One of my favorite cookbooks is Light Cooking For Two by Anne Chappell. I like it because it has recipes for everything from breakfast to breads to make-ahead meals for two. I took advantage of my day off today and made two recipes that make several portions so I could have a few meals ready for days when I work late.
First up is Hearty Meat Sauce. Ground beef, onions, celery, garlic, canned tomatoes, tomato paste, beef broth and a bay leaf simmering in the pan. I dressed up the recipe and added a splash of red wine and pancetta. This will make enough sauce for three meals for us. Can someone tell me why a recipe would call for canned whole tomatoes that you have to chop to use? Couldn't you just use canned chopped tomatoes? What am I missing?
The second pot is Brunswick Stew. Poached chicken with potatoes, onion, celery, lima beans and corn. I used frozen peas instead of drained canned tomatoes and added a splash of Marsala wine. We are having this for dinner tonight with hot biscuits. The remainder will be packaged for another two meals.
What kind of make-ahead cooking do you make, if any?