PARSLEYED COD ARLESIENNE WITH MUSHROOMS – TOMATO – ARTICHOKE HEARTS IN WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–mushrooms (baby bellas, 5 or 6, chopped)

–tomato (fresh, medium, chopped)

–artichoke hearts (marinated, in a jar, 3 or 4, chopped)

–parsley (1 handful, chopped)

–white wine

–salt and pepper

–olive oil

1 – Chop 5 or 6 baby bella mushrooms, 1 medium tomato, and 3 or 4 marinated artichoke hearts.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – When the vegetables have cooked, place the cod in the center of the baking dish.  Season with salt, pepper, and olive oil.  Sprinkle chopped parsley on top.

3 – Microwave for 8 minutes on high.

4 – Serve the cod and sauce hot, atop pasta, couscous, rice, or quinoa.

–cod adapted from Rene Verdon’s The White House Chef Cookbook.

CHICKEN FRANCAISE ROLLED IN BREADCRUMBS & TOPPED WITH MUSHROOMS – GREEN ONIONS – THYME – GARLIC – PARSLEY IN RED WINE & BRANDY SAUCE

Note:  Chopped ham slices can be added to this recipe.

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (boxed, plain)

–mushrooms (baby bellas, 5 or 6, chopped fine)

–green onions (3 stalks, chopped)

–thyme

–garlic (minced, in a jar)

–parsley (fresh, chopped)

–red wine

–brandy (buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, thyme, minced garlic, and olive oil.  Add breadcrumbs and shake well.  Then place the breaded chicken in a covered baking dish with a little red wine and 3 tablespoons of brandy.

2 –  Chop 5 or 6 baby bella mushrooms, and sprinkle on top of the chicken.  Chop 3 stalks of green onions and sprinkle on top, also.  Chop 1 handful of chopped fresh parsley and place on top.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 9 minutes on high.

4 – Serve the chicken hot.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

A Simple Dinner:  CHICKEN MANDARIN WITH LEMON JUICE – HONEY – GINGER IN BRANDY – BROTH – SOY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–lemon juice

–honey

–ginger (ground, bottled)

–brandy (buy an inexpensive, small bottle)

–chicken broth (non-fat, low sodium)

–soy sauce

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little brandy (3 tablespoons), chicken broth, and soy sauce.  Drench the chicken in lemon juice.  Season with salt, pepper, and ginger.  Drizzle honey on top.  Finish with a few drops of olive oil.

2 – Serve the chicken and sauce hot, atop white rice (preferably jasmine).

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

LEMON BUTTER COD TOPPED BY GREEN ONIONS IN A CREAMY TURMERIC SAUCE

Note:  There is speculation that turmeric protects against dementia.  This is based in part on the fact that people in India often live long lives with clear minds, and they frequently enjoy curcumin in turmeric and curry sauces for their dining.  Turmeric, often substituted for expensive saffron, has much more curcumin than curry.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–green onions (2 stalks, chopped)

–salt and pepper

–olive oil

–Promise margarine (heart-healthy)

–lemon (1, fresh, sliced)

–lemon zest (lemon peel)

–flour

–milk (dairy or almond)

–turmeric (bottled)

1 – Place 1 cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the milk has heated, slowly add the milk to the flour, beating vigorously.  Place the sauce in a covered baking dish.  Add a generous amount of turmeric.  Microwave the sauce for 3 minutes on high.  Stir well.

2 – Place the cod in the sauce, spooning some sauce over the top of the cod.  Season with salt, pepper, and lemon zest.  Chop 2 stalks of green onions and place on top of the cod.  Season with 1 tablespoon of melted healthy margarine.  With a sharp knife, cut the lemon into slices.  Place the lemon slices atop the cod.  End with a few drops of olive oil.

3 – Microwave on high for 9 minutes.

4 – Serve the cod hot, atop white rice (preferably), couscous, pasta, or quinoa.

–cod adapted from Top 50 Most Delicious Turmeric Recipes.

SALMON TOPPED WITH BREADCRUMBS – MINT – PARSLEY – LEMON – SUGAR IN WHITE WINE SAUCE

–salmon (size of 4 decks of card, 1 pound)

–breadcrumbs (plain, boxed)

–mint

–parsley (fresh)

–lemon juice

–sugar

–white wine

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little white wine.  Drench the salmon in lemon juice.  Sprinkle sugar and plain breadcrumbs on top.  Season with salt, pepper, mint, chopped parsley, and olive oil.

2 – Microwave on high for 7 and one-half minutes.

–salmon adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  CRAB CAKES CARIB WITH HOT SAUCE – GARLIC – PARMESAN – LEMON JUICE – CAPERS IN CREAM SAUCE WITH A SIDE OF AVOCADO

Note:  Buy packaged crab cakes for an easy dinner. 

For 4:

–crab cakes (4, ready-prepared)

–hot sauce

–minced garlic (in a jar)

–Parmesan cheese

–lemon juice

–capers

–soy creamer (or dairy)

–olive oil

–avocados (2, fresh, medium)

1 – Place a small amount of soy or dairy creamer in a covered baking dish.  Microwave on high for 1 and one-half minutes.  Place the ready-prepared crab cakes in the creamer.  Drench in lemon juice.  Place a few drops of hot sauce on top, half a teaspoon of minced garlic on each cake, a few capers (without liquid), and sprinkle Parmesan cheese to finish.  Add a drop or two of olive oil atop each crab cake.

2 – Microwave on high for 2 minutes.

3 – Serve the crab cakes, with sauce, hot, with a side of half an avocado per person..

–crab cakes inspired by Rene Verdon’s The White House Chef Cookbook.

COQ AU VIN / CHICKEN WITH MUSHROOMS – ONION – THYME – BAY LEAVES IN BRANDY – RED WINE – BROTH – MARINARA SAUCE THICKENED WITH FLOUR

Note:  Only 1 tablespoon of marinara sauce tweaks the flavor of this otherwise traditional chicken in wine sauce recipe.

For 4:

–6 chicken tenderloins or breast strips

–baby bella mushrooms (4 or 5, sliced)

–onion (one-half, sliced)

–brandy

–red wine

–chicken broth (non-fat, low sodium)

–marinara sauce (spaghetti or tomato sauce, 1 tablespoon)

–thyme

–bay leaves (2)

–flour (1 tablespoon)

–salt and pepper

–olive oil

1 – Place one-half cup of red wine and a few drops of brandy in a microwaveable cup; add one-half cup of chicken broth and 1 tablespoon of marinara sauce.  Microwave on high for 1 and one-half minutes.  Place 1 tablespoon of flour in a separate cup.  When the wine/brandy/broth/marinara sauce has heated, slowly add to the flour, stirring briskly.  Then place in a covered baking dish.  Microwave for 3 minutes.  Then stir well.

2 – Place 4 or 5 baby bella mushrooms, sliced, and one-half onion, sliced, in the baking dish with the sauce.  Microwave for 3 minutes.

3 – Place chicken in the sauce with the mushrooms/onion.  Season with salt, pepper, thyme, bay leaves (2), and olive oil.

4 – Microwave on high for 8 minutes.

5 – Serve the coq au vin hot, atop rice.

–coq au vin adapted from Julia Child’s The French Chef Cookbook.

TARRAGON – PARSLEYED COD AMERICAINE ROLLED IN BREADCRUMBS WITH GREEN ONIONS – CARROTS – CELERY – GARLIC IN SAUCE OF BRANDY – WHITE WINE – BROTH

Note:  This recipe was originally intended for lobster but works well with cod.

For 4:

–cod (size of 3 decks of cards, 1 pound)

–tarragon

–parsley (fresh, 1 handful)

–breadcrumbs (boxed)

–green onions (2 stalks, chopped)

–celery (1 stalk, chopped)

–carrots (1 handful, chips)

–garlic (minced, in a jar)

–brandy (buy a small, inexpensive bottle)

–white wine

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

 

1 – Chop 2 stalks of green onions, 1 stalk of celery, and 1 handful of carrot chips, and place in a covered baking dish with a little white wine, a little chicken broth, and a few drops of brandy.  Add 1 tablespoon of minced garlic.  Stir.  Microwave on high for 3 minutes.

2 – Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs and shake well.  Then place in the sauce.  Sprinkle tarragon and chopped parsley on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.

4 – Serve the cod hot, atop pasta, quinoa, couscous, or rice.

–cod inspired by Rene Verdon’s The White House Chef Cookbook (from the sixties, the Kennedy administration).

CREAMED CHICKEN & NOODLES WITH WHITE SAUCE SEASONED BY PAPRIKA – ITALIAN SALAD DRESSING – LEMON JUICE – MINCED GARLIC – POWDERED ONION

Note:  This is a tasty comfort chicken dish.

For 4:

–6 chicken tenderloins or breast strips

–flour

–milk (almond or dairy, not soy because it doesn’t microwave well)

–paprika

–Italian salad dressing

–lemon juice

–minced garlic (in a jar)

–powdered onion (bottled; or onion bits, bottled)

–salt and pepper

–olive oil

1 – Microwave 1 cup of almond or dairy milk for one and one-half minutes on high.  In a second cup, place 1 tablespoon of flour.  When the milk has heated, slowly add the milk to the flour, stirring briskly.  Then season with paprika, onion powder (or onion bits), 3 tablespoons of Italian salad dressing, 1 or 2 squirts of lemon juice, 1 tablespoon of minced garlic, and a couple of drops of olive oil.  Stir.  Place this sauce in a covered baking dish.  Microwave on high for 3 minutes.  When heated, stir well.

2 – Place the chicken in the sauce, spooning some sauce over the chicken.  Microwave on high for 8 minutes.  When finished, cut into one of the tenderloins that is the center of the dish to be sure that the chicken has cooked.  If not, replace in the microwave for 2 more minutes of cooking on high.

3 – Serve the chicken and sauce hot, atop pasta.  (Microwave pasta in water and salt for 6 minutes; then 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.)

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

 

MINT – CHIVES SALMON WITH CHOPPED APPLE – HONEY – LEMON – BROWN SUGAR IN APPLE JUICE

–salmon (size of 3 decks of cards, 1 pound)

–mint, chives (bottled)

–apple (1, fresh, chopped)

–honey

–lemon juice

–brown sugar

–apple juice

–salt and pepper

–olive oil

1 – Peel and chop an apple into bite-sized pieces.  Place in a covered baking dish with a little apple juice.  Microwave on high for 3 minutes.  Then nestle salmon amid the apple.  Drench in lemon juice.  Then season with salt, pepper, mint, chives, and olive oil.  Drizzle honey on top.  Then sprinkle brown sugar on top.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon and apples hot, with sauce, atop quinoa, rice, pasta, or couscous.

–salmon adapted from 20 Savory Salmon Recipes.

A Simple Dinner:  COD WITH GREEN ONIONS & MUSHROOMS IN WHITE WINE SAUCE

Note:  Very easy and tastes so gourmet.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–green onions (3 stalks, chopped)

–mushrooms (baby bella, sliced, 5 or 6)

–white wine

–salt and pepper

–olive oil

1 – Place cod in a covered baking dish with a little white wine.  Season the cod with salt and pepper.  Slice finely 3 stalks of green onions, and place on top of the cod.  Slice 5 or 6 baby bella mushrooms, and also place on top of the cod.  Season with olive oil.  Microwave on high for 6 minutes on high; then microwave for 4 minutes on 50 percent power.  (If wine is microwaved for more than 6 minutes in a typical dinner, the wine will bubble up, overflowing in the oven.)

2 – Serve the cod hot.

–cod adapted from Rene Verdon’s The White House Chef Cookbook.

CHICKEN TARRAGON ROLLED IN BREADCRUMBS WITH THYME & BAY LEAVES TOPPED WITH PARSLEY & GREEN ONIONS IN A WHITE WINE – BROTH SAUCE AND ACCOMPANYING CREAM SAUCE

Note:  A favorite chicken dish of the Kennedys in their family dining, and often served at important White House functions.

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (boxed)

–tarragon, thyme, bay leaves (2)

–parsley (fresh, 1 handful)

–green onions (fresh, chopped, 2 stalks)

–white wine

–chicken broth (non-fat, low sodium)

–soy creamer (or dairy creamer)

–salt and pepper

–olive oil (the chef used butter)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs.  Shake well.  Then place the chicken in a covered baking dish with enough white wine and chicken broth to form a sauce after cooking.  Season the chicken with tarragon, just a little thyme, and 2 bay leaves.  Top with chopped parsley and chopped green onions (2 stalks).  Add a drop or two of additional olive oil, if desired.

2 – Microwave on high for 8 minutes. 

3 – Place one-fourth cup of soy creamer (or dairy creamer) in a small, microwaveable bowl.  Microwave on high for 1 minute.  (Be careful that it doesn’t bubble up.)

4 – Serve the chicken atop quinoa, rice, couscous, or pasta, with the creamer as an accompanying sauce to be added at the table.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

CHICKEN SAVANNAH WITH PASTA & MUSHROOMS TOPPED WITH CORNBREAD – PARMESAN DRESSING & SLIVERED ALMONDS AND IN A BROTH & SHERRY CREAM SAUCE

For 4:

–6 chicken tenderloins or breast strips

–penne pasta (1 cup, dry)

–mushrooms (baby bellas, 5 or 6, sliced)

–cornbread dressing (packaged)

–Parmesan cheese (shredded)

–slivered almonds (one-half small package)

–chicken broth (non-fat, low sodium)

–cream sherry (optional)

flour

–soy creamer

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, cut into bite-sized pieces.  Keep covered to preserve warmth.

2 – Place 1 cup of penne pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

3 – In a small mixing bowl, combine one-third cup of cornbread dressing with a generous amount of Parmesan cheese.  Add olive oil and then stir well.  Set aside.

4 – Place one-third cup of chicken broth, one-fourth cup of cream sherry (optional), and one-eighth cup of soy creamer in a microwaveable cup.  Microwave for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  Slowly add the hot liquid, stirring briskly.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.  Stir well.

5 – Drain the pasta and place in the dish with the sauce.  Add the chicken.  Add 1 handful of sliced mushrooms.  Stir well.  Sprinkle the cornbread – Parmesan dressing on top.  Then finish with silvered almonds.

6 – Return to the microwave for 5 more minutes for heating well.

7 – Serve the chicken hot.

–chicken adapted from The White House Chef Cookbook (from the Kennedy administration).

BASIL – LEMON TUNA STEAK SALAD WITH FRESH TOMATO – FETA – BROWN ONION – GREEN ONION – CLAM JUICE

For 4:

–tuna steak (1)

–basil (bottled)

–lemon juice

–tomato (fresh, medium, chopped)

–feta cheese

–brown onion (one-half, chopped very fine)

–green onions (2 stalks, chopped)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the tuna steak in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 3 minutes.  (Tuna steak will be rare in the middle.)  Set aside.

2 – Chop the tomato, one-half brown onion, 2 stalks of green onion, and place in a mixing bowl.   Season with salt, pepper, and basil.  Stir.

3 – Flake the tuna steak, being careful to mix with the lemon juice and clam juice (to have moist tuna).  Add the flaked tuna to the vegetables in the mixing bowl.

4 – Add mayonnaise to taste.  Stir well.  Sprinkle feta cheese on top.  Keep refrigerated until time for dinner.

–tuna steak salad original.

A Simple Dinner:  SALMON TOPPED WITH GREEN ONIONS & PARSLEY IN BALSAMIC VINEGAR & CLAM JUICE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–green onions (2 stalks, finely chopped)

–parsley (fresh, 1 handful, chopped)

–balsamic vinegar

–clam juice

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little balsamic vinegar and a little clam juice.  Season with salt, pepper, and olive oil.  Finely chop 2 stalks of green onion and 1 handful of parsley, and place on top.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon original.

A Simple Dinner:  LEMON – HERB SALMON WITH MINT – BASIL – OREGANO – LEMON ZEST IN CLAM JUICE – WHITE WINE SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–lemon juice

–mint, basil, oregano, lemon zest (bottled)

–clam juice (or fish broth)

–white wine

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice and a little white wine.  Drench in lemon juice.  Season with salt, pepper, mint, basil, oregano, lemon zest, and olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon original.

COD WITH LEMON – GREEN ONIONS – MUSHROOMS IN WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–lemon juice (bottled)

–green onions (2 stalks, chopped fine)

–mushrooms (baby bellas, 5 or 6, chopped fine)

–white wine

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little white wine.  Drench in lemon juice.  Season with salt and pepper.  Chop finely 2 stalks of green onions and 5 or 6 baby bella mushrooms.  Place the onions and mushrooms on top of the cod.  Season with olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot, atop quinoa, white rice, brown rice, or couscous (recipes, see the search box).

–cod adapted from The White House Chef Cookbook (from the Kennedy administration).

CHICKEN ROLLED IN BREADCRUMBS & TOPPED WITH LEMON SLICES – PARSLEY IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–lemon (fresh, 1)

–parsley (fresh, 1 handful)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium1

 

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs and shake.  Then place the breaded chicken in a covered baking dish with a little chicken broth.  Top with chopped parsley.

2 – With a very sharp knife, slice the lemon.  Place atop the chicken.  Then add a very few drops of olive oil.

3 – Microwave on high for 8 and one-half minutes.

4 – Serve the chicken hot, atop pasta, rice, or quinoa (recipes, see the search box on this blog).

–chicken adapted from The White House Chef Cookbook (from the Kennedy era).

TUNA STEAK SALAD WITH CELERY – ONION – MAYO – LEMON – CLAM JUICE  TOPPED BY SLICED BLACK OLIVES & FETA & SERVED IN FRESH TOMATO CUPS

For 4:

–tuna steak (1)

–celery (2 stalks, chopped)

–onion (one-half, medium)

–mayonnaise

–lemon juice (bottled)

–clam juice (fish broth, bottled)

–sliced black olives (1 small can, drained)

–feta cheese (packaged)

–tomatoes (2, medium, fresh)

–salt and pepper

–olive oil

–extra virgin olive oil

1 – Place 1 tuna steak in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  (Tuna steak will be rare in the center.)  When finished, shred the tuna steak, being careful to mix with the liquid for moist tuna.  Place in a large mixing bowl.

2 – Chop 2 stalks of celery and one-half medium onion, and add to the mixing bowl. Season with salt and pepper.  Add mayonnaise to taste.  Stir well.

3 – Cut 2 tomatoes in half.  Scoop out the pulp.  Fill the tomato cups with tuna stead salad.  Top with black olives, and then with feta cheese.  Sprinkle a drop or two of extra virgin olive oil on top.

4 – Keep refrigerated until time for dinner.

5 – Serve the tuna steak salad chilled.

–tuna steak salad adapted from the Betty Crocker web site.

COMFORT SALMON & CREAMED POTATOES WITH PARMESAN

–salmon (size of 4 decks of cards, 1 pound)

–baby Dutch potatoes (6 to 8)

–Parmesan cheese (shredded, packaged)

–soy creamer (or dairy)

–lemon juice

–milk (almond, dairy, or soy)

–salt and pepper

–olive oil

1 – Place the baby Dutch potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.

2 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Microwave on high for 7 and one-half minutes.   When finished, break apart the salmon. 

3 – Drain the potatoes, and place in a food processor.  Add a little soy creamer and a little milk.  Pulse.  Add more creamer/milk as needed to reach appropriate consistency.  Place the creamed potatoes in a covered baking dish.  Place the broken salmon on top.  Then sprinkle with a generous amount of Parmesan cheese.

4 – Microwave for 2 minutes more.

5 – Serve the salmon and potatoes hot, with a chilled salad on the side.

–salmon and potatoes adapted from Top 50 Most Delicious Salmon Recipes.

A Simple Dinner:  BAKED CHICKEN WITH CREAMY TURMERIC – MARINARA SAUCE

–6 chicken tenderloins or breast strips

–soy creamer (or dairy)

–turmeric (bottled)

–marinara sauce (I used Newman’s Own cabernet marinara)

–salt and pepper

–olive oil

1 – Place a small amount of soy creamer in a covered baking dish.  Add 3 tablespoons of marinara sauce.  Season with salt, pepper, turmeric, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, atop jasmine rice (1 cup of rice, 1 and three-fourths cup water; microwave 5 minutes on high; 10 minutes on 50 percent power).

–chicken adapted from The White House Chef Cookbook (French chef from the Kennedy administration).

COD & SHRIMP NATURALLY WITH ALMOND SAUCE ON THE SIDE

–cod (size of 4 decks of cards, 1 pound)

–shrimp (8 to 10, small, thawed from frozen)

–salt and pepper

–olive oil

Almond sauce:

–almonds (15)

–marinara sauce (2 tablespoons)

–green onions (4, chopped)

–capers (1 tablespoon)

–green olives (10, from a jar)

–salt and pepper

–extra virgin olive oil (1 tablespoon)

–flour (1 teaspoon)

1 – To make the sauce, place in a food processor, 15 almonds, 2 tablespoons marinara sauce, 4 chopped green onions, 1 tablespoon capers, 10 green olives, 1 teaspoon flour, 1 tablespoon extra virgin olive oil, and salt and pepper to taste.  Pulse until smooth.  Cover; be prepared to serve at room temperature.

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.  Set aside, still covered.

3 – Place 8 to 10 small, thawed, shrimp in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on 50 percent power for 4 minutes.

3 – Pour the shrimp on top of the cod.

4 – Serve the cod and shrimp hot, with the almond sauce on the side.

–almond sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  HERBED SPICY SALMON WITH CORIANDER – CUMIN – PAPRIKA – CAYENNE – MINCED GARLIC – LEMON ZEST IN LEMON JUICE SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–coriander, cumin, paprika, cayenne, minced garlic, cayenne pepper, lemon zest (bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, coriander, cumin, paprika, minced garlic, lemon zest (lemon peel), and olive oil.

2 – Microwave on high for 7 minutes.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

A Simple Dinner:  CHICKEN WITH SLIVERED ALMONDS & PARSLEY IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–slivered almonds (one-half small package)

–parsley (1 handful, chopped, fresh)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt and pepper.  Sprinkle one-half package of slivered almonds on top.  Then sprinkle with 1 chopped handful of parsley.  Finish with a few drops of olive oil. 

2 – Microwave on high for 8 minutes.

3 – Serve the chicken hot.

–chicken adapted from The White House Chef Cookbook (cookbook from the time of John and Jacqueline Kennedy).

SALMON OMELETS WITH FETA – PARMESAN – GREEN ONION – PARSLEY

For 2:

–salmon (size of 3 decks of cards, one-half pound)

–eggs (3)

–feta cheese

–Parmesan cheese (shredded)

–green onion (1 stalk, chopped)

–parsley (1 handful, chopped, fresh)

–salt and pepper

–olive oil

–milk (3 tablespoons, dairy or almond, not soy)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 and one-half minutes.

2 – Place 3 eggs in a mixing bowl.  Stir with 3 tablespoons of dairy or almond milk.  Add 2 tablespoons of feta cheese and 2 tablespoons of Parmesan cheese.  Add 1 chopped stalk of green onion, and 1 chopped handful of parsley.  Stir well.

3 – Break apart the salmon, and add to the egg mixture.  Fold in gently.  Place the salmon and egg in 2 individual microwaveable bowls.  Microwave for 4 minutes on high.

4 – Serve the salmon omelet hot.

–salmon omelet adapted from Top 50 Most Delicious Salmon Recipes.

CHICKEN PARMESAN WITH FRESH TOMATO IN HOMEMADE TOMATO – BASIL PESTO

–6 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–tomato (medium, fresh, chopped)

–salt and pepper

–olive oil

Pesto sauce:

–tomato (medium, fresh, chopped)

–pine nuts (one-half small package)

–basil (1 tablespoon, dried)

–minced garlic (1 tablespoon)

–extra virgin olive oil

–salt and pepper

1 – To make the pesto sauce, place 1 chopped tomato, one-half small package of pine nuts, 1 tablespoon of basil, 1 tablespoon of minced garlic, and salt, pepper, and olive oil to taste, in a food processor.  Pulse until smooth.  Place in the refrigerator until time to cook dinner.

2 – Chop 1 tomato and place in a covered baking dish with the pesto.  Stir well.  Microwave on high for 3 minutes.  Then nestle the chicken amid the tomato and pesto.  Season with salt, pepper, and olive oil.  Sprinkle, generously, Parmesan cheese on top.

3 – Microwave for 9 minutes on high.

4 – Serve the chicken and sauce atop pasta (submerge 1 cup pasta in salted water; microwave on high for 6 minutes; then on 50 percent power for 8 minutes; drain).

–chicken adapted from food.com web site.

COD SEASONED WITH CORIANDER & MINCED GARLIC WRAPPED IN ROMAINE LETTUCE AND SERVED WITH HOMEMADE TOMATO – BASIL PESTO

For 4:

–cod (size of 4 decks of cards, 1 pound)

–coriander

–minced garlic (in a jar)

–romaine lettuce (2 large leaves)

–salt and pepper

–olive oil

Pesto sauce:

–pine nuts (one-half small package)

–tomato (1, medium, fresh)

–minced garlic (1 tablespoon)

–salt and pepper

–extra virgin olive oil

–basil (1 tablespoon, dried)

1 – To make the pesto sauce, place one-half small package of pine nuts, 1 chopped, medium tomato, 1 tablespoon of minced garlic, 1 tablespoon of basil, a few drops of olive oil, and salt and pepper to taste, in a food processor.  Pulse until smooth.  Place the sauce in the refrigerator until time to serve.

2 – Place the cod on a bed of romaine lettuce.  Add a little water.  Season with salt, pepper, coriander, minced garlic, and olive oil.  Place broken lettuce pieces on top of the cod.  Microwave on high for 8 minutes.

3 – Serve the cod hot with the pesto sauce on the side.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  COD WITH CORIANDER – OREGANO – MINCED GARLIC TOPPED WITH LEMON SLICES

For 4:

–cod (size of 4 decks of cards, 1 pound)

–coriander, oregano

–minced garlic (in a jar)

–lemon

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, coriander, oregano, minced garlic, and olive oil.  With a very sharp knife, slice a lemon; place the slices atop the cod.  Microwave the cod for 8 minutes.

2 – Serve the cod hot.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  SALMON SEASONED WITH CORIANDER – CUMIN – LEMON ZEST – MINCED GARLIC – CELERY SALT – SALT – PEPPER

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–coriander, cumin, lemon zest (lemon peel), minced garlic, celery salt, salt, pepper (bottled)

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with coriander, cumin, lemon zest, minced garlic, celery salt, salt, pepper, and olive oil.  Microwave on high for 7 minutes.

2 – Serve the salmon hot.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

BAKED COD TOPPED WITH CORNBREAD DRESSING – PARSLEY – OLIVE OIL & LEMON SLICES / CHILLED & SHREDDED CARROT SALAD WITH HONEY – GINGER – EXTRA VIRGIN OLIVE OIL

For 4:

–cod (size of 4 decks of cards, 1 pound)

–cornbread dressing (stuffing; I used Pepperidge Farm)

–parsley (fresh, 1 handful, chopped fine)

–olive oil

–lemon (fresh, 1, sliced)

–salt and pepper

–shredded carrots (half a package)

–honey

–ginger

–extra virgin olive oil

1 – Place one-half package of shredded carrots in a mixing bowl.  Add honey and ginger to taste.  Season with salt and pepper.  Add extra virgin olive oil, and then stir well.  Keep in refrigerator until time for dinner.

2 – Place the cod in a covered baking dish with a little water.  Season with salt and pepper.  Set aside.

3 – In a small mixing bowl, place 1 handful of chopped parsley, one-third cup of cornbread dressing, and olive oil to taste.  Stir well.  Spoon the mixture on top of the cod.

4 – With a very sharp knife, slice 1 lemon.  Place the slices atop the cod dressing.  Add a few drops of olive oil if desired.

5 – Microwave on high for 9 minutes.

6 – Serve the cod hot, with the carrot salad as a side.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; carrot salad adapted from Real Simple magazine.

THYME & ROSEMARY CHICKEN ROLLED IN BREADCRUMBS & ON A BED OF CHOPPED TOMATO – GREEN ONIONS – GREEN PEAS – MUSHROOMS IN SHERRY – WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–thyme, rosemary

–breadcrumbs (plain, boxed)

–tomato (fresh, medium, chopped)

–green onions (4, fresh, chopped)

–green peas (frozen, half a package)

–mushrooms (baby bellas, 5 or 6, sliced)

–sherry (cooking sherry is fine)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs.  Shake well.  Set aside.

2 – Chop 1 medium tomato and 4 green onions, and place in a covered baking dish.  Slice 5 or 6 baby bella mushrooms, and place in the dish.  Add one-half package of green peas.  Season with salt, pepper, thyme, rosemary, and olive oil.  Add 3 tablespoons of sherry, and a small amount of white wine.  Stir very gently.  Microwave on high for 5 minutes.

3 – Place the chicken atop the vegetables.  Add a few more drops of olive oil, if desired.  Microwave on high for 9 minutes.

4 – Serve the chicken and vegetables hot, if desired atop couscous, pasta, or rice (recipes, see the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SALMON AND BROCCOLI WITH GREEN ONIONS & GARLIC IN CLAM & SOY SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–broccoli (1 head, fresh, short stems and florets only)

–green onions (4 stalks, fresh, chopped)

–minced garlic (in a jar)

–clam juice (bottled)

–soy sauce (bottled)

–salt and pepper

–olive oil

1 – Place salmon in a large, covered baking dish.  Place the short stems and florets of 1 head of broccoli around the salmon.  Sprinkle 1 tablespoon of minced garlic on top.  Chop 4 stalks of green onions and place on top. Add a small amount of clam juice and soy sauce to the dish.  Season with salt, pepper, and olive oil.

2 – Microwave the salmon and broccoli for 8 minutes.

3 – Serve the salmon and broccoli hot, atop pasta or rice (recipes, see the search box on this blog).

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

CHICKEN ROLLED IN BREADCRUMBS WITH MUSHROOMS AND GREEN ONIONS IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–mushrooms (baby bellas, 5 or 6, sliced, fresh)

–green onions (4, chopped, fresh)

–red wine

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add breadcrumbs.  Shake well.  Place in a covered baking dish with a little red wine.

2 – Finely slice 5 or 6 baby bella mushrooms and 4 green onions.  Place atop the chicken.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, atop pasta or rice (recipes, see the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

MINT SALMON WITH TOMATO – GREEN ONION – RED BELL PEPPER IN CREANER & CREAM SHERRY SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–mint

–tomato (fresh, chopped, medium)

–green onions (4, fresh, chopped)

–red bell pepper (one-half, chopped)

–soy creamer

–cream sherry (use the real stuff)

–salt and pepper

–olive oil

1 – Place 1 medium chopped tomato, 4 chopped green onions, and one-half chopped red bell pepper in a covered baking dish with a little soy creamer, and 2 tablespoons of cream sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.  Then nestle the salmon amid the sauce, spooning some on top.  Season the salmon with salt, pepper, mint, and olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon and sauce hot, atop jasmine rice, quinoa, or pasta (recipes, see the search box on this blog).

–salmon original.

A Holiday Dinner Made Easy:  THYME CORNISH HENS WITH SHREDDED CARROT – MUSHROOMS – ONION IN BROTH / SLOW COOKER FIELD PEAS & SNAPS WITH ONION / ROMAINE SALAD WITH VEGGIES IN OLIVE GARDEN SIGNATURE DRESSING / DRESSING WITH MUSHROOMS – ONION – PARSLEY / SQUASH CASSEROLE / GREEN BEANS WITH SLICED ALMONDS

Note:  This is a largely make-ahead (same day) dinner, using the refrigerator to keep food cold until time for the microwave.  The dinner is served informally, as a buffet from baking dishes, in order to keep the food as hot as possible after microwaving in sequence.

For 4:

–Cornish hens (2, split)

–shredded carrots (1 handful)

–onion (one-half, sliced)

–mushrooms (4 or 5, sliced)

–chicken broth (non-fat, low sodium)

–thyme

–salt and pepper

–olive oil

–field peas with snaps (packaged, frozen)

–onion (one-half, sliced)

–Bac’n pieces (soy bacon)

–squash (yellow, 2, medium)

–onion (one-half, sliced)

–breadcrumbs (plain, boxed)

–green beans (frozen, packaged)

–almonds (sliced, one-half small package)

–dressing (stuffing; I used Pepperidge Farm cornbread)

–mushrooms (4 or 5, minced)

–onion (one-half, minced)

–parsley (1 handful, minced)

–romaine lettuce (heart romaine, 5 or 6 leaves)

–carrots (shredded, 1 handful)

–green onions (2 stalks, chopped)

–tomato (medium, chopped, fresh)

–zucchini (1, sliced, fresh)

–broccoli florets (1 head of florets, cut small)

–Olive Garden signature salad dressing (bottled)

Note:  Thaw the Cornish hens in the refrigerator for 2 and one-half to 3 days.  If you have less time, submerge the hens in cold, salted water for an hour or two, no more.

1 – Prepare the field peas with snaps and onion right after breakfast.  Use one-half large package of peas, and one-half chopped onion.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low in the slow cooker for 5 hours, checking for tenderness at that point.  If more tender peas are desired, cook for an additional 30 minutes.  Then place the setting on warm until time for dinner.

2 – Also right after breakfast, prepare the salad in a mixing bowl.  Break 5 or 6 romaine (heart) leaves into bite-sized pieces.  Cut off the broccoli florets, being careful to make the pieces bite-sized.  Add 1 handful of shredded carrots to the bowl.  Chop 2 stalks of green onion.  Slice 1 zucchini.  Chop 1 medium tomato, season with salt, pepper, and basil.  Gently stir the salad.  Season with salt and pepper.  Place in the refrigerator.  (Salad dressing will be added later.)

3 – Slice a few mushrooms, and place in a long covered baking dish.  Slice half an onion, and also place in the dish.  With a very large knife and a fork to hold the hens, cut the Cornish hens into two parts, just to the right or left of the backbone.  Be very careful of your hands, as the hen may slip.  Place the hens in the baking dish.  Sprinkle shredded carrots, 1 handful, on top.  Season with salt, pepper, thyme, and olive oil.  Add chicken broth about one-third height of the dish.   Cover and place in the refrigerator.

TAKE A BREAK UNTIL AFTER LUNCH

4 – Place 3 cups of green beans in a covered baking dish with a little water.  Sprinkle a generous amount of sliced almonds on top.  Season with salt, pepper, and olive oil.  Place in the refrigerator.

5 – Slice 2 medium yellow squash, and place in a covered baking dish, with NO water.  Slice one-half onion, and mingle with the squash.  Season with salt, pepper, and Bac’n pieces.  Sprinkle a small amount of plain breadcrumbs on top.  Season the casserole with olive oil.  Place in the refrigerator.

6 – Finely chop 4 or 5 baby bella mushrooms, and place in a covered baking dish.  Finely chop one-half onion, and place in the dish.  Finely chop 1 handful of fresh parsley, and place in the dish.  Season with salt, pepper, and olive oil.  Add a little chicken broth.  Microwave on high for 3 minutes.  When finished, place 1 cup of plain cornbread stuffing in the dish.  Stir well.  Add more chicken broth to reach desired consistency.  Use a little more olive oil on top.  Place in the refrigerator.

SET THE TABLE AND THEN REST

7 – Microwave in this order to preserve most warmth:  Microwave squash casserole for 5 minutes; green beans, 6 minutes; dressing, 3 minutes; and then Cornish hens, 20 minutes.  Microwave the dressing again for 1 minute, if piping hot is desired.  Serve the field peas from the slow cooker, taking them away from heat at the last moment.

8 – Add Olive Garden signature Italian dressing to the salad.  Serve the salad as a first course, when there are about 10 minutes left for cooking the hens.  

–Cornish hens, squash, field peas, green beans, salad recipes original; dressing adapted from To the Taste of a King (fifties Louisiana cookbook).

CREAMY COD WITH MUSHROOMS – GREEN ONIONS – PARSLEY IN CREAMER – MILK – WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–mushrooms (baby bellas, 6 to 8, chopped fine)

–green onions (3 stalks, chopped)

–parsley (fresh, chopped)

–soy creamer

–milk (almond or dairy, not soy)

–white wine

–salt and pepper

–Promise margarine (heart healthy)

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Add 6 to 8 finely chopped baby bellas mushrooms on top; then add 2 stalks of green onions, chopped and chopped parsley.  Set aside.

2 – Place one-half cup of white wine in microwaveable cup; add one-fourth cup of soy creamer, one-fourth cup of dairy or almond milk, and 1 teaspoon of margarine.  Season with salt and pepper.  Microwave on high for 2 minutes.  In a second cup, place 2 tablespoons of flour.  When the wine/milk/creamer has heated, very slowly add to the flour, stirring briskly.  Then pour the sauce over the cod.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

3 – Serve the cod with creasy mushroom sauce hot, atop rice or quinoa (recipes, see the search box on this blog).

–cod adapted from Julia Child’s Mastering the Art of French Cooking.

SALMON SOUFFLE

Note:  This is delicious.  Use individual microwaveable bowls, 4 in all.  You can keep half the dish, uncooked, in the refrigerator for cooking and serving the next day.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–eggs (4, divided, whites and yolks)

–milk (dairy or almond, NOT soy, 1 cup)

–Parmesan cheese (one-quarter cup, shredded)

–oregano (bottled)

–green onion (1 stalk, minced)

–Promise margarine (healthy margarine)

–flour (3 tablespoons)

–salt and pepper

–marinara sauce (2 tablespoons, for color; I used Newman’s Own marinara)

1 – Place the salmon in a covered baking dish, with just a tad of water.  Season with salt, pepper, and margarine.  Microwave on high for 5 minutes.  When finished, the salmon will still be rare, but it is to be cooked again, and it is best not overcooked.

2 – Use 2 mixing bowls.  Divide the eggs, yolks in one bowl, whites in the other. 

3 – Microwave 1 cup of almond or dairy milk for 2 minutes, until boiling.  Place 3 tablespoons of flour in a second cup.  Slowly add the hot milk to the second cup, stirring briskly.  Then add the milk/flour to the mixing bowl with the egg yolks.

4 – Mince 1 stalk of green onion, and add to the milk and eggs.  Add one-quarter cup of shredded Parmesan cheese.  Add 2 tablespoons of marinara sauce.  Season with salt, pepper, oregano, and margarine.  Stir briskly.

5 – Flake the cooked salmon, discarding the skin.  Add the salmon to the egg yolk/milk.  Stir well.

6 – Using a mixer, beat the egg whites to a stiff consistency.  Fold into the salmon, egg yolks, and milk.  Grease the individual bowls with margarine.  Ladle the soufflé into four microwaveable bowls.  Use a slotted spoon to retrieve all of the salmon.

7 – Microwave the covered bowls into 2 batches, 2 bowls at a time.  For 2 bowls, microwave for 3 minutes.  (If you save 2 bowls for the next day, at that time microwave for 3 minutes, 40 seconds, because the salmon soufflé will be cold from the refrigerator.)

8 – Serve the soufflé hot.

–salmon soufflé adapted from Julia Child’s Mastering the Art of French Cooking.

WARM ROSEMARY – GARLIC CHICKEN ATOP FRESH TOMATO – ROMAINE SALAD DRESSED WITH WHITE WINE – ONION – OLIVE OIL – DIJON

For 4:

–6 chicken tenderloins or breast strips

–rosemary

–minced garlic (bottled)

–tomato (medium, fresh, chopped)

–romaine lettuce (5 leaves, rinsed and dried off)

–white wine

–onion (one-fourth, medium, chopped fine)

–extra virgin olive oil

–Dijon mustard (1 teaspoon)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 8 minutes.  When finished, take the cover off so that the chicken can cool slightly.

2 – Wash 5 leaves of romaine lettuce; then dry off.  Break apart into bite-sized pieces.  Chop 1 medium, fresh tomato, season with salt and pepper, and then add to the lettuce.  In a small mixing bowl, place 1 teaspoon of Dijon mustard.  Minced one-fourth medium onion, and add to the bowl.  Add 2 tablespoons of extra virgin olive oil.  Stir the mustard, oil, and onion well.  Very slowly add one-half cup of white wine to the bowl, stirring constantly.  Pour the salad dressing over the lettuce and tomato, and stir.

3 – Serve the chicken, just warm but not hot, atop the salad.

–chicken and salad adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

ROSEMARY – OREGANO – PARSLEY COD WITH TOMATO – ONION – MUSHROOMS – CAPERS – GARLIC – CAYENNE IN WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–rosemary, oregano (bottled)

–parsley (fresh)

–tomato (1, medium, chopped)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 6 to 8, sliced)

–capers (bottled)

–garlic (minced, bottled)

–cayenne pepper (optional)

–white wine (use the good stuff)

1 – Place a chopped tomato, one-half sliced onion, and 6 to 8 sliced baby bella mushrooms in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, oregano, minced garlic, and olive oil.  Microwave on high for 4 minutes.  When finished, nestle the cod amid the sauce.  Season the cod with salt, pepper, cayenne pepper (optional), parsley, and a few drops of olive oil.  Sprinkle capers on top.  Microwave on high for 9 minutes.

2 – Serve the cod hot, atop pasta or rice (recipes, see the search box on this blog).

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CHICKEN MOLE WITH COCOA POWDER – TOMATO – GREEN ONIONS – SRIRACHA – MARINARA SAUCE

For 4:

–6 chicken tenderloins or breast strips

–cocoa powder (boxed, 2 tablespoons)

–tomato (fresh, medium, chopped)

–green onions (4, fresh, chopped)

–sriracha sauce (chili sauce, bottled)

–marinara sauce (I use Newman’s Own marinara)

–salt and pepper

–olive oil

1 – Chop 1 tomato, and place in a covered baking dish.  Add 4 chopped green onions to the dish.  Add 2 tablespoons of cocoa powder, 1 tablespoon of sriracha sauce, 4 tablespoons of marinara sauce, salt, pepper, and a few drops of olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – When the sauce is finished, place in a food processor and pulse until smooth.  Keep covered to preserve warmth.

3 – Place chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 7 and one-half minutes.  When finished, spoon the sauce atop the chicken.  Serve hot.

–chicken adapted from Real Simple magazine.

A Simple Dinner:  CAJUN MAHI – MAHI & SHRIMP IN RED CURRY & CLAM JUICE SAUCE

Note:  Mahi – mahi is also called swordfish.

For 2:

–mahi – mahi (size of 3 decks of cards, one-half pound)

–shrimp (12, small, thawed from frozen)

–red curry paste (bottled)

–clam juice

–Cajun seasoning (I use New Orleans – based Slap Ya Mama seasoning)

–salt and pepper

–olive oil

1 – Place the mahi – mahi in a covered baking dish.  Season with salt, pepper, and Cajun seasoning.  In a small mixing bowl, place 2 tablespoons of red curry paste.  Very, very slowly add a few drops of clam juice, serving briskly.  Add more clam juice, still stirring, until the curry paste has the consistency of a milkshake.  Spoon the sauce atop the mahi – mahi.  Microwave on high for 4 minutes.

2 – Take the mahi – mahi from the microwave, and add the shrimp on either side (do not cover the mahi – mahi).  Spoon sauce over the shrimp.  Microwave for 2 and one-half minutes more.

3 – Serve the mahi – mahi and shrimp hot, atop rice, if desired (for recipe, see the search box on this blog).

–mahi – mahi and shrimp curry inspired by Naïve Cook Cooks blog site by Amishi (chef)

OREGANO SALMON & POTATO CASSEROLE WITH FETA & PARMESAN CHEESES

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–oregano

–potatoes (baby Dutch, 8 to 10)

–feta cheese

–Parmesan cheese

–salt and pepper

–olive oil

1 – Slice 8 to 10 baby Dutch potatoes.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 7 and one-half minutes.  When finished, break apart the salmon with a fork.

3 – Place 1 layer of potatoes in a casserole.  Add one-half the salmon.  Sprinkle feta and Parmesan cheeses, generously, on top.  Then add another layer of potatoes, salmon, and cheeses.  Season with a few drops of olive oil.  Microwave on high for 2 minutes.

4 – Serve the salmon casserole hot.

–casserole adapted from Top 50 Most Delicious Salmon Recipes.

SPICY GARLIC – LEMON CHICKEN & SHRIMP WITH BROCCOLI & MUSHROOMS TOPPED WITH GREEN ONIONS & IN SHERRY SAUCE

For 4:

–3 chicken tenderloins or breast strips

–shrimp (thawed from frozen, 10 to 12 small)

–cayenne pepper (bottled)

–minced garlic (in a jar)

–lemon juice (bottled)

–broccoli (florets only from 1 large head)

–mushrooms (5 or 6 baby bellas, sliced)

–green onions (3 stalks, chopped)

–sherry (cooking sherry is fine)

–salt and pepper

–olive oil

1 – Cut the florets from 1 head of broccoli, and place around the edge of a large, covered baking dish.  Slice 5 to 6 baby bella mushrooms, and add atop the broccoli.  Place the chicken in the center of the dish.  Season with lemon juice, minced garlic, salt, pepper, cayenne pepper, and olive oil.  Add a small amount of sherry to the dish.  Microwave on high for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place 10 to 12 small shrimp in a small, covered baking dish with a little sherry.  Season with salt, pepper, minced garlic, lemon juice, cayenne pepper, and olive oil.  Add a small amount of sherry.  Microwave on high for 2 minutes.  When finished, pour the cooked shrimp atop the chicken dish.

3 – Serve the chicken, shrimp, and vegetables hot, atop rice or quinoa (recipes, see the search box on this blog).

–chicken and shrimp adapted from Edward Giobbi’s Eat Well, Eat Right—the Italian Way.

SWEET COD WITH TOMATO – ONION – GARLIC – CINNAMON – PAPRIKA – PARSLEY IN MARINARA & WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–sugar

–tomato (medium, fresh, chopped)

–onion (one-half, medium, sliced)

–garlic (minced, in a jar)

–cinnamon

–paprika

–parsley (fresh)

–marinara sauce (I used Newman’s Own cabernet)

–white wine

–salt and pepper

–olive oil

1 – Chop 1 tomato and one-half onion, and place in a covered baking dish with a little white wine and 3 tablespoons of marinara sauce.  Add 1 tablespoon of minced garlic and 1 teaspoon of sugar.  Season with salt, pepper, cinnamon, paprika, and olive oil.  Microwave on high for 5 minutes.

2 – When finished, nestle the cod amid the sauce, spooning a little on top.  Season with salt, pepper, and olive oil.  Microwave on high for 9 minutes.

3 – Serve the cod hot, with the sauce.  Place atop pasta, rice, or quinoa as desired (recipes for microwave, see search box on this blog).

–cod adapted from NYT Cooking web site.

CURRIED SALMON WITH TOMATO – ONION – GINGER – SRIRACHA – GARLIC – CORIANDER – TURMERIC – CUMIN – MINCED CLOVES – CINNAMON – SUGAR IN YOGURT SAUCE ATOP JASMINE RICE

For 4:

–salmon (size of 3 decks of cards, 1 pound)

–tomato (1, fresh, medium, chopped)

–onion (one-half, sliced)

–ginger, coriander, turmeric, cumin, minced cloves, cinnamon (bottled separately)

–Sriracha sauce (1 tablespoon, or cayenne pepper to taste)

–garlic (minced, in a jar)

–sugar (1 teaspoon)

–yogurt (plain, non-fat, 5 tablespoons)

–jasmine rice (packaged, sticky rice)

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and one-fourth cup of water and a few drops of olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Chop 1 medium tomato and place in a covered baking dish.  Season with salt and pepper.  Add one-half sliced onion.   Season with ginger, coriander, turmeric, cumin, minced cloves, cinnamon, 1 tablespoon of Sriracha sauce, 1 tablespoon of minced garlic, 1 teaspoon of sugar, 5 tablespoons of plain, non-fat yogurt, and olive oil.  Stir well.  Microwave on high for 3 minutes. 

3 – Nestle the salmon amid the sauce, season with salt and pepper, and then spoon some of the sauce over the salmon.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

4 – Serve the salmon and sauce hot, atop the jasmine rice.

–curried salmon adapted from Top 50 Most Delicious Salmon Recipes.

A Simple Dinner:  MAHI – MAHI WITH LEMON ZEST & LEMON SLICES ATOP JASMINE RICE

Note:  Lemon with mahi – mahi (swordfish) is especially good.  Let the mahi – mahi shine.

–mahi – mahi (size of 4 decks of cards, 1 pound)

–lemon zest (lemon peel)

–lemon (fresh)

–salt and pepper

–olive oil

–jasmine rice (packaged)

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and one-quarter cup of water and a few drops of olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered for five minutes.

2 – Place the mahi – mahi (swordfish) in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  With a very sharp knife, slice a lemon.  Place the lemon atop the mahi mahi.  Microwave on high for 9 minutes.

3 – Serve the mahi – mahi hot, atop the rice.

–mahi – mahi original.

A Simple Dinner:  OVEN FRIED GARLIC – HERB CHICKEN BREAST SLICED THIN / HONEY – BROCCOLI SALAD WITH PECANS – BLUEBERRIES – SLICED BANANA – RAISINS IN BALSAMIC & EXTRA VIRGIN OLIVE OIL DRESSING / SLOW COOKER BABY LIMA BEANS WITH FAUX BACON & FAUX BUTTER

Note:  If the slow cooker beans are prepared early, this easy dinner takes 15 minutes from start to dinner bell.

For 4:

–thin-sliced chicken breasts (2)

–garlic – herb breadcrumbs (boxed)

–broccoli (florets only, 1 head)

–pecans (chopped, one-half small package)

–blueberries (fresh, 1 handful)

–banana (1)

–raisins (1 handful)

–balsamic vinegar (bottled)

–extra virgin olive oil

–baby lima beans (frozen, 1 package)

–Bac’n pieces (soy bacon)

–Promise margarine (heart-healthy)

–salt and pepper

–olive oil

1 – Place 1 package of frozen baby lima beans in a slow cooker.  Add water to cover.  Season with salt, pepper, olive oil, 1 tablespoon of Promise margarine, and Bac’n pieces (to taste).  Cook for 2 hours (only) on high.  When finished, keep the setting on warm until time for dinner.

2 – Place the thin chicken breast in a plastic bag.  Season with salt, pepper, and olive oil.  Add garlic – herb breadcrumbs, a moderate amount, to the bag.  Shake well.  Place the chicken in a covered baking dish with 1 tablespoon of water (for steaming).  Microwave on high for 4 minutes. 

3 – Cut the florets off 1 head of broccoli, and place in a mixing bowl.  Add 1 handful of blueberries, 1 handful of raisins, and one-half small package of chopped pecans.  Season with salt, pepper, honey, to taste.  Sprinkle with balsamic vinegar and extra virgin olive oil.  Stir well.  Then slice a banana and add to the bowl.  Fold the banana gently into the salad.

4 – Serve the broccoli salad as a first course.  Then serve the thin slices of chicken breast hot, with the baby lima beans as a side.

–recipes original.

TARRAGON SALMON WITH GREEN PEAS & ONION SLICES IN BROTH

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–green peas (frozen)

–onion (one-half, medium)

–tarragon (bottled)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place one-half cup of green peas in a covered baking dish with a little chicken broth.  Slice one-half onion, and place in the dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the peas and onion.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot.

–salmon inspired by Top 50 Most Delicious Salmon Recipes.

CHICKEN STEW WITH POTATOES – ONION – CELERY – RED BELL PEPPER – GARLIC – BAY LEAVES – ROSEMARY IN WHITE WINE – BROTH – MARINARA SAUCE ATOP GARLIC – OLIVE OIL COUSCOUS

For 4:

–6 chicken tenderloins or breast strips

–baby Dutch potatoes (4 or 5, sliced)

–onion (1, medium, sliced)

–celery (1 stalk, chopped)

–red bell pepper (one-half, fresh, sliced)

–garlic (minced, in a jar)

–bay leaves (3, dried)

–rosemary (bottled)

–white wine

–chicken broth (non-fat, low sodium)

–marinara sauce (I used Newman’s Own marinara)

–salt and pepper

–olive oil

1 – Place chicken in a slow cooker.  Slice 4 or 5 baby Dutch potatoes, and add to the cooker.  Also add 1 medium onion (sliced), 1 stalk celery (chopped), one-half red bell pepper (sliced), 1 tablespoon of minced garlic, 3 bay leaves, and 1 teaspoon of rosemary.  Place three-fourths cup of white wine and three-fourths cup of chicken broth in the cooker.  Season with salt, pepper, and olive oil.  Stir well.  Cook for 5 hours.  Then add one-half cup of marinara sauce.  Cook for 30 minutes more.  (Stew will not be tender unless the marinara sauce is added toward the end of cooking cycle.)

2 – Place 1 and one-fourth cup of water in a covered baking dish.  Add contents of herb package and a few drops of olive oil.  Microwave on high for 6 minutes.  Then stir in the couscous.  Let stand, covered, for at least 5 minutes.

3 – Serve the chicken stew, hot, atop the couscous.

–chicken stew adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CHICKEN ROLLED IN BREADCRUMBS WITH ASPARAGUS – BAY LEAVES – GREEN ONIONS IN BRANDY SAUCE / ITALIAN MINESTRONE SOUP SEASONED WITH BASIL PESTO

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–asparagus (1 small handful, fresh)

–bay leaves (2, dried)

–green onions (3 stalks, sliced)

–brandy (purchase a small, inexpensive bottle)

–salt and pepper

–olive oil

–basil pesto (bottled, 2 heaping tablespoons)

–mixed vegetables (frozen package)

–chicken broth (non-fat, low sodium)

–onion (one-half, sliced)

1 – Place a package of mixed vegetables in a slow cooker.  Add chicken broth to cover.  Then add one-half sliced onion and 2 heaping tablespoons of basil pesto.  Season with salt, pepper, and olive oil.  Place slow cooker on low, and cook for 5 and one-half hours.  When finished, place setting on warm until time for dinner.

2 – Cut off ends of the asparagus, and then cut into 1 – inch pieces.  Place in a covered baking dish with a little brandy.  Add more water to dilute brandy.  Add 3 chopped stalks of green onions and 2 bay leaves.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add a small amount of plain breadcrumbs.  Shake well.

4 – Add the chicken to the asparagus and green onions.  Season with salt, pepper, and olive oil.  Microwave on high for 7 and one-half minutes.

5 – Serve the soup as a first course.  Then serve the chicken hot, with vegetables of your choice.

–soup and chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.