CHILLED SMOKED SALMON PASTA SALAD TOPPED WITH SHREDDED PARMESAN CHEESE AND MIXED WITH FRESH CHOPPED ROMA TOMATO SPRINKLED WITH BASIL – SLICED GREEN ONIONS – AVOCADO CHUNKS – QUINOA & BROWN RICE ROTINI PASTA – FOLDED WITH PARMESAN – BASIL SPECIALTY OLIVE OIL

This would make a good luncheon menu for guests. . . .double or triple the recipe for guests. . .

For 3 servings:

–smoked salmon (1 package, broken into chunks; use more salmon if a hearty salad is desired)

–Roma tomato (chop and sprinkle lightly with dried basil)

–shredded Parmesan cheese (one-quarter cup)

–sliced green onions (3 stalks)

–quinoa & brown rice rotini pasta (1 cup uncooked; microwave in salted water, uncovered, for 4 minutes on high, then 4 minutes on 50 percents power; cool before mixing in salad; drain water and pat dry)

–Parmesan – bail specialty olive oil to taste (be sparing)

–salt and pepper to taste

1 – Combine all ingredients, folding carefully, except for the Parmesan.  Then sprinkle top of the dish with Parmesan cheese.

2 – Chill until ready to serve.

–recipe by C. Mabry.

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SPICY STEAMED TURKISH – STYLE WILD PINK SALMON FILLET WITH ROASTED RED BELL PEPPER – CAYENNE – CUMIN – PAPRIKA – MINCED GARLIC – LEMON JUICE – CLAM JUICE

My husband pronounced this “interesting,” which is what he says for unusual flavors that he likes.  Vary the hot spice to suit your own fancy. . .

For 2:

–wild pink salmon (size of 2 decks of cards, one-half pound)

–roasted red bell pepper (3 tablespoons, drained, from a jar, ready-prepared)

–cayenne pepper (to taste; I used one-quarter teaspoon)

–cumin (one-half teaspoon)

–paprika (one-half teaspoon)

–minced garlic (1 tablespoon)

–lemon juice (2 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Pour in the clam juice.  Sprinkle the salmon with cayenne, cumin, paprika, minced garlic, salt, pepper.  Place the red bell pepper on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve the Turkish salmon hot.

–recipe adapted to the microwave by a friend in Minneapolis; tweaked by C. Mabry.

From the Kennedy White House: SPICY CHICKEN TENDERS SEASONED WITH CURRY – ROASTED RED BELL PEPPER – TABASCO AND TOPPED WITH MUSHROOMS & PARMESAN CHEESE – ON A BED OF ASPARAGUS – IN WHITE WINE

It’s going back quite a way, but if you know anything of Jackie, you know she would not have employed a French chef unless he was exceptional, and Rene Verdon is exceptional. . .

For 2:

–chicken tenderloins (3)

–curry powder (1 teaspoon)

–roasted red bell pepper (from a jar ready-prepared, 3 tablespoons, drained)

–mushrooms (2 or 3, sliced)

–Parmesan cheese (shredded, one-quarter cup)

–Tabasco sauce (or Texas Pete; one-half teaspoon, or to taste)

–asparagus (6 to 8 stalks, from frozen)

–white wine (one-third cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the curry powder, red bell pepper, asparagus, white wine, salt and pepper, hot sauce, and olive oil, in the bottom of a large, covered baking dish.  Stir gently.  Microwave on high for 4 minutes.

2 – Place the chicken tenders atop the asparagus, season with salt and pepper, then add mushrooms and Parmesan cheese.  Microwave on high for 4 and one-half minutes.

3 – Serve the chicken and veggies hot.

–adapted from White House Chef Cookbook, featuring Rene Verdon, head chef at the White House during the Kennedy Administration.

A Dinner Party Entree for 4: MEDITERRANEAN COD FILLET BRANDY TOPPED WITH DICED ROMA TOMATOES – SLICED SWEET ONION – CHOPPED GREEN ONION – MINCED GARLIC – CHOPPED PARSLEY – EXTRA VIRGIN OLIVE OIL IN WHITE WINE SAUCE

An entree from France, but so quintessentially Mediterranean that it merits that name.  Quick cooking and ease of preparation make for a successful dinner party with no fuss. . .

For 4:

–cod fillet (1 pound; size of 4 decks of cards)

–brandy (3 tablespoons)

–diced Roma tomatoes (2, fresh)

–sliced sweet onion (one-quarter of a large onion)

–chopped green onion (2 stalks)

–minced garlic (1 tablespoon)

–chopped parsley (1 handful, fresh)

–extra virgin olive oil to taste

–salt and pepper to taste

–cayenne pepper (optional, one-quarter teaspoon sprinkled on the tomatoes)

1 – Place all ingredients except the cod in a mixing bowl.  Fold over gently.  Microwave in a covered baking dish on high for 5 minutes.

2 – Place the cod in a large, covered baking dish.  Place the vegetables on top.  Pour in the white wine.  Finish with a few drops of extra virgin olive oil.  Microwave on high for 8 minutes (2 minutes longer if you choose not to warm the veggies first).

3 – Serve the cod hot.

–recipe adapted to the microwave from The Best of French Cooking (published by Hamlyn).  Original recipe is for crawfish or large shrimp.

Heart – Healthy Choice: SALMON FILLET WITH HERBS DE PROVENCE – CHOPPED FRESH PARSLEY – LEMON CIRCLES IN WHITE WINE

Salmon is one of the best options for omega – 3 fatty acids, concluded by much research to be a primary way to keep the heart healthy. . . .though not a part of the traditional Mediterranean diet, salmon fits in well with the heart-healthy aspects of the Mediterranean way of life. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–herbs de provence (1 teaspoon; composed of dried thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf)

–chopped parsley (fresh parsley, 1 handful; chopped)

–lemon circles (one-half fresh lemon; sliced carefully with a very sharp knife and a chilled lemon)

–white wine (one-quarter cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish.  Pour in the white wine.  Sprinkle herbs de provence, salt, and pepper on top of the salmon.  Add lemon circles and parsley.  Finish with a few drops of extra virgin olive oil.

2 – Microwave for 3 minutes on high.  Salmon is best if slightly undercooked, flaky but not red.

3 – Serve the salmon hot.

–recipe by C. Mabry, chef.

A MIND Diet Soup: Navy Bean Soup with Tarragon – Thyme – Slivered Carrots – Small Butter Potatoes – Whole Small Mushrooms with Broth – Sweet Onion Slices – Minced Garlic – Chopped Fresh Parsley in Chicken Bone Broth

There is research to indicate that eating beans/peas frequently gives better mental acuity. . .if “dressed up” sufficiently, they add quite a bit to a healthy diet. . .

For 4:

–navy beans (one-third package)

–tarragon (1 teaspoon)

–thyme (1 teaspoon)

–slivered carrots (ready packaged, 1 handful)

–small butter potatoes (6 to 8)

–mushrooms with broth (use a small jar, with the broth for flavor)

–sweet onion slices (one-quarter large onion, sliced thin)

–minced garlic (1 tablespoon)

–chopped parsley (fresh; 1 handful)

–chicken bone broth (to cover, one inch above ingredients)

–salt and pepper to taste

–extra virgin olive oil

1 – Place all ingredients in a slow cooker.  Stir gently.  Cook on low for 5 and one-half hours (5 hours less if you like beans firmer), or 4 hours on high.  Check the soup only once if on low; three or four times if on high.

2 – Serve hot as a first course to dinner.

–recipe by C. Mabry, chef.

COD ORANGE AMANDINE WITH ROASTED SLICED ALMONDS – CHOPPED GREEN ONIONS – ORANGE JUICE – ORANGE ZEST – EXTRA VIRGIN OLIVE OIL ATOP WHITE QUINOA IN CHICKEN BONE BROTH

A simple dish with big flavor. . .the orange and onion flavors complement each other. . .orange dinners have long been a favorite on this blog. . .quinoa has a nutty flavor that is enhanced when prepared with nuts. . .

For 2:

–cod fillet (size of 2 decks of cards, one-half pound)

–roasted sliced almonds (3 tablespoons; ready-prepared)

–chopped green onions (2 stalks)

–orange juice (one-quarter cup)

–orange zest (1 tablespoon)

–extra virgin olive oil to taste

–salt and pepper to taste

–quinoa (microwave two-thirds’ cup of quinoa and 1 and one-third cup of chicken bone broth for 6 minutes on high, then 9 minutes on 50 percent power)

1 – Place the cod in a covered baking dish.  Pour in the orange juice.  Top the cod with salt, pepper, orange zest, extra virgin olive oil, and chopped green onions.

2 – Microwave on high for 7 minutes.

3 – Serve the cod hot, atop quinoa.

–recipe by C. Mabry.

A Mind Diet One-Dish Supper: RED BEANS AND RICE WITH CHICKEN SEASONED WITH CREOLE SPICE – THYME – BAY LEAVES – TARRAGON – SLICED ONION – SOY BACON – MINCED GARLIC – ROASTED RED BELL PEPPER – CELERY SALT – EXTRA VIRGIN OLIVE OIL

This is a traditional food of many in the Cajun South, who ate this on laundry day, which was usually Monday. . .the housewife could leave the stew simmering on the back burner of the stove all day long, and then supper was prepared. ..And if you like beans, it is quite tasty and very healthy for the mind. . .The original recipe calls for ham hock, but I have substituted soy bacon. . .

For 4:

–red beans (dried; soaked overnight; one-third package)

–rice (jasmine; cooked; 1 and one-third cups of rice when cooked)

–Creole spice (1 teaspoon; or to taste)

–thyme (one-half teaspoon)

–bay leaves (2, dried)

–tarragon (one-half teaspoon)

–sliced onion (one-quarter large sweet onion)

–soy bacon (2 tablespoons)

–minced garlic (1 tablespoon)

–roasted red bell pepper (3 tablespoons; drained; ready-prepared

–celery salt (2 teaspoons)

–salt and pepper to taste

–extra virgin olive oil

–3 chicken tenderloins

1 – Place all ingredients except the rice in a slow cooker.  Gently stir.  Cook on low for 5 and one-half hours.  Break apart the chicken as it cooks.  Do not lift lid more than once in the entire cooking time.

2 – Serve atop warmed rice.  Serve the red beans and chicken hot.

–inspired by a friend from Mississippi and the cookbook, To the Taste of a King.  Also tweaked by C. Mabry, chef.

SALMON FILLET CREOLE WITH PAPRIKA – DICED ROMA TOMATO – ROASTED RED BELL PEPPER SLICES – SWEET ONION CHUNKS – CELERY SALT – MINCED GARLIC – BAY LEAVES

The original recipe from New Orleans’ Brennan’s Restaurant features shrimp, but I find that salmon and diced tomatoes work well together, and the various spices meld satisfactorily. . .for added spice, try cayenne pepper, just a sprinkling. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–paprika (one-half teaspoon)

–diced Roma tomato (1)

–roasted red bell pepper slices (ready-prepared, 2 to 3 tablespoons)

–sweet onion chunks (one-quarter large onion; cut in large pieces)

–celery salt (one teaspoon)

–minced garlic (1 tablespoon)

–bay leaves (dried; 2)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the tomato, red bell pepper, onion, minced garlic in a large, covered baking dish.  Sprinkle with paprika, garlic, salt, pepper, extra virgin olive oil, and include bay leaves.  Fold all ingredients.  Microwave on high for 5 minutes.

2 – Place the salmon in the center of the sauce.  Season with salt, pepper, paprika, and olive oil.  Spoon some of the sauce on top.  Microwave on high for 3 minutes.

3 – Serve the salmon and sauce hot.

–recipe adapted from New Orleans’ Brennan’s Restaurant Cookbook.

A Celebratory Dinner for 2: STEAMED COD FILLET AMANDINE ROLLED IN PLAIN BREADCRUMBS – EXTRA VIRGIN OLIVE OIL – WORCESTERSHIRE SAUCE AND TOPPED WITH TOASTED ALMOND SLICES – FRESH LEMON CIRCLES – FRESH PARSLEY – IN A SAUCE OF CLAM JUICE

This recipe is an adaptation from New Orleans’ Brennan’s Restaurant and the Brennan’s is the best for amandine I have ever found. . .

For 2:

–cod fillet (size of 2 decks of cards, one-half pound)

–plain breadcrumbs (one-third cup)

–extra virgin olive oil to taste

–Worcestershire sauce (1 teaspoon)

–toasted almond slices (ready – prepared, one-quarter cup)

–lemon circles (one-half fresh lemon, sliced chilled)

–fresh parsley (1 handful, chopped)

–clam juice (one – cup, just for steaming)

–salt and pepper to taste

1 – Place the cod fillet in a plastic bag.  Season with salt and pepper.  Add olive oil and Worcestershire sauce; be sure fillet is covered entirely.  Then pour in plain breadcrumbs and shake well.

2 – Place the cod fillet in a covered baking dish. Pour in the clam juice.  Sprinkle with almond slices, then place sliced lemon atop the fillet.  Finish with fresh parsley and a few drops of olive oil.

3 – Microwave on high for 7 minutes.

4 – Serve the fillet hot.

–recipe substitutes cod for trout recipe in New Orleans’ Brennan’s Cookbook.