SPICY STEAMED TURKISH – STYLE WILD PINK SALMON FILLET WITH ROASTED RED BELL PEPPER – CAYENNE – CUMIN – PAPRIKA – MINCED GARLIC – LEMON JUICE – CLAM JUICE

My husband pronounced this “interesting,” which is what he says for unusual flavors that he likes.  Vary the hot spice to suit your own fancy. . .

For 2:

–wild pink salmon (size of 2 decks of cards, one-half pound)

–roasted red bell pepper (3 tablespoons, drained, from a jar, ready-prepared)

–cayenne pepper (to taste; I used one-quarter teaspoon)

–cumin (one-half teaspoon)

–paprika (one-half teaspoon)

–minced garlic (1 tablespoon)

–lemon juice (2 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Pour in the clam juice.  Sprinkle the salmon with cayenne, cumin, paprika, minced garlic, salt, pepper.  Place the red bell pepper on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve the Turkish salmon hot.

–recipe adapted to the microwave by a friend in Minneapolis; tweaked by C. Mabry.

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From the Kennedy White House:  SPICY CHICKEN TENDERS SEASONED WITH CURRY – ROASTED RED BELL PEPPER – TABASCO AND TOPPED WITH MUSHROOMS & PARMESAN CHEESE – ON A BED OF ASPARAGUS – IN WHITE WINE

It’s going back quite a way, but if you know anything of Jackie, you know she would not have employed a French chef unless he was exceptional, and Rene Verdon is exceptional. . .

For 2:

–chicken tenderloins (3)

–curry powder (1 teaspoon)

–roasted red bell pepper (from a jar ready-prepared, 3 tablespoons, drained)

–mushrooms (2 or 3, sliced)

–Parmesan cheese (shredded, one-quarter cup)

–Tabasco sauce (or Texas Pete; one-half teaspoon, or to taste)

–asparagus (6 to 8 stalks, from frozen)

–white wine (one-third cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the curry powder, red bell pepper, asparagus, white wine, salt and pepper, hot sauce, and olive oil, in the bottom of a large, covered baking dish.  Stir gently.  Microwave on high for 4 minutes.

2 – Place the chicken tenders atop the asparagus, season with salt and pepper, then add mushrooms and Parmesan cheese.  Microwave on high for 4 and one-half minutes.

3 – Serve the chicken and veggies hot.

–adapted from White House Chef Cookbook, featuring Rene Verdon, head chef at the White House during the Kennedy Administration.

A Dinner Party Entree for 4:  MEDITERRANEAN COD FILLET BRANDY TOPPED WITH DICED ROMA TOMATOES – SLICED SWEET ONION – CHOPPED GREEN ONION – MINCED GARLIC – CHOPPED PARSLEY – EXTRA VIRGIN OLIVE OIL IN WHITE WINE SAUCE

An entree from France, but so quintessentially Mediterranean that it merits that name.  Quick cooking and ease of preparation make for a successful dinner party with no fuss. . .

For 4:

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

–brandy (3 tablespoons)

–diced Roma tomatoes (2, fresh)

–sliced sweet onion (one-quarter of a large onion)

–chopped green onion (2 stalks)

–minced garlic (1 tablespoon)

–chopped parsley (1 handful, fresh)

–extra virgin olive oil to taste

–salt and pepper to taste

–cayenne pepper (optional, one-quarter teaspoon sprinkled on the tomatoes)

1 – Place all ingredients except the cod in a mixing bowl.  Fold over gently.  Microwave in a covered baking dish on high for 5 minutes.

2 – Place the cod in a large, covered baking dish.  Place the vegetables on top.  Pour in the white wine.  Finish with a few drops of extra virgin olive oil.  Microwave on high for 8 minutes (2 minutes longer if you choose not to warm the veggies first).

3 – Serve the cod hot.

–recipe adapted to the microwave from The Best of French Cooking (published by Hamlyn).  Original recipe is for crawfish or large shrimp.

A MIND Diet Soup:  Navy Bean Soup with Tarragon – Thyme – Slivered Carrots – Small Butter Potatoes – Whole Small Mushrooms with Broth – Sweet Onion Slices – Minced Garlic – Chopped Fresh Parsley in Chicken Bone Broth

There is research to indicate that eating beans/peas frequently gives better mental acuity. . .if “dressed up” sufficiently, they add quite a bit to a healthy diet. . .

For 4:

–navy beans (one-third package)

–tarragon (1 teaspoon)

–thyme (1 teaspoon)

–slivered carrots (ready packaged, 1 handful)

–small butter potatoes (6 to 8)

–mushrooms with broth (use a small jar, with the broth for flavor)

–sweet onion slices (one-quarter large onion, sliced thin)

–minced garlic (1 tablespoon)

–chopped parsley (fresh; 1 handful)

–chicken bone broth (to cover, one inch above ingredients)

–salt and pepper to taste

–extra virgin olive oil

1 – Place all ingredients in a slow cooker.  Stir gently.  Cook on low for 5 and one-half hours (5 hours less if you like beans firmer), or 4 hours on high.  Check the soup only once if on low; three or four times if on high.

2 – Serve hot as a first course to dinner.

–recipe by C. Mabry, chef.

COD ORANGE AMANDINE WITH ROASTED SLICED ALMONDS – CHOPPED GREEN ONIONS – ORANGE JUICE – ORANGE ZEST – EXTRA VIRGIN OLIVE OIL ATOP WHITE QUINOA IN CHICKEN BONE BROTH

A simple dish with big flavor. . .the orange and onion flavors complement each other. . .orange dinners have long been a favorite on this blog. . .quinoa has a nutty flavor that is enhanced when prepared with nuts. . .

For 2:

–cod fillet (size of 2 decks of cards, one-half pound)

–roasted sliced almonds (3 tablespoons; ready-prepared)

–chopped green onions (2 stalks)

–orange juice (one-quarter cup)

–orange zest (1 tablespoon)

–extra virgin olive oil to taste

–salt and pepper to taste

–quinoa (microwave two-thirds’ cup of quinoa and 1 and one-third cup of chicken bone broth for 6 minutes on high, then 9 minutes on 50 percent power)

1 – Place the cod in a covered baking dish.  Pour in the orange juice.  Top the cod with salt, pepper, orange zest, extra virgin olive oil, and chopped green onions.

2 – Microwave on high for 7 minutes.

3 – Serve the cod hot, atop quinoa.

–recipe by C. Mabry.

A Celebratory Dinner for 2:  STEAMED COD FILLET AMANDINE ROLLED IN PLAIN BREADCRUMBS – EXTRA VIRGIN OLIVE OIL – WORCESTERSHIRE SAUCE AND TOPPED WITH TOASTED ALMOND SLICES – FRESH LEMON CIRCLES – FRESH PARSLEY – IN A SAUCE OF CLAM JUICE

This recipe is an adaptation from New Orleans’ Brennan’s Restaurant and the Brennan’s is the best for amandine I have ever found. . .

For 2:

–cod fillet (size of 2 decks of cards, one-half pound)

–plain breadcrumbs (one-third cup)

–extra virgin olive oil to taste

–Worcestershire sauce (1 teaspoon)

–toasted almond slices (ready – prepared, one-quarter cup)

–lemon circles (one-half fresh lemon, sliced chilled)

–fresh parsley (1 handful, chopped)

–clam juice (one – cup, just for steaming)

–salt and pepper to taste

1 – Place the cod fillet in a plastic bag.  Season with salt and pepper.  Add olive oil and Worcestershire sauce; be sure fillet is covered entirely.  Then pour in plain breadcrumbs and shake well.

2 – Place the cod fillet in a covered baking dish. Pour in the clam juice.  Sprinkle with almond slices, then place sliced lemon atop the fillet.  Finish with fresh parsley and a few drops of olive oil.

3 – Microwave on high for 7 minutes.

4 – Serve the fillet hot.

–recipe substitutes cod for trout recipe in New Orleans’ Brennan’s Cookbook.

MEDITERRANEAN COD FILLET TOPPED WITH LEMON CIRCLES – SLICED GREEN ONIONS – PARSLEY – DICED ROMA TOMATO – MINCED GARLIC AND COOKED IN WHITE WINE SAUCE

Use just lots of veggies on top, smother the cod with them–then place atop pasta when serving. . .

For 2:

–cod fillet (size of 2 decks of cards, one-half pound)

–lemon circles (one-half fresh lemon, chilled, and sliced with a very sharp knife)

–sliced green onions (2 stalks)

–parsley (1 handful, chopped)

–diced tomatoes (1 Roma, fresh)

–minced garlic (1 tablespoon)

–white wine sauce (one-quarter cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod in a large, covered baking dish.  Pour in the clam juice.

2 – In a small mixing bowl, place green onions, parsley, diced tomato, minced garlic, salt, pepper, extra virgin olive oil, and fold all ingredients carefully.  After careful stirring, place atop the cod.

3 – Slice the half lemon, and place on top of the veggies.

4 – Microwave on high for 6 minutes, 1 minute longer if a thick fillet.

5 – Serve the cod and veggies hot, atop pasta (or rice).

–recipe by C. Mabry, inspired by Edward Giobbi.

A MIND Diet Soup:  15 – BEAN SOUP THYME WITH SLICED ZUCCHINI – SLICED TURNIP ROOT – MINCED GARLIC – SLICED SWEET ONION IN CHICKEN BONE BROTH

With a hearty soup, it is quite possible to keep the rest of the dinner simple and straight – forward.  Have dinner veggies in the bean soup!  The MIND diet recommends beans or peas three or four times a week.

For 4:

–15 – bean soup mix (one-quarter package) – soak in water overnight

–sliced zucchini (one-half large zucchini

–sliced turnip root (1)

–minced garlic (1 tablespoon)

–sliced sweet onion (one-quarter large onion)

–thyme (2 teaspoons; dried)

–chicken bone broth (add to 1 inch above beans and veggies)

–salt and pepper to taste (if using regular chicken bone broth, be sparing with the extra salt)

–extra virgin olive oil to taste

1 – Place the soaked beans in a slow cooker.  Add zucchini, turnip root, garlic, sweet onion, salt and pepper sparingly, and extra virgin olive oil.  Sprinkle with 2 teaspoons of dried thyme.  Add chicken bone broth to 1 inch above the food.

2 – Stir gently.  Cook on low for 5 and one-half hours (stir only once); or 4 hours on high (can stir 3 or 4 times).

3 – Serve as a first course, hot.

–recipe by C. Mabry, chef.

PARSLEYED COD FILLET ROSEMARY – LEMON SMOTHERED IN PUREED SAUCE OF BACON – FLAVORED GREAT NORTHERN BEANS – CARROT – CELERY SALT – ONION – GARLIC – OLIVE OIL – CHICKEN BONE BROTH

A great way to incorporate pre-prepared beans in a flavorful dish that is good home cooking. . .

For 2:

–cod fillet (I used Pacific cod, one-half pound, size of 2 decks of cards)

–parsley (1 handful; chopped)

–rosemary (dried; 1 teaspoon; divided)

–bacon flavor (I used soy bacon, 1 tablespoon ready prepared, Bac’n pieces)

–great Northern beans (cooked, 1 cup; or use one can, rinsed and drained)

–carrot (1 carrot, chopped; or 1 small handful shredded carrot)

–celery salt (one-half teaspoon; or use 1 celery stalk, chopped)

–onion (sweet preferred; one-third large onion; chopped)

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

–extra virgin olive oil to taste

–lemon juice (3 squirts)

–chicken bone broth (3 tablespoons; use your own judgment of how thick to make the sauce; after pureeing, it should still be lumpy)

–salt and pepper to taste

1 – Place the beans in a food processor.  Add rosemary, carrot, onion, celery salt (or chopped celery), garlic, extra virgin olive oil, chicken bone broth, soy bacon, and puree until just slightly lumpy.  Add more chicken bone broth to reach your desired consistency.

2 – Microwave the beans and other ingredients for 3 minutes in a small baking dish.  When finished, keep covered to preserve warmth.

3 – Place the cod in a baking dish.  Season with salt, pepper, and rosemary.  Drench in lemon juice.  Pour the warm sauce over the top.  Sprinkle chopped parsley on top.  Finish with a few drops of extra virgin olive oil.

4 – Microwave on high for 7 minutes and 30 seconds.  (Longer is necessary because of the thick sauce covering the cod.)

5 – Serve the cod and sauce hot, atop pasta if desired.

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

One-Dish Dinner:  Catfish Fillets with a Medley of Garlic & Olive Oil–Seasoned Vegetables –- Chopped Roma Tomato, Broiled & Sliced Red Bell Pepper, Sliced Red Onion, Kalamata Olives, and Sliced Potatoes in White Wine Sauce

Note:  Re-posted with some tweaks, back by popular demand.  Any firm white fish is recommended, but especially catfish or monkfish.  Serve with a green veggie. . .

For 2:

–catfish fillets (2, medium size)

–minced garlic (in a jar; 1 tablespoon)

–extra virgin olive oil to taste

–chopped Roma tomato (fresh, 1)

–broiled & sliced red bell pepper (3 tablespoons, drained; from a jar)

–sliced red onion (one-quarter large onion)

–Kalamata olives (drained; 6, or more to taste)

–sliced potatoes (one-quarter cup)

–salt and pepper to taste

–white wine (one-third cup)

1 – Place all ingredients in the list BELOW catfish in a large, covered baking dish.  Fold gently.  Microwave on high for 5 minutes.

2 – Place the catfish fillets on top of the vegetables.  Season with salt, pepper, and extra virgin olive oil.  Spoon some of the veggies in white wine atop the catfish.  Microwave on high for 6 minutes.

3 – Serve the catfish and vegetables hot.

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