Posts filed under ‘For One or Two’

Texas Chocolate Sheet Cake – A small batch

sheetcake

Well, actually a quarter-sheet cake for a small batch. Most pans measure 12”x 10”, while some others are 13”x 9”. It’s not a fussy recipe, so I don’t think it matters much. 

I was pleasantly surprised to find out how moist the  cake actually was.

First the cake…
1 cup AP flour
3/4 cup sugar
pinch of salt
1 stick (4 ounces) unsalted butter, melted
3 tablespoons unsweetened cocoa powder
1/2 cup boiling water
1/4 cup full-fat plain yogurt
1 egg, lightly beaten
1/2 teaspoon baking soda
1/2 teaspoon vanilla

…then the frosting
1 stick (4 ounces) unsalted butter, room temperature
3 tablespoons cocoa powder
3 tablespoons full-fat plain yogurt or sour cream
1 teaspoon vanilla
pinch of salt
2 cups powdered sugar

Preheat the oven to 350°F

Lightly spray a quarter-sheet pan with cooking spray, line it with parchment paper and spray again, then set aside

Mix boiling water and cocoa in a small bowl and set aside
combine the rest of the cake ingredients before adding the boiling water and cocoa mixture
mix very well and pour into the prepared pan

Bake cake for 15-18 minutes, or until a toothpick inserted comes out clean

While the cake bakes, make the frosting
mix all the ingredients together until well-combined and smooth

When the cake comes out of the oven, test with a toothpick that is inserted and comes out clean
immediately pour the frosting over the cake, spreading it evenly with a spatula

Cool for at least 30 minutes before serving

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August 27, 2017 at 4:13 pm Leave a comment

French Toast – A small batch

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Just in case there’s someone out there that needs a refresher.

1 or 2 slices of bread
1 egg
2 tablespoons milk
splash of vanilla
pinch of cinnamon

Mix the egg, milk, vanilla, and cinnamon in a shallow container
dip the bread into the custard, allowing it to absorb most of it
pan fry in a little bit of butter or oil, until well browned

Serve with sugar, syrup, and or fruit

 

July 7, 2017 at 9:32 pm 2 comments

Thai Style Sticky Rice with Mango – A small batch

mango

1/2 cup glutinous (sweet) rice
1 mango, peeled and cubed (I prefer the golden Asian variety)
1/2 cup coconut milk
pinch of salt
1 tablespoon sugar
sprinkling of sesame seeds, optional
parchment paper

Soak the rice overnight

Prepare a steamer over boiling water lined with parchment paper

Drain the rice and spread it out in the lined steamer
steam the rice, covered for 20 minutes

In a microwave-safe bowl, heat up the coconut milk for a minute
add the salt and sugar
heat again for another minute
stir to make sure sugar and salt are dissolved
set aside

When the rice is cooked, transfer it in to a bowl
pour the hot coconut milk over the rice (reserve a tablespoon or so for garnish)
mix well with the rice
keep stirring until it becomes a thick consistency
the rice will slowly absorb all the coconut milk

Allow to cool to room temperature
serve with a garnish of the reserved coconut milk syrup and sesame seeds

July 4, 2017 at 2:27 pm 2 comments

Faux Tandoori Chicken – A small batch

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Because no one I know has an actual Tandoori oven.

2 chicken breasts (or four thighs if you’d prefer)

Wet rub
1 tablespoon lemon juice
1/2 teaspoon chili powder (or to taste)
1/2 teaspoon paprika
pinch of salt

Combine and set aside

Marinade
1/4 cup whole milk yogurt
1 teaspoon grated fresh ginger
1 teaspoon grated garlic
1/2 teaspoon chili powder (or to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon prepared curry or garam masala
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon sugar
1 tablespoon lemon juice
pinch of salt

Combine and set aside

Divide the breast meat into 4 even pieces
cut deep slits into the chicken
coat the meat with the wet rub, be sure to get it into the slits

Place the coated chicken into the marinade
coat well
cover and refrigerate for a minimum of 2 hours

Preheat to 425°F

Line a baking sheet with foil
over the foil place a grill rack
put the chicken on the rack, making sure leave space around the pieces

Bake for 20-30 minutes depending on the thickness of each breast

Turn on the broiler
brown the chicken for 5 minutes or until well browned

June 26, 2017 at 8:30 pm Leave a comment

Spicy Thai Style Shrimp Salad – A small batch

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Dressing
1 tablespoon lime juice
1 tablespoon lemon juice
2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon garlic-chili sauce

Mix all ingredients together and set aside

1/2 pound large shrimp, cleaned and cooked
2 cups thinly sliced assorted vegetables
(cucumber, carrot, bell pepper, avocado, tomato, shallot)

Combine the ingredients
toss with dressing

Garnish with a drizzle of peanut sauce, chopped peanuts, mint, and or cilantro
serve over rice or rice noodles

 

June 20, 2017 at 9:41 pm Leave a comment

Pepperoni Pizza Pasta Bake – A small batch

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This recipe is perfect for cleaning out your fridge. The ingredient list offered is what I found buried in mine, but most are interchangeable with your favorites, or whatever you have on hand.

3/4 cup uncooked pasta, prepared
1 cup tomato sauce
1 1/2 cups shredded mozzarella
3/4 cup pepperoni slices
1 cup sliced mushroom
1/2 cup sliced bell pepper
1 bag baby spinach
1/2 cup diced onion
1 grated clove garlic
1 hamburger patty
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
salt and pepper

Preheat oven to 350°F

On the stove top saute the ground meat
add onions, bell pepper, spinach, garlic, and mushrooms
add seasoning
allow to saute and brown

In a large bowl, mix all the ingredients together
reserve 1/2 cup of cheese and a dozen slices of pepperoni for the top
pour into an oven-proof casserole or skillet
add cheese and pepperoni slices
bake for 30 minutes or until hot and bubbly
the top should get crispy and brown

June 19, 2017 at 9:02 pm Leave a comment

Citrus Soufflé for One

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FYI, soufflés are not hard to make and are very forgiving!

1 egg, separated into different bowls (the yolk needs to go into a heat-proof bowl)
2 tablespoons sugar, divided
2 teaspoons flour
1 tablespoon citrus juice of choice
1/2 teaspoon zest
pinch of salt
1 four-ounce ramekins

Preheat oven to 400°F
prepare ramekin by greasing and sprinkling with sugar to coat the inside completely
bring approximately 1 inch of water to a slow boil in a sauce pan, or use a double boiler

Whisk together the egg yolk, 1 tablespoon of sugar, flour, salt, zest, and juice
place over the boiling water
whisking continuously, warm until thickened
once it begins to thicken, remove from heat and set aside

Now beat egg white and remaining sugar to stiff peaks

Fold beaten egg white into yolk mixture
fill the ramekin
run your thumb along the ramekin edge to create an indent and clean up any drops

Lower oven temperature to 350°F
place filled ramekin on cookie sheet
bake for 15-20 minutes

For Two
2 eggs, separated
3 tablespoons sugar, divided
1 tablespoon flour
2 tablespoons juice
1 teaspoon zest
pinch of salt
2 four-ounce ramekins

The perfect rule to follow: 1 egg per person/serving. If you’re cooking for 3 people, make a 3-egg soufflé, increasing ingredients incrementally.

June 7, 2017 at 4:38 pm Leave a comment

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