I’m off right now but i have been staying in a dorm room in the middle of Brooklyn, does anyone know of any good recipes for a single person. I have been cooking for myself thus far but my menu is shrinking fast. Any advise as far as recipes go?
so far I have cooked mostly Italian food with a few stir fries and shepherds pies thrown in. I have access to most of the ingredients I need including some dry red and white wines. My roommates girlfriend drank my Marsala which I cant imagine tasted all that good but she has promised to replace it.
Murray - said
November 29 2010 @ 13:17
I just discovered a cool feature on one of my favorite recipe websites. Go to http://allrecipes.com. Pick any recipe. Under the picture, there’s a box for number of servings. Change to 1 and hit calculate. It converts a full size recipe to one serving. What a great find.
http://homecooking.about.com/od/cookingforone1/Cooking_For_One_Or_Two_Recipes.htm
http://allrecipes.com/HowTo/Single-Servings-August-08/Detail.aspx
♥emily♥ - said
November 29 2010 @ 13:17
have you tried a cookbook?
many below:
http://www.amazon.com/s/?ie=UTF8&keywords=cooking+for+one+cookbook&tag=googhydr-20&index=aps&hvadid=1154092961&ref=pd_sl_2ob6bab07b_e
angelhimm - said
November 29 2010 @ 13:17
Its hard to break down a recipe for just one person.
Here is a link for ‘one dish recipes’ You could make them, devide them up and freeze each portion for later
http://allrecipes.com/Search/Recipes.aspx?WithTerm=One%20dish%20meals
icybicycle - said
November 29 2010 @ 13:17
Brown Sugar–Glazed Shrimp
1/4 cup brown sugar
1 tablespoon coarse-ground prepared mustard
1 tablespoon low-sodium soy sauce
Pinch of cayenne pepper
8 ounces raw shrimp, peeled, deveined, and tails removed
1 tablespoon peanut oil
1 carrot, julienned
1/2 bunch scallions, julienned (white parts only; save green tops to slice and cook in rice)
1/2 red bell pepper, thinly sliced into 2-inch sections
2 cups cooked white or brown basmati rice
1. Combine brown sugar, mustard, soy sauce, and cayenne pepper in a medium bowl. Add shrimp, coat well, and set aside.
2. Heat oil in a medium nonstick skillet over medium-high heat. Quickly cook carrot, scallions, and bell pepper until hot but still crisp. Remove from pan.
3. Increase heat to high and add shrimp in a single layer. Cook for 2–3 minutes, without turning, until shrimp are pink on the pan side and sauce is caramelized. Turn and cook for 1–2 minutes more. Add vegetables and heat through. Serve over cooked rice with scallion greens.
4. Reserve half the shrimp and half the rice for day two.
Shrimp and Rice Wraps
Serves 1
Warm the tortilla in a dry skillet for a few seconds to soften.
1-2 tablespoons plum sauce
1 teaspoon rice vinegar
1/2 ounce (1 small handful) baby spinach, chopped
Leftover shrimp mixture
1/2 cup leftover rice cooked with scallion greens
1 8-inch whole-wheat tortilla
1. In a small bowl, mix plum sauce with rice vinegar. Toss with spinach. Layer spinach, leftover shrimp, and about 1/2 cup leftover rice in tortilla. Roll up and serve
Citrus-Scented Chicken Breasts
Serves 1, with leftovers
In less than 20 minutes, you’ll have dinner ready for tonight and prepped for tomorrow night.
Serve with steamed broccoli and rice pilaf with toasted almonds.
1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breast halves (about 5 ounces each)
Lemon pepper
3 tablespoons finely chopped onion
1 cup low-sodium chicken broth
4 tablespoons orange juice
2 teaspoons agave nectar or honey
1 teaspoon butter
1. Heat olive oil in a nonstick skillet over medium heat. Season chicken on both sides with lemon pepper. Sauté for 4 minutes on each side, until chicken is slightly undercooked.
2. Add onion to pan with chicken and sauté until opaque, 1–2 minutes. Add chicken broth and increase heat to medium-high. Gently boil until sauce is reduced by half and looks syrupy, 8–10 minutes. Add orange juice and agave or honey; simmer for 1–2 minutes until thick. Remove chicken from pan. Add butter, stir, and pour over chicken.
3. Set aside one chicken breast for day two.
Belgian Endive, Chicken, and Citrus Salad
Serves 1 Seasonal citrus and sturdy endive liven up your days with fresh taste.
Serve with a slice of multigrain or French bread; if you buy a whole loaf, cut it into fourths and freeze unused sections.
1 leftover chicken breast
1 small Belgian endive
1 navel orange
1 pink grapefruit
2 leaves butter lettuce
1/2 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon agave nectar or honey
Pinch of chili powder
Salt and pepper
1. Slice chicken and set aside. Trim and core endive. Slice leaves crosswise into 1/2-inch pieces.
2. With a paring knife, remove peel and pith from orange and grapefruit. Using the paring knife, remove pulp segments from membranes (do not discard membranes). Toss citrus segments with endive and arrange over butter lettuce leaves. Top with sliced chicken.
3. Squeeze orange and grapefruit membranes into a small bowl to extract remaining juice. Add vinegar, oil, agave or honey, and chili powder; whisk and season with salt and pepper. Pour dressing over chicken and salad.
White Bean Chili
Serves 1, with leftovers
This pull-from-the-pantry dish is perfect when you want a fast, hearty meal. If you prefer, use your favorite boxed cornbread mix; just add the grated zucchini and corn kernels to the batter before baking.
1 6- to 8-inch zucchini, halved
1 cup frozen corn kernels, thawed
8 ounces lean ground beef, turkey, or meatless crumbles
1/2 cup coarsely chopped onion
1 tablespoon chili powder, to taste
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon curry powder
1 15-ounce can low-sodium white beans, drained and rinsed
1 14.5-ounce can fire-roasted diced tomatoes (with green chilies, if desired)
1 tablespoon all-purpose flour
8 ounces low-sodium vegetable broth
Cornbread (makes 9 servings)
1 1/4 cups unbleached all-purpose flour
3/4 cup enriched cornmeal
1/4 cup natural cane sugar
2 teaspoons baking powder
1/4-1/2 teaspoon salt
1 cup nonfat milk
1/4 cup canola oil
2 egg whites
1. Chop half of the zucchini into large dice. Grate the other half and set aside. Drain corn and divide into two portions.
2. To make cornbread: Preheat oven to 400º. Coat an 8-inch baking pan with cooking spray. Combine dry ingredients in a medium bowl; stir in milk, oil, and egg whites, mix
TEAM REDNECK <3 - said
November 29 2010 @ 13:17
http://recipes.sparkpeople.com/cookbooks.asp?cookbook=546
toshio - said
November 29 2010 @ 13:17
try fried rice, nachoes, mashed potatoes, egg salad (to cook the hard boiled eggs first bring a pot of water to a boil. Then add ur eggs u wanna cook, dont forget about water displacement, wait for the water to go back to a boil it doesnt hav to be crazy but there has to be a good amount of bubbles breaking the surface, then cover the pot bring to a simmer and simmer for 15 minutes then be sure to rinse them with cold water u could just remove the water from the pot using like a slotted spoon to prevent the eggs from falling out and then put the cold water in there. I garentee perfect eggs every time) Okay try making some curry the trick is to use a lot of ingredients so it has a lot of flavor and use a lot of liquid because to make the sauce u wanna simmer all the ingredients until they are cooked and then strain the out of the sauce and then boil the liquid down to a nice syrupy texture. Or u could make a marinade using:
1/3 cup soy sauce
1 Tablespoon ginger minced
1 T garlic minced
1 T fresh lemon juice
1 1/2 teaspoon sesame seed oil toasted
1 cup chicken broth
1/2 cup rice wine vinegar
1/2 cup mirin
1/4 t fresh black pepper
okay whisk that all together then get like two chicken breasts and grill them or sautee them then once they are done put them in the marinade for like 15 minutes. The reason y u do this is because when meat is off the heat it doesnt mean that it automatically just stops cooking, it continues to cook from the residual heat in the meat this is good because at this moment the meat is starting to return back to its usual form so the fibers and cells are rearanging after the damage from the heat, so at this time the cells will take in liquid for flavor. So it will take in the marinade and if it is for one person u might wanna reduce that recipe so that it is like 2 cups or 1 cup so divide it by two and u should be good this would do two breasts about oh and cut them in half so that u have two thinner breasts this will help it cook faster and help it take in more flavor from the marinade, or u could use some of that white wine for fish and if ur doing somthing with red meat use red wine u could actually use both red and white for chicken or poultry i should say depending on the flavor u want.