Recipe: Lemon Veal with Rice, Braised Chicken Provencale, Beef Stir Fry - Some recipes for one or two.

I am a firm beleiver in the therapeutic value of cooking. Sometimes we have to chase away the blues and, what better way than cooking. Here are some recipes for us:

LEMON VEAL WITH RICE
2 servings

1 tablespoon all-purpose flour
1 teaspoon beef-flavored bouillon granules
1/2 teaspoon paprika
1/2 teaspoon chopped fresh parsley
1/4 teaspoon dried rosemary
1/8 teaspoon pepper
1/2 pound boneless round rump veal, trimmed and cut into 1-inch cubes
Vegetable cooking spray
2 medium carrots, scraped and cut into thin slices
1/4 cup dry white wine
1/4 cup water
1 tablespoon lemon juice
2 cups hot cooked rice (cooked without salt or fat)

Combine first 6 ingredients in a heavy-duty zip-top plastic bag; add veal, seal bag, and shake to coat. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add veal, and cook, stirring constantly, until lightly browned. Add carrots and next 3 ingredients; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 40 minutes. Serve over rice. Yield: 2 servings

BRAISED CHICKEN PROVENCALE
1 to 2 servings

2 teaspoons olive oil
2 chicken thighs, skin removed & boneless if available
1 clove garlic, peeled and minced
2 cups finely diced tomatoes, fresh or canned
1/4 teaspoon dried herbs de Provence (or substitute basil or thyme), crushed
1/4 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon dry white wine or water
1 tablespoon drained capers
8 olives (Kalamata or oil-cured), pitted and coarsely chopped

Heat the olive oil in a medium-size nonstick skillet over medium heat. Cook the chicken on both sides just until it begins to whiten. Put the garlic into the pan and stir 30 seconds. Add the tomatoes, herbs, salt, pepper, wine or water, capers and olives. Turn heat to medium-low and simmer the dish, covered, 15 minutes. Turn the chicken and continue cooking 15 minutes, or until done. Serve with pasta, rice or French bread to mop up the sauce.

BEEF STIR FRY
Serves 2-3

1 tablespoon cornstarch,
1 tablespoon soy sauce,
1 tablespoon sherry,
3 tablespoons olive oil,
1/3 pound lean beef or pork,
1 clove minced garlic,
2 tablespoons minced onion,
1/2 cup chopped broccoli,
1/2 cup sliced chestnuts (optional, I dont like them),
1/2 cup chopped red pepper,
1/2 cup sliced mushrooms and
1/2 cup chicken broth.

Slice the beef thin across the grain. Combine cornstarch, soy sauce and sherry in a bowl or zip bag. Add beef and toss to coat. Let stand for at least 15 minutes, stirring several times. Heat 1 1/2 tablespoons of the olive oil in a wok or heavy skillet. Add the beef and stir fry about 2 minutes or until no longer pink. Remove the beef from wok and set aside. Add remaining oil to wok. Add garlic and onion and stir-fry for about 30 seconds. Add vegetables and coat with oil and stir-fry to heat. Add broth and cook until vegetables are nearly tender and broth is nearly reduced. Return beef to wok and stir-fry for 2 more minutes until broth is reduced. Spoon over rice and serve.