Max & Min

I like to think I'm opposite of Jameil when it comes to recipes. Where she will spend all day in a farmer's market and get every.single.ingredient for a dish, I will look at same recipe and skip it b/c of the "esoteric" qualities. Although I TOTALLY admire her for her no fear approach to cooking, I'm more on a "what will I ever need cardamom for? Pass". She has no fear, I just like to stick with what I know.

You can imagine my joy when Foo.dNetwork introduced a show called '5 Ingredient Fix'. Sooooo up my alley! If something calls for 18 steps and ingredients, my eyes glaze over and I order sushi. I really don't know where this lazy approach to cooking came from cause I used to be a cooking fool in college!!

I digress.

I found recipes that aren't even 5 ingredients. Try THREE! I'm sharing an app, a main, a side, and dessert!!

Goat Cheese Empanadas
Using a 3-in round cookie cutter, cut out 16 circles from 2 refrigerated rolled pie crusts. Divide 4 ounces fresh goat cheese among the circles. Lightly dot the edges of the dough with water, fold in half, and press with a fork to seal. Bake on a rimmed baking sheet for 20-25 mins. Serve with 1 cup store bought corn salsa.

Creamy Pecorino Pasta

Cook 12 oz spaghetti according to the package directions. Drain the pasta and return it to the pot. Add 1 cup heavy cream to the pasta and bring to simmer. Add 1/2 cup grated pecorino, 1/2 tsp salt, 1/2 tsp black pepper, and cook tossing until thickened and creamy, abt 2 mins.

Parchment-Baked Halibut with Orange

Place 4 6-oz pieces of skinless halibut on 4 12-in pieces of parchment, keeping the fish to one side; season with 1/2 tsp salt and 1/4 tsp blk pepper. Dividing evenly, top with 12 sprigs fresh thyme and 1 thinly sliced small orange. Fold the parchment over the fish, then seal each packet by making overlapping folds along the edges. Bake on 2 baking sheets at 400 degrees F for 12 mins. Cut packets open and serve.

Sauteed Spinach & Basil

Heat 2 tbs olive oil in a large skillet over med-high heat. Add 1 10 oz package spinach (abt 16 cups); 2 cups fresh basil, and 1/4 tsp kosher salt and black pepper and cook, until just wilted, 2-3 mins.

Raspberry Ice

In a small saucepan, combine 1 cup water and 1/2 cup sugar. Bring to a boil, stirring; let cool. In a blender, puree 3 cups raspberries with the sugar syrup. Strain into a loaf pan or shallow dish and freeze until firm, at least 4 hours. Whip 1/2 cup heavy cream until soft peaks form. Using a fork, scrape the surface of the raspberry ice to create icy flakes; divide among bowls. Serve with whipped cream and add'tl raspberries, if desired.

I'd like to think you can get maximum satisfaction with minimum effort/ingredients!