Category: Dinner Recipes for One Person

Most dinner recipes are for two or four.  It’s too much food for one person. Making extra is fine at times (especially for soup or chili), but extra servings aren’t always ideal. These dinner recipes for one person make just enough for a single serving.

No leftovers.  No fussing.  And every recipe has links to similar recipes (so that you have ideas for the rest of the package of chicken, the carton of eggs, or the eggplant you bought. I, for one, hate having food go bad because it didn’t get used.

Chicken Recipes for One Person

Stir Fry Chicken with Peanut Sauce

Easy Chicken Curry Recipe

Crispy Lemon Chicken Thigh Recipe for One

Single Serving Chicken Recipe with Tarragon and Mushrooms

Pasta Recipes for One

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

Pistachio Pesto Pasta Recipe

Spaghetti with Spinach and Lemon Cream Sauce

Pasta alla Norma with Eggplant

Fish Recipes for One

Salmon with Greek Yogurt Dill Sauce

Pan Fried Tilapia with Lemon Butter Sauce

Indian Fish Fillet in Yogurt Sauce

Lamb Keema with Potatoes and Broccoli

I usually plan my meals, not precisely, but generally write down six or seven entrees and build from there. But, I had some ground lamb in the freezer and didn’t quite know what to do with it. My first thought was shepherd’s pie.  But that requires first making mashed potatoes and then making the meat mixture. Too much work.  Then I dug into my bookmarks and found a recipe for keema (or kima).  She says it’s her most requested recipe! Keema is, roughly speaking, Pakistani shepherd’s pie (or maybe cottage pie, since the original is made with beef). It’s got ground meat, potatoes, and some veggies.  And, best of all it only requires one pot!  That’s my kind of cooking.

I’ve seen this spelled keema, and kima or called keema aloo (for the potatoes).  However you spell it, you get a savory, not too spicy all-in-one pot meal. A meal which is ready in about half an hour too.

I used ground lamb, but ground beef is fine if that’s what you have.  You could probably even make it with ground turkey if you wanted to. Chicken would probably be a bit bland.

Don’t be put off by the ingredients list. It’s mostly just adding small amounts of spices into the pan. You don’t even really have to measure.  Just shake the jars a couple of times (if you have the kind with the small holes in the lids) or grab a pinch.

This is generally made with peas, but I didn’t have any so I tossed in some frozen broccoli instead. You could use the peas or whatever other veggies you have such as: cauliflower, cabbage, or peppers. I used Yukon gold potatoes, but regular russet potatoes will work too. You could even substitute sweet potatoes if you like.

As written, this recipe is relatively mild. If you want more heat, increase the curry, and/or add some fresh hot peppers or red pepper flakes.

If you want to go all out with the starch, you can serve this with rice or naan.  I just made a side salad (trying to get my veggies in!).




 

Lamb Keema with Potatoes and Broccoli Substitutions and Variations

  • Try a different kind of protein, such as beef or ground turkey
  • Use peas instead of broccoli
  • Add some coconut
  • Spice it up with hot peppers, more curry, or fresh ginger instead of ground
  • Add some yogurt

More Lamb Recipes

turkish lamb burgerTurkish Lamb Burgers

Bring out the napkins for this. It’s messy. Essentially, a compound burger, except with salty feta, Mediterranean spices, and a cool as a cucumber yogurt sauce.

 

Moroccan lamb stew with almondsMoroccan Lamb Stew with Almonds and Raisins

Flavored with cinnamon, a touch of ginger, raisins, almonds, and lamb.  It’s rich, sweet, and warm, not spicy or hot. Since the lamb is cooked slowly,  it practically melts in your mouth. Great for a slow cooker, if you have one.

 

greek lamb breastGreek Lamb Breast

Throw a few ingredients together, marinate, and then slow cook this for a couple of hours. It’s rich, garlicky, and lemony: classic Greek flavors. And, there’s very little prep.

 




Szechuan Chili Noodles Recipe

Stuffy head? Allergies starting to act up?  I’ve got the creeping crud, so this recipe for Szechuan chili noodles immediately caught my attention. It’s a cousin to Dan Dan noodles, but a lot simpler, with ingredients that are easier to find if you live in a western country, and far fewer steps.

True dan dan noodles require making the chili oil, then the meat mixture, and finally noodles and vegetables.  For this recipe, you only have to make the oil and the noodles. Call it Chinese-inspired.

You can make this with ground chicken or pork, or leave it as is (fewer things to buy and cook) and have it as a vegetarian dish. I didn’t have any ground meat handy (it was all in the freezer) so I went without. If you don’t have baby bok choy, green cabbage will do just as well.

You can get pre-made chili oil, but it’s easy enough to make yourself, and only requires one extra small bowl (no additional pots!) to hold the mixture while you make the rest of the recipe.

Now about the actual noodles. The recipe I adapted this from used what she called “wide Chinese egg noodles.” I had never seen that.  I looked and couldn’t find anything easily. Then in the comments she said it was really pappardelle. OK! Easier to find (and I love pappardelle). Plus then I get to make White Ragu Pappardelle  with the rest of the pasta. If you want to be more authentic, use real Chinese wheat noodles or rice noodles.

One final recipe note.  The original calls for chili paste (sambal oelek), which is essentially just a jar of spicy, ground chilis.  You can get it online, or check your grocer. If you can’t find it, substitute garlic chili sauce (and possibly remove the garlic clove from the recipe, depending on how spicy you like your food).  If not, then substitute sriracha or even hot sauce instead.

The whole thing comes together in about 30 minutes or so.




Szechuan Chili Noodles Tools and Ingredients

huy fong sambal oelek
Huy Fong Sambal Oelek Chili Paste

Made by the same company that produces the wildly popular sriracha sauce. This is spicier, since it has more chili in it.  Put it on noodles, in omelettes, or in soup.

 

huy fong chili garlic sauce
Huy Fong Chili Garlic Sauce

The same great chili paste, plus extra garlic! Use it in Pad Thai, mix into eggs, stir fries, soups, or any food that needs a kick of flavor. I sometimes put it in my caldo verde. Doesn’t have sugar (unlike the sriracha sauce) so it’s more potent (also good if you want to avoid extra sugar).

More Asian and Chinese Noodle Recipes

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.

 

spicy sesame noodlesSpicy Sesame Noodles Recipe

Easier than takeout, and ideal for a quick meal. All you have to cook is the noodles. A bit of chopping and arranging later you’ve got food.

 

easy singapore noodles with chickenEasy Singapore Noodles with Chicken 

A classic dish that does two things: makes dinner and cleans out the fridge. Toss in chicken, beef, and whatever bits and pieces of veggies you have.

 

spicy beef noodle soupSpicy Beef Noodle Soup for One

A few pantry ingredients, some leftovers and you’ve got soup. And, it only takes a few minutes to make. Comforting on a cold day, or if the creeping crud or allergies are making you stuffy.




One Pot Chicken with Balsamic Vinegar Sauce

Adapted from a Jacques Pépin recipe, chicken with balsamic vinegar sauce is an easy and satisfying one pot meal.  There’s also a secret ingredient you might not expect (especially from someone known for French cooking).  It’s…ketchup! It deepens the flavor and provides just a little hint of spice and sweetness.  The balsamic vinegar adds a slightly tart, fruity tang that complements the sweetness of the ketchup and the cooked onions.

He used chicken breasts, but I find those tend to dry out (unless you’re really careful). Not to mention they’re costly, and don’t pack nearly as much flavor as chicken thighs do. So chicken thighs it is. Changing the type of chicken I used also meant altering the cooking method a bit. Instead of baking in an oven, I did a fricassee, meaning brown the chicken, add the liquid, and then let it cook on the stove top.

Chicken thighs have to cook longer than breasts do.  However, doing it my way means you only need a single skillet.  There’s no putting anything in the oven and no need to use two different pots (or worry if your skillet is oven safe).  That also means there’s a lot less cleanup. Less cleaning up is always a good thing, as far as I’m concerned.

Two more slight twists. The original recipe called for shallots. I never have those around, and I wasn’t about to buy them for one recipe (you know how I hate that). So, I cut up some garlic and onions instead (since they’re kissing cousins so to speak). If you have shallots, or don’t mind buying them, go right ahead and use them. He also said to sprinkle the chicken with chives. I didn’t have that either, so I used some fresh rosemary.

As I type this, I’m wondering if I’m spiraling into Internet recipe comment territory: “Great recipe! I changed X, and Y, and Z, and then I didn’t follow the directions at all, but it turned out great!” Well, it did turn out great, so I guess it’s OK.

The whole thing is done in about 35 minutes, so it’s perfect for a weeknight meal when you don’t want to fuss (because you just want dinner).




More Chicken and Balsamic Vinegar Recipes

balsamic vinaigrette chickenBalsamic Vinaigrette Chicken For One

Just two ingredients, and you have dinner. I got this idea from a friend’s old sheet pan recipe.  Lots of flavor, very little work.

 

strawberry balsamic grilled cheeseStrawberry Balsamic Grilled Cheese Sandwich

A sophisticated new twist on an old childhood favorite. This grilled cheese sandwich adds strawberries for sweetness and balsamic vinegar for a fruity tangy bite. Delicious. And easy too.

strawberry spinach salad with balsamic dressing and feta cheeseStrawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Fresh strawberries, lots of veggies, a zesty dressing, and no cooking. Perfect if you are in a hurry, or it’s too hot to stand in front of the stove.

 




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 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 and sundried tomatoesPenne with Feta Cheese, Sun-dried Tomatoes, and Olives

Sweet, salty, and pantry-friendly too. This dish delights both the eyes and the taste buds with its medley of flavors.

 

spinach and feta cheese omeletteSpinach and Feta Cheese Omelette

Just the thing when you want something quick (without sacrificing flavor). Think spinach and feta pie with a lot less work.

 

homemade chicken shawarmaHomemade Chicken Shawarma with Yogurt Sauce

Why get takeout when you can make your own? It’s easier, cheaper, and faster. You don’t need any special equipment either; just make this right in your oven.

 

Vietnamese baked chicken with limeVietnamese Chicken with Lime and Ginger

Ginger and garlic add warmth and a gentle kick, balanced by a citrusy lime tang.  Perfect for a weeknight, as it takes only about 30 minutes to cook.

 




Kielbasa with Sauerkraut and Apples

Huddled up at home waiting out the virus? 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  early to stand outside and  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 apple gives 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 an apple that is 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 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

Polish sausage with cabbage and potatoesOne Pot Polish Sausage and Cabbage with Potatoes

Another great one-pot fridge stable/shelf stable meal, with only a few simple ingredients.  The cabbage mellows as it cooks, and the potatoes make it a filling, hearty meal.

 

creole cabbage and sausageQuick Creole Cabbage and Sausage

Travel (in your imagination) to New Orleans with these quick skillet dinner. Spiked with creole seasoning and creole mustard for a burst of flavor (don’t worry if you don’t have those things, you can easily make them with common ingredients).

lamb merguez sausage with rice and vegetablesLamb Merguez Sausage with Rice and Vegetables

Spicy sausage, sweet carrots, and largely pantry ingredients. It does call for eggplant, but you can skip it if you don’t have it.  Add more carrots instead. Or some mushrooms.

 

 




Jewish Chicken Curry Chitarnee

I just learned to cook this Jewish chicken curry chitarnee recipe recently from an  online cooking friend.  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 Ashkenazi (from Eastern Europe). It tends to feature lots of noodles, brisket, and chicken soup.

Ashkenazi 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 Eastern European 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!




Tools and Ingredients for Jewish Chicken Curry Chitarnee

garam masala spice blend

Garam Masala Indian Spice Blend

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

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

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

royal chicken in yogurtIndian Royal Chicken Cooked in Yogurt

Fit for royalty, but easy enough for a weeknight. You mix up the sauce, bake the chicken, and then watch the raisins transform back into grapes.

 

one person chicken curryEasy Chicken Curry Recipe

Chicken, some pantry spices, an onion plus yogurt add up to a delicious meal that’s ready in minutes.

 

Chili Garlic Chicken Thigh Recipe for Onechili garlic chicken thigh

Why bother with wings when you can make this instead? Much easier, and less messy too. Also more budget-friendly.

 

chicken with tomatoes and olivesChicken with Olives and Tomatoes for One

Rich, flavorful, and made with basic pantry ingredients like ginger, briny olives, and sweet canned tomatoes. It’s got a hint of spice, but not overpowering.

 




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  T of egg total.  Use half that for the burgers, or approximately 1 1/2 T (4 1/2 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.




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 Recipes

Lmab keema with potatoes and broccoliLamb Keema with Potatoes and Broccoli

Familiar with shepherd’s pie? Think that, but gone to Pakistan and picked up a whole new set of spices, like curry, cumin, ginger, and turmeric.

 

moussaka without bechamelMoussaka Without Bechamel Sauce Recipe

No heavy sauce to make, and fewer steps, but still delicious. This Turkish version only requires one pan, but still piles on plenty of flavor from spicy/warm cinnamon and nutmeg, the bite of garlic and onion, tender eggplant, ground lamb, and tomatoes.

lamb kofta meatballsLamb Kofta Meatballs

Flavored with toasted nuts, sweet/minty cardamom and earthy lamb. This dish is a feast for your eyes as well as your taste buds.  It’s also eggless and bread-free.

 

spinach lamb meatballsSpinach Lamb Meatballs

Rich with lamb, tangy vinegar, and earthy spinach. Red wine vinegar stands up to the lamb’s bold flavor, while cumin lends a warm, slightly spicy bite. The spinach adds color, and those all important vitamins and iron 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 an 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 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 heat

More Lamb and Eggplant Recipes

rosemary olive oil broiled eggplantRosemary Olive Oil Broiled Eggplant

Broiled until it’s soft and tender, then sprinkled with rosemary, and topped with parmesan.

 

leftover roast lamb eggplant spinach saladLeftover Roast Lamb Eggplant and Spinach Salad

Tender lamb, delectable eggplant, and a garlicky aioli sauce. It’s a whole meal in one big bowl. Use leftover roast lamb breast, or start from scratch with a lamb chop.

 

Moroccan lamb stewMoroccan Lamb Stew with Almonds and Raisins

Not quite what you’d expect from “Jewish food” is it?  This stew is rich with saffron, ginger, and raisins. Plus almonds for a bit of crunch.  All in one pot too.

 

vegetarian eggplant sandwichVegetarian Eggplant Sandwich for One Person

Transform a simple Israeli salad into a full meal with pita, rich, “meaty” eggplant, and hummus.

 




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.

UPDATE: I’ve altered this a bit because the potatoes didn’t always cook through in 25 minutes. So, now the process is start with the potatoes and onions, then add the fish later.




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 Recipes

smoked salmon pasta with tomato cream sauceSmoked Salmon Pasta with Tomato Cream Sauce

A velvety sauce rich sauce with just a touch of cream, layered over pasta. It tastes decadent, but it isn’t.

 

salmon greek yogurt dill sauceSalmon with Greek Yogurt Dill Sauce

Another elegant meal that’s really super-easy, and with very little clean up. Tangy yogurt, fresh dill, and cool, crunchy cucumber over lightly cooked salmon.

 

sugar crusted salmon filletSugar Crusted Salmon Fillet

Hungry? Want food fast? This salmon is the perfect answer. A quick dry rub, cook, and eat. All done in about 20 minutes.

 

pan fried salmon with nectarine salsaPan Fried Salmon with Nectarine Salsa

Sweet, juicy nectarines paired with salmon plus tangy lime and spicy jalapeño pepper. A fresh alternative to the usual tomato. And easy too.

 

 




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 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 saucePasta with Tomato Artichoke Sauce Recipe

A rich, thick tomato sauce brightened with spicy crushed red pepper and savory oregano. The artichokes are straight from a jar (so it’s pantry-friendly).

 

linguine with garlic and olive oilLinguine with Garlic and Olive Oil

Sometimes, the simplest things are best. This only requires a few basic ingredients you likely have in your cupboard or fridge. Go up the fancy scale with fresh pasta, or use what’s in your pantry. It’s all good.

spaghetti spinach lemon cream sauceSpaghetti with Spinach and Lemon Cream Sauce

Earthy spinach, a splash of citrus, and some cream and you have a delicious, light main dish. And the hardest part is boiling the water for the pasta.

 

pistachio pesto penne pastaPistachio Pesto Pasta

A bit of a twist on the usual pesto. No pine nuts, or walnuts. This one is made with pistachios instead. And while I got it from a book, it wasn’t a cookbook. It was a mystery.