Cooking For One? No Problem
by Larry Cox on Sep. 03, 2010, under UncategorizedTable for One: Perfectly Portioned Meals for the Single Cook by Camille Funk (CFI Books, $16.99)
Cooking for one can be tricky. Unless you are able to carefully determine the right portions, you end up with a refrigerator full of Tupperware containers. A nifty new cookbook might just be a solution for this problem.
Camille Funk, a freelance food writer for The Daily Herald in Provo, Utah, has compiled a collection featuring recipes that are ample but prepared for one. The recipes are divided into eight main categories: Soups; Salads; Poultry; Red Meat; Seafood; Grains; Side Dishes; and Desserts. In addition to the recipes, there are food preparation and cooking tips and an ingredient index. Each dish is perfectly scxaled to fit a busy lifestyle and can easily be doubled to make room if there is a guest at the table.
This cookbook is illustrated in full-color and is user-friendly.
Two recipes were tested from this collection, a delicious Tomato-Basil Chicken which made a perfect evening meal when served with brown rice, and Apple Cider Steak, an old favorite given a new twist.
Tomato-Basil Chicken
1 chicken breast, boneless and skinless
2-3 slices mozzarella
1 small tomato thinly sliced
2-3 fresh basil leaves
Dash of salt and freshly ground pepper
Dash of dried basil
Preheat oven to 375 degrees. Heat grill to medium-high heat, sear each side of chicken for two minutes.
Cut a slit along the side of the chicken breast to create a pocket. Insert mozzarella, tomato and basil into the chicken. Hold together with a toothpick if desired. Season with salt, pepper, and dried basil.
Place chicken in a greased baking dish. Cover with aluminum foil and bake for 20 minutes, or until there is no pink in the chicken.
