I grew up in a fairly large household where dinners were big - not big servings, but I learned to cook for big groups. I think the biggest adjustment I've had to being married is only cooking for 2 of us. I've now got this crazy schedule where I'm going to be teaching 4 nights a week (2 nights at 6pm, and 2 nights at 5pm) so putting together meals is going to be difficult (and I don't dare leave it all to my hubbie, he likes to experiment too much - anyone care for chicken with milk and o.j.?) I'm thinking that soups might be the most effective thing to start cooking, so I'm looking for recipes that will be easy to cut down for just 2 people. Does anyone have any good veggie based soup recipes?
We have our favorite little restaurant - it's a 4-star restaurant that's located in the middle of a not-so-great part of Los Angeles. Anyhow, they serve a bowl of soup with every meal and I don't think we've ever had one that was the same. Recently, we had a cauliflower soup there that was excellent, but I can't talk the chef out of any recipes, so basic, one veggie soup recipes would be good as well.
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Mandy (33) and Will (42): Married March 2002
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OK, I will try to post a yummy recipe later, but what about making a big batch of soup and freezing it in portions for two? Soup is lovely, but it's usually a lot of chopping and futzing around...just my thought.
Amaarah - that's not a bad idea. My brain hadn't gotten around to processing that far. I ususally plan meals a week at a time, so that would even save time on meal planning in the future. I think what'll I'll try to do is to make a different soup each week and freeze the extra so that I can rotate or something like that. I guess now I just need to find enough soup recipes that are different.
BTW: Can you freeze milk or cream based recipes?
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Mandy (33) and Will (42): Married March 2002
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No. "Most soups freeze well for one to two months; exceptions are cream soups, soups with cheese and soups containing rice or pasta. Creams soups can curdle when reheated, and pasta or rice in soups absorbs broth, altering the texture."
What you can do is make a very basic broth with some veggies and freeze that. Then add some stuff to it to make soup. Add some chicken and rice and tarragon for Chicken Rice Soup. Add some meatballs and pasta and Italian seasonings for Minestrone. Add some cabbage and kielbasa and potatoes for a Cabbage Soup. Add some taco seasoned beef, chili powder and kidney beans for a Mexican Soup. You get the idea.
Soups for Two? 
