Cooking for One

Try these simple tips when cooking for one person, such as freezing a portion of your meal to eat later.


| October/November 2014



Man Cutting Vegetables

If you’re cooking for one, you can still prepare fantastic, healthy meals and freeze the rest for later.


Photo by Fotolia/slavomir pancevac

I know I’m not the only person gardening and cooking for one. I’ve learned that you don’t have to give up eating well just because a recipe makes too much food. I make full-sized batches of most things, including biscuits and cookies, and then freeze half for later. Sausage gravy as well as chicken, ham and beef stocks work the same way. Pour them into ice cube trays, freeze, and then transfer to gallon freezer bags. Use a few cubes at a time. Two cubes of gravy are just right for one biscuit. A single cube of chicken stock in a pan of vegetables is way better than bouillon cubes, and it’s a super flavor-enhancer for vegetable soups, too.

Tom Crain
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