Archive for the ‘portions’ Category

Lasagna

Aug
2015
18

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

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Lasagna

I have a confession. Fans + lovers of ricotta cheese look away because you will not find any in this lasagna recipe (sorry not sorry).

When I think of lasagna, a huge pan full of pasta, marinara and lots and lots of cheese come to mind. But honestly it’s just as easy to make for one or two people. Your best friend in this one will be a bread loaf pan.

For whatever reason when I was grabbing ingredients I needed for this recipe, I could only find no-cook lasagna noodles that were gluten free and made from rice. I decided to go for it.

I promise you won’t know the difference in texture or even taste so give it a try if you can find them! The noodles didn’t cook in certain areas around the edges but I’m certain that’s a quick fix with a hot water bath for 15 minutes before I assemble (the instructions on the rice noodles said not to soak in a bath before…perhaps another lesson in listening to my gut!).

As with most of my recipes, I’ll note a few spots where your differences in taste could replace what I’ve used. This is not baking folks! If you must have ricotta, use it! Vegetarian? No problem! Skip the ground turkey + use sliced mushrooms + ground carrots instead! Just don’t skimp on the cheese + do not use the fake stuff. Please!

Here’s what you’ll need: || Read more

posted by on Cooking for 1, healthy, leftovers, portions, quick, vegetable, Vegetarian

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quick lo mein and veggies

Start to finish, this quick dish took about 20 minutes and thank goodness. I had a lot of things to do tonight and making a complicated dinner was not one of them (I reserve that for Saturdays, remember?).

What’s even better? You only need a pot with a lid + you’ll have enough for leftovers for lunch next day. Win-win! Serves 2 or 1 + leftovers. || Read more

steak sans grill

Jan
2015
18

posted by on cooking, Cooking for 1, portions, side dish, vegetable

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Finished steak and beets

Eating red meat is a rare thing for me, by choice. My Nebraska roots kicked in yesterday when I was out running a few errands so I decided to treat myself. The only way to really do that is steak.

I love my veggies. Anything really. I picked up some thick sliced portobello mushrooms and finally found some yellow beets at the market! I know… beets. But trust me, if you can find the beautiful golden version of what’s probably one of the scariest vegetables from your childhood, it’s so worth it. The yellow beet lends a slightly sweet yet earthy flavor that works nicely with the bold flavor of the steak and mushrooms. || Read more

posted by on Cooking for 1, Holidays, portions, quick, vegetable

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Parmesan Roasted Cauliflower

Happy 2015!

I just happened to start off my year with this amazing dish that’s easy + quick to put together. Vegetarian? Sub the chicken + use nice thick slices of zucchini instead and proceed with the same instructions below! Eggplant would be amazing with the crispy panko crust too. If you give the vegetarian version a go, share some photos/tips with me!

This goes quickly together if you prep some things beforehand like trimming and cleaning the cauliflower into florets and store covered in your fridge until you’re ready to use them.

|| Read more

posted by on Cooking for 1, portions, side dish, vegetable, Vegetarian

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Twice Baked Potato

It’s been a while! I honestly haven’t found a lot of time or inspiration lately until I ran across this recipe from Smitten Kitchen. Made a slight mess of my kitchen but honestly, if you do some prep work the night before you’ll have an easy time putting this dish together. If you’re vegetarian I’d say this is hearty enough to have as a main course. I served half of the potato with a bowl of turkey chili and froze the rest for later baking. || Read more

stuffed pork chop

Sep
2014
23

posted by on Cooking for 1, portions

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stuffed pork chops

For me, pork chops are something I’m still afraid of even after the numerous recipes I’ve shared with what seemed to involve confidence, but never an oven or baking. This recipe changes that and will definitely remain in my queue.

General consensus will tell you to do bone-in pork chops, but I always buy boneless. Life is short, so do whatever makes you happy, okay? Also, fresh seasonings would be amazing in this dish but let’s be honest, I haven’t cooked a decent meal for myself in a while and I don’t dare waste fresh herbs when I can used dried. Adjust accordingly and to your personal taste.

Also, a note on the breadcrumbs: Use what you have. If I notice bread is starting to go past it’s fresh date then I throw it in my food processor and store in an airtight container or baggie in the freezer. It’s super handy for recipes like this that call for a small amount and it’s already prepped for you. || Read more

posted by on breakfast, portions, quick

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egg sandwich + yellow bell peppers

My belief is that Sundays are made for Bloody Marys, pajamas, and egg sandwiches! I whipped this up this morning using left over kale + basil pesto I made a while ago and stored in the freezer along with proscuitto I had from a previous meal. A yellow bell pepper sautéed makes for an easy side dish. Serves 1.

What you’ll need:

  • 1 english muffin or your favorite bread for toast
  • 2 pieces of proscuitto
  • 2 eggs
  • 1 yellow bell pepper
  • basil + kale pesto (recipe is here!)
  • olive oil

IMG_9965Clean your bell pepper by cutting the top off and cleaning out the inside so it looks like the picture.

In a small saucepan, heat up a small amount of olive oil over medium-low heat. Slice your yellow bell pepper into about ¼-½ inch slices.

Place in the pan like shown (it’s fine if they overlap) and season with a little sea salt + red pepper flakes. Put a lid on it and let them sit and cook, flipping them once. Cook just until soft but they still have a slight crunch.IMG_9966

Cook up your two eggs as you like. I prefer mine over medium.

Meanwhile, toast your english muffin or bread and spread with a little pesto.

Top each piece of bread with a slice of prosciutto + a fried egg.

Serve with your sautéed bell peppers + enjoy!

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