A Simple Dinner: CHICKEN ROSEMARY WITH BLACK OLIVES & GREEN ONIONS IN APPLE JUICE SAUCE

Note:  I questioned whether these ingredients would work together well, but indeed they did.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

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

–green onions (2 stalks, chopped)

–apple juice (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the apple juice.  Season with salt, pepper, rosemary, and olive oil.  Top with black olives and green onion.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

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BAKED COD & BROCCOLI WITH MINCED GARLIC & SLICED BLACK OLIVES IN CLAM JUICE

For 4:

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

–broccoli (2 heads, florets and stems only, fresh)

–garlic (minced, in a jar, 2 tablespoons)

–black olives (1 small can, do NOT drain)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the broccoli around the edge of a large baking dish.  Season with salt, pepper, and olive oil.  Place the cod in the center.  Season with salt, pepper, minced garlic, and olive oil.  Pour in the clam juice.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and broccoli hot.

–recipe adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHILLED SHRIMP SALAD WITH SLICED BLACK OLIVES – EGG OMELET – FETA CHEESE – FRESH TOMATO – ICEBERG LETTUCE – CHICKPEAS DRIZZLED BY SESAME SAUCE WITH LEMON JUICE & MINCED GARLIC

Note:  Assemble the salad on 2 dinner plates and serve. 

For 2:

–shrimp (30 small, thawed from frozen, tail-off, shelled, deveined)

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

–eggs (2)

–olive oil (drop or 2)

–milk (dairy, almond, or soy, 1 tablespoon)

–feta cheese (one-quarter cup, broken)

–tomato (fresh, 1, medium, cut into 4 slices)

–iceberg lettuce (broken, 2 handfuls)

–chickpeas (one-half can, rinsed and drained)

–sesame sauce (bottled, 5 tablespoons)

–lemon juice (3 tablespoons)

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

–salt and pepper

1 – Place 2 eggs in a small covered baking dish.  Season with salt and pepper.  Add 1 tablespoon of milk and a drop or two of olive oil.  Stir briskly.  Microwave on high for 2 minutes.  When finished, divide the egg into 2 parts, and place 1 part in the center of each dinner plate.

2 – Rinse and place the thawed shrimp in a covered baking dish.  Add one-eighth cup of water, but no seasoning.  Microwave on high for 3 minutes.  When finished, drain and place the shrimp in the refrigerator to cool while preparing the rest of the salad.

3 – Fan the other food around the egg:  sliced tomato (2 slices each plate) topped by feta cheese, black olives (one-half can each plate), chickpeas (one-quarter can each plate), iceberg lettuce (1 handful each plate), and shrimp (15 per plate).   

4 – In a small mixing bowl, place sesame dressing, lemon juice, minced garlic, and one-eighth cup of water.  Stir well.

5 – Serve the prepared dinner plates with the sesame dressing drizzled on top.

–salad adapted from Real Simple magazine.

WARM COD SALAD WITH BLACK OLIVES – ONION – OREGANO – PARSLEY – CAYENNE – EXTRA VIRGIN OLIVE OIL & COOKED IN CLAM JUICE

For 4:

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

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

–onion (medium, one-half, sliced)

–oregano (bottled, 1 tablespoon)

–parsley (flat-leaved, 1 handful, chopped)

–cayenne pepper (one-quarter teaspoon, bottled)

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup, bottled)

1 – Place the cod in a covered baking dish with the clam juice.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 7 minutes.  When finished, transfer the cod (but not the clam juice) to another dish.  Break into chunks.  Gently stir in black olives, one-half sliced onion, parsley, and extra virgin olive oil to taste.  Sprinkle oregano and cayenne pepper on top. 

2 – Serve the cod salad room temperature.

–cod salad adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN GRECIAN SUPREME WITH OREGANO – FETA – SLICED ONION – BLACK OLIVES – MINCED GARLIC – FRESH TOMATO – ORANGE ZEST – OLIVE OIL IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano (1 teaspoon, bottled)

–feta cheese (one-eighth cup)

–onion (one-half, medium, sliced)

–black olives (half a small can, drained)

–minced garlic (in a jar, 1 tablespoon)

–tomato (fresh, 1, small, chopped)

–orange zest (1 teaspoon, bottled)

–olive oil

–salt and pepper

–white wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the white wine.  Season the chicken with salt, pepper, oregano, and orange zest.  Place sliced onions, black olives, minced garlic, and chopped tomato on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot.

–chicken adapted from Nick’s Bistro, recipe for Greek chicken (from the web).

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.