Several regular readers have requested some ideas for cooking for one or two people. Downsizing doesn’t occur only in the corporate world. For various reasons downsizing also occurs in homes.
One reader wrote that “…it is really difficult to cook for just one person. I usually end up throwing out a lot of food.”
In my single days, I experienced two different phases of cooking meals for one. During the first phase, I worked in an office and traveled only a few times a year, for just a few nights. In the second phase I worked in the field, traveled most of the time, and it was rarely for one night.
In my office-based phase, I would cook a couple of one-dish meals on Sundays, and freeze individual portions for meals during the upcoming weeks. Back then, I also took my lunch almost every day since restaurants were not readily accessible to the office. Served with a salad and fruit, I had a healthy, complete meal.
During my field phase, the Sunday cooking sessions consisted of one one-dish meal being prepared and frozen in individual servings. If I cooked something I couldn’t freeze, I wasn’t home during the week to eat it. After eating out all week, the last thing I wanted to do on a weekend was go to a restaurant.
In fact, my husband won my heart, as well as my palate, when he cooked for me on our first official date. It was a meal my mother has cooked all my life. Pork chops sautéed with onions, potatoes, and mushroom sauce. When the aromas hit me as I walked through his front door, I was hooked for life.
There are many benefits to cooking for one that don’t exist when cooking for more people. Jane Doerfer writes in GOING SOLO IN THE KITCHEN, “Solo cooks do have advantages: you can eat what you want, as often as you want it, and the cost of a steak or lobster dinner is only for one.”
We’ve also experienced the empty-nest syndrome, as expressed by several readers. Going from cooking for growing teenagers with hearty appetites to cooking for two is a major lifestyle change. Use your grocery store’s salad bar for buying smaller quantities of vegetables and fruits.
Also, delis have quite a selection of meats. Rotisserie chicken is a great choice because it is already cooked. Use what you need for a meal or two and freeze the rest.
For either situation of dining alone or with one other person, preparing the meal is only the beginning. Create a special atmosphere to enjoy the efforts of your labor. In FRENCH WOMEN DON’T GET FAT, THE SECRET OF EATING FOR PLEASURE, Mireille Guiliano states that “…some formalities can enhance the dining experience….This is the power of presentation, which includes the use of china, glassware, and table linens. Candlelight is a nice touch, too….”
Here is an easy dish that can be prepared for one or hundreds. This dish can also be prepared the night before and refrigerated. Bring each packet to room temperature before baking. The recipe is adapted from FRENCH WOMEN DON’T GET FAT. I used salmon combined with dry sherry instead of halibut and champagne. You can also add any of your favorite vegetables to the packet, such as sliced peppers, mushrooms or olives. Serve it with your favorite sides.
SALMON EN PAPILLOTE
(Serves 2)
Ingredients:
2 salmon fillets (or any other fish)
¼ cup dry sherry (or champagne, dry white wine, or vermouth)
1 oz. red onion slices
6 leaves basil
4 sprigs thyme
4 sprigs parsley
½ tsp olive oil
Salt and pepper
Other Items Needed:
Aluminum foil
Cooking spray
Chef’s knife
Cutting board
Small baking pan
Pot holders
Preheat the oven to 350 degrees. Make 2 pieces of aluminum foil approximately 12 inches long, enough to cover each fillet with extra for folding. Spray each piece of foil with cooking spray.
Place half of the onion slices and herbs in the center of each foil piece. Pour the olive oil in the palm of your hand and rub it into each fillet. Season both sides of each fillet with salt and pepper. Place on foil over herbs and sliced vegetables. Turn up edges to hold the liquid. Pour half of the sherry over each fillet. Quickly fold the foil together making a packet. Bake in the oven for 15 minutes. You can test the fillet’s doneness by very carefully opening one packet. The steam will be hot and will definitely blast you! The fish should easily flake. Serve a packet on each person’s plate and advise them to carefully open it.
Salmon En Papillote
This recipe is adapted from GENNIE’S BISHOP GRILL and uses a half recipe from the one published; making it perfect for two, or two servings for one person. The second serving would be wonderful in a salad, stir-fry dish, or sandwich the next day. If you want just one serving, cut this recipe in half. To serve four, double the recipe. Serve with your favorite side dishes.
BAKED GARLIC CHICKEN
(Serves 2)
Ingredients:
2 split chicken breasts
4 TB olive oil
½ TB worcestershire sauce
1 tsp Louisiana Hot Sauce
1 heaping tsp minced garlic
2 ½ TB fresh parsley, chopped, or 1 ¼ TB dried
1/8 tsp fresh rosemary or a dash or two dried
¼ tsp fresh thyme or 1/8 tsp dried
1/8 tsp black pepper
½ tsp Emeril’s Original Essence
Other Items Needed:
Cutting board
Chef’s knife
Shallow casserole dish with lid
Cooking spray
Small mixing bowl
Mixing spoon
Pot holders
Preheat oven to 275 degrees. Thoroughly wash and remove fat from the chicken breasts. Dry them well using paper towels. Spray casserole dish with cooking spray and place chicken in dish. In mixing bowl, combine remaining ingredients. Pour ingredients over chicken and cover pan. Bake for 1 hour.
Baked Garlic Chicken
I hope you’ve enjoyed the time spent in Kathryn’s Texas Kitchen. Remember to send your suggestions, comments or questions to kathrynguzman@kathrynstexaskitchen.
I had so much fun in my kitchen working on this article that we’ll continue trying new ideas cooking for one or two people in our next venture.
Until next time, bon appétit.