2015 in review

The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.

Here’s an excerpt:

A New York City subway train holds 1,200 people. This blog was viewed about 4,600 times in 2015. If it were a NYC subway train, it would take about 4 trips to carry that many people.

Click here to see the complete report.

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A Simple Dinner:  SPICED CHICKEN WITH TURMERIC – CLOVES – GARLIC – ROSEMARY – ETC. – IN WHITE WINE

–4 chicken tenderloins or breast strips

–turmeric, cloves, garlic powder, rosemary, cayenne pepper (optional), bay leaves, salt, pepper (bottled)

–white wine (cooking wine is fine)

1 – Place the chicken in a covered baking dish with a little white wine.  Season with turmeric, cloves (minimally), garlic powder, rosemary, cayenne pepper (optional), bay leaves (2), salt, pepper, and olive oil.

2 – Microwave on high for 5 minutes.

3 – Serve the chicken hot.  I also served broccoli and zucchini (for recipes, use the search box on this blog).

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

COD CREOLE WITH CELERY – ONION – PARSLEY IN SPAGHETTI SAUCE / COUSCOUS

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

–celery (1 stalk, chopped)

–onion (one-half, chopped)

–parsley (fresh, 1 handful, chopped)

–spaghetti sauce (bottled, two-thirds cup)

–Creole seasoning (bottled)

–couscous (boxed)

–salt and pepper

–olive oil

1 – Chop the celery, onion, and parsley, and place in a covered baking dish with two-thirds cup of spaghetti sauce.  Microwave on high for 4 minutes.  Then place the cod atop the sauce.  Season with Creole sauce, salt, pepper, and olive oil.  Set aside.

2 – Place three-fourths cup of couscous in a covered baking dish.  Season with salt.  Add 1 cup of water and a little olive oil.  Microwave on high for 2 minutes.

3 – Microwave the cod on high for 8 minutes.

4 – Serve the cod and sauce, hot, atop the couscous.  I also served tomato pie (for recipe, use the search box on this blog).

–adapted from To the Taste of a King (a shrimp recipe).

CHICKEN TENDERS WITH CHOPPED PEAR IN RED WINE – CURRANT JELLY SAUCE / QUINOA WITH BROTH

–4 chicken tenderloins or breast strips

–pear (fresh, medium)

–red wine (cooking wine is fine)

–red currant jelly

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Season with olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in covered baking dish.  Place 2 tablespoons of currant jelly and one-fourth cup of red wine in a microwaveable cup.  Microwave on high for 1 minute.  In a separate cup, place 1 heaping tablespoon of flour.  Slowly add the jelly/wine to the flour, stirring briskly.  Then pour the sauce over the chicken.   Chop 1 fresh pear, and place in the baking dish around (but not covering) the chicken.  Spoon sauce over the pear.  Microwave on high for 7 minutes.

3 – Serve the chicken hot with pears and sauce atop the quinoa.  I also served turnip greens with pickle relish and (as a first course) split green pea soup (for recipes, use the search box on this blog).

–recipes original.

An Encore Holiday Dinner for 2:  THYME CORNISH HEN WITH FAUX BACON IN RED WINE – CURRANT JELLY SAUCE / DRESSING WITH MUSHROOMS – ONION – PARSLEY IN BROTH

Note:  It will take 3 days to thaw a frozen Cornish hen in the refrigerator.

–1 Cornish hen (game hen)

–thyme (bottled)

–Bac’n pieces (soy bacon)

–red wine (cooking wine is fine)

–red currant jelly (bottled)

–chicken broth (non-fat, low sodium)

–breadcrumbs (I used Pepperidge Farm herbed)

–parsley (fresh)

–onion (one-half, sliced)

–mushrooms (sliced, baby bellas)

1 – While still encased in plastic, cut through the Cornish hen lengthwise, just to one side of the backbone.  Place in a large, covered baking dish with a very little chicken broth.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 7 minutes; then turn the hen over, and microwave for 7 minutes more.

2 – Place 2 tablespoons of red currant jelly in a microwaveable cup.  Add one-fourth cup of red wine.  Microwave on high for 1 minute.  Pour over the cooked Cornish hen.  Then sprinkle the hen with Bac’n pieces.

3 – Place one-half sliced onion, chopped parsley, and sliced baby bells mushrooms (1 handful) in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  Then add a generous amount of breadcrumbs and more chicken broth.  Stir well.  Season with olive oil.  Microwave for 1 minute more.

4 – Serve one-half Cornish hen to each person, with sauce spooned over the hen and the dressing.  I also served baked potatoes with plain yogurt and broccoli (for recipes, use the search box in this blog).

–Cornish hen adapted from astray recipes.com; dressing adapted from To the Taste of a King.

BALSAMIC – GLAZED SALMON WITH ROSEMARY – GARLIC – BROWN SUGAR

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

–balsamic vinegar

–rosemary (bottled)

–garlic powder

–brown sugar

–salt and pepper

–olive oil

–clam juice (fish sauce)

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench in balsamic vinegar.  Season with rosemary, garlic powder, salt, pepper, and olive oil.  Sprinkle brown sugar on top.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.  I also served broccoli and baby lima beans (for recipes, use the search box in this blog).

–salmon adapted from allrecipes.com web site.

PARMESAN COD & SHRIMP IN WHITE SAUCE / FRESH TURNIP GREENS WITH PICKLE RELISH

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

–shrimp (8 to 10, thawed from frozen)

–Parmesan cheese

–milk (dairy or almond; soy isn’t advised)

–flour

–salt and pepper

–olive oil

–turnip greens (fresh)

–pickle relish (bottled)

1 – Place one-half package of fresh turnip greens in a large baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

2 – Place one-half cup of dairy or almond milk in a microwaveable cup; microwave for 45 seconds.  Place 1 heaping tablespoon of flour in a second cup.  When the milk has heated, slowly add to the flour, stirring briskly.  Place the cod in a covered baking dish.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese, generously, on top.  Pour the white sauce into the dish.  Microwave on high for 8 minutes.  Pour the shrimp atop the cod.  Microwave for 2 and one-half minutes more. 

3 – Serve the cod and shrimp hot, with the turnip greens as a side, accompanied by pickle relish.

–cod/shrimp adapted from allrecipes.com; turnip greens original.

GARLIC – HERB CHICKEN TENDERS WITH MISSISSIPPI COMEBACK DIPPING SAUCE / SPRING MIX WITH STRAWBERRIES & HONEY – BLUEBERRIES – FETA – PECANS IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING / PARMESAN CAULIFLOWER WITH WHITE SAUCE

Note:  Mississippi comeback dipping sauce originated in Greek restaurants in Jackson, Mississippi in the thirties.  It has remained popular in the Deep South ever since, encouraging a “come back” for more.

 –4 chicken tenderloins or breast strips

–garlic – herb breadcrumbs

–comeback dipping sauce (see recipe below)

–spring mix salad greens

–strawberries (6 to 8, sliced and dipped in honey)

–blueberries (1 handful)

–feta cheese (one-half small carton)

–pecans (one-half small package)

–balsamic vinegar

–extra virgin olive oil

–cauliflower (1 head, fresh)

–milk (dairy or almond; soy doesn’t do well in the microwave)

–flour

–salt and pepper

–olive oil

1 – Prepare Mississippi comeback dipping sauce ahead of time to allow flavors to meld.  The recipe:

1 cup mayonnaise

1/4 cup chili sauce

2 tablespoons ketchup

1 tablespoon lemon juice

1 teaspoon smoked paprika

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

Place in the refrigerator until time for dinner.  May be kept safely for up to a week.

 2 – Wash and cut apart the cauliflower into large chunks.  Place in a covered baking dish.  In a microwaveable cup, place one-half cup of dairy or almond milk, and then microwave on high for 45 seconds.  In a second cup, place 1 tablespoon of flour.  Add the milk to the flour very slowly, stirring briskly.  Then pour the white sauce over the cauliflower.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese over the top.  Microwave on high for 15 minutes.  If sauce appears to be too thick, add chicken broth to desired consistency.

3 – Place one-half package of spring mix to a mixing bowl.  Add 6 to 8 sliced strawberries that have been marinated in honey.  Add 1 handful of blueberries.  Add one-half package of pecan chips.  Add one-half small carton of feta cheese.  Season with salt and pepper.  Wait to add dressing until just before dinner.  At that time, add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

4 – Place the chicken tenders in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of garlic – herb breadcrumbs into the bag.  Shake well.  Place the tenders in a covered baking dish with a little water.  Microwave on high for 5 minutes.

5 – Serve the salad as a first course.  Then serve the chicken tenders hot, the comeback sauce cold, with the cauliflower as a side.  I also served baby lima beans (for recipe, use the search box on this blog).

–comeback sauce retrieved from “my recipes” web site; other recipes original.

CHUNKY SALMON & PASTA WITH ONION – PARSLEY – PARMESAN IN MARINARA & RED WINE SAUCE

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

–bowtie pasta (1 cup)

–onion (one-half, medium)

–parsley (fresh, 1 handful, chopped)

–Parmesan cheese (shredded)

–spaghetti sauce (bottled; I used Ragu with herbs)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

1 – Place 1 cup of bowtie pasta in an uncovered baking dish.  Add water to 2 inches 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.  Keep submerged in water to preserve warmth.  Set aside.

2 – Chop one-half onion and place in a covered baking dish in a little red wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.

3 – Place the salmon in a covered baking dish with a little red wine.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, break the salmon apart with a fork, discarding the skin.

4 – Place one-half jar of spaghetti sauce atop the cooked onion.  Chop 1 handful of parsley, and add to the baking dish.  Stir well.  Microwave on high for 5 minutes.

5 – Drain the pasta in a colander, and then add to the spaghetti sauce and onion.  Stir well.  Add the chunky salmon to the top of the dish, in the middle.  Then sprinkle the whole with Parmesan cheese, generously.

6 – Serve the salmon and pasta hot.

–recipe original.

SEASONED COD WITH TOMATO & ONION IN COCONUT MILK / WHITE RICE / 15 – BEAN VEGETABLE WITH THYME & TARRAGON / BACON – FLAVORED TURNIP GREENS

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

–tomato (fresh, medium)

–onion (one-half, medium)

–banana peppers (8 to 10 sliced pieces, bottled, optional)

–cumin, coriander, cilantro, turmeric, ginger (bottled)

–garlic powder

–cayenne pepper (optional)

–coconut milk (one-third cup, canned, lite)

–15 – bean variety (dried; soak overnight)

–thyme, tarragon (bottled)

–turnip greens (canned)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

–white rice (instant, boxed)

1 – Place two-thirds cup of 15 – bean mix in a slow cooker.  Add chicken broth just to the top of the beans.  Season with salt, pepper, thyme, tarragon, and olive oil.  Cook on low for 7 hours; then place setting on “warm” until time for dinner.

2 – Chop the tomato and onion, and place in a covered baking dish with the one-third cup of coconut milk.  Season with salt and pepper.  Microwave on high for 4 minutes.  Place the cod amid the vegetables, in the coconut milk.  Season with cumin, coriander, turmeric, ginger, garlic powder, cayenne pepper (optional), salt, pepper, and cilantro.  Spoon some coconut milk over the cod.  As an option, sprinkle cut banana peppers on top.  Set aside.

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.  Microwave on high for 3 minutes.  When finished, keep covered for at least 5 minutes.

4 – Place the turnip greens in a covered baking dish.  Season with pepper and Bac’n pieces.  Microwave on high for 4 minutes.

5 – Microwave the cod on high for 9 minutes, checking toward the last to be sure that milk is not bubbling over.  If so, microwave on 50 percent power for twice the remaining time.

6 – Serve the cod hot, atop the rice, with the turnip greens and beans as sides.

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

A Simple Dinner:  CRAB CAKES WITH WHITE BREAD – EGG – PARSLEY – MAYONNAISE – DEJON

–crab meat (1 can)

–white bread (1 slice or 1 roll)

–egg (1)

–parsley (fresh)

–mayonnaise

–Dejon mustard

1 – Place the crab meat in a mixing bowl.  Break the bread in small pieces, and add to the bowl.  Break 1 egg and add to the bowl.  Add chopped fresh parsley, a generous amount.  Add 2 tablespoons of mayonnaise and 1 tablespoon of Dejon mustard.  Season with salt and pepper.  Stir briskly.

2 – Spoon the crab cakes into 3 separate parts into a flat, covered baking dish.

3 – Microwave on high for 4 minutes.

4 – Serve the crab cakes hot.  I also served broccoli with this dinner (for recipe, use the search box on this blog).

–crab cakes adapted from To the Taste of a King.

ASIAN CHICKEN SLAW WITH CARROTS – ONION – RED BELL PEPPER IN SEASONED PEANUT SAUCE

–4 chicken tenderloins or breast strips

–angel hair slaw (half a package)

–carrot sticks (2 handfuls)

–onion (one-half, medium)

–red bell pepper (2 slices, chopped)

–peanut butter

–balsamic vinegar

–red wine

–basil

–teriyaki sauce

–lime juice

–garlic powder

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, let cool a bit, and cut into fine strips.  Set aside.

2 – Wash the slaw in a mixing bowl, and then rinse in a colander.  Replace in the mixing bowl.  Add 2 handfuls of carrot sticks.  Chop 2 slices of red bell pepper, and add to the bowl.  Finely slice one-half onion, and add to the bowl.  Add the chicken to the mixing bowl.

3 – In a small bowl, combine 3 tablespoons of peanut butter, 1 tablespoon of balsamic vinegar, 2 tablespoons of red wine, a generous amount of teriyaki sauce, a squirt of lime juice, basil, and garlic powder.  Stir until smooth, adding more teriyaki sauce if too thick.  Pour the sauce atop the chicken and vegetables, and stir well.  Add more teriyaki sauce if needed.  Then stir again.

4 – Serve the salad cold.

–Asian chicken slaw adapted from What’s Gaby Cooking? blog site.

SALMON ENCRUSTED WITH WALNUTS IN HONEY & TERIYAKI SAUCE / BABY LIMA BEANS / BRUSSELS SPROUTS WITH ONION & LEMON ZEST / SPINACH SALAD WITH STRAWBERRIES – HONEY – TOASTED WALNUTS IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING

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

–minced, toasted walnuts (1 handful; use a food processor; toast in the microwave for 30 seconds)

–toasted walnuts (2 handfuls, for salad)

–honey

–teriyaki marinade & sauce

–baby lima beans (dried; soak overnight)

–Promise Activ margarine (heart-healthy)

–Brussels sprouts (one-half package)

–onion (one-half, sliced)

–lemon zest (lemon peel, bottled)

–spinach (one-half package, fresh)

–strawberries (6 to 8, fresh)

–balsamic vinegar

–extra virgin olive oil

–salt and pepper

–olive oil

1 – Place two-thirds cup of soaked (overnight) baby lima beans in a slow cooker.  Season with salt, pepper, Bac’n pieces, 1 tablespoon of margarine, and a few drops of olive oil.  Cook on low for 6 hours; then place setting on “warm” until time for dinner.

2 – Place one-half package of fresh Brussels sprouts on a cutting board.  Cut each sprout into 2 pieces.  Then place in a large, wide-mouthed, covered baking dish with 1 inch of water.  Slice one-half onion, and nestle in amid the sprouts.  Season with salt, pepper, olive oil, and lemon zest.  Microwave for 15 minutes on high.

3 – Place one-half package of fresh spinach in a mixing bowl.  Chop 6 to 8 strawberries into large pieces, and place in the bowl.  Add 2 handfuls toasted walnuts to the bowl.  Season with honey, salt, pepper, balsamic vinegar.  Wait until just before serving before adding the extra virgin olive oil, and stirring well at that time only.

4 – Mince 1 handful of toasted walnuts in a food processor.  Place the salmon in a covered baking dish with a little water.  Season the salmon with salt and pepper.  Then place the walnuts on top.  Pour a little honey over the salmon.  Season with olive oil.  Microwave on high for 5 and one-half minutes (more because of the walnuts covering the top).

5 – Serve the spinach salad as a first course.  Then serve the salmon hot, with the lima beans and Brussels sprouts as sides.

–recipes original.

A Simple Dinner:  SHRIMP CAESAR SALAD WITH PARMESAN

–shrimp (thawed from frozen, count 60 to 80 small, one-half package)

–butter lettuce (packaged)

–Caesar salad dressing (I use Paul Newman’s creamy Caesar)

–Parmesan cheese (shredded, packaged)

1 – Place half a package, about 40 small shrimp in one layered in a large, wide-mouthed, covered baking dish with an inch of water.  Microwave on high for 3 minutes.  When finished, add cold water to the dish, and then drain. 

2 – Place one-half package of butter lettuce in a mixing bowl.  Season with salt.  Add creamy Caesar salad dressing to your taste.  Then place one-half of the lettuce on each of two large plates.  Sprinkle with Parmesan cheese.  Then place 20 shrimp on each plate.

3 – Serve the plate ready-prepared.

–recipe adapted from Locals, a restaurant in Oxford, Mississippi.

LIME – PEPPER COD POACHED WITH SPINACH IN COCONUT MILK & BROTH SAUCE / GINGER – HONEY CARROT STICK SALAD WITH EXTRA VIRGIN OLIVE OIL / THYME SPLIT GREEN PEA SOUP WITH POTATOES & FAUX BACON

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

–lime juice

–red bell pepper

–spinach (1 package, fresh)

–coconut milk (lite, canned)

–chicken broth (non-fat, low sodium)

–carrot sticks (packaged)

–ginger (bottled)

–honey

–extra virgin olive oil

–salt and pepper

–olive oil

–split green peas (dried; don’t soak overnight)

–thyme (bottled)

–small Dutch potatoes (6, cut four ways)

–Bac’n pieces (soy bacon)

1 – Place two-thirds cup of split green peas in a slow cooker.  Add 4 small Dutch potatoes that have been sliced four ways.  Season with salt, pepper, thyme, Bac’n pieces, and olive oil.  Add chicken broth 2 inches above the uncooked soup.  Cook for 6 hours on high.  If soup is too thick, add more chicken broth, and cook for a bit longer.  When finished, place setting on “warm” until time for dinner.

2 – Chop 2 slices of red bell pepper, and place in a covered baking dish with a little chicken broth and a little coconut milk.  Microwave on high for 3 minutes.  Nestle the cod amid the red bell pepper.  Drench in lime juice.  In a measuring cup, fill to the one-third line with chicken broth; then fill to the two-thirds line with coconut milk.  Pour the broth – coconut milk into the baking dish.  Set aside.

3 – Place the spinach in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Place 1 cup of carrot sticks in a mixing bowl.  Season with salt, ginger, honey, and extra virgin olive oil.  Stir well.

5 – Microwave the cod for 7 minutes on high; then microwave for 4 minutes on 50 percent power.  Check to be sure that coconut milk is not bubbling out of the dish; if so, double the remaining cooking time and put the setting on 50 percent power.

6 – Serve the split pea soup as a first course.  Then serve the poached cod in a bowl.  First place spinach in the bowl, and then add cod and peppers, with a generous amount of broth – coconut milk.  Serve the carrots as a side.

–cod adapted from the Zestuous blog site; carrot salad adapted from Real Simple; soup original.

CURRIED CHICKEN WITH FAUX BACON – EGG – MINCED PEANUTS – PARSLEY IN COCONUT MILK / WHITE RICE / ASPARAGUS WITH LEMON ZEST / BUTTER LETTUCE WITH BASIL TOMATO – AVOCADO – FAUX BACON IN CAESAR DRESSING

–4 chicken tenderloins or breast strips

–curry powder (boxed)

–Bac’n pieces (soy bacon)

–minced peanuts (use a food processor)

–parsley (fresh)

–eggs (2)

–coconut milk (lite, canned)

–white rice (instant)

–asparagus (one-half bunch, fresh)

–lemon zest (bottled)

–salt and pepper

–olive oil

–butter lettuce (half a package)

–tomato (1, fresh, medium)

–basil

–avocado

–Caesar salad dressing

1 – Place chicken in a covered baking dish.  Add one-fourth cup of coconut milk to 2 tablespoons of curry powder.  Stir well.  Add this sauce to the chicken.  Sprinkle minced peanuts and parsley over the chicken.  Set aside.

2 – Place one-half package of butter lettuce in a mixing bowl.  Chop 1 tomato, and season with salt, pepper, and basil; then add to the bowl.  Stir well.  Set aside.

3 – Place two-thirds cup of white rice to a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Stir well.  Microwave on high for 2 minutes.  When finished, let sit for at least 5 minutes to allow water to be absorbed.

4 – Place one-half bunch of asparagus to a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes.

5 – Break 2 eggs in a shallow, covered baking dish.  Stir, and season with salt, pepper, and olive oil.  Microwave on high for 1 and one-half minutes.  When finished, chop the egg and keep covered to preserve warmth.

6 – Microwave the chicken on high for 5 and one-half minutes.  When finished, sprinkle chopped egg and Bac’n pieces on top.

7 – Add Caesar dressing to the salad.  Stir well.  Then fold in 1 chopped avocado.

8 – Serve the salad as a first course.  Then serve the curried chicken atop the white rice, with the asparagus as a side.

–curried chicken adapted from To the Taste of a King; other recipes original.

OVEN FRIED COD TACOS WITH SEASONED SAUCE – SLAW – CHUNKY TOMATO SALSA / BAKED NAVY BEANS WITH CATSUP & BROWN SUGAR

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

–corn tortilla shells

–mayonnaise

–yogurt (non-fat, plain)

–plain breadcrumbs (boxed)

–cumin

–oregano

–dill

–salt and pepper

–olive oil

–banana peppers (bottled, cut)

–lime juice

–cayenne pepper

–capers

–angel hair slaw

–chunky tomato salsa (your favorite degree of spicy, bottled)

–navy beans (dried; soak overnight)

–onion (one-half)

–catsup (one-half cup)

–brown sugar (2 generous tablespoons)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of navy beans in a slow cooker.  Slice one-half onion and add to the cooker.  Place one-half cup of catsup and 2 generous tablespoons of brown sugar in the cooker.  Add chicken broth just to cover the beans and sauce.  Cook in a slow cooker for 7 hours; do not remove lid to cover, because cooking will be compromised.  When finished, keep setting on “warm” until time for dinner.

2 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small bowl.  Add half a dozen cut portions of banana peppers and about a dozen capers.  Season with salt, pepper, cumin, oregano, dill, cayenne pepper, and a squirt of lime juice.  Stir well.  Set aside.

3 – Place 2 handfuls of angel hair slaw in a colander and rinse well.  Then place in a bowl for serving.

4 – Place cod in a covered baking dish with a little water.  Season with salt, pepper, and generously with olive oil.  Sprinkle plain breadcrumbs on top.  Microwave on high for 6 minutes.

6 – Microwave 2 tortilla shells for 30 seconds.

5 – Use a buffet to serve dinner.  Have guests place a portion of cod within a tortilla shell, then add slaw and sauce.  Finish with salsa.  Serve the beans as a side.

–cod tacos adapted from allrecipes.com; recipe for beans original.

PEPPER PARMESAN CHICKEN WRAPPED WITH GARLIC – HERB BREADCRUMBS IN SWEET TOMATO – PARSLEY SAUCE / BRUSSELS SPROUTS WITH OREGANO & ONION TOPPED WITH CRISPY FAUX BACON

–4 chicken tenderloins or breast strips

–red bell pepper (one-half, fresh)

–Parmesan cheese (shredded

–garlic – herb breadcrumbs

–tomatoes (2, fresh, medium)

–sugar (1 teaspoon)

–parsley

–Brussels sprouts (one-half package, fresh)

–oregano (fresh if possible)

–onion (one-half)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

1 – Chop the 2 tomatoes and one-half red bell pepper, and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, drain the tomatoes/pepper in a colander, and then return to the baking dish.  Sprinkle with a teaspoon on sugar and parsley.

2 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add garlic-herb breadcrumbs, and shake well.  Nestle the chicken amid the tomatoes/pepper.  Sprinkle generously with Parmesan cheese.  Set aside.

3 – Cut each Brussel sprout into 2 pieces.  Place in a covered baking dish.  Chop the one-half onion, and place in the dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  Just before serving, sprinkle the top with Bac’n pieces.

4 – Microwave the chicken for 8 minutes.

5 – Serve the chicken and sauce hot, with the Brussel sprouts as a side.

–recipes original.

CREAMED COD WITH TOMATO – ONION – PARSLEY

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

–milk (dairy or almond; soy doesn’t work well in the microwave)

–flour

–tomato (1, medium, fresh)

–onion (one-half)

–parsley (generous handful, fresh)

1 – Dice the tomato, and place in a covered baking dish.  Chop one-half onion, and also place in the dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Using a colander, drain the liquid from the tomato and onion.  Place the cod atop these drained vegetables in the baking dish. 

3 – Place one-half cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 45 seconds.  In a second cup, place 1 tablespoon of flour.  Slowly add the hot milk to the flour, beating briskly.  Then pour the milk/flour atop the cod.  Season the cod with salt, pepper, olive oil, and chopped parsley.

4 – Microwave the cod for 6 minutes on high.

5 – Serve the cod hot.  I also served fresh asparagus with lemon zest; canned black-eyed peas flavored with Bac’n pieces; and a salad of spring mix with avocado in ginger – sesame dressing (for recipes, use the search box in this blog).

–adapted from To the Taste of a King, a recipe of a French chef from 1933.

BOWTIE PASTA WITH CHICKEN MARINARA SAUCE TOPPED WITH PARMESAN

–4 chicken tenderloins or breast strips

–tomato sauce (one-half small can)

–tomato (1, medium, fresh)

–green onions (chopped, 2 stalks)

–onion (one-half, medium)

–mushrooms (baby bellas, 3 or 4, sliced)

–red bell pepper (2 slices, chopped)

–celery (1 stalk, chopped)

–hot sauce (optional; 1 tablespoon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–bowtie pasta (1 cup, boxed)

–Parmesan cheese (shredded)

1 – Place the chicken in a slow cooker.  Add one-half can of tomato sauce.  Chop a tomato, season with salt and pepper, and microwave for 5 minutes; then add to the cooker.  Add 2 chopped stalks of green onions; one-half chopped onion; 3 or 4 sliced mushrooms; 1 stalk of chopped celery; and 2 slices of red bell pepper, chopped.  Season with salt, pepper, 1 tablespoon of hot sauce (optional), and olive oil.  Add chicken broth to not quite cover the chicken and vegetables.  Cook on low for 5 hours.  Remove chicken and shred with 2 forks; return the chicken to the cooker, and cook for 1 hour more.  When finished, place the setting on “warm” until time for dinner.

2 – Place 1 cup of bowtie pasta in an uncovered baking dish.  Add water to 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.  When finished, drain pasta in a colander.

3 – Serve the chicken marinara hot atop the pasta, sprinkled with Parmesan cheese.

–chicken marinara sauce adapted from To the Taste of a King; pasta original.

CAJUN SALMON WITH GREEN ONIONS & PARSLEY / BACON – FLAVORED LENTILS WITH CHOPPED TURKEY – ONION – PARSLEY IN BROTH

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

–Cajun or Creole seasoning (I use New Orleans – based “Slap Ya Mama”)

–green onions (fresh, chopped fine, 2 stalks)

–parsley (fresh if possible)

–lentils (dried; no need to soak overnight)

–chicken broth (non-fat, low sodium)

–Bac’n pieces

–turkey slices (2, chopped)

–onion (one-half)

–salt and pepper

–olive oil

1 – Place two-thirds cup of lentils in a slow cooker.  Slice one-half onion and add to the cooker.  Mince 1 small handful of parsley, and add to the cooker.  Chop 2 turkey slices and add to the cooker.  Season with salt, pepper, and olive oil.  Add chicken broth above the lentils and vegetables by 2 inches.  Cook on low for 6 hours; then place setting on “warm” until time for dinner.

2 – Place the salmon in a covered baking dish with a little water.  Season generously with Cajun or Creole seasoning.  Finely chop 2 stalks of green onions, and place atop the salmon.  Then finish with chopped parsley.  Season with olive oil.  Microwave on high for 5 minutes.

3 – Serve the salmon hot, with the lentils as a side.  I also served spinach with lemon zest and oven fried okra (for recipes, use the search box on this blog).

–recipes original.

NEW ORLEANS CHICKEN POT AU FEU / WHITE RICE / ASPARAGUS WITH LEMON ZEST

Note:  My “pot au feu” (meaning “pot on the fire”) is adapted from a New Orleans version of a provincial French dish.  The original recipe featured beef, but the New Orleans version features chicken.

 

–4 chicken tenderloins or breast strips

–hot sauce (optional; like Tabasco)

–garlic powder

–thyme

–milk (1 cup, dairy or almond; soy does not work well in the slow cooker)

–onion (one-half, chopped)

–parsley (fresh if possible)

–tomatoes (1 can, diced, no extra seasoning)

–white rice (instant, two-thirds cup)

–salt and pepper

–olive oil

–asparagus (fresh, 1 bunch)

–lemon zest (lemon peel, bottled)

1 – Place the chicken in a slow cooker.  If spicy is desired, add 1 tablespoon of hot sauce.  Season with garlic powder, thyme, salt, pepper, parsley, and olive oil.  Add 1 can of diced tomatoes with liquid.  Then add 1 cup of almond or dairy milk.  Chop one-half onion, and add to the slow cooker.  Stir.  Cook on low for 5 hours; then remove the chicken, and shred with 2 forks.  Return the chicken to the cooker, and cook for 1 more hour on low.  When finished, place the setting on “warm” until time for dinner.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water to the rice.  Season with salt and olive oil.  Stir well.  Microwave on high for 2 minutes.  When finished, let sit for at least 5 minutes for all water to be absorbed.

3 – Cut off the ends of a bunch of fresh asparagus.  Then rinse in a colander, and place in a covered baking dish.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 5 minutes (more if greater tenderness is desired).

4 – Serve the chicken pot au feu atop the white rice, with the asparagus as a side.

–chicken adapted from To the Taste of a King; other recipes original.

GARLIC CHICKEN WITH THYME – BAY LEAVES – ROSEMARY IN WHITE WINE SAUCE / GREAT NORTHERN BEAN SOUP WITH ONION – CARROT – CELERY AND SEASONED WITH THYME – ROSEMARY – GARLIC IN BROTH ATOP GARLIC TOAST

–4 chicken tenderloins or breast strips

–garlic powder

–thyme

–bay leaves

–rosemary

–white wine (cooking wine is fine)

–great Northern beans (dried, soak overnight)

–onion (one-half, chopped)

–shredded carrots (2 handfuls)

–celery (1 stalk, chopped)

–olive oil

–salt and pepper

–chicken broth (non-fat, low sodium)

–whole wheat ciabatta sandwich rolls (1 roll)

1 – Place two-thirds cup of great Northern beans in a slow cooker.  Add one-half chopped onion, 2 handfuls of shredded carrots, and 1 stalk of celery (chopped).  Season with salt, pepper, thyme, rosemary, garlic powder, and olive oil.  Add chicken broth just to cover the beans and vegetables.  Cook in a slow cooker for 6 hours; when finished, keep setting on “warm” until time for dinner.

2 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, thyme, bay leaves (2), rosemary, and olive oil.  Microwave on high for 5 and one-half minutes.

3 – Separate 1 whole wheat ciabatta roll, and season with garlic powder and olive oil.  Microwave for 30 seconds on high.

4 – Serve each serving of soup atop a garlic ciabatta roll as an appretizer.  Then serve the chicken hot.  I also served a butter salad (as a first course) and tomato pie (for recipes, use the search box in this blog).

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