Category Archives: Cooking for one

Eat more fish!

Fish is good for you. It’s low in fat, high in Omega-3, and a good source of protein.

OK, if it’s so fabulous, then why don’t we eat it more often?

You’re probably saying … “I don’t like fish.” Well, I have a recipe that might surprise you. Most people like fresh pineapple. And there’s something about tangy fruit salsa served with baked fish that is hard to resist.

Are you thinking … “every time I try to cook fish it never works out.”

Maybe you don’t have a reliable recipe that makes delicious, moist fish time after time … I’ve got the answer for you, and it’s much easier than you think 🙂

Start with two medium sized fillets. These ones are from the regular grocery store. You can also buy your fish from a fish shop, or poissonnerie.

I’m using trout, but you could use salmon…

Line a baking dish with tin foil.

Remove the fish from the package and place directly on the foil. Don’t bother trying to remove the fish skin now, as it comes off easier once cooked.

To make the fruit salsa, you’ll need tiny pieces of pineapple, and fresh mango …
… mixed together with a very little bit of chopped jalapeno and some finely chopped red onion.
To make the dressing, you need some fresh lime juice, honey, spices, and some olive oil.
Pour the dressing over the fruit salsa, and stir to combine the flavours.
Bake the fish while you’re making rice and asparagus. This dinner is ready to eat in about 28 minutes.

Price per serving $3.45 for the fish and salsa; $4.11 with the rice and asparagus.

These 7 images are just a sampling of the 15 photos that make up the step-by-step illustrated lesson for Trout with Fruit Salsa (Recipe 1.8) . The complete recipe lesson is available in Successful Home Cooking. My goal? To help you become a successful at-home cook. To order your copy of the 122-page full-colour book, click here.

If you have any questions about fish or anything else, just send me a note. You can always reach me at Shelley@OneRoastChicken.com.

All best wishes, and bon appetit!

Shelley MacDonald Beaulieu,

Owner & Head Chef

www.oneroastchicken.com


Sherri writes …

“I have been cooking for over 40 years, and I probably have over 400 cookbooks, but I’ve never seen anything like Successful Home Cooking. I made your Chicken Tandoori recipe and I followed the lesson exactly, and it was unlike anything I’ve ever tasted before! I might have lots of cookbooks, but they’re all the same. I am much more likely to make one of your recipes because I know you’ve tried it, and that you recommend it, and that I will learn something new, and best of all – that I will be successful.” – Sherri from Halifax, Nova Scotia


Apple Pie for 1 or 2

When I was a single girl, I never made a full-sized apple pie. Because who would eat it all? (Or worse, what if I ate it all myself?) If you’ve never made apple pie before, making a baby pie is a good way to get started. Here are some photos to get you inspired to make a tiny baby pie which is suitable for two if you must share, or for one if you’re hungry.

When is the last time you made apple pie?

Cut a frozen 9″ pie crust in half and save the rest for later.
Put the half you’re using in a zipper bag and leave it on the counter to defrost.
Roll out the pie crust to be just a bit bigger than your pie tin.
Place dough in the pan.
Now it’s time to prepare the apples, two different kinds for maximum squishy-ness and taste.
You slice the two apples, approximatley the same thickeness throughout.
Toss with flour, sugar, and some spices to make it taste very yummy.
Put the apples in the crust and fold up the edges.
Prepare the crumble topping (butter, flour, sugar) and don’t overmix — keep a few large lumps.
Presto, you’re nearly done. Put it in the oven on a smal sheet of tinfoil in case it overflows…
This is a half-serving, which is still a respectable portion if you are forced to share…

These pictures are just a sampling of the complete illustrated lesson for Apple Pie for One (Recipe 1.11) . The complete recipe lesson is available in Successful Home Cooking. My goal? To help you become a successful at-home cook. To order your copy of the 122-page full-colour book, click here.

If you have any questions about pie or anything else, just send me a note. You can always reach me at Shelley@OneRoastChicken.com.

All best wishes, and bon appetit!

Shelley MacDonald Beaulieu, Owner & Head Chef
www.oneroastchicken.com



Four things I always have in my freezer

I live in an apartment with a small freezer that is part of my fridge. So without the luxury or expense of a big deep freeze, I still use my in-fridge freezer all the time to make my cooking life easier. Here are four things that I always have:

1. When I’m making Chicken Tandoori which calls for 1.5 teaspoons of lemon juice, I take my lemon, remove the zest with a microplaner or box grater, and then wrap the zest in plastic and stick it in the freezer. This comes in handy for Apple Pie for One, which calls for just a bit of lemon zest. OK, so then I cut the lemon in half, and juice both halves, and this produces about 1/4 cup of lemon juice. I use what I need for Chicken Tandoori, then I put the rest in a small jar in the freezer. I save tiny jars for lemon juice, like the kind that capers come in.

2. I make a Roast Chicken dinner about every two weeks or so. In my house, a small chicken makes enough for the two of us for dinner (we eat the white meat), and then when the chicken has cooled off, I remove the leftover chicken and freeze it in a plastic container. Now I’m fully equipped for my favourite Friday night one-bowl dinner (Thai Curried Chicken). I just pull out the frozen chicken and add it to the pot of bubbling coconut milk and vegetables while the meat is still frozen.

3. I buy lean ground beef from the grocery store in a jumbo family pack, and then I freeze it in half-pound packages. When I want to make hamburgers, I pull out one half-pound package and a couple of sausages and I’m ready to cook. If we’re feeling more like Meatloaf with Spicy Ketchup, then I defrost three half-pound packages.

 

4. I make chicken broth from the leftover bones every time I roast a chicken. And once the broth is made, I freeze it in one-cup jars that might otherwise be used for jam, or I reuse pickle jars (or others) which hold about 4 cups. We go through a lot of chicken broth on a weekly basis so it’s definitely cheaper and easier to have homemade on hand. I use chicken broth instead of water to cook rice. I use it to make Instant Beef Soup (which uses a combination of beef and chicken broths to get the best flavour). And my favourite Thai Curried Chicken recipe needs 1/3 cup of broth in the sauce, and then more broth to cook the rice.

To make these recipes and more…

Check out OneRoastChicken’s new cookbook, “Successful Home Cooking” which is now available for order. This is not another cookbook. This is a cooking school in full-colour delivered right to your kitchen. All recipes include pages of colour photography and step-by-step instructions. And to keep you on budget, every recipe includes the price per serving. How about Meatloaf with Spicy Ketchup for $1.32 per serving? Or Chicken Tandoori for $1.81? Order your copy of “Successful Home Cooking” now…

Thanks and bon appetit!

Shelley MacDonald Beaulieu,
Owner & Head Chef
www.oneroastchicken.com

The lonely business of cooking for one

As a single person, I never made an apple pie. Who would eat it all? (Gasp, what if I ate it all?). I never made lasagne. I hardly ever made meatloaf, because frozen meatloaf reheated was always spongy. And like everyone else, I wanted a recipe that makes enough for dinner, plus maybe some for the next day’s lunch. And if it can be frozen, like some soups can, it better taste as good thawed and reheated as it did going into the freezer, otherwise every time I open the freezer door I’m going to see the plastic container of whatever, and say to myself… “gee, there’s nothing to eat in here.”

Right up there among the things we dislike most… buying more than we need and throwing out food past its expiry date … is eating the same thing day after day. I was single for a couple of longish periods in my life. And being a passionate cook, I never minded cooking for myself, because I knew the alternatives (frozen tv dinner, delivery). So if the challenge is to eat at home more often, and to eat well, then in this adventure of One Roast Chicken, I had to tackle the challenge of cooking for one.


Mini recipe for meatloaf

Starting this week, as the new recipes for download are being posted, I will try wherever possible to create illustrated, simple, step-by-step recipes that feed 4 to 6 people, AND include instructions on how to adapt the recipe to serve one or two.

Let’s call this the Mini recipe.

The recipe I’m publishing this week is Meatloaf with spicy ketchup. It’s a huge favourite in my house, and we make it about every couple of weeks. With two of us eating it for dinner, and then again for lunch the next day, we can use the 4 servings rather nicely. If you’re two adults with two kids, you finish this in one sitting.

But if you’re Gramma, and you’re cooking for one or two, or if you’re Single-Shelley (or Single-Patrick) and you still want to have a decent, home cooked meal… Here’s the question… can you make meat loaf for one?

For the past two weeks I’ve been researching just this question. How can I adapt meatloaf to be made in a muffin tin? And today, it’s finished. Some trial and error, a messy oven, and reheated leftovers today for lunch, and now I have finally discovered all of the tricks.

The tricks for the meatloaf Mini recipe include: how to get the right quantity in the individual muffin tins, how long to cook it, and (most importantly) how to reheat the little babies once frozen. You can download a copy of that recipe here for less than the cost of a super value meal.

As always, I’d love to hear your feedback. If you have any recipes that you’d like simplified, anything you would love to serve for just one or two… or any other ideas for the upcoming cookbook (Spring 2007), drop me a line or post a comment to the blog 🙂

You can always reach me at shelley@oneroastchicken.com.

Thanks and bon appetit!

Shelley MacDonald Beaulieu, Owner & Head Chef
www.oneroastchicken.com