Asparagus-Wild Rice Chowder

Evidently Mother Nature didn't get the memo that it's Mother's Day, which is supposed to be sunny and gorgeous with irises and lilacs in bloom.  (Instead, we have a snow storm.)

Swordfish with Ginger-Asparagus Rice and Mango Salsa (Another Help! I've Got Leftover Take-out Rice and Don't Know What To Do With It)

I'm likely to decide on what's for Sunday supper as I sit at Sunday lunch.  Often there are leftovers, soup in the freezer, or a nice piece of cheese that only needs a nice glass of wine to balance out all of my food groups.  Whatever happens, I rarely cook.  Sunday's a work day for me and Sunday evening is one I like to spend with my best guy, the dogs, and a tv tray.

Microwaved Potatoes and Onions with Asparagus

Happy New Year!

I haven't yet recovered from Christmas, much less New Year's.  I don't know about you, but while it's mostly beautiful and full of family, friends and  good food (and church, if you're me), it is also occasionally a tad much.  Holiday meals, travel with goodie bags in the back seat, food gifts, meals out...it goes on a bit.  I have one friend who woke up December 26, said Christmas is over, and drove in to the office.  Time to move on.  I was not there, as I totally buy into the 12 days of Christmas...but I get it.  And today is the ninth day of Christmas.  9 Ladies Dancing!

Meatball Frittata

Except for soup, pasta, or salad, there's nearly nothing you can cook that is as versatile as the not-so-humble frittata, which is nothing more than an open-faced omelet.   Just about whatever you've got leftover in your frig, including spaghetti you brought home from the Italian restaurant (and definitely the toppings from that box of cold pizza), can be worked into a frittata and turned into a meal that might feed you a couple times or more.  Will you be happy?  I think so.

Rosemary Chicken Thighs with Butternut Squash and Fennel

 I've made this roasted chicken thigh and vegetable supper a few different ways....but the luscious, really luscious thing about it (besides being light on the wallet) is that you just throw a bunch of great food on a rimmed sheet pan, toss it with oil, salt, peppers, and rosemary, and shove it in the oven for 30-40 minutes.  Meantime--kiss your love, listen to NPR, iron your work blouse, or call your Mom.  Make double for leftovers or if you've invited a friend.   Wine?  Côtes du Rhône would definitely drink.

Tuna Salad (Not your Grandmother's) with Asian Dressing or How Not to be Afraid of Cooking Fish for YOU

Cook your tuna as you like...I like it fairly rare.

A piece of fish or two is a delicious, smart, economical, and healthy buy for the solo cook.  To begin with, you can buy fish by the piece.  You  not only get exactly the amount you need, but you get to pick your fish and talk to the fishmonger.   You might even get to talk to other people in line.  What are they buying?  How are they cooking it?  Ask them.  Soon they'll be asking you.

Fish inspires fear in many cooks:

• Is it fresh? (It should smell good if it's fresh.) 
• How do you cook it?  (If in doubt, drizzle with olive oil/salt/pepper,  saute/grill ten minutes per inch -5 if in sauce- and squeeze a bit of lemon on top at the table.  Some folks like salmon or tuna medium or rare.)  Unsure?  Cut it and look.  Is it opaque and or flakey (if a white fish)?  Then it's done. 
• Will it have bones?  (Make sure you have a good fillet, but still be careful.) 
• I don't know that kind of fish.  (So ask.)  Start with salmon and tuna.  They're bigger and more forgiving than skinny sole fillets..which are actually about the fastest thing in the world to cook.

To see some helpful videos about cooking fish, click here. (Free 7-day trial available.)

Shopping tip:  If you use the same place each time you buy fish, you'll come to trust them and they'll come to know you.

For the solo cook, I recommend buying two pieces of fish.  Cook them both at the same time and use the second piece for a salad or sandwich or snack the next day.  Cooked salmon is great stirred into almost done scrambled eggs; it also makes a great spread/dip.  (Mix into softened cream cheese, dill, onion, etc. and serve with bread or crackers.)  Leftovers create the need for invention and  the practice of invention makes a good cook.  When I made this salad, my husband liked it better than the original meal and said he'd eat it every week.  Interesting?

Here's the meal my tuna salad came from. I made an extra tuna steak and had enough salad for two, in fact.

I ran out of asparagus or would have used that in the salad.  Instead, I cooked a few green beans in the microwave.

Wine?  Dry riesling.  The Washington state ones might be more available than the German ones, but you can always ask.  If you can't find dry (above 10% alcohol), try any riesling and see what you think.

Asparagus Risotto or Si Place (Do as you please.)

There are crocuses.  Perfect harbingers of spring.

So determined, these bloomed indoors.

But asparagus...in the spring...there's nothing like it.  And, unlike the beautiful crocus, you can actually chew it up.  Of course, the crocus stamen is edible and we call it expensive...no.  We call it saffron.

Risotto, that dish we think of as so very special (but which the Italians just think of as rice) is one of those often made for a side that is perfect for  a main course as well.  Especially for the solo cook.  Most people make it in larger quantities, but, like pasta, it can be made in small batches as well.  An inexpensive, but hearty meal, it's sufficient unto its own.  A bit of Parmesan cheese added and you have vegetables, starch and protein. 

Sauteing the asparagus and onion before adding the rice.

At sea level, my risotto was a bit softer than al dente (I like it like that.) in about 25 minutes.  You cannot rush the cooking by turning up the heat; only time and care finishes the risotto.  It takes nearly constant supervision.  So if you don't care for that kind of cooking, don't make it.  Or make the same dish as a sopa seca (dry soup) or a pilaf (no constant adding of stock and stirring-just saute, and add 2x as much liquid as rice--cover and cook on low or bake) and blend in cheese with a bit of cream at the end for a fake "risotto."  Of course, it will no longer be a risotto.