Cashew chicken. Photo: James Stefiuk
There are times when all of us might eat alone. Some of us live independently and one serving meals are the norm and no big deal. Or, sometimes when everyone in your household is on their own schedule, you find yourself at home alone and wonder what to make. Take out? Easy. Home-cooked? Better, but what?
Rather than just fall into the take-out or frozen chicken pot pie routine, be inspired by Joanie Zisk, whose new cookbook, One Dish Kitchen, offers creative and easy-to-make single-serving recipes.
Empty-Nest Inspired Cookbook
Zisk began to create single-serving recipes when her oldest son went off to college. She said she was surprised he ate packaged ramen and white rice just about every night as so many college students do. She started sending him family favorite recipes each week scaled down to single-serving size.
The inspirational recipes have now been compiled in her new book, One Dish Kitchen including single-serving versions of beef stew, shrimp creole, French Onion soup and even pineapple-upside-down cake for one.
According to Zisk, “In our busy lives, it’s often hard to find the time to cook, especially if you’re cooking for yourself. It can sometimes be easier to cook from a box or to order from a local restaurant.
“But I truly believe that the simple act of cooking for ourselves is one of the most nurturing, loving things we can do. It’s a real form of self-care and when you have easily accessible ingredients and a desire to cook a meal from scratch, you can create and enjoy a fabulous meal for one in no time.”
More ideas for single-serving recipes from One Dish Kitchen can also be found on her website: One Dish Kitchen: The Simple Pleasure of Cooking for One
We tried and love the Cashew Chicken recipe here.
Subscribe to Healthy Aging Magazine for more recipes such as Zisk’s Chocolate Strawberry Shortcake and more from other cookbook authors.
Cashew Chicken
Makes `1 serving
For Sauce
2 tablespoons low-sodium soy sauce
2 tablespoons pure honey
1 teaspoon olive oil
1/8 teaspoon ground ginger
1 tablespoon water
For Chicken
1 (6-ounce) boneless, skinless chicken breast, cut into 1″ cubes
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
½ tablespoon olive oil
½ cup peeled and thickly chopped yellow onion
½ cup fresh broccoli florets
1 clove garlic, peeled and minced
1/4 cup unsalted cashews
1 cup cooked white rice
To make Sauce: Whisk together soy sauce, honey, oil, ginger, and water in a small bowl. Set aside.
To make Chicken: Season chicken with salt and pepper. Heat oil in a 10″ skillet over medium-high heat 30 seconds. Add chicken and saute until cooked through, about 4 minutes.
Add onions, broccoli, and garlic to skillet. Cook, stirring occasionally, one minute until vegetables are crisp-tender.
Add cashews and sauce. Cook until mixture comes to a light boil, then reduce heat to low and simmer 3 minutes.
Enjoy on a medium plate with cooked rice.