Archive for the ‘portions’ Category

posted by on Cooking for 1, guilty pleasure, portions, quick

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mac and cheese for one

I have the worst kind of obsession for mac + cheese. I’ve been on what seems like a life long mission to find the cheesiest, tastiest mac + cheese out there. I’ve had a lot of disappointments and a lot of pretty decent finds (shout out to Mrs. White’s Golden Rule Cafe!).

Super quick and easy and I think shells are the best to use! I use whatever cheese I have in my fridge and pantry already. If you’re going to the store, by a nice cheddar block you can finely shred or buy a good cheddar shredded cheese mix. I like mine sprinkled with cayenne + parsley and salt and pepper but that’s up to you. You can always season once it’s all put together.  || Read more

posted by on baking, portions

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double dark chocolate chip cookies

A recipe card that resides in my handmade cookbook for chocolate chocolate chip cookies is one of my favorites. It also makes up more dough than I have patience for these days. This is my take on a true small batch recipe that makes only four cookies and takes very little time to put together. || Read more

posted by on Cooking for 1, healthy, leftovers, pasta, portions, Vegetarian

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spicy shells + veggies

Last year, I made a major announcement on my Twitter account that I’m proud to confirm still rings true.

This is meant to be a quick + easy dish that’s easily customizable and the perfect comfort dish during a busy work week. || Read more

posted by on Cooking for 1, cooking for 2, homemade, leftovers, portions

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Final Casserole

My cookbooks have unfortunately been left untouched for these past few months but today I picked up my “Healthy Cooking For Two (Or Just You)” cookbook by Frances Price, RD and started flipping through the pages.

FOUND: Carolina Casserole.

SERVINGS: 1-2 people.

Perfect. || Read more

posted by on chili/soup, Cooking for 1, healthy, homemade, portions, quick

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spicy noodles, garlic shrimp + broccoli

I’m certain that I am on some sort of mission to prove to myself that I can truly make dinner night by night using what I’ve got in my fridge, freezer, pantry and without going to the store or market. Seriously. It’s been days, weeks even, since I’ve gone to grab groceries. Blame it on the heat starting to turn up here in the desert or my lack of time to get creative in the kitchen. Tonight, I’m all of a sudden not feeling well and I need a quick fix before bed. || Read more

posted by on cooking for 2, portions, quick

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chicken veggie rice bowl

Leftover chicken thighs in the fridge led me to cook up a quick rice bowl. This is pretty versatile and you can also decide if you want to use, or have, fresh veggies instead of frozen. I also want you to trust your own senses. Don’t worry about getting the measuring spoons out and add what you like. Once the chicken is cooked, taste it and see if you need to add more seasoning.

Also, I only had some quick cook jasmine rice in my pantry so no judgement here. This is all about getting a meal put together quickly. This makes 2 servings, but next day leftovers are the best!

Serves 2

What you’ll need: || Read more

mac + cheese

Sep
2015
07

posted by on homemade, leftovers, portions, side dish, Vegetarian

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macaroni and cheese

Mac + cheese. I remember it as one of the only things I would eat as a picky kid. Don’t get me wrong, sometimes you just need a box of the blue for nostalgia’s sake. That being said, I’ve been testing any and every recipe that I could, searching for the one to call the créme de la créme of homemade mac but they only led to a lot of ‘meh’. This recipe is a gem.

You grater and your favorite hot sauce will be key for this dish. If you’re not a fan of heat or spice, trust me and invest in some Cholula Hot Sauce. It doesn’t necessarily add heat, but lends some amazing flavor that takes this mac to another level.

I also had a zucchini in my fridge that needed to be used up so I grated it and squeezed most of the liquid out of the zuc to add later to the mac. You can feel free to omit it or add whatever you like in the final steps of this dish but I prefer a green veggie with my mac. I also recommend that one of the two cheeses you use be an extra sharp cheddar and that you grate all the cheese on the smaller set of grates for easier melting.

I used my beloved cast iron skillet that’s mostly used for cooking up bacon but it also transitions easily from stove top to the oven (there may have had some bacon fat left over from my last cooking session…even better!). Feel free to use whatever you have for your stove top and transition the mac to a baking dish for the last step.

Here’s what you’ll need: || Read more

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