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Since I'm picky, I've been making up my own recipes and am doing enough for one, though I'll cook enough pasta or rice to make about 3 meals out of.
A couple of thoughts. Just halve the recipe. I find that halving works the best. Also, only freeze about two different variations and eat those before adding something else to the freezer.
I, too, have a tiny freezer, so I understand the limits of what goes in there.
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"What wisdom can you find that is greater than kindness?"
-Jean Jacques Rousseau-
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Co-team leader: Cooking for One or Two
I went from a big fridge to a small one, so I understand. What I do for my husband and I is make enough for two dinners, but if I have to freeze then I will. We'll have left over night. I only cook three dinners a week. Eat each meal twice, and there always seems to be one extra or we eat out of the freezer. Some things are very hard to cut in half. But most recipes can be. You'll have to learn, by trial and error, what everything does. Some spices go a long way (thyme and Rosemary) Some, if you have a heavy hand, no big deal (garlic). If something calls for a half egg, put in a whole egg. Remember you can always add, but never take away. When cooking you need to go with the way it smells, and don't be afraid to taste as you go. This will help more then you realize. Cooking is not a science, and every time you make something it will come out different. That's the best part. It's easier to see a recipe and tell you my thoughts on how to change it. Everyone will be different. I wish you the best of luck, but don't get frustrated. Many websites have a way to help you convert a recipe and so far that has worked every time for me. I'll change things, but only do to my taste.
I'm looking for something, but not sure what it is at the moment. I hope I know what it is when I find it.
I have a dehydrator and was at a class on the subject on Thursday night. Apparently you can dehydrate all kids of things including but not limited to soups. stews chillies, mashed potatoes, apple sauce, and of course, fruit leathers. They said you could even prepare pasta dishes and dehydrate them, and the rehydration takes less time than cooking them originally. I am hoping to try this as once done, it will not take any extra energy or effort to store the dehydrated items. Just store in an airtight (no moisture or it could go mouldy) jar in a cool dark place.
So far I have dried mushrooms, cherries, tomatoes and bananas. Now I have to learn how to use the items. The adventure has just begun.
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Perhaps it's time to eat the leftovers?
I usually cut back on the recipes. I don't necessarily cut everything in half, but I do the best I can. I also make notes on my recipes when I'm done. I don't cook many new things very often, so I don't have a lot of advice.
Kristin in WI
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I like to cut recipes down. what I do is go off feel. I add or dont add as I feel or want. Make it my own, kind of =), then put notes on the recipes of what I did diferent and how it came out and suggestions for next time.
I live alone so am mainly cooking for myself, sometimes others. I try to split recipes in half or even fouths and sometimes it doesn't come out just right. So I prefer to cook the recipe as is - and freeze the leftovers, but my freezer is becoming quite full with leftovers. Since I rent a small place, I don't have any other storage options. Does anyone have any suggestions for cutting recipes? I'm not sure why it doesn't seem to work for me. Is there a trick to it?