SPICY SHRIMP PAPRIKA WITH GREEN ONIONS & LEMON IN WHITE WINE SAUCE ATOP CREAMY PARMESAN COUSCOUS

For 2:

–shrimp (about 30 small, 20 medium, or 10 large; thawed from frozen)

–paprika (1 teaspoon, bottled)

–green onions (4, sliced)

–lemon juice (bottled, 3 tablespoons)

–white wine (bottled, one-quarter cup)

–salt and pepper

–olive oil

–couscous (boxed; followed package directions)

–yogurt (non-fat, plain, boxed, 2 heaping tablespoons)

–Parmesan cheese (shredded, packaged, 2 heaping tablespoons)

1 – Prepare the couscous according to package instructions.  Then stir in yogurt and Parmesan cheese, and heat for 2 minutes in the microwave on high.  When finished, keep covered to preserve warmth.

2 – Place the shrimp in a large, wide-mouthed, covered baking dish, all in one layer.  Add white wine, and then drench in lemon juice.  Season with salt, pepper, and paprika.  Top with green onions.  Finish with a few drops of olive oil.  Microwave for 3 minutes on high.  Shrimp are done when they have a tinge of pink.

3 – Serve the shrimp hot, atop the couscous.

–shrimp and couscous inspired by Real Simple magazine.

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SEA BASS WITH FRESH TOMATO – MINCED GARLIC – CHIVES – LEMON – GREEN ONION IN SHERRY – WHITE VINEGAR SAUCE ATOP COUSCOUS IN CHICKEN BROTH

–sea bass (1, large, thawed from frozen)

–tomato (fresh, medium, chopped)

–minced garlic (1 tablespoon, in a jar)

–chives (1 teaspoon, bottled)

–lemon juice (3 tablespoons)

–green onion (1, chopped)

–sherry (one-eighth cup)

–white vinegar (distilled, one-eighth cup)

–couscous (two-thirds cup, uncooked)

–chicken broth (non-fat, low sodium, 1 and one-quarter cup)

–salt and pepper

–olive oil

 

1 – Place the chicken broth in a covered baking dish.  Microwave on high for 5 minutes.  Then place the couscous in the broth and stir.  When finished, keep covered to preserve warmth.

2 – Place the bass in a covered baking dish with the sherry and vinegar.  Drench in lemon juice.  Spread the minced garlic on top.  Season with salt and pepper.  Then top with chopped tomato (seasoned with salt and pepper), green onion, and chives.  Finish with a few drops of olive oil.

3 – Serve the sea bass and sauce hot, atop the couscous.

–sea bass adapted from the “my recipes” web site.

SWEET BASIL CHICKEN STEW WITH RED BELL PEPPER – CAYENNE – VIDALIA ONION –  GREEN BEANS – CORN IN BROTH & RED WINE SAUCE ATOP COUSCOUS

For 2 (note; just 2):

–4 chicken tenderloins or breast strips

–basil (fresh if possible, 4 diced leaves; or one tablespoon, dried)

–red bell pepper (one-half, medium, cut in 1-inch pieces)

–cayenne pepper (one-fourth teaspoon)

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

–green beans (1 large handful)

–corn (one-half cup)

–sugar (1 teaspoon)

–chicken broth (non-fat, low sodium)

–red wine (one-fourth cup)

–couscous (1 small package)

 

1 – Place the chicken, red bell pepper, Vidalia onion, green beans, and corn in a slow cooker.  Season with basil, cayenne pepper, sugar, salt, pepper, and olive oil.  Add red wine.  Pour chicken broth in the cooker just to cover the chicken and vegetables.  Season with a few drops of olive oil.

2 – Place the cooker on low, and let cook for 5 and one-half hours.  Remove the chicken and shred (chicken will already have begun to break apart).  Return the chicken to the cooker, and cook on low for 30 minutes longer.  When finished, place the setting on warm until time for dinner.

2 – Place one and one-fourth cup water in a covered baking dish.  Add the couscous spice package and a few drops of olive oil.  Microwave on high for 6 minutes (until just boiling).  Pour the couscous in the water with the spices.  Stir.  Re-cover, and let sit for at least 5 minutes.

3 – Serve the chicken stew, hot, atop the couscous.

–chicken stew adapted from a clipping from an old Southern cookbook.

THYME – TOMATO CHICKEN WITH VIDALIA ONION – CAPERS – PARSLEY IN MARINARA – WHITE WINE SAUCE ATOP GARLIC COUSCOUS

–4 chicken tenderloins or breast strips

–thyme (fresh if possible)

–tomato (medium, fresh, chopped)

–onion (one half, sliced)

–capers (bottled, about 12)

–parsley (fresh)

–marinara sauce (I used Newman’s Own, with basil)

–white wine

–couscous (boxed, garlic – olive oil variety)

–salt and pepper

–olive oil

1 – Place the entire contents of the box of couscous in a covered baking dish.  Add 1 and one-fourth cups of water.  Sprinkle seasoning packet on top.  Add a drop or two of olive oil.  Stir well.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

2 – Chop a tomato and half a Vidalia onion, and place in a covered baking dish with one-third bottle of marinara sauce.  Add a little white wine and olive oil.  Season with pepper and thyme.  Microwave on high for 5 minutes.

3 – When finished, nestle the chicken in the sauce.  Season with salt, pepper, thyme, and olive oil.  Sprinkle parsley on top.  Add 12 capers on top.  Microwave on high for 9 minutes (more because of the sauce).

4 – Serve the chicken and sauce hot, atop the couscous.

–chicken adapted from NYT Cooking web site.

A Simple Dinner:  HERBED COD WITH PARMESAN IN WHITE WINE & ITALIAN SAUCE / COUSCOUS

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

–basil, oregano, garlic powder, minced onion, cayenne pepper (optional), salt, pepper (bottled)

–Parmesan cheese

–white wine (cooking wine is fine)

–Italian sauce (spaghetti sauce)

–couscous (boxed)

–olive oil

1 – Place cod in a covered baking dish.  Season with basil, oregano, garlic powder, minced onion, cayenne pepper (optional), salt and pepper.  Spoon Italian sauce atop the cod and all around the dish.  Add a splash of white wine and a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Place two-thirds cup of couscous in a covered baking dish.  Add 1 cup of water.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes.

3 – Serve the cod with sauce, hot, atop the couscous.  I also served field peas with snaps and a salad (for recipes, use the search box on this blog).

–cod inspired by Monahan’s Seafood web site; couscous original.

COD CREOLE WITH CELERY – ONION – PARSLEY IN SPAGHETTI SAUCE / COUSCOUS

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

–celery (1 stalk, chopped)

–onion (one-half, chopped)

–parsley (fresh, 1 handful, chopped)

–spaghetti sauce (bottled, two-thirds cup)

–Creole seasoning (bottled)

–couscous (boxed)

–salt and pepper

–olive oil

1 – Chop the celery, onion, and parsley, and place in a covered baking dish with two-thirds cup of spaghetti sauce.  Microwave on high for 4 minutes.  Then place the cod atop the sauce.  Season with Creole sauce, salt, pepper, and olive oil.  Set aside.

2 – Place three-fourths cup of couscous in a covered baking dish.  Season with salt.  Add 1 cup of water and a little olive oil.  Microwave on high for 2 minutes.

3 – Microwave the cod on high for 8 minutes.

4 – Serve the cod and sauce, hot, atop the couscous.  I also served tomato pie (for recipe, use the search box on this blog).

–adapted from To the Taste of a King (a shrimp recipe).

CHILLED LEMONY SALMON – COUSCOUS SALAD WITH CORN – GREEN PEAS – BASIL – OREGANO – DILL – PARSLEY / BACON – FLAVORED BIBB LETTUCE SALAD

Note:  This is a make-ahead dinner.

 

–salmon (size of 3 decks of cards)

–couscous (three-fourths cup measure; boxed)

–corn (one-half can)

–green peas (one-half can)

–lemon juice

–basil, oregano, dill, parsley (fresh if possible)

–bibb lettuce (half a package)

–Bac’n pieces

–salad dressing of your choice

–salt and pepper

–olive oil

1 – Place three-fourths cup of couscous in a covered baking dish.  Add 1 cup of water.  Season with one-fourth teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 and one-half minutes.  Let set.  Chill in refrigerator.

2 – Place salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, basil, oregano, dill, parsley, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

3 – Place one-half package of bibb lettuce in a mixing bowl.  Season with salt, pepper, and Bac’n pieces.  Add salad dressing of your choice, to taste.  Chill until time for dinner.

4 – Season the chilled couscous with basil, oregano, dill, and parsley.  Break apart the salmon in large chunks, discarding the skin.  Fold very gently into the couscous.  Chill the salmon and couscous until time for dinner.

5 – Serve the salads cold, on the same plate.

–salmon salad adapted from Top 50 Most Delicious Salmon Recipes; bibb lettuce recipe original.

GARLIC – HERB FLOUNDER ATOP CRABMEAT WITH TOMATO & ONION IN COCONUT MILK / COUSCOUS / PARMESAN – BASIL TOMATO PIE WITH CRUMBLED WHOLE WHEAT ENGLISH MUFFINS

–flounder (2, thawed from freezer)

–crabmeat (1 can)

–garlic – herb breadcrumbs (boxed)

–tomatoes (4, divided)

–onion (one-half, medium)

–coconut milk (lite, canned)

–couscous (boxed)

–Parmesan cheese

–whole wheat English muffins (2)

–basil (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice one-half onion and 1 tomato, and place in a covered baking dish with a little coconut milk.  Season with salt and pepper.  Microwave on high for 3 minutes.  When finished, place crabmeat on top of the onion and tomato.  Then place the flounder on top of the crabmeat.  Season the flounder with salt and pepper.  Sprinkle a small amount of garlic – herb breadcrumbs on top.  Then pour one – third cup of coconut milk over the seafood.  Set aside.

2 – Break apart 1 whole wheat English muffin, and place in the bottom of a covered baking dish.  Cut 3 tomatoes in half, and place over the muffin pieces.  Season with salt, pepper, basil, and Parmesan cheese.  Then top with more pieces of a second English muffin.  Microwave on high for 15 minutes.  Let cool for at least 5 minutes before serving.

3 – Measure 1 cup of couscous in a covered baking dish.  Add one and one-half cup of water.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the seafood for 5 minutes.

5 – Serve the seafood atop the couscous, with the tomato pie as a side.

–recipes original.

A Simple Dinner:  STEAMED SALMON IN WHITE WINE & LEMON WITH TOMATO – ONION SALSA / COUSCOUS / TARRAGON SPLIT PEA SOUP WITH FAUX BACON & ONION

–split peas (dried; no soaking required)

–Bac’n piece

–onion (one-half, chopped)

–tarragon (fresh if possible)

–chicken broth (non-fat, low sodium)

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

–white wine (cooking wine is fine)

–lemon juice

–salsa (hot or mild, from a jar)

–couscous

1 – Place two-thirds cup of split peas in a slow cooker.  Add 2 and one-half cups of chicken broth.  Slice one-half onion and add to the peas.  Season with salt, pepper, olive oil, tarragon, and Bac’n pieces.  Cook on high for 6 hours.  Keep on “warm” setting until time for dinner.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice, and then add a little white wine.  Season with salt, pepper, and olive oil.  Set aside.

3 – Place 1 cup of couscous in a covered baking dish.  Add 1 and one-half cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Let sit to allow couscous to set up.

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

5 – Serve the split pea soup as a first course.  Then serve the salmon atop the couscous.

–salmon adapted from Instant Gourmet (Ceil Dyer, author); other recipes original.

GARLIC TOMATO SALMON / COUSCOUS / GREEN PEAS WITH MUSHROOMS

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

–garlic powder

–tomatoes (diced, one-half can)

–salt and pepper

–olive oil

–couscous (boxed)

–green peas (frozen, one-half package)

–mushrooms (about 10; I use baby bellas)

 

1 – Place the tomatoes in a covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Microwave for 3 minutes to heat.  When finished, nestle the salmon among the tomatoes.  Season the salmon with salt, pepper, garlic, and olive oil.  Set aside.

2 – Place two-thirds cup of couscous in a covered baking dish.  Add slightly less than 1 cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  Keep covered to preserve warmth.

3 – Place mushrooms in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 2 minutes on high.  When finished, add the green peas.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 4 minutes.

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

5 – Serve the salmon on top of the couscous, with the green peas as a side.

–recipes original.