Tired of takeout? Try cooking for one
Apr. 17—If you are one of the many who are cooking for yourself — and there are lots of us around — the rest of the world might assume that we bring in take-out, go to fast food or head to a restaurant. Why bother cooking just for yourself when there are easier options?
As a single myself who cooks most nights I decided to find out what others do. It was a surprise and I learned a thing or two.
As she was caring for her ailing husband, Sandra Everett of Rochester was intentional in preparing foods that had distinctive tastes that he could enjoy. That introduced her to various seasonings and spices that have since become a part of how she cooks now.
"I'm pretty fussy about what I eat, so I hardly ever go out," Everett says. "I much prefer my own cooking where I know what I'm eating and what I'm getting."
And cook she does, with soups being a particular favorite, never even buying canned.
"I'll buy a rotisserie chicken, have that for a day or two and then turn it into a soup," she says. "I also make a favorite from a butt portion of a ham. I usually plan what I'm going to fix, whatever it is, and always put portions in the freezer for another time."
Does she use recipes?
"Sometimes, but I usually don't stick to it. I also taste as I go along so I can adjust seasonings and texture," she says.
Right now she is exploring ways to cook with lemons, a new interest.
When she does eat out, Everett goes to Victoria's or The Canadian Honker, never a chain. "I like to stay local."
Dale Tregoning, a retired pilot in Rochester, is definitely a "Cook for Myself" foodie.
"I've been interested in food since middle school when we had to take a home economics class," Tregoning says. "I even used to pretend I was a waiter and would serve appetizers to my folks as they watched TV. Most of what I've learned about cooking has been by observing, first my grandmother and then friends over the years."
He has an extensive list of favorites: meatloaf, stews, soups, pork roasts, beef roasts, turkey and then freezes portions for future meals.
A favorite is a small steak cooked in a sizzling cast-iron pan, ala Julia Child's method.
Tregoning is also a careful grocery shopper, going to nearly every market in town where he picks up certain favorites. As a health-conscious eater he is a year-round regular at the Rochester Farmers Market where he picks up greens, vegetables and always oatmeal raisin cookies from Lori and Alexa Feyen.
Restaurants, take-out and fast food are not on his radar.
Whether cooking for one or a family, we could all learn from Margie Schaaf.
She has been a single cook for close to 28 years and has developed routines that make cooking for one easier than just going day by day, or even week by week.
"I plan three weeks at a time — everything that's involved with my having breakfast, lunch and dinner," Schaaf says. "Planning makes it all easier, from the prep to grocery shopping."
She also sets a day aside to do the cooking, seldom using a recipe. Soups are a favorite. Interestingly, getting the proper nutrition drives what she prepares. Protein, fruits, vegetables, beans, greens, grains, nuts and seeds are a big part of her meals.
Breakfast can be oatmeal, Cheerios or eggs, lunch is usually one of her soups and a salad. No bottled dressing for her — it's yogurt thinned out with a little milk. Dinner might be a protein, often chicken and vegetables or maybe a left-over hotdish from the freezer.
As for myself, I decide when I get up what I'll have for dinner. I do have a big freezer with choices, including soups and stews. For the past many months I often do a sheet pan dinner where I place a chicken thigh, some fresh vegetables and a starch (potatoes, cooked rice or pre-cooked pasta) on a small tin-foil lined sheet pan (easy clean-up)and roast it all for 40-45 minutes at 375. Simple, hearty, tasty. At the end of the day, that's what we all want, however we choose to get there.
1/2 tablespoon olive oil
1/2 cup chopped onions
1 clove garlic, minced
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup whole milk
1/3 cup heavy cream
1/2 cup cheddar cheese, shredded
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
1/2 teaspoon salt
1 cup broccoli florets, chopped into small, bite-size pieces
Heat oil in a medium-sized saucepan. Add onions and cook until softened, about one minute, stirring. Add garlic and cook briefly. Add flour, whisking, then slowly add broth and stir until smooth. Stir in milk and cream. Bring to a slow boil, stirring, lower heat and simmer for 5 minutes. Add cheese, cumin, chili powder and salt and stir until smoot. Add broccoli and simmer for 10 minutes, stirring occasionally. Taste soup and adjust seasonings.
5 scallions, trimmed
3 tablespoons olive oil
Salt and pepper
1-2 Yukon Gold potatoes, sliced
2 bone-in chicken thighs
1 tablespoon drained capers
Squeeze of fresh lemon juice
Heat oven to 375. Place scallions in a single layer on a rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Place potato slices In a medium bowl, season with salt and pepper and toss with 1 tablespoon oil. Spread over the scallions. Season chicken with salt and pepper, drizzle with oil and place over potatoes. Arrange remaining potatoes around the chicken. Roast until thighs are cooked through and potatoes tender and golden, 35-45 minutes. Place chicken on platter and scrape pan drippings into a small bowl, stir in capers and lemon juice, season with salt and pepper. Spoon over chicken. Eat and enjoy.
From Margie Schaaf.
Mix together:
1 egg, slightly beaten
1/2 cup applesauce
1/4 tsp. salt
1/4 tsp. mustard
Dash of ground red pepper
3 Tbs. onion, chopped
3 Tbs. green pepper, chopped
Stir in:
2/3 cup unseasoned bread crumbs
Add one 5-oz. can tuna in water, drained. Mix together and press into a 10-inch pie plate with the back of a spoon. Cook a 10-oz pkg mixed, frozen vegetables, drain, and add 1/4 cup shredded cheese. Pour into pie plate. Bake at 325 for 20-25 minutes.
Post Bulletin food writer Holly Ebel knows what's cookin'. Send comments or story tips to
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