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.

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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.