CAJUN SALMON WITH HOMEMADE SEASONING OF PAPRIKA – MINCED GARLIC – CAYENNE – ONION BITS – THYME – OREGANO – SALT – PEPPER – EXTRA VIRGIN OLIVE OIL IN CLAM JUICE

For 4:

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

–paprika (1 tablespoon, dried)

–minced garlic (1 tablespoon)

–cayenne (one-quarter teaspoon, or more to taste)

–onion bits (bottled, 1 tablespoons)

–thyme (dried, 1 teaspoon)

–oregano (dried, 1 teaspoon)

–salt

–pepper

–extra virgin olive oil

–clam juice (one-quarter cup)

 

1 – Place the salmon in a covered baking dish with the clam juice.  Season with paprika, minced garlic, cayenne, onion bits, thyme, oregano, salat, pepper, and extra virgin olive oil.

2 – Microwave on high for 7 minutes.  (Salmon is best if not overcooked.)

3 – Serve the salmon hot.

–salmon adapted from the Salmon Cookbook (a kindle e-book).

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SPICY BROCCOLI FLORETS & SWEET POTATO CHUNKS WITH GREEN ONIONS & CAYENNE IN CHICKEN BONE BROTH

For 4:

–sweet potato (5” by 3”, fresh)

–broccoli (2 heads, florets only, fresh)

–green onions (fresh, 3 stalks, chopped)

–cayenne pepper (one-half teaspoon)

–chicken bone broth (organic, one-quarter cup)

–salt and pepper

–olive oil

1 – Scrub the sweet potato, and pierce all around with a fork.  Microwave for 5 minutes on high; then turn over and microwave for 5 minutes.  Let cool about 5 minutes.

2 – Cut off broccoli florets.  Chop green onion.

3 – Remove sweet potato pulp from the jacket, getting chunks in bite-sized pieces. 

4 – Place broccoli in a covered baking dish.  Add chicken bone broth.  Place sweet potato chunks all around the broccoli.  Place green onions on top.  Season with cayenne pepper.  Finish with a few drops of olive oil.

5 – Microwave on high for 5 minutes.

6 – Serve the broccoli dish hot, with chicken or seafood.

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

MEDITERRANEAN VEGETABLE MEDLEY BASIL WITH GREEN BEANS – ZUCCHINI – FRESH TOMATO – GREEN ONIONS – RED POTATOES

For 4:

–basil (1 tablespoon, divided, dried, bottled)

–green beans (frozen, 1 cup, loosely packed)

–zucchini (1, sliced on the diagonal)

–tomato (medium, fresh, chopped)

–green onions (3 stalks, chopped, fresh)

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

–salt and pepper

–extra virgin olive oil

1 – Place the bite-sized potatoes in a covered baking dish with one-half cup water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

2 – While the potatoes are cooking, slice the zucchini, and chop the tomato and green onions.  When potatoes have cooked for 5 minutes, place green beans on top, following by zucchini, tomato, and green onions (in this order).  Sprinkle the basil on top of the vegetables.  Season with salt, pepper, and olive oil.

3 – Microwave the vegetables for 9 minutes on high.

4 – Serve the vegetables hot, with chicken or seafood.

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

 

SPICY ZUCCHINI OREGANO WITH CAYENNE AND MINCED GARLIC IN WHITE WINE SAUCE

For 4:

–zucchini (two, fresh, sliced on the diagonal)

–oregano (1 teaspoon, dried, bottled)

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

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the zucchini in a covered baking dish.  Add the wine.  Sprinkle zucchini with oregano, cayenne, minced garlic, salt, pepper, and olive oil.

2 – Microwave on high for 4 minutes (5 if softer zucchini is desired).

3 – Serve the zucchini, hot, with chicken or fish.

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

SPICY BAKED COD WITH CAYENNE IN GARDEN MARINARA – RED WINE SAUCE & TOPPED WITH FETA

For 4:

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

–cayenne pepper (one-quarter teaspoon)

–marinara sauce (I used Ragu garden; one-half bottle)

–red wine (one-quarter cup)

–feta cheese (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the marinara sauce and red wine in a covered baking dish.  Season with cayenne and a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce, and spoon some of the sauce on top.  Season with salt, pepper, cayenne, and olive oil.  Sprinkle feta cheese on top.

3 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod hot, atop jasmine rice (place 1 cup rice and 1 and three-fourths water in a covered baking dish; microwave on high for 5 minutes, and then microwave for 10 minutes on 50 percent power).

–cod inspired by C. Mabry, chef.

PARSLEYED SPICY COD THYME – GARLIC – CAYENNE WITH BROCCOLI FLORETS – SLICED RED ONION – BLACK OLIVES IN A WHITE WINE SAUCE

For 4:

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

–parsley (fresh, 1 handful, chopped)

–thyme (dried, bottled, 1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–cayenne (to taste, at least one-quarter teaspoon)

–broccoli florets (cut from 1 head, fresh)

–red onion (one-half, medium, sliced)

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

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the red onion in a large, covered dish.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Microwave on high for 4 minutes.

2 – Place the cod in the sauce.  Surround with broccoli florets.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Pour drained black olives on top.  Finish with chopped parsley.

3 – Microwave on high for 10 minutes.  When finished, check center of cod to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

4 – Serve the cod, hot, with broccoli, onion, and sauce.

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

SPICY COUNTRY CHICKEN TENDERS SEASONED WITH GARLIC – BASIL – CAYENNE & SURROUNDED BY BROCCOLI FLORETS – RED ONION – FRESH TOMATO IN BROTH SAUCE ATOP ZITI PASTA

For 4:

–6 chicken tenderloins

–minced garlic (1 tablespoon, bottled)

–basil (1 teaspoon, dried, bottled)

–cayenne (one-quarter teaspoon, bottled)

–broccoli florets (cut from 1 fresh head)

–red onion (one-half, sliced, medium)

–fresh tomato (1, medium, chopped)

–chicken broth (one-quarter cup, packaged)

–ziti pasta (1 cup, dry)

–salt and pepper

–olive oil

1 – Place the ziti pasta in water to cover, seasoned with salt to taste.  Microwave on high for 6 minutes; and then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

2 – Place the red onion and fresh tomato in a large, covered baking dish with the chicken broth.  Season with salt, pepper, basil, minced garlic, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.

3 – Place the chicken atop the vegetables.  Surround with broccoli florets.  Season with salt, pepper, basil, minced garlic, cayenne pepper, and olive oil.  Microwave for 9 minutes on high.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 2 minutes more.

4 – Serve the chicken and vegetables atop the pasta.

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

ZESTY SALMON WITH SAUCE OF HONEY – LEMON – APPLE JUICE – MAPLE SYRUP – ORANGE JUICE – MINCED GARLIC – ORANGE ZEST ATOP JASMINE RICE

Note: This is a very delicate, mild sauce.  For more flavor, increase orange zest to 1 tablespoon (recommended).

For 4:

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

–honey (2 tablespoons, bottled)

–lemon juice (2 squirts, bottles)

–apple juice (3 tablespoons, bottled)

–maple syrup (one-third cup, bottled)

–orange juice (one-third cup, bottled)

–minced garlic (1 tablespoon, bottled)

–orange zest (1 teaspoon, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Add maple syrup, apple juice, and orange juice, and stir.  Drench the salmon in lemon juice.  Season with salt, pepper, orange zest, and olive oil.  Place minced garlic on top.  Finish with honey drizzled over the top.

2 – Microwave for 7 minutes on high.  Salmon is better if cooked medium rare.

3- Serve the salmon hot, atop jasmine rice (1 cup rice, with 1 and three-quarters cup water, microwaved, covered, for 5 minutes on high, and then 10 minutes on 50 percent power).

–salmon adapted from Salmon, the Cookbook (a kindle e-book).

A Southwestern Entrée: BAKED COD CUMIN – TOPPED WITH TOMATO-ONION SALSA – ON A BED OF YELLOW CORN – IN CLAM JUICE – ATOP COUSCOUS

For 4:

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

–cumin (bottled, 1 teaspoon)

–tomato – onion salsa (bottled, ready-prepared, restaurant style, three-fourth’s cup)

–yellow corn (1 cup, frozen, packaged)

–clam juice (one-quarter cup, bottled)

–couscous (1 cup, packaged)

–salt and pepper

–olive oil

1 – Prepare the cod according to package instructions for microwaving.

2 – Place the corn in a covered baking dish, with the clam juice.  Season with salt, pepper, cumin, and olive oil.  Microwave on high for 3 minutes.

3 – Place the cod in the dish, amid the corn.  Season with cumin, salt, and pepper.   Pour salsa on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

5 – Serve the cod hot, atop the couscous.

–entrée inspired by C. Mabry, chef.

A Holiday Dinner for Two: ORANGE CORNISH HEN WITH FRESH ORANGE – ORANGE MARMALADE – ORANGE JUICE & TOPPED WITH ORANGE ZEST & PARSLEY –

-Cornish hen (thawed from frozen)

–orange (fresh, sectioned and then cut into pieces)

–orange marmalade (three-fourth’s jar)

–orange juice (one – half can, do not add water)

–orange zest (bottled, 1 tablespoon)

–parsley (fresh, a handful, chopped)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place the orange pieces, orange marmalade, and orange juice.  Stir well.  Place this sauce in a large, covered baking dish.  Add a few drops of olive oil.  Microwave on high for 5 minutes.

2 – Place the uncut Cornish hen in the sauce.  Season with salt, pepper, orange zest, and parsley.  Finish with a few drops of olive oil.  Microwave on high for 6 minutes and 20 seconds.  Then carefully turn over (with 2 spatulas), and microwave for 6 minutes and 20 seconds more.

3 – Before serving, divide the Cornish into two pieces, just to the side of the backbone.

4 – Serve the hen hot, with the sauce over top.

–Cornish hen inspired by C. Mabry, chef.