jodi single serving chef

Cooking for One Introduction

Delicious Food for One Person

I’ve seen some very fine cooks say, “Cooking for one is hard.” “Oh, I couldn’t cook for one person.”

Whether I was at school or on my own, I never thought that cooking for one should stop me from eating well. It shouldn’t stop you either. 

It’s not hard.  It doesn’t have to be processed. The food doesn’t have to be boring either.  It does have to be good! And served on real plates with real silverware. Because, like my grandma used to say, “I’m a person too!”

No Need to Cook Every Day

In fact, you don’t even have to cook every day (unless you want to). Sometimes, I make bigger batches for three or four servings, freeze them individually, and then just defrost what I need.

There are also times when you just want something quick, and don’t have time to defrost.  I have a whole category of “15 Minute Meals” for that.

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How I Got Started Cooking

Hi, I’m Jodi, and I’m the “single serving chef.” I love food.  My mom had to start feeding me cereal when I was only six weeks old (I was hungry!).  I had veal scallopini at eight months.

One of my earliest memories is from when I was around three years old.  My mom sat me down in front of the stove, with a big wooden spoon, and told me to stir the chocolate pudding.

I’ve been happily cooking (and eating) ever since.

Actually, many of my favorite memories involve food.  There was the party I made for my friends when I was twelve or so (fettucine alfredo and chocolate mousse).

Things haven’t changed much since then.  I regularly prepare chicken curry, frittata for one, eggplant parmesan, lamb stew, and many other recipes.

 Join Thousands of Other People

This site has helped thousands of people learn how to prepare delicious meals for one.

And, every post has links at the bottom to recipes with similar ingredients. So you’ll never get stuck with half an eggplant or a piece of chicken you don’t know what to do with. I also have a full page of menu planning tips (so you can plan and budget without wasting time or food).

No Odd Ingredients and No Fussing

I hate waste, and I dislike recipes that call for exotic ingredients you’ll never use again (truffle oil?  really?!).  Therefore, none of the recipes will call for anything unusual, just everyday foods that most people have in their pantries.

Since it’s cooking for one, I sometimes end up with half an egg, or a partially-used can of tomato sauce.  Don’t worry, if I write a recipe like that, the rest of the egg will get used in a day or two (and the posts will link together so you can find them).

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