I love frittatas! Single-serving frittata isn't exactly the right way to do it,
but it's easier than an omelette and has golden-brown deliciousness. I follow
Alton Brown's frittata
with only 2 eggs and varying mixins like this bacon onion frittata with
breakfast potatoes (but always keep the parmesan cheese, it really ties the
Other things I've added to frittata include:
- Herbs like basil and thyme
- Various cheeses including pepperjack, colby, and cheddar
I think frittatas are my new favorite egg dish. Omelettes are great, but
a bit challenging to make. Frittatas are all the flavor and none of the
If it's not yet
posts about mac and
cheese on this
site, I love Mac and
Cheese. My current favorite recipe is my Cheddar Cheese
Sauce, which is quickly
built from a standard béchamel (milk sauce). But though practice makes perfect,
and the skills needed to make the sauce are transferable to dozens or hundreds
of applications, I'm always on the look-out for new recipes to try.
So, a few weeks ago, Serious Eats The Food
Lab posted this recipe for
3-ingredient, stove-top Mac and
The three ingredients are: Macaroni elbow noodles, evaporated milk, cheese. It
takes around 10 minutes. It's incredibly simple. It's wonderfully delicious.
While this may not end up as my go-to recipe, it's certainly one of the best
recipes I've tried.
After a taste test as-is, I decided to add some bacon and chipotle peppers to
spice things up a bit. The smokey, chili goodness of real peppers is so much
better than the chipotle spice I got from Penzie's (not knocking Penzie's,
their spice is still amazing, but it can't compare to the smooth richness of
the real deal).
I had a craving for some french toast, so I adapted Alton Brown's French Toast
a bit to make a quick(ish) morning meal for one: I halved the recipe, left the
bread out in the air for about an hour, let it soak up the custard for about a
minute, and cooked on the stove over low heat for about 5 minutes. The result
was 3 pieces of dense, creamy goodness that I can't wait to try again!
Another one from the dawn of my culinary bachelor past. This dish is
easy, cheap, nutritious, and delicious. It's so easy, I've lost the
recipe, I haven't made it in 5 or more years, and still I was able to
figure it back out from scratch.
This is a classic easy weeknight meal. Make some rice (20 minutes),
build the burritos (5 minutes), and bake for 20 minutes, and you're
done. The main ingredients, rice and beans, are pantry staples. The most
expensive ingredient is the cheese, but it's good to keep some cheese
around for cheese emergencies (though, in my opinion, the only emergency
is not having cheese).
Get the recipe for Bean and Rice Burritos
I'd never tried lentils before, which is a shame because they're great.
Easy to make and nutritious, lentils are a good staple to have in your
pantry. They're like dried beans, without the lengthy overnight soaking
Since I also had a bunch of tomato sauce makings about, I decided to see
if they could be combined. I had previously made a red bean and tomato
sauce recipe, but beans are large and chewy, and the end result was
unappetizing at best.
However, adding 1 cup of red lentils and 2 cups of water to my tomato
sauce recipe turned out wonderfully. I just added
the lentils and water immediately after everything else, and let the
whole thing simmer for 25 minutes until the lentils were tender. The
lentils added some flavor and a bunch of protein, so it's a good option
for vegetarians (the parmesan cheese I added stopped it from being
vegan). Added together with some roasted
broccoli and I had a nice, healthy meal.