Tuna Cannellini Bean Salad Recipe for One

Tuna cannellini bean salad is a great meal for those days when you just don’t feel like “cooking.” Maybe you got home late from work, or you’ve been out running errands all day, or it’s just too hot to fuss.  This meal requires nothing more complicated than opening a few cans, sprinkling some seasonings, and a little bit of chopping. Easy.

Everything comes straight from your pantry.  The beans are canned, the tuna is canned, and the only fresh ingredient you need is some scallions, and maybe the lemon juice. Even that isn’t essential; if you don’t have scallions, use onion instead.  If you’re out of fresh lemons, the bottled juice will do just fine.

If you do have the time and energy, this is a bit better with freshly cooked beans. The canned beans tend to be slightly mushy, and sometimes they’re a little salty.   If you go the dried bean route, use my quick soak method to speed things up.  If not, no harm, no foul.

The recipe is enough for two lunches or one dinner (depending  how hungry you are).  I usually find that I eat a whole 5 oz. can of tuna for lunch if I just make ordinary tuna salad, but adding the beans stretches it enough for two meals.

I’ve adapted it slightly from one of  Pierre Franey’s Sixty Minute Gourmet cookbooks. I reduced the quantity and eliminated the parsley (never had any use for parsley). This is not only better than sixty minutes, it only takes about ten.

Serve with some fresh fruit and you have a fast lunch in under fifteen minutes.  Add crusty bread to that and you have dinner.




Tuna Cannellini Bean Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Category: lunch

Cuisine: Meditteranean

one

Tuna Cannellini Bean Salad

Ingredients

  • 1/2 15 oz. can cannellini (white kidney) beans
  • 1 small scallion, chopped (or about 1 T chopped onion)
  • one small garlic clove, minced
  • pinch dried oregano
  • 3/4 tsp. red wine vinegar
  • 1 1/2 tsp lemon juice
  • 1T olive oil
  • salt and freshly ground pepper
  • 1 5 oz can tuna

Instructions

  1. Drain the beans and pour them into a small mixing bowl.
  2. Add the remaining ingredients (except the tuna).
  3. Drain the oil from the tuna, add it to the bowl and break it apart with a fork.
  4. Take a fork and spoon and toss everything together to combine the ingredients.

Tuna Cannellini Bean Salad Substitutions and Variations

  • add some capers
  • mix in some cherry tomatoes
  • try red onion instead of the scallions
  • serve over romaine lettuce
  • mix some greens (watercress, arugula, or one of those baby greens mixtures) right into the salad

 

More Cannellini Bean Recipes

White Bean Salad with Sun Dried Tomatoes

Lentil Bean Sausage Soup

Moroccan Chicken and Bean Soup




Smoked Salmon Pasta with Tomato Cream Sauce

The inspiration for this recipe comes from a long-ago birthday dinner at a tiny neighborhood Italian restaurant. The restaurant is now (sadly) closed, but their smoked salmon pasta with tomato cream sauce lives on!

The pasta is bathed in a velvety, slightly pink, tomato sauce with a touch of cream.  It’s delicious and elegant too.  Make a double batch and serve it for company (they’ll think you’ll worked on it all day).

This only requires a little bit of smoked salmon (about a slice or two), so you won’t bust your budget cooking it.  Even better, check to see if your market or deli sells smoked salmon ends. They’re much cheaper, and taste just as good as the fancy slices.  Besides, a beautiful slice hardly matters when you are going to cut it up into small pieces!

If you don’t have any smoked salmon handy, you can use leftover cooked salmon instead. Add it right at the end.  The idea is just to heat it up. You don’t want to overcook it.

To save some time (and get dinner done faster), put the water for the pasta in the pot first, and start bringing it to a boil. While the water is heating up,  chop the onion.  Then get the second pan going with the butter and oil.   Once the water is boiling, add the pasta to the pot.  Finish the sauce in the second pan while the pasta cooks. That way, you have dinner in about 20-25 minutes and nothing sits around getting cold.




Smoked Salmon Pasta with Tomato Cream Sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: dinner

Cuisine: Italian

one serving

Smoked Salmon Pasta with Tomato Cream Sauce

Creamy, velvety pasta with smoked salmon. A dish elegant enough for company (but you don't have to share).

Ingredients

  • 4 oz. short pasta
  • 2 quarts water
  • 1 tsp unsalted butter
  • 1 tsp olive oil
  • 1 T onion, chopped
  • 1/4 C crushed or pureed tomatoes
  • 1/4 C cream
  • pinch red pepper flakes
  • 1 or two slices smoked salmon, chopped (about 1/4 C)

Instructions

  1. Fill a saucepan with the water and bring to a boil. Once the water is boiling, add the pasta and cook for 5-8 minutes.
  2. While the pasta is cooking, melt the butter and oil in a small saucepan on medium heat.
  3. Add the chopped onion, and cook until translucent (about five minutes).
  4. Add the tomatoes and simmer for 10 minutes.
  5. Add cream and pepper flakes.
  6. Bring to a simmer until thick (about 5 minutes).
  7. Add the salmon and heat for a minute.
  8. Drain the pasta, and pour into the pot with the sauce. Stir everything together and serve.

 

Smoked Salmon Pasta with Tomato Cream Sauce Substitutions and Variations

  • Trade the smoked salmon for leftover cooked salmon.
  • Add a shot of vodka for penne a la vodka with salmon.
  • Try sun-dried tomatoes instead of crushed tomatoes.

More Pasta Recipes

Pasta alla Norma with Eggplant

Summer Pasta with Green Olives and Feta Cheese

Linguine with Garlic and Olive Oil

Spaghetti with Spinach and Lemon Cream Sauce




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

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

 




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

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Category: entree

Cuisine: Greek

one serving

Greek Fish with Lemon and Tomatoes

A fast and healthy tilapia recipe with lemon and tomatoes.

Ingredients

  • 2 T olive oil
  • 1 1/2 teaspoons lemon juice
  • generous pinch of hot pepper flakes or 1/4 tsp chopped fresh jalapeño
  • 1/4 teaspoon dried oregano
  • 1 clove garlic, diced
  • salt and pepper to taste
  • 1/2 pound fish fillet (like tilapia or cod)
  • 1/4 tsp dried thyme
  • salt and pepper to season the fish
  • 1/2 cup chopped fresh tomatoes (or use cherry tomatoes and slice them in half)

Instructions

  1. Combine the olive oil with the lemon juice, hot pepper, oregano, garlic, and salt and pepper in a small bowl.
  2. Let the marinade sit for 15 or 20 minutes.
  3. Season the fish with salt, pepper, and thyme.
  4. Add the fish and the marinade to a small frying pan and cook, about four minutes per side.
  5. When the fish is almost cooked, pour in the chopped tomatoes. Leave them in for two or three seconds, just to get them warmed up slightly.
  6. The fish is done when it flakes easily with a fork.
  7. Remove fish with a flexible spatula and serve.

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 Sauce

Salmon with Greek Yogurt Dill Sauce

Indian Fish Fillet in Yogurt Sauce

Easy Canned Tuna Curry

 




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.

 




Salmon with Greek Yogurt Dill Sauce

Salmon with Greek yogurt dill sauce is a great combination.  The piquancy of the Greek yogurt complements the rich flavor of the fish beautifully. The pinch of mustard gives it a bit of a bite, without overwhelming the rest of the dish.

The other great thing about this dinner is that it’s quick and easy to make.  Just mix a few simple ingredients for the sauce (which uses ingredients you probably already have, so no need for a special trip to the grocery store), season the salmon, and put the fish in the oven while the sauce flavors combine.

I’ve written the recipe for a toaster oven (since I don’t want to heat up the whole apartment), but you can make this in a standard oven too. Or, if you’re really pressed for time (or very hungry), you can cook it in your microwave.  If you do, once the sauce is made and the fish is seasoned, you can have dinner in 6 minutes.

It’s a quick meal that looks (and tastes) like you cooked for hours. And, it’s easy to scale this up and serve it when you have company.

If you have the time, do let the sauce sit for a while before you cook everything else.  It really does improve the flavor.

I served the salmon with some jasmine rice (which is my new favorite rice), the rest of the cucumber I used for the sauce (fresh from the farmer’s market), and some beautiful, ripe Jersey tomatoes.

It’s a great summer meal because it’s light, doesn’t require a lot of fussing, and it’s ready in a few minutes. And, since you’re cooking the dish in foil, there’s one less thing to wash when you’re finished (which is always a bonus, as far as I’m concerned).


Salmon with Greek Yogurt Dill Sauce

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: entree

Cuisine: American

one serving

Salmon with Greek Yogurt Dill Sauce

An easy salmon dinner with a yogurt dill sauce.

Ingredients

    Sauce!
  • 2T plain Greek yogurt
  • 1T mayo
  • 1/2 tsp cucumber (finely chopped), divided
  • 1/tsp onion (finely chopped)
  • pinch dry mustard
  • 1/2 tsp dried dill
  • salt and pepper
    Salmon!
  • 1 salmon fillet
  • 1 T white wine
  • 1 bay leaf
  • salt and pepper

Instructions

  1. Make the sauce first.
  2. Add all the sauce ingredients (using half the cucumber) to a small bowl and mix together. It's best if it sits for an hour or two so that the flavors blend together. If you don't have the time (or you're really hungry), just let it sit while you cook the salmon.
  3. If you're letting the sauce marinate, wait forty minutes and then start the salmon. If not, then start once you've finished mixing the sauce.
  4. Heat your toaster oven to 350 degrees.
  5. Place the salmon skin side down on a sheet of aluminum foil. Pour the wine over the fish, add the bay leaf, and season with salt and pepper. Wrap the fish in the foil and place it on the toaster oven's baking tray. Cook for 20-25 minutes, depending on how thick your salmon fillet is. The fish is done when it's an even pale pink color.
  6. Serve with the sauce and top with the remaining cucumber.

Notes

If you're in a hurry, you can also cook the salmon in a microwave. Place the fish on a microwave proof plate. Add the wine, bay leaf, and salt and pepper. Microwave 4-6 minutes.

If you don't have an open bottle of white wine, you can use chicken stock instead.

More Fish Recipes

Indian Fish Fillet in Yogurt Sauce

Greek Fish with Lemon and Tomatoes

Easy Mediterranean Fish Stew

Pan-Fried Tilapia with Lemon Butter Sauce


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!). The tomatoes were, sadly, flavorless, but I left them in the recipe since they’ll be better later in the year.

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

Prep Time: 15 minutes

Total Time: 15 minutes

Category: lunch

Cuisine: American

one serving

Spinach Strawberry Salad with Balsamic Dressing and 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 Mario Batali do it, and it works).

More Spinach Recipes

Blueberry Spinach Salad with Feta Cheese and Walnuts

Sauteed Garlic Parmesan Spinach

Spinach and Feta Cheese Omelette

Bacon Spinach Tomato Aioli Sandwich Recipe

 




Quick Creole Cabbage and Sausage

This creole cabbage and sausage recipe is quick and easy to put together. Don’t be intimidated by the ingredients list.  The creole seasoning and the mustard are fairly easy to find.

If you can’t find them, or don’t want to buy a whole jar of something for one recipe, it’s pretty easy to make both from ingredients you probably already have in your kitchen.

I’ve linked to recipes for both below.  I keep a repurposed jam jar of the creole seasoning in my cupboard so it’s ready when I need it.

I used a spicy chicken sausage here, but you could use andouille sausage or hot Italian sausage if you prefer.  Just cook it a bit more, and eliminate (or reduce) the first tablespoon of oil.




Quick Creole Red Cabbage and Sausage

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: dinner

Cuisine: American

one serving

Quick Creole Red Cabbage and Sausage

Creole inspired dinner made with spicy mustard, sausage, and cabbage.

Ingredients

  • 2 T canola or other neutral oil
  • 1 spicy chicken sausage, cut up into slices about half an inch thick
  • 1/2 C onion, sliced
  • 1/2C red cabbage, sliced
  • pinch dried thyme
  • 1/2 tsp creole seasoning
  • 1/4 C chicken broth
  • 1 t creole mustard
  • 1/2 tsp red wine vinegar

Instructions

  1. Heat one tablespoon of the oil in a small saucepan.
  2. Add the chicken sausage slices to the pan and cook about two minutes, turning occasionally, so it browns and cooks evenly. Be careful not to overcook it, as the sausage will dry out.
  3. Remove the sausage from the pan and set aside in a small bowl while you make the rest of the recipe.
  4. Add remaining oil, the creole seasoning, onion, cabbage, and thyme.
  5. Saute gently until vegetables start to wilt (about 5 minutes).
  6. Add the broth, creole mustard, and the vinegar.
  7. Stir and cook until the sauce thickens, about 2 minutes.
  8. Return the sausage to the pan. Simmer until the meat is heated through.
  9. I served this over some leftover rice (I always make extra so I can just zap it when I need it, and have rice in a minute or two).

Notes

I used spicy chicken sausage, but you can use andouille sausage if you like.

Here are links to recipes for the creole seasoning and the mustard. Just toss (or mix) ingredients together and you’re done.

Creole Seasoning Recipe

Creole Mustard Recipe

More Sausage and Cabbage Recipes

Lentil Bean Sausage Soup

Pasta with Broccoli, Mushrooms, and Chicken Sausage

Single Serving Asian Chicken Salad with Cabbage Recipe

Small Batch Unstuffed Cabbage Rolls Recipe


Easy Chicken Curry Recipe

This easy chicken curry recipe is a quick and delicious way to get the taste of Indian food without a lot of work.  The original recipe came from The New York Times (I think), but I had to put my own spin on it. It only requires a few ingredients and a small skillet and you can put the whole thing together in fifteen minutes.

If you don’t have Greek yogurt, you can use sour cream instead. As a bonus, sour cream is more heat-resistant than yogurt so you can add it directly to the pan, rather than dirtying a separate bowl. I use the yogurt because I prefer the flavor.




Fast Chicken Curry for One

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: entree

Cuisine: Indian

one serving

Fast Chicken Curry for One

chicken curry for one

Ingredients

  • 1T canola oil
  • 1 small onion, peeled and sliced
  • salt and pepper to taste
  • 1/2 tsp curry powder
  • generous pinch cumin
  • 1/4 jalapeño pepper, sliced
  • 1 boneless chicken breast or chicken thighs, cut up
  • 1/4 cup plain Greek yogurt

Instructions

  1. Heat oil in small skillet on medium high heat. After a minute or two, add the onions and season with salt and pepper. Cook the onion, stirring, until it becomes clear. This should take about 5 minutes.
  2. Turn down heat to medium. Add half the curry powder and cook for another minute or so.
  3. Season the chicken with salt and pepper, plus the remaining curry powder and the cumin. Push the onions to one side of the pan, away from the heat.
  4. Add the chicken and cook about 2 minutes. Turn the meat on the other side and cook another two minutes.
  5. Remove the chicken from the pan and set it aside on a plate.
  6. Turn the heat down to very low, and wait a minute or two until the pan cools slightly. Measure the yogurt into a cup and add some of the pan drippings. Stir it around to blend (this will keep the yogurt from curdling when you add it to the pan). Add the yogurt mixture to the pan and stir it into the onions. Keep stirring until it gets hot again.
  7. Put the chicken back in the pan, add the jalapeño pepper and cook another 2 minutes. Turn after halfway cooked.

Notes

I served this over jasmine rice, along with a side dish of cabbage seasoned with ginger, garam masala, and red pepper flakes.

Chicken Curry Recipe Variations:

  • If you don’t have jalapeño pepper, add a pinch of red pepper flakes along with the curry
  • Add some garam masala
    (a spice blend) or some ginger
  • If you don’t have boneless chicken, cut up a bone-in thigh, or just start the chicken first, cook it for ten minutes, then add the onions and follow the rest of the recipe (with the bone-in thighs, the recipe will take about 25 minutes total).

Recommended Tools and Ingredients


Madhur Jaffrey’s Quick & Easy Indian Cooking
I love Indian food, but I used to find it a bit intimidating, because it’s not as familiar to me as a home cook. However, this cookbook made that a lot easier (and I use it quite a bit).

My favorites are quick chicken korma, lamb with spinach, fish fillets in curry sauce, and curried tuna (the canned kind, not fresh). Most of the recipes take less than 30 minutes to prepare.


Indian Cooking Unfolded

Many Indian cookbooks use ingredients that can be hard to find if you don’t live in an area with a large Indian or Pakistani population. I have some excellent spice stores near me, but many don’t.

That’s one reason this cookbook caught my eye. He gives you the standard ingredients, and then tells you how to “cheat” if you don’t have the usual ingredients available. It makes the food much more accessible. The recipes are easy to follow and have 10 ingredients or less.

More Quick Chicken Recipes for One Person

Chili Garlic Chicken Thigh Recipe

Chicken Florentine

Chicken with Peaches and Ginger

Chili Citrus Chicken Thigh Recipe for One