MOROCCAN MEDITERRANEAN CHICKEN TENDERS ROLLED IN CRUSHED WALNUTS – SEASONED WITH CORIANDER – CUMIN – CAYENNE AND SPRINKLED WITH FETA CHEESE – SERVED ATOP PEARL COUSCOUS COOKED IN CHICKEN BONE BROTH

An exotic flavor, quite good if you like exotic tasting food, and we do. . .

For 2:

–3 chicken tenderloins

–crushed walnuts (10, whipped in a food processor)

–coriander, cumin (one-half teaspoon each)

–cayenne pepper (one-quarter teaspoon)

–feta cheese (broken, one-quarter cup)

–pearl couscous (1 cup couscous, 1 and one-quarter cup chicken bone broth, microwaved for 6 minutes on high, and then 5 minutes on 50 percent power)

–salt and pepper

–extra virgin olive oil to taste

1 – Microwave the couscous; then keep covered.

2 – Place the chicken in a plastic bag. Season with salt, pepper, and extra virgin olive oil. On a large plate, pour out the crushed walnuts. Roll the chicken in the crushed walnuts.

3 – Place the chicken on top of the couscous. Season with coriander, cumin, cayenne, salt, pepper, and olive oil. Top with feta cheese.

4 – Microwave on high for 4 minutes and 30 seconds. When finished, check the center piece for doneness. If not cooked, return to the microwave for 30 seconds more.

5 – Serve the Moroccan chicken hot, atop the pearl couscous.

–recipe original to C. Mabry, but inspired by several recipes on the web for Moroccan cuisine.

TOMATO CHICKEN WITH DICED TOMATOES & KALAMATA OLIVES – SEASONED WITH CORIANDER & CUMIN

If you like tomatoes, this entree is something special. . .

For 2:

–3 chicken tenderloins (room temperature)

–tomatoes (diced, one-half can, drained)

–Kalamata olives (6 to 8, drained)

–coriander (1 teaspoon)

–cumin (one-half teaspoon)

–salt and pepper

–extra virgin olive oil

–honey (optional–1 tablespoon; or sugar, 1 teaspoon. To cut the tartness of the tomatoes)

1 – Place the drained tomatoes in a covered baking dish. Season with salt, pepper, coriander, cumin, and extra virgin olive oil. If desired, add honey or sugar to cut the tartness of the tomatoes. Stir well. Place Kalamata olives in the sauce. Microwave on high for 3 minutes.

2 – Place the chicken tenders in the sauce. Season with salt and pepper. Spoon some of the sauce over the chicken.

3 – Microwave on high for 4 minutes and 20 seconds.

4 – Serve the chicken and sauce hot.

–inspired by Vishwesh Bhatt, James Beard award-winning chef at the Snackbar, Oxford, Mississippi.  Using coriander and cumin was my own invention, not sure what Mr. Bhatt uses for seasonings in his “poulet rouge.”

A Simple Dinner: MOROCCAN CHICKEN TENDERS WITH RAS EL HANOUT SPICE BLEND INCLUDING CORIANDER – CUMIN – GINGER – NUTMEG – PAPRIKA – CAYENNE – CINNAMON – PEPPER – SALT

Do a light sprinkling of all of these spices, about one-quarter teaspoon, less of nutmeg. . .and enjoy the praise!

–3 chicken tenderloins

–coriander, cumin, ginger, paprika, cayenne, cinnamon, pepper, salt (one-quarter teaspoon each)

–nutmeg (one-eighth teaspoon)

–extra virgin olive oil to taste

–chicken bone broth (one-eighth cup)

1 – Place the chicken tenders in a covered baking dish. Pour in the bone broth. Sprinkle the spices atop the chicken. Then finish with a few drops of extra virgin olive oil.

2 – Serve the chicken hot.

–spice blend inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.

COD SPRINKLED WITH LIME JUICE – PAPRIKA – GINGER – CUMIN – CAYENNE – GARLIC WITH A DIPPING SAUCE OF YOGURT – CILANTRO – MINT – GARLIC

I was pleased with the combination of spices in this recipe, and the chilled dipping sauce made with yogurt was good and also healthy. . .As an experienced cook, you can sprinkle the spices according to taste, directly on the cod, making the recipe quite easy as well as tasty. . .

For 2:

–Pacific cod fillet (one-half pound, size of 2 decks of cards)

–clam juice (one-eighth cup)

–lime juice (3 squirts)

–paprika (one-half teaspoon)

–ginger (one-half teaspoon)

–cumin (one-half teaspoon)

–cayenne (one-quarter teaspoon)

–garlic (minced, 1 tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste

Dipping sauce:

–yogurt (non-fat, unflavored, 3 tablespoons)

–cilantro (dried, 2 teaspoons)

–mint (dried, 2 teaspoons)

–garlic (minced, 1 tablespoon)

–salt and pepper to taste

1 – For the dipping sauce, place all ingredients in a small mixing bowl. Stir well. Taste to be sure of enough salt and pepper. Chill until ready for dinner.

2 – Place cod in a covered baking dish. Add clam juice. Drench the cod in lime juice. Then sprinkle the spices, in the order given, on top of the cod. Finish with a few drops of olive oil.

3 – Microwave on high for 6 minutes, more if a thick piece of cod.

4 – Serve the cod hot, with the dipping sauce on the side.

–cod inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.

A One-Dish Dinner: PACIFIC COD FILLET ON A BED OF SLICED POTATOES – SURROUNDED BY CAULIFLOWER FLORETS – SPRINKLED WITH SLICED BLACK OLIVES – AND SEASONED WITH TURMERIC AND CUMIN IN WHITE WINE SAUCE

For 4:

–Pacific cod fillet (one-half pound, size of 2 decks of cards)

–sliced potatoes (one-half can, drained)

–cauliflower florets (one-half package, frozen, just enough to surround the the dish)

–sliced black olives (1 small can, drained)

–turmeric (1 tablespoon)

–cumin (1 teaspoon)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes in the bottom of a large, covered baking dish, centered. Place cauliflower florets around the edge of the dish. Season with salt, pepper, and extra virgin olive oil. Pour in the white wine. Microwave on high for 6 minutes (3 minutes if you prefer firm cauliflower in the finished dinner).

2 – Place the cod fillet in the center of the baking dish. Season with salt, pepper, and extra virgin olive oil. Sprinkle turmeric and cumin over all the food. Then sprinkle sliced black olives over all. Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 9 minutes.

4 – Serve the cod and vegetables hot.

–recipe original. (Note: The yellow turmeric and cumin will turn red when heated together, a chemical reaction, but this does not affect the taste or the freshness of the food.)

SWEET & RICH MEDITERRANEAN COD FILLET SMOTHERED IN PASTA SAUCE – SLICED BLACK OLIVES – CHOPPED ONION – MINCED GARLIC – LEMON – HONEY AND SEASONED WITH SPICES: BASIL – CORIANDER – CUMIN – CINNAMON – NUTMEG

This recipe is rich with varied Mediterranean taste treats, and the whole works together very well. . .

–Pacific cod (size of 2 decks of cards, one-half pound)

–pasta sauce (4 tablespoons; I used Bertoli’s garlic and basil)

–black olives (1 small can, drained, sliced)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–lemon juice (3 squirts)

–honey (drizzle 3 ribbons of honey down the cod fillet)

–basil (2 teaspoons, dried)

–coriander (1 teaspoon)

–cumin (one-half teaspoon)

–cinnamon (1 tablespoon)

–nutmeg (one-quarter teaspoon)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the cod in a large, covered baking dish. Drench in lemon juice. Spoon the pasta sauce on top, and then spread across the cod. Place the following in order atop the cod: black olives, onion, garlic (drop bits of garlic throughout the top of the cod), honey, basil, coriander, cumin, cinnamon, nutmeg, and salt and pepper. Drizzle a few drops of extra virgin olive oil on top.

2 – Microwave on high for 9 minutes (less if a thin fillet).

3 – Serve the Mediterranean cod hot.

–cod adapted from America’s Test Kitchen’s Complete Mediterranean Cook book.


TUNISIAN COD SEASONED BY LEMON – CORIANDER – CUMIN – CINNAMON – CAYENNE ATOP POWER VEGETABLES

These are popular seasonings from Tunisia. . .

For 2:

–cod (one-half pound, size of 2 decks of cards)

–lemon juice (3 squirts)

–coriander, cumin, cinnamon (dried, 1 teaspoon each)

–cayenne pepper (one-quarter teaspoon)

–“power vegetables” (a mixture that comes frozen, Birds Eye, includes beans and broccoli, plus more; use one-half package in the recipe)

–salt and pepper

–extra virgin olive oil

1 – Place the power vegetables in a large, covered baking dish.  Do not add water.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 and one-half minutes.

2 – Place the cod atop the vegetables.  Drench in lemon juice.  Sprinkle coriander, cumin, cinnamon, salt, pepper, cayenne pepper on top of the cod.  Finish with a few drops of extra virgin olive oil.

3 – Microwave the dish for 7 minutes on high (more because of the quantity of food).  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot.

–recipe original.

CHILLED MOROCCAN SEAFOOD SALAD WITH CHOPPED IMITATION CRAB LEGS – GREEN PEAS – BUTTON MUSHROOMS – DICED TOMATOES – CHOPPED SWISS CHEESE IN A SAUCE OF CUMIN – PAPRIKA – TURMERIC – GINGER – CINNAMON – MAYO

Note:  You can now see pictures of the food when you go to the blog.

Swiss cheese is said to be the “perfect” food, the only truly healthy cheese. . .Moroccan spice in the sauce makes for an interesting taste treat. . .

For 4:

–imitation crab legs (8, 1 package, chopped)

–green peas (1 cup, cooked, with button mushrooms)

–diced tomatoes (one-third can, drained)

–chopped Swiss cheese (4 slices)

–cumin, paprika, turmeric, ginger, cinnamon (one-eighth teaspoon each spice)

–mayonnaise (2 tablespoons)

–salt and pepper

1 – Chop the crab legs into one-half-inch pieces.  Add to the mixing bowl the green peas with mushrooms and diced tomatoes.  Set aside.

2 – In a small mixing bowl, place mayonnaise and all the spices.  Stir well.  Then add to the crab legs and vegetables.  Fold all gently.

3 – Refrigerate for two hours before serving and then serve chilled.

–recipe original.

A Simple Dinner:  SPICY BAKED COD WITH OREGANO – CUMIN – SRIRACHA IN CLAM JUICE – LIME SAUCE

All ingredients are added to the top of this fish, making it an easy dish. . .a dish with a Southwestern flavor. . .

–cod (room temperature, size of 2 decks of cards, one-half pound)

–oregano (dried, bottled, 2 teaspoons)

–cumin (dried, bottled, 2 teaspoons)

–sriracha sauce (bottled; 2 tablespoons; to taste)

–clam juice (one-eighth cup, bottled)

–lime juice (3 squirts, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add clam juice.  Drench in lime juice.  Sprinkle with salt, pepper, oregano, and cumin.  Make 3 ribbons of sriracha sauce down the length of the cod.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 30 seconds (longer if cod is thick).

3 – Serve the cod and sauce hot.

–cod adapted from a vintage Real Simple magazine.

SOUTHERN CATFISH WITH BASIL – OREGANO – THYME – CUMIN – GARLIC – RED ONION – GRAPE TOMATOES IN CLAM – BROTH SAUCE

The taste is fantastic!

For 2:

–8 to 10 catfish portions (or 2 fillets)

–basil, oregano, thyme, cumin (dried, one-eighth teaspoon each)

–garlic (minced, 1 tablespoon)

–red onion (medium, one-quarter, sliced)

–grape tomatoes (halved, fresh, 5 or 6 halved)

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup)

–chicken broth (one-eighth cup)

1 – Place the catfish in a large, covered baking dish, with portions separated.  Pour in the clam juice and chicken broth.  Season with basil, oregano, thyme, and cumin.  Top with sliced red onion and halved grape tomatoes.  Season with salt and pepper.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 minutes (a short time because portions are separate).

3 – Serve the catfish hot, with onion and tomatoes on top.

–inspired by Southern Living magazine.