Tag: cooking for one

Easy Canned Tuna Curry

There are some nights when you want dinner and you want it quick. This easy canned tuna curry can be made in just a few minutes. There’s very little prep work.  The toughest bit is opening a can. Just cut up a bit of onion, chop some garlic, grate some ginger, and open a can of tuna. Yes, canned tuna.

If you make extra rice in advance (as I usually do), you just have to heat that up and you have dinner. It’s curry in a hurry.

I adapted this recipe from Madhur Jaffrey’s Quick & Easy Indian Cooking. Her recipe made two or three servings, which I have reduced. She calls for fresh chopped cilantro (which I never have, so I used a bit of dried coriander, which is the same thing). If you do have the fresh version, use 1 to 1 1/2 tablespoons.

I have also simplified the preparation a bit.  Yes, it’s possible to want to speed up even a canned tuna curry recipe! I was in a rush! And I was hungry. Rather than slicing the onions into rounds, I chopped them.  I grated the ginger with my microplane zester, instead of slicing it into strips; I didn’t want to bite down on big hunks of ginger! Besides, this way is faster.

If you don’t have fresh ginger, ground is fine.  No fresh jalapeño? Use canned chilis instead. Don’t have that either? Red pepper flakes work too.

 




More Quick Fish Recipes

 

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

Just a few ingredients and you’ve got a fancy-looking dinner.  Tilapia is mild, so it’s a good “starter” fish.  It’s mostly pantry ingredients (you just need to buy fish; Trader Joe’s usually has it frozen).

fish fillet with yogurt sauceIndian Fish Fillet in Yogurt Sauce

A few minutes prep and twenty minutes of baking. The sauce tastes rich and creamy, but it’s made with yogurt so no guilt. There’s a bit of heat, but it’s subtle, not overpowering.

tuna cannellini bean saladTuna Cannellini Bean Salad Recipe for One

Got beans? Mix them with some tuna, serve with bread or fruit and you have a meal. You don’t even have to actually cook anything.  All pantry staples, other than the scallion. If you don’t have one, use onion.

greek fish with lemon and tomatoesGreek Fish with Lemon and Tomatoes

A few basic ingredients, an easy marinade and a quick pan-fry produces a delicious dinner in a few minutes.  One bowl, one pan, one meal.

 

 




Crispy Lemon Chicken Thigh Recipe for One

I adapted this crispy lemon chicken thigh recipe from The Silver Palate Cookbook. If you love lemon, this is for you. It’s full of citrusy flavor from lemon juice, lemon pepper, and lemon zest. Even if you don’t love lots of lemon, don’t worry. The lemon is balanced by brown sugar for sweetness and a touch of paprika for a hint of bite.

It’s also quite versatile. Eat it hot right out of the oven, or make extra and have it cold for lunch the next day.  It’s also good for picnics when the weather is good.

I cut the original recipe down to serve one (instead of six), but also made a few other small changes.  The cookbook recipe called for lemon extract. It’s an ingredient I’m never going to use up (unless I make lots of lemon chicken). So, I increased the lemon juice a bit.

I then swapped the plain black pepper for lemon pepper. Lemon pepper is a bit exotic, but I do use it for other things (try it on string beans or broccoli). This way, I kept the lemony flavor without having to buy a special ingredient only to use a spoonful or two (which annoys me).

You end up with a crispy crust, almost like fried chicken, except there’s very little oil, and a lot less mess. You start it in a frying pan to get crispy and then finish by baking it in the toaster oven.

Incidentally, the recipe on the facing page of the cookbook is for Chicken Monterey, made with orange juice.  I haven’t done it, but I bet orange juice and zest would work for this too.  You might try a bit of orange juice concentrate, or upping the zest to substitute for lemon pepper/extract. I’d also reduce the brown sugar, since orange is sweeter than lemon.

For the best flavor, let the chicken marinate overnight (or all day) in the fridge. If you don’t have that much time, let it sit for at least half an hour.

If you can’t have flour (or gluten) substitute potato starch or rice flour instead.  It might even be good with almond flour.  That way it’s gluten-free (and Pesach-friendly).




More Chicken Thigh Recipes

chicken with tomatoes and olivesChicken with Olives and Tomatoes for One

Chicken, olives, garlic, and a bit of ginger add up to a rich, flavorful meal. This is a North African dish from a Jewish cookbook (really!)

 

peruvian roast chicken with green saucePeruvian Roast Chicken in Green Sauce Recipe

Juicy chicken, crispy skin and a tangy, spicy, garlicky sauce I just can’t stop eating.

 

chicken with basil, peaches, and gingerChicken Thigh Recipe with Peaches and Ginger

Juicy peaches balanced with spicy/warm ginger and summery basil. Just toss it all together and bake.

 

chicken with balsamic vinegar sauce

One Pot Chicken with Balsamic Vinegar Sauce

Tangy balsamic vinegar, mellowed cooked onions, and sweetness from an unlikely ingredient.  All in one pot.

 




Greek Fish with Lemon and Tomatoes

I seem to be making a virtual trip around the Mediterranean. This week, instead of Israel, we’ve “landed” in Greece. This recipe for Greek fish with lemon and tomatoes is adapted from a recipe in The New York Times.

The Times recipe is good, but a bit too fiddly and time consuming. It also requires a whole fish. That’s generally too much food for one person.  And, it has to be cleaned, then stuffed, and finally baked. Probably delicious, but too much trouble.  So, I decided to make it easier and faster and used fish fillets instead.

Plus, the original recipe requires that you cook the tomatoes. I love fresh tomatoes, and tomato sauces, but don’t like the taste of freshly-cooked tomatoes. So, I simplified everything and added the tomatoes just at the end.

In my version, you make the marinade, leave out the tomatoes, and let it sit for a bit so the flavors combine. Then season the fish fillet, pour the marinade over it, and cook it. Add the tomatoes at the end, and serve. Also, I didn’t make it in the oven (too hot!). I grilled the fish in a pan instead.

 




 

Greek Fish with Lemon and Tomatoes Substitutions and Variations

  • Follow this suggestion from the comments of the original recipe: fry the fish for a minute or two with olive oil.  Then add the marinade, a splash or two of white wine, and simmer (covered) for 5-10 minutes.
  • If you don’t mind cooked tomatoes, add them to the marinade at the beginning.
  • Try cod instead of tilapia.  Or, use a small whole trout.
  • If you want more lemon flavor, slice some lemon and squeeze it over the fish.
  • Add some olives or capers to the marinade.
  • Add 1/4 C sliced zucchini to the pan when you start cooking the fish.

More Quick Fish Recipes

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

A quick dinner, enlivened with a touch of mustard for bite, and rosemary for herby flavor, with a squeeze of lemon juice. Even simpler and easier than the Greek fish on this post.

salmon greek yogurt dill sauceSalmon with Greek Yogurt Dill Sauce

Thick, creamy yogurt plus fresh dill, and refreshing cucumber mixed into a sauce that gets better the longer it sits.  Serve the sauce over simply cooked salmon.

 

fish fillet with yogurt sauceIndian Fish Fillet in Yogurt Sauce

Flaky, moist fish with a hint of heat from garam masala, cumin, and ginger. It’s subtle, not overpowering.  Ready in about 20 minutes.

 

sephardic fish in peppery tomato sauceSephardic Fish in Peppery Tomato Sauce

A bit spicier than the other recipes on this page, but still not super-hot.  It’s flavored with garlic, coriander, and briny capers, bathed in a peppery tomato sauce.

 




Quick Chicken Mango Stir Fry Recipe

This recipe for chicken mango stir fry combines the sweetness of mango and bell peppers with the heat of hot chile. The combination gives it plenty of eye appeal, as well as flavor. This is easy to put together, and flexible too. Use snap peas or snow peas instead of regular peas, if you prefer. Add more fresh chiles, try some mini corn cobs, or give it a Thai spin with lime, cilantro, and basil.

Unless you’re baking bread or cake (which are less forgiving) the idea is to have fun with your food. Change the ingredients to suit your own tastes, or to fit whatever you happen to have in the fridge that day.

You can put this together in about 20 minutes, so it’s a great option when you’re in a hurry.

I used fresh vegetables, but you can just grab a package of mixed frozen Asian veggies and use that instead. That will save some time too and cut the whole thing down to fifteen minutes.

I got the mango from the frozen section at Trader Joe’s. If you can’t go to Trader Joe’s, many supermarkets have it in the frozen food section. If that doesn’t work, try pineapple instead.

I wouldn’t use the frozen bell peppers though, they tend to be soggy.



Substitutions and Variations for Chicken Mango Stir Fry

  • Make it Thai: add sugar, a bit of fish sauce, and cornstarch to the soy sauce mixture. Add basil and mint just before serving.  Garnish with lime.
  • Save the chopping and use frozen veggies. If you can get an Asian mixture that’s great; if not use frozen broccoli, cauliflower, and carrots.
  • Swap frozen peas for snow peas or sugar snap peas.

More Chicken Recipes

chicken with basil, peaches, and gingerChicken Thigh Recipe with Peaches and Ginger

Luscious peaches, savory ginger and sweet basil combine for an easy summer meal.

 

chicken mushroom skillet recipeChicken and Mushroom Skillet Recipe

Want food fast? This is it.  No marinating. You don’t even have to create the sauce. It does that for you.

 

chicken with tomatoes and olivesChicken with Olives and Tomatoes for One

A North African Jewish recipe with salty olives, sharp garlic, and a bit of ginger to create a rich and delicious dinner (with a hint of spiciness).  Ready in under an hour.

 

peruvian roast chicken with green saucePeruvian Roast Chicken in Green Sauce Recipe

Finger licking good! This sauce is great for the chicken, as a dip, or over mild fish. Packed with flavor from spinach, garlic, and lime. I can’t stop eating it!

 




Spinach and Egg Frittata for One Person

I adapted this from a “spinach and egg omelette” recipe in the The Book of Jewish Food. That’s not really accurate. It has eggs and spinach, but I think it’s closer to a frittata than an omelette. So, I’m calling it a spinach and egg frittata.

There are lots of recipes for spinach (the spinach and potato pie looks great too and I’m going to try the spiced spinach and eggs with ginger). I am working on using the “spinach tree” so all those spinach recipes will come in handy!

The nice thing about this frittata is that you can serve it hot or cold. Eat it hot out of the pan, or wrap it up and take it to go.

The spinach, eggs, nutmeg, coriander, and fresh dill add lots of herby and savory flavor. Top it with a dollop of Greek yogurt.

I ate it with a thick slice of buttered fresh rye bread and strawberries for an easy Sunday brunch.

The original recipe called for putting the frittata under the broiler to cook on the other side. However, since we’re only making a single serving, it’s much easier to just flip it over.




More Spinach Recipes

Use up the rest of that bunch of spinach with these recipes.

eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

Bring the heat! This omelette is spiked with chilis, and then cooled down with a dollop of yogurt.

 

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.

 

spaghetti spinach lemon cream sauceSpaghetti with Spinach and Lemon Cream Sauce

Spinach, summery basil, and a light lemony cream sauce all tangled together. It’s an easy summery meal that is ready quickly.

 

blueberry feta spinach saladBlueberry Spinach Salad with Feta Cheese and Walnuts

Great for when it’s too hot to cook.  Crispy cucumber, sweet tomatoes, earthy mushrooms, and sweet-tart blueberries all tossed together. Then add feta for tang and walnuts for crunch.

 




Spaghetti with Spinach and Lemon Cream Sauce

This recipe for spaghetti with spinach and lemon cream sauce was a bit of an accident. I innocently ordered a bunch of spinach (along with other groceries) from Fresh Direct.  I expected, well a standard bunch of spinach. What I got was a “spinach tree.” It’s enormous. It’s so large I had to prop it up against a bottle of seltzer and a plant to take a photo of it.

spinachSo, if anyone from Google noticed a spike in searches for  ‘spinach recipes’ over the last few days, it was me.

I adapted this recipe from the Smitten Kitchen. She used basil (or arugula), and while I have basil growing in my window, I don’t have arugula.

Besides, there’s that enormous bunch of spinach to use up!

So, I combined the two.  A bit of basil, and a handful of spinach, some diluted Greek yogurt instead of the heavy cream (didn’t have the cream and couldn’t leave to get some), and dinner is served!




Substitutions and Variations for Spaghetti with Spinach and Lemon Cream Sauce

  • If you don’t have heavy cream, melt 1/3 C unsalted butter and add 3/4 C whole milk. This makes about a cup.
  • Use plain Greek yogurt and thin it out with a little milk. If you do this, add a little hot water to the mixture first, before putting it in the pasta. This will prevent it from curdling.
  • Use frozen peas instead of spinach (add to the pasta while it’s cooking and save yourself an extra pot to clean; put the peas in for about 3 minutes).
  • Add some leftover cooked chicken for more protein.

spaghetti spoon

Spaghetti Spoon

It’s a small thing, but this spoon makes it much easier to toss your spaghetti and coat it with the sauce. It’s also a lot easier to get it out of the pot and into a bowl for serving. And because it’s OXO, it’s comfortable to hold too.

microplane

Microplane Zester

This is one of my favorite tools. It’s just the thing for zesting lemons (and getting only the zest without the bitter pith). Hard cheese can be tough to grate with a box grater, but this produces perfect little curls that practically melt into your pasta. It’s also ideal for grating nutmeg, ginger, or even garlic. Since it’s long and thin, you can just perch it right on top of the bowl while you grate. Note that it’s sharp, so be careful!

More Spinach Recipes for One Person

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

Crisp, crunchy, sweet, and salty, this salad is a festival of flavor, color, and texture. Just the thing when it’s hot and actual “cooking” is a big nope.

spinach and feta cheese omeletteSpinach and Feta Cheese Omelette

Spanakopita (spinach and feta pie) flavors without a lot of fussing with phyllo dough. And it comes together quickly.

 

sauteed garlic parmesan spinachSauteed Garlic Parmesan Spinach

An easy side dish with mellowed garlic,  sharp parmesan, and earthy spinach. Takes only a few minutes to make too.

 

spinach lamb meatballsSpinach Lamb Meatballs

Get your veggies and your main dish at the same time. The tangy red wine vinegar complements the robust flavor of the lamb beautifully.

 




Sichuan Chinese Chicken and Eggplant with Garlic Sauce

This is all my brother’s fault.  He was raving about the Sichuan Chinese chicken and eggplant with garlic sauce that he had at a local restaurant.  I couldn’t get the idea out of my head, and I already had the eggplant (bought to make eggplant parmesan), so I figured I would give it a try. This will also, incidentally, work with beef.

This recipe is adapted from The New York Times. It originally called for minced garlic, soybean paste, and hot chili paste.  I had the garlic, but not the other ingredients, so I improvised. I replaced the soybean paste with hoisin sauce, and used chili garlic sauce instead of the garlic and chili paste.  Doing that also saved me an extra step (no garlic to chop). I reduced the water a bit to compensate. That recipe also called for ground pork (which I didn’t have because I’d eaten the last of it with my black beans, so I used chicken instead).

Eggplant is notorious for soaking up oil.  There are several schools of thought about preparing eggplant in order to minimize this.

Some insist you have to salt it and let it sit (to draw out the water) and dry it with a paper towel and let it sit for 45 minutes.  Others say to put it in water, salt the water, cover that with a lid or a heavy weight, and let it sit for 15 minutes, then drain, and dry it off.

A third way (which I just learned, and wouldn’t necessarily do for Chinese food), is to soak the eggplant in milk.




I tend to use the first method, but I confess I usually don’t wait that long.  I’m too impatient (and hungry). I get around it by slicing the eggplant very thin.

If you want your eggplant extra crispy, dredge it in cornstarch before you cook it.

Ingredients and Tools to Make Sichuan Chinese Chicken and Eggplant with Garlic Sauce

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Koon Chun Hoisin Sauce

Sweet, slightly tangy and great for this dish, as well as marinades. Try it with a simple pork roast, sliced and served with steamed bread and scallions. Or, marinate fish with garlic, hoisin, and five spice powder. It’s also great in stir fries.

 

huy fong chili garlic sauce

Chili Garlic Sauce

In case you haven’t guessed (since I keep mentioning it), I love this stuff. It’s got more heat than sriracha (which has sugar), plus the extra flavor boost from garlic. I put it on eggs, in marinades, stir-fries, veggies, enchiladas, soup. Someone on Amazon mentioned mixing it with some plum sauce and cooking it with chicken. I’m going to try that next!

huy fong sambal oelek

Chili Paste

If you want to be authentic, get the chili paste. Use it for this recipe, or for making Thai or Indonesian recipes. It makes a great starting base for marinades and sauces. Mix it into meatloaf or top some scrambled eggs. Think of it as sriracha with more kick.

 

More Asian Chicken Recipes

honey sticky garlic chicken

Honey Sticky Garlic Chicken

Crispy, sweet, and spicy all at once. And, the sauce is made entirely from pantry ingredients you already have in your home.

 

easy singapore noodles with chickenSingapore Noodles with Chicken

Toss veggies, turmeric, curry (yes curry), chicken and noodles all together and make this colorful and delicious meal. A great way to clean out the fridge or use up those extra little bits of frozen veggies.

stir fry chicken peanut sauce recipeStir Fry Chicken with Peanut Sauce

An easy way to get takeout without leaving home.  Crisp-fried veggies, tender chicken, and a smooth, velvety sauce over it all.

 

Asian chicken salad with cabbageAsian Chicken Salad with Cabbage

Colorful, spicy and just the thing for a hot day, or when your appetite isn’t quite right. It’s a carnival of color and flavor, brightened by lots of crispy veggies, ginger, garlic, and a touch of sriracha.

 




White Pizza Recipe Without Ricotta

The usual standard for white pizza is to use ricotta cheese. While I do like ricotta (heck I like nearly every cheese), I don’t usually have it in my fridge.  So, I switched cheeses and used mozzarella instead.  The nice thing about this recipe (or nearly any pizza recipe) is that it’s flexible and you can change it to suit your tastes or whatever ingredients you have at hand.

In this case, I used chopped garlic, olive oil, and dried basil, plus a dusting of grated parmesan.

I made the dough myself, from the Smitten Kitchen pizza dough recipe for one, but you can use store-bought dough if you don’t have the time or energy to make it yourself. Many supermarkets sell it, or you can try your local pizza place.




Once the dough is ready (or bought), all you have to do is chop the garlic, shred the cheese, and sprinkle basil over your dough.  If you’re really pressed for time (or feeling lazy) use the pre-shredded mozzarella.  I recommend you get the fresh if possible though; it tastes much better.

Note: the pizza is a light tan because I’ve been using King Arthur white whole wheat instead of all-purpose flour since the shutdown made white flour harder to find. It’s tastier than white flour, but not as dense and heavy as standard whole wheat.

Substitutions and Variations for Pizza Without Ricotta

Of course, there are almost as many possibilities for this as there are ingredients.

  • Use a mixture of mozzarella and goat cheese
  • Add mushrooms and/or eggplant
  • Saute some spinach and add that on top
  • Try some caramelized onions and/or sun-dried tomatoes
  • Use manchego instead of parmesan

Tools and Ingredients for White Pizza Without Ricotta

Oxo box grater

Oxo Box Grater

As much as I love my zester, there are times when only an old-fashioned box grater will do the job. The zester grates far too finely for this purpose. This box grater is from Oxo, so it’s easy to hold. It even comes with a little container to catch all the grated cheese (so it doesn’t get all over your counter). The container (and its lid) all fit inside the grater, to take up less space in your kitchen. Or, you can use the closed container to store any leftovers until the next time.

cuisinart roasting pan with cover

Cuisinart 12 inch pan with cover

I’m not normally a non-stick fan, but this pan has held up really well over the years. It’s the perfect size for a single person pizza too. And, since it’s nonstick I don’t need to do anything to keep the pizza (or anything else) from sticking. It cleans up easily, and the lid fits lots of other pans, so I can see how well my food is cooking.

More Pizza Recipes

rosemary potato roasted garlic pizzaRosemary Potato Roasted Garlic Pizza

Another no tomato sauce pizza, this one is a Roman classic, call it potato chip pizza if you like.  Because if one starch is good, two starches are better!

 

goat cheese caramelized onion pizzaGoat Cheese Caramelized Onion Pizza

Goat cheese, and lots of veggies are another different twist on the usual pizza.  Switch it around with spinach, mozzarella, and whatever veggies suit you. You could even crumble some sausage on top.

tortilla pizza for oneHomemade Tortilla Crust Pizza

The super-lazy at home pizza. Just make a tortilla crust (or even use a pita bread or pre-made tortilla), pile on the veggies and toppings, and you’re good to go.

 

garlic bruschetta pizza

Garlic Bruschetta Pizza

Another way to eat pizza. And it’s completely vegan and vegetarian. No cheese, no sauce, just delicious.

 

 




Chicken with Olives and Tomatoes for One

The source of this recipe for chicken with olives and tomatoes will probably surprise you. It’s a North African recipe from a Jewish cookbook.  You probably think of lox and bagels and matzo balls when you think of Jewish cuisine, but it’s really far more varied than that. This is just one example.  My recipe for Moroccan chicken and lentil soup was adapted from the same cookbook.

This recipe looks a bit complicated, but it really isn’t.  The flavors of the chicken, olives, garlic, and a bit of ginger make it rich and delicious (with a hint of spiciness).  It clocks in at about 45 minutes cooking time, so it works for either a work night or a weekend.

Castelvetrano olives, by the way, are far different from the sad specimens you get in a can. They’re firm, bright green, sweet, and buttery, almost like a fruit.  I thought I hated olives, until I happened to try these (they were an amuse bouche at a restaurant).  The restaurant is now gone, but the olives are still here!  If you can’t find those, try cerignola olives. They are large, salty/sweet, bright green, and great for snacking or cooking.




Tools and Ingredients for Chicken with Olives and Tomatoes

saffron

Spanish Saffron

Soak a tiny pinch of this in hot water before you use it. Saffron adds a flavor that’s hard to describe, as well as beautiful reddish-yellow color. Use it for Moroccan dishes (like this one), or for Indian food.

olives

Jeff’s Naturals Whole Castelvetrano Olives

Use the olives for this chicken dish, or the pasta recipe below. They’re also great with an antipasto platter. Or, add some olive oil, garlic, and rosemary, and marinate them. Don’t get the pitted ones; it seems easier, but they lose flavor. Serve that with a cheese platter.

The Book of Jewish Food cookbook

The Book of Jewish Food

This is part cookbook and part travel diary. The author includes brief histories of the communities that created the dishes, and how they adapted local cuisine to suit religious restrictions (such as no pork or mixing milk and meat).

There’s recipes for the expected kugel, split pea soup, and chopped liver. But then it goes off to Spain, Baghdad, and India. From there you get leek meatballs, eggplant fritters, chicken with rice croquettes, borekas, lamb with raisins and almonds, and pumpkin kofta curry.

More Recipes with Olives or Chicken

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

Easy and pantry-friendly too. Sun-drying intensifies and sweetens the tomatoes, which make a delicious contrast to the salty olives and cheese.

 

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

A delight in a bowl, with crispy golden-brown lemon panko, dill, and a burst of citrus. It’s light, it’s green, and it’s an ideal wake-me-up for your taste buds.

 

chili citrus chickenChili Citrus Chicken Thigh Recipe for One

Turn an ordinary piece of chicken into something special with a quick chili citrusy marinade tempered with honey.  Then let it sit, and bake.

 

feta brined roast chickenFeta Brined Roast Chicken Recipe for One

You’ve heard of brining turkeys? This is a twist on that old favorite. Here, the brining is not with salt, but with feta cheese. The brine keeps the chicken moist and flavorful, and the whole thing only requires a few simple ingredients.




Black Beans and Rice Recipe for One Person

A friend’s mom made this black beans and rice recipe for me many years ago on Thanksgiving.  We had the traditional turkey, and also a slow-cooked pork roast that was divine.  The beans were so good I asked her to have her mom send me the recipe.

The great thing about this is that you feel you’re eating something rich and luxurious, even though it’s a “budget” meal.  This particular recipe is also vegetarian.  Of course, if you want, you can add some pork or bacon in with the seasoning mixture and cook that before you combine it all with the beans.

It’s also versatile.  Cook it down more and you have black beans and rice. Cook a bit less and you end up with black bean soup.

The recipe here is portioned to be a substantial main dish for dinner (or two lunches). Or, use it for two side dishes.

There are two ingredients in it that are a bit unusual for black beans and rice (at least unusual to me): balsamic vinegar and port.  You just use a little of each, but it adds an extra depth of flavor which wouldn’t be there otherwise.

I don’t usually have port, so I used brandy instead.

I nearly always get the dried black beans instead of the canned ones. The canned beans tend to have extra salt and additives to “keep them fresh” (which never made sense to me; canned food should last without preservatives). Besides the dried beans are a better value and will last indefinitely.

It does take a bit of time to make this (not so much because of the cooking as because of soaking the dried beans). However,  you can just let them soak overnight or use my quick soak method.  Or, if you’re in a big hurry, use canned beans.  Half the can should do it.

I used leftover rice that I already had.  If you don’t have leftover rice, start the rice while the bean and onion mixture is simmering.




Substitutions and Variations for Black Beans and Rice Recipe for One Person

  • Use brandy instead of port
  • If you don’t feel like opening an entire can of tomato sauce to use a small amount, use ketchup (add a little more water)
  • Add 1/4 pound pork stew to the onion mixture (when you start it)
  • Try some pork fat or bacon or a ham hock
  • For more kick, add some cumin or cayenne

More Recipes with Beans and Rice

tuna cannellini bean saladTuna Cannellini Bean Salad Recipe for One

Open a few cans, mix everything together and instant food! No actual cooking, heating, or baking required.

 

Brazilian chicken paprika stewBrazilian Chicken Paprika Stew

A Brazilian take on chicken paprikash.  Rich, satisfying, not too spicy, and only one pot!

 

pasta e fagioli soupPasta e Fagioli Soup (Small Batch)

A classic Italian soup that’s made entirely with pantry ingredients you likely already have in your cupboard.  And, as my mom would point out, beans and starch equals a complete protein!

bibimbap rice bowlBibimbap Rice Bowl with Meat and Vegetables

Layers of flavor piled into one bowl.  First the meat, then the sweet carrots, balanced by the sharp cabbage, and spicy chili garlic sauce. All topped with a slightly crispy fried egg.  A whole meal at once.