COD IN BRANDY SAUCE WITH BLUEBERRIES & PEACH / WILD RICE WITH BROTH

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

–brandy (buy a small, inexpensive bottle for cooking)

–blueberries (one-third cup, fresh)

–peach (1, fresh, medium, chopped)

–catsup (1 tablespoon)

–red onion (one-fourth, chopped)

–brown sugar (2 tablespoons)

–lemon juice

–garlic salt

–salt and pepper

–olive oil

–wild rice (1 box)

–chicken broth (non-fat, low sodium)

 

1 – Place box of wild rice in a covered baking dish.  Sprinkle the seasonings that come with the wild rice on top.  Add one and three-fourth’s cup of chicken broth to the rice.  Then add one or two drops of olive oil.  Microwave on high for 10 minutes.  When finished, let stand for five minutes.

2 – Slice a peach into one-half inch pieces.  Add to covered baking dish.  Add blueberries.  Then add one-fourth cup of brandy.  Sprinkle with 2 tablespoons of brown sugar.  Chop one-fourth red onion into tiny pieces.  Add to the baking dish.  Add 1 tablespoon of catsup.  Season with salt, garlic salt, and a little olive oil.  Add a squirt of lemon juice.  Stir well.  Set aside.

3 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the sauce for 3 minutes. 

5 – Pour the sauce on top of the cod.

6 – Serve the cod with sauce on top of the wild rice.

–cod and sauce adapted from Fox web site; rice from instructions on box.

Advertisements

BONE-IN TUMERIC CATFISH WITH LEMON – SUGAR – GINGER IN COCONUT MILK / WILD RICE IN BROTH / GREEN PEAS WITH MUSHROOMS / CANNELLINI BEANS

–catfish (bone-in, 1, medium)

–tumeric (bottled)

 –lemon juice (bottled) 

–lemon pepper 

–ginger (bottled) 

–sugar

 –coconut milk (canned) 

–clam juice 

–onion (one-half, sliced) 

–ginger (bottled) 

–wild rice (boxed) 

–chicken broth (non-fat, low sodium) 

–green peas (one-half package, frozen) 

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

–cannellini beans (canned) 

–Bac’n pieces (soy bacon)

 

1 – Slice one-half onion and place in a long, covered baking dish.  Season with salt and pepper.  Microwave on high for 3 minutes.  Place catfish on top of the onion.  Drench in lemon juice.  Season with ginger, lemon pepper, sugar, salt, and pepper.  Turn the catfish over.  Repeat the same seasonings.  Stir a little clam juice into the coconut milk.  Pour over the fish.  Set aside.

 2 – Pour contents of the wild rice package into a covered baking dish.  Add seasoning packet that comes with the rice.  Then add one and three-fourth’s cups of chicken broth.  Microwave on high for 10 minutes.  Let sit for 5 minutes, to allow time to absorb the broth.

 3 – Place green peas and mushrooms (latter on top) in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

 4 – Rinse cannellini beans in a colander.  Then place in a covered baking dish with a little water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave for 3 minutes.

 5 – Microwave the fish for 3 minutes on one side.  Then carefully turn over and microwave for 3 minutes more.

 6 – With a sharp knife, divide the catfish into two pieces.  Serve each half on top of the wild rice, with the green peas and beans as sides.

 –catfish adapted from food.com web site; other recipes original.

SALMON & ZUCCHINI WITH GINGER – GREEN ONION – SESAME SEEDS – GARLIC IN SOY SAUCE / BROWN RICE IN BROTH

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

–zucchini (1, fresh)

–ginger (bottled)

–green onion (2 stalks)

–sesame seeds (bottled)

–garlic salt

–soy sauce

–brown rice (boxed, 5-minute)

–chicken broth (non-fat, low sodium)

 

1 – Place the salmon in a covered baking dish with a little water.  Peel and slice the zucchini.  Place on either side of the salmon.  Drench in soy sauce.  Slice the green onions in one-half inch pieces, and sprinkle on top of the salmon and zucchini.  Sprinkle sesame seeds on top.  Season with ginger, garlic, salt, pepper, and olive oil.  Set aside.

2 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt and olive oil.  Stir.  Microwave on high for 5 minutes.

3 – Microwave the salmon for 4 and one-half minutes on high.

4 – Serve the salmon and zucchini on top of the brown rice.

–salmon and zucchini inspired by health.com web site; rice original.

CURRIED COD CHOWDER WITH BASIL – CORN – ONION – BANANA PEPPERS IN BROTH & COCONUT MILK / QUINOA IN BROTH / BABY SALAD GREENS WITH MUSHROOMS – RED ONION – PARMESAN

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

–green curry paste

–basil (fresh if possible)

–corn (frozen, one-half package)

–onion (one-half, medium)

–banana peppers (sliced, 6 to 8)

–coconut milk (canned, one-third cup)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–baby salad greens (one-half package)

–mushrooms (10 to 12, sliced baby bellas)

–red onion (one-half)

–Parmesan cheese

–salad dressing

 

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cups of chicken broth.  Season with one-half teaspoon of salt and a little olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. 

2 – Slice one-half onion; place in covered baking dish.  Place one-third cup of coconut milk in a measuring cup; add one-third cup of chicken broth.  Stir in 2 tablespoons of green curry paste.  Add the milk – broth to the baking dish with the onion.  Microwave on high for 3 minutes.  Nestle the cod in the milk – broth.  Season with salt, pepper, and basil.  Place 6 to 8 slices of banana peppers on top.  Place one-half package of corn on either side of the cod.  Stir gently.  Set aside.

3 – Place one-half package of baby salad greens in a mixing bowl.  Add 10 to 12 sliced baby bella mushrooms.  Slice one-half red onion, and add to the salad greens and mushrooms.  Generously add Parmesan cheese.  Season with salt and pepper.  Stir in your favorite salad dressing.

4 – Microwave the cod for 9 minutes on high.

5 – Serve the salad as an appetizer.  Then serve the cod and corn on top of the quinoa.

–cod adapted from Real Simple; other recipes original.

GRECIAN CHICKEN PASTA WITH TOMATO – ONION – OREGANO – GARLIC  & TOPPED WITH FETA

–4 chicken tenderloins or breast strips

–pasta (1 and one-half cups, dry)

–tomatoes (2, fresh, medium)

–onion (1, medium)

–lemon pepper (bottled)

–tomato sauce (one-half can, no salt added)

–garlic salt

–oregano (fresh if possible)

–feta cheese (one-half small carton, broken)

 

1 – Place the pasta in an uncovered baking dish, with water 1 inch above the pasta.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  Cover to preserve warmth.  Set aside.

2 – Chop the tomatoes.  Peel and chop the onion.  Place in a covered baking dish.  Add one-half small can of tomato sauce.  Season with salt, pepper, oregano, and garlic salt.  Microwave on high for 6 minutes. 

3 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, oregano, garlic salt, lemon pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, sprinkle feta cheese generously on top.

4 – Combine the pasta and the tomato & onion sauce.

5 – Serve the chicken atop the pasta.

–recipe original.

DILLED SALMON WITH LEMON & GARLIC TOPPED WITH GREEN ONIONS / TENDER YOUNG SQUASH WITH PAPRIKA – ONION – PARMESAN – BREADCRUMBS / BABY SPINACH WITH RED BELL PEPPER

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

–dill (fresh if possible)

–green onions (2 stalks)

–garlic salt

–squash (5 tender, young, small squash)

–paprika

–onion (one-half, chopped)

–Parmesan cheese

–breadcrumbs (plain, boxed)

–spinach (fresh, packaged)

–red bell pepper (2 slices)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with garlic salt, salt, pepper, and dill.  Cut the stalks of green onion into one-half inch pieces.  Sprinkle the green onion on top of the salmon.  Season with olive oil.  Set aside.

2 – Slice one-half onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Peel the squash and cut in half, lengthwise.  Place on top of the onion.  Season with salt, pepper, paprika, and olive oil.  Sprinkle Parmesan cheese on top.  Microwave for 5 minutes on high.  Squash will be firm; if more tender squash are desired, microwave for 8 minutes.

3 – Chop the red bell pepper.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Empty the bag of spinach on top of the bell pepper.  Season with salt, pepper, garlic salt, and olive oil.  Microwave for 5 minutes.  When finished, stir to bring the red bell pepper to the surface.

4 – Microwave the salmon for four and one-half minutes on high.  When finished, test the center to be sure that it is done.  If not, return to the microwave for 1 minute.

5 – Serve the salmon hot, with the squash and spinach as sides.

–salmon adapted from allrecipes.com; other recipes original.

A Simple Dinner:  LEMON – THYME – GARLIC CHICKEN IN WHITE WINE SAUCE / SEASONED CARROTS / SEASONED NEW POTATOES

–4 chicken tenderloins or breast strips

–lemon juice

–thyme (fresh if possible)

–garlic salt

–white wine (cooking wine is fine)

–miniature carrots (about 20)

–potatoes (6 small or 2 medium)

 

1 – Place the chicken in a covered baking dish with a little white wine.  Squirt lemon juice on top.  Season with thyme, garlic salt, salt, pepper, and olive oil.  Set aside.

2 – Scrub and cut the potatoes in 1-inch pieces.  Place in a covered baking dish with 1 inch of white wine.  Squirt with lemon juice.  Season with thyme, garlic salt, salt, pepper, and olive oil.  Microwave for 15 minutes on high (if wine is cold; if not, check to be sure that midway through the wine is not bubbling up too much).  When finished, keep covered to preserve warmth.

3 – Place the carrots in a covered baking dish with a little white wine.  Squirt lemon juice on top.  Season with thyme, garlic salt, salt, pepper, and olive oil.  Microwave for 9 minutes on high.

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken hot, with the potatoes and carrots as sides.

–recipes adapted from a blog site featuring white and red wine.

CURRIED COD WITH COCONUT MILK – TOMATO – ONION – GARLIC / WHITE RICE / GREEN PEAS TARRAGON

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

–coconut milk (canned)

–green curry paste (bottled)

–tomato (1, medium)

–onion (one-half, medium)

–garlic salt

–white rice (instant, boxed)

–salt and pepper

–olive oil

–green peas (one-half package, frozen)

–tarragon (fresh if possible)

1 – Slice the onion, and place in a covered baking dish.  Chop the tomato, and season with salt, pepper, and garlic salt; place in the baking dish.  Stir, briskly, 1 tablespoon of green curry paste into one-third cup of coconut milk.  Pour over the onion and tomato.  Microwave for 3 minutes on high.  Nestle the cod amid the onion, tomato, and coconut milk.  Season with salt, pepper, and garlic salt.  Set aside.

2 – Place the green peas in a covered baking dish with a little water.  Season with salt, pepper, tarragon, and olive oil.  Microwave for 4 minutes on high.

3 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Stir.  Microwave for 2 minutes on high.  Let sit for at least 5 minutes.

4 – Microwave the cod for 6 minutes on high, and then for 6 minutes more on 50 percent power.

5 – Serve the cod with vegetables on top of the white rice, with the green peas as a side.

–recipes original.

SUMMERTIME SALMON SALAD WITH BASIL – PARSLEY – TOMATO – GREEN ONION / GREEN BEANS NATURALLY

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

–basil (fresh if possible)

–tomato (1, fresh, medium, chopped)

–green onions (2 stalks)

–parsley (fresh if possible)

–salt and pepper

–olive oil

–green beans (2 handfuls, frozen)

 

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, replace in the microwave for 1 minute more.

2 – Chop the tomato and season with salt, pepper, basil, and olive oil.  Add to a mixing bowl.  Chop the green onions into one-half inch pieces.  Add to the bowl.  Chop the parsley and add to the bowl.  Add mayonnaise to taste.  Stir well.  Break apart the salmon, and fold into the vegetables.  Refrigerate until ready to serve.

3 – Place the green beans in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Serve the salmon salad cold, with the hot green beans as a side.

–recipes original.

SUMMERTIME COD SALAD WITH CARROTS – GREEN ONIONS – GINGER / OVEN FRIED GREEN TOMATOES WITH GARLIC – HERB BREADCRUMBS & FETA

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

–carrots (8 miniature, packaged)

–green onions (2 stalks, chopped)

–ginger

–mayonnaise

–salt and pepper

–olive oil

–green tomatoes (2, fresh)

–garlic – herb breadcrumbs (packaged)

–feta cheese

1 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  Cod is done when it begins to break apart.  Set aside and let cool.

2 – Chop the green onions into one-half inch pieces.  Place in a mixing bowl.  Using a food processor with attachment, make carrot strings with the carrots.  Place in the mixing bowl.  Season with salt, pepper, and ginger.  Add mayonnaise to taste.  Stir well.  Then fold in, gently, the broken cod.  Refrigerate until ready to serve.

3 – Slice the tomatoes into two parts.  Season with salt and pepper.  Sprinkle feta cheese on top.  Then sprinkle a light coating of garlic – herb breadcrumbs.  Season with olive oil on top.  Microwave for 10 minutes on high.  Let cool for 10 minutes before serving.

4 – Serve the cold cod salad with the hot tomatoes as a side.

–recipes original.