What's all This?
First time reading Single Servings? Check out my first column where I explain what it's all about. Then read the rest!
Spice up the Organization
Now, remember in my first column I told you to make use of the bulk spices in your grocery store? Well, learn from my mistakes and make use of some cheap spice containers to store them in. A couple weeks ago I innocently opened up the cupboard where I keep my spices and it was like taking the wrong apple from the market--I reached for one and they all came tumbling down.
Guess what? A bunch of plastic bags with twisty-ties (that may or may not have the names of what's inside written on them) does not a spice rack make.
You can find empty spice containers at most kitchen supply stores--let's all invest in some and avoid being pummeled (lightly though it was) by little bags of ground flavors cascading out of an open cupboard.
Also pick up some removable tags from an office supply store to write the contents and date of purchase. Toss and replenish every six months.
Storing Leftover Wine
Want a glass of wine for dinner, but don’t want to spoil a bottle by having it open for several days? These tips for storing wine come to you courtesy of our Allrecipes wine expert, Carl Hanson:
- Store wine in a simple mason jar to eliminate the amount of oxygen it comes in contact with.
- A water bottle also does the trick--if the wine doesn't fill the bottle completely, just squeeze as much air out as possible, then cap it.
- You can also purchase a vacuum pump--pop it right into the top of the wine bottle and pump out remaining oxygen.
Check out the short video for more details:
Also check out Carl's column in which he oh-so-dutifully sips wine with several different meals to see which pairs best.
A Couple Things to Keep in Mind
- With the exception of the Prep and Freeze recipe, I intend for you to eat all the meals in one week, which is why prep is done on a Sunday night. If you don't plan to eat them all within seven days, adjust your prep accordingly. (Veggies might go bad if cut and stored for too long.)
- Keep all meats frozen in individual servings until one or two days before you plan to cook them. And don't scrimp on the resealable bags--get the good ones--the generic variety aren't as good at keeping things fresh.
Shopping List
Meat:
3 skinless, boneless chicken breast halves
4 sea scallops, rinsed and drained
2 thin slices ham
1/2 pound flank steak
Vegetables:
1 tablespoon chopped parsley (here’s a good reason to grow your own)
lemon (optional as a garnish)
1 bunch of asparagus
6 cloves garlic
1/2 shallot, chopped
2 red bell peppers (adjust if you prefer peppers packed in oil for sandwich)
1 head of lettuce (got salad dressing?)
2 teaspoons fresh ginger root
1 cup thinly sliced green cabbage
1/3 cup thinly sliced red cabbage
1/3 cup shredded napa cabbage
1 carrot
2 green onions
2 tablespoons chopped cilantro
Spices:
2 (1.25 ounce) packages taco seasoning mix
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
pinch ground nutmeg
Dairy:
1 ounce butter
2 slices provolone cheese
1 ounce grated Parmesan or Romano cheese
Oils/Condiments:
2 teaspoons mayonnaise (optional)
4 teaspoons vegetable oil
1 tablespoon olive oil
1 tablespoon creamy peanut butter
1 tablespoon chili sauce
1 tablespoon fish sauce
2 teaspoons dark sesame oil
4 teaspoons rice wine vinegar
1-3/4 teaspoons soy sauce
1/4 cup salsa
hot sauce to taste
Other:
1-1/2 (4 ounce) cans tomato sauce
1/4 cup bread crumbs
2 slices sourdough bread (or one slice whole grain bread)
1-3/4 teaspoons brown sugar
(Need salad dressing?)
Burrito toppings (optional):
Peppers
Cheese
Low-fat sour cream
Avocado
Salsa
Let me Know
Is this column helpful? I'd really love to know what you think, so drop me a lineto tell me what worked, what you could do without, or what else you'd like to see. Also, feel free to pass along recipes you think would be great to feature, as well as any helpful "single serving" tips you might have (I'll give you a shout-out if I use them!).
What's this?