Singular SENSATIONS
Discover the simple pleasure of cooking for one
When I was single, I usually cooked enough food for at least two meals — dinner one night and leftovers the next. It was easier that way, and more economical. Also, I’m lazy, and getting more than one meal out of one day’s cooking appealed to my slothful side. A dinner of corned beef turns into corned beef sandwiches the next day and corned beef hash for breakfast.
But sometimes you just. Don’t. Want. Leftovers.
Sometimes, you truly want to cook just one meal for just one person: you. And cereal doesn’t count.
So I decided to explore four takes on cooking for one: ground beef, pork, salmon (for when you’re feeling a little fancy) and vegetarian. SALMON FILLET WITH A LEMON, TARRAGON AND GARLIC SAUCE Yield: 1 serving 1 (4-ounce) salmon fillet Salt and pepper 2 tablespoons mayonnaise
½ tablespoon Dijon mustard 1 tablespoon olive oil, divided
¼ teaspoon garlic, minced 1 teaspoon finely grated lemon zest 1 teaspoon lemon juice
½ tablespoon chopped fresh tarragon Season the salmon with salt and pepper. Whisk together the mayonnaise, mustard, ½ tablespoon of the oil, garlic, lemon zest, lemon juice, tarragon and a pinch each of salt and pepper. Set aside.
Put the remaining ½ tablespoon oil in a cast-iron, nonstick or carbon steel skillet over medium-high heat, and heat until the oil shimmers. Cook the salmon flesh-side down for 5 to 7 minutes, depending on how done you want it. Flip and cook the skin side for 1 to 2 minutes. Serve with the sauce.
PER SERVING: 514 calories; 46 g fat; 8 g saturated fat; 72 mg cholesterol; 22 g protein; 1 g carbohydrate; no sugar; no fiber; 475 mg sodium; 33 mg calcium
— Adapted from allrecipes.com
CHUCKWAGON SKILLET
Yield: 1 serving
¼ cup corn kernels; preferably fresh, but rinsed and dried if from a can 1 teaspoon (⅓ tablespoon) butter 1 cup diced Russett potato Salt 2 tablespoons chopped onion 1 teaspoon minced jalapeño, or to taste, optional
4 ounces ground beef or ground turkey ¼ cup canned kidney beans, rinsed ¼ cup canned diced tomatoes
Place a skillet over medium-high heat, spray well with nonstick spray and sauté corn until spotted with brown. Remove to a bowl and set aside.
Melt butter in same skillet and add diced potatoes and ¼ teaspoon salt. Cover and cook 5 minutes, tossing or stirring frequently. Add onions, cover, and cook until they are soft and the potatoes are browned and tender, about 3 to 5 minutes. If using jalapeño, add it and cook for 1 minute.
Stir in ground beef and cook, chopping the meat with a spoon or spatula, until thoroughly cooked. Stir in beans, tomatoes and reserved corn; cook until warmed through. Taste for seasoning.
PER SERVING: 453 calories; 17 g fat; 7 g saturated fat; 97 mg cholesterol; 29 g protein; 47 g carbohydrate; 5 g sugar; 9 g fiber; 323 mg sodium; 75 mg calcium
PHILLY-STYLE BROCCOLI RABE, PORTOBELLO AND CHEESE SANDWICH
Yield: 1 serving 1 tablespoon vegetable oil, divided
½ garlic clove, sliced thin Pinch of crushed red pepper 3 ounces broccoli rabe or broccoletti, trimmed
½ tablespoon water Salt and pepper
½ tablespoon balsamic vinegar 2 medium portobello mushroom caps, gills removed, sliced thin 2 slices American cheese 1 (8-inch) Italian sub roll, split lengthwise and toasted
Heat ½ tablespoon oil in a small skillet over medium heat until it shimmers. Add garlic and crushed red pepper and cook for 1 minute. Stir in broccoli rabe, water and ⅛ teaspoon salt. Cover and cook until broccoli rabe is bright green and crisp-tender, 3 to 4 minutes. Off heat, stir in vinegar, then transfer to bowl.
Heat remaining ½ tablespoon oil in nowempty pan over medium-high heat until shimmering. Add mushrooms, cover and cook, stirring occasionally, until mushrooms release their liquid, 6 to 8 minutes. Uncover and continue to cook until moisture has evaporated and mushrooms begin to brown.
Stir broccoli rabe back into skillet and season with salt and pepper to taste. Reduce heat to low and top the vegetables with the cheese. Cover and cook until cheese is melted, about 2 minutes. Fold melted cheese thoroughly into mushroom mixture, and place on roll.
PER SERVING: 596 calories; 30 g fat; 9 g saturated fat; 34 mg cholesterol; 24 g protein; 62 g carbohydrate; 15 g sugar; 7 g fiber; 1,225 mg sodium; 505mg calcium
— Adapted from “The Complete Vegetarian Cookbook,” by America’s Test Kitchen