SPICY BASIL – GARLIC – MINT COD STEW WITH SLICED ONION – FRESH TOMATO – RED BELL PEPPER – CAYENNE – PARSLEY IN BROTH & WHITE WINE SOUP

For 4:

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

–basil, mint (1 teaspoon each, dried)

–garlic (minced, bottled, 1 tablespoon)

–onion (sliced, one-half, medium)

–tomato (fresh, 1, medium, chopped)

–red bell pepper (fresh, one-half, sliced)

–cayenne (dried, bottled, one-quarter teaspoon; one-half teaspoon if preference is for very spicy)

–parsley (fresh, 1 handful, chopped)

–chicken broth (two-thirds cup, non-fat, low sodium, packaged)

–white wine (two-thirds cup)

–salt and pepper

–olive oil

1 – Place the onion, tomato, red bell pepper, salt, pepper, and olive oil in a covered baking dish.  Microwave on high for 5 minutes.  When finished, nestle the cod amid the sauce.  Season the entire dish with basil, garlic, mint, cayenne, parsley, salt, pepper, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.  Before serving, break the cod apart into large, 2-inch, chunks.

2 – Serve the cod stew in bowls, hot.

–cod stew inspired by Edward Giobbi’s Italian Family Cooking.

Advertisements

SALMON PARMESAN TOPPED WITH HERB BREADCRUMBS – PARSLEY – MINCED GARLIC – OLIVE OIL IN LEMON & CLAM JUICE SAUCE

For 4:

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

–clam juice (one-eighth cup, bottled)

–Parmesan cheese (shredded, packaged, one-quarter cup)

–breadcrumbs (I used Pepperidge Farm herb stuffing, packaged, one-quarter cup)

–parsley (fresh, 1 handful, chopped)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–salt and pepper

–olive oil (one-eighth cup)

1 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt and pepper.

2 – In a measuring cup, place the breadcrumbs and Parmesan cheese.  Add parsley (chopped) and minced garlic.  Finish with olive oil.  Stir very well.  Then spread the seasoned breadcrumbs on top of the salmon.  Microwave on high for 7 minutes.

3 – Serve the salmon hot.

–salmon adapted from Café Delites web site.

CHICKEN & SHRIMP SCAMPI WITH GREEN PEAS – FRESH TOMATO – ONION – MINCED GARLIC – LEMON – CAYENNE – OREGANO – MINT ATOP JASMINE RICE

For 4:

–3 chicken tenderloins or breast strips

–shrimp (raw, deveined, tail-off, medium, about 15)

–green peas (frozen, packaged, two-thirds cup)

–tomato (medium, fresh, chopped)

–onion (one-half, sliced)

–minced garlic (1 tablespoon, bottled)

–lemon juice (bottled, 3 squirts)

–cayenne (one-quarter teaspoon, more for extra spicy)

–oregano (dried, bottled, 1 teaspoon)

–mint (dried, bottled, 1 teaspoon)

–jasmine rice (follow package instructions for microwaving; brands differ)

–salt and pepper

–Promise margarine (heart-healthy, 2 tablespoons)

–olive oil

1 – Place the green peas, onion, and chopped tomato in a covered baking dish.  Add one-eighth cup of water.  Season with garlic, oregano, mint, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken on top.  Season with salt, pepper, oregano, mint, and a few drops of olive oil.  Microwave on high for 4 minutes.  When finished, test the center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Place the shrimp, 1 layer only, in a small, covered baking dish.  Add margarine.  Season with salt, pepper, oregano, lemon, and mint.  Microwave on high for 2 minutes.

4 – When the shrimp have cooked, pour them out atop the chicken.

5 – Serve the chicken and shrimp hot, atop, the jasmine rice.

–chicken and shrimp adapted from Edward Giobbi’s Italian Family Dining.

SPICY PARSLEYED COD WITH MINT – BASIL – OREGANO – MINCED GARLIC – CAYENNE SPRINKLED WITH GREEN ONIONS ATOP RED BELL PEPPER & AND IN WHITE WINE ATOP QUINOA IN BROTH

For 4:

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

–parsley (1 handful, fresh, chopped)

–mint (dried, 1 teaspoon, bottled)

–basil (dried, 1 teaspoon, bottled)

–oregano (dried, 1 teaspoon, bottled)

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (one-quarter teaspoon, bottled)

–green onions (fresh, 2 stalks, chopped)

–red bell pepper (one-half, sliced, fresh)

–white wine (one-quarter cup)

–quinoa (packaged)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes more.  When finished, keep covered to preserve warmth.

2 – Place the red bell pepper and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place the cod atop the red bell pepper.  Season with salt, pepper, mint, basil, oregano, minced garlic, and cayenne pepper.  Top with green onions, parsley, and a few drops of olive oil.

4 – Serve the cod and pepper hot, atop the quinoa.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

BAKED CHICKEN WITH ROSEMARY – BAY LEAVES – CAYENNE – MINCED GARLIC – SLICED SMOKED TURKEY IN WHITE WINE ATOP QUINOA IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, 1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–cayenne pepper (bottled, one-quarter teaspoon)

–minced garlic (1 tablespoon, bottled)

–smoked turkey (sandwich meat, 3 cut slices)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–quinoa (packaged)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes more.  When finished, keep covered to preserve warmth.

2 – Slice the turkey and place in the bottom of a covered baking dish.  Place the chicken on top.  Add white wine.  Season with rosemary, bay leaves, cayenne pepper, minced garlic, salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, test a center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and turkey hot, atop the quinoa.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

CHICKEN ROSEMARY WITH FRESH TOMATO – MINCED GARLIC – GREEN ONIONS IN WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–tomato (medium, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–green onions (2 stalks, chopped)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the tomato and minced garlic in a covered baking dish with the white wine.  Season with salt, pepper, rosemary, and a drop or two of olive oil.  Microwave on high for 5 minutes.

2 – Nestle the chicken in the tomato sauce.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot, atop jasmine rice.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

BASIL – MINT COD ATOP ASPARAGUS SPEARS & WITH LEMON SLICES – MINCED GARLIC IN CLAM JUICE ACCOMPANIED BY SEASONED BABY DUTCH POTATOES

For 4:

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

–basil (dried, 1 teaspoon, divided)

–mint (dried, 1 teaspoon, divided)

–asparagus spears (frozen, 1 package)

–lemon (fresh, sliced cold)

–minced garlic (bottled, 1 tablespoon, divided)

–clam juice (one-quarter cup, divided)

–baby Dutch potatoes (fresh, 8)

–salt and pepper

–olive oil

1 – Place the potatoes in one-eighth cup of clam juice, and in a covered baking dish.  Season with half the mint, half the basil, and half the minced garlic, salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place the asparagus spears in a covered baking dish with one-eighth cup of clam juice.  Place the cod on top.  Season with the remaining half of basil, half of mint, half of garlic, salt, pepper, and olive oil.  With a very sharp knife, slice a cold lemon, and place the slices atop the cod.  Microwave on high for 9 minutes.

3 – Serve the cod and asparagus hot, with hot potatoes.

–cod, asparagus, and potatoes inspired by Edward Giobbi’s Italian Family Dining.

GLAZED SALMON TOPPED WITH GREEN ONIONS & SESAME SEEDS IN A SAUCE OF TERIYAKI MARINADE – LEMON – SESAME – MAPLE SYRUP – MINCED GARLIC

For 4:

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

–green onions (2 stalks, chopped)

–sesame seeds (bottled, 2 tablespoons)

–garlic (minced, 1 tablespoon, bottled)

–teriyaki (bottled, 3 tablespoons)

–sesame sauce (bottled, 1 tablespoon)

–maple syrup, bottled, 2 tablespoons)

–pepper (no salt)

–olive oil

–lemon juice (3 tablespoons, bottled)

1 – Place the garlic, teriyaki marinade, sesame sauce, and maple syrup in a small mixing bowl.  Stir well.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Season with pepper and olive oil.  Pour sauce on top.  Finish with green onions and sesame seeds.

3 – Serve the salmon and sauce hot.

–salmon adapted from food and wine web site.

A Simple Dinner:  ROSEMARY & GARLIC CHICKEN IN WHITE WINE SAUCE

Note:  This easy meal uses the most frequently selected ingredients in Edward Giobbi’s cooking: rosemary, garlic, and white wine.  Originally a recipe for rabbit.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 2 tablespoons)

–garlic (minced, 1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the white wine.  Season with salt, pepper, rosemary, minced garlic, and olive oil.

2 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

CHICKEN CACCIATORE WITH FRESH TOMATO – MUSHROOMS – BASIL – ROSEMARY – MINCED GARLIC – CAYENNE IN WHITE WINE SAUCE

Note;  This is a spicy and tart dish.  For a milder flavor, substitute chicken broth (non-fat, low sodium) for the white wine and leave off the cayenne.

–6 chicken tenderloins or breast strips

–tomato (fresh, medium, chopped)

–mushrooms (3 or 4 small, baby bellas, quartered(

–basil (dried, bottled, 1 teaspoon)

–rosemary (dried, bottled, 2 teaspoons)

–garlic (minced, bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–white wine (one-quarter cup)

1 – Place the chopped tomato, mushrooms, basil, rosemary, garlic, and cayenne pepper in a covered baking dish with the white wine.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, basil, rosemary, and cayenne pepper.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Check a center piece to be sure that it is done.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–chicken inspired by Edward Giobbi’s Italian Family Dining.

PARSLEYED COD & GREEN PEAS WITH RED BELL PEPPER – MINCED GARLIC – ROSEMARY – CAYENNE – BREADCRUMBS IN CLAM JUICE SAUCE ATOP BASMATI RICE

For 4:

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

–green peas (frozen, 1 cup, packaged)

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

–minced garlic (bottled, 1 tablespoon)

–rosemary (bottled, dried, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–breadcrumbs (3 tablespoons, boxed)

–clam juice (bottled, one-half cup)

–parsley (fresh, 1 handful, chopped)

–basmati rice (follow package instructions for microwaving; brands differ)

1 – Place the green peas, red bell pepper, minced garlic, rosemary, and breadcrumbs in a covered baking dish.  Season with salt, pepper, and olive oil.  Add clam juice.  Stir.  Microwave on high for 3 minutes.

2 – When finished, nestle the cod amid the green peas and sauce.  Season with salt, pepper, cayenne pepper, and olive oil.  Top with parsley.

3 – Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod, peas, and sauce hot atop basmati rice.

–cod adapted from Edward Giobbi’s Italian Family Dining.

BACON – FLAVORED CHICKEN WITH MUSHROOMS – MINCED GARLIC – ROSEMARY – BAY LEAVES – FRESH TOMATO IN RED WINE – BROTH SAUCE ATOP BASMATI RICE

For 4:

–6 chicken tenderloins or breast strips

–Bac’n pieces (soy bacon, 2 tablespoons)

–mushrooms (baby bella, 3 or 4, chopped, fresh)

–minced garlic (1 tablespoon, bottled)

–rosemary (1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–tomato (fresh, 1, medium, chopped)

–red wine (one-quarter cup)

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

–basmati rice (follow package instructions for microwaving)

–salt and pepper

–olive oil

1 – Place Bac’n pieces, mushrooms, minced garlic, rosemary, bay leaves, chopped tomato in a covered baking dish.  Add red wine and chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, and olive oil.

3 – Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in microwave for 1 minute more.

4 – Serve the chicken and sauce hot, atop basmati rice.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

SEASONED SALMON ON A BED OF CRABMEAT – MINCED GARLIC – PARSLEY – GARLIC – HERB BREADCRUMBS – LEMON & CLAM JUICE ATOP MUSHROOM COUSCOUS

For 4:

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

–garlic – herb breadcrumbs (2 tablespoons, boxed)

–crabmeat (half a small can, drained)

–minced garlic (1 teaspoon, bottled)

–parsley (fresh, half a handful, chopped)

–lemon juice (2 squirts, bottled)

–clam juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

–mushroom couscous (follow package instructions for microwaving; brands differ)

1 – Prepare the mushroom couscous; keep covered to preserve warmth.

2 – Place the crabmeat, minced garlic, chopped parsley, and garlic – herb breadcrumbs in a small mixed bowl.  Stir well.  Place in a covered baking dish. 

3 – Place the salmon atop the crabmeat dressing.  Pour clam juice on top, then drench in lemon juice.  Season with salt and pepper.  Lightly dust with garlic – herb breadcrumbs.  Finish with a few drops of olive oil.

4 – Microwave on high for 7 minutes.  Do not overcook.

5 – Serve the salmon and crabmeat dressing hot, atop mushroom couscous.

–salmon and crabmeat dressing adapted from Healthy and Delicious Salmon Recipes (a kindle e-book).

CRUSTLESS SALMON QUICHE WITH PARMESAN – CHEDDAR – MINCED GARLIC – PARSLEY – GREEN ONIONS – MILK – EGGS

For 4:

–salmon (size of 2 decks of cards; one-half pound)

–cheddar cheese (4 ounces, size of 2 fingers, cubed)

–Parmesan cheese (shredded, 4 tablespoons)

–green onions (2 stalks, chopped fine)

–eggs (2)

–milk (dairy or almond (not soy), 6 ounces)

–minced garlic (bottled, 1 teaspoon)

–parsley (dried, one-quarter teaspoon)

–salt and pepper

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 and one-half minutes, undercooked.  Then shred the salmon.

2 – Place the salmon in a mixing bowl.  Add cheddar cheese, Parmesan cheese, green onions, eggs, milk, minced garlic, parsley, and salt and pepper to taste.  Stir well.  Place the sauce with salmon in 4 covered compotes, dividing equally. 

3 – Microwave 2 compotes at a time.  Microwave for 7 minutes on high.  Then microwave the second set of compotes.  Leave time for cooling before serving.

4 – Serve the salmon quiche warm, but not too hot.

–salmon adapted from Healthy and Delicious Salmon Recipes (a kindle e-book).

BAKED COD & BROCCOLI WITH MINCED GARLIC & SLICED BLACK OLIVES IN CLAM JUICE

For 4:

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

–broccoli (2 heads, florets and stems only, fresh)

–garlic (minced, in a jar, 2 tablespoons)

–black olives (1 small can, do NOT drain)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the broccoli around the edge of a large baking dish.  Season with salt, pepper, and olive oil.  Place the cod in the center.  Season with salt, pepper, minced garlic, and olive oil.  Pour in the clam juice.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and broccoli hot.

–recipe adapted from Edward Giobbi’s Pleasures of the Good Earth.

HERB GRECIAN CHICKEN WITH OREGANO – TARRAGON – BASIL – THYME – GARLIC ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH LEMON SLICES IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano, tarragon, basil, thyme (one-quarter teaspoon each)

–garlic (minced, bottled, 1 tablespoon)

–garlic – herb breadcrumbs (one-third cup, boxed)

–lemon (fresh, 1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the breadcrumbs and shake well.  Place in a covered baking dish.

2 – Pour in the white wine.  Season the chicken with oregano, tarragon, basil, thyme, and minced garlic.  Use a few drops of olive oil.  Top with sliced lemon (slice refrigerator cold with a very sharp knife).

3 – Microwave on high for 8 and one-half minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken hot.

–chicken inspired by The Manship restaurant, Jackson, Mississippi.

BASIL COD IN A SAUCE OF FRESH TOMATO – MINCED GARLIC – RED WINE – MARINARA ATOP BASMATI RICE

For 4:

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

–basil (1 tablespoon, dried, bottled)

–tomato (fresh, medium, chopped)

–garlic (minced, bottled, 1 tablespoon)

–red wine (one-quarter cup)

–marinara sauce – ready prepared, one-third jar; I used Paul Newman’s “fire tomato – basil”

–basmati rice (packaged, 1 cup)

–salt and pepper

–olive oil

 1 – Prepare microwaveable basmati rice according to package instructions; brands differ.

2 – Place the chopped tomato, minced garlic, red wine, and marinara sauce in a covered baking dish.  Season with basil and olive oil.  Microwave on high for 5 minutes.  (You want the tomato to disintegrate.)

3 – Place the cod in the sauce, spooning some on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

5 – Serve the cod and sauce hot, atop the rice.

–cod and sauce inspired by C. Mabry, chef.

CHICKEN WITH SAUCE OF DIJON – BRANDY – ROSEMARY – MINCED GARLIC TOPPED WITH SLICED LEMON

For 4:

–6 chicken tenderloins or breast strips

–Dijon mustard (3 tablespoons, bottled)

–brandy (buy a small, inexpensive bottle; 3 tablespoons)

–rosemary (bottled, 1 tablespoon, dried)

–minced garlic (bottled, 1 tablespoon)

–lemon (fresh, refrigerated, sliced with a very sharp knife)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place the Dijon, and then add a little brandy at a time, stirring vigorously.  Add minced garlic to the sauce, and stir.

2 – Place the chicken in a covered baking dish.  Spread the sauce over the top.  Season with salt, pepper, rosemary, and olive oil.

3 – With a very sharp knife, slice a refrigerated lemon carefully.  Place atop the chicken.

4 – Microwave the chicken on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN SEASONED BY MINT – GARLIC – ROSEMARY – BAY LEAVES WITH ONION – MUSHROOMS – FRESH TOMATO – TURKEY IN RED WINE SAUCE

Note:  This is a very special dish designed by Edward Giobbi for pheasant, here with chicken substituted.

–6 chicken tenderloins or breast strips

–mint (bottled, 1 tablespoon)

–garlic (minced, bottled, 1 tablespoon)

–rosemary (bottled, 1 teaspoon)

–bay leaves (bottled, 2)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 3, chopped)

–tomato (fresh, medium, chopped)

–turkey (2 slices, chopped; or ham slices, chopped)

–red wine (use the real stuff, one-eighth cup)

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, mint, and rosemary.  Place in a covered baking dish.  Add chopped mushrooms, sliced onion, chopped turkey (or ham) to the dish.  Season with minced garlic and a few drops of olive oil.  Add red wine to the dish.  Turn over all vegetables and herbs in the red wine.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce.  Season with salt, pepper, mint, and rosemary.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness; if not done, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken inspired by Edward Giobbi’s Pleasures of the Good Earth.

GLAZED SALMON WITH GINGER – MINCED GARLIC – SESAME SEEDS IN TERIYAKI – HONEY – CLAM JUICE SAUCE

Note:  A return to the microwave.

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

–ginger (1 tablespoon, bottled)

–minced garlic (1 tablespoon, bottled)

–teriyaki sauce (one-third cup)

–honey (one-third cup)

–clam juice (one-third cup)

–sesame seeds (1 tablespoon, bottled)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Add the clam juice.  Set aside.

2 – In a small mixing bowl, place the teriyaki sauce, honey, and a few drops of olive oil.  Stir in minced garlic.  Stir well.  Then pour over the salmon.

3 – Sprinkle pepper and ginger atop the salmon.  Finish with sesame seeds.

4 – Microwave on high for 7 minutes.

–salmon adapted from “Sally’s Baking Addiction” web site.

HERB COD AND BROWN RICE WITH RED BELL PEPPER – FRESH TOMATO – ONION – MINCED GARLIC IN BROTH

For 4:

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

–brown rice (5 – minute cook, boxed, two-thirds cup dry)

–red bell pepper (one-half, fresh, sliced)

–tomato (fresh, chopped, 1, medium)

–onion (one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–cayenne pepper (one-quarter teaspoon, bottled)

–rosemary, oregano, basil, tarragon (one-half teaspoon each, bottled)

1 – Place brown rice in the bottom of a slow cooker.  Place red bell pepper, onion, and tomato on top.  Season with salt, pepper, minced garlic, and olive oil.  Then top with cod.  Season with minced garlic, cayenne pepper, rosemary, oregano, basil, tarragon, salt, pepper, and olive oil.  Pour in chicken broth to the level of one-half of the cod.

2 – Cook on high for 1 and one-half hour.  Cod is done when it begins to break apart.

–cod and rice adapted from “fit slow cooker” web site.

CHICKEN WITH THYME – BASIL – MINCED GARLIC – SHREDDED CARROTS – SWEET ONION – BOWTIE PASTA IN BROTH

Note:  Thyme and basil work together as herbs very well.

–6 chicken tenderloins or breast strips

–thyme, basil (bottled, one-half teaspoon each)

–shredded carrots (packaged, 1 handful)

–sweet onion (one-half, sliced)

–garlic (minced, bottled, 1 tablespoon)

–pasta (bowtie, 1 cup)

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

1 – Place the sliced onion in the bottom of a slow cooker.  Then add shredded carrots.  Place chicken on top.  Season with salt, pepper, thyme, basil, and garlic, and olive oil.  Add chicken broth until the chicken is almost submerged.  Cook on low setting for 5 hours.

2 – Place 1 cup of pasta in the cooker.  Cook for one-half hour (for al dente pasta, 20 minutes) more, for a total of 5 and one-half hours.  (Cooking times may vary with the brand and model of your slow cooker.)

3 – Serve the chicken pasta and vegetables hot.

–chicken adapted from the Magical Slow Cooker (web).

CHICKEN TENDERS WITH FRESH TOMATO – SLICED ONION – CUMIN – PAPRIKA – PARSLEY – MINCED GARLIC ATOP BROWN RICE & IN BROTH

Note:  This recipe starts a two-week unit on the best slow cooker recipes for chicken, cod, shrimp, and salmon that I can find—while I wait for a new microwave to be delivered and installed.

–6 chicken tenderloins or breast strips

–tomato (fresh, chopped, medium)

–onion (one-half, sliced)

–cumin (bottled; 1 teaspoon))

–paprika (bottled; 1 teaspoon)

–parsley (bottled, dried; 1 tablespoon; don’t try to use fresh)

–garlic (minced, bottled, 1 tablespoon)

–brown rice (two-thirds cup dry)

–chicken broth (non-fat, low sodium, 1 and one-half cups)

–salt and pepper

–olive oil

1 – Place the brown rice on the bottom of the slow cooker. 

2 – Place tomato, onion, cumin, garlic, salt, pepper, and 3 drops of olive oil in a mixing bowl.  Stir well, and then place atop the brown rice in the cooker.

3 – Place the chicken on top.  Season with salt, pepper, paprika, and olive oil.

4 – Add the chicken broth.  Finish with parsley on top.

5 – Cook on low for 5 and one-half hours.

6 – Serve the chicken and rice hot.

–chicken adapted from Diethood, the eating effect blog.

A Simple Dinner:  CHICKEN TOPPED WITH LEMON SLICES & SEASONED WITH WORCESTERSHIRE & MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

–lemon (fresh, sliced)

–Worcestershire sauce (5 or 6 squirts)

–minced garlic (1 tablespoon, in a jar)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Drench in Worcestershire sauce.  Dot with minced garlic. Season with salt, pepper, and olive oil.  With a very sharp knife, slice the lemon (refrigerated lemon slices best).  Place the lemon atop the chicken.

2 – Microwave on high for 8 minutes.

3 – Serve the lemon chicken hot.

–chicken adapted from the original recipe of a friend, years ago, in Tallahassee, Florida.

CHICKEN TOPPED WITH MINCED GARLIC & PARSLEY AND ACCOMPANIED BY A WARM SAUCE OF APPLE JUICE – HONEY – DIJON

Note:  The original recipe used orange juice rather than apple juice.

Note 2:  Sauce is to be room temperature.

For 4:

–6 chicken tenderloins or breast strips

–minced garlic (in a jar, 1 tablespoon)

–parsley (flat-leaved, 1 handful, chopped, fresh)

–apple juice (bottled, one-half cup)

–honey (bottled, one-quarter cup)

–Dijon mustard (bottled, 1 teaspoon)

–chicken broth (non-fat, low sodium, one-eighth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt, pepper, and olive oil.  Sprinkle the minced garlic and parsley on top.  Microwave on high for 8 minutes.

2 – Place the Dijon mustard in a small mixing bowl.  Stir together the honey and apple juice, and very, very slowly add to the Dijon, stirring briskly.  (Dijon should not be lumpy.) 

3 – Serve the chicken hot, with the accompanying sauce on top, room temperature.

–chicken and sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

GARLIC – DILL SALMON TOPPED WITH LEMON SLICES IN CLAM JUICE SAUCE

For 4:

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

–garlic (minced, in a jar, 1 tablespoon)

–dill (bottled, 1 tablespoon)

–lemon (fresh, sliced with a very sharp knife)

–lemon juice (bottled, 3 squirts)

–clam juice sauce (one-quarter cup, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, dill, and minced garlic (the garlic spread on top).  Add a few drops of olive oil.  Place sliced lemon on top.

2 – Microwave the salmon for 7 minutes.  Salmon is best not overcooked.

3 – Serve the salmon hot.

–salmon adapted from Salmon Recipes, by Cristi Davis (kindle e-book).

PARSLEYED CHICKEN WITH GREEN OLIVES – MINCED GARLIC – ONION IN A WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, Italian (flat-leaved), 1 handful, chopped)

–green olives (about a dozen, sliced in half)

–minced garlic (in a jar, 1 tablespoon)

–onion (one-half, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the sliced onion and garlic in a covered baking dish.  Stir well.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, and olive oil.  Place the green olives on top.  Finish with parsley and a few extra drops of olive oil.

3 – Microwave the chicken for 8 minutes.

4 – Serve the chicken and hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

SALMON WITH ONION & MINCED GARLIC IN LEMON – TERIYAKI – BROTH SAUCE ATOP BASMATI RICE

For 4:

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

–onion (one-half, medium, sliced)

–minced garlic (in a jar, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–teriyaki sauce (one-eighth cup, bottled)

–chicken broth (one-eighth cup, boxed)

–basmati rice

–pepper

–olive oil

1 – Place the onion and minced garlic in a covered baking dish.  Stir.  Add the chicken broth and teriyaki sauce.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce.  Drench in lemon juice.  Spoon the sauce on top. 

3 – Microwave on high for 7 minutes.

4 – Serve the salmon and sauce hot atop basmati rice (for the rice, follow directions for microwaving on the package; brands vary).

–salmon inspired by C. Mabry, chef.

A Comfort Dish:  PARSLEYED COD SEASONED WITH GARLIC & OLIVE OIL ATOP POTATOES – MUSHROOMS – FRESH TOMATO – SLICED ONION

For 4:

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

–parsley (Italian flat-leaved, 1 handful, chopped)

–olive oil

–potatoes (red, 6 or 7 small, quartered)

–mushrooms (baby bellas, 5 or 6, quartered)

–tomato (fresh, 1, medium, chopped)

–onion (1, medium, sliced)

–garlic (minced, in a jar, 2 tablespoons)

–salt and pepper

1 – Place the potatoes and onion in a large, deep, covered baking dish with one-quarter cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Add the mushrooms and tomato to the dish.  Continue microwaving for 3 minutes.  When finished, place minced garlic in the baking dish and gently fold into the vegetables. 

2 – Place cod on top.  Season with salt, pepper, and olive oil.  Top with parsley.  Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and vegetables hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY SHRIMP WITH MINCED GARLIC – FRESH PARSLEY – CAYENNE IN CLAM JUICE SAUCE ATOP BASMATI RICE & WITH A SIDE OF ASPARAGUS

For 2:

–shrimp (small, thawed from frozen, quantity 30)

–garlic (minced, in a jar, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–cayenne pepper (bottled, one-quarter teaspoon)

–clam juice sauce (one-eighth cup)

–basmati rice (packaged; follow package instructions for microwave)

–asparagus (I used signature PicSweet frozen, microwave in package)

–salt and pepper

–olive oil

1 – Place the washed and drained shrimp in a covered baking dish.  Add clam juice, minced garlic, parsley, and olive oil.  Gently stir.  Then sprinkle with cayenne pepper.  Set aside.

2 – Prepare basmati rice; it will take about 15 minutes.  Brands differ, and so follow the instructions on the package.  When finished microwaving keep covered to preserve warmth.  No need to use salt, pepper, or olive oil.

3 – Microwave the asparagus in its package.  Times differ in various sizes of microwave; follow package instructions.  When finished, turn out in a serving bowl, season with salt, pepper, and olive oil.

4 – Microwave the shrimp for 3 minutes and 10 seconds.

5 – Serve the shrimp hot, atop the rice, with the asparagus as a side.

–shrimp and asparagus inspired by Edward Giobbi’s Pleasures of the Good Earth.

BAKED CHICKEN MARINATED IN ROSEMARY – MINCED GARLIC – LEMON AND SERVED WITH A WARM COUNTRY – STYLE SAUCE OF FRESH TOMATO – BASIL – PARSLEY – LEMON – MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

The marinade:

–rosemary (dried, bottled, 1 teaspoon)

–garlic (minced, in a jar, 1 teaspoon)

–lemon juice (2 squirts, bottled)

–salt and pepper

–olive oil

The sauce:

–tomato (fresh, 1, medium)

–basil (dried, bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–lemon juice (2 squirts)

–garlic (minced, bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil (1 tablespoon)

1 – Place the chicken with the marinade in a plastic bag.  Leave in the refrigerator for several hours prior to dinner.  Then place the chicken with marinade in a covered baking dish.  Add one-eighth cup of water for steaming.  Set aside.

2 – Cut the tomato into two halves.  Place in a small, covered baking dish.  Microwave on high for 2 minutes.  Then place the tomato, basil, chopped parsley, lemon juice, minced garlic, and extra virgin olive oil in a food processor.  Add salt and pepper to taste.  Pulse until smooth.  Keep warm until time for dinner.

3 – Microwave the chicken for 7 and one-half minutes.  Test a center piece to be sure that it is done.  If not, replace in the microwave for 1 minute more.

4 – Serve the chicken hot, with the warm sauce on the side.

–chicken and sauce adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY MINT – GARLIC COD WITH CAYENNE – CAPERS – LEMON – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

–mint (dried, bottled, 1 teaspoon)

–garlic (minced, in a jar, 1 tablespoon)

–cayenne pepper (optional, one-quarter teaspoon, bottled)

–capers (bottled, 10 to 12)

–lemon (juice, bottled, 3 squirts)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and then add white wine.  Season the cod with salt, pepper, mint, minced garlic, and cayenne pepper.  Sprinkle with capers and green onions.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 and one-half minutes.  Cod is ready when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

BONE-IN CATFISH WITH FRESH TOMATO – MINCED GARLIC – BASIL – CAYENNE – RED BELL PEPPER – MINCED ONION IN WHITE WINE SAUCE

For 2:

–catfish (2, medium, whole)

–tomato (medium, chopped)

–minced garlic (in a jar, 1 tablespoon)

–basil (bottled, dried, 1 teaspoon)

–cayenne pepper (bottled, one-quarter teaspoon)

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

–minced onion (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the tomato, garlic, and red bell pepper in a large, long covered baking dish.  Season with salt, pepper, basil, cayenne pepper, and olive oil.  Add white wine.  Microwave on high for 2 minutes.

2 – Nestle the catfish in the sauce.  Season with salt, pepper, basil, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.  Turn the catfish over, spoon some sauce on top, and then microwave for 5 minutes more.

3 – Serve the catfish hot, atop basmati rice (follow directions for microwaving on the package; brands differ).

–catfish inspired by Edward Giobbi’s Pleasures of the Good Earth.

PARSLEYED CHICKEN MARINATED IN SOY SAUCE – GARLIC – CAYENNE AND COOKED ON A BED OF ONION – FRESH TOMATO – ZUCCHINI ATOP BASMATI RICE

Note: Marinate the chicken for at least 1 hour prior to cooking.

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, 1 handful, chopped)

–soy sauce (one-quarter cup, bottled)

–garlic (minced, in a jar, 1 tablespoon)

–cayenne pepper (one-eighth teaspoon)

–onion (one-quarter, medium, sliced)

–tomato (fresh, medium, chopped)

–zucchini (one-half, sliced and then halved)

–salt and pepper

–olive oil

–basmati rice (packaged)

1 – Place the chicken in a plastic bag with the soy sauce, cayenne pepper, and 1 teaspoon of minced garlic.  Marinate for 1 hour, at least, in the refrigerator. Set aside.

2 – Place the onion, tomato, and zucchini in a covered baking dish with the remainder of the minced garlic (about 1 teaspoon).  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

3 – Nestle the marinated chicken (with marinade) in the vegetables.  Season with salt, pepper, and olive oil.  Sprinkle chopped parsley on top.  Microwave for 7 and one-half minutes on high.  Check for doneness on a center piece.  Return to the microwave for a minute more, if needed.

4 – Serve the chicken and vegetables hot, atop basmati rice (use microwave instructions on the package; brand differ).

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

ITALIAN SAN BENEDETTO COD WITH FRESH TOMATO – CAPERS – MINCED GARLIC – ONION – PARSLEY – POTATOES – LEMON IN WHITE WINE SAUCE

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

–tomato (1, medium, chopped)

–capers (bottled, drained, 1 tablespoon)

–minced garlic (in a jar, 1 tablespoon)

–cayenne pepper (one-eighth teaspoon, bottled)

–onion (one-half, medium, sliced)

–parsley (1 handful, chopped, fresh)

–potatoes (2 medium, cut into bite-sized pieces)

–lemon juice (bottled, 1 squirt)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Cut the potatoes in bite-sized pieces, and place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Potatoes should not yet be soft.  Set aside.

2 – Place the tomato and onion in a large covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – When the tomato and onion are ready, add the potatoes to the dish.  Make a trough in the middle for the cod, and add the cod.  Season with salt, pepper, cayenne pepper, garlic, thyme, and olive oil.  Sprinkle capers on top.  Finish with parsley.

4 – Microwave on high for 9 minutes.  Cod is done when it is flaky.

5 – Serve the cod and vegetables hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN GRECIAN SUPREME WITH OREGANO – FETA – SLICED ONION – BLACK OLIVES – MINCED GARLIC – FRESH TOMATO – ORANGE ZEST – OLIVE OIL IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano (1 teaspoon, bottled)

–feta cheese (one-eighth cup)

–onion (one-half, medium, sliced)

–black olives (half a small can, drained)

–minced garlic (in a jar, 1 tablespoon)

–tomato (fresh, 1, small, chopped)

–orange zest (1 teaspoon, bottled)

–olive oil

–salt and pepper

–white wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the white wine.  Season the chicken with salt, pepper, oregano, and orange zest.  Place sliced onions, black olives, minced garlic, and chopped tomato on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot.

–chicken adapted from Nick’s Bistro, recipe for Greek chicken (from the web).

LEMON – GARLIC CHICKEN WITH ROSEMARY – MINT – SLICED ONION IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–lemon (fresh, sliced)

–lemon juice (bottled, 2 squirts)

–garlic (minced, in a bottle, 1 tablespoon)

–rosemary (dried, 1 tablespoon)

–mint (dried, 1 tablespoon)

–onion (sliced, one-half)

–chicken broth (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the sliced onion in broth, in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the onion.  Squirt lemon juice on top.  Season with salt, pepper, mint, rosemary, and olive oil.  Dot the chicken with the minced garlic.  With a very sharp knife, slice the lemon.  Place atop the chicken.

3 – Microwave on high for 8 minutes.

4 – Serve the chicken hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

An Appetizer:  CHILLED SALMON PATE WITH MINT – ITALIAN PARSLEY – GREEN ONIONS – MINCED GARLIC – LEMON – CAYENNE – EXTRA VIRGIN OLIVE OIL – CLAM JUICE

Note:  Make ahead and refrigerate.

For 4:

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

–mint (bottled, 1 teaspoon)

–Italian parsley (1 handful, chopped)

–green onions (2 stalks, chopped)

–minced garlic (in a jar, 1 tablespoon)

–lemon juice (bottled, 3 tablespoons)

–cayenne pepper (bottled, one-quarter teaspoon)

–extra virgin olive oil (2 tablespoons)

–clam juice (one-quarter cup, bottled)

–salt and pepper

1 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, mint, minced garlic, and cayenne pepper.  Place green onions and Italian parsley on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes.  When finished, let cool five minutes with cover off.  Then flake with a fork.  Place in a food processor, and pulse until smooth.  Add more clam juice if needed to reach desired consistency.

3 – Place in the refrigerator; let chill.

4 – Serve the salmon pate cold, with crackers.

–salmon pate inspired by Edward Giobbi’s Pleasures of the Good Earth.

A Celebratory Dinner:  HONEY – GARLIC SALMON WITH TARRAGON – GREEN ONIONS – SESAME SEEDS – WHITE VINEGAR IN TERIYAKI MARINADE SAUCE

For 4:

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

–tarragon (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–honey (2 tablespoons, bottled)

–green onions (2 stalks, chopped)

–sesame seeds (bottled, 2 tablespoons)

–white vinegar (distilled, bottled, 2 tablespoons)

–teriyaki marinade (bottled, one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the vinegar and teriyaki marinade over the top of the salmon.  Spread minced garlic over the salmon.  Season with pepper, tarragon, and honey.  Sprinkle chopped green onions and sesame seeds on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 minutes.

3 – Serve the salmon hot, with sauce spooned over the top.

–salmon inspired by wild Alaska seafood web site.

SWEET ‘N SOUR GLAZED CHICKEN TENDERS WITH SLICED RED BELL PEPPER & SAUCED WITH APRICOT PRESERVES – BALSAMIC VINEGAR – MINCED GARLIC – LEMON JUICE – SOY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–red bell pepper (one-half to three-fourths, sliced)

–apricot preserves (half a jar)

–balsamic vinegar (2 tablespoons)

–minced garlic (1 tablespoon)

–lemon juice (2 tablespoons)

–soy sauce (2 tablespoons)

–pepper (no salt)

–olive oil

1 – Place the apricot preserves, balsamic vinegar, minced garlic, lemon juice, and soy sauce in a small mixing bowl.  Stir well.  Then place in a covered baking dish.  Add the sliced red bell pepper and a few drops of olive oil.  Microwave on high for 4 minutes.

2 – Place the chicken in the sauce.  Season with pepper.  Spoon some of the sauce over the chicken.  Finish with a few drops of olive oil directly on the chicken.  Microwave on high for 8 minutes.

3 – Serve the chicken and peppers hot, with the sauce.

–recipe original.

CAJUN BLACKENED SALMON WITH CHOPPED PECANS – MINCED GARLIC – LEMON IN WHITE WINE SAUCE

For 4:

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

–Cajun blackened seasoning mix (2 tablespoons)

–pecans (chopped, one-quarter cup)

–minced garlic (in a jar, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–white wine (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish with the white wine.  Drench in lemon juice.  Season with Cajun blackened seasoning mix, pepper, minced garlic (spread over the top), and olive oil.  Sprinkle the chopped pecans on top.

2 – Microwave on high for 7 minutes.

3 – Serve hot.

–salmon adapted from Great Alaska Seafood web site (Tim, chef).

A Simple Dinner:  HONEY SALMON DRENCHED IN BALSAMIC VINEGAR & TOPPED WITH MINCED GARLIC

For 4:

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

–honey (bottled, 2-3 tablespoons)

–balsamic vinegar (bottled, 3 tablespoons)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Drench in balsamic vinegar.  Place minced garlic on top.  Season with salt, pepper, and olive.  Finish with honey.

2 – Microwave the salmon for 7 minutes.  (Salmon is best if it flakes while being a little undercooked.)

–recipe original.

SESAME SALMON WITH LIME – HONEY – BANANA PEPPERS – MINCED GARLIC – GREEN ONIONS IN TERIYAKI MARINADE SAUCE

For 4:

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

–sesame seeds (1 tablespoon)

–lime juice (3 tablespoons)

–honey (2 tablespoons)

–banana peppers (2 tablespoons)

–minced garlic (in a jar, 1 tablespoon)

–green onions (2 stalks, chopped)

–teriyaki marinade (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour teriyaki marinade in dish.  Drench the salmon with lime juice.   Season with pepper.  Spread the minced garlic on the salmon.  Then top the salmon with honey, banana peppers, and green onions.  Finish with a few drops of olive oil and sesame seeds.  Microwave the salmon for 7 minutes on high.

2 – Serve the salmon hot, atop rice (follow directions for microwaving on the package; brands differ).

–salmon adapted from bon appetit web site.

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.

CILANTRO – LIME SALMON TOPPED WITH FRESH TOMATO & MINCED GARLIC IN CLAM JUICE

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

–lime juice (bottled, 3 tablespoons)

–cilantro (fresh, 1 handful, chopped)

–tomato (fresh, medium, chopped)

–minced garlic (in a jar, 1 tablespoon)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish, and add the clam juice.  Drench the salmon in lime juice.  Season with salt, pepper, and minced garlic.  Place the chopped tomato (seasoned with salt and pepper) on top, followed by the chopped cilantro.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 and one-half minutes. 

3 – Serve the salmon hot.

–salmon adapted from the Mediterranean Dish cooking blog.

SWEET ORANGE CHICKEN WITH GREEN ONIONS – CAYENNE – GINGER – MINCED GARLIC – ORANGE ZEST & IN APPLE JUICE – TERIYAKI – WHITE WINE SAUCE

Note:  The original recipe called for orange juice rather than apple juice.

For 4:

–6 chicken tenderloins or breast strips

–sugar (1 teaspoon)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–ginger (one-half teaspoon)

–minced garlic (in a jar, 1 tablespoon)

–orange zest (1 generous teaspoon)

–apple juice (one-quarter cup, bottled)

–teriyaki marinade & sauce (3 tablespoons, bottled)

–white wine (3 tablespoons)

–pepper (no salt)

–olive oil

1 – Place the chicken in a covered baking dish.  Add the apple juice, teriyaki marinade sauce, and white wine.  Season with sugar, pepper, orange zest (generously), minced garlic, cayenne pepper, ginger.  Place green onions on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.  Check a center piece for doneness.   If not done, microwave on high for 2 minute more.

2 – Serve the chicken and sauce hot.

–chicken inspired by the Panda web site.

MINT SALMON WITH FRESH TOMATOES – VIDALIA ONION – MINCED GARLIC ATOP COUSCOUS

For 4:

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

–mint (1 tablespoon, dried)

–tomatoes (fresh, 2, medium, chopped)

–Vidalia onion (one-half, sliced)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

–couscous (boxed, two-thirds cup)

1 – Place the chopped tomatoes, sliced onion, and minced garlic in a covered baking dish.  Season with salt, pepper, and olive oil (to taste).  Microwave on high for 5 minutes.

2 – Nestle the salmon amid the sauce.  Season with mint, salt, pepper, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon and sauce atop couscous (follow package directions for the couscous, brand differ).

–salmon original.

COD WITH FRESH TOMATO – BASIL – MINCED GARLIC – GREEN ONIONS – LEMON IN WHITE WINE SAUCE ATOP JASMINE RICE

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

–tomato (small, chopped, fresh)

–minced garlic (1 tablespoon)

–basil (1 teaspoon dried)

–lemon juice (3 squirts, bottled)

–green onions (2, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour wine in the dish.  Season the cod with salt, pepper, and basil.  Place minced garlic on top, spreading over the whole.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, atop jasmine rice (read package to determine microwaving instructions; brands differ).

–cod inspired by the recipe of a friend in Minneapolis, Minnesota.

MARINATED HAWAIIAN CHICKEN WITH PAPRIKA – GINGER – CAYENNE – OREGANO – ONION SLICES IN BROWN SUGAR – MINCED GARLIC – SOY SAUCE ATOP JASMINE RICE

Note:  Marinate the chicken in soy sauce for two hours in the refrigerator ahead of preparation.

For 4:

–6 chicken tenderloins or breast strips

–paprika, ginger, oregano (one-fourth teaspoon each)

–cayenne pepper (one-eighth teaspoon)

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

–brown sugar (one-quarter cup, packed)

–minced garlic (1 tablespoon)

–soy sauce (one-quarter cup)

–water (one-quarter cup)

–jasmine rice

–pepper (no salt)

–olive oil

1 – Slice the onion, and place in a covered baking dish.  Place brown sugar, soy sauce, water, and minced garlic in a small mixing bowl and stir.  Add the sauce to the onion.  Microwave on high for 4 minutes.

2 – Place the chicken in the sauce.  Season with pepper, oregano, paprika, cayenne pepper, ginger, and a few drops of olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken and sauce hot, atop jasmine rice (brands differ; follow instructions for microwaving on the package).

–chicken adapted from allrecipes.com web site.

ASIAN SALMON WITH HONEY – SOY SAUCE – WHITE VINEGAR – SESAME SEEDS – CHIVES – MINCED GARLIC

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

–honey (one-quarter cup)

–soy sauce (one-eighth cup)

–white vinegar (one-eighth cup)

–sesame seeds (1 tablespoon)

–chives (1 tablespoon)

–pepper (no salt)

–minced garlic (in a jar; 1 tablespoon)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the soy sauce and white vinegar over the salmon.  Then drizzle honey over the salmon.  Using 2 spoons, spread the minced garlic over the salmon.  Finish with sesame seeds, chives, pepper (to taste), and a few drops of olive oil.  Microwave on high for 7 and one-half minutes.  (Salmon should flake apart.)

2 – Serve the salmon hot.

–salmon adapted from RecipeTin Eats cooking blog (Nagi, chef).