Nummeh Fudz
This is the food I've been living off since the nunnies left, which has three things to its benefit: easy to make for one person, good for ya (well, relatively), and tastee to boot.
Sweet + Protein Salad (for one)
Wash and tear up mixed field greens into a bowl to form the leafy base of the salad - I tear mine up tiny, for easier forkage.
Crumble a wedge of cheese into the bowl. The recipe calls for blue cheese, but I prefer the milder "casero" or "nuevo" cheese sold in my little Mexican mercado (and in your local Cub Foods, too).
Crush or chop your favorite variety of nuts and toss them into the bowl. I've had hazelnuts, walnuts (the recipe's recommendation), and cashews (my recommendation).
Peel and pull off four or five sections of orange. Chop two and toss into the bowl, then juice the remainder in. (I use my hand to do the squishing, for great stress relief.)
Splash with balsamic vinegar and extra-virgin olive oil to taste.
Eat.
Here are the quantities to serve four people:
8 c. mixed field greens
1 c. nut pieces
1 c. blue (or other crumbly) cheese
1/2 orange for teh chopping
1/2 orange for teh squeezing
Balsamic vinegar and extra virgin olive oil, to coat (maybe 1/4 c. each)
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Chicken and Shrimp Coconut Curry (for 6)
2 Tbs. flour
1 can (14 oz.) coconut milk
1 can (14 oz.) vegetable broth
2 Tbs. minced fresh ginger
1 Tbs. lemon juice
2 tsp. curry powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp. salt
1 lb. boneless, skinless chicken breast, cubed
1 lb. shrimp
Stir together flour and 1 Tbs. flour; set aside.
Whisk together in medium-sized saucepan the coconut milk, vegetable broth, ginger, lemon juice, lemon juice, curry powder, black pepper, garlic powder, and salt. Bring to a boil over medium-high heat and cook for 10 minutes, until reduced.
Add chicken to saucepan and cook 2 minutes. Stir flour mixture and shrimp into pot and cook for 2 minutes, or until shrimp is cooked through.
Serve hot and nom.
You could probably make this with vegetables and tofu in place of the meats, but a word of caution - DO NOT put sweet bell peppers into this mix. Their sweet does not go well with the sweet of the coconut milk. (Really don't...bleh.)
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Spur-of-the-Moment Garlic-Bread Grilled Sammich
Brush extra virgin olive oil onto two slices of your favorite kind of bread, then sprinkle with garlic powder, press it in so it sticks, and flip over. Layer onto the bread onions, sweet bell pepper slices, mozzarella cheese, or any of your other favorite toppings. Add honey mustard onto the inside of one slice. Put on top, garlicky side up.
Move sammich carefully into a toaster oven for about 5 min. per side. Take out, dig in. Use many napkins.
The technique can be used just to make garlic bread - put mozzarella on it and it's cheesy garlic bread.
Sweet + Protein Salad (for one)
Wash and tear up mixed field greens into a bowl to form the leafy base of the salad - I tear mine up tiny, for easier forkage.
Crumble a wedge of cheese into the bowl. The recipe calls for blue cheese, but I prefer the milder "casero" or "nuevo" cheese sold in my little Mexican mercado (and in your local Cub Foods, too).
Crush or chop your favorite variety of nuts and toss them into the bowl. I've had hazelnuts, walnuts (the recipe's recommendation), and cashews (my recommendation).
Peel and pull off four or five sections of orange. Chop two and toss into the bowl, then juice the remainder in. (I use my hand to do the squishing, for great stress relief.)
Splash with balsamic vinegar and extra-virgin olive oil to taste.
Eat.
Here are the quantities to serve four people:
8 c. mixed field greens
1 c. nut pieces
1 c. blue (or other crumbly) cheese
1/2 orange for teh chopping
1/2 orange for teh squeezing
Balsamic vinegar and extra virgin olive oil, to coat (maybe 1/4 c. each)
%%%
Chicken and Shrimp Coconut Curry (for 6)
2 Tbs. flour
1 can (14 oz.) coconut milk
1 can (14 oz.) vegetable broth
2 Tbs. minced fresh ginger
1 Tbs. lemon juice
2 tsp. curry powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp. salt
1 lb. boneless, skinless chicken breast, cubed
1 lb. shrimp
Stir together flour and 1 Tbs. flour; set aside.
Whisk together in medium-sized saucepan the coconut milk, vegetable broth, ginger, lemon juice, lemon juice, curry powder, black pepper, garlic powder, and salt. Bring to a boil over medium-high heat and cook for 10 minutes, until reduced.
Add chicken to saucepan and cook 2 minutes. Stir flour mixture and shrimp into pot and cook for 2 minutes, or until shrimp is cooked through.
Serve hot and nom.
You could probably make this with vegetables and tofu in place of the meats, but a word of caution - DO NOT put sweet bell peppers into this mix. Their sweet does not go well with the sweet of the coconut milk. (Really don't...bleh.)
%%%
Spur-of-the-Moment Garlic-Bread Grilled Sammich
Brush extra virgin olive oil onto two slices of your favorite kind of bread, then sprinkle with garlic powder, press it in so it sticks, and flip over. Layer onto the bread onions, sweet bell pepper slices, mozzarella cheese, or any of your other favorite toppings. Add honey mustard onto the inside of one slice. Put on top, garlicky side up.
Move sammich carefully into a toaster oven for about 5 min. per side. Take out, dig in. Use many napkins.
The technique can be used just to make garlic bread - put mozzarella on it and it's cheesy garlic bread.