A Simple Dinner: CHICKEN ROSEMARY WITH BLACK OLIVES & GREEN ONIONS IN APPLE JUICE SAUCE

Note:  I questioned whether these ingredients would work together well, but indeed they did.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

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

–green onions (2 stalks, chopped)

–apple juice (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the apple juice.  Season with salt, pepper, rosemary, and olive oil.  Top with black olives and green onion.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

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GLAZED SALMON TOPPED WITH GREEN ONIONS & SESAME SEEDS IN A SAUCE OF TERIYAKI MARINADE – LEMON – SESAME – MAPLE SYRUP – MINCED GARLIC

For 4:

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

–green onions (2 stalks, chopped)

–sesame seeds (bottled, 2 tablespoons)

–garlic (minced, 1 tablespoon, bottled)

–teriyaki (bottled, 3 tablespoons)

–sesame sauce (bottled, 1 tablespoon)

–maple syrup, bottled, 2 tablespoons)

–pepper (no salt)

–olive oil

–lemon juice (3 tablespoons, bottled)

1 – Place the garlic, teriyaki marinade, sesame sauce, and maple syrup in a small mixing bowl.  Stir well.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Season with pepper and olive oil.  Pour sauce on top.  Finish with green onions and sesame seeds.

3 – Serve the salmon and sauce hot.

–salmon adapted from food and wine web site.

BAKED MINT COD & STEAMED ASPARAGUS WITH FRESH TOMATO – CELERY – PARSLEY – LEMON ATOP BASMATI RICE

For 4:

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

–mint (1 tablespoon, bottled, dried)

–asparagus (1 frozen package; I used Pictsweet Signature)

–tomato (fresh, 1, medium, chopped)

–celery (fresh, 2 stalks, chopped)

–parsley (fresh, 1 handful, chopped)

–basmati rice (use the package instructions; brands differ)

–salt and pepper

–olive oil

–lemon juice (3 squirts, bottled)

1 – Steam the asparagus in its package, according to directions.  Leave in package until time to serve.

2 – Chop the tomato; season with salt, pepper, and olive oil.  Place tomato and celery in a covered baking dish.  Microwave on high for 5 minutes.  (You want the tomato to break down into a sauce.)

3 – Nestle the cod amid the sauce.  Drench in lemon juice.  Season with salt, pepper, mint, parsley, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and asparagus, hot, atop basmati rice.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

A Simple Dinner:  ROSEMARY & GARLIC CHICKEN IN WHITE WINE SAUCE

Note:  This easy meal uses the most frequently selected ingredients in Edward Giobbi’s cooking: rosemary, garlic, and white wine.  Originally a recipe for rabbit.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 2 tablespoons)

–garlic (minced, 1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the white wine.  Season with salt, pepper, rosemary, minced garlic, and olive oil.

2 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

CHICKEN CACCIATORE WITH FRESH TOMATO – MUSHROOMS – BASIL – ROSEMARY – MINCED GARLIC – CAYENNE IN WHITE WINE SAUCE

Note;  This is a spicy and tart dish.  For a milder flavor, substitute chicken broth (non-fat, low sodium) for the white wine and leave off the cayenne.

–6 chicken tenderloins or breast strips

–tomato (fresh, medium, chopped)

–mushrooms (3 or 4 small, baby bellas, quartered(

–basil (dried, bottled, 1 teaspoon)

–rosemary (dried, bottled, 2 teaspoons)

–garlic (minced, bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–white wine (one-quarter cup)

1 – Place the chopped tomato, mushrooms, basil, rosemary, garlic, and cayenne pepper in a covered baking dish with the white wine.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, basil, rosemary, and cayenne pepper.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Check a center piece to be sure that it is done.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–chicken inspired by Edward Giobbi’s Italian Family Dining.

PARSLEYED COD & GREEN PEAS WITH RED BELL PEPPER – MINCED GARLIC – ROSEMARY – CAYENNE – BREADCRUMBS IN CLAM JUICE SAUCE ATOP BASMATI RICE

For 4:

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

–green peas (frozen, 1 cup, packaged)

–red bell pepper (one-half, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–rosemary (bottled, dried, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–breadcrumbs (3 tablespoons, boxed)

–clam juice (bottled, one-half cup)

–parsley (fresh, 1 handful, chopped)

–basmati rice (follow package instructions for microwaving; brands differ)

1 – Place the green peas, red bell pepper, minced garlic, rosemary, and breadcrumbs in a covered baking dish.  Season with salt, pepper, and olive oil.  Add clam juice.  Stir.  Microwave on high for 3 minutes.

2 – When finished, nestle the cod amid the green peas and sauce.  Season with salt, pepper, cayenne pepper, and olive oil.  Top with parsley.

3 – Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod, peas, and sauce hot atop basmati rice.

–cod adapted from Edward Giobbi’s Italian Family Dining.

BACON – FLAVORED CHICKEN WITH MUSHROOMS – MINCED GARLIC – ROSEMARY – BAY LEAVES – FRESH TOMATO IN RED WINE – BROTH SAUCE ATOP BASMATI RICE

For 4:

–6 chicken tenderloins or breast strips

–Bac’n pieces (soy bacon, 2 tablespoons)

–mushrooms (baby bella, 3 or 4, chopped, fresh)

–minced garlic (1 tablespoon, bottled)

–rosemary (1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–tomato (fresh, 1, medium, chopped)

–red wine (one-quarter cup)

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

–basmati rice (follow package instructions for microwaving)

–salt and pepper

–olive oil

1 – Place Bac’n pieces, mushrooms, minced garlic, rosemary, bay leaves, chopped tomato in a covered baking dish.  Add red wine and chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, and olive oil.

3 – Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in microwave for 1 minute more.

4 – Serve the chicken and sauce hot, atop basmati rice.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

COD PAPRIKA WITH TOPPING OF CRABMEAT – PARMESAN – SLICED ALMONDS – LEMON – MAYO ON JASMINE RICE

For 4:

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

–paprika (bottled, one-quarter teaspoon)

–crabmeat (one-half small can, drained)

–Parmesan cheese (shredded, 2 tablespoons)

–sliced almonds (packaged, 2 tablespoons)

–lemon juice (bottled, 2 squirts)

–white wine (one-eighth cup)

–mayonnaise (bottled, 2 tablespoons)

–salt and pepper

–olive oil

1 – Place the crabmeat, Parmesan cheese, sliced almonds, lemon juice, and mayonnaise in a small mixing bowl.  Stir well.  Remove to a small covered baking dish; microwave on high for 1 minute, just to heat.  (If the crabmeat is not heated, it will interfere with microwaving the cod.)

2 – Place the cod in a covered baking dish with the white wine.  Season with salt and pepper.  Spread the crabmeat topping over the cod.  Sprinkle with paprika.  Finish with a few drops of olive oil.

3 – Microwave the cod/crabmeat topping for 9 minutes on high.  Check for doneness.  The cod is cooked when it begins to break apart.

4 – Serve the cod and crabmeat hot, atop jasmine rice (follow package instructions for microwaving of rice; brands differ).

–cod and crabmeat topping adapted from Taste of Home web site.

SEASONED SALMON ON A BED OF CRABMEAT – MINCED GARLIC – PARSLEY – GARLIC – HERB BREADCRUMBS – LEMON & CLAM JUICE ATOP MUSHROOM COUSCOUS

For 4:

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

–garlic – herb breadcrumbs (2 tablespoons, boxed)

–crabmeat (half a small can, drained)

–minced garlic (1 teaspoon, bottled)

–parsley (fresh, half a handful, chopped)

–lemon juice (2 squirts, bottled)

–clam juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

–mushroom couscous (follow package instructions for microwaving; brands differ)

1 – Prepare the mushroom couscous; keep covered to preserve warmth.

2 – Place the crabmeat, minced garlic, chopped parsley, and garlic – herb breadcrumbs in a small mixed bowl.  Stir well.  Place in a covered baking dish. 

3 – Place the salmon atop the crabmeat dressing.  Pour clam juice on top, then drench in lemon juice.  Season with salt and pepper.  Lightly dust with garlic – herb breadcrumbs.  Finish with a few drops of olive oil.

4 – Microwave on high for 7 minutes.  Do not overcook.

5 – Serve the salmon and crabmeat dressing hot, atop mushroom couscous.

–salmon and crabmeat dressing adapted from Healthy and Delicious Salmon Recipes (a kindle e-book).

CRUSTLESS SALMON QUICHE WITH PARMESAN – CHEDDAR – MINCED GARLIC – PARSLEY – GREEN ONIONS – MILK – EGGS

For 4:

–salmon (size of 2 decks of cards; one-half pound)

–cheddar cheese (4 ounces, size of 2 fingers, cubed)

–Parmesan cheese (shredded, 4 tablespoons)

–green onions (2 stalks, chopped fine)

–eggs (2)

–milk (dairy or almond (not soy), 6 ounces)

–minced garlic (bottled, 1 teaspoon)

–parsley (dried, one-quarter teaspoon)

–salt and pepper

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 and one-half minutes, undercooked.  Then shred the salmon.

2 – Place the salmon in a mixing bowl.  Add cheddar cheese, Parmesan cheese, green onions, eggs, milk, minced garlic, parsley, and salt and pepper to taste.  Stir well.  Place the sauce with salmon in 4 covered compotes, dividing equally. 

3 – Microwave 2 compotes at a time.  Microwave for 7 minutes on high.  Then microwave the second set of compotes.  Leave time for cooling before serving.

4 – Serve the salmon quiche warm, but not too hot.

–salmon adapted from Healthy and Delicious Salmon Recipes (a kindle e-book).

BAKED COD & BROCCOLI WITH MINCED GARLIC & SLICED BLACK OLIVES IN CLAM JUICE

For 4:

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

–broccoli (2 heads, florets and stems only, fresh)

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

–black olives (1 small can, do NOT drain)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the broccoli around the edge of a large baking dish.  Season with salt, pepper, and olive oil.  Place the cod in the center.  Season with salt, pepper, minced garlic, and olive oil.  Pour in the clam juice.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and broccoli hot.

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

SPICY COD OREGANO WITH BABY DUTCH POTATOES – FRESH TOMATO – ONION – CAYENNE – PARSLEY

For 4:

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

–cayenne pepper (one-quarter teaspoon)

–baby Dutch potatoes (sliced, 6 or 7)

–oregano (dried, one-half teaspoon, bottled)

–tomato (medium, chopped, fresh)

–onion (one-half, medium, sliced)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

–olive oil

1 – Place the sliced potatoes in a covered baking dish with one-quarter cup of water.  Microwave on high for 5 minutes.

2 – Add the chopped tomato and sliced onion to the baking dish.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Microwave on high for 3 minutes.

3 – Place the cod in the sauce with the vegetables.  Season with salt, pepper, cayenne pepper, parsley, oregano, and olive oil.  Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot.

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

SALMON STEAK PATTIES WITH GREEN ONION – PARSLEY – GARLIC-HERB BREADCRUMBS – ONION – EGG – OLIVE OIL SERVED WITH HOMEMADE SPICY SEVEN – INGREDIENT TARTAR SAUCE

Note:  Make the tartar sauce ahead of time, and refrigerate, so that the flavors can blend.

For 4:

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

–clam juice (one-quarter cup)

–lemon juice (2 squirts)

–green onions (2 stalks, chopped)

–garlic – herb breadcrumbs (one-third cup, boxed)

–parsley (fresh, 1 handful, chopped)

–onion (one-half, medium, chopped)

–egg (1)

–olive oil

–salt and pepper

Homemade tartar sauce –

–mayonnaise (3 tablespoons)

–horseradish sauce (2 tablespoons, mild)

–sriracha sauce (2 squirts or 1 teaspoon)

–sweet pickle relish (2 tablespoons, drained)

–Dijon mustard (1 tablespoon)

–garlic (minced, bottled, 1 tablespoon)

–green onions (1 stalk, chopped)

1 – Chop the green onion.  Then place in a small mixing bowl.  Add mayonnaise, horseradish sauce, sriracha sauce, sweet picklet relish, Dijon mustard, and minced garlic.  Stir well.  Refrigerator at least an hour to let flavors blend.

2 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Microwave the salmon for 5 minutes on high.  (You want to undercook, as the salmon patties will also be microwaved.)

3 – When the salmon has initially been microwaved, shred it in a mixing bowl, discarding the skin.  Chop the green onion, and add to the bowl.  Finely chop the onion, and also add.  Add remaining ingredients of parsley, egg (beaten), and season with olive oil.  Fold all ingredients well.  In a large, flat baking dish, place 4 salmon patties, smoothed to form a ball and then flattened.  Microwave on high for 2 minutes.

4 – Serve the salmon patties hot, with the chilled tartar sauce.

–salmon patties adapted from Genius Kitchen web site; tartar sauce inspired by C. Mabry, chef.