ONE – DISH SPICY OREGANO COD WITH POTATOES – ONION – TOMATOES – CAPERS – BLACK OLIVES – MINCED GARLIC IN WHITE WINE SAUCE

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

–cayenne pepper

–oregano (fresh if possible)

–potatoes (red, sliced, 2 medium, sliced)

–tomatoes (vine-ripened if possible, 2 medium, chopped)

–onion (one-half, medium)

–capers (about 12)

–black olives (1 small can, drained)

–garlic (minced, 1 heaping tablespoon)

–white wine

–salt and pepper

–olive oil

1 – Slice 2 medium-size potatoes, and place in a covered baking dish with a little white wine.  Chop one-half medium onion, and place in the dish.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Microwave on high for 10 minutes.

2 – Chop 2 medium tomatoes.  Season with salt, pepper, cayenne pepper, and oregano.  Place in the baking with the potatoes and onion.   Add 1 heaping tablespoon of minced garlic.  Stir.  Microwave on high for 5 minutes.

3 – Place the cod in the sauce.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Sprinkle about 12 capers on top.  Drain a can of black olives, and also sprinkle on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

4 – Serve the cod and sauce hot, as a one-dish dinner.

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

A Simple Dinner:  HERB CHICKEN WITH SLICED BLACK OLIVES & CAPERS

For 4:

–6 chicken tenderloins or breast strips

–marjoram, thyme

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

–capers (2 tablespoons, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season the chicken with salt, pepper, marjoram, thyme, and olive oil.  Sprinkle 1 small, drained, can of sliced black olives on top.  Add 2 tablespoons of capers.

2 – Microwave the chicken for 8 minutes on high.

3 – Serve the chicken hot.

–recipe original.

TUNA STEAK SALAD WITH CELERY – ONION – MAYO – LEMON – CLAM JUICE  TOPPED BY SLICED BLACK OLIVES & FETA & SERVED IN FRESH TOMATO CUPS

For 4:

–tuna steak (1)

–celery (2 stalks, chopped)

–onion (one-half, medium)

–mayonnaise

–lemon juice (bottled)

–clam juice (fish broth, bottled)

–sliced black olives (1 small can, drained)

–feta cheese (packaged)

–tomatoes (2, medium, fresh)

–salt and pepper

–olive oil

–extra virgin olive oil

1 – Place 1 tuna steak in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  (Tuna steak will be rare in the center.)  When finished, shred the tuna steak, being careful to mix with the liquid for moist tuna.  Place in a large mixing bowl.

2 – Chop 2 stalks of celery and one-half medium onion, and add to the mixing bowl. Season with salt and pepper.  Add mayonnaise to taste.  Stir well.

3 – Cut 2 tomatoes in half.  Scoop out the pulp.  Fill the tomato cups with tuna stead salad.  Top with black olives, and then with feta cheese.  Sprinkle a drop or two of extra virgin olive oil on top.

4 – Keep refrigerated until time for dinner.

5 – Serve the tuna steak salad chilled.

–tuna steak salad adapted from the Betty Crocker web site.

A Simple Dinner:  COD WITH CORIANDER – OREGANO – MINCED GARLIC TOPPED WITH LEMON SLICES

For 4:

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

–coriander, oregano

–minced garlic (in a jar)

–lemon

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, coriander, oregano, minced garlic, and olive oil.  With a very sharp knife, slice a lemon; place the slices atop the cod.  Microwave the cod for 8 minutes.

2 – Serve the cod hot.

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

COD WITH GARLIC BLACK OLIVES & BROCCOLI IN CLAM JUICE

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

–minced garlic (in a jar)

–black olives (1 small can, sliced)

–broccoli (1 head)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little clam juice.  Season with salt, pepper, and olive oil. 

2 – In a mixing bowl, place 1 small can of sliced black olives and 1 tablespoon of minced garlic.  Stir.  Set aside.

3 – Break apart the broccoli, and place around the cod.  Sprinkle the garlic black olives on top of the cod.  Season with a few drops of olive oil.

4 – Microwave the cod and broccoli for 8 minutes on high.

5 – Serve the cod and olives hot, with the broccoli beside the cod.

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

MINT – LEMON CHILLED COD SALAD WITH AVOCADO – FRESH TOMATO – VIDALIA ONION – BLACK OLIVES & SEASONED WITH EXTRA VIRGIN OLIVE OIL

Note:  This recipe was originally designed for tuna fish.

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

–mint (fresh if possible)

–lemon juice

–avocado (half)

–tomato (medium, vine-ripened if possible)

–Vidalia onion (one-half)

–black olives (one half small can, drained)

–extra virgin olive oil

–salt and pepper

1 – Place the cod in a covered baking dish with a very small amount of water.  Drench in lemon juice.  Season with salt, pepper, mint, and extra virgin olive oil.  Microwave on high for 6 minutes.  Let cool with the lid off the dish.

2 – Chop the tomato.  Season with salt, pepper, and mint.  Place in a mixing bowl.  Slice half a Vidalia onion, and place in the mixing bowl.  Place one-half small can of drained black olives in the bowl.  Add mint and stir well.

3 – Chop one-half avocado.  Then break apart the cod.  Gently fold both avocado and cod into the vegetables in the mixing bowl.  Add a few drop of extra virgin olive oil on top.  Place the salad in the refrigerator until time for dinner.

4 – Serve the salad chilled.

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

PARSLEYED SALMON WITH TOMATO – ONION – BLACK OLIVES – POTATOES IN DIJON – LEMON – CLAM – WHITE WINE SAUCE

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

–parsley (fresh if possible)

–tomato (fresh, 1, medium)

–onion (one-half)

–black olives (sliced, one-half small can, drained)

–potato (1, medium)

–lemon juice

–clam juice (or fish broth)

–Dijon mustard

–white wine

–salt and pepper

–olive oil

1 – Scrub the potato, and cut into 1-inch pieces.  Place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for just 8 minutes.

2 – Wash and quarter the tomato; place in a large baking dish, in one place on the side of the dish.  Cut the onion into large pieces, and also place to the side the dish.  Drain the black olives, and place one-half small can in the baking dish, to the side.  Season with salt, pepper, and olive oil.  Set aside.

3 – Stir together 1 teaspoon of Dijon mustard, a little lemon juice, and a little clam juice.  Pour part of this sauce over the vegetables.

4 – Microwave the vegetables for 3 minutes on high.  Then nestle the salmon in the center of the baking dish.  Add the cooked potatoes to the side.  Finish pouring the sauce over all of the dish, including the salmon.  Sprinkle chopped parsley on the salmon.  Add a little more olive oil if desired.

5 – Microwave on high for 6 and one-half minutes.

6 – Serve the salmon hot, with the vegetables on the side.  I also served a traditional Caesar salad with romaine lettuce, Parmesan, and croutons, and lima beans seasoned with Bac’n pieces (slow cooker).  For other recipes, see the search box.

–salmon and vegetables inspired by Real Simple.

CORIANDER & PAPRIKA SALMON WITH CHICKPEAS – FRESH TOMATO – BLACK OLIVES – ONION ATOP JASMINE RICE

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

–coriander, paprika (bottled)

–chickpeas (one-fourth cup, canned)

–tomato (fresh, 1, medium)

–black olives (1 small can, drained)

–onion (one-half, sliced)

–jasmine rice (sticky white rice)

–salt and pepper

–olive oil

1 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 and one-fourth cup of water and a little olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place one-quarter cup of chickpeas, 1 chopped medium tomato, 1 small can (drained) of black olives, and one-half sliced onion in a covered baking dish with a little water.  Season with salt, pepper, a small amount of paprika, and a generous amount of coriander, plus olive oil.  Microwave on high for 3 minutes.  Then nestle the salmon amid the vegetables.  Season the salmon with salt, pepper, paprika, coriander, and olive oil.  Microwave on high for 5 minutes.

3 – Serve the salmon and vegetables hot, atop the jasmine rice.  I also served a salad and zucchini topped with Parmesan, olive oil, and cornbread dressing.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

BASIL SALMON WITH FRESH TOMATO – BLACK OLIVES – GREEN BEANS – GARLIC – IN LEMON – DIJON – WHITE WINE SAUCE

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

–basil (fresh is much better)

–tomato (1, medium, chopped)

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

–green beans (fresh, 1 handful)

–garlic powder

–lemon juice

–Dijon mustard

–white wine

–salt and pepper

–olive oil

1 – Place 1 handful of washed green beans in a large, covered baking dish.  Chop the tomato, season with salt and pepper, and place on top of the green beans.  Add a little white wine.  Season with olive oil and snips of basil.  Microwave on high for 5 minutes.  While vegetables are cooking, mix together 1 teaspoon of Dijon mustard with several drops of lemon juice.  When vegetables have finished, nestle the salmon amid the vegetables.  Season with salt, pepper, and garlic powder.  Pour the lemon – Dijon sauce on top of the salmon.  Add drained black olives and more snips of basil on top.  Finish with a few drops of olive oil.  Microwave on high for 5 minutes.

2 – Serve the salmon hot, on a bed of the vegetables.

–adapted from the food network web site.

MEDITERRANEAN SALMON WITH TOMATO – BLACK OLIVES – RED BELL PEPPER – OREGANO – BASIL – GARLIC TOPPED WITH GREEN ONIONS AND SPLASHED WITH BALSAMIC VINEGAR

Note:  This is good enough for company.  For four people, double the food and double the cooking time.

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

–tomato (1, fresh, medium, chopped)

–black olives (half a small can, sliced, drained)

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

–oregano and basil (fresh if possible)

–garlic pepper

–green onions (3 stalks, chopped fine)

–balsamic vinegar

–salt and pepper

–olive oil

1 – Chop the tomato, season with salt, pepper, oregano, basil, and garlic powder.  Place in a covered baking dish.  Add one-half small can of sliced black olives and one-half chopped red bell pepper.  Season with olive oil.  Microwave on high for 4 minutes.  Nestle the salmon amid the vegetables.  Season with salt, pepper, oregano, basil, garlic powder, and olive oil.  Chop 3 stalks of green onions and sprinkle on top of the salmon.  Splash, generously, with balsamic vinegar.  Microwave for 6 and one-half minutes on high.

2 – Serve the salmon and vegetables hot.  I also served pasta as a first course, then broccoli and black-eyed peas with the salmon (recipes, see the search box on this blog).

–salmon adapted from food.com web site.

PESTO COD / ANGEL HAIR PASTA WITH BROCCOLI – BLACK OLIVES – BASIL – GARLIC – CAYENNE IN MARINARA SAUCE / WASABI GREEN PEAS

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

–pesto sauce (bottled)

–salt and pepper

–olive oil

–angel hair pasta (one-fourth box)

–broccoli (half a head, florets only)

–black olives (half a small can)

–basil (fresh if possible)

–garlic powder

–cayenne pepper (optional)

–marinara sauce (Italian spaghetti sauce; I used Ragu chunky)

–wasabi green peas (frozen, ready prepared)

1 – Cut a slit vertically on the cod.  Place in a covered baking dish with a little water.  Spoon pesto sauce into the slit.  Then mix a little pesto sauce with water, and pour over the cod.  Season with salt, pepper, and a little olive oil.  Set aside.

2 – Place one-fourth box of angel hair pasta in a long, uncovered,  baking dish.  Add water to cover.  Season with salt.  Microwave for 5 minutes on high.  When finished, keep covered to preserve warmth.

3 – Wash and then cut florets from half a head of broccoli.  Place in a covered baking dish.  Add half a small can of sliced black olives.  Season with salt, pepper, basil, garlic powder, cayenne pepper, and olive oil.  Spoon about half a dozen tablespoons of marinara sauce over the top.  Microwave for 5 minutes on high.  When finished, lift out the angel hair pasta from its bowl, and add to the sauce.  Cover to preserve warmth.  Just before dinner, stir together the pasta and the sauce.

3 – Microwave wasabi green peas for 5 minutes on high.  Let sit 1 minute.  Then place in a covered baking dish.

4 – Microwave the cod for 6 minutes on high.

5 – Serve the dinner Italian-style, with the pasta as a first course, followed by the cod and green peas.

–cod and pasta adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; peas, follow directions on the package.

SALMON CHUNKS WITH OREGANO – DILL – ONION – GARLIC  – BLACK OLIVES IN TOMATO BISQUE SAUCE ATOP PASTA

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

–oregano (fresh if possible)

–dill (fresh if possible)

–onion (one-half, medium)

–black olives (sliced, 1 small can)

–tomato sauce (1 small can)

–yogurt (non-fat, plain)

–pasta (elbows, one-half cup)

1 – Place one-half cup of elbow pasta in an uncovered baking dish.  Cover with water 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 one-half onion, and place in a covered baking dish with the can of tomato sauce.  Add the can of black olives.  Season with salt, pepper, garlic powder, dill, oregano, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon on top of the onions and black olives.  Season with salt, pepper, garlic powder, dill, oregano, and olive oil.  Microwave on high for 5 and one-half minutes.  When finished, break apart the salmon (large chunks).  Stir gently.  Microwave 2 tablespoons of yogurt, seasoned with salt and pepper, in a small bowl.  Then spoon the yogurt over the salmon.  Stir gently.

3 – Serve the salmon chunks with vegetables atop the pasta.  I also served broccoli and black-eyed peas with the dinner (for recipes, use the search box in this blog).

–salmon adapted from 50 Most Delicious Salmon Recipes; pasta original.

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.

CHILLED COD SALAD WITH WHITE WINE – GREEN OLIVES – FRESH MUSHROOMS – ONION / EGGPLANT APPETIZER WITH PUREED TOMATO – RED BELL PEPPER – ONION

Note:  This dinner can be prepared ahead and refrigerated.

–eggplant (medium, fresh)

–tomato (large, 2 slices, chopped)

–red bell pepper (large, 2 slices, chopped)

–red onion (one-half, divided, large)

–garlic salt

–olive oil

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

–white wine (cooking wine is fine)

–salt and pepper

–green olives (or black olives, your taste)

–mushrooms (baby bellas, sliced, 1 handful)

–mayonnaise

–bibb lettuce (2 leaves)

–tarragon (fresh if possible)

–parsley (fresh if possible)

 

1 – Wash and then pierce an eggplant all around.  Place on a plate and microwave for 4 minutes; then turn over and microwave for 5 minutes more.  Let cool (refrigerator is OK).  When eggplant is cool, slice lengthwise on a cutting board, and remove the pulp.  Then cut two ways.  Set aside.  Dice 2 slices of a tomato, 2 slices of a red bell pepper, and one-fourth of a red onion.  Place in a food processor and pulse until smooth.  Place in a mixing bowl.  Add the eggplant.  Season with garlic salt, pepper, and olive oil.  Stir well.  Refrigerator until time for dinner.

2 – Place cod in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  Drain almost all the wine.  Then break apart the cod into bite-sized pieces.  Set aside.

3 – Cut about 12 green olives (or black) into two pieces.  Add to a mixing bowl.  Slice the mushrooms into bite-sized pieces, and add to the bowl as well.  Season with tarragon, parsley, salt, and pepper.  Stir well.  Then fold the cod into the vegetables.  Add 1 tablespoon of mayonnaise and gently stir.

4 – Serve the eggplant dip as an appetizer.  Serve the cod on bibb lettuce leaves.

–cod adapted from The Elegant but Easy Cookbook; eggplant adapted from food.com web site (Ina Garten, chef).

PESTO COD / PARMESAN CORN PUDDING / EGGPLANT DIP WITH BASIL – TOMATO – ONION – BLACK OLIVES

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

–pesto paste

–mayonnaise

–lemon juice

–garlic salt

–salt and pepper

–olive oil

–eggplant (small, fresh)

–basil (fresh if possible)

–tomato (3 slices, fresh, large)

–onion (1, divided)

–black olives (one-half small can)

–corn (frozen, 1 package)

–Parmesan cheese

–milk (dairy, almond, or soy)

–eggs (2, medium)

–cornbread stuffing (3 tablespoons)

 

1 – Ahead of time, pierce the eggplant with a fork all-around.  Place on a plate.  Microwave for 4 minutes; then turn over and microwave for 5 minutes more.  Let cool, either on the counter or in the refrigerator.  Then cut the eggplant vertically and scoop out the pulp.  On a cutting board, cut the eggplant two ways, then place the pulp in a mixing bowl.  Dice 3 slices of tomato and one-half onion, and place in the bowl.  Add one-half can of black olives.  Season with salt, pepper, basil, garlic salt, and olive oil.  Stir well.  Refrigerator until time for dinner.

2 – Place the cod in a covered baking dish.  Drench with lemon juice.  In a small bowl, measure 3 tablespoons of mayonnaise and 2 tablespoons of pesto paste.  Season with salt and pepper.  Stir vigorously.  Spoon the sauce over the cod.  Set aside.

3 – Puree 1 cup of corn (thawed), 2 eggs, one-half cup milk, one-half cup of Parmesan cheese, and 3 tablespoons of cornbread stuffing in a food processor.  Empty into a wide-mouthed, covered baking dish.  Slice one-half onion and place in a small baking dish.  Add water to cover.  Microwave for 5 minutes.  Add 1 cup of corn and the onion to the corn pudding.  Season with olive oil.  Stir well.  Microwave for 5 minutes.  Remove from oven and stir.  Then microwave for 3 minutes more.

4 – Microwave the cod for 6 minutes.

5 – Serve the eggplant dip as an appetizer; then serve the cod with the corn pudding as a side.

–cod adapted from Instant Gourmet (Ceil Dyer, author); corn pudding adapted from Real Simple; eggplant 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.

COLD BOILED SHRIMP WITH HOMEMADE TARTAR SAUCE / PAPRIKA POTATOES / BROCCOLI WITH BLACK OLIVES & TOMATO

–shrimp (frozen, one-half package, deveined, tail-off)

–mayonnaise

–lemon juice

–sweet pickle relish

–onion (one-half, small)

–paprika

–Bartlett potatoes (4, small)

–black olives (1 small can)

–tomato (1, medium, chopped)

–broccoli (1 small head)

–salt and pepper

–olive oil

1 – Pour half of the package of shrimp into a large, wide-mouthed, baking dish.  Add 1 inch of water.  Microwave on high for 2 minutes.  Drain and cool in the refrigerator.

2 – Place about one-half cup of mayonnaise in a small mixing bowl.  Add 2 tablespoons of sweet pickle relish.  Chop, in fine pieces, one half of an onion; then add to the bowl.  Season with 1 squirt of lemon juice, salt, and pepper.  Stir well.  Let sit in the refrigerator to season.

3 – Wash and scrub the potatoes.  Chop into 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

4 – Cut florets and stems from the stalk of broccoli, and discard the stalk.  Arrange in a covered baking dish.  Season with salt, pepper, and olive oil.  Chop a tomato, season with salt, pepper, and garlic salt, and add to the baking dish.  Also add 1 small can of sliced black olives.  Microwave on high for 4 minutes.

5 – Serve the shrimp cold, with the tartar sauce.  Serve the hot potatoes and broccoli casserole as sides.

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

BALSAMIC SALMON WITH ROSEMARY & BLACK OLIVES ON BABY SALAD GREENS / BUTTERY DUTCH POTATOES

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

–balsamic vinegar

–rosemary (fresh if possible)

–chopped black olives (1 small can)

–baby salad greens (one-half package)

–white wine (cooking wine is fine)

–Dutch potatoes (one-half package)

–salt and pepper

–olive oil

 

1 – Place the potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.

2 – Place the baby greens in a mixing bowl.  Season with salt, pepper, balsamic vinegar, white wine, and olive oil.  Set aside.

3 – Place the black olives in the bottom of a covered baking dish.  Place the salmon on top.  Season with salt, pepper, rosemary, and olive oil.  Add a little balsamic vinegar and white wine to the dish.  Microwave on high for 4 and one-half minutes.  When finished, test to be sure that the center is done.  If not, replace in the microwave for 1 minute.

4 – Serve the salmon hot, on a bed of baby greens, with the potatoes as a side.

–adapted from Real Simple.

COD WITH AVOCADO & BLACK OLIVE RELISH / CARROT PUREE

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

–avocado (1, medium)

–black olives (sliced, 1 small can)

–lime juice

–cilantro (fresh if possible)

–carrots (miniature, one-half package)

–salt and pepper

–olive oil

1 – Open the avocado and remove the pit.  Slice into one-half inch pieces.  Place in a small bowl.  Empty a can of black olives into the bowl.  Season with lime juice, cilantro, and olive oil.  Fold over gently.  (This will be a cold relish.)

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  When finished, test the cod to be sure that it is done.  Cod is done when it breaks apart easily.

3 – Place the carrots in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes, until very, very tender.  Empty, with the liquid, into a food processor.  Pulse until smooth.  Then pour into serving bowl.

4 – Serve the cod with the avocado and black olives as a relish on top.  The carrots are a side.

–recipes adapted from Real Simple.

PARMESAN COD WITH TOMATO & BLACK OLIVES / CAULIFLOWER WITH ONIONS & OREGANO / PURPLE HULL PEAS WITH MINCED ONION & FAUX BACON

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

–tomatoes (2, medium, fresh)

–black olives (sliced, canned)

–Parmesan cheese

–lemon juice

–salt and pepper

–olive oil

–cauliflower (1 head)

–onion (one-half, medium)

–oregano

–purple hull peas (canned)

–minced onion

–Bac’n pieces (soy bacon)

 

1 – Chop the tomatoes and place in a covered baking dish.  Open a can of black olives and scatter on top of the tomatoes.  Season with salt, pepper, and olive oil.  Place the cod on top of the tomatoes and olives.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top of the food.  Set aside.

2 – Cut off, in pieces, the head of the cauliflower.  Add to large, wide-mouthed, covered baking dish.  Slice the onion and mix with the cauliflower.  Season with salt, pepper, oregano, and olive oil.  Add 1 inch of water.  Microwave on high for 15 minutes.

3 – Rinse the purple hull peas in a colander, and then place the peas in a covered baking dish.  Season with pepper, minced onion, Bac’n pieces, and olive oil.  Microwave for 3 minutes on high.

4 – Microwave the cod for 12 minutes.  The cod is done when it begins breaking apart.

5 – Serve the cod hot with the tomato and olives, and have sides of the two vegetables.

–cod adapted from wildalaskaseafood.com; other recipes original.

GREEK CHICKEN PASTA WITH TOMATO – FETA – BLACK OLIVES / CAESAR SALAD

–4 chicken tenderloins or breast strips

–pasta (small pieces)

–tomatoes (1 can, diced, with the liquid)

–tomato sauce (one-half can)

–feta cheese (one-half small container)

–black olive (1 small can, sliced)

–Parmesan cheese

–Italian seasoned breadcrumbs

–parsley, basil, oregano, garlic powder

–salad greens

–creamy Caesar salad dressing

–seasoned croutons

 

1 – Measure two-thirds cup of pasta and place in a covered baking dish with 1 cup water.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 and one-half minutes.  Then microwave on 50 percent power for 7 and one-half minutes.  Keep covered to preserve warmth.

2 – Place chicken in a covered baking dish with a little water.  Season with parsley, basil, oregano, garlic, and olive oil.  Set aside.

3 – Slice half an onion, and place in a small covered bowl with water.  Microwave on high for 5 minutes.

4 – Place the cooked onion, tomatoes, tomato sauce, one-half container of feta cheese, black olives in a large, covered baking dish.  Season with parsley, basil, oregano, garlic powder, and olive oil.  Stir well.  Microwave for 7 minutes on high.  When finished, stir in the drained pasta.  Set aside.

5 – Microwave the chicken for 5 minutes on high.  When finished, slice into 1 – inch pieces.  Place on top of the tomato – pasta mixture, spreading out to make a top layer.  Sprinkle breadcrumbs on top, then finish with a layer of Parmesan cheese.  Microwave for 1 minute more.

6 – Mix together 2 handfuls of salad greens, Parmesan cheese, and croutons with 2 tablespoons of Caesar salad dressing. 

7 – Serve the salad as an appetizer, and then serve the chicken pasta hot.

–recipes original.

TOMATO – & BASIL – TOPPED COD & ONIONS IN WHITE WINE SAUCE / RICE WITH PARSLEY / GARLIC GREEN BEANS / GARLIC BLACK OLIVES IN OIL

Note:  Prepare the black olives at least 3 hours in advance and marinate in a closed container in the refrigerator.

 

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

–tomato (1 whole, fresh, medium

–basil

–onion (one-half, medium)

–white wine (cooking wine is fine)

–Italian style bread crumbs

–white rice

–parsley

–green beans (frozen)

–garlic powder

–black olive (sliced, one small can)

–extra virgin olive oil

–olive oil (regular)

–salt and pepper

 

1 – To prepare the black olives, pour out the juice in the olives and then pour the olives into a small contained with tight lid.  Sprinkle with garlic powder.  Stir.  Add extra virgin olive oil to cover.  Close container and place in refrigerator for at least 3 hours before dinner.

2 – Chop the tomato, season with salt and pepper, and place in a small microwaveable bowl with cover.  Heat in the microwave for 4 minutes, until the tomato has the consistency of puree.  Set aside.

3 – Chop the onion, and place in a small microwaveable bowl with cover.  Add water just to cover.  Microwave for 5 minutes on high.  Set aside.

4 – Place the cod in a covered baking dish.  Add a quarter of a cup of white wine.  Place the cooked onions on either side of the cod.  Season the cod and onion with salt, pepper, olive oil, basil, and a sifting of Italian style bread crumbs.  Spread the tomato on top of the cod.  Set aside.

5 – Place 2 handfuls of green beans in a covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Microwave for 6 minutes on high.

6 – Measure two-thirds cup of white rice in a large, wide-mouthed, baking dish with cover.  Add two-thirds cup of water.  Season with one-half teaspoon of salt, and a drop of olive oil.  Cook on high in the microwave for 3 minutes.  Let sit for at least 5 minutes.

7 – Cook the cod for 6 minutes in the microwave on high.  Test the center to be sure that it is done.  If not, return to the microwave for 1 minute more.

8 – Serve the dinner hot, with the black olives as a relish, cold, on the side.

–black olives adapted from the recipe of a friend in Shakopee, Minnesota; other recipes original.

CINNAMON SALMON WITH ONION, BLACK OLIVES, & RED BELL PEPPER / COUSCOUS / BUTTERED CARROTS WITH HERBS

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

–cinnamon

–red bell pepper (2 slices)

–onion (one-half, medium)

–black olives (1 small can, sliced)

–salt and pepper

–olive oil

–couscous with garlic & olive oil (boxed; plain may be substituted)

–carrots (4, medium)

–rosemary, thyme, marjoram, garlic powder, oregano, basil

–Promise Activ (heart-healthy margarine)

 

1 – Dice the red bell pepper and chop the onion.  Place in a covered baking dish with a little water.  Add a small can of black olives.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  When finished, place the salmon on top.  Season with salt, pepper, cinnamon (generously), and olive oil.  Set aside.

2 – Place three-fourth’s cup of couscous in a covered baking dish.  Sprinkle from the packet that holds garlic and olive oil.  Add 1 cup of water.  Season with salt.  Cook on high in the microwave for 3 minutes, until just bubbling.  Remove from the microwave and let sit, covered, for at least 5 minutes.

3 – Peel and slice the carrots into one-fourth inch pieces.  Season with rosemary, thyme, marjoram, garlic powder, oregano, basil, salt, and pepper.  Add a teaspoon of Promise Activ.  Cook on high in the microwave for 3 minutes.

4 – Cook the salmon for 4 and one-half minutes in the microwave on high.  When finished, test the center to be sure that it is done.  If not, return to the microwave for 1 minute more.

5 – Serve the dinner hot.

–salmon adapted from the Prevention web site; carrots adapted from Taste of Home web site; couscous adapted from instructions on box.

THYME CHICKEN WITH WHITE WINE, TOMATO, AND BLACK OLIVES / LENTILS WITH FAUX BACON AND ONION

–4 chicken tenderloins or breast strips

–thyme (fresh if possible)

–white wine (cooking wine is fine)

–tomato (fresh, 2 slices, large size)

–black olives (sliced, entire small can)

–lentils (dried)

–Bac’n pieces (soy bacon)

–onion bits (spice)

–salt and pepper

–olive oil

 

1 – Measure two-thirds cup of lentils in a slow cooker at the beginning of the day.  Add one and one-third cups water.  Season with 2 tablespoons of Bac’n pieces, 1 tablespoon of onion bits, with salt, and pepper to taste, and a drop of olive oil.  Cook all day long, from 8 or 9 in the morning to 5 or 6 in the afternoon.

2 – Chop 2 slices of tomato and add to covered baking dish.  Open and empty small can of sliced black olives.  Season with salt, pepper, thyme, olive oil, and one-third cup of white wine.  Cook on high in the microwave for 3 minutes.

3 – Nestle the chicken in the sauce.  Season the chicken with salt, pepper, olive oil, and thyme.  Cook the dish on high in the microwave for 5 minutes.

4 – Serve the chicken and lentils hot.

–chicken adapted from Real Simple; lentils original.

COD WITH THYME AND BLACK OLIVES / CAESAR SALAD

–cod (the size of three decks of cards)

–black olives (one small can)

–thyme (fresh if possible)

–salt and pepper

–olive oil

–mixed salad greens (pre-packaged)

–walnuts

–onion (one-half)

–croutons

–Caesar salad dressing

 

1 – Place cod in covered baking dish.  Add a little water.  Snip small bits of thyme on top of the cod.  Drench the cod in lemon juice.  Place the black olives on either side of the cod (but not on top, which would affect cooking time).  Season with salt, pepper, and olive oil.  Set aside.

2 – Dump half a package of mixed salad greens in a mixing bowl.  Add 2 handfuls of walnuts.  Chop one-half onion, and then add to salad.  Add croutons (whatever number desired).  Salt and pepper the salad.  Add Caesar dressing, amount desired.  Stir well.

3 – Cook the cod for 5 minutes in the microwave on high.  

4 – Serve the cod hot and the salad cold.

–adapted from Food Network; salad original.