Culinary Blasphemy - Meals with only 3 ingredients
If you follow the Utah Open Source Planet, you will notice a lot of food related posts. I do not have the credentials to join this area of discussion, but I am going to put in my two cents anyway.
As a bachelor, I perfected a culinary technique of creating delicious meals using only three ingredients. I often wonder how I would fare on Iron Chef. After Chairman Taga announces the secret ingredient, I would only have to come up with two more ingredients!
This technique makes shopping simple, preparation is easy, and there aren't many dishes to clean afterwards. Some chefs may choose to implement paper plates and plasticware for the ultimate reduction in dish cleaning.
The following recipes are guaranteed to taste great, and therefore they are suggested for people who need to gain weight and/or increase their cholesterol levels.
Sausage Spaghetti
1 lb ground sausage
1 jar of spaghetti sauce
Some spaghetti noodles
1. Boil the spaghetti noodles in a large pot until the noodles are the way you like them. Drain the noodles and stir in a tablespoon of olive oil to prevent the noodles from sticking together.
2. Meanwhile, fry the ground sausage in a deep frying pan until fully cooked. Drain excess grease.
3. Add the spaghetti sauce to the meat, and simmer on med-low heat for 10 minutes, stirring occasionally.
4. Serve in two dishes; one for the meat sauce and one for the noodles. Makes great left-overs.
Tris-shrooms
1 pkg of large, uncooked mushrooms
1 lb ground sausage
1 pkg of cream cheese
1. Fry the ground sausage in a large frying pan until fully cooked. Drain excess grease.
2. Add the cream cheese to the meat and mix until a thick paste is created.
3. Remove stems from mushrooms with a spoon. Lightly hollow out an area in the mushroom to hold the stuffing.
4. Scoop the meat paste onto each of the mushrooms, so that each stuffed mushroom is about the size of an egg.
5. Place stuffed mushrooms in a 13x9 pan and cook at 350 degrees for 30 minutes, or until you think they are ready. Makes a great appetizer.
Frito Pie
(Is it just me, or is this dish not widely known in Utah?)
1 large bag of original Frito chips
1 large can of chili (or two small ones)
1 pkg cheddar cheese
1. Heat the can of chili in a pot at medium heat. Stir occasionally to prevent burning.
2. Grate the cheddar cheese into a bowl.
3. Have the eating participants choose their own combination of the three ingredients. I prefer to lay down a bed of chips, then pour the chili on top, and finally sprinkle some grated cheddar cheese over the chili.
Hot dogs and beans
1 pkg hot dogs
1 large can of Bush's baked beans
1 large white onion
1. Slice the hotdogs into 1/2 inch segments
2. Fry the sliced hotdogs with some butter in a pan at med-high heat
3. Chop the onion into 1 inch pieces
4. When the hotdogs are slightly browned, add the onions into the frying pan
5. When the onions are mostly carmelized (brown and sweet) add the beans.
6. Simmer for 10 minutes on med-low heat, stirring occasionally. Also makes terrific left-overs.
As a bachelor, I perfected a culinary technique of creating delicious meals using only three ingredients. I often wonder how I would fare on Iron Chef. After Chairman Taga announces the secret ingredient, I would only have to come up with two more ingredients!
This technique makes shopping simple, preparation is easy, and there aren't many dishes to clean afterwards. Some chefs may choose to implement paper plates and plasticware for the ultimate reduction in dish cleaning.
The following recipes are guaranteed to taste great, and therefore they are suggested for people who need to gain weight and/or increase their cholesterol levels.
Sausage Spaghetti
1 lb ground sausage
1 jar of spaghetti sauce
Some spaghetti noodles
1. Boil the spaghetti noodles in a large pot until the noodles are the way you like them. Drain the noodles and stir in a tablespoon of olive oil to prevent the noodles from sticking together.
2. Meanwhile, fry the ground sausage in a deep frying pan until fully cooked. Drain excess grease.
3. Add the spaghetti sauce to the meat, and simmer on med-low heat for 10 minutes, stirring occasionally.
4. Serve in two dishes; one for the meat sauce and one for the noodles. Makes great left-overs.
Tris-shrooms
1 pkg of large, uncooked mushrooms
1 lb ground sausage
1 pkg of cream cheese
1. Fry the ground sausage in a large frying pan until fully cooked. Drain excess grease.
2. Add the cream cheese to the meat and mix until a thick paste is created.
3. Remove stems from mushrooms with a spoon. Lightly hollow out an area in the mushroom to hold the stuffing.
4. Scoop the meat paste onto each of the mushrooms, so that each stuffed mushroom is about the size of an egg.
5. Place stuffed mushrooms in a 13x9 pan and cook at 350 degrees for 30 minutes, or until you think they are ready. Makes a great appetizer.
Frito Pie
(Is it just me, or is this dish not widely known in Utah?)
1 large bag of original Frito chips
1 large can of chili (or two small ones)
1 pkg cheddar cheese
1. Heat the can of chili in a pot at medium heat. Stir occasionally to prevent burning.
2. Grate the cheddar cheese into a bowl.
3. Have the eating participants choose their own combination of the three ingredients. I prefer to lay down a bed of chips, then pour the chili on top, and finally sprinkle some grated cheddar cheese over the chili.
Hot dogs and beans
1 pkg hot dogs
1 large can of Bush's baked beans
1 large white onion
1. Slice the hotdogs into 1/2 inch segments
2. Fry the sliced hotdogs with some butter in a pan at med-high heat
3. Chop the onion into 1 inch pieces
4. When the hotdogs are slightly browned, add the onions into the frying pan
5. When the onions are mostly carmelized (brown and sweet) add the beans.
6. Simmer for 10 minutes on med-low heat, stirring occasionally. Also makes terrific left-overs.
Here's another 3 ingredient meal:
ReplyDeleteCook a "bag" of rotini noodles as you like; I like mine al dente (slightly firm, but make sure there's no crunch left). Drain.
Meanwhile, heat one "bottle" alfredo sauce. Once the sauce is warm, stir in a standard can of peas, drained.
You can serve them mixed together (as I usually do) or let people choose their own pasta/sauce ratio.
The discovery of how well peas and alfredo complement each other was one of the most enjoyable food moments I've ever had.
For "bag" and "bottle", I don't know the exact measurements. I get the stuff at Costco; the bag is probably about 4-6 cups-ish, and the bottle about 16 ounces. But I'm just guessing. If you want to know, email me (lukfugl AT gmail DOT com) and I'll find out.
Halving the recipe above works well for two people with leftovers for one the next day. :)
Thank you so much for these. There are times when the time saved is more important then the waist line. I'll will print these out and use them faithfully...amen..LOL
ReplyDeleteEve
PS--I make the hot dog one already with smoked sausage instead of hot dogs..goes great with cornbread when you have the time.