TIPS FOR SOLO DINERS
For inspiration, here are seven tips for single home cooks from Amy Giffin, Vicki Brown and Matthew Bender. Ideas from “The Pleasures of Cooking for One” by Judith Jones (Alfred A. Knopf, 2009) also are incorporated.
1. Have herbs handy. Overall, rely on dried herbs; they have a long shelf life. But consider maintaining pots of your favorite fresh herbs. They will motivate you to cook and add both a sensory and practical purpose in your kitchen. Use about four times the amount of fresh as you would dried herbs in recipes.
Forget about buying already-cut herbs unless you can consume completely in two days.
2. Be picky about recipes. Brown advises single cooks to be selective by choosing recipes that don’t call for unusual ingredients.
“I remember subscribing to Bon Appetit years ago; nearly every recipe called for things I would use only for that one dish. I subscribe to Cooking Light and Simple & Delicious; both have great-tasting, easy, healthy recipes.”
Also, look for recipes that don’t dirty a boatload of dishes, as you are both chief cook and bottle washer. 3. Buy from the bulk bins and deli. If you venture into recipes calling for a new spice or ingredient, buy the exact amount at the bulk bins. Find out if you really like quinoa without buying a whole pound. Deli counters also allow you to purchase precise amounts rather than multiserving packages.
4. Sharpen your cooking skills. Giffin, a registered dietitian who has taught classes herself, recommends watching cooking shows on television or online at YouTube.
“I’ve also taken numerous cooking classes at the Milwaukee Public Market, Boelter Cooking Store, Stone Bank Farm Market and Milwaukee Area Technical College’s Culinary Arts program,” she said.
5. Resist the urge to overbuy. This is especially hard now when farmers markets are brimming with annual treasures. But be realistic about what you can consume, especially with items that last only a few days.
Repurpose perishables if necessary. With fresh greens, for example, sauté some with eggs, Giffin suggested. And keep eggs on hand; eggs are an ideal single-serving meal.
6. Embrace leftovers. Cook once to enjoy a dish two or more times without the work or cleanup. Specialize in a few standbys that get better with each reheat: soup, spaghetti sauce, stew or chili.
“I am a big fan of leftovers,” Bender said. “I purposefully cook for around four people so I have extra for lunch or dinner the rest of the week. Otherwise, invite friends over. They will appreciate it, too.”
7. Fill your freezer. If you find next-day leftovers monotonous, the freezer can be your friend. Giffin makes her own frozen meals.
“Cook a dish you enjoy even if it’s larger quantities and eat enough for one serving. Then freeze the rest in individual portions that you can pull out and reheat whenever you want,” she said.