Written By Jennifer Danter Edibles / Recipes Apr 24, 2014 Badass Bachelor Dinner SHARE VIA: Facebook Twitter PinterestEating 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 sausages½ to 1 cup beef broth or bouillon14-oz can of cannellini beans, rinsed and drainedHandful of cherry tomatoes2 to 3 Tbsp pesto (store-bought or homemade)Handfuls of baby kaleGood 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! SHARE VIA: Facebook Twitter Pinterest Written By: Jennifer Danter Let’s get to know each other: I’m a food writer, recipe developer and food stylist. I love to cook. I really love to eat. Better yet, it’s my pleasure to make it look good too. I am the consummate table-setter: I adore ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.
Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More
Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More
Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More
Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More
Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More
Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More
2024 Issue / EAT Magazine News Jan 7, 2024 Fare Well IT WITH WITH PROFOUND sadness and regret that I write this final letter in the final issue of EAT magazine. The decision to cease publication is one ... Read More
2024 Issue / Magazine Jan 7, 2024 January | February 2024 Issue 28-01 The final issue of EAT magazine available ... Read More
Victoria / Wine Festivals Jul 20, 2015 Taste the Difference: Opening Night The 7th annual Taste: Victoria’s Festival of Food and Wine has impressed its attendees once again with the best of British Columbia’s wine and ... Read More