A Simple Dinner:  SPICED CHICKEN WITH TURMERIC – CLOVES – GARLIC – ROSEMARY – ETC. – IN WHITE WINE

–4 chicken tenderloins or breast strips

–turmeric, cloves, garlic powder, rosemary, cayenne pepper (optional), bay leaves, salt, pepper (bottled)

–white wine (cooking wine is fine)

1 – Place the chicken in a covered baking dish with a little white wine.  Season with turmeric, cloves (minimally), garlic powder, rosemary, cayenne pepper (optional), bay leaves (2), salt, pepper, and olive oil.

2 – Microwave on high for 5 minutes.

3 – Serve the chicken hot.  I also served broccoli and zucchini (for recipes, use the search box on this blog).

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

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ROSEMARY CHICKEN WITH GARLIC – BANANA PEPPER – BAY LEAF IN WHITE WINE / BACON – FLAVORED NAVY BEANS WITH SPRING ONIONS / GARLIC – HERB SUMMER SQUASH WITH SPRING ONIONS / EGGPLANT DIP WITH BLACK OLIVES – SESAME SEEDS – GARLIC

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic salt

–banana pepper

–bay leaf

–white wine (cooking wine is fine)

–Bac’n pieces

–navy beans (dried; soak overnight)

–spring onions (8 stalks, divided)

–garlic-herb breadcrumbs

–eggplant (large; cook ahead of time so can cool)

–black olives (one-half small can)

–parsley (fresh if possible)

–sesame seeds

–lemon juice

1 – Place two-thirds cup of navy beans in a slow cooker.  Add 2 cups of water.  Dice 4 stalks of spring onions, and add to the cooker.  Season with one-half teaspoon of salt, generous sprinkling of pepper, and a few drops of olive oil.  Cook for 6 hours on low.  When finished, place setting on warm until dinnertime.

2 – Wash and then pierce the eggplant all around with a fork.  Microwave for 5 minutes; turn over and microwave for 5 minutes more.  Let cool, either on the kitchen counter or in the refrigerator.  When cool, rake out the pulp, discarding the skin.  Cut two ways across the eggplant pulp.  Place in a mixing bowl.  Add one-half can of slice black olives, a generous sprinkling of sesame seeds, a few drops of lemon juice, and a few drops of olive oil.  Season with salt, parsley, and garlic salt.  Stir well.  Place in the refrigerator until time for dinner.

3 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, garlic salt, 2 bay leaves, and olive oil.  Dice one-half banana pepper and place on top of the chicken.    Set aside.

4 – Slice 3 small squash and 4 stalks of spring onions.  Place in two layers in a covered baking dish.  Season with salt, pepper, and olive oil.  Sprinkle with a small amount of garlic – herb breadcrumbs.  Microwave for 4 minutes on high.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the eggplant dip with crackers as a first course.  Then serve the chicken hot, with the squash and beans as sides.

–eggplant dip adapted from food.com web site; chicken adapted from Italian Family Cooking (author Edward Giobbi); squash and navy beans original.

FLOUNDER MEDITERRANEAN / BOWTIE PASTA AL DENTE / GARLIC BROCCOLI

–2 fillets of flounder (medium, fresh)

–tomato (1, medium)

–onion (one-half, medium)

–capers (bottled, 3 tablespoons)

–black olives (one-half small can)

–Parmesan cheese

–white wine (cooking wine is fine)

–salt and pepper

–garlic salt

–oregano, basil, bay leaf

–bowtie pasta (1 cup, dry)

–broccoli (1 head)

1 – Place 1 cup of pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  When finished, cover to preserve warmth.

2 – Chop the tomato and onion and add to a covered baking dish. Place capers and black olives over the tomato and onion.  Add a small amount of white wine.  Season with salt, pepper, garlic salt, oregano, basil, 2 bay leaves, and olive oil.  Sprinkle Parmesan cheese on top, and then stir the dish.  Microwave on high for 3 minutes.  Then add the flounder to the dish.  Season with salt, pepper, garlic salt, oregano, basil, and olive oil.  Sprinkle Parmesan cheese on top.  Set aside.

3 – Separate the florets and stems of the broccoli from the stalk.  Place in a covered baking dish with a little water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the flounder and vegetables for 5 minutes.

5 – Serve the flounder and vegetables on top of the pasta, with the broccoli as a side.

–flounder adapted from allrecipes.com; broccoli original.

COD WITH DILL – PARSLEY – BAY LEAF IN WHITE WINE – LEMON SAUCE / BROCCOLI WITH SOY – SESAME – LEMON SAUCE / GARLIC PASTA

–cod (size of 3 decks of cards, one-half pound)

–dill

–parsley

–bay leaf

–white wine (cooking wine is fine)

–lemon juice

–garlic powder

–broccoli (one stalk)

–soy sauce

–sugar

–sesame seeds (toasted, bottled)

–pasta

 

1 – Place 1 cup of pasta in a large, covered, baking dish.  Add water to cover.  Season with salt, pepper, olive oil, and garlic powder.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 7 and one-half minutes.  When finished, keep covered to preserve warmth.  Drain in a colander before serving.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour in one-fourth cup of white wine.  Season with dill, parsley, bay leaves (2, submerge in wine), garlic powder, salt, pepper, and olive oil.  Set aside.

3 – Cut the florets and some stem from the broccoli stalk.  Break apart the remaining pieces.  Place in a covered baking dish.  Season with salt, pepper, olive oil, and sesame seeds.  Microwave for 4 minutes on high.

4 – Place one-quarter cup of soy sauce in a small, microwaveable bowl.  Add one-quarter cup of both lemon juice and white wine.  Season with 1 tablespoon of sugar.  Stir well.  When broccoli has finished cooking, microwave the soy sauce on high for 1 minute.  Then pour over the broccoli.  Keep covered to preserve warmth.

5 – Microwave the cod for 6 and one-half minutes, longer if it does not yet break apart easily.

6 – Serve the cod on top of the pasta, with the broccoli with soy sauce on the side.

–recipes adapted from Real Simple.

COD WITH PARSLEY CREAM SAUCE / WHITE RICE

–cod (size of 3 decks of cards, one-half pound)

–parsley (1 large bunch, fresh)

–yogurt (non-fat, plain) and mayonnaise

–bay leaves (2)

–ginger

–lemon juice

–onion bits (bottled)

–white rice (boxed)

 

1 – Place the cod in a covered baking dish.  Add a little water. Drench in lemon juice.  Season with bay leaves (submerge in the water), ginger, onion bits, a very generous amount of parsley, and olive oil.  Set aside.

2 – Add 2 tablespoons of yogurt and 2 tablespoons on mayonnaise to a microwaveable small bowl.  Season with salt and pepper.  Stir well.  Set aside.

3 – Add two-thirds cup of white rice to a large, wide-mouthed, covered baking dish.  Add two-thirds cup of water.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave for 3 minutes on high.  Let stand for at least 5 minutes, covered.

4 – Cook the cod for 6 minutes in the microwave on high.  Then microwave the yogurt and mayonnaise on high for 30 seconds.  Pour the hot yogurt – mayonnaise over the cod.

5 – Serve the dinner hot, the cod on top of the rice.

–cod adapted from “how to cook great,” youtube; white rice original.

THYME – GARLIC CHICKEN WITH MUSHROOMS & ONION IN WHITE WINE SAUCE / WHIPPED SWEET POTATOES WITH MARSHMALLOWS / TARRAGON GREEN PEAS WITH MUSHROOMS & ONION / SPOONBREAD WITH GREEN ONIONS & BROTH     

Note:  This is a holiday dinner for two people.

 

–4 chicken tenderloins or breast strips

–thyme

–garlic powder

–bay leaf (1)

–baby bella mushrooms (divided, half each, 8)

–onion (one-half, medium)

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–sweet potatoes (fresh, 3 medium or 2 large)

–marshmallows (6 or 8 large)

–milk (dairy, soy, or almond)

–green peas (frozen)

–tarragon

–cornbread stuffing (boxed)

–green onions (divided, 2 bunches)

 

1 – Cut the mushrooms (4) in one-half pieces.  Chop one-half onion.  Place mushrooms and onion in a covered baking dish.  Just cover with chicken broth and a very small portion of white wine.  Season with thyme, bay leaf, garlic powder, salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.  Set aside.

2 – Scrub the sweet potatoes thoroughly.  Using a fork, pierce the skins all over.  Place on paper towels in the microwave.  Cook on high for 7 minutes; turn over the potatoes, and cook on high for 8 minutes.  Place on large plates.  Cut the potatoes lengthwise, and then slice through the meat of the potatoes several times, sideways.  Using 2 spoons, transfer to a food processor.  Add 2 inches of milk.  Gently pulse at first, and then pulse thoroughly.  Spoon the potatoes into a covered baking dish.  Set aside.

3 – Place one-half package of green peas in a covered baking dish.  Add one bunch of green onions, chopped, and 4 mushrooms, chopped.  Stir well.  Season with salt, pepper, tarragon, and olive oil.  Cook on high in the microwave for 4 and one-half minutes.

4 – Fill 2 individual, microwaveable bowls with to one-half with stuffing.  Chop 1 bunch of green onions, and place one-half of the bunch on top of the stuffing.  Fill with stuffing, and the remainder of the green onions.  Add chicken broth and a drop of olive oil.  Set aside.

5 – Warm the potatoes in the microwave on high for 3 minutes.  Add the marshmallows on top, spread out, and then microwave for 1 minute.  When finished, keep covered to preserve warmth.

6 – Heat the stuffing for 2 minutes in the microwave on high.  When finished, keep covered to preserve warmth.

 

7 – Cook the chicken on high in the microwave for 5 minutes.

8 – Serve the dinner hot.

–chicken adapted from 60 Minute Gourmet, Pierre Franey, chef; other recipes original.

CHICKEN TARRAGON WITH WHITE WINE, THYME, AND PARSLEY / NOODLES

–4 chicken tenderloins or breast strips

–tarragon, thyme, parsley (fresh if possible)

–white wine (cooking wine is fine)

–onion (1 medium)

–fine plain breadcrumbs (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–noodles (pasta)

 

1 – Pour 1 cup of noodles in uncovered baking dish.  Add water to cover the noodles, and then season with salt (one-half teaspoon).  Cook on high in the microwave for 2 and one-half minutes, and then on 50 percent power for 8 and one-half minutes.  Cover when finished to preserve warmth.  Do not drain yet.

2 – Slice 1 onion, and place in bottom of covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with tarragon (generously) and a small amount of thyme and parsley.  Place 1 bay leaf in the liquid.  Then add salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

3 – Place the chicken in a plastic bag.  Season with tarragon, parsley, thyme, salt, pepper, and olive oil.  Add one-third cup of breadcrumbs.  Shake well.  Add to chicken broth, wine, and onion.  Season a little more with olive oil.  Cook on high in the microwave for 5 minutes. 

4 – Drain noodles.  Add a little olive oil.

5 – Serve the chicken tarragon on top of the noodles, hot.

–adapted from the White House Chef Cookbook.