Since my move to New York City nearly two years ago, I’ve realized two very important things. One: BOY can I make some serious dishes (my dishwasher – who I thank the gods for every single day – gets a lot of love). And Two, nine times out of ten, I’m only ever making dinner for two.
Whether the lucky recipient is my roommate or my boyfriend, I’m really only cooking for small crowd of…well…one other person. Which is great – but it got me thinking. I’m sure a bunch of you, if not most of you, are making small batches of meals too! Obviously, the other half of the Moments team is busy whipping up family-style feasts for a medium-sized army, but us apartment-dwellers aren’t quite in the same quantity boat just yet.
Although I LOVE pulling together every pot and pan I own and concocting a meal for the ages – it’s not always the most resourceful or budget friendly for a weeknight. There are always occasions (and you know I’ll make them up if I can’t find them!), but on the day to day, I need something a bit more simple.
It’s worth noting, though, that it’s SUPER easy to minimize any recipe we have on the blog. I know it can be daunting, but it’s MORE than do-able. But, the recipes I’ve chosen for this post are especially perfect for those cozy nights when you just can’t be bothered to expel any additional energy. These also aren’t going to leave you with a week’s worth of leftovers.
Today, my suggestions are as follows:
- Salmon with Lemon & Capers in Foil Packets
- Jalapeño Poppers
- Champagne, Lemon, and Parmesan Risotto
- Pasta with Tomatoes, Garlic, Basil, and Brie
The salmon is fresh, light, and SO easy to create on a weeknight. Plus, who doesn’t love eating something delicious out of a little foil boat?? The jalapeño poppers, on the other hand, are spicy, cheesy, and hearty! Half each individual jalapeño, stuff them with the meat & cheese mixture, and you’re good to go! With the champagne risotto – it’s about as comfort food-y as a simple recipe can be. Somehow, it’s the only risotto that leaves me feeling like I could have thirds of it (and boy, do I want to with this recipe!) and not have to be rolled out of the kitchen afterwards. Amazing! Finally, the pasta with brie is fantastic for something a little more elevated, but still super delish and quick. It all comes down to the brie and tomato mixture, which you add the hot pasta to and combine. The sauce creates itself!
And voila! Four recipes worth making on a weeknight, that won’t overload your kitchen, and are excellent for two mouths to enjoy. Let us know if you give any of these a try! I love them all immensely, and even more than that, they’re always a hit with that other person. Which helps, haha.
Salmon with Lemon & Capers in Foil Packets
Ingredients
- 2 boneless and skin-off salmon filets, wild-caught if possible
- 4 springs fresh rosemary
- 1 large lemon
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 4 tbsp Marsala or white wine
- 2 tsp capers
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes. Heat oven to 375 degrees F.
- Meanwhile, slice the large lemon in half. With one half, cut into thin slices. The other will be used to squeeze the juice overtop.
- Lay out two sheets of aluminum foil. Place one salmon filet on each piece of foil and rub generously with extra virgin olive oil.
- Carefully fold up the edges of the foil to form a "boat" around the salmon. This way, the lemon juice & oil won't spill out!
- Squeeze the second half of the lemon overtop the salmon filets. Add two lemon slices, the rosemary sprigs, and 1 tsp of capers on each. Add the minced garlic evenly between both pieces of salmon. Sprinkle with kosher salt and black pepper to finish.
- Wrap the salmon completely in the foil, so the entire piece is enclosed. However, leave a little room inside for the heat to circulate – so don't close it up too tightly!
- Bake the salmon for 10-15 minutes, depending on your preference of done-ness. Check at 10 minutes to see if the thickest part of the salmon is cooked through. Cooking time will vary between oven & thickness!
- Remove the salmon from the oven once cooked. Serve inside the foil packets with rice or veggies on the side! Enjoy!
Jalapeño Poppers
Ingredients
- 2 lbs ground hot Italian sausage
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 lb large, fresh jalapeño peppers, halved lengthwise and seeded
Instructions
- Preheat oven to 425 degrees F.
- Place sausage in a skillet over medium heat and cook until evenly brown. Drain grease.
- In a bowl, mix the sausage, cream cheese, and cheddar. Spoon about 1 tablespoon sausage mixture into each jalapeño half. Arrange stuffed halves on a baking sheet.
- Bake 20 minutes in the preheated oven until bubbly and lightly browned.
Champagne, Lemon, and Parmesan Risotto
Ingredients
- 4 cups low sodium chicken broth
- 4 tablespoons unsalted butter *Plugra
- 1 cup onion, finely chopped
- Kosher salt
- 1 1/2 cups Arborio rice
- 1 1/2 cups Champagne or other sparkling or dry white wine
- 3/4 cup parmesan or preferably Parmigiano-Reggiano, plus more for serving
- 1 tablespoon grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- freshly ground black pepper
Instructions
- In a medium saucepan, bring the broth to a simmer over medium heat. Reduce the heat to low.
- In a large, heavy saucepan, melt the butter over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring frequently, until the onion is translucent and softened, 8-10 minutes (do not let brown). Add rice and cook, stirring constantly, until it turns opaque, about 4 minutes. Add Champagne or wine, increase the heat to medium-high, and cook stirring constantly, until it has evaporated.
- Add 3/4 cup of the hot broth and cook, stirring frequently yet gently and getting into the edges of the pot (mixing too roughly will eventually break the grains, which you want to avoid), until the broth is absorbed. Continue adding broth 3/4 cup at a time, allowing it to be absorbed each time before adding more, until the rice is tender yet still firm to the bite and the risotto is creamy and still slightly soupy,16-18 minutes total. (You may have some broth left over.)
- Remove the pan from the heat. Add the cheese, lemon zest, and lemon juice and stir until the cheese is melted, then season with salt and pepper to taste.
- Spoon risotto into bowls and top with more Parm and pepper. serve immediately.
Pasta with Tomatoes, Garlic, Basil & Brie
Ingredients
- 3/4 pounds Brie (triple cream if you can get it)
- 4 medium, ripe-as-can-be tomatoes
- 2 medium, garlic cloves
- 1/2 cup loosely packed basil leaves, cleaned and dried
- 1/2 cup + 2 tablespoons excellent olive oil
- 1 dash Kosher or sea salt and freshly ground pepper
- 1 pound curly pasta (cavatappi)
Instructions
- Put the Brie in the freezer for about 20 minutes to firm up a little. This will make it easier to cut when the time comes.
- Roughly chop the tomatoes and put them in a large serving bowl. Finely chop the garlic and add it to the bowl. Chiffonade or roughly chop the basil and add that to the bowl too. Pour in the olive oil and add a generous amount of salt and pepper. Gently stir everything together.
- Roughly chop the tomatoes and put them in a large serving bowl. Finely chop the garlic and add it to the bowl. Chiffonade or roughly chop the basil and add that to the bowl too. Pour in the olive oil and add a generous amount of salt and pepper. Gently stir everything together.
- Once the Brie is firm enough, cut it into 1/2-inch cubes and add these to the bowl. Gently fold to combine the cheese with the rest of the ingredients. Cover the bowl and let it sit at room temperature for at least 2, and up to 8, hours — the longer the better.
- When you are ready to eat, bring a large pot of heavily salted water to a boil and cook the pasta until just al dente. Strain it and tip it into the bowl with the sauce. Fold everything together until it is well combined, the Brie has begun to melt, and the pasta is slicked with cheese and tomato goodness. Serve immediately with a big green salad.
