This is the second post in my new post series called “Fancy Friday”, where I talk about what I’m fancying that week. Enjoy!
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I’m living solo in a studio apartment, which means when I cook there is no one to pawn off leftovers. (To be honest, I was always THAT roommate that ate everyone’s unwanted leftovers — don’t want to waste food!) I’ve made the mistake before of not scaling down recipes, which are often 4-8 servings! That’s turkey chili for a whole straight week, which is delicious but tiring after awhile.
But that doesn’t mean I don’t get a chance to flex my culinary muscle! Cooking for one means I only cook what I want to eat and not have to tone down the spices. Food is an important part of culture and you have the ability to explore other cultures through their cuisines.
I’ve made everything from Indian chicken korma to Mexican tinga to Greek gyros. It’s exciting to buy ingredients I have never used before and transform mealtime into an experience! Truly I need to read up on some food photography tips, but for now I share on my Instagram with photos taken from my rickety iPhone 4.
What I’ve found is that certain recipes that are automatically portioned out (tamales, stuffed peppers, ramekin dishes) seem to be easier to scale down, since you can accurately imagine how much food you are making. But for all other recipes (soups, stews, pasta), scale down the recipe to 2-4 servings depending on how much you like leftovers. My trouble is always when purchasing meat, which is usually at least a pound. If you want smaller purchases of protein, head to the meat/seafood counter! They sell cuts by the piece and you can get smaller amounts of seafood for your “just for one” recipes. I spoiled myself with those bay scallops above, about $5 for 1/2 lb.
And I am a big fan of farmers markets! Fresh, local produce is the way to go. And when you live in a wonderful produce state like California (and Michigan), you have to take advantage of what is in season. It also gives you an opportunity to try something new as well! Find a farmers market closest to you here.
And even if you’re not a cooking aficionado, you can try your hand at a new recipe! Perhaps an old favorite tweaked with new ingredients or something completely unfamiliar using things you already have. You don’t need anything fancy to make a good meal! Just love and patience 🙂
My Go-To Cooking Implements:
- Rice Cooker: I’m half Asian, so it’s a given. The first thing my parents gave me for my college dorm was a rice cooker. Asian priorities.
- Slow Cooker/CrockPot: A machine that sits and cooks a whole meal while you’re at work? Win! Just peruse Pinterest & Buzzfeed and see all the people who rave over slow cooker recipes.
- Wok: Hello? Stir frys for days! And fried rice. And a million other things.
- Cast Iron Skillet: A pan that can go on the stovetop AND in the oven; that means frittatas, skillet brownies and more.
- Panini Pan: My dad gifted this and I was ready to get my pressed sandwich on! Primo grilled cheeses, toasted wraps, and the ability to put grill marks on anything without a grill.
My Go-To Recipe/Food Sources:
- Martha Stewart: The queen of the craft and kitchen, she is my source for trying out seasonal produce and what I can do with it. Also, if you want to make gourmet and beautiful food, she is key.
- Food Network: Want to learn some basic cooking techniques? Try the recipes you’ve seen in your favorite show?
- Iowa Girl Eats: A healthy lifestyle blogger, Kristin is a Midwest girl (holla!) who loves using fresh food to make healthier recipes. Stellar food photography, btw.
- All Recipes: Got a taste for something or have an idea of what you want to make? Search here from tons of user submitted recipes and find which one suits your fancy.
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Hopefully this post maybe inspires you to get creative in the kitchen, or just watch Food Network on end and be insanely jealous of their skills. But just like in the Pixar movie Ratatouille (which I’ve made before!), “Anyone can cook.”
Cheers Internet, Amelia
Amelia Enberg 