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

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Lamb Merguez Sausage with Rice and Vegetables

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




White Ragu Pappardelle Pasta for One

Purists call this dish white ragu pappardelle pasta; others call it white bolognese (which makes the purists mad).  The point isn’t the name (it tastes just as good no matter what you call it). And, much as I love tomato sauces, the white sauce is a tasty change from the usual red one.

It starts with onions and carrots, then adds ground beef and sausage, which is simmered gently with porcini mushrooms, white wine, and a touch of cream.  Soooo good.

I first made this right after Pesach, when the urge to eat starch (and lots of it) is strong, so I splurged for fresh pappardelle pasta.  Being on an involuntary low-carb diet is no fun!  Since I was using fresh pasta, it takes less time to cook than the dried version.  If you use dried pasta, allow 10 minutes or so to boil the water and another 8 minutes or so to cook the pasta.  Fresh pasta only needs a couple of minutes. If you can’t get pappardelle, rigatoni will work fine. You want a substantial pasta with bite (angel hair won’t do here).

The original recipe calls for dried porcini mushrooms, which I didn’t have. So, I substituted fresh ones.  If you use the dried version, add the soaking liquid to the sauce instead of the water. The pasta water at the end thickens the sauce (with the starch from the cooked pasta).

I made a few other changes too. As a commenter rightly pointed out, the onions and carrots take different amounts of time to cook, so they shouldn’t be added all at once.  First the onions, then the carrots. Also, I never have beef bouillon cubes (the ingredients make me wince) so I used beef stock instead.




White Ragu Pappardelle Pasta for One

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: dinner

Cuisine: Italian

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White Ragu Pappardelle Pasta for One

White ragu papardelle is a fun and delicious change from the usual red sauce.

Ingredients

  • 2 T olive oil
  • 2 T onion, diced
  • 1 carrot, peeled and cut into small chunks
  • 2-3 porcini mushrooms, sliced
  • Salt and pepper to taste
  • 1 mild Italian sausage (you can use pork sausage or chicken sausage), chopped up (take the casing off)
  • 1/4 pound ground beef
  • 1/3 cup dry white wine
  • 1/2 C beef stock
  • 3/4 C water
  • 1 1/4 T heavy cream
  • 1/4 pound pappardelle (plus 2 quarts of water to boil the pasta)
  • 2 T freshly ground Parmigiano cheese

Instructions

  1. Add the oil to a wide, deep frying pan (the wider the better, so there’s more surface area to reduce the liquids faster) on medium-high heat. When the oil is hot, add the diced onion.  Cook for a minute.  
  2. Then add the carrots, and the mushrooms, and sauté about five minutes or so.  The veggies should be slightly tender, but not soft.  Add salt and pepper to taste. 
  3. Then add the cut up sausage and the ground beef (break up the beef into small pieces, so there are no clumps of meat; you want it distributed throughout the pan).  Cook that until the meat is all thoroughly browned.
  4. Add the wine and let the liquid cook down until it is nearly dry.  Now add the beef stock and lower the heat from medium-high to medium.  Let it simmer (just bubbling) until the stock has practically evaporated and then add the 3/4 cup of water. Let the sauce simmer for about 10 minutes.
  5. Taste it and add more salt and pepper if necessary.  The sauce should be slightly runny, (think stroganoff, but Italian).
  6. Take the pan off the stove, away from the heat, and add the cream (folding it into the sauce).  Cover the pot to keep it warm.
  7. Put two quarts of water in a medium size saucepan and bring it to a boil. Then add the pasta.  Cook 2-3 minutes for fresh pasta, 8-10 for dried. When the pasta is nearly cooked, remove a ladleful of the pasta water and set it aside in a bowl. 
  8. Drain the pasta, and return it to the pot you used to cook it.  Add the ragu sauce and stir it gently. Add the pasta water you set aside in the last step. 
  9. Serve with grated cheese.

Notes

Note: if you use dried mushrooms, soak them in the 3/4 C water and add them (and the water you soaked them in) after you add the stock.

White Ragu Papardelle Pasta Substitutions and Variations

  • Substitute bacon or pancetta for the sausage
  • Swap ground veal and pork for the beef and sausage
  • If you like venison or boar, those would work too
  • Add a few cloves of garlic and top with basil when you serve it
  • Don’t want sausage or beef? Use ground turkey instead (add a bit more fat to the pan)

More Pasta Recipes

Pasta with Tomato Artichoke Sauce Recipe

Linguine with Garlic and Olive Oil

Spaghetti with Spinach and Lemon Cream Sauce

Pistachio Pesto Pasta




Sephardic Fish in Peppery Tomato Sauce

This easy and delicious fish in peppery tomato sauce is flavored with garlic, coriander, harissa, and piquant capers, bathed in a slightly spicy tomato sauce. It’s another one of those “Jewish” recipes you may not recognize as Jewish. In America we tend to think of “Ashkenazi” food as Jewish, call it a day, and forget about the Sephardim. This is a terrible mistake, since Sephardic food (Spanish, Middle Eastern, Portuguese, and North African) is spicy, flavorful, and has much more variety than its Eastern European cousins.   In fact, one day, I want to skip the Eastern European Passover and have a Sephardic one instead! Goals! 

I’ve adapted this recipe from The Book of Jewish Food , which says that fish is  considered a symbol of abundance, making it a favorite dish for Friday night (Sabbath) meals. Fish was also popular in Morocco and Italy for weddings, as it was thought to symbolize fruitfulness. For Rosh Hashanah, it was served with the head left on, so Jews would be “ ‘ahead with good deeds and serve as a model of goodness. ’ ”  I think this dish certainly fits the bill.

The nice thing is that you don’t have to wait for a holiday or a special occasion to make it. It’s ready in about 25 minutes, so it’s perfect for a weeknight dinner.

If you’re not familiar with harissa, it’s a hot chili garlic sauce used for fish, chicken, and lots of other dishes in North Africa. As I am writing this, it occurs to me that it’s a bit like African sriracha sauce.  If you have some, or can get some, use it. If not, a mixture of cayenne and paprika will work just fine.

I also saw another, similar recipe (called chraime) that referred to this as Sephardic “gefilte fish.” Never having been a big fan of gefilte fish, I’ll take this recipe in a New York minute!

The dish will work with any firm fish, such as grouper, red snapper, or cod. I used cod from Trader Joe’s (the frozen fish is inexpensive and good quality). Serve it with rice (as I did), or make it with couscous.




Peppery Fish in Tomato Sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: dinner

Cuisine: North African

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Peppery Fish in Tomato Sauce

A Sephardic Jewish fish dish that's festive enough for a special occasion, but easy enough for a Tuesday. Works with any firm fish and it's ready in about 25 minutes.

Ingredients

  • 1/2 medium onion (about 1/2 C), chopped
  • 1 T neutral oil, such as canola or sunflower
  • 1 garlic clove, crushed
  • 1/2 tsp harissa or 1/4 tsp paprika plus a generous pinch of cayenne)
  • 2/3 cup crushed tomatoes
  • Salt to taste
  • 1/4 tsp sugar (depending on how sweet the tomatoes are, you may not need this)
  • 1 1/2 tsp capers (drained and patted dry)
  • 1-2 fish steaks (about 1/2 lb. total)
  • 1 tsp ground coriander (or a sprig of fresh if you have it)

Instructions

  1. Heat the oil in the frying pan on medium heat. Add the onions and gently cook for a few minutes until they soften and start to turn color (don’t let them burn!). Add the crushed garlic and cook for a minute (until it too starts to change color). Add the harissa (or cayenne/paprika) and stir.
  2. Pour the tomatoes into the pan, then add the salt, sugar, and the drained capers.
  3. Now add the fish steaks and spoon the tomato mixture over them in the pan.
  4. Cover the pan and let it all simmer for 10 minutes. Then remove the lid, and flip the fish over on the other side. Spoon more sauce over it and add the coriander. Put the lid back on the pan and cook for another 5 minutes.

Notes

You’ll want to use a larger skillet so you have enough room to turn the pieces of fish over without breaking them.  

Fish in Peppery Tomato Sauce Substitutions and Variations

  • Try sriracha or chili garlic sauce instead of the harissa paste (with a bit more coriander added this is similar to a Tunisian version of this dish)
  • Use cumin, tomato paste, and both sweet and hot peppers in the sauce
  • Add olive oil, then the fish, then top that with one or two whole garlic cloves, more salt and pepper, and more coriander, and let it cook on a grill for half an hour (if you like fresh cooked tomatoes, put them under and over the fish

Try These Other Fish Recipes

Easy Mediterranean Fish Stew

Greek Fish with Lemon and Tomatoes

Indian Fish Fillet in Yogurt Sauce




Apple Glazed Ham Steak Recipe for One Person

When I was little, everyone served ham with pineapple. That’s good, but I think this apple glazed ham steak is better. There’s an enzyme in pineapple that breaks down protein and tends to make it a bit mushy.  Plus you have to get a good pineapple, wonder what to do with the rest of it, or settle for canned.  Apples on the other hand, add a touch of sweetness, plus a hint of tartness. It’s less overpoweringly sweet and it complements the salty ham better.

The other good thing about this recipe is that it’s fairly quick. Sauté the ham steak, set it aside, make the apple topping, and you have dinner in about 15-20 minutes.

Score! There are more quick dinner recipes at the bottom of the post.

If you can, get the ham steak from a butcher.  The pre-packaged kind tends to be bulked up with water and additives.  I’m lucky enough to have a butcher nearby that sells them frozen, so I can buy it and use it when I’m ready.

I made this with brandy, but if you don’t have that, apple cider will work too.  For a more intense apple flavor, try it with apple brandy, such as Calvados, or a hard apple cider.

The Brusssels sprouts, by the way, are tossed with some olive oil, seasoned with salt and pepper and then roasted.  My new favorite way to eat them!




Apple Glazed Ham Steak

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: dinner

Cuisine: American

one serving

Apple Glazed Ham Steak

Great for a quick fall meal, this glazed ham steak takes only a few minutes to make. Best with crispy apples.

Ingredients

  • 1 slice 
ham steak
  • 1 T 
butter
  • 1 small apple, sliced
  • pinch 
nutmeg
  • 1 tsp brown sugar
  • 2 
cloves
  • 1/4 C brandy (or apple cider or apple brandy or a combination)

Instructions

  1. Put the ham steak in a frying pan large enough to hold it without crowding. Cook the ham until heated through (about five minutes per side). Remove and set aside.
  2. Melt the butter in a saucepan. Add the sliced apple and sauté them until slightly tender (about 5 minutes). Add nutmeg, brown sugar, cloves, and brandy (or cider or Calvados) and deglaze the pan (stir the sauce with a wooden spoon, scraping the bottom of the pan to incorporate the brown bits from the ham into the sauce). If this sauce is too thin, add a bit of flour or turn up the heat and cook for a few minutes until it thickens.

Apple Glazed Ham Steak Substitutions and Variations

  • skip the cloves and add a bit of tangy mustard
  • try some cinnamon
  • sauté some sweet onions and include them in the sauce (Vidalia onions would work nicely for this)
  • mix up the apples; I used Gala but Granny Smith would add a bit of extra tartness to the recipe and make a nice complement to the ham
  • if you don’t have brandy, use Calvados, or apple cider

More Quick Dinner Recipes

Quick Creole Cabbage and Sausage

One Pot Polish Sausage and Cabbage with Potatoes

Cider Braised Pork Chop with Sauerkraut and Apples

 




Pan-Fried Steak with Mushroom Brandy Cream Sauce

Sure it’s the holiday season, and there are a lot of parties and fancy meals everywhere.  But sometimes (holiday or no) you just want to treat yourself even without a party.  Cooking for one doesn’t have to mean dull and boring.  Pan-fried steak with mushroom brandy cream sauce is rich, creamy, and just slightly indulgent.  The cream is velvety, and the mushrooms add an earthy flavor, while the scallions and garlic bring just a hint of sweetness to the sauce. A funny thing happens to onions and garlic once you sauté them; they transform from spicy to sweet.

All that and it’s still really easy to prepare. You can have a delicious, festive dinner in about twenty minutes.  A big payoff without a lot of work!

I’ve made the sauce with pan-fried steak, but it works just as well with a pork chop or a piece of chicken.  If you make it with a bone-in chicken thigh, start that about 20 minutes before you begin cooking the sauce, as it takes longer to cook than a steak or a pork chop.

If you’re going with the steak, start that at the same time as the sauce. Then take it off the heat and let it rest while you finish preparing the sauce.

Pan-Fried Steak with Mushroom Brandy Cream Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: dinner

Cuisine: French

one serving

Pan-Fried Steak with Mushroom Brandy Cream Sauce

A rich, easy and festive dinner with earthy mushrooms, silky smooth cream, and a splash of brandy.

Ingredients

  • 1 boneless steak, about 4-6 oz.
  • 1T butter
  • 1 clove garlic, minced
  • 1 scallion, chopped
  • 3-4 mushrooms, sliced
  • salt and pepper to taste (for both steak and sauce)
  • 1 tsp brandy
  • 1/4 C heavy cream

Instructions

  1. Season the steak with salt and pepper and start cooking it in a skillet over high heat. Sear on each side, then turn the heat down to medium and cook for 5-7 minutes, depending on thickness and your preferred doneness. If you have grass-fed beef, add some butter or olive oil to the pan, since it's less fatty than standard beef. Remove the steak from the pan to a plate once it's done and let it rest.
  2. Melt the butter in a second skillet on medium heat.
  3. Add the garlic and cook for a few seconds. Then add the scallions and cook another minute or two. Season with salt and pepper.
  4. Add the mushrooms and let them sit, undisturbed, in the pan for 2-3 minutes. When they have developed a nice deep brown color, flip them over and cook another minute or two.
  5. Add the brandy and the cream to the pan and bring the sauce to a boil. Once it's boiling, turn the heat down to a simmer and cook for five minutes.
  6. Pour the sauce over the steak.




I made this with brown jasmine rice and some string beans, but it would work well with potatoes too, or even just some crusty bread to sop up every last bit of the sauce.

Pan-fried Steak with Mushroom Brandy Cream Sauce Substitutions and Variations

  • Use shallots or chopped onions instead of the scallions (I grabbed scallions because I have a pot of them growing in my windowsill)
  • Exchange the brandy for white wine and toss the same sauce with pasta
  • Add nutmeg and serve it over chicken breasts
  • Make more mushrooms and eat them as a side dish

More Steak and Mushroom Recipes

Spicy Beef Noodle Soup for One

Cold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Chicken and Mushroom Skillet Recipe

Stovetop Coq au Vin Chicken with Red Wine Sauce

 




Butternut Squash Cream Sauce Recipe for One Person

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

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

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

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

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

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

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




Butternut Squash Cream Sauce Recipe for One

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Category: dinner

Cuisine: American

one serving

Butternut Squash Cream Sauce Recipe for One

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

Ingredients

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

Instructions

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

Butternut Squash Cream Sauce Recipe Substitutions and Variations

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

More Butternut Squash Recipes

Curried Butternut Squash Soup with Apples

Roasted Cinnamon Nutmeg Butternut Squash

More Pasta Recipes

Pasta with Broccoli, Mushrooms, and Chicken Sausage

Pistachio Pesto Pasta




Cider Braised Pork Chop with Sauerkraut and Apples

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

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

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

Cider Braised Pork Chop with Sauerkraut

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: dinner

Cuisine: German

one serving

Cider Braised Pork Chop with Sauerkraut

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

Ingredients

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

Instructions

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




Cider Braised Pork Chop with Sauerkraut Substitutions and Variations

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

Cabbage and Apple Recipes

Curried Butternut Squash Soup with Apples

One Pot Polish Sausage and Cabbage with Potatoes

Quick Creole Cabbage and Sausage

 




One Pot Polish Sausage and Cabbage with Potatoes

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

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

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

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

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

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

One Pot Polish Sausage with Cabbage with Potatoes

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Category: dinner

Cuisine: Polish

one serving

One Pot Polish Sausage with Cabbage with Potatoes

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

Ingredients

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

Instructions

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

Notes

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

Polish Sausage and Cabbage with Potatoes Substitutions and Variations

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

More Sausage and Cabbage Recipes

Quick Creole Cabbage and Sausage

Small Batch Unstuffed Cabbage Rolls Recipe

Lentil Bean Sausage Soup

Chinese Chicken Noodle Cabbage Soup for One Person