Posted by: A. C. Cockerill | January 30, 2017

Foodie Corner – 2017 – Post #2 – Single-serving Glazes

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Foodie Corner – 2017 – Post #2 – Single-serving Glazes

Is there a fast way to glaze an entrée for just yourself?

My two cents, but please share yours:

Yes. Take a precooked portion of meat (breaded or not) or veggie (such as a thick slice of cauliflower) and coat it with a layer of ketchup. Next sprinkle on a little onion powder, garlic powder, and ginger powder. Finally, add a light topcoat of agave nectar. Use a fork to mix the ketchup, seasonings, and agave a bit and to spread this mixture out evenly. Cover and nuke until the glaze is set and bubbly (about 2-4 minutes). Serve and enjoy.

A few variations:

  • Substitute your favorite jam or jelly (grape and orange work well) for the agave nectar
  • Play with the herbs and spices, from curry powder to nutmeg to tarragon
  • Try spaghetti sauce or a middle-eastern tomato-based sauce instead of ketchup.

Play, have fun, and make this recipe your own.

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