Cooking for one

[cjsmith]

I just realized that one of the reasons I struggle so much with cooking for one is that I'm making completely different stuff than I know how to do.

I make a meatloaf I happen to love and I can do a lasagne I find absolutely scrumptious, but c'mon, raise your hand if you make one-person versions of those! If I have a quarter pound of ground beef it's a BURGER. Conversely, who makes omelets for thirty? I sure haven't.

The feed-a-dormitory or feed-a-family recipes can be broken down into neat little piles of Tupperware, but multiply helpings by desirable variety and I'm out of freezer space. Thus my main storage facility is the freezer aisle at Safeway. Shrinking the recipes, on the other hand, multiplies the labor and prep time and also increases waste (ingredients are much more perishable before they get frozen as meals). No wonder a restaurant is such an easy choice for me.

What's your favorite thing to make for one person? Preferably quick. (Bonus points for no leftover ingredients.)

Comments

Re: Polenta with beans, melted cheese and salsa

[cjsmith.livejournal.com]

OK, I need to learn about "those rolls of polenta". This sounds soooooo yummy -- and easy! (I guess it could be done with nachos as a base, too, right?)

Re: Polenta with beans, melted cheese and salsa

[sebab.livejournal.com]

Or take polenta roll, slice it up, fry it in a little olive oil (NOT extra virgin) on botth sides, then melt your favorite cheese over it (or plate it and then put a little spoonful of mascarpone cheese on each slice). You can also sprinkle some combintion of chiffonaded fresh basil, chopped oregano, strips of sun-dried tomatoes (pre-soaked in hot water and then drained), your favorite sort of olives (chopped or sliced). Maybe put some sliced mushrooms in while frying if you like them (I don't), or... lots of other possibilities. Those polenta rolls kick ass.

(Shameful admission: I have also just microwaved, rather than frying, the polenta slices when I'm feeling lazy)

Re: Polenta with beans, melted cheese and salsa

[cjsmith.livejournal.com]

*perks ears* Why not extra virgin olive oil?

I'm not a particular fan of mushrooms either, but those herbs and tomatoes sound very good. I gotta edumacate myself about this polenta stuff!

Re: Polenta with beans, melted cheese and salsa

[sebab.livejournal.com]

Because extra virgin is not only more expensive, but most of the taste difference disappears when the oil is heated or used for frying. I believe its smoke point is also lower than plain olive oil (this is one of many reasons why Rachael Ray of the Fud Network is a moron, but I digress)

I bet cooked chopped ham, or various other flavorful meats would go well with polenta as well (I'm not much of a carnivore myself). And oh wow, what about microwaved bacon or fake-bacon?

Hmm, I needs me some polenta on my next grok-ery trip, it would seem...

Re: Polenta with beans, melted cheese and salsa

[cjsmith.livejournal.com]

Thanks for the tip on the olive oil. I've always gotten extra virgin, but maybe I haven't been a fool -- mostly I dip bread in it. :-)

I can imagine polenta, pine nuts, a white salty cheese of some sort, and prosciutto if feeling carnivorous. What kind of greens would go with that? Spinach maybe?