Lamb Kofta Meatballs

I had started out one night thinking I’d make lamb and spinach meatballs, but I found I was low on eggs, and wanted to use what I had for something else. So I switched to lamb kofta meatballs mid-stream! Sometimes, I pivot in the middle!

The meatballs are flavored with toasted nuts, warm spicy cumin and cinnamon, as well as sweet, minty green cardamom. All that makes them a feast both for the mouth and the eyes. Look how colorful they are!

Plus, they require no eggs and no breadcrumbs. I wasn’t entirely sure if they would stay together without it, but they did. So it’s a great way to have meatballs if you can’t have eggs. And, since there’s no bread crumbs, they’re also gluten-free.

I’ve adapted this from once upon a chef‘s recipe for Middle Eastern lamb kofta meatballs , and reduced the quantities. I did make a few other changes. One, I swapped cilantro for spinach (don’t like cilantro!). Two, my quarter of a bell pepper was questionable, so I used chopped carrot instead.  And lastly, I didn’t have the mixed nuts, only ground almonds, so I used that. More pivoting!

That also saved me the step of grinding up the nuts.  You can use almonds, or go with a mixture of walnuts, almonds, and pine nuts as she did in the original recipe.

That’s the thing about cooking. Sometimes you have to be able to think on your feet, and figure out what to do when something doesn’t go quite the way that you initially planned.

Lamb Kofta Meatballs

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Category: Dinner Recipes for One Person

2

lamb kofta meatballs

Ingredients

  • 2 T ground almonds (or combination of almonds, walnuts, and pine nuts)
  • 1/2 small yellow onion, chopped roughly
  • 1 clove garlic, chopped roughly
  • 1 small carrot, chopped (or about 1/4 of a large green bell pepper), chopped roughly
  • 1/2 small jalapeño pepper, chopped (take out the seeds and ribs to make it less spicy, leave them in for more heat)
  • 1/4 cup spinach leaves
  • 1 pound ground lamb
  • 1/3 teaspoon ground cumin
  • Generous pinch ground cinnamon
  • Generous pinch ground cardamom
  • Generous pinch ground cloves
  • 3/4 tsp salt
  • pinch of ground black pepper (or a grinding of peppercorns)
  • 1 T olive oil

Instructions

  1. If you have ground almonds, skip this step. If not, place the nuts in a food chopper and grind them up.
  2. Add the ground nuts to a small, dry pan and cook on medium heat. Keep stirring until the nuts take on color and become fragrant. This should take about five minutes.
  3. Remove the nuts from the pan and pour them into a medium size bowl. Let them cool while you prepare the rest of the kofte mixture.
  4. Now put the onion, garlic, carrot (or bell pepper) and spinach into the chopper you used to grind the nuts. Pulse until the veggies are minced into small pieces.
  5. Place a fine mesh sieve in your sink and add the veggie mixture to it. Push down on the veggies, using a spoon or a spatula, to get out as much moisture as possible.
  6. Add the strained mixture to the bowl with the nuts, and then add the lamb, spices, salt, pepper.
  7. Stick your hands in the bowl, and use them to mix everything together until it's all thoroughly blended.
  8. Still using your hands, take about 2 T worth of mixture from the bowl and form them into patties/balls about 2 inches around. Lay the kofta out on a cutting board, until you are ready to cook them. Note: if you like, you can stop at this point and refrigerate the kofta until you are ready to cook them. They will keep in the fridge for a day or two.
  9. Heat the olive in a medium size skillet on medium-high heat. Add the kofta to the skillet, in batches, if necessary, and cook, turning carefully, until they brown and cook through. This should take about 4 minutes per side.

Notes

Serve with tzatziki or hummus.  You can also make these on a grill, if you have one.

 

More Lamb Recipes

Spinach Lamb Meatballs

Lamb Keema with Potatoes and Broccoli

Turkish Lamb Burgers

Mushroom Barley Soup Small Batch for One Person

Mushroom barley soup is right near the top of my “comfort food” list.  I remember my grandma making it when I was little (and she made the best soups).  Sadly, I don’t have grandma’s recipe. She was a taste, toss, and stir sort of cook). Nothing was ever written down! My mom still mourns not having her recipe for pickles.

However, this Tori Avey recipe comes close.  Grandma wouldn’t have used fancy mushrooms, so neither did I, but you can add them if you like.

Grandma was from Poland, and as Tori Avey points out, mushrooms were a popular food there because you could dry them and store them for later use.  Barley also grew well in that climate, and could be dried and stored for the winter when other foods were less plentiful. Mushroom barley soup was popular throughout the whole country, but since observant Jews had dietary restrictions (no mixing milk and meat), there were two versions of this soup. One with just vegetables (which could be eaten with sour cream) and one with meat (more on that below).

There’s no meat in this recipe, but I did use chicken broth.  If you want a vegetarian version, you can substitute mushroom broth or vegetable stock instead.

As is, there’ s not a lot of fancy ingredients, and it’s just the thing for a chilly fall or winter day when all you want to do is snuggle inside a warm blanket in front of a fireplace. And you haven’t got a fireplace!

Also, since I’m lazy about pot cleaning, I simplified it. Only one pot! Not two or three. And I made fewer servings, because 8 is too much!




Mushroom Barley Soup

Prep Time: 5 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 15 minutes

Category: Small Batch Soup Recipes

Cuisine: Polish

4 bowls

mushroom barley soup

Ingredients

  • 2 T extra virgin olive oil
  • 1/2 large onion, chopped
  • 1/2 cup carrots, peeled and chopped (the baby ones are fine, just chop them in half)
  • 8 oz. mushrooms, cleaned and sliced
  • 1 clove crushed garlic
  • Salt and pepper to taste
  • 1 1/2 quarts chicken stock
  • 1 cup pearl barley
  • 1 bay leaf

Instructions

  1. Heat the oil in a stock pot or Dutch oven.  Add the onion and cook until wilted and soft, about 3-5 minutes.
  2. Add the carrots and mushrooms, spreading the mushrooms in one layer. Cook for two minutes, then flip the mushroom/carrot mixture and cook another two or three minutes until the vegetables start to caramelize and brown.
  3. Add the garlic and cook another minute or two. Add salt and pepper to taste.
  4. Now, add the chicken broth, barley, and bay leaf.  Bring to a boil, then turn down the heat and simmer for an hour until the barley is soft, but still chewy. Remove the bay leaf and serve.

Mushroom Barley Soup Substitutions and Variations

  • use vegetable or mushroom stock instead of chicken
  • add upscale dried or fresh mushrooms, such as shiitake or chanterelle
  • try it with flanken (short ribs, or spare ribs cut sideways with little oval bones)
  • deglaze the pan with a bit of sherry or white wine before adding the broth




More Mushroom Recipes

Pork Tenderloin with Mushrooms and Sour Cream

Single Serving Chicken Recipe with Tarragon and Mushrooms

Pan-Fried Steak with Mushroom Brandy Cream Sauce

Pasta with Broccoli, Mushrooms, and Chicken Sausage

Brazilian Chicken Paprika Stew

I’ve always found it fascinating to see how people all over the world come up with similar foods (blintzes, crepes, tortillas). Or people take a dish from one country and then mix it up and change it to suit local tastes in a different country.  Brazilian chicken paprika stew is one of the latter. It’s a Brazilian take on Hungarian chicken paprikash.  The sour cream is gone, replaced with beans and sausage. I discovered this dish when I went to look for something to make with some extra beans, chicken, and half a lime. It’s a thick, rich, comforting stew, and not at all spicy. And it only requires one pot to make! I’m always in favor of less cleanup.

The original recipe was for 6 or 8 servings, which is way too many for one person, so I reduced it.  It also called for both chicken breasts and boneless thighs, but I much prefer the thighs, so I skipped the breasts entirely. I only had bone-in thighs, so I just cut them up and left the bones in to cook. Yes, I took them out for the photo! They’ll turn into more chicken broth later.

I used spicy chicken sausage for this, but mild is fine if you prefer less spicy food.

I served this with crusty super-easy single loaf Kitchenaid bread, but rice works too. Or whatever starch you like: potatoes, noodles, etc. to sop up the sauce.

One thing on the paprika, it turns stale pretty quickly, so use a fresh jar/box or buy it in a spice store if you can.




Brazilian Chicken Paprika Stew

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Category: Dinner Recipes for One Person

Cuisine: Brazilian

2-3 bowls

Brazilian chicken paprika stew

Ingredients

  • 2 chicken thighs, cut into chunks (about one inch)
  • 1 chicken sausage, sliced
  • 1 tsp lime juice
  • Salt and pepper to taste
  • 2 T canola or other neutral oil
  • 1 garlic clove, minced,
  • 1/2 medium onion, diced
  • 1 tsp paprika
  • 1 tsp tomato paste
  • 1 1/2 C chicken broth
  • Generous pinch dried thyme, or about 1/2 tsp fresh thyme leaves
  • 1/2 C canned white beans
  • 1 tsp flour

Instructions

  1. Toss the chicken and the sausage in a bowl to combine them. Add the lime juice and then season to taste with salt and pepper.
  2. Add half the oil to a Dutch oven or medium size saucepan. Heat on medium high, then add the meat mixture. Brown the meat, turning occasionally, about 4 minutes. Once it’s browned, remove it from the pot and set aside while you go on to the next step.
  3. Lower the heat to medium, add the rest of the oil, and let that heat up. Once the oil is hot, add the garlic and onions. Sauté the vegetables until they wilt, about three minutes. Add the paprika and tomato paste and stir to incorporate the tomato into the vegetables.
  4. Add the chicken broth, bay leaf, and thyme, and bring to a boil. Once it boils, turn down the heat to low and simmer for 30 minutes.
  5. Remove a tablespoon of broth into a small ramekin or bowl and add the flour. Stir that together and put in the stew pot. Now add the beans and cook another 10 minutes to heat them through and thicken the broth. Remove the bay leaf and serve.

Notes

You can eat this with rice or crusty bread. I went with homemade bread.

Brazilian Chicken Paprika Stew Substitutions and Variations

  • try it with lemon juice instead of lime
  • add some chopped peanuts and ginger
  • add some mild pepper, like poplano, either fresh or dried (ancho chili)
  •  substitute smoky paprika for extra depth of flavor

More Chicken and Bean Recipes

Chicken Chili Verde Recipe

Moroccan Chicken and Bean Soup

Lentil Bean Sausage Soup




Rosemary Potato Roasted Garlic Pizza

I had never heard of rosemary potato pizza (or pizza con potate – which sounds sooo much better than the English translation) until recently. But when a friend described it, I had to have it. Sadly, he lives 3,000 miles away. And, the place that serves it only has it seasonally. Either that, or I had to fly to Italy. So, I decided to make my own pizza. I ended up mind melding two recipes and came up with rosemary potato roasted garlic pizza with thin slices of potatoes, roasted garlic, and mozzarella cheese.

The potato slices are soaked in salted water to soften and then layered on top of the pizza to get crispy, while the cheese turns brown and bubbly. Roasting the garlic transforms it into something sweet, mellow, and spreadable (incidentally this is also great on crusty bread). All topped with sprigs of fresh rosemary, a drizzle of olive oil, and grated Romano cheese.

And yeah, you can definitely tell everyone you’re making potato chip pizza for dinner!

I’ve included the recipe and instructions to make your own dough, but feel free to take the easy route and buy pre-made dough from your supermarket or local pizza joint. That will get you pizza in about an hour.

Making the dough yourself does require a bit of time and effort, so it’s definitely a weekend, rather than weeknight meal. And, since this is a long weekend in the US, it’s the perfect time to try it.

So, order of operations: first start the dough (if you’re making your own). Then, while that’s rising, slice and soak the potatoes. While they soak, roast the garlic. Then wait for a while, while the dough rises, and put it all together. Once all the components are ready, it comes together pretty quickly.

The pizza is enough for one dinner, or you can split the dough recipe in half and use it for two lunches. The dough will keep in the fridge for 2-3 days. Make sure to wrap it tightly so it doesn’t dry out. Or, you can freeze it.




Rosemary Potato Roasted Garlic Pizza

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Category: Dinner Recipes for One Person

Cuisine: Italian

one

rosemary potato roasted garlic pizza

Ingredients

    Pizza Dough
  • 1 1/2 cups flour
  • 1 teaspoon table salt
  • 3/4 teaspoon active dry yeast (or 1/2 tsp instant yeast)
  • 1/2 cup lukewarm water (you may need 1 or 2 T more)
  • 1 tablespoon olive oil
    Potato Topping
  • 1 medium-large potato, sliced thinly
  • 2 tsp salt, divided
  • 2 garlic cloves
  • olive oil
  • 1/2 C mozzarella, shredded or ciliegine (cherry size)
  • small sprig fresh rosemary (about 1 1/2 tsp)
  • grated Romano cheese

Instructions

    Pizza Dough
  1. Add all the dry ingredients to a large bowl and stir them together.
  2. Add the water and the olive oil, stirring, until it sticks together in one large clump.
  3. Flour a board or counter, remove the ball of dough, and put it on the counter.
  4. Knead it for a minute or so until it's smooth and holds together in a ball.
  5. Oil the bowl (I use about a capful of oil), put the ball back in and turn it to coat with the oil. Cover with plastic wrap or a clean plastic bag.
  6. Let it sit for about an hour, until the dough doubles in size.
  7. Turn it back onto the counter, and press out the dough with your hands to get the air out. Roll it back into a ball and let it sit for another twenty minutes, covered.
  8. Place the dough in a pizza stone, baking sheet, or a nonstick shallow pan. If you have a nonstick pan, you're good to go. If not, sprinkle it with cornmeal or farina to keep the pizza from sticking.
    Potato Topping
  1. While the pizza dough is rising the first time, start the potatoes. Slice one medium-large potato thinly with a knife, a food processor, or a mandoline (vegetable slicer). Put them in a bowl of warm water with one teaspoon of salt and let them sit for about 30-40 minutes,
  2. Preheat the oven to 400 degrees.
  3. Take two cloves of garlic, cut the tops off, and place them in a small piece of aluminum foil. Drizzle with about a teaspoon of olive oil. Wrap the cloves in the foil and seal it. Then roast for 40 minutes.
  4. Once the potatoes have soaked, drain them and pat them as dry as you can.
  5. When the garlic is ready, squeeze the insides out from the skin.
  6. Once the pizza has risen for the second time, you're ready to put everything together.
  7. Leave the oven on and raise the temperature as high as it will go.
  8. Press the pizza dough into your pan, pushing outward from the center.
  9. Layer the potatoes on top, then the mozzarella cheese, the second teaspoon of salt, the roasted garlic, and a drizzle of olive oil (1 -2 tsp). Top with fresh rosemary and grated romano cheese.
  10. Bake in the oven for about 15-20 minutes until the potatoes get crispy on top and the cheese melts.

Rosemary Potato Roasted Garlic Pizza Substitutions and Variations

  • add some cooked chicken
  • top with sliced red onion
  • add some hot red pepper flakes
  • switch the cheeses and use fontina
  • or, add some crumbled bacon

More Pizza Recipes

Goat Cheese Caramelized Onion Pizza

White Pizza Recipe Without Ricotta

 




Balsamic Vinaigrette Chicken For One

I suppose the official name of this dish should be something like balsamic vinaigrette chicken or balsamic chicken or  another similarly elegant name.  In reality, I call it something much more straightforward (and a lot less fancy), namely “stupid easy chicken.”

It has only two ingredients.  You don’t even really have to measure anything. There’s no chopping either. Or peeling.Nothing.

In fact, all you have to do is brush or pour a bit of balsamic vinaigrette dressing over both sides of the chicken. Then put it on a small roasting pan (or just use the pan from your toaster oven), and bake. Tada!

It’s ridiculously easy. And quite tasty too.

The inspiration? I was tired one night and a long-ago co-worker’s sheet pan chicken popped into my head (why, I have no idea). Anyway, she used to take a big sheet pan of chicken parts, pour Italian dressing over it, and bake it. Instant seasoning, and an easy dinner with very little effort.

I thought, well why not make that a bit fancier, without adding any extra steps. So, I swapped the Italian dressing for balsamic vinaigrette. I used homemade, but store bought is just fine.

Then, you can simply pop a potato in the oven to bake with the chicken. Or, use the time and energy to make a fancier side dish, such as honey mustard glazed carrots. Start the water boiling for the carrots when the chicken is about half-baked.

If you’re really feeling ambitious (not that it’s hard, just maybe five minutes more effort), make your own chicken balsamic vinaigrette dressing.

Balsamic Vinaigrette Chicken Dressing Recipe

3T balsamic vinegar
1 T Dijon mustard
1 garlic clove, minced
1/2 C olive oil
Salt and pepper

Mix everything except the oil together in a small bowl.  Then slowly add the oil, stirring constantly. Season with salt and pepper to taste.

You can then use that on a tossed salad or Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette .




Balsamic Vinaigrette Chicken For One

Prep Time: 1 minute

Cook Time: 40 minutes

Total Time: 41 minutes

Category: Dinner

Cuisine: American

one

balsamic vinaigrette chicken

Ingredients

  • 1 chicken thigh
  • 1 tsp or so balsamic vinaigrette dressing

Instructions

  1. Preheat oven or toaster oven to 400 degrees F.
  2. Place the chicken thigh on a roasting pan or toaster oven pan
  3. Pour the dressing over the chicken, turning to coat, ending with skin side up.
  4. Bake for 35-40 minutes.




 

More Chicken Recipes

Quick Chicken Mango Stir Fry Recipe

Indian Royal Chicken Cooked in Yogurt

Stovetop Coq au Vin Chicken with Red Wine Sauce

Stir Fry Chicken with Peanut Sauce

 

Lemon Cumin Mint Chicken

Lemon Cumin Mint Chicken is a quick  and easy Middle Eastern-inspired meal that uses ingredients you likely already have. The cumin and lemon add a spicy, citrusy flavor. Think of it as the sort of meal you might have sitting outside at a café along the Mediterranean sea.

I’ve adapted this from Epicurious but made several changes. First, since it’s one person, we don’t need a mixture of chicken pieces. Second, I don’t like the boneless thighs (I want the bones to make chicken broth).

The original recipe also called for lemon-infused oil (which takes three weeks to make).  Probably good, but that’s too long to wait, and I suspect it would overwhelm the chicken.

Third, the instructions said to reserve some of the garlic and scatter it over the chicken. I didn’t do that either, as I didn’t want raw garlic. And, I upped the cumin a bit.

Lastly, instead of broiling the meat, which tends to lead to dried out food (especially chicken), I simply baked it instead. About 15 minutes at 400 degrees, then baste, then another 25 minutes or so until the chicken is done and the juices run clear.

The potatoes are crispy garlic basil potato bites (without the basil).  Tomatoes were fresh from the Greenmarket.

Don’t be put off by the “prep” time. It’s really five minutes of prep, and the rest is waiting for the marinade to flavor the chicken.

Lemon Mint Cumin Chicken

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 10 minutes

Category: Dinner

Cuisine: Middle Eastern

one serving

lemon mint cumin chicken

Ingredients

  • Zest of  1/4 lemon, grated
  • 2 tsp lemon juice
  • 1 T olive oil (or lemon oil, see substitutions and variations)
  • 1 tsp shredded  fresh mint leaves, plus 1//2  tsp  whole leaves for garnish
  • 1 small garlic clove, minced
  • generous pinch paprika
  • 1/4 teaspoon ground cumin
  • pinch salt
  • grinding of black pepper
  • 1 chicken thigh

Instructions

  1. Mix together the lemon zest, juice, half the mint, the garlic, and the remaining marinade ingredients (everything except the chicken) in a small bowl.
  2. Add the chicken to the bowl and spoon the marinade over it, turning the chicken so it gets covered on all sides. Leave the mixture out on the counter, and let it marinate for about half an hour. Turn it every once in a while. (Or alternatively, put everything in a plastic baggie and shake it around).
  3. Heat the oven or toaster oven to 400 degrees. Put the chicken on the toaster oven pan (or a small baking pan) and cook for 15 minutes. Then brush the skin with the marinade and the pan juices. Roast for 20-25 minutes more and check to see if the chicken is ready. The juices should run clear.
  4. Remove to a plate, and sprinkle with the rest of the mint and the reserved garlic.
  5. Mix all the ingredients (except the chicken) together in a small bowl or plastic ziploc bag. Add the chicken and turn or shake until the chicken is coated with the marinade.
  6. Let the mixture sit at room temperature for half an hour. Shake or turn it occasionally.
  7. Preheat the oven (or use a toaster oven) to 400 degrees. Place the chicken in a small pan or on the toaster oven pan and cook for 15 minutes. Then baste the chicken with the marinade. Cook for another 20-25 minutes until the chicken is done. Remove to a plate and garnish with the rest of the mint.

Lemon Mint Cumin Chicken Substitutions and Variations

  • Try coriander instead of mint (or a mixture of the two)
  • If you have time (and patience, make the lemon oil: 1 cup oil with 3 T of lemon zest, kept refrigerated for 3 weeks, then strained).
  • Swap the lemon for lime
  • Layer portobello mushrooms and thinly sliced potatoes under the chicken

More Lemon Chicken Recipes

Crispy Lemon Chicken Thigh Recipe for One

Jewish Chicken Curry Chitarnee

Homemade Chicken Shawarma with Yogurt Sauce

Feta Brined Roast Chicken Recipe for One

Dill Caper Potato Salad

Nothing really says summer like potato salad (at least in America). It’s a staple of barbecues, picnics, and outdoor parties. This dill caper potato salad recipe comes via Smitten Kitchen via Bon Appetit via Rosanne Cash (daughter of Johnny).

I modified it a bit, but the essence of it is, I think, the same. First, I substituted yellow potatoes for red.  Second, I used capers rather than pickles. Third, I left out the hard boiled egg (because I was low on eggs and wanted them for something else). And finally, I swapped yellow onion for red.

The key here is the crunchy sour/sweet flavor of the capers paired with the starchy potatoes and the lemony, sweet dill.

And, since I don’t like that much dressing, I cut that too (even Deb said it was a bit much the original way).

The odd thing is, I was writing up the recipe, and I realized I hadn’t written down the reduced measurements (duh). So, I went back to the original to see what the amounts should be (planning to divide by 8).  Then I noticed she’d said that the dressing was enough for 150% of the original quantity of potatoes.

Since my brain balked at calculating how to get 150% down to whatever fraction is appropriate, I winged it and wrote down what I thought would work.
At the end, there was another note to use half the dressing and then only add more if you felt it needed it. Seems that amount of dressing would have worked for twice as many potatoes, as well as 150%. Then I thought, wait, better divide by 16 then just to make sure.

I started to do that, and found my “guessestimates” were exactly accurate. The only thing that was off was the capers, which I had consciously and deliberately reduced a bit.

Anyway, on to the recipe!




Dill Caper Potato Salad

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: side dish

Cuisine: American

one serving

dill caper potato salad

Ingredients

  • 1 large Yukon gold (or yellow) potato, scrubbed (don’t bother peeling it), cut into chunks
  • 2 tsp. capers, chopped up dill pickles, or cornichons
  • 1 T chopped yellow onion
  • 2 tsp mayonnaise
  • 1/4 tsp Dijon mustard
  • 1/4 tsp apple cider vinegar
  • 1/4 tsp fresh dill (or a pinch of dried)
  • salt and pepper to taste

Instructions

  1. Fill a small saucepan with water and boil the potatoes until they are easily pierced with a fork. This should take about 25 minutes.  Drain the potatoes in a colander and let them cool off.
  2. Add the cooled potatoes to a bowl, and add the capers and chopped onion.  In a second bowl, stir together the mayonnaise, mustard, vinegar, and dill (essentially making a sort of salad dressing).
  3. Pour the dressing into the bowl with the potatoes and toss to mix it all up. Season with salt and pepper.

Dill Caper Potato Salad Substitutions and Variations

  • add a hard boiled egg
  • use red onion
  • if you use pickles, incorporate some of the pickle juice into the dressing
  • try white wine vinegar instead of apple cider vinegar
  • cut the mayo with some yogurt or sour cream

More Potato Recipes

French Dijon Mustard Vinaigrette Potato Salad

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Roasted Paprika Potatoes

Skin On Garlic Mashed Potatoes




Zucchini Carrot Fritters

Like starch? Like fried foods? Want to be a bit more healthy about eating them?  Think of these zucchini carrot fritters as “healthy veggie” potato pancakes. Except, instead of potatoes, this recipe uses zucchini (or yellow squash) and carrots (for vitamins!) and is topped with a yogurt mint dip instead of sour cream or applesauce.  You end up with tiny, crispy, slightly salty fritters which you can gobble down in two bites.

I got the recipe from the NY Times (which I would link to, except they now hide everything behind a paywall). I’ve cut it in half, to make it more suitable for one person. The recipe writer developed them for her picky daughter.  It was something she’d eat, and a semi-sneaky way to get in some veggies.

I confess this is a bit messier than usual, but they do taste good! And most people probably have a dishwasher and don’t fuss about cleanup as much as I do.




Zucchini Carrot Fritters

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Category: Lunch

Cuisine: American

12 fritters

zucchini carrot fritters

Ingredients

    Fritters
  • 1/2 C flour
  • 1/2 tsp baking powder
  • 1/2 tsp coriander
  • 1/4 tsp kosher salt
  • 1/2 C milk
  • 1/2 large egg (break the egg, scramble it a bit, and pour off half)
  • 1/8 tsp lemon zest
  • Pinch black pepper
  • 1 large carrot, finely chopped (about 3/4 C)
  • 2 small yellow squash, finely chopped (about 1 C)
    Yogurt Dip
  • 1 small garlic clove
  • 1/4 C thick Greek yogurt (or sour cream)
  • 1 1/2 tsp olive oil, plus more for frying

Instructions

    Fritters
  1. Combine the baking powder, coriander, flour, and a pinch of the salt in a medium size bowl. Mix together thoroughly.
  2. In a small bowl, mix the milk, egg, lemon zest, and pepper.
  3. Pour the flour mixture into the egg mixture, and stir until everything is mixed together. It should be roughly the consistency of cream. If it's too thick, add a bit more milk. If it's too thin, add more flour.
  4. Dice the carrots and zucchini in a food processor or mini-chopper. Add the veggies to the flour/milk mixture and let it rest for half an hour.
  5. While it's resting, make the yogurt dip (see below).
  6. Fill a wide, shallow frying pan with about 1/2 inch of oil olive. Heat until the oil reaches 375 degrees (if you don't have a frying thermometer, test it with a drop of water or batter; it's ready when it sizzles).
  7. Line a flat platter or plate with paper towels.
  8. Drop the batter into the pan, one tablespoon at a time. Don't overcrowd the pan (make maybe four or five at a time).
  9. Fry, for about 4 minutes, turning the fritters every two minutes or so, until they turn golden brown. Transfer to the plate to drain the oil. Serve with the yogurt dip.
    Yogurt Dip
  1. Smash the garlic clove and a pinch of kosher salt with the flat side of a wide knife (or some other handy heavy object) in a bowl. Whisk that together with the yogurt, mint, and the teaspoon of olive oil. Refrigerate that until ready to use.

Zucchini Carrot Fritters Substitutions and Variations

  • try different combinations of vegetables, such as mashed up chickpeas, potatoes, or diced bell peppers
  • spice it up with some curry (and swap the mint for cucumber)
  • add a chopped scallion (which was supposed to be in there, but I blanked out!)
  • swap the coriander with basil
  • add some diced onion
  • add a few red pepper flakes to the batter
  • try panko instead of flour, for more crunch

More Vegetable Recipes

Honey Mustard Glazed Carrots for One

Rosemary Olive Oil Broiled Eggplant

Crispy Garlic Basil Potato Bites

Roasted Paprika Potatoes

 




Honey Mustard Glazed Spareribs

Sometimes you have a meal because you carefully chose a recipe, bought the ingredients, and planned it as dinner for that day or that week. Other times you look in the fridge, see what you have, and toss something together. And then, every once in a rare while, your dinner is a complete surprise. I got one of those surprises recently in my grocery delivery.  I was going through, putting everything away, and found these boneless, country-style spareribs.  I hadn’t ordered them! But, they looked good, and seemed perfect for the holiday weekend here, so I made  honey mustard glazed spareribs.  I suppose maybe I should call them “surprise honey mustard glazed spareribs.”

The recipe was in the first edition of the Silver Palate cookbook. I’m on my third copy now, but when went to look at the recipe I found it had changed considerably. It was all wrong. It had orange marmalade, ginger, orange juice, and nutmeg?! Wait. What?  No idea where that came from. Sounded waaay too sweet to me.

Luckily, the original version still lived on the internet.  No marmalade! Instead you mix dry and prepared mustard, honey, a dash of soy sauce, apple cider vinegar, and brown sugar. It’s not too sweet,  and makes a delectable honey-brown glaze that glides over the ribs. They end up tender and juicy.  Just right for a holiday weekend.

Since the ribs I had were boneless, I adjusted the cooking time downward to about 40 minutes. If you get the kind with bones, cook them for an hour at a higher temperature.  Either cut them into riblets for finger food (if you have a barbecue) or leave as is.

This was actually supposed to be two meals. But it was sooo good I pigged out (sorry) and ate the whole thing at once.  Come to think of it, I made these for my brother once (with the bones), and he ate inhaled all of it too. Which just means I need to buy ribs on purpose next time!




Honey Mustard Glazed Boneless Spareribs

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Category: Dinner

Cuisine: American

1 -2 servings

honey mustard glazed ribs

Ingredients

    Honey Mustard Glaze
  • 2 T Dijon mustard
  • 1⁄4 tsp dry mustard
  • 2 T honey
  • 1 T plus 1 tsp apple cider vinegar
  • 2 T light brown sugar
  • 3⁄4 tsp soy sauce
  • 3⁄4 tsp sesame oil
    Spareribs
  • 1 lb. boneless country style pork spareribs
  • salt and pepper to taste

Instructions

  1. Mix the dry and wet mustards together in a small enamel or other non-reactive saucepan. Add the rest of the sauce ingredients and cook on low heat for 10 minutes. Set aside.
  2. Heat the oven to 350 degrees (I used the toaster oven).
  3. Season the ribs with salt and pepper and cook for 10 minutes. Turn over and cook another 10 minutes.
  4. Pull out the pan and slather the riblets with the mustard glaze.
  5. Bake another 5 minutes, then brush with meat with the rest of the sauce.
  6. Cook another 5 minutes.
  7. Pull out of the oven and let rest for 5 minutes.

Oh, if you’re wondering, the potato salad is a new recipe. But that may end up in a future post.

Honey Mustard Glazed Spareribs Substitutions and Variations

  • Add some ground ginger to the glaze (this was part of the revised recipe that actually sounded appealing)
  • Try a splash of orange juice (also the revised version, but I’d cut down on the honey or the brown sugar)
  • Use bone-in ribs (they’re easier to pick up and nibble). If you do, cook them at 400 degrees for 40 minutes, then 10 and 10 (following the same procedure of turning and glazing).

More Pork Recipes

Pork Tenderloin with Mushrooms and Sour Cream

Cider Braised Pork Chop with Sauerkraut and Apples

Apple Glazed Ham Steak Recipe for One Person




Peruvian Roast Chicken in Green Sauce Recipe

I tried this Peruvian roast chicken in green sauce recipe for the first time last week, and I can’t stop eating it! It’s not just the chicken either, it’s the sauce. I loooove the sauce. I made enough to have extra, and I’ve been putting it on everything. It’s tangy, spicy, garlicky, and just spectacular.  And the chicken is lip-smackingly good too!

There are two stages to this recipe, which I adapted from Epicurious, but since we’re only making it for one person (instead of a whole chicken) we can cut some steps and speed everything up. The reviews on the original commented that it was a lot of work (but worth the trouble). But, my way, it isn’t a lot of bother at all.  There’s a lot less to chop and a single chicken thigh cooks a lot faster than a whole bird. You wait less and you don’t have to baste as much either. No need to butterfly/spatchcock one piece of chicken!

First you mix up a spice rub for the chicken and spread it on the meat. While the chicken cooks, you make up the sauce, which is essentially tossing ingredients in a mini chopper or blender and then mixing them together with some mayonnaise. Baste the chicken once and then serve it with the sauce.

The chicken cooks at a higher temperature than usual, so it ends up with crispy skin, while still retaining its juices. Plus, it’s ready in 35-40 minutes instead of an hour and a half.

If you like, you can add a salad of cucumber, avocado, lime, olive oil, and scallions on the side.




Peruvian Roast Chicken in Green Sauce

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Category: dinner

Cuisine: Peruvian

one serving

peruvian roast chicken with green sauce

Tangy, garlicky and spicy, this chicken ends up with crispy skin outside and juicy meat inside. It looks so good (and tastes better) you can serve it for company. You may not want to share though.

Ingredients

    Chicken
  • 1 small garlic clove, finely chopped
  • 3/4 tsp ground cumin
  • 3/4 tsp olive oil
  • 3/4 tsp tablespoon paprika
  • grinding black pepper
  • 1/8 teaspoon dried oregano
  • 3/8 tsp kosher salt, divided
  • 1/2 fresh lemon
  • 1 chicken thigh
    Green Sauce
  • 1/4 C spinach leaves, packed
  • 1/2 medium jalapeño, chopped (keep or remove the seeds depending on your spice tolerance)
  • 1 small clove garlic, chopped fine
  • 3/4 tsp extra-virgin olive oil
  • 1/2 teaspoon fresh lime juice
  • pinch kosher salt
  • 1 tablespoon plus 1 teaspoon mayonnaise

Instructions

    Chicken
  1. Preheat the oven to 400°F and move a rack to the center of the oven.
  2. Mix the spices and half the salt together in a bowl, and cut the lemon in quarters. Add the zest from one of the quarters (about 1/4 teaspoon) to the spice mixture. Then squeeze the second quarter to get about one and a half teaspoons of lemon juice. Add that to the spice mixture.
  3. Rub chicken thigh on both sides with the zested quarter and squeeze the juice over the meat.
  4. Loosen the skin on the chicken thigh and rub half the spice mixture both over and under the skin. Then season with the rest of the salt.
  5. Place the chicken on a small roasting pan and roast for 15 minutes. Then brush the skin with the rest of the spice mixture and the juices from the pan. Roast another 20-25 minutes. Check to see that the juices run clear and the chicken is fully cooked.
  6. Remove from the oven, and let it rest for 5 minutes.
    Green Sauce
  1. Purée the spinach, jalapeño, garlic, oil, lime juice, and remaining salt in a mini chopper or blender until thoroughly mixed.
  2. Add mayonnaise and purée until well blended. Transfer to a small bowl and serve drizzled over the chicken. This will keep in the fridge for several days.

Notes

If you don't have a fresh lemon, you can use dried lemon peel and bottled lemon juice instead.

Peruvian Roast Chicken with Green Sauce Substitutions and Variations

Unlike the usual changes, this list is largely focused on the sauce, rather than the chicken.

  • Try different herbs or combinations of herbs and leafy greens instead of the spinach. You could use basil, coriander (the original recipe), or some sage
  • Instead of mayonnaise, try Greek yogurt or lebne
  • Serve the sauce over eggs with crusty bread
  • Use the sauce as a dip with fresh cut up carrots, tomatoes, bell peppers, and cucumber wedges
  • if you don’t have fresh lemon, use dried lemon peel and bottled lemon juice

More Chicken Recipes

Crispy Lemon Chicken Thigh Recipe for One

Chili Citrus Chicken Thigh Recipe for One

Quick Chicken Mango Stir Fry Recipe

Feta Brined Roast Chicken