Reply to I don't understand why people say, "it's so hard cooking for one."

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Reply to "I don't understand why people say, "it's so hard cooking for one.""

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[quote=Anonymous]I have to say, I agree with OP.  Most of the "problems" that PPs mention aren't problems at all - at least if you can cook.  Practically every dish can easily be scaled to one or two portions, and some are much quicker smaller, i.e. stir fry or "main-course" salads or any other dishes where a lot of chopping is required (not much in the way of economies of scale there).  Tips: 
(1) Buy meat in bulk and freeze in smaller portions.  I.e. buy 2 lbs ground lamb then quarter and freeze in 1/2 lbs portions.  And FYI, there is usually no "difference" between "fresh" and frozen meat - practically all the meat, chicken breasts, fish, etc. - has been frozen in transit to the supermarket where it is defrosted to look "fresh." (Ha. Fresh!)
(2) Many sauces and pureed soup freezes well.  No need to worry about making too much spaghetti sauce.
(3) If you love casseroles - Use a loaf pan.  Works well for baked ziti (I have also made mini lasagnas) holding about 2-3 portions.
(4) Most cookie/muffin recipes can be halved easily (watch out for those that call for only one egg though - unless you're up for the not-particularly-tricky-but-still-needs-some-effort job of beating one egg together then dividing).

Of course, I now also have a husband and a picky toddler so single cooking looks pretty damn easy from this vantage point!

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