Cooking with Camille

Lunch

2011-04-14T20:08:00.003-06:00

I'm sorry I haven't blogged in awhile. Truth is I got a new job and it's made me a busy working girl. It's funny because when life gets hectic, eating becomes a second priority... and I'd personally like to thank Kneaders for feeding me for the past month or so.

But I'm excited that the sun is coming out and it's lighter longer... for some reason it makes me want to eat right and be healthy. So time to repent, bid Kneaders a fond adieu, and start taking time to cook fresh and in correct portions.

Until I have some fresh new ideas, I thought I'd share how I've been handling lunch. I usually have a "working lunch"... which is a PC term for not really getting a lunch. So I decided that I needed to have "grab-and-go" items ready in the morning, and sitting on my desk to eat as soon as my stomach starts making a fuss. That said... the following are items that I've had on my grab and go list:

Courtesy of Wikimedia Commons

100 calorie packs- In the cracker isle, you'll see pretzels, cheez-its, etc all in 100 calorie packs. These are great grab-and-go items.
Yoplait Light Yogurt (120 calories)- This gets tricky because most people think it needs to be refridgerated but if it sits on your desk right after you pull it out of the fridge it can stay cool just long enough to make it to lunch.
Gogurt (70 calories)- The cool thing here is if you freeze them and have them dethaw on your desk, it stays cool most of the day... and it's kind of like having a dessert.
Orange (70-90 calories)- Outside of the hand washing after peeling, this is a good healthy treat.
Apples (70-90 calories)- Another healthy option.
Grapes (70 calories)- a snack sized ziplock baggie full is just right.
Smoothie Drink (about 300 calories)- While this is more calories, it fills you up and helps you last longer. I usually get "Naked" brand, but there are others to choose from.
Nutri-Grain Bars (140 calories)- These are healthy and already in packaged containers.
PowerBars (240 calories)- This makes me feel like I'm training for a race or something and help me remember to work out when the work day is done. :)

Okay, so this is just the tip of the iceberg. The point here is taking time on the weekend after you purchase the items to put it in the ziploc baggies and get the food all prepared so that all you have to do is grab it on your way out the door. I've listed a few of my favorites, but really it's about what will not spoil, what packages nicely, and what is healthy.

I usually grab about four items and eat them throughout the day. I'd love to hear your ideas as well. I'm sure there are several of you single working guys and girls that have some of their favorites... I'd love to hear them. :)

Studio 5 TV Appearance... take two

2011-03-08T18:56:00.000-07:00

I was asked to reappear on KSL's morning show Studio 5. I was much less nervous this time. Take a look for some more dessert ideas for one.

Video Courtesy of KSL.com

Asparagus

2011-02-06T23:15:00.000-07:00

Today, I'm going to post a recipe from my book that features asparagus. I always seem to be in the need for good recipes for side-dishes that fit one and a favorite of mine is asparagus. I have three recipes in my book, but I'll post my favorite. If you're interested in the others I refer you to the book. My favorite is Asparagus with Lemon Butter because I'm a huge fan of lemon as a seasoning. Enjoy.

Asparagus with Lemon Butter

5–8 asparagus stems, trimmed
1 Tbsp. butter, melted
1 tsp. lemon juice
1⁄4 tsp. grated lemon zest
1⁄4 tsp. lemon pepper
dash of coarse salt

Fill medium saucepan half full of water. Bring to a boil. Add trimmed asparagus and cook for 6–8 minutes, until tender.
In a small bowl, combine butter, lemon juice and zest, lemon pepper, and salt to make lemon butter.
Drain asparagus and return to pan. Add lemon butter and toss. Serve immediately and drizzle remaining lemon butter over asparagus.

Studio 5 TV Appearance- Moist Chocolate Deluxe

2011-01-11T14:20:00.001-07:00

Video Courtesy of KSL.com

Simple Christmas Gifts

2010-12-03T12:48:00.002-07:00

If you're like me, you like to give Christmas gifts that are cheap and meaningful. When you cook for someone it shows that you care (at least that's how I feel). An easy and inexpensive way to give friends and co-workers a "sweet" gift is to make chocolate dipped pretzels and wrap them in cute see through baggies and tied with a darling bow. Simple. Meaningful. Here's the recipe... if you are making it for several people, don't forget to double (triple, etc.) the recipe.

Chocolate Dipped Pretzels

1 oz. white chocolate chips
2 oz. milk chocolate chips
3–5 pretzel rods

Separate white and brown chocolate into two separate bowls. Microwave each bowl
on high for about 1 minute. Remove from microwave and stir. Continue to heat in 15-
second increments if chocolate is not completely melted.
Submerge pretzel rod in milk chocolate until half of pretzel rod is covered. Set on a
baking sheet lined with wax paper. Drizzle white chocolate on top. Place in refrigerator
for about 10 minutes to set.

Thanksgiving for One

2010-11-22T11:24:00.002-07:00

Alright, this is the pinnacle meal that is specifically not designed for one. Well, there are a few back doors you can take to have the perfect Thanksgiving meal for one. Essential to any Thanksgiving meal is turkey, stuffing, mashed potatoes, cranberry sauce, and apple pie. Well, I got you covered...

Turkey
Go to the deli counter of your local grocery store and ask for 4-6 ounces of cooked turkey breast.

Stuffing

1 cup white bread, cubed (or corn bread)
¼ cup chopped onion
2 Tbsp. chopped celery
½ tsp. sage
¼ tsp. rosemary
dash of thyme
1 Tbsp. unsalted butter, melted
¼ of a Golden delicious apple, cored and chopped
1 Tbsp. golden raisins
1 Tbsp. dried cranberries
1 Tbsp. walnuts
1 Tbsp. parsley (preferably fresh)
3 Tbsp. turkey (or chicken) stock

Preheat oven to 350 degrees. Spread the white bread cubes on a large baking sheet. Bake for 5-7 minutes until evenly toasted.
In a large skillet, cook onions over medium heat until translucent, about 5 minutes. Add the celery, sage, rosemary, and thyme. Stir for 2 minutes to blend flavors.
Mix in melted butter, chopped bread, apples, golden raisins, dried cranberries, walnuts, and parsley. Drizzle with turkey stock and mix lightly. Turn heat to low, cover and let cook for 30 minutes until apples are cooked through, checking every ten minutes.

Garlic Mashed Potatoes

1 large red potato, or three small red potatoes
2 Tbsp. milk
1 tsp. butter
¼ tsp. garlic salt
dash of ground pepper
½ tsp. Worcestershire sauce
1 Tbsp. cheddar cheese, shredded
1 tsp. fresh parsley, chopped

Fill a medium saucepan ¾ full of water. Cover pot and bring water to a boil. Cut potatoes in fourths and add to boiling water. Cook covered for 15 minutes.
Drain potatoes and return to hot pot. Add milk, butter, garlic salt, pepper, Worcestershire sauce, and cheese to potatoes. Mash potatoes with a masher or mix with an electric mixer to the desired consistency. Add more milk, if desired, for a thinner consistency. Garnish with parsley.

Cranberry Sauce
(adapted from the Ocean Spray website)

4 oz. Ocean Spray® Fresh or Frozen Cranberries
¼ cup sugar
¼ cup water

Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil.
Reduce heat and boil gently for 10 minutes, stirring occasionally.
Cover and cool completely at room temperature. Refrigerate until serving time. Makes about ½ cup.

Apple Pie
Pastry dough

¾ cup flour
¼ tsp. salt
1½ tsp. sugar
6 Tbsp. unsalted butter, room temp.
1½ tsp. water
1 tsp. whisked egg

Apple mixture

1 apple, peeled, cored, and sliced
1½ Tbsp. sugar
1 tsp. flour
1/8 tsp. cinnamon
1½ tsp. lemon juice

Preheat oven to 375 degrees. Combine flour, salt, and sugar in a mixing bowl. Mix in
butter, preferably in a food processor (15–20 pulses). Add ½ tsp. water and mix until
dough is ready to knead. Put dough in refrigerator for half an hour to set.
Meanwhile, combine apple (of your choice), sugar, flour, cinnamon, and lemon juice in
a small bowl.
Remove dough from refrigerator. Flour your surface and use a rolling pin to roll out
the dough until it is ¼-inch thin. Use ¾ of the dough to place in bottom of a 5-inch
ramekin.
Spoon in apple mixture. Cover with remaining dough and cut vents in dough cover.
In a small bowl, combine egg and 1 tsp. water. Brush top of dough with egg yolk
mixture.
Place dish on baking sheet and put in oven. Bake for 35 minutes. Let cool for 5
minutes.

Happy Thanksgiving! :)

Split Pea Soup

2010-11-04T14:02:00.001-06:00

I had this soup again recently, and remembered why I love the fall and I love soup. It's just good! So for all of you single chef's, enjoy!

Split Pea Soup

½ Tbsp. unsalted butter
¼ cup yellow onion, chopped
¼ cup carrot, chopped
¼ cup celery, chopped
½ tsp. dried oregano
pinch of salt and pepper
1 cup chicken broth
½ cup green split peas
1 ham bone (and extra ham from bone)
1 cup water
1½ tsp. lemon juice

In a medium saucepan, heat butter over medium heat and add onions. Stir occasionally. Sauté over medium-low heat for 3–5 minutes. Add carrots, celery, and oregano, and a dash of salt and pepper. Cook 5–7 minutes, until vegetables are soft.
Add broth, split peas, ham bone, and 1 cup water. Bring to a boil. Reduce heat to a simmer and cook covered about 40 minutes, until peas are soft.
Remove ham bone from soup. Puree soup in a blender and return to pot. Add bits of ham from ham bone and simmer for 5 minutes. Add lemon juice and salt and pepper to taste.

Chicken Mulligatawny Soup

2010-10-20T10:50:00.001-06:00

It's soup season! I love soup and this recipe has to be one of my favorites. It's perfect for a rainy day and keeps the house smelling good for several hours.

Chicken Mulligatawny Soup

2 tsp. unsalted butter
½ cup chicken breast, cubed
¼ tsp. garlic clove, minced
¼ cup yellow onion, chopped
¼ cup celery, chopped
¼ cup carrot, chopped
¼ cup granny smith apple, chopped
1½ cup chicken broth
1 tsp. curry powder
1 Tbsp. lemon juice
pinch of ground cloves
pinch of salt and pepper
2 Tbsp. long grain white rice
¼ cup plain yogurt
2 tsp. fresh cilantro

Melt 1 tsp. butter in a medium skillet. Add chicken and garlic. Sauté for 5–7 minutes over medium-low heat until chicken is lightly brown. Set chicken aside.
In the same skillet, add 1 tsp. butter, onion, celery, carrot, and apple. Sauté for 5–7 minutes over medium-low heat until onion becomes translucent.
In a medium saucepan, add broth, curry, lemon juice, cloves, salt, pepper, chicken, and vegetables. Bring to a boil. Reduce to a simmer and add rice. Cook, uncovered, for 15–20 minutes.
Stir in yogurt and let simmer for another 5 minutes. Garnish with cilantro.

Dining for One

2010-09-28T16:25:00.004-06:00

I was asked to write an article for the Daily Herald about dining for one. I kinda had fun reflecting on all the work trips I have been on and how I handled eating out. You can link out to the article in the Daily Herald, or read the info below...

Tips for success when dining alone is on menu

Have you ever had a hankering for fine cuisine, but haven't had someone to go with? Many will avoid dining alone, but that fear has prevented people from enjoying the pleasures of eating out. No more.

A couple of years ago I took a job where I had to travel for work. While I was initially excited for the chance to travel, I soon found myself in a quandary. What should I do about meals? Initially, I would get fast food, or go to a grocery store (which is ineffective if you don't have a kitchen in your hotel).

After awhile, I was starting to dread travel because I hated fast food and never got to eat what I really wanted, so I decided to try dining alone.
Property of the Daily Herald
I started small, by going to a patisserie because it seemed casual enough that if I wasn't comfortable I could leave. It was a success. Not too many awkward stares and I even looked around and learned something from the others I saw eating alone.

The next night I tried a full-scale restaurant with some tips I had picked up on. Another success! I soon learned that there isn't much to be afraid of when dining alone when you take advantage of the following tips:

Take a book: When you're engaged in reading, you don't have to dodge awkward stares. Not to mention it suggests to everyone else that perhaps you even choose to be alone so that you can have some "me" time.
Reservations: When you call ahead for a reservation, you don't have to wait by yourself and then hear the words, "Party of One" after your name. Sometimes people even think you're famous when you walk in and are seated right away. Pamper yourself.
Get Dressed Up: For those of you who love a little entertainment with dinner, I suggest dressing up when you dine alone. It's always entertaining to watch as those around you try to put "the story" together as they observe you dining alone with style. It can be quite amusing.
Timing: It is best to avoid the high times. If you were to dine around 4:30 p.m. or 7 p.m. and on, you will usually miss the crowds. Additionally, if you choose a local restaurant instead of a chain, you are also less likely to run into crowds. The local restaurant owners also will appreciate the business. Sometimes you can even get to know the storeowners, and when you have this relationship, they tend to treat you well.
Work/Journal Writing: Many people bring work to the table for one. Some restaurants are nice because they have the table space you can lay your work out (you'll have to check because in some restaurants this won't be appropriate). It explains to everyone that you are most likely on the road traveling for work, which most people these days can relate to. Often times you'll even get comments from people walking by, saying things like, "Don't you love working on the road?" Those types of comments made me feel at home and understood.

Also, you could take the time to write in your journal. When you are engaged in processing and writing your thoughts, then others tend to respect your personal space. Additionally, it is fun to go back later and read some of your transcribed thoughts during those moments.
Ultimately, don't be afraid. If you are confident then others won't suspect that there is a problem, the reason people gawk in the first place is because they feel sorry for you. But if you don't feel sorry for yourself then the dining options are endless.

Scones

2010-09-14T16:21:00.003-06:00

I grew up eating scones, not the pastry type of scones, but the ones that are deep fried. The other day I had a craving for them, but was confronted with how to adjust the recipe for one. I started with trying to find a recipe. I know that my mother used a white bread recipe and deep fried little pancake like circles. So let me see if I can post a scones recipe for the single chef.

Courtsey http://www.makeandtakes.com/

Scones

1¾ tsp yeast
1/3 cup lukewarm water
1½ tsp sugar
1 cup flour
2¼ tsp butter
pinch of salt
¼ cup vegetable oil

Dissolve the yeast in the water. Allow the mixture to sit for 5 minutes.
Add melted and cooled butter and mix well.
In a separate bowl, mix flour, salt, and sugar. Fold in half of the flour mixture and stir well. Add the rest of the flour mixture.
On a flat surface, sprinkle some extra flour and knead the bread mixture until it is smooth and elastic.
Set the kneaded dough back in the bowl and cover with a cloth. Let rise for an hour.
Uncover the dough and separate into 3-6 portions. Flatten out each portion in your hand to resemble a small pizza.
In a small-medium skillet, add the vegetable oil and turn on the heat to medium-high. When the oil is hot, add the small dough circles and let fry for about 30-60 second per side (or until lightly browned). Turn over and do the same to the other side.
Transfer to a plate and top with any desired toppings. Some common toppings are: jam, powdered sugar, cinnamon & sugar, butter, or syrup.

Great Book Review

2010-09-14T08:51:00.000-06:00

Hey all- I just heard word that I was mentioned in a blog called Food 4 Thought. Even though I haven't met you Cara, I'm sure we'd be fast friends! Best of luck!

Fish, just for the Halibut

2010-09-09T10:11:00.003-06:00

I just had a friend come back from an Alaskan fishing trip with lots of halibut. I thought that this post would be dedicated to him, because there is nothing like fresh fish cooked well on a late summer evening.

Citrus Glazed Halibut

Wikimedia Commons

1 halibut fillet, 4–6 oz.
1 tsp. olive oil
dash of salt and ground pepper
1 Tbsp. orange juice
1 tsp. lemon juice
1 tsp. brown sugar
1 Tbsp. honey
dash of cloves
¼ cup grapefruit, chopped
1 tsp. fresh cilantro, chopped

Heat grill to medium-high heat. Rub fish with olive oil, salt, and pepper. Place halibut,
skinned side up, on grill. Cover grill and cook each side for 5 minutes, or until opaque
throughout.
Meanwhile, in a small saucepan, mix together orange juice, lemon juice, brown sugar,
honey, and cloves. Bring mixture to a boil, stirring constantly. Let simmer for 5 minutes.
Remove from heat.
Transfer halibut to a plate and drizzle citrus glaze on top. Garnish with grapefruit and
cilantro.

Tuscon Newspaper

2010-09-03T17:14:00.001-06:00

Hey all, I just found out that the Tuscon Citizen ran an article on my cookbook Table for One. Check it out.

Sicilian Salad

2010-08-26T09:13:00.001-06:00

This week I wanted to feature a salad because it is just the season for salads. If you like me, you have several friends who have gardens and are calling you over to take as many tomatoes, cucumbers, and herbs as possible. So this recipe is just the thing...

Sicilian Salad
Salad

2 handfuls iceberg lettuce
1 radish, thinly sliced
¼ cup cucumber, chopped
¼ cup mushrooms, sliced
2 Tbsp. black olives, sliced
¼ cup grape tomatoes, sliced
¼ cup avocado, chopped

Vinaigrette

1 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
¼ tsp. tarragon
½ tsp. lemon juice
dash of salt and pepper

Toss together contents of salad in a medium bowl or on a plate. Mix together contents of vinaigrette in a small cup. Stir well and toss with salad.

Tortilla Soup

2010-08-17T10:53:00.000-06:00

I love soups! Normally, they are more of a fall/wintery food, but I've found that a couple can suffice for any season. Here is a great tortilla soup recipe for you to try.

Tortilla Soup
Base

½ tsp. unsalted butter
2 Tbsp. yellow onion, chopped
¼ tsp. garlic clove, minced
2 Tbsp. carrot, chopped
2 Tbsp. celery, chopped
oregano
dash of salt and pepper
1 cup chicken broth
1 Tbsp. lime juice
1 cup water
¼ cup chicken breast, cubed

Add-ins

¼ cup avocado, chopped
¼ cup tomato, chopped
1 Tbsp. sour cream
¼ cup cheddar cheese, shredded
1 Tbsp. fresh cilantro
tortilla chips

In a medium saucepan, heat butter over medium heat and add onions and garlic. Sauté over medium-low heat for 3–5 minutes, stirring occasionally.
Add carrots, celery, oregano, and a dash of salt and pepper. Sauté over medium-low heat for 5–7 minutes, until vegetables are soft.
Add chicken broth, lime juice, 1 cup water, salt, and pepper. Bring to a boil. Maintain at a boil for 15–20 minutes.
Place add-ins in a bowl, and then ladle in soup. Crumble or place tortilla chips on top.

Tuscan Mushrooms

2010-08-10T12:13:00.001-06:00

Today I thought I would feature a side dish. This is a great side to just about any dish. I love mushrooms, and this was a fun way to spice up a very ordinary dish.

Tuscan Mushrooms

3 oz. mushrooms
1 tsp. lemon juice
½ tsp. lemon zest
1 tsp. white wine vinegar
1½ tsp. fresh oregano, chopped
1 Tbsp. extra-virgin olive oil
dash of salt and ground pepper

Slice each mushroom into quarters.
In a small bowl combine lemon, lemon zest, white wine vinegar, and oregano.
Heat olive oil in a small skillet. Add mushrooms and lemon mixture. Sauté for 5–7 minutes over medium heat, until mushrooms are softened, stirring occasionally.

Newspaper Article

2010-08-10T12:08:00.001-06:00

Hey all, today I was featured in a two page spread of the local newspaper. Check it out: Daily Herald Newspaper

Chocolate Heaven

2010-08-04T09:08:00.002-06:00

Alright, it's time for dessert. This recipe is amazing. It creates just enough chocolate goodness for one, and is incredibly moist. Please note that you will be directed to use a ramekin. I suggest purchasing at least one ramekin if you are cooking for one, it helps you bake just the right amounts. Enjoy!

Moist Chocolate Deluxe

2 Tbsp. sugar
1½ tsp. cocoa
¼ cup flour
dash of baking powder
dash of baking soda
pinch of salt
1 tsp. whisked egg
1 Tbsp. milk
1 tsp. vegetable oil
¼ tsp. vanilla extract
2 tsp. boiling water
2 tsp. evaporated milk
2 tsp. caramel topping
whipped cream
dash of powdered sugar

Preheat oven to 350 degrees. In a small bowl, mix together sugar, cocoa, flour, baking powder, baking soda, and salt. Add eggs, milk, oil, vanilla, and water. Mix well.
Pour batter into 5-inch ramekin. Place on baking sheet. Bake for 25–30 minutes.
Remove ramekin from oven and poke holes in the top of the cake. Pour sweetened condensed milk and heated caramel over the top. Let cool to room temperature. Top with whipped cream, dash of powdered sugar, and drizzle of extra caramel topping.

Salmon with Kiwi Chutney

2010-07-30T15:46:00.001-06:00

I fell in love with chutney not to long ago and have experimented to come up with my favorite salmon + chutney combo. A perfect summer meal for one.

Salmon with Kiwi Chutney

1 salmon fillet, 4–6 oz.
¼ tsp. ground coriander
dash of salt and ground pepper
1 tsp. vegetable oil
¼ cup red onion, chopped
¼ tsp. garlic clove, minded
¼ tsp. fresh ginger, minced
½ tsp. jalapeno pepper, seeded and diced
¼ cup fresh peach, chopped
1½ tsp. brown sugar
1 Tbsp. white wine vinegar
1 kiwi, chopped
1 tsp. fresh cilantro, chopped

Season salmon with coriander, salt, and pepper. Heat grill to medium-high heat. Add
seasoned salmon and cook for about 4–5 minutes on each side, or until opaque
throughout.
In a sauce pot over medium-high heat, add oil, onions, garlic, ginger, and jalapeno. Cook
for 3–5 minutes, or until onion is tender. Add peach, brown sugar, vinegar, and 1 tsp.
water. Bring to a boil. Turn down the heat to a simmer and cook 5 minutes. Remove from
heat and mix in the kiwi.
Transfer salmon to a plate and top with chutney. Garnish with cilantro.

Summer Squash Side Dishes

2010-07-29T14:46:00.001-06:00

Summer and squash seem to go together so nicely. When cooking for one, I find that squash is a bit hard because there can be a lot if you just cook for one. So I have two different recipes for summer squash side dishes that are sized for one, and will hopefully help you maximize that dollar and give you some variety.

Grilled Summer Squash

1 tsp. dill weed
1 Tbsp. white wine vinegar
coarse salt and pepper
2–4 oz. summer squash
1 tsp. lemon juice

Photo from http://www.essentialgardenguide.com

Add dill weed, white wine vinegar, salt, and pepper to a Ziploc bag. Shake, and then add squash. Let marinate for 5 minutes, tossing frequently.
Heat grill to medium heat. Place squash on grill and let cook 10 minutes. Flip, and then cook another 10 minutes. Garnish with lemon juice.

Maple Summer Squash

1 cup water
2–4 oz. summer squash
1 tsp. brown sugar
1 tsp. maple syrup
1 tsp. butter
dash of coarse salt and pepper

Preheat the oven to 425 degrees. Pour water into a baking dish and then place squash in the pan.
Sprinkle the top of the squash with brown sugar. Cover with aluminum foil and bake for 45 minutes.
Remove squash from oven and scrape insides of squash from the skin into a small bowl. Add maple syrup and butter. Stir and mash well, until smooth. Add salt and pepper to taste.

Summer Salad

2010-07-26T10:17:00.001-06:00

It's hard to cook in the summer, because it's so hot outside and I'm usually trying to keep my apartment cool, so I tend to make salads a lot. Here is one of my favorites, portioned down to serve one person, and is large enough that it would be considered the main dish. If you want to make it a side-dish, simply cut the recipe in two.

Orange Ginger Salad
Salad

2 Tbsp. stir fry beef
2 handfuls red leaf Romaine lettuce
2 Tbsp. dried cranberries
¼ cup mushrooms, sliced
¼ cup orange, peeled and sliced
2 Tbsp. green onion, sliced
1 tsp. sesame seeds

Dressing

¼ tsp. garlic clove, minced
½ tsp. fresh ginger root, minced
2 tsp. extra virgin olive oil
1 tsp. rice vinegar
1 tsp. soy sauce
1 tsp. honey

Add oil to a small skillet over medium-high heat. Add beef and cook for 2–4 minutes, stirring frequently, until beef is cooked through. Remove beef from skillet and let cool.
Toss together contents of salad in a medium bowl or on a plate.
Mix together contents of dressing in a small cup. Stir well and toss with salad. Use extra orange slices for garnish.

Watermelon

2010-07-26T10:13:00.001-06:00

For those of you who LOVE watermellon like me, but don't quite know what to do with all the leftovers when cooking for one, I have a few suggestions/tips:

Size: Find the smallest watermelon in the bunch. They also have those new mini watermelons, which I'm convinced they made that for all the single ladies and men. So here's a shout out to the watermelon peeps who saw the need.
Ripeness: For years I've been told that you have to knock on a watermelon to see if it is ripe. The problem is for years I was randomly knocking without rhyme or reason. I decided it was high time I learned more about how to tell if a watermelon is ripe, so here's the trick: Find a watermelon that has a yellowish spot on it (in other words it breaks up the stripes that go all the way around), then when you knock on the watermelon it should sound hallow. If you find a watermelon like this that is small... snag it!
Storage: Anyone who knows me, knows I'm a fan of the Ziploc bag. What I usually do is get a small watermelon, go home cut it all up, and put it in sandwich sized Ziploc baggies. I usually get about 5-6 baggies full. Then throughout the week, I'll grab a baggie for lunch, or grab a baggie for dinner to finish of the meal. In other words, the watermelon usually keeps fresh in the baggies for about a week. While you do get a healthy dose of watermelon that week... if your a watermelon lover like me... it is well worth it.

French Dip Sandwich

2010-07-21T11:35:00.002-06:00

Here's a great recipe for one for a summer evening.

French Dip Sandwich

1 (6 inch) portion of French baguette
2 slices of provolone or Swiss cheese
4–6 oz. roast beef
2 tsp. au jus gravy mix
1 cup water

Broil French baguette for 1–2 minutes. Watch so it doesn’t burn.
If you would like the cheese melted, pull bread out of the oven and add cheese on top of the bread. Place back in the oven for about 2 minutes.
Remove bread from the oven and add cheese (if not already added) and roast beef to the sandwich.
Meanwhile, add au jus mix and water to a small pot. Bring to a boil. Place in a small serving
bowl or cup. Transfer sandwich and small serving bowl to a plate.

A Week's Menu

2010-07-21T11:30:00.005-06:00

I just got a brilliant suggestion by my dear friend Crista in New York. She asked if I could make a sample week's menu for one, using some of my cookbook's recipes. Sure thing!

Now, I have to note that of course this would vary with the ingredients you have on hand, but I'll start by making a grocery shopping list for the week (I'll leave out the ingredients that are fairly basic to most households). And then list the recipes you can make for the week.

Week's Menu

Monday:

Teriyaki Chicken
Asparagus with lemon butter
Chocolate Dipped Strawberries

Tuesday:

Pineapple Glazed Salmon
Zucchini and Carrots
1/4 French Baguette

Wednesday:

Angel Hair with Basil Pesto
Tomato, Basil, and Mozzarella
Chocolate Chip Cookies

Thursday:

Honey Bacon Salad
Strawberries
1/2 cup cottage cheese
1/4 French Baguette

Friday:
Free night

Saturday:

French Dip Sandwiches
Strawberries
1/2 cup cottage cheese
Sugar Cookies

Sunday:

Tomato Basil Chicken
Parmesan Asparagus
1/2 cup of cottage cheese
Chocolate Dipped Pretzels

Grocery Shopping List

2 chicken breasts
bacon (the extra could be used for breakfast)
4-6 oz of roast beef (to save money, purchase exact amount at the butchers counter)
1 4-6 oz salmon filet
red leaf romaine lettuce
1 medium tomato
2-3 mushrooms
1 zucchini
1 carrot
10 asparagus rods
4 oz. (or one package) strawberries
1 small can of pineapple chunks
fresh mozzarella
fresh basil
fresh ginger
package of silvered almonds
pine nuts
sesame seeds
small container of cottage cheese
Parmesan cheese
2 slices Swiss cheese
1 oz. Romano cheese
tarragon
Au Jus Mix
French Baguette
4-6 oz. angel hair pasta
pretzel rods
1 bag milk chocolate chips
1 bag white chocolate chips

Book Trailer

2010-07-21T11:28:00.003-06:00

Yesterday I got on email from my publisher saying that they have made a "book trailer" for my new book. I didn't know this type of thing was possible, but none the less it's kind of cool. So take a look:

Chicken Pot Pie

2010-07-14T13:32:00.003-06:00

This is one of those dishes I've made over and over... in fact I had it last night. It does take a bit more prep, but SO worth it. I don't know how many of you grew up having chicken pot pies... but I remember it being a real treat when we had them as kids. They were store bought, so you can only imagine how much more I loved them when I made them from scratch.

The first key to the chicken pot pie and other baking dishes for one is the use of a ramekin. Ramekins come in all sorts of sizes, but for our purposes I usually ramekins with 3-5" diameters. You will need one of these for this recipe, but they are worth the investment. I'll have several recipes listed that use ramekins, mostly because they are a great way to manage portion control and bake something suited for one person.

Now that you've got the essentials, here's the recipe.

Chicken Potpie
Chicken Mixture

1 Tbsp. unsalted butter
½ cup chicken breast, cubed
¼ cup yellow onion, diced
¼ cup string beans
¼ cup corn
¼ tsp. thyme
1 cup chicken broth
dash of salt and pepper
1 Tbsp. water
1 egg yolk

Pastry dough

¾ cup flour
¼ tsp. salt
1½ tsp. sugar
6 Tbsp. unsalted butter, room temp.
½ tsp. water

Preheat oven to 375 degrees. In a bowl combine flour, salt, and sugar. Mix in butter and water and mix until dough is ready to knead. Put dough in the refrigerator for 30 minutes to set.
Meanwhile, in a medium skillet, melt butter over medium heat. Add chicken and onions and sauté for 5–7 minutes, until onions are soft. Add flour and salt to chicken mixture. Stir for about 2 minutes, until it becomes lightly golden.
Add chicken broth. Whisk constantly for 3–4 minutes, until mixture thickens. Reduce heat to low. Simmer mixture for 5 minutes. Mix in string beans, corn, and thyme. Season with salt and pepper.
Remove dough from refrigerator. Flour your surface and use a rolling pin to roll out dough until ¼-inch thin. Use ¾ of the dough to place in bottom of a 5–inch ramekin.
Pour mixture into a ramekin with the dough. Cover chicken mixture with remaining dough and cut vents in the dough cover.
In a small bowl, combine egg and 1 tsp. water. Brush top of dough with egg yolk mixture. Place ramekin on a baking sheet. Bake 35 minutes. Let cool for about 5 minutes.

Storage and Portioning

2010-07-12T10:38:00.002-06:00

A major issue to tackle when cooking for one is how to buy and store items that come in bulk (or exceed the amount you need for one meal). The biggest concern is perishable items such as meat and fruits and vegetables. However, the key is in using Ziploc bags and small Tupperware containers. These baggies and containers are essential when cooking for one. They will keep meat and produce fresh, allowing you to stretch your dollar. Let’s talk more about how to store produce, meat, and leftovers.

Produce
Grapes are my favorite fruit, but you don’t have the option of purchasing just a handful when you’re at the grocery store. The key, then, lies in the way you store produce. The snack Ziploc baggies are very useful. I typically wash and split up my grapes into adequate serving sizes (or one snack bag full of grapes). When I leave for work, I grab a baggie on the way out the door for a snack. Or I can grab a baggie from the fridge when I need a simple side dish to complete a meal.

Again, the key here is to take time right after you purchase produce to wash it, prepare it, split it up into proper serving sizes, and place it in storable Ziploc baggies. This will help you make the produce last in serving sizes for one.

Meat
Meat is tricky, mostly because unless you purchase it from the butcher’s counter (which I highly recommend), you rarely get an amount fit for only one meal. But this isn’t so bad. Again, the trick is coming home from the supermarket and taking time to portion out your meat. This means that you portion out the meat into appropriate serving sizes and put it in Ziploc bags. For instance, if I had purchased three chicken breasts, I would put each one in its own Ziploc bag. Then I would label the meat and include the date I purchased it. The beauty of placing the meat into baggies is that you can reach into the freezer and grab a chicken breast for your meal and use the others when you have another meal that requires it.

Now you don’t have to feel like you have to cook all the meat at the same time. Additionally, this assists in keeping all the meat fresh, because if you are defrosting all of the meat but only intend to use one chicken breast, you are potentially ruining the rest of the meat with multiple defrosting sessions.

Heavenly Buttercream Cupcakes

2010-03-02T11:34:00.013-07:00

I'm going to start by posting my favorite dessert recipe. I love cupcakes and spent a lot of time testing and adjusting this recipe until it was just right. You might notice that the ingredients call for unusual things, like a 1/2 of a whisked egg. Baking for one is tricky because you still need eggs, but the only way to adjust the recipe to less than one egg, is to get technical. I usually whisk an egg and then take the amount I need, and keep the rest in a small Tupperware container for the next time I need a small amount. I recommend doing the same. The beautiful thing is with the adjustment you will make two cupcakes... just enough to douse the sweet tooth craving, without having excess temptation.

Buttercream Cupcakes
Serves: 1

Total Time: 45 minutes
Makes: 2 cupcakes

Cupcake

2 Tbsp. unsalted butter, softened
3 Tbsp. sugar
½ of a whisked egg
1/8 tsp. vanilla extract
1½ tsp. heavy whipping cream or milk
¼ cup flour, preferably cake flour
1/8 tsp. baking powder
pinch of salt

Buttercream Frosting

2 Tbsp. unsalted butter, room temp.
1/3 cup powdered (confectioners) sugar
1/8 tsp. almond extract
food coloring

1) Preheat oven to 350 degrees. In a bowl, mix butter and sugar, until light and fluffy. Add egg, vanilla, and whipping cream and mix well. Next, add flour, baking powder, and salt, and mix.
2) In a cupcake pan, divvy out the batter into two cupcake holders. Place pan into the oven and cook about 22 minutes. Take out and let cool for 10 minutes.
3) In another small bowl, make frosting. Combine butter, powdered sugar, and almond extract. Add food coloring as desired. Frost cupcakes after they have cooled. Makes two cupcakes. Serve.

How it All Happened

2010-03-02T10:43:00.004-07:00

My name is Camille and I'm just your average 31 year old. About three years ago I was lucky enough to publish a book about teaching children to read. I'm an educator by profession. All seemed to be going well, until about 8 months ago I was asked by my publishers to create a cookbook for one. My main qualifications for writing the book were that I am single and have written a couple of articles for my local newspaper in the food section.

I wrinkled my brow at first, thinking... how would I even do that? Not only that, but it was a tiny stab to the heart in realizing that the main reason I was asked to do that was mostly because I had been single for so long. But the more I thought about it... I began to think that it plays to some of my hobbies and interests. I love to workout and eat healthy, and making a cookbook for one would help me cook using correct portions, instead of recipes that leave me with lots of leftovers. Essentially, it would be a book for the people, by the people, eliminating some of the fancy ingredients and jargon that are usually found in books that us common folk have a hard time understanding. So the experimentation began.

I started by researching how marinades and glazes are made and reviewing several recipes. Then based on some recipes and methods I thought might be good, I created my own recipes for trial. My kitchen became a testing lab, with several numbered Ziploc baggies filled with marinades (so I could remember which recipe it related to). I would call in my roommates, friends, and family to taste test my creations. I had some great successes and great failures. Some recipes had me rinsing my mouth out, but some had me craving it the next day. Over time I even began to learn little tips and tricks that help those of us single ladies and men know how to maximize our store dollars. The project just took on a whole new life. The experimentation grew and grew as I began to gain confidence and now I have over 100 recipes in my book, Table for One (released July 2010). Who knew life would take me in this direction? But as I begin this new part of my life, I hope that this blog will give you ideas and recipes that are useful to you.