Really, Honest: Five Minute Recipes

If you hate to cook (Ooh! Ooh! Me, me, me!!!), you really don't want to spend more than five minutes in the kitchen, ever.  If you don't hate to cook, there are still times you can't afford to spend more than five minutes in the kitchen (because one or more of your children is swinging from a ceiling fan, perhaps).

Although the cooking time of most of these recipes is around 20-30 minutes, most of them can be thrown together in 5-10 minutes.

Don't forget to start the rice or pasta first!

And, I cook by the seat of my pants, sometimes tossing things in the pan from across the room (if I can't get to the stove because there's a bicycle in my way), so don't expect measurements to be highly accurate.

And, of course it's a given that fresh is almost always better.  But almost never faster.  So, if you have time, opt for fresh garlic or herbs over dried.  If not, don't be afraid of powdered garlic.  It can be your friend too.

The best thing about most of these recipes is that they don't require specialized "found only in American grocery stores" ingredients.  I haven't seen a can of Campbell's soup in years, but I can find canned tomatoes and yogurt just about anywhere.

On the Importance of Chicken Stock

As far as I'm concerned, chicken stock is the single most important food ingredient I have in my kitchen.  I use it to dress up soups, stews, sauces, and casseroles.  I add it to almost everything, especially if I've got a little bit of meat and I want to turn it into "a little bit of meat and a lot of sauce that everyone will like and we can serve over rice."

Buying chicken stock pre-made at the store can get expensive.  And,since I usually can't buy it wherever I am anyway, I've learned to make it:  it's cheap and it's healthy.

Free range or organic chickens are best, because their diet actually gives the stock some flavor!  This means, if you're outside the U.S., you can pretty much buy any chicken.  If you're in the U.S., buy the free range or organic; the extra cost is worth it (especially since you can often get 3 meals and 2-3 quarts of stock from one chicken.)

Instructions for making stock:

Bake the chicken.

Eat the chicken.

Pick off the extra meat to use in another recipe.

Put the entire remaining carcass (skin, bones, cartilage & all) in a pot with a lot of water and simmer the dickens out of it.  I usually simmer it all day.  Sometimes for two days. If you've got a boring American grocery store chicken, your stock won't have much flavor, so chop up some onion, carrot & celery & add it to the pot with the carcass as well.

Make sure there's always enough water in the pot.  (I've seen what happens when there's not:  Smoke alarms go off, carbon layers form, greasy smoke coats the kitchen walls and cabinets and it takes hours to clean it off so you can pass the moving out inspection......)  When it's simmered a while, taste & dilute to the strength you want.

Discard the carcass & vegetables (I pour everything through a colander set over a bowl).

This can be used right away for soup, poured into ice cube trays & frozen, or (my favorite because it's quick) put into quart-sized Ziplocs & frozen.

And you've gotten at least 3 eals out of that one chicken!  Now that's stretching a buck!

P.S.  Your Thanksgiving turkey carcass will make incredible stock as well!!

5-Minute Baked Chicken

OK, of course it takes longer than 5 minutes to bake, but you don't have to be in the kitchen watching it!!

Ingredients:

1 whole chicken (see my note on chicken stock!)

olive oil

your favorite seasoned salt (or salt & pepper)

Wash the chicken and put it in an oven proof dish.  I like to use a casserole dish with a lid, but any oven proof pan will work.  Drizzle with olive (or vegetable) oil.  Sprinkle liberally with seasoned salt or salt & pepper and your favorite herbs.

Cover.

Bake at 375 deg F for 1 1/2 to 2 hours until the drumsticks move freely in their sockets and the juices run clear.

The leftover chicken can be picked off the bone & used in another recipe and the carcass can be boiled for stock.

Scream Rating:

-5 (Negative 5) EVERYONE loves it!

5-Minute (Cream of) Tomato Soup

The original of this recipe comes from Patricia Wells' At Home in Provence, an outstanding cookbook and highly recommended for anyone who has ever had a love affair with parmesan cheese.  But she's a real chef, and her recipes call for things like fresh tomatoes, peeled and seeded; whole cloves of garlic, lovingly minced by hand.  Yeah, right.  I turned this into a 5- minute version, and EVERYONE HAD SECONDS!!!  AND THERE WAS NO SCREAMING!!  AND THERE WAS JOY!!!  At my house, that's a miracle on par with the parting of the Red Sea.

Ingredients:

2 whole cloves

1 onion, halved (can even leave the peel on.  Not the part with the dirt, though.)

2-16 oz cans of tomatoes

1 tsp garlic powder

salt to taste

1 stalk celery, minced (OPTIONAL!!)

1 TBS olive oil

2 cups water, chicken stock, OR vegetable stock (If you use plain water, but want to intensify the flavor, use chicken or vegetable bouillon cubes in place of the salt.)

dried thyme

dried basil

2 bay leaves

Directions:

Cut onion in half; poke the sharp point of a clove into each half of the onion, and then put the onions in a pot.  Put everything else in the pot.  Simmer till you feel like eating.  

REMOVE BEFORE EATING:  Onion halves (with cloves), bay leaves.

The original recipe calls for putting the soup through a food mill to make it smooth and creamy.  I have a hand-held blender, so it's easy for me to do the same thing right in the pot.  Don't have a blender or don't feel like the extra work?  Just use crushed tomatoes.

TO ADD AT THE TABLE:

This soup is outstanding 'as is.'  It is also outstanding if you add a bit of cream straight into your bowl at the table (that makes it Cream of Tomato soup).  It is also outstanding if you add a bit of olive oil straight into your bowl at the table.  It is excellent served either hot OR cold.

I guess you'll just have to have about 6 bowls to see which way you like it best!!

Scream rating:  -10 (out of 5 -- because EVERYONE HAD SECONDS!!! THERE WEREN'T ANY LEFTOVERS!!!!)

5-Minute Jambalaya

This isn’t really authentic jambalaya, which, I’m told, is essentially a sauce-less dish.  And I’m not sure real jambalaya has okra in it at all.  So maybe this isn’t jambalaya.  But it’s good, and I like the sauce, so this is my recipe!  The absolute essential recipe is first, with yummy optional additions at the end.

INGREDIENTS

1 onion chopped

Equivalent of 1/2 to 1 ring of sausage like Polska Kielbasa.  But any mildly flavored link sausage will work — I’ve used just about everything from Bratwurst to chorizo
1-28 oz can tomatoes
1 quart chicken stock (2-4 cans)
1 tsp garlic powder
Cajun seasoning to taste (my favorite is Tony Chachere’s) or “Hot Salt”
Salt as needed

Saute onions until translucent.  Add remaining ingredients.  Simmer until you feel like eating.  Can be served as “soup” or over cooked rice.

YUMMY OPTIONAL ADDITIONS:   
2 stalks celery, chopped — saute with onion
1 bell pepper, chopped — saute with onion

1 bag frozen okra — simmer with remaining ingredients (I don’t consider okra optional, I just can’t always find it!)
6 oz peeled, deveined shrimp — dump into boiling liquid as you’re removing from the heat.  Don’t overcook!

Scream rating:  Depends how spicy I make it!

5-Minute Classic Spaghetti Sauce

I cooked supper last night and have been pestered mercilessly for the recipe.  I’m staying with my parents and my sister is visiting, and I’ve fooled them all into thinking I’m a good cook.  Here’s the recipe; go fool your own friends and family!
 

1 onion, chopped
1 lb hamburger

2-28 oz cans tomatoes
4-6 oz cans tomato sauce
4-4 oz cans tomato paste
1 tsp garlic powder, more if necessary
2-4 tsp dried basil
1-3 tsp combined of whatever other Italian-style seasonings you have on hand: (dried) marjoram, oregano, sage, rosemary, etc.
Salt to taste
1 tsp sugar (takes the edge off all the tomato acid)
Water as necessary

Saute onion.  When onion is softened, add hamburger and continue cooking until meat is browned.  Add remaining ingredients.  Simmer till you feel like eating.  While it's simmering, taste occasionally and adjust seasonings as needed.  Serve over pasta.

This makes an ENORMOUS amount of sauce — a great way to feed a whole bunch of people (like 10 adults) with only one pound of hamburger.  You can probably stretch it even farther with some more tomato products and seasonings.  Be sure to use enough garlic.  Extra can be frozen in Ziplocs.  This is great on homemade pizza or in homemade lasagna as well.

MEATLESS VERSION:
Use 6-8 chopped onions (or more) and saute thoroughly.  Then add remaining ingredients and simmer.  You’ll never even know there isn’t any meat in there!

Scream rating:  -10 (that's how many people were eating last night)

5-Minute Philippine Fried Rice

This is one of the favorite meals in our house and solves the age-old problem of what to do with yucky leftover rice. In fact, since I discovered this recipe, I've started making extra rice on purpose every time I cook it, just so I'll have leftovers for this recipe!  It's endlessly flexible, and I've NEVER had leftovers; usually, we're all fighting for the last few scraps.  My friend Michelle from the Philippines confesses that this is one of her favorite meals too.  And, if payday looks to be a looooong way away, this meal is both ridiculously cheap and filling.

Ingredients:

(Base proportions either on how much rice you have or how hungry you are!)

Leftover cooked rice

Oil

Garlic powder

Salt

Eggs (1-2 eggs per person), beaten slightly

Heat a tablespoon (or more) of oil in a frying pan over medium high heat; add rice and saute for a few minutes until rice starts to crisp very slightly on the outside.  Don't be afraid to add more oil to keep rice from sticking.  When rice is cooked through, sprinkle LIBERALLY with garlic powder (is it possible to add too much garlic?) and salt.

Remove rice from pan and place in a bowl.

Return the pan to the heat, reducing heat to medium low, adding more oil if necessary, and scramble the eggs.

To serve:  In our ultra-picky household, I keep eggs and rice separate.  The "real" way is to put the eggs on top of the rice.

Seasoning at the table:  This is where the magic comes in.  If you can find them, chile peppers preserved in vinegar are the original seasoning.  We can't always find those, so we use vinegar (apple cider vinegar works well) and cayenne pepper.  Sprinkle liberally with vinegar and use as much cayenne as you care for (or none, if you prefer).  Salt to taste.

My mouth is watering.  I'll fight you for that last spoonful.

If you have more than 5 minutes:

Use real garlic:  Mince or mash 5 or 6 cloves -- or more.  Is it possible to add too much garlic? -- and gently saute in hot oil.  When the pieces are golden and fragrant, remove from pan and then cook rice, adding oil as necessary.  When rice is done, mix it with the garlic.

This version is, admittedly, yummier, but it also takes longer.

Variations:

We haven't tried any because we like it this way so well, but chopped vegetables (carrots, bean sprouts, sweet peppers) would undoubtedly taste delicious in this.

Scream rating:  -5;  Even my pickiest eaters devour the rice.

5-Minute Chicken and Dumplings

Your house is bursting with in-laws; none of the presents are wrapped, and Aunt Mabel just called to say she's coming for supper -- with her 8 kids.  Do you collapse in a hysterical fit, not to recover until Easter?  That's one possibility.  Or, you could just make a big pot of Chicken and Dumplings with a bag salad on the side.  They'll think you slaved all day.  Reality:  5 minutes, and it can be 'stretched' almost infinitely by adding more liquid and more 'dumplings'.

This is actually better than the "real" homemade chicken & dumplings which my mom used to make (and which took most of the day).  My mom is a world-class cook, by the way, this recipe is just that good.

And, you can easily keep all the canned ingredients of the 5-minute version on hand for an emergency meal.  Even tortillas keep a loooong time in the freezer.

(Note:  10-minute version with substitutions given below.)

5-Minute Version

Combine in large pot and bring to boil:

2 cans chicken broth

1 can cooked chicken

1 small can evaporated milk

1 can cream of chicken soup

1 small can water or half & half

black pepper to taste

While that's coming to a boil:

Cut 4 to 6 flour tortillas (more if necessary to feed all those extra people) into 1-inch squares.  Drop into boiling water; be sure to separate the squares slightly from one another with your fingers or they lump together.  Cover and simmer for 15-20 minutes.

10-minute version with substitutions:

Combine in large pot and bring to a boil:

Frozen or canned chicken stock -- as much as you need to feed everyone OR Use chicken bouillon and an appropriate amount of water (usually one cube to 8 oz water, and then taste to make sure)

Chopped, cooked leftover chicken, or something like a frozen boneless, skinless chicken breast or two -- just drop the whole, frozen thing in to boil.  You can break it up/cut it up after it's cooked.

Some combination of the following to equal about 2 cups liquid (depending on how many people you need to feed):  Milk, cream, half-and-half, evaporated milk.  In a pinch, cream cheese or sour cream might even work.  Let me know.

A can of cream of chicken or cream of mushroom soup is nice, but not necessary.  Just add more milk-like ingredients if you don't have this.

Black pepper to taste.

While that's coming to a boil:

Cut 4 to 6 flour tortillas (or as many as you need) into 1-inch squares.  Drop into boiling water; be sure to separate the squares slightly from one another with your fingers or they lump together.  Cover and simmer for 15-20 minutes.

Eat quickly.  There will be NO leftovers!

Scream rating:  -3 (Only because my two youngest can't eat it because of all the wheat and milk.  The rest of us are very happy about this; that means more for the rest of us!)

5-Minute Lemon Chicken Soup

See * below for substitutions that further reduce cooking time.

Ingredients:

6 cups chicken stock (or equivalent of water and chicken bouillon)

1/2 cup rice *

salt to taste

1 chopped chicken breast *

3 TBS lemon juice

3 large egg yolks *

1/2 cup grated Parmesan *

Dash of nutmeg

Dash of pepper

Bring stock/bouillon to a boil.  Reduce heat and add rice and chicken, cover and simmer about 10 minutes.  While that's cooking, whisk together:  egg yolks, lemon juice, and cheese.  

Here's the only tricky part:  Add a large ladle or two of the WARM (not boiling) stock to the egg mixture, whisking frantically to keep the eggs from cooking.  Then, whisk the soup frantically while you slowly pour the egg mixture into the pot (to keep the eggs from cooking in strands a la Egg Drop Soup).  Bring back to a boil, stirring, and serve.

You can top with:  more cheese.

Substitutions:

Rice:  you can substitute bulgur or couscous; I have even successfully used canned chickpeas before.  Or just leave it out altogether and serve extra bread on the side.  Substituting something else for rice reduces cooking time to about 3 minutes.

Chicken:  This is a great place to use left-over chopped, cooked chicken, further reducing cooking time.

Egg yolks:  Frankly, this part is a bit time consuming, and then you have to remember to make French toast or scrambled eggs to use up the leftover whites.  I often substitute about a half cup of cream for the egg yolks.

Parmesan:  Parmesan is best, but in a pinch, any mild, white cheese (like Mozzarella or even Monterey Jack) will do.

Scream rating:  -4.5 (My middle one likes it, when he can be persuaded to try it.  The rest of us LOVE it and I never have any left over for lunch.)

5-Minute Spaghetti Sauce

*Wheat free, milk free

START THE PASTA FIRST OR IT WON'T BE DONE IN TIME!!!

Ingredients:

1-2 TBS olive oil

1/2 tin anchovies, chopped (these are the tiny, oblong tins found next to the caviar which no one ever buys)

"some" garlic powder

28-oz can plain tomatoes (chopped or crushed is good)

salt

(OPTIONAL: black olives (Kalamata are best), capers, parmesan cheese, cayenne pepper)

Saute anchovies in hot oil until they sort of dissolve.  Sprinkle in "some" garlic powder (1/2 tsp?).  Add tomatoes and add salt to taste.  Simmer until pasta is done.  Serve over hot pasta.

If you have time or want to dress it up for company, you can set out the OPTIONAL ingredients at the table.

If you have more than 5 minutes:

Use fresh minced garlic and saute with anchovies

Substitutions:

Anchovies:  can use anchovy paste as well

Tomatoes:  can use fresh tomatoes or use canned tomatoes with garlic or Italian seasoning.

Want some meat?  Serve with leftover cooked chicken.

Scream rating:

-5 (Negative 5):  EVERYONE loves this!