As I settled into Michigan and regained use of a kitchen, I began to cook...and cook, and cook. There was someone here, always ready to eat (and bear the grocery bill burden!), give his complements to the cook and help with dishes. We had a good rhythm. Now, as he's off to Japan for a three week work trip, I am alone in a "new" place for the first time in my life. Certainly able to enjoy most of the time while sipping my morning coffee, reading and getting into the interview phase with a few positions. What I didn't knew about myself, was what my cooking style would be when no one was around. The answer is a combination of interesting & simple. I try odd combinations of things and haven't really gotten from anywhere in particular. Basically applying the simplest of methods to the foods I'm most comfortable with. This sort of leads to lots of dishes based around one ingredient, the first of which has been Quinoa!
In the end, I had 3 meals and some snacking in between, all from 1.5 cups of dry quinoa, as it triples in volume when cooked. Try it out, mix it up anyway you like. Especially if you're alone and no one else has to eat it! After all, what do you have to lose but one fairly inexpensive meal. There is so much to learn & gain when playing with your food. Keep in mind, that most grains work like this, a blank canvas for your interpretation. No longer is white rice your only option. Now, what do I want tonight...