Michigan Journal

Issue date: 4/21/09 Section: How To Guide

No, we're not talking microwaving Ramen here, or reheating pizza, more like a meal that doesn't taste like cardboard or use faux chicken powder to add flavoring. One of the staples to making in the real world is the ability to cook for yourself. although it's not necessary to perfect a Thanksgiving smorgasbord, come hell or high water everyone should know how to whip up a meal.

And while everyone averages three squares a day many college students can't handle much more then a frying pan with two slices of wonder bread and Kraft singles. And why haven't they expanded their recipe arsenal? A common complaint - why cook for just myself?



Think outside the box:

The first step to solo meal prep is traveling off the road most commonly taken, namely don't use recipes. Most of them are made for multiple servings. Unless you want to be eating Monday's leftovers on Saturday, it's a good idea to pave your own way. Either get a cook book geared toward cooking for one or just try recreating dishes you already like. It doesn't have to be an elaborate meal. Simple can still be scrumptious.

One suggestion: Pick up your favorite pasta whether it be tortellini, ravioli, penne, or fettuccini. Your best bet - Pierino pasta. Found in most markets around the Detroit area, like Westborn for instance, the Lincoln Park native frozen food company makes exceptional products. Pick up a homemade pasta sauce from Liberati's Italian Deli and Bakery in Allen Park on Allen Road just south of Southfield. It makes all the difference in the world when making your own Italian. Because no offense, Prego in a jar just isn't cutting it for authentic.

First boil water, throw in some salt (just a pinch or two) and a table spoon of olive oil into the water once it's boiling. Toss in the pasta. The great thing about Pierino is that their bags are resealable allowing the chef to cook only what they want then throw the rest in the freezer for next time. Cook the pasta for about ten minutes or so. The lighter the color gets the closer it is to being done. Taste test the pasta, and if it seems chewy at all it means it's not cooked all the way. Heat the sauce in a small pan and pour it over the pasta once you've strained it from the boiling water. Throw some parmesan on top for extra flavor. Whatever sauce is left over, either freeze it or put it in the fridge if you plan to use it soon. Then eat.

Don't be afraid to ask for help:

If you want to be able to cook more than just ravioli a great bet is to ask to talk to one of the cooks from you're favorite restaurant. Most restaurants aren't gourmet. They have short order cooks that know how to make great food in a very simplex way. Not too many ingredients, and they do it relatively fast. Ask them if they can tell you how to cook the dish you always order. If you explain why, they should be more than willing to help you.

Most importantly though, be careful when cooking alone especially if you're not even a novice. Don't get discouraged if what you make doesn't come out perfect the first time. Cooking is the ultimate practice makes perfect task. Also, make sure you're familiar with the proper fire safety actions in case you attempt to burn your kitchen down. Note to self, water on grease fires… always a bad idea.

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