COD WITH CRUSHED ALMONDS – PARSLEY – LEMON IN FAUX BUTTER SAUCE / SMALL YELLOW DUTCH POTATOES WITH DILL / JAPANESE EGGPLANT IN DIP WITH PARMESAN – TOMATO SAUCE – PARSLEY – BANANA PEPPER – ONION – GARLIC

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

–almonds (crushed in food processor, 2 tablespoons crushed)

–parsley (fresh if possible)

–lemon juice

–Promise margarine (heart healthy)

–small yellow Dutch potatoes (half a package, fresh)

–dill (fresh if possible)

–salt and pepper

–olive oil

–Japanese eggplant (3, fresh)

–Parmesan cheese

–tomato sauce (one-fourth cup, canned)

–banana pepper (1 inch, chopped finely)

–Vidalia onion (one-half)

–garlic salt

–sugar (1 teaspoon)

–crackers (for eggplant dip)

1 – Wash the Japanese eggplants, and then pierce all around with a fork.  Line up the three eggplants on a plate, and then microwave for 5 minutes on high; turn over and microwave for 5 minutes more.  Let cool (in the refrigerator if in a hurry).  When eggplants have cooled, cut off the stem, and then cut lengthwise.  Rake out the pulp, discarding the skin.  Cut the pulp from the eggplants two ways on a cutting board.  Place in a mixing bowl.  Add to the bowl one-fourth cup of tomato sauce, 1 inch of banana pepper chopped finely, one-half Vidalia onion chopped finely, garlic salt to taste, and 1 teaspoon of sugar.  Stir well.  Place in a serving bowl and then refrigerator until time for dinner.

2 – Wash the Dutch potatoes, and then cut in 2 pieces any that are larger than an inch.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  In a food processor, pulse about a dozen almonds until minced to make 2 tablespoons.  Spread the almonds on top of the cod.  Microwave 1 tablespoon of margarine for 20 seconds, covered.  Pour the margarine over the cod.  Chop the parsley and add on top of the cod.  Microwave on high for 6 minutes, while the first course of eggplant dip is being served.

4 – Serve the Japanese eggplant dip as a first course, with crackers.  Serve the cod hot, with the Dutch potatoes as a side.

–cod adapted from a trout recipe in The Best of French Cooking; other recipes original.

COD ROLLED IN CRUMBS & MAYONNAISE / SCALLOPPED DUTCH POTATOES WITH PAPRIKA & ONION / CAESAR SALAD WITH FETA – TOASTED WALNUTS – GREEN ONIONS

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

–seasoned crackers (gluten free, one-half package)

–mayonnaise

–Dutch potatoes (one-half package)

–milk (almond or soy)

–paprika

–minced onion

–salt and pepper

–olive oil

–spring mix (salad greens, one-half package)

–feta cheese (one-half package)

–toasted walnuts (a handful; toast a package in advance in two parts, 2 minutes, stir, 2 minutes more, on high in microwave)

–green onions (2 stalks)

 

1 – Slice the potatoes one-fourth inch in diameter.  Place in a covered baking dish.  Season with salt, pepper, paprika, onion, and olive oil.  Add milk just to cover.  Microwave for 5 minutes on high; then microwave for 7 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

2 – Place spring mix in mixing bowl.  Add walnuts and feta cheese.  Slice green onions in one-half inch pieces, and add to mixing bowl. Season with salt and pepper.  Stir in Caesar dressing. 

3 – Place cod on a large plate.  Season with salt and pepper.  Spread a small amount of mayonnaise on both sides.  Crush the gluten free crackers in a bag, and then roll the cod on both sides with the crumbs.  Place in a covered baking dish.  Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

4 – Serve the salad as an appetizer.  Then serve the cod hot with the potatoes as a side.

–recipes original.

SALMON TOPPED WITH HORSERADISH – CRUSHED WALNUTS / BROCCOLI WITH HOT SAUCE / BUTTERY DUTCH POTATOES / LIMA & NAVY BEANS WITH FAUX BACON

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

–horseradish

–toasted walnuts (to toast a large package of walnuts, divide into two portions, microwave for 2 minutes, stir, microwave for 2 minutes more)

–salt and pepper

–olive oil

–broccoli (1 medium stalk, fresh)

–hot sauce (such as Tabasco)

–Dutch potatoes (one-half package, fresh)

–lima beans

–navy beans

–Bac’n pieces (soy bacon)

 

1 – Place 1 cup of small butter beans/navy beans in a slow cooker.  Add 2 cups of water.  Season with salt, pepper, olive oil, and Bac’n pieces.  Cook for 6 hours on high.  When finished, keep setting on “warm” until time for dinner.

2 – Place half a bag of Dutch potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Set aside.

4 – Place a dozen walnuts halves/pieces in a plastic bag.  Crush with the back of an ice cream spoon.  Place in a small mixing bowl.  Stir in 2 tablespoons of horseradish.  Set aside.

5 – Cut stalk from the broccoli florets and stems.  Then cut apart the remainder.  Arrange in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes (for crisp tender).

6 – Microwave the salmon for 4 minutes.  Then remove from microwave and spread the horseradish – walnuts on top.  Microwave for 1 minute more.

7 – Serve the salmon hot with the broccoli, potatoes, and beans as sides.

–salmon adapted from wild Alaska seafood web site; other recipes original.

COD WITH BASIL IN TOMATO – ONION SAUCE / BUTTERY DUTCH POTATOES WITH PAPRIKA

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

–basil

–tomatoes (2, fresh, medium)

–onion (1, medium)

–salt and pepper

–olive oil

–Dutch potatoes (one-half package)

–paprika

 

1 – Place the potatoes in a covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 15 minutes.

2 – Peel and slice the onion into eight parts.  Place in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 5 minutes.  Wash tomatoes and slice into large chunks, about 1 inch each.  Add the tomatoes to the onion.  Season with salt, pepper, and basil.  Microwave both onion and tomatoes for 3 minutes.  Nestle the cod amid the onion and tomatoes.  Season with salt, pepper, basil, and olive oil.  Microwave the cod, with the tomatoes and onion, for 7 minutes.

3 – Serve the cod hot, with the potatoes as a side.

–recipes adapted from Real Simple.

BALSAMIC SALMON WITH ROSEMARY & BLACK OLIVES ON BABY SALAD GREENS / BUTTERY DUTCH POTATOES

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

–balsamic vinegar

–rosemary (fresh if possible)

–chopped black olives (1 small can)

–baby salad greens (one-half package)

–white wine (cooking wine is fine)

–Dutch potatoes (one-half package)

–salt and pepper

–olive oil

 

1 – Place the potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.

2 – Place the baby greens in a mixing bowl.  Season with salt, pepper, balsamic vinegar, white wine, and olive oil.  Set aside.

3 – Place the black olives in the bottom of a covered baking dish.  Place the salmon on top.  Season with salt, pepper, rosemary, and olive oil.  Add a little balsamic vinegar and white wine to the dish.  Microwave on high for 4 and one-half minutes.  When finished, test to be sure that the center is done.  If not, replace in the microwave for 1 minute.

4 – Serve the salmon hot, on a bed of baby greens, with the potatoes as a side.

–adapted from Real Simple.

A Simple Dinner:  ORANGE ROUGHY WITH PAPRIKA – GARLIC – ONION / BUTTERY DUTCH POTATOES / BROCCOLI WITH HOT SAUCE

Note:  This easy recipe for orange roughy got a “5” out of 5  from 47 reviewers.

–orange roughy (2 medium filets)

–paprika

–garlic powder

–minced onion

–salt and pepper

–olive oil

–Dutch potatoes (8 to 10, small)

–broccoli (1 stalk, fresh)

–hot sauce (such as Texas Pete)

1 – Place the Dutch potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  Check to be sure that water has not boiled out.

2 – Place the orange roughy in a covered baking dish with a little water.  Season with paprika, garlic powder, minced onion, salt, pepper, and olive oil.  Set aside.

3 – Cut the stalk of the broccoli away from the florets and stems, and then discard the stalk.  Break apart the broccoli.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the orange roughy for 6 minutes.

5 – Serve the dinner hot with hot sauce for the broccoli.

–orange roughy adapted from food.com web site; other recipes original.