Singles and cooking...
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| Wed, 05-30-2007 - 6:09pm |
http://www.foodnetwork.com/food/show_cl/episode/0,1976,FOOD_9952_16834,00.html
OK, there aren't THAT many recipes included in the link, but I thought it was a nice idea if they said there was an episode about singles cooking for themselves...
Does anyone else here like to cook fresh meals for themselves? For me, it is one more thing about having a real home, (in my little apartment) but a HOME, complete with favorite decor, a nice set of matching dishes, good food, many things that make up a real home. I guess it still sometimes jazzes me when I feel like I am not in a holding pattern waiting for the "one" i.e. "why cook for myself, I will do that when I get involved." "why decorate for the holidays, it is just me, etc."
Anyone else's solo culinary experiences will be welcome...

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I've made a spinach pesto pasta (homemade pesto sauce. It's a blend of fresh spinach, parsley, a little dried basil, romano cheese, olive oil and pine nuts. Got the recipe from betty crocker cookbook (red and white checkers)
I like to make my own healthier version of a burrito using black beans, wild rice, homemade guac, black olives, garbonzo beans, tomatoes and lettuce.
Another thing that turned out really well that I made a couple of weeks ago was my own recipe of stuffed bell peppers. For the stuffing I put, wild rice, ground turkey, grilled onions and a sauce made with diced canned tomatoes, touch of ketchup or you can use tomato paste, garlic powder, oregano and other spices. I found that yellow and red bell peppers are better than the green.
Mostly I love to make salads. I made one with artichoke hearts, feta cheese, olives, cherry tomatoes, bell pepper and pepperoncinis with a red wine vinagarette.
AJ, enjoying life with C.
Everything that everyone has posted about their dishes/recipes, sounds ... mmmmmmm!
I was eating out SO much before January 2007, then suddenly started desiring to learn to cook my own delicious food at home. The comforts of home, plus, cooking my own food, I can control the fat content, use organic ingredients, etc, use olive oil when the recipe calls for butter, whole wheat pizza crust if I am making a pizza, all around to be the one to control the ingredients to be healthier, more pleasing to me.
My latest adventure is a new "4 quart chef's pot with steamer insert." Last night had steamed salmon and steamed asparagus together with a dill honey mustard tofu mix (sauce) and then steamed "new" potatoes with a cream dill sauce. Maybe too much dill, but so nice to find that I can make things that are just as pleasing to me, if not more, than what is available in a restaurant. Even the first run tries on new recipes that turn out to be duds, I sure have a fun time trying.
It's been unusually chilly here in San Diego for this time of year.
Smile,
Deirdre
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