes start to finish 15 minutes serves 4 Remove rind from 1 orange in long thin strips with a zesting tool; reserve rind and orange. Peel and discard rind and pith from 5 more oranges. Cut all oranges crossways into rounds. Combine reserved rind strips, 1 cup sugar, ½ cup water and 2 small rosemary sprigs in a large microwave-safe bowl; microwave on HIGH (100%) for 2½ minutes or until sugar dissolves and syrup is hot. Carefully add orange slices and 2 tablespoons lemon juice. Cool 10 minutes. Serve fruit salad topped with 2 tablespoons crumbled pistachio halva and ½ cup pomegranate seeds. tip Halva is a confectionery made from sesame seeds and sugar; it is available from major grocery stores and Middle Eastern…

spice-it-up spinach & feta baked eggs active time 25 minutes start to finish 35 minutes serves 2 1 jar(10 ounces) marinated feta cheese in oil1 medium leek (12 ounces)1 fresh long red chile2 bunches spinach (1⅓ pounds)4 eggs STAPLES salt and pepper 1. Drain oil from feta; reserve ¼ cup of the marinating oil for this recipe. Trim the top from the leek and discard. Cut the white part of the leek in half lengthways, but not all the way through; rinse under running water to remove any sand. Shake off excess water. Thinly slice leek; thinly slice chile. 2. Heat reserved feta marinating oil in a large nonstick frying pan over low heat; cook leek and half the chile, stirring occasionally, for 15 minutes or until leek is golden.…

tomato tart with whipped feta & spinach active time 20 minutes start to finish 1 hour 10 minutes + refrigeration serves 6 3 sheets frozen puff pastry6 slices prosciutto (3 ounces)2 cups (4 ounces) baby spinach leaves1 jar (11 ounces) marinated feta in oil2 pounds heirloom tomatoes STAPLES extra virgin olive oil, plus1 teaspoon extra1 teaspoon vinegar salt and pepper 1. Preheat oven to 425°F. Grease a 12-in tart tin. 2. Stack just thawed pastry sheets on top of each other. Roll out pastry on a lightly floured surface until large enough to line tart tin. Ease pastry into tin; trim edge. Prick base all over with a fork. Place a 9½-in cake pan or round oven tray in the center of the tart to weigh it down. (The metal…

spinach & feta pie active time 35 minutes start to finish 1 hour 20 minutes serves 8 1 large red onion (10½ ounces)11 ounces baby spinach leaves5 eggs1 jar (9.7 ounces) marinated feta in oil12 sheets fillo pastry STAPLES 2 tablespoons extra virgin olive oilsalt and pepper½ cup butter 1. Preheat oven to 350°F. Lightly grease a 9¼-in springform pan. 2. Finely chop onion. Heat olive oil in a large frying pan over high heat; cook onion, stirring, for 3 minutes or until softened. Add spinach leaves; cook, turning, for 4 minutes or until leaves are just wilted. Season well. Cool slightly. 3. Beat eggs in a medium bowl until combined; stir into spinach mixture. Drain feta of excess oil; discard peppercorns. Add feta to spinach mixture; mash with a…

chocolate-sesame tarts active time 30 minutes start to finish 30 minutes + refrigeration makes 6 6½ ounces sugar cookies1 small orange (6 ounces)6½ ounces dark chocolate (70% cocoa)1¼ cups heavy whipping cream1 teaspoon black sesame seeds STAPLES 6 tablespoons butter2 tablespoons sugar 1. Melt butter in a small saucepan or microwauve in a small heatproof bowl. Process cookies until fine crumbs form; stir in butter. Divide cookie mixture among six ¾-in deep (3½-in base measure) fluted loose-based tart tins. Press mixture evenly over base and side. Refrigerate for 30 minutes or until firm. 2. Meanwhile, zest the orange; you will need 2 teaspoons. Juice half the orange; you will need ¼ cup juice. 3. Break chocolate into pieces. Place chocolate, ¾ cup of the cream and the sugar in a…

1 SAUCES & CONDIMENTS Miso, red curry paste, tahini and mustards are the building blocks for marinades, dressings and stir-fries. Olives and capers offer tang and intense flavor. 2 DAIRY Rotate cheddar, fresh mozzarella, goat cheese and blue cheese to add umami and oomph. You can use the oil from marinated feta for dressings. Plain Greek yogurt is another must-have. 3 CURED MEAT & FISH Pancetta, prosciutto, salami, chorizo, smoked salmon and trout are handy to toss into pastas and salads. 4 VEGGIES Cabbages, broccoli, cauliflower, fennel, squash, potatoes, chiles and robust lettuces refrigerate and keep well. Store avocados and tomatoes in a fruit bowl. 5 HERBS & SPICES When stored properly, ginger, lemongrass and woody herbs like rosemary and thyme keep for several days.…

strawberry & yogurt active time 10 minutes start to finish 20 minutes serves 4 Hull 8 ounces strawberries, cut half into quarters and thinly slice remainder into rounds; place in a bowl. Sift ⅓ cup confectioners’ sugar and 1 tablespoon lemon zest over strawberries. Using the back of a wooden spoon, mash strawberries slightly; stand for 10 minutes. Meanwhile, warm 8 Belgian-style waffles (1 pound) according to package directions. Divide waffles among plates. Top with 1 cup plain Greek yogurt, strawberries and juices. Dust with a little extra combined confectioners’ sugar and lemon zest. orange & almond active time 15 minutes start to finish 15 minutes serves 4 You will need 4 medium oranges (2 pounds): finely grate 1 teaspoon orange rind; juice 2 oranges to make ½ cup juice.…

the vegan active time 10 minutes start to finish 20 minutes serves 2 Wash 1 medium (14-ounce) orange sweet potato. Trim a little bit from one long side; turn potato onto the flat side. Trim two very thin slices lengthways from each side; discard. Cut potato lengthways into four ¼-in-thick toast-like slices. Brush slices with a little olive oil. Slice 9½ ounces tempeh. Cook sweet potato and tempeh in a heated sandwich press for 10 minutes or until golden on both sides. Toss 1 julienned or grated raw beet with 2 teaspoons red wine vinegar. Top sweet potato toasts with toasted tempeh, beet salad and 1 cup watercress sprigs. Drizzle with a little more olive oil; season with pepper. the egyptian active time 15 minutes start to finish 15 minutes…

garlic brie active time 5 minutes start to finish 20 minutes serves 4 Preheat oven to 400°F. You will need an 8-ounce wheel of Brie in a wooden box. Open Brie box; remove plastic lining wrapper. Line base and side of box with parchment paper, extending paper ½ inch above the side. Return Brie to box. Score surface of Brie in a criss-cross pattern at ¾-inch intervals, ½ inch deep. Halve 1 garlic clove; push into cheese. Pour 1 teaspoon olive oil over Brie; season. Wet 2 bay leaves and 1 sprig fresh thyme, place on cheese. Replace box lid. Bake for 15 minutes or until the cheese melts. Serve with toasted bread. brie, mustard & ham active time 5 minutes start to finish 20 minutes serves 4 Preheat oven…

coffee caramel & orange trifles active time 20 minutes start to finish 20 minutes makes 4 Place 1 teaspoon instant coffee in a small heatproof bowl; pour 1 cup boiling water over coffee; stir to dissolve (alternatively use ½ cup freshly brewed espresso coffee). Add a 12-ounce can caramel dessert topping, stir until smooth. Zest 1 orange. Peel and discard pith from 4 oranges; remove segments. From 6½ ounces sponge cake, cut out eight rounds to fit four 1-cup jars or serving glases (or cut into cubes). Spoon 1 tablespoon coffee caramel mixture into each of the jars, and top with a cake round and half the orange segments. Spoon half the remaining caramel into jars. Repeat layering with remaining cake, oranges and caramel. Top jars with ¾ cup roasted…