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COOKING FOR ONE OR TWO
Recipes for one or two servings. Seriously. One or two servings. We're not kidding! Don't have any recipes that make only one or two servings? No problem! We can help you size down your favorite larger recipes as your personal cooking needs change! But we really do mean one or two servings. We also offer helpful hints and tips, techniques and terminology. Check out our most unique cooking group!
Latest group announcement
What Cooking for One or Two is All About ...
WE HAVE A GROUP MANTRA --
MAKE IT YOUR OWN,
MAKE IT YOUR OWN,
MAKE IT YOUR OWN!
In other words, don't discard a recipe because of the name or an ingredient or two. There are many options for replacements, whether it be the type of fish, meat, vegetable, spice, condiment, etc.
Just change what ever doesn't suit you and remember our group mantra --
MAKE IT YOUR OWN, MAKE IT YOUR OWN, MAKE IT YOUR OWN!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
When you come on to our site, remember there are a lot of new postings...not just what is on the first page. So please, if time permits, scan down at least two or three pages. You might find something wonderful that was posted earlier in the day that appeals to you!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If you haven't yet accessed our group's files, please do so! You will be amazed to see how many member contributions make up the sum of our files!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Following is the introduction to our group for prospective members scanning Eons groups looking for a cooking site that will be a good match.
COOKING FOR ONE OR TWO -
Recipes for one or two servings. Seriously. One or two servings and one or two servings ONLY! We're not kidding! Don't have any recipes that make only one or two servings? No problem! We can help you size down your favorite larger recipes as your personal cooking needs change! But we really do mean one or two servings! We also offer helpful hints and tips, techniques and terminology. Check out our most unique cooking group!
MAKE IT YOUR OWN,
MAKE IT YOUR OWN,
MAKE IT YOUR OWN!
In other words, don't discard a recipe because of the name or an ingredient or two. There are many options for replacements, whether it be the type of fish, meat, vegetable, spice, condiment, etc.
Just change what ever doesn't suit you and remember our group mantra --
MAKE IT YOUR OWN, MAKE IT YOUR OWN, MAKE IT YOUR OWN!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
When you come on to our site, remember there are a lot of new postings...not just what is on the first page. So please, if time permits, scan down at least two or three pages. You might find something wonderful that was posted earlier in the day that appeals to you!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If you haven't yet accessed our group's files, please do so! You will be amazed to see how many member contributions make up the sum of our files!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Following is the introduction to our group for prospective members scanning Eons groups looking for a cooking site that will be a good match.
COOKING FOR ONE OR TWO -
Recipes for one or two servings. Seriously. One or two servings and one or two servings ONLY! We're not kidding! Don't have any recipes that make only one or two servings? No problem! We can help you size down your favorite larger recipes as your personal cooking needs change! But we really do mean one or two servings! We also offer helpful hints and tips, techniques and terminology. Check out our most unique cooking group!
9 days ago
Recent Messages
Cream of Whatever Soup Mix
This mix has the advantage of being economical, convenient, very low fat, a source of calcium, and low sodium if you use low-sodium bouillon. Not counting add-ins, it comes out to less than 50 calories a serving on the calculator I used.
It can substitute for canned cream soups in casseroles. You don’t have to figure out what to do with a half can of soup when cooking for one. This is also a quick way of preparing a quick bowl of nutritious cream soup for one or two people—a good way to use up those leftovers in the refrigerator. Since I cook for one, I make half the mix recipe so it stays fresh in storage. I would not freeze a casserole made with this--the cornstarch will not hold up--and you should reheat leftovers gently for the same reason.
Cream of Whatever Soup Mix
2 cups powdered non-fat or low-fat milk
3/4 cups cornstarch
1/4 cups chicken, beef, or vegetable bouillon granules
2 tablespoons dried onion flakes or 1 teaspoon of onion powder
1 teaspoon dried thyme, crushed
1 teaspoon dried basil or marjoram, crushed
1/2 teaspoon black or white pepper
Combine all ingredients and blend until mixed. Store in an airtight container in a cool dry place for up to 1 year. This recipe makes 3 cups and is enough for 9 cans of soup.
For Casseroles:
To substitute for one can of condensed cream soup:
In a 1-quart saucepan or microwave safe bowl, combine 1/3 cup of soup mix and 1 1/4 cup water. Bring to a boil or microwave on high for 2 to 2 1/2 minutes, stirring occasionally. Choose add-ins from the list below for flavor variations. Add to casserole as you would the canned product.
To substitute for half a can of condensed soup, use: 2 teaspoons + 2 tablespoons of mix, 1/2 cup + 2 tablespoons water. Follow directions above, microwaving to 1 1/2 to 2 min. or so. Halve the add-ins.
For Soup: Use 2 1/2 cups water for a full-can equivalent; use 1 1/4 cup water for half-can equivalent.
Cream of Whatever Soup Variations:
Instead of thyme and basil, substitute 1 teaspoon dry mustard and 1 teaspoon dill weed to the mix.
Add up to 1/4-teaspoon garlic powder to the dry soup mix.
Add a couple of tablespoons of any dried vegetable flakes to the dry soup mix.
Add-ins:
Asparagus Soup--add 1 cup cooked chopped asparagus
Broccoli Soup--add 1 cup of cooked, chopped broccoli
Carrot Soup--add 1 cup of cooked, chopped carrots
Celery Soup--add 1/2 cup sautéed, minced celery
Chicken Soup--add 1/2 to 1 cup cooked, finely diced chicken
Chicken Herb Soup--add 1/2 to 1-cup finely diced chicken plus additional herbs to your taste, parsley, oregano or marjoram
Creamier Cream Soup--add 1 tablespoon of butter to any of the variations
Low Sodium--substitute equivalent amount of low sodium instant bouillon
Mushroom Soup--add 1/2 cup sautéed, finely chopped mushrooms
Mushroom and Roasted Garlic Soup--add 1/2-cup finely chopped mushrooms plus 1 or 2 roasted garlic cloves
Onion Soup--add 1/2 cup of sautéed, chopped onions
Roasted Garlic Soup--add 2 or 3 roasted garlic cloves
Tomato Potato Soup--add 1/2 cup diced cooked potato plus 1/2 cup finely diced and seeded tomato
Tomato Soup--add 1/2 to 1 cup finely chopped and seeded tomato
Potato Soup--add 1 or two tablespoons instant mashed potatoes, 1/2 cup mashed potatoes or cooked diced potatoes
It can substitute for canned cream soups in casseroles. You don’t have to figure out what to do with a half can of soup when cooking for one. This is also a quick way of preparing a quick bowl of nutritious cream soup for one or two people—a good way to use up those leftovers in the refrigerator. Since I cook for one, I make half the mix recipe so it stays fresh in storage. I would not freeze a casserole made with this--the cornstarch will not hold up--and you should reheat leftovers gently for the same reason.
Cream of Whatever Soup Mix
2 cups powdered non-fat or low-fat milk
3/4 cups cornstarch
1/4 cups chicken, beef, or vegetable bouillon granules
2 tablespoons dried onion flakes or 1 teaspoon of onion powder
1 teaspoon dried thyme, crushed
1 teaspoon dried basil or marjoram, crushed
1/2 teaspoon black or white pepper
Combine all ingredients and blend until mixed. Store in an airtight container in a cool dry place for up to 1 year. This recipe makes 3 cups and is enough for 9 cans of soup.
For Casseroles:
To substitute for one can of condensed cream soup:
In a 1-quart saucepan or microwave safe bowl, combine 1/3 cup of soup mix and 1 1/4 cup water. Bring to a boil or microwave on high for 2 to 2 1/2 minutes, stirring occasionally. Choose add-ins from the list below for flavor variations. Add to casserole as you would the canned product.
To substitute for half a can of condensed soup, use: 2 teaspoons + 2 tablespoons of mix, 1/2 cup + 2 tablespoons water. Follow directions above, microwaving to 1 1/2 to 2 min. or so. Halve the add-ins.
For Soup: Use 2 1/2 cups water for a full-can equivalent; use 1 1/4 cup water for half-can equivalent.
Cream of Whatever Soup Variations:
Instead of thyme and basil, substitute 1 teaspoon dry mustard and 1 teaspoon dill weed to the mix.
Add up to 1/4-teaspoon garlic powder to the dry soup mix.
Add a couple of tablespoons of any dried vegetable flakes to the dry soup mix.
Add-ins:
Asparagus Soup--add 1 cup cooked chopped asparagus
Broccoli Soup--add 1 cup of cooked, chopped broccoli
Carrot Soup--add 1 cup of cooked, chopped carrots
Celery Soup--add 1/2 cup sautéed, minced celery
Chicken Soup--add 1/2 to 1 cup cooked, finely diced chicken
Chicken Herb Soup--add 1/2 to 1-cup finely diced chicken plus additional herbs to your taste, parsley, oregano or marjoram
Creamier Cream Soup--add 1 tablespoon of butter to any of the variations
Low Sodium--substitute equivalent amount of low sodium instant bouillon
Mushroom Soup--add 1/2 cup sautéed, finely chopped mushrooms
Mushroom and Roasted Garlic Soup--add 1/2-cup finely chopped mushrooms plus 1 or 2 roasted garlic cloves
Onion Soup--add 1/2 cup of sautéed, chopped onions
Roasted Garlic Soup--add 2 or 3 roasted garlic cloves
Tomato Potato Soup--add 1/2 cup diced cooked potato plus 1/2 cup finely diced and seeded tomato
Tomato Soup--add 1/2 to 1 cup finely chopped and seeded tomato
Potato Soup--add 1 or two tablespoons instant mashed potatoes, 1/2 cup mashed potatoes or cooked diced potatoes
You had me at "food'
Hi all, I need to learn all you are teaching. I ALWAYS tend to make too much and then I eat it, or it gets thrown out. Looking forward to meeting some of you ...Dee
Chicken Creole with Chile Cream Sauce for Two
I ran across this today. It sounds good and easy.
Chicken Creole with Chile Cream Sauce for Two
From: Campbell's Kitchen
Prep/Cook: 20 minutes
Serves: 2
2 skinless, boneless chicken breasts
1 tsp. Creole or Cajun seasoning
1/2 tbsp. olive oil
1/2 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup water
1/2 can (4 oz.) chopped green chiles
1/2 tsp. lime juice
1/8 cup sour cream
Hot cooked regular long-grain white rice
Season chicken with Creole seasoning.
Heat oil in skillet. Add chicken and cook until browned.
Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 min. or until done.
Stir in sour cream and heat through. Serve over rice.
Chicken Creole with Chile Cream Sauce for Two
From: Campbell's Kitchen
Prep/Cook: 20 minutes
Serves: 2
2 skinless, boneless chicken breasts
1 tsp. Creole or Cajun seasoning
1/2 tbsp. olive oil
1/2 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup water
1/2 can (4 oz.) chopped green chiles
1/2 tsp. lime juice
1/8 cup sour cream
Hot cooked regular long-grain white rice
Season chicken with Creole seasoning.
Heat oil in skillet. Add chicken and cook until browned.
Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 min. or until done.
Stir in sour cream and heat through. Serve over rice.
This and That Salad
This and That Salad
Hi folks,
This is something I just dreamed ...
Hi folks,
This is something I just dreamed up a couple of days ago.
This and That Salad
1 bag frozen shelled edamame
1 10 oz. bag whole kerrnel corn
1 can black beans, drained and rinsed
1 medium onion (I used valdilla, but a red onion would look nice alsoO
1 bell pepper, any color
1 cucumber peeled
1 cup celery chopped
1 bottle of any kind of vinegrette or seasame salad dressing
Cook the edamame according to package directions. Chill under running water. I a lagre bowl mix all ingerdients together. Chill and eat. I is even better the second day.
You can change the beans out for any other beans.
I have made this with green peas instead of the edamame, added zuccini left out the cucumber...it works any way you do it and is easy, simple and quick, and in the summer can work as a full meal with some crackers.
Hi folks,
This is something I just dreamed ...
Hi folks,
This is something I just dreamed up a couple of days ago.
This and That Salad
1 bag frozen shelled edamame
1 10 oz. bag whole kerrnel corn
1 can black beans, drained and rinsed
1 medium onion (I used valdilla, but a red onion would look nice alsoO
1 bell pepper, any color
1 cucumber peeled
1 cup celery chopped
1 bottle of any kind of vinegrette or seasame salad dressing
Cook the edamame according to package directions. Chill under running water. I a lagre bowl mix all ingerdients together. Chill and eat. I is even better the second day.
You can change the beans out for any other beans.
I have made this with green peas instead of the edamame, added zuccini left out the cucumber...it works any way you do it and is easy, simple and quick, and in the summer can work as a full meal with some crackers.
NEW FOOD GAME....
Here's an idea for a new food game...it's easy, everyone can play and hopefully more will get involved in answering and posting replies!
We'll start with the letter A and continue through the alphabet; naming a food item and how you prepare it, or in the case of a component item, like a spice, herb or whatever, name how you use it in a dish. If you cannot think of one, go on to the next letter...Okay?
I'll begin with ARTICHOKE - I like fresh ones steamed and served with melted butter with lemon.
Now, give me a "B" item and how you prepare it.
We'll start with the letter A and continue through the alphabet; naming a food item and how you prepare it, or in the case of a component item, like a spice, herb or whatever, name how you use it in a dish. If you cannot think of one, go on to the next letter...Okay?
I'll begin with ARTICHOKE - I like fresh ones steamed and served with melted butter with lemon.
Now, give me a "B" item and how you prepare it.
New to this group
Hi everyone! I am so glad I found this group. I have been having such a terrible time getting on track for cooking for 1 person. It always seems so much easier to just go out to eat. But, that has not been the best thing for my pocket book. So, I need to learn to cook at home again.
Speaking of Soups...
One of our favorite soups when visiting the Olive Garden is their Italian SAUSAGE, BEAN & POTATO SOUP. Here's my version of it, I made yesterday...
1/3 pound sweet Italian sausage(casing removed);1 med. peeled white potato,1 med. onion,1 stalk celery and 1 carrot(all diced), 2 cloves minced garlic, 2 cups chicken stock, 1 can cannolini beans(well drained), a bayleaf, pinch of thyme and/or marjoram or oregano, salt, pepper, 2 Tbsp. olive oil, water.
In large saucepan, saute broken up sausage meat in olive oil, add vegetables and garlic, stir and allow to sweat for 5 minutes over med. heat, add stock, herbs, salt and pepper. Cover and allow vegetables to cook 10 mins., add beans and adjust liquid by adding water as needed, continue simmering half an hour. Taste for seasoning. I also have added some instant potato flakes for a thicker soup. Serve with garlic bread or crackers and a
side salad for a complte meal.
1/3 pound sweet Italian sausage(casing removed);1 med. peeled white potato,1 med. onion,1 stalk celery and 1 carrot(all diced), 2 cloves minced garlic, 2 cups chicken stock, 1 can cannolini beans(well drained), a bayleaf, pinch of thyme and/or marjoram or oregano, salt, pepper, 2 Tbsp. olive oil, water.
In large saucepan, saute broken up sausage meat in olive oil, add vegetables and garlic, stir and allow to sweat for 5 minutes over med. heat, add stock, herbs, salt and pepper. Cover and allow vegetables to cook 10 mins., add beans and adjust liquid by adding water as needed, continue simmering half an hour. Taste for seasoning. I also have added some instant potato flakes for a thicker soup. Serve with garlic bread or crackers and a
side salad for a complte meal.
My peach cobbler does not cobble...
I luv Peach Cobbler but every time I make it it doesn't come out right...ANY ONE WITH AN EASY RECIPE FOR A SMALL Peachy Cobbler?
Last time I tried..(since I had fresh blueberries) I made something which came out like a Blueberry coffee cake..My Mother loved it warm with ice cream!
But I really want to make a delicious small dish Peach Cobbler...If its too big I will eat the whole thing!!!
Thanks...
Last time I tried..(since I had fresh blueberries) I made something which came out like a Blueberry coffee cake..My Mother loved it warm with ice cream!
But I really want to make a delicious small dish Peach Cobbler...If its too big I will eat the whole thing!!!
Thanks...
Stuffed Mushrooms Caps
Yesterday, I made the most delicious jumbo stuffed mushrooms. They were on sale at Publix and I couldn't resist. I made them vegetarian friendly and hopefully low cal.,as follows for l pound pkg. ....
Remove stems, (set caps aside) ; place stems in a mini-chop processor along with 1/2 cup bread crumbs (or 2 slices day old bread, torn up), 2 Tbsp. parsely, 1 tsp. dried oregano, fresh ground pepper, pinch of salt, 2 Tbsp. evoo, 2 Tbsp. grated parmesan cheese and process until fairly fine. Place mushroom caps in an oiled baking dish, top each with the stuffing, some additional seasoned bread crumbs, drizzle with additional oil, and bake uncovered @350 for 30 minutes.
Serve as an appetizer or a main dish with spaghetti and marinara sauce, with a side salad.
Remove stems, (set caps aside) ; place stems in a mini-chop processor along with 1/2 cup bread crumbs (or 2 slices day old bread, torn up), 2 Tbsp. parsely, 1 tsp. dried oregano, fresh ground pepper, pinch of salt, 2 Tbsp. evoo, 2 Tbsp. grated parmesan cheese and process until fairly fine. Place mushroom caps in an oiled baking dish, top each with the stuffing, some additional seasoned bread crumbs, drizzle with additional oil, and bake uncovered @350 for 30 minutes.
Serve as an appetizer or a main dish with spaghetti and marinara sauce, with a side salad.
Easy Polenta & Tomato sauce
1 cup course corn grits or polenta
1 tsp salt
2 cups water or chicken broth
Cook overnight in a small crock pot --or in a non stick pot on the stove, keep stirring till thick.
Cool to room temperature. Divide the polenta into 4 serving. I use small individual sized loaf pans but bowls with plastic tops will work too. Just reheat in the microwave when ready to eat.
Tomato Sauce: so simple and yet unbelievable-ly delicious.
1 stick of butter melted and then add 1 small can of tomato paste.
Stir till hot and blended. Pour over polenta. I store the left over sauce in the frig.
This sauce is also great on pasta.
I also use the left over polenta this way:
Slice and fry for breakfast. We used to do left over grits this way and we called it fried mush.
When golden brown on both sides, butter and drizzle maple syrup over the top.
The polenta will keep in the frig for up to 5 days. Enjoy!
1 tsp salt
2 cups water or chicken broth
Cook overnight in a small crock pot --or in a non stick pot on the stove, keep stirring till thick.
Cool to room temperature. Divide the polenta into 4 serving. I use small individual sized loaf pans but bowls with plastic tops will work too. Just reheat in the microwave when ready to eat.
Tomato Sauce: so simple and yet unbelievable-ly delicious.
1 stick of butter melted and then add 1 small can of tomato paste.
Stir till hot and blended. Pour over polenta. I store the left over sauce in the frig.
This sauce is also great on pasta.
I also use the left over polenta this way:
Slice and fry for breakfast. We used to do left over grits this way and we called it fried mush.
When golden brown on both sides, butter and drizzle maple syrup over the top.
The polenta will keep in the frig for up to 5 days. Enjoy!
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