I am a cooking newbie and need some help!?

Question

I have just discovered that I love to cook!!! But, I am having a hard time shopping and cooking for just one (myself)... any helpful hints? Recipes? Grocery list ideas?

Answer 1

If you are an average person with an average amount of time, yet you want a great meal...

Sam the Cooking Guy is a great place to start. He has a small show on TV, and is starting to go nationwide. The great thing about him is that he's just an average guy that knows how to make a great meal. He is filmed in a REAL kitchen with REAL situations, and not in some roomy studio where everything is already prepared and the ingredients are already handy. That's just not very realistic, here. We are people with lives... BUSY lives. And he shows you how to get great meals without all the pizzazz.

His website has a few videos and recipes. He also has a list of ingredients that you should always keep handy. When you go to other places, they have you purchase things that you might not use for a while, or until you're ready for the same meal again.

Go check it out. It's really cool. He's getting really popular because, like us, he's just a normal person, and the stuff he does is great for newbies.

Answer 2

i have cooked for over 40 years but i find it hard to do for just 1. I use one chop as a basis. i am a meat eater and 1 microwave baked potatoe and open a can or frozen veggie and put the remander in the fridge for another day. I use bag of lettuce and veggie salad and add a cucumber and onion. they last a few days. I buy small portions of fruit, they will give you a small amount if you ask in produce. I buy cookies , not cake, ! crosant at a time. Nothing in bulk. I use very few boxes . I prefer to prepare a potatoe from scratch to go with meals.
I dont do any cassarole. Not effective for one person. You can get a pot pie instead. . It is very efficient. Also look in the frozen foods for small packs of lasagne and swedish meatballs and fish and potatoe suppers. I keep tuna and hard boiled eggs and mayo and pickles and olives on hand. I use white bread and freeze half the loaf, I buy the 2 in a pac blueberry muffins for a change. I use the small cans of flavored coffee and buy the new half and half that lasts on the shelf. I sometimes share something like a good buy on stra\wberries or steak with a friend/

Answer 3

One thing that I think would really hone your skills would be if you cooked for more than one in the context of dinner parties. On a visit to France several years ago, I picked up a really good French cook book at Shakespeare & Company. It was in English with lots of pictures, and everything was explained in a step-by-step manner. Once in a while I’d pick out a few things from that cookbook and invited several friends over for a dinner party. Starting with relatively simple things (like stuffed roast leg of lamb), I moved up to more complex stuff (like beef Burgundy or veal in white cream sauce), and I could even make glazed pear tarts with frangipane filling from memory that looked like something you’d see in a pastry shop! The idea here is that if you can create a sort of “event” where you’ll get a chance to practice cooking things, you’ll improve your skills while making a number of people happy at the same time! But a good cookbook with lots of color photographs is extremely helpful.

Another thing to look into is a cooking class. If you live in a major city, there will usually be at least one culinary school that might offer classes to people who aren’t formally enrolled. Junior colleges and adult education programs often have something similar.

Also, anytime you travel abroad, make it a point to take a class in the local cuisine. I’ve been to a number of different places, but it was only on a recent trip to Bangkok that I thought of looking into a cooking class on Thai food. Again, cooking schools will typically offer anything from a half-day course to longer programs. I found one in Bangkok, and did the half-day, and it was great! Actually learned how to make spring rolls, as well as finally got to understand exactly what it is that gives Thai food it’s unique character and flavor.

This past January I moved from New England to Singapore. I don’t have much of a kitchen anymore (it’s about the size of a postage stamp), so my more elaborate dinner parties are a thing of the past, at least at the moment… But just the other day I picked up some lemon grass, kefir limes, chilies, coriander, eggplant, coconut milk, and fresh chicken at the wet market and pounded together a red Thai curry in the mortar and pestle, and it worked just fine.

Whatever you do, have fun with it!

Answer 4

Go to a used book store. Look for a cookbook that's been well-used. Thumb through a few and see if they fall open to some good recipes. Often, you'll find one that's been well-used, and can find another copy (not so worn) in the same section. That's a good way to find a usable cookbook. The USDA also puts out a simple free cookbook where all the recipes are for one or two people. I'm sure you can Google the USDA cookbook and see if it's still available.

Answer 5

La Dolce Vegan (cookbook name) has recipes that usually serve 2-4. For grocery list ideas, make a killer salad. Whatever greens you like and the regular carrots, cucumber etc. Learn to camelize pecans (or any nut) by heating them in a non-stick pan and tossing in a little sugar and melting it onto the nuts (cool on tinfoil). Add chicpeas (also called garbanzos) to the salad. You can buy them in a tiny can in the bean section of the grocery store. Drain the chicpeas of the liquid in the can and sprinkle them onto the salad. Mmmm. Don't forget croutons.

Answer 6

I also cook for one.. I find that the first thing on my grocery list is Freezer bags and freezer to microwave containers.. As for recipes.:
There are so many, but I can usually half any given recipe and it works.

Answer 7

I watch the food channel a lot and I also subscribe to Pillsbury and Betty Crocker cookbooks that have a different food theme each month--been getting these fast, quick and easy cookbooks for almost 30 years now!

Answer 8

Make a whole bunch of something and freeze the rest. That way you won't have to cook all of the time.

Answer 9

Try these...they're easy!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies (leave these out if you don't want it to be spicy)
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
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Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry

Answer 10

i am a chef & when my friends ask me this question i usually tell them to stock up on marinades & freeze your meats.that way when your in the mood to "cook" just defrost a single piece of meat (@ nite) in the morning put it in a ziplock bag with the marinade du jour, stop & pick up some fresh veggies (steam,roast,poach or saute them) & voila! dinner for one. at home i cook for 2 of us & i like going to the farmers market to see whats fresh & in season,that usually inspires me to come up with a dinner plan. after cooking @ work its hard to want to do it @ home.