Archive for the ‘cooking for 2’ Category

posted by on cooking for 2, healthy, portions, quick

6 comments

shrimp and broccoli

If you tell me you have nothing to cook for dinner, I won’t believe you. A few basic staples in your kitchen and some seasonings will take you far, I promise.

Here’s a quick fix that easily serves two people and uses very few ingredients. This recipe is definitely one to experiment with depending on what vegetables you have in your freezer and can easily be turned vegetarian (think garbanzo beans for protein, for example). || Read more

crock pot chili

Sep
2013
29

posted by on cooking for 2, Crock-Pot

No comments

turkey chili

Another super easy crock pot recipe that can be vegetarian, or not. I added in cooked ground turkey to the recipe below but honestly it would have been just as good without it! Definitely better the second day, too!

Remember, this is for my small 2-quart crock pot. If you have a normal human-sized crock, use full cans of the ingredients below. Also, as far as the seasonings go, it really depends on your taste and how spicy you want the chili to be. Below I’ve just given recommendations. If you like spicy, you could always add in some green chilies too!

What you’ll need:

  • 1 small yellow onion, chopped
  • 1 can black beans, rinsed + drained well
  • ½ can of cannellini (white kidney) beans, rinsed + drained
  • 1 can of petite diced tomatoes, undrained (using large crockpot? use 2 cans)
  • 1 can of corn, drained (can use frozen!)
  • 4 cloves minced garlic
  • ½ tablespoon smoked paprika
  • chili powder
  • 1-2 tsp. ground cumin
  • 1-2 tsp. italian seasoning (I know… but I didn’t have just oregano)
  • red pepper flakes
  • ½ lb. ground turkey, cooked (optional)

Now comes the easy part! Throw all the ingredients into your crockpot, put the lid on and cook on low for 8-10 hours. In all honesty, since I was cooking the meat and adding it in later I started this later than I normally would a crock pot recipe so it probably cooked 6-7 hours until hot and bubbly.

I was short on time so I cooked and seasoned the turkey, added it in after about 4 or 5 hours and let it cook the rest of the time.

adapted from NewLeaf Wellness’s freezer recipe

pot roast for two

Sep
2013
21

posted by on cooking for 2, Crock-Pot, portions

No comments

pot roast searing

Pot roast reminds me of Sundays and Grandma H. Super simple to make, even in my two-person crock pot. I asked the butcher to cut a pot roast in half for me so it would fit in my little crock pot. Worked perfectly!

Here’s what you’ll need:

  • Chuck roast
  • 1 medium onion
  • baby carrots
  • Sea salt
  • Red pepper flakes
  • Garlic powder
  • Italian seasonings
  • Olive oil
  1. Slice the onion into thick slices. Place in the bottom of your crock pot.
  2. Layer with the baby carrots giving the roast a place to sit.

    season both sides of the meat well! I know you're jealous of my hot plate!

    season both sides of the meat well! I know you’re jealous of my hot plate!

  3. Prep the roast by seasoning well, rubbing all the seasonings into the meat (both sides).
  4. Heat some olive oil into a pan and get it hot! Sear the roast for up to 5 minutes or until browned on both sides.
  5. Place the roast on top of the carrots, put the lid on, turn on ‘low’ and let cook all day (8-10 hours on low or 4-5 on high)
the finished pot roast and veggies

the finished pot roast and veggies

For those using a normal sized crock pot, throw in some halved potatoes with the carrots and onion .

Normally I do this, but with my smaller crock pot I didn’t have the room and wanted the flavors from the onion and carrots over making room for potatoes.

posted by on cooking for 2, Crock-Pot, Oakland, portions

12 comments

Crock-Pot Chicken + Potatoes

If someone were to tell me that one day I’d be okay with not having a kitchen, I would have definitely called you crazy. These days I’m taking on just about everything as a challenge that I’m going to win.

So begins my journey with a hot plate, microwave, mini fridge and now a Crock-Pot®.

Crock-Pot

my new best friend – bought this 2 quart crock at Target for under 12 bucks

I began doing research. Lots of research. Google brought up a lot of recipes for crock pot cooking but I needed something that didn’t require a lot of food storage and recipes that would fit my 2 quart crock that’s perfect for two people.

My first recipe came from a Google search that brought up busycooks.about.com (not kidding). Let’s not forget this lady was promising deliciousness in three ingredients only.

Let’s just say, this dish was the most delicious home cooked meal that I’ve had in a really long time. Plus, all I had to do was throw the ingredients in, turn it on low and let it cook while I was at work all day.

Here’s what you’ll need: 

• 3 small/medium potatoes, cleaned + skin left on (halved if small, quartered if medium – I used Yukon Gold)
• 2 boneless + skinless chicken breasts
• Italian salad dressing (Zesty is best)
• salt + pepper

  1. Place the potatoes at the bottom of the crockpot (veggies will take more time to cook than the meat so meat should always go on top!)
  2. Drizzle with the Italian dressing (just enough to coat the potatoes – eyeball it)
  3. Pour a little bit of water (¼ cup was enough for my small crock) over the potatoes
  4. Place the chicken breasts on top of the potatoes, folding in the small end if needed.
  5. I seasoned first with some salt + pepper but it’s probably not needed.
  6. Drizzle some more Italian dressing on top of the chicken
  7. Put the lid on the crock and let it cook on low all day

I put this together in just a couple of minutes and started the crock at about 8 AM. When it was time to eat around 6 PM the potatoes were cooked and the chicken was falling apart (that’s a good thing in the crock world!)

I’ll definitely be making this one again and there will be a lot more crock recipes coming soon! In the meantime, you can follow what I find on my Crockpot Pinterest board.

If you’ve got easy crockpot recipes to share, send them my way or let me know if you’re interested in doing a guest post!

One Pot Pasta

Jul
2013
30

posted by on cooking for 2, healthy, quick, Vegetarian

No comments

one pot pasta!

Originally, the image of all the ingredients in one pot caught my eye on Pinterest – mostly because of the aesthetics. Then I started to think about it. A lot. I finally decided to try this winner from Martha Stewart Living out and honestly, I think I could live off this dish every night for months.

Vegetarian friendly and basically ready in the time it takes your pasta to soak up all the goodness from the ingredients. Try it out. Add as little or as much of the red pepper flakes as you like (or omit). Next time I’ll be using way less for my tastes. The recipe has got a good kick, so if you’re a fan leave it as-is! This recipe makes two large servings.

What you’ll need:
• pasta (linguine or spaghetti are best)
• 1 cup (approx) cherry tomatoes, cut in half
• ½ onion, thinly sliced
• 4 cloves garlic, thinly sliced
• ¼ teaspoon red-pepper flakes (more or less depending on how much heat you want)
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• Freshly grated Parmesan cheese

Ok! Get your veggies prepped + chopped first!

prepped and ready to go!

basil (rinsed + dried), tomatoes, onion, garlic + pasta **I break my pasta in half before boiling**

  • Ok! Next, fill a pan with about 2.5 cups of water (you won’t be draining the water so make sure you don’t over do it!)
  • Add pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil + 1 teaspoon salt
  • Bring all the ingredients to a boil over high heat. Boil mixture, stirring until the water is almost all gone (9-10 minutes)
one pot pasta cooking up!

the liquid is starting to cook down – just a little bit longer!

  • Garnish with more basil and add a bit more olive oil if needed
  • Top with freshly grated parm + serve!

posted by on cooking for 2, healthy, Vegetarian

No comments

finished veggie sandwich

I am loving my subscription to Vegetarian Times! Yes, I still eat meat but sometimes I really crave a switch up, especially on days that meat just sounds so unappetizing. This month’s issue is seriously full of great recipes that I can’t wait to try.

Here’s the first I tried and it was great! It even fits the bill for you vegans out there. Next time I need to find a sturdy multigrain bread and toast it before assembling the sandwich. My version below makes two sandwiches.

Roasted Vegetable Sandwich with Bean Spread
Prepare the veggies for roasting in the oven:

  • 1 large zucchini, cut into ½ thick slices (cut longways)
  • 1 yellow bell pepper, seeded, cut into eighths
  • 1 small onion (red, white, sweet yellow – doesn’t matter)

In a small bowl, mix together ½ tsp. cumin, ½ tsp. ground coriander, ½ tsp. sea salt, ¼ tsp. ground black pepper. Place the cut veggies into a bowl and mix with 1 tablespoon of olive oil and sprinkle the season mix. Mix well with your hands. Bake in the oven at 375 degrees for about 30 minutes, stirring/flipping half way or until golden brown and roasted. Remove from the oven and let cool.

Prep the bean spread:

  • 1 tsp. olive oil
  • 3-4 cloves minced garlic
  • ½ can of white beans (I used cannellini)
  • Juice from approx. ½ of a lemon (if you use a lime, use less)

Heat the olive oil in a small skillet. Add your minced garlic and let cook just long enough until you can smell the garlic. Add in the beans and using the back of a wooden spoon, mash the beans up. Stir in ¼ cup water or vegetable broth and let cook until the water is absorbed and the beans look like a nice, thick spread. Remove from the heat and stir in your lemon juice. Let it cool.

Time to assemble the sandwich!
Spread the bean mix onto each slice of bread and top with half of the veggie mix and top with tomato slices and arugula.

original recipe can be found here from Vegetarian Times

Simple Kale Salad

Mar
2013
01

posted by on cooking for 2, healthy, quick, side dish, vegetable

No comments

Kale Salad

I love my friends. I love them even more when they share recipes! I’m just now getting into the kale kick and I love it. This easy recipe will be a go to from now on.

This one’s from the super talented (and green friendly) Mandy Stos. When you’re done eating your greens, go check out her handmade goodies at iamthemandy.com!

Mandy’s Hail the Kale Salad

  • 1 bunch organic kale
  • 1 tbl olive oil
  • Salt
  • Pepper
  • Lemon
  • 2 tbl Parmesan cheese
  • Small bread crumbs
  • (red pepper flakes if desired)

Cut and de-stalk the each piece so only the leaves are left. Tear or cut into bite sized pieces like a normal salad. Add to a large bowl. Add in olive oil, squeeze half of a lemon, salt, and pepper. Stir up. Next add in the parmesan cheese and mix. Add as much as you like and it really depends on how much kale you are making. Once you are done, add to your plate and sprinkle bread crumbs on top. I add chicken to mine as well!

Related Posts Plugin for WordPress, Blogger...