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.

Advertisements

SWEET COD WITH TOMATO – ONION – GARLIC – CINNAMON – PAPRIKA – PARSLEY IN MARINARA & WHITE WINE SAUCE

For 4:

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

–sugar

–tomato (medium, fresh, chopped)

–onion (one-half, medium, sliced)

–garlic (minced, in a jar)

–cinnamon

–paprika

–parsley (fresh)

–marinara sauce (I used Newman’s Own cabernet)

–white wine

–salt and pepper

–olive oil

1 – Chop 1 tomato and one-half onion, and place in a covered baking dish with a little white wine and 3 tablespoons of marinara sauce.  Add 1 tablespoon of minced garlic and 1 teaspoon of sugar.  Season with salt, pepper, cinnamon, paprika, and olive oil.  Microwave on high for 5 minutes.

2 – When finished, nestle the cod amid the sauce, spooning a little on top.  Season with salt, pepper, and olive oil.  Microwave on high for 9 minutes.

3 – Serve the cod hot, with the sauce.  Place atop pasta, rice, or quinoa as desired (recipes for microwave, see search box on this blog).

–cod adapted from NYT Cooking web site.

CHICKEN WITH STEWED APPLE & VIDALIA ONION IN CINNAMON – BROWN SUGAR – WHITE WINE SAUCE ATOP BOWTIE PASTA

–4 chicken tenderloins or breast strips

–apple (peeled, chopped, medium)

–onion (Vidalia, one-half, sliced)

–cinnamon (bottled)

–brown sugar

–white wine

–salt and pepper

–olive oil

–bowtie pasta (dry, two-thirds cup)

1 – Place the bowtie pasta in an uncovered baking dish.  Cover to 1 inch above the pasta.  Season with salt.  Microwave on high for 6 minute; then microwave for 8 minutes on 50 percent power.  When finished, cover to preserve warmth.

2 – Peel and chop an apple, and place in a covered baking dish with a little white wine.  Peel and slice one-half Vidalia onion, and place in the dish.  Season with salt, pepper, cinnamon, brown sugar, and olive oil.  Microwave on high for 5 minutes.  When finished, nestle the chicken amid the apple and onion.  Season with salt, pepper, and olive oil.  Spoon a little sauce over the chicken.  Microwave on high for 9 minutes.  When finished, test the chicken to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

3 – Serve the chicken hot, with the apple and onion sauce atop the pasta.

–chicken adapted from food.com web site.

CHICKEN MOLE (CHOCOLATE!) WITH TOMATO – ALMONDS – SESAME – CINNAMON – CLOVES – PEPPERS – GARLIC – OREGANO AND ATOP FAJITA BREAD

Note:  This is an easy-to-cook version of an exotic dish, with my husband giving it 5 stars out of 5.  Mole sauce originated in Mexico and is part of traditional cuisine in Central America and the Caribbean.

–4 chicken tenderloins or breast strips

–tomato (fresh, chopped, medium)

–cinnamon

–ground cloves

–almonds (minced in a food processor, about 12)

–chicken broth (non-fat, low sodium)

–sesame seeds

–pickled banana peppers (in a jar)

–oregano

–garlic powder

–dark chocolate (1 2” by 2” square, broken apart)

–salt and pepper

–fajita bread (small size)

1 – Place the chicken in a slow cooker.  Chop 1 medium tomato, and place in the cooker.  Add 2 chopped tablespoons of pickled banana peppers.  Mince 12 almonds in a food processor, and add to the cooker.  Add one-fourth cup of chicken broth to the cooker.  Season with sesame seeds, oregano, garlic powder, salt, pepper, cinnamon, and ground cloves.  Stir well.  Cook on low for 5 hours.  After 5 hours, remove the chicken to a plate, and shred with 2 forks; then return to the cooker.  Break apart a 2” by 2” square of dark chocolate, and add to the cooker.  Stir all ingredients very well.  Continue cooking on low for 30 more minutes, making for 5 and one-half hours in all.  Place setting on “warm” until time for dinner.

2 – For 2 people, microwave 2 slices of fajita bread on high for 30 seconds.  Keep warm.

3 – Ask dinner guests to place the fajita bread on their plate, and top with the chicken mole, spreading the chicken mole across the bread.  Serve additional sesame seeds for a garnish.

–chicken mole adapted from Eating Well magazine (May/June 2016).

GARLIC – HERB CHICKEN WITH APPLES – ONION – CINNAMON – BROWN SUGAR IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–apple (fresh, peeled, and chopped)

–onion (one-half, chopped)

–cinnamon (bottled)

–brown sugar

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

1 – Place 1 peeled and chopped apple and one-half chopped onion in a covered baking dish with a little white wine.  Season with salt, pepper, cinnamon, brown sugar, and olive oil.  Microwave for 5 minutes on high.  When finished, place the chicken atop the apple and onion.  Season with salt, pepper, and olive oil.  Sprinkle garlic – herb breadcrumbs on top.  Microwave on high for 7 minutes.

2 – Serve the chicken hot.  I also served a salad and Brussel sprouts (recipes, use the search box on this blog).

–chicken adapted from the food.com web site.

An Indian Dinner:  TUMERIC CHICKEN WITH TOMATOES & ONION / BROWN RICE WITH BROTH / SPECKLED BUTTER BEANS WITH FAUX BACON & FAUX BUTTER / TOMATO & ONION PIE WITH OREGANO & PARMESAN

–4 chicken tenderloins or breast strips

–diced tomatoes (one-half can, no salt added)

–onion (1, divided)

–tumeric

–cinnamon

–garlic powder

–ginger

–curry

–cumin

–salt and pepper

–olive oil

–speckled butter beans (packaged, frozen)

–chicken broth (non-fat, low sodium)

–Promise Activ margarine (heart-healthy)

–Bac’n pieces

–minced onion (bottled)

–tomatoes (2, fresh)

–Parmesan cheese

–gluten-free multigrain bread (2 slices)

–oregano

–brown rice (instant)

 

1 – Place a package of frozen speckled butter beans in a slow cooker.  Add 3 cups of chicken broth.  Season with salt, pepper, Bac’n pieces, minced onion, margarine, and olive oil.  Cook on high for 6 hours.  Place setting on warm when finished cooking.

2 – Slice one-half onion.  Place in a covered baking dish.  Add one-half can of diced tomatoes.  Season with pepper and olive oil.  Microwave for 4 minutes on high.  Nestle chicken amid the onion and tomato.  Season with ginger, curry, cumin, cinnamon, salt, pepper, a generous amount of turmeric, salt, pepper, and olive oil.  Set aside.

3 – Break apart 2 slices of multigrain bread, and place in a covered baking dish.  Add one-half sliced onion.  Slice each tomato into three pieces, and place on top of the bread and onion.  Season with salt, pepper, oregano, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top.  Microwave for 8 minutes.  Let sit at least 5 minutes before serving (the tomato pie will be very hot).

4 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes.

5 – Microwave the chicken for 7 minutes.

6 – Serve the chicken atop the brown rice, with the butter beans and tomato pie as sides.

–chicken adapted from the “food and wine” web site; other recipes original.

CINNAMON SALMON WITH ONION, BLACK OLIVES, & RED BELL PEPPER / COUSCOUS / BUTTERED CARROTS WITH HERBS

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

–cinnamon

–red bell pepper (2 slices)

–onion (one-half, medium)

–black olives (1 small can, sliced)

–salt and pepper

–olive oil

–couscous with garlic & olive oil (boxed; plain may be substituted)

–carrots (4, medium)

–rosemary, thyme, marjoram, garlic powder, oregano, basil

–Promise Activ (heart-healthy margarine)

 

1 – Dice the red bell pepper and chop the onion.  Place in a covered baking dish with a little water.  Add a small can of black olives.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  When finished, place the salmon on top.  Season with salt, pepper, cinnamon (generously), and olive oil.  Set aside.

2 – Place three-fourth’s cup of couscous in a covered baking dish.  Sprinkle from the packet that holds garlic and olive oil.  Add 1 cup of water.  Season with salt.  Cook on high in the microwave for 3 minutes, until just bubbling.  Remove from the microwave and let sit, covered, for at least 5 minutes.

3 – Peel and slice the carrots into one-fourth inch pieces.  Season with rosemary, thyme, marjoram, garlic powder, oregano, basil, salt, and pepper.  Add a teaspoon of Promise Activ.  Cook on high in the microwave for 3 minutes.

4 – Cook the salmon for 4 and one-half minutes in the microwave on high.  When finished, test the center to be sure that it is done.  If not, return to the microwave for 1 minute more.

5 – Serve the dinner hot.

–salmon adapted from the Prevention web site; carrots adapted from Taste of Home web site; couscous adapted from instructions on box.

MOROCCAN CHICKEN / WHITE RICE

–4 chicken tenderloins or breast strips

–tomato soup (can)

–onion (medium)

–garlic powder

–cinnamon

–curry powder

–raisins (one-third cup)

–olive oil

–salt and pepper

–chickpeas (garbanzo beans, 1 can)

–almonds (one-third cup)

–white rice (instant)

–chicken broth (non-fat, low sodium)

 

1 – Chop one onion.  Place in covered baking dish, and season with onion oil.  Add a small amount of water.  Cook on high for 3 minutes.

2 – Lay the chicken on top of the onion in the covered baking dish, and season with salt and pepper, cinnamon, garlic powder, curry powder, and olive oil.  Set aside.

3 – Measure two-thirds cup of white rice.  Pour into wide-mouthed baking dish.  Measure two-thirds cup of chicken broth and add to the rice.  Cook for 3 minutes on high.  Let stand for at least 5 minutes.

4 – Drain the can of chickpeas in a colander.  Empty undiluted tomato soup in a large baking dish, adding the chickpeas to it.  Add one-third cup of almonds and one-third cup of raisins.  Season with cinnamon, garlic powder, curry powder, and olive oil.  Cook for 6 minutes in the microwave on high.

5 – Cook the chicken on high for 5 minutes.

6 – Serve with the chicken (with onion) and tomato sauce on top of the white rice.  Serve hot.

–adapted from a Campbell’s tomato soup advertisement.