this is a page for
Category: Recipes
Last night’s dinner comes compliments of The Daring Gourmet where I tweaked her Slow Cooker Greek Chicken recipe by making it sous vide. Using her Greek Seasoning as the flavor driver, I figured making this dish sous vide would create a vibrant result. As suggested in the original recipe, I served this dish with rice, but not just any rice dish. I went fully international and paired this dish with a Caribbean rice – Puerto Rican Arroz con Gandules. Sounds crazy, huh? I had a feeling the flavors would compliment each other rather than compete, which they did! So setup the water bath and get cooking – this tasty Greek inspired chicken dish is simple to prepare and uniquely flavorful to enjoy! Save Print Sous Vide…
This recipe for Austrian Beef Stew comes from Milk Street, Christopher Kimball’s latest venture. It is based on a dish he enjoyed in Salzburg, which is where my mom was from. I had never heard of this style of goulash until I saw his show. But in doing some research, I found another similar recipe that also looks delicious so I had to give it a try. Of course, the COVID-19 ‘stay at home’ orders makes it easy to cook something like this dish, provided you have all the ingredients. There is nothing too out of the ordinary – especially for me – given that Hungarian paprika and caraway are considered necessary spices in the pantry and the marjoram is optional. While you…
Let’s revisit a dish from the past that screams ‘comfort’ food. And strangely enough, this dish is also good for using up leftover vegetables like onion, celery, peppers, etc. Here’s the original recipe I wrote – Sloppy Joes – and it is tasty, but this week while in ‘rona lockdown, I decided to use up some vegetables and hamburger buns (I mean how can 1 person eat 8 hamburger buns before they go stale and mold!), so sloppy joes got the call. Also, this dish got the call because there was no pork shoulder available to make pulled pork! LOL So dig in and enjoy, we all need a little comfort right now. Save Print Sloppy Joes Prep time: 10…
Everyone is cooking and baking more during the COVID-19 lockdown, but that doesn’t mean you can’t have the dishes you normally pick up on the way home or have delivered. Sure, you can call UberEats or DoorDash to handle your cravings, but what if you took this opportunity to make it yourself. This pizza is one such dish – perfect for making at home while you are stuck inside. Of course, it takes a little preparation by picking up the pepperoni, cheese, etc during one of your essential trips to the store, but it is well worth the planning. Since this post uses two previous posts, I am only going to reference the link for the pizza dough here and provide a simpler…
Here we are, officially remanded to our homes, and quickly finding that eating the same thing is not very fun. It is also a bit of a challenge when running to the grocery store is like a running a gauntlet of coronavirus carrying zombies searching for toilet paper. So here is my take on a simple chicken curry using mostly pantry and basic ingredients. I bought some Thai basil to make Thai Basil Fried Rice and thought this dish would be perfect for the remaining basil. This dish comes together quickly and is full of flavor, perfect for elevating a weeknight dinner after being sequestered on home arrest during this pandemic. Save Print Thai Basil Chicken Curry Prep time: 10 mins Cook time: 30 mins Total…
From Harry MacElhone’s 1927 book, Barflies and Cocktails, comes this smooth landing of a cocktail, nothing like the disaster-invoking name implies. The blend of cognac, Grand Marnier, and dry vermouth produces a slightly sweet, slightly herbaceous drink that simply satisfies without the need for exotic ingredients. The 1:1:1 ratio – like the Negroni – makes it easy to remember if you happen to be out and about when you want to enjoy this tipple, especially if the bartender doesn’t know how to make it. According to MacElhone, this cocktail was the drink of choice for Col. C.W. “Chuck” Kerwood during his visits to MacElhone’s Harry’s New York Bar. Kerwood, a Lafayette Escadrille member and…
I came across this recipe over the summer and found it interesting enough to bookmark it. I knew there was no way I would make this during the summer, but winter is a whole different story. This dish screams cold weather comfort food to me and after our little brush with snow and below freezing temperatures this week, it is high time I made it. The recipe it is based on feeds 12, so paring this bad boy down to a smaller portion is going to be the challenge. But you all know that is what I set my focus on in writing this blog, crafting smaller portion recipes from wonderful recipes that would overwhelm a single diner (or a small family in this case). I will admit…
Here is a delicious side dish from Korea that really shines. I had some baby bok choy available and found this recipe from KimchiChick, which really intrigued me. It seems so simple and it looks incredible. So, I made it and enjoyed it with glass noodles and stir-fried chicken breast. I let this dish be the primary flavor and wow, what flavor! I will definitely make this again… and soon! Save Print Bok Choy Namul Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Serves: 1 Ingredients 2 – 3 baby bok choy heads 1 clove garlic, minced 1 tbsp gochujang (more or less to suit your tastes) 1 tbsp peanut oil (or other neutral oil) 2 tsp soy…
Based on a friend’s suggestion, I broke down and picked up an Instant Pot. I scored a sweet deal on the Instant Pot Duo Mini, a small, feature-packed cooker perfect for Cooking4OneandaHalf. Of course, I tested it per the instructions, then tested it with white rice, then with small red beans. The results were good, the time to cook was quick, and overall I was satisfied with adding this device to my cooking repertoire. So, I needed to cook something in it to really showcase the quick and tasty results so often touted by others. I decided on Chicken Noodle Soup. I know, you could claim I was working with a dish that probably has hundreds of recipes on the web – and I did…
I received this recipe in the New York Times Cooking email a few weeks ago and thought this may be a treat Ana would enjoy. So last night, I made it. Yep, I made it including the dulce de leche! Of course, I used Serious Eats easy recipe to make the caramel-like brown sauce so enjoyed in Latin cuisine. The cake itself came together quite easily and if there was any hiccup, I would say it was in removing the loaf from the pan. Anywhere the gooey marbling came into contact with the pan, it stuck and stuck tight. So I will add a step to help alleviate that issue for you! Regardless of that minor issue, this cake tastes incredible. I received the smile of approval…