By Tanya Manus

If you’ve ever had to cook for just yourself, or even for only a couple of people, you know there are many pitfalls along the way.

So many foods are sold in bulk. Buying one of something, ironically, is much more expensive, if it’s possible at all. And going to the work of cooking something you’ll just eat in 10 minutes - the first time, because you’re bound to have leftovers to deal with - often feels like too much work.

I was looking for ideas to break myself out of my own sandwiches, frozen dinners, fast food and leftovers rut when I came across a spirited cook by the name of Gypsy Sue.

As you would expect of a good gypsy, her life and her Web site seem to be a bit of a melting pot. You can get science trivia there, or buy shoes. Or, I discovered, find some surprisingly good recipes for those times when you’re dining alone.

Gypsy Sue takes the solo diner from pancakes to Clam Chowder for One to Apple Lemon Puff. The recipes sound delicious, but her philosophy about eating alone was what really caught my attention.

“Dining alone does have its benefits; You can cook what you like … You can serve just as much as you want, when you want it … And you always eat in good company!!”

The next time you find yourself on your own for dinner, remember the benefits and try one of Gypsy Sue’s recipes. And enjoy the good company!

CHICKEN VEGGIE PACKET

1 bone-in chicken breast, skin removed
1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup frozen mixed vegetables
2 tablespoons diced onion
1/8 teaspoon dried basil
1/8 teaspoon dried parsley flakes
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper

Place chicken and vegetables in the center of a large piece of heavy-duty aluminum foil, about 18 in. x 13 in. Sprinkle with seasonings. Fold foil around mixture and seal tightly. Place on a baking sheet. Bake at 350 degrees for 40 minutes or until meat juices run clear. Open the foil carefully to allow steam to escape.
Yield: 1 serving

By Jomay Steen
My family loves eating.
Happily, we have some superb cooks in the clan which includes my cousins Kathy and NanCee as well as my sister, Lou. These Baby Boomers learned all of the ins and outs of the kitchen back in the days when Home Economics was part of the high school curriculum and dress codes were strictly enforced—no slacks in sight.
They recently have taken me under their wing to teach me the art of cooking so that I might better entertain at home; and my guests won’t have to use paper towels to balance slices of delivered pizza while sipping room-temperature pop from the can.
In my culinary education, Kathy has introduced me to brunch. She gave me a pie plate, a box of Bisquick with a half dozen recipes for egg bakes and strata. It’s been an enlightening experience. Even after a bumpy start, our resident mechanical engineer (Wayne) has jumped in to become our best pastry chef.
Our Sunday brunch menus include strata, fruit, scones or coffee cake and good coffee.
In making his inaugural coffee cake, Wayne used a recipe borrowed from his longtime friend Jeanne. He didn’t realize that more instructions were on the back of the recipe card, which turned the kitchen into an impromptu Greek tragedy. He rallied to create a delicious coffee cake with a delicately sweet golden crust and tender cake. I have included the never-fail coffee cake that you can use at your next brunch.

Sour Cream Coffee Cake
2-1/4 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) butter at room temperature
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
Cinnamon nut topping (recipe below)
Preheat oven to 325 degrees is using a glass baking dish; 350 degree for 9-inch tube pan or 9X13-inch cake pan. Grease and flour baking pan.
In a bowl, mix together flour, baking powder, baking soda and salt. Set aside. In large mixing bowl, cream together butter and sugar; add eggs and vanilla and beat until light and fluffy. Add flour mixture in three portions alternating with sour cream. Spread half of batter in pan. Sprinkle half of cinnamon nut topping over batter. Spoon remains of batter over cinnamon topping then sprinkle with rest of cinnamon nut topping. Bake cake tube pan for 45 to 50 minutes; 40 minutes for oblong pan or until cake begins to pull away from sides of pan when done.

Cinnamon Nut topping
1/2 cup chopped nuts
1 teaspoon cinnamon
2 tablespoon sugar

By Tanya Manus

Retailers and pasta companies are noticing the trend - after years of low-carb diets, the nation’s economic crises have sent us back to the comfort of budget-friendly pasta.
We love our spaghetti, macaroni and cheese, and tuna noodle casserole. Another favorite of mine is a pasta that you might not even know is technically a pasta: Couscous.
Couscous is a coarsely ground semolina pasta. Now available in instant varieties, it makes a quick and different side dish alternative to rice or potatoes. I like to cook it in chicken broth to give it a bit of extra flavor, and like rice, it’s versatile enough to blend with a world of various vegetables, meat and spices.
The recipe below, couscous flavored with vegetables, is especially delicious when served with chicken or fish. I’ve doubled the recipe and taken it to potlucks, and people love it. And this summer, try it cold at picnics and barbecues.

Vegetable Couscous
1 small onion, chopped
3 cloves garlic, minced and pressed (get it in a jar already minced)
2 medium green bell peppers, chopped
1 tablespoon vegetable oil
1 cup dry couscous (use Near East brand)
1-1/2 cups water or chicken broth
2 small tomatoes, cut into wedges
Sauté onion, garlic and green pepper in oil in a large skillet until soft, then push to sides of pan.
In the center of the skillet, pour in the couscous.
Add the water or broth to the couscous, stirring gently. Top this mixture with tomato wedges and the cooked green peppers; cover pan for 3 minutes.
Add a little water and cook longer, if needed.
Couscous should be light and fluffy.
Makes 4 to 6 servings.