Fresh Pasta Dough and Other Two-Ingredient Recipes
April 3, 2015
You won’t believe how easy it is to make these delicious foods
Fresh Pasta Dough and Other Two-Ingredient Recipes
The simplest dishes are often some of the most delicious; these easy-to-make two-ingredient recipes prove it.
This is one recipe where self-rising flour comes in handy. The baking powder that’s mixed into the flour is activated both by the buttermilk and by the heat of the oven, helping the biscuits puff up as they bake. Simply add buttermilk (substitute heavy cream if you don’t have buttermilk on hand) to self-rising flour until the mixture can be dropped by large spoonfuls onto a parchment-lined sheet pan and then bake the biscuits in the a 425-degree oven for 10-12 minutes or until done. If you prefer to roll and cut your biscuits, just add less liquid so that you have stiffer dough.
Who knew you could make a tasty stack of flapjacks using just 2 whisked eggs and a large, mashed banana? Once you combine the two, cook them in a skillet over medium heat. If you feel like using a few extra ingredients, a pinch or two of baking powder will make the pancakes lighter and fluffier.
If you love crispy, crunchy, golden hash browns, you’re in for a wonderful surprise: shredded potatoes + salt = the hash browns of your dreams. Just be sure to use a non-waxy potato (like Russet), get rid of any excess moisture before cooking (squeezing the shredded potatoes in a cheesecloth or durable paper towel will do the trick), cook the shredded potatoes until crispy in a skillet with some fat (like butter or oil), and salt the hash browns when they’re done cooking.
There’s no need to buy ricotta if you have milk on hand. Just heat a half-gallon of milk to 200 degrees in a pot, then add ⅓ cup of lemon juice or distilled white vinegar (off the heat). Stir gently and then let the milk sit for 10 minutes. Once you notice that the milk has separated into curds and whey (a watery yellow liquid), strain the curds and then place them in a cheesecloth-lined colander that’s set over a larger bowl so that they can continue to drain until they reach the desired consistency (up to an hour).
This impressive little crisp makes a great garnish for salads or soups. Simply place small mounds of shredded Parmigiano-Reggiano onto a sheet pan that’s been lined with parchment paper or a non-stick silicone baking mat. Sprinkle the mounds of cheese with your choice of either cracked black pepper or cayenne and bake in a 400-degree oven until crisp and golden, about 3 to 5 minutes.
If you’re looking for a quick bite made with natural ingredients, consider the super-easy, no-bake energy bar. Just purée dried, pitted dates and shredded, unsweetened coconut flakes in your food processor until a paste forms. (If you want to use more than two ingredients you can add things like peanut butter, pieces of dried fruit, or granola to the mix.) Then press the paste into a parchment-lined pan and refrigerate until firm. Cut into bars, wrap the individual bars in waxed or parchment paper, and store air-tight in the refrigerator until you’re ready to eat them.
This super-easy pizza dough takes advantage of self-rising flour; the baking powder helps the dough puff up as it’s baked. Mix 1½ cups of self-rising flour with a cup of plain Greek yogurt and knead the dough for 5 minutes. Then, roll the dough and bake it in a 400-degree oven for about 15 minutes before adding your toppings and finishing the pizza.
There are a other variations on the basic pasta dough recipe — olive oil or semolina flour are common add-ins — but the dough can be made with just 1¾ cups all-purpose flour and 2 extra-large eggs. Simply make a well in the center of your flour, add the eggs, and mix (using a fork) until a dough starts to form. If the dough seems too sticky, add more flour in small increments until the dough is only slightly sticky. Then knead the dough until it is smooth and soft (about 3 to 5 minutes) before wrapping it in plastic wrap and letting it rest at room temperature for 20 minutes. After the dough has rested, roll it out, cut your pasta, and boil in a large pot of salted water for 3 to 4 minutes.
When the weather gets cold, there’s nothing quite like coming home to the smell of a savory pot roast. If you’re short on time or ingredients, simply put the roast in your slow cooker and sprinkle it with a dry onion soup packet. When you come back hours later, you’ll have a delicious and flavorful dinner. If you’re cooking a lean roast, you may want to add a bit of water or stock to the bottom of the slow cooker to ensure there is sufficient moisture; most roasts, however, don’t need much (if any) added liquid.
Peanut Butter Banana “Ice Cream”
Not only does this decadent ice cream recipe eliminate tons of ingredients, it also eliminates the need for an ice cream maker. Simply purée frozen bananas and peanut butter in your food processor until smooth and creamy.
While you’re making homemade ice cream, you might as well make some chocolate sauce to top it with; heat heavy cream in a small saucepan on the stove. As soon as the cream starts to boil, remove it from the heat, add a generous amount of chocolate chips (the chocolate chips should still be completely covered with cream) and let the pot sit. After a few minutes, whisk the cream and chocolate until it forms a smooth chocolate sauce.