INDIAN TANDOORI COD WITH YOGURT – LIME – MINCED GARLIC – CURRY – GREEN ONIONS

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

–yogurt (4 heaping tablespoons)

–lime juice (3 squirts, bottled)

–minced garlic (bottled, 1 tablespoon)

–curry (bottled, 1 tablespoon)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench the cod in lime juice.  Season with salt, pepper, curry, and minced garlic (spread the garlic on top).  Place yogurt, smoothed over the top of the cod.  Sprinkle green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod on high for 8 minutes.

3 – Serve the cod and sauce hot.

–cod adapted from a recipe for stir-fried shrimp in Real Simple magazine.

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A Simple Dinner:  CHICKEN TOPPED WITH LEMON SLICES & SEASONED WITH WORCESTERSHIRE & MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

–lemon (fresh, sliced)

–Worcestershire sauce (5 or 6 squirts)

–minced garlic (1 tablespoon, in a jar)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Drench in Worcestershire sauce.  Dot with minced garlic. Season with salt, pepper, and olive oil.  With a very sharp knife, slice the lemon (refrigerated lemon slices best).  Place the lemon atop the chicken.

2 – Microwave on high for 8 minutes.

3 – Serve the lemon chicken hot.

–chicken adapted from the original recipe of a friend, years ago, in Tallahassee, Florida.

A Simple Dinner:  COD TOPPED WITH GREEN ONIONS – CORIANDER – CUMIN IN A LIME – WHITE WINE SAUCE

For 4:

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

–green onions (2 stalks, chopped)

–coriander (bottled, one-quarter teaspoon)

–cumin (bottled, one-quarter teaspoon)

–lime juice (3 squirts, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lime juice.  Add white wine.  Season with salt, pepper, cumin, and coriander.  Top with green onions.  Finish with a few drops of olive oil.

2 – Microwave the cod for 8 minutes on high.

3 – Serve the cod hot, atop couscous (use package instructions for microwaving; brands differ)

–cod inspired by Real Simple magazine.

CHILLED SHRIMP SALAD WITH SLICED BLACK OLIVES – EGG OMELET – FETA CHEESE – FRESH TOMATO – ICEBERG LETTUCE – CHICKPEAS DRIZZLED BY SESAME SAUCE WITH LEMON JUICE & MINCED GARLIC

Note:  Assemble the salad on 2 dinner plates and serve. 

For 2:

–shrimp (30 small, thawed from frozen, tail-off, shelled, deveined)

–black olives (sliced, 1 small can, drained)

–eggs (2)

–olive oil (drop or 2)

–milk (dairy, almond, or soy, 1 tablespoon)

–feta cheese (one-quarter cup, broken)

–tomato (fresh, 1, medium, cut into 4 slices)

–iceberg lettuce (broken, 2 handfuls)

–chickpeas (one-half can, rinsed and drained)

–sesame sauce (bottled, 5 tablespoons)

–lemon juice (3 tablespoons)

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

–salt and pepper

1 – Place 2 eggs in a small covered baking dish.  Season with salt and pepper.  Add 1 tablespoon of milk and a drop or two of olive oil.  Stir briskly.  Microwave on high for 2 minutes.  When finished, divide the egg into 2 parts, and place 1 part in the center of each dinner plate.

2 – Rinse and place the thawed shrimp in a covered baking dish.  Add one-eighth cup of water, but no seasoning.  Microwave on high for 3 minutes.  When finished, drain and place the shrimp in the refrigerator to cool while preparing the rest of the salad.

3 – Fan the other food around the egg:  sliced tomato (2 slices each plate) topped by feta cheese, black olives (one-half can each plate), chickpeas (one-quarter can each plate), iceberg lettuce (1 handful each plate), and shrimp (15 per plate).   

4 – In a small mixing bowl, place sesame dressing, lemon juice, minced garlic, and one-eighth cup of water.  Stir well.

5 – Serve the prepared dinner plates with the sesame dressing drizzled on top.

–salad adapted from Real Simple magazine.

CHICKEN TOPPED WITH MINCED GARLIC & PARSLEY AND ACCOMPANIED BY A WARM SAUCE OF APPLE JUICE – HONEY – DIJON

Note:  The original recipe used orange juice rather than apple juice.

Note 2:  Sauce is to be room temperature.

For 4:

–6 chicken tenderloins or breast strips

–minced garlic (in a jar, 1 tablespoon)

–parsley (flat-leaved, 1 handful, chopped, fresh)

–apple juice (bottled, one-half cup)

–honey (bottled, one-quarter cup)

–Dijon mustard (bottled, 1 teaspoon)

–chicken broth (non-fat, low sodium, one-eighth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt, pepper, and olive oil.  Sprinkle the minced garlic and parsley on top.  Microwave on high for 8 minutes.

2 – Place the Dijon mustard in a small mixing bowl.  Stir together the honey and apple juice, and very, very slowly add to the Dijon, stirring briskly.  (Dijon should not be lumpy.) 

3 – Serve the chicken hot, with the accompanying sauce on top, room temperature.

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

WARM COD SALAD WITH BLACK OLIVES – ONION – OREGANO – PARSLEY – CAYENNE – EXTRA VIRGIN OLIVE OIL & COOKED IN CLAM JUICE

For 4:

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

–black olives (sliced, 1 small can, drained)

–onion (medium, one-half, sliced)

–oregano (bottled, 1 tablespoon)

–parsley (flat-leaved, 1 handful, chopped)

–cayenne pepper (one-quarter teaspoon, bottled)

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup, bottled)

1 – Place the cod in a covered baking dish with the clam juice.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 7 minutes.  When finished, transfer the cod (but not the clam juice) to another dish.  Break into chunks.  Gently stir in black olives, one-half sliced onion, parsley, and extra virgin olive oil to taste.  Sprinkle oregano and cayenne pepper on top. 

2 – Serve the cod salad room temperature.

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

GARLIC – DILL SALMON TOPPED WITH LEMON SLICES IN CLAM JUICE SAUCE

For 4:

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

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

–dill (bottled, 1 tablespoon)

–lemon (fresh, sliced with a very sharp knife)

–lemon juice (bottled, 3 squirts)

–clam juice sauce (one-quarter cup, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, dill, and minced garlic (the garlic spread on top).  Add a few drops of olive oil.  Place sliced lemon on top.

2 – Microwave the salmon for 7 minutes.  Salmon is best not overcooked.

3 – Serve the salmon hot.

–salmon adapted from Salmon Recipes, by Cristi Davis (kindle e-book).

PARSLEYED CHICKEN WITH GREEN OLIVES – MINCED GARLIC – ONION IN A WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, Italian (flat-leaved), 1 handful, chopped)

–green olives (about a dozen, sliced in half)

–minced garlic (in a jar, 1 tablespoon)

–onion (one-half, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

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

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, and olive oil.  Place the green olives on top.  Finish with parsley and a few extra drops of olive oil.

3 – Microwave the chicken for 8 minutes.

4 – Serve the chicken and hot.

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

SALMON WITH ONION & MINCED GARLIC IN LEMON – TERIYAKI – BROTH SAUCE ATOP BASMATI RICE

For 4:

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

–onion (one-half, medium, sliced)

–minced garlic (in a jar, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–teriyaki sauce (one-eighth cup, bottled)

–chicken broth (one-eighth cup, boxed)

–basmati rice

–pepper

–olive oil

1 – Place the onion and minced garlic in a covered baking dish.  Stir.  Add the chicken broth and teriyaki sauce.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce.  Drench in lemon juice.  Spoon the sauce on top. 

3 – Microwave on high for 7 minutes.

4 – Serve the salmon and sauce hot atop basmati rice (for the rice, follow directions for microwaving on the package; brands vary).

–salmon inspired by C. Mabry, chef.

HONEY – GARLIC – HERB CHICKEN TENDERS WITH GREEN ONIONS & BABY BELLA MUSHROOMS TOPPED BY PARMESAN IN A RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–honey (bottled, 3 tablespoons)

–garlic – herb breadcrumbs (boxed, 2 tablespoons)

–green onions (3 stalks, chopped)

–baby bella mushrooms (5 or 6, sliced, fresh)

–Parmesan cheese (3 tablespoons, shredded)

–red wine

1 – Place the green onions and mushrooms in the red wine sauce, in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce. Season with salt, pepper, and olive oil.  Dribble honey on top, to taste.  Sprinkle garlic – herb breadcrumbs on top, including the top of the sauce.  Finish with a few more drops of olive oil and Parmesan cheese.

3 – Microwave on high for 8 minutes.

4 – Serve the chicken hot.

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

A Comfort Dish:  PARSLEYED COD SEASONED WITH GARLIC & OLIVE OIL ATOP POTATOES – MUSHROOMS – FRESH TOMATO – SLICED ONION

For 4:

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

–parsley (Italian flat-leaved, 1 handful, chopped)

–olive oil

–potatoes (red, 6 or 7 small, quartered)

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

–tomato (fresh, 1, medium, chopped)

–onion (1, medium, sliced)

–garlic (minced, in a jar, 2 tablespoons)

–salt and pepper

1 – Place the potatoes and onion in a large, deep, covered baking dish with one-quarter cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Add the mushrooms and tomato to the dish.  Continue microwaving for 3 minutes.  When finished, place minced garlic in the baking dish and gently fold into the vegetables. 

2 – Place cod on top.  Season with salt, pepper, and olive oil.  Top with parsley.  Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and vegetables hot.

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

A Simple Dinner:  HONEY – DIJON SALMON TOPPED WITH GREEN ONIONS

For 4:

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

–honey (2 tablespoons, bottled)

–Dijon mustard (bottled, 2 tablespoons)

–mayonnaise (in a jar, 2 tablespoons)

–salt and pepper

–green onions (2 stalks, chopped)

–clam juice (bottled, one-eighth cup)

1 – Place the salmon in a covered baking dish with the clam juice.  Season with salt and pepper.  Microwave on high for 6 minutes.

2 – Place the Dijon and honey in a small mixing bowl.  Stir well.  Add the mayonnaise, and stir vigorously until smooth.  After six minutes of cooking the salmon, pour the sauce atop the salmon.  Sprinkle chopped onions on top.  Return the salmon to the microwave for 1 minute more.  (Brief heating of the mayonnaise-based sauce will keep the mayonnaise from disintegrating.)

3 – Serve the salmon and sauce hot.

–salmon inspired by C. Mabry, chef.

BAKED COD WITH ORANGE SLICES – ORANGE ZEST – CHIVES IN WHITE WINE SAUCE

Note:  For a sweeter taste, sprinkle 1 tablespoon of sugar atop the cod.

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

–orange (fresh, 1, break into segments)

–orange zest (1 tablespoon, bottled)

–chives (1 tablespoon, bottled)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

1 – Section an orange, and then cut each piece in half.  Place in a covered baking dish with the white wine.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the orange segments.  Season with cod with salt, pepper, orange zest, chives, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

–recipe inspired by C. Mabry, chef.