supper ideas for two
Supper Ideas for Two
Here are a few easy supper ideas for two to incorporate in your hectic daily schedule.
- Uncooked ziti, 2/3 cup
- Spaghetti sauce with meat, 1 cup
- Finely chopped onion, ¼ cup
- Minced garlic, ¼ teaspoon
- Chopped green pepper, ⅓ cup
- Finely chopped celery, ¼ cup
- Chopped pimiento-stuffed olives, 2 tablespoons
- Olive oil, 1 tablespoon
- Butter, 1 tablespoon
- Freshly minced parsley, 2 tablespoons
- Shredded cheddar cheese, ¼ cup
- Salt and pepper to taste
- Cook the ziti al dente or as per the directions mentioned on the packet
- While the pasta is cooking, heat a skillet and sauté all the vegetables and garlic (apart from olives and parsley) in butter and oil
- When the vegetables turn tender, add olives, spaghetti sauce and parsley to it. Bring the mixture to boil
- Cover the skillet and simmer the vegetables for about 10 minutes. Add drained pasta to it and stir well
- Remove pasta from the skillet to the serving plates and garnish with generous amount of shredded cheddar cheese
- Boneless, skinless chicken breasts, 2
- Broccoli, 4 cups
- Chicken broth, ¾ cup
- Medium onion, 1
- Cornstarch, 4 teaspoons
- Red bell pepper, 1
- Minced garlic, 3 cloves
- Soy sauce, 2 tablespoons
- Olive oil, 3 tablespoons
- Sugar, ¼ teaspoon
- Salt and pepper to taste
- Cut 1 inch strips of chicken breasts. Chop the onion, broccoli and make strips of bell pepper
- Take a small bowl and add sugar, minced garlic, salt and soy sauce to it. Marinade the chicken pieces with this mixture
- Take another small bowl and add chicken broth and cornstarch to it. Whisk it well so that it is well combined
- Now, heat a small skillet and fry broccoli and pepper in olive oil. Stir for a few minutes and add onions. Cook for a few more minutes
- Once the vegetables turn tender, add chicken mixture and cornstarch mixture to it. Stir fry the recipe for around 10 minutes and serve with noodles or rice
- Medium leeks, 1 ½
- Chopped celery stalk, 1 medium
- Peeled and chopped parsnips, ¾
- Chopped red potato, ½ medium
- Chopped butternut squash, ¼
- Vegetable broth, ½ can
- Olive oil, ½ tablespoon
- Water, 1 cup
- Freshly chopped thyme leaves, ⅛ teaspoons
- Thyme sprigs
- Fresh black pepper and salt, to taste
- Light or half and half cream, ¼ cup
- Wash and cut the leeks first in lengthwise and then cross-wise to make ½ inch pieces. Make sure your leeks are completely clean (without sand) before you move ahead with the recipe
- Heat up olive oil in a saucepan and add chopped leeks, parsnips and celery to it. Cook until all the vegetables turn tender
- Then add chopped butternut squash, red potatoes, thyme leaves, vegetable broth, water, coarsely ground black pepper and salt (to taste)
- Cover the pan and allow the mixture to boil on high flame. Reduce the heat after a few minutes and simmer the mixture for 10 more minutes
- As all the vegetables start to turn tender, add half and half or light cream to the pan and stir it well
- Once cooked, transfer the soup in tureen or a deep serving dish and garnish it with thyme sprigs before serving