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Cooking For One is Not Fun (unless you’re making a Sweet Potato Chicken Quesadilla)

 Cooking For One is Not Fun is still not fun even after yesterday’s mini-rant. The plan was simple: go to the store, buy two rotisserie chickens, rip the meat off the bones and make a quick simple dinner. Well I didn’t fix any dinner and now I have a tub full of cooked chicken. After a hearty breakfast of pancakes, peanut butter and banana I started thinking about lunch.

I found two small sweet potatoes, tortillas and Monterrey Jack cheese.

Quesadilla time!

  • 1 medium sweet potato (or two small ones)
  • cooked rotisserie chicken, small dice
  • Salt, pepper, chill powder, onion powder, garlic powder, oregano, cumin
  • olive oil, butter or margarine
  • tortillas
  • Sharp cheddar cheese and or Monterrey Jack
  • Sriracha (be careful with this)
  1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil. Lightly grease with some olive oil.
  2. Scrub the dirt off the sweet potatoes and split them lengthwise. Place cut side down on the greased aluminum foil covered baking sheet and bake. (small to medium 30-45 minutes, large will take an hour or so). When done, remove from oven and allow to cool.
  3. Scoop potatoes into a mixing bowl. See the list of spices? Add a pinch of each. The actual amount depends upon how much potato you’re working with. Mix well and set aside.
  4. Heat a griddle or large pan on the stove, medium flame.
  5. Butter or margarine one side of a tortilla. If using butter, add some olive oil to the griddle because butter burns. Tortilla buttered side down on the griddle. Fill one half side with potato and dot with chicken and cheese. Flip the other half over so it looks like a quesadilla. Brown on both sides. It’s done when the cheese is melted and the filling is warm.
  6. Repeat. Eat.
  7. Bet you thought I forgot the Sriracha. If you like spicy go ahead and add to your potato mixture along with the rest of the spices. Or use Sriracha as a drizzle or dipping sauce. Just remember if you add this to the potatoes before grilling I assume zero responsibility for the searing burn in your throat.
  8. Actually, go ahead and use your favorite hot sauce.
Photo by Nadin Sh on Pexels.com

 Yeah, the picture above is cheating. Here’s the real shot.

The Bottom Line

Tasty. But I said it before and I’ll say it again. Cooking For One is Not Fun and this was a lot of work to make one quesadilla. At least I’ve worked out the spice combo and the flavors are fine. I did end up mixing a few dashes of Sriracha into the potato. Cooking for one needs to be quick, simple, filling, and nutritious. This quesadilla did not meet the “quick” criteria.

In the future consider the following:

  • Bake and season the potatoes the night before to allow the flavors to marry and to save time when actually making this quesadilla.
  • Make more than one quesadilla. Trust me on this.
  • Tabasco brand Sriracha (an unpaid endorsement).
  • Buy and debone your chicken ahead of time.

This post is #9 in my One Rotisserie Chicken, 50 Meals – The Concept series that I started 12 years ago. At this pace I won’t live long enough to finish the series. At least no one pays me for my content. Maybe I’ll change the title to One Rotisserie Chicken, 10 Meals and declare this series done.

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Cooking For One is Not Fun

Cooking for one person is not fun but sometimes I do it anyway. I like to try new recipes on myself so when there’s a failure no one gets hurt and the attempt at something different gets tossed out. Earlier this week I made a pot of Vegetarian Badass Black Eyed Peas – 2022 and decided to de-veg it by tossing in a couple of chicken sausages from the freezer. The sausages had some stewed tomatoes in it and I needed stewed tomatoes for the beans and…I tossed everything together. I think this might be a new bean dish in the fall/winter rotation. But besides experimenting with new dishes another thing I like to do when dining alone is to use up leftovers from the freezer.

For lunch I found what I thought was chili and defrosted it only to discover it wasn’t chili but meat sauce. Then I found two single serving containers of penne with tomato sauce (marinara?) and I defrosted them, spread the pasta into a baking dish, added some freshly grated cheese and dumped the sauce on top. Then I added more grated cheese. This is what I ended up with.

By dinner time I was completely in the no cook mode. So I went to the store and bought two rotisserie chickens. After putting away the other items I bought I carved the chicken off the bones while thinking about what to make for my dinner. After snacking on quite a few pieces of chicken while carving I wasn’t hungry anymore and decided not to make anything for dinner. Now I have two chickens all off the bone and I still haven’t a clue what to make with all this chicken.

At least I know whatever I decide to make tomorrow there will be chicken in it.

Guess I’ll be adding to my One Rotisserie Chicken, 50 Meals – The Concept recipe lineup I started years ago.

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Prioritize Protein, Polyphenols, Healthy Fats, Calcium and Vitamin D

Research suggests that those who consume more protein tend to live longer and stay stronger and healthier later in life than those who consume less. But where you get your protein matters. Plant-based sources like legumes, nuts and whole grains seem to be especially beneficial, whereas protein from red and processed meat has been linked with shorter lives, Dr. Lars Fadnes, a professor of global public health at the University of Bergen in Norway, wrote in an email. How to Eat for a Long and Healthy Life – https://www.nytimes.com/2024/09/02/well/eat/foods-longevity-aging.html

Nice article. The last time I checked the link the NYT article was freely available and not sitting behind their paywall.

One key point was not covered in the article. Pizza! Tomato sauce for polyphenols and cheese for healthy fats and calcium. You already know what not to put on your pie to improve the health benefits.

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Blueberries Make You Smarter?

Half a cup of blueberries a day improved the average participant’s language skills, improved their short-term memory, and enhanced their decision-making, planning, and organizational skills. Scientists Just Discovered That Eating Blueberries Will Make You Smarter and ‘Significantly’ Improve Your Memory — https://www.inc.com/jeff-haden/scientists-just-discovered-that-eating-blueberries-will-make-you-smarter-significantly-improve-your-memory.html

So I suppose not eating blueberries for most of my life was the main driver behind my impaired language skills, memory and decision making.

I wonder if the effects are dose dependent?

Sorry Hon, I ate all the blueberries. Again.

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ATTENTION PARENTS – New Wrinkle Worry

“When kids use anti-aging skin care, they can actually cause premature aging, destroy the skin barrier and lead to permanent scarring,” says Dr. Brooke Jeffy, a Scottsdale, Arizona, dermatologist who has posted her own social media videos rebutting influencers’ advice.

More than the physical harm, parents and child psychologists worry about the trend’s effects on girls’ mental health — for years to come. Extensive data suggests a fixation on appearance can affect self-esteem and body image and fuel anxiety, depression and eating disorders. ‘I didn’t want to get wrinkles’: The alarming effects of tweens using antiaging products — https://www.fastcompany.com/91183100/didnt-want-wrinkles-alarming-effects-kids-using-anti-aging-products

You’re welcome.

Reducing leisure screen time to just a few hours a week could decrease behavioral issues and increase positive social interactions for children and adolescents, according to a randomized trial of 89 families in Denmark. The study, published in JAMA Network Open, included 181 children aged 4 years through 17 years.

Less Screen Time Linked to Improved Sociability and Behavior in Children

JAMA. 2024;332(9):697-698. doi:10.1001/jama.2024.14875

And healthier skin in young girls.

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Lessons From a Lifetime of Cooking #6 – Persillade

Persillade? First I had to learn how to pronounce this.

This thing started because I had some leftover fresh parsley from making Papa’s Corn Salad. Then I found Jacques’ recipe for:

Simple. Easy. Quick. Definitely going into the rotation.

Growing up the green stuff on the side of your main course to me was merely a garnish.

I didn’t know what I didn’t know.

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Papa’s Corn Salad

Remember Corn Salad – Lessons From a Lifetime of Cooking #5 ?

Well, I’ve already doctored up the recipe and made a batch to go along with a grilled burger. You’ll need:

  • One 10 ounce package of frozen organic corn
  • 1 or 2 cloves garlic, finely minced
  • 1/ 4 cup red onion, finely minced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup cucumber, peeled, seeded cut into small cubes
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon red wine vinegar
  • 3 Tablespoons extra virgin olive oil
  • about 1 tsp honey
  • 1 handful fresh rinsed and minced parsley,
  • 1 handful fresh rinsed and minced basil
  • salt and black pepper to taste

Do this:

  • Put the bag of corn in the microwave and do not follow the instructions on the bag
  • Cook for four minutes, carefully remove the bag from the microwave, open while not trying to burn yourself, dump into a colander and rinse with cold water. Allow to drain and dry.
  • In a large mixing bowl, mix the dressing ingredients lime juice, vinegar, honey, olive oil, salt, and pepper. Add the garlic and red onion. Mix well. Taste and adjust seasonings.
  • Add the corn, tomatoes, cucumber, basil, parsley. Toss.
  • Cover and refrigerate. Serve lightly chilled or at room temperature.

You’ll have enough for four healthy servings. Don’t forget the Feta cheese or forget the Feta cheese if you want to keep the salad vegan.

Took a taste. Nailed it.

(again, this is not an actual picture of the salad but an AI generated picture of the salad which looks awfully close to the real thing)

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All my recipes in one place – Emiko Davies

Sunday 8/25

My cookbook obsession started in my 20’s. Dad always told me if you learn how to cook you’ll always enjoy your meals. I found this to be mostly true. Ask anyone in the family about my famous Mustard Chicken or Tofu Tacos, two recipes of mine which I’ve made just one time apiece. Some recipes are meant to be one and done. Others change and get better over time. To be a better cook you have to learn how others cook. One herb or spice that you don’t use in a dish you’ve made for years can make a difference. Technique matters. Let the experience of others be your constant guide.

A few years ago I stopped buying paper cookbooks. The house was filling up with hundred of books, not just cookbooks, so I decided to cut back drastically on paper based books and transitioned to ebooks. Sometimes I borrow cookbooks from the local library to browse for more cooking knowledge. And then there’s the infinity of the internet where you can find the same recipe repeated over and over claimed by all to be their unique creations. But occasionally you stumble upon a website and you know you’ll come back for tips over and over again.

Emiko Davies is an Australian-Japanese food writer, photographer and cookbook author based in Italy for the past 20 years. Davies just posted an index of her recipes from the past 14 years. https://www.emikodavies.com/all-my-recipes-in-one-place/

I love Italian food. Time to learn how to make it better.

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Seed Oils – Updated 08.24.24

If you consume social media, you may have heard: Seed oils are terrible for your health–even toxic! Cooking oils derived from seeds cause everything from heart disease to inflammation to fatigue to bad skin–according to a certain subset of Internet influencers. Yet contrary to the posts demonizing the common ingredients, a bevy of scientific research disagrees…

And broadly, the best path to a healthy diet is probably what you’d expect. A diet rich in fruits and vegetables, with whole grains and lots of fiber, is best, say Calder and Johnson. “It’s what your mother told you,” Johnson adds. Moving more and eating slightly less overall, are probably also good ideas for most Americans, notes Harris. “It’s not sexy, but that’s the way it is.” What science actually says about seed oils — https://www.popsci.com/health/are-seed-oils-bad-for-you/

Update

The American Heart Association supports the inclusion of omega-6 fatty acids as part of a healthy diet. There’s no reason to avoid seed oils and plenty of reasons to eat them — https://www.heart.org/en/news/2024/08/20/theres-no-reason-to-avoid-seed-oils-and-plenty-of-reasons-to-eat-them

You’re welcome.

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