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If using cooked chicken or turkey, cut into 1/2 inch-wide strips. You should have about 1 cup. If using raw shrimp, simmer them in stock to cover for 2 minutes. You can instead cook them in their shells in the stock used for the soup ahead of time, to give the soup a more shrimpy taste, then peel and devein them, or you may add them, already peeled and deveined, during the last 2 minutes of cooking the soup. To make the soup base, in a saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 8 minutes.

When I am in the mood for meatballs, I generally make enough for two meals, as rolling them can be a pleasurable meditative activity if I have the time, but a nuisance if I am in a hurry. One batch might be eaten with mashed potatoes or polenta. The second time around they could be used in a soup or in a sauce for pasta. And when I make roast chicken just for me, because I am in the mood, I am already anticipating a delicious dinner a night or two down the road. A NOTE ON PORTION SIZE The recipes in this book are average-size portions for one.

I agree that on many nights a fast and easy meal is just right. But for those of us who love good food, and cooking, there are also many nights when we enjoy spending a bit of time in the kitchen. We’re in no rush, there’s no pressing engagement. Home is where the heart is, along with the stomach, so it’s an ideal time to cook and dine in a leisurely way. Cooking solo can be both rewarding and creative. First, it allows you the luxury to experiment. You can try dishes that you are not yet ready to cook for others until you are sure the recipes are delicious and worth the effort.

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