Why are the recipes not always (or even frequently) “for two”?
Cooking for Two does not mean only two servings. It is cooking FOR two people. So many recipes will have “lots of leftovers” (see sub-title of the blog) which is mandatory in a smaller household.
Most of the meat recipes are scalable to whatever number is needed. But many recipes that we enjoy (two of us) or I want to try come down to one or two component that can not be conveniently subdivided. One egg. A can of beans or crushed tomatoes. Or one piece of a vegetable or fruit. It's throwing it away or use it.
Also at times, I will do a bigger recipe since leftovers are almost required at our house due to my schedule. I’m cooking for two, and not all the recipes are for two.
I have several times considered converting to only “for two” recipes, but it just doesn’t fit our “for two” home. Also, it would severely limit the variety of recipes I could offer you.
I do have all recipes labeled with a number of servings, and I am working on a “Tips for Two” page that will help some of the issues.
All recipes have built into the recipe card area where you can adjust servings. It will recalculate the ingredients to the amount you need. It cannot adjust the instructions and you will need to handle those yourself.
Here you will find everyday recipes mostly for two (with frequent leftovers) presented in a simple logical way. Less fuss – more results for the lazy in all of us. While most recipes will be healthy, there will be an occasional side trip in the other direction.
Many are family recipes from the family only recipe site I maintained for many years. Most are adoptions and combinations of many recipes from many sites. If there is an inspiration recipe, I will provide a link for your review.
While 101 means that I will keep it basic enough for the beginner, I hope to make things interesting enough for the intermediate cook. I will use commonly available ingredients to get the best results with the least work.
Please join me for some good food and some fun along the way.
What I modify and why?
I’m a simple guy and want to have simple and good recipes. I will eliminate what I believe to be BS in a method.
The recipes will mostly have ingredients that are simple and readily available. I will rarely use a specific sauce or commercial seasoning mix. I want to create my own, and I know you won’t have those available.
Nutritional estimates are calculated from databases and not directly measured. Also, this is home cooking, so exact measurements vary and exact ingredients vary. Take that as my best estimate, not fact. A good guess so to speak.