ONE – DISH COMFORT COD WITH CAULIFLOWER – GREEN PEAS – CAPERS – GREEN ONIONS – MINCED GARLIC – PARSLEY & SERVED ATOP JASMINE RICE

For 4:

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

–cauliflower (1 head, cut into 1-inch pieces, fresh)

–green peas (1 cup, frozen, packaged)

–capers (3 tablespoons, bottled)

–green onions (fresh, 3, chopped)

–minced garlic (bottled, 1 tablespoon)

–parsley (1 handful, fresh, chopped)

–jasmine rice

–salt and pepper

–olive oil

1 – Cook jasmine rice according to package instructions for microwaving.  Brands differ.  When finished, keep covered to preserve warmth.

2 – Place cauliflower, green peas, capers, green onions, minced garlic, salt, pepper, and olive oil in a large covered baking dish.  Add one-half cup water.  Stir gently but well.  Microwave on high for 5 minutes.

3 – Place the cod on top of the vegetables.  Season with salt, pepper, olive oil, and parsley.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot, atop the jasmine rice.

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

Advertisements

A Simple Dinner:  MARINATED SPICY CHICKEN WITH LEMON SLICES & GARLIC / SPRING MIX SALAD WITH MUSHROOMS – CAULIFLOWER – GREEN ONIONS IN ITALIAN SALAD DRESSING WITH CROUTONS

–4 chicken tenderloins or breast strips

–cayenne pepper (optional)

–lemon (fresh)

–lemon juice (bottled)

–garlic powder

–spring mix salad

–mushrooms (baby bellas, 2 or 3)

–cauliflower (one-fourth head, chopped)

–green onions (3 stalks, chopped)

–Italian salad dressing

–croutons (seasoned)

1 – Place the chicken in a plastic bag, early in the morning to marinate all day.  Add lemon juice, cayenne pepper, garlic powder, salt, pepper, and olive oil.  Before dinner, place the marinated chicken in a covered baking dish with the little water.  With a sharp knife, slice a lemon, and place the pieces atop the chicken.  Set aside.

2 – Place one-third package of spring mix salad in a mixing bowl.  Chop and add 2 baby bella mushrooms, 3 stalks of green onions, and one-fourth head of cauliflower (florets only).  Season with salt and pepper.  Just before dinner, use Italian salad dressing to taste.  Stir well.  Sprinkle seasoned croutons on top.

3 – Microwave the chicken for 5 and one-half minutes.

4 – Serve the salad as a first course.  Then serve the chicken hot.  I also served purple hull pea soup (second course) and carrots with basil (recipes, use the search box on this blog).

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

BAY SCALLOPS WRAPPED IN BREADCRUMBS ATOP GREEN PEAS & MUSHROOMS WITH OREGANO – GARLIC – PARSLEY IN WHITE WINE SAUCE / FRESH FRUIT SALAD WITH STRAWBERRIES – ORANGE SLICES – BANANA IN MAYONNAISE SAUCE / PASTA WITH CAULIFLOWER FLORETS & RAISINS IN MARINARA SAUCE SEASONED WITH GARLIC – PARSLEY – CAYENNE

–bay scallops (half a package, thawed from frozen)

–plain breadcrumbs

–green peas

–mushrooms (fresh, baby bellas, 5 or 6, quartered)

–oregano & parsley (fresh if possible)

–garlic powder

–strawberries (4 or 5, sliced, fresh)

–orange (1, fresh)

–banana (1, fresh)

–mayonnaise

–penne pasta (one-half cup dried)

–cauliflower (fresh, florets only)

–golden raisins (fresh, one-third cup)

–marinara sauce (Italian spaghetti sauce, bottled)

–cayenne pepper (optional)

–salt and pepper

–olive oil

1 – Wash and peel 1 orange; separate into segments; and then cut once horizontally.  Add to mixing bowl.  Peel and slice 1 banana and add to the bowl.  Wash 4 or 5 fresh strawberries, slice, and add to the bowl.  Stir together 1 tablespoon of mayonnaise and a little water.  Then pour this sauce on the fruit.  Stir gently.  Refrigerate until time for dinner.

2 – Place one-half cup of dried pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave on high for 5 minutes; then microwave for 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

3 – Cut off cauliflower florets from one-half head of cauliflower.  Place in a covered baking dish.  Add one-third cup of golden raisins.  Spoon 6 to 8 tablespoons of marinara sauce into the dish.  Season with olive oil.  Microwave on high for 5 minutes.  When finished, add the drained pasta to this dish.  Recover.  Just before dinner, stir together the pasta with the cauliflower and raisins.

5 – Place the thawed scallops from one-half package in a plastic bag.  Rinse well, and then drain well.  Season with salt, pepper, and olive oil.  Pour plain breadcrumbs into the plastic bag, and shake well.  Set aside.

6 – Place one-half package of frozen green peas in a covered baking dish with a little white wine.  Season with salt, pepper, oregano, parsley, garlic powder, and olive oil.  Wash 5 or 6 baby bella mushrooms, quarter them, and add to the green peas.  Microwave on high for 4 minutes.  Then add the bay scallops atop the peas and mushrooms.  Microwave on high for 3 minutes.

7 – Serve the pasta as a first course, the scallops as a second, and the fruit as a third.

–pasta and scallops adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; fruit original.

CAESAR SALMON SALAD WITH VEGGIES

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

–basil (fresh if possible)

–salt and pepper

–Caesar salad dressing (I use Paul Newman’s creamy Caesar)

–cauliflower (half a head, chopped)

–chickpeas (garbanzo beans, one-half can)

–miniature carrots (6 to 8, chopped)

–feta cheese (one-half small carton)

–mushrooms (baby bellas, 6 to 8, chopped)

–crisp salad greens (includes iceberg lettuce)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

2 – Place one-half package of crisp salad greens in a mixing bowl.  Add one-half head of chopped cauliflower, one-half can of chickpeas, 6 to 8 chopped miniature carrots, and 6 to 8 chopped baby bella mushrooms.  Season with salt and pepper.

3 – Flake the salmon, discard the skin, and add the salmon to the salad greens.  Stir well.  Add Caesar salad dressing to taste.  Sprinkle the top with feta cheese.

4 – Serve the salmon salad as a main course, cold.

–salmon salad recipe original.

LEMONY CHICKEN WITH PARSLEY & GARLIC IN DEJON – WHITE WINE – BROTH SAUCE / BUTTER LETTUCE SALAD WITH PINEAPPLE & TOASTED WALNUTS IN GINGER – SESAME DRESSING / CAULIFLOWER & ONIONS WITH THYME IN BROTH

–4 chicken tenderloins or breast strips

–lemon juice

–parsley

–garlic powder

–Dejon mustard (I used Grey Poupon)

–white wine

–flour

–chicken broth (non-fat, low sodium)

–butter lettuce (half a package)

–pineapple (in chunks, one-third can)

–toasted walnuts (1 handful)

–ginger-sesame salad dressing (I used Paul Newman’s)

–cauliflower (1 head, broken apart

–onion (1, whole)

–thyme (bottled)

–salt and pepper

–olive oil

1 – Place chicken in a covered baking dish.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  In a microwaveable cup, place one-half cup of chicken broth, 3 tablespoons of white wine, and 2 tablespoons of Dejon mustard.  Microwave on high for 1 minute and 20 seconds.  Stir well.  In a separate cup, place 1 tablespoon of flour.  Slowly add the broth mixture to the flour, stirring briskly.  Pour the sauce on top of the chicken.  Season the chicken with parsley, garlic, and a little more olive oil.  Set aside.

2 – Place one-half package of butter lettuce in a mixing bowl.  Add one-third can of chunk pineapple and 1 handful of walnuts.  Stir well.  Just before serving, add ginger – sesame salad dressing to taste, and stir again.

3 – Wash and cut off the cauliflower in chunks.  Place in a covered baking dish with 1 inch of chicken broth.  Cut 1 onion into 8 pieces, and place atop the cauliflower.  Season with thyme, salt, pepper, and olive oil.  Microwave on high for 15 minutes.

4 – Microwave the chicken on high for 5 and one-half minutes.

5 – Serve the salad as a first course.  Then serve the chicken hot, with the cauliflower and onion as a side.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

GARLIC – HERB CHICKEN TENDERS WITH MISSISSIPPI COMEBACK DIPPING SAUCE / SPRING MIX WITH STRAWBERRIES & HONEY – BLUEBERRIES – FETA – PECANS IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING / PARMESAN CAULIFLOWER WITH WHITE SAUCE

Note:  Mississippi comeback dipping sauce originated in Greek restaurants in Jackson, Mississippi in the thirties.  It has remained popular in the Deep South ever since, encouraging a “come back” for more.

 –4 chicken tenderloins or breast strips

–garlic – herb breadcrumbs

–comeback dipping sauce (see recipe below)

–spring mix salad greens

–strawberries (6 to 8, sliced and dipped in honey)

–blueberries (1 handful)

–feta cheese (one-half small carton)

–pecans (one-half small package)

–balsamic vinegar

–extra virgin olive oil

–cauliflower (1 head, fresh)

–milk (dairy or almond; soy doesn’t do well in the microwave)

–flour

–salt and pepper

–olive oil

1 – Prepare Mississippi comeback dipping sauce ahead of time to allow flavors to meld.  The recipe:

1 cup mayonnaise

1/4 cup chili sauce

2 tablespoons ketchup

1 tablespoon lemon juice

1 teaspoon smoked paprika

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

Place in the refrigerator until time for dinner.  May be kept safely for up to a week.

 2 – Wash and cut apart the cauliflower into large chunks.  Place in a covered baking dish.  In a microwaveable cup, place one-half cup of dairy or almond milk, and then microwave on high for 45 seconds.  In a second cup, place 1 tablespoon of flour.  Add the milk to the flour very slowly, stirring briskly.  Then pour the white sauce over the cauliflower.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese over the top.  Microwave on high for 15 minutes.  If sauce appears to be too thick, add chicken broth to desired consistency.

3 – Place one-half package of spring mix to a mixing bowl.  Add 6 to 8 sliced strawberries that have been marinated in honey.  Add 1 handful of blueberries.  Add one-half package of pecan chips.  Add one-half small carton of feta cheese.  Season with salt and pepper.  Wait to add dressing until just before dinner.  At that time, add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

4 – Place the chicken tenders in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of garlic – herb breadcrumbs into the bag.  Shake well.  Place the tenders in a covered baking dish with a little water.  Microwave on high for 5 minutes.

5 – Serve the salad as a first course.  Then serve the chicken tenders hot, the comeback sauce cold, with the cauliflower as a side.  I also served baby lima beans (for recipe, use the search box on this blog).

–comeback sauce retrieved from “my recipes” web site; other recipes original.

ROSEMARY & PARSLEYED CHICKEN WITH CAULIFLOWER – TOMATO – BLACK OLIVES IN WHITE WINE SAUCE / SPINACH – SPRING MIX SALAD WITH MUSHROOMS – TOMATO – SUMMER SQUASH – FETA IN RED WINE – OLIVE OIL DRESSING

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–parsley (fresh if possible)

–cauliflower (1 head, florets only)

–tomato (divided, 2, small, fresh)

–black olives (sliced, one-half can)

–white wine (cooking wine is fine)

–garlic salt

–salt and pepper

–olive oil

–spinach – spring mix greens (packaged)

–mushrooms (baby bellas, fresh, 6 to 8, sliced)

–summer squash (1, small, fresh)

–red wine (cooking wine is fine)

–feta cheese (one-half small container)

1 – Wash and slice the florets off 1 head of cauliflower.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – In a very large baking dish, place 1 tomato, chopped, and one-half can of sliced black olives in a little white wine.  Season with rosemary, parsley, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Spoon cooked cauliflower into the dish.  Stir.  Place chicken on top.  Season the chicken with salt, pepper, rosemary, parsley, and olive oil.  Microwave on high for 9 minutes.

3 – Place one-half package of spinach – spring mix in a mixing bowl.  Wash and slice 6 to 8 mushrooms, and add to the bowl.  Chop 1 tomato, season with salt and pepper, and place in the bowl.  Peel and chop 1 summer squash, and place in the bowl.  Add one-half small container of feta cheese.  Season the salad with salt and pepper.  Add one-fourth cup of red wine and, to taste, olive oil.  Stir well.

4 – Serve the salad as a first course, then serve the chicken and cauliflower hot.

–chicken adapted from Ed Giobbi’s Italian Family Cooking; salad original.

A Simple Dinner:  LEMON PEPPER – SEASONED SALMON & ASPARAGUS / PARMESAN CAULIFLOWER

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

–lemon pepper (bottled)

–salt and pepper

–olive oil

–asparagus (10 stalks, fresh)

–cauliflower (1, medium head)

–Parmesan cheese

 

1 – Place the salmon in a covered baking dish.  Season with salt, pepper, lemon pepper, and olive oil.  Set aside.

2 – Wash and then cut off sections of the cauliflower.  Place in a wide-mouthed, covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Sprinkle generously with Parmesan cheese.  Microwave on high for 10 minutes.

3 – Cut off the ends of the asparagus.  Then place in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 6 minutes.

4 – Microwave the salmon for 4 and one-half minutes.

5 – Serve the salmon hot, with the cauliflower and asparagus as sides.

–recipes original.

LEMON ORANGE ROUGHY / SUMMER SQUASH WITH GREEN ONIONS / CAULIFLOWER WITH OREGANO

–orange roughy (2 medium fillets, frozen)

–lemon pepper

–lemon juice

–salt and pepper

–olive oil

–summer squash (1, medium)

–green onions (2 stalks)

–cauliflower (1 small head)

–oregano (fresh if possible)

 

1 – Wash the cauliflower and remove the leaves.  Cut off chunks of the cauliflower and place in a covered baking dish with 1 inch of water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 15 minutes.

2 – Place the thawed orange roughy in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, lemon pepper, and olive oil.  Set aside.

3 – Peel and slice the squash.  Slice green onions into 1-inch pieces.  Place squash and onions in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

4 – Microwave the orange roughy for 5 minutes.

5 – Serve the orange roughy hot, with the cauliflower and squash as sides.

–recipes original.

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.