There’s quite the fascination online for minimal ingredient cooking, don’t you agree? If you’re unsure, you can navigate to Youtube and search for “3 ingredient recipes” or “5 ingredient recipes.” You’ll get quite the bevy of results! Even Food52 has a series called “Big Little Recipes” where the featured recipes typically only have 3-4 ingredients.
Cookbook author Toby Amidor tries her hand at it with her latest book release “The Best 3-Ingredient Cookbook: 100 Fast and Easy Recipes for Everyone.” If you’re the type of person who is painfully, overly concerned with details, then none of these recipes are 3 ingredients. Pantry items of oil, salt, pepper, and water do not get counted. This is a guideline that I personally agree with. At every level of my cooking journey, I was using these very basic ingredients. Do you have to use pepper? No, and I don’t always use it. However, if you don’t have access to other spices, fresh black pepper can go a long way.
The chapter breakdown is:
- Cooking Basics Using 3 Ingredients
- Cooking Tips for When You’re in a Hurry
- Smoothies and Breakfasts
- Snacks, Sweets, and Treats
- Soups and Salads
- Vegetables and Grain Sides
A feature that I like is that all recipes are developed for 4 or 6 servings, but there’s a section for halved and double quantities printed so that you can easily scale up or down without doing it in your head or on paper.
Here are the recipes that I’ll be making in the future:
- Lox scramble
- Pumpkin oat pancakes
- Black bean dip
- Mini blueberry oat cups
- Chocolate truffles
- Chunky black bean soup
- Chicken and rice bowl with vegetables
- Thyme poached halibut
- Lemon garlic shrimp
- Ziti with turkey bolognese
- Rosemary garlic pork loin
- Barley with peas and carrots
- Brown rice with mushrooms
There are a few recipes that felt a little like filler to me like the ricotta toast and the avocado toast with tomato, but I suppose that is bound to happen with most cookbooks.
I started off by making roasted grapes and yogurt because I really enjoy having a serving of Fage Greek yogurt for breakfast. (This is not an ad. Fage is the only commercial Greek yogurt I am willing to eat.) I also like roasted grapes but never remember to make them. I thought it’d be nice to change up my yogurt toppings as I’m often using cinnamon, granola, or even no toppings at all. Results? Thumbs up for me. It’s simply grapes, honey, oil, and yogurt, but I think you could easily skip the honey if you want. (Grapes are sweet anyway.) Since I was fairly sure I would like this, I went ahead and made the double batch. No regrets.
The second recipe I made was potato soup, made from potatoes, onion, broth, oil, salt, and pepper. I did make a substitution here but a minor one. I’m suffering from tenosynovitis in my dominant hand right now, which makes holding a knife somewhat difficult so I went ahead and used frozen shredded potatoes meant for hash. What I liked best is that this recipe is a great reminder that something simple can still be good. If you’re feeling like you want to add to it, you could easily throw in some cooked meat or some frozen veggies.
The third recipe I made was the roasted sweet potato-chickpea bowl. This recipe used sweet potatoes, canned chickpeas, tahini, salt, pepper, and oil. Out of the three recipes I made, this was my least favorite, only because I found the flavor to be a little dull. I am, for better or for worse, one of those people who think tahini is overused. There are applications that I really like it in, which is why I often have a jar in my kitchen, but this wasn’t it. But I’m not saying it was bad. I strongly think this recipe would benefit from even just one extra ingredient. I think the next time I make it, I’ll try adding some za’atar or some other spice to add a bit more oomph. Maybe? Hopefully? That is all it needs. Regardless, I think it’s a good option for a meatless meal. It’s also easy to make/pack for work lunches.
I enjoyed Amidor’s previous book, “The Best Rotisserie Chicken Cookbook,” and I like this release as well so far. I find the simplicity of this book inspirational while I try to cook around my wrist pain. (Going forward, I’ll probably add one or two more ingredients than what’s published – mainly spices or veggies – but nothing much more.) This is such a great resource for people in my situation but also for new cooks, and for anyone who hates cooking but wants to cook more for health/cost reasons. It doesn’t require a huge pantry. It doesn’t require a lot of money. It doesn’t require any specialty pans. If this sounds appealing to you in any way, check out Amidor’s book when it comes out next week.
Disclaimer – I kindly received a preview from Robert Rose for this review. I’m not getting paid for this post. The views and opinions expressed are purely my own.