Archive for November, 2015

Cheaters Char Siu – A small batch

char siu

aka Chinese roast pork

3-4 pork chops, boneless
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon five spice powder
1/2 teaspoon paprika
pinch of pepper
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon Hoisin sauce
1 teaspoons tomato paste
1 teaspoon molasses
1 tablespoon oil
2 cloves garlic, minced
1 tablespoon hot water

Combine all these ingredients in a large zip-top bag
make sure the chops are well coated
refrigerate overnight

Preheat oven to 400℉

Line a baking sheet with foil (you’ll thank me later)
place a metal rack on the baking sheet
place the marinaded chops on the rack

Bake for 20 minutes

Let rest before slicing and serving.

These freeze really well, left whole, wrapped tightly with plastic and foil. After thawing, reheating in a toaster oven worked perfectly, crisping up the marinade.


November 16, 2015 at 11:27 pm Leave a comment

Stove-Top Granola – A small batch


1/2 cup rolled oats
1/4 cup nuts, chopped
1/4 cup seeds
1/4 cup dried fruit
1/4 cup coconut flakes
1/2 teaspoon cinnamon
pinch of salt
1 tablespoon oil
2 tablespoons honey or maple syrup

In a dry pan, toast the oats, nuts, and seeds for about 3 minutes
add dried fruit, coconut, cinnamon, and salt, and warm through
add oil and honey, combing well and cooking until golden brown

Remove from pan and allow to cool before serving

November 14, 2015 at 5:31 pm Leave a comment

Mini New York Cheesecakes – A small batch

mini cheesecake

I love cheesecake. There are people who don’t; I don’t understand that, but that’s a totally different conversation.

Here is my latest attempt at enjoying the flavor, but not making a pig of myself.

6 ounces cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1 tablespoon plain yogurt or sour cream
4 small cookies (Nilla wafers, shortbread, or gingersnaps)

Preheat the oven to 375℉
grease 4 cups in a muffin tin or small ramekins

Drop a cookie into each cup, flat side down

Beat together the cream cheese, egg, sugar, vanilla, yogurt, and lemon juice, until well combined

Divide the mixture between the cups
bake for 15 minutes

Let cakes cool before removing from the tins
(you may need to run a knife around the edge of each cake)
refrigerate at least 4 hours before serving

November 12, 2015 at 9:32 pm 2 comments

Yeast-Free Cinnamon Rolls – A small batch


There are some recipes that I just should not have explored and tested; they are so tasty, so satisfying, and too damn easy to make. Would you like a small batch of caramel corn? Or, this winner, a quick, yeast-free version of cinnamon rolls that makes only four servings.

Preheat oven to 375°F
grease four muffin tins or four 4-ounce ramekins

3/4 cup AP flour
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/4 cup plain yogurt, buttermilk, or sour cream*
1 tablespoon water
1 1/2 tablespoons butter, melted

Combine the dry ingredients and set aside
combine the wet ingredients and stir into dry ingredients
form into a soft dough

Pat the dough flat, and shape into a rectangle about 6″ long, on a well-floured surface

Prepare the filling

1 1/2 tablespoons butter, melted
3 tablespoon brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon

Pour the melted butter onto the dough
combine the sugars and cinnamon
sprinkle onto the buttered dough

Along the long side of the dough, carefully roll up the dough, rolling away from you

Pinch the seam closed
cut the dough into 4 even pieces
place the pieces into the baking cups
baked for 15 minutes

3 ounces cream cheese, softened
1/3 cup powdered sugar
1 tablespoon yogurt, cream, or milk

Prepare the icing by combining these ingredients and blend until smooth

Pour 1 tablespoon of the glaze onto each roll while they are hot out of the oven

* As a substitute, you can use sour milk by mixing 1/4 cup of milk and 1 tablespoon vinegar

November 7, 2015 at 5:30 pm 2 comments

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