TOMATO COD WITH CORIANDER – THYME – GARLIC – CAYENNE IN WHITE WINE SAUCE / PARMESAN BRUSSEL SPROUTS WITH RED BELL PEPPER – ONION – CAPERS / SPINACH SALAD WITH STRAWBERRIES – AVOCADO – WALNUTS

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

–tomato (medium, fresh)

–coriander (bottled)

–thyme (fresh if possible)

–garlic powder

–cayenne pepper (bottled)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–Brussel sprouts (one-half package, fresh)

–red bell pepper (one-half, fresh)

–onion (one-half)

–capers (3 tablespoons, bottled)

–Parmesan cheese (shredded)

–spinach (one-half package, fresh)

–strawberries (6 to 8, sliced

–avocado (fresh)

–toasted walnuts (1 handful)

–salad dressing (of your choice)

1 – Chop a tomato, and place it in a covered baking dish with a little white wine.  Season with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the cod in the sauce.  Season the cod with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil.  Set aside.

2 – Place 2 handfuls of fresh spinach in a mixing bowl.  Slice 6 to 8 fresh strawberries, and add to the bowl.   Slice open an avocado, and remove the pit.  Cut the flesh two ways, and then remove, adding to the bowl.  Then add 1 handful of toasted walnuts to the bowl.  Season with salad dressing of your choice.  Stir gently to avoid injuring the avocado pieces.

3 – Place one-half package of fresh Brussel sprouts in a covered baking dish with 1 inch of water.  Chop one-half red bell pepper, and place on top.  Chop one-half onion, and also place on top.  Sprinkle 2 tablespoons of capers on top.  Microwave on high for 15 minutes.  When finished, sprinkle Parmesan cheese on top, and then recover.

4 – Microwave the cod for 6 minutes on high.

5 – Serve the salad as a first course.  Then serve the cod hot, with the Brussel sprouts as a side.  I also served canned lentils with this dinner (microwave for 4 minutes).

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

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PARSLEYED CHICKEN & POTATOES WITH ONION & GARLIC / BRUSSEL SPROUTS WITH ONION / SPRING MIX SALAD WITH GREEN GRAPES – FETA – WALNUTS WITH RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

–4 chicken tenderloins or breast strips

–parsley (fresh if possible)

–small Dutch potatoes (8 or 10)

–onion (1, divided, chopped)

–garlic powder

–plain breadcrumbs

–salt and pepper

–olive oil

–Brussel sprouts (fresh, packaged)

–spring mix salad

–seedless green grapes (1 bunch)

–feta cheese (one-half small carton)

–walnuts (1 handful)

–red wine (not cooking wine)

–extra virgin olive oil

1 – Place potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 8 minutes.  When finished, chop one-half onion, and place in the dish.  Microwave for 3 minutes.  Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Then add a small amount of plain breadcrumbs.  Shake well. Nestle the chicken amid the potatoes and onion.  Sprinkle parsley on top.  Set aside.

2 – Cut in half each Brussel sprout.  Add to a covered baking dish.  Chop one-half onion and add to the dish.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.

3 – Add one-half package of spring mix salad greens to a mixing bowl.  Add one bunch seedless green grapes (cut in half if desired), one-half small carton of feta cheese, and 1 handful of walnuts.  Season with salt and pepper.  Add red wine and extra virgin olive oil as a salad dressing, to taste.  Stir well.

4 – Microwave the chicken and potatoes for 6 minutes.

5 – Serve the salad as a first course.  Then serve the chicken dish hot, with the Brussel sprouts as a side.

–chicken adapted from To the Taste of a King; other recipes original.