5 ingredients

Jim Lahey's no-knead bread is made from only flour, yeast, salt, and water. It's the fastest, easiest, and best bread you may ever make.

Jim Lahey's No-Knead Bread

bread flour

yeast

salt

water

Cornmeal bran,

In a large bowl, stir together the flour, yeast, and salt. Add the water and mix with a spoon or your hand until you have a shaggy, sticky dough. This should take roughly 30 seconds. You want it to be a little sticky. (Many people who bake this bread find the dough to be sticker than other bread doughs they&#8217;ve worked with.undefinedEven though it&#8217;s not what you&#8217;re accustomed to handling, it&#8217;s perfectly fine.)

Cover the bowl with a plate, towel, or plastic wrap and set it aside to rest at warm room temperature (but not in direct sunlight) for at least 12 hours and preferably about 18 hours. (Ideally, you want the room to be about 72°F. In the dead of winter, when the dough will tend to rise more slowly, as long as 24 hours may be necessary.) You&#8217;ll know the dough is properly fermented and ready because its surface will be dotted with bubbles. This long, slow fermentation is what yields the bread&#8217;s rich flavor.

Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want. Do not add more flour. Instead use lightly floured hands to gently and quickly lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round. That&#8217;s it. Don&#8217;t knead the dough.

Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, on the towel and dust the surface with a little more flour, bran, or cornmeal. Cover the dough with another cotton towel and let it rise for about 2 hours. When it&#8217;s ready, the dough will be double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. If the dough readily springs back when you poke it, let it rise for another 15 minutes.

A half hour before the dough is done with its second rise, preheat the oven to 450°F (232°C). Adjust the oven rack to the lower third position and place a 6- to 8-quart heavy pot and its lid (whether cast iron or enamel, Pyrex or ceramic) in the oven as it heats.

When the dough is done with its second rise, carefully remove the pot from the oven and uncover it. Also, uncover the dough. Lift up the dough and quickly but gently turn it over into the pot, seam side up, being very careful not to touch the pot. The blob of dough may look like a mess, but trust us, everything is O.K. Cover the pot with its lid and bake for 30 minutes.

Remove the lid and bake until the loaf is beautifully browned to a deep chestnut color, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a wire rack. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.

These healthy and high in protein Buckwheat Cookies are meant to be enjoyed with no restriction as they are made only from whole food plant-based ingredients. Sweetened with ripe bananas, these 5 ingredients cookies are so exquisitely delicious and perfectly sweet; you won’t regret giving them a try! Gluten-free, oil-free, nut-free, vegan and free from refined sugar.

Buckwheat Cookies (only 5 ingredients)

120 g oat flour*

120 g buckwheat flour*

200 g ripe bananas (about 2 bananas)

almond milk (or any other plant milk)

dark chocolate chips (I use 72% dark chocolate

Preheat the oven to 180°C (356°F).

**If you are using oat flakes and buckwheat flakes/ groats (and not oat flour and buckwheat flour), put them into a blender and blend until the mixture turns into flour.

In a mixing bowl, add together the oat flour and buckwheat flour. Mix with a fork.

Add the mashed bananas and almond milk to the mixing bowl. Mix until smooth with a fork.

Add the chocolate chips and mix again.

Put baking sheet on a baking tray (optional). Using a tablespoon, drop 16 balls of cookie dough on the baking sheet. Make sure you leave enough space between each cookie.

Bake for 15 to 20 minutes, until the edges of the cookies look slightly brown.

Let cool for 5 minutes, and enjoy!

Store in the fridge in an airtight container for up to 5 days.

Simple recipe for Roasted Balsamic Green Beans with Cherry Tomatoes is taken to another level with quick Balsamic reduction and a sprinkling of Parmesan cheese. Easy side dish that goes with any meal.

Roasted Green Beans And Tomatoes

lb green beans (I recommend Haricot Verts) (trimmed)

cherry tomatoes

olive oil

tsp salt

tsp pepper

c Balsamic vinegar

c vegan Parmesan cheese (shredded, Note 1)

Preheat the oven to 425 F.

In a large bowl add green beans, tomatoes, olive oil, salt and pepper. Toss to coat.

Arrange on a parchment lined baking dish and roast for 17-20  minutes until green beans are tender.

Meanwhile, add Balsamic vinegar in a small sauce pan and cook over medium low heat until it reduces by half and slightly thickens.

Remove green beans from the oven, sprinkle with cheese and drizzle with Balsamic glaze.

Serve immediately.

This keto blueberry avocado smoothie recipe is low-carb, dairy-free, and vegan. Enjoy it as a quick and easy breakfast meal or refreshing snack on a hot summer day. It&#039;s easy to make in 5 minutes and only has 5 ingredients!

Blueberry Avocado Smoothie Recipe (Keto, Low Carb, Vegan, Dairy Free)

coconut milk (or nut milk)

avocado

blueberries (fresh

lemon juice

liquid stevia

Add all ingredients to a blender.

Combine until smooth.

Divide in two glasses and serve immediately.

A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories

Easy kedgeree

tbsp curry powder

basmati rice

chicken stock

skinless smoked haddock

frozen peas

Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.

Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.

It's hard to beat Costco's $5 rotisserie chicken. This rotisserie chicken is juicy, flavorful, and perfect for a family meal when you don't have time to cook. But is it possible to recreate this rotisserie chicken with just five ingredients? You bet! And here's how you can do it at home. 

The Best 5-Ingredient Copycat Costco Rotisserie Chicken You Can Make At Home

garlic powder

paprika

black pepper

(3 chicken

In a small bowl, combine the salt, garlic powder, paprika, and ground black pepper. Set aside.

Remove the chicken from the packaging and pat it dry with paper towels. Remove the giblets from the chicken's cavity, if present.

Tuck the wings behind the chicken and truss the chicken by placing the bird breast-side up on a cutting board. Place a long piece of string underneath the legs, pulling it so it's equal length on each side. Form a loose figure 8 around the legs and pull the string tight to squeeze the legs together. Loop the string back to the top of the ankles and crisscross the string near the chicken's cavity. Pull the string up towards the wings, hooking it on either side of the breast. Flip the chicken over and tie the string around the back, near the wings.

Rub the spice mixture all over the trussed chicken, inside and out, until it's well coated. If you're having trouble getting the spices to stick to the skin, rub a small amount of olive oil over the skin. Be sure to use all the spice mixture.

Place the chicken on the rack of a roasting pan or an oven-safe wire rack placed inside a baking sheet. Let the bird sit at room temperature for 30 minutes to let the skin dry out. Alternatively, you can place it in the refrigerator and let it sit, uncovered, for up to 12 hours. If you're marinating the chicken in the refrigerator, bring it up to room temperature for 30 minutes while the oven preheats.

When you're ready to cook, preheat the oven to 325 degrees Fahrenheit.

Cook the chicken for 2 to 2-1/2 hours, until the thickest part of the breast reads 165 degrees and the thigh registers 175 degrees.

Remove the chicken from the oven and tent it with a piece of aluminum foil. Let the chicken rest for at least 15 minutes before carving it.

With only 5 ingredients, including zucchini and eggplant, this easy oven-baked haloumi makes a perfect last-minute dinner.

One-pan haloumi bake recipe

eggplant (about 450 grams), cut into 1.5cm pieces

tomato pasta sauce

x zucchini (about 350 grams), sliced thickly

packet haloumi, thickly sliced

Basil pesto, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5971915691001&=domain=taste

5348771529001-5971915691001

Bring a delicious dinner to the table with this 5 ingredient Creamy Tortellini Sausage Skillet!

Creamy Tortellini Sausage Skillet

lb. Italian Sausage (mild)

chicken broth (low sodium)

oz Buitoni Alfredo Sauce

oz Buitoni Three Cheese Tortellini

Kale (stems removed, coarsely chopped)

cheese (optional)

Roll sausage into 1/2&quot; balls. Heat oil in a large skillet (with fitted lid) over medium-high heat. Sear sausage balls on all sides, until browned. NOTE: sausage might not be cooked all the way through at this point, but will finish cooking with pasta.

Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Add in the Buitoni Alfredo sauce and Three Cheese Tortellini. Stir to combine, bring mixture to a simmer. Cover and cook, stirring occasionally, for 7 minutes, or until pasta is plump and tender.

Add in the kale and stir until it wilts slightly and is mixed throughout, about 2 minutes. Top with grated parmesan cheese if desired. Enjoy!

https://www.youtube.com/watch?v=uPu_1YsHShQ

This Creamy Tortellini Sausage Skillet uses just 5 main ingredients and comes together in less than 30 minutes!

FULL RECIPE HERE: https://iwashyoudry.com/creamy-tortellini-sausage-skillet/

INGREDIENTS NEEDED: 
1 tsp olive oil
1 lb. Italian Sausage, mild
1 cup chicken broth, low sodium
15 oz Buitoni Alfredo Sauce
20 oz Buitoni Three Cheese Tortellini
3 cups Kale, stems removed, coarsely chopped
parmesan cheese, optional

5 INGREDIENT Creamy Sausage Tortellini Skillet!!

These are the best crispy baked sweet potato fries. I share lots of tips to avoid soggy fries as well as my foolproof crisping method. There&#39;s also a roasted garlic tahini yogurt dip for dipping the fries!

Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip

garlic

tahini

parsley

mint

sea salt and ground black pepper,

small-medium sweet potatoes,

arrowroot powder

cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric

heat-tolerant oil spray ((I like avocado oil))

fine sea salt,

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. If your baking sheet is well-seasoned, you can skip the parchment lining.

Make the dip: Cut the top ½ inch off of the garlic head. Tear a piece of foil (enough to wrap around the garlic) and place the garlic head in the middle. Drizzle oil on top, letting it seep into the garlic cavities. Wrap the garlic up and place it in the oven. Roast the garlic until squidgy and golden inside, about 45 minutes. Set aside to cool.

Place the yogurt into a small bowl. Squeeze the cooled roasted garlic into the bowl. Add the lemon juice, tahini, parsley, mint, salt, and pepper to the yogurt mixture. Mash and stir it all together with a fork until combined. Cover the bowl and set aside in the refrigerator.

Make the fries: Cut the sweet potatoes into 3-inch long and ½ -inch thick fries. Place the cut sweet potatoes into a large bowl and cover them with cold water. Let them sit for at least an hour or up to overnight in the refrigerator.

Drain the sweet potatoes and lay them on a clean kitchen towel. Place another clean kitchen towel on top and loosely roll them all up. Massage the little towel sweet potato roll-up for a bit so that the fries are as dry as possible.

In another large bowl, toss the cut sweet potatoes with the arrowroot powder and SALT-FREE seasonings of your choice (salt is happening later). The cut sweet potatoes should have a light, powdery coating of arrowroot.

Spray the parchment on your baking sheet evenly with the oil spray. Arrange the sweet potatoes in rows on the baking sheet. Spray the tops of the sweet potatoes with the oil spray before sliding them into the oven.

Bake the sweet potato fries for 25 minutes or very lightly browned in spots and the arrowroot is forming a light “webbing” on the undersides of the fries. Remove the fries from the oven and carefully flip them all over. Slide the sweet potato fries back into the oven and bake for another 25 minutes.

At the end of the 25 minutes, the sweet potato fries should have some strong brown spots and crisp exteriors. If they still look like they need crisping, carefully flip them one more time and bake until they’ve reached your desired doneness.

Quickly transfer the fries to a large bowl and toss them with a fat pinch of sea salt. Warning: when they’re piping hot, they won’t FEEL completely crispy yet. Place the hot fries on your serving plate in a single layer along with your roasted garlic tahini yogurt dip. After they sit for a few seconds, they will start to get that super crispy quality.

Get ready for the best blood orange cocktail- the easiest Blood Orange Mint Mimosas! Fresh blood oranges, prosecco, and mint simple syrup make this cocktail truly delicious.

Blood Orange Mint Mimosas

sugar

springs fresh mint (about 2 Tbsp mint leaves)

blood orange juice (juice from about 4-5 blood oranges)

Prosecco (750 ml)

First, make the mint simple syrup. To do this add the sugar and water to a small saucepan and cook over low heat until all of the sugar has dissolved. Then, add the mint sprigs to the saucepan of syrup and let soak for 5-10 minutes. Once the syrup has been infused with mint, remove the mint sprigs and add the syrup to the pitcher.

Next, juice the blood oranges and add the blood orange juice to the pitcher with the mint syrup. As a final step, add in the bottle of prosecco to the pitcher and stir to combine.

Serve the blood orange mint mimosas in 4 small glasses and garnish with extra mint. Enjoy!

Pineapple Upside Down Dump Cake - so easy! Only 5 ingredients - pineapple, cherries, brown sugar, cake mix, and butter. Simply dump everything in the cake pan and bake! No dirty dishes! Serve warm or at room temperature with ice cream. Great for a crowd! We love this at potlucks, summer cookouts, Thanksgiving, Christmas, and Easter! #easy #cake #dessert #dumpcake #pineapple

Pineapple Upside Down Dump Cake

(20-oz) cans diced pineapple, drained

(10-oz) jar Maraschino cherries, drained

brown sugar

yellow cake mix

butter, (sliced)

Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.

Pour drained pineapple and cherries into the pan, sprinkle with brown sugar.

Sprinkle dry cake mix evenly over pineapple.

Cover cake mix with butter pieces.

Bake for 25 to 30 minutes.

Just 5 ingredients and 15 minutes to make a homemade vegan cheese recipe that is creamy and delicious! This quick &amp; easy vegan cheese recipe is cheaper and better than store-bought!

Quick &amp; Easy Vegan Cheese

raw cashews (softened (see step 1))

refined coconut oil (melted)

green olive brine ((the liquid

garlic (peeled)

lemon herbs

Soften the cashews: Add the cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water. Alternatively, you can soak the cashews, by placing the cashews in a bowl, covering them with water, and allowing the cashews to soak for a minimum of 6 hours or overnight. Drain and rinse before using. Both of these methods will soften the cashews making them easier to blend into a creamy texture.

Blend the cheese: Add the softened cashews to a food processor along with the coconut oil, olive brine, garlic, and salt. Blend until smooth, creamy, and sticky, stopping to scrape the sides as needed. You want to make sure you blend this very well so that it gets as smooth as possible. It will likely get warm when blending from the friction. I blend mine for about 5 minutes, stopping to scrape the sides.

Form the cheese: Line two molds (I used these), or two small bowls with a square of cheesecloth. Divide the cheese among the two cheesecloth-lined molds. If you are adding fresh herbs, sprinkle them over the cheese and then use a chopstick or something similar to swirl the herbs into the cheese. I like to keep one cheese wheel plain, and the other with herbs. Smooth the top of the cheese with a spatula and then fold the cheesecloth over the cheese. Refrigerate for a few hours or overnight until the cheese has firmed up. Unwrap and enjoy!

https://content.jwplatform.com/videos/qa4HABBC.mp4

Instructions on how to make my Quick & Easy Vegan Cheese!

Quick & Easy Vegan Cheese

5 Ingredient Beef Enchiladas

beef

chunky salsa

red enchilada sauce

(8-inch) tortillas (We much prefer flour tortillas corn

Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.

In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.

Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.

Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.

Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes.

Amazing, delicious and ready in 20 minutes: high protein vegan cherry tomato pasta! It is also grain-free and made with only 5 ingredients. 

High Protein Vegan Cherry Tomato Pasta {grain-free, vegan, 5 ingredients}

(227 g) chickpea pasta penne {e.g., Banza, Barilla}

cherry or grape tomatoes (red, yellow, or both)

(125 mL) chopped fresh parsley leaves

Vegan Parmesan Cheese (see notes for options)

fine sea salt and black pepper,

Boil a large pot of water (salt the...

Boil a large pot of water (salt the water, if desired). Add the chickpea pasta; cook until al dente, according to the package directions.

While the pasta cooks, heat the oil (or...

While the pasta cooks, heat the oil (or water) in a large, heavy skillet set over medium-high heat until hot. Add the tomatoes.

Cook and stir the tomatoes for 4 to...

Cook and stir the tomatoes for 4 to 6 minutes until the tomatoes begin to brown and burst.  Continue cooking and stirring for a minute longer.

Drain the pasta; add to the skillet with...

Drain the pasta; add to the skillet with the tomatoes, tossing to combine and coat the pasta.

Remove the skillet from the heat and add...

Remove the skillet from the heat and add the parsley and vegan Parmesan cheese; gently toss to combine. Season to taste with salt and pepper.

Eat and enjoy!

Creamy, super chocolate avocado ice cream that tastes indulgent but is healthy! Made with 5 ingredients, it is vegan, paleo, & keto (with 1 easy sub).

Chocolate Avocado Ice Cream {vegan, 5 ingredients, keto option}

avocado (about 5 ounces 142 g)

coconut milk

cocoa powder

(118 milliliters) water

vanilla extract

fine sea salt

Place the avocado, coconut milk, maple syrup, cocoa...

Place the avocado, coconut milk, maple syrup, cocoa powder, water, vanilla and optional salt in a blender container; process until completley smooth.

Taste the ice cream and adjust the sweetness...

Taste the ice cream and adjust the sweetness (or add more salt) as desired.

Pour the ice cream base into an ice...

Pour the ice cream base into an ice cream maker and churn according to manufacturer's directions..

Eat immediately or pack into a freezer safe...

Eat immediately or pack into a freezer safe container and freeze for at least 2 hours until firm and scoop-able.

Top 23 5 ingredients recipes from across the web

The most viewed 5 ingredients recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jim Lahey's No-Knead Bread

Buckwheat Cookies (only 5 ingredien...

Roasted Green Beans And Tomatoes

Blueberry Avocado Smoothie Recipe (...

Easy kedgeree

The Best 5-Ingredient Copycat Costc...

One-pan haloumi bake recipe

Creamy Tortellini Sausage Skillet

Crispy Baked Sweet Potato Fries wit...

Blood Orange Mint Mimosas

Pineapple Upside Down Dump Cake

Quick & Easy Vegan Cheese

5 Ingredient Beef Enchiladas

High Protein Vegan Cherry Tomato Pa...

Chocolate Avocado Ice Cream {vegan,...

5-Ingredient Oat Protein Cookies {v...

Creamy Vegan Zucchini Potato Soup (...

5-Minute Microwave Mug Granola {veg...

Vegan Curried Pumpkin Coconut Soup ...

No Bake Weetbix Peanut Butter Cups

Air Fryer Broccoli

Easy & Healthy Cacio e Pepe Zuc...

Candied Carrots

Top 23 5 ingredients recipes from across the web

The most viewed 5 ingredients recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jim Lahey's No-Knead Bread

Buckwheat Cookies (only 5 ingredien...

Roasted Green Beans And Tomatoes

Blueberry Avocado Smoothie Recipe (...

Easy kedgeree

The Best 5-Ingredient Copycat Costc...

One-pan haloumi bake recipe

Creamy Tortellini Sausage Skillet

Crispy Baked Sweet Potato Fries wit...

Blood Orange Mint Mimosas

Pineapple Upside Down Dump Cake

Quick &amp; Easy Vegan Cheese

5 Ingredient Beef Enchiladas

High Protein Vegan Cherry Tomato Pa...

Chocolate Avocado Ice Cream {vegan,...

5-Ingredient Oat Protein Cookies {v...

Creamy Vegan Zucchini Potato Soup (...

5-Minute Microwave Mug Granola {veg...

Vegan Curried Pumpkin Coconut Soup ...

No Bake Weetbix Peanut Butter Cups

Air Fryer Broccoli

Easy &amp; Healthy Cacio e Pepe Zuc...

Candied Carrots

The most viewed 5 ingredients recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Quick & Easy Vegan Cheese

Easy & Healthy Cacio e Pepe Zuc...