dinner for two recipe

I desperately wish I liked eggs because cooking for one would become so much easier but I just don’t.

I’m trying to because I’m about to have a radical change in my schedule with the addition of two new visit schools on Tuesday and Friday. I will b tired, and I don’t want t push my current exhaustion further in April by cooking every night, then hopping into bed at 10 only to wake up at 5:20. So…Here’s the idea:

Sunday: Cook lunch and dinner; cook for Monday’s lunch and dinner, Tuesday’s lunch (dish focus: donburi, soup/stew, pasta)

Monday: cook Tuesday lunch if necessary

Tuesday: buy dinner and Wednesday lunch in Nihonmatsu (dish focus: healthy, but quick)

Wednesday: cook dinner and Thursday lunch (dish focus: heavy focuses on veggies)

Thursday: cook dinner and Friday lunch   (dish focus: heavy focuses on veggies; stir-fry Thursdays sounds really good!)

Friday: eat out or buy food to take home (anything goes!)

Saturday: cook lunch and dinner (western foods)

My goal is to only cook, at most only on Sunday, Wednesday, Thursday, and Saturday. It allows me a break on myself, especially since it’ll be an adjustment to have to travel two hours round trip twice a week. Four days of cooking is more than enough to scratch my itch for being in the kitchen, but also keeps the dishes down, my energy up, and kind of forms bookends for how I rest and work.

Sunday will typically be a big pot dish: soup where all I have to do is drop in wonton or dumplings at the time of eating -largely so things like soups won’t get a build up of starch and start to become unpalatable- or pasta like ramen or spaghetti, and even rice dishes like donburi where I make my rice while I sleep, wake up and put it in the bento with meat, negi, and whatever other topings I want. 

I tried that this week with a carbonara I made Sunday: it was still good today, and I finished it tonight. I have baked chicken katsu for tomorrow, and will buy ramen -two packs at 7-11- for dinner and lunch Thursday, and will beef them up with some veggies, corn, and other things to make it a bit more filling. ggies are key: I need batteries to keep going and green, green, green will he;p me make it from Sunday to Saturday and back again.

I’m going to definitely satart also relying on my basic ability to put rice on timer to cook. Waking up in the morning to a big part of my meal -one that can be remixed in a lot of ways- being done will also make things incredibly easy.  Aledy, writing this post, I feel at ease. I’ll make it: I’m tough stuff.

Now, done with food, and off to bed, self: we’ve got another great day of living in Fukushima ahead!

Another favorite, crab chowder

I love this recipe although again it is more like throwing things in a pot.

This is a two part recipe. Lunch and dinner.
Last night I put four small well scrubbed Idaho potatoes in my crockpot covered them with water and left them on low all night. First thing this morning I drained them, took them to the office, recovered them with water and set to high. Lunch time I drained the water again added half and half and used my immersion blender to make a thick creamy potato soup. I seasoned with a little Montreal steak seasoning and had a spinach salad with the potato soup. Tonite though is my favorite. Brought the crockpot home added ½ cup frozen corn and ½ cup seasoning mix, ( frozen onions,peppers, celery, sold in any frozen food department. Then added 8 oz.of crab meat (I use Chicken of the Sea claw meat, in the seafood dept. Chilled and ready to go.) and another ¾ cups of half and half to thin. ½ tablespoon of Old Bay seasoning. Heat on high for 30 minutes. My favorite dinner in the winter. Add a glass of wine and a fruit salad.

43rd
Blueberry & Strawberry Italian Sodas

Ingredients

Soda
homemade blueberry or strawberry syrup (or any flavored store-bought syrup)
club soda
cream (half and half)

Homemade syrup
1 C sugar
1 C water
1 ½ C blueberries or 2 C strawberries

Preparation

Homemade syrup
Boil the sugar and water until sugar is dissolved. Add in the berries (either blueberry or strawberry) and boil for at least 10 minutes. Simmer for 10 more minutes. The berries should be mushy. Strain the mixture over a heat safe bowl and keep the juice. Discard the berries as they are no longer needed. Let the mixture cool completely in the fridge before using.

Italian soda
Fill a glass with ice. Pour ¼ part syrup over the ice. Add the club soda. Pour in a small amount of cream. Stir, taste, and adjust flavors as preferred.

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Admin Note: See source link for more information. Also, you don’t have to add in the cream if you don’t want to. I personally prefer my Italian sodas without cream, but there are times where I will add it in.

Saw some crawfish in the freezer at the grocery store today and I couldn’t pass it up. 3 bucks for a pound of tiny little ocean bugs?

I’ve found myself thoroughly domesticated by 2k15 so I enter 2k16 with the only more exciting to me than a deal at the supermarket would be finding my landlord dead and not having to pay rent until his next of kin caught on.

So yeah, sign me up for sea bounty.

Of course before I cooked these for dinner I’d never actually cooked crawfish or eaten them so I had to do a little internet scanning to see what the hell I was supposed to do with these. I settled on a pretty simple stir-fry, serving them with some steamed bok-choi and brown rice.

Stir-fried Crawfish

Ingredients

  • 1 lb crawfish
  • 3 medium sized jalapenos, diced
  • 2 large mexican onions, chopped, white and green parts separated (save the green bits for garnish)
  • 5 cloves of garlic, smashed and diced
  • 1 medium sized tomato
  • Jerk seasoning
  • Onion powder
  • Chili powder
  • A dash of cumin
  • 2 tbsps bacon grease
  • 2 tsps butter
  • 1 ounce cane vinegar (or fish sauce if you’re feeling nasty)
  • 1/3 cup water
  • the juice of 1 lime
  • 1 medium sized bok-choi, diced

Directions:

  1. Toss your crawfish in your jerk seasoning, onion powder, chili powder and cumin
  2. Mix together your water, vinegar and lime juice
  3. Heat your bacon grease in a wok or heavy bottomed skillet
  4. Begin cooking your onion, jalapenos, garlic and tomato.
  5. Right before the garlic browns, add your crawfish, your butter and stir.
  6. Let the whole mix go on high for about 3-5 minutes before deglazing the pan with your water/vinegar/lime juice mix, lower the heat to a strong simmer and cover for five minutes.
  7. After five minutes, toss your bok-choi on top of your crawfish, cover the pot and let it steam for another five minutes.
  8. Garnish with onion greens and serve immediately with brown rice, cold beer, and company not too squeamish to pry apart a creature and suck out it’s inside bits.

Don’t be like me and have to spend all dinner ripping tails off sea-bugs to hand to your girlfriend because she’s too afraid too look them in the eye.

Breakfast Burritos

Ingredients

1 small russet potato, diced
½ cup cherry tomatoes, sliced in half
½ ear corn, kernels sliced from cob
3 green onions, diced (white and pale green parts only)
¼ jalapeño, diced (adjust if you prefer more or less heat)
2 tablespoons diced cilantro
Juice of half of a lime
3 eggs, beaten together
2 whole wheat tortillas
2 ounces sharp cheddar, jalapeño jack cheese, or similar, grated
Olive oil for cooking
Optional: canned black beans, fresh avocado, hot sauce

Preparation

Warm a medium skillet over a medium low flame. When the pan is hot, add a little olive oil and the potatoes. Sprinkle with salt and pepper. Fry the potatoes, stirring occasionally, until cooked through but firm, about 15-20 minutes.

While the potatoes are cooking, prepare the salsa. Combine the tomatoes, corn, green onions, jalapeño, cilantro and lime juice. Add salt to taste and set aside.

When the potatoes are done, remove from heat and set aside. (You can place these in a warm oven if at home.)

Reduce heat to low and add the whisked eggs. For a nice, creamy scramble, pull a wooden spoon from the outer edge of the pan to the inner, working clockwise, until the eggs have set.

Last, warm the tortillas quickly over the flame to soften and char a little.

Serve family style, with cheese, cilantro and any optional additions on the side.

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Admin Note: This recipe serves 4 people originally, and has been cut down to serve 2.

Prune inspired roasted cauliflower. Cover in spices - salt, pepper, onion powder, cumin, douse in olive oil, toss some diced up gherkins in your roasting dish or cast iron skillet - and roast at 475 for about 30 minutes or until golden brown.

Serve with decently crusty bread to mop up the delicious, spice and pickle brine infused olive oil. Or, pair with a nice light tomato sauce and some sort of salad.

You wouldn’t think so, but this’ll fill up two people as a main course or four as an appetizer.

Fresh Strawberry Mojito

Ingredients

Strawberry Puree
2 cups quartered fresh strawberries
2 fresh mint leaves
2 tbsp sugar

Cocktail
Juice from 1 lime (about 1 oz)
20 fresh mint leaves (or less - depends on how much mint you want)
2 oz white rum
2 oz simple syrup
2 oz strawberry puree
8 oz soda or sparkling water
Ice cubes

Preparation

Strawberry Puree
Put the strawberries in a blender, and add the mint leaf and sugar. Blend until very smooth. Strain the puree in a fine sieve to get rid of the seeds and bigger bits of mint. This makes more than you need for two cocktails, but you can store it in an airtight container in the refrigerator, where it’ll keep for a week.

Cocktail
In a tall glass, pour the lime juice and add the mint leaves. Using a muddler or a wooden spoon, crush the mint leaves to release their oils into the lime juice. Add the rum, simple syrup, 1 oz of strawberry puree, and mix with a spoon. Add 3-4 ice cubes, then add 4 oz soda or sparkling water. Mix well. Decorate the glass with a sprig of mint and a fresh strawberry, if desired.

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Admin Note: This recipe served just 1 person and has been doubled to serve 2.

Baked Fish, Spinach, & Tomatoes in Foil Packets

Ingredients

1 pound fish fillets, about 1-inch thick
2 large handfuls baby spinach leaves
1 quarter red onion, thinly sliced
20 or so cherry tomatoes
4 sprigs fresh thyme
½ lemon, cut into 2 wedges
Salt and pepper
Olive oil or butter

Preparation

Preheat the oven to 400°F.

Check the fish over and remove any pin bones. Divide it into two equal portions.

Lay out two sheets of aluminum foil, each about 12-14 inches long. Pile a large handful of baby spinach leaves in the middle of each piece of foil. Lay one fish fillet on each bed of spinach. Season generously with salt and pepper.

Lay a few slices of onion over the top of each fillet and scatter the cherry tomatoes on and around the fish. Lay two sprigs of thyme over top. Give each packet a squeeze of lemon and a drizzle of olive oil (or a pat of butter).

Fold the sides of the foil inwards around the fish. Then fold in the top and bottom of the foil and pinch them closed, creating a neat package. Set them side-by-side on a baking sheet and bake for 18 to 22 minutes, until the fish is opaque.

Open the packets carefully to avoid spilling the juices. Eat straight from the packets or transfer to a plate with a slotted spatula. Spoon some of the juices over top. Eat immediately.