Recipes From My Kitchen
Cooking Wild Game
Cooking For Two
Grow Your Own

Simple Recipes For Two

Cooking for two was quite an adjustment for me to do after being raised in a large family of restaurant owners cooking up full course meals. I learned from the best...my Mother and Grandmother. There were many times I had to freeze portions. Keeping a supply on hand meant I could simply prepare a quick, satisifying meal in minutes without it looking or tasting the same the second time around.

Do you feel hurried in the kitchen? Take a deep breath then sit down to a relaxing meal. Forget fast food drive thrus! While they may save time, store-bought packaged entrees and carryout restaurant meals are not always money savers.

Most of the meat recipes I cook, replacing beef with venison, elk and fish in which my husband provides through his hunting and fishing. We do buy some poultry and at times will purchase beef from family or friends who raise beef, we know it is not injected with hormones of any kind.

                          Simple and Delicious Meals

Having worked outside the home, packing more than possible into a typical day, I still found time to serve a fast and delicious meal. With just four ingredients per recipe, each delicious dish is a snap to prepare. These quick dishes will please your palate as well as your pocketbook. "Centsible" express eating alternatives that are as economical as they are appetizing. The payoff? Prompt meals and a plumper pocketbook.

                                           So, what's on the menu?

                                           Main Dishes

Baked Sturgeon ~ 2 sturgeon steaks, juice of 1 lemon, salt and pepper to taste, paprika, 2 sliced green onions, 1/2 tsp. oil. Drizzle steaks with lemon juice and season each side. Place in shallow baking dish and let stand 30 minutes to 1 hour to marinate. Cook onions in oil 2 minutes and spoon oveer fish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5 minutes more.

Cheese Linguine ~ 1 package (7 ounces) linguine, 2 Tbsp. butter, 3 Tbsp. all-purpose flour, 1-1/2 cups milk, 3/4 cups (6 ounces) shredded mozzarella cheese, 1/4 cup shredded Parmesan cheese, 2 Tbsp. lemon juice, salt and pepper to taste. Cook linguine according to package direction. In a skillet, over low heat, melt butter. stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from heat. Combine cheeses, toss with lemon juice. Add to the sauce, stir until cheese begins to melt. Drain linguine. add the cheese sauce and toss to coat.

Chicken Oregano ~ 2 chicken breast, skinned and boned, 1/2 Tbsp. oregano, 1 tsp. garlic salt, 1/4 cup melted butter. Mix all ingredients except chicken. Pour over chicken and marinate at least 4 hours. Bake uncovered at 325 degrees for 1 hour.

Enchiladas ~ 2 (15 ounce) cans of hominy, drained, 1 cup chopped onion, 2 cups grated cheese, 1 (15ounce) can enchilada sauce. Place hominy and onion in casserole. Top with 1/2 of cheese. Spread enchilada sauce over top and then remainder of the cheese. Bake at 350 degrees for 45 minutes.

Fish Delight ~ 4 fish fillets (I use sturgeon or stripped bass), 1/4 cup soy sauce, 1/4 cup lemon juice, 1/2 tsp. ginger. Place fillets in caserole dish. Mix soy sauce and lemon juice with ginger. Pour over fish. Bake at 350 for 20 minutes and then place under broiler for 10 minutes.

Flank Steak ~ 1 lb. lean flank steak, 1 Tbsp. soy sauce, 1/2 Tbsp. sherry, 1 tsp. honey. Mix soy, sherry and honey. Marinate meat 4 hours or longer. Remove steak from marinade and place on broiler pan. Broil about 10 minutes per Side. Slice across the grain into thin strips and serve.

Grilled Steak with Zucchini ~ 1 (8 ounce) can tomato sauce, 1 Tbsp. cider vinegar, 1 large clove garlic, minced, 1 tsp. chili powder, dash of salt and pepper, 1 lb. steak, 1 large zucchini, cut diagonally in 3/4 inch thick slices. combine all ingredients, except meat and zucchini. Pour over meat and marinade overnight. Place meat on center of grill and zucchini to sides, about 5 inches from coals or flame. Baste with sauce. May be broiled in oven.

Lemon Chicken ~ 2 lbs. chicken pieces, 1/4 cup melted butter, 1 lemon, 1/2 tsp. garlic salt. Rub chicken with lemon. Mix butter, juice of 1/2 lemon and garlic salt. Pour over chicken and bake at 350 for 1 hour. Baste occasionally.

New England Meal ~ 2 lbs. corned beef, 1/2 head cabbage cut into forths, 4 peeled and halved potatoes, 4 peeled and halved carrots. Cover meat with cold water. Simmer 3 hours, adding the potatoes, carrots and cabbage the last hour. Drain and serve.

Poor Man Steak ~ 1 lb. ground beef, 1/2 cup cracker crumbs, 1/2 cup water, 1 can cream of mushroom soup. Combine ground beef, cracker crumbs, water and season to taste. Form into serving size patties and brown in skillet. Remove browned beef and put in oven roaster. Spread soup on top and bake covered at 325 degrees for 1 hour.

Roast ~ 3 lb. eye of round, 1/2 Tbsp. oil, 1/2 tsp garlic powder, 1/2 tsp. oregano. Rub oil over roast. Combine garlic and oregano and rub over the oiled roast. Place in shallow baking pan. Bake at 350, 20 minutes per Pound.

Salisbury Steak ~ 1 lb. ground beef, 1 egg, 1 medium chopped onion, 1 tsp. beef bouillon dissolved in 1/2 cup water. Mix beef, egg and onion. Shape into patties and brown over high heat. Drain off any fat. Pour in bouillon and simmer uncovered until desired doneness.

Seafood Casserole ~ 1/4 lb. flaked crabmeat, 1/4 lb. peeled and cleaned shrimp, 1/4 lb. scallops, 1 can cheddar chees soup. Mix fish ingredients and place in casserole dish. Cover with soup and bake at 400 for 30 minutes.

Skillet Beef Stew ~ 1 lb. stew meat, 1/2 sliced onion, 1 clove garlic, minced, 1 cup beef bouillon, 2 carrots, cut in slices, 1 pkg. frozen lima beens. brown meat in skillet. Add seasonings, onion, garlic and broth. Cover and simmer 1 hour. Add carrots and lima beans. Cook 20 minutes or until tender.

                                      Veggies and Side Dishes

Lemon Mustard Broccoli ~ 1 bunch fresh broccoli, florets only, 1 cup fresh lemon juice, 1 Tbsp. Dijon mustard, 1/4 tsp garlic powder. In a covered vegetable steamer basket over boiling water, steam broccoli 2-3 minutes or until tender. Combine lemon juice and garlic powder with Dijon mustard and warm over low heat. Pour over broccoli. Toss and serve at once. Fresh asparagus or cauliflower may be substituted for the broccoli.

Summer Squash with Almonds ~ 1/2 Tbsp. butter, 1/4 cup slivered almonds, 1 Tbsp. olive oil, 1 lb. summer squash with or without blossoms, 1 Tbsp. minced garlic, salt and pepper to taste. In a large skillet, melt butter and saute almonds until golden, remove with slotted spoon and set aside. Add oil to the pan and saute squash and garlic until squash is cooked but still crisp. Salt and pepper lightly and transfer to a serving dish. Sprinkle with almonds.

 We enjoy taking care of our bodies by eating simple healthy foods