Table for One

| August 19, 2009

Many of you out there are mommies and daddies struggling to find creative ways to feed a a family of two, three, four, five with different tastes and dietary restrictions every day…well, this Zomppa has a different challenge: how to cook for one.

Every day.

Now, I love cooking for people…on my own, however, the creative motivation is not always there. I admit, there are times when what I eat and how I eat I would never DREAM of serving or sharing with someone else. I eat on the computer, I eat on the couch, I eat straight out of the pot sometimes (why wash an extra dish?). After all, who am I trying to impress?

The good thing about cooking for one, though, is I get to be lazy, I get to eat leftovers, and I get to try things that may turn out disastrous. Plus I feel less bad about making me the guinea pig (and I have served me some rather tasteless food) for new recipes.

So for those of you single ones out there  – or those of you with a rare opportunity to dine on your own – here is one real week of what a single Zomppa eats (and some easy recipes – proven to taste okay).

Day One: I generally make a huge batch of one or two dishes on Sundays that I freeze for the week. This weekend was a bit different because ZomppaTonija and her rambunctious family came for a visit. By Monday, I still had some leftovers from a *gasp* Americanized Chinese place, and I was not about to let it go to waste. So I took the sweet ‘n’ sour chicken, tossed out the sweet ‘n’ sour sauce that looked a bit like tar, popped the chicken and rice in the microwave and added some hoisin sauce to give it a kick. Yes, this is what I ate. But, I did put it in a bowl.

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Day Two:  I felt a little bad about eating leftover take-out, so I decided to make Penang Curry with some grass-fed ground beef from the Hogan’s Magnolia View Farm.  I had some Penang Curry paste that I brought back from Thailand, but you can find this at many supermarkets. I put the curry on whole-wheat, flaxseed pasta to add a twist.

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Penang Curry

5 TB Penang curry

1 can coconut milk

1 lb ground beef

1 cup haricot vert

1 TB sugar

1-2 TB fish sauce

A couple lime leaves

Spiral pasta

  1. Heat coconut milk over medium-high heat

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Category: Asia Pacific, Featured Articles: Travel & Culture, Main Dish - Land and Sea, Main Dish - Vegetarian, Recipe Vault, Sides, Sauces, and Breads, Travel & Culture

About the Author (Author Profile)

With a flair for spontaneity, pizzazz, creative excellence and her own unique sense of aesthetic grace and perspective, we have our very dear friend, Belinda (or B, to some of us). Although an incredibly accomplished professional and career woman, B’s down-to-earth approach and demeanor transcends all scenarios, communities and people. She manifests, in her day-to-day, the essence of the word “Zomppa” as demonstrated by her extraordinary commitment to creating sustainable and positive change for us and future generations to come. She’s asked for a dog every year since she was five. Check out Belinda’s work on global education research and coaching: www.hummingbirdrcc.com or more about her portfolio www.belindachiu.com.

Comments (1)

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  1. Patty says:

    Yum!!! How creative, your Buerre del Mar dish is! Also, for the parents out there with kiddies, sometimes I find the penang curry dish is easier for them to eat if you use orzo pasta! You can find a wheat version at Whole foods!