About thirty years ago, I made an attempt at a tourtiere, a French-Canadian meat pie, but the pastry was so hard that I ended up tossing the whole thing. I finally decided to try again using a recipe I found on line. The crust was a great success, but the filling was a bit on the bland side. I'll try again one day. In the mean time, this was the ( Read more... )

One of my favourite ways of using freshly made hot dog buns/hoagies is as a transport vehicle for grilled or bbq'd hot (or sweet) Italian sausages, sauteed onions and sweet pepper strips. If you like some tang in your sandwich, you can add a few jarred pepperoncini, along with some of the juice, to the filling.


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Kung Pao chicken is a classic Szechuan dish, but I had a two pound piece of pork tenderloin in the freezer, that I wanted to use up, so I switched things up a bit. The other elements were still there including the hot chili and crunchy peanuts, even if I forgot to add the latter to the dish, until I was almost finished devouring my first bowl.


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The website where I found the 'for one' cake recipes also has savoury dishes. Especially pasta dishes.

Like this Ham and Pea Alfredo for One ... I made it with linguine


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It's cold and gray and I'm bored so I made one of the easiest lunches or dinners that I've had in ages using leftover chile verde (green) enchilada sauce and cubed pork tenderloin.


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I recently ran across an ice cream tub with the label "odds and ends" on it and popped it open to find the carefully wrapped remainder of a can of Masri brand green curry paste. I was debating which protein to pair it with and settled on some sliced boneless pork chops. The finished dish ... Thai green pork curry served over basmati rice. I would ( Read more... )

Inari sushi are one of my favourite specialty sushi at the all-you-can-eat sushi restaurants I frequent. If you're watching your pocket book, however, they're a snap to make at home with just a few ingredients. Traditionally filled with cooked and seasoned sushi rice, they may be served plain or topped with egg salad, tuna salad or a variety of ( Read more... )

If you have a chance to buy pork tenderloin fresh, it's quite a versatile protein for a singleton, and you can take your time making various dishes.

Unfortunately, I bought mine frozen, so when I thawed it, I had to prepare (trim off fat and remove the silverskin) and use it in as soon as possible.


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Cooking for one (or two) means you often have leftovers from things you've thawed. In this case, I had a cup or so of diced ham from a 2 cup bag I'd frozen for soup. (I used the other cup for a broccoli, cheddar cheese and ham quiche.)


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This is another reason that my freezer keeps filling up, in spite of my attempts to clean it out ( Read more... )