Cooking For One Or Two: Spicy Pork/Pork And Apple// Moroccan Chicken/Linguine in Lemon Cream 🌞

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FOR ONE
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SPICY PORK

ingredients

Cooked pork 4oz
Salt
Cayenne pepper
Butter 1oz
Worcestershire sauce 1 tsp
Mustard 1/2 tsp
Lemon juice 1/2 tsp

method

1. Cut the pork into small pieces and sprinkle with salt and a little cayenne.

2. Melt the butter in a saucepan and add the Worcester sauce, mustard and lemon juice.
When hot, add the meat and toss over the heat for about 15 minutes, until thoroughly
hot and impregnated with the flavours.

3. Serve with rice.

20 min Preparation time
20 min Cooking time

* You can also use leftover cooked pork in a curry.

From "Quick and Easy Cooking For One"
https://www.goodreads.com/book/show/3004763-cooking-for-one

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PORK AND APPLE

ingredients

Cooked pork 4oz
Butter 1oz
Small onion, peeled and finely chopped 1
Apple, finely chopped 1
Flour 1 tsp
Mustard pinch
Stock 4 tbsp
Salt and pepper
Lemon juice 1/2 tsp

method

1. Cut the cooked meat into neat dice.

2. Melt the butter in a saucepan and cook the onion until soft.

3. Add the apple. Cover and cook until tender.

4. Sprinkle in the flour and mustard. Stir and cook gently for 3 minutes.

5. Add the stock and seasoning. Bring to the boil.

6. Add the meat and lemon juice. Simmer for 25 minutes.

7. Serve with rice or mashed potato.

10 min Preparation time 30 min Cooking time

From "Quick and Easy Cooking For One"
https://www.goodreads.com/book/show/3004763-cooking-for-one

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FOR TWO
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Moroccan Chicken with Green Olives

SERVES 2

WHY THIS RECIPE WORKS:
Traditional North African tagines (aromatic braises of meat, vegetables,
and fruits) are labor-intensive and use hard-to-find ingredients. We came up
with a few timesaving tricks for this version made with chicken, lemon, and
olives. We swapped out bone-in chicken thighs for quicker-cooking boneless
thighs. Poaching the chicken in a flavorful broth infused it with flavor and
ensured the chicken was tender. Instead of calling for a laundry list of spices, we
used garam masala, an Indian spice mix, and gave it a further flavor boost with
paprika. Coarsely chopped dried figs added a hint of sweetness. Look for
large, pitted green olives at the olive bar in the supermarket. Pimento-stuffed
olives can be substituted for the large green olives in a pinch. Serve with rice
or couscous.

1 tablespoon olive oil
1 small onion, halved and sliced thin
1 (3-inch) strip lemon zest plus 1½
teaspoons juice
2 garlic cloves, minced
1 teaspoon garam masala
½ teaspoon paprika
½ cup chicken broth
¼ cup pitted large green olives, chopped
coarse
¼ cup dried figs, stemmed and chopped
coarse
4 (3-ounce) boneless, skinless chicken
thighs, trimmed
Salt and pepper
1 tablespoon minced fresh cilantro

1. Heat oil in 10-inch skillet over
medium heat until shimmering. Add
onion and cook until softened, about 5
minutes. Stir in lemon zest, garlic, garam
masala, and paprika and cook until
fragrant, about 30 seconds. Stir in broth,
olives, and figs, scraping up anybrowned bits.

2. Season chicken with salt and pepper,
lay in skillet, and bring to simmer.
Reduce heat to medium-low, cover, and
simmer until chicken is very tender,
about 15 minutes; transfer chicken to
serving platter and tent loosely with
aluminum foil.

3. Discard lemon zest. Continue to
simmer sauce until slightly thickened,
about 3 minutes. Stir in any accumulated
chicken juices and simmer for 30
seconds. Stir in cilantro and lemon juice
and season with salt and pepper to taste.
Pour sauce over chicken and serve.

From "The Complete Cooking For Two Cookbook"
https://www.goodreads.com/book/show/18797099-the-complete-cooking-for-two-cookbook


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Linguine in Lemon Cream

SERVES 2:
2 lemons (Meyer if available)
2 cups frozen peas
3/a cup fresh basil sprigs
2 shallots
1 tbs butter
1 cup vegetable stock
2/3 cup créme fraiche
Ya lb linguine
Cayenne pepper
Salt and pepper

Prep time: 35 minutes

1| Rinse one lemon under hot water, zest (avoiding any
white part), and squeeze a little juice (reserve zest and
juice). Peel second lemon with a paring knife so that
all the white membrane is removed (discard peel).
Cut lemon segments away from inner membrane and
set aside.

2| Blanch peas in boiling salted water for | minute and drain.

3| Rinse basil, cut larger leaves into narrow strips,
and leave smaller leaves whole. Peel and chop shallots.
Ina pot, heat butter and sauté shallots briefly. Add
1 tsp of fresh lemon juice, vegetable stock, and creme
fraiche; mix well and simmer for 10 minutes.

4| Boil pasta in salted water until al dente. Heat peas in
sauce mixture for 5 minutes, then season to taste with
cayenne, salt, and pepper. Stir in lemon zest to taste. Drain
pasta and serve with sauce, basil, and lemon segments.

From "The Complete Cooking For Two Cookbook"
https://www.goodreads.com/book/show/18797099-the-complete-cooking-for-two-cookbook


Just 'cause it's not a dinner party, doesn't mean you can't celebrate and feast!