SALMON WITH FRESH TOMATO – GREEN ONIONS – LEMON IN WHITE WINE SAUCE

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

–tomato (fresh, 1, medium, chopped)

–green onions (2 stalks, chopped)

–lemon juice (3 squirts, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with the white wine.  Drench in lemon juice.  Season with salt and pepper.  Place chopped tomato and chopped green onions on top of the salmon.  Finish with a few drops of olive oil.

2 – Serve the salmon with vegetables hot.

–salmon adapted from Pierre Franey, chef, NYT Cooking web site.

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SPICY SHRIMP WITH MINCED GARLIC – FRESH PARSLEY – CAYENNE IN CLAM JUICE SAUCE ATOP BASMATI RICE & WITH A SIDE OF ASPARAGUS

For 2:

–shrimp (small, thawed from frozen, quantity 30)

–garlic (minced, in a jar, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–cayenne pepper (bottled, one-quarter teaspoon)

–clam juice sauce (one-eighth cup)

–basmati rice (packaged; follow package instructions for microwave)

–asparagus (I used signature PicSweet frozen, microwave in package)

–salt and pepper

–olive oil

1 – Place the washed and drained shrimp in a covered baking dish.  Add clam juice, minced garlic, parsley, and olive oil.  Gently stir.  Then sprinkle with cayenne pepper.  Set aside.

2 – Prepare basmati rice; it will take about 15 minutes.  Brands differ, and so follow the instructions on the package.  When finished microwaving keep covered to preserve warmth.  No need to use salt, pepper, or olive oil.

3 – Microwave the asparagus in its package.  Times differ in various sizes of microwave; follow package instructions.  When finished, turn out in a serving bowl, season with salt, pepper, and olive oil.

4 – Microwave the shrimp for 3 minutes and 10 seconds.

5 – Serve the shrimp hot, atop the rice, with the asparagus as a side.

–shrimp and asparagus inspired by Edward Giobbi’s Pleasures of the Good Earth.

BAKED CHICKEN MARINATED IN ROSEMARY – MINCED GARLIC – LEMON AND SERVED WITH A WARM COUNTRY – STYLE SAUCE OF FRESH TOMATO – BASIL – PARSLEY – LEMON – MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

The marinade:

–rosemary (dried, bottled, 1 teaspoon)

–garlic (minced, in a jar, 1 teaspoon)

–lemon juice (2 squirts, bottled)

–salt and pepper

–olive oil

The sauce:

–tomato (fresh, 1, medium)

–basil (dried, bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–lemon juice (2 squirts)

–garlic (minced, bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil (1 tablespoon)

1 – Place the chicken with the marinade in a plastic bag.  Leave in the refrigerator for several hours prior to dinner.  Then place the chicken with marinade in a covered baking dish.  Add one-eighth cup of water for steaming.  Set aside.

2 – Cut the tomato into two halves.  Place in a small, covered baking dish.  Microwave on high for 2 minutes.  Then place the tomato, basil, chopped parsley, lemon juice, minced garlic, and extra virgin olive oil in a food processor.  Add salt and pepper to taste.  Pulse until smooth.  Keep warm until time for dinner.

3 – Microwave the chicken for 7 and one-half minutes.  Test a center piece to be sure that it is done.  If not, replace in the microwave for 1 minute more.

4 – Serve the chicken hot, with the warm sauce on the side.

–chicken and sauce adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY MINT – GARLIC COD WITH CAYENNE – CAPERS – LEMON – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

–mint (dried, bottled, 1 teaspoon)

–garlic (minced, in a jar, 1 tablespoon)

–cayenne pepper (optional, one-quarter teaspoon, bottled)

–capers (bottled, 10 to 12)

–lemon (juice, bottled, 3 squirts)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and then add white wine.  Season the cod with salt, pepper, mint, minced garlic, and cayenne pepper.  Sprinkle with capers and green onions.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 and one-half minutes.  Cod is ready when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

BONE-IN CATFISH WITH FRESH TOMATO – MINCED GARLIC – BASIL – CAYENNE – RED BELL PEPPER – MINCED ONION IN WHITE WINE SAUCE

For 2:

–catfish (2, medium, whole)

–tomato (medium, chopped)

–minced garlic (in a jar, 1 tablespoon)

–basil (bottled, dried, 1 teaspoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–red bell pepper (one-half, medium, sliced)

–minced onion (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the tomato, garlic, and red bell pepper in a large, long covered baking dish.  Season with salt, pepper, basil, cayenne pepper, and olive oil.  Add white wine.  Microwave on high for 2 minutes.

2 – Nestle the catfish in the sauce.  Season with salt, pepper, basil, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.  Turn the catfish over, spoon some sauce on top, and then microwave for 5 minutes more.

3 – Serve the catfish hot, atop basmati rice (follow directions for microwaving on the package; brands differ).

–catfish inspired by Edward Giobbi’s Pleasures of the Good Earth.

CRAB CAKES SUBMERGED IN A MUSHROOM – WHITE WINE SAUCE & ACCOMPANIED BY A CHILLED MARINARA – HORSERADISH – MINCED GARLIC DIPPING SAUCE

For 2:

–crab cakes (2, ready-prepared, from the deli counter)

–mushrooms (5 or 6, baby bellas, chopped)

–white wine (one-quarter cup)

–olive oil

–salt and pepper

Marinara sauce:

–spaghetti sauce (bottled, one-quarter cup)

–horseradish sauce (bottled, 3 tablespoons)

–garlic (minced, 1 tablespoon)

–extra virgin olive (1 tablespoon)

1 – Place the horseradish sauce in a small mixing bowl.  Slowly add spaghetti sauce to it, stirring vigorously.  Stir until smooth.  Add minced garlic and olive oil, and stir again.  Refrigerate until time for dinner.

2 – Place the mushrooms and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 1 and one-half minutes.

3 – Place the crab cakes in the sauce, spooning some sauce with mushrooms on top.  Microwave on high for 2 minutes.

4 – Serve the crab cakes with sauce hot, accompanied on the side by the marinara sauce.

–crab cakes and marinara sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

A Simple Dinner:  SALMON SEASONED WITH LEMON & TOPPED WITH BASIL – TOMATO SLICES – PARMESAN IN CLAM JUICE SAUCE

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

–basil (1 teaspoon, bottled, dried)

–tomatoes (2, medium, sliced)

–Parmesan cheese (if shredded, one-eighth cup; if ground, 3 tablespoons)

–lemon juice (2 squirts, bottled)

–salt and pepper

–olive oil

–clam juice (one-quarter cup, bottled)

1 – Place the salmon in a covered baking dish.  Add clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and basil.  Place sliced tomatoes on top.  Season the tomatoes with salt and pepper.  Finish with Parmesan cheese and a few drops of olive oil.

2 – Serve the salmon hot.

–salmon adapted from Savory Salmon Recipes (kindle cookbook).

PARSLEYED CHICKEN MARINATED IN SOY SAUCE – GARLIC – CAYENNE AND COOKED ON A BED OF ONION – FRESH TOMATO – ZUCCHINI ATOP BASMATI RICE

Note: Marinate the chicken for at least 1 hour prior to cooking.

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, 1 handful, chopped)

–soy sauce (one-quarter cup, bottled)

–garlic (minced, in a jar, 1 tablespoon)

–cayenne pepper (one-eighth teaspoon)

–onion (one-quarter, medium, sliced)

–tomato (fresh, medium, chopped)

–zucchini (one-half, sliced and then halved)

–salt and pepper

–olive oil

–basmati rice (packaged)

1 – Place the chicken in a plastic bag with the soy sauce, cayenne pepper, and 1 teaspoon of minced garlic.  Marinate for 1 hour, at least, in the refrigerator. Set aside.

2 – Place the onion, tomato, and zucchini in a covered baking dish with the remainder of the minced garlic (about 1 teaspoon).  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

3 – Nestle the marinated chicken (with marinade) in the vegetables.  Season with salt, pepper, and olive oil.  Sprinkle chopped parsley on top.  Microwave for 7 and one-half minutes on high.  Check for doneness on a center piece.  Return to the microwave for a minute more, if needed.

4 – Serve the chicken and vegetables hot, atop basmati rice (use microwave instructions on the package; brand differ).

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

ITALIAN SAN BENEDETTO COD WITH FRESH TOMATO – CAPERS – MINCED GARLIC – ONION – PARSLEY – POTATOES – LEMON IN WHITE WINE SAUCE

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

–tomato (1, medium, chopped)

–capers (bottled, drained, 1 tablespoon)

–minced garlic (in a jar, 1 tablespoon)

–cayenne pepper (one-eighth teaspoon, bottled)

–onion (one-half, medium, sliced)

–parsley (1 handful, chopped, fresh)

–potatoes (2 medium, cut into bite-sized pieces)

–lemon juice (bottled, 1 squirt)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Cut the potatoes in bite-sized pieces, and place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Potatoes should not yet be soft.  Set aside.

2 – Place the tomato and onion in a large covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – When the tomato and onion are ready, add the potatoes to the dish.  Make a trough in the middle for the cod, and add the cod.  Season with salt, pepper, cayenne pepper, garlic, thyme, and olive oil.  Sprinkle capers on top.  Finish with parsley.

4 – Microwave on high for 9 minutes.  Cod is done when it is flaky.

5 – Serve the cod and vegetables hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

PARSLEYED SALMON & SHRIMP WITH LEMON – THYME – CAYENNE IN CLAM JUICE SAUCE

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

–shrimp (8 to 10, small, deveined, tail-off, shelled, thawed from frozen)

–lemon juice (bottled, 3 squirts on salmon and 1 on shrimp)

–thyme (bottled, 1 teaspoon on salmon and one-quarter teaspoon on shrimp)

–cayenne pepper (bottled, one-quarter teaspoon on salmon and a spritz on shrimp)

–clam juice (bottled, one-quarter cup)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

–olive oil

1 – Place the shrimp in a 2-cup pyrex measuring cup that you cover.  Season with lemon juice, thyme, cayenne, salt, pepper, and olive oil.  Set aside.

2 – Place the salmon in a covered baking dish with the clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, thyme, cayenne, and olive oil.  Sprinkle chopped parsley on top.  Microwave on high for 7 minutes.  When finished, keep covered to preserve warmth.

3 – Microwave the covered shrimp on high for 1 minute.  Stir, and microwave for 30 seconds more if any are not pink (done).  When finished, pour the shrimp atop the salmon.

4 – Serve the salmon and shrimp hot.

–shrimp and salmon adapted from Pierre Franey, chef, NYT Cooking web site.

CREAMY STRAWBERRY – VANILLA COD WITH FRESH STRAWBERRIES – STRAWBERRY PRESERVES – VANILLA CREAMER ATOP JASMINE RICE

For 4:

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

–strawberries (fresh, quartered, 5 or 6)

–strawberry preserves (3 tablespoons)

–vanilla creamer (soy, packaged, one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice

1 – Place the cod in a covered baking dish. 

2 – In a small mixing bowl, place the strawberry preserves.  Slowly add creamer, stirring until smooth.

3 – Quarter the strawberries, and add to the sauce.  Pour the sauce atop the cod.  Season the cod with salt, pepper, and a few drops of olive oil.

4 – Microwave the cod on high for 8 minutes.  Cod should be flaky.

5 – Serve the cod and sauce hot, atop jasmine rice (follow instructions on the package for microwaving; brands differ).

–cod and sauce inspired by C. Mabry, chef.

CHICKEN GRECIAN SUPREME WITH OREGANO – FETA – SLICED ONION – BLACK OLIVES – MINCED GARLIC – FRESH TOMATO – ORANGE ZEST – OLIVE OIL IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano (1 teaspoon, bottled)

–feta cheese (one-eighth cup)

–onion (one-half, medium, sliced)

–black olives (half a small can, drained)

–minced garlic (in a jar, 1 tablespoon)

–tomato (fresh, 1, small, chopped)

–orange zest (1 teaspoon, bottled)

–olive oil

–salt and pepper

–white wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the white wine.  Season the chicken with salt, pepper, oregano, and orange zest.  Place sliced onions, black olives, minced garlic, and chopped tomato on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot.

–chicken adapted from Nick’s Bistro, recipe for Greek chicken (from the web).

LEMON – GARLIC CHICKEN WITH ROSEMARY – MINT – SLICED ONION IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–lemon (fresh, sliced)

–lemon juice (bottled, 2 squirts)

–garlic (minced, in a bottle, 1 tablespoon)

–rosemary (dried, 1 tablespoon)

–mint (dried, 1 tablespoon)

–onion (sliced, one-half)

–chicken broth (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the sliced onion in broth, in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the onion.  Squirt lemon juice on top.  Season with salt, pepper, mint, rosemary, and olive oil.  Dot the chicken with the minced garlic.  With a very sharp knife, slice the lemon.  Place atop the chicken.

3 – Microwave on high for 8 minutes.

4 – Serve the chicken hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

TARRAGON – MUSTARD COD WITH SAUCE OF DIJON MUSTARD – LEMON – MAPLE SYRUP – TARRAGON – MILK – OLIVE OIL – FAUX BUTTER – CHICKEN BROTH ATOP JASMINE RICE

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

–Dijon mustard (2 tablespoons)

–chicken broth (2 tablespoons)

–lemon juice (2 squirts, bottled)

–maple syrup (2 teaspoons)

–tarragon (dried, bottled, one-quarter teaspoon)

–salt (one-quarter teaspoon)

–pepper (to taste)

–olive oil (2 teaspoons)

–faux butter (Promise margarine, heart-healthy, 1 tablespoon, dotted on cod)

1 – In a small mixing bowl, stir vigorously the Dijon mustard, adding the chicken broth very gradually.  Then add lemon juice, maple syrup, tarragon, salt, pepper, and olive oil.  Stir vigorously.  Set aside.

2 – Place the cod in a covered baking dish.  Pour the sauce on top.  Dot with Promise margarine.

3 – Microwave on high for 8 minutes.

4 – Serve the cod hot, with the sauce atop jasmine rice (for the rice, use the package instructions for microwaving, as brands differ).

–cod adapted from Dr. Gourmet web site.

A Simple Dinner:  SALMON SPRINKLED WITH ONION BITS & IN MAPLE SYRUP – TERIYAKI MARINADE SAUCE

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

–onion bits (bottled, 1 to 2 tablespoons)

–maple syrup (one-eighth cup, bottled)

–teriyaki marinade sauce (one-eighth cup, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Stir together the maple syrup and teriyaki marinade, and the pour over the salmon.  Season with salmon with salt, pepper, onion bits, and olive oil.

2 – Microwave on high for 7 minutes.  Salmon should be flaky.

–salmon inspired by Genius Kitchen web site.

ROSEMARY CHICKEN & BROCCOLI WITH TOMATOES – ONION – MUSHROOMS IN WHITE WINE SAUCE ATOP JASMINE RICE

Note:  This dish makes a good presentation.

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–broccoli (florets only, 1 head)

–tomatoes (fresh, 2, chopped)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 5 or 6, quartered)

–white wine (one-eighth cup, no more)

–jasmine rice (boxed)

–salt and pepper

1 – Place the tomatoes, onion, and mushrooms in a covered baking dish with the white wine.  Season with salt, pepper, rosemary (1 teaspoon), and olive oil.  Microwave on high for 6 minutes.

2 – Nestle the chicken atop the sauce.  Place broccoli florets in a circle around the chicken.  Season with salt, pepper, the remainder of the rosemary, and olive oil.

3 – Microwave on high for 8 minutes.  When finished, check a center piece of chicken to be sure that it is done.  If not, replace in the microwave for 1 minute more on high.

4 – Serve the chicken tenders, vegetables, and sauce hot atop jasmine rice (follow package instructions for microwaving the rice, as brands differ).

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

A Simple Dinner:  PARSLEYED COD WITH CREAMY CHERRY – VANILLA SAUCE ATOP JASMINE RICE

For 4:

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

–parsley (1 handful, chopped)

–cherry preserves (3 tablespoons, bottled)

–vanilla soy creamer (one-quarter cup)

–jasmine rice

–salt and pepper

–olive oil

1 – Place the cherry preserves in a small mixing bowl.  Slowly add vanilla soy creamer, stirring constantly. 

2 – Place the cod in a covered baking dish.  Pour the cherry – creamer sauce over the top.  Season with salt, pepper, and parsley.  Finish with a few drops of olive oil.

3 – Serve the cod and sauce hot, atop jasmine rice (follow instructions for microwaving on the package, as brands differ).

–cod inspired by C. Mabry, chef.

BAKED CHICKEN WITH SHREDDED CARROTS – ONIONS – CELERY IN BROTH & ACCOMPANIED BY A COOL PUREED GREEN SAUCE OF MINT – PARSLEY – GARLIC – PINE NUTS – GREEN ONIONS – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–shredded carrots (1 handful, packaged)

–onion (one-half, medium, sliced)

–celery (2 stalks, chopped fine)

–chicken broth (non-fat, low sodium, packaged)

–salt and pepper

–olive oil

Green sauce:

–mint (bottled, 1 tablespoon, dried)

–parsley (1 handful, fresh, chopped)

–garlic (minced, 1 tablespoon)

–pine nuts (3 tablespoons)

–green onions (3 stalks, chopped)

–extra virgin olive oil (2 tablespoons, bottled)

1 – Place the mint, parsley, garlic, pine nuts, green onions, and extra virgin olive oil in a food processor.  Pulse until smooth.  Plan to serve room temperature.

2 – Place shredded carrots, onion, and celery in broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the vegetables and in the broth.  Season with salt, pepper, and olive oil.

4 – Microwave the chicken for 8 minutes on high.

5 – Serve the chicken and sauce hot with the cool green sauce on the side.

–chicken and sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

GARLIC – LEMON SALMON WITH PARSLEY & GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

–garlic (minced, in a jar, 1 tablespoon)

–lemon juice (3 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–salt and pepper

1 – Place the salmon in a covered baking dish with the white wine.  Drench in lemon juice.  Spread the minced garlic on top.  Season with salt and pepper.  Sprinkle parsley and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon for 7 minutes.  Do not overcook; salmon should be flaky.

3 – Serve the salmon hot.

–salmon inspired by Edward Giobbi’s Pleasures of the Good Earth.

BAKED COD SPRINKLED WITH BREADCRUMBS – BASIL – PARSLEY – GREEN ONIONS IN WHITE WINE & ACCOMPANIED BY COLD PRIMAVERA SAUCE WITH FRESH TOMATOES – BASIL – PARSLEY – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

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

–breadcrumbs (plain, boxed, one-quarter cup)

–basil (bottled, 1 teaspoon, dried)

–parsley (fresh, 1 handful, chopped)

–green onions (2 stalks, chopped)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

Primavera sauce (pureed in food processor):

–tomatoes (fresh, 2, medium, chopped, room temperature)

–basil (1 teaspoon, dried)

–parsley (1 handful, chopped)

–garlic (minced, in a jar, 1 tablespoon)

–extra virgin olive oil (3 tablespoons)

–salt and pepper

1 – Place the chopped tomatoes, basil, chopped parsley, minced garlic, extra virgin olive oil, with salt and pepper to taste, in a food processor.  Pulse until smooth.  Keep at room temperature for serving.

2 – Place the cod in a covered baking dish with the white wine.  Sprinkle the top with breadcrumbs, basil, parsley, and green onions. Finish with a few drops of olive oil. 

3 – Serve the cod hot, with the cold primavera sauce on the side.

–cod inspired by C. Mabry, chef; primavera sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.