Linguine with Garlic and Olive Oil

This recipe makes me smile whenever I make it.  You may wonder what’s so funny about linguine with garlic and olive oil?  Nothing really, it just reminds me of a friend.

This friend does not cook. At all.  I don’t think she’s ever used her oven.  I was at her house one day and I was hungry. Nobody else wanted anything, so I started poking around in her fridge and cupboards (with permission).

I found some dried pasta, bouillon cubes, some olive oil, and a can of parmesan cheese. So, I made the “shelf stable” version of this recipe.  They all looked at me as if I had walked on water or parted the seas!

It is, of course, much better if you have higher quality ingredients at hand.  Here at home, I used fresh linguine, homemade chicken broth, and freshly grated parmesan cheese, along with high quality olive oil.

You can do it that way, the shelf stable way, or somewhere in-between.  I won’t judge.

 




Substitutions and Variations for Linguine with Garlic and Olive Oil

  • Make it more substantial with some cooked chicken or cooked shrimp
  • Top it with some red pepper flakes
  • Add a bit of lemon zest
  • Use some anchovies (if you like them)
  • Top with freshly toasted breadcrumbs

 

More Pasta Recipes

pasta olives tomatoes capersPasta with Olives Tomatoes and Capers or Puttanesca

Want food fast? Just cook some pasta and put together a quick sauce from sweet tomatoes, zesty garlic, and salty olives.

 

white ragu papardelleWhite Ragu Pappardelle Pasta for One

Earthy porcini mushrooms, sausage, beef, white wine, and a bit of cream, all simmered gently and served with hearty fresh pasta.  Sooo good, you may never want the usual red sauce again.

spaghetti with green olives and lemon pankoSpaghetti with Green Olives and Lemon Panko

A burst of bright flavor from nutty olives, a squeeze of fresh lemon, and golden friend panko.  A wonderful, and easy summer treat.

 

pasta with tomato artichoke saucePasta with Tomato Artichoke Sauce Recipe

Rich, thick, and pantry friendly too with canned tomatoes, dried herbs, and a jar of artichokes.  Start the sauce simmering, make the pasta and you’re ready to eat in half an hour.

 




Cherry Tomato Basil Frittata

There are times when a simple recipe is just the thing. This cherry tomato basil frittata takes only a few minutes to prepare and only requires four primary ingredients (eggs, cheese, tomatoes, and basil).

Despite its simplicity, it’s full of flavor, even though it only has a few ingredients. You don’t necessarily have to fuss for hours or use a long list of twenty ingredients to get something delicious to eat.

The other nice thing is that it uses ordinary pantry/fridge staples you probably already have in your kitchen. No special shopping trip required!

This is adapted from a recipe I cut out from The New York Times (I think) long ago. I added the goat cheese, since I had a little bit left I wanted to use up. If you don’t have goat cheese, use something else. Any relatively mild cheese would do the trick.

I also reduced the servings, and adjusted the cooking time. The beauty of single servings is that it takes a lot less time to cook and prepare. The original recipe called for 6 eggs and a pound of tomatoes!

This is a great quick lunch, weekend brunch, or even breakfast. It only takes a few minutes to make, so it’s great when you’ve got a bad case of the “hungries.” Add a chunk of crusty bread and you’ve got a meal.




Substitutions and Variations for Cherry Tomato Basil Frittata

  • make it with mozzarella cheese or Monterey Jack instead of goat cheese
  • add some fresh spinach
  • use a pinch of red pepper flakes in addition to the black pepper
  • swap the plain goat cheese for herbed goat cheese
  • mix up the tomatoes: try one of those yellow/orange/red tomato blends

More Egg and Frittata Recipes

frittata recipe for one personFrittata Recipe for One Person

A versatile recipe that feeds you and cleans out your fridge at the same time.  Add ham (or not), use zucchini, mushrooms, spinach, broccoli, or whatever fresh (or frozen) veggies you have around. The only constant is the eggs and the potatoes.

eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

Great for breakfast, a light lunch, or brunch.  Spinach, a bit of warm/spicy cumin, and then a gentle kick from chili. And it’s easy and quick too.

 

egg and tomato gratinEgg and Tomato Gratin

Think “fast” food, but far tastier than anything from a takeout place.  Fast food that’s so much better than anything from a takeout place. Thyme, garlic, and onions add plenty of flavor and a mouth-watering fragrance. The whole thing is then topped with cheese.

egg chili cheese burritoEgg Chili Cheese Wrap Recipe

Perfect for a quick meal, and ready in minutes.  Just cook the egg, heat up some canned beans, and add chili.

 




Chicken Chili Verde Recipe

Two of my friends have been raving about this chicken chili verde recipe for years.  I finally decided to try it myself, and they were right.

Ideally, this should be made with Hatch chiles.  Unfortunately, while New York is a wonderland of food, fresh Hatch chiles are a bit scarce.  So, I had to make do with the canned variety.  If you can get them fresh, by all means use them! Instead of regular canned tomatoes, I used tomatoes mixed with green chiles.

There are no beans, just chicken, peppers, a few spices, and chicken broth. It’s not too spicy, and easy to put together. The hardest part is waiting for it to simmer!



Substitutions and Variations for Chicken Chili Verde Recipe

  • Line a bowl with tortilla chips, add the chili and top with shredded cheese
  • Use pork and/or beef instead of chicken
  • Add a potato (peeled and cut into chunks) to the chili
  • Try some fresh or frozen corn kernels
  • Go for the Hatch chiles if you can get them (remove the stems and boil them for ten minutes first)

Tools and Ingredients for Chicken Chili Verde

ro-tel tomatoes and chilis

Ro-tel Diced Tomatoes & Green Chilies – 10 oz

This can is just the right size for this recipe. No leftovers! It’s not too spicy (I think it comes in hotter versions too) and adds a lot of flavor.  You can also use it to make cheese dip.

el paso chilis

Old El Paso Chopped Chiles 4.5 oz Can

Amazon only sells this single can to Prime members (or if you have access to their fresh service), but if you do, then go for it. They’ve got the Hatch chiles too, but you have to buy an awful lot of them at once!

More Chicken and Chili Recipes

chili citrus chickenChili Citrus Chicken Thigh Recipe for One

Lime juice and zest add a sweet, citrusy tang, balanced by the heat of chili garlic sauce, and a hint of honeyed sweetness. Just marinate and bake.

 

spicy stovetop chiliSmall Batch Spicy Stovetop Chili Recipe

This chili packs extra heat.  Spicy, flavorful, and delicious. Sized for one! No giant pot to finish.

 

chili garlic chicken thighChili Garlic Chicken Thigh Recipe for One

Think wings with a lot less fuss and mess. No frying, you just bake it. And only four simple ingredients.

 

 

 




Sauteed Garlic Parmesan Spinach

In my head, this was Roman spinach.  Then I looked and realized that was a completely different recipe (with pine nuts and raisins). I was wrong about the Roman part, but at least sauteed garlic parmesan spinach is really Italian.

The recipe that inspired this called for blanching and baking the spinach and then broiling everything.  That was too much bother!  I’ve adapted it to make it simpler and easier.

This way, it doesn’t take a lot of time or effort to prepare.  It will go nicely, I think, with some fish or roast chicken.

Unlike the Roman spinach (which would have required a trip to get pine nuts), this spinach parmesan recipe is made from everyday ingredients you probably already have at home.  No special shopping trip needed!

If you want, you can add additional ingredients to the basic recipe (see the substitutions and variations section below for more ideas).




 

Substitutions and Variations for Sautéed Garlic Parmesan Spinach

  •  add a sliced mushroom or two (put that in before the spinach)
  • try some sautéed onions
  • add this recipe to some scrambled eggs and make it a main course for breakfast, lunch, or brunch
  • roast the garlic first
  • add some chopped fresh cherry tomatoes just before serving

More Spinach Recipes

bacon spinach tomato aioli sandwichBacon Spinach Tomato Aioli Sandwich Recipe

The classic BLT, with a twist. It’s got spinach, and the ordinary plain mayo has been upgraded to a garlicky, lemony aioli. Fresher, brighter, and even more delicious.

 

eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

Turn up the heat with chilis. This omelette turns up the flavor with hot chilis, earth spinach, and a soothing dollop of yogurt or sour cream.

 

feta brined roast chickenFeta Brined Roast Chicken Recipe for One

Easy enough for a busy day, but fancy enough to serve to guests. Brining the chicken keeps it moist and adds lots of flavor too.

 

spinach and feta cheese omeletteSpinach and Feta Cheese Omelette

I wanted spinach and feta triangles. I had no phyllo dough. So I made this instead. All the flavors of spanakopitas in a simple, easy omelette.

 




Easy Mediterranean Fish Stew

There are probably hundreds or thousands of variations of this easy Mediterranean fish stew. In San Francisco, they add shellfish and clam juice or fish stock and call it cioppino.  Sicilians make it with sea bass or orange roughy.  The Greeks use dill and potatoes, while the Portuguese add sausage.

This particular version has tomatoes, potatoes, and some citrus zest.  I adapted it from a New York Times recipe (which made a big pot of stew, enough for 6 people, and included the dreaded anchovies).  I also threw in some mushrooms (mostly because I wanted to use them up).  There’s no shellfish, and I made it with cod (which is more sustainable and budget-friendly than orange roughy or sea bass). I also swapped the chopped tomatoes they called for with tomato puree (that’s what I had, and it cooks faster).

There are two nice things about this recipe.  The first is that it’s super-easy to make.  Just make the stew, and then add the fish at the very end. Don’t overcook it!

The second is that you can make it in advance up to the point where you add the fish.  When you’re ready to eat, reheat the stew and add the fish once it’s hot.




Substitutions and Variations for Easy Mediterranean Fish Stew

  • Replace the water with fish stock, clam juice, or white wine
  • Add some capers
  • Double the garlic and add some pepperoncini (Italian hot peppers)
  • Vary the fish by adding some seafood such as clams, mussels, or shrimp
  • Make it Portuguese style with chicken broth (as the liquid), green bell pepper, potatoes, and sausage

More Fish Recipes

pan-fried tilapia with lemon butter saucePan Fried Tilapia with Lemon Butter Sauce

Plenty of flavor, from a bit of mustard, a sprinkle of rosemary, and a burst of lemony citrus. An easy dinner that’s ready in a few minutes.

 

greek fish with lemon and tomatoesGreek Fish with Lemon and Tomatoes

A quick, one pan meal that will make you feel as if you’ve traveled to the Mediterranean. All you need to do is make a quick marinade and then pan-fry the fish.

 

sephardic fish in peppery tomato sauceSephardic Fish in Peppery Tomato Sauce

A weeknight-friendly meal flavored with garlic, coriander, harissa, and piquant capers in a slightly spicy tomato sauce. Ready in under thirty minutes.

 

fish fillet with yogurt sauceIndian Fish Fillet in Yogurt Sauce

This creamy fish recipe tastes indulgent and decadent, but it isn’t. Ginger and cumin add savory flavor but not a lot of heat.

 




Kitchenaid Honey Oat Bread Recipe

This Kitchenaid honey oat bread recipe is adapted from the cookbook that came with my mixer. The oats add body and texture, so the bread can hold up to mayo, a big stack of cold cuts, or even just some plain old peanut butter and jelly.  It also makes wonderful cinnamon toast.  And, the honey adds a touch of sweetness.

The only problem with the recipe in the book is that it’s for two loaves. The bread is delicious, but this is a “single serving” blog, so two loaves is too much.

So, I’ve altered it to make just one loaf of honey oat bread. I also used instant yeast (and adjusted the quantities) to speed things up a bit.  And, because I discovered that a big bag of instant yeast is a much better value than a few little packets of the regular kind!

The original recipe in the Kitchenaid cookbook calls for quick oats, which are simply ordinary oats that have been ground up.  Grinding makes the oats smaller (obviously) so they cook faster. Don’t worry if you don’t have them (neither did I).  That is easily fixed by taking some standard rolled oats, popping them in the mini-chopper, or a food processor, and grinding them for a few seconds. You can do this when you make oatmeal too. Then you have oatmeal in a lot less time.

As noted in the recipe, you can add an egg white to the water glaze for a shinier crust.  I was low on eggs, so I didn’t bother.

Tip:  Rinse the measuring cup with water before you measure out the honey. That way, it won’t stick and will pour out easily.

 




 




Tools and Ingredients for this Recipe

Norpro loaf pan

Norpro Stainless Steel Bread Pan

I just love this pan. I know, in love with a pan?! What? But it’s wonderful. There’s no coating, but the food pops right out. It’s super-easy to clean (and I love cooking, but hate the cleanup). Whatever I use it for: sandwich bread, apple bread, banana bread, meatloaf it wipes right up.  Still looks brand new too.

 

Norpro bench scraper/chopper
Norpro Bench Scraper/Chopper

 

It was the pie that did it. Last Thanksgiving, my brother insisted I make apple pie (which I did). But getting that dough off the counter was a real pain. I told him that going forward I wanted a bench scraper.  This little wonder tool picks the dough right up off the counter.  You don’t get messy, and you can grab every bit of it.  Works for moving chopped veggies from the cutting board to a pot too.

NSAF Instant Yeast

Saf Instant Yeast, 1 Pound Pouch

A great, and much more budget-friendly, alternative to those tiny packets. Those things cost a fortune (over a dollar each), and only make three loaves. This large bag lasts for months and months.  I keep it in the freezer (so it stays fresher longer).  There’s another bonus: it’s instant yeast. That means it starts working right away. You don’t have to wait for it to dissolve.

JK Adams French rolling pin

J.K. Adams FRP-1 Maple French Rolling Pin

Most rolling pins are short and chunky. This one is long and has tapered ends. It’s a lot easier to handle and roll out your bread dough.  I find it’s also easier to hold on to when my hands are floury and requires less pressure.

More Kitchenaid Bread Recipes

single loaf bread recipe kitchenaidSingle Loaf Easy White Bread Recipe

If you’re nervous about making bread, start with this one. It’s super simple. There are only five ingredients to worry about, and you don’t have to shape it.

 

kitcheanaid potato bread recipeKitchenaid Potato Bread Recipe

Just as moist and tender as the bread in a package. The secret is adding potatoes. The extra starch attracts moisture, so the bread is softer. That also makes it easier to shape, so your bread will both taste and look better.

milk and honey whole wheat breadMilk and Honey Whole Wheat Bread

Soft, nutty, and tender (from the milk). The honey makes it a bit sweeter and moister too. You can make one standard loaf, or two mini ones. Eat one, and freeze the second one.

 

kitchenaid white bread recipeOne Loaf Kitchenaid Sandwich White Bread

Crusty bread is great, but sometimes you need something better suited to a sandwich.  This is just the thing. It’s soft, rises well, and holds up to meat, tuna, and PBJ.

 

single loaf challah recipe

Single Loaf Challah Recipe for Kitchenaid Stand Mixer

Challah is traditionally served on Friday nights, as part of the Sabbath meal. The usual version is long and braided. However, for the High Holidays (Rosh Hashanah and Yom Kippur) we make them round to symbolize the fact that the years go around and around, repeating the seasons.

 




Measuring Ingredients

teaspoon measuring set US
Measuring ingredients seems straightforward enough, but it isn’t. For instance, I’ve recently discovered that a tablespoon is not always a tablespoon! It seems Australian and New Zealand tablespoons are different from US measurements.

I knew metric and US were different (and how to convert), but I had no idea that something with the same name had two different meanings.

Australian tablespoons are 20 ml (or four teaspoons), while American tablespoons are only 15 ml (or three teaspoons).  And, British pints are different from American pints!

Gack!

 




A Bit of Clarity on Measuring Ingredients

The measurements on this blog are in US measures: quarts, pints, ounces, tablespoons, and teaspoons.

Here are some links to conversion charts if you need them:

US to metric conversion – fluid, weight, pan size, and oven temperature conversion

Cooking units conversion – conversion by ingredient, just type in what you want to measure; this one also includes British units (as the British pints and ounces are different)

Grams to cups converter – type in your ingredient, the amount, the units you want to convert, and the units you want to end up with

Cooking equivalents – charts for dry and  liquid measurements, as well as conversions for common baking ingredients and oven temperatures.

 

More Cooking and Menu Planning Help

Recipe Substitutionsrecipe substitutions

Sometimes, you start out on a recipe, and realize that you don’t have everything you need. Oops. But, there are options. Find out what to do, and how to substitute families of ingredients for each other.

 

quarantine grocery delivery

Shopping Solutions

If you can’t get out, or if you are trying to stay home, getting groceries can be hard. Here are some options that can get you the food you need, delivered right to your door.

 

menu planning
Image thanks to Terje Sollie on Pexels

Single Person Menu Planning Without Losing Your Mind or Budget

If you’re new to cooking, or new to cooking for one, menu planning can seem a bit daunting. Most packages are designed for larger households.

So what do you do with that half can of tomatoes, or a quarter of a bunch of spinach anyway?  A bit of planning can fix all that. And no,  you don’t need detailed spreadsheets either (unless you want them).

 

 

 




Stir Fry Chicken with Peanut Sauce

Why go out for chicken stir fry when you can make it easily at home?  This Thai-inspired stir fry chicken with peanut sauce recipe is ready in about 20 minutes. You get chicken, crisp-fried veggies, and a creamy peanut sauce over it all. 

It’s just enough for one person. I made it with rice stick noodles, but you can use plain rice or brown rice if you prefer.  I first tried a completely different recipe, from a usually reliable source, but I found it just lacked flavor. 

This one has peanuts (naturally), honey, hoisin sauce, and a generous squirt of lime.  The lime brightens up the flavor, and the honey adds a hint of sweetness.

I used freshly ground peanut butter (the sort of peanut butter they sell at health food stores), but the kind in the jar is fine too.  If you use the freshly-ground peanut butter you may need to add more oil. That will make it easier to mix the ingredients together. It should spread easily and you should be able to toss it over the cooked chicken and the vegetables.




Use whatever vegetables you have on hand, such as:  bell pepper, mushrooms, broccoli, cauliflower, sugar snap peas, or onions.  You can mix and match to suit your own taste.  Whatever you use, you’ll need about 1 1/2  cups.

If you’re making regular rice, start that first.  The rice stick noodles cook like pasta, just faster.  Bring the water to a boil and then cook the noodles about three minutes.

For the rest of the recipe, make the sauce first.  Then cook the chicken.  Once the chicken is done, set that aside and cook the vegetables.  Put the chicken back in the pan, and then add the sauce. Don’t let the sauce cook too much, just enough to heat everything up.

You can speed up the process by using mixed frozen veggies (not the bell peppers though, they tend to get soggy). That way, you save time cooking and chopping.

There is one “problem” though with this recipe. The kitchen still smells so good after you finish dinner that you want to eat it again.

Substitutions and Variations for Stir Fry Chicken with Peanut Sauce

  • Add some slivers of garlic and fresh ginger to the chicken when you cook it.
  • Make it spicier with sriracha or cayenne flakes.
  • Let the chicken cool, toss fresh, raw veggies in a bowl (use double the amount),  and eat it cold as a salad.
  • Skip the chicken, and just make it with the sauce, veggies, and rice stick noodles

More Chicken Recipes for One

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

If you can’t get takeout, make this Sichuan chicken right at home.  It’s faster (and tastier too).

 


chicken mango stir fryQuick Chicken Mango Stir Fry Recipe

An Asian-inspired stir-fry that’s ready quickly.  Meaty chicken thighs with crispy-tender veggies and sweet mango. It’s both colorful and delicious.

 

Chili Garlic Chickenchili garlic chicken thigh

Clear your head and delight your taste buds with this spicy chicken. Think wings, but easier.

 

easy singapore noodles with chicken

Singapore Noodles

A simple chicken stir fry all mixed up with noodles and vibrant veggies.  It’s easy and flexible too. Use the veggies listed or swap them for your favorites.

 




Pasta e Fagioli Soup (Small Batch)

I should probably refer to this pasta e fagioli soup as “blizzard soup.” The forecast called for up to 20 inches of snow (though we only got seven).  I was determined to keep the stove going and get a batch of hot soup. Besides, there is more snow coming tomorrow!

Therefore, I deliberately made this the “hard” way.  First, I soaked the beans overnight.  Then I cooked the beans and sort of followed a recipe from The New York Times.  I cut it in  half and added pancetta (don’t know why they left that out).

I even made my own vegetable stock.  If you spot potatoes in the photo, it’s because they were in the homemade vegetable stock recipe .   Potatoes aren’t traditional for pasta e fagioli soup, but I left them in anyway. Why toss perfectly good veggies? I didn’t include them in the recipe here though.




You can use vegetable stock, or chicken stock if you prefer. I would  have made chicken stock but I didn’t have enough chicken bones. And I certainly wasn’t going out to get some in a blizzard!

Don’t be put off by the wait time on this recipe.  That includes soaking the beans overnight. You can speed this up by using my quick soak method. That cuts the soaking time down from 8 hours to only one.

If you’re really in a hurry, and don’t have the time or patience to soak and cook the beans for an hour or more, use a can of white cannellini beans instead. Make the rest of the soup, then add the can of beans.  Just cook them long enough to heat through.

Substitutions and Variations for Pasta e Fagioli Soup

  • Save time and use canned beans
  • Try different kinds of beans: pinto, kidney, or cranberry
  • Use chicken stock instead of vegetable stock
  • Use bacon or pork fat instead of pancetta (I even used soppressata salami once)
  • Add one potato (cut into chunks) to the soup
  • Chop up a handful of spinach and add that with the pasta

More White Bean and Soup Recipes

easy Italian wedding soupEasy Italian Wedding Soup

This should probably be called “dump” soup. All you do is pour the ingredients into a pot and heat them up. It’s a classic Italian soup that’s super-easy to make.

 

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

I took an expensive pre-made grocery store salad and turned it into a budget-friendly side dish/salad by making it myself!

 

pork chili verdePork Chili Verde for One

Ground pork simmered in a green sauce of  hot peppers, potatoes, beans, and cumin.  A meal in one bowl (heats the house too).

 

lentil bean sausage soupLentil Bean Sausage Soup

A hearty meal all by itself.  Packed with lentils, beans, sausage, potatoes, and sweet carrots. Perfect for chilly weather.

 

 




Honey Mustard Glazed Carrots for One

It’s been a while since I posted a side dish, so I thought I’d fix that. Honey mustard glazed carrots are an easy and savory side dish that’s ready in just a few minutes.  The honey adds a hint of sweetness, while the mustard provides a bit of a kick. The carrots are really easy to prepare, but the dish feels fancy enough for company.

This side dish goes beautifully with a simply roasted piece of chicken.  Season it with olive oil, lemon, and rosemary, put it in the oven and then start the carrots about 20 minutes before the chicken is done.

Or, try them with a grilled lamb chop,  or a steak. This recipe would also be great with Thanksgiving turkey or a family holiday get-together (you’d obviously have to size up the quantities).

If you’re trying to eat more veggies, honey mustard carrots also go well with a grilled cheese sandwich for lunch.

I sliced the carrots in matchsticks, but you can make them whatever way suits you. If you’re in a hurry, use frozen carrots (which are pre-blanched and will cook faster than fresh ones will).

Another tip to speed up the process and make your life a bit easier: when you measure the honey, dip the spoon in water first.  It creates a barrier that  will keep the honey from sticking and make it easier to pour it into the saucepan.




Substitutions and Variations for Mustard Honey Glazed Carrots

  • If you don’t have honey, use brown sugar instead
  • Add some fresh rosemary to the carrots
  • Saute some shallots with the honey mustard mixture and then add the carrots back to the pan
  • Try roasting them in a 450 oven for 40 minutes with some parsnips

More Side Dish Recipes

butternut squash brown sugar vanillaRoasted Butternut Squash with Brown Sugar and Vanilla

Sure, I’m calling this a side dish. It’s made with squash, isn’t it? It’s also got nuts, brown sugar, and vanilla. And thinks it’s a dessert. Shhh. Don’t tell.

 

roasted root vegetable medleyRoasted Root Vegetable Medley

A colorful, and surprisingly sweet mixture of tender veggies. Only five minutes prep and one pan.

 

roasted paprika potatoesRoasted Paprika Potatoes

Crispy, fluffy, and one of my favorite comfort foods. Think fries that are a lot less messy, with an extra flavor punch.

 

no mayo healthy cole slaw recipeNo Mayo Healthy Cole Slaw Recipe for One

Crisp, fresh, and healthy too. There’s no heavy mayonnaise, and it’s great with a leftover turkey sandwich.