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4NANAM's Photo 4NANAM Posts: 128
8/22/12 1:33 P

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Great ideas, thank you. Not many people post within this team, such a shame emoticon

Romans 5:8 But God commendeth his love toward us, in that, while we were yet sinners, Christ died for us. (KJV)


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CLAIRE_LEFT_SP's Photo CLAIRE_LEFT_SP Posts: 2,802
8/12/12 1:04 P

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I don't like leftovers, so I try to cook 2 person portions whenever possible. When I buy a meat, I cut it into 2 serving portions - so for a roast that's about 10-12 oz. In my toaster oven, that takes about 20 minutes to cook while I make veggies on the side.

I do cook rice and freeze in advance so that I have 2 person portions (1/2 cup ea) in sandwich bags ready to go.

It's pretty easy to cook one or two potions of meat - I change up the flavoring by putting together using different spice/herb rubs, liquid smoke, cook roasts in a little red wine, add lots of garlic and/or onions and so on. I figure out the rubs by looking at recipes and using their combination of flavors.

I rarely make casserole type meals - for me, I find the ingredients that hold them together are usually on the list of unhealthy foods. (I have kidney disease so that may not be true for everyone.). In addition, I tend to prefer distinct flavors on my plate. So if I make a paprika/cumin rub for my meat, I'll stir fry my veggies with cilantro, and put a dash of apple cider vinegar on the rice for some zing.

Edited by: CLAIRE_LEFT_SP at: 8/12/2012 (13:06)
Claire
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LYNNWILK2's Photo LYNNWILK2 Posts: 2,608
8/12/12 12:12 P

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Every now and then I will use a spark recipe, but I eat totally organic and their recipes tend to have to many preservative rich additives and "short cuts" that just make it difficult to find substitutes. I have taken many of my mothers recipes and have converted them to organic and lowered the quantity as there were usually 6-8 people at are dinners. I learned to cook for a large number of people (from her) so when I am making something I really really like, I will make a large batch and save and freeze. But mostly for me, It's all about being able to figure out what spices compliment which basic ingredients to the foods I am planning on eating and i keep it very simple when I am unsure.
I would really like to have organics as an option on the food tracker, as I end up saving all the labels from the food I eat to put into the tracker.
But this is the choice I have made for myself and I realize it is something a lot of people don't participate in so I am willing to do what is necessary.
I have just recently (the last 3 months) started eating totally organic and it's a lot easier and much cheaper than most people realize. I get food, some dairy, and some meats from our State Farmers Market, so I am eating pretty close to locally and and since the vendors are there I can ask what they do to their veggies and meats to make sure they are not drug filled or organically modified seeds, etc.
I have my folks that say they are going to be there year around with stuff appropriate to the season and those are the ones I support their farms with my purchases.

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HUMMDINGERTUB's Photo HUMMDINGERTUB Posts: 87
8/6/12 4:01 P

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My hubby and I are eating on different work schedules now, so I need to cook for one. This will be a new experience and am looking for ideas.



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ADLINS's Photo ADLINS SparkPoints: (54,927)
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3/27/11 6:05 P

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There is a team called Table for One that might better suit you Molly. There is also an Ideas Forum with ideas for meals that aren't necessarily recipe driven. Not every recipe in the cookbook is for a jillion servings, however, this group is large and many people like leftovers and many don't. Personally, if I freeze it I most likely won't eat it, unless it's meats. What I have learned though, it that meals can be fixed that don't really require a recipe. So, please, check out the other threads as well.

Also, if you have recipes that you feel are better suited, please submit them.

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GARBSKI's Photo GARBSKI Posts: 38
3/27/11 4:07 P

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I know...I sometimes freeze things and then when I'm cleaning out the freezer I look at it and think, what is this?

My mom gave me a "cooking for 1 or 2" cookbook when I was divorced and sometimes that takes the mystery out of 1/2 egg. Just keep looking for recipes and hope something catches your eye. I'll look too!

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GKENNY2's Photo GKENNY2 SparkPoints: (10,695)
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3/27/11 2:37 P

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I know its harder to cook for one then two for me. I cook for two but lot of the time what I like to eat or what my wife likes to eat aren't the same. Most of the time I don't like the processed meats, so I to would like to find recipes for one.

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IMJUSTFLUFFY's Photo IMJUSTFLUFFY Posts: 3,928
3/27/11 11:36 A

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I know how you feel..I only have 2 of us to cook for and I don't generally like freezing leftovers..I wind up with too much & then forget about it! Then throw it away months down the road! Sigh!
Rhonda

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LADYIRISH317's Photo LADYIRISH317 Posts: 55,545
3/27/11 11:01 A

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Actually, unless the whites are mandatory eggs are easy. Use the liquid eggs from the carton. 1/4 cup equals one egg, so two tablespoons equal half. In baked goods and such where you don't whip the whites you can't taste the difference.

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GARBSKI's Photo GARBSKI Posts: 38
3/27/11 10:36 A

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I find if I go to a place like recipes.com I can adjust the recipe to 1 or two servings. Sometimes when the recipe calls for eggs, that's a little tough to do. Good luck! I know how tough it is.

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LUNAMEOWER's Photo LUNAMEOWER SparkPoints: (1,757)
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3/26/11 9:47 P

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I know that I'm pretty much cooking for myself at my home, especially when it comes to healthy, my boyfriend eats quite a bit differently than I do, that's why I joined the group. We'll have to work a bit harder to share what we are doing in the recipe department.

MOODYMOLLYR Posts: 203
3/26/11 7:11 P

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Thank you so much for the link to your blog! I wrote it down so I can find it and once I visit I'll add it to my favorites.

Strangely, enough even though I have a long food service background that includes a few culinary classes I'm generally lost in trying to develop my own recipes. I tend to just do a meat and at least one veggie though I can adapt recipes to suit me but not really reduce them in size. In fact I recently did that with a recipe I found in a magazine by using what I had on hand instead of what it recommended that I didn't have. Instead of salt and cumin I used Bolner's Fiesta Brand Taco Seasoning and I replaced the salsa it called for with Archer Farms Chipotle salsa. I also used vegetable oil since I'm out of olive oil until I get paid on the first.

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CHERYLN's Photo CHERYLN Posts: 7,010
3/26/11 5:38 P

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I've only recently begun looking at the sparks recipes and usually go for the ones that are 4 servings. I myself like to have a couple of servings so that I can have more for other meals of the week. I don't like to buy special foods for just a one-time meal.

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LADYIRISH317's Photo LADYIRISH317 Posts: 55,545
3/26/11 5:35 P

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No, you aren't alone. That's why I'm developing my own recipes for one or two. Keep an eye on my blog, because today or tomorrow there's going to be another one. Do you like to cook? Can you develop your own?

"...there's some good in this world, Mr. Frodo, and it's worth fighting for."

"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)

"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)

Please visit my blog:
www.cuisinequests.blogspot.com/


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MOODYMOLLYR Posts: 203
3/26/11 5:19 P

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Am I the only one on this team who is actually looking for single serve recipes? What purpose is it in having this team if the recipes offered are for many servings? I posted on the cookbook thread about how disappointed I was with it as the two recipes I wanted to check out were for 10 and 16 servings respectively. Anyone care to comment about this or am I by myself in my disappointment? emoticon

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