PESTO PASTA WITH HOMEMADE SAUCE OF FRESH BASIL – LETTUCE – TOASTED WALNUTS – PARMESAN – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

–pasta (bowtie (farfalle), 2 cups, dry)

–basil (fresh)

–lettuce

–walnuts (toasted, 1 handful)

–extra virgin olive oil (bottled)

–Parmesan cheese (shredded)

–garlic (minced, in a jar)

–salt and pepper

1 – Place 2 cups of farfalle pasta in an uncovered baking dish with a little salt and water to cover, above 1 inch.  Microwave on high for 6 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Microwave 2 cups of water on high for 6 minutes (until boiling).  Add 1 handful of fresh basil, and microwave for just 5 seconds (yes, seconds).  Immediately plunge the basil in a bowl of ice water.  Repeat with 2 handfuls of chopped lettuce.

3 – Remove the basil and lettuce from the ice water, and, with paper towels, squeeze out the water.  Then place in a food processor.

4 – Add to the food processor, the following:  2 handfuls of toasted walnuts, 1 tablespoon of minced garlic, one-half cup of extra virgin olive oil, one-fourth cup of Parmesan cheese, and salt and pepper to taste.  Pulse until smooth.  If too thick a sauce, add more olive oil.

5 – Drain the pasta, and add the sauce to it, stirring well.  Pasta will be room temperature when served.

–pesto adapted from Real Simple magazine.

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BARBECUED CHICKEN WITH HOMEMADE SAUCE

Note:  This is the best barbecue sauce that I have ever found.  A real hit at my house.

For 4:

–6 chicken tenderloins or breast strips

–salt and pepper

The sauce:

–ketchup (two-thirds cup)

–olive oil (2 tablespoons)

–onion bits (bottled)

–onion powder (bottled)

–minced garlic (1 tablespoon)

–brown sugar (3 tablespoons)

–apple juice (3 tablespoons)

–Dijon mustard (1 tablespoon)

–maple syrup (1 tablespoon)

–Worcestershire sauce (2 tablespoons)

–cayenne pepper (to taste, optional)

1 – Place two-thirds cup of ketchup in a covered baking dish.  Add 2 tablespoons of olive oil, 1 tablespoon of minced garlic, 3 tablespoons of brown sugar, 3 tablespoons of apple juice, 1 tablespoon of Dijon mustard, 1 tablespoon of maple syrup, 2 tablespoons of Worcestershire sauce.  Season generously with onion bits and onion powder; cayenne pepper to taste.  Stir thoroughly.  Microwave for 3 minutes on high.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, and a few drops of olive oil.

3 – Microwave on high for 8 minutes.  Check a center piece of chicken for doneness.  If not cooked, replace in the microwave for 1 minute more.

–recipe adapted from Real Simple magazine.

Inspired by “We Wine We Dine” blog:  SALMON WITH HONEY – DIJON – HORSERADISH SAUCE TOPPED BY FRESH PARSLEY IN CLAM JUICE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–honey (bottled)

–Dijon mustard (bottled)

–horseradish sauce (mild, bottled)

–parsley (fresh, chopped, 1 handful)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice.  Season with salt and pepper.  In a small mixing bowl, place 1 tablespoon each of Dijon mustard, horseradish sauce, honey, and olive oil.  Stir well.  Spread the sauce atop the salmon.  Finish with chopped parsley.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon inspired by We Wine We Dine blog.

BAKED LIME COD SPRINKLED WITH CUMIN & GARLIC – HERB BREADCRUMBS TOPPED WITH LIME SLICES AND IN WHITE WINE SAUCE

Note:  The original recipe called for tilapia.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–cumin (bottled)

–garlic – herb breadcrumbs (boxed)

–lime juice (bottled)

–lime (fresh, medium, sliced)

–white wine

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little white wine.    Drench in lime juice and then olive oil.  Season with salt, pepper, and cumin.  Sprinkle some garlic – herb breadcrumbs on top.  With a very sharp knife, slice a fresh lime.  Place atop the cod.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.

–inspired by Appleby’s restaurant.

GARLIC & HERB – BREADED COD WITH SWEET ONION IN CLAM JUICE & SERVED WITH CHILLED & PUREED RAW SAUCE OF TOMATO – ONION – GARLIC –  BASIL – PARSLEY – ROMAINE LETTUCE – RED WINE – OLIVE OIL

For 4:

–cod (size of 4 decks of cards, 1 pound)

–garlic – herb breadcrumbs (boxed

–onion (one-fourth, Vidalia (or sweet), sliced)

–clam juice (bottled)

–salt and pepper

–olive oil

The sauce:

–tomato (1, medium, chopped)

–onion (one-fourth, Vidalia (or sweet), sliced)

–minced garlic (in a jar)

–basil, parsley (fresh if possible, 1 handful each)

–romaine lettuce (1 small handful, broken up)

–red wine (2 tablespoons)

–extra virgin olive oil (bottled)

–salt and pepper

1 – Add to a food processor:  1 medium chopped tomato, one-fourth medium, sliced, sweet onion, 1 tablespoon of minced garlic, 1 handful of chopped basil; 1 handful of chopped parsley, 1 small handful of chopped romaine lettuce, 2 tablespoons of red wine, 2 tablespoons of extra virgin olive oil, and salt and pepper to taste.  Puree until smooth. Place in the refrigerator until time for dinner.

2 – Slice one-quarter medium sweet onion, and place in a covered baking dish.  Place the cod in the dish with a little clam juice.  Drench in olive oil.  Season with salt and pepper.  Sprinkle lightly with garlic – herb breading.  Microwave on high for 8 minute.

3 – Serve the cod hot, with the raw sauce beside the cod.

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

A Simple Dinner:  TANGY CHICKEN WITH SWEET ONION & RUSSIAN SAUCE SPRINKLED WITH DRIED CRANBERRIES

For 4:

–6 chicken tenderloins or breast strips

–sweet onion salad dressing (bottled, one-third cup)

–Russian salad dressing (or Catalina; bottled, one-third cup)

–dried cranberries (packaged, 1 handful)

–salt and pepper

–olive oil

1 – Place one-third cup of Russian or Catalina salad dressing in a covered baking dish.  Add one-third cup of sweet onion salad dressing.  Sprinkle with several drops of olive oil.  Stir thoroughly.  Nestle the chicken in the sauce.  Season with salt and pepper.  Sprinkle 1 handful of dried cranberries on top.

2 – Microwave on high for 8 and one-half minutes.  When finished, test a center piece of chicken for doneness; if not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–chicken and sauce inspired by the food.com web site.

PARSLEYED COD WITH FRESH TOMATO & VIDALIA ONION IN WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (fresh, 1 handful, chopped)

–tomato (1, medium, chopped)

–Vidalia onion (one-half, medium, sliced)

–white wine

–salt and pepper

–olive oil

1 – Chop 1 medium fresh tomato and place in a covered baking dish with a little white wine.  Add one-half sliced Vidalia onion (or sweet onion).  Microwave on high for 3 minutes.  Then nestle the cod amid the sauce.  Season with salt, pepper, and olive oil.  Sprinkle 1 handful of chopped parsley on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

2 – Serve the cod and sauce hot, atop quinoa, pasta, couscous, or rice (recipes see the search box on this blog).

–cod adapted from Rene Verdon’s The White House Chef Cookbook (from the Kennedy administration).

SALMON WITH PEACHES & VIDALIA ONION SEASONED WITH GINGER – THYME – LEMON IN PEACH JUICE ATOP QUINOA COOKED IN BROTH

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–peaches (small can, save the juice)

–Vidalia onion (one-half, sliced)

–ginger, thyme (bottled)

–lemon juice (bottled)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place a small can of peaches with juice in a covered baking dish.  Add one-half, sliced, Vidalia onion.  Season with salt, pepper, thyme, ginger, and olive oil.  Microwave on high for 5 minutes.

2 – Nestle the salmon amid the peaches and juice.  Drench in lemon juice.  Season with salt, pepper, thyme, ginger, and olive oil.

3 – Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.

4 – Serve the salmon and sauce atop quinoa (recipe, use the search box on this blog).

–salmon adapted from the Real Simple web site.

A Simple Dinner:  PARSLEYED PECAN COD WITH PARMESAN & FETA STEAMED IN WHITE WINE

–cod (size of 4 decks of cards, 1 pound)

–pecan chips (half a small package)

–Parmesan cheese

–feta cheese

–parsley (1 handful, chopped, fresh)

–white wine

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a very little white wine, just to steam.  Season with salt and pepper.  Sprinkle Parmesan cheese, feta cheese, and pecan chips on top.  Finish with a few drops of olive oil and 1 handful of chopped parsley.  Microwave on high for 8 and one-half minutes.  When finished, test to be sure that the cod is done; cod is done when it begins to break apart.

2 – Serve the cod hot.

–recipe original.

A Simple Dinner:  SALMON WITH DIJON – LEMON – PARSLEY IN CLAM JUICE

–salmon (size of 4 decks of cards, 1 pound)

–Dijon mustard (bottled)

–lemon juice (bottled)

–parsley (fresh)

–clam juice

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice.  Season with salt and pepper.  In a small mixing bowl, place 2 tablespoons of Dijon mustard, and 3 tablespoons of lemon juice (added slowly and stirring).  Then chop 1 handful of fresh parsley, and add to the Dijon/lemon.  Finish with a few drops of olive oil. Stir well.  Spread over the salmon.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon adapted from 20 Savory Salmon Recipes.