This 3 Ingredient Dish was created out of a need to use mushrooms and carrots that had not seen a fridge for a bit and needed to be cooked. Mini-Foodie M suggested anchovies and voilà a tasty twist on mushrooms and carrots. Because the anchovies are salty, spices are not needed to make this dish flavorful.
This dish can stand alone or be served with cauli-rice or quinoa if you eat the latter.
1 can anchovies, in olive oil
2 large carrots, sliced
8 ozs mushrooms, crimini or brown, sliced
Place anchovies & carrots in saucepan. Sauté on medium heat until carrots are semi-tender. Add mushrooms. Continue to sauté until mushrooms are tender. Serve & enjoy.
-Serve over cauli-rice or quinoa
-Add cashews or almonds
This is the first new 3 Ingredient Dish born in our temporary kitchen. The home that is new to us is a 200 year old colonial that had been gutted prior to our purchase. The kitchen was a room with gutted walls. My Foodie-in-Crime crafted a temporary sink with a little counter space and we have put together a temporary counter. The appliances we currently have remind me of a dorm setup, minus the mini fridge as we have not yet shipped our regular fridge. We have a hot-plate, a Blendtec, a food processor, a bread machine, a waffle maker and a mini doughnut maker. Other tools include a comal (cast iron tortilla pan), tortilla press limited pots and pans. We are also currently without a baking option. I like to refer to the temporary kitchen as a “Glamping Kitchen” since we do have electricity and running water, but only a hot plate on which to cook.
As you can imagine, this setup is a challenging one for a Corn-free Celiac, but I’ve never backed down from a culinary challenge and they have always led to creativity. And so the 3 Ingredient Dish in a Pot was born.
This first dish is a result of a trip to Trader Joe’s (which is 1 hr 15 mins away from our homestead), limited ingredients and a fond memory of and Indian dish. I was concerned that the Mini-Foodies may not go for it, but was so pleasantly surprised when they indicated that they would like this to be a staple in our diet.
Creamed Spinach Potatoes
4 medium white potatoes, diced
1 lb frozen spinach
1 – 14 oz can coconut milk
Sea salt, to taste
Place all ingredients in a pot. Add water to cover if needed. Cook on medium heat until potatoes are tender.
Add India spices and / or black pepper.
Serve with anchovies.
As we embark on the journey of remodeling, or rather, installing a kitchen in our new-to-us 200 year old colonial, we are living with a temporary kitchen which is not as well appointed as our previous one. The main tools are: an electronic hot plate, a Blendtec, a food processor, a Crock Pot and an electric tea kettle. Still in boxes are a bread machine, mini doughnut maker and a waffle maker. Hopefully a convection toaster oven will appear on our doorstep before fall hits so we can have some baked treats, but for now these are our tools.
Because our kitchen is so much more simplified, our meals have also been simplified and many dishes are composed of 3-5 main ingredients plus spices or add ins to change the dish’s personality avoiding tedium. I am calling this new series of recipes “3 Ingredient Dishes” and it is l a reflection of this phase of life where dishes are simplified. One change you will note is that we are embracing quinoa a bit as well as white potatoes (not sweet potatoes because Baby-Foodie is intolerant), so some recipes are more paleo-ish. Many of the dishes will also be dorm-friendly as well as budget-friendly while always being corn, gluten, dairy, soy and walnut-free.
Heres is a preview of dishes to come…
• Creamed Spinach Potatoes
• Anchovie-Flavored Mushrooms & Carrots
• Gingery Carrot Quinoa with Potatoes
Have fun with the recipes and their variations and please leave a comment on what you think.