5 minute

This no-knead whole-wheat bread is as quick and easy to make as it is healthy. It requires no kneading and is done, start to finish, in less than two hours.

Jim Lahey's No-Knead Whole-Wheat Bread

bread flour,

whole-wheat flour

table salt

yeast

Wheat bran, cornmeal,

In a medium bowl, stir together the flours, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.

Cover the bowl and let it sit at room temperature until the surface is dotted with bubbles and the dough has more than doubled in size, 12 to 18 hours.

Generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the surface in 1 piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.

Place a clean towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough feels tacky or sticky, dust the top lightly with wheat bran, cornmeal, or flour.

Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost double in size. When you gently poke the dough with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

About half an hour before you think the second rise is complete, preheat the oven to 475°F (245°C). Adjust the oven rack to the lower third position and place a 4 1/2-to-5 1/2-quart heavy Dutch oven or pot with a lid in the center of the rack.

Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. (Use caution—the pot will be very hot.) Cover the pot and bake for 30 minutes.

Remove the lid and continue baking until the loaf is a deep chestnut color but not burnt, 15 to 30 minutes more. The bread is done when it registers 200°F to 210°F (93°C to 99°C) on an instant-read thermometer.

Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly.

Slice and&#8230;sigh. Originally published October 5, 2009.

This 5 minute party dip is amazingly delicious and SO EASY to make! With just a few ingredients this easy chip dip is the perfect appetizer for a party, pot luck, or watching football.

Million Dollar Dip

oz cream cheese (softened)

mayonnaise

cheddar cheese

onions

bacon

almonds

garlic (pressed)

Combine all ingredients. Mix well- I prefer an electric mixer, but hand wixing will work as long as your cream cheese is softened.

Cover and chill for 30 minutes to allow the flavors to meld.

Optional: Garnish with additional green onions, and crumbled bacon. Serve with cracker, celery slice, or sliced baguette.

A quick and simple wrap made with leftover chicken tenders. With just 5 ingredients, this lunch is perfect for work or game day.

5-Minute Buffalo Chicken Wrap

Leftover Chicken Tenders (or other leftover chicken)

Buffalo Sauce

Flour Tortillas

Chunky Blue Cheese

lettuce

Shredded Cheddar Cheese

Chop up chicken tenders into small 1-inch or...

Chop up chicken tenders into small 1-inch or smaller pieces and place in a bowl.

Pour Buffalo Sauce over chicken and mix to...

Pour Buffalo Sauce over chicken and mix to coat.

Put 1/4 of the buffalo chicken, blue cheese,...

Put 1/4 of the buffalo chicken, blue cheese, and lettuce into each wrap.

Wrap each tortilla and secure with a toothpick...

Wrap each tortilla and secure with a toothpick if desired.

Enjoy immediately or store up to 3 days...

Enjoy immediately or store up to 3 days in the refrigerator and enjoy cold or with reheating directions above.

https://mediavine-res.cloudinary.com/video/upload/fytt673qydv2yfp03bmd.mp4

How to make a delicious and easy homemade buffalo chicken wrap in just 5 minutes!

This quick, easy green smoothie is packed with mango, spinach and chia to fuel your child until their next meal.

Green Mango Smoothie

milk ((W if soy

mango

baby spinach leaves ((W))

banana ((W))

Tbs. chia seeds

graham cracker

In a blender, add milk, mango, spinach, banana and chia seeds. Blend until smooth.

Serve a graham cracker on the side.

Low-FODMAP recipe for an ooey, gooey sweet and moist low-FODMAP Chocolate Chip Microwave Cookie in under 5 minutes!  Gluten free.

Low-FODMAP Five Minute Chocolate Chip Microwave Cookie; Gluten-free

2 tbsp butter

1 tbsp white sugar

dark brown sugar

vanilla extrac

kosher salt

flour

)½ tsp xanthan gum

½ tsp baking powder

2 tablespoons (about 30 g) semisweet chocolate chips

This Million Dollar Dip with Roasted Little Potatoes recipe will be a sure fire hit at any BBQ, house party or picnic!!

Million Dollar Dip with Roasted Little Potatoes

lb. The Little Potato Company's Onion & Chive Oven/BBQ Ready Pack

250 gm. (8 oz.) spreadable cream cheese

cheddar cheese, grated

green onion, sliced

almonds,

garlic,

lemon pepper

Worcestershire sauce

Preheat oven to 425F. Prepare Little potatoes as...

Preheat oven to 425F. Prepare Little potatoes as per package and roast for 30-40 min. until tender.

Meanwhile in a stand up mixer with a...

Meanwhile in a stand up mixer with a paddle attachment or by hand mix the cream cheese, cheddar cheese and mayonnaise together until creamy.

Add in the green onion, bacon, almonds, garlic,...

Add in the green onion, bacon, almonds, garlic, lemon pepper and Worcestershire sauce. Mix until just combined

Serve with the roasted Little potatoes. If you...

Serve with the roasted Little potatoes. If you have extra dip refrigerate covered and serve with more Little potatoes later.

Boom Boom Sauce is a sweet and spicy mayonnaise-based sauce that is perfect for dipping! It takes 5 minutes to whip up and is so full of flavor, making it perfect for fries, onion rings, and so much more.

Boom Boom Sauce

mayonnaise, (low-fat

ketchup

sweet chili sauce

onion powder

garlic powder

sriracha

salt and cracked black pepper

Add the mayonnaise, ketchup, sweet chili sauce, garlic powder, onion powder, sriracha, and salt to a medium-sized bowl.

Whisk to combine until all of the ingredients are well blended.

Store in an airtight container in the refrigerator until ready to use.

Enjoy as a dipping sauce for anything fried, or as a spread for sandwiches and burgers!

A delicious homemade copycat egg McMuffin recipe in under 5 minutes!

5-minute homemade egg McMuffin

wheat English muffin

Canadian bacon

cheese (optional

Toast your English muffin.

Meanwhile, coat a ramekin with cooking spray and...

Meanwhile, coat a ramekin with cooking spray and crack your egg into it. Sprinkle with salt and pepper and scramble it up. Put the ramekin in the microwave and microwave for 40-55 seconds. Start with 40 and see if your egg is cooked and not too jiggly. Add another 5 seconds at a time if you need it cooked a bit more.

While the egg is in the microwave, heat...

While the egg is in the microwave, heat a small pan on high heat to warm up your Canadian bacon and get those nice browned marks. I don’t put anything in the pan - just the slice. It takes about 30-45 seconds, flipping once.

Remove the cooked egg from microwave and top...

Remove the cooked egg from microwave and top with cheese (to help it melt), if using.

Assemble your sandwich: I go with bottom half...

Assemble your sandwich: I go with bottom half of English muffin, Canadian bacon, egg topped with cheese, top of English muffin.

Get ready for a breakfast happy dance!

Potsticker sauce is easy to make at home and is the perfect dipping sauce for potstickers or any Asian appetizer! This delicious sauce is salty, and tangy, and has a touch of sweetness to balance out the flavors.

Potsticker Sauce

soy sauce

rice vinegar, (or *Chinese vinegar)

sesame oil

sugar, (or honey

green onions, (sliced)

red pepper flakes, (optional)

sesame seeds, (for garnish)

Combine the soy sauce, rice vinegar, sesame oil, and sugar together in a small bowl and whisk until well combined.

Stir in the sliced green onion then garnish with red pepper flakes and sesame seeds.

Whisk well before serving. Serve as a dipping sauce for potstickers, egg rolls, gyoza, or wontons.

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

Potsticker sauce is easy to make at home and is the perfect dipping sauce for potstickers or any Asian appetizer!

Make this simple 6-ingredient, 5-minute lemon tahini sauce for falafels, fritters, and salads! This lemon tahini dressing is creamy, nutty, savory, and super moreish! Gluten-free, dairy-free, nut-free, vegan!

Lemon Tahini Sauce (Falafel Tahini Sauce)

tahini (creamy

lemon (3-4 Tbsp juice)

garlic

salt

tsp black pepper

tsp cumin

water

Mince/crush the garlic.

In a small bowl, combine the tahini, seasonings, garlic, and lemon juice. Using either a whisk or fork, mix everything until well combined.

Add ice-cold water, one tablespoon at a time, whisking well in between, until the sauce is a creamy consistency (perfect to drizzle over falafel) or to your desired consistency.Note that, similar to chocolate seizing, adding a small amount of water to tahini can first cause it to thicken up/clump. However, it will eventually smooth out if you continue to add more. I recommend using a fork up until it starts to thin, then you can swap to a whisk.

Allow it to rest for 20-30 minutes to meld and marinate. Then taste and adjust any of the seasonings to taste. Enjoy!

Store: store any leftovers in an airtight jar in the refrigerator for up to a week (more when omitting the fresh garlic).Freeze: I haven&#39;t actually tried freezing the tahini sauce, though it should be okay. Leave headspace in the container and freeze for up to 2 months. Upon thawing, you may find you need to boost the flavor with additional lemon/garlic.Note that the lemon tahini sauce may thicken when chilled, so whisk in more water if needed.

How to Store

Stabilized whipped cream is fluffy and sturdy enough to keep its shape! Thicker than regular whipped cream, it&#039;s perfect for piping and frosting desserts. It&#039;s way better than Cool Whip!

Stabilized Whipped Cream

heavy whipping cream, (chilled)

instant vanilla pudding powder

powdered sugar, (if desired for sweetness)

Add the cream, pudding powder, and powdered sugar (if you want it sweeter) to a large bowl.

Use a stand mixer fitted with the whisk attachment or a hand mixer to beat it on high speed until medium-soft peaks form.

Use to top cakes, cupcakes, pies, and other various desserts.

A salami rose is the perfect way to dress up your charcuterie board. This recipe will show you how to make a salami rose in two different ways that will be fun to put together and really wow your guests!

How to Make a Salami Rose

Italian Dry Salami (about 14 slices for a small rose) (thinly sliced)

Genoa Salami (about 14 slices for a small rose) (thinly sliced)

Start by folding a salami piece over the edge of the wine glass.  You will have half of the salami inside the glass and half folded over the outside.

Start layering the salami about 1/4 inch over each seam.

Continue to layer the salami over each seam until the hole in the center starts to close.

Once the hole is closed then flip the glass on your charcuterie board.

Remove the glass and lightly fan the rose.

How to make it with a wine glass:

Start with one piece of salami and roll it up.

Grab another piece of Salame and wrap it around the seam of the rolled up salami. Continue to wrap around the seam with salami until it starts to take a rose shape and look like petals.

Place in a small bowl to hold the shape and gently fan out the flower. Place the flower in the center of a round board.

How to make it from the inside out:

This Fry Sauce, is a delicious alternative that will elevate your fry munching experience.  It&#039;s a great alternative to traditional ketchup.

Fry Sauce

red wine vinegar

sugar

House Seasoning Blend

paprika

mustard

Add all of the ingredients to a bowl and whisk until fully combined.

Refrigerate for at least 30 minutes before serving.

Blend up this 5 minute thick oil-free mayonnaise! Packed with protein, full of goodness, so easy, and so tasty! Give it a try!

Best 5 Minute Oil-Free Mayo - Spread It On!

silken tofu

lemon juice

apple cider vinegar

mustard powder

sea salt

Add all the ingredients to your blender or food processor. *Alternatively, try whisking the ingredients by hand if you don’t have a machine.

Blend until smooth. Stop to scrape down the sides of the machine as needed.

Taste and adjust the seasonings to your preference. Add more salt or garlic powder for seasoning, lemon juice or vinegar for tanginess, and wasabi or mustard for zing!

This mayo will be thick enough to use immediately but will get really nice and thick in the fridge overnight!

Store in the fridge in an air-tight container for about 1 week. 

Try it in our &#8220;Like Lobster&#8221; Roll, Summery Coleslaw and our BBQ Pulled Jackfruit Sandwich!

Thanks so much for sharing this awesome recipe! I am embarking on an "oil-free" lifestyle change and this recipe was just the thing I needed to keep mayo in my life! You are amazing!! Stay blessed. :-)

Thank you for this recipe!! I have gallstones and can’t have mayonnaise so this is perfect!! Thank you!!

https://www.youtube.com/watch?v=JsrVE2TvroQ

Blend up this 5 minute oil-free mayonnaise made from tofu! It’s thick, creamy, packed with protein and you’re going to want to slather it on everything!

Recipe Links: 
Oil-Free Mayo: https://tastythriftytimely.com/best-5-minute-thick-oil-free-mayonnaise/
Crispy Tempeh Bacon: https://tastythriftytimely.com/crispy-tempeh-bacon/
Vegan BLT: https://tastythriftytimely.com/vegan-blt-with-oil-free-mayo/
Aquafaba Mayo: https://tastythriftytimely.com/quick-easy-mayo-with-chickpea-aquafaba/

Video Links: 
Vegan Lobster Roll: https://youtu.be/o1IIfjob5cg
BBQ Pulled Jackfruit With Coleslaw: https://youtu.be/bS1Dt_TbHx8
Watermelon Poke Bowl: https://youtu.be/sKwhvHYMajc
Vegan Eggs Benedict: https://youtu.be/wUfW8swAGaE

Visit our website for all our tasty, thrifty, timely recipes: https://tastythriftytimely.com/
Watch our video on How To Stock Your Pantry & What To Freeze: https://youtu.be/uKX7Y9Mj05M

Follow us on Instagram for more new recipes every week and tag us so we can see your tasty creations! https://www.instagram.com/tastythriftytimely/

Key Moments: 
00:00 Introduction
00:32 Traditional Mayonnaise Ingredients
01:14 Key Ingredient To Oil-Free Mayo
01:29 How To Make Oil-Free Mayo
02:47 Recipe Cost
03:13 Uses For Oil-Free Mayo
03:37 Making A Vegan BLT
04:22 Taste Test With Bryan!

*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.

Ingredients: Oil-Free Mayonnaise (300 ml)
300g silken tofu
1 tbsp lemon juice
½ tsp apple cider vinegar
¼ tsp wasabi or ½ tsp mustard powder
⅛ tsp garlic powder
⅛ tsp sea salt

Just blend and enjoy! Visit the recipe on our blog via the link above!

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#tastythriftytimely #oilfreemayo #tofumayonnaise

*Our videos include quick cutting and some brief flashes.

5 Minute Oil-Free Mayo From Tofu 🤯

A delicious shake that tastes like vanilla cake batter, but is made with healthy ingredients! Plus it has 12 grams protein.

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Top 15 5 minute recipes from across the web

The most viewed 5 minute 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 Whole-Wheat Br...

Million Dollar Dip

5-Minute Buffalo Chicken Wrap

Green Mango Smoothie

Low-FODMAP Five Minute Chocolate Ch...

Million Dollar Dip with Roasted Lit...

Boom Boom Sauce

5-minute homemade egg McMuffin

Potsticker Sauce

Lemon Tahini Sauce (Falafel Tahini ...

Stabilized Whipped Cream

How to Make a Salami Rose

Fry Sauce

Best 5 Minute Oil-Free Mayo - Sprea...

Healthy Vegan Cake Shake

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