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.

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.

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.

BREADCRUMB – COVERED COD WITH GARLIC & PARSLEY IN SHERRY SAUCE / BUTTERED WHITE CORN / BUTTER LETTUCE WITH MUSHROOMS – SUMMER SQUASH – CHICKPEAS – GREEN ONIONS IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–garlic powder

–parsley

–breadcrumbs (plain, boxed)

–sherry (cooking sherry is fine)

–white corn (frozen)

–Promise Activ margarine (heart-healthy)

–butter lettuce (packaged)

–mushrooms (baby bellas, 3 or 4, sliced)

–summer squash (1, small)

–chickpeas (1 handful)

–green onions (2 bunches, sliced)

–red wine (cooking wine is fine)

–extra virgin olive oil

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a small amount of sherry.  Season with salt, pepper, garlic powder, and olive oil.  Sprinkle a small amount of breadcrumbs on top.  Then sprinkle cut parsley on top.  Set aside.

2 – Place one-half package of butter lettuce in a mixing bowl.  Slice 3 or 4 baby bella mushrooms, and add to the bowl.  Peel and slice 1 summer squash, and add to the bowl.  Add 1 handful of chickpeas.  Slice 2 stalks of green onions, and add to the bowl.  Stir well.  Wait until just before serving to add dressing of red wine and extra virgin olive oil.  Stir.

3 – Add two-thirds cup of white corn to a covered baking dish with a little water.  Season with salt, pepper, and margarine.  Microwave on high for 4 minutes.

4 – Microwave the cod for 6 minutes on high.  Cod is done when it begins to break apart.

5 – Serve the salad as a first course.  Then serve the cod hot, with the corn as a side.

–cod adapted from a lobster recipe in Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

MARINATED CHICKEN WITH TARRAGON & RED WINE / QUINOA IN BROTH / BACON- FLAVORED SPLIT GREEN PEA SOUP WITH POTATOES – ONION – PARSLEY / SPRING MIX SALAD WITH TOMATO – CHICKPEAS – MUSHROOMS

–4 chicken tenderloins or breast strips

–tarragon (fresh if possible)

–red wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–Bac’n pieces

–split green peas (dried; no need to soak overnight)

–baby Dutch potatoes (4, quartered)

–onion (one-half, medium)

–parsley (fresh if possible)

–spring mix salad (one-half package)

–chickpeas (2 small handfuls)

–mushrooms (4, baby bellas)

–salt and pepper

–olive oil

1 – Place two-thirds cup of split green peas in a slow cooker.  Add 4 baby Dutch potatoes, quartered.  Add one-half sliced onion.  Add 1 handful of chopped parsley.  Place 2 cups of chicken broth in the cooker with the vegetables.  Do NOT salt.  Add pepper to taste and a few drops of olive oil.  Cook on low for 6 hours; when finished, place setting on “warm” until time for dinner.

2 – Marinate the chicken overnight in the refrigerator, in red wine and with tarragon.  When ready to cook, pour out the marinade.  Place the chicken in a covered baking dish with a small portion of red wine.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

3 – Measure two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Season with a few drops of olive oil.  Stir well.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

4 – Place one-half package of spring mix salad greens in a mixing bowl.  Add 2 small handfuls of chickpeas.  Slice 4 baby bella mushrooms, and add to the bowl.  Season with salt and pepper.  Use your favorite salad dressing.  Stir well.

5 – Microwave the chicken for 5 minutes on high.

6 – Serve the salad as a first course, the soup as a second, and the chicken atop the quinoa as a third course.

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

CRUSHED WALNUT SALMON SPREAD WITH HORSERADISH AND TOPPED WITH TARRAGON – CHIVES – PARSLEY / CHICKPEA SALAD WITH GREEN ONIONS

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

–toasted walnuts (half a dozen, crushed)

–horseradish (bottled)

–tarragon (fresh if possible)

–chives (bottled)

–parsley (fresh if possible)

–chickpeas (canned)

–green onions (2 stalks, sliced)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Crush toasted walnuts by placing them in a plastic bag, and then hammering with the back of an ice cream spoon.  Season with salt and pepper.  Spread a generous amount of horseradish over the top of the salmon.  Sprinkle the crushed walnuts on top.  Season with tarragon, chives, parsley, and olive oil.  Microwave on high for 4 and one-half minutes.

2 – Rinse a can of chickpeas.  Place one-half can in a serving bowl.  Rinse and then chop 2 stalks of green onions.  Add to the chickpeas.  Season the dish with salt, pepper, and olive oil.

3 – Serve the salmon hot, with the chickpea salad as a side.  I also served small Dutch potatoes and broccoli (for recipes, use the search box on this blog).

–salmon adapted from real Alaskan seafood web site; chickpeas original.

TUNA STEAKS WITH MINT – GARLIC – ROSEMARY ON A BED OF CHOPPED RED BELL PEPPER / CHICKPEA SOUP WITH ROSEMARY & PASTA / SPRING MIX SALAD WITH BLUEBERRIES – CHOPPED PECANS – ONION IN ITALIAN SALAD DRESSING

ed giobbi

Note:  Edward Giobbi is primarily a painter, but he has written several cookbooks and has been friends with great chefs who have praised his culinary skills.  This image is from his web site.

–chickpeas (garbanzo beans, 1 can, drained & rinsed)

–rosemary (fresh if possible)

–garlic powder

–lime juice

–pasta (small, one-half cup)

–tuna steaks (2, small, fresh)

–mint (fresh if possible)

–red bell pepper (one-half, fresh, chopped)

–spring mix salad (one-half package)

–blueberries (one-half small package, fresh)

–chopped pecans (one-half small package)

–sweet onion (one-half, sliced finely)

–Italian salad dressing

–salt and pepper

–olive oil

1 – Drain the chickpeas.  Rinse in a colander.  Place in a slow cooker with 1 and one-half cups of water.  Season with 1 teaspoon of salt, rosemary (1 sprig, cut off leaves), garlic powder, and pepper, and olive oil.  Cook in the slow cooker on low all day long.  Twenty minutes before serving the soup, add one-half cup of pasta. 

2 – Chop one-half red bell pepper, and place in a covered baking dish with a little water.  Season with mint, garlic powder, rosemary, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the tuna steaks in the middle of the bell pepper.  Drench in lime juice.  Season the steaks with mint, garlic powder, rosemary, salt, pepper, and olive oil.  Set aside.

3 – Place one-half package of spring mix in a mixing bowl.  Add one-half small container of blueberries, one-half package of pecans, and one-half finely chopped sweet onion.  Season with salt and pepper.  Add Italian salad dressing to taste.

4 – Microwave the tuna steaks for 2 minutes only.

5 – Serve the salad as a first course, the soup as a second course, and the tuna steaks as a third course.  (The soup is thick enough that it could be served as a vegetable.)

–chickpea soup and tuna steaks adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

COD WITH PARSLEYED BREADCRUMBS IN WORCESTERSHIRE & LEMON SAUCE / ANGEL HAIR SLAW WITH TOMATO – CHICKPEAS – VIDALIA ONION 

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

–Italian parsley (fresh is possible)

–plain breadcrumbs (boxed)

–Worcestershire sauce

–lemon juice

–salt and pepper

–olive oil

–angel hair slaw (raw cabbage)

–sugar

–tomato (1, medium)

–chickpeas (one-half can)

–Vidalia onion (1, small)

–mayonnaise

1 – Place cod in a covered baking dish with a very small amount of water.  Drench in lemon juice and Worcestershire sauce.  Season with salt and pepper. Sprinkle breadcrumbs and minced parsley on top.  Finish with a few drops of olive oil.  Set aside.

2 – Empty half a package of angel hair slaw into a mixing bowl.  Chop the tomato, season with salt and pepper, and place in bowl.  Add one-half can of chickpeas.  Slice 1 small Vidalia onion, and add to bowl.  Season with salt, pepper, and 1 teaspoon of sugar.  Add mayonnaise to taste.  Stir well.

3 – Microwave the cod for 6 minutes on high.

–cod adapted from The Guardian web site; slaw original.

OPEN – FACED GARLIC & HERB CHICKEN SANDWICHES WITH BASIL – FETA – TOMATO – WHOLE WHEAT MUFFIN / BIBB LETTUCE SALAD WITH CHICKPEAS & TOMATO / BACON – FLAVORED BABY BUTTER BEANS

–baby butter beans (dried; soak overnight)

–Bac’n pieces

–salt and pepper

–olive oil

–whole wheat muffins (one-half for each sandwich)

–2 chicken tenderloins or breast strips (for 2 sandwiches)

–garlic & herb breadcrumbs (boxed)

–basil (fresh if possible)

–feta cheese (half a small container)

–mayonnaise (optional)

–tomato (divided:  2 thick slices; 1 slice, chopped)

–bibb lettuce

–chickpeas (garbanzo beans, one-half can)

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add 2 and one-half cups of water.  Season with Bac’n pieces, olive oil, and one-half teaspoon of salt.  Cook in the slow cooker for 6 hours.  When finished, keep on warm setting until time for dinner.

2 – Break apart half a bunch of bibb lettuce into bite-sized pieces.  Place in a mixing bowl.  Chop 1 slice of tomato.  Add one-half can of chickpeas.  Pour, to taste, Caesar dressing in the bowl.  Stir well.

3 – Divide 1 muffin, and place in a covered baking dish.   Spread a little mayonnaise on each muffin (this is optional).  Place 1 thick slice of tomato on each muffin (be sure that tomato entirely covers the muffin, so that the muffin will not toughen as you cook).  Top the tomato with salt, pepper, basil, and olive oil.  Sprinkle with feta cheese (one-half container).  Place 2 pieces of chicken in a plastic bag.  Add olive oil, and cover the chicken well.  Season with salt and pepper.  Add garlic and herb breadcrumbs, generously, to the plastic bag.  Shake well.  Place the chicken atop the tomato muffin.  Microwave on high for 4 minutes.

4 – Serve the salad as a first course.  Then serve the chicken sandwiches hot, with the baby butter beans as a side.

–chicken caprese inspired by surfing the web; other recipes original.

SALMON WITH PAPRIKA & GARLIC / CHICKPEA SLAW / SEASONED TOMATO / EGGPLANT APPETIZER WITH PARSLEY & TOMATO SAUCE

–salmon (the size of 3 decks of cards)

–paprika

–garlic powder

–parsley (fresh if possible)

–chickpeas (one-half can)

–slaw (one-half package)

–cumin

–coleander

–salt and pepper

–olive oil

–mayonnaise

–lemon juice

–tomato (one-half per portion)

–eggplant (1 medium)

–tomato sauce (one-fourth can)

–onion (one-half medium)

–red wine (cooking wine is fine)

–Triscuits (or other crackers)

 

1 – Wash eggplant with soap and water, and then use a fork to pierce the skin all over.  Cook in microwave on a plate on high for 5 minutes on one side; then turn over and cook for 5 minutes on the other side.  Let cool (in microwave or in refrigerator).

2 – Cut off stem of the eggplant, and then cut open the eggplant lengthwise.  Rake out the pulp of the eggplant onto a cutting board. Discard the skins.  Cut the pulp two ways across.  Place in a mixing bowl.  Season with salt, pepper, garlic powder, 2 tablespoons of red wine, tomato sauce, parsley, and olive oil.  Stir well.  Refrigerate until cool.

3 – Place the salmon in a covered baking dish.  Add a little water.  Season with paprika, garlic powder, olive oil, and parsley.  Set aside.

4 – Add one-half package of shredded cabbage (slaw) to a mixing bowl.  Pour in one-half can of rinsed chickpeas.  Chop one-half onion.  Season the slaw with cumin, coriander, salt, pepper, olive oil, and mayonnaise (2 tablespoons).

5 – Cut a tomato in half.  Place in covered baking dish.  Season with salt, pepper, paprika, and garlic powder.  Cook for 2 minutes in the microwave on high.

6 – While serving eggplant appetizer with crackers, cook salmon for 4 and one-half minutes on high in the microwave.  When finished, test to be sure that center is done.  If not, continue cooking for 1 minute more.

7 – Serve the salmon and tomato hot, and the slaw cold.  Serve the eggplant appetizer cold.

–salmon and tomato adapted from Real Simple; slaw adapted from the web site “serious eats”; eggplant recipe original.