Cooking for One or Two

This group is for those that need to cook smaller portions - for one or two people.

Feel free to post any of your recipes as well.

And remember that all these recipes can be double or tripled as well!
(I don’t want anyone to feel left out!)

Steak au Poivre
 
1 thick-cut well-marbled strip steak, about 1 pound total weight, and 1-1/2 inches thick
2 tablespoons mixed whole peppercorns, including black, white, green, Szechuan and Jamaican (whole allspice)
Salt
1 teaspoon vegetable oil
1 tablespoon butter
Pan sauce:
2 tablespoons minced shallots
2 tablespoons cognac (or bourbon or red wine)
1/2 cup flavorful dark stock
1 tablespoon unsalted butter, at room temperature
Garnish:
Chopped parsley
Watercress

Trim the steak of all the surrounding fat and cartilage. Cut the meat into 2 pieces and crush the peppercorns using the bottom of a heavy skillet.

Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.

Heat the oil and the butter in a heavy saute or frying pan over high heat. When the pan is quite hot, lay the peppered steaks in. Fry for about 1-1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired doneness and remove to a warm platter.

Making the pan sauce:
Add the shallots to the pan and saute briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off. Cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices.

When blended, pour the sauce over the steaks. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley or watercress.

Yield: 2 servings

Thai Pineapple Rice

1 fresh pineapple
2 teaspoons oil
2 cups cooked rice, cold
1/4 cup baby shrimp
1 cooked chicken breast half, cut into bite-size pieces
1/4 cup diced cooked ham
2 green onions, sliced, including green tops
1/4 cup peas
1 dash rice wine

Slice pineapple in half. Hollow out each half by removing the pineapple meat. Reserve 1/4 cup of chopped pineapple and reserve the rest of the meat (discarding the tough and bitter core) for other uses.

Heat wok. Meanwhile, grill cut sides of pineapple halves over grates on a gas stove, on the grill, or under the broiler until heated through.

Add oil to hot wok and spread it around. Then add rice and stir-fry about 2 minutes. Add shrimp, chicken, and ham, stir-frying another two minutes. Add peas, green onions, and chopped pineapple. Stir-fry another two minutes until all ingredients are mixed and hot. Add rice wine and mix.

Serve rice in heated pineapple halves.

Yield: 2 servings

Chicken Stir-Fried Ramen Recipe
 
 
1 (3-ounce) package chicken flavor ramen soup mix
1/2 cup chopped onion
1/4 cup sliced hearts of palm
1-1/2 Tablespoons olive oil
1 can cooked chunk chicken, drained
1/4 cup frozen baby sweet peas or mixed vegetables (you may also used canned)
Parmesan cheese
Chopped parsley for garnish
 
Cook the ramen noodles separately according to package directions, reserving the flavoring packet for use below. Drain and keep warm. If you use frozen peas or vegetables, you can cook them in with the noodles.

While cooking the noodles, saute the onion and hearts of palm in a large frying pan until onion is soft. Add drained chicken chunks and heat until warmed through, taking care not to shred the chicken chunks. Stir in the contents of the ramen soup flavoring packet, and combine until mixed. Add the cooked, drained ramen noodles and peas. Toss until coated. Turn onto plates and top with grated Parmesan cheese and parsley.

Yield: 2 servings

Note: Recipe can easily be doubled or tripled. Feel free to substitute different flavors of ramen soup mix and corresponding seafood (tuna and shrimp are good) or cooked meat.

Rye Biscuits
 

1/3 cup all-purpose flour
1/4 cup rye flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon caraway seeds
1/8 teaspoon salt
2 tablespoons cold butter
1 egg
1 tablespoon half-and-half cream

In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in egg and cream just until moistened.
Drop batter into four mounds 2 in. apart on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 10-12 minutes or until golden brown, Immediately remove to a wire rack. Serve warm.

Tuna Chops with Lemon Cream Sauce

2 (1-inch thick) fresh yellowfin tuna steaks
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
2 Tablespoons butter, divided use
1/8 cup fresh minced sweet onions
1 large clove garlic, finely minced
1/4 cup white wine
1 teaspoon fresh lemon juice, or more to taste
1/4 cup heavy cream
2 Tablespoons drained capers
Fresh dill weed and lemon or lime wedges for garnish

Sprinkle both sides yellowfin tuna steaks with kosher salt and freshly ground pepper.

Heat a heavy skillet over high heat. Add olive oil and 1 tablespoon of the butter and swirl to coat the pan. Sear tuna steaks until golden brown on each side, turning only once. Do not overcook tuna. Remove and keep warm.

Lower heat to medium. Add remaining tablespoon of butter to the pan along with the onions. Gently saute until onions are translucent. Add garlic and saute 1 additional minute, stirring often. Carefully pour in the white wine and lemon juice. Stir and cook until the liquid is reduced by half, about 2 to 3 minutes. Add heavy cream and return to a simmer. Cook another 3 minutes or so until thickened. Stir in drained capers.

Pour lemon cream sauce over warm tuna steaks and garnish with dill and lemon or lime to serve.

Yield: 2 servings

Glazed Cornish Game Hens

Fresh Curry Powder:
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
3 cardamom pods, seeds only
Ground ginger to taste
Cinnamon to taste
Cumin seed to taste
1/4 to 1/2 teaspoon dried red chiles, crushed
1/4 teaspoon turmeric
.
Main Dish:
2 Rock Cornish game hens (1 pound each)
1/4 cup corn syrup
1 Tablespoon prepared mustard (Dijon or spicy)
1 small garlic clove, peeled and finely chopped
Salt to taste
Freshly ground black pepper to taste
Juice of 1/2 lemon (reserve other half)

To make the curry powder, grind the fennel seeds, coriander seeds, cardamom, ginger, cinnamon, cumin, red chiles, and turmeric together until they resemble a coarse powder, either with a mortar and pestle or in a clean electric coffee grinder.

If the Cornish game hens are frozen, thaw overnight in refrigerator. Rinse hens with cold water; pat dry.

In small bowl, combine curry powder with syrup, Dijon mustard, garlic, salt, pepper, and lemon juice. Preheat oven to 375 degrees F.

Cut reserved lemon half in half again; place inside hens. If desired, truss (tie or skewer) hens, to secure legs. Line a shallow roasting pan with foil, dull side facing up, for easy cleanup. Place hens in pan and brush with some of the glaze. Reserve remainder of glaze for frequent basting.

Bake in oven 1 hour or longer, until juices run clear (meat should still be juicy). Baste often for crispy, golden skin. Halfway through baking, cover legs and wing tips with foil to prevent scorching.

Serve with rice and stir-fried vegetables.

Yield: 2 servings

CLAM CHOWDER FOR ONE

1/2 cup cubed peeled potato
1/4 cup chopped onion
1/8 teaspoon salt
Pinch pepper
1/2 cup water
1 can (6 1/2 ounces) chopped clams, drained
2/3 cup milk
1 tablespoon butter or margarine
1 bacon strip, cooked and crumbled
Chopped parsley, optional

In a small saucepan, cook potato, onion, salt and pepper in water until
vegetables are tender (do not drain). Add clams, milk, butter and bacon;
heat through (do not boil)/ Sprinkle with parsley if desired. Yield: 1 serving