Blueberry Cobbler
For low carb or gluten-free use almond flour
Filling
4 cups blueberries
1 tablespoon flour or cornstarch or 1/4 tsp xanthan gum (to thicken)
3 tablespoons sugar or sugar substitute
1 tablespoon freshly squeezed lemon juice
Topping
2 tablespoons butter
3/4 cup almond flour
2 tablespoons sugar or sugar substitute
1 teaspoon lemon zest
Directions
In a medium bowl, combine the blueberries, thickener, sugar, and lemon juice and mix well until the blueberries are coated.
Pour the blueberry mixture into a greased 9-inch pie pan.
Melt the butter in the microwave in a glass bowl. Stir in the almond flour, sugar, and lemon zest until a crumbly dough forms.
Using your hands, crumble the dough over the blueberries in pea-sized clumps.
Bake in a 375 degree F oven for 25 minutes until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.
Small-Batch Fresh Blueberry Jam
Two cups of berries will make a half cup of jam.
With this recipe, I was able to fill two pint-sized freezer jelly jars three-fourths of the way to the top. This recipe can be doubled but you will need a longer cooking time.
Ingredients
4 cups fresh blueberries
1 cup sugar or sugar substitute
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
Directions
Mix blueberries, sugar, lemon juice and vanilla in a large saucepan; cook, stirring constantly, over medium heat until thickened and reduced by about half, about 30 minutes.
Using a potato masher crush the berries several times during the cooking process.
Pour the jam into clean freezer jars. Store the jam in the freezer.
Blueberry Muffins
Makes 12 – 15 muffins depending on the size of your muffin pan.
Ingredients
Batter
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar or sugar substitute for baking
2 large eggs
2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream
1 1/2 cups (7 1/2 ounces) fresh blueberries
Topping
2/3 cup packed brown sugar or brown sugar substitute for baking
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter
Directions
Preheat the oven to 400°F and either butter a 12-15 muffin cup pan or use paper liners.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.
Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.
Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.
To make the topping:
In a small bowl, mix together the brown sugar, flour, and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle the topping over the muffins.
Bake for 18 to 20 minutes, until a cake tester inserted in the center, comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.
Summer is a great time to entertain and if you can do it outdoors, it is even better. Casual get-togethers call for easy to do recipes using foods that can stand up to the outdoor elements. If you are hosting or attending such a party, thoughts usually run along the “what should I make” category. Since I live where it is quite hot six months of the year, I tend not to serve or take mayonnaise flavored dishes. Here are some ideas for each menu course of what to make or bring to an outdoor party. These have all been stamped with approval from my family and friends.
Appetizer Course: Crostini with Mushrooms
Ingredients
- 3 lb mixed fresh mushrooms
- 3 oz. dried mushrooms
- 2 tablespoons olive oil
- 3 tablespoons finely chopped shallots
- 6 cloves garlic
- 1/4 cup low-sodium beef or vegetable broth
- 2 tablespoons cognac
- 2 tablespoons butter
- 1½ teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 sprigs rosemary
- 2 sprigs thyme
- Chopped flat-leaf parsley for garnish
- Grated Parmesan for garnish
Directions
Heat oven to 450 degrees F.
Slice fresh mushrooms 1/4-inch thick. Soak dried mushrooms in a bowl of hot water until tender — about 10 minutes. Rinse and squeeze to dry.
Heat a 12-inch ovenproof skillet until very hot. Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until the mushrooms release their liquid — about 10 minutes.
Add the shallots, garlic, rehydrated mushrooms. Cook until the liquid has evaporated. Add broth, cognac, butter, salt, pepper, rosemary and the thyme.
Transfer skillet to the oven and roast, stirring twice, for 30 minutes. Garnish with parsley and Parmesan cheese.
Serve warm with grilled bread.
Salad Course: Grilled Shrimp Tomato Salad
This is a popular dish, so I often divide the salad onto smaller serving dishes, so I can have them available in several areas.
Serves 6
Ingredients
- Vegetable oil for the grill
- 1/3 cup extra virgin olive oil, plus 3 tablespoons olive oil
- 5 tablespoons mixed chopped fresh herbs, such as dill, basil, mint, and/or chives
- 2 tablespoons white wine vinegar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried crushed red pepper
- 1 garlic clove, minced
- 1 teaspoon kosher salt, divided
- 2 pounds peeled and deveined large raw shrimp
- 1/2 teaspoon freshly ground black pepper
- 2 pounds tomatoes, quartered
- Parsley sprigs for garnish
Directions
Oil the grill grates and preheat the grill to medium-high heat.
Whisk together the ⅓ cup extra virgin olive oil and next 6 ingredients (through garlic) in a small bowl. Whisk in 1/2 teaspoon kosher salt.
Arrange tomatoes on a large serving platter or in a large bowl, and drizzle with 1/4 cup of the vinaigrette.
Mix the shrimp with the 3 tablespoons of olive oil, the 1/2 teaspoon freshly ground black pepper, and the remaining 1/2 teaspoon kosher salt.
Grill the shrimp, covered with the grill lid, 2 minutes on each side or just until shrimp turn pink.
Mix the grilled shrimp with the remaining vinaigrette and arrange over tomatoes. Garnish with the parsley sprigs. Serve at room temperature.
Main Dish: Italian Sausage and Peppers
This dish is always a big hit with everyone.
Serves 6
For the sausage:
- 1 ½ lb. Italian sausage
Directions
Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas).
Keep a third of the grill indirect heat. On a charcoal grill, this means spreading the coals over two-thirds of the firebox and leaving one-third coal-free.
On a gas grill, leave one burner off. Sausages should be grilled over indirect heat.
Lightly brush or rub the sausage with olive oil. This prevents sticking and makes them extra crisp. Use tongs and don’t break the sausage skin when turning.
Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.
The safe internal temperature for ground meats—sausages included—is 160 degrees F.
Cut the sausages into two-inch lengths and set aside.
For the peppers and onions:
- 1/4 cup olive oil
- 6 sweet bell peppers or 20 Italian frying peppers, seeded, sliced into 2 1/2 to 3-inch long strips
- 2 large sweet onions, halved and sliced
- 4 garlic cloves, grated
- 2 teaspoons dried oregano or 1 teaspoon of fresh oregano leaves
- 1/2 teaspoon red pepper flakes (chili)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To finish the dish:
- 2 cups Marinara (tomato) sauce
Directions
Heat the olive oil in a large saute pan over medium heat. Add the onions, the peppers, garlic, oregano, pepper flakes, salt and pepper and cook for about 10 minutes, until crisp tender.
Add the tomato sauce and heat.
Add the grilled sausage links to the skillet with the peppers and onions. Heat until the sausage is warm. Serve with lots of crusty Italian bread.
Side Dish: Corn Pudding
Ingredients
- Butter
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 2 cups fresh (about 4 ears) or frozen corn kernels, divided
- 1 1/2 cups half-and-half
- 6 eggs
- 1/4 teaspoon cayenne
- 1 cup shredded Monterey Jack Cheese
- Chopped parsley for garnish
Directions
Heat the oven to 350°. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size.
In a mixing bowl combine the onion, bell pepper, 1 cup of the corn and the salt and black pepper; Set aside.
Combine the remaining 1 cup of corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs and cayenne. Blend thoroughly.
Spoon the corn/pepper mixture into the prepared baking dish and then sprinkle the Monterey Jack over the top. Pour the egg mixture over all.
Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.Garnish with chopped parsley.
Dessert Course: Peach Cobbler
Filling
- 1 cup sugar
- 2 eggs, slightly beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 to 6 medium (4 cups) peaches, peeled and sliced
Cobbler
- 1 1/2 cups all-purpose flour
- 5 tablespoons sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup cold butter, cut into chunks
- 1 egg, slightly beaten
- 3 tablespoons heavy cream
Directions
Heat the oven to 400°F.
Combine all the filling ingredients except the peaches in a mixing bowl.
Stir in peaches. Pour into an ungreased 13×9-inch baking pan.
Make the topping:
Combine the 1 1/2 cups flour, 2 tablespoons sugar, baking powder and salt in a bowl; cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs.
Stir in the egg and cream just until moistened. Spread the topping over the peach filling; sprinkle with the 3 tablespoons of remaining sugar.
Bake 35-40 minutes or until golden brown and bubbly around edges. Serve warm or chilled.
Look for these fall fruits and vegetables at farmers’ markets and in produce departments for the best flavor (and greatest value) in season. Specific crops and harvest dates of fall produce will depend, of course, on your region’s climate.
Apples are one of those fruits people have forgotten have a season. But they do, and in the Northern Hemisphere they’re harvested late summer through fall.
Artichokes produce a second, smaller crop in the fall that tends to produce small to medium artichokes.
Arugula is a cool weather peppery green harvested at different times in different places (winter in warm climates, summer in cool ones) but grows in many places during autumn.
Beets are in season in temperate climates fall through spring. Fresh beets are often sold with their greens still attached.
Broccoli can be grown year-round but is more sweet, less bitter and sharp when harvested in the cooler temperatures of fall in most climates.
Broccoli rabe, rapini is a more bitter, a leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.
Brussels sprouts grow on a stalk and, if you see them for sale that way, snap them up – they’ll last quite a bit longer than once they’re cut.
Cabbage – the cooler the weather when it’s harvested, the sweeter it tends to taste.
Carrots are harvested year-round in temperate areas. Unusual varieties are harvested during the carrot’s natural season, which is late summer and fall.
Cauliflower may be grown, harvested and sold year-round, but it is by nature a cool weather crop and at its best in fall and winter.
Chard like all greens, turns bitter when it gets too hot. Chard is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions.
Fennel’s natural season is from fall through early spring.
Figs have a short second season in late fall (the first harvest comes in summer) just in time for Thanksgiving.
Grapes (early fall) ripen towards the end of summer and the harvest continues into fall.
Green beans tend to be sweetest and most tender during their natural season, from mid-summer into fall in most regions.
Kohlrabi (late fall) comes into season by the end of fall, but stays at its sweet best into winter.
Mushrooms, other than morels, are in-season in summer through fall.
Okra (early fall) needs heat to grow, so a nice long, hot summer in warmer climates brings out its best. Look for firm, plump pods in late summer and early fall.
Onions come from storage all year round but most onions are harvested in late summer through the fall.
Parsnips look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.
Pears have a season that runs from mid-summer well into winter, depending on the variety and region.
Peppers (early fall) – both sweet and spicy- are harvested in late summer and early fall.
Persimmons are available for a short window in the fall and early winter – look for bright, heavy-feeling fruits.
Pomegranates only ripen in warmer climates. They are in season starting in October and are usually available fresh through December.
Pumpkins are the most common winter squash and come into season in September in most areas.
Quinces are an under-appreciated fruit. Bright and tart, quince jellies and desserts are a fall and early winter favorite.
Radicchio, like all chicories, is more sweet and less bitter when the weather is cool.
Sweet potatoes are often sold as “yams.” They are available from local sources year-round in warmer areas; from late summer through winter other places.
Turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.
Winter squash come into season in early fall and usually last well into winter.
Zucchini have a harvest season from summer into fall in most climates.
Cooking From The Fall Market
Roasted Fennel Soup with Homemade Croutons
Ingredients
- 1 fennel bulb (1 1/2 to 2 pounds)
- 1 cup coarsely chopped white onion (1 large)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 – 14 1/2 ounce cans reduced-sodium chicken broth
- 1 russet potato, peeled and cut into 1/2-inch cubes
- 1 cup half-and-half, light cream or evaporated milk
- 2 tablespoons lemon juice
- 3/4 teaspoon ground cumin
- Ground white pepper
- Kosher salt
- 1 tablespoon fennel seeds
- 1 recipe Homemade Croutons (optional), recipe below
Directions
Preheat oven to 375 degrees F.
Cut off and discard fennel stalks, reserving some of the feathery tops. Remove any wilted outer layers from the bulb; cut a thin slice from the base of bulb. Cut bulb into 1/2-inch slices, removing the core. Snip feathery tops; set aside.
In a 13x9x2-inch baking pan combine fennel slices and onion. Drizzle with oil; sprinkle with 1/2 teaspoon salt. Roast, uncovered, about 25 minutes or just until vegetables are tender.
Transfer roasted vegetables to a large saucepan. Stir in broth and potato. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potato is tender. Cool slightly.
Transfer vegetable mixture, one-third at a time, to a blender, food processor or use a hand immersion blender. Process until smooth. Return mixture to saucepan. Stir in half-and-half, lemon juice, and cumin. Cook over medium heat until heated through, stirring occasionally. Season to taste with white pepper and additional salt.
Meanwhile, in a small skillet cook fennel seeds over medium-high heat about 3 minutes or until light brown and fragrant, stirring frequently.
Top each serving with fennel tops, toasted fennel seeds and, if desired, Homemade Croutons.
To Make Ahead:
Prepare as directed and cool soup slightly. Transfer soup to an airtight container. Cover and chill for up to 2 days. Place fennel tops and toasted fennel seeds in separate resealable plastic bags. Chill fennel tops for up to 2 days and store fennel seeds at room temperature for up to 2 days. To serve, transfer soup to a large saucepan. Cook over medium heat until heated through, stirring occasionally. Serve as directed above.
Homemade Croutons
Ingredients
- 2 cups of cubed Italian bread
- 2 tablespoons of olive oil
- 1/4 teaspoon of freshly ground black pepper
- 1/8 teaspoon of kosher salt
Directions
Spread cubed bread in a single layer in a shallow baking dish. Stir together olive oil, black pepper and kosher salt; pour over bread cubes, tossing to coat. Bake in a 350 degree F oven for 10 minutes. Stir; bake for 8 to 10 minutes more or until crisp and brown. Makes 2 cups.
Beet and Apple Salad
Ingredients
- 4 large beets (2 1/2 pounds)
- 5 thyme sprigs
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 1/4 cup apple-cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons prepared horseradish
- 1/3 cup salted pistachios, chopped
- 1 green apple, thinly sliced
Directions
Preheat the oven to 375°F. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into thin slices.
In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.
Healthy Chicken and Mushroom Fricassee
Serve with the roasted carrots below.
Ingredients
- 1 tablespoon olive oil
- 10 oz white button mushrooms, rinsed and quartered
- 1 cup leeks, split into quarters, then sliced into small squares and rinsed well
- 1 cup potatoes, peeled and diced
- 1 cup celery, rinsed and diced
- 1 cup pearl onions, raw or frozen
- 3 cup low-sodium chicken broth
- 1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)
- 2 tablespoons each fresh herbs (such as parsley and chives), rinsed, dried and minced
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons lowfat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 º F.
Heat olive oil in a medium-sized heavy-bottomed roasting or braising pan (a large sauté pan with a metal handle).
Add mushrooms to the pan and cook until golden brown, about 3–5 minutes. Add leeks, potatoes, celery and pearl onions and continue to cook until the vegetables become soft, about 3–5 additional minutes. Add chicken broth to the pan and bring to a boil.
Add chicken to the pan, cover, and place in the oven for about 20 minutes or until the chicken is tender when pierced with a fork (or a meat thermometer reaches an internal temperature of 165 ºF).
When the chicken is cooked, remove them from the pan to serving bowl and keep warm. Return the pan to the stove top and bring the liquid to a boil. Stir in the lemon juice.
In a bowl, mix the cornstarch with the sour cream and add to the pan. Bring back to a boil, stir until mixed and then remove from the heat.
Season with salt and pepper and pour sauce over the chicken. Sprinkle with herbs and serve.
Spice & Honey Roasted Carrots
Ingredients
- 1 ½ pounds regular or rainbow carrots, scrubbed and peeled
- 1 tablespoon olive oil
- 1/2 cup coarsely chopped hazelnuts
- 1 tablespoon coriander seed
- 1 tablespoon sesame seed
- 1 ½ teaspoons cumin seed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon honey
- Lemon wedges
Directions
Preheat oven to 425 degrees F.
Trim carrots and peel. Halve any large carrots lengthwise.
Line a shallow roasting pan with foil. Evenly spread carrots in the pan. Drizzle with olive oil. Roast carrots, uncovered, for 20 minutes.
Meanwhile, for the seasoning mix, heat a small skillet over medium-high heat. Add hazelnuts; cook and stir 3 minutes or until fragrant and toasted. Transfer to a small bowl.
Add coriander, sesame and cumin seed to the hot skillet. Cook on medium-high heat for 2 minutes or until fragrant and toasted. Remove spices from heat and transfer to another bowl; cool for 10 minutes.
Using a spice grinder, coffee grinder, or mortar and pestle, grind or crush toasted spices until coarsely ground. Add the hazelnuts and salt and pepper, crushing nuts slightly.
Remove carrots from the oven. Drizzle with honey; toss to evenly coat. Sprinkle carrots with the seasoning mixture. Return to the oven; roast 5 to 10 minutes more.
Serve carrots with lemon wedges. Makes 6 servings.
Fig and Pear Cobbler with Cornmeal-Amaretti Biscuits
Ingredients
- 1/2 cup whole amaretti cookies
- 1 ⅓ cups all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 2 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, cut into small pieces
- 1 ¼ cups whipping cream
- 2 cups dried Mission figs, halved
- 1 ½ pounds fresh pears, cored and sliced
- 3/4 cup sugar
- Juice and finely shredded peel from 1 orange
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 2 teaspoons cornstarch
- 1 ½ cups port wine or cranberry juice
- 2 tablespoons whipping cream
- 1/2 cup sliced almonds
- Vanilla ice cream or frozen yogurt (optional)
Directions
Preheat oven to 375 degrees F.
Place amaretti cookies in a food processor. Cover and process until finely ground. Add flour, cornmeal, the 2 tablespoons sugar, the baking powder and salt; cover and pulse with on/off turns to combine. Add butter; cover and pulse with on/off turns until pieces are the size of small peas.
In a large bowl combine butter mixture and the 1-1/4 cups whipping cream, stirring with a fork until the dough comes together. Transfer dough to a lightly floured surface; knead gently two or three times until it holds together. Press dough into a 12×8-inch rectangle, about 1/2-inch thick. Cut the dough into eight rectangles
In a 3-quart rectangular baking dish combine figs and pears. Place the 3/4 cup sugar in a small bowl; add the finely shredded orange peel and use your fingers to rub the peel into the sugar. Stir in cinnamon, coriander and kosher salt. Pour sugar mixture over the fig mixture; gently toss with your hands to combine.
In a small bowl combine 2 tablespoons of orange juice and the cornstarch, stirring until smooth. Stir in the port and the remaining orange juice; pour evenly over the fruit mixture in the baking dish.
Place dough rectangles on top of the fruit mixture; brush with the 2 tablespoons whipping cream and sprinkle with almonds.
Bake for 35 to 45 minutes or until the top is browned and juices are bubbly around the edges of the pan. If necessary to prevent over browning, cover loosely with foil for the last 10 to 20 minutes of baking. Remove foil, if using, and cool on a wire rack for at least 30 minutes before serving. Serve warm with vanilla ice cream or yogurt.
Related articles
- What’s in Season in October (fillyourplate.org)
Hit the market and it sure seems like everyone is cooking for a crowd. Everything seems to be in such large packages.
In reality, there are a lot more folks cooking for one or two than you might think. There are, of course, those seniors and empty nesters but there are also the newlyweds, the college kids, the single parent and child and other young professionals.
It does take a bit of organization to make cooking for two a pleasurable experience. With some organization, you won’t find yourself eating goulash leftovers for an entire week.
Here are some organizing ideas for cooking for just two.
- Purchase a supply of freezer bags, plastic wrap, foil, freezer dishes, freezer labels and a permanent marker. This way you can be prepared for those too-large-for-you portions.
- Sure you think you’ll remember but, once frozen, it is often hard to tell which dish is which. Use your marker to write on the foil or bag or use stick on labels. Adding the cooking temperature and time will save you from looking it up later.
- Perhaps your recipe needs only half of a can. Place the remaining half of the can in a small freezer bag or container, label and freeze for another day or use.
- Most recipes seem to serve four, six or eight. However, you don’t need to divide the recipe in two. This often results in less than satisfactory results. Instead, prepare the dish but divide it in two. Have half for dinner and place half in the freezer.
- Individual casserole dishes are a great gift for you. Dishes, such as lasagna, chicken tetrazzini and tuna casserole, can be prepared and divided among small casseroles. Freeze the extras and pull out one or two, as needed, on a busy night.
- Shop in smaller quantities. When cooking for two, the big box discount stores are probably not your friend. You’ll surely tire of the five pounds of anything before it is consumed. You might think you are saving money but, if you end up wasting some of what you bought, then you haven’t saved anything.
- Continue to buy the meat you enjoy but divide the package into smaller portions and place some in the freezer. When buying something larger, like a roast, you can ask at the meat counter for them to split into two pieces for you.
- Purchase frozen vegetables in plastic bags. This allows you to pour out just the right serving for two and reseal the bag to preserve the rest.
- For dry goods, such as pastas, beans and rice, use what you need and then reseal the container. Sometimes, you can just place the entire box in a quart or gallon plastic bag and zip it shut to keep it fresh.
- Desserts for two pose a special challenge. While you can make a whole cake or pie, you might not want to be tempted by having the entire cake on that kitchen counter. Turn that cake recipe into cupcakes, freezing some of them. Turn the pie recipe into tarts. Look for dessert mixes that make an 8 x 8-inch size pan rather than a 9 x 13-inch pan. When making desserts, such as brownies or cookies, divide them into individual portions and wrap them separately.
- When making a casserole that calls for half-cup of green pepper or a few ribs of celery, head to the salad bar. Instead of an entire head of celery going bad in the refrigerator drawer, you can scoop up just the portion you need.
- If you have trouble using fresh produce before it can go bad, try some of the fresh produce bags, sometimes marketed as “green” bags. These extend the life of produce.
Here are some menus to get you started and these recipes are designed for two.
Menu One
Seared Scallops with Mint Pesto
2 Servings
Serving Size: 3 scallops, 1/4 cup pesto, 1/2 cup spinach
Ingredients:
- 1/3 cup lightly packed fresh mint
- 1/4 cup lightly packed fresh flat-leaf parsley
- 2 tablespoons almonds, toasted and chopped
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 sea scallops (8 to 10 ounces total)
- 1 teaspoon olive oil
- 1 cup fresh spinach
Directions:
For pesto::
In a food processor, combine mint, parsley, almonds, Parmesan cheese, the water, lemon juice, garlic, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cover and process until nearly smooth. Set aside.
Rinse scallops and pat dry with paper towels. Sprinkle scallops with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 5 to 6 minutes or until scallops are opaque, turning once halfway through cooking.
Serve scallops and pesto over spinach.
Roasted Beets and Shallots
2 servings
Ingredients:
- 6 ounces trimmed red and/or yellow small beets, quartered
- 2 small shallots, chopped
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- Dash ground black pepper
- 2 teaspoons lemon juice
- 1 teaspoon snipped fresh sage or tarragon
Directions:
Preheat oven to 425 degrees F. Arrange beets and shallots in a single layer in a 2-quart square baking dish. Drizzle with oil; toss to coat. Sprinkle with salt and pepper.
Cover with foil and roast for 20 minutes. Uncover and roast for 10 to 15 minutes more or until beets are tender. Cool completely. Peel the beets. Drizzle beets and shallots with lemon juice; sprinkle with sage.
Apple-Cranberry Cobbler
2 servings
Ingredients:
- Nonstick cooking spray
- 2 small apples (such as Granny Smith, Braeburn, or Honeycrisp), cored, quartered, and thinly sliced (1-1/2 cups)
- 2 tablespoons dried cranberries
- 1 tablespoon honey
- 1 tablespoon water
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons low-fat granola without raisins
Directions:
Preheat oven to 375 degrees F. Coat two 6-ounce custard cups or other 6-ounce oven-safe dishes with nonstick spray; set aside. In a medium bowl, stir together apple slices, cranberries, honey, the water, vanilla, cinnamon, and nutmeg. Divide mixture between prepared custard cups. Cover cups with foil.
Bake for 20 to 25 minutes or until apples are tender. Remove foil and top with granola. Bake, uncovered, about 5 minutes more or until granola is lightly browned.
Menu Two
Grilled Fish with Pepper Salsa
2 Servings
Serving Size: 1 fish steak and 2/3 cup salsa each
Ingredients:
- 2-5 ounce fresh or frozen fish steaks, cut 3/4- to 1-inch thick
- 1/2 teaspoon fennel seeds, crushed
- 1/2 teaspoon finely shredded lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon salt
- 3/4 cup chopped, seeded tomato
- 1/2 cup chopped yellow or orange bell pepper
- 1 scallion, thinly sliced
- 2 teaspoons snipped fresh mint
- Lemon wedges
Directions
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a large resealable plastic bag set in a shallow dish.
In a small bowl, combine crushed fennel seeds, the lemon zest, lemon juice, oil, 1/8 teaspoon of the crushed red pepper and the salt. Pour over fish in bag; turn to coat fish. Seal bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally.
Meanwhile, for salsa:
In a small bowl, combine tomato, bell pepper, green onion, mint, and the remaining 1/8 teaspoon crushed red pepper. Set aside.
Drain fish, discarding marinade. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 10 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through grilling.
For a gas grill, preheat grill . Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.
You can also use a preheated stove top grill or grill pan; follow directions above.
Serve fish topped with salsa mixture and lemon wedges.
Quinoa
2 Servings
Serving Size 2/3 cup
Ingredients:
- 1/4 cup quinoa, rinsed well and drained
- 1 clove garlic, minced
- 1 teaspoon olive oil
- 3/4 cup reduced-sodium chicken broth
- 1/3 cup chopped seeded cucumber
- 1 large green onion, thinly sliced, or 3 tablespoons snipped fresh chives
- 2 tablespoons snipped fresh basil
Directions:
In a small nonstick saucepan, cook quinoa and garlic in hot oil over medium heat for 3 minutes, stirring frequently.
Add broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat. Stir in cucumber, green onion, and snipped basil.
Berry Cheesecake Dessert
2 servings
Ingredients:
- 1/4 cup fat-free cream cheese
- 1/4 cup skim ricotta cheese
- 4 ½ teaspoons sugar
- 1/4 teaspoon finely shredded orange peel
- 2 teaspoons orange juice
- 1 ½ cups sliced strawberries, raspberries, and/or blueberries
- 2 gingersnaps or chocolate wafers, broken
Directions:
In a blender container or food processor bowl combine cream cheese, ricotta cheese, sugar, orange peel and orange juice. Cover and blend or process until smooth. Transfer to a small bowl; cover and refrigerate for 4 to 24 hours.
To serve, spoon the fruit into two dessert dishes. Top with the cream cheese mixture and sprinkle with the broken cookies
Menu Three
Wine-Glazed Steak
2 servings
Ingredients:
- 1 boneless beef top sirloin steak, cut 1/2 to 3/4 inch thick (8 to 10 ounces total)
- 2 teaspoons olive oil
- 1 cup sliced fresh mushrooms
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper
- 1/4 cup dry red wine
- 2 tablespoons balsamic vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon honey
Directions:
Trim fat from steak; cut steak into two equal portions. In a medium skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired temperature (145 degrees F for medium-rare or 160 degrees F. for medium), turning steaks occasionally. If steaks brown too quickly, reduce heat to medium-low. Transfer steaks two dinner plates; keep warm.
Add mushrooms, garlic, and crushed red pepper to skillet; cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine. Return to heat. Boil gently, uncovered, for 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce, and honey; return to simmering. Cook and stir about 2 minutes or until slightly thickened. Spoon over steaks.
Roasted Carrots
2 Servings
Ingredients:
- 6-8 slender carrots, trimmed, scrubbed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon finely grated orange peel
- 3 tablespoons fresh orange juice
- 1 tablespoons honey
- Sea salt and freshly cracked black pepper
Directions:
Preheat oven to 400°F. Arrange carrots in single layer in a small baking pan. Add olive oil and orange peel; sprinkle with salt and pepper and toss. Pour orange juice over; cover tightly with foil. Roast until crisp-tender, about 20 minutes. Remove foil. Increase oven to 450°F. Drizzle honey over carrots. Roast uncovered until carrots are tender and browned in spots, about 10 minutes longer. Divide carrots and transfer them and any juices to the dinner plates with the steak.
Cucumber Radish Slaw
2 Servings
Serving Size: 3/4 cup
Ingredients:
- 1 tablespoon cider vinegar
- 1/2 teaspoon olive oil
- 1/4 teaspoon sugar or sugar substitute equivalent to 1/4 teaspoon sugar
- Dash salt
- Dash ground black pepper
- 1/4 of a medium English cucumber, thinly sliced (1 cup)
- 1/2 cup radishes, trimmed and thinly sliced
- 1/4 of a medium red bell pepper, seeded and thinly sliced
- 1 tablespoon finely chopped green onion
Directions:
1. In a medium bowl, whisk together vinegar, olive oil, sugar, salt, and black pepper. Add cucumber, radishes, sweet pepper, and green onion. Toss to coat. Serve immediately or cover and chill for up to 2 hours.
Roasted Mangoes with Brown Sugar Topping
2 servings
Ingredients:
- 1 medium ripe mango, halved lengthwise and pitted
- 1 tablespoons brown sugar
- 1 tablespoons flaked coconut
- 1 teaspoons finely shredded orange peel
- 1 teaspoons finely chopped crystallized ginger
Directions:
Place mango halves in a small baking dish. Combine brown sugar, coconut, orange peel, and crystallized ginger in a small mixing bowl. Sprinkle over mango halves.
Bake in a 425 degree F. oven about 10 minutes or until mangoes are hot, and topping just begins to brown.
Vegetarian Entree Option
Substitute this entree for any of the entrees above.
Spicy Black Bean Burgers
2 Servings
Ingredients:
- 1 15- to 16-ounce can black beans, rinsed, drained
- 1/3 cup chopped red onion
- 1/3 cup dry bread crumbs
- 1/4 cup grated carrot
- 2 tablespoons plus extra salsa, recipe below
- 1/2 teaspoon dried oregano
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 2 whole wheat hamburger buns, optional
Directions:
Using a fork, mash half of the beans in medium bowl. Mix the remaining beans, onion, carrot, bread crumbs, 2 tablespoons salsa, oregano and hot pepper sauce. Season with salt and pepper. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.
Preheat broiler. Brush broiler rack or pan with oil. Broil burgers until heated through, about 3 minutes per side.. Spoon 1/4 cup salsa over each. Serve in a hamburger bun, if desired.
Homemade Tomato Salsa
Makes 3 cups
Ingredients:
- 2 medium sized fresh tomatoes (from 1 lb to 1 1/4 lb), stems removed, finely diced
- 1/2 red onion, finely diced
- 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
- 1 serano chili pepper (stems, ribs, seeds removed), finely diced
- Juice of one lime
- 1/2 cup chopped cilantro
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
Directions:
Chop 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use surgical gloves or a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.
Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies and the oregano
Let sit for an hour for the flavors to combine.
Related articles
- Can I freeze that? (starttobehealthynow.wordpress.com)
- http://jovinacooksitalian.com/2012/06/20/dinner-for-one-or-two/
- What Should I Do With The Leftovers ? (jovinacooksitalian.com)