THYME COD WITH SOY SAUCE – BROWN SUGAR – ONION IN MARINARA SAUCE ATOP ANGEL HAIR PASTA

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

–soy sauce

–brown sugar

–onion (one-half, chopped)

–marinara sauce (bottled, spaghetti sauce)

–thyme (bottled)

–salt and pepper

–olive oil

–angel hair pasta

1 – Chop one-half onion and place in a covered baking dish.  Sprinkle with soy sauce and brown sugar.  Add a medium amount of marinara sauce.  Season with pepper, thyme, and olive oil.  Microwave on high for 4 minutes.  Set aside.

2 – Place a handful of angel hair pasta, lengthwise in a long baking dish.  Cover with water.  Season with salt and olive oil.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Nestle the cod amid the marinara sauce.  Season the cod with salt and thyme.  Spoon some of the sauce over the top.  Microwave on high for 6 minutes.

4 – Serve the cod hot, atop the angel hair pasta.

–cod adapted from the BBC “good food” web site; pasta original.

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CATFISH DELTA WITH PAPRIKA – CAJUN SEASONING – PARMESAN – WORCESTERSHIRE & WRAPPED IN CORN FLAKE CRUMBS

–catfish fillet (large)

–paprika (bottled)

–Cajun seasoning (or Creole)

–Parmesan cheese (shredded)

–Worcestershire sauce (bottled)

–corn flake crumbs (or corn chex crumbs)

–salt and pepper

–olive oil

1 – Place 1 cup of corn flakes or corn chex in a plastic bag.  With the back of an ice cream spoon against the kitchen counter, break apart the corn to make crumbs.  Season with paprika,Parmesan cheese, and a little salt.  Shake well.  In a separate plastic bag, place the catfish.  Mix together a small amount of olive oil and 1 tablespoon of Worcestershire sauce in a small dish, and then pour on the catfish in the plastic bag.  Pour the corn crumbs on the catfish, and shake well.  Place the catfish in a covered baking dish (without water).  Microwave on high for 4 minutes.

2 – Serve the catfish hot.  I also served broccoli and bean soup (recipes, see the search box on this blog).

–catfish adapted from the food network web site.

TARRAGON BAY SCALLOPS & CHICKEN WITH MUSHROOMS & ONION IN WINE WHITE SAUCE & TOPPED WITH PARMESAN / WHITE RICE / HERBED BUTTER PEA – PASTA SOUP WITH CARROTS & ONION IN BROTH / GREEN SALAD WITH PEAR – APPLE – RAISINS – PECANS IN GINGER – SESAME DRESSING

Note:  Shrimp can be substituted for scallops.

–4 chicken tenderloins or breast strips

–bay scallops (tiny, one-half cup, thawed from frozen)

–tarragon (bottled)

–mushrooms (4 or 5 baby bellas, sliced)

–onion (1, divided, chopped)

–white wine (use the real stuff)

–flour

–Parmesan cheese (shredded)

–salt and pepper

–olive oil

–white rice

–butter peas (1 package, frozen)

–chicken broth (non-fat, low sodium)

–marjoram, 2 bay leaves (bottled)

–miniature carrots (6 to 8, chopped)

–garlic powder

–penne pasta (1 cup, dry, packaged)

–apple (one-half, chopped)

–pear (one-half, chopped)

–pecans (chopped, one-half small package)

–raisins (one-half cup, golden)

–ginger – sesame salad dressing (to taste)

1 – Place the butter peas in a slow cooker.  Peel and chop one-half onion, and add to the cooker.  Chop 6 to 8 miniature carrots, and add to the cooker.  Add chicken broth to 1 inch above the vegetables.  Season with pepper, marjoram, 2 bay leaves, and olive oil.  Cook on low for 5 hours and 45 minutes.  Then add 1 cup of penne pasta.  Cook on low for 15 minutes more.  When finished, keep setting on warm until time for dinner.

2 – Chop one-half apple and one-half pear.  Add one-half cup of golden raisins, with the other fruit, to a mixing bowl.  Add one-half small package of chopped pecans.  Add salad greens to the vegetables and nuts.  Set aside until just before dinner.  At that time, add ginger sesame dressing to taste, and stir well.  Serve immediately.

3 – Place one-half chopped onion in a covered baking dish.  Add 4 or 5 sliced baby bella mushrooms to the dish.  Set aside.  Place one-half cup of white wine (the real stuff) in a measuring cup.  In a separate cup, place 1 tablespoon of flour.  Microwave the white wine for 1 minute on high.  When finished, slowly add the wine to the flour, stirring briskly.  Then pour the sauce into the baking dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.  Set aside.

4 – Measure two-thirds cup of white rice, and place in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

5 – Microwave one-half cup of thawed bay scallops on high for 2 minutes in a covered baking dish.  Keep covered to preserve warmth.

6 – Add chicken to the baking dish with mushrooms and onion.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 minutes.  When finished, pour the cooked scallops into the dish.  Sprinkle Parmesan cheese on top.

7 – Serve the butter pea soup as a first course, and then serve the salad as a second.  Serve the chicken hot, atop the white rice.

–chicken and scallops adapted from “taste of home” web site; soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

CHICKEN WRAPPED IN GARLIC – HERB BREADCRUMBS  WITH PEACH SAUCE / BARBECUED BEANS / BROCCOLI SLAW

–4 chicken tenderloins or breast strips

–garlic – herb breadcrumbs

–peach preserves

–salt and pepper

–olive oil

–great Northern beans (dried; soak overnight)

–barbecue sauce (bottled; I use Bull’s Eye Original)

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–broccoli (half a head)

–cold slaw dressing

1 – Soak two-thirds cup of great Northern beans overnight.  Then place in a slow cooker.  Add chicken broth to cover.  Season with pepper, Bac’n pieces, and olive oil.  Cook on low for 5 hours.  Then add one-third cup of barbecue sauce.  Stir.  Continue cooking for another hour, for 6 hours total.  Keep setting on warm until time for dinner.  (Barbecue sauce will keep the beans from tendering if it is added at the beginning.)

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a generous amount of garlic – herb breadcrumbs in the bag.  Shake well.  Then place the chicken in a covered baking dish with a very little water.  Spoon peach preserves, moderate amount, over the top of the chicken.  Set aside.

3 – Wash and cut apart one-half head of broccoli.  Cut further to allow shredding in a food processor.  Shred, and then place in a mixing bowl.  Season with salt.  Just before serving, season with cole slaw dressing.  Stir well.  Keep refrigerated until time for dinner.

4 – Microwave the chicken on high for 5 minutes.

5 – Serve the chicken hot, with the broccoli and barbecued beans as sides.  I also served squash casserole (recipe, see the search box on this blog).

–chicken and broccoli recipes adapted from the recipes of a friend in Minnesota; other recipes original.

CHICKEN & POTATO CURRY WITH CORIANDER – GINGER – ONION – GARLIC IN COCONUT MILK ATOP WHITE RICE

–4 chicken tenderloins or breast strips

–5 or 6 baby Dutch potatoes (sliced)

–curry powder, coriander, ginger, garlic powder (bottled)

–onion (one-half, chopped)

–white rice (instant, boxed)

–lite coconut milk (canned)

–salt and pepper

–olive oil

1 – Place the chicken in a slow cooker, along with the chopped onion and sliced potatoes.  Season with salt, pepper, 2 tablespoons of curry, coriander, garlic powder, ginger, and olive oil.  Add two-thirds cup of lite coconut milk.  Cook on low for 5 and one-half hours.  Then remove the chicken, shred with 2 forks, and return to the cooker for 30 minutes (total cooking time of 6 hours).  Keep setting on warm until time for dinner.

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

3 – Serve the chicken hot, atop the white rice.  I also served the dinner with a salad.

–chicken adapted from Real Simple magazine.

SPICY SALMON WITH CORIANDER – CUMIN – CHILI SAUCE IN CLAM JUICE WITH RED BELL PEPPER – ONION – TOMATO – CILANTRO – LIME SALSA

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

–coriander, cumin (bottled)

–Sriracha sauce (chili sauce)

–clam juice (bottled)

–red bell pepper (2 slices, chopped)

–onion (one-half, medium, chopped)

–tomato (one-half, chopped)

–lime juice (bottled)

–cilantro (bottled)

1 – Chop 2 slices of red bell pepper, one-half onion, and one-half tomato.  Squirt with lime juice.  Season with salt, pepper, and cilantro.  Stir.  Refrigerate until time for dinner.

2 – Place salmon in a covered baking dish with a little clam juice.  Season with coriander, cumin, salt, pepper, Sriracha sauce mixed with clam juice, and olive oil.  Microwave on high for 5 minutes.

3 – Serve the salmon hot, with the cold salsa.  I also served broccoli and baby lima beans (recipes, see the search box on this blog).

–salmon and salsa adapted from myrecipes.com web site.

SPICY OVEN FRIED CATFISH ROLLED IN GARLIC – BUTTER CRUSHED CROUTONS / HOMEMADE TARTAR SAUCE WITH SWEET PICKLE RELISH – MINCED ONION – LEMON JUICE

–catfish (1 fillet, large)

–cayenne pepper

–garlic – butter croutons (crushed, one-half cup after crushing)

–salt and pepper

–olive oil

–mayonnaise

–lemon juice

–sweet pickle relish (bottled)

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

1 – Place a generous amount of garlic – butter croutons in a plastic bag.  With the back of an ice cream spoon, crush the croutons.  In a separate plastic bag, place the catfish.  Season with salt, pepper, cayenne pepper, and olive oil.  Then pour the crushed croutons into the bag with the catfish.  Shake well.

2 – Microwave the catfish in a covered baking dish with a very small amount of water for 4 minutes, longer if an especially large fish.

3 – Place one-third cup of mayonnaise in a mixing bowl.  Add 2 tablespoons of sweet pickle relish and one-fourth onion, minced.  Spirt with lemon juice.  Season with salt and pepper.  Stir well.  Refrigerate until time for dinner.

4 – Serve the catfish hot, with the homemade tartar sauce.  I also served baby lima beans and baby Dutch potatoes (recipes, use the search box on this blog)

–recipes original.

GARLIC – HERB CHICKEN WITH APPLES – ONION – CINNAMON – BROWN SUGAR IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–apple (fresh, peeled, and chopped)

–onion (one-half, chopped)

–cinnamon (bottled)

–brown sugar

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

1 – Place 1 peeled and chopped apple and one-half chopped onion in a covered baking dish with a little white wine.  Season with salt, pepper, cinnamon, brown sugar, and olive oil.  Microwave for 5 minutes on high.  When finished, place the chicken atop the apple and onion.  Season with salt, pepper, and olive oil.  Sprinkle garlic – herb breadcrumbs on top.  Microwave on high for 7 minutes.

2 – Serve the chicken hot.  I also served a salad and Brussel sprouts (recipes, use the search box on this blog).

–chicken adapted from the food.com web site.

A Simple Dinner:  CAJUN COD / CAJUN POTATOES

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

–Cajun seasoning (or Creole; I use the Cajun “Slap Ya Mama,” from New Orleans

–potatoes (2, medium)

–salt and pepper

–olive oil

1 – Scrub potatoes and chop into 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, Cajun or Creole seasoning, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

2 – Place cod in a covered baking dish with a little water.  Season with salt, pepper, Cajun or Creole seasoning, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the potatoes as a side.  I also served broccoli (recipe, use the search box on this blog).

–recipes original.

ETRUSCAN COD STEW WITH TOMATOES – ONION – THYME – GARLIC IN WHITE WINE ATOP WHOLE WHEAT ENGLISH MUFFIN

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

–tomatoes (3, medium, chopped)

–onion (one-half, medium, chopped)

–thyme

–garlic powder

–white wine (use the real stuff)

–whole wheat English muffin (or French bread)

–salt and pepper

–olive oil

1 – Chop 3 tomatoes, season with salt, pepper, garlic powder, and thyme, and place in a covered baking dish.  Add one-half chopped onion.  Add white wine a little above the top of the vegetables.  Season with olive oil.  Microwave on high for 5 minutes.  Then add cod amid the vegetables.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 2 minutes, and then on 50 percent power for 10 minutes.  Check the oven to be sure that the wine sauce is not bubbling up over the baking dish.  When finished, break apart the cod into bite-sized pieces.  

2 – Break apart 1 English muffin into 2 bowls, bite-sized pieces.  Then ladle the stew on top.

3 – Serve the cod stew hot.  I also served broccoli as a side (recipe, use the search box on this blog).

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