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Susan M. Morgan, CFCS
County Extension Agent
Family and Consumer Education
Bolivia, NC 28422
February 1999

Cooking for two may not always be an elegant, candlelight affair, but it certainly should not be an ordinary, humdrum meal consisting of leftovers. There are an unlimited number of ways to make small quantity cooking interesting and exciting.

Planning and preparing nutritious meals is important for every family but may be considered more difficult for the two-person family. Often the person cooking for just one or two develops the attitude that "cooking just isn't worth it." This is a fallacy which need not be believed.

A quick trip through the supermarket in any town reveals a wide diversity of nutritious foods perfect for two; fresh, frozen, and canned vegetables; numerous meat, fish and poultry choices; bread and grains of all types; and milk and milk products. These are the important food groups around which all meals should be planned, and all can be easily purchased in the amounts needed for two.

How much to buy is often a question asked by even the more experienced cook. Get in the habit of weighing fruits, vegetables, meats, shellfish, poultry, and other foods which do not have the weight indicated on the label.

Generally about l/2 to 3/4 pound of such fresh vegetables as mushrooms, green beans, eggplant, and potatoes will be an ample amount for two. For greens such as spinach, lettuce, and cabbage, you will need l/2 to l pound or enough for 4 to 6 cups to serve two. A l0-ounce package of frozen vegetables is just about the right amount for two, depending on how it is cooked and served.

Apples, bananas, oranges, and other fresh fruits served whole usually yield l to l l/2 servings. You can get 2 to 3 servings per pound or package of grapes, strawberries, and similar fruits that are sold by the package or pound.

For meats without bone (ground meat, steaks) allow l/4 to l/3 pound per person; for meats with bone-in (ribs, pot roast, chicken, turkey) allow l/2 to l pound. Seafood (crab, lobster, scallops, and oysters) will yield 2 to 4 servings per pound, depending on preparation and other foods served.

Using these amounts as a guide, plan your menus for a full week so that you buy wisely and are able to take advantage of the good food buys usually associated with standard or giant-sized food packages. Many cans and packages are available in small sizes, but they often cost more per unit than their counterpart in a larger, more economical size. When buying nonperishable foods, such as rice, sugar, flour, cereals, and similar items, buy the larger size when possible to take advantage of the lower cost.

Apples, citrus, and other fresh fruits can be stored in the refrigerator for several weeks, so buying them in larger quantities rather than individually is much more economical in the long run. You are also more likely to serve these items if you have them on hand.

When shopping for perishable food items, buy only the amounts you can use before they spoil. A super buy on a giant package is wasteful if the product or food spoils before you can use it.

A week's worth of menus means that you will be able to incorporate good weekly buys and specials, making substitutes at the market if necessary. Your plan either enables you to effectively use food left over from one meal in a completely different way in another meal, or allows you to buy only the quantities needed for the week.

Partially freeze meat; cut into slices l/4 inch thick and 2 inches long.

Combine l tablespoon soy sauce and cornstarch; stir vigorously until cornstarch is dissolved. Coat beef with soy sauce mixture.

Heat l/4 cup oil over high heat in a wok or skillet. Add meat, and stir-fry until meat is browned. Remove meat, and set aside.

Add remaining 2 tablespoons oil to wok; add snow peas, and stir-fry over high heat 2 minutes. Add meat, garlic, remaining soy sauce, and sugar; cook until thickened and bubbly. Serve over hot cooked noodles. Yield: 2 servings.

Combine bread crumbs, butter and seasonings, stirring well.

Place tomato halves cut side up in a small baking dish; top with bread crumb mixture. Bake at 350 degrees for l0 minutes or until thoroughly heated. Yield: 2 servings.

Cream sugar, butter, and shortening until light and fluffy; add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine cake flour and baking powder; add to creamed mixture, mixing well. Add milk, and beat 5 minutes.

Pour batter into a greased and floured 9 x 5 x 3 inch loafpan. Bake at 325 degrees for l hour or until done. Serve with fresh fruit or other topping. Yield: l loaf.

The information presented is for educational purposes only. References to trade names is made with the understanding that no discrimination is intended and no endorsement by North Carolina Cooperative Extension Service is implied.

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URL Address: http://www.ces.ncsu.edu/brunswick/

Date Created 2/5/99
Last Revised 2/5/99