Category: single serv

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“Low Carb” cottage pie, or I am slow on the uptake.

cauliflower_mash_cottage_pie_yummy

A friend I know is on a low carbohydrate diet and tries to cut carbs wherever he can. He recommended Cauliflower mash to top cottage pie. I never tried it, but I wanted cottage pie and only had one potato in the house. What is a cook to do. Well obviously use the cauliflower I had been saving for another batch of gobi manchurian but was too lazy to cook.

I doubt I will ever make cottage pie with mashed potatoes again. Lesson learned! The improved texture of the mash and the extra flavor made a huge difference.

cauliflower_mash_cottage_pie_ingredients
  • Cauliflower ~1 head
  • the potato I had
  • 2 tbsp butter
  • 1/4 cup of half and half
  • Ground beef about 1 pound
  • Frozen peas about 1 cup
  • Cubed carrots about 1 cup
  • chopped onion about 1 cup
  • 5-6 gloves of garlic chopped
  • 1 can sliced mushrooms
  • chopped celery about 1 cup
  • 3 tablespoons Worcestershire sauce
  • 1 pack of Mushroom gravy mix
  • 1 cup of caldo de rez
  • salt and pepper to taste
  • 1 tbsp dried oregano
  • 1 tbsp cornstarch in water

Well I did not have a whole head of cauliflower and only one potato, so I honestly used both. I had snacked on the cauliflower to finish off some garlic hummus I had in the fridge, so not really enough, so I used my last potato too. A quick steam in the Instapot about 5 minutes plus venting with both inside on the steaming tray. and just mash them together with a pinch of salt, a little butter and 1/4 cup of half and half. I don’t do diet so use butter.

I made the filling, While the mash was steaming. Pretty simple mix. Brown the ground beef, then add the onions and soften. Once the onions are soft add the carrots for about 2 minutes. Once they are on their way, add the garlic and stir until fragrant. Add the peas and then the mushroom gravy mix( in cold water as directed). I also added 1 cup of beef bullion at this time. I also added Salt and pepper to taste along with the oregano and Worcestershire sauce. Simmer the mix covered until the mashed mixture is ready about 20 minutes. I added the celery and drained can of mushrooms about half way through the simmer as I don’t like them to get soggy. Finally finish with a little corn starch and water to thicken up the remaining gravy.

  • cauliflower_mash_cottage_pie_filling
    cauliflower_mash_cottage_pie_filling
  • cauliflower_mash_cottage_pie_prep
    cauliflower_mash_cottage_pie_prep
  • cauliflower_mash_cottage_pie_browned
    cauliflower_mash_cottage_pie_browned

So just like normal cottage pie. I put in the only oven safe vessels I have. Mini spring form pans and topped it with the mashed mixture. I put the pans on a baking sheet covered in parchment for easy clean up, as the spring forms leak a bit. I will get some reasonable ramekins one day that are a useful and uniform size. Broiled them to get a light brow on the top and this meal prep is considered complete. However, the mini spring forms make it easy to pop out the cooled pie for reheating in the microwave. They are also perfect single serving portions about 3 inches in diameter.

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Sweet Tomato/Souplantation Asian Ginger Broth

asian_ginger_medium_product

My official taste testers sometimes go out to Sweet Tomatoes instead of having a meal at their house. Dad really likes their Asian Ginger Broth, and I agree with him. See the link for their recipe which they provide, but 16 cups is a lot of soup, so I tested some small batches at his request to duplicate it. I used chicken base instead of the recommended veggie stock as I don’t stock veggie base at my house. However I did reduce the base to about 1/2 strength so it did not over power the ginger and garlic. Here is their original recipe straight from the link above. I came up with a 2 cup version in both easy and medium difficulties. See below Souplantation.com’s recipe.

asian_ginger_original
asian_ginger_original

Easy way Asian Ginger broth

asian_ginger_easy_ingredients
  • 1/4 teaspoon Ginger Powder
  • 1/4 teaspoon Garlic Powder
  • 1 teaspoon chicken base
  • 1 teaspoon of veggie oil
  • 2 cups of water
  • 1 teaspoon of corn starch in 2 tablespoons of water as a slurry.
  • 1 slice of tofu diced
  • 1 green onion sliced

This easy way works in either the microwave of the stove, and I tested both. If you do it on the stove heat the oil and bloom the spices for about 30 seconds, and then add the water and bring to a boil. Once it boils add the corn starch slurry stirring until clear. Poor over the cubes of tofu and green onion and serve. For the microwave just put the water, garlic powder, ginger powder, and oil in a a microwave safe container and heat till boiling. Once it boils add the slurry and cook an additional 20 seconds stirring frequently. Poor over the tofu and onions just like the stove top version and serve. The powdered spices do have a slight texture in the bowl, but not to any detriment.

  • asian_ginger_easy_product
    asian_ginger_easy_product
  • asian_ginger_easy_product2
    asian_ginger_easy_product2

Medium difficulty Asian ginger broth

asian_ginger_medium_ingredients
  • 1-2 cloves of garlic minced
  • 1 thumb sized piece of ginger minced
  • 1 tablespoon of veggie oil
  • 1 teaspoon of chicken base
  • 2 cups of water
  • 1 teaspoon of corn starch in 2 tablespoons of water as a slurry.
  • 1 slice of tofu cubed
  • 1 green onion sliced.

Just like the easy version stove top method. Saute the ginger and garlic in the oil until tender and fragrant. Once this is done add the water and the chicken base and bring to a boil. Once it boils add the corn starch slurry and stir until clear. Poor over the toppings and serve. See featured image for serving suggestions.

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Feeding the sweet tooth.

I do not have much of a sweet tooth, but when I get the craving only sweets will do. I have been reviewing minimal recipes as I do not want a whole pan of sweets when a small serving will do. I found both this Brownie in a mug, and this mug brownie recipe and put them together. It resolved my sweet tooth.

  • 3 tbsp bread flour
  • 3 tbsp sugar
  • 3 tbsp cocoa powder
  • 1/8 tsp baking powder
  • 1/8 tsp cinnamon
  • 1/8 tsp vanilla
  • 1/8 tsp salt…Duh…
  • 1 tbsp melted butter
  • 1 tbsp light oil

First sift and combine the dry ingredients, and then add the wet ingredients to make a batter. I did this directly into my baking scale bowl as I was curious about the ratio of ingredients. 4 tablespoons is approximately 1/4 cup so the two inital recipies had similar ratios. It was about 30g of each and 3 tbsp is what I used. Note: don’t be a dolt and forget the salt as a pinch of salt will enhance the sweetness and flavor. I knew this but still left it out.

next divide the batter into two ramekins and top with chocolate chips. Microwave on high for 1 to 1.5 minutes depending on you microwave.

I did add a bit of baking powder which neither recipe called for, but was in a third which will remain nameless as their website cookie policy prevented the page from loading completely. You should not have to give away your privacy to see a recipe. The results were a bit crumbly but still moist. I think some more fat/oil may help with binding. I guess an egg could have been used but all recipes with eggs in them I saw recommended baking not microwave. I bet some ice cream would have prevented me from noticing.

Whole wheat or AP flour could have been used instead of bread flour, but it was what I grabbed first. Now what do I do with the second ramekin. I guess we will see how long it last in the fridge. I may experiment with it if I get a sweet tooth anytime soon. I wonder If it can be reduced to a single serving?