Chicken-Apple Panini with Cheddar and a Little Salad to Go With It

Cooking dinner for one or two people isn't a challenge in most ways.  Think of it:  that's what restaurants do and do so well.  They cook one chicken breast at a time,  or one piece of fish, or one chop.  Of course they may also cook all of these individual meals at once, which is why your food may occasionally take so very long.  I think what gets interesting is doing it for three meals a day--in your very own kitchen.

If I'm home and not involved in some big project, I often cook lunch for Dave for lots of reasons.  It's a kind thing to do for someone who works 60 hours a week and pays the mortgages.  Otherwise he eats peanut butter on saltines over the kitchen sink.  If I cook, he takes a break, chats with me...maybe reads the paper or plays with Tucker and Gabby.  And while sometimes I'm just cooking a big pot of something anyway, I also like the test of making quick, on-the-spot meals.  Every meal needn't be a masterpiece, but it should satisfy.

While I'm not a big sandwich eater, Dave adores them.  Sandwiches are filling, use leftovers admirably, and make a decent-sized meal without a lot of time and work.  The other day I was going out to lunch with a friend, knew there was chicken left to eat, and threw together a tasty hot sandwich and salad for him in about 10 minutes.  Try this:

Israeli Couscous Salad

In the heat of the summer when tomatoes are lush and warm and cucumbers are cheap and numerous, I make a lot of Greek salads.  Sometimes there are lovely smoky hot peppers  and other times a few clean, green bell peppers suffice.  Feta makes an appearance if I have it.  Leftover salmon or chicken might get thrown in.  It's no longer summer, but...

The other day I saw something somewhere about Israeli salad and, while it's similar to traditional "Greek" salad, it has lots of lemon and often includes mint and/or other fresh herbs.  When I read the words, "Israeli salad," I just had to have some.  I like mine with cheese, but many people also add nuts or seeds. Some never add cheese so that the salad is pareve--doesn't contain dairy or meat-- or so that it's vegan.   Whichever way you choose, I think you'll be happy and full.

My favorite little bit about Israeli salad (which is served at many meals in Israel including breakfast) comes from legendary blogger David Lebovitz, who had Israeli food writer Maya Marom write a guest post about the salad after his return to Paris from a trip to Israel.  Maya tells us there just aren't any rules about making the salad as far as ingredients go:

"Fried" Egg Skillet with Zucchini and Salsa

There are moments when there is definitely loveliness to sell. Sara Teasdale, right?*
As when you're moving and a neighbor shows up with great flowers and eggs from the nearby farmer-chef.

And you've just blogged eggs on spinach (again, but not the same).  And still, you go on and make yourself a breakfast/lunch/dinner incomparable that you'd like to share.  In fact, you do it two days running.

"Fried" Egg Skillet with Spinach and Salsa or Moving Needs a Great Breakfast.

 There are mornings when nothing but eggs will do and those mornings come around often at my house. Typically an egg white omelet or scramble are my choices, but lately -- in the middle of a move -- two big "fried" eggs aren't an unusual meal with a very large cup of coffee. Or three.

A week out in the move from Saint Paul back to a house we've owned for years in Colorado, I'm still emotionally up in the air and looking for comfort wherever I can find it.  "Fried" eggs are it.  ARGHHHH:/