Student Recipes: Tips for Cooking One-Person Meals

Home cooking for one can be a time-saving, cost-effective solution to nutritious and exciting meals.  Dr. James Calvert, Associate Professor Emeritus of Engineering at the University of Denver, shares tips and advice on making cooking for one easy and convenient.

Could you tell us a little about yourself and your cooking experience?

I am a retired professor of physics and engineering and have cooked for myself or for two since the 1960’s, preferring it to restaurant food because of the convenience, quality, variety and cost.

What inspired you to create your list of one-person meals?

I mainly wanted a reference for myself, and thought it would be useful to offer it to others.

What items should be regularly stocked in one’s pantry/refrigerator?

The refrigerator should have milk, butter, orange juice, light cream and an assortment of frozen vegetables and prepared food, chopped garlic, mayonnaise, prepared mustard, as well as fresh vegetables such as lettuce, carrots and celery that are best stored cold.  The pantry should have flour, sugar, salt, pasta of several types, including spaghetti and noodles, canned tomatoes and tomato paste, dry mixes for spaghetti sauce, chicken and brown gravy, potatoes, onions, canned tuna, and an assortment of condensed soups. An assortment of common spices should be available, such as black pepper, mustard, paprika, cinnamon, nutmeg, mild curry powder, chopped chives, paprika, cilantro, tarragon, rosemary, thyme, vanilla extract and hot red sauce.  By adding items as you need them, you will build up a suitable stock.  Of course, you will also have ground coffee and bread available as required. Bread can be stored in the freezer if necessary.

What kind of recipes would you say are most suitable for cooking for one?

Those that can be prepared in small quantities or can be stored for a reasonable time.  Also, recipes that use items that are on hand, such as canned or frozen ingredients. Buy pie crusts and such frozen or ready made.

How does one include cooking into a very busy schedule?

Choose recipes that can be prepared quickly, of which there are many, or recipes that will provide several meals with very little preparation time after the initial meal. Use frozen convenience foods or takeaways when desired. This is often even quicker than a restaurant meal.

Is there a cookbook you would recommend for single cooks?

I use The Fannie Farmer Cookbook from Knopf, which has lots of useful information.  I also like Delia Smith’s One is fun! from Hodder and Stoughton, which was available in England some years ago (1985). I also like the old Betty Crocker’s Dinner for Two Cook Book (1958) with many classic recipes, published by Simon and Schuster. It may be available in later editions.

What is your favorite recipe to cook?

I suppose I like my Swiss (i.e. Italian) Steak the best, but I also do a good Wienerschnitzel vom Kalb that is very easy and fast.

For specific recipes, visit Dr. James Calvert's Recipe Page