SPICY HERB COD WITH SAUCE OF FRESH BLUEBERRIES – LIGHT BROWN SUGAR – LEMON JUICE – BALSAMIC VINEGAR ATOP JASMINE RICE

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

–Mrs. Dash original (bottled)

–cayenne pepper (bottled)

–salt and pepper

–olive oil

–blueberries (fresh, 1 cup)

–light brown sugar (packaged)

–lemon juice (bottled)

–balsamic vinegar (bottled)

–jasmine rice (packaged)

1 – Place 1 cup of fresh blueberries and one-fourth cup of water in a covered baking dish.  Add 2 heaping tablespoons of brown sugar.  Stir.  Microwave on high for 3 minutes.  When finished, place the cod in the sauce.  Drench in both lemon juice and balsamic vinegar.  Season with salt, pepper, Mrs. Dash, cayenne pepper, and olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 4 minutes.

2 – Serve the cod and sauce hot, atop jasmine rice (1 cup rice and 2 cups water microwaved for 5 minutes on high; then 10 minutes on 50 percent power).

–cod and sauce adapted from the web sites of both Giant Eagle and Group Recipes.

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CHICKEN WITH SAUCE OF BLUEBERRIES – MAPLE SYRUP – BALSAMIC VINEGAR – ONION – ROSEMARY – BUTTER – OLIVE OIL ATOP ROSEMARY – OLIVE OIL QUINOA

For 4:

–6 chicken tenderloins or breast strips

–blueberries (fresh, 1 cup)

–maple syrup (one-fourth cup)

–balsamic vinegar (one-fourth cup)

–onion powder (bottled)

–rosemary (fresh if possible)

–Promise margarine (heart-healthy)

–olive oil

–salt and pepper

–rosemary – olive oil quinoa (boxed)

1 – Place 1 cup of fresh blueberries in a covered baking dish.  Add one-fourth cup of both maple syrup and balsamic vinegar.  Season with salt, pepper, onion powder, and rosemary.  Add 1 tablespoon of Promise margarine and a few drops of olive oil.  Microwave on high for 3 minutes. 

2 – Add the chicken to the sauce.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, atop rosemary – olive oil quinoa (6 minutes on high; 9 minutes on 50 percent power).

–blueberry sauce adapted from Driscoll’s berries web site.

BAKED COD WITH BLUEBERRY SAUCE

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

–blueberries (fresh, 1 cup)

–honey (3 tablespoons)

–lemon juice (bottled, 1 squirt)

–cinnamon (1 pinch)

–nutmeg (1 pinch)

–cornstarch (1 teaspoon)

1 – Place 1 cup of rinsed blueberries in a covered baking dish with a little water.  Add 3 tablespoons of honey, 1 squirt of lemon juice, 1 pinch of cinnamon, 1 pinch of nutmeg, and 1 teaspoon of cornstarch.  Stir well.  Microwave on high for 3 minutes.  Stir.

2 – Nestle the cod amid the blueberry sauce, spooning some sauce on top.  Season the cod with salt, pepper, and olive oil.  Microwave on high for 5 minutes on high; then 7 minutes on 50 percent power.  Check to be sure that sauce does not bubble up.

3 – Serve the cod and sauce hot, atop quinoa or rice.  Note:  Blueberries directly atop the cod will appear quite dark, but will not be burned.

–blueberry sauce adapted from food.com web site.