5 Ingredient recipes

Lorena Downey shared 5 Ingredient (or fewer) Recipes at a ward recipe group. Because there were 23 pages of recipes, I hope y'all won't be too upset that I'm not entering them one by one on this blog. I opted for the speedier option to put them all in a pdf document for you to download.

Download:

5 Ingredient Recipes PDF

If you have trouble downloading the file, email goodeatsinlehi@gmail.com and I'll email you the file.

Lomo Saltado

Lomo Saltado (Heidi Gibbs)
Peruvian Recipe

Ingredients:

1 pkg. frozen french fries
1 pound beef strips (cut beef against grain)
1 onion cut into strips
3 tomatoes, seeded and sliced into strips
3 tbsp. vegetable oil
1/2 tsp. garlic powder or minced (two cloves)
1 tbsp. white vinegar
1 tbsp. soy sauce
2 tbsp. parsley
1/4 tsp. Peruvian Yellow Paste or Yellow Chilli Pepper (optional)
Hot cooked rice

Preparation:

Prepare french fries.
~ While french fries are cooking, pour 2 tbsp. oil into fry pan or wok to high heat. Add beef. Season with salt and pepper. Stir fry for about 2 minutes. Remove beef and set aside.
~ Add 1 tbsp. of oil into wok and return to heat.
~ Add onion, garlic, and paste (optional). Stir fry for 2 minutes.
~ Add tomatoes, soy sauce, vinegar, (don't forget that soy sauce has salt in it). Stir fry for 1 minute.
~ Return beef to wok.
~ Add french fries.
~ Toss everything together.
~ Adjust seasoning with salt and pepper.
~ Serve with rice.

Aji de Gallina

Two birds in one stone
Aji de Gallina (Heidi Gibbs)
Peruvian Recipe

Ingredients:

Roasted or Cooked Chicken Breast
Chicken broth
1 tbsp. Oil
1 tbsp. Granulated Onion or half of small onion (chopped)
1/2 tsp. Aji Amarillo (Peruvian Yellow Peper Paste)
1/2 tsp Garlic Powder or minced (1 or two cloves)
Fresh bread crumbs (4 or 6 slices)
1 c. Milk
Parmesan, grated (garnish)
Salt and pepper

When I didn't have my driver's license, what I did to come up with a similar taste to aji (there's nothing like the taste of aji amarillo) was to use turmeric (to add color) and yellow bell pepper (to add taste) but you can use sweet orange pepper too. If you want to make it purple, that's ok too :) any color would works. haha.


Preparation:

Take the breast from the chicken
Sheer the chicken
Cut the slices of bread into square or just tier them apart. I like to use just the white part of bread.

Puree together cheese, bread, paste and milk. Set it aside.

Pour oil into medium heat saute pan. Add garlic, onion, (if its fresh garlic or onion, saute for 3 minutes until onion looks translucent).

Add chicken, salt and pepper. Add bread puree. Stir frequently. If its too thick, add a little bit of chicken broth

Keep stirring until the mixture has a creamy texture.

Add some parmesan cheese or mozarrella cheese (I use any cheese I have in my fridge but not swiss cheese)

Serve with rice. Place lettuce on the bottom of the serving dish. Spread the chicken mixture over.

To make it fancy, decorate with slices of boiled eggs, and parsley.

Pineapple Glaze for Ham

Pineapple Glaze for Ham (Keturah Woolston)

Mix 1 cup of brown sugar, 1 T cornstarch and ¼ tsp salt in a saucepan. Stir in 1 can (8 1/2oz) crushed pineapple with syrup, 2 T lemon juice and 1 T prepared mustard. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

This recipe can be prepared and used as a side glaze to your ham or I also like to score a criss-cross pattern along the top of my picnic ham and pour the glaze over the top and let
it bake in with the ham & it’s juices.

(We enjoyed this topping at the Relief Society Christmas Party 2010)

Vinagrette Salad Dressing

Vinagrette Salad Dressing: (Mandalyn Freeland)
from September Recipe Group

1 cup canola oil
1/2 cup sugar
1/2 cup red wine vinegar
2 tsp dried mustard
1 1/2 tsp salt

Blend well

Crock Pot Tortilla Soup

Crock Pot Tortilla Soup: (Mandalyn Freeland)
from September Recipe Group

chopped onion
2 large garilc cloves
1 tsp chile powder
2 tsp cumin
1/2 tsp oregano
1 bay leaf
6 cups chicken broth
8 oz can tomato sauce
1/2 tsp salt
1 tsp sugar
1/4 tsp ground pepper
2 large chicken breast
1/2 cup corn
16 oz diced or stewed tomatoes
16 oz can kidney or red beans

Cook chicken in crock pot at high temp for 1 hour with chicken broth then Add all other ingredients allow at least a 6 hour cook time. Shred chicken with fork in crockpot prior to serving.

Garnish with tortilla strips, sour cream, shredded cheese

Banana Shakes

Banana Shakes (Mandalyn Freeland)
from September Recipe Group

1 banana
1 tbsp vanilla extract
1/2 of a half gallon tub of Vanilla Bean Icecream
1 cup milk

blend all ingredients until smooth

Mix Recipe Group

For the August recipe group, we shared ideas about making mixes to speed things up in the kitchen. With little ones tugging on my legs and other tots interrupting my dinner/food preparation, I've found having mixes simplifies it a little bit.

Here are some of the recipes I use for mixes (see images below).

Basically I just took normal recipes, combined the dry ingredients in a ziplock/jar, rearranged the recipe for easy reading, and wa-lah. Quickie homemade goodies, breakfasts, snacks, etc.

You can print any of these in 4x6 size if you click on the image and save the larger version to your computer. I print mine at Costco for $0.13 each.

Let me know if you have any questions...
And If you have any ideas for other mixes, make a comment and share it with us all.

Heather Smith... happyfam@gmail.com

Lettuce Wraps

Lettuce Wraps - from the kitchen of Melissa Dickson

Marinade
1 tsp Corn starch
2 tsp Water
2 tsp Soy sauce
2 tsp Rice vinegar
1 lb ground turkey

Mix all ingredients together in a bowl and let marinade for at least 15 minutes. Brown meat, set aside.


Dice
1 cup mushrooms
1 stalk green onion
2 tsp Garlic
1 tsp Fresh ginger
1- 8oz can bamboo
1- 8oz can water chestnuts
Stir-fry all together for a couple of min.

Add
2 T. water
1 T Soy sauce
1 T rice vinegar
1 tsp spicy mustard

Add cooked meat mixture and serve in lettuce leaves.

August Recipe Group

If you have any questions, contact Heather Smith at happyfam@gmail.com or 801-653-9374. See ya there!