THE VIRGINIAN-PILOT
Copyright (c) 1994, Landmark Communications, Inc.
DATE: Sunday, October 30, 1994 TAG: 9410270069
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: Short : 49 lines
COOKING FOR ONE should be easy. Elegant, even.
After all, you've only one appetite to please. And the supermarket's the limit.
But if you live alone, or often dine in the singular, you know better.
After a long day's work, it's far too tempting to pop a frozen dinner into the microwave, grab a burger en route home, or dial up a delivery pizza.
No veggies to chop. No pots to muss.
Ease? Yes.
Elegance? Out with the dish water.
Maybe it's time to pamper yourself. Fall and winter, when we're indoors more, are perfect seasons for culinary play.
If you think cooking for one is too much trouble, try some of the recipes inside.
Most serve one, so there are no leftovers to waste. Many require only one dish, so cleanup is kept to a minimum. They're easy, and they'll add a little pizazz to dinner alone.
Reduce shopping time by keeping a well-stocked pantry. Buy a few spices, herbs and condiments you like and use often, as well as canned tomatoes, soup stocks and canned dried beans. MEMO: RECIPES: PAGE F6 ILLUSTRATION: CHRISTOPHER REDDICK/Staff color photos
Make solo dining easy and elegant with Black Beans and Saffron Orzo.
You'll be cooking for one, so there will be no leftovers to waste.
TOP: Microwaved Poached Pear and Microwaved Rice Custard With Dried
Cherries.
BOTTOM: Ground Turkey Cornbread Stuffing in acord squash.
Chicken-Sweet Potato Stir-Fry is served over a bed of rice.
by CNB