I am tired of freezing chili, taco meat, and hamburger helper. It
works well, but I am ready for something else. Anyone know of a site
with good tips for cooking for one?
I have looked but keep coming up with the same advice.

wrote:
> I am tired of freezing chili, taco meat, and hamburger helper. It
> works well, but I am ready for something else. Anyone know of a site
> with good tips for cooking for one?
> I have looked but keep coming up with the same advice.
>

What advice have you been coming up with so that it's not repeated here?
You mean the chili, taco, hh thangs?

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

wrote in message
ups.com...
> I am tired of freezing chili, taco meat, and hamburger
> helper. It works well, but I am ready for something
> else.

What about chicken, fish, soups, stews, salads... There's more to Real
Life® than canned and boxed foods that require even less a minimum of
effort! Pastas, for instance, lend themselves to smaller portions and
multiple ingredients.

Here's one such recipe:

Sautéed Chicken with Penne Pasta

INGREDIENTS:
1 4-oz. skinless, boneless chicken breast
1 tsp. butter, or OO
salt, pepper to taste
5 oz. penne pasta
1 qt. water
Optional:
Chives
Parsley
Extra pat butter

METHOD:
In a 6" skillet, melt butter. Season chicken breast to taste. Lay into
skillet when butter is melted and cook for 4 minutes per side. Set aside
when done (off heat.) In a small pot, bring water to boil. Add penne
pasta and cook for 10-13 minutes. Drain when done. Toss in a small
amount of butter and parsley (or chives) and set chicken on top.

You can vary this meal with fish, beef, or pork. It lends itself to
vegetable medleys, too.

The Ranger

> wrote in message
ups.com...
>I am tired of freezing chili, taco meat, and hamburger helper. It
> works well, but I am ready for something else. Anyone know of a site
> with good tips for cooking for one?
> I have looked but keep coming up with the same advice.
>


This may not be the complete answer, but Taste of Home has a new publication
called Cooking for Two-just out.

www.tasteofhome.com

wrote:
> I am tired of freezing chili, taco meat, and hamburger helper. It
> works well, but I am ready for something else. Anyone know of a site
> with good tips for cooking for one?
> I have looked but keep coming up with the same advice.
>
- Make some pasta sauces in advance - meat sauce, veggies, pesto and
just cook up one portion of pasta when you get home, and reheat the
sauce of choice.

- roast a chicken and eat a couple of pieces each day

- Brown some meat, poultry, or seafood in a pan. Remove, saute some
garlic and onions, add some other veggies. Add wine/water/canned stock.
Add the meat etc. pack to teh pan until it's fully cooked and the
sauce is reduced.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

> wrote:
>I am tired of freezing chili, taco meat, and hamburger helper. It
> works well, but I am ready for something else. Anyone know of a site
> with good tips for cooking for one?
> I have looked but keep coming up with the same advice.

I don't know of any good web sites, but I'll tell you some things that
worked for me. First, don't approach it as cooking for one. Cook as of you
are cooking for a small number of people, then have leftovers (and freeze
some of them). What you want to do is learn techniques and ingredients from
recipes and gain a sense of proportion. Once you have done that, you will
know how to scale things and know what ingredients are appropriate to a
dish. To quote from the foreword of a famous cookbook, "Mastering the Art of
French Cooking": "Our primary purpose in this book is to teach you how to
cook, so that you will understand the fundamental techniques and gradually
be able to divorce yourself from a dependence on recipes."

I've found that approach to be very helpful, whether you are cooking for one
or for a number of people. So often a recipe will say use quantity X of a
main ingredient. How nice if you could ever find it exactly in size X. Or
that you have the right number of people to serve for quantity X. If you
gain a sense of proportion, you can use quantity Y of the main ingredient
and still produce a successful result. Same if a flavoring ingredient is
specified that you don't have on hand, or can't get. If you learn what
flavors are compatible, in what proportions, you should be able to adjust.

The other day I came across a big knobby round ball at the supermarket
called celery root. It's one of my favorite vegetables, though not widely
used. The checkout clerks rarely have any idea what it is, so I have to tell
them. I know I've seen recipes for it, but I basically just do my own thing.
That day I happened to buy a bottle of cheap Australian red wine with a
flavor packet attached to it. The packet said something about mixed grille,
something with lamb. I opened the packet, smelled it, tasted it, and thought
this just might work with the celery root. I sauted the celery root in
butter, then added chicken stock like normal, but then sprinkled some of
this spice mix on. It came out wonderful. I'm sure it would have been an
absolute disaster though if I added the entire packet. Just making it up as
I go along based on some basic principles makes cooking a lot more fun and
can produce great results. I view recipes now more as "a point of departure"
rather than a rigid prescription for cooking (note... you have to stay a lot
closer to the recipe in baking!).

On Sun, 23 Jan 2005 15:11:34 -0500, "Kswck" >
wrote:

>
> wrote in message
oups.com...
>>I am tired of freezing chili, taco meat, and hamburger helper. It
>> works well, but I am ready for something else. Anyone know of a site
>> with good tips for cooking for one?
>> I have looked but keep coming up with the same advice.
>>
>
>
>This may not be the complete answer, but Taste of Home has a new publication
>called Cooking for Two-just out.
>
>www.tasteofhome.com
>
But that's twice the advice!

D's doing the South Beach diet, so I don't get to eat rice that often.
Ergo, when she's away it's jambalaya etouffee for one for me. If the
OP is interested, he/she might try looking into something like the
gumbopages recipe archive for recipes to make and freeze.

D doesn't care much for lamb either. Last time she went off to a
conference, I made lamb chops for one.

Lamb chops for one (as I recall)

3 or 4 thick lamb rib chops.
1/4 cup reduced stock (lamb is best, but beef or veal will do)
1 shot glass (or so) Bourbon
2 Tblsp soy sauce
Juice of 1/2 lemon
Zest of 1/2 lemon
1 Tbsp unsalted butter
1 medium shallot, chopped
1 Tblsp brown sugar
1 tsp pepared Dijon mustard
1 tsp dried mint
1/2 tsp black pepper
1/2 serrano chile.

Buz the soy sauce, the chile, the sugar, the lemon juce, the mint the
black pepper, and the mustard to a slurry and marinate the chops for
an hour or more.

Remove them from the marinade, pat dry, and sear in a hot stainless
skillet with a little oil. When they are browned on both sides, check
the internal temp for desired level of doneness. I like them about
125 or so for medium rare. Set them in a warm oven.

Swet the shallots in the oil till they're translucent and then add the
stock, about 2/3 or so of the remaining marinade, and the whiskey.
Watch out for flare ups with the alcohol! Bring it all to a boil and
reduce it by a little over half. Remove it from heat and whisk in the
butter to incorporate. Add the lemon zest. Return the chops to the
pan and turn them to coat with the sauce.

Serve with oven fries or rice to sop up the juice. Gaze at a photo of
the vegetable of your choice.

Well, it was something like that, anyway.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

" wrote:

> I am tired of freezing chili, taco meat, and hamburger helper. It
> works well, but I am ready for something else. Anyone know of a site
> with good tips for cooking for one?
> I have looked but keep coming up with the same advice.


ONE "GRILLED" CHEESE SANDWICH in a big hurry:

Olive oil (extra virgin, of course)
Bread
Cheese
Tomato

1. Toast the bread.
2. Brush olive oil onto one side of each piece of toast and turn them
over, olive oil side down.
3. Put a slice of cheese on each (include tomato slice if desired).
4. Slide the plate into a microwave (oil side down, cheese side up) and
zap for 15 seconds, or until the cheese JUST STARTS to melt.
5. Remove from microwave and put cheese sides together.

There's your sandwich. If you included a tomato slice, use the rest of
the tomato for a little salad.

What do you think of that?

Those are good. I like to use grated cheese though. I have never
found a slice of cheese I like. It takes all of 5 seconds to grate
cheese on the bread and melt it in the microwave for 10-15 more seconds.

In article . com>,
" > wrote:

> I am tired of freezing chili, taco meat, and hamburger helper. It
> works well, but I am ready for something else. Anyone know of a site
> with good tips for cooking for one?
> I have looked but keep coming up with the same advice.
>

What advice are you getting? It's pretty easy to prepare a single pork
chop, fish fillet, piece of chicken, or piece of grillable meat. And
easy to bake or boil one potato and/or one serving of a vegetable, fresh
or frozen. Rice for one is easy. What do you like to eat? If you
have to cook a larger cut of meat to do it justice, invite a friend for
the meal and send some of the leftovers home with your guest. What's
the problem here? Go to the library and check out the cookbook section
(641 last I remember)
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

The problem with fixing one portion is that meats ,and I am a big beef
eater, don't last long without freezing. To cook for one I would
have to either freeze the meat or go grocery shopping every 3 days or
so.

I have tried both, and to me it is just as easy to fix for 4 and freeze
the left over as it is to thaw out a meal for 1.

I just wish I had more ideas on what to fix. Another problem I have is
beef is about the only thing I like. Chicken breast is good but I
can't eat it if I have to prepare it. Pasta is not a bad idea but
without beef it is not something I like either.

Tilla Food saver.
It allows you to make portions and store them 10 times longer then any other
storage bags or boxes.

Look at frozen dinners and duplicate for yourself. Go to a bulk store such
as Sams or Costco get foam plates to make these custom dinners and place in
a food saver bag and remove the air.


--
Emil Luca

> wrote in message
oups.com...
> The problem with fixing one portion is that meats ,and I am a big beef
> eater, don't last long without freezing. To cook for one I would
> have to either freeze the meat or go grocery shopping every 3 days or
> so.
>
> I have tried both, and to me it is just as easy to fix for 4 and freeze
> the left over as it is to thaw out a meal for 1.
>
> I just wish I had more ideas on what to fix. Another problem I have is
> beef is about the only thing I like. Chicken breast is good but I
> can't eat it if I have to prepare it. Pasta is not a bad idea but
> without beef it is not something I like either.
>

In article .com>,
" > wrote:

> The problem with fixing one portion is that meats ,and I am a big beef
> eater, don't last long without freezing. To cook for one I would
> have to either freeze the meat or go grocery shopping every 3 days or
> so.

There are worse things, unless you live 20 miles from a supermarket.
>
> I have tried both, and to me it is just as easy to fix for 4 and freeze
> the left over as it is to thaw out a meal for 1.

Certainly.

> I just wish I had more ideas on what to fix. Another problem I have is
> beef is about the only thing I like. Chicken breast is good but I
> can't eat it if I have to prepare it. Pasta is not a bad idea but
> without beef it is not something I like either.

All right -- quit being lazy! In your OP you said you kept getting
the same advice from the various sites you've looked at. Let me repeat
my question from my first reply: What advice have you been getting?

Do you have any cookbooks? Go to the library -- they've got tons. ( I
see that I mentioned that in my first reply, too.)

Why can't you eat chicken breast if you have to prepare it? Are you one
of those folks who won't touch raw chicken? Betty Crocker has a new
cookbook based on deli rotisserie chickens.

You like beef - have you checked the National Cattlemen's Beef
Association? <www.beef.org> Go to their kitchen section for their
recipe database -- they have a boatload of beefy recipes.

I'm doing my best here.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

>All right -- quit being lazy! In your OP you said you kept getting
>the same advice from the various sites you've looked at. Let me repeat

>my question from my first reply: What advice have you been getting?

Sorry. I should have mentioned in my OP that I am lazy =EF=81=8A The main
reason for the post was to find out what people cooking for one have
done to make a quick very low effort meal.

The advice I have been getting is searching the web for cooking tips
for one. Most of those say cook for 4 and freeze the leftovers. That
works pretty well. I was looking for suggestions for the same type
thing.

It is the thought of preparing chicken that steers me away from
chicken. I like chicken breast but don=E2=80=99t care to cook it.

Easy to fix, very low effort meal suggestions was what I was looking
for. I am a lousy cook as well so it has to be simple.

I will have a look at The Beef Associaton's web page as well.
Thank you.

In article .com>,
" > wrote:

> ??????????????ÝÝ?????????????????????????????????? ????????????????????????
> ???????????????????????????????????Ý?????????????? ????????????????????????
> ?????????????????????????????????????????????????? ????????????????????????
> ??????????????Ý???????????????????????????Ý??????? ????????????????????????
> ?????????????????????????????????????????????????? ????????????????????????
> ?????????????????????????????????????????????????? ????????????????????????
> ?????????????????????????


For some reason, that's what your post looks like via my newsreader. I
haven't a clue as to what you might have said. :-o(
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

wrote in message
.com>...
>>All right -- quit being lazy! In your OP you said you kept getting
>>the same advice from the various sites you've looked at. Let me repeat

>>my question from my first reply: What advice have you been getting?

>Sorry. I should have mentioned in my OP that I am lazy ïÂ�Å* The main
>reason for the post was to find out what people cooking for one have
>done to make a quick very low effort meal.

>The advice I have been getting is searching the web for cooking tips
>for one. Most of those say cook for 4 and freeze the leftovers. That
>works pretty well. I was looking for suggestions for the same type
>thing.

>It is the thought of preparing chicken that steers me away from
>chicken. I like chicken breast but don ¢t care to cook it.

why? chicken isn't any more difficult to prepare, really, than any other
meat other than making sure one observes proper sanitation. (assuming you
dont buy chickens whole and disassemble them yourself. which i do. saves me
lots of $$, since i prefer non-adulterated foodstuffs.)

>Easy to fix, very low effort meal suggestions was what I was looking
>for. I am a lousy cook as well so it has to be simple.

no such thing as a lousy cook. only an inexperienced one.

>I will have a look at The Beef Associaton's web page as well.
>Thank you.

may i suggest that you perhaps try "cooking dates" with other single people
you know? it could both help you learn to cook more things and help with the
"waste " issue for certain recipes.

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess




----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---

Saerah wrote:

> no such thing as a lousy cook. only an inexperienced one.

You never met my father.

Bob

On 25 Jan 2005 11:50:46 -0800, "
> wrote:

>Sorry. I should have mentioned in my OP that I am lazy ? The main
>reason for the post was to find out what people cooking for one have
>done to make a quick very low effort meal.

That was a very important factor. Now I can help you out. <G>

Do you like salads? Keep some of this stuff in your fridge:
Bagged salad mix
Shredded cheese(s) of your choice
Ham and/or turkey in thin slices
Bacon bits in a jar
Olives, black and/or green
Green onions
Sunflower seeds
Salad dressing from a jar (in the refrigerator section)
If you have all this stuff available, it'll take no more than five minutes
to pull it all together into a scrumptious salad. If you get really
exuberant, you can hard boil some eggs for that salad, too.

Frozen vegetables + butter + microwave = half of dinner

When it's grilling season, we grill pork chops, hamburgers, steaks, and
even those evil boneless-skinless chicken breasts (which, btw, go great on
the abovementioned salad). We freeze the cooked meat in individual
servings as needed.

Pork chops:
Brown in a little bacon grease or butter, then cover with sauerkraut (and
possibly caraway seeds) or cream of onion soup. Bake or cook on stove top,
covered, for about an hour. The meat will be fall-apart tender, and if you
use the soup, it'll make a great gravy.

Beef:
Right now, I'm eating some shredded round roast that I prepared and froze a
few weeks ago. Into the crockpot ... very lean chunk of round roast and a
can of beef broth or consomme. If you're feeling frisky, you can toss in
some onions and garlic. Cook until the meat is literally falling apart.
When it's cool enough to handle, shred it and put it into serving size
containers.

Makes great spur of the moment tacos or burritos. Pour some barbecue sauce
on it and make sloppy joes.

I'm running out of steam, but I'll add on as my brain permits.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

It came out fine in Google.
http://groups-beta.google.com/group/...ebc2cf27ac70f0

I have started using Google for my news server.
That link will display the whole thread. (all that mess is one line)
It you didn't get the last one you might not get this one though.

All that does sound good and easy to fix. I have a chef salad (hold
the olives) about once a week. I guess I will be getting out the
crockpot and have a shot at some burritos.
Thanks

In article >, "Saerah"
> wrote:

> no such thing as a lousy cook. only an inexperienced one.

You haven't met my sister.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article . com>,
" > wrote:

> It came out fine in Google.
> http://groups-beta.google.com/group/...frm/thread/acc
> &_done=%2Fg roups%3Fq%
> %26start%3D0%26scoring%3Dd%26ie%3DUTF-8%26&_doneTitl
> e=Back+to+Search&&d#93ebc2cf27ac70f0
>
> I have started using Google for my news server.
> That link will display the whole thread. (all that mess is one line)
> It you didn't get the last one you might not get this one though.

Nah, it's just something that happens every once in a while -- no idea
why -- usually it's an AOL post. It's weird.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article .com>,
" > wrote:

> All that does sound good and easy to fix. I have a chef salad (hold
> the olives) about once a week. I guess I will be getting out the
> crockpot and have a shot at some burritos.
> Thanks

OK, salad is good for roughage. :-0) Next time you grill a steak, make
sure there's enough to slice thinly and put on top of that mess o' salad
fixings.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Tue 25 Jan 2005 06:58:26p, Melba's Jammin' wrote in rec.food.cooking:

> In article .com>,
> " > wrote:
>
>> All that does sound good and easy to fix. I have a chef salad (hold
>> the olives) about once a week. I guess I will be getting out the
>> crockpot and have a shot at some burritos.
>> Thanks
>
> OK, salad is good for roughage. :-0) Next time you grill a steak, make
> sure there's enough to slice thinly and put on top of that mess o' salad
> fixings.

Ummm, Steak Salad! There used to be a restaurant, Mollie McGuires (now
defunct), back in Ohio that served the best steak salad I've ever eaten.
While they were in the heyday we used to go there at least once every couple
of weeks to order it.

Wayne

> On 25 Jan 2005 11:50:46 -0800, "
> > wrote:

> >Sorry. I should have mentioned in my OP that I am lazy ? The main
> >reason for the post was to find out what people cooking for one have
> >done to make a quick very low effort meal.

All righty, then! My neighbor's a widow and she eats a lot of Lean
Cuisine (or similar) stuff. Not MY idea of a swell meal, but certainly
low effort.

If you like chicken, try the deli rotisserie birdies. Chop some of the
leftover and mix it with some chopped celery and a little bit of chopped
onion and add some mayonnaise to bind it together. Eat it as a salad or
between a couple pieces of bread as a sandwich.

Make a meatloaf. I hate meatloaf, but maybe you don't.

Bake a potato and top it with some of those frozen things that come in
boilable bags -- I'm thinking of beef stroganoff, chili. That should
fill your belly some.

Good luck.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Wayne Boatwright
> wrote:

> On Tue 25 Jan 2005 06:58:26p, Melba's Jammin' wrote in rec.food.cooking:
>
> > In article .com>,
> > " > wrote:
> >
> >> All that does sound good and easy to fix. I have a chef salad (hold
> >> the olives) about once a week. I guess I will be getting out the
> >> crockpot and have a shot at some burritos.
> >> Thanks
> >
> > OK, salad is good for roughage. :-0) Next time you grill a steak,
> > make sure there's enough to slice thinly and put on top of that
> > mess o' salad fixings.

>
> Ummm, Steak Salad! There used to be a restaurant, Mollie McGuires
> (now defunct), back in Ohio that served the best steak salad I've
> ever eaten. While they were in the heyday we used to go there at
> least once every couple of weeks to order it.
> Wayne

I still like my leftover prime rib sliced and tossed in a hot skillet
for a few seconds and then accompanying a fried egg and toast and/or
hashbrowns.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Tue, 25 Jan 2005 20:06:33 -0600, Melba's Jammin'
> wrote:

>Make a meatloaf.

That's always a good one. Serve it with mashed potatoes, gravy, and corn.
One of those fabulous all-time comfort meals.

Makes great hot or cold sandwiches later. You can crumble the leftover
meat into spaghetti sauce, too!

Here's my recipe:

* Exported from MasterCook *

Damsel's Italian Meatloaf

Recipe By amsel in dis Dress
Serving Size : 12 Preparation Time :0:00
Categories : meatballs/loaves meats


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground beef
1 pound ground pork
3 large eggs
3 tablespoons ketchup
1 tablespoon worcestershire sauce
1/2 cup oats, rolled (raw)
1/2 cup parmesan cheese
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper

Place into a 9x5-inch loaf pan. Bake at 350 for 90 minutes.

Cuisine:
"American - Midwest"


- - - - - - - - - - - - - - - - - - -

Per serving: 349 Calories (kcal); 26g Total Fat; (68% calories from fat);
23g Protein; 4g Carbohydrate; 133mg Cholesterol; 384mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates

--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On 25 Jan 2005 17:12:00 -0800, "
> wrote:

>All that does sound good and easy to fix. I have a chef salad (hold
>the olives) about once a week. I guess I will be getting out the
>crockpot and have a shot at some burritos.

Glad you liked my ideas. Here's another one that makes quite a bit of
food. Takes a little longer to prepare, but it's spread out over two days
(cook in the crockpot, chill, then slice thinly, etc.), and it's well worth
the effort.

* Exported from MasterCook *

Italian Beef Sandwiches

Recipe By amsel in dis Dress
Serving Size : 12 Preparation Time :0:00
Categories : beef crockpot
sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
5 pounds round roast, trimmed
1 1/2 cups water
7 cloves garlic -- crushed
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons red pepper flakes
1/2 teaspoon garlic powder

Heat olive oil in skillet; brown the roast on all sides. Place roast in
large crockpot. Combine water and remaining ingredients; stir well. Pour
over roast; cook on HIGH for 5 hours or until tender.

Remove roast from crockpot, cover, and refrigerate. Strain broth into a
storage container and refrigerate until ready to use.

Slice chilled meat very thinly and place into crockpot or large saucepan.
Pour strained broth over meat, and cook gently until heated through.

Serve meat slices, piled high on crusty rolls, with heated broth for
dipping.

Optional: Provolone cheese; giardiniera or peperoncini.


- - - - - - - - - - - - - - - - - - -

Per serving: 276 Calories (kcal); 10g Total Fat; (35% calories from fat);
42g Protein; 1g Carbohydrate; 110mg Cholesterol; 642mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

> wrote in message
oups.com...
> The problem with fixing one portion is that meats ,and I am a big beef
> eater, don't last long without freezing. To cook for one I would
> have to either freeze the meat or go grocery shopping every 3 days or
> so.
>
> I have tried both, and to me it is just as easy to fix for 4 and freeze
> the left over as it is to thaw out a meal for 1.
>
> I just wish I had more ideas on what to fix. Another problem I have is
> beef is about the only thing I like. Chicken breast is good but I
> can't eat it if I have to prepare it. Pasta is not a bad idea but
> without beef it is not something I like either.
>

Suggestion:

Pick a Saturday afternoon and prepare 8-10 meals involving beef and freeze
them.

What if you branched out into big supper salads. You could roast a
chunk of good beef or pork, eat some the first night for your supper,
use more the next night (or mid-day) cold on top of a selection of
appropriate greens. Cold roast chicken is also really good this way.
Dress the chicken on salad up with canned or fresh artichoke hearts,
roasted red peppers, olives, cheese chunks (feta or goat or anything
you like), a boiled egg cut in half, anchovies (if that's your thing -
I love them), whatever leftover veggies you might have, a few spoons of
chickpeas or some other bean - a really nice meal.

Asian salads are not my first choice but I've had lovely ones in our
California winters, full of fresh mint, bean sprouts, red cabbage, even
satsuma tangerine segments (fresh). I'd have to look up ideas for salad
dressings and other flavors - you could too. Roast pork would be tasty
on an Asian flavored salad (sort of a sweet vinegar/soy sauce dressing,
something vaguely Thai, with chilis and mint)

Make a pot of soup and portion out small quantities for the freezer.
Soup with protein salad above would be lovely.

Leila