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cooking for two

Small Batch Coffee-Toffee Cookies

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Coffee Toffee Cookies

At the beginning of every year, I put together a list of “to make” recipes. This year’s list ranges from appetizers to main meals, sides, cakes and cookies. This year’s list is incredible and I’ll be cooking/baking from Cook’s Country, America’s Test Kitchen, Taste of Home, the new Joy of Cooking, and Southern Living. Not to mention several Pinterest recipes I’ve had pinned for years now, as well as some recipes from the old standby family cookbook. I’m excited to bring these delicious recipes to you and hope you get to make a few of them!

Let’s get going by making these Small Batch Coffee-Toffee Cookies from America’s Test Kitchen’s The Complete Cooking for Two Cookbook. I’ve made so, so many recipes from this cookbook and appreciate the smaller portions so we don’t have to eat quite as many leftovers or waste food by throwing it out.

Coffee Toffee Cookies

I adapted these cookies just slightly by adding a bit more flour because the batter was a little stickier than I thought it should be. The end result is soft, lightly sweet, definitely coffee-flavored cookies with crunchy, buttery Heath toffee bits. I increased the amount of toffee bits, too, because I love the flavor.

This Small Batch Coffee-Toffee Cookies recipe makes 12 very large cookies, or 15 large cookies. It’s supposed to be for two people, so I guess that’s fair – 6 to 7-ish cookies apiece? OK, you don’t have to eat them all at once and can save some for later. Of course after I tasted two cookies for quality control and then one while I was taking photos, there weren’t that many left for Bret. Poor guy.

Coffee Toffee Cookies

I really love these soft, coffee-flavored cookies. They’re also a lovely cappuccino-y color. The original recipe calls for espresso powder, but try finding espresso powder in Grand Prairie, Texas. I substituted about half of what it called for with instant coffee granules. Just be sure and make sure they’re dissolved in the water very well before adding the rest of the ingredients.

These are terrific cookies that I’ll definitely make again. I can’t eat too many, though, or I won’t be able to sleep at night. Wonder if decaffeinated instant coffee will work?

Coffee Toffee Cookies

Coffee Toffee Cookies

Small Batch Coffee-Toffee Cookies

Yield: 12 large cookies
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

Quick and easy soft, lightly sweet, coffee-flavored cookies with a hefty helping of toffee bits mixed in.

Ingredients

  • 1 C plus 1 tbsp all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 tsp instant coffee granules (or espresso powder)
  • 2 tsp warm tap water
  • 1/2 C plus 2 tbsp sugar
  • 5 tbsp butter
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 C plus 1 tbsp Heath toffee bits (plus another tablespoon for sprinkling on top of dough)

Instructions

  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In another medium bowl, whisk the instant coffee and water together until the coffee is dissolved. Whisk in the sugar and melted butter until combined. Then whisk in the egg and vanilla until smooth. Fold in the 1/4 C and 1 tbsp of toffee bits.
  4. Working with 2 tbsp of dough for each cookie, roll the dough into balls and space at least 2 inches apart on the prepared pan. Sprinkle the tops with the remaining toffee bits and slightly press them in without flattening the balls of dough. (If you have cookie dough left in the mixing bowl, put it in the refrigerator while the first pan of cookies is baking.)
  5. Bake the cookies until the edges are slightly set, but the centers are still soft and puffy, about 13 minutes, rotating the cookie sheet halfway through baking.
  6. Cool the cookies on the cookie pan for about 5 minutes, then move to a rack to cool completely. These cookies are best completely cooled at room temperature. Store cookies at room temperature for up to 3 days.

Notes

Tips and Stuff:

The original recipe calls for 4 teaspoons of espresso powder.  I think this would be overwhelming, but if you're reeeeaaaaaallllllllyyyyy into coffee flavor, knock yourself out.

The original recipe also calls for unsalted butter, but I always use salted.

The dough is sticky and will firm up a bit after you blend in the toffee bits.  Just roll it up the best you can.  

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 72Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 124mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 1g

Nutrition Values are Approximate

© America's Test Kitchen
Category: Cookies

Pasta with Mushroom Ragu (Cooking for Two)

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It’s the first day of 2018. Unbelievable! Where has the time gone?

It seems like from Halloween to New Year’s Day that we’re inundated with sweets and holiday goodies, and by January 1 I’m ready for normal food. Everyday, simple good food. This Pasta with Mushroom Ragu for two is just that. A good, hearty meal full of good stuff.

This recipe comes from America’s Test Kitchen’s Cooking for Two Cookbook – a cookbook that I’ve come to love. Every recipe I’ve tried from here has been so good and not too difficult to make. I do appreciate the tips and explanations, and the recipes have just enough chopping, simmering, and new techniques to keep me interested.

This Pasta with Mushroom Ragu has chopped porcini and portobello mushrooms that make it almost meaty. The sauce is chunky and delicious and the simple seasonings are just right.

I made a couple of little changes to their recipe even though I know their recipes are just about perfect. The original called for pancetta and I used bacon because that’s what I have. I also used drained chopped tomatoes instead of whole peeled tomatoes and added a big pinch of red pepper flakes at the end. I think all Italian tomato sauces need that spicy kick, but it’s entirely optional.

If you read through the recipe a couple of times (always recommended) and get all of your ingredients measured, chopped and ready, it really doesn’t take very long to put together.

We made a side of garlic-butter mini-naan bread and really enjoyed the meal. I recommend this for something a little different (meatless, too!) and satisfying.

Pasta with Mushroom Ragu

Pasta with Mushroom Ragu

Yield: 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Chunky, hearty mushroom ragu with pasta.  Adapted from America's Test Kitchen Cooking for Two Cookbook.

Ingredients

  • 1/2 C chicken broth
  • 1/2 oz. dried porcini mushrooms
  • 1-2 slices (2 oz.) bacon, cut into 1/2" pieces
  • 1 tbsp olive oil
  • 1 large portobello mushroom cap, gills removed and cut into 1/2" pieces*
  • 2 garlic cloves, slice thinly
  • 2 heaping tsp tomato paste
  • 1 tsp minced fresh rosemary or 1/4 tsp dried
  • 1 (14.5 oz) can whole peeled tomatoes, drained and chopped coarsely (I used drained diced tomatoes)
  • red pepper flakes (just a pinch - optional)
  • salt and pepper
  • 5 oz spaghetti
  • grated Parmesan or Pecorino Romano cheese

Instructions

  1. Microwave the chicken broth and dried porcini mushrooms together in a medium bowl until steaming, about 1 minute.  Let sit until softened, about 5 minutes.  Drain the mushrooms through a fine strainer and reserve the broth, and finely chop the porcini mushrooms.
  2. Add the chopped bacon to a 10" skillet over medium heat until bacon is crisp and rendered, 3 to 5 minutes.  Lower heat to medium-low and add the chopped porcini, 1 tbsp. of olive oil, portobello mushroom, garlic, tomato paste, and rosemary and cook, stirring occasionally until all liquid has evaporated and tomato paste starts to brown, 3-5 minutes. 
  3. Stir in the reserved chicken/porcini broth and the drained tomatoes (and red pepper flakes if using), scraping up any browned bits.  Bring to a simmer and cook on low, stirring occasionally until thickened, 10-15 minutes.  Season with salt and pepper to taste.
  4. Meanwhile, bring 4 quarts of water to boil in a large pot.  Add the pasta and 1 tsp. salt and cook, stirring often for about 9 minutes until pasta is al dente.  Reserve 1/2 cup of the pasta water, then drain pasta and return it to the pot. 
  5. Pour the sauce into the pasta and toss to combine.  Season with salt and pepper to taste if needed.  Adjust the consistency with 1/4 to 1/2 cup of the pasta water as needed.  Sprinkle with grated cheese before serving.

Notes

Tips and Stuff:

You can easily find dried porcini mushrooms and portobello mushrooms at your local grocery store.  

*Do not forget to scrape off the dark mushroom gills with a spoon before chopping.  They're not pleasant tasting.

Don't drain the grease off of the cooked bacon. 

The original recipe called for 6 oz. of pasta, but that was a lot for two people, so I lowered it to 5 oz.  You can weigh it on the kitchen scale I know you have and that no kitchen should be without (or you can just guess).

Start the pasta water boiling as soon as you begin simmering the sauce.

Nutrition Information:
Yield: 2 Serving Size: 1 serving
Amount Per Serving: Calories: 268Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 18mgSodium: 640mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 11g

Nutrition Values are Approximate

© sblades
Category: Pasta

Beef Burgundy for Two

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This Beef Burgundy for Two tastes so good that it’s hard to believe it’s a light recipe! It’s full of herbs and has a deep, earthy flavor along with tender beef strips and mushrooms.

Since this is simmered for quite awhile, you can use a cheaper cut of meat and it will still come out great.

We had Parmesan garlic bread on the side and a little red wine to make the meal complete.

Although the wine I used wasn’t technically burgundy, any dry red wine will do.

If you’d rather not use wine, just substitute some more of the beef broth. It won’t have quite the depth of flavor, but will still be quite good.

We’ll be making Beef Burgundy for Two a lot! It’s fairly easy to throw together and immensely satisfying.

Double or triple it for a dinner party or a bigger family. They’ll be very impressed!

Beef Burgundy for Two

Beef Burgundy for Two

Yield: 2

Deep, herby flavored sauce and nice tender beef strips. Makes 2 fairly big servings.

Ingredients

  • 1/2 lb to 3/4 lb. lean boneless top round or tip steak
  • 1 tbsp . flour
  • 1/8 tsp . freshly ground pepper
  • Vegetable cooking spray
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp dried oregano
  • 1/8 tsp dried thyme
  • 1 bay leaf
  • 1 clove of garlic, minced
  • 1 C beef broth
  • 1/4 C dry red wine
  • 1 C sliced fresh mushrooms
  • 2 C hot cooked noodles, (about 3 oz. dry)

Instructions

  1. Trim fat from the steak; slice diagonally across grain in 1.5"x3" or so strips.
  2. Combine the flour and pepper in a plastic freezer bag and add the steak. Seal the bag securely and shake until steak is well coated.
  3. Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
  4. Add steak and cook until browned, stirring occasionally. Stir in onion powder, salt and pepper, oregano, thyme, bay leaf, garlic, beef broth and wine, and bring to a boil. Cover and reduce heat to very low, simmering for about 30 minutes, stirring occasionally (if you need more liquid, add 1/4 C. warm water and stir).
  5. Add the mushrooms and cook uncovered for 3-4 minutes, until fairly thickened. Remove bay leaf. Divide cooked noodles into two bowls and ladle steak mixture evenly over noodles.

Notes

Original recipe had 1/2 C. finely chopped onions added along with the herbs and sauteed. Use what you have.

Test beef for tenderness after 30 minutes of simmering - simmer a little longer if not tender to your liking.

I used a real Dutch oven for this.  If you're using stainless steel watch the mixture carefully so it doesn't burn.

I used fettuccine for this, but will use a wider noodle (like tagliatelle) next time.

Nutrition Information:
Yield: 3 Serving Size: 1 serving
Amount Per Serving: Calories: 633Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 174mgSodium: 596mgCarbohydrates: 35gFiber: 5gSugar: 3gProtein: 62g

Nutrition Values are Approximate

© sblades
Category: Cooking for Two

Chicken Mediterranean (Cooking for Two)

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Do you have leftover Sunday? We do. Our refrigerator ends up full of odd-sized containers with leftovers from almost every night’s meal and on Sunday we get them all out and have quite the Tupperware buffet.

That’s not particularly a bad thing, but sometimes the containers get shoved into the back of the refrigerator and we discover them a few weeks later with strange little green stuff growing on them. I really do feel bad about wasting food when that happens.

I’ve been looking for more recipes that are specifically for two people so that less food will go to waste. This wonderful Chicken Mediterranean caught my eye and was an instant hit! It’s one of those dishes that you would definitely order in a restaurant if they offered it.

It’s delicious!

The ingredients look so simple, but when combined they create a wonderful tangy tomatoey dish full of herbs and different levels of flavor.

I’m not usually a big fan of feta, but it completes this plate-full of goodness, adding a little saltiness to the sweet sauce. On top of tasting great, it’s really a fairly healthy meal.

I really love this Chicken Mediterranean and am so glad I found it in the Southern Living cookbook that’s been sitting on my shelf all these years.

We’ve made this wonderful pasta dish many times and it has become a staple for dinner in our house. Hope you enjoy it!

Chicken Mediterranean

Chicken Mediterranean

Yield: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

One of our new favorites. Great flavor combination and it makes a great hearty meal. Makes 2 big servings.

Ingredients

  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 lb boneless, , skinless chicken breast - cut into cubes
  • 1 (14.5 oz) can diced Italian tomatoes
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/4 C sliced black olives
  • 1/3 C crumbled feta cheese
  • 4 oz penne pasta, , cooked

Instructions

  1. Prepare your favorite pasta.
  2. While pasta is cooking, in a skillet, saute garlic in oil over medium heat for about 1 minute. Add the cubed chicken and cook over medium-high for 6-7 minutes until chicken is done and lightly browned.
  3. Remove chicken and put aside. Add tomatoes, basil, oregano, and black olives to the skillet and reduce heat. Simmer on low for about 7 minutes, stirring often.
  4. Return the chicken to the skillet and stir. Sprinkle with feta cheese and remove from the heat.
  5. Cover and let stand about 5 minutes. Serve immediately over hot cooked pasta. Serve with fresh crusty bread.

Notes

Tips and Stuff :

I use 1 fairly large chicken breast, weighing around 1/2 lb. I cut it into 1/2" cubes and it was perfect.  

I also used fresh basil because I grow it, but you can use dried.  

Add about 2 tbsp. of the pasta water to the tomato mixture to add a little more moisture.  

Wonderful!

Nutrition Information:
Yield: 2 Serving Size: 1 serving
Amount Per Serving: Calories: 489Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 118mgSodium: 437mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 43g

Nutrition Values are Approximate

© sblades
Category: Pasta