Posts filed under ‘For One or Two’

Texas Toast – A small batch

toast

If I had known that Texas Toast was garlic bread made with thick-cut mushy white bread, I would have made it a long time ago.

2 slices thick-cut white bread
2 tablespoons unsalted butter
1 teaspoon granulated garlic
pinch of salt (but only if you use unsalted butter)
pinch of cayenne (to taste)
pinch of dry oregano

If you prefer your toast cheesy (I don’t) you can sprinkle Parmesan cheese on one, or both side, before toasting

Melt butter with garlic and spices in the microwave for 30 seconds
brush one side of the bread slices liberally
brown in a hot skillet
once toasted, flip and coat the second side

Serve hot

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May 6, 2019 at 7:56 pm Leave a comment

Spaetzle – A small batch

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1 cup AP flour
1/2 cup milk or water (approx.)
2 eggs
pinch of salt and pepper

Whisk all the ingredients together until smooth

Form the dumplings using a spaetzle maker, or a sieve/colander with large holes. I use a slotted spoon, pushing the dough through the holes with another spoon or rubber scraper.

Cook in boiling water for about 1 minute after the spaetzle begin to float.

Drain well
serve hot, tossed with butter, and a little salt

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April 22, 2019 at 9:14 pm Leave a comment

Chocolate Caramel Matzoh Crunch – A small batch

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This sweet treat which is taking the internet by storm this Passover season, is a riff on Christmas Crack but with matzoh, obviously. And per the interwebz can easily be altered for the Kosher or vegan cooks among us.

3 sheets unsalted matzohs
1/2 cup unsalted butter
1/2 cup firmly-packed brown sugar
big pinch of kosher salt
1/2 teaspoon vanilla extract
3/4 cups bittersweet chocolate chips
1/2 cup toppings, which are optional (chopped nuts, sprinkles, sesame seeds, coconut, drizzled white chocolate)

Line a rimmed 11×17 baking sheet with foil

Preheat the oven to 350ºF

Place the matzoh in the lined baking pan, breaking extra pieces as necessary to fill in any spaces

In a 3-4 quart saucepan, melt the butter and brown sugar together
cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil
boil for 3 minutes, stirring constantly
remove from heat, add the salt and vanilla, and pour over matzoh
working quickly, spread the caramel with a heatproof spatula

Put the pan in the oven
bake for 15 minutes
keep an eye on it and do not let the caramel brown or burn

Remove from oven and immediately sprinkle with chocolate chips
let stand for a few minutes, then spread the melted chips with an offset spatula

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Then sprinkle the melted chocolate with the preferred topping

Let cool completely, the break into pieces, storing in an airtight container until ready to serve.

April 8, 2019 at 9:38 pm Leave a comment

Butter Chicken – A small batch

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aka Murgh Makhani

The basic differences, that I can tell, between this recipe and tikka masala is that murgh makhani uses butter/ghee in the recipe, while yogurt is used in the base of the marinade for tikka masala. Either way you go, they both create a tasty sauce to mop up with freshly made flat breads.

2 chicken breasts, skinless and boneless
1  8 ounce can tomato sauce
1 onion, diced
1 inch fresh ginger, grated
2 cloves garlic, grated
1 tablespoon oil
1 tablespoon ghee or butter
1 teaspoon garam masala or prepared curry
chili powder, to taste (or 1/2 teaspoon paprika)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream

Heat a large skillet over medium-high heat
add the oil, butter, and onions and cook onions down until lightly golden
add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn

Add the chicken and spices, stir to coat well
add tomato sauce and combine
cook for 5-6 minutes or until everything is cooked through.

Add the heavy cream and simmer for 8-10 minutes stirring occasionally

Serve with rice or with freshly made naan or roti paratha.

March 5, 2019 at 8:25 pm Leave a comment

Beef with Rice Noodles

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aka Beef Chow Fun

Marinade
2 tablespoons soy sauce
1 tablespoon Chinese rice wine (or dry sherry, Mirin, or seasoned rice wine vinegar)
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch

1 pound beef flank steak (sliced thin across the grain)
8 ounces fresh baby corn (optional)
1/2 onion, sliced thin or 1 bunch scallions, sliced
2 garlic cloves, minced
1 pound fresh rice noodles aka hor fun (but prepared dry noodles work too)
oil, for sauteing
1 tablespoon Chinese black bean sauce
1 tablespoon oyster sauce
soy sauce (to taste)

Marinate the sliced beef for a minimum of 15 minutes

Rinse and drain the hor fun in warm water to separate the noodles

Once the beef is done marinating, heat a large skillet
add 1 tablespoon of oil
when the oil is hot stir fry the beef in batches until brown

Stir in the black bean sauce and stir fry for another 30 seconds
remove to a bowl and set aside

Add more oil if needed
when the oil is hot, add the onions and garlic
stir fry until aromatic
remove to a bowl and set aside

Add the hor fun and stir fry for 1 minute.

Add the baby corn and quickly cook for another 30 seconds

Return the beef, onions, and any accumulated juices along with the oyster sauce into the wok and stir fry with the noodles for 1 or 2 minutes
taste and add more soy sauce or salt to adjust the seasonings

February 22, 2019 at 8:33 pm Leave a comment

Cabbage and Potatoes with Sausage

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My mother has been sharing her old-world recipes with me. This one is a winner for sure. It’s done in a pressure cooker, but I’m sure an InstaPot would be just as good, or stove top, just remember to double the cooking time.

1 head cabbage, chopped
1 onion, chopped
1 carrot, diced
1 apple, diced
2 cups chicken stock
2 bay leaves
6 sweet Italian sausage links (but any sausage, smoked or not, can be used)
6 – 8 red potatoes, quartered or sliced thick

Blanche the cabbage in a pot of boiling salted water for approximately 2-3 minutes and drain in a colander. (I’m not convinced this step is necessary, but my mother was adamant. So… Ok)

Brown the sausage and remove from pan, no need to cook through
add onion and brown
add carrot and apple
stir to combine
add bay leaves

Mix in half the cabbage
layer first the sausage, then potatoes
add the rest of the cabbage
add stock

Seal the pressure cooker
cook for 10 minutes once up to full pressure.

January 14, 2019 at 10:31 pm Leave a comment

Italian Sausage Ragu – A small batch

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5-6 links, sweet Italian sausage
1 onion, diced
2 cloves garlic, minced
1  14 oz. can crushed tomatoes
1  14 oz. can diced tomatoes
2 tablespoons tomato paste
1 bell pepper, diced
salt
pepper
1 teaspoon dried oregano
1 teaspoon dried basil
red pepper flakes
water

Remove the sausage from the casings, breaking the meat apart

Heat oil in a Dutch oven over high heat
add sausage and brown, continuing to crumble the meat
once brown bits begin to form and stick to the bottom of the pot, add the onion and garlic
stir well and often until the onion begin to soften
add bell pepper, combine well

Stir in tomato paste until large clumps dissolve
stir in seasonings

Add crushed and diced tomatoes
stir to combine
to adjust thickness of the sauce, add water a little at a time, until desired thickness is reached
adjust seasonings to taste

Serve over prepared pasta or polenta

January 8, 2019 at 5:52 pm Leave a comment

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