Cooking for two

I’m trying hard to remember to cut recipes in half. There are only two of us, and I hate throwing food away. Making potato salad for only two people with no leftovers may seem counterproductive, but just how often can you eat from that big bowl of potato salad before you don’t want to see potato salad again for a long time?

Tossing food is not only a waste of the food, but a waste of the time it took to prepare it. It’s nice to have leftovers but sometimes leftovers just make me tired. 

I admit to borrowing recipes that sound good, and I have a hard time remembering to halve everything while cooking. So whenever I use someone else’s recipe, I immediately change the ingredients to half of what is called for and make a note that I did it. It’s really easy to ruin an entire dish by forgetting to cut something in half. Like the salt. And it’s a simple thing to convert a recipe back to feed four people. 

Easiest pasta ever

Pasta with roasted tomatoes

Easiest pasta ever!

When all you can get in the grocery at this time of year are winter tomatoes that look pretty pathetic, don’t give up on tomatoes. 

Quarter two tomatoes and toss with a few slices of onion, a smashed garlic clove, and a solid drizzle of olive oil. Roast in a 375 oven in a sided broiler pan or jelly roll pan for about 3-35 minutes. When cooled somewhat, roughly chop, season to taste with salt and pepper and toss with hot pasta. Top with fresh parmesan and serve with crusty Italian bread and a fresh salad for a tasty, easy meal.  

A riff on the recipe: roast any other vegetables that sound good such as eggplant or summer squash.

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