All posts tagged: single serving recipes

Fruit Creams

I like to whip up one of these when I’m not quite hungry enough for a full-on smoothie, but I’m still craving something. These remind me of the drinks you’d get from an old-school Orange Julius counter (or, does Orange Julius still exist??)—they’re not quite as thick as a milkshake, kinda sweet, kinda creamy, and really delicious. Enjoy! M Fruit Creams Prep time: 5 minutes One serving Ingredients for Orange Cream: 2 oranges, peels sliced off 2 tablespoons cashew cream 1/4 cup non-dairy milk Ingredients for Strawberry Cream: 4-5 strawberries, greens sliced off 2 tablespoons cashew cream 1 cup non-dairy milk Directions: In a blender, process ingredients until smooth. Pour into a glass and enjoy! (Optional: add a cube or two of ice, and if you want it a little sweeter, blend in 1 teaspoon of maple syrup or agave.)

Squash-Rosemary Pizza

Confession: I had this pizza for both lunch and dinner yesterday, and I could totally go for it again today but I ran out of squash, dang it. [Shakes fist at sky.]  The rosemary and red onions smell absolutely amazing while cooking, so if you live in an apartment building, don’t be surprised if there’s a knock at your door from your neighbor who thought they’d stop by, ya know, just “to see what’s up… Oh, dinner? Pizza, you say? Interesting…” Prepare to make new friends. 🙂

La Fiamma’s Sofia Pizza

There’s a pizza place called La Fiamma in my hometown of Bellingham, WA, that makes my all-time favorite pizza—it’s called The Sofia. I snooped on their website to get the ingredients, and have done my best to recreate the recipe. Not quite as good as the original, but close enough for those nights where 80 miles is just a little too far to go for a slice. La Fiamma’s Sofia Pizza Four Servings, Prep and Freeze Prep time:  1 hour 15 min  |  Cook and serve time: 10 min Make a double batch of this recipe: Pizza Dough III. I prefer pizzas with thin crust, so I roll my dough out as much as possible. If you like thick crust, consider making a triple batch. That’ll probably leave you with one or two extra crusts that you can freeze, plain. For a quick bite on a lazy weekend afternoon, just top with some pesto and sliced tomatoes and bake straight from the freezer. NOTE: You can also use pre-made dough—get enough for 2, 12- to 14-inch …

Fettuccine with Cannellini Beans and Roasted Red Peppers

This creamy roasted red pepper sauce has a little cayenne kick to it, and the flavor of pan-sizzled garlic and chopped basil makes it’s way through to your taste buds just the way an Italian pasta sauce should. Fettuccine with Cannellini Beans and Roasted Red Peppers Prep time: 10 min  | Cook and serve time: 15 min | Ready in: 25 min Serves one Ingredients: 1/2 cup jarred roasted red peppers, sliced into thin strips 1 large Roma tomato, diced 1/4 cup chopped fresh basil 1/2 cup sliced spinach 4 ounces dry fettuccine pasta 2 teaspoons olive oil 2 cloves garlic, sliced 1/4 teaspoon cayenne pepper 1/3 cup cannellini beans 2 tablespoons cashew cream) 1/4 cupnutritional yeast (or Parmesan cheese) Pepper to taste Prep: Slice roasted red peppers and dice tomato. Chop basil and slice spinach. Cook and serve: Prepare pasta according to package’s directions. Slice garlic. Pour olive oil into a medium skillet over medium-low heat. Add garlic and cayenne pepper to skillet; cook until garlic starts to brown, 2 to 3 minutes. Add cannellini beans, roasted …

Sesame Noodles with Teriyaki Chicken or Tofu

The sauce/marinade makes this recipe. I also love this recipe for it’s flexiblity—I’ve substituted bok choy for the snow peas before, and I think it would be great with bell peppers and/or zucchini. And how about edamame instead of tofu or chicken? Lots of delicious ways to go! Two Servings | Vegan (w/options) Prep time: 1 hour, 15 min for chicken; 2 hours for tofu (includes 1 hour marination time) Cook and serve time: 15 minutes   Ingredients: 2 chicken breasts (vegetarian option: 7 ounces of extra-firm tofu) 1 8-ounce package of soba noodles 1 teaspoon olive oil Cooking spray Teriyaki marinade: 2-1/2 tablespoons soy sauce 2 tablespoons sesame oil 1 teaspoon olive oil 1/4 cup pineapple juice 3 tablespoons rice vinegar 2 tablespoons brown sugar 3 cloves garlic, minced 1 tablespoon ginger, minced Noodle-veggie mix: 1 tablespoon sesame oil 2 cups mushrooms (any type), sliced 1/2 cup snow peas, sliced 1/4 cup basil, coarsely chopped 1/2 cup purple cabbage, sliced Optional garnishes: Diced green onions Sesame seeds Prep: FOR TOFU: Preheat oven to 325 degrees F. Press tofu with paper …

Lemon Chicken (or Garbanzo Bean Fritters) with Flair

When I think lemon chicken, I think one thing: bor-ing. And what it would take to create a souped-up lemon chicken always seemed more trouble than it was worth. On a weeknight, anyway. This recipe knocks both of those theories out with a one-two punch, yet the ingredients don’t come at your taste buds with fists blazing. The flavors are somehow both quiet and completely satisfying. I was pleasantly surprised by how much I liked this. And the vegetarian option, Garbanzo Bean Fritters, are seriously good. I originally tried the recipe with tofu instead of chicken, but that was a no-go. Big time. (Talk about boring.) But the fritters? Well, after trying one for lunch, I doubled the recipe and currently have eight waiting for me in my freezer right now. Yum, yum! Oh, and there aren’t any veggies to speak of in this recipe, so I suggest serving with a simple side salad or throwing down a layer of spinach under the rice. There are instructions for freezing below, but if you’re serving all four servings …

Tagliatelle with Watercress and Mushroom Sauce

Hello-hello! I made this recipe for the first time yesterday, and I will tell you, the first time was a charm! I used half zucchini “noodles” for a boost of veggies, which—paired with the mushroom sauce—created a perfect balance of savory and fresh in the dish. And I found that the watercress really “springed” it up, as anything green usually does. You might be a little wary of the lavender, but worry not. It’s very subtle, and adds a delicious warmth to the flavor. Happy cooking! Tagliatelle with Watercress and Mushroom Sauce Single Serving | Vegan (w/options) Prep time: 10 min | Cook and serve time: 20 min Ingredients: 1-1/2 cup loosely-packed watercress, trimmed 1 zucchini, 1/2 peeled into ribbons and 1/2 chopped 1 chicken breast, sliced into 1-inch pieces (vegan option: omit) 1/2 cup dried tagliatelle 2 teaspoons butter (vegan option: non-dairy butter) 3 mushrooms, sliced 3 cloves garlic, sliced 1/4 cup stock 1 teaspoon minced thyme 1/3 cup plain Greek yogurt (vegan option: make a half batch of this cashew cream recipe) 1/4 teaspoon dried lavender Salt and black pepper, to …