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Prairie Flavors


Photos by Laura Araujo Fish in Parchment


Wine-Braised Chicken


Cooking for Two Preparing meals for one or two people presents a unique set of challeng-


es for the cook. I recall eating a lot of peanut butter and jelly sandwiches when I was single because I lacked the enthusiasm needed to dirty the kitchen just to produce a meal for myself. When I did cook, I was left with an overabundance of leftovers that became unappealing after eating them a few times.


Using frozen vegetables or proteins that can be defrosted as needed can


be a great help to the small-quantity cook. For example, frozen asparagus would work well for the Fish in Parchment recipe; that way, you won’t be


Fish in Parchment


✓ Parchment paper (not waxed paper) ✓ Tilapia or salmon ✓ Salt


✓ Pepper ✓ Garlic, sliced ✓ Red bell pepper, julienned


✓ Asparagus, cut into 3-inch lengths ✓ Carrot, julienned ✓ Mushrooms, sliced ✓ Lemon slices ✓ White wine ✓ Olive oil ✓ Tarragon


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Preheat the oven to 375 degrees. Fold the parchment paper in half and cut a half-heart from it. If you’re making two por- tions, cut two pieces. Open the parchment (it should look like a heart) and place it on a baking sheet. Place a fi sh fi llet on each piece of parchment, to one side of the crease. Sprinkle with salt and pepper. Pile the garlic, bell pepper, asparagus, carrot, mush- rooms and lemon slices on top.


1 Serving


1 15x16 piece 1 fi llet


2 Servings


2 15x16 pieces 2 fi llets


¼ teaspoon ½ teaspoon 1/8 teaspoon ¼ teaspoon 1 clove


2 cloves


¼ pepper 4 spears ½ carrot


½ pepper 8 spears 1 carrot


4 mushrooms 8 mushrooms 2 slices


4 slices


1 tablespoon 2 tablespoons 1 teaspoon 2 teaspoons ½ teaspoon 1 teaspoon


Drizzle with the wine and oil and sprinkle with tarragon. Fold the parchment over the fi sh and veg- etables. Starting at the pointed end of the heart, make small, overlapping folds up the edge of the parchment to seal in the steam. (For pictures of how to cut and seal the parchment packet, visit the digital edition at www. ok-living.coop.) Bake until the fi sh is fl aky—about 15 minutes for a thin fi llet.


Wine-Braised Chicken ✓ Bacon, cut into pieces


✓ Carrot, thinly sliced ✓ Garlic, sliced ✓ Dry red wine ✓ Chicken stock ✓ Thyme ✓ Bay leaf


✓ Sliced Mushrooms ✓ Butter ✓ Flour


Preheat the oven to 250 degrees. In a deep, oven-safe skillet with a lid, brown the bacon over medium heat. Transfer the cooked bacon to a plate. Increase the heat to medium- high and add the chicken pieces, skin side down. Cook until brown, about 4 minutes. Flip the chicken over and allow the other side to brown. Remove the chicken and place it on the plate with the bacon. Add the onion and carrot and cook over medium-low heat until softened, about 5 minutes. Add the


By Laura Araujo


eating asparagus every day for the next week. You can purchase other fresh ingredients, such as mushrooms, by weight rather than buying an entire package so you only get what you need for a recipe. Alternatively, try to plan a menu for your week that uses similar ingredients in different ways. For example, both of the main dish recipes featured here use mush- rooms so an entire container of mushrooms would be used up within the week. And fi nally, if you put your passion into the process of cooking, the results will seem worthwhile—whether you’re feeding one or 100!


1 Serving 1 slice


✓ Bone in, skin-on chicken legs and thighs ¾ pound ✓ Onion, chopped


¼ small 1 carrot 1 clove 1/3 cup 1/3 cup


1/4 teaspoon 1 bay leaf


2 Servings 2 slices


1½ pounds ½ small 2 carrots 2 cloves 2/3 cup 2/3 cup


1/2 teaspoon 1 bay leaf


6 mushrooms 12 mushrooms 1 ½ teaspoons 1 tablespoon 1 ½ teaspoons 1 tablespoon


garlic and cook for another minute. Pour in the wine and chicken stock. Transfer the chicken and bacon back to the skillet. Add the thyme, bay leaf and mushrooms. Place a lid on the skillet and put it in the oven for 20 to 30 minutes or until the chicken is fully cooked. Remove the skillet from the oven; place it on the stovetop over low heat and whisk in the butter and fl our. Simmer for 10 minutes to thicken the sauce. Serve over egg noodles.


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