Liver
Onions
Bacon
Big skillet, medium heat, a little olive oil to get the onions going a bit, before you add the liver and bacon
Salt & pepper

A few more than 5 ingredients but couldn't be easier or yummier:

Grape or cherry tomatoes
EVOO
Balsamic vinegar
Italian seasoning
Salt
Pepper
Grated parmesan
Breadcrumbs
Fresh basil
Pasta (I like gemelli)

Slice the tomatoes in half and put in a glass baking dish. Cover with 2 tablespoons EVOO and 2 tablespoons balsamic. Sprinkle with salt, pepper and Italian seasoning. Top with a 50-50 mixture of breadcrumbs and parmesan. Put in a 400 degree oven until tomatoes have turned into a sauce-like consistency (about 30 minutes-- don't roast for too long or they dry out.)

Stir torn basil leaves into this tomato mixture, and serve on top of pasta.

box of couscous
can chickpeas
chopped pitted dates
olive oil
fresh lemon juice
cumin

cook couscous, add chickpeas and dates. toss with dressing of lemon juice, olive oil and cumin.

Anonymous wrote:Surprisingly delicious pumpkin black bean soup:

15 oz can of pumpkin
2 cans black beans, drained
15 oz can diced tomatoes
Box of vegetable or chicken broth
medium onion, diced

Saute onion in olive oil in a large soup pot until caramelized. Add all other ingredients, stir, simmer on low for about 20-25 minutes until thickened. Salt and pepper to taste.

You can also add ham to this (optional)

I am going to try this - thanks!

Chicken thighs sprinkle with seasoning - wrap with bacon, place in pan. Top with diced onion. Add baby red potatoes.

Bake at 400 for 1 hour.

I like to dice up an eggplant and an onion, toss with olive oil, salt and pepper, minced garlic, and Italian seasoning, and roast in a 425 oven for about 40 minutes or until eggplant is soft, almost mushy. I eat it in a tortilla or pita bread with hummus, chopped tomato, and lettuce.

Surprisingly delicious pumpkin black bean soup:

15 oz can of pumpkin
2 cans black beans, drained
15 oz can diced tomatoes
Box of vegetable or chicken broth
medium onion, diced

Saute onion in olive oil in a large soup pot until caramelized. Add all other ingredients, stir, simmer on low for about 20-25 minutes until thickened. Salt and pepper to taste.

You can also add ham to this (optional)

Anonymous wrote:Baked Dijon pecan salmon

Salmon fillets or steaks
1/4 c olive oil
3 tbs Dijon mustard
1/4 c chopped pecans
1/2 tsp dried tarragon

Whisk olive oil, mustard and tarragon and brush on salmon. Top with pecans. Bake at 400 degrees for 4-6 minutes per 1/2 inch thickness of salmon. Can also add some honey to the oil/Dijon mix if you like.

This looks great. I'm going to try it soon.

Do salt and pepper and olive oil count as ingredients? Rub some of those on salmon filets, pop in the oven for thirty minutes at 275. So incredibly moist every time.

Pizza:
One boboli, spread w/ diced garlic & olive oil, top with cheese and whatever veggies you have laying around (tricks kids into veggies too). Don't even do sauce. Takes 10 minutes.

Anonymous wrote:Salmon + spices + mayo

Smear & bake! Make sure to broil a couple minutes until top is lightly browned

Nice spice options include salt, pepper, chives or tarragon or browned shallots

I do something similar with wasabi powder mixed with the mayo. I usually add the mayo after it is cooked but I will try putting in on before.

I just made this tonight and it was yummy. Got the recipe from RealSimple.

Brown butter sage sauce on ravioli

1 24-ounce package fresh cheese ravioli
6 tablespoons unsalted butter
2 medium shallots, thinly sliced
16 fresh sage leaves
3/4 cup (3 ounces) grated Parmesan

Directions
Cook the ravioli according to the package directions. Drain and return the ravioli to the pot.
Heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes.
Increase heat to medium. Add the sage and cook until the leaves turn crisp, about 1 ½ minutes. Remove from heat. Season with salt and pepper.
Add the shallot-sage butter to the pasta pot and toss gently. Add ½ cup Parmesan and toss again.
Divide the pasta among bowls and top with the remaining Parmesan.

Baked Dijon pecan salmon

Salmon fillets or steaks
1/4 c olive oil
3 tbs Dijon mustard
1/4 c chopped pecans
1/2 tsp dried tarragon

Whisk olive oil, mustard and tarragon and brush on salmon. Top with pecans. Bake at 400 degrees for 4-6 minutes per 1/2 inch thickness of salmon. Can also add some honey to the oil/Dijon mix if you like.

orzo
chicken broth
parmesan
salt
pepper


cook half a pound of orzo using chicken broth instead of water. when done, drain off any extra liquid. add lots of shredded parmesan, stir until melty. salt and pepper to taste.

this is really simple but surprisingly tasty.

We do this too but add some chopped fresh basil and sometimes toasted pinenuts. My 5 yo also loves this. Yummy!

Anonymous wrote:2-3 lb boneless pork loin roast (not tenderloin, which will overcook)
1 jar of pepperoncini

Put pork roast in slow cooker. Pour pepperoncini on top, brine and all. Cook on low 6 hours or so. Pull apart with forks (so it's like pulled pork), serve on crusty rolls (optional: with sliced provolone or mozzarella and/or arugula). Salad on the side.

I love pepperonici, but it's too spicy for my kids--does the pork turn out spicy? (Tell me no, so I can make this and eat all the pepperonici!)