Planning Thanksgiving for two

Cornish game hens for two

Serves 2

Ingredients:

• 1/2 teaspoon salt
• 1/2 teaspoon dill weed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/8 teaspoon paprika
• 1 Cornish game hen (20 to 24 ounces), split lengthwise
• 1-1/2 teaspoons olive oil
• 3 tablespoons chopped green onion
• 1/4 teaspoon minced garlic
• 1/4 cup chicken broth
• 2 tablespoons thawed orange juice concentrate
• 2 tablespoons slivered almonds, toasted
• 1-1/2 teaspoons minced fresh parsley

Directions:

1. In a small bowl, combine the first five ingredients; sprinkle over hen halves.
2. In a small skillet, cook hen halves over medium-high heat in oil until browned on both sides.
3. Transfer to an ungreased 11x7-inch baking dish; set aside and keep warm.
4. In the same skillet, saute green onion and garlic until tender.
5. Stir in broth and orange juice concentrate; pour over hen halves.
6. Bake, uncovered, at 350 degrees F for 35-40 minutes or until meat is tender and juices run clear.
7. To serve, drizzle with pan juices and sprinkle with almonds and parsley.

Turkey and stuffing for two

Serves 2

Ingredients:

• 2 teaspoons extra-virgin olive oil, divided
• 2 teaspoons butter, divided
• 1 small shallot, chopped
• 1 stalk celery, chopped
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon dried thyme
• 2 (3- to 4-ounce) skinless turkey breast cutlets
• 4 slices stale whole-wheat bread, crusts removed, torn into bite-size pieces
• 2 tablespoons plus 1/4 cup reduced-sodium chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup dry vermouth or dry white wine

Directions:

1. Preheat oven to 375 degrees F.
2. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat.
3. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes.
4. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.
5. Meanwhile, place cutlets between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet.
6. Add bread to the celery mixture; stir in 2 tablespoons broth, salt and pepper.
7. Place half the stuffing mixture in the middle of one of the pounded cutlets; compress the stuffing into a log.
8. Fold and roll the meat over the stuffing. Tie in three places with kitchen string.
9. Repeat with the remaining stuffing and the second cutlet.
10. Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a medium ovenproof skillet over medium heat.
11. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.
12. Transfer the skillet to the oven and bake until the turkey is cooked through, about 20 minutes.
13. Transfer the rolls to a serving plate; tent with foil to keep warm.
14. Return the skillet to medium-high heat (take care, the handle will still be hot); add vermouth (or wine).
15. Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes.
16. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly.
17. Remove the string from the turkey; cut into 1/2-inch-thick slices, if desired, and spoon half the sauce over each portion. Serve warm.

Waldorf salad for two

Serves 4

Ingredients:

• 1/2 cup walnuts halves, sliced almonds or pecan pieces, toasted
• 1/2 cup yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons fresh flat-leaf parsley, minced
• 1/2 teaspoon nutmeg
• 1 teaspoon honey
• 1/2 lemon, zest finely grated
• Freshly ground black pepper
• 2 large crisp apples, such as Gala, cored and cut into 3/4-inch pieces
• 2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
• 1/4 cup golden raisins
• 1/2 lemon, juiced

Directions:

1. Whisk the yogurt, mayonnaise, parsley, nutmeg, honey and lemon zest in a large bowl and season generously with pepper.
2. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing.
3. Cover and refrigerate if not serving immediately.

Corn pudding for two

Serves 2

Ingredients:

• 2 ears corn, kernels scraped from cob
• 1/4 cup chopped cilantro
• 1 tablespoon all-purpose flour
• 1 teaspoon granulated sugar
• pinch salt
• 2/3 cup milk
• 1 large egg, lightly beaten

Directions:

1. Preheat the oven to 350 degrees F with rack in the middle. Butter a small shallow baking dish.
2. Pulse half of the corn in a food processor until coarsely chopped.
3. Transfer to a bowl and stir in the herbs, flour, sugar, salt and remaining corn.
4. Whisk together milk and egg and add to bowl with the corn; atir until just combined.
5. Pour into baking dish and bake until the center is just set, about 30-35 minutes. Let stand 15 minutes before serving.

Gingered sweet potato mash for two

Serves 2

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 tablespoon chopped crystallized ginger
• 2 teaspoons butter
• 2 teaspoons maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon pepper

Directions:

1. Place potato in a small saucepan and cover with water; bring to a boil.
2. Reduce heat; cover and cook for 10-15 minutes or until tender and drain.
3. In a small bowl, mash potato with remaining ingredients. Serve warm.

Autumn fruit crisp for two

Serves 4

Ingredients:

• 1 large tart apple, peeled and sliced
• 1 pear, peeled and diced
• 1/2 cup dried cranberries
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar
• 2 tablespoons quick-cooking oats
• 2 tablespoons butter, melted
• Dash ground cinnamon

Directions:

1. Place prepared apple and pear in an ungreased 2-cup baking dish; sprinkle with dried cranberries and lemon juice.
2. Combine the brown sugar, oats, butter and cinnamon; sprinkle over fruit.
3. Cover and bake at 350 degrees F for 30 minutes.
4. Uncover; bake 15 minutes longer or until apple and pear are tender.
5. Serve with whipped cream or ice cream if desired.

Chocolate souffle for two

Serves 2

Ingredients:

• 2 teaspoons granulated sugar
• 1/2 cup water
• 1/4 cup powdered sugar
• 2 tablespoons unsweetened cocoa
• 2 tablespoons milk
• 1-1/2 teaspoons all-purpose flour
• 1 large egg yolk
• 1/8 teaspoon vanilla extract
• 1 large egg white
• 1/8 teaspoon cream of tartar
• 1 tablespoon granulated sugar
• 2 teaspoons powdered sugar

Directions:

1. Preheat oven to 350 degrees F.
2. Coat 2 cup-sized ramekins with cooking spray and sprinkle with 2 teaspoons granulated sugar. Place the ramekins on a baking sheet; set aside.
3. Combine water and next 5 ingredients (water through egg yolk) in the top of a double boiler.
4. Cook over simmering water until thick (about 10 minutes), stirring constantly with a whisk.
5. Remove from heat; add vanilla.
6. Beat egg white and cream of tartar at high speed of a mixer until soft peaks form.
7. Gradually add 1 tablespoon granulated sugar, beating until stiff peaks form.
8. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
9. Spoon evenly into prepared ramekins.
10. Bake for 20 minutes or until puffy and set.
11. Sprinkle each soufflé with 1 teaspoon powdered sugar. Serve immediately.

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