POSTED April 4th, 2019
Have you ever met someone who appears to be at ease with others and gets along with most people? Surprisingly, it doesn’t take special skills to get along with people; it takes some thought and effort…Read the article
Popular recipes such as lasagna, stews and roast chicken are aimed at family suppers and are tricky to scale down. Cook a batch of chili for you plus one and chances are that it will still be lurking in your fridge days later. Who wants to be endlessly eating leftovers?
Using up fresh ingredients is also a problem when you are cooking for two – whether you are a married couple or two college roommates. Limp salad greens and half-used bottles of expired salad dressing are typical of a duo’s culinary dilemma.
Finally, lack of time is an issue when it comes to the supper hour – whether you are one, two or a tribe of six.
My significant other and I are both busy empty nesters. Three or four nights a week we make dinner together. With practise we’ve found seasoned solutions that deliver delicious meals with no fuss and minimum clean up. It’s no longer a chore, it’s a pleasure. We relax, catch up on our days and smile at the knowledge that having another human being at the table is sparing us the indignity of talking to the plants!
I’ll be presenting a Cooking for Two class with Metro Continuing Education on Saturday February 9, 2019 where I will share great recipes and lots of tips. Meanwhile, here are a few suggestions to get you started.
Ditch the pot roasts in favour of stir-fries, one-dish dinners and interesting salads. Hearty soups, grilled sandwiches and flatbreads also fit the bill.
I sold my 6-litre slow cooker and generally cook with a 10-inch skillet, a baking dish, medium saucepan or a baking sheet. Smaller quantities need smaller equipment.
Stock up on bold ingredients that provide the base for or add zip to a dish – curry pastes, jars of roasted red peppers, sundried tomatoes, artichokes, olives and pesto. Once opened most of these ingredients will keep for several weeks in the fridge. With a good extra virgin olive oil, apple cider vinegar and Dijon mustard on hand you can always whip up a fresh salad dressing.
To reduce food wastage, plan several meals for the week to use up perishable ingredients. A bag of spinach, for instance, can be used in salad, stirred into hot soup, sprinkled on pizza or added to a pasta sauce.
Cooking from scratch is noble. But it’s OK to reach for a convenience food to get you started. For a satisfying pasta dish, combine a jar of tomato sauce with chicken and mushrooms, toss with cooked rigatoni and garnish with shredded fresh basil and a whack of fresh parmesan. Mama mia!
If all you have in the fridge is a couple of flour tortillas, a tail end of cheese, an apple and some cooked chicken – make a quesadilla. Not feeling creative? Search online for recipes using the ingredients you have.
6 Tbsp cold water, divided
1 tsp cornstarch
3 Tbsp sweet chili sauce
1 ½ Tbsp soy sauce
1/2 tsp grated lemon zest
1 Tbsp vegetable or olive oil
1 cup chopped red or yellow bell pepper
2 cloves garlic, minced
16 large shrimp, peeled and deveined, thawed if frozen
½ cup shelled frozen fully cooked edamame beans, no need to thaw
¼ cup corn kernels
2 green onions, chopped
Toasted sesame seeds to garnish
Make sauce: In a small bowl whisk together 1 Tbsp water and cornstarch. Add sweet chili sauce, soy sauce, remaining water and lemon zest. Set aside.
Blot shrimp dry on paper towels. Set aside.
In a non-stick skillet, heat oil over medium high heat. Add red pepper and cook for about 2 minutes, until pepper is tender crisp.
Add garlic and cook till fragrant, about 15 seconds.
Add sauce, shrimp, edamame beans and corn; bring to a boil, stirring. Reduce heat and simmer, stirring, for about 2 minutes until shrimp turn pink and sauce thickens.
(If the sauce appears too thick for your taste, add additional cold water, 1 tsp at a time to reach desired consistency).
Remove from heat and stir in green onions.
Serve over steamed rice, garnished with sesame seeds.
I love weddings; I think they are a beautiful celebration of love and I also love a good party – seeing how all the details come together and watching people have a good time is such a satisfying feeling! That being said, planning any event can be filled with challenges, and a wedding is no exception! Here are my top ten tips for how to choose a florist and pick out your wedding flowers while staying on budget…Read the article
It’s date night and you’ve picked out an outfit and you’ve styled your hair… but now you’re stressed about what to do for your makeup. There are so many beautiful looks you’ve seen on youtube and Instagram and you have all the products they recommend. The only problem is you never seem to get it “right”…Read the article
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