I love to cook and try out new recipes. But as a 25 year old who also tends to only cook for one person, I find myself steering away from experimenting with certain dishes because of obscure ingredients that I only need a dash of and then end up wasting the rest of--and I hate wasting food! What will I do with the rest of the $12 truffle butter that I only need one teaspoon of? And I know I'm not the only one with this problem because plenty of my friends sympathize with me.
For example, on Sunday night, my boyfriend Wes and I did make your own pizzas. Wes's favorite pizza is Hawaiian while I...would prefer something else.
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| His and hers pizza. Guess whose is whose? |
I tried a variation on
this recipe for broccoli rabe, Italian sausage, and ricotta pizza I saw on
FoodPornDaily (can't help it--guilty pleasure) and instead did kale, Italian chicken sausage and ricotta pizza on pre-made cornmeal crusts that I pick up from WholeFoods. It was SO GOOD! And Wes's pizza was fine, in my opinion.
However, this left me with almost an entire carton of ricotta cheese. Other than lasagna, I am not familiar with many recipes that require ricotta cheese. This morning, since I was working from home, I experimented by making some
ricotta pancakes a la Giada De Laurentis and they were delicious! I skipped out on the honey syrup and just used regular maple syrup. The pancakes were light and fluffy but had a slight tang from the cheese. I would definitely make them again for a weekend breakfast or brunch.
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| With blubes! |
The bad news is, I still have about a half of a container of ricotta cheese...any suggestions on how to get rid of it?!
-Cam
