Bibimbap Rice Bowl with Meat and Vegetables

It may not roll off your tongue (if you’re not used to it), but bibimbap means a variety of ingredients mixed with rice. So, essentially, a Korean rice bowl. You make this meal in layers, building up the rice, then the meat, the veggies, sauce, and finally top it all with an egg. It’s really flexible though, sort of a Korean spin on cleaning out the fridge.  This particular bibimbap rice bowl recipe is loosely inspired by a recipe I found on Korean Kitchen.

However, I didn’t have all the ingredients she used, such as sprouts or seaweed, and under current circumstances, I didn’t really want to go out looking for them. The idea was to make this easy for myself, and for you too.  In addition, I also wanted to focus on “sturdier” ingredients, such as cabbage and carrots that will last in the fridge, rather than sprouts. You could even use frozen veggies (cook them for less time), like broccoli or one of those frozen stir fry mixes. Definitely not authentic, but still good.

Since I was using cabbage, which takes longer to cook, I just chopped the carrot up, instead of julienning it. That way, the two vegetables would be ready at the same time.

You make this in several stages. If you are using brown rice, start that first, and let it cook while you put the meat mixture together and let that sit so the flavors blend together. If you have white rice, start the meat mixture, and then put up the rice about half way through.




Bibimbap Rice Bowl with Meat and Vegetables

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: lunch

Cuisine: Korean

1 serving

bibimbap rice bowl

Ingredients

    Rice
  • (skip this if you have cooked rice already)
  • 2 1/2 C water
  • 1 C brown rice (if you have white rice, reduce the water to 2 cups)
    Meat Mixture
  • 1/4 lb. ground beef
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 small garlic clove, minced
    Veggies
  • 1/2 cup or about 2-3 leaves, cabbage, cut into long strips (chiffonade)
  • 1 carrot, chopped
  • Pinch salt
    Sauce
  • 1 1/2 tsp  chili garlic sauce (or sriracha)*
  • 1/4 tsp sesame oil
  • 1 tsp sugar
  • 1/4 tsp rice vinegar
    Egg
  • 1 T cooking oil (I used canola)
  • 1 egg

Instructions

    Rice
  1. Rinse the rice (especially if it's brown).
  2. Add water to a small saucepan and bring to a boil.
  3. When the water is boiling, add the rice, and stir it.
  4. Turn down the heat to low, replace the cover on the pan, slightly ajar, and cook the rice for about 40 minutes (17 for white rice). Once it's cooked, let it rest for five minutes. Fluff with a fork and serve.
    Beef Mixture
  1. While the rice is cooking, mix the beef mixture ingredients together and let it stand for about 30 minutes.
  2. Heat the oil in a skillet, and add the meat mixture. Cook stirring, until cooked through, about 4 minutes.
  3. Remove from pan and set aside.
    Vegetables
  1. Add the cabbage and carrots to the pan, adding more oil if needed. Cook for about 10-15 minutes, over medium-high heat, until tender.
    Egg
  1. Heat the oil in the skillet, and add the egg.
  2. Cook, sunny side up until white is firm.
    Assembly
  1. Pour some rice into a bowl, then pile the meat and vegetables on top. Pour in the sauce.
  2. Top the rice/meat with the cooked egg.

Notes

* If you use sriracha, skip the vinegar and add an additional garlic clove, minced.

If you prefer less heat, reduce the amount of chili garlic sauce and/or increase the sugar.

Bibimbap Rice Bowl Substitutions and Variations

  • try different vegetables, such as broccoli, mushrooms, bell pepper, or zucchini
  • swap the beef for ground chicken or even leftover fish
  • this should properly be made with gochujang, which is a spicy Korean pepper paste; if you have it, use it and add about 3/4 tsp water.

 




More Cabbage Recipes

chinese chicken noodle cabbage soupChinese Chicken Noodle Cabbage Soup for One Person

Wonderful comfort food when. you’re stuck inside. Just enough soup for a generous serving for one.   The spicy hot broth helps clear your head , the garlic, ginger, and chili sauce have anti-bacterial (not viruses, bacteria) qualities, and it’s delicious.

asian chicken salad with cabbageSingle Serving Asian Chicken Salad with Cabbage Recipe

Colorful, spicy, and frankly more colors makes a dish look and feel more appetizing.  Works with chicken, leftover pork, or even add some cooked noodles or rice instead.

 

unstuffed cabbage roll recipeSmall Batch Unstuffed Cabbage Rolls Recipe

Stuffed cabbage is delicious, and pantry-friendly. But making all those separate rolls is a pain. So don’t bother.  Layer it like lasagne instead!

 




Honey Sticky Garlic Chicken

This honey sticky garlic chicken recipe is brought to you by two online recipes, and my awful cold. I can barely talk, so I wanted something spicy and zippy to clear my head. But, since I’m not feeling well, it also had to be pretty easy. And only use pantry ingredients, since I’m not going out unless I absolutely have to! I was stuffy before I ate this, but not after! Yay!

I found two recipes online that were not quite right on their own, so I combined them.  The first one was a bit bland. The second required boneless breasts and said to dip the chicken in eggs and panko and then bake.  I never buy chicken breasts (no flavor), I didn’t want to bother deboning the chicken thigh I had, and I sure wasn’t in the mood for all that dipping and cleanup. Four bowls! No no no.

So, this chicken dish is super-simple to make. Just brown the chicken, and make a quick sauce. The honey and rice vinegar add a touch of sweetness, while the garlic, chili garlic sauce, and a bit of jalapeño pepper add a spicy kick (just perfect when you have the creeping crud).  You can adjust the heat downwards by using sriracha instead of the chili garlic sauce and substituting bell pepper for the jalapeño. Then there’s sesame seeds for a bit of crunch.

Another option is to toss in some fresh or frozen veggies while the chicken is cooking. That makes it a heartier meal, and adds some extra color and vitamins.  Also good for colds.  A more colorful plate somehow looks tastier, I think..




Honey Sticky Garlic Chicken

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: Dinner Recipes for One Person

Cuisine: Chinese

1 person

honey sticky garlic chicken

Ingredients

  • 1 chicken thigh (bone-in)
  • salt and pepper to taste
  • 1 T neutral oil
  • 1 clove garlic, chopped
  • 1 T honey
  • 2 tsp chicken broth
  • 1 tsp rice wine vinegar
  • 1/2 tsp soy sauce
  • generous pinch ground ginger
  • 1/4 tsp chili garlic sauce
  • 1/4 tsp sesame seeds
  • 1/8 inch slice jalapeño pepper, seeds removed, and diced

Instructions

  1. Season chicken with salt and pepper.
  2. Heat oil in small skillet. When oil is hot, add the chicken and brown on both sides, about five minutes total.
  3. Reduce heat to medium, cover the pan, and cook20 minutes, turning occasionally.
  4. Combine the remaining ingredients in a small bowl.
  5. Increase heat to medium high. Add the sauce, and cook, stirring until it thickens, about 1-2 minutes.
  6. Plate the chicken and spoon the sauce over it.

Notes

If you want less heat, use sriracha instead of chili garlic sauce.  If you don't have rice wine vinegar, try apple cider vinegar instead.

 

Honey Sticky Garlic Chicken Substitutions and Variations

  • Add broccoli, snow peas, bok choy, or other veggies to the chicken about half way through the cooking process (fresh) or 15 minutes in (frozen)
  • Add extra chiles
  • If you don’t have rice vinegar, try apple cider vinegar (you want something with sweetness to balance the tartness)
  • If you have time and patience, cut the chicken up, dip in egg, and then in panko crumbs




More Chinese Chicken Recipes

stir fry chicken peanut sauce recipeStir Fry Chicken with Peanut Sauce

Why go out for chicken with peanut sauce when you can make it easily at home?  This recipe is ready in about 15 or 20 minutes, less time than you’d wait for takeout or delivery.

sichuan chinese chicken and eggplant with garlic sauceSichuan Chinese Chicken and Eggplant with Garlic Sauce

My brother was raving about the version of this at his local restaurant. So naturally I had to make my own.  Tender eggplant, a jolt from chili garlic sauce, and salty sweet hoisin sauce pack a lot of flavor. And it’s ready in minutes.

chinese chicken noodle cabbage soupChinese Chicken Noodle Cabbage Soup for One Person

Fragrant with garlic, spicy chili, and a hint of sweetness from honey, this Chinese chicken noodle cabbage soup tastes good and knocks out germs too.

Turkey Pot Pie for One Person

I’ve always loved chicken and turkey pot pie, likely because my mom does and she passed it on.  But I never made it myself, thinking it required a lot of fussing and that a turkey pot pie for one wasn’t terribly practical. I think it was the crust that scared me. However, I’ve started making more pies lately, since my brother has decided I am the designated holiday cook. And he really likes apple pie. 

So, for Thanksgiving, I made an apple pie, and the turkey, and then grabbed the remaining crust scraps, as well as turkey leftovers, and took it all home.  The pie scraps (from the all-butter crust) made the perfect topping for this turkey pot pie.  The bones were the basis for homemade stock, and the leftover cooked turkey became part of the filling. If you don’t have turkey stock and/or leftovers, use chicken instead. 

I made my own crust and stock, but if you don’t have the time or inclination, store-bought will work just fine. If you can, get made in store stock, not the stuff in the can or box (it tastes better).  You could even get some cooked turkey from the deli counter. Then you have a semi-homemade dinner, without a lot of work.

Don’t be intimidated by the way, by the idea of making stock. It’s really easy. You just need bones (from turkey, chicken, beef or whatever kind of stock you want to make), water, salt and pepper, carrots, onions, and a bay leaf. Toss it all in a pot, bring to a boil, and then let it simmer for a couple of hours. I like to caramelize the bones and veggies in a bit of oil first, for more flavor.

I have adapted this from a food network recipe. I reduced the quantities and eliminated the celery and parsley.  If we were meant to eat celery, it would taste better and not get stuck in your teeth! 

It takes about an hour overall, in two stages. First make the filling, then add that to a six inch casserole dish, top it with the crust, and bake until golden brown.




Turkey Pot Pie for One Person

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Category: Dinner Recipes for One Person

Cuisine: American

2 servings

turkey pot pie for one person

Ingredients

  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 1 large carrot, chopped
  • 2 tablespoons flour
  • 2 cups chicken or turkey stock
  • 1 potato scrubbed and cut into chunks (about 3/4 C)
  • Salt and pepper to taste
  • 1 cup shredded cooked turkey
  • 1/4 cup frozen peas, thawed
  • Pie crust (about half a recipe, or use a prepared crust)*
  • One egg (lightly beaten)**

Instructions

  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a saucepan and add the onion. Cook on low heat until the onion softens.  Add the carrots and cook for a couple of minutes. Then add the flour and cook the mixture another two minutes.
  3. Pour in the stock and raise the heat. Once it’s bubbling gently, put in the potato, season with salt and pepper, and simmer until the potato is tender (about 15 or 20 minutes).
  4. Add the shredded turkey and the peas.
  5. Butter and flour a small casserole dish (about 6 inches).
  6. Pour the mixture into the casserole dish. Place the pie crust on top and cut to fit.
  7. Brush with beaten egg (if using)
  8. Bake for thirty minutes

Notes

* I used the scraps left over from making an apple pie for the holidays. If you have a prepared crust, cut it in half.

**You probably won’t need the whole egg. You can skip this if you like, or use the remaining egg for an omelette or frittata.

Turkey Pot Pie for One Variations and Substitutions

  • Reduce the chicken broth to 1 3/4 C and add 1/4 cup of half and half
  • Add some sherry (about a tablespoon)
  • Add herbs, such as sage, thyme, and rosemary to the onions when you cook them
  • Substitute corn for the peas
  • Sauté some garlic with the onions

More Turkey Recipes

sweet and sour jelly turkey meatballsSweet and Sour Turkey Meatballs with Jelly and Chili Sauce

Classic comfort food that’s grown up and gotten sophisticated. Spicier, and not as sweet. You may lick the plate (my dad did).

 

easy spicy turkey soupQuick and Easy Spicy Leftover Turkey Soup

Use up that leftover holiday turkey with this south-of-the-border take on standard turkey soup. Tangy lime, spicy cayenne, and cool sour cream make the soup flavorful, rich, and satisfying.

cranberry chipotle turkey enchiladaCranberry Chipotle Turkey Enchilada

Earthy/spicy chipotle, and sweet tart cranberries combine for another Mexican-influenced treat. Use up the extra turkey, and the cranberry relish, all at once!

 

easy leftover turkey soupEasy Leftover Turkey Soup Recipe

Haven’t got the ingredients for something? Improvise! Swap the veggies, fake some Herbs de Provence, add some Riesling, and simmer. Ta da! Soup!

 

 




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 meatballsSpinach Lamb Meatballs

Rich with lamb, earthy spinach, tangy vinegar, and spicy/warm cumin, these meatballs are ready in minutes. But, they taste like you spent hours making them.

 

Lmab keema with potatoes and broccoliLamb Keema with Potatoes and Broccoli

Flavored with ginger, cumin, cinnamon and turmeric, this dish is a sort of Pakistani shepherd’s pie. It’s savory, not hot or strong. Make it with lamb or beef if you prefer. And only needs one pot!

turkish lamb burgerTurkish Lamb Burgers

Rich lamb, sharp garlic, and salty feta balanced by cool cucumber and mint, topped with yogurt sauce. Flavorful, filling, and just a wee bit messy. But soooo good. Even better if you can refrigerate the mixture for a few hours.

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

moroccan bean and chicken soupMoroccan Chicken and Bean Soup

Based on a Jewish version of harira,  this savory soup is traditionally made with lamb and lentils. I switched it up with chicken and beans, then flavored it with sharp/sweet ginger and turmeric.

pasta e fagioli soupPasta e Fagioli Soup (Small Batch)

Hearty, fragrant with aromatics, and elevated out of the ordinary by salty, smoky pancetta.  Perfect for a cold day (bonus: it heats your home too).

 

white bean salad sun dried tomatoesWhite Bean Salad with Sun Dried Tomatoes

A fancy bean and sun-dried tomato salad, at a fraction of the price.  Healthy, tasty, and no cooking required either.

 

 




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 pizzaGoat Cheese Caramelized Onion Pizza

Slow-cooked onions, tangy goat cheese, earthy spinach, and crispy bell pepper cooked together with a pre-made crust. Dinner in minutes!

 

white pizza without ricottaWhite Pizza Recipe Without Ricotta

I love white pizza, and like ricotta, but somehow… not together. Instead, this pizza has lots of creamy mozzarella, sweet/tart sun-dried tomatoes, and summery basil.

 

 




Balsamic Vinaigrette Chicken For One

piI 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

chicken mango stir fryQuick Chicken Mango Stir Fry Recipe

Sweet bell peppers, juicy mango, and spicy chilis add up to an unusual, but delicious quick dinner. Ready in about 20 minutes.

 

indian royal chicken cooked in yogurtIndian Royal Chicken Cooked in Yogurt

A meal that sounds fancy, but isn’t hard to make. It’s got tangy yogurt, sweet raisins, and cardamom pods (which add a sweet, minty flavor).

 

chicken with balsamic vinegar sauceOne Pot Chicken with Balsamic Vinegar Sauce

Adapted from Jacques Pépin, this chicken dish has an ingredient you might not expect from a French cookbook. The vinegar adds a fruty/tangy flavor that complements sweet onions and the secret ingredient.

 

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 thighCrispy Lemon Chicken Thigh Recipe for One

Crispy, lemony, with just a touch of sweetness from brown sugar. Think fried chicken with a lot less oil and bother.

 

Jewish chicken curry chitarneeJewish Chicken Curry Chitarnee

A one pot meal with chicken, lemon juice, tomatoes, and potatoes. All simmered together until they become sweet and aromatic.

 

homemade chicken shawarmaHomemade Chicken Shawarma with Yogurt Sauce

Transport yourself to a NY schawarma shop (like the Avengers movie), without leaving home. You don’t even need a rotisserie.

 

feta brined roast chickenFeta Brined Roast Chicken Recipe for One

Elegant enough for company, this chicken requires only a few simple ingredients. The brine keeps the chicken juicy and flavorful.

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 creamPork Tenderloin with Mushrooms and Sour Cream

Unlike a roast, tenderloin cooks quickly.  You get a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully.

cider braised pork with sauerkrautCider Braised Pork Chop with Sauerkraut and Apples

Packed with classic flavors from rich pork, sweet apples, and piquant sauerkraut, with just a touch of brown sugar. This is a classic fall recipe.

 

apple glazed ham steakApple Glazed Ham Steak Recipe for One Person

Heat the ham, make a quick glaze, and dinner is done. Not too sweet, and much better than the usual pineapple. Pineapple makes protein mushy.

 




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

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Great hot or cold, this is perfect for picnics. There’s three kinds of lemon (don’t worry, nothing unusual), and a crispy crust that tastes like you fried it (but you won’t have to).

 

chili citrus chicken thighChili Citrus Chicken Thigh Recipe for One

The flavors of Buffalo wings, without any frying. The garlic adds zest and the chili packs the heat (but not too much heat). Cheaper than wings too.

 

feta brined roast chickenFeta Brined Roast Chicken

Bathed in a briny blend of of feta cheese and lemon to keep it moist, and lock in flavor. Serve the finished chicken on a bed of earthy spinach.

 

honey sticky garlic chickenHoney Sticky Garlic Chicken

Delight your taste buds and fight colds with this crispy/sweet/spicy chicken. Ready in 30 minutes, from pantry ingredients.