Cold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Ever get stumped by what to do with leftover steak?  Steaks aren’t sold for one person, generally. The portions are too big!  It’s not enough for another steak dinner, and too much to toss without guilt.

You could make a steak sandwich, or try something a bit different and toss it into a steak salad. Add some veggies, goat cheese, and a homemade red wine vinaigrette and you’ve got a delicious dinner without any cooking.  Cold leftover steak salad is the perfect solution for hot summer days when the thought of turning on the stove is too much to bear.

This recipe is inspired by a steak salad on Food Network.  I liked the basic idea, but wasn’t about to buy three kinds of greens, extra red onions, or bleu cheese (since bleu cheese and I don’t get along).  I used just one kind of lettuce (green leaf) instead and swapped the bleu cheese for herbed goat cheese.

This is best with leftover steak (since it’s already cold), but you can pan fry a small piece if you want and let it rest (or chill in the fridge) while you do something else. Use the rest for a steak sandwich or in a stir fry.




 

Cold Leftover Steak Salad

Prep Time: 15 minutes

Total Time: 10 minutes

Category: dinner

Cuisine: American

one serving

Cold Leftover Steak Salad

A great way to use up leftover steak. It's also a good way to get dinner fast, or on a hot day, without cooking anything.

Ingredients

    Salad
  • 1 1/2 to 2 cups green leaf lettuce (or mixed greens)
  • 2-3 campari tomatoes, cut in wedges (or 4-6 cherry tomatoes)
  • sliced cucumber (about 1/4 cup)
  • one or two mini bell peppers, sliced
  • 1 oz. herbed goat cheese
  • 1/4 lb. leftover cooked steak, sliced thin
    Red Wine Vinaigrette Dressing
  • 2T red wine vinegar
  • 2 1/4 tsp lemon juice
  • 1/2 tsp honey
  • 1 small garlic clove, minced
  • salt and pepper
  • 1/4C olive oil

Instructions

  1. Add the greens, tomatoes, cucumber, and bell pepper to a medium-size bowl.
  2. Toss everything together.
  3. Add the goat cheese and the steak.
  4. Put the vinegar, lemon juice, honey, garlic, and salt and pepper in a small bowl or ramekin. Whisk together with a fork. Slowly add the oil, and mix everything together.
  5. Pour over the salad.

Notes

If you don't have leftover steak, pan fry it with salt, pepper, and a dash of Worcestershire sauce. Cook for 5-8 minutes until desired doneness (depending on how thick the steak is).

Cold Leftover Steak Salad Substitutions and Variations

  • Add a bit of Dijon mustard to the vinaigrette
  • Go for the bleu cheese if you like it
  • Use a handful of mixed greens (or make the entire salad with them)
  • Add half a sliced scallion
  • Saute some shallots and add them to the dressing

More Salad Recipes

Chicken Caprese Salad Panini Sandwich

Vegetarian Eggplant Sandwich for One Person

Chopped Israeli Salad for One Person

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

 




Chicken and Mushroom Skillet Recipe

If you’re hungry, chicken thighs are a great answer to the age-old question, “What’s for dinner?”  You can get this chicken and mushroom skillet recipe from walk in the door from work to ready to eat in about half an hour.

And, it only requires one pot! Less clean up is a good thing, in my book.  You don’t have to marinate the chicken, or leave it overnight, or fuss with it.  Pan fry the chicken, slice the mushrooms, onions, and garlic, and let it simmer.

There’s no separate gravy to prepare either.  It creates its own sauce right in the pan.

The funny thing is, I “invented” (or thought I’d invented) this recipe one night from ingredients I had lying around.  It turns out that it’s nearly identical to a recipe in one of Jacques Pépin’s cookbooks.  I don’t pretend to be his equal, but if you’re going to “borrow” an idea from someone, start at the top!

Although, I will say that his recipe requires two pots and mine only needs one.  Yes, I do count the washing up necessary to make something (it makes a difference when you don’t have a dishwasher).

Serve the chicken with rice or crusty bread to sop up the sauce. The vegetables in the photo were just some frozen mixed vegetables that I microwaved with salt and lemon pepper.




Chicken and Mushroom Skillet Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: entree

Cuisine: French

one

Chicken and Mushroom Skillet Recipe

A quick one pot chicken dish with mushrooms, onions, and garlic.

Ingredients

  • 1 chicken thigh, bone-in
  • salt and pepper
  • 1-2 T olive oil
  • 2 tsp flour
  • 1/3 C chopped onion
  • 1 clove minced garlic
  • 2-3 sliced mushrooms (about 1/3 cup)
  • 1/4 C chicken broth (plus one or 2 T if needed)
  • pinch dried thyme

Instructions

  1. Season the chicken with salt and pepper.
  2. Heat the oil in a small skillet on medium heat.
  3. Put the chicken in the pan and cook five minutes. Turn the chicken over and cook another five minutes.
  4. Add the onions, garlic, and mushrooms. Sprinkle everything with the flour and stir to distribute it evenly.
  5. Pour the chicken broth into the pan and sprinkle the thyme over the chicken and vegetables.
  6. Cover the pot and cook for 15-20 minutes.
  7. Remove the chicken and set it on a plate. Stir the remaining vegetables and scrape up the brown bits at the bottom. If it's too dry, add another tablespoon or two of chicken broth. This should deglaze the pan and create a sauce. Cook for another few minutes until the sauce thickens.
  8. Pour the mushroom sauce over the chicken.

Chicken and Mushroom Skillet Recipe Substitutions and Variations

  • stir a splash of dry white wine into the sauce (or use the wine instead of the chicken broth)
  • add 1/3 cup of frozen broccoli to the mushroom mixture
  • cut up the chicken and serve it over noodles
  • add some sliced bell peppers

More Chicken and Mushroom Recipes

Crispy Lemon Chicken Thigh Recipe for One

Quick Chicken Mango Stir Fry Recipe

Chicken Thigh Recipe with Peaches and Ginger

Single Serving Chicken Recipe with Tarragon and Mushrooms




French Dijon Mustard Vinaigrette Potato Salad

Anyone else here a starch fiend (waits and looks for raised hands)? I just love potato salad, but I’m not that crazy about the usual heavy versions loaded with mayo. This Dijon mustard vinaigrette potato salad is different. It’s French, for one thing, which means there’s no mayo in it. Instead, it has olive oil, lemon juice, and Dijon mustard for a bit of bite.

It’s really easy to make, without a lot of fussing. You can eat it warm out of the pan, at room temperature, or chilled. Since there’s no mayonnaise, it also travels well if you’re going on a picnic or to a barbecue (make more!).

The best part? No peeling (oh, the scandal)!  That makes the prep time faster. And, you get more vitamins too.




French Dijon Mustard Vinaigrette Potato Salad

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: side dish

Cuisine: French

1 serving

French Dijon Mustard Vinaigrette Potato Salad

A welcome change from the usual heavy on the mayo potato salad. This French Dijon mustard vinaigrette version has no mayo and is super easy to make.

Ingredients

  • 2 medium Yukon gold potatoes (skin on), about 1 3/4 to 2 cups
  • kosher salt to taste
  • 1 1/2 teaspoons chicken broth
  • 3/4 teaspoon fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • salt to taste
  • lemon pepper to taste*
  • 1-2 teaspoons chopped green bell pepper for garnish.
  • *lemon pepper is dried lemon peel mixed with black pepper; if you don't have any use lemon zest and a grinding of black pepper.

Instructions

  1. Fill a two quart saucepan with water, and set it on high heat to boil.
  2. While the water is heating, cut the potatoes into small chunks (quarters, or eighths, depending on how big the potatoes are).
  3. Drop the potatoes in the boiling water and add some salt. 
  4. Cook the potatoes about 15-20 minutes, until they are fork tender, then drain them.
  5. While the potatoes are cooking, make the dressing.
  6. Measure the chicken broth, lemon juice, mustard, salt and lemon pepper into a small bowl and mix together. 
  7. Slowly drizzle the olive oil into the mustard mixture, and whisk together until it all combines to make a dressing.
  8. Pour the dressing over the potatoes and toss gently until they’re thoroughly coated.
  9. Sprinkle green bell pepper pepper over the salad.

Notes

I like to use Yukon gold potatoes, but you can use white or new red potatoes (not russet, they don’t boil very well), if you prefer.

Potato Salad Cookbooks

Williams Sonoma Collection: Potato

Oh, the humble potato. It’s not so humble after William Sonoma finishes with it. And their potato salads have artichokes, feta cheese, or red bell pepper. (There’s also recipes for fries, and roasted fingerling potatoes). One reviewer said she got it from the library – but her family wouldn’t let her return the book! So, rather than risk a giant fine, she bought a copy.

Potato Salad: 65 Recipes from Classic to Cool

Every kind of potato salad, from creamy to tangy. There’s even a recipe for potato salad made with beer, and an upscale version with caviar.

 


Potato Salad: Fifty Great Recipes

Potato salad with seafood, pesto, nicoise, and tarragon and lamb. Lots of delicious combinations you may have never thought of.

More Potato Salad Recipes Without Mayo

German potato salad – Bacon, vinegar, and onions give this potato salad a nice tang.
Italian potato salad – Lots of garlic (don’t kiss anyone after you eat it), and a few simple ingredients. Best served at room temperature.
Greek potato salad – Made with feta cheese, parsley, and onion (no mayonnaise in sight).
Herb Potato Salad – Recipe from Ina Garten with tarragon and wine.

Dijon Mustard Vinaigrette Potato Salad Substitutions and Variations

  • add a hard boiled egg
  • mix up your potatoes (try it with some red potatoes)
  • crumble cooked bacon over the salad
  • add tarragon to the dressing
  • use scallions instead of the bell pepper
  • add a splash of white wine to the dressing
  • replace the lemon juice with champagne vinegar

 

More Summer Salad Recipes

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

No Mayo Healthy Cole Slaw Recipe for One

Cottage Cheese Yogurt and Fruit Salad

Blueberry Spinach Salad with Feta Cheese and Walnuts

 




 

Linguine with Garlic and Olive Oil

This recipe makes me smile whenever I make it.  You may wonder what’s so funny about linguine with garlic and olive oil?  Nothing really, it just reminds me of a friend.

This friend does not cook. At all.  I don’t think she’s ever used her oven.  I was at her house one day and I was hungry. Nobody else wanted anything, so I started poking around in her fridge and cupboards (with permission).

I found some dried pasta, bouillon cubes, some olive oil, and a can of parmesan cheese. So, I made the “shelf stable” version of this recipe.  They all looked at me as if I had walked on water or parted the seas!

It is, of course, much better if you have higher quality ingredients at hand.  Here at home, I used fresh linguine, homemade chicken broth, and freshly grated parmesan cheese, along with high quality olive oil.

You can do it that way, the shelf stable way, or somewhere in-between.  I won’t judge.

 


Linguine with Garlic and Olive Oil

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: entree

Cuisine: Italian

one serving

Linguine with Garlic and Olive Oil

A simple, weeknight dinner you can make even if your cupboards are nearly bare! It can be fancy (fresh pasta), or simple and basic (shelf stable ingredients). Great for those, what the heck do I eat for dinner nights. A lot of flavor without a lot of effort.

Ingredients

  • 3 garlic cloves, minced
  • 2T olive oil
  • 2 quarts water
  • 1 tsp salt
  • 1/4 lb. linguine or spaghetti
  • 1/3 cup chicken stock
  • freshly ground black pepper
  • freshly grated Parmesan cheese

Instructions

  1. Add the oil to a small frying pan. Put the garlic in the pan and cook over medium heat. until it turns slightly golden. Don't burn it! Stir it every once in a while, then turn off the heat and set it aside.
  2. Bring the water to a boil in a medium saucepan. Add the salt.
  3. If you are using dried pasta, add it, then stir it (to keep it from sticking).
  4. Cook for 5-8 minutes until it's al dente (soft, but not mushy).
  5. If you have fresh pasta, add it, stir, and watch carefully. The pasta is cooked when the water returns to a boil (a minute or two).
  6. Drain the pasta and put it back in the pot.
  7. Add the chicken broth and turn the heat back on to medium. Let the pasta/broth mixture simmer for a few minutes until most of the broth is absorbed.
  8. Take the garlic/oil mixture you set aside and add that to the pasta pot. Using a spoon and a fork, toss the whole thing together, like a salad.
  9. Remove to a plate and serve, topped with black pepper and grated cheese.

Substitutions and Variations for Linguine with Garlic and Olive Oil

  • Make it more substantial with some cooked chicken or cooked shrimp
  • Top it with some red pepper flakes
  • Add a bit of lemon zest
  • Use some anchovies (if you like them)
  • Top with freshly toasted breadcrumbs




 

More Pasta Recipes

Pasta with Olives Tomatoes and Capers or Puttanesca

Summer Pasta with Green Olives and Feta Cheese

Spaghetti with Spinach and Lemon Cream Sauce

Pistachio Pesto Pasta Recipe

Cherry Tomato Basil Frittata

There are times when a simple recipe is just the thing. This cherry tomato basil frittata takes only a few minutes to prepare and only requires four primary ingredients (eggs, cheese, tomatoes, and basil).

Despite its simplicity, it’s full of flavor, even though it only has a few ingredients. You don’t necessarily have to fuss for hours or use a long list of twenty ingredients to get something delicious to eat.

The other nice thing is that it uses ordinary pantry/fridge staples you probably already have in your kitchen. No special shopping trip required!

This is adapted from a recipe I cut out from The New York Times (I think) long ago. I added the goat cheese, since I had a little bit left I wanted to use up. If you don’t have goat cheese, use something else. Any relatively mild cheese would do the trick.

I also reduced the servings, and adjusted the cooking time. The beauty of single servings is that it takes a lot less time to cook and prepare. The original recipe called for 6 eggs and a pound of tomatoes!

This is a great quick lunch, weekend brunch, or even breakfast. It only takes a few minutes to make, so it’s great when you’ve got a bad case of the “hungries.” Add a chunk of crusty bread and you’ve got a meal.




Cherry Tomato Basil Frittata

Prep Time: 1 minute

Cook Time: 7 minutes

Total Time: 8 minutes

Category: lunch

Cuisine: American

one serving

Cherry Tomato Basil Frittata

A quick, easy light lunch or weekend brunch that's ready in under 10 minutes.

Ingredients

  • 2 eggs
  • pinch salt
  • ground black pepper to taste
  • 1 T goat cheese
  • 4-5 basil leaves, torn into pieces
  • 1 T olive oil
  • 3-5 cherry tomatoes, cut in half

Instructions

  1. Break the eggs into a bowl, add the salt and pepper and mix together with a fork.
  2. Add the goat cheese and basil and stir gently.
  3. Add the oil to a small frying pan and heat on medium heat.
  4. Pour the egg/cheese mixture into the pan.Let it cook for 30 seconds to one minute, until the sides of the frittata start to set and look more solid. Pick up the pan and swirl it around so that the eggs cook evenly.
  5. Reduce the heat to low and cook for additional 3-5 minutes.
  6. Add the tomatoes, and gently remove the frittata from the pan with a spatula.

Substitutions and Variations for Cherry Tomato Basil Frittata

  • make it with mozzarella cheese or monterey jack instead of goat cheese
  • add some fresh spinach
  • use a pinch of red pepper flakes in addition to the black pepper
  • swap the plain goat cheese for herbed goat cheese
  • mix up the tomatoes: try one of those yellow/orange/red tomato blends

More Egg and Frittata Recipes

Frittata Recipe for One Person

Spinach and Egg Frittata

Shakshouka for One

Egg Chili Cheese Burrito Recipe




Chicken Chili Verde Recipe

Two of my friends have been raving about this chicken chili verde recipe for years.  I finally decided to try it myself, and they were right.

Ideally, this should be made with Hatch chiles.  Unfortunately, while New York is a wonderland of food, fresh Hatch chiles are a bit scarce.  So, I had to make do with the canned variety.  If you can get them fresh, by all means use them! Instead of regular canned tomatoes, I used tomatoes mixed with green chiles.

There are no beans, just chicken, peppers, a few spices, and chicken broth. It’s not too spicy, and easy to put together. The hardest part is waiting for it to simmer!




Chicken Chile Verde Recipe

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Category: entree

Cuisine: Mexican

one serving

Chicken Chile Verde Recipe

Chicken chili verde with cumin and oregano.

Ingredients

  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 large chicken thigh, cut up into pieces
  • 1 tsp flour
  • generous pinch cumin
  • 1/4 tsp dried oregano
  • 1 can green chiles (4 oz can)
  • 1 can tomatoes with green chiles (10 oz can)
  • 1 C water
  • 2 T chicken broth
  • 1/2 small fresh jalapeño pepper
  • pinch freshly ground black pepper
  • 1/4 tsp salt

Instructions

  1. Heat the olive oil in a medium size saucepan.
  2. Add the onions and saute for two or three minutes. Add the garlic and cook another minute.
  3. Put the chicken in the pan and cook until it browns (about 3-5 minutes).
  4. Add the flour, and stir to coat the chicken.
  5. Add the cumin and oregano and stir.
  6. Add the can of chile, the can of tomatoes with green chiles, the water, the chicken broth, and the jalapeño pepper.
  7. Season with salt and black pepper.
  8. Turn the heat to low and simmer for an hour.

Notes

This is one generous dinner serving or enough for dinner one night and lunch later.

Substitutions and Variations for Chicken Chili Verde Recipe

  • Line a bowl with tortilla chips, add the chili and top with shredded cheese
  • Use pork and/or beef instead of chicken
  • Add a potato (peeled and cut into chunks) to the chili
  • Try some fresh or frozen corn kernels
  • Go for the Hatch chiles if you can get them (remove the stems and boil them for ten minutes first)

Tools and Ingredients for Chicken Chili Verde


Ro-tel Diced Tomatoes & Green Chilies – 10 oz

This can is just the right size for this recipe. No leftovers! It’s not too spicy (I think it comes in hotter versions too) and adds a lot of flavor.  You can also use it to make cheese dip.


Old El Paso Chopped Chiles 4.5 oz Can

Amazon only sells this single can to Prime members (or if you have access to their fresh service), but if you do, then go for it. They’ve got the Hatch chiles too, but you have to buy an awful lot of them at once!

More Chicken and Chili Recipes

Chili Citrus Chicken Thigh Recipe for One

Egg Chili Cheese Burrito Recipe

Small Batch Spicy Stovetop Chili Recipe

Chili Garlic Chicken Thigh Recipe for One

 




Sauteed Garlic Parmesan Spinach

In my head, this was Roman spinach.  Then I looked and realized that was a completely different recipe (with pine nuts and raisins). I was wrong about the Roman part, but at least sauteed garlic parmesan spinach is really Italian.

The recipe that inspired this called for blanching and baking the spinach and then broiling everything.  That was too much bother!  I’ve adapted it to make it simpler and easier.

This way, it doesn’t take a lot of time or effort to prepare.  It will go nicely, I think, with a simple pan fried fish, or grilled fish. Or, serve it with a steak.

Unlike the Roman spinach (which would have required a trip to get pine nuts), this sauteed spinach is made from everyday ingredients you probably already have at home.  No special shopping trip needed!

If you want, you can add additional ingredients to the basic recipe (see the substitutions and variations section below for more ideas).




Sauteed Garlic Parmesan Spinach

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: side dish

Cuisine: Italian

one serving

Sauteed Garlic Parmesan Spinach

Quick spinach side dish.

Ingredients

  • 1 T olive oil (or use part olive oil, part butter)
  • 1 clove garlic, finely chopped
  • 1 handful spinach (about one cup)
  • pinch salt
  • pinch cayenne
  • grated Parmesan cheese

Instructions

  1. Wash the spinach thoroughly, pat dry, and tear it into small pieces.
  2. Heat the oil in a small frying pan on medium heat.
  3. Add the garlic and cook for a minute, until it softens.
  4. Add the spinach, sprinkle with salt and cayenne.
  5. Cook for a minute or two, on medium heat, until the spinach starts to wilt.
  6. Remove from heat to your plate and sprinkle with Parmesan cheese.

 

Substitutions and Variations for Sautéed Garlic Parmesan Spinach

  •  add a sliced mushroom or two (put that in before the spinach)
  • try some sautéed onions
  • add this recipe to some scrambled eggs and make it a main course for breakfast, lunch, or brunch
  • roast the garlic first
  • add some chopped fresh cherry tomatoes just before serving

More Spinach Recipes

Bacon Spinach Tomato Aioli Sandwich Recipe

Spinach and Egg Frittata for One Person

Spinach and Feta Cheese Omelette

Shakshouka for One

 




Easy Mediterranean Fish Stew

There are probably hundreds or thousands of variations of this easy Mediterranean fish stew. In San Francisco, they add shellfish and clam juice or fish stock and call it cioppino.  Sicilians make it with sea bass or orange roughy.  The Greeks use dill and potatoes, while the Portuguese add sausage.

This particular version has tomatoes, potatoes, and some citrus zest.  I adapted it from a New York Times recipe (which made a big pot of stew, enough for 6 people, and included the dreaded anchovies).  I also threw in some mushrooms (mostly because I wanted to use them up).  There’s no shellfish, and I made it with cod (which is more sustainable and budget-friendly than orange roughy or sea bass). I also swapped the chopped tomatoes they called for with tomato puree (that’s what I had, and it cooks faster).

There are two nice things about this recipe.  The first is that it’s super-easy to make.  Just make the stew, and then add the fish at the very end. Don’t overcook it!

The second is that you can make it in advance up to the point where you add the fish.  When you’re ready to eat, reheat the stew and add the fish once it’s hot.





Easy Mediterranean Fish Stew

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Category: entree

Cuisine: Mediterranean

two or three servings

Easy Mediterranean Fish Stew

Easy Mediterranean fish stew with potatoes and tomatoes.

Ingredients

  • 2 garlic cloves
  • 2 T olive oil
  • 1/2 onion, chopped
  • 1 carrot, peeled and cut in chunks
  • 2 large mushrooms, sliced, about 2/3 C
  • 1/2 tsp salt
  • 1 C pureed tomatoes
  • 2 C water (or a combination of water, white wine, and fish stock)
  • 1 medium potato, cut in chunks
  • 1 bouquet garni (bay leaf, 1/2 inch strip of orange zest, 1 sprig thyme, or about half teaspoon dried, pinch red pepper flakes), tied together with kitchen string or put in a tea ball
  • salt and pepper to taste
  • 3/4 pound cod, cut into large chunks

Instructions

  1. Mash up the garlic with a pinch of salt. You want it to turn into a paste.
  2. Heat the olive oil in a large saucepan or Dutch oven.
  3. Add the onion, carrot, mushrooms, and salt and cook on medium-low for five minutes until the vegetables soften.
  4. Add the mashed garlic and cook for a minute.
  5. Add the tomato puree and cook 10 minutes. Add the water or wine , the potatoes, more salt and pepper to taste, the bouquet garni and bring to a simmer.
  6. Reduce the heat to low so the mixture just barely bubbles, and let that cook for 20-25 minutes. Taste it and adjust the seasonings.
  7. Remove the garni/tea ball. Now add the fish and simmer 5 minutes.

Substitutions and Variations for Easy Mediterranean Fish Stew

  • Replace the water with fish stock, clam juice, or white wine
  • Add some capers
  • Double the garlic and add some pepperoncini (Italian hot peppers)
  • Vary the fish by adding some seafood such as clams, mussels, or shrimp
  • Make it Portuguese style with chicken broth (as the liquid), green bell pepper, potatoes, and sausage

More Mediterranean and Fish Recipes

Greek Fish with Lemon and Tomatoes

Pan Fried Tilapia with Lemon Butter Sauce

Salmon with Greek Yogurt Dill Sauce

 




 

Kitchenaid Honey Oat Bread Recipe

This Kitchenaid honey oat bread recipe is adapted from the cookbook that came with my mixer. The oats add body and texture, so the bread can hold up to mayo, a stack of cold cuts, or just some peanut butter and jam.  It also makes wonderful cinnamon toast.  The honey adds a touch of sweetness.

The only problem with the recipe in the book is that it’s for two loaves. The bread is delicious, but this is a “single serving” blog, so two loaves is too much.

So, I’ve altered it to make just one loaf of bread. I also used instant yeast (and adjusted the quantities) to speed things up a big.  And, because a big bag of instant yeast is a much better value than a few little packets of the regular kind!

The original recipe also calls for quick oats.  Don’t worry if you don’t have them (neither did I).  That is easily fixed by taking some standard oats and popping them in the mini-chopper.  Just grind them up and make them smaller.

As noted in the recipe, you can add an egg white to the water glaze for a shinier crust.  I was low on eggs, so I didn’t bother.

Tip:  Rinse the measuring cup with water before you measure out the honey. That way, it won’t stick.

 




 

Single Loaf Kitchenaid Honey Oatmeal Bread Recipe

Prep Time: 2 hours, 20 minutes

Cook Time: 40 minutes

Total Time: 3 hours

Category: bread

Cuisine: American

one loaf

Single Loaf Kitchenaid Honey Oatmeal Bread Recipe

A single loaf of oatmeal bread, sweetened with honey.

Ingredients

  • 3/4 C water
  • 1/4C honey
  • 2 2/3 T butter
  • 2 3/4 to 3 1/4 C flour
  • 1/2 C quick oats (or regular oats, ground up to smaller pieces)
  • 1 tsp salt
  • 1 1/2 tsp instant yeast
  • 1 egg
  • 1 1/2 tsp water

Instructions

  1. Measure the honey, water, and butter into a small saucepan. Stir to mix everything together and heat it gently until it gets warm (about 120-130 degrees) Don't let it get too hot or it will kill the yeast.
  2. Put the smaller amount (2 3/4 cups) of flour, oats, salt and yeast in the bowl of your Kitchenaid mixer.
  3. Using the dough hook (not the paddle), mix for 30 seconds on Speed 2.
  4. Slowly add the butter mixture to the flour mixture. This should take about a minute. Again, you don't want to kill the yeast with the hot liquid.
  5. Add the egg and mix another minute at the same speed
  6. Add 1/4 cup of the flour, continuing to mix the dough on Speed 2. Keep mixing until the dough pulls entirely away from the bowl and sticks to the dough hook in one large mass.
  7. Add the remaining 1/4 cup flour if necessary (if the mixture is too wet and doesn't come together)
  8. Keep kneading for 3-5 minutes more (same speed).
  9. Remove the dough from the bowl, clean the bowl, and grease it with about one capful of neutral cooking oil.
  10. Return the mixture to the bowl, and turn it over to grease the dough.
  11. Cover the bowl (I use a plastic grocery bag, so it doesn't stick) and put it in a warmish spot until it doubles in size. This should take about an hour.
  12. Punch the dough down (a good way to take out your frustrations) and remove it from the bowl.
  13. Shape the dough into a loaf shape by rolling it out into a rectangle with a rolling pin.
  14. The dough should be roughly the size and shape of a legal sheet of paper (9 x 14). Starting from the shorter end, roll up the dough into a cylinder. Then pinch the ends to close them.
  15. Grease your loaf pan (I use butter for this) and put the dough in the pan. Cover it, and let it rise again (for about another hour).
  16. Preheat the oven about 10-15 minutes before the bread has finished its second rise.
  17. Brush the top of the bread with the remaining water (and egg white if desired) and sprinkle with oatmeal.
  18. Bake for 40 minutes.
  19. When the bread is done, remove it from the pan and let it cool on a wire rack.

Notes

If you want a shinier, browner crust, mix an egg white with the last 1 1/2 tsp of water and brush the loaf with it before baking.

More Kitchenaid Bread Recipes

Single Loaf White Bread Recipe

Kitchenaid Potato Bread Recipe

Kitchenaid Bread Recipes

 




Measuring Ingredients

US teaspoon and tablespoon measuring set
US teaspoon and tablespoon measuring set

Measuring ingredients seems straightforward enough, but it isn’t. For instance, I’ve recently discovered that a tablespoon is not always a tablespoon! It seems Australian and New Zealand tablespoons are different from US measurements.

I knew metric and US were different (and how to convert), but I had no idea that something with the same name had two different meanings.

Australian tablespoons are 20 ml (or four teaspoons), while American tablespoons are only 15 ml (or three teaspoons).  And, British pints are different from American pints!

Gack!

 




A Bit of Clarity on Measurements

The measurements on this blog are in US measures: quarts, pints, ounces, tablespoons, and teaspoons.

US fluid ounce measuring cups
US fluid ounce measuring cups

Here are some links to conversion charts if you need them:

US to metric conversion – fluid, weight, pan size, and oven temperature conversion

Cooking units conversion – conversion by ingredient, just type in what you want to measure; this one also includes British units (as the British pints and ounces are different)

US dry/weight measuring cups
US dry/weight measuring cups

Grams to cups converter – type in your ingredient, the amount, the units you want to convert, and the units you want to end up with

Cooking equivalents – charts for dry and  liquid measurements, as well as conversions for common baking ingredients and oven temperatures