Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Cooking For One

Guys, for those of you that are single or are sharing space with the dawg for whatever reason I'd be interested in hearing what you enjoy cooking.
I find it easy to over buy some of my ingredients found in some recipes resulting in eating leftovers fairly often which are very convenient but get to be boring quickly.
No doubt the vacuum bagger comes in handy as well a the frezzer but ya just can't beat fresh off the stove.
Big pot of beef stew and a shrimp casserole are on the list this week.

Suggestions ?

Denny I am the same. I still buy like we have kids at home. I use a vac sealer for things like lasagna, ribs etc and redneck tupperware (cottage cheese containers etc) for soups, stews, chilis, etc

I'll roast a fryer in my toaster oven. After making a meal or 2 of part of it, I might make sandwiches. Then the entire carcass becomes the base for chicken soup, providing several more meals.

A pound of ground turkey, combined with various on-hand vegetables (onion, garlic, broccoli stalks, celery, carrots, etc) makes a good stir-fry or stew, to be served with or over rice.

A large package of pork chops might be combined with sliced potatoes, onion and a can of cream of mushroom soup to make smothered pork chops.

Etc.

Each of these overly large dishes makes several meals for a single person, but is often even better when warmed up as leftovers. Same for pasta.

I'd ask how gourmet you want to get?

Our eldest daughter used to make a breakfast pizza with a piece of toast topped with browned burger, cheese, sauce, and whatever she found handy.

As has been pointed out, some foods improve with a bit of age, and some freeze well.

There is always the classic brats, and beans!

Doctored up hot dogs and beans with a side of slaw or red potato salad along with butter bread (real butter) is quick and filling.

Darn near any leftovers can be rolled up in a tortilla and portable as well. Save the last bite for man's best friend.

Don't forget chicken & dumplings. I like my dumplings made from rolled dough to give them a bit of a chew rather than the light and airy.

One of the best things I did was to get this little 2qt Lodge roaster/DO.

The small size really helps keep from making what seems like a lifetime supply.
You start out making what "seems" like a small batch and you'd be surprised how fast that little pot fills up.
A bonus is the lid fit's my favorite 8" Lodge skillet.



One thing I haven't figured out though is when cutting recipe's in half,,,, what the hell do you do with the other half of the onion?

I used to visit my grandmother after my grandfather died.

She had these tiny cans of vegetables on the table, smaller than a teacup. Cooking just for herself.

Meow ?

Good idea there on the small DO, FG.

I find myself cooking less and less. When I do, it's likely to be something I can eat on for a several days.
When I am down in Miami with my wife, we eat out a lot. Tons of excellent restaurants within walking distance.

Thanks Sam, I'll eat out.

HA! Yeah right...out in the snow and woods maybe.

My foraging skills are legendary.

I could bring John Colter up for consideration.

Now there was a man that could get by.

Don't make me order another book !!!

Spicy cajun shrimp bisque on the board for later this week.
yum

Although you probably meant this, tongue in cheek, when you cook for yourself every day, you likely continually use these staples a bit at a time. I place the leftover bits in the fridge, in individual Zip-lock sandwich bags, using sweet onion, for example, in salads, sandwiches, etc. When vegetables begin to fade too much for salad, make soup or stew or pasta sauce, rather than discard.

One way, or ta nother, you should read up on Colter.

Meanwhile, back to cookin'.

I gained well over 20 pounds last year due to this site. I need to start cooking for none!!

That's a big ten four!!!!