Joey, you're kind of proving my point.
Seems to me your philosphy is one of simplifying food, rather than counting ingredients. Of itself that's a laudible goal. But a rubric such as "five-ingredients" isn't a philosophy; it's a straightjacket. And it's always bothered me that the major proponents of it do so with the implication that the ingredient count determines simplicity or complexity. And that's far from the truth.
I recently recommended, on another thread, a pan-fried fish filet topped with tapenade. I don't think you could ask for anything much simpler than that. But lets start counting ingredients: fish filets, butter or oil, salt, pepper, black olives, garlic, anchovies, olive oil. Eight ingredients for a very simple dish of only two components.
Last night I made the Winter Quiche, from Sandra Bowens' wonderful Spice Right; Flavorful Cooking with Herbs and Spices. I'm sure you'll agree that a quiche is not a complex dish. Yet, her recipe, even considering herbes de Provence as only one, requires ten ingredients. Twice the rubric for a simple dish.
On the other hand, if I were to count the way the five-ingredient proponents do, my Seafood Lollipops recipe also has only ten ingredients. But it's one of the most complex dishes I make---which is one reason I don't do it too often.
The key to using few ingredients, as you well know, is in their quality. The less you fancy things up, the more the basic ingredients have to stand on their own. And that requres the best ingredients available.
oh, just curious though...if you truly only concern yourself with eating to live longer...
Not me, Darlin'. The bloke I was responding to.
You could live a long, healthy life on nothing but a bowl of rice and beans twice a day----if you didn't die of boredom.