SWEET & SOUR SALMON WITH NUTMEG – MARJORAM – PAPRIKA – BROWN SUGAR IN ITALIAN SAUCE WITH ONION & CELERY / BLACK – EYED PEAS WITH SPINACH

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

–nutmeg, marjoram, paprika (bottled)

–brown sugar

–Italian sauce (spaghetti sauce)

–onion (1, divided, chopped)

–celery (1 stalk, chopped)

–salt and pepper

–olive oil

–black-eyed peas (frozen)

–spinach (fresh, one-half package)

–garlic powder

–cayenne pepper (optional)

1 – Place a package of black-eyed peas in a slow cooker.  Add one-half chopped onion.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Cook on high for 6 hours.  When finished, keep setting on “warm” until an hour before time for dinner.  Add one-half package of fresh spinach to the cooker, submerging the spinach and stirring.  Cook on high for 1 hour.

2 – Chop 1 stalk of celery and one-half onion, and place in a covered baking dish.  Measure one-third cup of Italian sauce.  Optionally, stir in 1 tablespoon of Sriracha sauce.  Then add to the celery and onion.  Season with salt, pepper, and a little olive oil.  Stir.  Microwave on high for 4 minutes.  Nestle the salmon atop the sauce.  Season with salt, pepper, nutmeg, paprika, marjoram, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the salmon hot, with the black-eyed peas with spinach as a side.  I also served bacon-flavored turnip greens with garlic powder (for recipe, use the search box on this blog).

–salmon inspired by viewer-contributed recipe to food.com network; black-eyed peas adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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BREADED COD WITH CILANTRO & GARLIC IN WHITE WINE – LEMON SAUCE / BACON – FLAVORED BLACK – EYED PEAS IN BROTH / ASPARAGUS WITH LEMON ZEST / BUTTERY LETTUCE WITH BASIL TOMATO – ZUCCHINI – SWEET ONION IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING

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

–plain breadcrumbs (boxed)

–cilantro (better if fresh)

–white wine (cooking wine is fine)

–lemon juice

–black – eyed peas (fresh)

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–asparagus (fresh)

–lemon zest (lemon peel)

–buttery lettuce (packaged)

–tomato (fresh, one-half)

–basil

–zucchini (one-half, fresh, peeled)

–sweet onion (one-half)

–balsamic vinegar

–extra virgin olive oil

1 – Place 2 cups of fresh black-eyed peas in a slow cooker.  Cover with chicken broth.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low for 6 hours; then keep setting on warm until time for dinner.

2 – Place cod in a covered baking dish.  Drench in lemon juice.  Add a little white wine.  Sprinkle plain breadcrumbs, just a little, on top of the cod.  Season with salt, pepper, garlic, cilantro, and olive oil.  Set aside.

3 – Cut the tough ends off the asparagus.  Then place the stalks and tips in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes, longer if you desire more tender asparagus.

4 – Place one-half package of buttery lettuce in a mixing bowl.  Chop one-half tomato, and then season with salt, pepper, and basil.  Add the tomato to the bowl.  Peel and slice, finely, one-half zucchini.  Peel and chop one-half sweet onion.  Place the zucchini and onion in the bowl.  Season the salad with salt and pepper.  Add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

5 – Microwave the cod for 6 minutes on high.

6 – Serve the salad as a first course.  Then serve the cod hot, with the peas and asparagus as sides.

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

COD WITH ITALIAN PARSLEY AND LEMON ZEST & JUICE SPRINKLED WITH BREADCRUMBS / BROCCOLI FLORETS / PARSLEYED RED POTATOES / BLACK – EYED PEAS IN BROTH WITH GARLIC

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

–Italian parsley (fresh if possible)

–lemon zest (lemon peel, bottled)

–lemon juice

–plain breadcrumbs (boxed)

–broccoli (1 head, fresh)

–red potatoes (4, small)

–black-eyed peas (fresh)

–garlic powder (bottled)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place the fresh black-eyed peas in a small cooker with enough chicken broth to cover the peas.  Season with salt, pepper, garlic powder, and olive oil.  Cook for 6 hours on low.  When finished, keep the setting on warm until time for dinner.

2 – Wash and then slice the potatoes, leaving the skin on.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, parsley (chopped), and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the cod in a plastic bag.  Add a small amount of olive oil.  Then place the cod in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, and lemon zest (lightly).  Sprinkle with plain breadcrumbs.  Add chopped parsley atop the cod.  Set aside.

4 – Cut the florets from a large head of broccoli.  Arrange in a circle in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the cod for 6 minutes.

6 – Serve the cod hot, with the peas, potatoes, and broccoli as sides.

–cod inspired by Julia Child; other recipes original.

PARSLEYED COD FISH STEW WITH TOMATO – VIDALIA ONION – RED BELL PEPPER IN WHITE WINE ATOP ENGLIGH MUFFIN / BACON – FLAVORED TURNIP GREENS / BACON – FLAVORED BLACK – EYED PEAS

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

–parsley (fresh if possible)

–tomato (1, medium, fresh)

–Vidalia onion (one-half)

–red bell pepper (one-half)

–white wine (cooking wine is fine)

–whole wheat English muffin (1)

–Bac’n pieces (soy bacon)

–turnip greens (fresh, packaged)

–black-eyed peas (fresh)

1 – Place two-thirds cup of black-eyed peas in a slow cooker.  Add 2 cups of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low for 6 hours; place setting on warm until time for dinner.

2 – Chop tomato, onion, and red bell pepper.  Place in a covered baking dish with a little wine.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, nestle cod in sauce.  Season cod with salt, pepper, parsley, and olive oil. Set aside.

3 – Place 2 handful of turnip greens in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

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

5 – Microwave the muffin for 30 seconds.

6 – Serve the cod hot with sauce on top of the muffin, with turnip greens and black-eyed peas as sides.

–cod adapted from Italian Family Cooking (author Edward Giobbi); other recipes original.

CREAMED & HERBED SALMON WITH ONION & CARROTS IN WHITE WINE – BRANDY SAUCE / OVEN FRIED OKRA / BACON – FLAVORED BLACK – EYED PEAS WITH ONION / GREEN SALAD WITH SQUASH – TOMATO – FETA – GREEN ONIONS – WALNUTS

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

–mayonnaise

–yogurt (plain, non-fat)

–herbes de provence (basil, oregano, thyme, rosemary, savory, lavender)

–Vidalia onion (one-half, small)

–miniature carrots (6 to 8, fresh, packaged)

–white wine (cooking wine is fine)

–brandy (buy a very small, inexpensive bottle)

–salt and pepper

–olive oil

–okra (fresh, 3 handfuls)

–whole wheat chicken stuffing mix

–black-eyed peas (canned)

–Bac’n pieces

–minced onion (bottled)

–baby salad greens (one-half package)

–summer squash (1, small)

–feta cheese (one-half small carton)

–walnuts (1 handful)

–green onions (2 stalks, fresh)

–tomato (1, small)

–salad dressing (your favorite, bottled)

1 – Wash and cut off the stalks of the okra.  Then cut the okra into one-half inch pieces.  Place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave (uncovered) for 9 minutes.  Set aside.

2 – Place one-half package of baby salad greens in a mixing bowl.  Chop a small tomato; then season with salt and pepper and add to the bowl.  Slice 1 small summer squash; add to the bowl.  Empty one-half small carton of feta cheese into the bowl.  Add 1 handful of walnuts.  Chop 2 stalks of green onions into one-half inch pieces, and add to the bowl.  Finally, add salad dressing of your choice to taste.  Stir well. 

3 – Rinse a can of black-eyed peas in a colander.  Pour into a covered baking dish with a little water.  Season with Bac’n pieces, minced onion, salt, pepper, and olive oil.  Microwave for 3 minutes on high.

4 – Slice an onion and chop 6 to 8 miniature carrots into one-half inch pieces; add to a covered baking dish with a little white wine and 3 tablespoons of brandy.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the salmon in the white wine – brandy sauce.  Season with salt, pepper, herbs de provence, and cayenne pepper.  Set aside.

5 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small, microwaveable bowl.  Season with salt and pepper.  Stir well.  Microwave on high for 45 seconds.

6 – Add a generous amount of stuffing to the okra.  Stir well.  Microwave in a covered baking dish for 1 minute.  When finished, keep covered to preserve warmth.

7 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, replace in the microwave for 1 minute more.  Spoon the faux cream sauce over the salmon.

8 – Serve the salad as a first course.  Then serve the salmon hot, with the peas and okra as sides.

–salmon adapted from The Best of French Cooking; other recipes original.

DILLED SALMON WITH AVOCADO SALSA / OVEN FRIED OKRA WITH CRUSHED CRACKERS / BLACK – EYED PEAS WITH ONION & FAUX BACON

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

–dill

–salt and pepper

–olive oil

–avocado (1, fresh, medium)

–garlic powder

–lemon juice

–yogurt (non-fat, plain)

–okra (frozen, one-third large package)

–crackers (6 to 8, gluten – free, seasoned

–black – eyed peas (canned)

–minced onion

–Bac’n pieces

 

1 – Place the okra in an uncovered baking dish with an inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 14 minutes, checking to be sure that water has not boiled out.  Crush crackers in a plastic bag with the back of an ice cream spoon.  Stir into okra.  Set aside.

2 – Rinse black – eyed peas in a colander.  Place in a covered baking dish.  Season with salt, pepper, minced onion, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes.

3 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, continue in the microwave for 1 minute more.

4 – While salmon is cooking, slice open the avocado and discard the pit.  Make numerous cuts across the avocado to make fine pieces.  Add to a small bowl.  Add 2 tablespoons of yogurt to the avocado.  Season with salt, pepper, olive oil, lemon juice, and garlic powder.  Stir vigorously.

5 – Place the okra in the microwave and cook for 1 minute more.

5 – Serve the dinner hot, the salmon with avocado salsa on the side, and the two vegetables accompanying the salmon.

–salmon adapted from allrecipes.com; other recipes original.

COD IN PAPAYA & PASSION FRUIT SAUCE WITH PINE NUTS / SPICY BLACK-EYED PEAS

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

–tropical fruit (canned)

–pine nuts (one-half small package)

–salt and pepper

–olive oil

–black-eyed peas (canned)

–cayenne pepper

 

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Separate the papaya and passion fruit from the pineapple in the tropical fruit can.  Place the papaya and passion fruit, with a little liquid, in a food processor and pulse until pureed.  Pour over the cod.  Sprinkle the cod with pine nuts.  Season with olive oil.  Set aside.

2 – Drain the black-eyed peas in a colander.  Place in a covered baking dish.  Season with pepper, cayenne pepper, and olive oil.  Microwave for 3 minutes.

3 – Microwave the cod for 6 minutes on high.  Cod is done when it begins to break apart.

4 – Serve the dinner hot.

–recipes original.

A Simple Dinner:  ROSEMARY – GARLIC CHICKEN IN LEMON SAUCE / ROSEMARY POTATOES & GREEN BEANS / BLACK – EYED PEAS WITH FAUX BACON IN CHICKEN BROTH

–4 chicken tenderloins or breast strips

–rosemary

–garlic powder

–lemon juice

–salt and pepper

–olive oil

–potato (1, medium)

–green beans (1 handful, frozen)

–black-eyed peas (frozen, 1 cup)

–chicken broth (non-fat, low sodium)

–Bac’n pieces (soy bacon)

 

1 – In a slow cooker, place 1 cup of black-eyed peas.  Add 1 cup chicken broth.  Season with salt, pepper, olive oil, and Bac’n pieces.  Cook on high for 3 and one-half hours.  Place setting on “warm” if dinner is not yet ready.

2 – Place chicken in a covered baking dish.  Add a little water.  Season with garlic powder, rosemary, salt, pepper, olive oil, and lemon juice.  Set aside.

3 – Scrub the potato, and then slice into one-quarter inch pieces.  Place in a covered baking dish.  Season with rosemary, salt, pepper, and olive oil.  Add 1 inch of water.  Cook on high for 7 minutes.  Then add green beans.  Season a little more with rosemary, salt, pepper, and olive oil.  Microwave potato and green beans, together, for 5 more minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the dinner hot.

–chicken adapted from Southern Living web site; green beans and potato adapted from a recipe by Mattie Hopkins, Takoma Park, Maryland and Ayden, North Carolina; black-eyed peas original.

CREAMED CHICKEN ON ENGLISH MUFFIN / PARMESAN TOMATO / CAJUN BLACK – EYED PEAS / HOMEMADE HUMMUS APPETIZER

Note:  My husband Paul gave this dinner five stars.

–black-eyed peas (frozen, one cup)

–chicken broth (non-fat, low sodium)

–Cajun or Creole seasoning

–salt and pepper

–olive oil

–chickpeas (garbanzo beans, 1 can)

–garlic powder (to taste)

–lemon juice (2 tablespoons)

–toasted sesame seeds (2 tablespoons)

–cumin (bottled, 1 teaspoon)

–paprika

–4 chicken tenderloins or breast strips

–mayonnaise

–yogurt

–hot sauce (one-half teaspoon, such as Tabasco or Louisiana)

–mushrooms (4 baby bellas)

–onion (one-half, medium)

–Bac’n pieces (soy bacon)

–English muffin (whole wheat, sliced open)

–tomato (1 medium)

–Parmesan cheese (shredded)

–crackers or pita bread

1 – Measure 1 cup of black-eyed peas into a slow cooker.  Add 1 and one-half cup of chicken broth.  Season with Cajun or Creole seasoning, salt, pepper, and olive oil.  Cook on low for no more than 6 hours.  Place on warm setting when finished.

2 – Drain chickpeas in a colander.  Place in a food processor.  Add garlic powder to taste, lemon juice, sesame seeds, cumin, and 2 drops of olive oil.  Add one-half cup of water.  Pulse until blended to fine consistency.  When serving, sprinkle top with paprika.  Serve with crackers or pita bread.

3 – Slice mushrooms and onion into a covered baking dish.  Add a very small amount of water.  Microwave for 4 minutes on high.  Place chicken on top.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes on high.  Set aside.

4 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small microwaveable bowl.  Season with hot sauce, salt, and pepper.  Microwave on high for 45 seconds, uncovered.

5 – Slice chicken into bite-sized portions.  Stir in mayonnaise and yogurt sauce.  Just before serving, sprinkle the top with Bac’n pieces.  Cover to preserve warmth.  Heat the muffins for 30 seconds in the microwave.

6 – Slice the tomato into 2 pieces.  Season with salt and pepper.  Sprinkle Parmesan cheese generously on top.  Heat in the microwave for 1 minute.

7 – Serve the hummus as an appetizer with crackers or pita bread.  Serve the chicken with sauce on top of the English muffins, one half to each person, with the peas and tomato as sides.

8 – Serve the dinner hot.

–hummus from Real Simple; chicken and tomato from The Commander’s Palace New Orleans Cookbook; peas original.

CREAMY COD WITH BASIL / QUINOA / BLACK-EYED PEAS WITH THYME & ONION

–black-eyed peas (frozen)

–thyme

–onion (medium, divided in halves)

–chicken broth (low sodium, non-fat)

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

–basil

–plain breadcrumbs (boxed)

–mushrooms (4 small; I use baby bellas)

–onion (one-half medium)

–green onion (2 stalks)

–mayonnaise

–yogurt (plain, non-fat)

–clam juice

–salt and pepper

–olive oil

–quinoa (boxed)

 

1 – Place 1 cup of black-eyed peas in a slow cooker.  Add one and one-third cups of chicken broth.  Chop one-half onion, and add to the cooker.  Season with salt, pepper, thyme, and olive oil.  Cook on low for no more than 6 hours (more will overcook).

2 – Place two-thirds cup of quinoa in a tight-fitting, covered, baking dish.  Add one and one-third cups of chicken broth.  Season with salt (one-half teaspoon) and a drop of olive oil.  Microwave on high for 6 minutes, and then on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Slice mushrooms, (white) onion, and green onions, and place in bottom of a covered baking dish.  Add clam juice just to cover.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 5 minutes.  Place cod in a plastic bag.  Pour a little olive oil in the bag.  Season with salt and pepper.  Add one-third cup of plain breadcrumbs.  Shake well.  Then place cod on top of the vegetables in the baking dish.  Season with basil.  Microwave on high for 7 minutes.  Cod is done when the fish starts breaking apart.

4 – Mix 2 tablespoons of yogurt and 2 tablespoons of mayonnaise together.  Stir well.  Season with salt and pepper.  Microwave on high for 45 minutes in a small bowl, covered.  Then spoon over the cod.

5 – Serve the cod and vegetables on top of the quinoa, with the peas as a side.

–cod adapted from The Commander’s Palace New Orleans Cookbook; other recipes original.