Last night, I made an itty-bitty soufflé in an itty-bitty casserole dish, using a recipe designed for just one person. It used wee amounts of carrots, sugar, flour, vanilla, etc. and required both the blender and the hand mixer. I ended up with pureed carrot all over my counters, a ton of dishes to wash, and nothing left over. It was all an experiment in cooking just enough for one hungry human.
A couple weeks ago, I asked my Facebook friends who live alone how they deal with cooking for one. I tend to make too much and then, not wanting to waste anything–and not needing to share with anyone–I pig out. My scale and my jeans are not happy. What to do?
People were full of advice: make a lot and freeze it in small containers so you always have something to heat and eat. Use smaller plates. Cook small amounts in tiny pots and pans. Sign up for a food delivery plan. Give the excess to the neighbors (my neighbors are all on special diets).
One commenter mentioned onedishkitchen.com, so I went there and found a wonderland of recipes designed for one person, cooked in doll-size dishes. I didn’t think I had anything that small until I took another look in the cupboard. Two 5 x 5 Pyrex baking dishes and a 5 x 7 casserole came with the “cornflower” set Fred brought when we moved in together. I’ll be darned. You can cook in those?
Intrigued, I got on the One Dish Kitchen mailing list, and the first recipe that arrived was this carrot soufflé. I’m not a big fan of cooked carrots, but I was enchanted by the idea of making something so small, about the size of the tiny cakes I made with my Betty Crocker Junior Baking Set in the 1950s. The kit came with tiny boxes of cake and frosting mix, tiny cake pans, cookie sheets, cookie cutters, a rolling pin and a flour sifter. It was all small, but it was the real deal. With my mother’s supervision, I baked tiny edible cakes and cookies. An important step in my domestic goddess training.
Now you can buy those kits on eBay. But there are modern versions for kids. The old package showed two red-headed white kids, the girl cooking and the boy watching. Now the kids are diversified and the boy might actually be cooking.
You can also buy tiny cooking-for-one cookware for adults now. It’s a thing.
Cooking for one is a challenge. A couple days ago, I mixed up some minestrone soup, ate it for two nights in a row, and had enough left over to fill three freezer containers. If we have some kind of disaster, I have enough soup to last for a week. Good thing it’s delicious. Could I have made the soup in a smaller amount? Perhaps, but I used a can of beans and a can of tomatoes and half a cabbage . . . if I split it up, what would I do with the rest? As it is, I’m looking at Cole slaw for a week to use up the rest of the cabbage.
The soufflé baked for 50 minutes. The edges came out burnt, I’m not sure why, but the inside was fluffy and big enough for me to have two modest servings. One Dish Kitchen has more recipes, pizza, desserts, salads, all kinds of things. But I’m kind of sad I don’t have any leftovers after all that work.
When my father was widowed and alone, he had a phobia of leftovers. He would use tiny portions of the cheese powder and noodles in the mac and cheese box, for example, to make just a little bit. Me, I’d cook and eat the whole box.
There has to be a middle ground between too much and not enough. When I first got married back in the early 1970s, I received two Betty Crocker Dinner for Two cookbooks. They’re designed for newlyweds, with sections on subjects like how to set a pleasing table, but they’re also full of recipes cut down to just enough for two. I was surprised to find I still have them on the bookshelf. If I blow off the dust, I can make enough for myself and a little to spare. I might have to adapt some of the recipes. Back in those days, nobody worried about carbs, cholesterol, or fat. Oh, Betty Crocker, how times have changed.
I’m still figuring out the cooking-for-one puzzle. Meanwhile, I cooked my first soufflé. Not bad. And now I know how to spell soufflé.
How about you? Are you a make-just-enough or a make-a-lot-and-have-leftovers-for-days kind of person? If you’re alone, how do you handle the tendency to cook too much, not enough, or not cook at all?
More to read:
Betty Crocker’s Right-Size Recipes
“13 things that make cooking for one so much easier,” USA Today. This is mostly stuff they’d like you to buy and that you probably don’t need, but they are intriguing.