When it’s just two people, you are dependent on each other to keep the conversation going, that means you can’t keep running to the kitchen to fix meals. Also, it is very important to learn about your guest’s food preferences. After all, you don’t want your guest thinking that they rather eat somewhere else!
Chopped canned artichokes, ½ cup
Canned chickpeas, ½ cup
Cherry or grape tomatoes, ½ cup
Chopped celery, ½ cup
Avocado, peeled and pitted, ¼
Bite-size pieces of green leaf lettuce, 4 cups
De-veined cooked shrimp, 6 oz.
Anchovy paste, ½ tsp.
Tarragon vinegar, 1 tsp.
Skimmed buttermilk, 2 tbsp.
Chopped fresh chives, 1 tbsp.
For this recipe, you need to puree avocado, buttermilk, chives, tarragon vinegar and anchovy paste in a blender, until smooth and refrigerate for a day. Divide the remaining ingredients and place them in two plates, drizzle the dressing over the salad.
Frozen mixed vegetables, 8 ounces
Cubed cooked chicken breast, 1 cup
Reduced fat condensed cream of chicken soup, 1 can
Reduced sodium chicken broth,1 can
Minced onion, ½ tbsp
In a large saucepan, bring the chicken broth and onion to a boil. Reduce heat, and frozen vegetables.
Cover and let it simmer, until crisp-tender.
Stir in the chicken cubes and cream of chicken soup.
Simmer for another couple of minutes.
Pour equal quantities in two soup plates and serve hot.
White fish fillets, ½ pound
Cut into ½ inch slices, baked potato, 1
Chopped red bell pepper, ½
Thickly sliced zucchini, ½
Deeded and chopped tomatoes, ½
Chopped leek bulb, ½
Celery, cut into thin long slices, 1 stalk
Minced garlic, 2 cloves
Fresh parsley or fennel, 2 sprigs
Olive oil, 2 tbsp
Water, 4 tbsp
Salt and pepper, to taste
Toss the potatoes with half olive oil, coat it evenly and season with salt and pepper.
Spread potatoes in a lightly-oiled baking dish with 2 tablespoons of water. Cover, and bake to 425° F for 15 minutes.
In another bowl, mix bell peppers, garlic, zucchini, leek, celery and the remaining olive oil. Season with salt and pepper, and mix with potatoes, sprinkle 2 tablespoons of water.
Cover and bake for 10 to 15 minutes. Cut fish fillets into one inch cubes and spread over vegetables. Cover and bake again, until fish begins to flake.
Serve hot with tomato and parsley garnish.
Ingredients for Pie Dough
All-purpose flour, 2 cups
Brown sugar, 1 cup
Quick-cooking oats, ½ cup
Butter, ¾ cup
Ingredients for Pie Filling
Diced peeled tart apples, 3 cups
Sugar, ⅔ cup
Vanilla extract, 1 tsp
Cornstarch, 3 tbsp
Cold water, 1¼ cup
In this pie recipe, take a large bowl and mix together flour, brown sugar, oats and butter. Remove about 1 cup for topping and press remaining crumb mixture onto an pie plate.
In a saucepan, combine sugar, cornstarch and water in a large bowl, and bring to a boil. Cook and stir for 2 minutes, until smooth and thickened.
Remove from the heat, and stir in diced tart apples and vanilla. Pour it on the pie crust, top with reserved crumb mixture evenly.
Pre-heat oven to 350° F, and bake until crust is golden brown. Cool on a wire rack and serve with some whipped cream.
Once you are done with your food preparation, work towards setting up the right ambiance using some candles and soft music!