Living alone means cooking many meals a week for one
person. And let’s face it: (a) most recipes are designed for huge proportions
in the first place, and (b) most of us tire of a dish for six to 12 people long
before we can eat the entire dish.
While it may seem strange, I
choose the week of Valentine’s Day, a special day set aside each year just for
lovers, to begin a series of devoted to cooking meals for just one or two
people. In response to many requests from my readership, that is precisely what
I am going to do.
Every time I see someone at the grocery store stocking
up on television dinners, frozen meals made for one and any number of other
pre-prepared foods, I conclude that person is either raising a family on
pre-cooked and fast foods (how sad) or lives alone. There is a third
possibility—that soul simply doesn’t know how to cook, such as the assistant Rick hired to help me when I was catering. Why would
someone apply for a job as an assistant cook while not knowing even how to turn
on the oven? Beats me, but that is another bag of worms to be opened another
day.
Now, let’s talk about the
subject at hand—downsizing recipes to feed just one or two people. I know how I
would teach someone to plan and cook small meals, but I thought I would do a
little web surfing to see what others had to say. As a casual observer, I would
say these folks are married to someone exactly like Rick
or perhaps personally have Rick ’s
appetite. Who in their right mind publishes a single serving recipe that calls
for two and a half pounds of chicken or two and a half pounds of hamburger
meat? I closed the Internet tab and decided to share with you what I would
teach my students.
For me, cooking just for little
old me required a little more thought and discipline. I found that I tended to
over buy, leading to lots of good food going bad and having to be thrown out.
Although purchasing larger sizes may seem to be more economical per unit as we
have always been lead to think, if you use only half the amount you initially
bought, the expense factor goes way up not to mention being extremely wasteful.
Before we get into a discussion
about the nuts and bolts of which types of foods actually lend themselves to
smaller portions, proper portion sizes and just how to divide a recipe, I am
going to begin with helping you understand a little about your preferences.
Let’s begin with a look at your
palate. What do you like to eat? Pure and simple! Do you prefer southern
country cooking, Mexican, Italian or a combination of all kinds of cuisines? Do
you enjoy fresh fruits and vegetables or are you a meat and potatoes kind of
person? Do you generally tend to crave the same thing over and over, or do you
enjoy trying new and different foods that just may be somewhat out of your
comfort zone?
Once you have given thought to
and gained a pretty good understanding of your food preferences, how
comfortable are you in the kitchen? Have you always enjoyed piddling in the
kitchen perhaps helping your mother when you were growing up, but find yourself
struggling with preparing smaller meals appropriate for one? Or, is cooking a
new, somewhat daunting experience for you?
A good example is my
grandfather. He had never cooked anything and my grandmother never really
encouraged him to hang out in the kitchen prior to her massive stroke that left
her completely paralyzed. Knowing he had to fill her tiny shoes, he bought a
couple of general cookbooks, and you know what? By the end of that first year,
he was cooking fabulous family meals, including the best homemade biscuits
anyone had ever tasted plus cakes, pies and more. He was not only a natural in
the kitchen, but thoroughly enjoyed experimenting. I have heard similar stories
from many of you. As one of my readers said, and I am paraphrasing, “I am now a
producer, no longer a consumer.”
Reflecting on my grandfather’s
experience reminded me of another area to explore—cooking style. Do you prefer
to cook on the top of the stove or in the oven? Then again, you may be like me
and prefer a combination.
To be perfectly honest, most
casseroles (along with many, many other dishes) simply make more than the two
us can eat before tiring of the dish. When this is the case, I prepare the
entire recipe up to the point of cooking, but separate and freeze one-half to
three-fourths for later use. Be sure to label, date and write the instructions
for how to prepare on the lid or cover. I typically divide say a dish that
serves 12 into thirds, giving us four servings in each dish. These make me good
to go when I need something quick. Another thought is that mini dishes that
serve two to four also make welcome gifts for loved ones and friends.
This topic is too complex to
cover in one piece. Next, we will how explore how to go about downsizing most
recipes, some ingredients that are red flags when it comes to downsizing
recipes and the types of foods that easily lend themselves to small portions.
We will also talk about baking options, which are a little more sporty when preparing
recipes just for one. The real bonus I think is going to be talking about
reasonably stocking a pantry when you are the primary consumer in your kitchen.
For a couple of easy entrees for one, go to:
Italian Chicken for One
Shrimp and Rice for One
For a couple of easy entrees for one, go to:
Italian Chicken for One
Shrimp and Rice for One
Author: Dr. Jacquelyn P. Horne
Copyright: 2013
Copyright: 2013
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