quick and easy meals for 1 or 2

Shrimp and Artichoke Pasta Recipe


1/3 -1/2 pound of your favorite pasta
2 Tbsp basil pesto. Remember, builini brand in fancy cheese section
1 Tbsp olive oil
1 large clove garlic, finely chopped
10-12 large shrimp, peeled, deveined. (Hope you have some in the freezer.)
1/2 cup frozen peas
10 frozen (or canned) artichoke heart quarters, thawed, cut in half lengthwise
1/4 cup thinly sliced green onion (scallions) or regular onions if scallions are not available
1 Tbsp. dried parsley
½ Tbsp. dried basil
Salt and pepper to taste

Heat to boiling a pot with at least 2 quarts of water in it. Put in the pasta. Lower the heat a little and stir right away. Stir regularly and cook until al dente.

Once the pasta is done, and before draining the pasta, scoop out about a cup of the pasta water and put aside. Drain the pasta. Return it to the pot add the pesto, a little of the water, toss and keep it warm. You can put it in a preheated oven at warm or 175 setting or leave it in the pot on the top of the stove on an idle burner next to the one you’re going to use for the shrimp, etc. turn it occasionally so different sides are near the “hot” burner.

While the pasta is cooking, heat the olive oil in a frying pan over medium high heat. Add the garlic and shrimp and cook, tossing or stirring, for 1-2 minutes, until the shrimp is just pink. Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute. Add the green onions (scallions), basil and parsley, reduce the heat to med/low. Add the pasta, about a Tbsp. of the water and drizzle with a little olive oil. Season with salt, pepper, grated parmesan cheese and toss.

SERVE IT UP!!! With ,,,you know, crusty Italian bread and some white wine! Montrechet or pinot grigio or ice cold chablis!

quick and easy meals for 1 or 2

Pork Tenderloin In Wine and Garlic Sauce

Serves 2

You are going to need to “multitask” the carb. and veggie while you do the pork. A salad made before you start the pork recipe and potatoes nuked in the microwave are the easiest. Or maybe you have something leftover in the fridge from another day that could be heated up.
1 small pork tenderloin
Cracked Black Pepper
Salt
3/4 Cup any dry red wine i.e. Chianti, cabernet, sangiovese, etc.4 Large Garlic Cloves 1 Tablespoon Olive Oil
1 Tablespoon Butter

Turn oven on to just “warm” setting or as low on the temperature dial as it will go. Less then 200 if poss.

Mince the garlic then mash it with side of the knife. Set aside in a small bowl.Cut the pork into ½ - ¾ inch slices. Cover with the cracked pepper and press the pepper onto the pork so the meat is crusted with the pepper. Add the olive oil to a frying pan, and cook the pork over high heat, until it is cooked. It should be on the firm side, but not like a hockey puck.. Put on a platter or plate and put in the oven to keep warm while we make the sauce. . Add the wine, the garlic and the butter to the pan drippings and cook until the wine has reduced by more than half and has become thickened. Serve the pork medallions on a platter with the sauce spooned on top.

SERVE IT UP!! With the carb., veggie, some good crusty Italian bread and the rest of