Hit the market and it sure seems like everyone is cooking for a crowd. Everything seems to be in such large packages.

In reality, there are a lot more folks cooking for one or two than you might think. There are, of course, those seniors and empty nesters but there are also the newlyweds, the college kids, the single parent and child and other young professionals.

It does take a bit of organization to make cooking for two a pleasurable experience. With some organization, you won’t find yourself eating goulash leftovers for an entire week.

Here are some organizing ideas for cooking for just two.

  1. Purchase a supply of freezer bags, plastic wrap, foil, freezer dishes, freezer labels and a permanent marker. This way you can be prepared for those too-large-for-you portions.
  2. Sure you think you’ll remember but, once frozen, it is often hard to tell which dish is which. Use your marker to write on the foil or bag or use stick on labels. Adding the cooking temperature and time will save you from looking it up later.
  3. Perhaps your recipe needs only half of a can. Place the remaining half of the can in a small freezer bag or container, label and freeze for another day or use.
  4. Most recipes seem to serve four, six or eight. However, you don’t need to divide the recipe in two. This often results in less than satisfactory results. Instead, prepare the dish but divide it in two. Have half for dinner and place half in the freezer.
  5. Individual casserole dishes are a great gift for you. Dishes, such as lasagna, chicken tetrazzini and tuna casserole, can be prepared and divided among small casseroles. Freeze the extras and pull out one or two, as needed, on a busy night.
  6. Shop in smaller quantities. When cooking for two, the big box discount stores are probably not your friend. You’ll surely tire of the five pounds of anything before it is consumed. You might think you are saving money but, if you end up wasting some of what you bought, then you haven’t saved anything.
  7. Continue to buy the meat you enjoy but divide the package into smaller portions and place some in the freezer. When buying something larger, like a roast, you can ask at the meat counter for them to split into two pieces for you.
  8. Purchase frozen vegetables in plastic bags. This allows you to pour out just the right serving for two and reseal the bag to preserve the rest.
  9. For dry goods, such as pastas, beans and rice, use what you need and then reseal the container. Sometimes, you can just place the entire box in a quart or gallon plastic bag and zip it shut to keep it fresh.
  10. Desserts for two pose a special challenge. While you can make a whole cake or pie, you might not want to be tempted by having the entire cake on that kitchen counter.  Turn that cake recipe into cupcakes, freezing some of them. Turn the pie recipe into tarts. Look for dessert mixes that make an 8 x 8-inch size pan rather than a 9 x 13-inch pan. When making desserts, such as brownies or cookies, divide them into individual portions and wrap them separately. 
  11. When making a casserole that calls for half-cup of green pepper or a few ribs of celery, head to the salad bar. Instead of an entire head of celery going bad in the refrigerator drawer, you can scoop up just the portion you need.
  12. If you have trouble using fresh produce before it can go bad, try some of the fresh produce bags, sometimes marketed as “green” bags. These extend the life of produce.

Here are some menus to get you started and these recipes are designed for two.

Menu One

 

Seared Scallops with Mint Pesto

2 Servings

Serving Size: 3 scallops, 1/4 cup pesto, 1/2 cup spinach

Ingredients:

  • 1/3 cup lightly packed fresh mint
  • 1/4 cup lightly packed fresh flat-leaf parsley
  • 2 tablespoons almonds, toasted and chopped
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 sea scallops (8 to 10 ounces total)
  • 1 teaspoon olive oil
  • 1 cup fresh spinach

Directions:

For pesto::

In a food processor, combine mint, parsley, almonds, Parmesan cheese, the water, lemon juice, garlic, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cover and process until nearly smooth. Set aside.

Rinse scallops and pat dry with paper towels. Sprinkle scallops with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 5 to 6 minutes or until scallops are opaque, turning once halfway through cooking.

Serve scallops and pesto over spinach.

Roasted Beets and Shallots

2 servings

Ingredients:

  • 6 ounces trimmed red and/or yellow small beets, quartered
  • 2 small shallots, chopped
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • Dash ground black pepper
  • 2 teaspoons lemon juice
  • 1 teaspoon snipped fresh sage or tarragon

Directions:

Preheat oven to 425 degrees F. Arrange beets and shallots in a single layer in a 2-quart square baking dish. Drizzle with oil; toss to coat. Sprinkle with salt and pepper.

Cover with foil and roast for 20 minutes. Uncover and roast for 10 to 15 minutes more or until beets are tender. Cool completely. Peel the beets. Drizzle beets and shallots with lemon juice; sprinkle with sage.

Apple-Cranberry Cobbler

2 servings

Ingredients:

  • Nonstick cooking spray
  • 2 small apples (such as Granny Smith, Braeburn, or Honeycrisp), cored, quartered, and thinly sliced (1-1/2 cups)
  • 2 tablespoons dried cranberries
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons low-fat granola without raisins

Directions:

Preheat oven to 375 degrees F. Coat two 6-ounce custard cups or other 6-ounce oven-safe dishes with nonstick spray; set aside. In a medium bowl, stir together apple slices, cranberries, honey, the water, vanilla, cinnamon, and nutmeg. Divide mixture between prepared custard cups. Cover cups with foil.

Bake for 20 to 25 minutes or until apples are tender. Remove foil and top with granola. Bake, uncovered, about 5 minutes more or until granola is lightly browned.

Menu Two

Grilled Fish with Pepper Salsa

2 Servings

Serving Size: 1 fish steak and 2/3 cup salsa each

Ingredients:

  • 2-5 ounce fresh or frozen fish steaks, cut 3/4- to 1-inch thick
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon finely shredded lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon salt
  • 3/4 cup chopped, seeded tomato
  • 1/2 cup chopped yellow or orange bell pepper
  • 1 scallion, thinly sliced
  • 2 teaspoons snipped fresh mint
  • Lemon wedges

Directions

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a large resealable plastic bag set in a shallow dish.

In a small bowl, combine crushed fennel seeds, the lemon zest, lemon juice, oil, 1/8 teaspoon of the crushed red pepper and the salt. Pour over fish in bag; turn to coat fish. Seal bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally.

Meanwhile, for salsa:

In a small bowl, combine tomato, bell pepper, green onion, mint, and the remaining 1/8 teaspoon crushed red pepper. Set aside.

Drain fish, discarding marinade. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 10 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through grilling.

For a gas grill, preheat grill . Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.

You can also use a preheated stove top grill or grill pan; follow directions above.

Serve fish topped with salsa mixture and lemon wedges.

Quinoa

2 Servings

Serving Size 2/3 cup

Ingredients:

  • 1/4 cup quinoa, rinsed well and drained
  • 1 clove garlic, minced
  • 1 teaspoon olive oil
  • 3/4 cup reduced-sodium chicken broth
  • 1/3 cup chopped seeded cucumber
  • 1 large green onion, thinly sliced, or 3 tablespoons snipped fresh chives
  • 2 tablespoons snipped fresh basil

Directions:

In a small nonstick saucepan, cook quinoa and garlic in hot oil over medium heat for 3 minutes, stirring frequently.

Add broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat. Stir in cucumber, green onion, and snipped basil.

 

Berry Cheesecake Dessert

2 servings

Ingredients:

  • 1/4 cup fat-free cream cheese
  • 1/4 cup skim ricotta cheese
  • 4 ½ teaspoons sugar
  • 1/4 teaspoon finely shredded orange peel 
  • 2 teaspoons orange juice
  • 1 ½ cups sliced strawberries, raspberries, and/or blueberries
  • 2 gingersnaps or chocolate wafers, broken

Directions:

In a blender container or food processor bowl combine cream cheese, ricotta cheese, sugar, orange peel and orange juice. Cover and blend or process until smooth. Transfer to a small bowl; cover and refrigerate for 4 to 24 hours.

To serve, spoon the fruit into two dessert dishes. Top with the cream cheese mixture and sprinkle with the broken cookies

Menu Three

 

Wine-Glazed Steak

2 servings

Ingredients:

  • 1 boneless beef top sirloin steak, cut 1/2 to 3/4 inch thick (8 to 10 ounces total)
  • 2 teaspoons olive oil
  • 1 cup sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup dry red wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon honey

Directions:

Trim fat from steak; cut steak into two equal portions. In a medium skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired temperature (145 degrees F for medium-rare or 160 degrees F. for medium), turning steaks occasionally. If steaks brown too quickly, reduce heat to medium-low. Transfer steaks two dinner plates; keep warm.

Add mushrooms, garlic, and crushed red pepper to skillet; cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine. Return to heat. Boil gently, uncovered, for 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce, and honey; return to simmering. Cook and stir about 2 minutes or until slightly thickened. Spoon over steaks.

Roasted Carrots

2 Servings

Ingredients:

  • 6-8 slender carrots, trimmed, scrubbed
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely grated orange peel
  • 3 tablespoons fresh orange juice
  • 1 tablespoons honey
  • Sea salt and freshly cracked black pepper

Directions:

Preheat oven to 400°F. Arrange carrots in single layer in a small baking pan. Add olive oil and orange peel; sprinkle with salt and pepper and toss. Pour orange juice over; cover tightly with foil. Roast until crisp-tender, about 20 minutes. Remove foil. Increase oven to 450°F. Drizzle honey over carrots. Roast uncovered until carrots are tender and browned in spots, about 10 minutes longer. Divide carrots and transfer them and any juices to the dinner plates with the steak.

 

Cucumber Radish Slaw

2 Servings

Serving Size: 3/4 cup

Ingredients:

  • 1 tablespoon cider vinegar
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon sugar or sugar substitute equivalent to 1/4 teaspoon sugar
  • Dash salt
  • Dash ground black pepper
  • 1/4 of a medium English cucumber, thinly sliced (1 cup)
  • 1/2 cup radishes, trimmed and thinly sliced
  • 1/4 of a medium red bell pepper, seeded and thinly sliced
  • 1 tablespoon finely chopped green onion

Directions:

1. In a medium bowl, whisk together vinegar, olive oil, sugar, salt, and black pepper. Add cucumber, radishes, sweet pepper, and green onion. Toss to coat. Serve immediately or cover and chill for up to 2 hours.

Roasted Mangoes with Brown Sugar Topping

2 servings

Ingredients:

  • 1 medium ripe mango, halved lengthwise and pitted
  • 1 tablespoons brown sugar
  • 1 tablespoons flaked coconut
  • 1 teaspoons finely shredded orange peel
  • 1 teaspoons finely chopped crystallized ginger

Directions:

Place mango halves in a small baking dish. Combine brown sugar, coconut, orange peel, and crystallized ginger in a small mixing bowl. Sprinkle over mango halves.

Bake in a 425 degree F. oven about 10 minutes or until mangoes are hot, and topping just begins to brown.

Vegetarian Entree Option

Substitute this entree for any of the entrees above.

 black bean burger - saveur.com

Spicy Black Bean Burgers

2 Servings

Ingredients:

  • 1 15- to 16-ounce can black beans, rinsed, drained
  • 1/3 cup chopped red onion
  • 1/3 cup dry bread crumbs
  • 1/4 cup grated carrot
  • 2 tablespoons plus extra salsa, recipe below
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 2 whole wheat hamburger buns, optional

Directions:

Using a fork, mash half of the beans in medium bowl. Mix the remaining beans, onion, carrot, bread crumbs, 2 tablespoons salsa, oregano and hot pepper sauce. Season with salt and pepper. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.

Preheat broiler. Brush broiler rack or pan with oil. Broil burgers until heated through, about 3 minutes per side.. Spoon 1/4 cup salsa over each. Serve in a hamburger bun, if desired.

Homemade Tomato Salsa

Makes 3 cups

 Ingredients:

  • 2 medium sized fresh tomatoes (from 1 lb to 1 1/4 lb), stems removed, finely diced
  • 1/2 red onion, finely diced
  • 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
  • 1 serano chili pepper (stems, ribs, seeds removed), finely diced
  • Juice of one lime
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • 1/2 teaspoon dried oregano

Directions:

Chop 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use surgical gloves or a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies and the oregano

Let sit for an hour for the flavors to combine.

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