| cooking for one.
Posted: 4/20/2009 12:04:11 AM | OP there is nothing wrong with cooking for you. It can be quick and easy and delicious.
Here is what I did for my dinner tonight...(I use a large non-stick pan for main meal)
Put on water to boil for bowtie pasta added rock salt when boiling.
Two bay leafs thrown in heated olive oil...shook in some basil and other italian seasoning threw in a cut up onion and s/ in my herbed olive oil. took out the bay leaf added two small frozen chicken breast strips covered them with the onion mixture and covered with a small lid that just keeps covers the chicken and onion mix. Pan Sear chicken on both sides.
Added pasta to boiling water.
Took chicken out and cut it up on cutting board. Threw in a half can of tomatoes. added garlic salt, coarse black pepper and pinch of chili pepper. let cook for about 2 minutes. added chicken back in and a little water.
When pasta was done I tossed it with olive oil and plated it. Then spooned my chicken mixture all over and topped it off with grated parm/cheese.
I love to cook for myself OP. I know what is in the food. It is cheaper and always taste better then anything I can get anywhere else. Most of what I make for myself takes less than 15 minutes to prepare unless I have to bake it.
Below are a few more recipes for you. I hope you enjoy!
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Put on some rice.....go ahead and cook it.
Buy a roasted chicken and take one breast and thigh and pull apart. Save juice. Put the rest back in the fridge for another day.
Peel whole carrot with an actual apple peeler. From tip to bottom. Do this until you have only a sliver left, (eat the sliver while cooking, its a great appetizer). Thinly slice onion and green pepper long ways.
In well heated olive oil add a few cumin seeds, when they pop add thinly sliced fresh garlic clove and veggie mixture. Add mushrooms if you like. When sauteed add a pinch of cardimon and mix well. Now add about 6 shakes of soy sauce and juice from roasted chicken. add salt and pepper and a pinch of chili pepper. Whip up a pack of brown gravy mix in warm water. Pour into cooking mixture. add water if mixture is too thick. cook for a few minutes then add shredded chicken.
Pour over cooked rice and enjoy.
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Veggie meals are good too!
Open one can of chick peas and one can of diced tomatoes.
heat olive oil and add tsp cumin seeds after they pop add pinch turmeric, pinch corriander, pinch cardamon, and one whole finely chopped onion. When sauteed add chopped garlic clove and ginger. Cook for a few minutes then add tomatoes. Add salt, course black pepper and pinch of chili pepper. Cook a few more minutes then add chick peas. Now let them cook on low/med heat for about ten minutes. Stir here and there.
You can put them over rice but I prefer just to eat them with some garlic bread.
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My fav quick dish is.....
Put on rice to cook.
One thinly sliced onion sauteed in olive oil. Add Pork steak. Turn a few times kinda pushing the steak into the onions. Then add a 1/4 cup soy soy sauce and a lil vinegar. If I have some white wine I will add that too. I keep turning it until the steak is done and really dark with the sauce. Add salt and Pep to taste. I just put this over rice and enjoy some asparagus or other fresh veggie with it.
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I think the biggest challenge most of us have is that we don't allow ourselves to enjoy anything but salt and pepper on our food. There are so many spices that seriously change the dynamics of the palet. Please experiment. You will find your taste buds will approve.
Look, I have many recipes in my lil head and I cook all the time. Alot of them are veggie dishes because I actually prefer that to non veg food. But feel free to e-mail me if you need anymore recipes. I always cook enough for me and my daughter if she decides to come home...lol
Once you get started throwing together spices and veggies... foods will be like taking a shower...easy to do!
Nite! | |
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| cooking for one.
Posted: 4/20/2009 2:25:48 AM | hiya it depends on what u like i freeze chill with the rice seperate or stews they are very good to freeze as i life with my daughter as a single parent also spagetti bolognese is a good one to freeze with the spagetti seperate hope this was helpful | |
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| cooking for one.
Posted: 4/20/2009 5:09:50 AM | Hi Irish_Eyez!
Right off the bat let me say I am no chef or qualifed cook. But I do hear that the basic "ingredient" if you will to any main meal are stocks. I realise with clarity that all of us lead very busy lives especially those living without that special someone to help with the cooking and eating. Lol, I really do sincerely apologise; I can't help but give myself a giggle sometimes as we are on a dating site forum that has a "recipes and cooking" thread!
Anyhow, I digress.
Back to stocks. I am not going to post a recipe on what stock to make as this depends entirely on what you want/like to eat (and therefore cook - even if it is for one).
A free, video based cooking website called Rouxbe - I will not give you the link as that could be construed as advertising - please just Google it and you will see. Their videos are [u]excellent[/u] and they offer more than just how to make stock. To elaborate, Rouxbe show you the "what", "when" and the "why" of cooking, along with recipes that I have tried and can vouch for.
Good luck with your cooking! Remember to eat healthy! | |
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| cooking for one.
Posted: 4/20/2009 5:14:31 AM | I forgot to mention that the reason I mentioned making stocks is that they add a tremendous amount of flavour to your cooking when you are perhaps making a stew, or a sauce, or a risotto, the list goes on...
That high salt content, off the shelf "crap", just doesnt cut it for me most of the time. So perhaps the best thing to do is make your own stock and they can be kept in the freezer for months to be used later down the track.
Take care! | |
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| cooking for one.
Posted: 4/21/2009 3:40:47 PM | Being a widower who can't cook, I depend a lot on the Dollar Store General Market because their prices are more reasonable. Their canned vegetable juice is delicious and to my surprise the frozen cheeseburgers are great. I punch an air hole in the plastic wrapper and shove the burger into the microwave for one minute. Works great.
Thanks to all of you for recipes you share. Been thinking about getting me a crock pot as my daughter made off with mine. lol | |
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| cooking for one.
Posted: 4/23/2009 9:31:34 AM | Veggie Triangles
Serves 1
1 potato medium cut into small chunks
2 tsp. canola oil
1/4 c. red bell pepper finely chopped
1/4 c. frozen green peas
3 eggs beaten
Salt ñ pepper to taste
Boil potato chunks until tender- drain- fry in canola oil in nonstick frying pan -lightly browned. Add red bell pepper - cook until softened. Stir in frozen peas- pour in eggs. Season - cook until eggs are set on bottom. Slide pan under a hot grill or broiler and cook until the top is set.
Cool - cut into wedges.
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| cooking for one.
Posted: 4/24/2009 1:53:40 AM | Here's something simple and in 15 minutes.
1.- Get some chicken (preferably leg and thigh)
2.- Get the skin off and put on top all your favourite spices, turn it over and put some soy sauce underneath
3.- Turn right side up again and put in a mcrowabable bowl
4.- Cover with a plastic bag (preferably something that can cook in micro or at least heavier (no supermarket platic bags - they'll melt to the plate)
5.- Cook for 12-15 minutes on high (you may have to watch this since some micro's are higher and may end up with dry chicken if not careful)
6.- After it's done, get some frozen broccolli (or fav frozen veggie and micro for 2 minutes
Done, and cooked without any oil or fat. Enjoy! | |
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| cooking for one.
Posted: 4/24/2009 5:37:18 AM | | here are a few recipy's, almost all of them healthy. http://www.diabetes.org.uk/Guide-to-diabetes/Food_and_recipes/Recipes/Recipes_Listing/?page=1 hope that these can help you. | |
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| cooking for one.
Posted: 6/2/2009 5:05:38 PM | I find I cook a lot of Italian pasta dishes. I'm one of those people that can eat a simple pasta dish (think pasta, some sort of tomato sauce, Italian spices, and usually a can of beans thrown in, topped with chopped parsley and shredded cheese) all week long. If I make an insane amount, I will freeze it in individual containers. Also, I find I tend to keep the pantry full for a quick meal if I come home tired.
I also keep bagels frozen, in case I get tired of cereal and fruit in the morning.
Plus the crock pot is my best friend during the winter. I pick up Taste of Home magazines and make/modify what they have in there.
Also, treat yourself. Keep good chocolate, whole bean coffee, and quality booze in the house for just yourself. One plus of cooking for one/living by yourself, no one else can help themselves to your stash! | |
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| cooking for one.
Posted: 6/3/2009 1:28:15 AM | Cooking for one. This seems to be a secondary problem for me.
Firstly -- I have to cook something! 
How does a single person get up the enthusiasm to ..... c o o k ??
I come home from work, tired. Bringing home Take-out is just too easy,
and so is standing in the kitchen at the counter,
or leaning over the sink while eating.  .. and drinking.
Most times ..... I am just not that into eating, I think. | |
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| cooking for one.
Posted: 6/4/2009 6:03:46 PM | Came up with this dish tonight - light- flavorable n filling
Sautéed Firm White Fish with Mini Poivrons. Enjoy this one. Enough for 1 serving
Olive oil ñ butter in skillet
7 black olives slice
4 mini Poivrons or called mini peppers assorted colors
seeded sliced into strips or rings
¼ poblano pepper sliced in strips
¼ onion small onion cut into ½ circles
1 roma or plum tomato sliced thin strips like
1 tsp..garlic granular sprinkled over veggies
Sauté all the above slowly till little tender
6 ozs. Fish used cod
Starting fish inside same pan
Add as tomato is releasing it’s juices to skillet
3-4 Salsa heaping spoonfuls ( I added more homemade salsa for my taste
Stir – turn fish cook on low you want some juices- not much when it is all cooked
Also cooked ADD
1-2 tsps. chili powder didn’t measure cause maybe more
I sprinkled it over all peppers not the fish
Fish will soak up the flavor.
Cook till fish flakes ñ veggies break down with juice from it all
Serve adding salt if needed to you taste
Notes- next time will add little frozen corn kernels with this. | |
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| cooking for one.
Posted: 6/5/2009 9:03:39 AM | | I cook for myself all the time, I'm partial to one pot meals because then I have left overs for the next couple of days. I shop at Costco and divide chicken , pork, beef and fish into zip locks, works great. I really don't dinf a difference in cooking for one or 4 just smaller portions. | |
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| cooking for one.
Posted: 6/5/2009 1:10:16 PM | This is a cooking for two recipe site:
http://www.pillsbury.com/recipes/recipe-collections/Cooking-For-Two-Recipe-Collection.htm
not one, but closer than recipes that serve 4 or more.  | |
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| cooking for one.
Posted: 6/5/2009 2:54:20 PM | I make something like soup or rice hot dishes and freeze them .
I love cooking but unfortunately my daughter is seldom home for dinner and she likes "Plain food" what the h...... is that? lol
So I always keep some of her favorite foods around for her and I love leftovers. | |
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| cooking for one.
Posted: 6/7/2009 3:34:00 AM | Okay, here we go:
Supplies (everything I cook with can be purchased at stores like Wal-Mart).
Lemon-pepper seasoning (no caloric value)
Pepper-jack sliced cheese (around 80kCal, mostly fat)
Large chicken breast (around 200-250kcal, mostly protein)
1 bag of "steamable vegetables, Vegetable Medly" (around 160kcal, mostly carbs, and over 50% complex carbs)
Total cost: $7 for chicken (you get 6-8 pieces), $4 for lemon-pepper, $4 for 16 slices of the cheese, $1.28 vegetables.
Total breakdown of this meal: 490kCal total, around 50% protein, 30% carbs (over 50% of which are complex), and 20% fat.
These are all "rough" numbers, but close enough.
This is an excellent supper/late afternoon meal, and even a decent lunch if you have a small desert with it.
Prepair the chicken:
Thaw in sink, sprinkle lemon-pepper over, wrap in foil, put in oven pre-heated to 475*F for 20 minutes, remove, lay slice of pepper-jack on top immediately and allow to melt, use whatever sauce you want with it (and seasoning is arbitrary as well, I use LaRue tactical 'dillo dust as my preference, but I doubt any of you can/have get any of that, so I sub lemon-pepper when I am out of that). Eat.
Vegetables:
Place in microwave for 5 minutes. I have determined this time to be optimal. Remove from bag with scissors/knife/aggessive fingernail action. Let cool. Eat.
Total time, 25m, man/woman minutes, about 3-7, depending on how quick you move. | |
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