I kept thinking I ought to do a post with reviews of my cookbooks - and I finally got around to it - YAY!

( Cookbooks for general stuff )
( Cookbooks for entertaining )
( Soup Cookbooks )
( Other cookbooks dedicated to a single type of food )

( Regional Cuisine: East Asia )
( Regional Cuisine: Indian )
( Regional Cuisine: Mediterranean )
( Regional Cuisine: Mexican )
( Regional Cuisine: Middle East )

(Cross-posted to my journal)

So it all started when I was hosting a bridge night at my house, and I thought that a nice low-work thing to serve would be various frozen dumplings steamed and fried. Turns out - this was an amazing plan!

And I made several ( dipping sauces )

But even after eating up all of the tasty dumplings we hadn't gotten through at bridge and after giving away about a third of the sweet-hot spicy sauce, I still had a ton of these dipping sauces left over.

So I thawed a ( pork loin roast )

But now I have the rest of the (cooked) roast in my fridge. So I took a few slices of pork, cut them into strips and made ( wraps )

So last night, I not only still had leftover pork in my fridge (which I'll get to next week), but also I had leftover wrap filling. So I put it on a ( salad )

Now I have to figure out what to do with the rest of the roast (though sandwiches, with mayonnaise on white bread, are high up on the list).

(cross-posted to libitina)

I just thought that I would bring up this cookbook - Healthy Cooking for Two (or Just You) by Frances Price. It doesn't have the cheapest recipes to make in it, unfortunately, but it does have a very nice set-up. Each recipe actually gives you two sets of ingredient amounts - enough to make one serving and enough to make two servings (though some are also two or four).

Even if you don't use any of the recipes in the book itself (though the ones I've tried have been tasty), it's useful to just take a look at, as it gives you portions and amounts needed to make only two servings of homemade soup, two servings of cherry cobbler, or one serving of potato salad. It helps to give you a rough idea of the amounts of things you'll need to adapt other recipes or to try something on the fly yourself without having extras go to waste.

I tend to make big Pots of Stuff, soup and stews and the like.   I either serve it for having people over, or freeze, separated into meal-sized plastic containers.    Add some salad and/or cheese and crusty bread, and you're good.

I'll start a Crock Pot Love Thread later... these are stovetop soup pot goodies. 

V for vegetarian friendly, where applicable.  Anything involving chicken broth can be made with veggie broth in relevant amounts.

Can't claim credit for creating these recipes- most are from Jane Brody's Good Food Book, one of my all-time favorites.