Posts filed under ‘For One or Two’

Rice Krispy Treat for One or Two


1/2 tablespoon butter
1 scant cup miniature marshmallows or 6 large marshmallows
1 cup crispy rice cereal

Melt butter and marshmallows in a microwave safe bowl for 30 seconds
stir in rice cereal
press down gently to compact slightly
cool before eating

Or, if you don’t have a microwave
Melt butter and marshmallows on the stove top
stir in rice cereal
press down gently to compact slightly
cool before eating


March 18, 2018 at 8:32 pm Leave a comment

Punjabi-Style Eggplant – A small batch


aka Punjabi baingan bharta

2 eggplants, prepared (approximately 2 cups roasted and mashed)
1 small onion, finely chopped or even grated
2 cloves garlic, grated
1 inch fresh ginger, grated
1 cup diced tomatoes (I use canned)
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon garam masala or prepared curry powder
1/2 teaspoon sugar
chilies to taste
fresh coriander for garnish
oil, for sauteing
salt and pepper

The eggplant
Cut the eggplants in half, lengthwise
salt generously
place cut side down on lightly oil, foiled line baking sheet
roast for 20-30 minutes
once the eggplant are cooled enough to handle, scoop the flesh out discarding skins
chop coarsely

The main dish
In a pan over medium heat some oil
when hot, add the onions and saute until soft and translucent
add the garlic and the ginger and saute for about 1 minute
add all the powdered spices, stir to combine
when the spices are fragrant add tomatoes
lastly add the eggplant and mix well
cook until heated through and well combined

Garnish chopped fresh coriander and stir

Serve with freshly made naan, roti, or rice and your favorite dal dish



March 18, 2018 at 4:56 pm Leave a comment

Chicken Vindaloo – A small batch


I’ve attempted vindaloo before, without much success. My mistake was attempting it entirely in a skillet. I didn’t realize the meat should be braised, resulting in a rich stew. Serve over rice with freshly made roti or naan. This recipe is based on one from America’s Test Kitchen, which they finished in the oven. I used a pressure cooker and I’m sure would work well in an InstaPot.

4 boneless skinless chicken thigh, cut into 1 1/2 inch pieces (please do not use chicken breast for this version of the recipe, you’ll be disappointed)
oil for sauteing
1 onion, chopped
4 cloves garlic, minced
2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon cardamom
pinch of clove
cayenne to taste
1 tablespoon flour
1 cup chicken stock
1 cup canned diced tomatoes
1 tablespoon vinegar
1 bay leaf
1 teaspoon sugar
salt and pepper

In a Dutch oven, over a medium-high flame, heat some oil
brown the chicken, in stages if necessary, and move from pan into a bowl once brown

In the dirty pan add a bit more oil
add onions and some salt and cook until softened, about 5 to 7 minutes
stir in garlic and spices
stir in flour and cook for 1 minute

Gradually stir in broth, scraping up any browned bits and smoothing out any lumps
stir in tomatoes with the juice, vinegar, bay leaves, sugar, and browned chicken with any accumulated juice
bring to simmer, cover pot, lower heat

Cook at a simmer for one hour on the stove top
or in the oven at 325℉
or for 30 minutes in a pressure cooker
for the InstaPot, follow the manufacturers directions

Season to taste


February 28, 2018 at 5:59 pm Leave a comment

Baba Ganoush


1 eggplant
1/4 cup tahini
2 cloves garlic
1/4 cup lemon juice
1 tablespoon olive oil
pinch cumin
pinch cayenne

Preheat oven to 400°F

Cut the eggplant in half
sprinkle with salt
roast in hot oven for 20-30 minutes

With a spoon remove the roasted flesh from the skin
put in a food processor
add the rest of the ingredients
pulse until almost smooth
season to taste


January 28, 2018 at 9:40 pm 2 comments

Ice Cream Without a Machine

ice cream

I’ve seen more than a few of these recipes on the internet and have been wanting to test them for some time. I made both chocolate and vanilla, and while the texture is best described as frozen mousse, I found them both overly sweet. With condensed milk it’s hard to control that. So, my review is that these recipes are good in a pinch, not bad as a garnish on pie or a crisp. But, I’ll be buying my ice cream premade from the grocery store in the future.

1/2 cup sweetened condensed milk
1 ounce good quality white chocolate chips
2 teaspoons vanilla extract
pinch salt
1/4 cup sour cream or full-fat plain yogurt
1 cup cold heavy cream

4 ounces bittersweet chocolate, chopped fine
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
pinch salt
1 cup cold heavy cream

The base
Microwave sweetened condensed milk and chocolate in large bowl until it begins to melt
stirring halfway at about 30 seconds
let cool
stir in vanilla and salt (and sour cream for vanilla)

With electric mixer whip heavy cream to soft peaks
whisk one-third of whipped cream into chocolate mixture
fold remaining whipped cream into chocolate/milk mixture until incorporated

Place in airtight container and freeze until firm, at least 6 hours or up to 2 weeks


November 27, 2017 at 9:00 pm Leave a comment

Skillet Chicken Enchilada – A small batch


2 cups cooked shredded chicken
4-6 tortillas, cut into eighths
2 cups enchilada sauce, red or green
2 cups shredded cheese
1/2 cup corn
1 small can pickled chilies
1/2 cup sliced olives

Preheat the oven to 400°F

In an oven proof skillet begin layering
start with half the tortillas pieces, then half the chicken, corn, chilies, olives, and sauce
the second layer should end with the cheese

Bake 15-20 minutes until browned and bubbly


November 12, 2017 at 7:28 pm Leave a comment

Vietnamese-style Pork Meatballs


aka Bun Nem Nuong

1 lb finely ground pork (but beef or chicken will work as well)
1 tablespoon sugar + more later
2 teaspoons corn or potato starch
salt & pepper
1 teaspoon baking powder
1 tablespoon water
1 tablespoon fish sauce
1 tablespoon oil
1 cloves garlic, minced finely

Mix all the ingredients together
allow the mixture to rest overnight in the refrigerator

Preheat oven to 425°F

Form golf ball-size meatballs
sprinkle the meatballs with more sugar, coating evenly
place on a baking sheet
bake at 425°F for 15-20 minutes or until golden brown

Serve with prepared rice noodles and an assortment of vegetables
dress with this classic sauce

1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
1/2 cup water
1 garlic clove, grated
1/4 teaspoon red pepper flakes


November 10, 2017 at 5:17 pm Leave a comment

Older Posts


If #spring won't arrive on its own, then I'll buy some #sunshine. And one last one for today, my latest favorite food, #thaichicken #pizza. I was skeptical until my first try. Punjabi baingan bharta aka Punjabi eggplant. So easy to make at home. No #takeout out needed. #audreycancook #smallbatch #cooking #Indianfood #ricekrispytreats a very small batch. On the blog soon. An Indian food feast that's better than #takeout, at least imo. Testing a recipe for #Punjabistyle eggplant. With leftover chicken #vindaloo and #dal On the blog soon. #recipes #recipetesting #audreycancook #smallbatch Mini swag from days gone by.
#mini #minicooper #swag

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