Skip to main content

Happiness in Cooking for 1

I've heard it numerous times, I don't like to cook for just me. Or, if I had roommates, or when I'm married, I'll cook more. It's hard to cook for only myself. I don't want to eat the same things over and over again for 5 days straight.

Occasionally I get in that boring routine, where I only make myself pb&j because it's simple, cheap and easy. But today as I'm alone on my day off, I really treated myself to full, healthy meals. For breakfast I made a big omelet with prosciutto, green garlic and slightly browned sautéed onions. I took my plate and a big mug of black tea out to the porch and enjoyed it all in the sun. Then for lunch, I heated thinly sliced pieces of sausage in a small plan, letting the fat in the sausage release the oil for cooking. I took some of the extra onions from this morning (there's something you'll never get sick of... caramelized onions) and threw them in near the end along with some more of that green garlic from the farmer's market just to warm it through. I poured all of it over a bowl of spring lettuce picked from my small garden this weekend and let the hot oil wilt the lettuce and create a dressing. Doesn't it sound gourmet!?! I would have take a picture had I not eaten it so quickly.

Traditional recipes and cookbooks make it difficult to cook small portions. Here are some tips to make cooking for yourself a little more pleasant!
-Make and freeze your meals. If eating the same thing is the problem, then why we settle for the same 5 freezer meals for lunch rotation? or the same sandwich every week from the deli? If you prepare a big casserole or pasta dish, freeze portions for yourself for lunch or dinner at a later date. Label them with the dish and date so you can decipher them.
-Make breakfast sandwiches in a big batch and wrap them in wax paper and freeze. When you're running late, you won't be tempted by the overprice coffee shop ones and you can use better ingredients.
-Set up a lunch buddy at work. 2 or 3 days a week, you each bring something to share with the other. Do the same for a supper club. Make reasons to cook for others...it's good for the soul!
-Invest in books or magazines on cooking for 2. Most everything out there is geared toward 4 or 6. This way you'll have only 1 leftover portion at a time and if you loved it, you'll be glad you have 1 more :)

Reading these tips, it also looks like the "stop buying overpriced, prepared foods" like I do when I get too busy. I guess I have to remember to take my own advice once in a while ;)
Happy cooking and eating solo!
-l.v.

Comments

Post a Comment

Popular posts from this blog

Quinoa - My Favorite Grain

I first discovered Quinoa (pronounced keenwa) on a detox diet 4 years ago. It was listed in the breakfast portion of the strict menu I was to follow intended boost my immune system. Before this point, I had never heard of it or knew it existed! I found the grain at a local health food store along with some of the other obscure foods I needed. I cooked it up very simple, just like you would oatmeal and ate it with a little salt & usually peas (yes, veggies for breakfast!), every 5 days. Over the years I have continued to go back to the staple whenever I feel I am faltering from a healthy diet. It'is such an easy, healthy alternative to traditional hot cereal and it's gluten free! However, I'm frequently criticized for the bland foods I eat for breakfast. It's not uncommon to see me with a hot bowl of grains and steamed veggies, both seasoned without anything more than sea salt. I swear, I really enjoy it! But, when my coworkers decided we were going to have
1 comment
Read more

True Appreciation

When eating, do you think about where you food comes from? Where it was produced, raised or grown? More importantly, do you think about who brought you the wonderful ingredients you're about to consume. I was eating an apple the other day and I thought, at some point someone hand picked this single piece of fruit off of a tree, in an orchard somewhere in Washington State (or at least I hope that's right?!). I like to think they are earning a good wage, one that supports their family and helps them enjoy a pleasant lifestyle. And, I hope the farm or orchard is doing well, sustaining themselves economically as well as environmentally. As a culture, we are so far from our food's original source and the original form of the product, that we no longer "connect" with our food. We forget to thank the farmer who planted the seed, tended to the crops and eventually harvested them. We don't appreciate the chicken who gave it's life so we could enjoy a del
1 comment
Read more

Yes, I went to Culinary School. No I am not a Chef.

I am passionate about cooking, local food and all things related to the category of eating. In support of small farmers and local produce, a deep love for all the seasons of the year and fresh ingredients, delicious at their peak. I crave a long morning, afternoon, or even all day, spent in the kitchen; whether alone or with company of friends, family or strangers. I followed this passion toward a career when I hit that quarter life crisis – the period where 20 something’s realize working for a living really is not easy & life before this phase didn’t have as many responsibilities as we thought (why didn’t I listen to that advice at the time??). Anyway, when I struggled in my “full-time” office career, I dropped it all to pursue a love life with food and cooking. I let go of the reliability of my job and took out a loan and a leap of faith on somewhat pricey, long term cooking lessons known as a formal Culinary Education. I loved it! The stress of the kitchen, 35 hours of clas
Post a Comment
Read more