Badass Bachelor Dinner

Eating and cooking for one is difficult. Besides the obvious lack of conversation, there are many many reasons why cooking and eating for one isn’t on many peoples “bucket list”. In fact, I think dining alone turns you into a wild animal. And that’s because of time, circumstance and hunger level.

When I get home after work, I need to eat immediately. My brain is fried and I’m starving and half crazy. In my savage frenzy I lose my manners – eating is no longer a pleasure but an in-the-moment jam-it-in-fest. Usually that involves standing up and eating over the sink, spooning it in straight from the take-out container. Or it’s a fridge raid where odd condiments are spooned over lumps of cheese and bits of bread until I’m full, but never satisfied!
Now, say there was somebody else were around, what could happen?

Fantasy #1:

They may already have dinner ready, how dreamy! Or,

Fantasy #2:

They act as the live version of my social etiquette conscious and remind me to slow down, take the time to cook and perhaps have a soothing glass of wine first.

Good thing I’m rooted in reality and not fantasy. At this point I will just try to make more of an effort to cook and eat at the table. Very civilized. This is the start of me turning over a new leaf! A home cooked dinner ready in under 20 minutes made with ingredients you may already have kicking around. Really!

What you need:

2 lamb sausages

½ to 1 cup beef broth or bouillon

14-oz can of cannellini beans, rinsed and drained

Handful of cherry tomatoes

2 to 3 Tbsp pesto (store-bought or homemade)

Handfuls of baby kale

Good quality balsamic vinegar

Pour yourself a glass of wine, then do this:

In a small frying pan, lightly brown 2 lamb sausages over medium-high heat, 2 to 3 min. Pop pan into a preheated 300F oven to finish cooking while you prepare the rest of the meal. Give them about 5 to 7 more min.

Meanwhile, pour 1/2 cup broth into a large frying pan set over medium-high heat. Bring to a boil, then stir in cannellini beans. Reduce heat to medium; simmer 3 to 5 min, then coarsely mash half the beans in the pan. Add tomatoes and stir in pesto. Simmer until tomatoes just start to break down. Stir in more broth, as needed.

To serve, spoon a generous heap of beans onto a warm dinner plate (save leftovers for lunch next day). Top with sausages. Scrunch up a handful of baby kale overtop and drizzle with balsamic vinegar. Take 30 seconds to admire your handiwork, then attack!