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Must-read tips fromFood52for solo cooking done right.
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I’ve put together a list of the essentials I keep in my fridge and freezer.
They go a long way when feeding just one mouth.
Olives.Any kind will do but I usually go for Kalamata and some kind of Provence-herbed olive mix.
Photo by James Ransom
Olives keep for about a month.
Cheese.Parmigiano-Reggiano is an unmatched flavor enhancer andthe rind is great in vegetable stocks.
Bonus: It keeps for ages.
Photo by Rocky Luten
Nuts.Various nuts go insalads,baked goods, and in my bag forsnacking.
Most nutsand especially pine nuts, with their high fat contentare best refrigerated or frozen.
(Yes, this counts as a snack.)
Photo by James Ransom
Consider it an emergency stash, if you will.
A Few Proteins
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Related:Cheese-Crusted Eggs
6.
Proteinscan be tricky in terms of keeping well.
Photo by James Ransom
Lentils and beans are great options.
So areeggs, of course.
Another life-saver is smoked salmon, which is great forsandwiches,salads, omelets, orpasta.
Photo by James Ransom
Once opened, eat within five days.
The best way to avoid this sad fate is to use leftovers quickly or store them properly.
Some ideas:
7.
Photo by Heather Hands
Change the water every day or two and have a go at use the remaining tofu within one week.
Eat cooked tofu within two days.
Pop out the frozen cubes and store them in a plastic bag in the freezer.
Leftover seafood.Once cooked, place fish in an airtight container and use within three days.
Go-to ways to use leftover cooked fish includesalads,pastaandsandwiches.
Fresh fish should be used within a day or two of purchase.
Quick options for using leftover cooked meat are similar to those for fishtry adding leftovers topasta,saladsorsandwiches.
Uncooked meat should be used within two days.
The Condiment Shelf
Related:April Bloomfield’s Lemon Caper Dressing
12.
Dijon mustard.This piquant mustard is great invinaigrettesand, of course, onsandwiches.
Plus, it lasts for months in the refrigerator.
Tahini.Made from ground sesame seeds, this thick, velvety paste adds a creamy texture and savory flavor todressings.
It also keeps for months in the fridge.
Capers.Capers provide a bit of umami to dishes likepasta,fishand omelets.
I prefer capers packed in sea salt, but capers in brine are often easier to find.
Both varieties keep for ages in the fridge.
Oils that you use only occasionally are best kept refrigerated.
(Take them out before you begin cooking so they come to room temperature.)
Toasted sesame oil, which I use invinaigrettesandstir-fries, spoils easily, so keep it in the refrigerator.
Stock.I often buy frozen chicken and beef stocks from neighborhood butcher shops and then keep them in the fridge.
Onions and garlic.They figure into almost every dinner I make and have a permanent spot in my refrigerator.
Vegetables.Its good to have spinach, kale, or broccoli around forsalads,soups,frittatas, and omelets.
Cauliflower is another favorite because it lasts more than a week when stored in a plastic bag.
The leafy greens stay fresh for about 4 to 5 days in the fridge.
Fresh herbs.I like to have parsley, cilantro, and basil on hand regularly.
They last for about a week in the refrigerator.
Below are my tips for keeping them in the freezer if you ever have an abundance of herbs.
Keep frozen no longer than 4 to 6 months.
Then, when I want French bread, I take a piece out to toast in the oven.
Klancy Miller is the author ofCooking Solo: The Joy of Cooking for Yourself.
Originally written by Klancy,Food52
