I’ve been really good at eating healthier for the last few weeks. I would have thought that now that I am back to cooking for one, I would revert back to my college eating habits.

When I lived back at the dorm, my cooking routine was severely limited to quick, cheap, and easy meals such as mac and cheese, lots of pasta, lots of rice dishes. I rarely bought any vegetables or fruits because most of the time they spoiled before I was able to use it all. I made the most of my money and I hated seeing food go to waste.

Surprisingly, I am able to keep up my cooking and eating habits while you’re away. I’ve even cutback a little and started eating less eggs for breakfast and incorporating even more oatmeal, greek yogurt, and fresh fruits.

I have reduced my purchases of fresh vegetables though. As much as I love fresh green beans, I can’t eat it fast enough on my own. I’ve opted to buying frozen broccoli and string beans because I know they’ll keep.

Pesto and WineAfter my nerve-wracking interview on Thursday, I decided to reward myself through food and drink. It’s been ages since I’ve been to Trader Joe’s for wine and since it was on the way home, I decided to stop by. I forgot how awesome the deals are and I was almost overwhelmed by the amount of cheap wines to buy. I ended up buying a bottle of Cabernet Sauvignon and another bottle of Chilean wine for a later date.

I was looking forward to my dinner all day. I had bought a great piece of ribeye steak from Trader Joe’s. I seasoned it with a little salt and pepper and cooked it on a hot skillet for a few minutes on each side.

The steak was the perfect complement to my pesto. I knew it was a great idea to freeze your homemade pesto sauce. Usually, the sauce just isn’t the same after the next day. As yummy as it is, it gets a lot drier in the fridge and when it gets heated up. I ended up defrosting the pesto sauce for an hour before cooking the pasta. I put the container in a bowl of hot water to speed up the process. The pesto was still cold by the time my pasta finished cooking, but my fresh hot pasta managed to warm up the sauce when tossed together.

A plate of pesto and steak and a glass of red wine was the perfect end to a stressful day.


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It didn’t take long before I got tired of cooking for one. It’s only been a week, and my cooking and eating habits have already changed.

Food shopping suddenly became a challenge. For months I’ve been shopping for two and I was finally able to buy produce and other perishables without thinking how I can possibly finish it all before it goes bad. Now, the struggle returns of figuring out what to buy. Can I really eat that many string beans within a week? Can I drink that much milk all by myself?

And then of course is the cooking. I’m super lazy when it comes to feeding myself. Gone are the elaborate dinners. Cooking doesn’t feel like a chore when I’m not always doing it because lucky me, Boyfriend is a great cook. I get pleasure in feeding other people, and it just isn’t the same when I’m cooking for myself all the time.

Arroz ChaufaTonight, however, I decided to treat myself. I must be missing Boyfriend’s home cooking already because I tried cooking his arroz chaufa. Boyfriend’s staple dish is one of my favorite Peruvian home-cooked meals. Ranks high on my list of comfort food favorites.

As Boyfriend’s sous chef when he cooks, the task of making the Peruvian fried rice was relatively easy. It involves a lot of chopping so it can be time-consuming when making a big batch. But since it was just me… I was done in under an hour.

I sent a picture to Boyfriend who says it looks just like the way he makes it, but I still think his tastes better. The only thing I couldn’t get right is the consistency of the rice. It tastes almost right.

That’s one thing I’ve always noticed. It must be my Asian upbringing that just leads me to consistently make rice a little more on the sticky side while Boyfriend’s rice tends to be more loose and grainy.

This is one dish I’ll be trying to perfect until Boyfriend is back home. For now, I’ll be happily eating away the leftovers throughout the week.


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