Dinner for One?
For the next month and a half, my partner will be traveling for business and will be gone more often than she's home. Unfortunately, I can't go with her, so I'll be home alone and cooking for only myself. Wondering if anyone has some good "cooking for one" type recipes they could share. Obviously, I know anything I have can be scaled back, but I'm wanting to use this time apart as a chance to try some new recipes, as my partner is a notoriously picky eater.
I love to cook, and for the most part, time isn't a factor (ie, not looking for "quickie" type meals). Definitely not looking for "make a big pot of X and eat it in different ways all week" type recipes either. I prefer beef, chicken and pork, but am eager to try new things too. So.... anyone?
re: blue room
That was a good movie. Not being familiar with the film before watching it I was surprised it was contemporary ( for the 50's) and not a period film as most westerns tend to be.
Spinach salad of choice will has lots of mushrooms and artichoke hearts. Anchovies are always welcome too.
Don't fritter (no pun) away the time! Do a little web surfing and decide on specific dishes you'd like to try, then make the effort. Keep your partner's preferences in mind so you can see stuff readily that you'll both like too. I discovered Pad Thai when on my own a few years ago, now it's a favorite for both of us. Also Dutch pancakes!
When my husband goes away I make dishes that involve ingredients he's not particularly fond of--clams, shrimp and sour cream. When I go away, he eats steak.
You might try this thread. http://chowhound.chow.com/topics/7651...
I had Judith Jones' The Pleasures of Cooking for One out of the library after it first came out (just to read it: I didn't cook out of it alas). I'd check that out again if I had a month and a half to entertain myself.
Here's some sample recipes
I live alone and cook for one 24/7/365 except for weekend parties or when helping do a BBQ function.
Sunday gravy/marinara is always in my fridge and made in batches large enough to freeze and portion.
If you are not a "leftover" type person, then it certainly becomes a menu planning exercise, especially with no store in a reasonable distance.
I keep all sushi supplies on hand except proteins and the accenting veggies, do beans-and-greens a lot with leftovers, and even do a lot of frozen proteins that I cook and then pair with carbs and veggies as I feel.
Last nite was oven fried breaded shrimp tossed with the Bang-Bang shrimp sauce (mix of mayo,mae ploy sweet chili sauce and schrichi) on leaf lettuce , steamed fresh broccoli and a side of pesto (boiled drained pasta and pesto from my frozen summer stash). Restaurant quality food for 1 with most of it fridge, freezer or pantry stash.
The freezer is ur friend as is making things in batches for 4 and refridgerating or freezing.