This rose was sent to me from Allie
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COOKING FOR ONE
Sometimes meal planning for singles can become problematic. Most recipes are designed for families, cooking after a full day at work seems like such a chore, who wants to eat alone? It so often seems easier to eat out or order in or rely on frozen dinners. But, even these solutions can become boring and lacking in pleasure.
Most people eat 3 meals a day with a couple of snacks thrown in and to come up with original and tempting ideas for each of these categories every day, 7 days a week can seem like a major chore. And so, when we do cook, we end up cooking the same thing in the same way, over and over and over. Boring......!
I have made up a list of my "old reliables" and try to alternate them but to make life and eating more exciting, I think we are quite fortunate in that we have access to the internet and loads of sites where recipes can be obtained and experimented with.
I thought I might first share with you my favorite recipes (and I'm not touting myself as a health or dietary expert - I eat what I want) and then I will share with you some of the sites where you can go and choose some recipes which are made specifically for 1 or 2 people.
MY RECIPES
Basic French Omelet
- 3 eggs
- 1 tbsp. water
- 1/4 tsp. salt
- 1/8 tsp. white pepper
- 1 tbsp. butter
1. Beat eggs, water, salt and pepper in a medium size bowl.
2. Heat a 9 or 10 inch heavy seasoned skillet with rounded bottom and sloping sides, or a heavy aluminium pan, with or without a nonstick surface. Swirl a tablespoon of butter over entire surface of pan.
3. When butter stops foaming, pour the egg mixture into the skillet.
4. Cook over moderately high heat until bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow uncooked mixture to flow into the bottom of the pan.
5. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center.
6. Spoon filling (whatever you choose i.e. grated cheese, mushrooms, salsa, etc)down the center of the omelet.
7. Using the spatula, and starting from the handle side, fold one third of the omelet over the center.
8. With heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so omelet rolls over onto plate. Garnish with parsley or celery leaves, if you wish.
1 serving
Creamy Scrambled Eggs
- l ounce(2 Tbsp.)cream cheese
- 1 tsp. butter or margarine
- 1/4 cup cream
- 1/8 tsp. salt
- Dash seasoned salt
- 2 small eggs
- 1 tsp. sherry (optional)
In a double boiler heat the cream cheese, butter and cream together, stirring to combine. Add seasonings and break in the eggs; stir with a fork. Just before they reach the desired firmness, stir in sherry, if desired.
2 servings
Marinated Chicken
Marinate chicken in 1 part white distilled vinegar to 1 part soy sauce. Add garlic salt, pepper and your favorite seasonings. Bake or barbecue.
Wesson Best Salad Show-Off Dressing
In a covered jar, combine and shake well:
- 1/4 cup Wesson oil
- 1/4 cup vinegar (any type)
- 1 tsp. salt
- 1/4 tsp. pepper
- Your favorite herbs and spices
Bacon-Potato Frittata
- 5 slices bacon
- 1 medium potato, sliced
- 2 eggs
- 1 medium chopped green onion or small handful chopped white onion
- 3/8 cup milk
- 1/4/ tsp. salt
- Pinch pepper
- Pinch oregano leaves
In 10 inch skillet over medium low heat, cook bacon until browned; remove to paper towels to drain. Crumble bacon; set aside. Pour off all but 3 tbsp. bacon drippings from skillet.
Over medium heat, heat drippings in skillet until hot. Add potatoes, cover skillet and cook potatoes about 15 minutes, turning occasionally until potatoes are tender and lightly browned on both sides.
In small bowl with fork or wire whisk, beat eggs and remaining ingredients until blended. Pour egg mixture into skillet over potatoes; sprinkle with crumbled bacon; cook until eggs begin to set around edge. With metal spatula, gently lift edge as it sets, tilting pan to allow uncooked portion to run under and shaking pan occasionally to keep egg mixture moving freely in pan.
Reduce heat to low; cover and cook 10 minutes. Serve immediately.
2 servings
Bagel with Date-Walnut Spread
- 1/4 oz. finely chopped walnuts
- 2 dried dates, pitted and finely chopped
- 1 tbsp. light cream cheese, softened
- 1 mini bagel (1oz.), cut in half horizontally and toasted
In small mixing bowl combine all ingredients except bagel. Spread cut side of each bagel half with half of the cream cheese mixture.
Baked Apple Oscar
- 1 medium baking apple
- 1/2 cup water mixed with 1 packet artificial sweetener
- 1/8 tsp. ground cinnamon
- Pinch of nutmeg
Preheat oven to 375 degrees. Core and peel apple, leaving fruit whole. Place in a small baking dish. Pour flavoured water around it. Bake for 20 minutes, then check to see if fruit is cooked through. It should be firm. Bake longer if necessary then place under broiler for 2 minutes. Let cool to room temperature.
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