Post by nybirder on Sept 30, 2016 12:02:09 GMT -5
Cooking for Two
2012 May Recipes
1. Chicken Salad
2. Broccoli with carmelized Onions
3. Sunny Cornmeal Muffins
4. Creamy Vanilla Pudding for two
5. Mexican-Style Egg Mug Scrambler
6. Easy French Toast Mug Scrambler
7. College Cooking- Skillet Tortilla Pizza
8. College Cooking- Ultra Thin Crust Tortilla Pizza
9. Olive Nut Sandwich Spread
10. Salmon Pasta Salad
11. Leftover Meal Salad
12. Fresh Corn on the Cob
Chicken Salad
16281628/Lilly
This recipe is from Food Network Kitchens - however I have changed it up. I will put in parentheses what I changed. I also halved the recipe before writing here - so it makes 2 cups which they generously say is 2 servings. It is good - you will want to pile it high on a good piece of rustic bread.
2 cups rotisserie chicken, pulled (my term for hand shredded!) (they say poach a chicken)
2 ribs celery (this is double what it called for), cut into 1/4 inch pieces
1 medium onion, diced (they said scallions - I didn't have any)
1/2 tsp dried dill (Could use tarragon and could be fresh - again what I had on hand)
1 T chopped parsley
1 large dollop of mayonnaise (they say 1/2 cup)
and 1 large dollop sour cream (new addition)
1 tsp fresh lemon juice
1/2 tsp dry mustard (they say dijon - I couldn't believe I didn't have this!)
1 tsp kosher salt
1/2 tsp ground black pepper
I mixed seasonings and lemon juice into mayonaise/sour cream. Then I mixed chicken, celery, and onion together. Combined both of these.
Now I had to estimate a few things. For instance, I squeezed the lemon (1/4) into my hand and let it run into bowl - so that is an estimate. Also dollop - LOL I probably had 3/4 cup of both together. And the dill was dried - but brand new. I may have put a little more in - but go easy first, 'cause you can't take it out!
So, what I think made the recipe is the addition of sour cream, the lemon and the dill.
Broccoli with Caramelized Onions
NYBirder
As soon as I saw the caramelized onions in this, I was hooked. I'm always looking for new ways to fix broccoli.
Broccoli with Caramelized Onions
Source: © EatingWell Magazine
2 servings, 3/4 cup each
Broccoli's impressive nutritional profile (think folate, vitamins C and A, fiber, phytochemicals) puts it high on the list of foods to eat more of, an inviting task when you toss it with crunchy pine nuts, soft, sweet onions and tangy balsamic vinegar.
1 1/2 tablespoons pine nuts or chopped slivered almonds
1 teaspoon extra-virgin olive oil
1/2 cup chopped onion (about 1/2 medium)
1/8 teaspoon salt, or to taste
2 cups broccoli florets
1 teaspoon balsamic vinegar
Freshly ground pepper to taste
Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately.
Sunny Cornmeal Muffins
NYBirder
Based on a recipe from Taste of Home magazine, with some minor modifications
Since cornmeal muffins are best warm from the oven, this recipe is ideal for one or two people without leftovers.
Yield: 2 muffins
1/4 cup biscuit/baking mix (like Bisquick)
1/4 cup yellow cornmeal
1 tablespoon sugar
1/4 cup milk
1 egg, beaten (or 1/4 C egg substitute)
2 teaspoons vegetable oil
Optional add-ins (pick no more than 2 or 3):
2 Tbsp diced green chiles
2 Tbsp frozen corn kernels
2 Tbsp shredded cheddar (or, for more spice, pepper jack cheese)
1 tsp finely chopped fresh cilantro
1 Tbsp finely chopped sweet onion or shallots
1 Tbsp finely chopped sun-dried tomato
1/2 tsp Italian herb seasoning
. . . or anything else you think will work!
In a small bowl, combine the baking mix, cornmeal and sugar. Combine milk, egg and oil; stir into dry ingredients just until moistened (batter will be thin).
Stir in the add-ins, if using, just until evenly distributed. Be careful not to over-mix, or you'll end up with cornmeal "cake."
Pour into two greased 6-oz. oven-proof custard cups. Bake at 400° for 15-18 minutes or until golden brown. Yield: 2 muffins.
Note: Muffins may be baked in a muffin tin: divide the batter between two greased cups, and fill empty cups halfway with water (this is important to keep the hot metal from scorching the muffins).
Creamy Vanilla Pudding for Two
Servings: 2
www.food.com/152456
"It nice to have a recipe just for the two. Quick to make."
2 tablespoons sugar
1 1/2 teaspoons cornstarch
1 pinch salt
1 cup milk
1 egg yolk
1 1/2 teaspoons butter or 1 1/2 teaspoons margarine
1/2 teaspoon vanilla extract
Combine sugar, cornstarch, and salt in a small saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Remove from heat.
Beat egg yolk until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolk; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat and cook 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into two 6-ounce custard cups. Chill. Southern Living.
Mexican-Style Egg Mug Scrambler
NYBirder
Quick, good for you, and really full of flavor. You could substitute two beaten eggs for the Egg Beaters if you want.
Mexican-Style Egg Mug Scrambler™
Source: Egg Beaters
Southwest vegetables, cheese and Egg Beaters combined and cooked with ease in the microwave
Hands On:10 | Total: 10 | Makes: 1 serving (1 scrambler each)
For a take-with-you breakfast, wrap scrambler in a warm tortilla. No pickled jalapenos on hand? Substitute a little ground red pepper.
PAM® Original No-Stick Cooking Spray
1/2 cup Egg Beaters® Original
2 tablespoons frozen Southwest mixed vegetables (corn, black beans, red peppers)
2 tablespoons shredded Mexican blend cheese
1 teaspoon chopped nacho jalapeño pepper
Spray inside of large microwave-safe mug with cooking spray.
Stir together Egg Beaters, vegetables, cheese and jalapeno pepper in mug.
Microwave on HIGH 1 minute. Stir; microwave 45 seconds more or until set. Serve immediately.
Nutritional Information:
1 serving (1 scrambler each) Calories 141; Total Fat 5 g(Saturated Fat 3 g); Cholesterol 14 mg; Sodium 412 mg; Carbohydrate 4 g; (Dietary Fiber 1 g, Sugars 1 g); Protein 17 g; Percent Daily Values*: Vitamin A 22%; Vitamin C 9%; Calcium 10%; Iron 12%
* Percent Daily Values are based on a 2,000 calorie diet.
The scrambler puffs up and fills the mug while cooking. It falls quickly once removed from microwave. Use a large (15-ounce) microwave-safe mug to hold the ingredients and to reduce the chance of overflow. Mugs that are wider and shorter work best. A 2-cup glass measure may be used as well. Microwave wattages vary; adjust cook time as needed. Cook the scrambler just until the egg is set.
Re: Mexican-Style Egg Mug Scrambler
Beema
I make scrambled eggs (with variations to this theme) quite often in my microwave, and have found the best success by using "power level 8" - and because the eggs are subject to pop all over the place, put a coffee filter over the top of the cup, to keep the popped eggs from getting all over the inside of the oven.
Easy French Toast Egg Mug Scrambler
NYBirder
I found this recipe on the Egg Beaters site but it could easily be made with two regular beaten eggs instead (with more calories, of course.) As with all microwave cooking, ovens vary so check often to avoid overcooking.
Easy French Toast Egg Mug Scrambler™
Source: Egg Beaters
Hands On: 10 | Total: 10 | Makes: 1 serving (1 scrambler each)
Cook's Tips
The scrambler puffs up and fills the mug while cooking. It falls quickly once removed from microwave. Use a large (15-ounce) microwave-safe mug to hold the ingredients and to reduce the chance of overflow. Mugs that are wider and shorter work best. A 2-cup glass measure may be used as well. Microwave wattages vary; adjust cook time as needed. Cook the scrambler just until the egg is set.
PAM® Original No-Stick Cooking Spray
1 frozen Banquet® Brown 'N Serve™ Turkey Sausage patty, chopped
1/2 cup Egg Beaters® Original
1 slice cinnamon swirl bread, torn into small pieces
1 tablespoon maple-flavored syrup
Spray inside of large microwave-safe mug with cooking spray. Place sausage in mug. Microwave on HIGH 30 seconds; blot sausage dry with paper towel.
Add Egg Beaters and bread to mug; mix well.
Microwave on HIGH 1 minute. Stir; microwave 30 seconds more or until set. Top with syrup. Serve immediately.
Nutritional Information:
1 serving (1 scrambler each) Calories 245; Total Fat 6 g (Saturated Fat 1 g); Cholesterol 16 mg; Sodium 517 mg; Carbohydrate 29 g; (Dietary Fiber 0 g, Sugars 8 g); Protein 19 g; Percent Daily Values*: Vitamin A 21%; Vitamin C 0%; Calcium 6%; Iron 17%
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Tortilla Pizza
from Simply Recipes ~ www.simplyrecipes.com/recipes/skillet_tortilla_pizza/
Super easy individual pizzas made with flour tortillas, mozzarella cheese, tomato sauce and basil, in a cast iron skillet on the stovetop.
Prep time: 5 minutes
Cook time: 5 minutes
Yield: Each tortilla pizza serves one
Flour tortillas (about 8-inches diameter)
Grated mozzarella cheese
Tomato sauce
Fresh basil leaves, thinly sliced
1 Heat a large cast iron skillet or griddle on medium high to high heat. Place a flour tortilla in the center of the skillet. When the tortillas begins to puff up or form air bubbles, flip it and turn the heat down to medium low. Pierce the air bubbles with a knife tip or the tines of a fork to deflate them a bit.
2 Sprinkle the top of the tortilla with a thin layer of grated mozzarella cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce, using the back of the spoon to spread over the cheese. Sprinkle the top of the tomato sauce with a little more cheese.
3 Once the edges of the tortilla are browning, indicating that the bottom of the tortilla is getting nice and brown, remove the pan from the heat. Cover the top of the pan with a cover for about a minute or so, so the cheese on top can melt with the residual heat from the pan.
4 Sprinkle with fresh sliced basil. Remove to a plate and cut with a pizza cutting wheel or sharp knife.
Serve immediately.
College Cooking: Ultra-Thin-Crust Tortilla Pizza
NYBirder
No pizza stone? You can do this on a baking sheet but the stone adds a level of crunch that is very good. You could also use a preheated cast iron skillet in place of the stone but not a non-stick pan since you should never heat one empty. If you are cooking for two on a stone, you may have to bake them separately but they don't take much time. Or if using two baking sheets, place them in the top and lower thirds of the oven and rotate them part-way through if necessary.
You can use any of your favorite pizza toppings in place of these but be careful not to overload the crust with heavy or wet ingredients to avoid sogging it up. I personally like Ragu Pizza Quick sauce since it's thicker than most pizza sauces. If you are on a diet, try using a low-carb, low-fat tortilla and ingredients.
Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta
Source: Simply Recipes
The pizza serves 1-2, depending on how hungry you are
Olive oil
1/2 small red onion, halved and thinly sliced
Pinch of sugar
1/2 teaspoon balsamic vinegar
1 large flour tortilla (sandwich wrap)
1/2 cup shredded Asiago cheese (about 1 ounce)
1/3 cup ricotta cheese
3 button or cremini mushrooms, trimmed and thinly sliced
Kosher salt and freshly ground black pepper
Equipment needed: It really helps to have a baking stone and a pizza peel. If not, you'll use a rimmed baking sheet with some parchment paper.
1a) If you are using a baking stone, place the stone on top of the middle rack in the oven. Preheat the oven to 450°F. Allow the oven to stay at 450°F for at least 15 minutes before cooking, to thoroughly heat up the stone.
1b) If you are NOT using a baking stone, place a rack in the lower third of the oven. Preheat the oven to 450°F.
2) Heat 1/2 Tbsp olive oil in a small sauté pan on medium hight heat. Add the sliced onions and cook, stirring occasionally, until the onions begin to soften. Add a pinch of sugar and the balsamic vinegar, cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat.
3a) If you are using a baking stone, sprinkle some corn meal on your pizza peel and place the tortilla on top of the pizza peel. (If you don't have a pizza peel, you can use a rimless baking sheet.) Thoroughly brush the top of the tortilla with olive oil.
3b) If you are not using a baking stone, line a rimmed baking sheet with parchment paper and brush with olive oil. Place the tortilla on the baking sheet and brush with olive oil.
4) Sprinkle tortilla with 1/4 cup of shredded Asiago cheese. Add bits of the ricotta cheese. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.
5a) If you are using a baking stone, use the pizza peel to transfer the pizzas to the stone in the oven. Cooking on the stone goes very quickly. Bake the pizza until the crust is crisp and very brown - 5-7 minutes using the baking stone. Cut with a pizza cutter or a knife.
5b) If you are using a baking sheet, place the baking sheet in the oven. Bake until the crust is crisp and brown all over (the time varies, depending on the oven and if your cookie sheet has already been heated, start with 10 minutes and check). Cut with a pizza cutter or a knife.
Re: College Cooking: Ultra-Thin-Crust Tortilla Pizza
16281628/Lilly
Another twist is making it in a skillet on the stove like a quesdilla. Use a skillet the diameter of your tortilla shell. You can make one open faced and then fold over like an omelet or shell/ingredients/shell, cook and flip. Cook other side. Like Birdy said - watch amount of ingredients so you can still pick it up.
We make tortilla shell things like this alot!
Salmon Pasta Salad
NYBirder
Salmon and macaroni salad was a standard during hot weather in our house when I was growing up. I made this with fresh salmon which makes it especially good but canned salmon could be used. The lemon pepper is a flavor I haven’t used before in a pasta salad—it goes particularly well with the salmon. This combination would work with tuna or chicken, too.
Salmon Pasta Salad
2 servings
6-7 oz. fresh or canned salmon
2 oz. short-cut pasta, such as macaroni or penne
3 tbsp. minced onion
1/4 cup diced celery
2-3 diced radishes
1-2 hard-boiled eggs, chopped in large dice
3 tbsp. reduced-fat mayonnaise
1/4 tsp. Dijon mustard
Lemon pepper, to taste
Salt, to taste
If using a fresh salmon filet, lightly sprinkle it with lemon pepper and salt to taste. Bake in a shallow pan in a 400F toaster oven until it is barely done when a knife is inserted and twisted slightly. Mine wasn't very thick and took about 6 minutes. Leave it a little rare in the center—carryover heat will finish the cooking and it will remain moist. Do not overcook. Refrigerate until chilled. Or, if using chilled canned salmon, drain juices, remove skin and bones. Gently break the salmon into large flakes before adding to the salad.
Boil pasta following package directions, drain, rinse with cold water and chill.
To make the salad, mix onion, celery, radishes, and hard-boiled eggs with the pasta. Add mayonnaise, Dijon mustard, 1/4 tsp. or so of lemon pepper, and salt to taste. Mix until combined. Add salmon and gently fold in without breaking up flakes of salmon.
Leftover Meat Salad
Source: YOU CAN COOK FOR 1 (OR EVEN TWO) by Louise Pickoff
thegeema
1 cup chunks of leftover meat
4 tbls diced celery
2 tbls chopped green pepper
2 tbls chopped sweet, dill, or sour pickle
Paprika to taste
Salt and pepper to taste
1/4 cup mixture of French dressing and mayonnaise
Tarragon leaves
Combine French dressing, mayonnaise, and a few tarragon leaves. Let set for 30 minutes if possible. Chill other ingredients thoroughly before placing on lettuce leaves. Add dressing on top.
When I first read this recipe I thought it said "meatloaf salad" and it caught my attention (bet meatloaf would work) . I haven't tried this yet but it sure sounds good.
Re: LEFTOVER MEAT SALAD
Beema
I like the idea of a mix of mayo and French Dressing. Add a little small pasta shells, and maybe a slice hard cooked egg, and you have a nice summer dinner.
Fresh Corn on Cob for 2
16281628 / Lilly
I saw this under side dishes - and can't believe it! I have never heard of it before - but look at the you tube video for a demo - pretty cool and keeps the kitchen a lot cooler in summer!
Re: Fresh Corn on Cob for 2
NYBirder
Hmm--interesting. I usually strip it, rinse lightly under the faucet to add a tiny bit of water, and wrap in waxed paper. Since I'm cooking just for myself, I microwave one ear for 2 1/2 - 3 min. when the corn is young in tender--I like it barely cooked when it's like that. He used 8 min. for two ears or 4 min. each. I wonder if his method would work with cooking it for a shorter time? Will have to experiment.
2012 May Recipes
1. Chicken Salad
2. Broccoli with carmelized Onions
3. Sunny Cornmeal Muffins
4. Creamy Vanilla Pudding for two
5. Mexican-Style Egg Mug Scrambler
6. Easy French Toast Mug Scrambler
7. College Cooking- Skillet Tortilla Pizza
8. College Cooking- Ultra Thin Crust Tortilla Pizza
9. Olive Nut Sandwich Spread
10. Salmon Pasta Salad
11. Leftover Meal Salad
12. Fresh Corn on the Cob
Chicken Salad
16281628/Lilly
This recipe is from Food Network Kitchens - however I have changed it up. I will put in parentheses what I changed. I also halved the recipe before writing here - so it makes 2 cups which they generously say is 2 servings. It is good - you will want to pile it high on a good piece of rustic bread.
2 cups rotisserie chicken, pulled (my term for hand shredded!) (they say poach a chicken)
2 ribs celery (this is double what it called for), cut into 1/4 inch pieces
1 medium onion, diced (they said scallions - I didn't have any)
1/2 tsp dried dill (Could use tarragon and could be fresh - again what I had on hand)
1 T chopped parsley
1 large dollop of mayonnaise (they say 1/2 cup)
and 1 large dollop sour cream (new addition)
1 tsp fresh lemon juice
1/2 tsp dry mustard (they say dijon - I couldn't believe I didn't have this!)
1 tsp kosher salt
1/2 tsp ground black pepper
I mixed seasonings and lemon juice into mayonaise/sour cream. Then I mixed chicken, celery, and onion together. Combined both of these.
Now I had to estimate a few things. For instance, I squeezed the lemon (1/4) into my hand and let it run into bowl - so that is an estimate. Also dollop - LOL I probably had 3/4 cup of both together. And the dill was dried - but brand new. I may have put a little more in - but go easy first, 'cause you can't take it out!
So, what I think made the recipe is the addition of sour cream, the lemon and the dill.
Broccoli with Caramelized Onions
NYBirder
As soon as I saw the caramelized onions in this, I was hooked. I'm always looking for new ways to fix broccoli.
Broccoli with Caramelized Onions
Source: © EatingWell Magazine
2 servings, 3/4 cup each
Broccoli's impressive nutritional profile (think folate, vitamins C and A, fiber, phytochemicals) puts it high on the list of foods to eat more of, an inviting task when you toss it with crunchy pine nuts, soft, sweet onions and tangy balsamic vinegar.
1 1/2 tablespoons pine nuts or chopped slivered almonds
1 teaspoon extra-virgin olive oil
1/2 cup chopped onion (about 1/2 medium)
1/8 teaspoon salt, or to taste
2 cups broccoli florets
1 teaspoon balsamic vinegar
Freshly ground pepper to taste
Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately.
Sunny Cornmeal Muffins
NYBirder
Based on a recipe from Taste of Home magazine, with some minor modifications
Since cornmeal muffins are best warm from the oven, this recipe is ideal for one or two people without leftovers.
Yield: 2 muffins
1/4 cup biscuit/baking mix (like Bisquick)
1/4 cup yellow cornmeal
1 tablespoon sugar
1/4 cup milk
1 egg, beaten (or 1/4 C egg substitute)
2 teaspoons vegetable oil
Optional add-ins (pick no more than 2 or 3):
2 Tbsp diced green chiles
2 Tbsp frozen corn kernels
2 Tbsp shredded cheddar (or, for more spice, pepper jack cheese)
1 tsp finely chopped fresh cilantro
1 Tbsp finely chopped sweet onion or shallots
1 Tbsp finely chopped sun-dried tomato
1/2 tsp Italian herb seasoning
. . . or anything else you think will work!
In a small bowl, combine the baking mix, cornmeal and sugar. Combine milk, egg and oil; stir into dry ingredients just until moistened (batter will be thin).
Stir in the add-ins, if using, just until evenly distributed. Be careful not to over-mix, or you'll end up with cornmeal "cake."
Pour into two greased 6-oz. oven-proof custard cups. Bake at 400° for 15-18 minutes or until golden brown. Yield: 2 muffins.
Note: Muffins may be baked in a muffin tin: divide the batter between two greased cups, and fill empty cups halfway with water (this is important to keep the hot metal from scorching the muffins).
Creamy Vanilla Pudding for Two
Servings: 2
www.food.com/152456
"It nice to have a recipe just for the two. Quick to make."
2 tablespoons sugar
1 1/2 teaspoons cornstarch
1 pinch salt
1 cup milk
1 egg yolk
1 1/2 teaspoons butter or 1 1/2 teaspoons margarine
1/2 teaspoon vanilla extract
Combine sugar, cornstarch, and salt in a small saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Remove from heat.
Beat egg yolk until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolk; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat and cook 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into two 6-ounce custard cups. Chill. Southern Living.
Mexican-Style Egg Mug Scrambler
NYBirder
Quick, good for you, and really full of flavor. You could substitute two beaten eggs for the Egg Beaters if you want.
Mexican-Style Egg Mug Scrambler™
Source: Egg Beaters
Southwest vegetables, cheese and Egg Beaters combined and cooked with ease in the microwave
Hands On:10 | Total: 10 | Makes: 1 serving (1 scrambler each)
For a take-with-you breakfast, wrap scrambler in a warm tortilla. No pickled jalapenos on hand? Substitute a little ground red pepper.
PAM® Original No-Stick Cooking Spray
1/2 cup Egg Beaters® Original
2 tablespoons frozen Southwest mixed vegetables (corn, black beans, red peppers)
2 tablespoons shredded Mexican blend cheese
1 teaspoon chopped nacho jalapeño pepper
Spray inside of large microwave-safe mug with cooking spray.
Stir together Egg Beaters, vegetables, cheese and jalapeno pepper in mug.
Microwave on HIGH 1 minute. Stir; microwave 45 seconds more or until set. Serve immediately.
Nutritional Information:
1 serving (1 scrambler each) Calories 141; Total Fat 5 g(Saturated Fat 3 g); Cholesterol 14 mg; Sodium 412 mg; Carbohydrate 4 g; (Dietary Fiber 1 g, Sugars 1 g); Protein 17 g; Percent Daily Values*: Vitamin A 22%; Vitamin C 9%; Calcium 10%; Iron 12%
* Percent Daily Values are based on a 2,000 calorie diet.
The scrambler puffs up and fills the mug while cooking. It falls quickly once removed from microwave. Use a large (15-ounce) microwave-safe mug to hold the ingredients and to reduce the chance of overflow. Mugs that are wider and shorter work best. A 2-cup glass measure may be used as well. Microwave wattages vary; adjust cook time as needed. Cook the scrambler just until the egg is set.
Re: Mexican-Style Egg Mug Scrambler
Beema
I make scrambled eggs (with variations to this theme) quite often in my microwave, and have found the best success by using "power level 8" - and because the eggs are subject to pop all over the place, put a coffee filter over the top of the cup, to keep the popped eggs from getting all over the inside of the oven.
Easy French Toast Egg Mug Scrambler
NYBirder
I found this recipe on the Egg Beaters site but it could easily be made with two regular beaten eggs instead (with more calories, of course.) As with all microwave cooking, ovens vary so check often to avoid overcooking.
Easy French Toast Egg Mug Scrambler™
Source: Egg Beaters
Hands On: 10 | Total: 10 | Makes: 1 serving (1 scrambler each)
Cook's Tips
The scrambler puffs up and fills the mug while cooking. It falls quickly once removed from microwave. Use a large (15-ounce) microwave-safe mug to hold the ingredients and to reduce the chance of overflow. Mugs that are wider and shorter work best. A 2-cup glass measure may be used as well. Microwave wattages vary; adjust cook time as needed. Cook the scrambler just until the egg is set.
PAM® Original No-Stick Cooking Spray
1 frozen Banquet® Brown 'N Serve™ Turkey Sausage patty, chopped
1/2 cup Egg Beaters® Original
1 slice cinnamon swirl bread, torn into small pieces
1 tablespoon maple-flavored syrup
Spray inside of large microwave-safe mug with cooking spray. Place sausage in mug. Microwave on HIGH 30 seconds; blot sausage dry with paper towel.
Add Egg Beaters and bread to mug; mix well.
Microwave on HIGH 1 minute. Stir; microwave 30 seconds more or until set. Top with syrup. Serve immediately.
Nutritional Information:
1 serving (1 scrambler each) Calories 245; Total Fat 6 g (Saturated Fat 1 g); Cholesterol 16 mg; Sodium 517 mg; Carbohydrate 29 g; (Dietary Fiber 0 g, Sugars 8 g); Protein 19 g; Percent Daily Values*: Vitamin A 21%; Vitamin C 0%; Calcium 6%; Iron 17%
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Tortilla Pizza
from Simply Recipes ~ www.simplyrecipes.com/recipes/skillet_tortilla_pizza/
Super easy individual pizzas made with flour tortillas, mozzarella cheese, tomato sauce and basil, in a cast iron skillet on the stovetop.
Prep time: 5 minutes
Cook time: 5 minutes
Yield: Each tortilla pizza serves one
Flour tortillas (about 8-inches diameter)
Grated mozzarella cheese
Tomato sauce
Fresh basil leaves, thinly sliced
1 Heat a large cast iron skillet or griddle on medium high to high heat. Place a flour tortilla in the center of the skillet. When the tortillas begins to puff up or form air bubbles, flip it and turn the heat down to medium low. Pierce the air bubbles with a knife tip or the tines of a fork to deflate them a bit.
2 Sprinkle the top of the tortilla with a thin layer of grated mozzarella cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce, using the back of the spoon to spread over the cheese. Sprinkle the top of the tomato sauce with a little more cheese.
3 Once the edges of the tortilla are browning, indicating that the bottom of the tortilla is getting nice and brown, remove the pan from the heat. Cover the top of the pan with a cover for about a minute or so, so the cheese on top can melt with the residual heat from the pan.
4 Sprinkle with fresh sliced basil. Remove to a plate and cut with a pizza cutting wheel or sharp knife.
Serve immediately.
College Cooking: Ultra-Thin-Crust Tortilla Pizza
NYBirder
No pizza stone? You can do this on a baking sheet but the stone adds a level of crunch that is very good. You could also use a preheated cast iron skillet in place of the stone but not a non-stick pan since you should never heat one empty. If you are cooking for two on a stone, you may have to bake them separately but they don't take much time. Or if using two baking sheets, place them in the top and lower thirds of the oven and rotate them part-way through if necessary.
You can use any of your favorite pizza toppings in place of these but be careful not to overload the crust with heavy or wet ingredients to avoid sogging it up. I personally like Ragu Pizza Quick sauce since it's thicker than most pizza sauces. If you are on a diet, try using a low-carb, low-fat tortilla and ingredients.
Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta
Source: Simply Recipes
The pizza serves 1-2, depending on how hungry you are
Olive oil
1/2 small red onion, halved and thinly sliced
Pinch of sugar
1/2 teaspoon balsamic vinegar
1 large flour tortilla (sandwich wrap)
1/2 cup shredded Asiago cheese (about 1 ounce)
1/3 cup ricotta cheese
3 button or cremini mushrooms, trimmed and thinly sliced
Kosher salt and freshly ground black pepper
Equipment needed: It really helps to have a baking stone and a pizza peel. If not, you'll use a rimmed baking sheet with some parchment paper.
1a) If you are using a baking stone, place the stone on top of the middle rack in the oven. Preheat the oven to 450°F. Allow the oven to stay at 450°F for at least 15 minutes before cooking, to thoroughly heat up the stone.
1b) If you are NOT using a baking stone, place a rack in the lower third of the oven. Preheat the oven to 450°F.
2) Heat 1/2 Tbsp olive oil in a small sauté pan on medium hight heat. Add the sliced onions and cook, stirring occasionally, until the onions begin to soften. Add a pinch of sugar and the balsamic vinegar, cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat.
3a) If you are using a baking stone, sprinkle some corn meal on your pizza peel and place the tortilla on top of the pizza peel. (If you don't have a pizza peel, you can use a rimless baking sheet.) Thoroughly brush the top of the tortilla with olive oil.
3b) If you are not using a baking stone, line a rimmed baking sheet with parchment paper and brush with olive oil. Place the tortilla on the baking sheet and brush with olive oil.
4) Sprinkle tortilla with 1/4 cup of shredded Asiago cheese. Add bits of the ricotta cheese. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.
5a) If you are using a baking stone, use the pizza peel to transfer the pizzas to the stone in the oven. Cooking on the stone goes very quickly. Bake the pizza until the crust is crisp and very brown - 5-7 minutes using the baking stone. Cut with a pizza cutter or a knife.
5b) If you are using a baking sheet, place the baking sheet in the oven. Bake until the crust is crisp and brown all over (the time varies, depending on the oven and if your cookie sheet has already been heated, start with 10 minutes and check). Cut with a pizza cutter or a knife.
Re: College Cooking: Ultra-Thin-Crust Tortilla Pizza
16281628/Lilly
Another twist is making it in a skillet on the stove like a quesdilla. Use a skillet the diameter of your tortilla shell. You can make one open faced and then fold over like an omelet or shell/ingredients/shell, cook and flip. Cook other side. Like Birdy said - watch amount of ingredients so you can still pick it up.
We make tortilla shell things like this alot!
Salmon Pasta Salad
NYBirder
Salmon and macaroni salad was a standard during hot weather in our house when I was growing up. I made this with fresh salmon which makes it especially good but canned salmon could be used. The lemon pepper is a flavor I haven’t used before in a pasta salad—it goes particularly well with the salmon. This combination would work with tuna or chicken, too.
Salmon Pasta Salad
2 servings
6-7 oz. fresh or canned salmon
2 oz. short-cut pasta, such as macaroni or penne
3 tbsp. minced onion
1/4 cup diced celery
2-3 diced radishes
1-2 hard-boiled eggs, chopped in large dice
3 tbsp. reduced-fat mayonnaise
1/4 tsp. Dijon mustard
Lemon pepper, to taste
Salt, to taste
If using a fresh salmon filet, lightly sprinkle it with lemon pepper and salt to taste. Bake in a shallow pan in a 400F toaster oven until it is barely done when a knife is inserted and twisted slightly. Mine wasn't very thick and took about 6 minutes. Leave it a little rare in the center—carryover heat will finish the cooking and it will remain moist. Do not overcook. Refrigerate until chilled. Or, if using chilled canned salmon, drain juices, remove skin and bones. Gently break the salmon into large flakes before adding to the salad.
Boil pasta following package directions, drain, rinse with cold water and chill.
To make the salad, mix onion, celery, radishes, and hard-boiled eggs with the pasta. Add mayonnaise, Dijon mustard, 1/4 tsp. or so of lemon pepper, and salt to taste. Mix until combined. Add salmon and gently fold in without breaking up flakes of salmon.
Leftover Meat Salad
Source: YOU CAN COOK FOR 1 (OR EVEN TWO) by Louise Pickoff
thegeema
1 cup chunks of leftover meat
4 tbls diced celery
2 tbls chopped green pepper
2 tbls chopped sweet, dill, or sour pickle
Paprika to taste
Salt and pepper to taste
1/4 cup mixture of French dressing and mayonnaise
Tarragon leaves
Combine French dressing, mayonnaise, and a few tarragon leaves. Let set for 30 minutes if possible. Chill other ingredients thoroughly before placing on lettuce leaves. Add dressing on top.
When I first read this recipe I thought it said "meatloaf salad" and it caught my attention (bet meatloaf would work) . I haven't tried this yet but it sure sounds good.
Re: LEFTOVER MEAT SALAD
Beema
I like the idea of a mix of mayo and French Dressing. Add a little small pasta shells, and maybe a slice hard cooked egg, and you have a nice summer dinner.
Fresh Corn on Cob for 2
16281628 / Lilly
I saw this under side dishes - and can't believe it! I have never heard of it before - but look at the you tube video for a demo - pretty cool and keeps the kitchen a lot cooler in summer!
Re: Fresh Corn on Cob for 2
NYBirder
Hmm--interesting. I usually strip it, rinse lightly under the faucet to add a tiny bit of water, and wrap in waxed paper. Since I'm cooking just for myself, I microwave one ear for 2 1/2 - 3 min. when the corn is young in tender--I like it barely cooked when it's like that. He used 8 min. for two ears or 4 min. each. I wonder if his method would work with cooking it for a shorter time? Will have to experiment.