Mulligatawny Soup Recipe

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

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

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

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

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

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

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




Mulligatawny Soup Substitutions and Variations

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

More Indian Chicken Recipes

royal chicken in yogurtIndian Royal Chicken Cooked in Yogurt

A name fit for royalty, but anyone can eat (and prepare this dish easily). Nothing to chop, just mix up some spices, add yogurt, and simmer.

 

Jewish chicken curry chitarneeJewish Chicken Curry Chitarnee

I bet you weren’t expecting the words “Jewish” and “Curry” to go together. But they do. Not spicy, but rather warm, comforting, and aromatic.

 

curried chicken soupCurried Chicken Soup

Delicious soup with very little effort. It only takes an hour to make and uses frozen or long-lasting veggies.  No chopping either (other than a carrot). I did say low-effort. 🙂

 

one person chicken curryEasy Chicken Curry Recipe

A few basic ingredients get together and bring you dinner in minutes.  Only one pot too!

 

 




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.

 




Rustic Pear Tart

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

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

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

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

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

UPDATE: I suppose I should say that I decided this was still too complicated and simplified it. What really happened was I looked at the wrong tart recipe and followed the dough recipe for that instead!  Oops! But, a happy mistake, because it was delicious and easier! Win-win!

 

rustic pear tart




Rustic Pear Tart Substitutions and Variations

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




More Pear Dessert Recipes

ginger pear breadSmall Batch Ginger Pear Bread

Sweet, juicy pears balanced with the bite of some cinnamon and a bit of ground ginger, topped with chopped almonds.

 

poached pears with chocolate sauce and ice cream

Poached Pears with Chocolate Sauce and Ice Cream

Indulgent? Maybe. So what. It’s rich, creamy, and delicious. Looks hard, but it’s really quite simple to make. Fancy enough for company, but worth it for yourself.

 

pear dessert crepeEasy Pear Crepe Dessert Recipe for One Person

Real crepes are hard. This is easy. I cheated. Dessert in a few minutes, no bother. Still delectable.  Serve plain or top with whipped cream or ice cream.

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.

 

 




Strawberry Banana Yogurt Popsicles

I’m told it’s popsicle week this week, and who am I to argue?  It’s barely summer but NY has already hit “swelter season.”  That means it’s what we call 3H weather: hazy, hot, and humid.  Strawberry banana yogurt popsicles are sweet, cold, and have no additional sugar added. They’re the perfect summer treat when the temperature hits “Oh no, you gotta be kidding me!”  There’s also no cooking or heating anything involved; ideal when it’s just too warm and sticky to face a hot stove.

All you have to do is measure the ingredients, blend everything together, and then freeze. About 2 hours later,  you’ve got a great snack.

I adapted the recipe slightly from one I found online here.  The original recipe was for 10 pops, which is way too much.  So, I cut it in half.   I also used strawberries instead of mixed berries. It’s the height of strawberry season and they are outrageously delicious!

strawberry banana yogurt popsicles

I have a four-pop mold popsicle set, which holds about three ounces each.  I’ve had them for years, which is both great and annoying. Great because they’ve held up well; annoying because since the pops all insert into one tray, it’s hard to get only one pop at a time.  I’d much rather have something like this,  which is designed to make it easier to get one pop out at a time.

Some molds are bigger (or smaller), so the final number of pops you get will depend on the size of the mold you have. If you don’t have a mold at all, you can pour the mixture into an ice cube tray and stick toothpicks in it. That will give you a dozen bite size mini-pops instead.




Strawberry Banana Yogurt Popsicles Substitutions and Variations

  • Use blackberries, raspberries, or a combination of berries instead of just strawberries
  • If you have leftover mixture, add some crushed ice, blend it again, and make a smoothie
  • Add a splash of vanilla extract and/or nutmeg
  • Go for some tequila or rum and make adult popsicles (figure roughly one ounce of liquor per five ounces of everything else)
Ozera popsicle molds
Ozera Reusable Popsicle Molds

This design makes it far easier to get one popsicle at a time. Each mold sits in its own individual slot, so you don’t have to struggle to get just one pop. There’s also a little tiny brush to clean them with. Or, just put them in the dishwasher.

Zuko pop makerZoku Duo Quick Pop Maker

 

If you really want to get fancy, try out this juice pop maker. Freeze the container ahead of time, then add the ingredients, and you’ll get a tasty frozen treat in just 7 minutes. It doesn’t even need electricity. Note that this will only work with sugar-sweetened pops (not sugar-free or artificial sweeteners).

More Fruit Desserts and Drinks

juice popsicleOne Ingredient Juice Popsicles

My mom used to make these when I was little. They were delicious then, and still are. A healthy, sweet treat that’s great on hot days.

 

banana smoothie for oneBanana Smoothie Recipe for One

A sweet drink that’s packed with vitamins and potassium, rather than processed sugar. Great for a snack.

 

cinnamon sugar bananasCinnamon Sugar Bananas with Brandy

Treat yourself with an easy dessert that takes very little effort to make. Serve plain or top with chocolate sauce or ice cream.

 

strawberry basil mojitoStrawberry Basil Mojito with Lime

Kick back, relax, and enjoy a refreshing adult beverage. Close your eyes and pretend you’re on a tropical beach, swaying under the palm trees.

 




Caramelized Pineapple Chunks for One Person

I love chocolate, but sometimes it keeps me awake at night. So, I’m always on the lookout for delicious desserts that don’t take a lot of time to make, especially in warmer weather when I don’t want to keep the oven on for a long time.  Caramelized pineapple chunks hits the spot perfectly.  It’s only got four ingredients and takes only about 15 minutes to make. Perfect!

This is a dessert that’s sweet, fruity, and seems decadent (but isn’t really). The pineapple chunks are cooked with just a bit of butter and some brown sugar to form a rich brown caramel sauce.  The rest is basically fruit (and optional nuts).  It only takes a few minutes to make, so you don’t have to stand over the stove for half the day.  The original recipe called for rum (which I didn’t have), so I left it out.  If you do have it, by all means use it.  Dark rum would be best.

You can also garnish it in different ways. Top it with some chopped pistachios, or crushed almonds.  Or, add some strawberries (one fruit is good, two fruits are even better).  It’s both sweet and somehow savory at the same time.

While you can use a fresh pineapple, then you have to worry about using up the rest of it.  I got around this problem by going to the market and getting cut up chunks of fresh pineapple. It’s much easier, less cutting, no mess, and no concerns about eating the rest of it before it spoils (which would be a shame!).

If you can’t get the fresh chunks, you can use the canned variety in a pinch. Just make sure to get the kind in juice, not in syrup.  If you use the canned version, cook the pineapple in the juice from the can (if you like) instead of orange juice.

One thing, don’t walk away from it. Leave it in the pan too long and the sugar will burn, making a terrible mess (ask me how I know this).

If you want, you can make the whole thing in advance and eat it the next day. It’s better slightly warm or at room temperature, so let it sit out for a while to warm up before you eat it.




Caramelized Pineapple Chunks Substitutions and Variations

  • Top the pineapple with a shot of dark rum or brandy (or try adding the rum to the sauce)
  • Garnish the fruit with chopped nuts (pistachios or ground almonds)
  • Add some strawberries on top
  • Serve with butter cookies
  • Top with crème fraȋche or sour cream

More Fruit Dessert Recipes

pear dessert crepeEasy Pear Crepe Dessert Recipe for One Person

Crepes are hard. Using a tortilla instead is easy. Lightly cook the pears in butter, add cinnamon and sugar, and roll into the “crepe.”  Brandy would be good too. Or pear liqueur.

 

cinnamon sugar apple breadSmall Batch Cinnamon Sugar Apple Bread

A moist, sweet quick bread that’s chock-full of apple chunks and topped with crackly cinnamon sugar.

 

poached pears with chocolate sauce and ice creamPoached Pears with Chocolate Sauce and Ice Cream

Gently cooked in butter, drizzled with chocolate sauce, and garnished with ice cream.  An easy dessert you can enjoy just for yourself (or with company).

 

mini blueberry hand piesMini Blueberry Hand Pie Recipe

Packed with blueberries, these homemade pies fit in your hand. You don’t have to cut it or get a plate. Just pick one up and eat.

 




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.

 

 




Egg and Tomato Gratin for One Person

There are three holidays this weekend: two big ones and one silly one. The big ones are Easter and Passover and since each holiday has entirely different traditions and foods, I was initially stumped. What do I post that works for both holidays? Then it hit me! These holidays do have something in common: eggs.  This egg and tomato gratin is just the thing.

I adapted this dish from a recipe by Jacques Pépin.  It’s from his Fast Food My Way cookbook. I haven’t changed much, other than the quantities, and using canned tomatoes instead of fresh. The fresh tomatoes aren’t very good this time of year, and besides, I dislike fresh-cooked tomatoes.

The eggs are mixed with tomato and onions, garlic, and thyme. The thyme adds a slightly spicy flavor and pairs beautifully with tomato.  The whole thing is then finished with grated, slightly nutty Swiss cheese.  Delicious!

And it works whether you’re on Team Pesach or Team Easter. Not to mention that whether you observe Easter or Passover, you’re likely to want a light lunch before your big meal(s) or want to take it easy the next day.  This egg dish is relatively light and won’t fill you up too much before or after all that heavy food. I’ve listed it as lunch, but it would also make a good breakfast or light brunch.

The third holiday? That’s April Fool’s.  There’s no specific food for that (except in France maybe when they call it April Fish), but somehow the tomato cheese mixture on top of the eggs looks like bacon if you squint (or, if you are a photo AI and someone asks you to search for photos of “meat”). April Fool’s!




Egg and Tomato Gratin Substitutions and Variations

  • At the end, turn up the toaster oven to broil and cook for a couple of minutes to brown the cheese
  • Don’t just have a dish that looks like bacon, add some real bacon and crumble it on top
  • Vary the cheeses: try Gruyère or mozzarella or Monterey Jack
  • Sauté some sliced porcini mushrooms with the onion/tomato mixture

Cooking tip: Poking the end of the eggs with a pin reduces the pressure inside, making them less likely to burst in the boiling water.

More Egg Recipes

egg and pasta gratinEgg and Pasta Gratin with Chives

A crispy egg, gooey cheese, and tender pasta layered together equals comfort food. This dish is easy to make too.

 

cherry tomato basil frittataCherry Tomato Basil Frittata

Who says you can’t make something delicious with simple ingredients? This frittata has only five. And you likely have most of them in your fridge and cupboard too.

 

egg chili cheese burritoEgg Chili Cheese Burrito Recipe

A versatile recipe that’s great for lunch, brunch, or breakfast.  Make the eggs, add seasonings, and wrap it all up.

 

shakshouka for oneShakshouka for One

Haven’t heard of shakshouka before? It’s just poached eggs with a spicy tomato sauce. Think traveling to the Middle East, without leaving home.