Food

[wallwalker]

I don't like convenience foods. I don't want to eat them anymore. But every time I try to cook from scratch - or from "scratch," even, using a few shortcuts - we end up with more than we can eat. Every recipe I've tried to make ahead has resulted in more waste than I'm comfortable with, because we just can't eat it in time. That's why my attempt at make-ahead slow-cooked food hasn't lasted. Every dish I've made I had to either throw away or give part of it away! (The pot roast was quite a hit.)

How do you cook for two using fresh ingredients, not spend a ton more money than necessary on small amounts of produce and whatnot (so that they don't go bad,) and not have leftovers to the point that everyone gets sick of them? I seriously do not know.

Comments

[st_aurafina]

How much is leftovers to the point that everyone gets sick of them? I cook a batch that does five meals for two - we eat three during the week, and freeze two for another time or lunches or some such. But some people seem a bit baffled that I'd eat the same thing for dinner three times in a row, so maybe that's too much for most people? IDK.

[owlmoose]

It took us awhile to figure out what recipes worked for us, in terms of making no more than two or three meals for each of us. I don't like eating the same meal two nights in a row, either, so typically we cook twice each week: one meal that makes substantial leftovers and one that doesn't. Stir fry can usually be adjusted to make only 1-2 meals worth, as can pasta. Some things, we freeze -- chili does very well in the freezer, and so does lasagna. If three meals total (one fresh, two leftover) is too many for you, that does make it more of a challenge. You might try buying smaller cuts of meat -- like half a pot roast rather than a full one, for example, or a getting a selection of chicken parts rather than roasting a whole chicken, tricks like that can help. Also, I know there are cookbooks that talk specifically about cooking for one or two people, so you might try finding one of those.

[princessofgeeks]

Definitely there are cookbooks that focus on food for one or two -- recipes that are for two portions instead of the usual four or even six.

The smaller cuts of meat idea is good, too.

Maybe find recipes you like and cut them in half ahead of time? Down from four portions to two, perhaps? Then shop for just the amount of food you need?

Good luck!

[yohjideranged]

Depends on the ingredients that you use, but some dishes can stay good in the fridge for at least four days. Obviously, cooked greens and delicate fruits and veg won't last more than two. But you should have at least four days lead time on everything else, if you are batch making. Many things can be frozen successfully and reheated - soups and casseroles are a major plus on the freezing factor.

Many times, I find recipes that say it makes enough for 4 people, and yet I end up with 6 servings. So, if I cut these recipes in half, I get the right amount for my small family. But otherwise, we will eat off it for a couple days or freeze it.

As far as meat goes, I NEVER use as much as the recipe calls for. I always use half, but then I am not a huge meat eater. So, I get meat from the store and immediately split the portions into freezer bags for later use.

I use mostly fresh produce and such for cooking. The key to this is to not over-purchase. So, I plan my meals out and make sure that I eat everything I intend to so that I don't have spoilage. I am fortunate enough to have three grocery stores in a couple miles radius of me, so I only buy what I need for about three days at a time. I stick to my list when I go and only buy what I know I am going to eat in that time. And funny enough, sometimes three days worth of food lasts a little longer than that.

Also, you can freeze bananas if those are being wasteful for you. Peel them and put them in a plastic bag and freeze. You can use them in smoothies or dishes that call for bananas ( I have a couple oatmeal recipes that I do this with, or banana breads).

[worlds_of_smoke]

The best way to do things, ime, is to freeze the extra servings. It makes it into a convenience food, without all the unhealthy crap that is in stereotypical convenience foods.

I'm very good at this game, actually

[novel_machinist]

My wife and I make a LOT of use of our icebox. We'll buy meat in a sale package and partition it for meals. So, for us, one large steak feeds us both, so each steak gets its own baggie. Two small pork chops per baggie, that sort of thing. We tend to buy fruit and veg at least every other week, and just force ourselves to keep to what we buy. This week it's Kale and some tiny potatoes and mushrooms. That's what we're eating, so we're making use of recipes.

We eat a lot of leftovers for lunches

If we do a large soup or meal we just package it and pop it right into the freezer.

In short, the freezer. Blanching veggies and freezing them is also aces.

[lassarina]

I'll second all of this about freezing and also there are some really great cookbooks for two (and also an entire magazine from Taste of Home publishers called Cooking for Two that is in fact precisely what it says on the tin.)

That being said, what I'll generally do is find multiple meals that use a similar theme - several things with carrots in one week, or whatever. A lot of fresh produce either is sold in large packages but keeps well (carrots, celery if you chop it up and store it in water) or can be bought in smaller amounts (one sweet potato at a time, etc.) and I plan out my meals based on that. Husband and I will usually make one Big Meal that has leftovers for carrying (a chicken pot pie casserole that has 6-7 servings, stew which serves 5-6, chili which serves 7-8) and then Small Meals the rest of the week - salmon fillets with rice and a frozen veggie, pasta with sauteed veggies, sautéed shrimp with pasta - the kind of stuff that can be easily portioned up and prepared in small amounts.

[thene]

I mostly rely on produce that lasts a long time - frozen veggies (they are every bit as good for you as fresh, but the textures are different and they tend to be slightly more expensive), root veggies that reliably last for 2-3 weeks, other things that stick around like celery, bell peppers to some extent, etc. I keep meat in the freezer unless I know I'll need it in less than 3 days. I weigh meat before cooking - keeping around 5oz/serving works well for us.

I'm sure it's mostly a matter of learning how much is right for your household's needs. I'd suggest keeping a recipe log as you go? If you write down how much you put in, and how many servings that created, you can get a sense of where you might have done better to cut back.