One minute, you're planning meals around track practices and dance rehearsals; the next, you're waving goodbye as you drive away from dropping your youngest off at college. I don't know about you, but the road to becoming an empty nester came upon me quickly and left me reeling, wondering how to manage all the massive changes that set in simultaneously. One of the biggest? Learning to cook for one.
Recipes are often built for families — including four or more servings — while I am constantly seeking ones that feed one, perhaps with some leftovers. That’s where recipes like these come in handy.
As I prepare for my empty-nester status, I’ve realized a couple of key things about eating alone.
1. You need smaller measuring tools. Having a 1/8 teaspoon for measuring seasonings is super helpful, as I try not to overload small portions with flavor.
2. You don’t have to use it all. When I use shallots, I often chop a whole shallot, store it in an airtight container in the fridge and measure out the amount I need when cooking. This way, I can have the flavor I want without overpowering myself with too much. Leftover shallots are great for omelets and other dishes.
3. Even small portions can be too much sometimes. Friends, I don’t want to eat my body weight in carbs. That means making rice and pasta can be a landmine. Saving some for later is a pro-level hack for eating well solo.
4. Keeping shrimp and individually packaged chicken breasts in the freezer makes cooking easier. Seriously, there’s so much ease when you can defrost just the amount you need.
5. Think about the whole week. This tip I got from The Pleasure of Cooking for One by Judith Jones, a renowned cookbook editor and author. She suggests considering the whole week — how many nights will you be at home? What are you hungry for? Then, go from there, including cooking whole roasts and using them in different dishes.
All recipes serve one or two.
Chicken Scampi
This quick and easy recipe makes a big portion of this favorite lemony, garlicky pasta. Although it serves one, you might want to reserve some for leftovers. For a spicier version, increase the crushed red pepper to 1/8 teaspoon.
2 teaspoons olive oil, divided
4 ounces boneless, skinless chicken breast
1/8 teaspoon salt
Pinch pepper
2 cloves garlic, minced
1 tablespoon shallot, minced
Pinch of crushed red pepper
1/4 cup dry white wine
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
2 ounces dried angel hair pasta
In a large skillet, heat the olive oil over medium heat. Season the chicken on both sides with salt and pepper. Add the chicken to the skillet and cook for 3-4 minutes per side, or until cooked through. Remove from the skillet.
Add the garlic and crushed red pepper to the skillet and cook for 1 minute or until fragrant. Add the white wine and lemon juice and cook, scraping the bottom of the pan as you stir, for 3-5 minutes, or until the liquid reduces by half. Remove from heat.