Post by nybirder on Sept 30, 2016 10:38:45 GMT -5
Cooking for Two
2012 June Recipes
1. Roasted Cauliflower with Brown Butter and Sage
2. Strawberry Shortcake for Two
3. Honey White Bread
4. Chicken Stroganoff for two
5. Bean Sausage Salad
6. Diner Style Salisbury Steak for Two
7. Stale Beer Burgers
8. Blueberry Cream Muffins
9. Strawberry Muffins
10. Cupcakes for One
11. Pumpkin Raisin Muffins
12. Lemon Dilled Talapia for Two
13. Berries with Lemon Cream
14. Calico Bean Salad and Diabetic Southwest Salad
15. Peaches and Cream Mousse
16. Strawberry Glacé Pie for Two
17. Toaster Oven Chicken Gumbo
18. "Fried" Cornflake Onion Rings
19. Summer Gardener's Lasagna
20. Toaster Oven: Baked Parmesan Eggs
21. Toaster Oven: Pecan Parmesan Cauliflower
22. Mini Meat Loaves for Toaster Oven
23. Toaster Oven Herbed Oven Fried Chicken
24. Mini Roast Chicken in the Toaster Oven
25. Toaster Oven Roasted Veggies and Pasta
26. Apricot Pork Chops
27. Blueberry Mug Cake
28. Pork and Zucchini Stew
29. Light Strawberry Mug Cake
30. Idaho Sunrise
31. Blueberry Cheesecake Pie for Two
32. Chicken Paella for Two
33. Decadent 5 Minute Strawberry Cheesecake for Two
34. Zucchini Parmesan Chips
Roasted Cauliflower with Brown Butter and Sage
c3clark
We've been getting a lot of cauliflower really cheap lately and I finally had to find a different way to cook it. So I found this recipe in the cookbook Fresh Every Day More Recipes From Foster's Market by Sarah Foster. We both agreed that this is really good! We both took second helpings of it, so am not sure if we'll have enough for another dinner like I planned. I only used a half a head of cauliflower and 2T butter. I did use about 2T fresh sage but would use more next time. Also, when the cauliflower was close to being done the way we like, I had to raise the temp to 450 cause it wasn't really browned yet. Maybe it's because I did it in the toaster oven.
I never thought of adding sage to cauliflower but it sure is good. I have such a HUGE sage bush so I was glad to find a new way to use some of it. This is a really good side dish!
Roasted Cauliflower with Brown Butter and Sage
1 head cauliflower, cut or broken into bit sized florets
4T unsalted butter
2T olive oil
2T chopped fresh sage leaves
Preheat oven to 400
Place the cauliflower on a baking sheet with sides
Melt the butter over medium heat and cook for 2-3 minutes, until it just browns and gives off a nutty aroma; be careful not to let it burn. Add the olive oil and sage and pour over the cauliflower. Season with salt and pepper and toss to coat.
Roast the cauliflower for 30-35 minutes, stirring midway through so it so it cooks evenly, until it’s light brown around the edges. Season with additional salt and pepper to taste and serve warm.
Strawberry Shortcake for Two
NYBirder
I've been making shortcake with this recipe for years. When I'm making it just for myself, I wrap one of the biscuits for the next day and heat it for a few seconds in the microwave before making the shortcake. The peach variation is very good, too.
Strawberry Shortcake for Two
Source: Betty Crocker's Cooking for Two, published in the 1970’s
1 pint fresh strawberries
1/3 to 1/2 cup sugar
Biscuits:
1 cup buttermilk baking mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter or margarine, melted
Slice strawberries, into bowl. Sprinkle 1/3 to 1/2 cup sugar on berries and let stand about 1 hour.
Heat oven to 425°. (400° for toaster oven and check after 9 min.—put rack in middle of oven)
Mix remaining ingredients with fork to a soft dough. Turn dough onto lightly floured cloth covered board, smooth dough into ball and knead 8 to 10 times. Roll 1/2 inch thick. Cut into two 3 inch circles (see note below).
Place on ungreased baking sheet. Bake 10 to 12 minutes. Split warm shortcakes; spoon strawberries between layers and on top. Serve with sweetened whipped cream if desired.
Variation--Peach Praline Shortcake: Omit strawberries and sugar. Before baking, brush soft butter or margarine on biscuits; sprinkle brown sugar on tops. Fill and top shortcakes with sweetened sliced peaches. (I like to add a pinch of cinnamon to the peaches, too.)
Note: I make drop biscuits with this. You might need to add a tiny bit more milk—perhaps a tsp. or so. Or, you can pat them out and just cut in half, rounding them with the side of your hands. I'd only bother cutting them in rounds if the Queen was coming to supper.
Honey White Bread
c3clark
This is from The Bread Lover's Bread Machine Cookbook
Honey White Bread
2 pound loaf
2/3 C water
2/3 C milk
2T canola oil
3T honey
3 3/4C bread flour
1T plus 1t gluten
1 1/2t salt
2 1/4t SAF yeast or 2 3/4t bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle end, immediately remove the bread form the pan and place it on a rack. Let cool to room temperature before slicing.
Chicken Stroganoff for Two
NYBirder
I'm always looking for ideas for using leftover rotisserie chicken. This sounds good and is also easy to cut down for one serving. You could cut up a fresh chicken breast and sautee it first if you don't have leftover cooked chicken. Note: if you use the cooking sherry sold in the supermarket, which has salt in it, add the seasoned salt to taste. It's really better to use regular sherry for cooking, though.
Chicken Stroganoff
Source: Mr. Food
Serves: 2
Cooking Time: 15 min
1 tablespoon butter
1 (2-ounce) can sliced mushrooms, drained or 2-3 oz. fresh
1/8 cup sherry or dry white wine
1/4 teaspoon dried thyme
1/2 teaspoon seasoned salt
1 cup cubed cooked chicken (about 1/4 pound)
1/2 cup sour cream, regular or light
In a medium skillet, melt butter over medium heat; add mushrooms, sherry, thyme, and seasoned salt, and cook 2 to 3 minutes, until thoroughly warmed. If using fresh mushrooms, sautee them in the butter until tender first before adding other ingredients.
Add chicken and bring mixture to a boil; reduce heat to low and simmer 10 minutes, stirring occasionally.
Remove from heat and stir in sour cream.
Note: Serve this over cooked egg noodles.
Bean Sausage Salad
4 servings
12 oz kielbasa sausage, sliced
Salt and Pepper
1 tbs red wine vinegar
6 oz roasted red peppers, cut into pieces 1/2 jar
15.5 oz small white beans, rinsed
1 cup cilantro or parsley, roughly chopped
2 tbsp. oil
1/2 onion, finely chopped
4 oz. green beans, sliced crosswise into pieces
In a bowl, combine beans, peppers, onion, vinegar, 1/2 tbsp. oil, salt and pepper, fold in cilantro or parsley.
Heat remaining oil in a skillet. Add sausage, cook until slightly browned. Toss with bean salad, then serve at room temperature.
Diner Style Salisbury Steak for Two
Adapted for 2 from Mr. Food at www.mrfood.com/beef/diner-style-salisbury-steak-6110
3/4 pound ground beef
1 scallion, finely chopped
1/8 cup seasoned bread crumbs
½ beaten egg or 2 tbsp. Eggbeaters
1 ½ tsp. prepared yellow mustard
6 oz. jarred beef gravy
1/4 cup water
1 teaspoons prepared horseradish
1/4 pound fresh mushrooms, sliced
Coat a large skillet with cooking spray.
In a medium bowl, combine ground beef, scallions, bread crumbs, egg, and mustard; mix well. Shape into two 1/2 inch-thick oval patties.
Heat skillet over medium-high heat and cook patties 3 to 4 minutes per side, or until no pink remains.
Add gravy, water, horseradish, and mushrooms and cook 4 to 5 minutes, or until mushrooms are tender, stirring occasionally.
Notes
Each serving makes a hearty meal, so you can certainly make smaller portions - just form the mixture into 3 or 4 smaller patties.
Stale Beer Burgers
Beema
Perfect for backyard grilling, or in the broiler of your oven. Makes four good sized patties
1/4 cup beer
2 tablespoons minced onion flakes
1 teaspoon Worcestershire sauce
1 teaspoon spicy brown mustard
2 garlic, finely minced
1 egg
1 lb. lean ground beef
1/8 cup bread crumbs
In a medium sized bowl, add in the beer and allow it to sit for 15 to 20 minutes. Add the onion flakes, and again let sit for a few minutes to soften. Then, add the Worcestershire sauce, mustard, garlic and egg. Stir to break up the egg and to combine ingredients.
Add the ground beef, breaking it apart with your hands as you do so. Add the bread crumbs; using your hands, thoroughly mix all ingredients together. Do not overmix as it makes the beef tough. Form in four to five patties, and grill or broil to your specific taste. Serve on toasted buns with your favorite condiments.
Option: After seeing Birdy's recipe for Salisbury Steak, with horseradish, I realized that adding a spoonful to this recipe would have made it even better than it already is.
Blueberry Cream Muffins
tastycook1
4 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups (16 ounces) sour cream
2 cups fresh or frozen blueberries
In a mixing bowl beat eggs. Gradually add sugar. While beating slowly pour
in oil, add vanilla. Combine dry ingredients; add alternately with the
sour cream to egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 degrees for 20 minutes.
Makes 24
Sometimes as soon as they come out of the oven I brush them with lemon juice and sprinkle with sugar. Add lemon zest to the batter.
I have also added 2 tsp of lemon extract, grated lemon zest and a cup of frozen, fresh or dried cranberries.
Re: Blueberry cream muffins
NYBirder
Sounds really good. I think I could safely divide this by 4 and use 1 egg to get 6 muffins. Then I could bake it in my toaster oven.
Strawberry Muffins
tastycook1
These were OK but not great
1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1/2 cup fat-free plain yogurt
1/4 cup butter, melted and cooled
1 teaspoon vanilla extract
1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries
Directions
In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries.
Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Nutritional Analysis:
One muffin equals 173 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 163 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges:1 starch, 1 fruit, 1 fat.
Re: Strawberry muffins
tastycook1
Mmmm........ the taste is OK but the texture didn't please me. The strawberries, even cut in little pieces were soggy. Doesn't happen with the blueberry muffins and doesn't happen with raspberries. I may try using the blueberry muffin recipe and just sub the strawberries and see how that works.
Lemon Dilled Tilapia for 2
thegeema
2 tilapia fillets (about 6 oz each)
2 T lemon juice
1 T oil (preferable olive oil) or melted butter
2 T fresh dill weed, chopped (or about 1/2 T +/- dry dill weed crushed?)
1/4 t salt
Put tilapia in a baking dish or pan. Coat tilapia with lemon juice (or melted butter), oil, dill and salt. Marinate for about 10 minutes.
Put marinated tilapia on broiling pan with rack. Broil in preheated toaster oven (or regular oven) for about 10 minutes. Fish is done when fish flakes easily using fork when tested.
Note: The frozen tilapia that I buy weigh about 4 oz each (would have to adjust ingredients).
Berries with Lemon Cream
NYBirder
With berry season here, this sounds like an amazing light dessert for hot weather.
Adapted from EatingWell Magazine
Blending vanilla yogurt and reduced-fat cream cheese creates a topping that's as virtuous as it is delicious. Any fresh berry can be used in this recipe.
Makes 2 servings, 1/2 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
EASE OF PREPARATION: Easy
2 ounces reduced-fat cream cheese (Neufchatel)
3/8 cup low-fat or fat-free vanilla yogurt
1/2 teaspoon honey
1 teaspoon freshly grated lemon zest
1 cup fresh blueberries
Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.
Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.
Low Calorie | Low Carb | Low Sodium | Low Cholesterol | Diabetes Appropriate |
NUTRITION INFORMATION:
Per serving: 156 calories; 7 g fat (4 g sat, 0 g mono);
22 mg cholesterol; 19 g carbohydrate; 6 g protein; 2 g fiber; 151 mg sodium.
Nutrition bonus: Vitamin C (15% daily value).
1 Carbohydrate Serving
Exchanges: 1 fruit, 1 fat (saturated)
Calico Bean Salad
www.michiganbean.org/calico-bean-salad/
You could easily add some cooked corn in place of some of the beans.
SALAD:
1 (15-ounce) can Navy Beans, drained and rinsed
1 (15-ounce) can Dark Red Kidney Beans, drained and rinsed
1 (15-ounce) can Cranberry Beans, drained and rinsed
Salt and coarse black pepper
1-1/2 to 2 cups French, Italian, garlic, or vinaigrette dressing (see below)
Tomato wedges and raw onion rings
VINAIGRETTE DRESSING (OPTIONAL):
(Makes slightly less than 3/4 cup)
1/2 teaspoon Dijon mustard
1 teaspoon sugar or Splenda
3 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
1/2 cup extra virgin olive oil
Mix drained beans together lightly, cover with dressing. Refrigerate for several hours. When ready to serve, mix again. Add more seasonings or a little vinegar to taste if needed. Serve in a large bowl and garnish with tomato wedges and onion rings.
In a small bowl, whisk the mustard, sugar, vinegar, salt and pepper. Gradually whisk in the olive oil.
Servings per recipe: 8-10
Diabetic-Friendly Southwestern Bean Salad
NYBirder
www.grouprecipes.com/103980/southwestern-bean-salad-diabetic.html
This is half a recipe--the unused beans could be frozen. I'm planning on using an 8-oz can of garbanzos and just the black beans rather than having leftover beans. Cooked fresh corn this time of the year sounds good, too.
Serves 5
1/2 can (15 1/2 -oz) kidney beans, rinsed and drained
1/2 can (15 1/2 -oz) black beans, rinsed and drained
1/2 can (15 1/2 -oz) garbanzo beans, rinsed and drained
1 celery-stick, sliced
1/2 medium red onion, diced
1/2 medium tomato, diced
1/2 cup frozen corn, thawed
Dressing:
1/4 cup + 1/8 cup thick and chunky salsa
1/8 cup vegetable oil
1/8 cup lime juice
3/4 tsp. chili powder
1/2 tsp. salt, optional
1/4 tsp. ground cumin
In a bowl, combine beans, celery, onion, tomato and corn. In a small bowl, combine dressing ingredients; mix well. Pour over the bean mixture and toss to coat. Cover and chill for at least 2 hours.
Serving size: 3/4 cup
Calories per serving: 210, Sodium: 382mg, Fat: 7g, Carbohydrate: 32 g
Diabetic Exchanges: 2 starch, 1 veg, 1 Fat
Strawberry Glacé Pie for Two
NYBirder
You can use your favorite pie crust recipe for this or prepared packaged refrigerated crust. If you want individual servings, use 4 prepared graham cracker tart shells.
Strawberry Glacé Pie for Two
3-4 servings
One baked pie shell, 7 inches
3 cups strawberries, about 3/4 quart
1/2 cup sugar or Splenda
1 tablespoon cornstarch
1/4 cup water
1 1/2 oz. softened cream cheese (1/2 of a 3 oz. package) or an equal amount of reduced-fat Neufchatel cream cheese
Bake pie shell. Mash enough strawberries to make 1/2 cup. Mix sugar and cornstarch in a small sauce pan. Stir in water and mashed strawberries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool.
Beat cream cheese until smooth; spread on bottom of pie shell. Fill shell with whole strawberries, pour cooked strawberry mixture over top. Refrigerate until set, at least three hours.
For peach glacé pie: substitute 2 1/2 cups sliced peaches, 3-4 medium, for the strawberries. To prevent discoloration, use an ascorbic acid mixture as directed on package.
For raspberry glacé pie: substitute raspberries for the strawberries.
“Fried” Cornflake Onion Rings
NYBirder
2-3 servings
Crunchy onion rings without the fat. If you don't like curry powder, you could substitute your choice of seasoning or leave it out.
1 large onion, sliced 1/2" thick and separated into rings
Ice water
3/8 cup flour + extra for buttermilk coating
2/3 cup buttermilk
1 tsp. mild curry powder, optional
1 1/3 cups cornflakes, crushed
1/2 cup fine dried bread crumbs
Salt
Cooking spray
Heat oven to 450 degrees. Spray baking sheet with cooking spray. Transfer onion rings to a bowl of ice water.
In a dish, add 3/8 cups flour. In a second dish, whisk buttermilk, 2 tbsp. + 2 tsp. flour, 1/3 tsp. salt and curry powder until combined. In a third dish, mix cornflakes and bread crumbs.
Working with 1 ring at a time, remove from water and coat in flour, then soak in buttermilk mixture, then coat in bread crumb mixture. Transfer to baking sheet in a single layer. Spray with cooking spray. Bake rings 30 min. turning once.
Serve hot with ketchup or Ranch dressing.
Summertime Gardener’s Lasagna
NYBirder
With zucchini season here, this lasagna is perfect for a healthy dinner since it uses zucchini in place of noodles. As a bonus, it's sized to be be baked in a toaster oven. You even have the option of preparing the ingredients in the microwave before baking to keep the kitchen cool.
Summertime Gardener’s Lasagna
Source: cooks.com
Serves 4
6 c. sliced zucchini (about 1 3/4 lbs.)
1/2 lb. ground beef
1 sm. clove garlic, minced
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1 c. small-curd cottage cheese
1 egg, beaten
1 tbsp. parsley flakes
1/4 c. dry bread crumbs
1 c. shredded Mozzarella cheese (4 oz.)
Cook zucchini in boiling water in saucepan until tender-crisp, about 5 minutes. Drain. Cook ground beef and garlic in skillet until beef is browned, about 5 minutes. Stir tomato sauce, salt, oregano and basil into beef. Stir together cottage cheese, egg and parsley.
Layer as follows: Place half the zucchini in greased 8 inch square pan. Sprinkle with half of bread crumbs. Spread with half of cottage cheese mixture, then with half of beef mixture and half of Mozzarella cheese. Repeat layers, but reserve remaining Mozzarella cheese.
Bake at 350 degrees for 25 minutes. Sprinkle with reserved cheese. Return to oven just long enough to melt cheese, about 3 minutes.
Toaster Oven Method: 38 minutes cooking time--Use ingredients listed in basic recipe. Prepare as for oven. Bake at 350 degrees for 25 minutes. Sprinkle with remaining half of Mozzarella cheese. Return to toaster-oven just long enough to melt cheese, about 3 minutes.
Starting in the Microwave Oven (high setting): 21 to 25 minutes cooking time--Use ingredients listed in basic recipe. Place zucchini in an 8 inch square glass baking dish. Cover with waxed paper. Microwave (high setting) 7 to 8 minutes or until tender-crisp. Drain and reserve. Crumble beef into 1 quart glass casserole; add garlic. Microwave, uncovered, 2 to 3 minutes or until meat is cooked. Stir to break up pieces; drain. Stir in tomato sauce, salt, oregano and basil. Layer the ingredients according to the above recipe and finish bakingin the oven or toaster oven.
Toaster Oven: Pecan Parmesan Cauliflower
NYBirder
This topping adds a toasty flavor that complements the cauliflower. Easily cut in half for a 3-cup gratin dish.
Pecan Parmesan Cauliflower
Source: Pop it in the Toaster Oven by Lois DeWitt
4 servings
2 1/2 cups (frozen thawed or fresh) thinly sliced cauliflower florets
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan cheese
1/2 cup ground pecans
Preheat the toaster oven to 400F.
Combine the florets and oil in a 1-quart 8 1/2” x 8 1/2” x 4” ovenproof baking dish, tossing to coat well. Season to taste with salt and pepper. Cover the dish with aluminum foil.
Bake for 25 minutes, or until tender. Uncover and sprinkle with the cheese and pecans.
Broil for 10 minutes, or until lightly browned.
Mini Meat Loaves for the Toaster Oven
NYBirder
You could use this recipe as a guide to adapt the flavors of a favorite meat loaf recipe of your own. Leftover mini loaves can easily be frozen and reheated later in the microwave. For very small toaster ovens, you will need a muffin tin that doesn't have handles on the ends.
Mini Meat Loaves for the Toaster Oven
Adapted from: mealsforyou.com
3 servings, 2 mini meat loaves each
3/4 lb. ground turkey, ground chicken breast, or lean ground beef (see nutrition notes below)
1 egg, beaten
1 small onion, finely chopped
1 cup fresh breadcrumbs
1 Tbsp. grated Parmesan or Romano cheese
1 Tbsp. fresh parsley, finely chopped
Salt and pepper, to taste
Preheat toaster oven or oven to 350°F. Combine all ingredients in a bowl, mixing well. Spoon equally into a 6-cup muffin pan. Bake for 25-30 minutes, or until thoroughly cooked.
With ground turkey:
Per serving: calories 253, fat 12.0g, 43% calories from fat, cholesterol 154mg, protein 24.1g, carbohydrates 11.3g, fiber 0.8g, sugar 2.9g, sodium 231mg, diet points 6.4.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 0.5, Lean meat: 3.2, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0
With lean ground beef:
Per serving: calories 276, fat 12.9g, 43% calories from fat, cholesterol 105mg, protein 27.5g, carbohydrates 11.3g, fiber 0.8g, sugar 2.9g, sodium 206mg, diet points 6.9.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 0.5, Lean meat: 3.6, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0
With ground chicken breast:
Per serving: calories 209, fat 4.1g, 18% calories from fat, cholesterol 130mg, protein 30.5g, carbohydrates 11.3g, fiber 0.8g, sugar 2.9g, sodium 198mg, diet points 4.9.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 0.5, Lean meat: 3.2, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0
Toaster Oven: Herbed Oven-Fried Chicken
NYBirder
I've never seen rolled oats used as a coating for oven-baked chicken before. A good way to sneak in some fiber. I'd also consider using skinless, boneless chicken thighs for this and baking slightly longer.
Herbed Oven-Fried Chicken
Source: The Gourmet Toaster Oven by Lynn Alley
Serves 2
You can use boneless, skinless chicken breasts, chicken tenders, or drummettes for this dish. Marinating the chicken in buttermilk overnight makes the chicken extra juicy. Eat it hot right out of the oven or add it cold to a picnic basket or boxed lunch.
1/2 cup buttermilk
2 cloves garlic, finely minced
1 1/2 tsp. salt
1 tablespoon oil
1/2 lb. boneless, skinless chicken breasts or chicken tenders
1 cup rolled oats
1/2 tsp. red pepper flakes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves or rosemary needles
Olive oil spray
In a shallow dish, mix together the buttermilk, garlic, 1/2 tsp. of the salt and the oil. Place the chicken pieces in the buttermilk mixture and coat them thoroughly. Marinate the chicken in the buttermilk mixture overnight in the refrigerator.
Preheat the toaster oven to 425 F.
In a food processor, mix the oats, red pepper flakes, the remaining 1 tsp. salt, Parmesan, and basil. Pulse until the oats are partially powdered. Alternatively, mix the ingredients together in a bowl with a wooden spoon. Place the oat mixture on a plate. Shake any excess buttermilk off the chicken and dredge to coat each piece thoroughly.
If your manufacturer’s directions allow it, cover the toaster oven baking tray with aluminum foil and lightly spray with oil for easy cleanup. Place the chicken pieces on the tray so that they are not touching one another.
Spray the pieces lightly with oil and bake for about 10-15 minutes, depending on the thickness of the meat, until the crust is golden brown and crispy.
Serve hot or refrigerate to serve cold over a salad.
Mini Roast Chicken in the Toaster Oven
NYBirder
Unless you are feeding a big eater, you can get two servings from a 1 1/4 lb. hen. I have a 6” cast iron pan which allows just enough room alongside for a long, narrow gratin dish I found that is perfect for roasting veggies in my large Cuisinart oven.
Mini Roast Chicken in the Toaster Oven
Source: Tested by Joe Yonan for The Washington Post, adapted from Hamersley's "Bistro Cooking at Home"
Boston chef Gordon Hamersley's method of roasting a chicken (in advance, then broiling its cut-up pieces to order) is particularly well suited to a toaster oven. With the availability of Cornish hens, it can be adapted to suit a small family as well.
If desired, roast small carrots and/or potatoes alongside or under the hen.
1-2 servings
1/2 medium lemon
3 medium (unpeeled) cloves garlic
8 stems flat-leaf parsley, plus a few parsley leaves for garnish
1 medium shallot, cut into chunks
1 tablespoon Dijon-style mustard
1 teaspoon herbes de Provence (see NOTE; may substitute an Italian seasoning blend)
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 tablespoon olive oil, plus more for drizzling
1 small (1 to 1 1/2 pounds) Cornish hen
Use a Microplane grater to zest the lemon half (to yield about a teaspoon) into the bowl of a food processor (preferably a small-sized one), then cut the lemon into 1/4-inch slices to be used later as a garnish.
Peel one of the garlic cloves and add to the food processor along with the parsley (stems included), shallot, mustard, herbes de Provence, salt and pepper. Pulse several times to form a finely chopped mixture. With the motor running, add the oil in a slow, steady stream; process until the mixture is smooth. Transfer the contents to a quart-size resealable plastic food storage bag.
Place the Cornish hen in the bag and seal tightly, pressing out any extra air. Hold the bag and manipulate the marinade, working to coat the hen evenly. Let stand at room temperature for 1 hour, or refrigerate for at least 2 hours and up to 1 day.
Preheat the toaster oven to 350 degrees. Have ready a small cast-iron baking dish. Place the hen, coated with all its marinade, in the baking dish.
Place the 2 remaining (unpeeled) garlic cloves on a small piece of foil, drizzle lightly with oil and wrap to form a tightly closed packet; place on the rack next to the hen. Roast for 20 to 25 minutes or until the hen's juices run clear when the meat is poked with a knife and a leg bone pulls away easily with a gentle twist (a meat thermometer inserted into the thickest part of the thigh should register 165 degrees.)
Remove the hen and the garlic packet; pour the cooking juices from the baking dish into a small saucepan. If desired, move the rack closer to the broiling element in the toaster oven; increase the temperature to the broil setting. Return the hen to the toaster oven and broil for 3 to 4 minutes or until the skin is crisp and browned.
Meanwhile, place the saucepan with the cooking juices over high heat; cook for 1 minute, then squeeze the 2 roasted garlic cloves into the saucepan and whisk to combine. Taste and season with salt and pepper as needed.
To serve, place the hen on a plate, then pour the sauce around it. Finely chop the remaining parsley leaves; garnish, along with the reserved lemon slices.
NOTE: Herbes de Provence is a dried-herb blend that commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, savory and thyme.
With skin: 1073 calories, 77g fat, 20g saturated fat, 458mg cholesterol, 1712mg sodium, 10g carbohydrates, 1g dietary fiber, 0g sugar, 79g protein.
Without skin: 495 calories, 23g fat, 4g saturated fat, 258mg cholesterol, 1701mg sodium, 10g carbohydrates, 1g dietary fiber, 0g sugar, 58g protein.
Toaster Oven Roasted Veggies and Pasta
NYBirder
I found this just at the right time since summer veggies are here. The bonus is that you don't have to heat up the whole kitchen to roast vegetables. You can also play with what veggies you throw into this as long as the slower-cooking ones are thinly sliced.
Toaster Oven Roasted Veggies and Pasta
Source: foodnuti.com
2 servings
2 cups chopped zucchini or summer squash
1 cup chopped tomato (Romas work well)
1-2 tbsp olive oil
2 cloves garlic, chopped
Kosher salt and coarsely ground black pepper
4 ounces dried pasta (for 2 servings; for 4 servings, use 8 ounces)
Fresh Parmesan cheese, grated
Fresh basil, chopped
Preheat toaster oven to 450F.
Put squash, tomato, oil, and garlic on a broiler tray lined with foil. Sprinkle with Kosher salt and black pepper. Mix to evenly coat, then roast until squash is tender and tomatoes are soft and watery (about 15 minutes). As veggies cook, boil pasta then drain. Put veggies in a large serving bowl, along with the pasta, cheese and basil. (You can choose the amount of cheese and basil.) Serve and enjoy!
Note: This makes a large portion due to all the veggies. You’ll probably have leftovers. If so, this pasta dish is also good served cold or at room temperature.
Apricot Pork Chop
NYBirder
This is easily doubled if you're cooking for two.
Apricot Pork Chop
1 serving
Cooking Spray
1 (4 oz.) boneless loin pork chop
1 Tbsp. apricot preserves (may use sugar free, if desired)*
2 tsp low-sodium soy sauce
1/2 tsp chopped garlic (may use minced bottled)
Pinch salt
1 Tbsp. sliced green onions
* For variety, peach preserves or orange marmalade may be substituted.
Heat small nonstick skillet over medium high heat. Coat pan with cooking spray. Add pork to pan; cook 6 minutes on each side or until well done. Remove from pan; keep warm.
Add pre-chopped onion to pan; saute for 4 minutes or until lightly browned. Stir in preserves, soy sauce, garlic and salt; cook 3 minutes or until thickened. Add pork to pan, turning to coat. Sprinkle with green onions.
Suggestion: Great served with a baked potato and sugar snap peas.
Pork and Zucchini Stew
NYBirder
Although this calls for boneless chops, I have leftover roast pork. I'll use cubes of that and skip the flour, browning it lightly according to directions. If the stew is too thin when done, I can always add a flour slurry to thicken it a little at the end. I don't have garlic salt so I'll just add some fresh minced garlic towards the end of cooking the veggies and adjust the salt once the stew is done. Sounds yummy.
Pork and Zucchini Stew
Recipe from PorkBeInspired.com
2 servings
6-8 oz. boneless raw pork chops, cut into 3/4-inch cubes
1 1/2 tablespoons flour
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/2 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 green pepper, chopped
2 cups fresh mushrooms, sliced
1 (14 1/2-oz) can stewed tomatoes, undrained
1 medium zucchini, halved lengthwise & sliced 1/2-inch thick
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
3 tbsp. Parmesan cheese, grated or to taste
In a plastic or paper bag combine flour, garlic salt and pepper. Add pork cubes; shake until coated with flour mixture. Set aside.
In a Dutch oven heat oil over medium-high heat. Cook and stir onion and green pepper until onion is tender but not brown. Add pork, cook and stir for 2-3 minutes or until browned. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10-15 minutes or until pork is tender, stirring occasionally.
Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese.
Serving Suggestions: Try this stew with some bread and a side salad.
Nutrition:
Calories: 204 calories
Protein: 17 grams
Fat: 7 grams
Sodium: 557 milligrams
Cholesterol: 31 milligrams
Saturated Fat: 2 grams
Carbohydrates: 20 grams
Fiber: 4 grams
Re: Pork and Zucchini Stew
Beema
We never have leftover pork chops, but, as you said, Birdy, we do have leftover pork roast which would work just as well if not better in this recipe. For some reason, I don't think I'd like zucchini with this... maybe I will add diced potatoes instead, and use barley as a thickener if needed. And, we will add any salt needed at the table. Probably won't need any. What do you think? Have you made this yet?
Re: Pork and Zucchini Stew
NYBirder
Beema--I did make this with some changes. The recipe calls for a raw pork chop to start with--I'll edit the recipe to reflect that.
I had leftover roast pork so instead of flouring and browning the raw pork chop called for in the recipe I cubed the roast and skipped the flour coating before browning. I browned it in a little EVOO first, removed it from the pan so it wouldn't dry out and then added the veggies. I added 1/2 bulb of fresh fennel cut in large dice as well the onion and pepper and at the end a minced clove of garlic in place of the garlic salt which I didn't use at all. I lightly salted the veggies to help them break down while sauteeing (maybe 1/8 tsp.) I used 8 oz. of sliced mushrooms--I don't know if that's 2 cups or not--and the seasonings listed in the recipe. When the stew was nearly done, I whisked in a slurry of a little tomato juice and 1 tbsp. flour to thicken it a little since I didn't use any flour in browning the meat.
The next time I may add some fennel seeds since that would give a flavor similar to that from Italian sausage without as much fat. I did find myself adding some hot sauce before serving and might just add a small pinch of red pepper flakes the next time which would mimic the flavor of Italian sausage even more. This made two very generous servings that were very reasonable in calories and carbohydrate count. Using both potatoes and barley would add considerably to the carb count but if you don't need to be careful then it's worth a try.
Light Strawberry Mug Cake
NYBirder
This sounds very good. I would be inclined to use this version with other fruits as well, such as blueberries, raspberries, diced peach, etc. The extra cake could always be rewarmed for another meal if you're cooking for one.
Light Strawberry Mug Cake
Source: kirbiecravings.com
Yield: 2
Prep Time: 5 mins
Cook Time: 1.5 mins
5 1/2 tablespoons all-purpose flour
4 tablespoons sugar
1/8 teaspoon baking powder
1 egg
5 tablespoon nonfat milk
1 tablespoon oil
2 strawberries, each cut into 4-5 pieces each
Combine all ingredients except strawberries into a microwave safe mug. Stir with a small whisk or fork until batter is smooth. Pour half of the batter into another mug. Carefully drop strawberry pieces on top.
Microwave one mug for 1 min 30 seconds. If cake is not done, microwave for an additional 30 seconds, but it should be done around 1 1/2 minutes. The best way to check if it is done is to check the middle of the cake. Careful not to overcook the cake or the texture becomes too rubbery. Repeat with remaining mug. Serve while warm.
Idaho Sunrise
NYBirder
I can bake potatoes very nicely in my counter-top oven. I have aluminum nails that my mother used for baking potatoes--one stuck through the center the long way helps it bake faster by conducting heat to the center. I think you can still buy them. I've used a metal skewer instead--you may be able to get more than one potato on it. In my case, I have to put it into the oven diagonally to get it to fit.
Idaho Sunrise
Source: Marion Cunnningham, The Supper Book via a post on Chowhound
Servings: One potato per person
Bake a nice large potato. Do not turn off the oven.
Cut a thin slice off lengthwise, and use a spoon to scoop the flesh into a bowl, being careful not to puncture the skin.
Fluff the flesh with butter, salt, and pepper. Stuff it back into the skin, making a fairly deep depression to turn it into a bowl.
Place it in a small baking dish.
Break an egg into the depression and carefully place into the still-hot oven.
Bake until the white is set, but the yolk is still somewhat liquid (think "perfect poached egg") so the yolk will make a nice sauce for the potato.
You can vary this greatly. Add shredded cheese--cheddar, Swiss, Parmesan, whatever--to the flesh along with the butter. Or sprinkle the cheese over the egg for the last few minutes of cooking. Or stuff the potato with creamed spinach and then add the egg. Or use olive oil instead of butter. You can't break this--you can only make it your own.
Blueberry Cheesecake Pie for Two
NYBirder
This is a good candidate for a toaster oven. You can find 7" pie pans online if you don't have any luck in the stores. I really like a glass dish that's similar to Pyrex that I bought on Amazon.com.
Blueberry Cheesecake Pie
Source: adapted from Williams Sonoma Desserts by melskitchencafe.com
7 “ pie, 3-4 pieces
Crumb Crust:
4 1/2 large rectangular graham crackers (around 3/4 cup), crushed (in the UK, try digestive biscuits—not identical but similar)
1 tablespoon sugar
3 tablespoons melted butter
For the cheese custard:
4 oz. cream cheese, softened
2 tbsp. + 2 tsp. sugar
1/2 teaspoon vanilla extract
1 egg
Freshly grated zest from 1/2 lemon
For the berries:
1 cup blueberries, rinsed
1/4 cup water
2 tbsp. + 2 tsp. sugar
2 1/4 tsp. cornstarch mixed with 1 tablespoon cold water
Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 7-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the egg and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
Spoon the berries over the custard. Chill for at least one hour before serving.
Chicken Paella for Two
NYBirder
I once had paella cooked for us by a Spanish exchange teacher who told us that a variety of meats and seafood can be used depending on the cook. It was nice to see a recipe that approximates hers in a reasonable size. Paella is the original skillet meal although she was used to cooking it on an outside charcoal grill in a special pan. Comments on this recipe mention using medium-grain rice instead of the expensive Arborio with good results. Also, someone used shrimp instead of chicken—I would add the shrimp near the end of cooking to keep them from getting tough. Be sure to check it a little early--rice can scorch on the bottom if you aren't careful, although the crispy browned rice on the bottom is a special treat that is traditionally prized.
Chicken Paella for Two
Source: Cooking for 2 Summer 2008, p63
www.tasteofhome.com/recipes/Chicken-Paella
Turmeric lends flavor and a pretty golden color to this Spanish-style entree from our Test Kitchen. Haven’t tried Arborio rice? You’ll love its creamy texture.
Yield: 2 Servings
2 boneless skinless chicken thighs (about 1/2 pound), cut into chunks
1/2 cup cubed fully cooked ham
1/3 cup chopped onion
1/3 cup julienned sweet red pepper
1 tablespoon olive oil, divided
1/2 cup uncooked arborio rice
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 cup plus 2 tablespoons chicken broth
3/4 cup frozen peas, thawed
In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
In the same skillet, saute rice in remaining oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer for 30-35 minutes or until rice is tender. Stir in peas.
Re: Chicken Paella for Two
Beema
With the very large Cuban/Latino community here in Tampa, Paella is a very common and popular offering at restaurants, large functions and especially church dinners. Almost always it is a combination of several meats, some of which are, as mentioned, chicken, ham and shrimp... but also you might find any of the smoked rope sausages, chunked of pork, and even scallops. Not all of them, but two or three choices. The creamy texture of the rice is an important factor, so if you are making this for a special occasion, use the expensive rice.
Decadent 5-Minute Strawberry Cheesecake for 2
NYBirder
No cooking! With fruit and berry season in full swing, the topping could easily be fresh--it would taste better and save calories. Or you could use low-sugar fruit preserves.
Decadent 5-Minute Strawberry Cheesecake for 2 -Regular or Sugar-Free
Source: Food.com
Serves: 4, Yield: 1 small cake
"There's no baking or complicated stuff so you can literally put this on the table within a few minutes. I top mine with strawberry topping but you can use any flavor you like. It can be made with sugar, splenda or even stevia. You can use regular or reduced fat cream cheese. I use reduced and splenda. It will actually serve up to 4 adults if you really want to share it."
10 vanilla wafer cookies (or chocolate ones)
1 (8 ounce) package reduced-fat cream cheese
1/4 cup half-and-half (or milk)
1 teaspoon vanilla extract
1/4 to 1/3 cup sugar (or 1/4 to 1/2 cup Splenda or 1/8 cup Stevia)
1 (12 ounce) can Solo brand strawberry pie filling or other topping of your choice
You want to use a 1 quart casserole dish. Whatever dish you choose should be about 5 or six inches across and have short sides.
Using your hands, crumble up the cookies into the dish. Crumble them pretty finely and spread them out evenly.
In a small bowl, combine the cream cheese, half and half, vanilla and your sweetener of choice (use the smaller amount of sweetener, taste and add more if you want it sweeter). Using a fork, mix everything up until smooth and well combined. Spread this carefully over top of the cookie crumbs.
Spread strawberry filling over the top and serve or you can chill to serve later. Try not to eat it before dessert.
Zucchini Parmesan Crisps
NYBirder
This is how I've done zucchini chips in the oven. I love to use Panko crumbs because they are extra crisp.
Zucchini Parmesan Crisps
Source: Ellie Krieger, The Food Network
2 servings, serving size 1/2 cup
Cooking spray
1 medium zucchini (about 1/2 pound total)
1/2 tablespoon olive oil
1/8 cup freshly grated Parmesan
1/8 cup plain dry bread crumbs (I like Panko crumbs)
Pinch of salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Per Serving:
(serving size, 1/2 cup)
Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg
2012 June Recipes
1. Roasted Cauliflower with Brown Butter and Sage
2. Strawberry Shortcake for Two
3. Honey White Bread
4. Chicken Stroganoff for two
5. Bean Sausage Salad
6. Diner Style Salisbury Steak for Two
7. Stale Beer Burgers
8. Blueberry Cream Muffins
9. Strawberry Muffins
10. Cupcakes for One
11. Pumpkin Raisin Muffins
12. Lemon Dilled Talapia for Two
13. Berries with Lemon Cream
14. Calico Bean Salad and Diabetic Southwest Salad
15. Peaches and Cream Mousse
16. Strawberry Glacé Pie for Two
17. Toaster Oven Chicken Gumbo
18. "Fried" Cornflake Onion Rings
19. Summer Gardener's Lasagna
20. Toaster Oven: Baked Parmesan Eggs
21. Toaster Oven: Pecan Parmesan Cauliflower
22. Mini Meat Loaves for Toaster Oven
23. Toaster Oven Herbed Oven Fried Chicken
24. Mini Roast Chicken in the Toaster Oven
25. Toaster Oven Roasted Veggies and Pasta
26. Apricot Pork Chops
27. Blueberry Mug Cake
28. Pork and Zucchini Stew
29. Light Strawberry Mug Cake
30. Idaho Sunrise
31. Blueberry Cheesecake Pie for Two
32. Chicken Paella for Two
33. Decadent 5 Minute Strawberry Cheesecake for Two
34. Zucchini Parmesan Chips
Roasted Cauliflower with Brown Butter and Sage
c3clark
We've been getting a lot of cauliflower really cheap lately and I finally had to find a different way to cook it. So I found this recipe in the cookbook Fresh Every Day More Recipes From Foster's Market by Sarah Foster. We both agreed that this is really good! We both took second helpings of it, so am not sure if we'll have enough for another dinner like I planned. I only used a half a head of cauliflower and 2T butter. I did use about 2T fresh sage but would use more next time. Also, when the cauliflower was close to being done the way we like, I had to raise the temp to 450 cause it wasn't really browned yet. Maybe it's because I did it in the toaster oven.
I never thought of adding sage to cauliflower but it sure is good. I have such a HUGE sage bush so I was glad to find a new way to use some of it. This is a really good side dish!
Roasted Cauliflower with Brown Butter and Sage
1 head cauliflower, cut or broken into bit sized florets
4T unsalted butter
2T olive oil
2T chopped fresh sage leaves
Preheat oven to 400
Place the cauliflower on a baking sheet with sides
Melt the butter over medium heat and cook for 2-3 minutes, until it just browns and gives off a nutty aroma; be careful not to let it burn. Add the olive oil and sage and pour over the cauliflower. Season with salt and pepper and toss to coat.
Roast the cauliflower for 30-35 minutes, stirring midway through so it so it cooks evenly, until it’s light brown around the edges. Season with additional salt and pepper to taste and serve warm.
Strawberry Shortcake for Two
NYBirder
I've been making shortcake with this recipe for years. When I'm making it just for myself, I wrap one of the biscuits for the next day and heat it for a few seconds in the microwave before making the shortcake. The peach variation is very good, too.
Strawberry Shortcake for Two
Source: Betty Crocker's Cooking for Two, published in the 1970’s
1 pint fresh strawberries
1/3 to 1/2 cup sugar
Biscuits:
1 cup buttermilk baking mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter or margarine, melted
Slice strawberries, into bowl. Sprinkle 1/3 to 1/2 cup sugar on berries and let stand about 1 hour.
Heat oven to 425°. (400° for toaster oven and check after 9 min.—put rack in middle of oven)
Mix remaining ingredients with fork to a soft dough. Turn dough onto lightly floured cloth covered board, smooth dough into ball and knead 8 to 10 times. Roll 1/2 inch thick. Cut into two 3 inch circles (see note below).
Place on ungreased baking sheet. Bake 10 to 12 minutes. Split warm shortcakes; spoon strawberries between layers and on top. Serve with sweetened whipped cream if desired.
Variation--Peach Praline Shortcake: Omit strawberries and sugar. Before baking, brush soft butter or margarine on biscuits; sprinkle brown sugar on tops. Fill and top shortcakes with sweetened sliced peaches. (I like to add a pinch of cinnamon to the peaches, too.)
Note: I make drop biscuits with this. You might need to add a tiny bit more milk—perhaps a tsp. or so. Or, you can pat them out and just cut in half, rounding them with the side of your hands. I'd only bother cutting them in rounds if the Queen was coming to supper.
Honey White Bread
c3clark
This is from The Bread Lover's Bread Machine Cookbook
Honey White Bread
2 pound loaf
2/3 C water
2/3 C milk
2T canola oil
3T honey
3 3/4C bread flour
1T plus 1t gluten
1 1/2t salt
2 1/4t SAF yeast or 2 3/4t bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle end, immediately remove the bread form the pan and place it on a rack. Let cool to room temperature before slicing.
Chicken Stroganoff for Two
NYBirder
I'm always looking for ideas for using leftover rotisserie chicken. This sounds good and is also easy to cut down for one serving. You could cut up a fresh chicken breast and sautee it first if you don't have leftover cooked chicken. Note: if you use the cooking sherry sold in the supermarket, which has salt in it, add the seasoned salt to taste. It's really better to use regular sherry for cooking, though.
Chicken Stroganoff
Source: Mr. Food
Serves: 2
Cooking Time: 15 min
1 tablespoon butter
1 (2-ounce) can sliced mushrooms, drained or 2-3 oz. fresh
1/8 cup sherry or dry white wine
1/4 teaspoon dried thyme
1/2 teaspoon seasoned salt
1 cup cubed cooked chicken (about 1/4 pound)
1/2 cup sour cream, regular or light
In a medium skillet, melt butter over medium heat; add mushrooms, sherry, thyme, and seasoned salt, and cook 2 to 3 minutes, until thoroughly warmed. If using fresh mushrooms, sautee them in the butter until tender first before adding other ingredients.
Add chicken and bring mixture to a boil; reduce heat to low and simmer 10 minutes, stirring occasionally.
Remove from heat and stir in sour cream.
Note: Serve this over cooked egg noodles.
Bean Sausage Salad
4 servings
12 oz kielbasa sausage, sliced
Salt and Pepper
1 tbs red wine vinegar
6 oz roasted red peppers, cut into pieces 1/2 jar
15.5 oz small white beans, rinsed
1 cup cilantro or parsley, roughly chopped
2 tbsp. oil
1/2 onion, finely chopped
4 oz. green beans, sliced crosswise into pieces
In a bowl, combine beans, peppers, onion, vinegar, 1/2 tbsp. oil, salt and pepper, fold in cilantro or parsley.
Heat remaining oil in a skillet. Add sausage, cook until slightly browned. Toss with bean salad, then serve at room temperature.
Diner Style Salisbury Steak for Two
Adapted for 2 from Mr. Food at www.mrfood.com/beef/diner-style-salisbury-steak-6110
3/4 pound ground beef
1 scallion, finely chopped
1/8 cup seasoned bread crumbs
½ beaten egg or 2 tbsp. Eggbeaters
1 ½ tsp. prepared yellow mustard
6 oz. jarred beef gravy
1/4 cup water
1 teaspoons prepared horseradish
1/4 pound fresh mushrooms, sliced
Coat a large skillet with cooking spray.
In a medium bowl, combine ground beef, scallions, bread crumbs, egg, and mustard; mix well. Shape into two 1/2 inch-thick oval patties.
Heat skillet over medium-high heat and cook patties 3 to 4 minutes per side, or until no pink remains.
Add gravy, water, horseradish, and mushrooms and cook 4 to 5 minutes, or until mushrooms are tender, stirring occasionally.
Notes
Each serving makes a hearty meal, so you can certainly make smaller portions - just form the mixture into 3 or 4 smaller patties.
Stale Beer Burgers
Beema
Perfect for backyard grilling, or in the broiler of your oven. Makes four good sized patties
1/4 cup beer
2 tablespoons minced onion flakes
1 teaspoon Worcestershire sauce
1 teaspoon spicy brown mustard
2 garlic, finely minced
1 egg
1 lb. lean ground beef
1/8 cup bread crumbs
In a medium sized bowl, add in the beer and allow it to sit for 15 to 20 minutes. Add the onion flakes, and again let sit for a few minutes to soften. Then, add the Worcestershire sauce, mustard, garlic and egg. Stir to break up the egg and to combine ingredients.
Add the ground beef, breaking it apart with your hands as you do so. Add the bread crumbs; using your hands, thoroughly mix all ingredients together. Do not overmix as it makes the beef tough. Form in four to five patties, and grill or broil to your specific taste. Serve on toasted buns with your favorite condiments.
Option: After seeing Birdy's recipe for Salisbury Steak, with horseradish, I realized that adding a spoonful to this recipe would have made it even better than it already is.
Blueberry Cream Muffins
tastycook1
4 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups (16 ounces) sour cream
2 cups fresh or frozen blueberries
In a mixing bowl beat eggs. Gradually add sugar. While beating slowly pour
in oil, add vanilla. Combine dry ingredients; add alternately with the
sour cream to egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 degrees for 20 minutes.
Makes 24
Sometimes as soon as they come out of the oven I brush them with lemon juice and sprinkle with sugar. Add lemon zest to the batter.
I have also added 2 tsp of lemon extract, grated lemon zest and a cup of frozen, fresh or dried cranberries.
Re: Blueberry cream muffins
NYBirder
Sounds really good. I think I could safely divide this by 4 and use 1 egg to get 6 muffins. Then I could bake it in my toaster oven.
Strawberry Muffins
tastycook1
These were OK but not great
1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1/2 cup fat-free plain yogurt
1/4 cup butter, melted and cooled
1 teaspoon vanilla extract
1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries
Directions
In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries.
Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Nutritional Analysis:
One muffin equals 173 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 163 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges:1 starch, 1 fruit, 1 fat.
Re: Strawberry muffins
tastycook1
Mmmm........ the taste is OK but the texture didn't please me. The strawberries, even cut in little pieces were soggy. Doesn't happen with the blueberry muffins and doesn't happen with raspberries. I may try using the blueberry muffin recipe and just sub the strawberries and see how that works.
Lemon Dilled Tilapia for 2
thegeema
2 tilapia fillets (about 6 oz each)
2 T lemon juice
1 T oil (preferable olive oil) or melted butter
2 T fresh dill weed, chopped (or about 1/2 T +/- dry dill weed crushed?)
1/4 t salt
Put tilapia in a baking dish or pan. Coat tilapia with lemon juice (or melted butter), oil, dill and salt. Marinate for about 10 minutes.
Put marinated tilapia on broiling pan with rack. Broil in preheated toaster oven (or regular oven) for about 10 minutes. Fish is done when fish flakes easily using fork when tested.
Note: The frozen tilapia that I buy weigh about 4 oz each (would have to adjust ingredients).
Berries with Lemon Cream
NYBirder
With berry season here, this sounds like an amazing light dessert for hot weather.
Adapted from EatingWell Magazine
Blending vanilla yogurt and reduced-fat cream cheese creates a topping that's as virtuous as it is delicious. Any fresh berry can be used in this recipe.
Makes 2 servings, 1/2 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
EASE OF PREPARATION: Easy
2 ounces reduced-fat cream cheese (Neufchatel)
3/8 cup low-fat or fat-free vanilla yogurt
1/2 teaspoon honey
1 teaspoon freshly grated lemon zest
1 cup fresh blueberries
Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.
Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.
Low Calorie | Low Carb | Low Sodium | Low Cholesterol | Diabetes Appropriate |
NUTRITION INFORMATION:
Per serving: 156 calories; 7 g fat (4 g sat, 0 g mono);
22 mg cholesterol; 19 g carbohydrate; 6 g protein; 2 g fiber; 151 mg sodium.
Nutrition bonus: Vitamin C (15% daily value).
1 Carbohydrate Serving
Exchanges: 1 fruit, 1 fat (saturated)
Calico Bean Salad
www.michiganbean.org/calico-bean-salad/
You could easily add some cooked corn in place of some of the beans.
SALAD:
1 (15-ounce) can Navy Beans, drained and rinsed
1 (15-ounce) can Dark Red Kidney Beans, drained and rinsed
1 (15-ounce) can Cranberry Beans, drained and rinsed
Salt and coarse black pepper
1-1/2 to 2 cups French, Italian, garlic, or vinaigrette dressing (see below)
Tomato wedges and raw onion rings
VINAIGRETTE DRESSING (OPTIONAL):
(Makes slightly less than 3/4 cup)
1/2 teaspoon Dijon mustard
1 teaspoon sugar or Splenda
3 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
1/2 cup extra virgin olive oil
Mix drained beans together lightly, cover with dressing. Refrigerate for several hours. When ready to serve, mix again. Add more seasonings or a little vinegar to taste if needed. Serve in a large bowl and garnish with tomato wedges and onion rings.
In a small bowl, whisk the mustard, sugar, vinegar, salt and pepper. Gradually whisk in the olive oil.
Servings per recipe: 8-10
Diabetic-Friendly Southwestern Bean Salad
NYBirder
www.grouprecipes.com/103980/southwestern-bean-salad-diabetic.html
This is half a recipe--the unused beans could be frozen. I'm planning on using an 8-oz can of garbanzos and just the black beans rather than having leftover beans. Cooked fresh corn this time of the year sounds good, too.
Serves 5
1/2 can (15 1/2 -oz) kidney beans, rinsed and drained
1/2 can (15 1/2 -oz) black beans, rinsed and drained
1/2 can (15 1/2 -oz) garbanzo beans, rinsed and drained
1 celery-stick, sliced
1/2 medium red onion, diced
1/2 medium tomato, diced
1/2 cup frozen corn, thawed
Dressing:
1/4 cup + 1/8 cup thick and chunky salsa
1/8 cup vegetable oil
1/8 cup lime juice
3/4 tsp. chili powder
1/2 tsp. salt, optional
1/4 tsp. ground cumin
In a bowl, combine beans, celery, onion, tomato and corn. In a small bowl, combine dressing ingredients; mix well. Pour over the bean mixture and toss to coat. Cover and chill for at least 2 hours.
Serving size: 3/4 cup
Calories per serving: 210, Sodium: 382mg, Fat: 7g, Carbohydrate: 32 g
Diabetic Exchanges: 2 starch, 1 veg, 1 Fat
Strawberry Glacé Pie for Two
NYBirder
You can use your favorite pie crust recipe for this or prepared packaged refrigerated crust. If you want individual servings, use 4 prepared graham cracker tart shells.
Strawberry Glacé Pie for Two
3-4 servings
One baked pie shell, 7 inches
3 cups strawberries, about 3/4 quart
1/2 cup sugar or Splenda
1 tablespoon cornstarch
1/4 cup water
1 1/2 oz. softened cream cheese (1/2 of a 3 oz. package) or an equal amount of reduced-fat Neufchatel cream cheese
Bake pie shell. Mash enough strawberries to make 1/2 cup. Mix sugar and cornstarch in a small sauce pan. Stir in water and mashed strawberries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool.
Beat cream cheese until smooth; spread on bottom of pie shell. Fill shell with whole strawberries, pour cooked strawberry mixture over top. Refrigerate until set, at least three hours.
For peach glacé pie: substitute 2 1/2 cups sliced peaches, 3-4 medium, for the strawberries. To prevent discoloration, use an ascorbic acid mixture as directed on package.
For raspberry glacé pie: substitute raspberries for the strawberries.
“Fried” Cornflake Onion Rings
NYBirder
2-3 servings
Crunchy onion rings without the fat. If you don't like curry powder, you could substitute your choice of seasoning or leave it out.
1 large onion, sliced 1/2" thick and separated into rings
Ice water
3/8 cup flour + extra for buttermilk coating
2/3 cup buttermilk
1 tsp. mild curry powder, optional
1 1/3 cups cornflakes, crushed
1/2 cup fine dried bread crumbs
Salt
Cooking spray
Heat oven to 450 degrees. Spray baking sheet with cooking spray. Transfer onion rings to a bowl of ice water.
In a dish, add 3/8 cups flour. In a second dish, whisk buttermilk, 2 tbsp. + 2 tsp. flour, 1/3 tsp. salt and curry powder until combined. In a third dish, mix cornflakes and bread crumbs.
Working with 1 ring at a time, remove from water and coat in flour, then soak in buttermilk mixture, then coat in bread crumb mixture. Transfer to baking sheet in a single layer. Spray with cooking spray. Bake rings 30 min. turning once.
Serve hot with ketchup or Ranch dressing.
Summertime Gardener’s Lasagna
NYBirder
With zucchini season here, this lasagna is perfect for a healthy dinner since it uses zucchini in place of noodles. As a bonus, it's sized to be be baked in a toaster oven. You even have the option of preparing the ingredients in the microwave before baking to keep the kitchen cool.
Summertime Gardener’s Lasagna
Source: cooks.com
Serves 4
6 c. sliced zucchini (about 1 3/4 lbs.)
1/2 lb. ground beef
1 sm. clove garlic, minced
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1 c. small-curd cottage cheese
1 egg, beaten
1 tbsp. parsley flakes
1/4 c. dry bread crumbs
1 c. shredded Mozzarella cheese (4 oz.)
Cook zucchini in boiling water in saucepan until tender-crisp, about 5 minutes. Drain. Cook ground beef and garlic in skillet until beef is browned, about 5 minutes. Stir tomato sauce, salt, oregano and basil into beef. Stir together cottage cheese, egg and parsley.
Layer as follows: Place half the zucchini in greased 8 inch square pan. Sprinkle with half of bread crumbs. Spread with half of cottage cheese mixture, then with half of beef mixture and half of Mozzarella cheese. Repeat layers, but reserve remaining Mozzarella cheese.
Bake at 350 degrees for 25 minutes. Sprinkle with reserved cheese. Return to oven just long enough to melt cheese, about 3 minutes.
Toaster Oven Method: 38 minutes cooking time--Use ingredients listed in basic recipe. Prepare as for oven. Bake at 350 degrees for 25 minutes. Sprinkle with remaining half of Mozzarella cheese. Return to toaster-oven just long enough to melt cheese, about 3 minutes.
Starting in the Microwave Oven (high setting): 21 to 25 minutes cooking time--Use ingredients listed in basic recipe. Place zucchini in an 8 inch square glass baking dish. Cover with waxed paper. Microwave (high setting) 7 to 8 minutes or until tender-crisp. Drain and reserve. Crumble beef into 1 quart glass casserole; add garlic. Microwave, uncovered, 2 to 3 minutes or until meat is cooked. Stir to break up pieces; drain. Stir in tomato sauce, salt, oregano and basil. Layer the ingredients according to the above recipe and finish bakingin the oven or toaster oven.
Toaster Oven: Pecan Parmesan Cauliflower
NYBirder
This topping adds a toasty flavor that complements the cauliflower. Easily cut in half for a 3-cup gratin dish.
Pecan Parmesan Cauliflower
Source: Pop it in the Toaster Oven by Lois DeWitt
4 servings
2 1/2 cups (frozen thawed or fresh) thinly sliced cauliflower florets
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan cheese
1/2 cup ground pecans
Preheat the toaster oven to 400F.
Combine the florets and oil in a 1-quart 8 1/2” x 8 1/2” x 4” ovenproof baking dish, tossing to coat well. Season to taste with salt and pepper. Cover the dish with aluminum foil.
Bake for 25 minutes, or until tender. Uncover and sprinkle with the cheese and pecans.
Broil for 10 minutes, or until lightly browned.
Mini Meat Loaves for the Toaster Oven
NYBirder
You could use this recipe as a guide to adapt the flavors of a favorite meat loaf recipe of your own. Leftover mini loaves can easily be frozen and reheated later in the microwave. For very small toaster ovens, you will need a muffin tin that doesn't have handles on the ends.
Mini Meat Loaves for the Toaster Oven
Adapted from: mealsforyou.com
3 servings, 2 mini meat loaves each
3/4 lb. ground turkey, ground chicken breast, or lean ground beef (see nutrition notes below)
1 egg, beaten
1 small onion, finely chopped
1 cup fresh breadcrumbs
1 Tbsp. grated Parmesan or Romano cheese
1 Tbsp. fresh parsley, finely chopped
Salt and pepper, to taste
Preheat toaster oven or oven to 350°F. Combine all ingredients in a bowl, mixing well. Spoon equally into a 6-cup muffin pan. Bake for 25-30 minutes, or until thoroughly cooked.
With ground turkey:
Per serving: calories 253, fat 12.0g, 43% calories from fat, cholesterol 154mg, protein 24.1g, carbohydrates 11.3g, fiber 0.8g, sugar 2.9g, sodium 231mg, diet points 6.4.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 0.5, Lean meat: 3.2, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0
With lean ground beef:
Per serving: calories 276, fat 12.9g, 43% calories from fat, cholesterol 105mg, protein 27.5g, carbohydrates 11.3g, fiber 0.8g, sugar 2.9g, sodium 206mg, diet points 6.9.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 0.5, Lean meat: 3.6, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0
With ground chicken breast:
Per serving: calories 209, fat 4.1g, 18% calories from fat, cholesterol 130mg, protein 30.5g, carbohydrates 11.3g, fiber 0.8g, sugar 2.9g, sodium 198mg, diet points 4.9.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 0.5, Lean meat: 3.2, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0
Toaster Oven: Herbed Oven-Fried Chicken
NYBirder
I've never seen rolled oats used as a coating for oven-baked chicken before. A good way to sneak in some fiber. I'd also consider using skinless, boneless chicken thighs for this and baking slightly longer.
Herbed Oven-Fried Chicken
Source: The Gourmet Toaster Oven by Lynn Alley
Serves 2
You can use boneless, skinless chicken breasts, chicken tenders, or drummettes for this dish. Marinating the chicken in buttermilk overnight makes the chicken extra juicy. Eat it hot right out of the oven or add it cold to a picnic basket or boxed lunch.
1/2 cup buttermilk
2 cloves garlic, finely minced
1 1/2 tsp. salt
1 tablespoon oil
1/2 lb. boneless, skinless chicken breasts or chicken tenders
1 cup rolled oats
1/2 tsp. red pepper flakes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves or rosemary needles
Olive oil spray
In a shallow dish, mix together the buttermilk, garlic, 1/2 tsp. of the salt and the oil. Place the chicken pieces in the buttermilk mixture and coat them thoroughly. Marinate the chicken in the buttermilk mixture overnight in the refrigerator.
Preheat the toaster oven to 425 F.
In a food processor, mix the oats, red pepper flakes, the remaining 1 tsp. salt, Parmesan, and basil. Pulse until the oats are partially powdered. Alternatively, mix the ingredients together in a bowl with a wooden spoon. Place the oat mixture on a plate. Shake any excess buttermilk off the chicken and dredge to coat each piece thoroughly.
If your manufacturer’s directions allow it, cover the toaster oven baking tray with aluminum foil and lightly spray with oil for easy cleanup. Place the chicken pieces on the tray so that they are not touching one another.
Spray the pieces lightly with oil and bake for about 10-15 minutes, depending on the thickness of the meat, until the crust is golden brown and crispy.
Serve hot or refrigerate to serve cold over a salad.
Mini Roast Chicken in the Toaster Oven
NYBirder
Unless you are feeding a big eater, you can get two servings from a 1 1/4 lb. hen. I have a 6” cast iron pan which allows just enough room alongside for a long, narrow gratin dish I found that is perfect for roasting veggies in my large Cuisinart oven.
Mini Roast Chicken in the Toaster Oven
Source: Tested by Joe Yonan for The Washington Post, adapted from Hamersley's "Bistro Cooking at Home"
Boston chef Gordon Hamersley's method of roasting a chicken (in advance, then broiling its cut-up pieces to order) is particularly well suited to a toaster oven. With the availability of Cornish hens, it can be adapted to suit a small family as well.
If desired, roast small carrots and/or potatoes alongside or under the hen.
1-2 servings
1/2 medium lemon
3 medium (unpeeled) cloves garlic
8 stems flat-leaf parsley, plus a few parsley leaves for garnish
1 medium shallot, cut into chunks
1 tablespoon Dijon-style mustard
1 teaspoon herbes de Provence (see NOTE; may substitute an Italian seasoning blend)
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 tablespoon olive oil, plus more for drizzling
1 small (1 to 1 1/2 pounds) Cornish hen
Use a Microplane grater to zest the lemon half (to yield about a teaspoon) into the bowl of a food processor (preferably a small-sized one), then cut the lemon into 1/4-inch slices to be used later as a garnish.
Peel one of the garlic cloves and add to the food processor along with the parsley (stems included), shallot, mustard, herbes de Provence, salt and pepper. Pulse several times to form a finely chopped mixture. With the motor running, add the oil in a slow, steady stream; process until the mixture is smooth. Transfer the contents to a quart-size resealable plastic food storage bag.
Place the Cornish hen in the bag and seal tightly, pressing out any extra air. Hold the bag and manipulate the marinade, working to coat the hen evenly. Let stand at room temperature for 1 hour, or refrigerate for at least 2 hours and up to 1 day.
Preheat the toaster oven to 350 degrees. Have ready a small cast-iron baking dish. Place the hen, coated with all its marinade, in the baking dish.
Place the 2 remaining (unpeeled) garlic cloves on a small piece of foil, drizzle lightly with oil and wrap to form a tightly closed packet; place on the rack next to the hen. Roast for 20 to 25 minutes or until the hen's juices run clear when the meat is poked with a knife and a leg bone pulls away easily with a gentle twist (a meat thermometer inserted into the thickest part of the thigh should register 165 degrees.)
Remove the hen and the garlic packet; pour the cooking juices from the baking dish into a small saucepan. If desired, move the rack closer to the broiling element in the toaster oven; increase the temperature to the broil setting. Return the hen to the toaster oven and broil for 3 to 4 minutes or until the skin is crisp and browned.
Meanwhile, place the saucepan with the cooking juices over high heat; cook for 1 minute, then squeeze the 2 roasted garlic cloves into the saucepan and whisk to combine. Taste and season with salt and pepper as needed.
To serve, place the hen on a plate, then pour the sauce around it. Finely chop the remaining parsley leaves; garnish, along with the reserved lemon slices.
NOTE: Herbes de Provence is a dried-herb blend that commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, savory and thyme.
With skin: 1073 calories, 77g fat, 20g saturated fat, 458mg cholesterol, 1712mg sodium, 10g carbohydrates, 1g dietary fiber, 0g sugar, 79g protein.
Without skin: 495 calories, 23g fat, 4g saturated fat, 258mg cholesterol, 1701mg sodium, 10g carbohydrates, 1g dietary fiber, 0g sugar, 58g protein.
Toaster Oven Roasted Veggies and Pasta
NYBirder
I found this just at the right time since summer veggies are here. The bonus is that you don't have to heat up the whole kitchen to roast vegetables. You can also play with what veggies you throw into this as long as the slower-cooking ones are thinly sliced.
Toaster Oven Roasted Veggies and Pasta
Source: foodnuti.com
2 servings
2 cups chopped zucchini or summer squash
1 cup chopped tomato (Romas work well)
1-2 tbsp olive oil
2 cloves garlic, chopped
Kosher salt and coarsely ground black pepper
4 ounces dried pasta (for 2 servings; for 4 servings, use 8 ounces)
Fresh Parmesan cheese, grated
Fresh basil, chopped
Preheat toaster oven to 450F.
Put squash, tomato, oil, and garlic on a broiler tray lined with foil. Sprinkle with Kosher salt and black pepper. Mix to evenly coat, then roast until squash is tender and tomatoes are soft and watery (about 15 minutes). As veggies cook, boil pasta then drain. Put veggies in a large serving bowl, along with the pasta, cheese and basil. (You can choose the amount of cheese and basil.) Serve and enjoy!
Note: This makes a large portion due to all the veggies. You’ll probably have leftovers. If so, this pasta dish is also good served cold or at room temperature.
Apricot Pork Chop
NYBirder
This is easily doubled if you're cooking for two.
Apricot Pork Chop
1 serving
Cooking Spray
1 (4 oz.) boneless loin pork chop
1 Tbsp. apricot preserves (may use sugar free, if desired)*
2 tsp low-sodium soy sauce
1/2 tsp chopped garlic (may use minced bottled)
Pinch salt
1 Tbsp. sliced green onions
* For variety, peach preserves or orange marmalade may be substituted.
Heat small nonstick skillet over medium high heat. Coat pan with cooking spray. Add pork to pan; cook 6 minutes on each side or until well done. Remove from pan; keep warm.
Add pre-chopped onion to pan; saute for 4 minutes or until lightly browned. Stir in preserves, soy sauce, garlic and salt; cook 3 minutes or until thickened. Add pork to pan, turning to coat. Sprinkle with green onions.
Suggestion: Great served with a baked potato and sugar snap peas.
Pork and Zucchini Stew
NYBirder
Although this calls for boneless chops, I have leftover roast pork. I'll use cubes of that and skip the flour, browning it lightly according to directions. If the stew is too thin when done, I can always add a flour slurry to thicken it a little at the end. I don't have garlic salt so I'll just add some fresh minced garlic towards the end of cooking the veggies and adjust the salt once the stew is done. Sounds yummy.
Pork and Zucchini Stew
Recipe from PorkBeInspired.com
2 servings
6-8 oz. boneless raw pork chops, cut into 3/4-inch cubes
1 1/2 tablespoons flour
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/2 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 green pepper, chopped
2 cups fresh mushrooms, sliced
1 (14 1/2-oz) can stewed tomatoes, undrained
1 medium zucchini, halved lengthwise & sliced 1/2-inch thick
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
3 tbsp. Parmesan cheese, grated or to taste
In a plastic or paper bag combine flour, garlic salt and pepper. Add pork cubes; shake until coated with flour mixture. Set aside.
In a Dutch oven heat oil over medium-high heat. Cook and stir onion and green pepper until onion is tender but not brown. Add pork, cook and stir for 2-3 minutes or until browned. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10-15 minutes or until pork is tender, stirring occasionally.
Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese.
Serving Suggestions: Try this stew with some bread and a side salad.
Nutrition:
Calories: 204 calories
Protein: 17 grams
Fat: 7 grams
Sodium: 557 milligrams
Cholesterol: 31 milligrams
Saturated Fat: 2 grams
Carbohydrates: 20 grams
Fiber: 4 grams
Re: Pork and Zucchini Stew
Beema
We never have leftover pork chops, but, as you said, Birdy, we do have leftover pork roast which would work just as well if not better in this recipe. For some reason, I don't think I'd like zucchini with this... maybe I will add diced potatoes instead, and use barley as a thickener if needed. And, we will add any salt needed at the table. Probably won't need any. What do you think? Have you made this yet?
Re: Pork and Zucchini Stew
NYBirder
Beema--I did make this with some changes. The recipe calls for a raw pork chop to start with--I'll edit the recipe to reflect that.
I had leftover roast pork so instead of flouring and browning the raw pork chop called for in the recipe I cubed the roast and skipped the flour coating before browning. I browned it in a little EVOO first, removed it from the pan so it wouldn't dry out and then added the veggies. I added 1/2 bulb of fresh fennel cut in large dice as well the onion and pepper and at the end a minced clove of garlic in place of the garlic salt which I didn't use at all. I lightly salted the veggies to help them break down while sauteeing (maybe 1/8 tsp.) I used 8 oz. of sliced mushrooms--I don't know if that's 2 cups or not--and the seasonings listed in the recipe. When the stew was nearly done, I whisked in a slurry of a little tomato juice and 1 tbsp. flour to thicken it a little since I didn't use any flour in browning the meat.
The next time I may add some fennel seeds since that would give a flavor similar to that from Italian sausage without as much fat. I did find myself adding some hot sauce before serving and might just add a small pinch of red pepper flakes the next time which would mimic the flavor of Italian sausage even more. This made two very generous servings that were very reasonable in calories and carbohydrate count. Using both potatoes and barley would add considerably to the carb count but if you don't need to be careful then it's worth a try.
Light Strawberry Mug Cake
NYBirder
This sounds very good. I would be inclined to use this version with other fruits as well, such as blueberries, raspberries, diced peach, etc. The extra cake could always be rewarmed for another meal if you're cooking for one.
Light Strawberry Mug Cake
Source: kirbiecravings.com
Yield: 2
Prep Time: 5 mins
Cook Time: 1.5 mins
5 1/2 tablespoons all-purpose flour
4 tablespoons sugar
1/8 teaspoon baking powder
1 egg
5 tablespoon nonfat milk
1 tablespoon oil
2 strawberries, each cut into 4-5 pieces each
Combine all ingredients except strawberries into a microwave safe mug. Stir with a small whisk or fork until batter is smooth. Pour half of the batter into another mug. Carefully drop strawberry pieces on top.
Microwave one mug for 1 min 30 seconds. If cake is not done, microwave for an additional 30 seconds, but it should be done around 1 1/2 minutes. The best way to check if it is done is to check the middle of the cake. Careful not to overcook the cake or the texture becomes too rubbery. Repeat with remaining mug. Serve while warm.
Idaho Sunrise
NYBirder
I can bake potatoes very nicely in my counter-top oven. I have aluminum nails that my mother used for baking potatoes--one stuck through the center the long way helps it bake faster by conducting heat to the center. I think you can still buy them. I've used a metal skewer instead--you may be able to get more than one potato on it. In my case, I have to put it into the oven diagonally to get it to fit.
Idaho Sunrise
Source: Marion Cunnningham, The Supper Book via a post on Chowhound
Servings: One potato per person
Bake a nice large potato. Do not turn off the oven.
Cut a thin slice off lengthwise, and use a spoon to scoop the flesh into a bowl, being careful not to puncture the skin.
Fluff the flesh with butter, salt, and pepper. Stuff it back into the skin, making a fairly deep depression to turn it into a bowl.
Place it in a small baking dish.
Break an egg into the depression and carefully place into the still-hot oven.
Bake until the white is set, but the yolk is still somewhat liquid (think "perfect poached egg") so the yolk will make a nice sauce for the potato.
You can vary this greatly. Add shredded cheese--cheddar, Swiss, Parmesan, whatever--to the flesh along with the butter. Or sprinkle the cheese over the egg for the last few minutes of cooking. Or stuff the potato with creamed spinach and then add the egg. Or use olive oil instead of butter. You can't break this--you can only make it your own.
Blueberry Cheesecake Pie for Two
NYBirder
This is a good candidate for a toaster oven. You can find 7" pie pans online if you don't have any luck in the stores. I really like a glass dish that's similar to Pyrex that I bought on Amazon.com.
Blueberry Cheesecake Pie
Source: adapted from Williams Sonoma Desserts by melskitchencafe.com
7 “ pie, 3-4 pieces
Crumb Crust:
4 1/2 large rectangular graham crackers (around 3/4 cup), crushed (in the UK, try digestive biscuits—not identical but similar)
1 tablespoon sugar
3 tablespoons melted butter
For the cheese custard:
4 oz. cream cheese, softened
2 tbsp. + 2 tsp. sugar
1/2 teaspoon vanilla extract
1 egg
Freshly grated zest from 1/2 lemon
For the berries:
1 cup blueberries, rinsed
1/4 cup water
2 tbsp. + 2 tsp. sugar
2 1/4 tsp. cornstarch mixed with 1 tablespoon cold water
Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 7-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the egg and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
Spoon the berries over the custard. Chill for at least one hour before serving.
Chicken Paella for Two
NYBirder
I once had paella cooked for us by a Spanish exchange teacher who told us that a variety of meats and seafood can be used depending on the cook. It was nice to see a recipe that approximates hers in a reasonable size. Paella is the original skillet meal although she was used to cooking it on an outside charcoal grill in a special pan. Comments on this recipe mention using medium-grain rice instead of the expensive Arborio with good results. Also, someone used shrimp instead of chicken—I would add the shrimp near the end of cooking to keep them from getting tough. Be sure to check it a little early--rice can scorch on the bottom if you aren't careful, although the crispy browned rice on the bottom is a special treat that is traditionally prized.
Chicken Paella for Two
Source: Cooking for 2 Summer 2008, p63
www.tasteofhome.com/recipes/Chicken-Paella
Turmeric lends flavor and a pretty golden color to this Spanish-style entree from our Test Kitchen. Haven’t tried Arborio rice? You’ll love its creamy texture.
Yield: 2 Servings
2 boneless skinless chicken thighs (about 1/2 pound), cut into chunks
1/2 cup cubed fully cooked ham
1/3 cup chopped onion
1/3 cup julienned sweet red pepper
1 tablespoon olive oil, divided
1/2 cup uncooked arborio rice
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 cup plus 2 tablespoons chicken broth
3/4 cup frozen peas, thawed
In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
In the same skillet, saute rice in remaining oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer for 30-35 minutes or until rice is tender. Stir in peas.
Re: Chicken Paella for Two
Beema
With the very large Cuban/Latino community here in Tampa, Paella is a very common and popular offering at restaurants, large functions and especially church dinners. Almost always it is a combination of several meats, some of which are, as mentioned, chicken, ham and shrimp... but also you might find any of the smoked rope sausages, chunked of pork, and even scallops. Not all of them, but two or three choices. The creamy texture of the rice is an important factor, so if you are making this for a special occasion, use the expensive rice.
Decadent 5-Minute Strawberry Cheesecake for 2
NYBirder
No cooking! With fruit and berry season in full swing, the topping could easily be fresh--it would taste better and save calories. Or you could use low-sugar fruit preserves.
Decadent 5-Minute Strawberry Cheesecake for 2 -Regular or Sugar-Free
Source: Food.com
Serves: 4, Yield: 1 small cake
"There's no baking or complicated stuff so you can literally put this on the table within a few minutes. I top mine with strawberry topping but you can use any flavor you like. It can be made with sugar, splenda or even stevia. You can use regular or reduced fat cream cheese. I use reduced and splenda. It will actually serve up to 4 adults if you really want to share it."
10 vanilla wafer cookies (or chocolate ones)
1 (8 ounce) package reduced-fat cream cheese
1/4 cup half-and-half (or milk)
1 teaspoon vanilla extract
1/4 to 1/3 cup sugar (or 1/4 to 1/2 cup Splenda or 1/8 cup Stevia)
1 (12 ounce) can Solo brand strawberry pie filling or other topping of your choice
You want to use a 1 quart casserole dish. Whatever dish you choose should be about 5 or six inches across and have short sides.
Using your hands, crumble up the cookies into the dish. Crumble them pretty finely and spread them out evenly.
In a small bowl, combine the cream cheese, half and half, vanilla and your sweetener of choice (use the smaller amount of sweetener, taste and add more if you want it sweeter). Using a fork, mix everything up until smooth and well combined. Spread this carefully over top of the cookie crumbs.
Spread strawberry filling over the top and serve or you can chill to serve later. Try not to eat it before dessert.
Zucchini Parmesan Crisps
NYBirder
This is how I've done zucchini chips in the oven. I love to use Panko crumbs because they are extra crisp.
Zucchini Parmesan Crisps
Source: Ellie Krieger, The Food Network
2 servings, serving size 1/2 cup
Cooking spray
1 medium zucchini (about 1/2 pound total)
1/2 tablespoon olive oil
1/8 cup freshly grated Parmesan
1/8 cup plain dry bread crumbs (I like Panko crumbs)
Pinch of salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Per Serving:
(serving size, 1/2 cup)
Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg