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PaperclipPerfector  20hr ago (text post)   521 thread views

Wellness Wednesday for September 16, 2026

The Wednesday Wellness threads are meant to encourage users to ask for and provide advice and motivation to improve their lives. It isn't intended as a 'containment thread' and any content which could go here could instead be posted in its own thread. You could post:

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I typically cook for two to four people. I am not a good cook. Having a repertoire of recipes that you like and can produce consistently, while selecting purchase sizes carefully, and having a chest freezer for perishables, lets you cover a lot of gaps.

For these recipes:

  • Tamale pie's the only one where a 1lb ground beef, couple boxes of corn bread mix, and a couple cans of beans and veggies will make 8+ servings. This one you are committing to eating for most of a week.
  • Risotto, a cup of rice is a great side for four people, or if you're heavier on the meat, it's two servings of a main dish. Smoked sausage easily makes a separate meal with bread roll or baked potatoes if your batch size is small, and keeps a couple weeks after being opened if fridged. Uncooked rice lasts for years, BetterThanBouillon lasts for years, and it's one small can of sliced mushroom per cup rice.
  • Skewers are four decent servings per pound meat, bell pepper, and onion. Oil and almost any marinade lasts forever, most fruit chutney is good for a few months. You'll waste some fresh mushroom and naan bread if you're cooking literally one batch, but it's an easy thing to use elsewhere. Probably won't get through much of the onion.
  • Sushi, you can get 8 ounces or 6 ounces of most smoked and raw salmon - paying a premium compared to 16 or bigger sizes, but not that much. Most of the vegetables make great snacks if you don't finish them. Only real rough part's the avocado; it goes brown in a day, and can be a little hard to get through unless you like diy guacamole. Leftover nori keeps for about a month if you keep it in a ziplock bag, but it can just be eaten plain as a snack, or torn into strips as a good garnish for normal rice or soup.
  • Shakshouka is just a quarter-pound red meat, tomato, half an onion, and an egg per serving for a hearty version. It does really benefit from cumin, which a lot of people don't have, but that's a one-time investment and keeps for years.
  • Savory pies (or hand-rolls) are about eight servings per pre-made puff pastry or pie crust dough and pound of ground meat. You can use chunk canned chicken, an apple, and an 8 ounce goat cheese to make a four-serving version using the single puff pastry sheets.

Some other fun ones:

  • Tofu gets a (deservedly) bad wrap, but it makes hilariously good target for breading and sauce. If you don't have an air fryer, baking at 400-425 F for 15 minutes, flipping and cooking another 15-20 works. Dowse in whatever type of 'Asian'-American sauce you like, spread with rice. The bottled General Tso's or Orange Chicken sauces are the traditional options, but there's a lot of custom options: I'm currently addicted to a black vinegar, honey, and sesame oil/paste combo that's. Only big downside is tofu's a little fattier than chicken. There's a variety that works for chicken, but it's a bit more complicated and a lot more sensitive to getting overcooked.
  • Oatmeal biscotti is just 1.5 cup flour, 2 cups rolled oats, 0.5-1 units sugar or monkfruit sweetener, 3 tblsp melted butter, 1 egg, 1tsp vanilla, 1tsp almond extract, 1tblsp cinnamon. If you really want to class it up, throw in a half-cup of freeze-dried or dried unsweetened fruit, strawberry and cranberry tends to be easiest to track down, or sliced almonds or walnuts. Mix everything wet and the sugar, then mix everything else in until you end up with a dough, throwing in a tblsp of water at a time if needed til all the flour's absorbed into a ball, dump it onto a baking sheet with parchment paper on top. Bake at 350 for thirty minutes, slice, and bake for another 12-20 minutes until golden brown. Base recipe makes 8 big slices or 16 small ones, and you're never going to get sick of 'em before you're done with 'em.
  • Dylan's Magic Cinnamon Twists and Coffee Loaf have goofy presentation, but they're surprisingly good desserts.

I would also not ignore meals that are shy of 'cooking' in the traditional sense. A block of soft mozzarella cheese, a loaf of bread, a tomato, and some pesto sauce makes an excellent sandwich that's much classier-feeling than the typical PB&J, and the only thing you need to be able to use is a butter knife and a toaster, and looks restaurant grade if you toast it in an oven or panini press with 'fancy' sourdough bread. Same for a ton of pastas and soups that are basically just heating it up and maybe adding water. Chili is hilariously easy, keeps well so you can have it for a few meals across a couple weeks, and can be spiced or mixed up to your preferences pretty easily -- cornbread is traditional, but long grain rice or spread thin on a naan works wonders, and if you really want to summon dark gods heavier mixes do genuinely work on pasta at the cost of your immortal soul.

You can go fancier and still keep it in a single pot and <6 servings, but you really don't have to.

That said, accept that some food waste is going to happen, and it's not worth optimizing out. A whole onion is about two dollars at unit count one, and 50 cents for a bag. A bachelor or couple will probably start an onion and have to throw out or compost half of it. That's fine, it's a rounding error, and if you try to optimize it out you're going to waste more time, energy, and money anyway.

What aren't you good at?

Definitely making shakshouka this weekend!

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