I’ll just make 5 quarts of soup!
I don’t know how to cook for one. It just seems impractical. I always need lunch for tomorrow, dinner for Friday, and an easy meal for 10 Tuesdays from now. So I always make a big pot.
I’ll be cooking for one all week long, because Steve is at a professional conference…in Disney World. I’m sure he’s working very hard. 
Tonight’s Dinner: Sweet Potato Shrimp Soup
Adapted from Soup and Ladle Favorites: 100 Recipes from Pennsylvania Dietitians
Or at least that’s what it started as. But it evolved, as my cooking almost always does. A little of this and a little of that and I don’t even know what to call the dish by the end of it. So I’ll just stick with the original name.
The original ingredients:
- onion
- celery
- red pepper
- garlic
- sweet potatoes
- frozen corn
- broth (I used chicken from the freezer)
- crushed tomatoes
- thyme
- cloves
- shrimp
- and a few more ingredients I didn’t have on hand, so I omitted them
Then I felt like it was too “soupy.” Weird I know, because it’s soup. But I like my soup thick. So I broke up some whole wheat spaghetti noodles I had on hand. Into the pot they went.
Then I was going to make a side salad, but then the internal conflict broke out. I thought, why make a salad just for me? But I deserve a healthy meal which would include more vegetables! But I don’t want to do all the chopping! I’m tired of standing! Come on Kim, you know better than to not have more veggies! COMPROMISE. Spinach in the bowl as a start to the salad…into the pot it went!
Still a bit too “brothy.” Whole wheat crackers to the rescue. Into my bowl they went.
Finally a delicious well rounded meal, perfect for a rainy night. Bon appetit!
Do you cook for one? Or do you cook for a crowd? (whether one exists to feed or not!)