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Archive for the ‘Cooking For Two’ Category

10 – minute Tortellini

23 Feb

Stuffed pasta comes in a wide variety of fillings – choose your favourite for this fantastically quick and tasty recipe.

  • 250 g pack fresh spinach and ricotta tortellini
  • 1 tbsp olive oil
  • 250 g pack cherry tomatoes
  • 2x 20 g packs fresh flatleaf parsley leaves, roughly chopped
  • 3 tbsp finely grated parmesan cheese

Boil the pasta for 2 minutes until just cooked. Meanwhile, heat the oil in a frying pan and sizzle the tomatoes until they start to blister.

When the pasta is cooked, drain it quickly, reserving some cooking water. Put the tomatoes back on a high heat.

Tip in the pasta, parsley, a splash of cooking water and most of the parmesan. Bubble everything together and season with salt and pepper, if liked. Serve with the remaining parmesan.

Takes 5 – 10 minutes • Serves 2

More about pasta

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Posted in Cooking For Two, Pasta, Vegetarian

 

Beef Kabobs

30 Aug

Beef Kabobs

1/2 pound boneless beef chuck
1/2 cup lemon juice
2 tablespoons olive oil
2 bay leaves
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
4 cherry tomatoes
4 small boiling onions

Cut beef into eight 1 1/2-inch cubes.

Mix lemon juice, olive oil, bay leaves, chopped garlic, salt, pepper and cumin. Pour over beef cubes. Cover. Refrigerate 8 hours or overnight.

On two skewers, alternate beef cubes, tomatoes and onions. Cook over hot coals or under broiler about 15 minutes, turning every 5 minutes.

Serve over hot, cooked rice.

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Posted in Cooking For Two

 

Carrot Soup

26 Aug

Carrot Soup

4 large carrots, peeled and sliced
1 medium potato, peeled and sliced
1 chopped onion
2 cloves garlic
1 tablespoon butter
2 ounces cream cheese
1/2 cup milk
Sprinkle of nutmeg

Boil carrots and potato for 10 minutes in 3 cups water.

Saut? onion and garlic in butter. Add cream cheese to carrots and allow to melt. Blend all vegetables on lowest speed of blender for 15 seconds and return to pan. Add milk and warm slowly. Sprinkle with nutmeg.

Serves 2.

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Cozy Lime Chicken

19 Aug

Cozy Lime Chicken

1/4 cup fresh lime juice
1 tablespoon olive oil
4 broiler-fryer chicken parts
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces sliced mushrooms, saut?ed in butter

In small bowl, combine lime juice and olive oil. Dip each chicken part in mixture, covering completely. On foil-lined baking pan, arrange chicken in single layer; sprinkle with salt and pepper. Arrange oven rack at least 6 inches from heat and set temperature to broil. Broil about 15 minutes; turn and pour remaining lime-oil mixture over chicken. Broil about 15 minutes more, until fork can be inserted into chicken with ease. Pour mushrooms over chicken and return to oven for about 2 minutes, until mushrooms are hot.

Makes 2 servings.

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Posted in Chicken, Cooking For Two

 

Chinese Chicken

24 Jul

Chinese Chicken

1 cup shredded cabbage
1 scallion, minced
1/4 cup thinly sliced celery
1 teaspoon soy sauce
1/8 teaspoon ground ginger
2 skinless boneless chicken breast halves
Salt and pepper to taste
1 chicken bouillon cube
1/2 cup boiling water

Combine cabbage, onion, celery, soy sauce and ginger in a small bowl.

Cut chicken breasts in half lengthwise. Pound to 1/4 inch thick. Season with salt and pepper.

Place 1/4 of cabbage mixture on each piece. Roll up jellyroll style and secure with wooden picks. Place in a baking dish.

Dissolve bouillon in boiling water and pour over the chicken breasts.

Bake, covered with aluminum foil, at 350 degrees F for 30 minutes.

Remove foil and bake for another 15 minutes.

Serves 2.

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Posted in Chicken, Cooking For Two

 

Avocado Glazed Chicken Breast

17 Jul

Avocado Glazed Chicken Breast

Serves 2.

1/4 cup all-purpose flour
Vegetable oil
1/4 teaspoon salt
1 teaspoon tarragon
1 teaspoon pepper
1 teaspoon basil
1 large whole chicken breast, boned, halved (skin on)
2/3 cup white wine
1 tablespoon sweet butter
1 egg, beaten
1 small ripe California avocado

Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat.

Heat a thin layer of oil in skillet. Saut? chicken skin side down until golden. Turn and saut? other side until chicken is tender. This will take about 7 to 10 minutes for the whole operation.

Sprinkle herbs over chicken. Add wine and butter to pan. Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy.

Place halved avocado cut side down and slice. Press down on avocado with palm of hand to fan slices slightly. Lift with knife or spatula to top of chicken. Spoon some pan juices over top. Cover skillet and heat briefly just to warm through.

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Quick Clam Chowder

12 Jul

Quick Clam Chowder

1 can Campbell’s New England clam chowder
1 (6 1/2 ounce) can chopped clams
1/2 soup can milk
1/2 soup can canned milk

Heat soup and milk. Add clams and heat.

Serve with oyster crackers.

Serves 2.

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Easy Oven Potatoes

06 Jul

Easy Oven Potatoes

2 medium potatoes
1 small onion, thinly sliced
1 small red or green bell pepper, thinly sliced
2 small cloves garlic, thinly sliced
2 teaspoons vegetable oil
1/4 teaspoon seasoning (rosemary, thyme, oregano)
Salt and pepper to taste
Lemon juice

Cut two pieces of aluminum foil to about 12 x 15-inches; set aside.

Cut potatoes into slices about 1/16-inch thick. Toss potatoes with onion, bell pepper, garlic, oil and seasonings. Distribute mixture evenly between the two pieces of foil. Drizzle with lemon juice. Wrap each securely but loosely to form a flat package. Place, seam side up, on baking sheets. Bake in 450 degree F oven about 20 minutes until potatoes are tender.

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Posted in Cooking For Two, Potatoes

 

Hot Crab Dip

29 Jun

Hot Crab Dip

1 (8 ounce) package cream cheese, softened
1 (12 ounce) can crab meat
1 small onion, chopped several dashes of Worcestershire sauce
2 or 3 teaspoons horseradish

Combine all ingredients in bowl; mix well. Spoon into small casserole. Bake at 350 degrees F for 10 to 15 minutes.

Serve with crackers.

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Hamburger Gravy

07 Jun

Hamburger Gravy

2 hamburger patties
1/4 cup all-purpose flour
1/4 cup butter or margarine
Salt and pepper
1 cup cream
1 cup water

Crumble hamburger into saucepan and stir until brown; drain on paper towel. Return to pan; add butter, flour, salt and pepper to taste. Cook 5 minutes, stirring constantly.

Add cream and water together; cook until thick.

Serve over toast or biscuits.

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