Small Batch Meals

Made with 1/4 cup of rice. I grew up on mexican rice my mom frequently made but today I will show you how to make a small batch portion. For 1! No tomato canned sauce welcome here! I'll say why at the end of my post.  Best served as a side of your mini dinner with  enchiladas  and  flour tortillas . Will work on a small batch beans recipe. I'm sure that won't be hard.  Ingredients: 1/4 cup rice Dash of oil 1/4 cup water Molcajete Ingredients: 1 garlic clove 1/4 tsp salt 1/8 tsp peppercorns 1/8 tsp cumin whole  1/4 cup water  Blender ingredients: 1 Roma tomato 1/8 onion  Directions: 1. In molcajete grind the listed ingredients. I don't have a molcajete but I was able to score a mortar and pestle for 5 bucks at a flea market. Lookin' like dis: *While I did have peppercorns I did NOT have whole cumin. I just added equal sized cumin ground  to it and it was fine.  2. When blended, add 1/4 cup of water and slowly incorporate everything. Set aside.

I was in the mood for not just a cookie but a cookie PIZZA! This is basically a deep dish. Cute for a mini pizza party dessert. I forgot to snap a pic before eating a piece so now we got to deal with a pac man mug.  Amazon link to cake pan used.  Not affiliate.  Ingredients: 1/4 cup melted butter 8 tsp sugar 1/4 cup brown sugar 1 large egg yolk (see notes for egg white) 1 tsp vanilla extract 1/4 tsp baking soda 1/8 tsp salt 1/2 cup flour 1/3 cup chocolate chips (see notes) Directions: 1. Gently melt butter. Preheat oven to 350 degrees.  2. Gradually add both sugars, vanilla, egg yolk, baking soda and salt. 3. Gently mix in flour. When incorporated fold in chocolate chips. 4. Oil up a 6 inch pan. I used a cake pan with 2 inch sides. 5. Press down cookie dough. 6. Bake for 18-24 minutes. I did 18 minutes while it initially looked too doughy and underdone it will obviously stiffen up to in all the right places! So don't overcook unless you want a brick.  7. Let it set befo

This recipe makes 3 enchiladas which is great for a small meal. I will work on creating a small batch spanish rice recipe next!  Ingredients: Amazon link for measuring spoons that include 3/4 tsp and 1/8 tsp 1/2 tbsp butter 3/4 tsp oil 1/2 tbsp + 3/4 tsp flour 1tsp + 1/8 tsp chilli powder  1/2 tsp paprika 1/2 tsp garlic 1/4 tsp onion 1/4 tsp cumin 1/8 tsp Mexican oregano (crush with fingers before adding)  1/2 tsp tomato paste (see note) 3/4 cup chicken broth (see note) 1/2 tsp chicken bouillon 1/8 tsp sugar Directions: 1. Warm butter and oil in a 2 qt pan. Add flour and whisk until aromatic. 2. Whisk in seasonings. 3. Slowly pour chicken broth and whisk til smooth. Add tomato paste. 4. Add chicken bouillon and sugar. Heat til light boil then lower heat to simmer and cover for 10-15 minutes. Stirring occasionally until thickened to your likening. Preheat oven to 350 degrees.  5. Separate pan add oil to 300 degrees and quickly warm 2 corn tortillas 10 seconds each one at a t

For people like me who want portion control but still have a sweet tooth. Don't eat it all at one sitting (but ya could if you want) Ingredients: 1 egg (room temperature!) 2 tsp vanilla extract 1/2 cup sugar 3 tbsp oil 1/3 cup buttermilk (see note for substitute) 3/4 cup cake flour (see note) 3/4 tsp baking powder 1/4 tsp salt 1/8 tsp baking soda Frosting: 1 stick salted butter (room temperature!) 2 cups powdered sugar 2 tbsp heavy cream 2 tsp vanilla extract Directions: Only good for a 6 inch cake pan! Place parchment and oil and dust if you like.  Available on Amazon for purchase. 1. In bowl whisk egg, vanilla and sugar. 2. Same bowl whisk in oil and buttermilk til smooth. 3. Sift in same bowl flour, baking powder, baking soda and salt. Fold in batter til smooth. Try not to over mix. Bake 350 F for 25-30 minutes.  4. Prepare frosting. Soften butter til smooth. I chose not to use a mix and used old fashioned hand mixing so it's definitely doable. Gradually add rest