Archive for the 'Table for One' Category

Table for One: Curried Carrot Soup

I adapted this recipe from one I found in the Martha Stewart Great Food Fast cookbook.  So different – but so delicious!!

Ingredients:

  • 2 tbsp butter
  • 1 medium onion, chopped
  • 1 tsp cumin
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups chicken broth
  • 2 pounds carrots, peeled and cut into chunks
  • 2 tbsp lemon juice
  • 1 tbsp cilantro (garnish)

Directions:

  • Heat butter in large saucepan.
  • Add onion and spices and cook until onion is translucent.
  • Add broth, carrots, and 4 cups water.  Bring to boil.
  • Reduce heat to low and simmer for 20 minutes, until carrots are tender.
  • In a blender, puree batches of the soup until smooth.  As hot liquids expand when blended, only fill the blender half way and cover the hole in the lid with a paper towel.  (This is messy… but oh so fun!)
  • Transfer back into saucepan.  You may need to add more water until it is your desired thickness.  Reheat if necessary.
  • Stir in lemon juice.
  • Serve in bowls and garnish with cilantro.

Serves: 4 servings

Table for One: Cantonese Pork

A great slow cooker meal.  Dump, cook, and eat!

Ingredients:

  • 2-3 pork steaks, cut into strips
  • 1 tbsp oil
  • 1 can pineapple chunks, undrained
  • 1 can tomato sauce
  • 2 cans mushrooms, drained
  • 1 medium onion, sliced thin
  • 3 tbsp brown sugar
  • 2 tbsp Worcestershire sauce
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp white vinegar

Directions:

  • Heat oil in skillet.  Brown pork on all sides to sear in juices.
  • Place pork and remaining ingredients in the slow cooker.
  • Cover and cook on LOW for 6-8 hours (or HIGH for 4 hours).
  • Serve over rice.

Serves: 2-4 servings of gravy

Table for One: Vegetable Biscuits & Gravy

I love biscuits and gravy!  It’s a family tradition, in fact.  For every family event or when company comes, my dad or my grandma (the only 2 who are allowed) make the biggest pot of sausage gravy you’ve ever seen.  So I decided to put a spin on the ol’ favorite.  This recipe is perfect for a quick dinner that reminds you of home.

Ingredients:

  • 1/2 cup vegetable oil
  • 3/4 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 cups milk
  • 1 bag frozen veggies
  • biscuits

Directions:

  • Heat oil in skillet.
  • Whisk in flour, salt, and pepper.
  • Cook until it turns slightly brown (about 10 minutes), stirring frequently.
  • Slowly (not kidding) whisk in milk and stir until smooth.  Those lumps are tricky – just keep stirring!
  • Stir until almost thick.
  • Run veggies under warm water to thaw.
  • Add frozen veggies to gravy.
  • Stir until thickened as desired.  Add more milk if too thick.
  • Serve over biscuits.

Serves: 3-5 servings of gravy

Table for One: Simple Glazed Salmon

This is a fabulous recipe for salmon.  A great way to incorporate more fish into your diet.

Ingredients:

  • 2 salmon fillets (8 oz)
  • 2 tbsp brown sugar
  • 1.5 tbsp dijion mustard
  • 1/2 tsp of soy sauce

Directions:

  • Mix brown sugar, mustard, and soy sauce to form a paste.
  • Smoother the salmon with the glaze.
  • Broil salmon fillets for 12-15 minutes until thoroughly cooked.

Serves: 2 servings

Table for One: Coconut Crusted Tilapia with Apricot Sauce

We made this last night – and it was incredible!  The perfect blend of tropical and flavorful and goodness!  It was so easy.  I will be making this for company soon… who’d like to come over?

Ingredients:

  • 4 tilapia fillets
  • 1 cup shredded coconut
  • 2 tsp cajun spices
  • 2 heaping tbsp flour
  • 1/2 cup cornstarch
  • 3 eggs or 1/2 cup egg substitute, beat
  • 1/2 cup canola oil
  • 3 tbsp apricot jam
  • 1 tbsp Dijon mustard
  • 1 tbsp salsa verde (optional)
  • 1 tsp lemon juice
  • 1 tsp cajun spices

Directions:

  • Combine coconut, cajun spices, and flour in bowl.
  • Put cornstarch in another bowl.
  • Put eggs in another bowl.
  • Heat canola oil in frying pan.
  • Smoother tilapia fillets in cornstarch, then egg, then coconut mixture.
  • Place in hot oil.  Flip once.  Fry until golden brown.
  • Remove to paper towels to soak up excess oil.
  • To make apricot dipping sauce, mix remaining ingredients.
  • Serve tilapia with dipping sauce – it’s divine!

Serves: 4 servings (or alter to make one serving at a time)

Table for One: Shrimp Stir Fry

Love shrimp, love veggies, love stir fry!  Here’s my rendition.

Ingredients:

  • 2 tbsp canola oil
  • 1 lb shrimp, peeled
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 cup chunk pineapple
  • Other veggies: snap peas, broccoli, cauliflower
  • 2 tbsp soy sauce
  • Rice

Directions:

  • Heat oil in a large skillet.
  • Add onion and garlic and stir fry until fragrant and tender.
  • Add peppers and other veggies.  Stir fry until slightly tender.
  • Add shrimp, pineapple, and soy sauce.  Stir fry until shrimp are cooked.
  • Serve over rice.

Number of Servings: 3-4

Table for One: Thai Red Curry Beef

I adapted this recipe from a William-Sonoma Weeknight Cook I got for Christmas – highly recommended!  I wanted more vegetables and less beef, and it turned out delicious.  You can substitute the beef for chicken or pork if you so desire.

Ingredients:

  • 1 cup unsweetened coconut milk
  • 1/4 cup fish sauce (or soy sauce)
  • 2 tsp light brown sugar
  • 3 tsp lime juice
  • 4 tbsp canola oil
  • 1 yellow onion, thinly sliced
  • 1 red or green bell pepper, thinly sliced
  • 3 carrots, thinly sliced
  • 2 celery stalks, chopped
  • 1 tbsp red curry paste
  • 2 skillet steaks, sliced into strips
  • steamed rice

Directions:

  • In a bowl, mix coconut milk, fish sauce, brown sugar, and lime juice.
  • Heat 2 tbsp oil in frying pan.
  • Add onion, pepper, carrots, and celery.  Stir fry until tender.
  • Remove vegetables to separate bowl.
  • Add 2 tbsp oil to frying pan.
  • When hot, add curry paste and simmer for 1 minute.
  • Add sauce and bring to gentle boil.
  • Cook 5-7 minutes, until sauce is thick.
  • Add back in the vegetables.  Then add beef.
  • Stir fry just until beef is cooked through.
  • Serve over rice.

Serves: 3-4 servings


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