Falafel – A small batch

It’s been too long since I’ve made a batch of these.

Source: Falafel – A small batch

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June 27, 2017 at 4:50 pm Leave a comment

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

Lentil Quinoa Veggie Burgers

It’s National Veggie Burger Day. Let’s celebrate!

Source: Lentil Quinoa Veggie Burgers

June 5, 2017 at 6:20 pm Leave a comment

Dutch Baby – A small batch

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1/4 cup all-purpose flour
1/4 cup milk
1 egg
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
pinch of salt
1 tablespoon unsalted butter
powdered sugar
a small oven-safe skillet

Place the skillet in the oven while it preheats to 425°F

Combine the flour, milk, eggs, sugar, vanilla, and salt in a bowl
let the batter rest 20 minutes, giving the flour time to absorb the liquid

Melt the butter in the hot skillet after removing from the preheated oven
swirl the pan to melt the butter and coat the bottom and sides of the pan

Pour the batter into the buttered pan, swirling the pan so the batter coats the bottom evenly

Place the skillet back in the oven
bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes

Serve hot, dusted with powdered sugar, and cut into wedges
or serve with maple syrup, fruit, or jam

May 22, 2017 at 6:48 pm Leave a comment

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