Simple egg white frittata with bacon and caramelized scallions

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Using an 8-inch nonstick pan, we heated the pan and then added about 1 oz uncooked center-cut bacon, cut into match sticks. Once the bacon browned, we added ¼ cup chopped scallions (mainly whites) and sautéed on medium-low heat until the scallions started to caramelize. We added 5 lightly beaten egg whites (seasoned with a… Continue reading Simple egg white frittata with bacon and caramelized scallions

Simple cucumber salad

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We loosely followed this recipe: http://www.coffeeandquinoa.com/2013/05/simple-cucumber-salad/ Our modifications: first, using a mandolin slicer, we thinly sliced three unpeeled Persian cucumbers (seedless mini-cucumbers) into a mixing bowl. Second, we thinly sliced one small shallot (about 2 Tbsp) in cross sections and added them to the bowl. Third, we used ¼ cup Japanese seasoned rice vinegar (Marukan… Continue reading Simple cucumber salad

Balsamic-roasted strawberries and grapes

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Preheat oven to 375. Using a 9x13" baking dish, add 1 lb (16 oz or 2 cups) each strawberries (cleaned and quartered) and grapes (here, a combo of red and black), halved lengthwise. Toss with ¼ cup each sugar and balsamic vinegar (we used a 3:1 ratio of regular balsamic and fruit-infused balsamic). Oven-roast, tossing… Continue reading Balsamic-roasted strawberries and grapes

Simple lasagna with hearty tomato meat sauce for two

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We tried an America’s Test Kitchen recipe from their Dinners for Two magazine; access to the online recipe requires a subscription: https://www.americastestkitchen.com/recipes/361-simple-lasagna-with-hearty-tomato-meat-sauce Unfortunately, our loaf pan was too small to fit the recipe (which presumably requires a 9x5 loaf pan), so we ended up having to transfer it to an 8x8 baking dish, breaking the… Continue reading Simple lasagna with hearty tomato meat sauce for two

Skillet cornbread with blueberries

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We were looking for a not-too-sweet recipe, so we tried this: http://www.jessicagavin.com/skillet-cornbread-blueberries/ We used ¾ cup coarse yellow cornmeal and ½ cup blue cornmeal. Note: The blueberries all sank beneath the surface. What we might try next time is to wait to add the 15 reserved berries to the top of skillet after 15 mins… Continue reading Skillet cornbread with blueberries

Avocado, persimmon, and grapefruit salad

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We tried this recipe: http://thelatinkitchen.com/r/recipe/avocado-grapefruit-and-persimmon-salad but made a few modifications. First, based on our pantry, we omitted the salad greens and used pecans in lieu of pepitas (pumpkin seeds). Second, instead of toasting the pecans on the stovetop, we toasted them in our toaster oven at 325 until toasted (about 5 mins) and then sprinkled… Continue reading Avocado, persimmon, and grapefruit salad

Steak tips with red wine pan sauce for two

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We tried a recipe from an America’s Test Kitchen Dinner for Two Magazine; this same recipe is available in The Complete Cooking For Two Cookbook https://www.amazon.com/dp/1936493837/ref=cm_sw_r_cp_api_HdgAyb004ATQN We served these beef tips over homemade mashed potatoes, although we used only 4 medium Yukons: http://piglettedc.tumblr.com/post/133996295246/simple-mashed-potatoes-this-is-a-recipe-from-my (Dec. 2016)

Quick-baked potato

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We tried this microwave recipe for baking a potato, and it was surprisingly good: http://www.familyfoodonthetable.com/10-minute-baked-potatoes/ We baked 2 medium Yukon potatoes in 11 mins total. Specifically, we poked the top of each potato several times with a fork, placed about 3 inches apart on a large, microwave-proof plate, and microwaved for 10 mins on high… Continue reading Quick-baked potato