I saw a cook book on Amazon the other day. I don't remember the exact title but it was something to the effect of 'Cooking for One or Two'.
I've got news for the authors: Cooking for one is exactly as different from cooking for two as it is from cooking for 4 or cooking for 12.
I have been cooking for 'one' this week. I normally cook for 'two'.
Trust me…. Big difference.
For example: Since I am without a garden at the moment, I buy lettuce. I normally buy 2 heads. When mon mari is here that is enough for a main-dish salad for dinner one night, plus a bit left for him to have for lunch the next day.
For me alone, it's the never-ending salad; enough for at least 4 consecutive nights. It doesn't keep forever as we all know.
Or avocados. 2 avocados for the two of us is one evening meal, and breakfast (avocado on toast?) and lunch for him.
For me alone, it's 4 consecutive nights.
It's not that I don't know better… I do.
It's part habit, part hunger and part embarrassment.
The asparagus looks so good – how can I just buy 12 spears?
And the new potatoes – I can't hardly be expected to buy only 6 of the tiny little things!
Avocados are 3 for the price of two. Why not?
If I want a goat cheese, they only come in 7oz (200gr) logs, so I eat goat cheese for a few days. Then I switch to feta – same weight.
I can understand why people buy prepared foods. It's easier: open it, eat it, through away the container. No planning required; no leftover bits to deal with.
The idea of it all is good; it's just the product I can't abide…..
By necessity, I'm getting good at using up the leftover bits.
It's called 'Salad'.
Chicken, Asparagus and Feta Salad for one, not two
1 chicken breast
1/2 cup chicken stock
2oz (60gr) fresh spinach
2oz (60gr) mâche lamb's lettuce
1.5oz (50gr) feta cheese
2oz (60gr) cherry tomatoes
4oz (125)gr asparagus
1/4 cup Greek olives
Put chicken breast in a small skillet. Add the stock and enough water to come half way up the sides of the breast. Cover and bring to a boil. Reduce heat and simmer until done, about 12 minutes. Reserve stock for another use. Remove and slice.
Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. Cut asparagus in 1 1/2 inch (4 cm) lengths. Fill large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes if green, 3 if white. Drain and immediately rinse with cold water.
Cut the tomatoes and olives in half; the feta into cubes
Prepare greens and put into a large bowl. Add a bit of dressing and toss well to combine. Taste and adjust dressing. Arrange on a plate. Arrange chicken, asparagus, tomatoes, feta and olives on top. Drizzle with remaining dressing.
1 1/2 Tbs ketchup
1 tsp Worcestershire
1 tsp Dijon-style mustard
2 tbs oil
1/4 tsp oregano
Whisk together the ketchup, Worcestershire and mustard. Drizzle in the olive oil, whisking constantly. Stir in herbs.
To serve two: double everything.
To serve three: triple everything.
To serve four: quadruple everything.
That is one nice thing about recipes for 1…. They're very easy to increase….