Posts Tagged ‘portions’
I am going to be very honest right now. I’ve had zero interest in grocery shopping lately and if you know me, I love shopping for veggies and other groceries. There’s just no time or energy.
In cases such as these, I rely on recipes exactly like this one. What’s already in my pantry? What veggies do I need to use up before they go bad? You get the drift.
With just a few simple staples you should already have in your pantry, this recipe is a quick and delicious dinner for 1 and takes very little effort. I’m all about cooking vegetarian when I’m in a bind or nothing sounds good to eat. Meat is expensive and takes time to cook, but feel free to add grilled chicken, shrimp, steak… Really, whatever you crave, into this dish to add some protein.
Same goes for the veggies. Don’t skip cooking the noodles in broth. Whatever you throw into your skillet to sauté? That’s up to you!
I literally had half of a zucchini and 3 mushrooms in my vegetable drawer that needed to be used up. I could have easily added some more veggies from my freezer but opted to keep it simple.
It’s all about using what you’ve got (and using that $$ you spent on said food).
Use what you’ve got and eat happy!
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
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®.
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
- 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!)
- Drizzle with the Italian dressing (just enough to coat the potatoes – eyeball it)
- Pour a little bit of water (¼ cup was enough for my small crock) over the potatoes
- Place the chicken breasts on top of the potatoes, folding in the small end if needed.
- I seasoned first with some salt + pepper but it’s probably not needed.
- Drizzle some more Italian dressing on top of the chicken
- 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!
I love sliders! I use this recipe as an opportunity to try different ingredients and use up whatever I have in my fridge/freezer. Also, another great recipe when you’re cooking for 2! Feel free to experiment and see what combos you can come up with on your own. (makes 4 sliders)
Here’s what you’ll need:
- ½ lb. ground meat (I used turkey this time)
- frozen spinach, thawed & drained
- italian bread crumbs
- seasonings like basil, garlic, onion, paprika, cumin, salt & pepper, lemon pepper (to your taste and liking)
- provolone cheese
- mini buns (I cheated & bought mini rolls from the freezer section)
- mixed greens
- Mix up the ground meat, spinach & seasonings lightly with your hands until well mixed. Add the thawed spinach and combine until incorporated with the meat.
- Sprinkle the meat with bread crumbs (I add just enough to make sure the meat holds together).
- I place them in the freezer on a plastic cutting board until a bit firm (this is totally optional – I find that the sliders cook up better if they have a chill on them).
- Heat a tablespoon into a pan, add the sliders and leave alone until well browned.
- Flip over, let them brown up on the other side, add your cheese and let it melt.
- Top with mixed greens, serve & enjoy!
When I first started this blog I mentioned cooking for 1 or 2 people and how my favorite cookbook is based around that idea (remember?). At this point, cooking for 2 people comes naturally to me. It’s hard for me to actually think “normal” and cook for 5 or 6 people because I’ve adapted to shopping, prepping and cooking for me and the boyfriend.
This all ties in with portion control and waste too. I hear friends tell me that they’ll go ahead and cook a full recipe fully knowing most of it will go to waste, even after eating leftovers. I would love to try and convince everyone that this doesn’t have to be the case if you’re cooking for yourself or you and a significant other. Hopefully I can touch on this subject every once in a while to help you guys out – along the way, let me know if you have questions or any ideas to add!
I still really struggle with cutting down when it comes to baking & probably because I know baked goods will be gone before I can even get them off a hot baking sheet! For this post I’ll focus on cooking and start of with some tips. We’ll go into more detail later!
Meat & Poultry:
Buy meat/poultry when it’s on sale and in family sizes – when you bring it home divide it into 1/2 lbs., put in freezer bags and store for later. I generally use 1/2 pound of any kind of meat when I cook for the boyfriend and I. Really a 1/4 lb. of meat is a little bit more than a portion so this will be plenty. Trust this Nebraska girl – I know it sounds like not enough, but it will be.
When I buy chicken breast I’ll clean them up, cut them in half and freeze them separately. When it’s time to use them, thaw them out, place between two pieces of saran wrap or place in a baggie and pound with a rolling pin until about 1″ thick. You’ll have plenty for one serving and cut down on your cooking time significantly.
Visit your local farmer’s market (if you’re fortunate enough to have one around) and buy what’s in season. This one is hard for me sometimes when I see Brussels sprouts or asparagus and have to hold back because they’re not in season and are so expensive. You’ll help out your wallet if you pay attention to this. Google your local growing seasons and see what’s in now. www.cuesa.org has a good one…
Frozen vegetables are something my freezer is always stocked with. I use them in everything and love having the different options when it comes time to throw a quick 15-minute dinner together or when there’s no meat in the house, I can easily put together an awesome vegetarian meal (think stir fry with rice or noodles).
The first time I went to Boston was for Christmas in 2008. Now three years later, I find myself going back this week for an early Christmas visit to see family.
Established in 1825, Brattle Book Shop is one of those places you must visit if you’re in Boston. I had no expectations when I first visited but that’s the beauty of a used book shop, you never know what you’ll come away with.
For me, I found my favorite cookbook so far. “Going Solo in the Kitchen” by Jane Doerfer.
I paid a rough $6 for the used copy and took it back home to Denver with me. This book was really the beginning for me when it came to portion control. Not only were the recipes easy and very editable (I cook for 2, not 1), but I still find myself recommending this book to friends who are just starting out cooking on their own or looking for a change in their diet. Who needs fast food with easy fixes like these?
I am anxious to get back to Brattle Book Shop to see what other recipe books I may find, but this one will always have a special place in my kitchen!
For more information on Brattle Book Shop please visit: http://www.brattlebookshop.com/