Post by nybirder on Sept 30, 2016 13:42:31 GMT -5
Cooking for Two
May 2011 Recipes
1) Impossible Pie "Your Way" for Two
2) Spicy Cottage Ham (Pork Butt)
3) Portobello Burgers
4) Cheesy Ham & Noodles
5) Honey Balsamic Chicken
6) Quick Chicken Kiev
7) Baked Fish
8) Waffles from Scratch
9) Rhubarb Sauce
10) Chilli Bean Cheese Omelet
11) Mediterranean Breakfast Pitas
12) Simple Shrimp Newburg for Two
13) *Cream of Potato and Ham Soup Supreme*
14) Turkey Breast for Two in the Pressure Cooker
15) *Sausage Rice Casserole*
16) New Potato Salad with White-Wine Vinaigrette
17) * Chicken with Peas and Quinoa*
Impossible Pie "Your Way" for Two
Birder
2 – 4 servings
FILLINGS:
Approx. 1/4 to 1/2 cup chopped cooked meat, more or less
Approx. rounded 1/3 to 1/2 cup shredded cheese, more or less
Approx. rounded 1/3 to 1/2 chopped cooked or raw vegetables, more or less
BASE INGREDIENTS:
1 cup milk
1/2 cup biscuit mix
2 eggs
Salt and pepper
DIRECTIONS:
Use a deep 7-in pie plate or a regular 8-in. plate or a 1-quart casserole.
Heat oven to 400º
Grease pie plate. Sprinkle filling ingredients (meat and/or vegetables and cheese) into pie plate.
Beat base ingredients until smooth, 15-30 seconds in a blender, or 1 minute on high with a hand beater, or 2 minutes by hand. Pour into plate.
Bake approx. 20-30 minutes, until knife inserted in center comes out clean and top is golden brown.
Cool 5 minutes.
VARIATIONS:
Use any raw or leftover cooked vegetables, chopped into uniform size pieces (cook carrots and potatoes in the microwave first - do not use raw). Slice or chop raw veggies smaller than cooked. Thawed frozen spinach (squeezed dry) and frozen chopped broccoli work well. Use any cooked or canned meat in uniform pieces. Add herbs/spices as desired. Try all-veggie or all-cheese pies. Add mustard, horseradish, hot sauce, barbeque sauce to base if it seems appropriate, in small amounts.
~Chopped chicken, broccoli, Jack cheese w/chopped onion
~Chopped ham, mushrooms, Swiss cheese
~Bacon (3 slices, cooked/drained/chopped), broccoli, cheddar
~Tuna (3 oz. Drained), tomato slices, cheddar
~Shrimp, leek and zucchini, with smoked gouda
~Crumbled (cooked) hamburger, cheddar, green chile
~Spinach, gorgonzola cheese, w/chopped black walnuts
~Canadian bacon or diced pork with peas, mozzarella or smoked provolone
~Turkey, peas and green onion, dried cranberries
~Three cheeses with asparagus (1 cup cheese)
~Sliced (cooked) potato, sliced onions, herb-flavored cream cheese
~Pork or chicken, green chile, cheddar (you can pour red chile sauce over servings)
~Corned beef, diced (cooked) potatoes, hot sauce and Swiss
~Corned beef, sauerkraut and Swiss
~Whole green chilies stuffed with cubes of cheese or pepper Jack
~Roast beef, onion, green or red peppers, any cheese
~Chicken, chopped celery and onion, cashews, Jack cheese
~Spinach, feta cheese, black olives & diced tomato
Spicy Cottage Ham (Pork Butt)
Source: Cooks.com/Birder
2 to 2 1/2 lb. smoked boneless pork shoulder butt
2 c. water
6 whole cloves
4 whole peppercorns (I used 6)
1 stalk celery, cut up
1 carrot, peeled and sliced
Crockpot: Put all ingredients in crockpot. Cover and cook on LOW heat 6 to 8 hours or HIGH 3 to 4 hours. Drain and serve.
Pressure Cooker: Use 2 1/2 cups of water. Bring to pressure on high and cook for 30 min. Turn off heat and allow pressure to drop naturally. Drain and serve
Portobello Mushroom Burgers
2 tablespoons balsamic vinegar
1 tablespoon olive oil
3 garlic cloves, minced
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
Dash salt
Dash pepper
2 large fresh portobello mushrooms, stems removed
2 slices reduced-fat provolone cheese
2 hamburger buns, split
2 lettuce leaves
2 slices tomato
Directions
In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice.
Drain and reserve marinade.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes.
Serve on buns with lettuce and tomato. Yield: 2 servings.
Nutrition Facts:
1 burger equals 280 calories, 13 g fat (3 g saturated fat), 10 mg cholesterol, 466 mg sodium, 31 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges:2 starch, 1-1/2 lean meat, 1 fat.
Portobello Burgers published in Cooking for 2 Summer 2006, p12
Cheesy Ham & Noodles
3/4 cup uncooked egg noodles
2 tablespoons butter, divided
1 tablespoon all-purpose flour
2/3 cup 2% milk
1/2 cup cubed process cheese (Velveeta)
1 cup cubed fully cooked ham
1/2 cup frozen peas, thawed
2 tablespoons dry bread crumbs
1/4 teaspoon dried parsley flakes
Cook noodles according to package directions. Meanwhile, in a saucepan, melt 1 tablespoon butter; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.
Drain noodles. Add the noodles, ham and peas to cheese sauce. Pour into a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and parsley. Sprinkle over the top.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 2 servings.
Nutritional Analysis:
1 cup (prepared with reduced-fat butter, fat-free milk and reduced-fat cheese) equals 380 calories, 15 g fat (8 g saturated fat), 80 mg cholesterol, 1,767 mg sodium, 32 g carbohydrate, 2 g fiber, 30 g protein.
Cheesy Ham 'n' Noodles published in Cooking for 2 Summer 2005, p 58
Honey Balsamic Chicken
2 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
2 teaspoons canola oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1/2 teaspoon dried basil
Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-7 minutes on each side or until juices run clear. Remove and keep warm.
Add the vinegar, honey and basil to the same skillet; cook and stir for 1 minute. Return chicken to the pan; heat through, turning to coat with glaze. Yield: 2 servings.
Nutrition Facts:
1 chicken breast half equals 232 calories, 8 g fat (1 g saturated fat), 78 mg cholesterol, 524 mg sodium, 10 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges:4 lean meat, 1 fat, 1/2 starch.
Honey Balsamic Chicken published in Reminisce April/May 2009, p 49
Quick Chicken Kiev
5 tablespoons butter, softened, divided
1/2 teaspoon minced chives
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
4 boneless skinless chicken breast halves (6 ounces each)
1/3 cup cornflake crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
In a small bowl, combine 3 tablespoons butter, chives, garlic powder and pepper; shape into four cubes. Cover and freeze until firm, about 10 minutes.
Flatten chicken breast halves to 1/4-in. thickness. Place a butter cube in the center of each. Fold long sides over butter; fold ends up and secure with a toothpick.
In a shallow bowl, combine the cornflakes, Parmesan cheese, parsley and paprika. Melt remaining butter. Dip chicken into butter; coat evenly with cornflake mixture. Place seam side down in a microwave-safe dish.
Microwave, uncovered, on high for 5-6 minutes or until chicken juices run clear and a meat thermometer reads 170°. Remove toothpicks. Drizzle chicken with pan drippings if desired. Yield: 4 servings.
Editor's Note:
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts:
1 serving (prepared with reduced-fat butter) equals 265 calories, 12 g fat (6 g saturated fat), 120 mg cholesterol, 215 mg sodium, 4 g carbohydrate, trace fiber, 36 g protein.
Quick Chicken Kiev published in Cooking for 2 Summer 2006, p52
Baked Fish
1/2 pound panfish fillets (perch, trout or whitefish)
4 teaspoons grated Parmesan cheese
1/2 teaspoon dill weed
Place fish in a 10-in. pie plate that has been coated with cooking spray. Sprinkle with Parmesan cheese and dill. Bake, uncovered, at 350° for 8-10 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Nutritional Analysis:
One serving (prepared with perch) equals 119 calories, 2 g fat (0 saturated fat), 104 mg cholesterol, 131 mg sodium, 0 carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges:3 lean meat.
Baked Fish published in Taste of Home June/July 1996, p16
Waffles from Scratch
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup 2% milk
1/4 cup butter, melted
Confectioners' sugar and fresh fruit or maple syrup
In a large bowl, combine the flour, baking powder and salt. In a small bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened.
In a small bowl, beat egg whites on medium speed until soft peaks form. Fold into batter.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with confectioners' sugar and fruit or serve with syrup. Yield:8 waffles (about 4 inches).
Nutritional Analysis:
2 waffles (calculated without confectioner's sugar, fruit or maple syrup) equals 691 calories, 33 g fat (18 g saturated fat), 290 mg cholesterol, 1,146 mg sodium, 78 g carbohydrate, 3 g fiber, 20 g protein.
Waffles from Scratch published in Reminisce Extra April 1999, p47
Rhubarb Sauce
5 Servings
Prep/Total Time: 20 min.
1/3 cup sugar
1/4 cup water
2-1/4 cups sliced fresh or frozen rhubarb
1 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg
Pound cake or vanilla ice cream
In a saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon peel and nutmeg.
Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers. Yield: 1-1/4 cups.
Editor's Note:
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts:
1/4 cup (calculated without cake or ice cream) equals 64 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange:1 starch.
Rhubarb Sauce published in Cooking for 2 Spring 2008, p26
Chili Bean Cheese Omelet
1 Servings
Prep/Total Time: 20 min.
1/2 cup chopped fresh tomato
1 green onion, chopped
1/4 cup kidney beans, rinsed and drained and coarsely chopped
1 garlic clove, minced
1/8 teaspoon celery salt
1/8 teaspoon chili powder
1/8 teaspoon Worcestershire sauce
2 teaspoons canola oil, divided
2 eggs
1/4 teaspoon salt
1/4 cup shredded part-skim mozzarella cheese
In a large skillet, saute the tomato, onion, beans, garlic, celery salt, chili powder
and
Worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm.
In an 8-in. skillet, heat remaining oil over medium-high heat. Whisk the eggs and salt. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side; fold other side over filling. Sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Invert omelet onto a plate to serve. Yield: 1 serving.
Mediterranean Breakfast Pitas
2 Servings
Prep/Total Time: 25 min.
1/4 cup chopped sweet red pepper
1/4 cup chopped onion
1 cup egg substitute
1/8 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped
1/2 cup torn fresh baby spinach
1-1/2 teaspoons minced fresh basil
2 whole pita breads
2 tablespoons crumbled feta cheese
In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 minutes. Meanwhile, in a small bowl, whisk the egg substitute, salt and pepper. Add egg mixture to skillet; cook and stir until set.
Combine the tomato, spinach and basil; spoon onto pitas. Top with egg mixture and sprinkle with feta cheese. Serve immediately. Yield: 2 servings.
Nutrition Facts:
1 pita equals 267 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 798 mg sodium, 41 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges:2 starch, 2 lean meat, 1 vegetable.
Mediterranean Breakfast Pitas published in Cooking for 2 Winter 2008, p35
Simple Shrimp Newburg for Two
Birder
Servings: 2
3/4 lb. shrimp in the shell, thawed if frozen
2 tablespoons butter
2 tablespoons flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup milk
1/2 cup cream
1/4 cup sherry wine
Clean shrimp.
Melt butter; add flour, paprika, salt and pepper, and blend together, cooking on medium-low for a minute. Whisk in milk and cream gradually. Add sherry. Simmer for a few minutes until it thickens.
In a separate pan, saute shrimp in butter. Add to the sauce.
Serve over toast points, rice, noodles, or in puff-pastry shells if the Queen is coming to supper.
Cream of Potato and Ham Soup Supreme
Beema
The basics for this recipes came from my 1949 edition of The Good Housekeeping Cookbook, to which I have added my own little tweaks, resulting in a very flavorful, hearty soup. Serves four.
6 medium red potatoes, peeled and quartered
1/3 cup minced onion
2 slices bacon, diced (I didn't have any, so I added some baco-bits)
2 tablespoons butter or margarine
1 tablespoon minced parsley
2 teaspoons salt
1/2 teaspoon nutmeg
Dash cayenne
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
2 teaspoons Worcestershire sauce
3 cups milk
2 oz. grated Swiss cheese
2 to 3 oz. diced cooked ham bits
(Option: I had 1/2 cup cooked bulk pork sausage which I added)
Cook the potatoes and onion until tender, drain. Meanwhile, cook bacon. Mash the potatoes and onions ( left mine just a little lumpy), add the bacon and the next 8 ingredients. Stir in the milk, add the cheese and ham, and optional sausage, heat over low heat until warmed through, stirring. Serve at once. Go back for seconds.
Turkey Breast for Two in the Pressure Cooker
Birder
Cooking turkey like this means that I can enjoy a turkey dinner even in the heat of the summer. I like to use bone-in turkey breast with the skin on to protect the meat while browning and cooking. I remove the skin before eating and skim the fat from the juices before making the gravy. I think this method adds more flavor to the gravy. Additional salt is not needed if you are using regular broth or stock. You can use a lower-sodium broth if you want.
A 2 1/2 to 3 lb. half turkey breast is just right for two people. The cooking time depends on the size of the breast, so the first time you try this you should use the low end of time and after opening the pot check the internal temp with an instant-read thermometer. You want 165F. If it isn’t done, just put the top back on, bring it to pressure, and cook for a few minutes more.
1/2 bone-in, skin-on turkey breast
1 tbsp. oil and 1 tbsp. butter
Pepper
1 (14 1/2 oz.) can turkey or chicken broth (such as College Inn) or 2 cups turkey or chicken stock from a box (such as Kitchen Basics)
Flour as needed (I use Wondra), probably 3 1/2 – 4 tbsp., to thicken the gravy
Trim any extra flaps of skin and visible fat from the sides of the turkey breast—sharp kitchen shears work well for this. Sprinkle top and bottom with pepper.
Heat oil and butter in the pot of the pressure cooker over medium heat and place breast skin-side down. Allow it to brown without moving it for several minutes until it is a deep golden color. Turn and lightly brown the bone side. Remove the breast from the pot.
Drain the fat, add broth, and thoroughly scrape up the brown bits from the bottom—this is flavor. Return the breast skin-side down. Cover, seal and bring the cooker up to
pressure according to manufacturer’s directions. Cook on high pressure 25-30 minutes. Turn off the heat and allow the pressure to decrease naturally (this gives a moister, more tender result than a quick release.) While the turkey is cooking, you can make mashed potatoes, prepare a dressing mix, or whatever else you’d like to serve with the meal.
When the pressure has released, open and remove the breast and cover it with foil. Skim the fat off the top. Taste the broth--if it’s too strong, add a little water. Make a slurry of flour and water and whisk into the broth gradually over medium-high heat, thickening the gravy to your taste. Adjust salt and pepper if necessary. Simmer for 5-10 minutes.
Remove and discard the skin. Serve the turkey with the gravy and enjoy.
To make ahead: Remove the skin from the breast once it has cooled a bit, wrap tightly, and refrigerate. Pour the broth into a container and refrigerate. It will be easy to remove the fat once it has hardened. The gravy can be prepared later and slices of the turkey reheated for a quick meal.
Sausage Rice Casserole
This recipe is from ToH's Cooking for Two (2010) Cookbook, and submitted by Eleanor Deaver. This will be our dinner tonight... Serves two.
1/2 pound bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/2 cup uncooked instant rice
1/4 teaspoon dried basil
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1/ cup water
1/4 cup plus 2 tablespoons shredded mozzarella cheese, divided
In a small skillet, cook the sausage, onion and pepper over medium heat until sausage is no longer pink; drain. Remove from heat heat. Stir in the rice, basil, soup and water, and 1/4 cup cheese.
Transfer mixture to an ungreased 3 cup baking dish. Cover and bake at 350° for 25 to 30 minutes or until rice is tender. Uncover, sprinkle the remaining cheese, bake 5 minutes longer or until the cheese is melted
New Potato Salad with White-Wine Vinaigrette
Healthy Cooking for 2/Birder
2 servings
Salad is good while still warm and even better the next day.
8 ounces Red-skin or Yukon gold potatoes (I use whole tiny red potatoes and leave the skin on)
1 tablespoon tarragon or cider vinegar
1 tablespoon dry white wine
1 teaspoon Dijon mustard
1 clove garlic, crushed (optional)
2 teaspoons olive or canola oil
1 tablespoon finely chopped shallots or onions
1/2 tsp. salt
Pepper to taste
1/4 cup diced celery
2 tablespoons finely chopped fresh parsley (optional)
Place potatoes in a medium saucepan. Add enough cold water to cover. Bring to a boil and cook for 30 minutes or until they are tender. (Because the size of the potatoes may vary, be sure to test them every 5 minutes or so with a fork. The fork should pierce the potatoes easily. Do not cook the potatoes until they are falling apart.)
When they are tender, drain them in a colander and let them cool just enough so that you can slice them without burning your fingers.
In a medium mixing bowl, whisk together vinegar, wine, mustard, and garlic (if using) until blended, then gradually whisk in the oil. Stir in the shallots or onions, salt and pepper. Slice the warm potatoes and add them to them to the mixing bowl with the dressing. Toss well and let stand for 15 to 30 minutes at room temperature to absorb the dressing. Add the celery and parsley (if using) and toss the mixture well just before serving. Serve at room temperature.
Per serving: 152 calories, 4.7 g. total fat, 0.6 g. saturated fat, 0 mg. cholesterol, 292 mg. sodium, 2.5 g. protein, 25 g. carbohydrates, 2 g. dietary fiber.
Chicken with Peas and Quinoa
This recipe is courtesy of Campbell's Kitchen newsletter. Serves 4. Quinoa (keen-wah) is a type of Spanish grain that is good source of fiber and a substitute in some recipes for rice or couscous.
1 tablespoon olive oil
1 pound skinless, boneless chicken tenders
1 teaspoon paprika (smoked is best)
1 cup uncooked quinoa, rinsed
1 1/2 cup chicken broth or stock
1 jar (24 oz.) Italian Sauce
1 (10 oz) package frozen peas, thawed
Heat oil in a 12 inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet, cover and keep warm.
Add the paprika and quicoa to the skillet and stir to coat. Stir in the broth and sauce and heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.
May 2011 Recipes
1) Impossible Pie "Your Way" for Two
2) Spicy Cottage Ham (Pork Butt)
3) Portobello Burgers
4) Cheesy Ham & Noodles
5) Honey Balsamic Chicken
6) Quick Chicken Kiev
7) Baked Fish
8) Waffles from Scratch
9) Rhubarb Sauce
10) Chilli Bean Cheese Omelet
11) Mediterranean Breakfast Pitas
12) Simple Shrimp Newburg for Two
13) *Cream of Potato and Ham Soup Supreme*
14) Turkey Breast for Two in the Pressure Cooker
15) *Sausage Rice Casserole*
16) New Potato Salad with White-Wine Vinaigrette
17) * Chicken with Peas and Quinoa*
Impossible Pie "Your Way" for Two
Birder
2 – 4 servings
FILLINGS:
Approx. 1/4 to 1/2 cup chopped cooked meat, more or less
Approx. rounded 1/3 to 1/2 cup shredded cheese, more or less
Approx. rounded 1/3 to 1/2 chopped cooked or raw vegetables, more or less
BASE INGREDIENTS:
1 cup milk
1/2 cup biscuit mix
2 eggs
Salt and pepper
DIRECTIONS:
Use a deep 7-in pie plate or a regular 8-in. plate or a 1-quart casserole.
Heat oven to 400º
Grease pie plate. Sprinkle filling ingredients (meat and/or vegetables and cheese) into pie plate.
Beat base ingredients until smooth, 15-30 seconds in a blender, or 1 minute on high with a hand beater, or 2 minutes by hand. Pour into plate.
Bake approx. 20-30 minutes, until knife inserted in center comes out clean and top is golden brown.
Cool 5 minutes.
VARIATIONS:
Use any raw or leftover cooked vegetables, chopped into uniform size pieces (cook carrots and potatoes in the microwave first - do not use raw). Slice or chop raw veggies smaller than cooked. Thawed frozen spinach (squeezed dry) and frozen chopped broccoli work well. Use any cooked or canned meat in uniform pieces. Add herbs/spices as desired. Try all-veggie or all-cheese pies. Add mustard, horseradish, hot sauce, barbeque sauce to base if it seems appropriate, in small amounts.
~Chopped chicken, broccoli, Jack cheese w/chopped onion
~Chopped ham, mushrooms, Swiss cheese
~Bacon (3 slices, cooked/drained/chopped), broccoli, cheddar
~Tuna (3 oz. Drained), tomato slices, cheddar
~Shrimp, leek and zucchini, with smoked gouda
~Crumbled (cooked) hamburger, cheddar, green chile
~Spinach, gorgonzola cheese, w/chopped black walnuts
~Canadian bacon or diced pork with peas, mozzarella or smoked provolone
~Turkey, peas and green onion, dried cranberries
~Three cheeses with asparagus (1 cup cheese)
~Sliced (cooked) potato, sliced onions, herb-flavored cream cheese
~Pork or chicken, green chile, cheddar (you can pour red chile sauce over servings)
~Corned beef, diced (cooked) potatoes, hot sauce and Swiss
~Corned beef, sauerkraut and Swiss
~Whole green chilies stuffed with cubes of cheese or pepper Jack
~Roast beef, onion, green or red peppers, any cheese
~Chicken, chopped celery and onion, cashews, Jack cheese
~Spinach, feta cheese, black olives & diced tomato
Spicy Cottage Ham (Pork Butt)
Source: Cooks.com/Birder
2 to 2 1/2 lb. smoked boneless pork shoulder butt
2 c. water
6 whole cloves
4 whole peppercorns (I used 6)
1 stalk celery, cut up
1 carrot, peeled and sliced
Crockpot: Put all ingredients in crockpot. Cover and cook on LOW heat 6 to 8 hours or HIGH 3 to 4 hours. Drain and serve.
Pressure Cooker: Use 2 1/2 cups of water. Bring to pressure on high and cook for 30 min. Turn off heat and allow pressure to drop naturally. Drain and serve
Portobello Mushroom Burgers
2 tablespoons balsamic vinegar
1 tablespoon olive oil
3 garlic cloves, minced
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
Dash salt
Dash pepper
2 large fresh portobello mushrooms, stems removed
2 slices reduced-fat provolone cheese
2 hamburger buns, split
2 lettuce leaves
2 slices tomato
Directions
In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice.
Drain and reserve marinade.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes.
Serve on buns with lettuce and tomato. Yield: 2 servings.
Nutrition Facts:
1 burger equals 280 calories, 13 g fat (3 g saturated fat), 10 mg cholesterol, 466 mg sodium, 31 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges:2 starch, 1-1/2 lean meat, 1 fat.
Portobello Burgers published in Cooking for 2 Summer 2006, p12
Cheesy Ham & Noodles
3/4 cup uncooked egg noodles
2 tablespoons butter, divided
1 tablespoon all-purpose flour
2/3 cup 2% milk
1/2 cup cubed process cheese (Velveeta)
1 cup cubed fully cooked ham
1/2 cup frozen peas, thawed
2 tablespoons dry bread crumbs
1/4 teaspoon dried parsley flakes
Cook noodles according to package directions. Meanwhile, in a saucepan, melt 1 tablespoon butter; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.
Drain noodles. Add the noodles, ham and peas to cheese sauce. Pour into a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and parsley. Sprinkle over the top.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 2 servings.
Nutritional Analysis:
1 cup (prepared with reduced-fat butter, fat-free milk and reduced-fat cheese) equals 380 calories, 15 g fat (8 g saturated fat), 80 mg cholesterol, 1,767 mg sodium, 32 g carbohydrate, 2 g fiber, 30 g protein.
Cheesy Ham 'n' Noodles published in Cooking for 2 Summer 2005, p 58
Honey Balsamic Chicken
2 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
2 teaspoons canola oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1/2 teaspoon dried basil
Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-7 minutes on each side or until juices run clear. Remove and keep warm.
Add the vinegar, honey and basil to the same skillet; cook and stir for 1 minute. Return chicken to the pan; heat through, turning to coat with glaze. Yield: 2 servings.
Nutrition Facts:
1 chicken breast half equals 232 calories, 8 g fat (1 g saturated fat), 78 mg cholesterol, 524 mg sodium, 10 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges:4 lean meat, 1 fat, 1/2 starch.
Honey Balsamic Chicken published in Reminisce April/May 2009, p 49
Quick Chicken Kiev
5 tablespoons butter, softened, divided
1/2 teaspoon minced chives
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
4 boneless skinless chicken breast halves (6 ounces each)
1/3 cup cornflake crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
In a small bowl, combine 3 tablespoons butter, chives, garlic powder and pepper; shape into four cubes. Cover and freeze until firm, about 10 minutes.
Flatten chicken breast halves to 1/4-in. thickness. Place a butter cube in the center of each. Fold long sides over butter; fold ends up and secure with a toothpick.
In a shallow bowl, combine the cornflakes, Parmesan cheese, parsley and paprika. Melt remaining butter. Dip chicken into butter; coat evenly with cornflake mixture. Place seam side down in a microwave-safe dish.
Microwave, uncovered, on high for 5-6 minutes or until chicken juices run clear and a meat thermometer reads 170°. Remove toothpicks. Drizzle chicken with pan drippings if desired. Yield: 4 servings.
Editor's Note:
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts:
1 serving (prepared with reduced-fat butter) equals 265 calories, 12 g fat (6 g saturated fat), 120 mg cholesterol, 215 mg sodium, 4 g carbohydrate, trace fiber, 36 g protein.
Quick Chicken Kiev published in Cooking for 2 Summer 2006, p52
Baked Fish
1/2 pound panfish fillets (perch, trout or whitefish)
4 teaspoons grated Parmesan cheese
1/2 teaspoon dill weed
Place fish in a 10-in. pie plate that has been coated with cooking spray. Sprinkle with Parmesan cheese and dill. Bake, uncovered, at 350° for 8-10 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Nutritional Analysis:
One serving (prepared with perch) equals 119 calories, 2 g fat (0 saturated fat), 104 mg cholesterol, 131 mg sodium, 0 carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges:3 lean meat.
Baked Fish published in Taste of Home June/July 1996, p16
Waffles from Scratch
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup 2% milk
1/4 cup butter, melted
Confectioners' sugar and fresh fruit or maple syrup
In a large bowl, combine the flour, baking powder and salt. In a small bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened.
In a small bowl, beat egg whites on medium speed until soft peaks form. Fold into batter.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with confectioners' sugar and fruit or serve with syrup. Yield:8 waffles (about 4 inches).
Nutritional Analysis:
2 waffles (calculated without confectioner's sugar, fruit or maple syrup) equals 691 calories, 33 g fat (18 g saturated fat), 290 mg cholesterol, 1,146 mg sodium, 78 g carbohydrate, 3 g fiber, 20 g protein.
Waffles from Scratch published in Reminisce Extra April 1999, p47
Rhubarb Sauce
5 Servings
Prep/Total Time: 20 min.
1/3 cup sugar
1/4 cup water
2-1/4 cups sliced fresh or frozen rhubarb
1 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg
Pound cake or vanilla ice cream
In a saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon peel and nutmeg.
Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers. Yield: 1-1/4 cups.
Editor's Note:
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts:
1/4 cup (calculated without cake or ice cream) equals 64 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange:1 starch.
Rhubarb Sauce published in Cooking for 2 Spring 2008, p26
Chili Bean Cheese Omelet
1 Servings
Prep/Total Time: 20 min.
1/2 cup chopped fresh tomato
1 green onion, chopped
1/4 cup kidney beans, rinsed and drained and coarsely chopped
1 garlic clove, minced
1/8 teaspoon celery salt
1/8 teaspoon chili powder
1/8 teaspoon Worcestershire sauce
2 teaspoons canola oil, divided
2 eggs
1/4 teaspoon salt
1/4 cup shredded part-skim mozzarella cheese
In a large skillet, saute the tomato, onion, beans, garlic, celery salt, chili powder
and
Worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm.
In an 8-in. skillet, heat remaining oil over medium-high heat. Whisk the eggs and salt. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side; fold other side over filling. Sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Invert omelet onto a plate to serve. Yield: 1 serving.
Mediterranean Breakfast Pitas
2 Servings
Prep/Total Time: 25 min.
1/4 cup chopped sweet red pepper
1/4 cup chopped onion
1 cup egg substitute
1/8 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped
1/2 cup torn fresh baby spinach
1-1/2 teaspoons minced fresh basil
2 whole pita breads
2 tablespoons crumbled feta cheese
In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 minutes. Meanwhile, in a small bowl, whisk the egg substitute, salt and pepper. Add egg mixture to skillet; cook and stir until set.
Combine the tomato, spinach and basil; spoon onto pitas. Top with egg mixture and sprinkle with feta cheese. Serve immediately. Yield: 2 servings.
Nutrition Facts:
1 pita equals 267 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 798 mg sodium, 41 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges:2 starch, 2 lean meat, 1 vegetable.
Mediterranean Breakfast Pitas published in Cooking for 2 Winter 2008, p35
Simple Shrimp Newburg for Two
Birder
Servings: 2
3/4 lb. shrimp in the shell, thawed if frozen
2 tablespoons butter
2 tablespoons flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup milk
1/2 cup cream
1/4 cup sherry wine
Clean shrimp.
Melt butter; add flour, paprika, salt and pepper, and blend together, cooking on medium-low for a minute. Whisk in milk and cream gradually. Add sherry. Simmer for a few minutes until it thickens.
In a separate pan, saute shrimp in butter. Add to the sauce.
Serve over toast points, rice, noodles, or in puff-pastry shells if the Queen is coming to supper.
Cream of Potato and Ham Soup Supreme
Beema
The basics for this recipes came from my 1949 edition of The Good Housekeeping Cookbook, to which I have added my own little tweaks, resulting in a very flavorful, hearty soup. Serves four.
6 medium red potatoes, peeled and quartered
1/3 cup minced onion
2 slices bacon, diced (I didn't have any, so I added some baco-bits)
2 tablespoons butter or margarine
1 tablespoon minced parsley
2 teaspoons salt
1/2 teaspoon nutmeg
Dash cayenne
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
2 teaspoons Worcestershire sauce
3 cups milk
2 oz. grated Swiss cheese
2 to 3 oz. diced cooked ham bits
(Option: I had 1/2 cup cooked bulk pork sausage which I added)
Cook the potatoes and onion until tender, drain. Meanwhile, cook bacon. Mash the potatoes and onions ( left mine just a little lumpy), add the bacon and the next 8 ingredients. Stir in the milk, add the cheese and ham, and optional sausage, heat over low heat until warmed through, stirring. Serve at once. Go back for seconds.
Turkey Breast for Two in the Pressure Cooker
Birder
Cooking turkey like this means that I can enjoy a turkey dinner even in the heat of the summer. I like to use bone-in turkey breast with the skin on to protect the meat while browning and cooking. I remove the skin before eating and skim the fat from the juices before making the gravy. I think this method adds more flavor to the gravy. Additional salt is not needed if you are using regular broth or stock. You can use a lower-sodium broth if you want.
A 2 1/2 to 3 lb. half turkey breast is just right for two people. The cooking time depends on the size of the breast, so the first time you try this you should use the low end of time and after opening the pot check the internal temp with an instant-read thermometer. You want 165F. If it isn’t done, just put the top back on, bring it to pressure, and cook for a few minutes more.
1/2 bone-in, skin-on turkey breast
1 tbsp. oil and 1 tbsp. butter
Pepper
1 (14 1/2 oz.) can turkey or chicken broth (such as College Inn) or 2 cups turkey or chicken stock from a box (such as Kitchen Basics)
Flour as needed (I use Wondra), probably 3 1/2 – 4 tbsp., to thicken the gravy
Trim any extra flaps of skin and visible fat from the sides of the turkey breast—sharp kitchen shears work well for this. Sprinkle top and bottom with pepper.
Heat oil and butter in the pot of the pressure cooker over medium heat and place breast skin-side down. Allow it to brown without moving it for several minutes until it is a deep golden color. Turn and lightly brown the bone side. Remove the breast from the pot.
Drain the fat, add broth, and thoroughly scrape up the brown bits from the bottom—this is flavor. Return the breast skin-side down. Cover, seal and bring the cooker up to
pressure according to manufacturer’s directions. Cook on high pressure 25-30 minutes. Turn off the heat and allow the pressure to decrease naturally (this gives a moister, more tender result than a quick release.) While the turkey is cooking, you can make mashed potatoes, prepare a dressing mix, or whatever else you’d like to serve with the meal.
When the pressure has released, open and remove the breast and cover it with foil. Skim the fat off the top. Taste the broth--if it’s too strong, add a little water. Make a slurry of flour and water and whisk into the broth gradually over medium-high heat, thickening the gravy to your taste. Adjust salt and pepper if necessary. Simmer for 5-10 minutes.
Remove and discard the skin. Serve the turkey with the gravy and enjoy.
To make ahead: Remove the skin from the breast once it has cooled a bit, wrap tightly, and refrigerate. Pour the broth into a container and refrigerate. It will be easy to remove the fat once it has hardened. The gravy can be prepared later and slices of the turkey reheated for a quick meal.
Sausage Rice Casserole
This recipe is from ToH's Cooking for Two (2010) Cookbook, and submitted by Eleanor Deaver. This will be our dinner tonight... Serves two.
1/2 pound bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/2 cup uncooked instant rice
1/4 teaspoon dried basil
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1/ cup water
1/4 cup plus 2 tablespoons shredded mozzarella cheese, divided
In a small skillet, cook the sausage, onion and pepper over medium heat until sausage is no longer pink; drain. Remove from heat heat. Stir in the rice, basil, soup and water, and 1/4 cup cheese.
Transfer mixture to an ungreased 3 cup baking dish. Cover and bake at 350° for 25 to 30 minutes or until rice is tender. Uncover, sprinkle the remaining cheese, bake 5 minutes longer or until the cheese is melted
New Potato Salad with White-Wine Vinaigrette
Healthy Cooking for 2/Birder
2 servings
Salad is good while still warm and even better the next day.
8 ounces Red-skin or Yukon gold potatoes (I use whole tiny red potatoes and leave the skin on)
1 tablespoon tarragon or cider vinegar
1 tablespoon dry white wine
1 teaspoon Dijon mustard
1 clove garlic, crushed (optional)
2 teaspoons olive or canola oil
1 tablespoon finely chopped shallots or onions
1/2 tsp. salt
Pepper to taste
1/4 cup diced celery
2 tablespoons finely chopped fresh parsley (optional)
Place potatoes in a medium saucepan. Add enough cold water to cover. Bring to a boil and cook for 30 minutes or until they are tender. (Because the size of the potatoes may vary, be sure to test them every 5 minutes or so with a fork. The fork should pierce the potatoes easily. Do not cook the potatoes until they are falling apart.)
When they are tender, drain them in a colander and let them cool just enough so that you can slice them without burning your fingers.
In a medium mixing bowl, whisk together vinegar, wine, mustard, and garlic (if using) until blended, then gradually whisk in the oil. Stir in the shallots or onions, salt and pepper. Slice the warm potatoes and add them to them to the mixing bowl with the dressing. Toss well and let stand for 15 to 30 minutes at room temperature to absorb the dressing. Add the celery and parsley (if using) and toss the mixture well just before serving. Serve at room temperature.
Per serving: 152 calories, 4.7 g. total fat, 0.6 g. saturated fat, 0 mg. cholesterol, 292 mg. sodium, 2.5 g. protein, 25 g. carbohydrates, 2 g. dietary fiber.
Chicken with Peas and Quinoa
This recipe is courtesy of Campbell's Kitchen newsletter. Serves 4. Quinoa (keen-wah) is a type of Spanish grain that is good source of fiber and a substitute in some recipes for rice or couscous.
1 tablespoon olive oil
1 pound skinless, boneless chicken tenders
1 teaspoon paprika (smoked is best)
1 cup uncooked quinoa, rinsed
1 1/2 cup chicken broth or stock
1 jar (24 oz.) Italian Sauce
1 (10 oz) package frozen peas, thawed
Heat oil in a 12 inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet, cover and keep warm.
Add the paprika and quicoa to the skillet and stir to coat. Stir in the broth and sauce and heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.