Bonus Post: 2 Meals for 1 (Person)!

On Wednesdays, David has class-meetings-meetings-class-officehours-tutoring-moreclass from about 9:00 in the morning till about 9:00 at night. Which means Abby is feeding herself and only herself all day. I tried preparing foods and sending them with that boy for lunch and dinner, but God bless him, he just can't manage to keep up with it all day, much less remember to eat it at a reasonable time. If he didn't leave it in a library somewhere, he came home with it at 9pm and proceeded to eat it then. Missing the point.

Thus, I have given up on trying to feed him while he's out and instead am just focusing on ME. Sigh. It feels good.

Since many of you probably have occasions (perhaps most occasions) in which you are just cooking for one, I thought I'd throw some shots of my lunch and dinner on the Downslizzle to give you some ideas. Both are salads, though maybe not in the way you're thinking. No lettuce involved. They're grain salads, built around precooked whole grains that I had in my fridge. If you cook a big pot of grains at once, they'll feed you for days.

Lunch: Fiesta Chickpea Salad

(because anything with salsa is a fiesta)

1 cup cooked chickpeas (any bean will do, even canned)

1/2 cup cooked grain (pearled barley here, but also spelt, kamut, wheat berries, quinoa, wild rice blend, etc. etc.)

1 small carrot, sliced thin

2 radishes, sliced thin (halved, if they're big)

thin, thin slices of red onion

2ish Tbsp grated cheddar cheese

salsa to toss it all in -- maybe about 1/4 cup? i didn't measure....

So with precooked chickpeas and grains, this is a 5 minute meal. With canned chickpeas and uncooked grains, it will take about 30 minutes to boil and drain the grains (just do it like you would pasta, and taste to see if they're chewable). Toss it all together and you've got a fiesta lunch!

Dinner: Beet Bowl

1 large or 2 medium beets

1/2 cup cooked grains (same as above; I used wild rice)

1 Tbsp chopped parsley

1-2 Tbsp finely diced red onions or thin-sliced scallions

2-3 Tbsp goat cheese, crumbled (beets loooove goat cheese)

apple cider vinegar

salt and pepper

1. First, you must roast the beet(s). Preheat your oven to 375º, rinse your beet and wrap it in foil. Roast in the oven 25-40 minutes, depending on how large your vegetable is. Check for doneness by sticking a sharp knife into the foil-wrapped beet. You want very little resistance--if it's done, you can stick right through. Immediately remove and unwrap the beet so it can cool a bit and you can handle it.
2. Meanwhile, cook your grains if need be. For grains like barley, spelt, rice, kamut, and wheat berries, I just cook like I would pasta--bring a pot with plenty of water to boil and let them roll around for at least 30 minutes. Then I taste and see if it's still too chewy or can be drained. Quinoa takes MUCH less time, like 10-15 minutes.
3. Once your beet(s) is/are cool enough to handle, the outer skin should slip right off. If you have kitchen gloves, now is the time to wear them. Beets will stain like nobody's business. Skin the beet then grate it over the large holes of a box grater. Toss with 2-3 tsp apple cider vinegar and plenty of salt and pepper.
4. Add remaining ingredients to bowl and toss. If your bowl is too savory for your taste, add a little vinegar. If it's too sweet, beef up the S+P.

More than you ever wanted to know about crepes

David and I have been on what you might call a crepe binge of late. I've had a crepe recipe on a sticky note clinging to my kitchen cabinets for the last few weeks, so I decided to try it before it lost all hope and released itself onto the floor, and eventually the trash can. A week later, we've had crepes approximately 53 times (or at least 4), all with great success.

You should make crepes too! And here's why: (1) They're super easy. (2) You can make the batter in advance and just cook 'em up whenever you want. (3) They are like a blank canvas and take to whatever you stuff in them. (4) You can use the SAME batter for dinner AND dessert. Brilliance. (5) While they're best fresh, they're really not so bad on day 2, so fill and fold, stick in a tupperware, and break it out at lunch time the next day.

Below is a very basic recipe. We've also had success with beer-batter, and I've wanted to try buckwheat, maybe you can try some out and let me know how it goes... Heads up: the batter requires at least an hour of resting time, so plan accordingly, but it can also hang out up to 2 days in the fridge. So if you want them for dinner, stir together the batter in the morn' before you leave for work. It's pretty much instantaneous after that.

Basic Crepes

(c/o 1,001 recipes I researched online)

1 cup all purpose flour

1/4 tsp salt

2 tsp sugar

2 eggs

1 cup milk (warm-ish)

3 Tbsp butter, melted

Whisk together dry ingredients in a bowl. Add eggs, milk and butter, whisking really well until no more lumps appear. This may take a few minutes. (The milk is warm-ish because you don't want the melted butter to immediately chill back into solid butter when it hits the bowl. 20 seconds in the micro should do it.)

Alternately, load everything in a blender and let 'er rip for a minute or so.

Cover in plastic and let sit at least an hour and up to 2 days.

When ready to use, stir batter (it may have separated) and break out your NONSTICK pan -- this is important -- and set it over medium-high heat. Using either butter or cooking spray, oil the pan and pour about 3 Tbsp of batter (just over half of your 1/4 cup measuring device). The amount will vary depending on the size of your pan. If all you have is a little guy, use only 2 Tbsp batter. If you have a mama-jama 12-incher, use a full 1/4 cup.

When the batter hits the pan, lift the handle and swirl to make a super-thin layer of crepey goodness. Cook 1 minute. Using a spatula, go around the entire perimeter of the crepe, releasing the edges. Carefully flip using the spatula or your hands. Cook another minute. Eat immediately.

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So we've had success with several different fillings, but the important part is to KEEP IT SIMPLE. The batter will take to almost anything, but don't load it down with a bunch of complicated, greasy stuff.

• Super thin sliced potatoes sauteed briefly with thin slices of red onion, added a few leaves of wilted spinach with preserved (or just plain) lemons. Sprinkled with feta.
• Sauteed shredded sprouts + leeks + garlic. Combined with cream and a touch of goat cheese = creamy filling.
• For dessert, nothing is better than strawberries and whipped cream, except maybe strawberries, whipped cream, and nutella
• Another winner? Any jam you have in your fridge, preferably warmed

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