Zucchini Carrot Fritters

Like starch? Like fried foods? Want to be a bit more healthy about eating them?  Think of these zucchini carrot fritters as “healthy veggie” potato pancakes. Except, instead of potatoes, this recipe uses zucchini (or yellow squash) and carrots (for vitamins!) and is topped with a yogurt mint dip instead of sour cream or applesauce.  You end up with tiny, crispy, slightly salty fritters which you can gobble down in two bites.

I got the recipe from the NY Times (which I would link to, except they now hide everything behind a paywall). I’ve cut it in half, to make it more suitable for one person. The recipe writer developed them for her picky daughter.  It was something she’d eat, and a semi-sneaky way to get in some veggies.

I confess this is a bit messier than usual, but they do taste good! And most people probably have a dishwasher and don’t fuss about cleanup as much as I do.




Zucchini Carrot Fritters

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Category: Lunch

Cuisine: American

12 fritters

zucchini carrot fritters

Ingredients

    Fritters
  • 1/2 C flour
  • 1/2 tsp baking powder
  • 1/2 tsp coriander
  • 1/4 tsp kosher salt
  • 1/2 C milk
  • 1/2 large egg (break the egg, scramble it a bit, and pour off half)
  • 1/8 tsp lemon zest
  • Pinch black pepper
  • 1 large carrot, finely chopped (about 3/4 C)
  • 2 small yellow squash, finely chopped (about 1 C)
    Yogurt Dip
  • 1 small garlic clove
  • 1/4 C thick Greek yogurt (or sour cream)
  • 1 1/2 tsp olive oil, plus more for frying

Instructions

    Fritters
  1. Combine the baking powder, coriander, flour, and a pinch of the salt in a medium size bowl. Mix together thoroughly.
  2. In a small bowl, mix the milk, egg, lemon zest, and pepper.
  3. Pour the flour mixture into the egg mixture, and stir until everything is mixed together. It should be roughly the consistency of cream. If it's too thick, add a bit more milk. If it's too thin, add more flour.
  4. Dice the carrots and zucchini in a food processor or mini-chopper. Add the veggies to the flour/milk mixture and let it rest for half an hour.
  5. While it's resting, make the yogurt dip (see below).
  6. Fill a wide, shallow frying pan with about 1/2 inch of oil olive. Heat until the oil reaches 375 degrees (if you don't have a frying thermometer, test it with a drop of water or batter; it's ready when it sizzles).
  7. Line a flat platter or plate with paper towels.
  8. Drop the batter into the pan, one tablespoon at a time. Don't overcrowd the pan (make maybe four or five at a time).
  9. Fry, for about 4 minutes, turning the fritters every two minutes or so, until they turn golden brown. Transfer to the plate to drain the oil. Serve with the yogurt dip.
    Yogurt Dip
  1. Smash the garlic clove and a pinch of kosher salt with the flat side of a wide knife (or some other handy heavy object) in a bowl. Whisk that together with the yogurt, mint, and the teaspoon of olive oil. Refrigerate that until ready to use.

Zucchini Carrot Fritters Substitutions and Variations

  • try different combinations of vegetables, such as mashed up chickpeas, potatoes, or diced bell peppers
  • spice it up with some curry (and swap the mint for cucumber)
  • add a chopped scallion (which was supposed to be in there, but I blanked out!)
  • swap the coriander with basil
  • add some diced onion
  • add a few red pepper flakes to the batter
  • try panko instead of flour, for more crunch

More Vegetable Recipes

Honey Mustard Glazed Carrots for One

Rosemary Olive Oil Broiled Eggplant

Crispy Garlic Basil Potato Bites

Roasted Paprika Potatoes

 




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 grain 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. April Fool’s!




Egg and Tomato Gratin for One

Prep Time: 5 minutes

Cook Time: 25 minutes

Category: lunch

Cuisine: French

egg and tomato gratin

Adapted from a Jacques Pépin recipe, I've cut the quantity to make the grain suitable for one person. Eggs, thyme, and tomato mixed with a generous grating of cheese for a quick, light and satisfying lunch or brunch.

Ingredients

  • 2 eggs
  • 1 quart water
  • 1 1/2 tsp olive oil
  • 1 small onion, sliced (about 2/3
  • of a cup)
  • 1 teaspoon garlic, chopped (roughly one clove)
  • pinch dried thyme
  • pinch salt
  • pinch black pepper
  • 1/3 C canned peeled tomatoes
  • 2 T plus 2 tsp grated Swiss (or Emmenthaler or whatever mild cheese you like)

Instructions

  1. Heat the water in a small saucepan and bring to a boil. Meanwhile, gently poke the rounded end of the eggs with a pin or a thumbtack.
  2. Once the water is boiling place the eggs on a large slotted spoon and add them carefully to the water, one at a time.
  3. Let the water come back to a boil, and cook the eggs for 10 minutes. When they're done, remove them with the slotted spoon and place in a bowl of cold water to cool.
  4. Then peel the eggs and cut them into wedges.
  5. Add the egg wedges to a small casserole or baking dish.
  6. Heat the toaster oven to 400 degrees.
  7. Heat the oil in a small skillet on medium-high heat. Add the onions and cook for a minute. Then add the garlic, thyme, salt, pepper, and tomatoes. Let the mixture come to a boil, then reduce the heat, cover the pan, and simmer for 2-3 minutes.
  8. Pour the tomato mixture over the eggs in the baking dish. And sprinkle the cheese on top.
  9. Put the baking dish into the toaster oven and bake for 10 minutes.

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 Gratin with Chives

Cherry Tomato Basil Frittata

Egg Chili Cheese Burrito Recipe

Shakshouka for One




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

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




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

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

Strawberry Balsamic Grilled Cheese Sandwich

Chicken Caprese Salad Panini Sandwich




No Cook Meals for One Person

It’s summer (at least in the Northern Hemisphere), the sun is calling, and even I don’t always feel like cooking. So, here’s a list of no cook meals for one person that require no boiling, sautéing, roasting or toasting! And, since there’s no cooking, you can make them all in less than 15 minutes.

Fruit and Vegetable Salads

mango cottage cheese and honeyCottage Cheese Yogurt and Fruit Salad

Healthy and easy to make. If you have frozen mango, you don’t even have to chop anything. Just defrost, pour everything into a bowl. Done!

 

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

This salad is both colorful and tasty. The sweet fruit contrasts with the tangy cheese and the vinegar.

spinach and blueberry salad with feta cheeseBlueberry Spinach Salad with Feta Cheese and Walnuts

I liked the strawberry salad so much I decided to make a variation with blueberries and add some mushrooms and walnuts too.

 




Chicken and Fish Salads

These two require a bit of help from some leftover chicken or your local market to get a rotisserie chicken

asian chicken salad with cabbageSingle Serving Asian Chicken Salad with Cabbage Recipe

Colorful, slightly spicy, and appealing even when the heat spoils your appetite.

chicken salad with currantsChicken Salad Recipe with Greek Yogurt and Dried Currants

No mayo needed to make this chicken recipe. Instead it has Greek yogurt and currants (or raisins or even dried cranberries if you prefer).


Italian Tuna with Beans: 1 can white beans, 1 can tuna, 1/4 C chopped red onion, romaine lettuce, 1 sliced tomato, 1 small mini bell pepper, salt and pepper to taste.  Drain the beans, rinse, and pour into a bowl.  Add the tuna, and onion.  Mix together.  Serve on top of romaine lettuce with tomato and pepper.  Season to taste. Make dressing with 3T olive oil and 2T lemon juice. Pour over tuna.




Sandwiches

peanut butter and cucumber sandwich on ryePeanut Butter and Cucumber on Rye

I know this sounds weird, but it’s really good. My mom invented it. The cucumber gives it crunch and the peanut butter makes it salty and slightly sweet (if you use the sweetened kind). Make sure to use rye bread.

Italian Tuna Sandwich: one can of tuna (packed in olive oil), 2 tsp chopped red onion (or scallion), 1/2 tsp capers, olive oil to taste, 2 T lemon juice, 1 T basil leaves (chopped), plus salt and pepper to taste. Mix all ingredients together in a small bowl.  Eat as a sandwich, or serve with a green salad.

Turkey and Avocado Sandwich: Sliced deli turkey, sliced avocado, roasted red peppers, honey mustard on whole grain (or even better 7-grain) bread.  You can toast the bread if you like (even though that’s cooking, sort of.)

Tuna and White Beans: If the tuna/bean salad is too much effort, just mix tuna and beans with some olive oil. Put the mixture in a wrap or pita bread and add lettuce and tomato.

Platters

 
antipasto platter

Rosemary ham, goat cheese spread, crackers, olives, fruit, and a lovely glass of red wine.

Goat cheese spread: Take the goat cheese out of the fridge ahead of time to soften it. Add a bit of milk to make it more spreadable. Then roll it in ground almonds.

israeli breakfast

Israeli salad, pita bread, hummus, olives, and feta cheese. Or add some pickled herring.

 




Cottage Cheese Yogurt and Fruit Salad

Summer is in full swing. It’s hot, it’s sticky, and I really wasn’t terribly motivated to cook the other day (gasp). I wanted something quick, refreshing, and truly easy to make.  I looked in the fridge and saw that I had some cottage cheese, yogurt, and a container of fresh mango.

Then I remembered that there used to be a store near me that sold fresh Greek yogurt with fruit, honey, and vanilla. They had all sorts of combinations: mango, blueberry, peach, and fig.  It was delicious.

Sadly. they’ve closed up and moved away from my neighborhood now, so I can’t get their yogurt without making a special trip.  While  I can’t recreate their yogurt exactly, I can use Fage plain yogurt instead.

Trying to recreate that yogurt salad sounded like a good idea, but I did want something just a bit more substantial than just yogurt and fruit, so I added cottage cheese as well to make a cottage cheese yogurt and fruit salad.

The proportions are about two parts cottage cheese to one part yogurt.



Mango Cottage Cheese Yogurt and Honey

Prep Time: 5 minutes

Category: lunch

Cuisine: American

one serving

mango cottage cheese and honey

A quick easy meal for a hot summer day, this combines cottage cheese, yogurt, and fresh mango.

Ingredients

  • 1 cup cottage cheese (I like the Axelrod chunky California style)
  • 1/3 C plain Greek yogurt
  • 1/4 C sliced fresh mango (or use some defrosted Trader Joe's mango chunks)
  • honey to taste
  • a dash of vanilla extract

Instructions

  1. Combine the cottage cheese and yogurt in a bowl.
  2. Add the mango.
  3. Drizzle the honey and vanilla extract over the fruit

Notes

If you don't have mango, it works equally well with other fruit: especially blueberries, strawberries, and peaches.

I’ve put this under “15 minute meals” but it isn’t even that much.  It’s closer to five minutes.  Just dump, mix, and drizzle.  Easy!

Substitutions and Variations

You can, of course, use another fruit. This works with strawberries, blueberries, peaches, figs, blackberries and raspberries. Or use a combination of fruits instead.  It does not work well (in my opinion) with apples or grapes.

More Salad Recipes with Fruit

Chicken Salad Recipe with Greek Yogurt and Dried Currants

Blueberry Spinach Salad with Feta Cheese and Walnuts

Strawberry Spinach Salad with Balsamic Dressing and Feta Cheese




Blueberry Spinach Salad with Feta Cheese and Walnuts

I was so pleased with last week’s spinach and feta salad with strawberries that I decided to try another variation, this time with blueberries. Plus, the spinach and the blueberries at the market looked so fresh that I couldn’t resist buying them. So now, we end up with blueberry spinach salad with feta cheese and walnuts.

I changed the dressing from balsamic vinaigrette to a lemony vinaigrette made with olive oil, vinegar, and lemon peel. I topped it all off with a mixture of nuts, raisins, and sunflower seeds.

I bought the nut/seed combination already mixed, you can add some, or all of the ingredients, depending on what you have in your pantry, your personal taste, or whether you feel like going to the store to get anything you haven’t got handy.  You definitely don’t have to add all of them!

The resulting blueberry spinach salad with feta cheese and walnuts is crispy, a little salty (from the nut mixture), tangy from the lemon, and sweet from the blueberries.

And, it’s even red, white, and blue. It would be great for a Fourth of July picnic or party.  Just throw it together ahead of time and add the dressing when it’s ready to serve.  Gotta have something healthy in-between all those hot dogs!




Spinach

Prep Time: 15 minutes

Category: lunch

Cuisine: American

one serving

blueberry and spinach salad with feta

Ingredients

  • 1 C spinach leaves, washed and torn into pieces
  • 2-3 sliced mushrooms
  • 4 grape tomatoes
  • 1 kirby cucumber, sliced
  • 1/4 small red pepper (sliced)
  • 1/4 C feta cheese
    Dressing
  • 1T olive oil
  • 1 tsp vinegar
  • 1 pinch dried lemon peel
  • salt and pepper to taste
  • 1 pinch dried tarragon
    Topping
  • Walnuts, raisins, pumpkin seeds, cashews, sunflower seeds (about 1T altogether)

Instructions

  1. Wash and slice all the vegetables and add to a large bowl.
  2. Rinse the blueberries and add them.
  3. Crumble the feta cheese and add to the salad
  4. Toss the salad to mix everything together.
  5. Make the dressing and pour over the salad.
  6. Top with whatever combination of nuts and seeds you enjoy (or have handy)

Notes

If you don't have dried lemon peel, use some lemon zest. If you don't have a fresh lemon, replace the vinegar with lemon juice.

Substitutions and Variations for Blueberry Spinach Salad with Feta Cheese and Walnuts

  • Don’t have spinach? Try mixed greens or arugula instead
  • Or, add some mushrooms
  • Try adding some carrots or zucchini
  • Swap out different kinds of nuts (or nut mixtures)

More Spinach and Feta Recipes

Spinach and Feta Cheese Omelette.

Spinach and Egg Frittata for One Person

Strawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Penne with Feta Cheese, Sun-dried Tomatoes, and Olives

Strawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Strawberry season has finally arrived! They’re wonderful just right out of the box, but much as I love strawberries, they’re not a complete meal.  This strawberry spinach salad with balsamic dressing and feta cheese is easy to make, delicious, and even healthy (all those greens and Vitamin C). And the colors look pretty too.  The tartness of the balsamic vinegar, and the saltiness of the feta cheese complements the sweetness of the strawberries. The almonds on top add a bit of extra crunch.

Since I wanted more veggies than just spinach, I added carrots, red cabbage, and tomatoes for extra color and more nutrition (I was trying to make up for indulging at a party!).

Make the dressing first, and let the flavors blend together while you fix the rest of the salad.

This is a great quick lunch or dinner. Just double the spinach, and add more tomatoes. You might want to increase the dressing recipe too (I like less dressing than most people).




 

Spinach Strawberry Salad with Balsamic Dressing and Feta Cheese

Category: lunch

Cuisine: American

one serving

strawberry spinach salad balsamic dressing feta cheese

Spinach and strawberry salad with balsamic dressing, feta cheese, and almonds

Ingredients

    Dressing!
  • 1 tsp sugar
  • 2T olive oil
  • 1T balsamic vinegar
  • 1/8 tsp paprika
  • 3/4 tsp minced onion
  • 1/8 tsp Worcestershire sauce
    Salad!
  • 3 ounces spinach leaves (about a good handful), washed, dried, and torn into pieces
  • 1C strawberries, sliced
  • 1 carrot, peeled and cut into chunks
  • 6 grape tomatoes, sliced in half
  • 1/4 red cabbage, sliced
  • 1/4 C feta cheese, crumbled
  • 1T ground almonds (or use slivered or whole almonds)

Instructions

  1. Add all of the dressing ingredients to a small bowl and whisk together.
  2. Prepare salad ingredients (except the almonds) and add to a large bowl.
  3. Toss the salad together and top with the almonds.
  4. Pour dressing over the salad

Tip: Try strawberries with just balsamic vinegar and some pepper (yes, I know it sounds odd, but I saw a famous TV chef do it, and it works).

More Strawberry Recipes

Strawberry Banana Yogurt Popsicles

Strawberry Balsamic Grilled Cheese Sandwich

Strawberry Basil Mojito with Lime

 

 




Three Cheese Grilled Cheese Sandwich

It seems almost silly to write a recipe for a grilled cheese sandwich.  This was just too good, gooey, and cheesy not to share.

Grilled cheese and a hot bowl of tomato soup (if not homemade, then Pacific roasted red pepper and tomato soup) is one of the best comfort food lunches ever.  Well, maybe a tie with macaroni and cheese.

OK, OK, I am a cheeseaholic. I must be part mouse.  If something has cheese (not bleu cheese though),  I will probably want to eat it.

Back to the recipe, I had a few slices of whole wheat bread which I had to use up quickly because they were going to go stale.  Plus Passover was coming (so no bread allowed for a week).

I love grilled cheese and this is where buying cheese ends comes in handy.  I had some cheddar, some monterey jack, and some Swiss cheese left in the container, plus I had just bought some fresh mushrooms and spinach.




Three Cheese Grilled Cheese Sandwich

Prep Time: 5 minutes

Cook Time: 5 minutes

Category: sandwich

Cuisine: American

one serving

three cheese grilled cheese sandwich

three cheese grilled cheese sandwich with spinach and mushrooms

Ingredients

  • 2 slices whole wheat bread
  • 8 or nine cheese cubes, cut up, or several slices of your favorite cheeses
  • spinach leaves, washed and dried
  • 2 or 3 button mushrooms, sliced
  • canola or olive oil

Instructions

  1. Heat the oil in a small saucepan. Once that's hot, saute the mushrooms until they lose their liquid and turn slightly brown.
  2. Add the spinach and cook for a minute, until the spinach wilts. Remove the vegetables and set them aside.
  3. Put the cheese between the slices of bread and cook for a minute or two on low-medium heat. Watch it carefully so it doesn't burn. When the cheese starts to melt a bit, turn the sandwich over.
  4. Take off the top slice of bread, add the spinach and mushroom mixture, and then replace the bread. Add more oil if necessary. Let it cook for a minute or two until the rest of the cheese melts and the bottom of the sandwich is golden brown.

Notes

This would also work well with ciabetta bread or a peasant bread.

Three Cheese Grilled Cheese Sandwich Substitutions and Variations

  • use olive oil instead of canola oil, or a mixture of butter and oil
  • swap the three cheeses for mozzarella and replace the spinach with eggplant (this would work even better with ciabetta instead of whole wheat)

More Sandwich Recipes

Chicken Caprese Salad Panini Sandwich

Bacon Spinach Tomato Aioli Sandwich Recipe

Vegetarian Eggplant Sandwich for One Person

 




Easy Italian Wedding Soup

I’m not Italian, so don’t hit me if this easy Italian wedding soup recipe isn’t authentic. It is, however, quick and satisfying.

There are plenty of recipes out there that require over an hour to make and a long list of ingredients. Sure there are times when I’m perfectly happy to spend an hour or more making soup, but there are other times when I’m hungry and I don’t want to wait!

This soup recipe goes from start to finish in about fifteen minutes.  It hardly even requires cooking at all.  Just dump, pour, and heat and you’ve got a fast, easy soup. It’s great when  you don’t feel like fussing.

Besides, something about soup is just comforting, especially on a chilly day.

All you need are a few simple ingredients: meatballs (frozen are fine, or make them ahead), chicken broth, a can of white kidney (cannellini) beans, parmesan cheese and some spinach.




 

Easy Italian Wedding Soup

Category: soup

Cuisine: Italian

one serving

easy italian wedding soup

Easy Italian Wedding Soup

Ingredients

  • Ingredients
  • 1 1/2 C chicken broth
  • 4-5 frozen meatballs (try Trader Joe's mini meatballs)
  • 1/4 C canned white beans (optional)
  • 1/2 C  spinach
  • parmesan cheese

Instructions

  1. Add broth to saucepan and bring to a boil.
  2. Drop in the meatballs (straight from the bag), the beans (if using), and the spinach. Lower heat and simmer about 8-10 minutes, until meatballs are heated through.
  3. Season with salt and pepper and sprinkle with parmesan cheese.

I had some chopped beef to use up the day I made the soup, so I whipped up a few meatballs  with some onion, garlic, bread crumbs, egg, and oregano.  You can use pre-made or purchased frozen ones if you like, it will turn out just fine! If you do buy meatballs, I recommend the Trader Joe’s party meatballs.

Also, there was a bit of cabbage left in the fridge, too little to do much of anything with, so I added that in too for some extra vitamins.

Substitutions and Variations for Easy Italian Wedding Soup

  • Use chicken to make your meatballs
  • Add some cooked sausage
  • Saute some garlic and add that to the soup
  • Use garbanzo beans instead of white kidney beans

More Soup Recipes

Spicy Beef Noodle Soup for One

Quick and Easy Spicy Leftover Turkey Soup

Moroccan Chicken and Bean Soup

Red Lentil Carrot Soup