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Crave: 5 Ingredient Recipes

Simplicity.
What a beautiful thing.
It is in life, and in cooking.
Now, I love putting together a fancy meal every now and then, but most days I just want something simple and satisfying.
In that spirit of simplicity, I offer you 5 recipes with only 5 ingredients (not including salt and pepper).
These are perfect for even the most novice chef (or just those of us looking for something streamlined and easy).
Enjoy!

Wilted Greens With Parmesan

(courtesy of thestonesoup.com)
Ingredients:
2 tbsp olive oil
1-2 cloves garlic, peeled and finely sliced
1 bunch (or 4 large handfuls) of kale, spinach, or other greens
½ lemon
1 handful grated Parmesan cheese
Preparation:
Heat oil in a large frying pan or saucepan over medium high heat. Add garlic and cook until it just barely starts to brown. Add greens and stir fry until just wilted.
Remove from the heat. Drizzle with lemon juice. Serve with Parmesan sprinkled over, and extra lemon on the side.

Coconut Chicken With Greens

(courtesy of thestonesoup.com)
Ingredients:
2 cloves garlic, finely sliced
2 small chicken breasts
1 can coconut milk
1 large bag spinach leaves
1 tsp olive oil
Preparation:
Heat a little oil in a small saucepan. Cook garlic on a medium heat for 30 seconds or until just starting to brown.
Add chicken and coconut milk and bring to a simmer. Cook gently for 5 minutes, or until cooked through.
Cover. Remove from the heat and stand for 20 minutes.
When the time is up, remove chicken from the pan and slice finely. Divide between two plates.
Add spinach to the pot and simmer until the spinach has just wilted. Season generously with salt and pepper and serve greens and sauce with the chicken.

Asian Noodle Bowls With Steak And Snow Peas

(from delish.com)
Ingredients:
1 package (8.8 oz) Japanese soba noodles
1 (1 ½ lb) skirt steak, cut in half or thirds to fit skillet
1 lb snow peas, stem ends removed
2 tbsp soy sauce
¼ cup unsalted peanuts, chopped
Coarse salt and freshly ground black pepper
Preparation:
In a pot of boiling salted water, cook soba noodles until al dente. Drain; set aside.
Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2 to 6 minutes per side. Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet with juices).
Add snow peas to skillet, and toss with juices. Cook on medium-high heat, tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and 2 tablespoons water; cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak; place on top of noodles, and add any accumulated juices.
Scatter with peanuts, and serve.

Salmon With Honey-Citrus Glaze

(from southernfood.about.com)
Ingredients:
4 Salmon fillets (about 6oz each), skin on
4 tbsp honey
3 tbsp fresh lime juice
2 tbsp orange juice
Sea salt and freshly ground black pepper
Preparation:
Preheat oven to 400°
Spray a 9x13x2-inch baking pan with non-stick cooking spray.
Place salmon, skin-side down, in the prepared baking pan. Combine the honey, lime juice, and orange juice, stirring until well blended. Sprinkle the fillets with salt and pepper then spoon the honey and juice mixture over the fillets.
Bake for 10 to 12 minutes, or until fish flakes easily with a fork. Serves 4.

Grilled Pizza With Pesto, Tomatoes, And Feta

(from eatingwell.com)
Ingredients:
1 lb prepared pizza dough, preferably whole-wheat
½ cup prepared pesto
4 ripe plum tomatoes, thinly sliced
½ cup crumbled feta cheese
Freshly ground pepper, to taste
¼ cup lightly packed fresh basil leaves, torn
Preparation:
Heat grill or grill pan to medium high.
Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about ¼ inch thick.
Lay crusts on grill or grill pan (they won’t stay perfectly round). Cover and grill until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomato slices, then sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with torn basil, and serve immediately.