Hello beautiful adventurers! Many of you have asked when 2 portion kits will be available. We're working diligently on making this happen for you! In the meantime, we wanted to share some tips and tricks from our kitchen and from customers that have shared their successes.
If you're okay with leftovers, pretty much any kit can work as a 2-portion meal (with leftovers for the next day). But if you love variety and need to spread out your flavors over a few weeks, this article is for you!
These meal kits can be divided into 2 portions:
We do not recommend cooking fewer than 4 servings for these meal kits:
Make the entire batch of broth as directed in the recipe card including the tofu or protein. Cook the portion of the rice noodles that you’ll be enjoying. The condiments (sriracha, hoisin sauce, lime) are individual packets and can be stored in your pantry for each meal. Freeze leftover broth into 1-2 portions to thaw and reheat when needed.
Make the entire batch of chicken/chickpeas and masala sauce as directed in the recipe card. For 2 portions, cook half of the basmati rice, half of the water, ghee, and salt (we wouldn’t recommend cooking fewer than 2 portions of rice at a time). Freeze half of the masala chicken/chickpeas for another meal. The ghee can be refrigerated until the next meal.
Cook the entire batch of tonkotsu broth as directed in the recipe card along with the portion of noodles, eggs, and protein that you’ll be eating. After your meal, freeze the remaining broth. Keep leftover nori in a tightly sealed plastic bag until next use (use within 2 weeks). Keep half the togarashi spice for your next meal.
Cook the entire crab curry as directed on the recipe card and half of the rice. Freeze leftover curry and cook fresh rice for your next meal.
Cook tomato and red peppers as directed on recipe card along with half of the freekeh. Remove and freeze half of the shakshuka mixture (before cooking any eggs). Poach eggs on the remaining shakshuka and enjoy with half the freekeh.
For next meal, thaw and heat shakshuka until bubbling. Prepare 2nd half of the freekeh according to directions. Add eggs to top of shakshuka and poach until cooked.
Cook all of the chicken and aji Amarillo sauce as directed along with half of the rice. Enjoy your meal and freeze a portion for later. Thaw and heat aji de gallina and serve with the 2nd half of the rice.
Cook half of all the ingredients. Store the opened doubanjiang in the refrigerator for up to 3 weeks. Everything else can be stored at room temperature in a cool dry place.
Cook the entire Sundubu stew as directed on the recipe card and half of the rice. Freeze leftover stew and cook fresh rice for your next meal.
Cook the entire batch of curry broth as directed in the recipe card along with the portion of noodles and protein that you’ll be eating. After your meal, freeze the remaining soup (with pickled mustard greens added in). Keep leftover egg noodles and Thai chili in a sealed plastic bag until next use.
Cook the entire recipe at once and eat your desired portions. After your meal, freeze the remaining noodles. Simply thaw and re-heat pad Thai when you are ready for the rest!
I I get a kit with4 meals in it, that is the only kit I want. Do you do just 1 kit a week?
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Rachael
August 13, 2019
Hi Sherry, all of our meal kits are available without a subscription. So you could go ahead and order any kit you like whenever you like. You can do that weekly, monthly, etc. at your own pace. Hope that helps!