onejayhawk
Afflicted with reason
A friend of mine is now a SMLA (single [American] male living a loan). My bachelor years are back a ways, but I'm the best cook he knows (poor guy). I suspect he means the best male cook, but you can see his problem. In any event, this is a thread for such individuals.
Posted elsewhere, but worth repeating.
You can keep left over food tubs in the freezer compartment. Many can go into soup or stews. Pasta sauce can go into chili. Chili plus water can be your soup base.
When I was single, cooking too much was a big issue. Most cookbook recipes are for at least four servings. A lot of things can be divided before, during or after cooking. Freeze the part you will not eat right away.
A rice cooker can be a big asset. The number of things that can be poured over rice or pasta is staggering. Cooking rice in a quality cooker is idiot proof.
J
Posted elsewhere, but worth repeating.
How to make soup.
1) choose a base: 2 cups tomato sauce, 6 cups water, 3 cups stock
2) add a meat: 1# browned beef, 1 cup diced cooked poultry, 8 pieces of cooked bacon, 1 cup cooked game, etc.
3) add 2-4 cups fresh or cooked vegetables: onions sauted in olive oile, carrots, celery, corn, parsley, diced tomatoes, green beans, peas, parsnips, rutabegas.
4) add a starch: 2 cups cooked rice or pasta, 1 cup dried peas or lentels plus 2 cups water, 1 cup barleyor millet plus 1 cup water, 2 cups cooked beans, 2 cans beans with gravy, 2-3 cups potaoes, or 2 cups frozen fries (the cheap kind with no oil).
5) add 1 to 1 1/2 Tbsps seasonings: dried basil, oragano, rosemary, tyme, sage. If fresh use triple amounts.
6) If a cream soup is desired, 2 cups 1/2 and 1/2 or heavier cream or 1 cup powdered coffee creamer. Shredded cheese may also be added but not to a boiling mix or it will curdle.
Cook fresh vegetables in water or stock til tender or saute in butter or olive oil til slightly browed. Mix all ingredients in large pot or slow cooker and heat over low heat for 1-2 hours to blend flavors. Add beer, popcorn, croutons, shredded cheese just before serving if desired.
1) choose a base: 2 cups tomato sauce, 6 cups water, 3 cups stock
2) add a meat: 1# browned beef, 1 cup diced cooked poultry, 8 pieces of cooked bacon, 1 cup cooked game, etc.
3) add 2-4 cups fresh or cooked vegetables: onions sauted in olive oile, carrots, celery, corn, parsley, diced tomatoes, green beans, peas, parsnips, rutabegas.
4) add a starch: 2 cups cooked rice or pasta, 1 cup dried peas or lentels plus 2 cups water, 1 cup barleyor millet plus 1 cup water, 2 cups cooked beans, 2 cans beans with gravy, 2-3 cups potaoes, or 2 cups frozen fries (the cheap kind with no oil).
5) add 1 to 1 1/2 Tbsps seasonings: dried basil, oragano, rosemary, tyme, sage. If fresh use triple amounts.
6) If a cream soup is desired, 2 cups 1/2 and 1/2 or heavier cream or 1 cup powdered coffee creamer. Shredded cheese may also be added but not to a boiling mix or it will curdle.
Cook fresh vegetables in water or stock til tender or saute in butter or olive oil til slightly browed. Mix all ingredients in large pot or slow cooker and heat over low heat for 1-2 hours to blend flavors. Add beer, popcorn, croutons, shredded cheese just before serving if desired.
You can keep left over food tubs in the freezer compartment. Many can go into soup or stews. Pasta sauce can go into chili. Chili plus water can be your soup base.
When I was single, cooking too much was a big issue. Most cookbook recipes are for at least four servings. A lot of things can be divided before, during or after cooking. Freeze the part you will not eat right away.
A rice cooker can be a big asset. The number of things that can be poured over rice or pasta is staggering. Cooking rice in a quality cooker is idiot proof.
J
