So, today is the first day with my new blog. I'm going to challenge myself to update this with new things I learn and great recipes I find at least once a week, probably on Saturday or Sunday mornings.
I grew up in a giant family. When I say giant, I mean we had over 140 people at the last family reunion, both of my grandparents on my Dad's side at thirteen siblings each, Mom had seven siblings and Dad had five siblings - giant. As a result, I learned how to cook with sixteen people or more in mind on a regular basis. Lots of rice and potatoes and pasta, anything that stretches a long way. Leftovers? Not really an issue.
Now that it's just me and my husband, I've hand to completely rethink how and what I cook. Especially since one of the main staples of growing up (casseroles) are not his favorite thing. On this journey, I've discovered they aren't mine, either.
Today's first thought to share, when considering cooking for one or two people, I found the biggest transition was leftovers - who wants to eat the same thing for four days straight to get through a recipe? And who really has the freezer space to freeze that much for later - more on the virtues of a chest freezer to come, after we acquire one for the new house. Meal pre-planning was key for a long time.
The most versatile thing you can cook or use in your kitchen, food wise? Rotisserie or roast chicken. The first night, enjoy the legs (Remember to keep the bones.) Strip the meat off of the rest of the chicken, freeze the carcass for soup later. That chicken meat can become so many good things - from salads, sandwiches and just nibbles - to creamed chicken for waffles, corn and chicken bisque, or shredded for chicken tacos. One good-sized roasted chicken can become about a week of meals for two of us, and we don't get bored.
