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

Prep Time: 2 minutes

Cook Time: 6 minutes

Total Time: 8 minutes

Category: side dish

Cuisine: Italian

one serving

one serving

Rosemary Olive Oil Broiled Eggplant

Tender, creamy, and super-easy to prepare. You only need a fresh eggplant and a few staple ingredients: olive oil, parmesan cheese, rosemary, and salt

Ingredients

  • 6-7 slices eggplant, cut thinly
  • kosher salt to taste
  • 2-3 teaspoons olive oil
  • 1 tsp fresh rosemary
  • 1-2 teaspoons freshly grated parmesan cheese

Instructions

  1. Preheat the toaster oven to broil and remove the tray.
  2. Salt the eggplant.
  3. Once the oven is hot, place the eggplant on the tray and drizzle with olive oil, turn each piece over to coat on both sides.
  4. Broil for three minutes.
  5. Turn the eggplant over, add the rosemary and parmesan cheese.
  6. Cook for another 3-5 minutes until the eggplant is golden brown.

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

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Pasta alla Norma with Eggplant

Single Serving Eggplant Parmesan Recipe

Vegetarian Eggplant Sandwich for One Person




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 hot summer 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 a small piece if you want 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

Prep Time: 15 minutes

Total Time: 10 minutes

Category: dinner

Cuisine: American

one serving

Cold Leftover Steak Salad

A great way to use up leftover steak. It's also a good way to get dinner fast, or on a hot day, without cooking anything.

Ingredients

    Salad
  • 1 1/2 to 2 cups green leaf lettuce (or mixed greens)
  • 2-3 campari tomatoes, cut in wedges (or 4-6 cherry tomatoes)
  • sliced cucumber (about 1/4 cup)
  • one or two mini bell peppers, sliced
  • 1 oz. herbed goat cheese
  • 1/4 lb. leftover cooked steak, sliced thin
    Red Wine Vinaigrette Dressing
  • 2T red wine vinegar
  • 2 1/4 tsp lemon juice
  • 1/2 tsp honey
  • 1 small garlic clove, minced
  • salt and pepper
  • 1/4C olive oil

Instructions

  1. Add the greens, tomatoes, cucumber, and bell pepper to a medium-size bowl.
  2. Toss everything together.
  3. Add the goat cheese and the steak.
  4. Put the vinegar, lemon juice, honey, garlic, and salt and pepper in a small bowl or ramekin. Whisk together with a fork. Slowly add the oil, and mix everything together.
  5. Pour over the salad.

Notes

If you don't have leftover steak, pan fry it with salt, pepper, and a dash of Worcestershire sauce. Cook for 5-8 minutes until desired doneness (depending on how thick the steak is).

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 Salad Recipes

Chicken Caprese Salad Panini Sandwich

Vegetarian Eggplant Sandwich for One Person

Chopped Israeli Salad for One Person

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

 




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.

 


Linguine with Garlic and Olive Oil

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: entree

Cuisine: Italian

one serving

Linguine with Garlic and Olive Oil

A simple, weeknight dinner you can make even if your cupboards are nearly bare! It can be fancy (fresh pasta), or simple and basic (shelf stable ingredients). Great for those, what the heck do I eat for dinner nights. A lot of flavor without a lot of effort.

Ingredients

  • 3 garlic cloves, minced
  • 2T olive oil
  • 2 quarts water
  • 1 tsp salt
  • 1/4 lb. linguine or spaghetti
  • 1/3 cup chicken stock
  • freshly ground black pepper
  • freshly grated Parmesan cheese

Instructions

  1. Add the oil to a small frying pan. Put the garlic in the pan and cook over medium heat. until it turns slightly golden. Don't burn it! Stir it every once in a while, then turn off the heat and set it aside.
  2. Bring the water to a boil in a medium saucepan. Add the salt.
  3. If you are using dried pasta, add it, then stir it (to keep it from sticking).
  4. Cook for 5-8 minutes until it's al dente (soft, but not mushy).
  5. If you have fresh pasta, add it, stir, and watch carefully. The pasta is cooked when the water returns to a boil (a minute or two).
  6. Drain the pasta and put it back in the pot.
  7. Add the chicken broth and turn the heat back on to medium. Let the pasta/broth mixture simmer for a few minutes until most of the broth is absorbed.
  8. Take the garlic/oil mixture you set aside and add that to the pasta pot. Using a spoon and a fork, toss the whole thing together, like a salad.
  9. Remove to a plate and serve, topped with black pepper and grated cheese.

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 with Olives Tomatoes and Capers or Puttanesca

Summer Pasta with Green Olives and Feta Cheese

Spaghetti with Spinach and Lemon Cream Sauce

Pistachio Pesto Pasta Recipe

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 a simple pan fried fish, or grilled fish. Or, serve it with a steak.

Unlike the Roman spinach (which would have required a trip to get pine nuts), this sauteed spinach 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).




Sauteed Garlic Parmesan Spinach

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: side dish

Cuisine: Italian

one serving

Sauteed Garlic Parmesan Spinach

Quick spinach side dish.

Ingredients

  • 1 T olive oil (or use part olive oil, part butter)
  • 1 clove garlic, finely chopped
  • 1 handful spinach (about one cup)
  • pinch salt
  • pinch cayenne
  • grated Parmesan cheese

Instructions

  1. Wash the spinach thoroughly, pat dry, and tear it into small pieces.
  2. Heat the oil in a small frying pan on medium heat.
  3. Add the garlic and cook for a minute, until it softens.
  4. Add the spinach, sprinkle with salt and cayenne.
  5. Cook for a minute or two, on medium heat, until the spinach starts to wilt.
  6. Remove from heat to your plate and sprinkle with Parmesan cheese.

 

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 Sandwich Recipe

Spinach and Egg Frittata for One Person

Spinach and Feta Cheese Omelette

Shakshouka for One

 




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.





Easy Mediterranean Fish Stew

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Category: entree

Cuisine: Mediterranean

two or three servings

Easy Mediterranean Fish Stew

Easy Mediterranean fish stew with potatoes and tomatoes.

Ingredients

  • 2 garlic cloves
  • 2 T olive oil
  • 1/2 onion, chopped
  • 1 carrot, peeled and cut in chunks
  • 2 large mushrooms, sliced, about 2/3 C
  • 1/2 tsp salt
  • 1 C pureed tomatoes
  • 2 C water (or a combination of water, white wine, and fish stock)
  • 1 medium potato, cut in chunks
  • 1 bouquet garni (bay leaf, 1/2 inch strip of orange zest, 1 sprig thyme, or about half teaspoon dried, pinch red pepper flakes), tied together with kitchen string or put in a tea ball
  • salt and pepper to taste
  • 3/4 pound cod, cut into large chunks

Instructions

  1. Mash up the garlic with a pinch of salt. You want it to turn into a paste.
  2. Heat the olive oil in a large saucepan or Dutch oven.
  3. Add the onion, carrot, mushrooms, and salt and cook on medium-low for five minutes until the vegetables soften.
  4. Add the mashed garlic and cook for a minute.
  5. Add the tomato puree and cook 10 minutes. Add the water or wine , the potatoes, more salt and pepper to taste, the bouquet garni and bring to a simmer.
  6. Reduce the heat to low so the mixture just barely bubbles, and let that cook for 20-25 minutes. Taste it and adjust the seasonings.
  7. Remove the garni/tea ball. Now add the fish and simmer 5 minutes.

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 Mediterranean and Fish Recipes

Greek Fish with Lemon and Tomatoes

Pan Fried Tilapia with Lemon Butter Sauce

Salmon with Greek Yogurt Dill Sauce

 




 

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.

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 well under the 15 minute meal threshold.



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.

Fried Egg Burrito

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 9 minutes

Category: entree

Cuisine: Mexican

one serving

Fried Egg Burrito

This fried egg burrito works as breakfast, lunch, or dinner.

Ingredients

  • 1T neutral oil, like canola
  • 2 eggs
  • 1T shredded cheese (Monterey Jack, or other mild cheese is best)
  • 1/4-1/2 tsp chopped jalapeño pepper
  • 1 soft flour tortilla
  • 1 tsp salsa
  • 1 generous tsp sour cream

Instructions

  1. Heat the oil in a small saucepan.
  2. Crack the eggs and add them to the pan.
  3. Once the egg whites start to turn white (about a minute or two), add the shredded cheese.
  4. Then, add the jalapeño pepper. Cover the pan and let it cook for a minute so the cheese melts.
  5. While the eggs are cooking, heat the tortilla. If you have a gas stove lay it on top of the burner grate, turn the flame on, and let it heat for a few seconds. Then flip it over and repeat on the other side. If you have an electric stove, turn a burner to medium heat, put the tortilla in a dry pan, and heat for a few seconds on each side.
  6. Place the hot tortilla on a plate. Remove the eggs from the pan with a spatula and lay them on top of the tortilla.
  7. Top with salsa and sour cream.

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

Spinach and Egg Frittata for One Person

Shakshouka for One

Frittata Recipe for One Person

Spinach and Feta Cheese Omelette




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 after the holidays.

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.




Fish Fillets in Yogurt Sauce

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Category: entree

Cuisine: Indian

one serving

Fish Fillets in Yogurt Sauce

Fish Fillets in Yogurt Sauce, creamy indulgence without any guilt.

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 medium onion, sliced thinly
  • 1/2 pound cod (or haddock or halibut) fillet
  • 1/4 cup Greek yogurt
  • 1 1/2 tsp  lemon juice
  • pinch sugar
  • salt and coarsely ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 1/2 tablespoons ground coriander
  • generous pinch garam masala
  • pinch cayenne pepper
  • 1/4 teaspoon grated fresh ginger*
  • 1 T butter (optional)

Instructions

  1. Remove the tray from your toaster oven. Start by preheating the toaster oven to 350.  While that’s warming up, heat the oil in a small skillet.  Then add the sliced onion.  Cook that until you can see through the slices.  This should take about five minutes or so.  Season with salt and pepper. 
  2. Remove the onions from the pan and scatter them over the toaster oven tray.  Cut the fish into small pieces (about 2 inches) and arrange the pieces over the onions on the tray.
  3. Take a small bowl and mix together the remaining ingredients (except the butter). If the mixture is too thick, thin it out with a teaspoon or two of water. Pour that over the fish and the onions and stir it around to cover the fish completely on both sides.
  4. Cover the tray with foil, place it in the hot toaster oven and cook for about 20 minutes.  The fish is done when it’s white and flakes easily with a fork.
  5. If you want a thicker sauce, pour the sauce from the tray into a small saucepan, heat it to boiling, and then slowly add the butter.

Notes

* I grated the ginger using my microplane. If you don't have one, just use a cheese grater.

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 Curry

Greek Fish with Lemon and Tomatoes

Pan Fried Tilapia with Lemon Butter Sauce

Salmon with Greek Yogurt Dill Sauce

 




Sloppy Joe Recipe for One Person

Have you ever gotten a a mad, out-of-blue craving for something?  A meal or a treat you just have to have?  This week, I had this crazy yen for Sloppy’s Joe’s. Unfortunately, most of the recipes I found were too big and had too much tomato sauce.  I wanted “sloppy joe’s” not “bathe in tomato sauce joes.” And, many of the recipes were also too bland. The only sloppy joe recipe for one person that I found was made with tofu.  Nope.

Since I’d been feeling ambitious earlier in the week, I had fresh grass-fed beef on hand, and even homemade buns. If you want to make your own buns, try the recipe at King Arthur Flour’s website.

In order to boost the flavor, I added a bit of sriracha to the sauce and increased the Worcestershire sauce slightly.

The recipe includes two different amounts for the ketchup and the tomato sauce, so you can adjust the sauce/beef ratio to your own preferences.

Yes, it was messy. But it was also really good! I have put this under “dinner,” but really you could make it for a weekend lunch too, since it’s easy.



Sloppy Joe Recipe for One Person

Prep Time: 2 minutes

Cook Time: 18 minutes

Total Time: 20 minutes

Category: entree

Cuisine: American

one serving

Sloppy Joe Recipe for One Person

Comfort food for the win! Sloppy Joe's really hit the spot on a cool day. This recipe is just right for one person.

Ingredients

  • 1-2 T canola or neutral oil
  • 2 T onion, chopped
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/4 -1/2 C tomato sauce
  • 1 tsp sriracha
  • 1-2 T ketchup
  • 1/2 tsp Worcestershire sauce
  • 2 mini bell peppers, chopped (about 2 T)

Instructions

  1. Heat the oil on medium-low heat in a skillet.
  2. Add the chopped onion and cook for a minute or two.
  3. Next, add the minced garlic and season with salt and pepper.
  4. Cook, stirring regularly, until the vegetables soften, about 5 minutes.
  5. Add the beef and cook 5 minutes.
  6. Now add the tomato sauce, sriracha, ketchup, and Worcestershire sauce.
  7. Stir to combine the ingredients, and cook for another 5 minutes.
  8. Add the chopped peppers and cook, stirring, for a minute. This is just enough to heat them while retaining their crunch.
  9. Spoon the mixture onto a hamburger bun or fresh roll.

Sloppy Joe Recipe Substitutions and Variations

  • Make it with ground turkey or chicken instead of beef
  • Kick up the heat with chili garlic sauce instead of sriracha
  • Try half a chopped jalapeño pepper or red pepper flakes
  • Add some chili powder and mustard, then balance that with a bit of brown sugar

More Beef Recipes for One Person

Small Batch Spicy Stovetop Chili Recipe

Cheeseburger with Compound Butter

Easy Italian Wedding Soup

Italian Meatball Recipe for One

 




Easy Canned Tuna Curry

There are some nights when you want dinner and you want it quick. This easy tuna curry can be made in just a few minutes. 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 simplified the preparation a bit.  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.




Easy Tuna Curry

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: entree

Cuisine: Indian

one serving

Easy Tuna Curry

Canned tuna curry in a hurry. An easy quick dinner you can make in minutes.

Ingredients

  • 1 T canola oil
  • 1/2 small onion, chopped (about 2 tablespoons)
  • 1 small clove garlic, chopped
  • 1/2 teaspoon hot curry powder
  • 1 five oz. can tuna, packed in oil
  • 1/4 -1/2 jalapeño pepper
  • 1 teaspoon freshly grated ginger
  • pinch dried coriander
  • salt and pepper to taste

Instructions

  1. Heat the oil in a saucepan on medium-high heat. Once the oil is hot add the chopped onions and garlic.
  2. Stir the mixture in the pan until the onion starts to get brown.
  3. Add the hot curry powder and stir.
  4. Now add the tuna (make sure to use tuna in oil so it won't dry out),
  5. Reduce the heat to low, add the jalapeño, ginger, and coriander. Stir it all together.
  6. Add a little salt to taste (the tuna will be salty) and a generous grinding of black pepper.
  7. Mix that all in the pan and then spoon it out onto a plate.

More Quick Dinner Recipes

Easy Chicken Curry Recipe

Pan Fried Tilapia with Lemon Butter Sauce

Quick Dinner Recipes for One

Indian Fish Fillet in Yogurt Sauce

 

 




Bacon Spinach Tomato Aioli Sandwich Recipe

Mmmm bacon….We’re obsessed with it.  We have bacon appetizers, bacon cocktails, and even bacon ice cream.  And now, meet the bacon spinach tomato aioli sandwich, a slightly different twist on the tried-and-true BLT.

I made this with Trader Joe’s uncured bacon (which is delicious; get the bacon ends if you can and save some money).   I tend to use spinach far more than lettuce, because it’s more versatile. You can cook with it, as well as use it in salads.  So, I reached for that rather than lettuce.

Then, I added some mini bell peppers. The sweetness and crunch of the peppers makes a nice foil for the salty bacon.

Finally, I decided to ditch the standard mayo in favor of aioli (which is mayo with garlic, some lemon juice, olive oil, and a bit of cayenne pepper).

If you are ambitious, and want to make your own aioli from scratch you can do that.  It’s delicious, and freshly made mayonnaise is far tastier than the stuff in the jar.

On the other hand, it doesn’t keep nearly as well, and making (and eating) a whole batch is a bit much for one person. Of course, you can always use the leftover aioli for french fries (like they do in Belgium) or as a dip for crudités.

I like to take the jarred mayonnaise and then add fresh ingredients to brighten the flavor so it tastes a bit more like homemade. That way, there’s no leftovers to worry about.




Bacon Spinach Tomato Aioli Sandwich

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: sandwich

Cuisine: American

one serving

Bacon Spinach Tomato Aioli Sandwich

A new twist on the classic BLT. This is a bacon spinach tomato and aioli sandwich.

Ingredients

  • 2 or 3 slices of bacon
  • 2-3 slices of beefsteak tomato (or about five grape tomatoes, sliced in half)
  • 2-3 spinach leaves
  • 1 mini bell pepper (sliced)
  • 2 slices of bread (I used rye)
    Aioli Sauce
  • 1 small clove garlic, mashed
  • pinch kosher salt
  • 2 T mayonnaise
  • 1 1/2 tsp olive oil
  • 3/4 tsp lemon juice
  • pinch cayenne

Instructions

  1. Cook the bacon in a small frying pan.
  2. While the bacon is cooking, make the aioli sauce.
    Aioli Sauce
  1. Mash the garlic and salt together in a small bowl. Add the mayonnaise, then drizzle in the olive oil.
  2. Add the lemon juice and the cayenne. Whisk it all together thoroughly. Check the seasoning and add salt and pepper if needed. I'd go easy on the salt since the bacon is salty.
  3. Once the bacon is cooked, drain it on paper towels.
  4. Pile the bacon, spinach, tomato, and bell pepper on one slice of the bread. Spread the aioli on the other slice and put it on top of your sandwich.

Substitutions and Variations for Bacon Spinach Tomato Aioli Sandwich

  • Add more heat with sriracha instead of just cayenne
  • Chop some basil or cilantro and incorporate it into the aioli sauce
  • Make it a bit lighter by using half mayo and half Greek yogurt
  • Prepare the aioli in advance so the flavors have more time to blend

More Sandwich Recipes

Vegetarian Eggplant Sandwich for One Person

Three Cheese Grilled Cheese Sandwich

Peanut Butter and Cucumber on Rye

Egg Chili Cheese Burrito Recipe