Tag: easy recipes for one person

Small Batch Scones Without Cream

We’re having Scottish weather this week. It’s cold, drizzly, damp, and the chill goes right through you. I jokingly suggested to some friends that if we’re going to have Scottish weather, I need to make scones. But all the recipes I found required cream. Or buttermilk. Or half and half. I had none of those things. But, eventually (thank you New York Times Cookbook) I discovered an easy small batch scones recipe without cream. I cut that in half, because what would I do with 16 scones?

This recipe is quick, delicious, and only needs one bowl to prepare. And no yeast either. The other good thing is that you don’t have to go out and get any special ingredients. You can just use what you already have at home.

Just the thing for a chilly day. Serve these scones with your choice of clotted cream (sounds weird, but just really thick and delicious cream) and/or butter and jam.

The other great thing about this is that it comes together in only a few minutes. Mix everything up, roll out and cut up the scones, and bake for 12 minutes.

 

 

More Small Batch Dessert Recipes

Gooey small batch chocolate chip cookiesGooey Small Batch Chocolate Chip Cookies

Delicious chocolate chip cookies in a recipe that’s downsized for one person. They’re gooey, soft, and oh so chocolatey. Share (or not) as you like.

 

mini blueberry hand piesMini Blueberry Hand Pie Recipe

A pie that fits in your hand! These are great to eat at home, or take with you for a picnic or party. Your friends will thank you.

 

small batch hamantaschenSmall Batch Hamantaschen Recipe

These triangular jam-filled cookies are usually eaten for Purim in the spring. The triangles represent Haman’s hat (he’s the bad guy in the Purim story).

 

strawberry blueberry crumbleStrawberry Blueberry Crumble

Not one, but two kinds of berries under a sweet, buttery topping. Cut them into bars for easier eating. Have one now and freeze the rest (they freeze really well).

Roasted Butternut Squash with Brown Sugar and Vanilla

Sure this roasted butternut squash with brown sugar and vanilla looks like an ordinary vegetable side dish. But, it’s really a dessert wearing a clever vegetable disguise.  The first time I made it, I immediately wanted to eat it again.  Sometimes, single serving is a bummer!  Sadly, it was the last of the squash and the last of the nuts.

What made this recipe so good?  The vanilla and nuts add a touch of sweetness, without being overpowering. It was almost like eating a cookie or some sort of dessert rather than a vegetable. Yet, it has very little sugar.  Topping it with a mixture of nuts and craisins (dried, sweetened cranberries) added a bit of crunch and a sweet/tart tang.

The original version of this recipe (which I found on the Neilsen-Massey web site), called for vanilla sugar. Since I didn’t have any and had no interest in going out and searching for some in the stores, I simply added a bit of vanilla to some brown sugar instead. As far as I’m concerned it worked perfectly, and I didn’t have to buy an extra ingredient. Win win!

The nuts I used were an unsalted mixture from Trader Joe’s with hazelnuts, cashews and pecans.  Use whatever mix you like, although I think I would skip something with peanuts. The craisins were an unintentional bonus.  I had a few leftover from making the turkey chipotle enchilada recipe from a couple of weeks ago, and had thrown them in the bag of nuts.  I forgot that when I mixed them into the topping, but it turned out to be a good “accident.”

So, while this may look like a vegetable, it’s definitely a dessert in a clever vegetable disguise! In fact, I’m half-tempted to put it in the dessert category instead of as a side dish. Serve it with a simple piece of roast chicken or a pork chop. I baked a chicken thigh with some olive oil, oregano, a bit of garlic, and salt and pepper.




Butternut Squash with Brown Sugar and Vanilla Substitutions and Variations

  • Don’t have mixed nuts?  Try just plain walnuts or pecans instead
  • Use maple syrup instead of brown sugar
  • Toast the nuts first
  • Buy some puff pastry and spoon the squash into it—voilà butternut squash tart!

Tools and Ingredients for Roasted Butternut Squash

Oxo peeler

Oxo Swivel Peeler

This peeler cuts through butternut squash skin easily. Might as well be peeling a carrot. The little scoop at the end is perfect for removing potato eyes or bruised spots on an apple.

six inch baking pan

Stainless steel 6 inch square pan

Just the right size for baking for one. This pan is six inches square, and can go in the dishwasher. Perfect for squash, moussaka, brownies, or peach crumble,

More Butternut Squash Recipes

curried butternut squash soup with applesCurried Butternut Squash Soup with Apples

Warm/spicy and sweet all at the same time. This soup is great for chilly days (or pantry cooking).

 

butternut squash cream sauce pastaButternut Squash Cream Sauce Recipe for One Person

Add sage and a touch of cream and you get a perfect pasta sauce. It’s rich, creamy and makes a nice change from the usual humdrum tomato sauce.

 

roasted cinnamon nutmeg squashRoasted Cinnamon Nutmeg Butternut Squash

A classic combination that’s great with a simple main dish, like roast chicken.

 

 




One Pot Polish Sausage and Cabbage with Potatoes

Fall has finally shown up (at least briefly), so it’s time for hearty comfort food.  This Polish sausage and cabbage with potatoes recipe is both easy to make and filling.  It’s a great meal for a chilly autumn day.  There are only a few basic, everyday ingredients, but it still manages to be packed with flavor from rich sausage,  braised cabbage, buttery Yukon Gold potato, and sweet carrot.

And, as a bonus, you get your entire dinner cooked while only using a single pot. As far as I’m concerned, less cleaning and washing up is always a good thing.

The technique is really simple, and there’s not a lot of fiddling.  Basically, all you have to do to get a delicious dinner is to slice up and brown the sausage, add the veggies and broth, and then let the whole thing simmer slowly in the pot.

It takes less than an hour to make and you don’t have to stand over a hot stove while your dinner cooks.  You can go do something else instead.  For instance, you can pour yourself a glass of red wine and unwind from a long day or make a mug of hot, spiced apple cider.

It’s not fancy, or fussy, just good plain hearty food.

I used a Yukon gold potato, because they have a richer, more buttery flavor.  However, an Eastern potato (or white potato) will work too.  Avoid Russet (Idaho) potatoes, as they are best for baking (OK, I avoid them anyway because I don’t like them; they’re too floury).




Polish Sausage and Cabbage with Potatoes Substitutions and Variations

  • Try using bacon instead of the sausage
  • Swap the sliced potatoes for 4 oz of egg noodles (cook them separately, then add them at the end and toss everything together)
  • Season the dish with some paprika
  • If you’re out of chicken broth, you can use water instead
  • Add some cut up bell pepper

More Sausage Recipes

kielbasa with sauerkraut and applesKielbasa with Sauerkraut and Apples

Sausage, sauerkraut, and apples complement each other beautifully and the honey mustard sauce adds a delightful sweet tangy flavor.  This is pantry-friendly and only requires one pot.

Brazilian chicken paprika stewBrazilian Chicken Paprika Stew

A Brazilian take on Hungarian chicken paprikash. This has lime, sausage, and beans. No sour cream in sight. Plenty of rich, slightly zippy, citrusy flavor though.


lentil bean sausage soupLentil Bean Sausage Soup

A chunky, hearty soup that’s great for colder weather. It’s packed with flavor from ham, sausage, beans, and lentils. Plus a secret ingredient borrowed from Italian grandmas. Simmered slowly to bring out the flavors.


creole cabbage and sausageQuick Creole Cabbage and Sausage

Dinner in minutes, in only a single pan.  Don’t worry about the “fancy” mustard and spice mix. They’re easy to make at home with ingredients you already have.

 




Rosemary Olive Oil Broiled Eggplant

I first learned to make this eggplant dish when I was visiting a cousin in Boston. He was living in a rambling house with lots of roomies and a student budget.  Creativity was important!  This meltingly tender broiled eggplant infused with olive oil and flecked with fresh rosemary takes full advantage of seasonal produce.  Just grab some of the fresh eggplants popping up in your local farmer’s market and make this super simple recipe.

Since this recipe is made nearly entirely with pantry staples, all you have to buy is the eggplant.  Fresher eggplants are less bitter than their out-of-season cousins and the standard dark, nearly black supermarket offerings. And, the farmer’s market should have a much wider selection.  I used Graffiti eggplant (streaky purple), but white eggplant, or fairy eggplant (the smaller streaky variety, which is particularly tender) works just as well.

Look for smaller eggplants with firm skin.  A wrinkled eggplant is an old eggplant.  The smaller ones are sweeter too.  Check the stem to make sure it’s fresh; it should be free of mold or mushiness.  An eggplant that’s heavy for its size is better.  Lighter ones are likely to be hollow and less fleshy (so less to eat).

There’s some slightly inaccurate folk wisdom about “male” and “female” eggplants, with males having fewer seeds. The flowers are both male and female, but the fruit isn’t. However, if you want fewer seeds, check the bottom of the eggplant.  There’s an indentation which is sometimes oval and sometimes round. Eggplants with an oval indentation seem to have fewer seeds than the round ones.  So pick the oval eggplant (because you want fruit, not seeds).




Rosemary Olive Oil Broiled Eggplant Substitutions and Variations

  • If you can plan ahead, pour a small quantity of olive oil into a separate, sealed jar.  Add a sprig of rosemary and let it sit.  The flavor will infuse into the oil
  • Add some zucchini to the eggplant
  • Or, put in a few slices of onion
  • Try some Romano or Manchego cheese instead of the Parmesan

More Eggplant Recipes

moussaka without bechamelMoussaka Without Bechamel Sauce Recipe

This twist on the “usual” moussaka has no bechamel sauce. It’s lighter, and has fewer steps, but it’s still divine. And, bonus, there’s only one pan to clean (instead of lots). But, there’s no loss of flavor, since it has spicy/warm cinnamon and nutmeg, a bit of garlic, tender eggplant, ground lamb, and tomatoes.

pasta alla norma with eggplantPasta alla Norma with Eggplant

An easy, summery pasta dish tossed with eggplant, a quick tomato sauce, and topped with cheese. Ready in under 30 minutes.

 

eggplant parmesan for oneEggplant Parmesan Recipe for One

Lightly fried eggplant, a rich tomato sauce, and melted mozzarella adds up to a delicious dinner. And, it’s a lot less work than you expect.

 

vegetarian eggplant sandwichVegetarian Eggplant Sandwich for One Person

Israeli cucumber and tomato salad, with added eggplant and hummus equals a tasty (and easy) lunch.

 

 




Cold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Ever get stumped by what to do with leftover steak?  Steaks aren’t sold for one person, generally. The portions are too big!  It’s not enough for another steak dinner, and too much to toss without guilt.  You could make a steak sandwich, or try something a bit different and toss it into a steak salad.

Add some veggies, goat cheese, and a homemade red wine vinaigrette and you’ve got a delicious dinner without any cooking.  Cold leftover steak salad is the perfect solution for late summer  or busy days when the thought of turning on the stove is too much to bear.

This recipe is inspired by a steak salad on Food Network.  I liked the basic idea, but wasn’t about to buy three kinds of greens, extra red onions, or bleu cheese (since bleu cheese and I don’t get along).  I used just one kind of lettuce (green leaf) instead and swapped the bleu cheese for herbed goat cheese.

This is best with leftover steak (since it’s already cold), but you can pan fry your steak and let it rest (or chill in the fridge) while you do something else. Use the rest for a steak sandwich or in a stir fry.




 

Cold Leftover Steak Salad Substitutions and Variations

  • Add a bit of Dijon mustard to the vinaigrette
  • Go for the bleu cheese if you like it
  • Use a handful of mixed greens (or make the entire salad with them)
  • Add half a sliced scallion
  • Saute some shallots and add them to the dressing

More Entree Salad Recipes

Chicken Caprese Salad Panini Sandwichchicken caprese salad panini

Grilled to a deep golden brown crispness, stuffed with gooey melted cheese, sweet tomatoes, and basil.  Comfort food for grownups.

 

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

Rich lamb, meltingly soft eggplant, and a garlicky aioli sauce. It’s an entire meal in a single bowl. Use leftover roast lamb breast, or make it with a lamb chop.

 

mixed greens egg potato chicken saladMixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

A fresh take on an entree salad, with hard boiled egg, potatoes, and a zippy vinaigrette. Use leftover or rotisserie chicken. Mix it all together and poof you have lunch (or dinner).

chili citrus avocado chicken saladChili Citrus Avocado Chicken Salad

Transform leftovers into a whole new meal with crunchy veggies, velvety avocado, and slightly spicy chicken.

 




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.

 




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.

 




Fried Egg Burrito

Fridays are tricky. Sometimes, I want to make a big feast because the week is over.  Other times, I just want something quick and easy so I can relax. This fried egg burrito recipe is perfect for the days when I’m leaning toward the quick and easy side. That’s why I have a list of “15 minute meals” on the blog.

Fried egg burritos are also versatile. You can have them for breakfast, lunch, or dinner (make two).  And, they’re ready in about 10 minutes.  So, they’re not only delicious and easy, they’re dinner in less than 15 minutes. It’s faster (and tastier) than takeout. Plus, since you made it yourself, you know exactly what’s in it.




I added some Monterey Jack cheese to the eggs, then tossed in a bit of jalapeño pepper and topped that with some salsa and sour cream to serve.  You can use pepper jack cheese or cheddar or any other mild cheese you like.

Substitutions and Variations for Fried Egg Burrito

Like any other burrito, this is endlessly customizable.

  • add some canned beans or refried beans
  • cook up some chorizo sausage
  • if you like it less hot, use bell pepper instead of the jalapeño
  • add a spoonful of chipotle peppers
  • top with guacamole

More Egg Recipes

eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

Great for a light meal, brunch, or breakfast. Only one skillet needed, and you get a healthy dose of greens too.

 

cherry tomato basil frittataCherry Tomato Basil Frittata

Just four basic ingredients and you’ve got breakfast (or a light lunch). Or, add spinach, mushrooms, or more veggies to make a bigger meal.

 

egg chili cheese burritoEgg Chili Cheese Burrito Recipe

Another easy egg dish. This one is a wrap, with refried beans and scallions. It’s a bit heartier, but still super-easy and fast (with canned or pre-cooked beans).

 

shakshouka for oneShakshouka for One

Popular all over the Middle East and Mediterranean, shakshouka is great for lunch or brunch. Or add bread (to scoop up the sauce) and make it dinner.  There are lots of variations, but I added my own spin with some spinach.

 




Indian Fish Fillet in Yogurt Sauce

This week’s recipe was going to be something else, but then I realized I hadn’t defrosted it.  Oops. No matter, this  Indian fish fillet in yogurt sauce recipe will do quite nicely instead.  You’ll just have to wait for the other recipe!

This is adapted from The Wednesday Chef , who in turn adapted it from Madhur Joffrey.  Since the amounts are smaller, you don’t have to heat up the oven. You can make this in the toaster oven instead. It heats up more quickly and it’s easier to clean too!

All you have to do is lightly fry some onions, pour them onto a tray, season and mix the yogurt, and then pour all of that over the fish.

It’s maybe ten minutes of prep, and 20 minutes of baking.  While it bakes, pour yourself a glass of wine or a beer or make some rice to go with it. Or both.

You end up with a rich, creamy sauce that tastes indulgent (but isn’t, since it’s yogurt, not cream).   So no need to feel guilty.

The garam masala, ginger, and cumin add a bit of bite, but not too much (unless you want it spicier, of course). It’s pretty easy and approachable for Indian food.




Substitutions and Variations for Indian Fish Fillet in Yogurt Sauce

  • Add some curry to the sauce for more kick
  • Try pan frying the fish (about three-five minutes per side); add the yogurt sauce at the end, off the heat so it doesn’t curdle
  • Add half a hot chile pepper

More Fish Recipes

easy canned tuna curryEasy Canned Tuna Curry

Turn a can of tuna into a full meal. Just add some pantry staples, heat it all up and you’re ready to eat in just a few minutes.

 

greek fish with lemon and tomatoesGreek Fish with Lemon and Tomatoes

Bring the flavors of the Mediterranean to your dinner plate with this quick, single pan fish recipe. Make a simple marinade, let it sit, and then pan fry.

 

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

A splash of citrus, a bit of mustard for bite, and a sprinkle of rosemary add a lot of flavor without much effort.

 

easy mediterranean fish stewEasy Mediterranean Fish Stew

Bring the warmth and sunshine of the Mediterranean to your dinner table, even on a cloudy spring day. This dish is full of flavor from fish, tomatoes, garlic, and citrus.