Spaetzle Recipe Without a Spaetzle Maker

OK, two confessions. The first is that this spaetzle recipe is nearly identical to Tyler Florence’s spaetzle recipe.  Also, his version claims it’s six servings. I suppose that’s as a side dish. Or maybe it’s a typo. My second confession is that it was soooo good I ate the whole thing. All at once.

First of all, it was delicious! But that alone wouldn’t make it something I’d normally share, especially since I made so few changes. The important thing about this recipe isn’t that I adapted it or altered it. What I did do was figure out a way to make it without any special equipment.

I hate single use gadgets and while the recipe is really good, I wasn’t going to go out and buy a special spaetzle maker. Besides my dislike of one-use gadgets, there’s just no place to keep the thing. Tyler’s recipe, as well as many others, suggest using a slotted spoon or a cheese grater instead of the spaetzle machine. I tried both of those. They just didn’t work very well.

Then I had a brainstorm. The potato masher! It worked perfectly! Just hold it in one hand, scoop up some batter with a spoon in the other hand, and scrape the spoon back and forth over the masher (like you were grating cheese). Ta da!!!

You want the flat-bottomed sort of masher, with lots of holes, not the squiggly kind that looks like a bicycle rack.

There’s no brand name on the one I have, so I don’t know exactly what it is, but the masher on the left is the closest I could find. The holes on mine are rectangular, not round, but I think that will be OK, since real spaetzle maker holes are round. The key is that there’s a flat surface, with lots of holes in it.

I included the image below so you could see what it should look like.  That design will work fine.  The one on the right will mash potatoes, but will be useless for spaetzle.




Flat potato masher
Squiggly potato masher



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Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Category: lunch

Cuisine: German

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A super-easy way to get your noodle fix. And, with my method you don't need any special tools either.

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1/4 cup milk
  • 3 tablespoons unsalted butter

Instructions

  1. Get two bowls, one large, and one medium. Put the flour, salt, pepper, and nutmeg in the larger bowl, and mix them together.
  2. Now get the smaller bowl and whisk together the milk and eggs.
  3. Make a depression in the center of the flour mixture and pour the milk-egg mixture into it.
  4. Push the flour in from the sides toward the milk-egg mixture and then gradually mix everything together to form a dough.
  5. It should be fairly smooth and thick. Let the mixture rest for at least 10-15 minutes.
  6. While the dough is resting, fill a 3 quart saucepan with water and bring it to a boil. Once it's boiling, turn the heat down to a simmer.
  7. Now, grasp your potato masher by the handle with one hand, holding it with the flat mashing side down. Pour a spoonful of batter over the mashing head. Then scrape it back and forth with the spoon (like you were grating cheese). This will make your spaetzle.
  8. Do it in batches, so the pot doesn't get too full. Cook the spaezle for three minutes or so, until they start to float to the top. Stir every once in a while so they don't stick. Then remove them with a slotted spoon, drain, and set aside while you make the next batch.
  9. Once the spaetzle are cooked, heat the butter in a large skillet. Or be lazy and reuse the saucepan. Add the spaetzle, and turn and toss them so they are coated with the butter. Cook for a couple of minutes, then sprinkle with salt and pepper and serve.

Spaetzle Recipe Substitutions and Variations

  • Serve with grated cheese, like Emmenthaler or Gruyère
  • Cook some onions until caramelized, add them to the spaetzle (with or without cheese)
  • Cut off small pieces of dough and flick them into a pot of simmering chicken soup or broth (like mini dumplings!)

More Pasta Recipes

White Ragu Pappardelle Pasta for One

Egg and Pasta Gratin with Chives

Smoked Salmon Pasta with Tomato Cream Sauce

Pasta with Olives Tomatoes and Capers or Puttanesca




Smoked Salmon Artichoke Salad

This super-easy smoked salmon artichoke salad requires absolutely no cooking. And it’s ready in about 10 minutes.  It not only looks good (check out all those beautiful colors: green, orange, pink, and red), but it’s got the zing of citrus, smoky, salty salmon and zesty marinated artichokes.  The balsamic dressing and the parmesan add a savory flavor. It’s a great combination because the bitter greens from the spinach play off against the sweet oranges, the salty parmesan, and the smoked fish.

It’s a great lunch just for yourself (especially if you’re hungry and in a hurry). Or, scale it up and serve it to company. It’s elegant enough for a party if you’re having one.

Full credit for the original recipe goes to Azlin Bloor, who serves bite-size individual smoked salmon salad servings (with blood oranges) as a fancy appetizer for her catering clients.

Since we’re not catering, or necessarily fancy, this version will just cut everything up and serve it all together in a single bowl.  You can use blood oranges if you like. I went with the regular navel oranges, since they seem to be particularly good this year.

I also used smoked salmon bits (which my grocery store sells for less than the carefully sliced kind).  Look for it in your local store, and save a bit of money.  Lastly,  I substituted spinach for arugula, since I prefer it, and it’s more readily available.




Smoked Salmon Artichoke Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Category: salad

Cuisine: Continental

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Smoked Salmon Artichoke Salad

A smoked salmon and artichoke salad that's both pretty to look at and delicious to eat. There's sweet oranges, green spinach, and salty salmon. Plus shaved parmesan for a bit of umami.

Ingredients

    Salad
  • 1 orange
  • 2 oz smoked salmon
  • 2 oz marinated artichokes
  • 1/4  red onion
  • 1/4 cucumber
  • 1 handful spinach
  • shaved parmesan
    Dressing
  • 2 1/4 tsp balsamic vinegar
  • 2 1/4 tsp white wine vinegar
  • 1 1/2 tsp extra virgin olive oil
  • a few grains of salt

Instructions

  1. Peel the orange, and cut it into wedges.
  2. If you have sliced salmon, cut it into small pieces (about bite size). If you got salmon ends, it's already cut up so you don't have to do anything.
  3. Fish out the artichokes from the jar (maybe 4 or 5 pieces) and pat them dry with a paper towel.
  4. Slice the onion (thin slices).
  5. Peel and slice the cucumber (thinly).
  6. Wash the spinach and pat dry.
  7. Put all the salad ingredients in a serving bowl and toss.
  8. Whisk the dressing ingredients in a small bowl.
  9. Top the salad with the dressing, a quick grinding of black pepper, and the shaved parmesan

Smoked Salmon Artichoke Salad Substitutions and Variations

  • Get fancy and use the blood oranges, or try Cara Cara oranges
  • If you like arugula use that or lambs lettuce or even kale (you want a bitter green for this so it contrasts with the sweet and salty flavors)
  • Top the salad with some mint or other “sweet” herbs
  • Try it with other smoked fish, like smoked trout

More Salmon and Artichoke Recipes

Smoked Salmon Pasta with Tomato Cream Sauce

Pasta with Tomato Artichoke Sauce Recipe

Egg and Pasta Gratin with Chives (add some smoked salmon for a bit of extra salty smoke)

Or add some of the salmon to scrambled eggs (cook the eggs, then toss in the salmon for a few seconds, just to heat it up)




Feta Brined Roast Chicken Recipe for One

Need something simple, yet elegant for dinner? This feta brined roast chicken is easy to make, but looks like something from a fancy restaurant.  Brine the chicken, let it sit overnight, and then mix a few ingredients together and bake.

The brine helps infuse the chicken with flavor, and (as a bonus) keeps it from drying out. It works just like the brine for a turkey, except this will taste much better! Feta cheese is particularly effective as a brine since it is packed in water, so it’s already moist. Blending it together creates a smooth, creamy brine that penetrates the chicken, keeping it tender and moist, even under high heat. The finished chicken doesn’t have a strong feta taste, but it will be rich, tender, and delicious.

Once the chicken is brined, you create a quick and easy spice rub from lemon zest, pepper, and oregano, blend that together, and spread it all over the chicken.  The feta cheese adds salty savor, the lemon a hint of tartness, and the oregano and spinach give the dish a fresh, bright flavor.  The original dish called for arugula, but I’m not a fan, so I used spinach instead.

Taking the chicken out early before you cook it helps it dry out and allows the skin to become crisper when the chicken is roasted.

Add pan-friend potatoes, or oven roasted Greek potatoes for a full meal.

You could eat this all by yourself, or increase the recipe and serve it for company.




Feta Brined Roast Chicken

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: dinner

Cuisine: Greek

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Feta Brined Roast Chicken

Easy and elegant, with a bit of planning this Feta Brined Roast Chicken requires only a few ingredients. Just brine, season, and roast.

Ingredients

  • 1 oz feta cheese, crumbled (divided)
  • 1/2 C water
  • pinch of kosher salt
  • 1 chicken thigh
  • 1 tsp black pepper, freshly ground
  • 1 teaspoon dried oregano
  • 1 lemon (you'll need some zest and two slices)
  • 1 T olive oil
  • handful spinach, washed and patted dry

Instructions

  1. First brine the chicken. This can be done the day before, or in the morning. Combine half the feta and the water in a blender or mini chopper.
  2. Pour the feta/water mixture into a ziploc bag and add the chicken. Swish it around to coat.
  3. Let that sit overnight (or all day).
  4. Take the chicken out of the bag, wipe it off, and discard the brine. Let it come to room temperature (for about an hour).
  5. Mix the pepper, oregano, and about 3/4 tsp lemon zest together in a small bowl.
  6. Rub the mixture all over the chicken thigh.
  7. Cut two slices of lemon.
  8. Pre-heat the oven to 400.
  9. Pour the olive oil onto a small roasting pan (the one from your toaster oven will do just fine).
  10. Heat the pan on top of the stove on high heat, until the oil smokes.
  11. Add a lemon slice to the pan, and place the chicken on top of it, skin side up.
  12. Put the pan in the oven and cook for 30-35 minutes.
  13. Spread the spinach on a plate and top with the chicken. Squeeze the juice from the remaining lemon slice over the chicken and then top with the rest of the feta cheese.

Feta Brined Roast Chicken Substitutions and Variations

  • swap the oregano for rosemary
  • add a clove of minced garlic to the spice rub
  • try it with chicken breasts
  • use whole cloves of garlic and let them roast and caramelize
  • want more of a bite? double the amount of black pepper

More Feta and Chicken Recipes

Penne with Feta Cheese, Sun-dried Tomatoes, and Olives

Spinach and Feta Cheese Omelette

Homemade Chicken Shawarma with Yogurt Sauce




Kielbasa with Sauerkraut and Apples

Huddled up in the cold? Want dinner that’s both comforting and easy? Kielbasa with Sauerkraut and Apples is just the thing. It’s filling, it’s quick, and it’s dinner all by itself. All in one pot.  Some say this dish is German, others call it Polish.  Whichever, it’s delicious!

I adapted this recipe from one I found online. That recipe called for first cooking the kielbasa on a grill, then putting them in the oven, while starting the onions on the stove, and making the rest of the recipe. That would leave you with a grill, a baking sheet, and a frying pan to clean.   No! No! No! Not doing that way.

Plus, it’s  too cold to grill anything here. Even if I had a grill.  This way is much easier.

My version only uses a single pan.  And, it’s ready in about 20 minutes.  Much better!

The kielbasa makes this dish filling, while the sauerkraut adds a little bite. Cooking it mellows out the sharpness (a bit like cooking onions or garlic), and the apples give it a bit of sweetness and balance the richness of the sausage and the sourness of the kraut. The honey mustard horseradish sauce is also sweet/spicy so it complements the rest of the dish perfectly.

Use apples that are slightly tart (I had Crimson Topaz, but a tart apple such as Granny Smith would work fine).

No kielbasa? Bratwurst would work too.



Kielbasa with Sauerkraut and Apples

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: dinner

Cuisine: Polish

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Kielbasa with Sauerkraut and Apples

Ingredients

  • Kielbasa
  • 1 T cooking oil (less if you use pork kielbasa, a bit more for turkey)
  • 1/2 onion, sliced (about 1/2 cup)
  • 6 oz kielbasa (about 6 inches long, cut into 1/2 inch slices)
  • 1/4 C sauerkraut, drained
  • 1 small tart apple, sliced
  • Honey Mustard Horseradish Sauce
  • 2 tsp dijon mustard
  • 1/2 tsp honey
  • 1/4 tsp prepared horseradish

Instructions

  1. Heat oil in large skillet on medium-high heat.
  2. Add the onions and cook for 5 minutes.
  3. Add kielbasa, and cook 5 minutes
  4. Add the sauerkraut and cook for 5 minutes more.
  5. Turn over sausage.
  6. Add the sliced apple
  7. Cook that for another 5 minutes and remove from pan onto plate.
  8. Combine all the sauce ingredients in a small bowl or ramekin. Pour sauce over sausage mixture.

Kielbasa with Sauerkraut and Apples Substitutions and Variations

  • Add a little apple cider to the pan
  • Use some dark beer
  • Experiment with different kinds of sausage, even plain frankfurters
  • Add sliced potatoes for an entire meal in one pan
  • Serve with rye bread, or add some caraway seeds
  • Leave the sausage whole and put it on a hot dog bun (cook it a bit longer)

More Sausage Recipes

One Pot Polish Sausage and Cabbage with Potatoes

Quick Creole Cabbage and Sausage

Lentil Bean Sausage Soup




Mulligatawny Soup Recipe

We tend to think of “fusion” foods as a new idea: Asian/Cuban, Mexican/Jewish and so on and so on.  The truth is people have been mixing and matching cuisines ever since we started exploring (or on a less positive note, colonizing).  The bright side is that exposure to new spices, flavorings, and cooking techniques can be a springboard for creative new dishes.  Mulligatawny soup (which means pepper-water) is one such “fusion” food.  It’s a mixture of Indian Tamil and British cooking. The Tamil cuisine brings the spiciness and the British added the meat.

This particular version of the recipe is adapted from Foodaholic.  Her recipe uses red lentils (which I didn’t have). However I asked her and she said lots of recipes use rice instead. I had that, so rice it is!

I don’t have garlic paste, so I took a garlic clove and smashed it to smithereens. Just chop it up finely and then swipe the flat of a wide knife over it.  Or, if you don’t mind a bit of extra cleanup, put it in a mini-chopper or a garlic press.

Finally, I used a chicken thigh, rather than chicken breast (which she uses because of picky kids). I think the chicken thigh has a better, richer flavor and I don’t have to worry about pleasing fussy eaters.

I did follow her lead in only using one pot. I can’t stand extra cleanup!

If you want the soup creamier and more elegant, remove part of it from the pan and puree the rest with a stick blender. If not, just cook it another 10 minutes for a more rustic texture.

This will make about three servings of soup. Eat one right away and save the rest in separate containers for another day.



Indian Mulligatawny Soup

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 10 minutes

three servings

Indian Mulligatawny Soup

A combination of British and Indian cuisine that's became a staple. It's got Indian spiciness with British meat and potatoes.

Ingredients

  • 1 T vegetable oil
  • 1 chicken thigh
  • 1/2 medium onion, chopped
  • 1 garlic clove, smashed into a paste
  • 1 carrot, peeled and sliced
  • 1 small potato, peeled and diced
  • 1 small bay leaf
  • 4-5 red chopped tomatoes (about 1/4 of a 28 oz can)
  • 1/2 cup brown rice
  • generous grinding of black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp cumin
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt or to taste
  • 2 cups of water
  • 1 tablespoon lemon juice
  • Garnish
  • 1 heaping T Greek yogurt or coconut milk
  • Optional
  • Fresh chilis or coriander leaves

Instructions

  1. Add the oil to a Dutch oven and heat on medium high
  2. Brown the chicken thigh in the oil. Add the garlic and onion and sauté for a short time (about a minute).
  3. Add everything else except the lemon juice to the pot (potatoes, carrots, bay leaf, tomatoes, and spices go in all together). Add water to cover, about 2 cups.
  4. Turn the flame down to medium low and cover the pot. Let it simmer for about 30 minutes, until the vegetables get soft.
  5. Take the pot off the stove and turn off the burner.
  6. When the soup has cooled, remove the chicken thigh and the bay leaf.
  7. Cut the chicken up into pieces and throw away the bay leaf.
  8. For a smoother soup
  9. Pour out half the soup into a large bowl. Puree the rest in the pot with a stick blender. If you chose the smoother soup, put it all back in the pot and reheat it if necessary.
  10. For a chunkier soup
  11. Skip the puree, and put the soup back on the burner to cook for another 10 minutes.
  12. Ladle the soup into a bowl and add the reserved chicken and the lemon juice. Garnish with yogurt (and/or chilis or fresh coriander leaves).

Mulligatawny Soup Substitutions and Variations

  • If you like spicier food, add some chopped fresh green chilis
  • Top the soup with yogurt or try some coconut milk to counter the heat
  • Add some curry powder
  • Put in some chopped apple for sweetness

More Indian Chicken Recipes

Indian Royal Chicken Cooked in Yogurt

Jewish Chicken Curry Chitarnee

Curried Chicken Soup

Easy Chicken Curry Recipe




Jewish Chicken Curry Chitarnee

I just learned to cook this Jewish chicken curry chitarnee recipe recently from an  online cooking friend Azlin Bloor.  It’s (to the best of her knowledge) a Sephardic Jewish recipe, but it doesn’t have the usual flavor or ingredients we tend to associate with “Jewish” cooking in America. Here “Jewish” cooking is usually Ashkenasi (from Eastern Europe). It tends to feature lots of noodles, brisket, and chicken soup.

Ashkenasi food is generally flavorful, but the spiciest ingredients are onions and garlic.  Not too many chilis! And definitely no cardamom. But Jewish people are part of every continent’s and every country’s population.  So, local recipes get adopted, and adapted (if needed) to make them conform to the dietary rules (for those that follow them). Pork gets replaced by chicken, oil is used with meat instead of butter, and so on. And voilà, some local Indian dish gets transformed into Jewish chicken curry chitarnee.




This recipe, for example, has a bit more snap than standard Ashkenaski fare. It’s not super-spicy though.  There’s onion, garlic, ginger, mild chilis, and cardamom. The garlic, onion, and ginger get cooked down slowly so they become more sweet and mellow than sharp.  The cardamom is aromatic and herbal rather than strong or spicy.   Lots of fresh lemon juice and some white wine vinegar add a piquant tang.

Azlin suggested a variation on this recipe to make it vegetarian, by replacing the chicken with bell peppers, eggplant and potatoes.

I didn’t want to make it fully vegetarian (though you certainly can if you want).  But, I thought, well why not just add potatoes to the chicken version. Then it’s a one pot dinner. That way, there’s no extra rice to make on the side and it will all cook in the same pot in the same amount of time. Fewer pots to clean is always a good thing!

Jewish Chicken Curry Chitarnee

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: dinner

Cuisine: Indian

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Jewish Chicken Curry Chitarnee

Not your usual "Ashkenasi" fare, this dish has onion, garlic, ginger, and cardamom. It's fragrant, and mellow, not spicy since the onions cook slowly. Easy to make too. Once everything is in the pot, you can leave it alone to cook.

Ingredients

  • 1 tsp vegetable oil
  • 1 onion, sliced
  • 1 pinch sugar
  • 1 clove garlic, peeled and minced
  • 1 small piece (about 1/3 inch) fresh ginger,  peeled and  minced
  • 1 jalapeño pepper, seeded, and cut into large chunks
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground coriander
  • 1/3 tsp cumin
  • pinch red pepper flakes
  • 2 green cardamom pods
  • 1 large chicken thigh
  • 1 potato, cut up into chunks (you can peel it or scrub it and leave the peel on)
  • 1 cup chopped tomatoes in puree
  • 2 1/2 tsp fresh lemon juice (divided in half)
  • 1 tsp white wine vinegar
  • salt and pepper to taste

Instructions

  1. Start by heating the oil in a deep frying pan, or dutch oven on medium heat.  Then add the onions and the sugar.  Cook until the onions start to wilt and soften, about three minutes.
  2. Now add the garlic, ginger, and the rest of the spices and cook that for half a minute.
  3. Put the chicken in the pan and turn it over a few times so that it gets thoroughly coated with the spices and the onions.  Cook it for a minute or two.
  4. Add the potato pieces, tomatoes, vinegar and 1 1/4 tsp of the lemon juice.  Bring the chicken mixture to a boil. Once it starts to boil, lower the heat, put a cover on the pot, and simmer for 40 minutes.  The chicken and the potatoes should be soft and tender by then. Test with a knife to make sure it’s all cooked through.
  5. Remove the pan from the heat and set aside on a cutting board.  Add the remaining lemon juice and stir to combine it with the rest of the sauce. Remove the cardamom pods and serve.

Notes

Note: You might want to put the cardamom pods in a tea ball (or cheesecloth) to make it easier to fish them out when you're ready to serve.

Tools and Ingredients for Jewish Chicken Curry Chitarnee

Rani Garam Masala Spice Mixture

Garam Masala is a blend of warm, aromatic spices that gives a great flavor punch to many recipes. It’s not spicy though. It’s made with nutmeg, coriander, cumin, cloves, and seven other spices. It’s great on eggs, chicken, or to make your own chai (spiced tea). You can also add it to desserts (think pumpkin spice with a bit more flair), or hot drinks.

Green Cardamom Pods

I confess when I first heard of cardamom I thought it would be spicy and overpowering. It isn’t! Instead, it adds an aromatic, slightly minty, herbal flavor to your food. Put it in your coffee as a “sweetener” without sugar. Or add it to dessert recipes (I’m thinking it would be great in a pear tart). Or toss one or two pods in with your rice for a flavor boost.

Tea Ball

This is technically supposed to be used for brewing tea. However, I find they’re great for cooking.  Trying to fish out a bay leaf is a pain.

With the tea ball, instead of splashing through a pan of chicken, or a pot of soup to find a bay leaf, cardamom pods, or whole cloves you aren’t going to eat, put them in a tea ball, and drop that into the pan, and hook the end on the side of the pot. That way, the spices are easy to remove, and you don’t have to worry about biting down on a clove!

More Chicken Recipes

Indian Royal Chicken Cooked in Yogurt

Easy Chicken Curry Recipe

Chili Garlic Chicken Thigh Recipe for One

Chicken with Olives and Tomatoes for One

 




Rustic Pear Tart

Let’s face it, most pear tart recipes are complicated.  You have to make the dough, then let it rest.  Next you have to pre-bake the crust, or maybe go out and get some frozen puff pastry. I’ve even seen recipes calling for making the puff pastry at home (not happening).   Or, there are recipes requiring a traditional full-blown pie crust.  I have a lovely apple pie recipe I hardly ever make because it’s just too much fussing.  This rustic pear tart, on the other hand, is fairly easy and straightforward.

You don’t have to crimp the edges, or pre-bake the crust. You don’t even have to cook the pears in advance. I saw one recipe that had 22 steps! Nope. Nope. Nope. This recipe is much easier than that! There are only six steps.  Much better! The active time is about 15 minutes of work, and the whole thing is done in about an hour and a half (including resting in the fridge and baking).

First you make the dough. That’s only six basic ingredients you likely already have at home.  Then, you let it cool in the refrigerator for an hour, and press out the dough into a roughly circular shape. Next, add the fruit, sprinkle the spices on top, and bake.

I’ve made this tart with pears, because I had some extremely ripe pears I wanted to use up. If you don’t have pears, or would rather use something else, apples will work beautifully too. And, both are in season now.  Once summer comes back around, you might try it with peaches or maybe plums too.

The original recipe (which I cut in half) required a food processor. If you don’t have one, you can use a pastry cutter or two sharp knives instead. I have included instructions for both.




Rustic Pear Tart

Prep Time: 1 hour, 15 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 35 minutes

Category: dessert

Cuisine: American

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Rustic Pear Tart

Ingredients

  • 2/3 C flour
  • small pinch salt
  • 4 1/2 tsp sugar (or 1 T plus 1 1/2 t)
  • 4 T plus 1 1/2 tsp cold butter
  • 1 small egg yolk (if you have only large eggs, separate the egg yolk and white, and then pour off half the yolk)
  • 2-3 T cold water
  • 2-3 pears, cored and sliced thinly
  • 1 T brown sugar
  • 1/4 tsp cinnamon
  • pinch nutmeg
  • pinch ground ginger

Instructions

  1. If you have a food processor, add the flour, sugar, and salt to the food processor bowl and pulse for a second or two. If not, add the ingredients to a mixing bowl.
  2. Cut up 4T of the butter into pieces, and add that to the bowl. Then add the egg yolk. Pulse (for the food processor) for about 10 seconds until it's all mixed together. If using a bowl, cut the butter up with a pastry cutter or two knives. It should be the size of small peas. Then mix everything together.
  3. Add the cold water, one tablespoon at a time, until the mixture is moist enough to form a ball. Then wrap it up in plastic wrap and refrigerate for an hour.
  4. Take the ball out of the fridge and preheat the oven to 400 degrees. Let the dough warm up as the oven comes to temperature. This will make it easier to handle. Pat the dough into a rough circle, pushing outward from the middle with your hands. Then place it on a non-stick cookie sheet (if you don't have one, line it with parchment paper).
  5. Arrange the pear slices on top. You can line them up carefully, or just toss them casually on the crust. Sprinkle the tart with the brown sugar, cinnamon, nutmeg, and ginger. Then add the remaining butter, cut up into little pieces, and dot the tart with it.
  6. Bake for 20-30 minutes until the crust gets brown and the fruit is juicy and tender. Top with whipped cream or ice cream.

Rustic Pear Tart Substitutions and Variations

  • Don’t have pears? Make this with apples instead (or try peaches in the summer)
  • Add some green cardamom to the tart (along with the other spices)
  • Replace some of the flour with ground almond meal
  • Add a little Reisling or other dessert wine to the filling
  • Top with slivered almonds




More Pear Dessert Recipes

Small Batch Ginger Pear Bread

Poached Pears with Chocolate Sauce and Ice Cream

Easy Pear Crepe Dessert Recipe for One Person

 

Turkish Lamb Burgers

These Turkish lamb burgers are flavorful, filling, and just a little bit messy, so keep plenty of napkins handy. It’s worth the mess though. The burgers are rich from lamb, slightly salty from the feta and spicy/warm from cumin and garlic. Adding mint to both the burgers and the yogurt cucumber sauce adds a fresh, cool flavor to balance out the spices.

I adapted this recipe from one I found online so long ago I can’t remember where I found it. It does require a bit of pre-planning, since the meat mixture has to sit for a while for the flavors to blend. So, it’s probably best for a weekend, rather than a Tuesday dinner. However, once that’s done, the rest of the recipe comes together pretty quickly. And, it’s practically a meal all by itself.

Make the meat mixture for the burgers first, let it sit overnight or a few hours in the fridge, and then make the cucumber yogurt sauce while the burgers are cooking.

I did make this for two servings, rather than one, because half an egg isn’t so bad, but a quarter of an egg is ridiculous, even for me. 

How to get half an egg, you ask? What you do is break the egg, beat it lightly, and then pour half of it out into a separate container.  You should end up with about 3  1/4 T of egg total.  Use half that for the burgers, or approximately 1 2/3 T (5 teaspoons). Save the rest of the egg to make a cherry tomato basil frittata or a spinach and feta omelette in a day or two.  Don’t worry if it’s not exact, we’re not baking!

I broiled the burgers in my toaster oven, and put the pita on top for a minute or so to warm it up.  If you have a grill, you could use that instead.

Serve the burgers in pita bread topped with the yogurt dill sauce, then add garnishes to suit your taste.




Turkish Lamb Burgers

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Category: dinner

Cuisine: Turkish

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Turkish Lamb Burgers

Rich, savory and full of sweet/salty and warm spices, plus a jolt of mint to cool it all down.

Ingredients

    Lamb Burgers
  • 1/2 lb. ground lamb
  • 2 1/2 T (which is 7 1/2 tsp) bread crumbs
  • 1/2 egg, beaten lightly
  • 1/3 C onion, minced
  • 1/2 tsp garlic, minced (about one small clove)
  • 2 oz. feta cheese, crumbled
  • 1/3 tsp dried oregano
  • 1 T fresh mint
  • 1 tsp cumin
  • 2 tsp lemon juice
  • generous pinch salt
  • generous pinch pepper
  • olive oil
    Yogurt Dill Sauce
  • 1/3 C Greek yogurt
  • 1/3 C diced cucumber
  • 1/3 tsp dried dill
  • 2/3 tsp fresh mint
  • salt and pepper to taste

Instructions

    Lamb Burgers
  1. Get a medium size bowl and add all the burger ingredients together. Mix it all thoroughly. It's best to use your hands for this (like a meatloaf) until all the ingredients are completely incorporated.
  2. Refrigerate the mixture for a few hours, or overnight for better flavor.
  3. Preheat your toaster oven to broil.
  4. Separate the meat mixture into two patties and brush lightly with olive oil on both sides.
  5. Cook for about 4 minutes, turn patties over, and then cook another 4 minutes until lamb is medium. When the burgers are nearly done (about 7 minutes in), put the pitas on top of the hot toaster oven to warm.
    Yogurt Cucumber Sauce
  1. While the lamb is cooking, make the sauce by combining all the ingredients together in a small bowl.
  2. Place the burgers in the pita and top with the sauce.

Notes

Note that the prep and cooking time are short, but you'll need inactive time of a few hours. If you have a grill, you can use that to cook the burgers, rather than the toaster oven.

Turkish Lamb Burgers Substitutions and Variations

  • Garnish with some extra crumbled feta cheese
  • Top with thinly sliced red onions
  • Add sliced tomatoes and extra chopped cucumber on top of your lamb burger
  • Make the burgers with half lamb and half ground turkey (use dark meat if you can find it); or if you don’t like lamb, just use the turkey




 

More Lamb and Yogurt Recipes

Lamb and Lentil Soup Recipe

Moussaka Without Bechamel Sauce Recipe

Homemade Chicken Shawarma with Yogurt Sauce (this is for chicken, but lamb would work too)

 

Lamb Merguez Sausage with Rice and Vegetables

I spotted this wonderful merguez sausage (spicy sausage made with lamb) while shopping online and then went looking for some ideas on what to do with it.  I found a lamb merguez tagine recipe  but I had no squash, no chickpeas and no couscous (also no tagine, but a saucepan fixed that).  Time to adapt and improvise!  I’m calling it lamb merguez sausage with rice and vegetables.

First I replaced the couscous with rice.  Then, instead of squash or zucchini (which I didn’t have, and didn’t think ideal with the lamb anyway) I used the rest of a white eggplant I already had at hand. I am a firm believer in using what you have whenever possible (especially with all those steps, I’m not going up and down for one can or two items)!  

The result was this delicious lamb merguez sausage with rice and vegetables. It only takes about 35 or 40 minutes to cook. Plus, I reduced the original three pots to only two (one for the rice and another for the lamb and veggies). I wasn’t going to clean three pots!  Not to mention, the ingredients are now in the order you use them.

If you’re not familiar with merguez sausage, it’s a bit spicy, but not overwhelmingly so.  It’s flavored with chili peppers and cumin, but that’s tempered by the cinnamon, coriander, onions, and garlic, which mellow as you simmer them.  The richness of the eggplant and the sweet carrots also make an excellent foil for the spicy lamb.




Lamb Merguez Sausage with Rice and Vegetables

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Category: dinner

Cuisine: Moroccan

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Lamb Merguez Sausage with Rice and Vegetables

A hint of Morocco without leaving your kitchen. The colorful vegetables and warm spices make a wonderful foil for the spicy lamb sausage.

Ingredients

  • 1/4 C rice
  • 1/2 cup water
  • Salt to taste
  • 1 T olive oil
  • 1/4 tsp cinnamon
  • 1 pinch coriander
  • 1/4 tsp paprika
  • 1/2 tsp cumin
  • 1 pinch turmeric
  • 1 generous squeeze lemon juice (about 1 tsp)
  • 4-5 green olives
  • 1 clove garlic, sliced
  • 1/4 onion, sliced
  • 1 lamb Merguez sausage, cut in chunks
  • 1/2 C chicken stock
  • 1/2 tsp flour
  • 1 carrot, peeled and cut in chunks
  • 1/4 cup eggplant, cut in chunks
  • 1 heaping T raisins

Instructions

  1. First get the rice started. Boil the water first, then add the rice.
  2. Heat the oil in a medium saucepan on medium heat. Once it’s hot, add the cinnamon, coriander, paprika, cumin, and turmeric. Let the mixture cook for a few seconds.
  3. Add the lemon juice, fennel, garlic, onion, and green olives, and cook on medium, about 10 minutes, until the vegetables start to soften.
  4. Add the sausage to the pot, and cook 5 minutes to brown it. Mix in the flour and then add the chicken broth. Let the mixture cook for a few minutes until it starts to simmer (you’ll see bubbling).
  5. Add the carrots, eggplant, and raisins and cook for 15-20 minutes until the carrots are soft, the eggplant browns, and the sausage is fully cooked through.
  6. Serve over the rice.

Notes

If you are using brown rice, it will take about 40 minutes to cook once the water boils. White rice needs about 18 minutes. Stir the rice when you add it to the boiling water, and then again right before serving. This will make it fluffier.

Lamb Merguez Sausage with Rice and Vegetables Substitutions and Variations

  • If you have the chickpeas, add them to the dish
  • Or substitute some lentils for the eggplant
  • Try it with couscous instead of the rice
  • Or serve it over some pasta
  • If you can’t find the merguez, you can approximate the flavor by using ground lamb, increasing the garlic, cumin, and coriander and adding some harissa or sriracha or chili garlic sauce for kick




More Lamb and Eggplant Recipes

Rosemary Olive Oil Broiled Eggplant

Leftover Roast Lamb Eggplant and Spinach Salad for One

Moroccan Lamb Stew with Almonds and Raisins

Vegetarian Eggplant Sandwich for One Person

Salmon in Foil Packet with Potatoes

Want something quick and easy for dinner with very little cleanup? Salmon in foil packet with potatoes to the rescue! You just slice up the potatoes, chop the tomatoes, and then layer everything into a piece of aluminum foil, folded into a packet.  Then just pop it in the oven.  When you’re done, just toss the foil . No cleanup!

Since this is cooked in foil, there are no pots to scrub after dinner. I do like cooking, but I’m not that mad about cleaning up afterward, so this is a big bonus as far as I am concerned.

If you can, get the salmon at Trader Joe’s. Their frozen salmon is considerably cheaper than the fresh salmon at the usual market.  You will have to defrost it first, but that’s easy enough (just stick it in the fridge in the morning).  Other than that, there’s very little effort involved in making this dish. It’s flavorful, it’s one pot (er, foil packet), and it’s an entire dinner in one simple package.

The citrus adds zest, the tomatoes are sweet, and the potatoes are baked right in the package with the salmon. Plus, the foil keeps the salmon from drying out. Because nobody wants to eat hard, dry fish!

I don’t like freshly-cooked tomatoes (even though I love tomato sauce and soup), so I added them at the end. If you don’t have that weird problem, put them in the packet with the rest of the ingredients.




Salmon Foil Packets with Potatoes

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: dinner

Cuisine: American

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Salmon Foil Packets with Potatoes

Salmon in foil packet with potatoes is a quick meal with no cleanup. Your entire dinner in one easy package.

Ingredients

  • 1 small potato sliced thinly
  • 1 salmon fillet (about 6-8 oz)
  • 1 T olive oil
  • salt and pepper to taste
  • 1/2 small onion sliced
  • 1 tsp lemon juice (preferably from a fresh lemon)
  • pinch dried thyme
  • pinch dried oregano
  • one small tomato, chopped (or use 3-4 grape or cherry tomatoes, cut in half)

Instructions

  1. Heat toaster oven to 400 degrees.
  2. Place the potato slices on a piece of aluminum foil large enough to hold the salmon.
  3. Drizzle the slices with olive oil and season with salt and pepper.
  4. Add the salmon fillet on top of the potatoes, and season that with salt and pepper.
  5. Squeeze the lemon juice over the fish.
  6. Top the fish with the onion slices.
  7. Sprinkle the fish with the thyme and oregano.
  8. Wrap the foil up into a package, and bake the salmon for 25 minutes.
  9. Open the packet and add the tomato.

Notes

Make sure to slice the potatoes thinly so they cook all the way through.

Salmon Foil Packet with Potatoes Substitutions and Variations

  • squeeze some orange juice over the salmon
  • add lemon and/or orange slices to the packet
  • add a dollop of butter
  • throw in some extra veggies, like bell pepper or zuchhini

More Salmon and Fish Recipes

Smoked Salmon Pasta with Tomato Cream Sauce

Salmon with Greek Yogurt Dill Sauce

Sephardic Fish in Peppery Tomato Sauce

Indian Fish Fillet in Yogurt Sauce