As empty-nesters (or individuals living “the single life” once again), we not only face daily cooking challenges — we must also deal with changing eating habits. Trust me, I know from experience — yes, the aging process is interesting, for sure!
As someone who has always enjoyed cooking for many people, setting a beautiful table, and choosing specific wines to complement delicious food, now I find myself searching for a way to just keep all of those enjoyable things going. It’s not easy to cook for one or two people — particularly if they no longer eat the quantity of food that they used to eat! Quantity is one thing, certainly — but sometimes health issues, dietary issues, or even prescribed medications keep us from enjoying favorite dishes from the past. Those dishes might be too spicy, too salty, or too heavy, or too rich for us as we age — believe me, a whole new scenario goes on in our kitchen and at our table these days!
Did I say table? More than likely, dinner is now enjoyed in the family room on individual serving tables. I’m so thankful for the wonderful individual folding tables my dad made for us many decades ago. Thanks again, Dad — your trays are definitely well used at our house! — and using different placemats and colorful cloth napkins helps to dress things up a bit. Did I mention wine-and-food pairings? That has always been such a special treat for us — but you know, not many foods pair very well with that ever-convenient box of wine!
What is important though is not the food, the table, or the wine. What is important is that we are still able to enjoy all of these things — and each other! We still get together for special gatherings with friends and family — and we enjoy those times immensely. I own very few “cooking-for-two” cookbooks, but I am getting quite good at successfully downsizing portions and presenting smaller meals in a pleasing fashion … it all works!
Challenges are good for us, right? So go ahead — cut that one small filet mignon (or boneless chicken breast or salmon fillet) into bite-size pieces or slices — and use a heavy grill pan on the stovetop instead of heating up that big outdoor grill. These Steak Tidbits are delicious (and you probably already have all the ingredients on hand to make the very tasty and boldly-flavored teriyaki sauce). It is not as salty as many of the prepared teriyaki sauces seem to be — and it it works very well with different types of meats and vegetables.
a slice of orange — just the right amount for two of us!
1 small filet mignon (4-6 ounces)
(or boneless skinless chicken breast
or fresh salmon fillet)
1 1/4 cups chicken stock, divided
4-5 tablespoons packed light brown sugar
1/4 cup low-sodium soy sauce
1–2 tablespoons honey
1 large clove fresh garlic, finely minced
1/2 teaspoon finely-chopped fresh ginger
2 tablespoons cornstarch
FOR THE SAUCE: In a medium saucepan over medium heat combine 1 cup of the chicken stock with brown sugar, soy sauce, honey, garlic and ginger. Stir to blend well; set aside. Combine cornstarch with the remaining 1/4 cup of stock and whick until thoroughly dissolved. Slowly add cornstarch mixture to the saucepan, stirring constantly, and simmer over medium-low heat until thickened. NOTE: If sauce becomes too thick, add more stock (or a small amount of water) to thin it.
FOR THE STEAK: Prepare the marinade early in the day. Refrigerate the prepared meat in the teriyaki sauce in a tightly-sealed Ziploc bag for 1-2 hours before cooking.
TO COOK: Heat a heavy grill pan over medium-high heat (or use a preheated outdoor grill, if preferred). When hot, quickly sauté the steak tidbits to the desired doneness (only a couple of minutes for medium-rare). Serve tidbits immediately with hot steamed rice — or prepare a simple salad and perhaps half a baked potato for a delicious downsized meal. Serve some extra sauce on the side, if desired. — Serves 2