Saturday, February 19, 2011

Cooking for One: Together, independently

My latest column for the Post tackled the challenges of single cooks who live together but don't typically cook together. I wanted to give them strategies to help them take advantage of their common living situation but still be able to cater to their own distinct tastes and impulses. So I designed four recipes for them:

Smoky Roasted Vegetables
. This is the base: It includes sweet potatoes, zucchini, parsnips, carrots, onions and poblano chiles, dusted with ground ancho chile and pimenton. It makes 12 cups, and the idea is that they could refrigerate or freeze them and then pull them into easy weeknight recipes. (3 Weight Watchers PointsPlus per 1-cup serving.)
Salmon and Roasted Vegetable Burrito. A quickly baked salmon fillet gets wrapped up with some of the vegetables, black beans, avocado, salsa verde and a couple shredded Brussels sprouts for crunch. (12 WW Points)

Thai Red Curry Salmon Stew. With more of the roasted vegetables plus salmon, baby spinach leaves curry paste, coconut milk and more, this spicy dish comes together quickly. (8 WW Points)
Cold Vegetable-Barley Salad (above). Toss the vegetables with more black beans, cooked barley, my Twelve-Hour Tomatoes (or sun-dried), feta and more. (11 WW Points)

Do you have any recipes that follow this same strategy, in which you make larger batches of ingredients that can be later used in multiple ways? Share!

2 comments:

  1. I make a big batch of vegan burritos every now and then, freeze them individually, and then heat them up with a little olive oil.

    sorry the picture is so sad in this one:

    http://www.sophistimom.com/vegan-burritos-quacamole/

    I do the same with black bean burgers,

    http://blogs.babble.com/family-kitchen/2010/05/07/black-bean-burgers/

    and madras lentils.

    http://blogs.babble.com/family-kitchen/2010/09/24/vegan-lentil-chili/

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  2. I really liked your column. I cook for one at home with my family of three, because we are all picky. I never thought I would fall prey to the short-order-cook syndrome, but our taste buds are our taste buds.

    Mornings are insane, with three different breakfasts for myself, my husband and my child, and three different lunches for myself, my child and my child's pal whose fam has fallen on hard times. We all get what we like, and there is no waste.

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