COD THYME ROLLED IN BREADCRUMBS – TOPPED BY FRESH CHOPPED TOMATO & SLICED BABY BELLA MUSHROOMS – WITH SHREDDED CARROTS – SLICED RED ONION – CHOPPED CELERY IN WHITE WINE SAUCE ATOP GARLIC WHEAT BREAD

For 4:

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

–thyme (1 tablespoon, divided)

–breadcrumbs (boxed, plain, one-third cup)

–tomato (fresh, medium, chopped)

–baby bella mushrooms (3 or 4, chopped in small pieces, fresh)

–shredded carrots (fresh, 1 handful)

–red onion (one-half, medium, sliced)

–celery (3 stalks, fresh, chopped fine)

–white wine (one-half cup)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–wheat bread (4 slices, each the size of the palm of a hand)

–salt and pepper

1 – Place the shredded carrots, red onion, and celery in a covered baking dish.  Add white wine.  Season with salt, pepper, and a portion of the thyme.  Finish with a few drops of olive oil.

2 – Microwave the vegetables for 3 minutes on high.

3 – Place the cod in a large plastic bag.  Season with salt, pepper, and thyme.  Add olive oil to cover.  Pour in breadcrumbs, and shake well.  After the vegetables have cooked for 3 minutes, place the cod on top. 

4 – Chop the tomato, slice the mushrooms, and then season with salt, pepper, and thyme.  Then add chopped tomato and sliced mushrooms on top of the cod.  Finish with a few drops of olive oil.

5 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

6 – While cod is cooking, break apart the wheat bread, season with the minced garlic, and then sprinkle with olive oil.  Place the wheat bread in a bowl for each person.  The cod and vegetables are then placed, for serving, atop the wheat bread, with a small portion of wine for each serving.  (This is not a soup.)

7 – Serve the cod and vegetables hot.

–cod inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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CHICKEN TENDERS WITH SHREDDED CARROTS – SLICED VIDALIA ONION – CELERY SEASONED WITH BAY LEAVES AND ACCOMPANIED BY HOMEMADE – PUREED – CHILLED TOMATO PESTO WITH FRESH TOMATOES – PINE NUTS – CILANTRO – EXTRA VIRGIN OLIVE OIL – MINCED GARLIC – GREEN ONIONS

For 4:

–6 chicken tenderloins or breast strips

–shredded carrots (fresh, packaged, 1 handful)

–Vidalia onion (one-half, large, sliced)

–celery (fresh, 2 stalks, chopped)

–bay leaves (2, dried)

–salt and pepper

–olive oil

Tomato pesto:

–tomatoes (2, fresh, medium, chopped)

–pine nuts (4 tablespoons)

–cilantro (1 tablespoon, dried)

–extra virgin olive oil (3 tablespoons)

–minced garlic (1 tablespoon, bottled)

–green onions (2 stalks, chopped)

–salt to taste

1 – Add chopped tomatoes, pine nuts, cilantro, extra virgin olive oil, minced garlic, green onions, with salt to taste in a food processor.  Puree until smooth.  Refrigerate until time for dinner.

2 – Place the shredded carrots, celery, and onion, with 2 bay leaves, in a covered baking dish.  Add one-quarter cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place the chicken atop the vegetables.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes and 30 seconds.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, with the tomato pesto on the side.

–chicken and tomato pesto adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining.

PARSLEYED CHICKEN MARJORAM WITH SHREDDED CARROTS – CELERY – MINCED GARLIC – BAY LEAVES – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, 1 handful, chopped)

–marjoram (dried, 1 tablespoon)

–shredded carrots (fresh, 1 handful)

–celery (fresh, 4 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–bay leaves (dried, bottled, 3)

–green onions (3 stalks, fresh, chopped)

–salt and pepper

–olive oil

–white wine (one-eighth cup)

1 – Place the carrots and celery in a covered baking dish.  Add the wine.  Season with salt, pepper, olive oil, and minced garlic.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the vegetables.  Season with salt, pepper, bay leaves, and olive oil.  Sprinkle marjoram on top.  Then also add green onions and parsley.

3 – Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and veggies hot.

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

WARM CHICKEN & POTATO SALAD SEASONED BY MINT WITH GREEN ONIONS & SHREDDED CARROTS IN A SAUCE OF OLIVE OIL – DIJON – LEMON JUICE

For 4:

–6 chicken tenderloins or breast strips

–potatoes (3, medium, cut into bite-sized pieces)

–mint (dried, 2 tablespoons)

–green onions (3 stalks, chopped)

–shredded carrots (packaged, 2 handfuls)

–olive oil

–Dijon mustard (1 tablespoon, bottled)

–lemon juice (2 tablespoons)

1 – Place potatoes, chopped into bite-sized pieces, in one-half cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – Place chicken in a covered baking dish, with one-quarter cup of cold water (to prevent toughening the chicken).  Season with salt, pepper, mint, and olive oil.  Microwave on high for 8 minutes.  When finished, cut into bite-sized pieces.

3 – Place drained and cut-up potatoes and chicken in a mixing bowl.  Add green onions, shredded carrots, olive oil (to taste), Dijon mustard, and lemon juice.  Fold together, gently.

4 – Serve the chicken and potato salad at room temperature.

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

SALMON AU VIN WITH THYME – MARJORAM – MINCED GARLIC – SLICED SWEET ONION – SHREDDED CARROTS – QUARTERED MUSHROOMS IN WHITE WINE – CLAM JUICE SAUCE ATOP COUSCOUS

Note:  This recipe is patterned after recipes for coq au vin, chicken in wine sauce.

For 4:

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

–thyme, marjoram (one-quarter teaspoon each)

–minced garlic (bottled, 1 tablespoon)

–sweet onion (one-half, sliced)

–shredded carrots (packaged, 1 handful)

–mushrooms (baby bellas, 3, quartered, fresh)

–white wine (one-eighth cup)

–clam juice (one-eighth cup)

–couscous (follow package instructions; brands differ)

–salt and pepper

–olive oil

1 – Place the onion, carrots, and mushrooms in a covered baking dish.  Add white wine and clam juice.  Season with salt, pepper, thyme, marjoram, minced garlic, and olive oil.  Microwave on high for 5 minutes. 

2 – Place the salmon in the baking dish, spooning a little sauce over the salmon.  Season with salt, pepper, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon and sauce hot, atop the couscous.

–salmon and sauce inspired by C. Mabry, chef.

CHICKEN WITH THYME – BASIL – MINCED GARLIC – SHREDDED CARROTS – SWEET ONION – BOWTIE PASTA IN BROTH

Note:  Thyme and basil work together as herbs very well.

–6 chicken tenderloins or breast strips

–thyme, basil (bottled, one-half teaspoon each)

–shredded carrots (packaged, 1 handful)

–sweet onion (one-half, sliced)

–garlic (minced, bottled, 1 tablespoon)

–pasta (bowtie, 1 cup)

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

1 – Place the sliced onion in the bottom of a slow cooker.  Then add shredded carrots.  Place chicken on top.  Season with salt, pepper, thyme, basil, and garlic, and olive oil.  Add chicken broth until the chicken is almost submerged.  Cook on low setting for 5 hours.

2 – Place 1 cup of pasta in the cooker.  Cook for one-half hour (for al dente pasta, 20 minutes) more, for a total of 5 and one-half hours.  (Cooking times may vary with the brand and model of your slow cooker.)

3 – Serve the chicken pasta and vegetables hot.

–chicken adapted from the Magical Slow Cooker (web).

BAKED CHICKEN WITH SHREDDED CARROTS – ONIONS – CELERY IN BROTH & ACCOMPANIED BY A COOL PUREED GREEN SAUCE OF MINT – PARSLEY – GARLIC – PINE NUTS – GREEN ONIONS – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–shredded carrots (1 handful, packaged)

–onion (one-half, medium, sliced)

–celery (2 stalks, chopped fine)

–chicken broth (non-fat, low sodium, packaged)

–salt and pepper

–olive oil

Green sauce:

–mint (bottled, 1 tablespoon, dried)

–parsley (1 handful, fresh, chopped)

–garlic (minced, 1 tablespoon)

–pine nuts (3 tablespoons)

–green onions (3 stalks, chopped)

–extra virgin olive oil (2 tablespoons, bottled)

1 – Place the mint, parsley, garlic, pine nuts, green onions, and extra virgin olive oil in a food processor.  Pulse until smooth.  Plan to serve room temperature.

2 – Place shredded carrots, onion, and celery in broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the vegetables and in the broth.  Season with salt, pepper, and olive oil.

4 – Microwave the chicken for 8 minutes on high.

5 – Serve the chicken and sauce hot with the cool green sauce on the side.

–chicken and sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

GARLIC – HERB CHICKEN TENDERS WITH SHREDDED CARROTS – GREEN ONIONS – MUSHROOMS IN WHITE WINE – BROTH SAUCE AND A SIDE OF CORNBREAD DRESSING WITH GREEN ONIONS – MUSHROOMS – PARSLEY – WALNUTS

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed, one-quarter cup)

–shredded carrots (1 handful)

–green onions (4 stalks, chopped, divided)

–mushrooms (baby bellas, 2 handfuls, divided)

–white wine (one-eighth cup)

–chicken broth (non-fat, low sodium, one-eighth cup; 1 cup more for dressing)

–salt and pepper

–olive oil

–cornbread stuffing (I used Pepperidge Farm herb, 1 cup)s

–parsley (fresh, 1 handful, chopped)

–walnuts (toasted, 1 small handful, broken into small pieces)

1 – Place the chicken in a covered baking dish with the white wine and chicken broth.  Season the chicken with salt and pepper.  Add carrots, green onions, and mushrooms on top of the chicken.  Sprinkle with garlic – herb breadcrumbs.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Place chicken broth (1 cup) in a covered baking dish.  Add 1 chopped green onion, parsley, walnuts, and 1 handful of baby bellas to the broth.  Microwave on high for 3 minutes.  Add 1 cup cornbread stuffing to the dish.  Stir.  Microwave for 2 minutes more.

3 – Serve the chicken and vegetables hot, with the stuffing/dressing.

–chicken and vegetables original; dressing adapted from To the Taste of a King (New Orleans Colonial Dames cookbook from the fifties).

CHILLED TUNA STEAK SALAD WITH FRESH BASIL TOMATO – ROMAINE LETTUCE – SHREDDED CARROTS – BROCCOLI FLORETS – GREEN ONIONS – CHICKPEAS IN YOGURT – MAYO – BASIL – LEMON DRESSING

–tuna steak (1, large size or 2, small)

–tomato (medium, chopped)

–romaine lettuce (6 leaves, broken into bite-sized pieces)

–shredded carrots (packaged, 1 handful)

–broccoli florets (florets cut from 1 head of broccoli)

–green onions (4, chopped, fresh)

–chickpeas (canned, rinsed and drained, one-third can)

–yogurt (5 heaping tablespoons)

–mayonnaise (3 tablespoons)

–basil (3 teaspoons, dried, divided)

–lemon (1 tablespoon)

–salt and pepper

–olive oil

 

1 – Place the tuna steak in a covered baking dish with one-quarter cup of water.  Season with salt, pepper, 1 teaspoon of basil, and olive oil.  Microwave on high for 4 minutes.  (Tuna steak is best if a little rare.)

2 – Place the romaine lettuce, shredded carrots, broccoli florets, green onions, tomato (seasoned with salt, pepper, and 1 teaspoon of basil), and chickpeas in a large salad bowl.  Cut apart the cooked tuna steak into bite-sized pieces, and place on top.  Refrigerate until time for dinner.

2 – Place the yogurt, mayonnaise, lemon juice, and 1 teaspoon of basil in a small mixing bowl.  Stir well.  Keep refrigerated until time for dinner.

3 – Serve the tuna steak salad chilled with the chilled dressing.

–tuna steak salad original; salad dressing inspired by Real Simple magazine.

BAKED CHICKEN LIGHTLY SPRINKLED WITH BREADCRUMBS ON A BED OF CARROTS – GREEN ONIONS – MUSHROOMS IN BROTH & WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–carrots (2, fresh, sliced on the diagonal)

–green onions (3 stalks, chopped in large pieces)

–mushrooms (baby bellas, 5 or 6, sliced large)

–chicken broth (non-fat, low sodium)

–white wine

–jasmine rice (boxed)

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourth’s cup of water.  Stir.  Microwave on high for 5 minutes; the microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.  (Do not add salt or olive oil.)

2 – Slice 2 carrots on the diagonal, and place in a covered  baking dish with a little chicken broth and a little white wine.  Add 3 chopped green onions and 5 or 6 sliced baby bella mushrooms.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes, longer if you have a large baking dish.  When finished, add the chicken, spacing the pieces apart from each other.  Season the chicken with salt, pepper, and olive oil.  Sprinkle very lightly with plain breadcrumbs.  Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot, atop the jasmine rice.

–recipe original.