SWEET & SOUR SALMON WITH NUTMEG – MARJORAM – PAPRIKA – BROWN SUGAR IN ITALIAN SAUCE WITH ONION & CELERY / BLACK – EYED PEAS WITH SPINACH

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

–nutmeg, marjoram, paprika (bottled)

–brown sugar

–Italian sauce (spaghetti sauce)

–onion (1, divided, chopped)

–celery (1 stalk, chopped)

–salt and pepper

–olive oil

–black-eyed peas (frozen)

–spinach (fresh, one-half package)

–garlic powder

–cayenne pepper (optional)

1 – Place a package of black-eyed peas in a slow cooker.  Add one-half chopped onion.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Cook on high for 6 hours.  When finished, keep setting on “warm” until an hour before time for dinner.  Add one-half package of fresh spinach to the cooker, submerging the spinach and stirring.  Cook on high for 1 hour.

2 – Chop 1 stalk of celery and one-half onion, and place in a covered baking dish.  Measure one-third cup of Italian sauce.  Optionally, stir in 1 tablespoon of Sriracha sauce.  Then add to the celery and onion.  Season with salt, pepper, and a little olive oil.  Stir.  Microwave on high for 4 minutes.  Nestle the salmon atop the sauce.  Season with salt, pepper, nutmeg, paprika, marjoram, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the salmon hot, with the black-eyed peas with spinach as a side.  I also served bacon-flavored turnip greens with garlic powder (for recipe, use the search box on this blog).

–salmon inspired by viewer-contributed recipe to food.com network; black-eyed peas adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

GARLIC – CAYENNE COD WITH CELERY – TOMATO – ONION IN BRANDY – WHITE WINE SAUCE / BROWN RICE IN BROTH / BACON – FLAVORED CROWDER PEAS WITH ONION / BUTTER LETTUCE WITH GREEN GRAPES – AVOCADO – MUSHROOMS TOPPED WITH CROUTONS

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

–garlic powder

–celery (fresh, 1 stalk)

–tomato (fresh, medium, 2 slices chopped)

–sweet onion (three fourth’s, divided, medium)

–cayenne pepper (optional)

–parsley (fresh if possible)

–brandy (buy a small, inexpensive bottle)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–brown rice (fast cooking)

–chicken broth (non-fat, low sodium)

–crowder peas (canned)

–Bac’n pieces

–butter lettuce (one third package)

–green grapes (seedless, 1 small bunch, sliced in half lengthwise)

–avocado (fresh, 1)

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

–croutons (seasoned, 1 handful)

–Italian salad dressing

1 – Chop 1 stalk of celery and add to a covered baking dish.  Add 2 slices of fresh tomato, chopped.  Add one-fourth chopped onion.  Pour in a little white wine and 3 tablespoons of brandy.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod among the vegetables.  Season the cod with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Sprinkle parsley on top.  Set aside.

2 – Measure two-thirds cup of fast-cooking brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt and olive oil.  Stir well.  Microwave on high for 5 minutes.

3 – Place one-third package of butter lettuce in a mixing bowl.  Slice and add to the bowl 1 small bunch of seedless green grapes; add 3 or 4 sliced baby bella mushrooms, and 1 chopped avocado (pit removed).  Add Italian salad dressing and stir gently.  Sprinkle the top with 1 handful of seasoned croutons.

4 – Rinse canned crowder peas in a colander.  Pour into a covered baking dish and add a little water.  Slice one-half onion, and add to the dish, stirring.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the cod and vegetables for 7 and one-half minutes.

6 – Serve the salad as a first course.  Then serve the cod hot, stop the rice, with the peas as a side.

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

HERBED FLOUNDER WITH TOMATO & RED BELL PEPPER IN WHITE WINE / EGGPLANT SPREAD WITH BASIL & ONION / SPINACH & KALE WITH GARLIC

–2 flounder filets (thawed from frozen)

–tomato (1, medium, fresh, chopped)

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

–white wine (cooking wine is fine)

–garlic powder (bottled)

–rosemary (fresh if possible)

–bay leaves (2, bottled)

–parsley (fresh if possible)

–mint (fresh if possible)

–oregano (fresh if possible)

–basil (fresh if possible)

–salt and pepper

–olive oil

–eggplant (1, medium, fresh)

–Vidalia onion (1, small, chopped fine)

–red wine (cooking wine is fine)

–spinach & kale mix (packaged, fresh)

1 – Wash and pierce the eggplant all around with a fork.  Cook the eggplant in advance, microwaving for 5 minutes on one side, then turning and microwaving for 5 minutes more.  Cool on the kitchen counter or in the refrigerator.  When cool, cut off the stalk, and then slice the eggplant lengthwise, raking out the pulp.  Cut the pulp two ways, horizontally and vertically.  Place in a mixing bowl.  Peel and chop 1 small Vidalia onion into very fine pieces.  Add to the bowl  Season with salt, pepper, basil, red wine, and olive oil.  Stir well.  Keep refrigerated until time for dinner.

2 – Wash and chop the tomato and red bell pepper.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the flounder on top of the tomato and pepper.  Season with garlic powder, rosemary, bay leaves, parsley, mint, oregano, basil, salt, pepper, and olive oil.  Set aside.

3 – Place one-half package of spinach and kale mix in a covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the flounder for 6 minutes.

5 – Serve the eggplant spread with crackers as an appetizer.  Then serve the flounder hot, with the spinach-kale as a side.

–flounder adapted from Ed Giobbi’s Italian Family Cooking; eggplant spread from Real Simple; spinach-kale original.

GARLIC – HERB CHICKEN WITH PARSLEY & ONION IN BROTH / QUINOA / GREEN BEANS

–4 chicken tenderloins or breast strips

–parsley (fresh if possible)

–garlic – herb breadcrumbs (boxed)

–onion (one-half, medium)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–quinoa (boxed)

–green beans (frozen, 2 handfuls)

 

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Season with salt and a little olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.

2 – Slice onion and place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place chicken in a plastic bag.  Season with salt, pepper, garlic powder, and olive oil.  Pour one-third cup of breadcrumbs in the bag.  Shake well.  Place the chicken on top of the onion.  Sprinkle with chopped parsley.  Set aside.

3 – Place the green beans in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken on top of the quinoa, with the green beans as a side.

–chicken adapted from The New York Times 60 – Minute Gourmet (Pierre Franey, chef); other recipes original.

ROSEMARY CHICKEN / SPINACH – CORN SALAD WITH AVOCADO AND PARMESAN

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

–corn (frozen, one-half cup)

–spinach (fresh, 2 handfuls)

–avocado (1, medium, fresh)

–Parmesan cheese (shredded)

–garlic powder

 

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary (minced), and olive oil.  Set aside.

2 – Place the corn in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the corn for 2 minutes on high.

3 – Place the spinach in a mixing bowl.  Add the corn and Parmesan cheese (generous sprinkling).  Season with salt, pepper, garlic powder, and olive oil.  Sprinkle with lemon juice.  Stir well to coat.  Cut open and slice the avocado in one-half inch pieces.  Fold gently into the salad.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the cold salad as a side.

–recipes adapted from Real Simple.

CURRIED CHICKEN WITH PEARS & ONION / SPECKLED BUTTER BEANS WITH BROTH

–4 chicken tenderloins or breast strips

–curry powder

–pears (half a can)

–onion (one-half)

–chicken broth (non-fat, low sodium)

–seasoned crackers (gluten – free, 1 handful)

–salt and pepper

–olive oil

–catsup

–speckled butter beans (frozen, one-half package)

–garlic powder

–Bac-n pieces

 

1 – Place the butter beans in a slow cooker with 3 cups of chicken broth.  Season with salt, pepper, olive oil, Bacn’ pieces, minced onion, and garlic powder.  Cook on high in the slow cooker for 6 hours.  When finished, keep on the warm setting until time for dinner.

2 – Place the chicken in a plastic bag.  In a separate plastic bag, place the gluten-free crackers; pulverize with the back of an ice cream spoon.  Season the chicken with salt, pepper, curry powder, and olive oil.  Pour in the crackers and mix well.  Set aside.

3 – Slice the onion and place in a covered baking dish.  Add the pears.  Mix 1 tablespoon of catsup in a little chicken broth, and pour into the baking dish.  Season with salt, pepper, curry powder and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the pears and onion.  Microwave the chicken for 6 minutes.

4 – Serve the chicken hot, with the butter beans as a side.

–chicken adapted from Real Simple; butter beans original.

LEMON CHICKEN WITH ROSEMARY – GARLIC – ONION IN WHITE WINE / SUMMER SQUASH WITH ONION

–4 chicken tenderloins or breast strips

–lemon pepper

–rosemary (fresh if possible)

–garlic powder

–onion (1, sliced, divided)

–white wine (cooking wine is fine)

–summer squash (1, large)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

 

1 – Slice one-half onion, and place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Nestle the chicken amid the onion.  Season with lemon pepper, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Peel and slice the squash.  Slice one-half onion.  Place squash and onion in a covered baking dish.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the chicken for 5 minutes.

4 – Serve the dinner hot.

–chicken inspired by Italian Microwave Cookbook; squash adapted from my mother’s recipe.

LEMON – GARLIC COD ON A BED OF SPINACH & BLACK OLIVES WITH FAUX BACON

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

–garlic powder

–spinach (fresh, 1 package)

–black olives (sliced, 1 small can)

–Bac’n pieces (soy bacon)

–lemon pepper

–salt and pepper

–olive oil

 

1 – Prepare the cod and spinach at the same time, in separate, covered, baking dishes.  For the cod, place half a can of black olives in the bottom of the dish.  Place the cod on top.  Add a little water.  For the spinach, place in a wide-mouthed, covered, baking dish with 1 inch of water.  Sprinkle the remainder of the black olives on top.  Season the cod and the spinach with salt, pepper, lemon pepper, garlic powder, Bac’n pieces, and olive oil.

2 – Microwave the spinach for 5 minutes.

3 – Microwave the cod for 6 minutes.

4 – Serve the dinner hot.

–cod and spinach adapted from the wild Alaska seafood web site.

A Simple Dinner:  COD WITH HONEY IN SOY & WHITE WINE SAUCE / KALE WITH GARLIC & SEASONED SOUTHWEST CRUMBLES

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

–honey

–soy sauce

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–kale (fresh, packaged)

–garlic powder

–Southwest salad topping

 

1 – Place the cod in a covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of soy sauce.  Season with salt, pepper, and olive oil.  Drench the cod in honey.  Set aside.

2 – Place 4 handfuls of kale in a large, wide-mouthed, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, Southwest salad topping, and olive oil.  Microwave for 5 minutes on high.

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

4 – Serve the dinner hot.

–cod adapted from wild Alaska seafood web site; kale original.

COD WITH DILL – PARSLEY – BAY LEAF IN WHITE WINE – LEMON SAUCE / BROCCOLI WITH SOY – SESAME – LEMON SAUCE / GARLIC PASTA

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

–dill

–parsley

–bay leaf

–white wine (cooking wine is fine)

–lemon juice

–garlic powder

–broccoli (one stalk)

–soy sauce

–sugar

–sesame seeds (toasted, bottled)

–pasta

 

1 – Place 1 cup of pasta in a large, covered, baking dish.  Add water to cover.  Season with salt, pepper, olive oil, and garlic powder.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 7 and one-half minutes.  When finished, keep covered to preserve warmth.  Drain in a colander before serving.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour in one-fourth cup of white wine.  Season with dill, parsley, bay leaves (2, submerge in wine), garlic powder, salt, pepper, and olive oil.  Set aside.

3 – Cut the florets and some stem from the broccoli stalk.  Break apart the remaining pieces.  Place in a covered baking dish.  Season with salt, pepper, olive oil, and sesame seeds.  Microwave for 4 minutes on high.

4 – Place one-quarter cup of soy sauce in a small, microwaveable bowl.  Add one-quarter cup of both lemon juice and white wine.  Season with 1 tablespoon of sugar.  Stir well.  When broccoli has finished cooking, microwave the soy sauce on high for 1 minute.  Then pour over the broccoli.  Keep covered to preserve warmth.

5 – Microwave the cod for 6 and one-half minutes, longer if it does not yet break apart easily.

6 – Serve the cod on top of the pasta, with the broccoli with soy sauce on the side.

–recipes adapted from Real Simple.