Small Batch Meals

Ideal for a quick snack or can be an appetizer on game nights. For 1, that is. Nope, not authentic at all. No yeast either. Yes, I guess they can be called "pizza pockets". I call it YUMMY. Everything here is something to make on short notice. Scale way up if you want to feed more people. Ingredients: Dough: Dry: 3/4 cup of all purpose flour 1/2 tsp baking soda 1/4 + 1/8 tsp salt 1/4 tsp brown sugar Wet: 50 ml water 24 ml milk 1 tbsp oil (any kind) +Any toppings you want in to use Pizza Sauce: 8 oz can of tomato sauce 1/4 tsp oregano 1/4 tsp basil 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp kosher salt 1/8 tsp sugar 1/8 tsp pepper Garlic Sauce: 1 tbsp butter 1/4 tsp garlic powder 1/8 tsp onion powder 1/8 tsp oregano 1/8 tsp parsley dried parmesan cheese for sprinkle after done baking. Directions: 1. Preheat oven to 400 degrees F. 2. For the dough, mix all dry ingredients in one bowl. 3. Using a food scale, measure the water and milk. Add the 1 tbsp of oil f...

Scalloped potatoes is easily one of the most underrated side dishes so I decided to dive in and find a small recipe for 1. This is a simple yet delicious recipe. Due to the long baking time, don't count on this being an instant dish ready in 10 minutes. I suppose you could expedite the process by cooking on the stove top for a few minutes but I have not tested that variation yet. Don't let the dark bits fool ya to think it is burnt. That's the cheese! Yum! Reminds me of Lay's chips. Ingredients: 1 medium potato 1/4 cup heavy cream  1/4 cup shredded mozzarella cheese healthy pinch or 2 of cayenne pinch of salt and pepper Directions: Preheat oven to 350 degrees. Peel your potato and thinly slice into 1/8 inch circles. I used my  rotary grater  to effortlessly do that. In a bowl combine all the ingredients. Lightly butter 1  ramekin . Yes, you will only need one. Place ramekin on another flat baking pan and put on the middle rack in the oven and bake for 35 minutes. Onc...

You could say I am on a strawberry roll lately. Who cares?! Here is a bomb ass small batch recipe for strawberry paletas. It's mexican ice cream. I used to LOVE these in high school where they usually get sold from a variety of flavors for only $1. Times have changed so I imagine it's double the price now lol. Mexican ice cream has cream based and water based varieties (think cucumber and lime).  I used a cheapo ice popsicle mold that holds 1/4 cup per mold. This small recipe ended up yielding me 7 paletas. I got the mold at a yard sale but if I had to guess, these probably came from Dollar Tree due to how small it is BUT who says that's a bad thing? I honestly prefer the smaller size for portion control.  I'll test other flavors so be sure to check the paletas tag at the bottom of this post in the coming months. Ingredients: 4 oz strawberries 3/4 cup milk  1/4 cup sugar 1/4 cup heavy cream Directions: Goes without saying but rinse and core all your strawbe...

  Ingredients: Filling: 8oz strawberries (about half a carton) 2 Tbsp + 2 tsp sugar 1 tsp vanilla 3/4 tsp corn starch pinch of ground ginger Topping: 2 tbsp + 2 tsp old fashioned oats 2 1/2 tbsp all purpose flour 2 tbsp brown sugar 1 tbsp butter pinch of kosher salt Directions: 1. Preheat oven to 350 degrees. 2. Rinse and core strawberries. Chop in thirds. 3. Put the rest of the filling ingredients with strawberries. 4. In a small dish dump the filling in it 5. In a separate bowl mix all ingredients for the topping. With hands or fork mix together and make sure butter is in pea sized amounts. 6. Bake in oven for 30-45 minutes.

Healthy as heck and this truly is a recipe for 1 person! Great savory carrot soup that requires minimal ingredients and basically no spices!  Ingredients: 1/2 tbsp butter 1/2 tbsp oil 1 garlic (small-medium) 1/2 onion chopped *see note pinch of thyme or parsley 1 cup of carrots 1 celery chopped 1/2 cup water 1 cup chicken broth 1/4 half and half (optional) pinch of salt and pepper Directions: 1. In a 2 quart pot, add the butter and/or oil and saute onions and celery for a few minutes. 2. Once fragrant, add garlic for 30 seconds. 3. Stir in the chopped carrots along with water and chicken broth. 4. Crank it up so it boils. Once boiling, lower heat to simmer. Cover and let simmer for 25 minutes. 5. Remove from heat for about 10-15 minutes so it can cool down a little bit. 6. Pour contents in a blender and puree for 10-15 seconds. 7. EAT AND ENJOY!! UPDATE! I have made this recipe with 1/4 cup with half and half and it expectantly made the carrot soup more vivid in color, soup tasted ...

OMG I am so glad to finally be able to make a post about cortadillo! I loved this mexican dessert as a kid and now I finally make a PROPER recipe! This recipe works with an 8 inch square pan so I cannot say how other pans will turn out. Ingredients: 1 cup flour 1 tsp baking powder 1/8 tsp salt pinch of baking soda 1 cup buttermilk (see note) 2 tbsp + 2 tsp vegetable oil (see note) 1 tsp vanilla 1/3 cup + 2 tbsp + 2 tsp sugar 1 egg Frosting: 1 cup powdered sugar 1 tbsp butter 1/3 tsp vanilla (see note) 1 tbsp + 1 tsp milk 2 drops of red food coloring Preheat oven to 350 degrees F.  Mix first 4 ingredients in one bowl.  In second bowl mix the rest of the ingredients. Pour dry ingredients with wet ingredient mixture in sections.  In 8 inch square pan cut and place parchment paper and pour all ingredients in pan. Once preheated, bake for 27 minutes. (see notes) Ensure cake is done by inserting toothpick or knife to poke center of cake. When it comes out clean, immediately re...

If you're like me and like mayo every once in a while but don't exactly want to buy a jar that will ultimately go bad? Well, I scoured far and wide and finally found a recipe I actually like!  Mayo Recipe 1  large   egg 1  tablespoon l emon juice 1/2  tablespoon   Dijon mustard 1/4   teaspoon   salt,  or to taste 1/4   teaspoon   white pepper 1  cup  avocado oil Directions 1. Use an immersion blender, preferably the long and tall glass.  This is the product I used.  (Not an affiliated link! Only used for example) 2. Dump all the ingredients in. 3. Put the setting at a medium speed and press the button while keeping contact with the bottom of the container for at least 30 seconds. 4. When mayo starts to set, move the immersion blender slowly in an up and down motion for up to another 30-45 seconds until it is all creamy.  5. That is it! There is your mayo! Make sure when you store it in the fridge to write a ...