Small Batch Recipes for Two

20m
Serves 2
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Directions

  1. 1Melt 2 tablespoons of butter in a skillet.
  2. 2Add 1 small grated onion and 1 medium grated carrot and cook until softened.
  3. 3Add 1 minced garlic clove and cook for 30 seconds.
  4. 4Add 1 to 2 tablespoons of flour and stir constantly for 1 to 2 minutes until the raw flour taste cooks out.
  5. 5Add 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.
  6. 6Stir in 1/4 cup heavy cream.
  7. 7Season with a pinch each of ground sage and dried thyme, salt, and pepper.
  8. 8Add 1/8 cup of frozen peas and 6 ounces of shredded chicken. Stir and cook until peas are thawed.
  9. 9Divide the chicken pot pie filling into two 6 oz ramekins.
  10. 10Unroll puff pastry and cut a large rectangle. Divide in half and roll out to slightly larger than the ramekins.
  11. 11Cover 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.
  12. 12Bake at 425°F for 15-20 minutes.
  13. 13Rehydrate lasagna noodles by pouring boiling water over them.
  14. 14In 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.
  15. 15Spread 1/2 cup of meat sauce (or plain pasta sauce for vegetarian lasagna) on the bottom of a foil loaf pan.
  16. 16Layer noodles, 1/3 of the cheese mixture, and meat sauce.
  17. 17Repeat 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.
  18. 18Uncover and bake an additional 10 minutes to brown the cheese.

Ingredients

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

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