The Solo Chef

According to the US Census Bureau, about 34 million people live alone. 

While that doubtlessly means a number of lives filled with dinners eaten out and take-out eaten in, for many people “cooking for one is a fact of daily living. Far from dreading it, they find it to be a satisfying, fun, rewarding activity,” say Mark Erickson, CMC, and Lisa Erickson, graduates of the Culinary Institute of America and authors of Cooking for One (Lebhar-Friedman).

The Ericksons believe that solo cooking requires a strategy. First, approach mealtimes intentionally to “make cooking and eating dinner an integral part of the day.” Commit to making food that includes a variety of fresh, flavorful components so that boredom doesn’t set in (and to make meals healthier as well).

It also helps to take the drudgework out of cooking, starting with proper equipment.

“You don’t need a lot of tools, just the right tools—sharp knives, good pans and a few hand tools,” say the Ericksons. They recommend getting an instant-read thermometer and a pair of kitchen shears, which can handle heavier jobs than regular scissors.

A little menu planning can make both cooking and shopping easier.

The Ericksons suggest looking for fresh, seasonal ingredients and using them in a variety of recipes; for example, figs bought for skewering with meat one night can serve as part of breakfast the next morning. Double the ingredients in a recipe and pop the extra portion into the freezer. Use time spent waiting for food to cook to start something else: Soaking beans for soup the following evening, roasting a chicken breast for the next day’s lunch.

Living alone doesn’t mean always having to eat out of containers. You can make healthy, enjoyable meals for yourself.

Ratatouille for One

2 cups eggplant in large dice

1/2 medium zucchini, cut into large dice

1/2 medium yellow squash, cut into large dice

1/3 red pepper, cut into large dice

1/4 onion, cut into large dice

1 1/2 tbsp extra-virgin olive oil

salt and freshly ground black pepper, to taste

1/2 cup halved cherry tomatoes

1 clove garlic, chopped

2 tbsp red wine

1/4 cup chicken stock (homemade or low-fat and -sodium)

2 tbsp slivered basil

Polenta for One

1/4 cup medium-coarse or coarse stone-ground cornmeal

1 cup water

1/4 tsp salt

1/4 cup milk

1/2 tsp butter (optional)

1 tbsp grated Parmesan

salt and freshly ground black pepper, to taste

Source for both recipes: Cooking For One (Lebhar-Friedman) by the Culinary Institute of America, Mark Erickson and Lisa Erickson