Archive for July, 2010

Chocolate Pudding


2 cups milk
1/3 cup water
1/3 cup sugar
1/3 cup cocoa powder
3 tablespoons corn starch
1 teaspoon vanilla
pinch of salt

in a pan whisk together sugar, corn starch, cocoa and salt
add milk and water slowly
mix well until smooth and cook over medium heat, bringing to a rolling boil
boil for 3 minutes
remove from heat, add vanilla
pour into 4 ounce ramekins
serves four

BTW the additional water leaves just enough in the pan for licking

For a small batch

1 cup milk
a splash of water
3 tablespoons sugar
3 tablespoons cocoa powder
1 tablespoon corn starch
splash of vanilla
dash of salt

follow the above directions


July 28, 2010 at 1:35 pm 1 comment

Chicken Enchiladas – A small batch

chicken enchiladas

Inspired by a recipe on America’s Test Kitchen, same ingredients, same steps, just less.

1 chicken breast, sliced into strips
1 small or medium onion, chopped
1 clove garlic, minced
2 teaspoons oil
1/2 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon sugar
salt and pepper to taste
1  8 ounce can tomato sauce
a splash of water
4 or 5 tortillas
1  4 ounce can chopped pickled chilies
1/2 cup shredded cheese

Heat oil in medium sauce pan
add onions, cooking until translucent but not brown
add garlic
add chili powder, coriander, cumin, sugar, salt and pepper
stir and cook about a minute to bloom the spices
add chicken and coat with the spices, and the chicken begins to cook
add tomato sauce and water
simmer for 8 minutes
Remove chicken from sauce with a slotted spoon, onto a plate
refrigerate for 20-30 minutes
Heat oven to 350°

Add canned chilies and cheese to cooled chicken
fill, roll, and sauce enchiladas
bake for 20-25 minutes

This recipe can easily be doubled

July 27, 2010 at 12:09 pm Leave a comment

Why all the small batches?

A friend asked if it was because I was short. It’s a joke of course, but a good question.

Unlike many, I actually like left overs, but after the second serving of a dish, I’m like, enough already. So, if a recipe with 4 plus servings doesn’t freeze well, I make the effort to rework it to suit my needs.

Cooking is much more flexible and forgiving than baking, and dividing a recipe in half, or even in quarters, rarely fails. Sometimes you need to compensate here and there, but in the end, it’s an easy task that only needs a minute or two extra.

July 26, 2010 at 2:24 pm Leave a comment

Mixed Berry Jam

Jam making is not difficult for the motivated. There’s a lot of information to be found about canning and pectin, and all the necessary whys and wherefores online if you look. I just wanted to post what works for me. If you feel inspired and want some guidance, just ask.

4 cups frozen mixed berries
2 cups sugar
2 tablespoons lemon juice
2 teaspoons Pomona’s Universal Pectin

Canning supplies
5 or 6  6 ounce canning jars, with lids and bands
canning funnel
1 large (non reactive) pot for jam making
another large pot for canning

Thaw the fruit completely in a bowl, do not discard the juice

Stir the pectin into the sugar and set aside

Sterilize the jars, bands, and lids

Bring fruit and juice to a boil
Add lemon juice and stir
Add sugar/pectin mix and stir
Continue to stir as the sugar dissolves and begins to boil (it’s really hot, be very careful)
At this point I mash the strawberries with the back of the spoon, but only a little, I like my jam chunky
Once mixture is at a complete and rolling boil, stir vigorously for 1 minute (set a timer)

Bring the pot of water used to sterilize the jars back to a boil
Fill the jars to within 1/2 inch of jar top, using a funnel makes it less messy
Clean jar tops with a damp cloth
Then seal with lids and bands
Carefully place the filled jars into the boiling water. The jars should be covered by the water
Boil for 10 minutes (set a timer)
Then remove the jars using the appropriate tongs
Set on the counter and wait to hear the distinctive popping sound of the vacuum being formed.
When you’re ready to store, remove the bands to avoid rust being formed. Replace the band and refrigerate once the seal is broken

July 24, 2010 at 10:18 am Leave a comment

Thai-Style Stir-Fried Beef – A small batch

thai beef

4 ounces steak, cut into thin strips
1/4 teaspoon coriander
1/2 teaspoon brown sugar
1/2 teaspoon fish sauce
pepper to taste

Toss together and set in the fridge for 15 – 30 minutes to marinade

1 tablespoon fish sauce
1 tablespoon vinegar
1 tablespoon brown sugar
a squirt of chili-garlic paste
1 tablespoon water

Mix together in a jar, give a good shake, and set aside

Two last ingredients
1/4 onion, minced
1 clove of garlic, minced

Heat pan over high heat
when hot, add beef and cook until well browned
stir in onions and garlic, cook until combined
add the sauce, let it cook down until it thickens and gets syrupy

Serve on lettuce leaves or with rice

July 23, 2010 at 10:48 am Leave a comment

Thai Red Curry – A small batch

red curry

8 ounces protein, sliced into strips (any protein will work, even tofu)
1 cup veggies, cut up
1  5.6 ounce can coconut milk
1 teaspoon prepared red curry paste (found at your local supermarket)
1 teaspoon brown sugar
1 teaspoon fish sauce
1 teaspoon basil
oil for sauteing

Heat cooking oil in a pan
add curry paste and fry in oil for a minute or so
lower the heat and add just the cream of the coconut milk
reserve the water
stir until the paste is mostly dissolved and the coconut cream has cooked down a bit
add the coconut water
add sugar and fish sauce
add the protein
then add the veggies and basil
simmer for approximate 5 to 8 minutes

Makes 1 serving = 10 carbs

July 20, 2010 at 9:26 pm Leave a comment



Reheating leftovers

1 packet dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
1 tablespoon oil
2-3 cups AP flour

Combine water, sugar, oil, and yeast
add flour and salt

The amount of flour is flexible, since it’s always different. I recommend adding 1/2 cup at a time, until the desirable texture is achieved. You want a soft dough that is moist and still sticky

Place in an oiled bowl, covered, and allow to rise slowly in the fridge for 6-8 hours

Preheat oven to 425°

Roll out on a floured counter or on parchment
shape into a round
add toppings

1 cup sauce (ready-made, crushed or diced tomato)
6 ounces cheese, shredded or sliced (my preference is fresh mozzarella)
and just about anything else you’d like to try

Slip the pizza into a pizza peel or a cookie sheet without a rim
bake in a preheated 425° oven for 15 minute

I recommend slipping the pizza onto a stone that’s been preheating in the oven
if you aren’t using a pizza stone, just bake on a cookie sheet

Burns the roof of my mouth every time!

July 20, 2010 at 7:04 pm Leave a comment

Older Posts

Just call me Cupcake

Recent Posts



July 2010
« Jun   Aug »