Dinner For One

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Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

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Just because there's one mouth to feed doesn't mean dinner needs to be void of tastiness. A meal for one can be just as delicious as a meal for five.

On several occasions I have conversations with those that want recipes for one. The reason varies.

"My husband travels and I don't want to eat hot dogs at 4:45 pm with my children."

"I'm single, but I still want to eat a nice dinner."

"My spouse works nights and I'm left to fend for myself at dinner time."

Whatever it is, take heart. I'm here to help make those dinners for one flavorful and something to get excited about.

This menu involves recipes that can feed many. As cook and controller of the kitchen, it will be your job to halve some of the recipes (which will be noted) and then repurposed in following meals. I encourage you to take these leftovers for lunch the following day. You'll not only eliminate a sad desk lunch, but you will also save a little money.

Take a peek at this week's cooking adventure:

Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples

Tomato Fettuccini with Balsamic Flank Steak

Flank Steak Tacos with Chimichurri and Black Bean Puree

Spicy Garlic Shrimp and Black Bean Puree with Chimichurri

Black Bean Puree, Runny Egg and Tortillas

 

Monday

Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples

When it comes to the crusty bread, have fun! The bakery at Market Street provides a variety of small rolls so you don't have to purchase a giant loaf. One of my favorites is the garlic rosemary bread. Want the bread sliced to order? Just ask, the bakers are happy to help!

Tuesday

Pair Fettuccini with Simmered Tomatoes and Balsamic Marinated Skirt Steak

I recently perused the pasta section and was amazed at the selection of pasta. It ranges from the basic spaghetti to the more unique shape, tortiglioni (from the Mario Batali line of pasta).

*for the skirt steak, halve all ingredients*

Wednesday

Skirt Steak Tacos with Chimichurri and Black Bean Puree

Slice the leftover skirt steak into thin strips, place in tortillas, top with sour cream and chimichurri.

*black bean puree, halve all ingredients*

Thursday

Spicy Garlic Shrimp with Black Bean Puree and Chimichurri

*for the spicy garlic shrimp, halve all ingredients*

Friday

Black Bean Puree and Runny Egg Skillet with Tomatoes and Tortillas

Heat up the black beans in a skillet alongside sliced cherry tomatoes. Add an egg with three minutes left to cook. Serve warm with tortillas.

 

Recipes

 

Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples

Author note: the addition of kalamata olives would give this olive oil dip a salty punch.

Ingredients: 

½ cup extra-virgin olive oil

1 rosemary sprig

2 large garlic cloves, chopped

1 cup cherry tomatoes, cut into bite sized pieces

1 tablspoon balsamic vinegar

½ teaspoon kosher salt

cracked black pepper

 

Directions: 

1) Heat the extra-virgin olive oil, garlic, rosemary and salt on medium-low heat for about five to eight minutes. Stir occasionally in order to prevent the garlic from burning.

2) Next, add the tomatoes and increase to medium heat. Cook for an additional three to four minutes.

3) Pour into a bowl, add the vinegar and top with cracked pepper. Serve with warm, crusty toasted bread. Adding Prosciutto, Manchego Cheese and Apples to this meal would be a delicious touch!

 

Balsamic Marinated Skirt Steak

Author note: When cooking steak, consider the thickness of the cut for cooking time. For a thicker cut of meat, increase the cooking time. For a thinner cut of meat, reduce the cooking time.

Ingredients: 

3/4 cup balsamic vinegar

1 tablespoon Dijon mustard

4 garlic cloves, rough chopped

2 teaspoons koshers salt

1 tablespoon lemon juice

1 teaspoon red pepper flakes

1/4 cup extra-virgin olive oil

2 branches of rosemary

2-3 pounds skirt steak

 

Directions: 

1) In a rectangular baking dish, combine the vinegar, mustard, garlic, salt, lemon juice and red pepper flakes and stir to combine.

2) Slowly add the oil in a steady stream, whisking constantly. Add the rosemary sprigs.

3) Place the skirt steak in the marinade. Cover and place in the fridge. Marinate for four hours (or overnight). Flip occasionally.

4) Remove the steak from the fridge about 30 minutes before cooking. Pat dry and set aside. Pour the marinade into a saucepan and reduce until the thickness coats the back of a spoon.

5) Place the oven rack to the upper most level. Heat the broiler to 500 degrees.

6) Place the steak on a broiling pan and broil 6 minutes per side (for a medium doneness) for a total of 12 minutes. Remove from the oven, wrap in foil and let rest for 10 minutes.

7) Cut the skirt steak in thin slices, against the grain. Serve with reduced marinade.

 

Chimichurri

Author note: Chimichurri is an Argentinian condiment. It’s traditionally served on top of grilled meats and vegetables. I also enjoy using it on nachos, pizza and runny eggs. It works deliciously as a marinade as well. This food processor method makes for a very quick cooking process. Note that the longer the chimichurri marinates, the tastier it becomes.

Ingredients: 

3/4 cup fresh parsley, lightly packed (leaves and thin stems only)

2 tablespoons fresh oregano, lightly packed

1 tablespoon fresh thyme

5 garlic cloves, quartered

1 1/2 teaspoon kosher salt

1/2 cup extra-virgin olive oil

1/3 cup red wine vinegar

1 teaspoon dry red pepper flakes

 

Directions: 

1) Place all ingredients into a food processor, except for the red pepper flakes. Puree until herbs and garlic is chopped and the ingredients are well incorporated.

2) Pour into a glass container and stir in the red pepper flakes. Cover and store in fridge for at least 1 hour.

 

Black Bean Puree

Author note: This recipe is the perfect make-ahead dish. It can be stored in the fridge for three to four days. It is a versatile recipe — serve it as a side dish, a condiment for tacos or a dip for tortilla chips. Use less liquid for a bean dip or more liquid to serve it as soup.

Ingredients: 

1 ½ cups dried black beans

2 tablespoons extra-virgin olive oil

1 green bell pepper, core removed and rough chopped

½ yellow onion, rough chopped

1 teaspoon oregano

1 teaspoon paprika

1 ½ teaspoon cumin

1 ½ teaspoon kosher salt (or 2 teaspoons if you prefer beans a little salty)

½ teaspoon red wine vinegar

½ bunch of cilantro, chopped three to four times

 

Directions: 

1) Rinse and sort the beans to remove any undesirable pieces. Then, in a large pan, soak the beans with 8 cups of cold water for 6 to 8 hours or overnight and cover with a lid.

2) Drain the beans and then rinse with cold water. Place the beans back into the pan and cover with 6 cups of water.

3) Bring the beans to a boil and lower the heat to a simmer. Simmer the beans with the lid tilted for 1 ½ hours or until soft. Stir occasionally and , if necessary, add water to keep the beans submerged.

4) Meanwhile, heat the olive oil over medium heat in a medium-sized skillet. Add the pepper, onion and salt and saute until the vegetables are softened, about 8 to 10 minutes.

5) Once the vegetables are softened add the oregano, paprika and cumin to the pan. Stir in the spices to evenly cover and coat the vegetables. Cook for an additional 2 to 4 minutes or until fragrant.

6) When the beans are finished cooking and are soft and tender, drain all but 1 ½ cups of cooking liquid.

7) Add the cooked vegetables and cilantro. With an immersion blender (or a food processor or blender) puree the beans until smooth.

8) Once the beans are smooth, add the vinegar and heat through at a low heat for five minutes. Stir occasionally to prevent the beans from sticking to the bottom of the pan.

9) Salt to taste and serve warm.

 

Spicy Garlic Shrimp

Author note: Two mixing bowls are required for this recipe.

Ingredients: 

3 tablespoons extra-virgin olive oil

4 garlic cloves, chopped

1 teaspoon kosher salt

½ teaspoon cayenne

½ teaspoon paprika

zest of 1 lemon

juice of 1 lemon

¼ cup chopped chives

1 pound shrimp

 

Directions: 

1) Heat the oven to 400 degrees.

2) In a medium sized mixing bowl place 2 tablespoons of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika and the lemon zest. Stir well to combine

3) In a second medium sized bowl place 1 tablespoon of of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika, juice of 1 lemon and the chives. Stir well to combine and set aside.

4) Add the shrimp to the first bowl (the bowl without the chives) and turn the shrimp several times to coat.

5) Pour the shrimp mixture onto a foil-lined baking sheet. Spread the shrimp out into an even single layer.

6) Place the shrimp into the oven and cook until pink, about 8 to 10 minutes.

7) Remove the shrimp from the oven and with a slotted spoon place the cooked shrimp into the second bowl.

8) Turn the shrimp several times to coat well. 

*This dish is delicious topped with a crumbly cheese and served warm with black bean puree. However it is also a tasty dish served cold with chilled avocado and cucumber soup.