Cooking for one or two people is often quite different from
cooking for a family -- unless you want tons of leftovers floating around. We've
both experienced our first "semester" of this scaling down of quantities at
mealtime, and what we're learning is mostly that we're still learning!
And thankfully we're not alone. We're hearing from lots of people
in the same boat. Empty nesters want to cook tastefully and efficiently, but
like us, they haven't quite figured out how. So we've just launched new blog
and recipe categories on Kitchen Scoop called "Cooking for One or Two."
This section of Kitchen Scoop is devoted to cooking in small
quantities -- quickly, and artfully. We'll be compiling all of the tips, ideas
and recipes we can find, and we're counting on you, our readers to help us out.
Here's a preview of reader ideas we've collected so far, but it's just a start.
Visit Kitchen Scoop for more tips and recipes, and please join in the
Mary Cail: Make a freezable
casserole and BEFORE you bake it, semi- freeze it (not all the way, just until
it can be scored and cut into 1-2 person sized squares), Put those servings
into separate baggies and put them back in the freezer, then bake however much
you want of the rest.
Ellen Ferlazzo: I usually divide
up raw meat into smaller packages and freeze them. I also keep a small stash of
cooked meatballs, raw mini meatloaves (muffin tin size), and cooked chicken or
turkey. Last time I made a small batch of chicken pot pie and froze two small dishes
of it. I made baked chimichangas the other night and froze the 4 that were left
over, thinking they'll make a nice lunch or another dinner later.
From Linda Adams: Buy single serving sizes from the butcher counter at the grocery store. I used to stay away from fish because it was so expensive. But 3 ounces of fish is usually around $1 to $2.