Small Batch Recipes for Two

20 mins
Serves 2
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Directions

  1. 1Melt 2 tablespoons of butter in a skillet.
  2. 2Melt 2 tablespoons of butter in a skillet.
  3. 3Melt 2 tablespoons of butter in a skillet.
  4. 4Add 1 small grated onion and 1 medium grated carrot and cook until softened.
  5. 5Add 1 small grated onion and 1 medium grated carrot and cook until softened.
  6. 6Add 1 small grated onion and 1 medium grated carrot and cook until softened.
  7. 7Add 1 minced garlic clove and cook for 30 seconds.
  8. 8Add 1 minced garlic clove and cook for 30 seconds.
  9. 9Add 1 minced garlic clove and cook for 30 seconds.
  10. 10Add 1 to 2 tablespoons of flour and stir constantly for 1 to 2 minutes until the raw flour taste cooks out.
  11. 11Add 1 to 2 tablespoons of flour and stir constantly for 1 to 2 minutes until the raw flour taste cooks out.
  12. 12Add 1 to 2 tablespoons of flour and stir constantly for 1 to 2 minutes until the raw flour taste cooks out.
  13. 13Add 1 cup of chicken stock incrementally, stirring to incorporate after each addition. If there are any lumps use a whisk to break them up to ensure a smooth sauce.
  14. 14Add 1 cup of chicken stock incrementally, stirring to incorporate after each addition. If there are any lumps use a whisk to break them up to ensure a smooth sauce.
  15. 15Add 1 cup of chicken stock incrementally, stirring to incorporate after each addition. If there are any lumps use a whisk to break them up to ensure a smooth sauce.
  16. 16Stir in 1/4 cup heavy cream.
  17. 17Stir in 1/4 cup heavy cream.
  18. 18Stir in 1/4 cup heavy cream.
  19. 19Season with a pinch each of ground sage and dried thyme, salt, and pepper.
  20. 20Season with a pinch each of ground sage and dried thyme, salt, and pepper.
  21. 21Season with a pinch each of ground sage and dried thyme, salt, and pepper.
  22. 22Add 1/8 cup of frozen peas and 6 ounces of shredded chicken. Stir and cook until peas are thawed.
  23. 23Add 1/8 cup of frozen peas and 6 ounces of shredded chicken. Stir and cook until peas are thawed.
  24. 24Add 1/8 cup of frozen peas and 6 ounces of shredded chicken. Stir and cook until peas are thawed.
  25. 25Divide the chicken pot pie filling into two 6 oz ramekins.
  26. 26Divide the chicken pot pie filling into two 6 oz ramekins.
  27. 27Divide the chicken pot pie filling into two 6 oz ramekins.
  28. 28Unroll puff pastry and cut a large rectangle. Divide in half and roll out to slightly larger than the ramekins.
  29. 29Unroll puff pastry and cut a large rectangle. Divide in half and roll out to slightly larger than the ramekins.
  30. 30Unroll puff pastry and cut a large rectangle. Divide in half and roll out to slightly larger than the ramekins.
  31. 31Cover each ramekin with pastry. Pinch edges to seal. Cut several holes in the top to allow steam to escape. Brush the tops with heavy cream.
  32. 32Cover each ramekin with pastry. Pinch edges to seal. Cut several holes in the top to allow steam to escape. Brush the tops with heavy cream.
  33. 33Cover each ramekin with pastry. Pinch edges to seal. Cut several holes in the top to allow steam to escape. Brush the tops with heavy cream.
  34. 34Bake at 425°F for 15-20 minutes.
  35. 35Bake at 425°F for 15-20 minutes.
  36. 36Bake at 425°F for 15-20 minutes.
  37. 37Rehydrate lasagna noodles by pouring boiling water over them.
  38. 38Rehydrate lasagna noodles by pouring boiling water over them.
  39. 39Rehydrate lasagna noodles by pouring boiling water over them.
  40. 40In a bowl, combine 1/2 cup of cottage cheese, 1/2 cup of grated parmesan cheese, 1 egg, 1/2 tablespoon of dried parsley, 1 teaspoon of garlic salt, and a dash of pepper; stir to combine.
  41. 41In a bowl, combine 1/2 cup of cottage cheese, 1/2 cup of grated parmesan cheese, 1 egg, 1/2 tablespoon of dried parsley, 1 teaspoon of garlic salt, and a dash of pepper; stir to combine.
  42. 42In a bowl, combine 1/2 cup of cottage cheese, 1/2 cup of grated parmesan cheese, 1 egg, 1/2 tablespoon of dried parsley, 1 teaspoon of garlic salt, and a dash of pepper; stir to combine.
  43. 43Spread 1/2 cup of meat sauce (or plain pasta sauce for vegetarian lasagna) on the bottom of a foil loaf pan.
  44. 44Spread 1/2 cup of meat sauce (or plain pasta sauce for vegetarian lasagna) on the bottom of a foil loaf pan.
  45. 45Spread 1/2 cup of meat sauce (or plain pasta sauce for vegetarian lasagna) on the bottom of a foil loaf pan.
  46. 46Layer noodles, 1/3 of the cheese mixture, and meat sauce.
  47. 47Layer noodles, 1/3 of the cheese mixture, and meat sauce.
  48. 48Layer noodles, 1/3 of the cheese mixture, and meat sauce.
  49. 49Repeat layers until filling is used up, ending with noodles, sauce and mozzarella cheese. Cover with foil, lightly spray with olive oil and bake at 400°F for 30-35 minutes.
  50. 50Repeat layers until filling is used up, ending with noodles, sauce and mozzarella cheese. Cover with foil, lightly spray with olive oil and bake at 400°F for 30-35 minutes.
  51. 51Repeat layers until filling is used up, ending with noodles, sauce and mozzarella cheese. Cover with foil, lightly spray with olive oil and bake at 400°F for 30-35 minutes.
  52. 52Uncover and bake an additional 10 minutes to brown the cheese.
  53. 53Uncover and bake an additional 10 minutes to brown the cheese.
  54. 54Uncover and bake an additional 10 minutes to brown the cheese.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 small, grated or diced onion
  • 1 small, grated or diced onion
  • 1 small, grated or diced onion
  • 1 medium, grated or diced carrot
  • 1 medium, grated or diced carrot
  • 1 medium, grated or diced carrot
  • 1 clove, minced garlic
  • 1 clove, minced garlic
  • 1 clove, minced garlic
  • 1 to 2 tablespoons flour
  • 1 to 2 tablespoons flour
  • 1 to 2 tablespoons flour
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 1 pinch ground sage
  • 1 pinch ground sage
  • 1 pinch ground sage
  • 1 pinch dried thyme
  • 1 pinch dried thyme
  • 1 pinch dried thyme
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 6 oz cooked shredded chicken
  • 6 oz cooked shredded chicken
  • 6 oz cooked shredded chicken
  • 0.125 cup frozen peas
  • 0.125 cup frozen peas
  • 0.125 cup frozen peas
  • 1 puff pastry
  • 1 puff pastry
  • 1 puff pastry
  • 2 cups meat sauce
  • 2 cups meat sauce
  • 2 cups meat sauce
  • 0.5 cup cottage cheese
  • 0.5 cup cottage cheese
  • 0.5 cup cottage cheese
  • 0.5 cup grated parmesan cheese
  • 0.5 cup grated parmesan cheese
  • 0.5 cup grated parmesan cheese
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.5 tablespoon dried parsley
  • 0.5 tablespoon dried parsley
  • 0.5 tablespoon dried parsley
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic salt
  • 1 dash black pepper
  • 1 dash black pepper
  • 1 dash black pepper
  • 1 to 1.5 cups shredded mozzarella cheese
  • 1 to 1.5 cups shredded mozzarella cheese
  • 1 to 1.5 cups shredded mozzarella cheese
  • 3 lasagna noodles
  • 3 lasagna noodles
  • 3 lasagna noodles
  • 1 dash olive oil
  • 1 dash olive oil
  • 1 dash olive oil

Equipment

skilletwhiskrolling pin6 oz ramekinsovenpepper grinderkitchen scissors

Tips

  • Grate onions and carrots. Add garlic a little later into the cooking process to avoid burning. Constantly stir the sauce to prevent burning. Use kitchen scissors to cut lasagna noodles to fit the loaf pan. Let the lasagna stand for 10–15 minutes after baking to allow the liquid to reabsorb. Spray foil with oil to help prevent sticking.
  • For vegetarian lasagna, substitute plain pasta sauce for meat sauce