Butternut Squash Cream Sauce Recipe for One Person

Nothing quite says fall like butternut squash. This butternut squash cream sauce recipe is great over pasta and makes a delicious change from the usual heavy cream or tomato sauces.  It’s got sweet butternut squash, savory/sweet roasted garlic, and creamy parmesan added just at the end.

First, roast the squash, and the garlic, then pop it in a saucepan with chopped onions and puree the whole thing.  A bit of cream and parmesan gives it a creamy, rich flavor.

I sometimes like to add a bit of bacon or pancetta crumbled on top for an extra bit of salty/savory deliciousness (and besides, bacon!).

I did try to make this as cleanup friendly as possible, but it’s a bit hopeless. There are a lot of pans involved! Luckily, since we’re only making enough for one person, they’re fairly small pans.

There are several pieces of kitchen equipment that are essential for this recipe. The first is good sharp sturdy knife.  It’s got to cut through that peel.  Next is a good peeler. Butternut squash can be hard to peel without one (although you can cheat if you want and get the pre-peeled, cut up cubes in a bag).  And, finally a stick blender (or a regular one, but the stick is easier) to puree the sauce.

I tend to cut off a chunk, peel it, and then cut that up into cubes. It’s easier that way.

I used my trusty small ceramic baking dish to cook the squash, but you can use the toaster oven tray if you like.




Butternut Squash Cream Sauce Recipe for One

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Category: dinner

Cuisine: American

one serving

Butternut Squash Cream Sauce Recipe for One

A perfect fall dish, with sweet squash, savory garlic and onions, and rich cream.

Ingredients

  • 1/3 C butternut squash, peeled, seeded, and cut into cubes
  • 1 tsp olive oil
  • 1 whole clove garlic (not peeled, leave the papery skin on)
  • generous pinch dried sage
  • 1 T diced onion
  • 1/4 C chicken broth
  • 1 T grated parmesan
  • 1 T cream
  • salt and pepper to taste

Instructions

  1. First, preheat the toaster oven to 425F.
  2. Take a small baking pan (or use the toaster oven tray) and add the squash, olive oil, and garlic.
  3. Toss it all together.
  4. Place the pan in the oven and cook for thirty minutes until the squash is soft.
  5. Melt the butter in a small saucepan and add the sage. Let it cook for a few seconds.
  6. Add the diced onion and cook on medium-low for five minutes.
  7. Remove the roasted squash from the oven. Take out the garlic clove, remove the skin, and add the garlic and squash to the melted butter mixture.
  8. Add the stock and bring the sauce to a boil.
  9. Once it's boiling, reduce the heat and simmer for 5 minutes.
  10. Puree the sauce with a stick blender.
  11. Add the cream and the parmesan cheese and heat through.
  12. Serve over pasta (if you are going to eat the pasta right away with the sauce, start the water boiling while the squash is baking, about half way through).

Butternut Squash Cream Sauce Recipe Substitutions and Variations

  • Try shallots instead of onions
  • Add some crumbled bacon or pancetta on top
  • Fry a few sage leaves in the butter and use them to garnish the sauce

More Butternut Squash Recipes

Curried Butternut Squash Soup with Apples

Roasted Cinnamon Nutmeg Butternut Squash

More Pasta Recipes

Pasta with Broccoli, Mushrooms, and Chicken Sausage

Pistachio Pesto Pasta




Cider Braised Pork Chop with Sauerkraut and Apples

Now that fall has finally arrived, it’s time to start switching light meals and salads for something more substantial. This cider braised pork chop with sauerkraut is full of classic fall flavors, from rich pork, crisp apples and sweet cider. That sweetness is balanced by savory onions, piquant sauerkraut, and just a touch of brown sugar.

It’s great simple comfort food. This is a good dish for a weeknight dinner or even for company. You only need to use one pan, so there’s not a lot of clean up involved. And, after a bit of chopping and slicing it’s ready in about half an hour. Just be careful not to overcook the pork. Put everything together, deglaze the pan, and then cook it gently for 15 or 20 minutes.

There are lots of variations on this idea. Some add bacon. Others roast the pork. I added carrots, but you can also skip the carrots in the main dish and make my honey mustard glazed carrots as a side dish. The sweet honey and the savory mustard complement the pork nicely.

Cider Braised Pork Chop with Sauerkraut

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: dinner

Cuisine: German

one serving

Cider Braised Pork Chop with Sauerkraut

Pork chop braised in sweet cider and sauerkraut. An easy, one-pot meal that's perfect for chilly weather.

Ingredients

  • 1 pork chop
  • 2 tsp canola or neutral oil
  • 1/2 cup sliced onion
  • 1 small apple, sliced (about 3/4 cup)
  • 1/4 tsp thyme
  • 1 carrot, peeled and cut in chunks
  • salt and pepper to taste (go easy on the salt because of the sauerkraut)
  • 1/4 cup apple cider
  • 1/4 cup sauerkraut
  • 1 tsp brown sugar

Instructions

  1. Heat oil in frying pan. Brown the chop and set aside.
  2. Add the onion, apple, thyme, and carrot and season to taste.
  3. Cook for about 5 minutes and then remove from the pan onto a plate.
  4. Add the cider to the pan and deglaze the pan, scraping up any bits that cling to the bottom.
  5. Now add the sauerkraut and brown sugar.
  6. Put the pork and the veggies back in the pan. Turn heat to low, cover, and cook for 15-20 minutes.
  7. Pick up the pork chop with tongs and set it on a plate. Arrange the vegetables over the pork chop, and then spoon the sauce over everything.




Cider Braised Pork Chop with Sauerkraut Substitutions and Variations

  • Use white wine or chicken broth instead of the cider
  • Replace the carrots with potatoes
  • Add some sausage
  • Saute some bacon in the pan first and cook the pork in the bacon fat instead of the oil
  • If you find commercial sauerkraut too salty, mix in some raw cabbage to cut the salinity.

Cabbage and Apple Recipes

Curried Butternut Squash Soup with Apples

One Pot Polish Sausage and Cabbage with Potatoes

Quick Creole Cabbage and Sausage

 




One Pot Polish Sausage and Cabbage with Potatoes

Fall has finally shown up (at least briefly), so it’s time for hearty comfort food.  This Polish sausage and cabbage with potatoes recipe is both easy to make and filling.  It’s a great meal for a chilly autumn day.  There are only a few basic, everyday ingredients, but it still manages to be packed with flavor from rich sausage,  braised cabbage, buttery Yukon Gold potato, and sweet carrot.

And, as a bonus, you get your entire dinner cooked while only using a single pot. As far as I’m concerned, less cleaning and washing up is always a good thing.

The technique is really simple, and there’s not a lot of fiddling.  Basically, all you have to do to get a delicious dinner is to slice up and brown the sausage, add the veggies and broth, and then let the whole thing simmer slowly in the pot.

It takes less than an hour to make and you don’t have to stand over a hot stove while your dinner cooks.  You can go do something else instead.  For instance, you can pour yourself a glass of red wine and unwind from a long day or make a mug of hot, spiced apple cider.

It’s not fancy, or fussy, just good plain hearty food.

I used a Yukon gold potato, because they have a richer, more buttery flavor.  However, an Eastern potato (or white potato) will work too.  Avoid Russet (Idaho) potatoes, as they are best for baking (OK, I avoid them anyway because I don’t like them; they’re too floury).

One Pot Polish Sausage with Cabbage with Potatoes

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Category: dinner

Cuisine: Polish

one serving

One Pot Polish Sausage with Cabbage with Potatoes

An easy, one pot dinner that's a great meal for a cool fall day.

Ingredients

  • 1 Polish sausage (or kielbasa), about 4-6 oz., cut in chunks
  • 1/4 onion, sliced
  • 1 clove garlic, minced
  • 1/2 C cabbage, shredded
  • 1/4 C chicken broth
  • 1 carrot, peeled and sliced into chunks
  • 1 potato, peeled and sliced

Instructions

  1. Place a Dutch oven or medium saucepan on medium-low heat.
  2. Brown the sausage for five minutes. Then add the onion and garlic. Cook for 5 minutes until the onions and garlic soften.
  3. Stir in the cabbage and chicken broth. Cover the pot and cook on low for about 10 minutes.
  4. Now add the carrot and potato and stir it all to combine. Cover the pot again and cook the whole thing on low for 25-30 minutes until the vegetables are soft and tender.

Notes

There should be enough fat from the sausage to cook the veggies, especially if you use pork kielbasa. If not, add a few teaspoons of cooking oil to the pan along with the onions and garlic.

Polish Sausage and Cabbage with Potatoes Substitutions and Variations

  • Try using bacon instead of the sausage
  • Swap the sliced potatoes for 4 oz of egg noodles (cook them separately, then add them at the end and toss everything together)
  • Season the dish with some paprika
  • If you’re out of chicken broth, you can use water instead
  • Add some cut up bell pepper

More Sausage and Cabbage Recipes

Quick Creole Cabbage and Sausage

Small Batch Unstuffed Cabbage Rolls Recipe

Lentil Bean Sausage Soup

Chinese Chicken Noodle Cabbage Soup for One Person




Leftover Roast Lamb Eggplant and Spinach Salad for One

Hot. Cold. Then hot again. Anyone else getting whiplash from this weather? The calendar says fall, but the thermometer reads summer.  To beat the heat, try a leftover roast lamb eggplant spinach salad.  You can use leftover lamb from my Greek lamb breast recipe, or just broil a lamb chop.

This salad is a festival of tastes, textures, and colors.  You get luscious lamb topped with tender golden-brown eggplant over earthy spinach, refreshing crisp cucumbers, and sweet tomatoes.  Then the whole thing is finished with a rich garlicky lemon mayonnaise.

I’ve sauteed the eggplant in a skillet (because I didn’t want to heat up the oven), but you can grill it if you prefer, or bake it in the oven (400 degrees for about 20 minutes).  Then just add spinach and your favorite salad ingredients.

I have adapted this from a Silver Palate cookbook recipe which called for pignoli nuts and olives.  I had neither, so I filled in with cucumber and tomato. You could also put in mushrooms, sprouts, experiment with different kinds of olives, or top it with toasted nuts.  See the “substitutions” section below for more ideas.

You can either make the mayonnaise from scratch (homemade mayonnaise is divine, just remember to use it up quickly), or just dress up some store-bought mayonnaise with a bit of garlic and lemon juice.  I like to “freshen” up commercially made mayo with lemon and olive oil whenever I use it.  It tastes more like homemade that way.

Have this for a quick dinner, or make it for lunch.  I think of it as an entree salad; it works for any time you want something filling without a lot of fussing (or waiting).




Leftover Roast Lamb Eggplant Spinach Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: entree salad

Cuisine: Greek

one serving

Leftover Roast Lamb Eggplant Spinach Salad

A great way to use up leftover lamb or get a hearty meal without a lot of cooking. This works for dinner or for lunch.

Ingredients

    Salad
  • 1/4 lb. or so leftover roast lamb (or one lamb chop, broiled), cut into cubes
  • 5-6 slices eggplant, cut into 1/4 inch strips
  • salt
  • 1T olive oil
  • 1 1/2 to 2 cups spinach, washed
  • 1/2 beefsteak tomato, cut in wedges (or 4-6 cherry tomatoes)
  • sliced cucumber (about 1/4 cup)
    Lemon Garlic Mayonnaise Dressing
  • 1 small clove garlic, mashed
  • pinch kosher salt
  • 2 T mayonnaise
  • 1 1/2 tsp olive oil
  • 3/4 tsp lemon juice
  • salt and pepper to taste

Instructions

    Salad
  1. If using pre-cooked lamb, take it out of the fridge and let it come to room temperature. If you are cooking a lamb chop, broil it for 7-8 minutes (turning once) and let cool while you prepare the eggplant.
  2. Spread the eggplant out on a colander or a cutting board and sprinkle with salt. Let stand for 15 minutes and then rinse.
  3. Dry off the eggplant with a paper towel.
  4. Heat the oil in a small skillet and add the eggplant slices. Saute until the eggplant turns golden brown.
  5. Add the spinach, eggplant, and lamb to a medium-size bowl.
  6. Add the cucumber and tomatoes.
    Dressing
  1. Combine the dressing ingredients in a small bowl and mix to combine. Taste and correct seasoning and/or add more lemon juice if necessary.
  2. Pour dressing over the salad.

Leftover Roast Lamb Eggplant Spinach Salad Substitutions and Variations

 

  • Top with pignoli nuts, chopped almonds, or chopped walnuts
  • Add 1/4 C feta cheese and some mint
  • Add some sliced apples
  • Make some orzo and add that to the salad
  • Try different veggies like zucchini, bell pepper or squash

More Lamb Recipes for One Person

Greek Lamb Breast Recipe

Lamb and Lentil Soup Recipe

Moroccan Lamb Stew with Almonds and Raisins

One Person Slow Roasted Lamb Breast Provencal Recipe

 




Oven Roasted Lemon Garlic Broccoli

I know, broccoli is controversial (though not quite as much as brussels sprouts). Some love it, some hate it.  If you’re not a broccoli fan, this recipe for oven roasted lemon garlic broccoli might change your mind. Roasting helps reduce the bitterness and gives the broccoli a nutty flavor (from the caramelization).  It also makes the broccoli crispy outside, tender and sweet inside.

I have used frozen broccoli florets, because they cook more quickly (and I had a big bag of them). This is also more practical, since it’s tough for one person to eat an entire head of broccoli all at once!  This way I can take out just what I need and the rest can stay frozen until I want it for something else.

Plus, frozen vegetables often have more vitamins and better nutrition than fresh vegetables do.  That’s because the frozen version has been picked and then preserved (by freezing) immediately, while fresh produce may have traveled for days from some other state (or even country) before it gets to your supermarket.

If you have fresh broccoli (or a farmer’s market nearby), you can use that too.  Don’t toss out the stems, they are just as good as the florets.  They do cook faster (and better) if you remove the tough outer layer from the stems first. A vegetable peeler will work just fine for this.

You’ll also need to cook fresh broccoli a bit longer (since the frozen broccoli has been blanched first).  Roast the fresh broccoli for about 25 minutes. If you like it super-crispy, roast it for half an hour (turning it once).




Oven Roasted Broccoli with Parmesan

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: side dish

Cuisine: American

one serving

Oven Roasted Broccoli with Parmesan

Roasting broccoli adds sweetness and nuttiness. Lemon, parmesan, garlic, and olive oil make a classic combination.

Ingredients

  • 1 cup frozen broccoli florets
  • 1 T olive oil
  • pinch of kosher salt
  • small pinch of red pepper flakes
  • 1/4 tsp lemon pepper (which is dried lemon peel and black pepper)*
  • 1 garlic clove, slivered
  • grated parmesan
  • squeeze of fresh lemon juice

Instructions

  1. Preheat the toaster oven to 450 degrees.
  2. Toss all the ingredients (except the cheese and lemon juice) together in a small bowl.
  3. Spread the mixture on a small baking sheet and put in the oven.
  4. Bake for 15 minutes.
  5. Sprinkle with the cheese and add the lemon juice. Toss to combine.

Notes

* If you don't have lemon pepper you can use dried lemon peel (and add some pepper), or about a half to three-quarters teaspoon of fresh lemon zest.

Oven Roasted Lemon Garlic Broccoli Substitutions and Variations

  • Toast some breadcrumbs or panko and sprinkle them over the broccoli
  • Sprinkle some pine nuts or chopped walnuts over the broccoli
  • Make it a full meal by topping it with a fried egg or mixing the cooked broccoli with some pasta
  • Use the same roasting technique and change the seasoning to make it Asian with garlic, ginger, soy sauce and sesame oil

More Vegetable Side Dishes

Honey Mustard Glazed Carrots for One

Roasted Cinnamon Nutmeg Butternut Squash

Sauteed Garlic Parmesan Spinach

No Mayo Healthy Cole Slaw Recipe for One




Stovetop Coq au Vin Chicken with Red Wine Sauce

Coq au vin (or rooster in wine) is a classic French dish.  It’s flavorful, it’s rich, and it takes a lot of time and effort to prepare.  First, you season the chicken, let it sit overnight, then brown it, add vegetables, and braise it slowly.  Authentic coq au vin also requires lots of pots,  lardons, which are thick matchstick strips of bacon, glazed pearl onions, croutons, and finally toast points! It takes hours to prepare it properly.  It’s wonderful, but it’s also a major undertaking, and highly impractical for a weekday dinner.  In contrast, this stovetop coq au vin takes about half an hour to make.  Much better!

I have adapted this recipe from Pierre Franey’s 60 Minute Gourmet Cookbook. Being French he called it “Poulet Sauté au Brouilly” (or chicken sautéed in Brouilly wine). I say stovetop coq au vin or chicken with red wine sauce and mushrooms works just fine.

And, once you finish a bit of chopping and browning, stovetop coq au vin mostly cooks itself. You don’t have to fuss with it,  you don’t need to use half the pots in your kitchen, and you don’t have to clean them up either.  This version only requires a single skillet.

When choosing the red wine, look for one that’s fruity and flavorful, but not too tannic.  Wines such as Zinfandel, Brouilly, Beaujolais, or Merlot are fine (I used Merlot).  On the other hand, a Cabernet Sauvignon would be overpowering.




Stovetop Coq au Vin or Chicken with Red Wine Sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: entree

Cuisine: French

one serving

Stovetop Coq au Vin or Chicken with Red Wine Sauce

A faster, easier version of coq au vin you can make right on the stove top

Ingredients

  • 1 bone-in chicken thigh
  • 1 tsp butter
  • 2-3 mushrooms, sliced
  • 1 T onion, diced
  • 1 small clove garlic, chopped
  • 1 tsp flour
  • 4T red wine (such as merlot or zinfandel)
  • 1T plus 1 tsp chicken broth
  • 1 small bay leaf
  • pinch dried thyme (or small sprig fresh)

Instructions

  1. Season the chicken thigh with salt and pepper.
  2. Take a small skillet, and place it on moderate heat. Add the butter and let it melt.
  3. Once the butter has melted, add the chicken thigh, placing the skin down next to the pan.
  4. Let that cook until the chicken browns, about 5-7 minutes. Turn the chicken over and cook another 5 minutes.
  5. Now add the mushrooms, onion, and garlic to the pan, scattering it around the chicken. Stir it all around with a spoon to blend and cook for a minute.
  6. Sprinkle the flour over the chicken/mushroom mixture and add the wine and 1 T of chicken broth.
  7. Turn up the heat and cook until the liquid comes to a boil.
  8. Now add the bay leaf and the thyme. Season with salt and pepper to taste.
  9. Cover the pan, turn the heat down to a simmer, and let the chicken cook for 15-20 minutes.
  10. Remove the chicken from the pan and place on a plate (cover to keep it warm).
  11. Stir the sauce and add the remaining teaspoon of chicken broth. Cook for 30 seconds or so, then pour the sauce over the chicken.

Stovetop Coq au Vin Substitutions and Variations

  • If you want, cook a few strips of bacon and add that to the chicken
  • Make it more colorful with some chopped carrots
  • Try different varieties of mushrooms, or a mixture
  • Use shallots instead of the onion/garlic
  • If you use the bacon, saute the onions/garlic/shallots in the bacon fat

More Chicken Recipes

Crispy Lemon Chicken Thigh Recipe for One

Quick Chicken Mango Stir Fry Recipe

Single Serving Chicken Recipe with Tarragon and Mushrooms

Homemade Chicken Shawarma with Yogurt Sauce




Easy One Serving Apple Crisp Recipe

It’s officially fall, so that means it’s also officially apple season! This easy one serving apple crisp recipe really satisfies that apple craving, while indulging your sweet tooth at the same time. I had a serious hankering for something sweet, but not too gooey, and this hits the spot.

Try to use apples that are large, crisp, and juicy, but not too sweet.  I am lucky enough to have access to a greenmarket with a farmer who grows 75 kinds of apples.  So, I used Esopus Spitzenberg (supposedly Thomas Jefferson’s favorite apple).  If you don’t have 75 kinds of apples, Granny Smith or Mutsu or similar will do just fine.

The original recipe called for 2 cups of sugar (for 12 servings), which was waaay too much.  Every other recipe I saw used half that.  So, I followed suit and cut it in  half.  It’s still sweet and delicious, without endangering  your teeth.




Easy One Serving Apple Crisp Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: dessert

Cuisine: American

one serving

Easy One Serving Apple Crisp Recipe

Ingredients

  • 1 2/3 cup apples, peeled, cored, and sliced (this is roughly one large apple)
  • 1 T plus 1 tsp granulated sugar
  • 2T plus 2 1/2 tsp flour
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2T plus 2 tsp quick cooking oats*
  • 1T plus 1 tsp brown sugar
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1 T plus 1 tsp melted butter

Instructions

  1. Preheat toaster oven to 350 degrees.
  2. Arrange the sliced apples in a small baking dish.
  3. Mix 1 tsp white sugar, flour, cinnamon and nutmeg together in a small bowl.
  4. Sprinkle the mixture over the apples.
  5. In the same bowl, add the oats, flour, remaining white sugar, brown sugar, baking powder, baking soda, and melted butter, and stir to mix together.
  6. Pour the oat mixture over the apple slices.
  7. Put in oven and bake for 20-25 minutes.

Notes

*Quick cooking oats are just finely ground oatmeal; if you don't have them, just put some regular oatmeal in a mini-chopper and grind them up.

Easy One Serving Apple Crisp Recipe Substitutions and Variations

  • Give in to the pumpkin spice craze and add ground cloves and ginger
  • Try a splash of brandy (especially Calvados)
  • If you want your crisp more syrupy, add some apple cider
  • Serve with ice cream or whipped cream on top

Tools and Ingredients for Easy One Serving Apple Crisp

 

black and decker mini chopper

Black & Decker Food Chopper

A mini chopper is essentially a food processor’s little cousin.  This is perfect for grinding up the oatmeal in this recipe.  And, it takes up a lot less space than a food processor.  It’s great for chopping nuts, dicing onions, making pesto, or even grinding a small batch of meat for meatballs.

HIC Square Baking Dish small porcelain baking dish

This dish is ideal for baking smaller casseroles, cakes, crisps, and crumbles.  Use it for brownies, peach crumble or a mini-meatloaf.  It’s perfectly content in the oven, the dishwasher, and the microwave. And, it also takes up very little space in your cupboard.

More Fruit Dessert Recipes

Small Batch Cinnamon Sugar Apple Bread

Peach Crumble Recipe for One

Poached Pears with Chocolate Sauce and Ice Cream

Small Batch Ginger Pear Bread




Single Loaf Challah Recipe for Kitchenaid Stand Mixer

Most recipes for challah make two loaves, which is way too many for one person.  This one is different. It’s a single loaf challah recipe, made in the Kitchenaid.

If you’re not familiar with challah (pronounced like the “ch” in “loch”), it is a sweetened bread that is somewhat similar to a French brioche.  The difference is that challah is usually made with vegetable oil instead of butter (so that those keeping kosher can have it with a meat meal).  Incidentally, the leftovers make fantastic French toast.

Challah is traditionally served every Friday night as part of the Jewish Sabbath observance. The bread is usually braided, into three, six, or even twelve strands. I read recently that it might be to emphasize unity; another post suggested that three strand represent truth, peace, and justice.  Poppy or sesame seeds are manna falling from heaven.

Usually, the loaves are braided and end up long and narrow.  However, on Rosh Hashanah and Yom Kippur the loaves are round, to symbolize unity (no beginning and no end), unending blessings, and maybe even “the circle of life.”

This particular recipe was originally by Joan Nathan, which made two loaves. That recipe was then adapted by Deb Perlman (of Smitten Kitchen). Deb’s version was then revised to a single loaf by Jenny at Cuban Reuben and slightly adapted again by me. It’s almost biblical, isn’t it: Joan’s recipe begat Deb’s, Deb’s begat Jenny’s, and Jenny’s begat mine!

I did make a few changes.  First, I used instant yeast instead of active dry yeast. And second, I found that I didn’t need four eggs, plus a yolk.  Three plus the yolk were plenty.




Single Loaf Challah Recipe for Kitchenaid

Prep Time: 4 hours, 35 minutes

Cook Time: 20 minutes

Total Time: 4 hours, 55 minutes

Category: bread

Cuisine: Jewish

one loaf

Single Loaf Challah Recipe for Kitchenaid

Ingredients

  • Ingredients
  • 1.5 tsp instant yeast (or one packet active dry yeast, which is 2¼ tsp)
  • 1½ tsp plus ¼ cup sugar
  • ¾-1 cup warm water
  • ¼ cup vegetable oil
  • 3 eggs, divided
  • 1 egg yolk
  • 1½ tsp table salt
  • 4 cups flour

Instructions

  1. Remove the bowl from your stand mixer (preferably a KitchenAid). Pour the yeast, 1½ tsp sugar, and the water into the bowl and stir it all together with a long spoon. Use more water if the weather is dry, and less if it's humid. If you use the instant yeast, you can go to the next step. If you use active dry yeast, let it sit for 10 minutes until the yeast is bubbly and foaming.
  2. Attach the paddle to your mixer. Now add the vegetable oil, two of the eggs (one at a time), the egg yolk, the rest of the sugar, and the salt, and mix that on Speed 2 (KitchenAid) to combine everything together.
  3. Gradually mix in the flour, adding about ½ a cup at a time.
  4. Once the dough forms a solid ball, swap the paddle for the bread hook. Knead about 5-8 minutes. f you don't have a KitchenAid, you can do it by hand, but it will take longer (10-12 minutes).
  5. The dough is kneaded enough when it looks smooth and elastic, and you can pull it without tearing. If it looks shaggy and bristly, add more flour. If it's dry, add more water.
  6. Coat a clean bowl with about a capful of vegetable oil. Add the ball of dough and cover it with plastic. I generally use a plastic bag from the supermarket. A shower cap will work too. Don't wrap it too tightly, you want to leave room for the dough to expand.
  7. Let the dough rise in a warm place for about an hour. Then punch it down with your fist, cover it again, and let it rise for another two hours.
  8. You're now ready to braid the challah. Sprinkle some flour on a counter or board, and sprinkle a bit more on your hands (to keep it from sticking).
  9. Cut the dough into three pieces with a sharp knife. Take each piece and roll it out with your hands into a strand that is about 12 inches long. Pinch the strands together at one end. Then braid the strands together. Once that's done, wrap them all around in a circle. Tuck the ends in underneath the loaf. Transfer the challah to a nonstick cookie sheet.
  10. Crack the last egg and beat it lightly. Brush about half the egg over the bread. Let it sit again, covered, for another hour.
  11. Then brush it again with the rest of the egg.
  12. While the bread is on its final rise, preheat the oven to 350 degrees. Once the last rise is finished, and the oven is hot, bake for 20 to 25 minutes, until golden brown. If you want, open the oven halfway through the cooking process, and brush the challah again with any remaining egg (this fills in any bare spots as the bread expands).

Single Loaf Challah Recipe Substitutions and Variations

  • For an extra-sweet new year, mix 1 cup of raisins into the dough before you braid it.
  • Or, add 1/4 honey to the recipe
  • Top the challah with sesame seeds, poppy seeds, or salt

More Kitchenaid Bread Recipes

Kitchenaid Honey Oat Bread Recipe

Single Loaf Bread Recipe Kitchenaid Stand Mixer

Kitchenaid Potato Bread Recipe

 




Chinese Chicken Noodle Cabbage Soup for One Person

I’ve been fighting the creeping crud and nothing helps fight germs better than a big bowl of soup, preferably spicy soup.  This Chinese chicken noodle cabbage soup is perfect. The spicy broth clears the sinuses, the garlic, ginger and chili sauce have antibiotic qualities, and it tastes good too.

I adapted the recipe from a recipe I found on Epicurious.  It’s not just smaller quantities though. My version has less sugar, and is a bit spicier (I wanted the heat more than sweetness). Gotta fight those germs!  Also, since I didn’t have tahini handy (and wouldn’t want to buy it just for this), I ditched that and used peanut butter instead.  I didn’t have seasoned rice vinegar either, so I substituted the regular kind. Their recipe cooked the chicken by boiling it in the soup.  I decided I wanted more complex, caramelized flavor, so I cooked it with the cabbage.  And, since I didn’t have sherry I reasoned that since sherry was essentially fortified wine, that some red wine and a drizzle of honey would work just fine. It did!

This is enough for one generous serving, or two smaller ones, depending on how hungry you are.




Chinese Chicken Cabbage Noodle Soup

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

one serving

Chinese Chicken Cabbage Noodle Soup

Spicy chinese chicken cabbage noodle soup fragrant with garlic, chili garlic sauce, and scallions. Not too hot and not too sweet.

Ingredients

  • 1 large chicken thigh (or 2 smaller ones)
  • 1 tsp soy sauce
  • 1/2 tsp sherry (or use red wine and a drizzle of honey)
  • 1 tsp sesame oil (divided)
  • 1 garlic clove, smashed and minced
  • 1 tsp peanut butter*
  • 1 tsp fresh ginger, grated
  • 1/2 tsp rice vinegar
  • 12 tsp chili garlic sauce
  • 5-6 leaves cabbage, shredded or chiffonade**
  • 1 tsp canola oil
  • 1 scallion, diced
  • 2 cups chicken broth
  • 2 oz long noodles, with water to cook

Instructions

  1. Cut up the chicken thigh into strips and put them in a small bowl.
  2. Add the soy, sherry, and half the sesame oil to the bowl with the chicken.
  3. Let sit about 20 minutes.
  4. In another bowl, mix together the garlic, peanut butter, ginger, rice vinegar, and chili garlic sauce.
  5. In a large, sturdy pot (a Dutch oven will work nicely), heat the rest of the sesame oil, and the canola oil on medium-high heat. Add the cabbage and the scallions.
  6. Cook for five minutes until the cabbage softens slightly.
  7. Add the chicken mixture and cook another 3-5 minutes.
  8. Add the broth, increase the heat, and bring the soup to a boil. Once it's boiling, turn the heat down a bit and let the soup simmer for five minutes.
  9. While the soup is coming to a boil, fill a saucepan with water and heat to boiling. Once it's boiling, add the noodles and cook 5-8 minutes until al dente.
  10. Once the noodles are done, drain them in a colander.
  11. Pour the soup into a large bowl, and add the noodles.

Notes

*If you use unsweetened, natural peanut butter, add a little sugar or honey

** How to chiffonade:

Take the cabbage leaves and stack them on top of each other. Then roll them up like a cigar. Cut them across (the short way) so you end up with long, thin ribbons.

Chinese Chicken Noodle Cabbage Soup Substitutions and Variations

  • Add some sliced mushrooms, broccoli, or snow peas to the soup (when you cook the cabbage and scallions)
  • Substitute bok choy for the cabbage
  • Want it spicier? Drizzle the finished soup with some sriracha or more chili garlic sauce
  • Go with the original recipe and use the tahini instead of the peanut butter
  • Like it less spicy?  Use sriracha in the recipe instead of the chili garlic sauce




 

Tools and Ingredients for Chinese Chicken Noodle Cabbage Soup

Huy Fong Sauce Chili Garlic

This is great for lots of recipes: put it in Chinese eggplant with garlic sauce, chili citrus chicken thighs, sesame noodles, or add a kick to scrambled eggs or meatloaf. Or, mix it into mayonnaise for chili aioli.


Nakano Rice Vinegar

This is just about essential for Asian cooking. Use it in this recipe, or for an Asian cole slaw. Baste meat with it, or combine it with some soy sauce, garlic, ginger, sesame oil, and scallions for a quick dipping sauce.


Kadoya Sesame Oil

Another essential for Asian cooking, great for salad dressings, shrimp, or teriyaki. Use it in Chinese cucumber salad, or saute it with some spinach.

 

More Asian Recipes

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Spicy Sesame Noodles Recipe for One Person

Chili Citrus Chicken Thigh Recipe for One

Spicy Beef Noodle Soup for One

Skin On Garlic Mashed Potatoes

It’s suddenly fall-like here in NY, with cooler weather and even a few leaves starting to turn.  So, time to start thinking about comfort food. And what better comfort food than skin on garlic mashed potatoes.

I’m posting this partly in honor of my sister-in-law, who loves mashed potatoes.  She practically thinks they are a food group. When she married my brother, I included a larger version of this recipe in a mini-cookbook we made for her.  Now, many years later, I make them slightly differently: not just mashed potatoes, but skin on garlic mashed potatoes.  It’s less work, less cleanup and more nutrition. Win win win!

The original recipe calls for milk, but I was feeling decadent, so I went with half and half here.  Use milk if you prefer.  Or, even a bit of cream.

Make sure to use thin skinned potatoes that are suitable for boiling and mashing.  I like to use either white potatoes, (sometimes called Eastern potatoes), or Yukon gold.  The skins on the white potatoes are thinner than Russets, which makes them better for a recipe that calls for leaving the skin on the potato.  Yukon gold are naturally more creamy and buttery tasting.  Also, I’ve never particularly liked Russets, they seem floury to me. They’re higher in starch, and don’t reheat well. They also don’t hold their shape (not an issue for mashing, but a problem for potato salad or soup).




Skin On Garlic Mashed Potatoes

Prep Time: 2 minutes

Cook Time: 18 minutes

Total Time: 20 minutes

Category: side dish

Cuisine: American

one serving

Skin On Garlic Mashed Potatoes

Ingredients

  • 2 cloves garlic
  • 1 large white or Yukon gold potato (or two if they are small)
  • pinch kosher salt
  • 2 T plus 2 tsp milk or half and half

Instructions

  1. Peel the garlic.
  2. Wash the potato and remove the eyes. Then cut it into quarters.
  3. Put the garlic and potato in a small (one quart) saucepan.
  4. Add enough water to cover, plus the salt.
  5. Bring the water to a boil. Once it's boiling, turn the heat down to a simmer and cook for 15 to 20 minutes. The potatoes should be tender and soft and yield easily to a folk.
  6. Drain the potatoes, put them in a bowl, and cover to keep warm.
  7. Meanwhile, add the butter and milk to the same saucepan, and heat on a low flame until the butter melts.
  8. Mash the potato garlic mixture with a potato masher (or a fork, in a pinch).
  9. Add the milk/butter mixture and stir until absorbed into the potatoes, and season with salt to taste.

Skin on Garlic Mashed Potatoes Substitutions and Variations

  • Top with some scallions
  • Add a few rosemary leaves
  • Try roasting the garlic, instead of boiling it with the potatoes
  • Stir in some freshly grated parmesan cheese




More Potato Recipes

French Dijon Mustard Vinaigrette Potato Salad

Roasted Paprika Potatoes

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Frittata Recipe for One Person