COD OREGANO TOPPED WITH CAPERS – GREEN OLIVES AND ON A BED OF POTATOES – TOMATOES – ONION – CELERY IN WHITE WINE SAUCE

For 4:

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

–oregano (bottled, 1 tablespoon)

–capers (bottled, 2 tablespoons)

–green olives (bottled, about a dozen)

–potatoes (2, medium, cut into 1-inch pieces)

–tomatoes (1, medium, chopped)

–onion (one-half, sliced)

–celery (fresh, 2 stalks, chopped)

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the potatoes in a large, covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes only (there will be more cooking).

2 – Place tomato, onion, and celery with the potatoes.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the vegetables.  Season with salt, pepper, and oregano.  Drop capers and green olive oils on top.  Finish with a few drops of olive oil.

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

5 – Serve the cod and veggies hot.

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

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.

PARSLEYED COD TOPPED BY SLICED GREEN OLIVES – CAPERS – GREEN ONIONS – CAYENNE – LEMON SLICES & IN WHITE WINE SAUCE

 

For 4:

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

–parsley (1 handful, chopped)

–green olives (about a dozen, halved, bottled)

–capers (about a dozen, bottled)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–lemon (1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with salt, pepper, and cayenne pepper.  Place on top the green olives, capers, green onions, and lemon.  Finish with the parsley and a few drops of olive oil.

2 – Microwave the cod on high for 6 and one-half minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.

–cod inspired by the bon appetit web site.

COD & SHRIMP NATURALLY WITH ALMOND SAUCE ON THE SIDE

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

–shrimp (8 to 10, small, thawed from frozen)

–salt and pepper

–olive oil

Almond sauce:

–almonds (15)

–marinara sauce (2 tablespoons)

–green onions (4, chopped)

–capers (1 tablespoon)

–green olives (10, from a jar)

–salt and pepper

–extra virgin olive oil (1 tablespoon)

–flour (1 teaspoon)

1 – To make the sauce, place in a food processor, 15 almonds, 2 tablespoons marinara sauce, 4 chopped green onions, 1 tablespoon capers, 10 green olives, 1 teaspoon flour, 1 tablespoon extra virgin olive oil, and salt and pepper to taste.  Pulse until smooth.  Cover; be prepared to serve at room temperature.

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.  Set aside, still covered.

3 – Place 8 to 10 small, thawed, shrimp in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on 50 percent power for 4 minutes.

3 – Pour the shrimp on top of the cod.

4 – Serve the cod and shrimp hot, with the almond sauce on the side.

–almond sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CHILLED COD WITH THYME – BAY LEAVES – LEMON SLICES – CAYENNE – FRESH TOMATO – ONION – FLUFFY EGG SALAD

For 4:

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

–thyme and 2 bay eaves

–lemon (fresh)

–cayenne pepper

–tomato (fresh, medium)

–onion (one-half, sliced)

Egg salad:

–3 eggs

–Dijon mustard (1 teaspoon)

–milk (dairy or almond)

–mayonnaise (3 heaping tablespoons)

–stuffed green olives (6 to 8, sliced)

–Worcestershire sauce (1 teaspoon)

–parsley (fresh, 1 handful)

–garlic (minced, one-half teaspoon)

–cayenne pepper (just a dash)

1 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, thyme, 2 bay leaves, and a little cayenne pepper.  (Do not season with olive oil.)  Microwave on high for 10 minutes.  When finished, let cool, and then place in the refrigerator, for more preparation later on.

2 – Remove the cod from the refrigerator.  Slice one-half onion and a medium fresh tomato, and place on each side of the cod.  Set aside.

3 – Place 3 eggs in a small baking dish.  Add 3 teaspoons of milk (dairy or almond).  Season with salt and pepper.  Stir briskly.  Microwave for 2 and one-half minutes on high.  When finished, break apart the omelet with a knife and fork.  Chop 1 handful of fresh parsley, and add to the egg.  Add 1 teaspoon of Dijon mustard, one-half teaspoon of minced garlic, 1 teaspoon of Worcestershire sauce, 3 heaping tablespoons of mayonnaise, 6 to 8 sliced green olives, and a dash of cayenne pepper.  Stir well.

4 – Serve the cod, tomato, and onions cold, with the egg salad beside the cod on a plate.

–cod and egg salad adapted from To the Taste of a King (fifties New Orleans cookbook)

A Simple Dinner:  SALMON WITH FRESH BASIL & CHOPPED TOMATO / ASPARAGUS WITH LEMON PEPPER / PIMIENTO – STUFFED GREEN OLIVES

–salmon (size of 3 decks of cards)

–basil (fresh, 2 leaves, minced)

–tomato (fresh, 1, medium, chopped)

–salt and pepper

–olive oil

–asparagus (half a bunch, fresh)

–lemon pepper (bottled)

–green olives (pimiento-stuffed, about 6 per plate)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Chop a tomato, season with salt and pepper, and place on top of the salmon.  Mince the fresh basil and sprinkle on the tomato.  Season with olive oil.  Set aside.

2 – Wash and place one-half bunch of fresh asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 4 minutes (longer if prefer very tender asparagus).

3 – Microwave the salmon for 5 minutes.

4 – Serve the salmon hot, with green olives on the side, and the asparagus.  (Asparagus and olives are always a good combination with salmon.)  I also served a salad and tomato pasta with the dinner.

–salmon adapted from NYT cooking web site; asparagus original.

ITALIAN LOMBARDY CHICKEN SEASONED WITH ROSEMARY – GARLIC – PARSLEY IN A WHITE WINE – BROTH SAUCE WITH VEGGIES OF CELERY – TOMATO – ONION – CARROTS – GREEN OLIVES

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic powder

–parsley (fresh if possible)

–white wine (use the real stuff)

–chicken broth (non-fat, low sodium)

–celery (one-half stalk)

–tomato (one-half, medium)

–onion (one-half, medium)

–miniature carrots (6 to 8)

–green olives (6 to 8)

–salt and pepper

–olive oil

1 – For covered baking dish, chop and add one-half stalk celery, one-half tomato, one-half onion, 6 to 8 miniature carrots, and 6 to 8 green olives.  Season with salt, pepper, rosemary, garlic powder, parsley, and olive oil.  Add a very small amount of white wine and chicken broth.  Microwave on high for 4 minutes.  When finished, nestle the chicken amid the veggies.  Season with salt, pepper, rosemary, garlic powder, and parsley.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot, atop rice (recipe, see the search box on this blog).  I also served broccoli (see search box).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

ENCORE CHICKEN SALAD WITH APPLE & TOASTED WALNUTS ON BIBB LETTUCE / TOMATO – AVOCADO SLAW WITH GREEN OLIVES & GREEN ONIONS / SWEET FRESH PEACHES

Note:  A summertime chilled supper to prepare ahead of time if desired.

 

–4 chicken tenderloins or breast strips

–apple (three-fourths of the apple)

–toasted walnuts (toast large package of walnuts in 2 batches in the microwave:  microwave 2 minutes; stir; microwave 2 minutes more)

–mayonnaise

–bibb lettuce (2 leaves)

–angel hair slaw (one-half package)

–tomato (1, medium, fresh)

–avocado (1)

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

–green onions (2 stalks)

–peaches (2, fresh)

–sugar

–salt and pepper

–olive oil

 

1 – Place the chicken in a covered baking dish with a little water.  Season the chicken with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Wash the apple (peeling is optional).  Chop three-fourths of the apple.  Place in a mixing bowl.

3 – After the chicken has cooled a little, dice finely.  Add to the mixing bowl.

4 – Place 2 handfuls of toasted walnuts in the mixing bowl.  Add 2 tablespoons of mayonnaise.  Stir apple, chicken, and walnuts well.  Chill until ready to serve.

5 – Rinse the slaw in a colander and place in a mixing bowl.  Chop the tomato, season with salt and pepper,  and add to the slaw in a mixing bowl. 

6 – Cut open the avocado and discard the pit.  Slice into one-half inch pieces.  Set the avocado aside.

7 – Slice a dozen green olives in half, and add to the mixing bowl.

8 – Slice green onions into one-half inch pieces, and add to the mixing bowl.  Add 2 tablespoons of mayonnaise to the bowl.  Stir slaw, olives, green onions thoroughly.  Fold in the avocado.  Chill until time to be served.

9 – Peel and slice the peaches.  Place in a mixing bowl with a little water.  Add 1 tablespoon of sugar.  Stir well.  Chill until time to be served.

10 – Serve the chicken salad atop bibb lettuce leaves, with the slaw and peaches as sides.

–chicken salad adapted from my husband’s college roommate’s mother’s recipe; peaches from my mother-in-law’s and sister-in-law’s recipe; slaw original.

CHILLED COD SALAD WITH WHITE WINE – GREEN OLIVES – FRESH MUSHROOMS – ONION / EGGPLANT APPETIZER WITH PUREED TOMATO – RED BELL PEPPER – ONION

Note:  This dinner can be prepared ahead and refrigerated.

–eggplant (medium, fresh)

–tomato (large, 2 slices, chopped)

–red bell pepper (large, 2 slices, chopped)

–red onion (one-half, divided, large)

–garlic salt

–olive oil

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

–white wine (cooking wine is fine)

–salt and pepper

–green olives (or black olives, your taste)

–mushrooms (baby bellas, sliced, 1 handful)

–mayonnaise

–bibb lettuce (2 leaves)

–tarragon (fresh if possible)

–parsley (fresh if possible)

 

1 – Wash and then pierce an eggplant all around.  Place on a plate and microwave for 4 minutes; then turn over and microwave for 5 minutes more.  Let cool (refrigerator is OK).  When eggplant is cool, slice lengthwise on a cutting board, and remove the pulp.  Then cut two ways.  Set aside.  Dice 2 slices of a tomato, 2 slices of a red bell pepper, and one-fourth of a red onion.  Place in a food processor and pulse until smooth.  Place in a mixing bowl.  Add the eggplant.  Season with garlic salt, pepper, and olive oil.  Stir well.  Refrigerator until time for dinner.

2 – Place cod in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  Drain almost all the wine.  Then break apart the cod into bite-sized pieces.  Set aside.

3 – Cut about 12 green olives (or black) into two pieces.  Add to a mixing bowl.  Slice the mushrooms into bite-sized pieces, and add to the bowl as well.  Season with tarragon, parsley, salt, and pepper.  Stir well.  Then fold the cod into the vegetables.  Add 1 tablespoon of mayonnaise and gently stir.

4 – Serve the eggplant dip as an appetizer.  Serve the cod on bibb lettuce leaves.

–cod adapted from The Elegant but Easy Cookbook; eggplant adapted from food.com web site (Ina Garten, chef).

COLD HERBED SALMON WITH FETA MAYONNAISE / FRENCH BALSAMIC POTATO SALAD WITH WHITE WINE – TARRAGON – GREEN ONION – OLIVE OIL / TOMATO SLICES WITH SWEET PICKLE RELISH & GREEN OLIVES

Note: Prepare ahead of time.

 

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

–herbs de provence (bottled; tarragon, marjoram, basil, oregano, basil)

–potatoes (5, small, red)

–white wine (cooking wine is fine)

–tarragon (bottled)

–green onion (3 stalks)

–extra virgin olive oil

–mayonnaise

–lemon juice

–capers (bottled)

–feta cheese (half a small package)

–salt and pepper

–balsamic vinegar

–tomato (sliced, fresh, large)

–pickle relish

–green olives

 

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and herbs de provence.  Microwave for 4 and one-half minutes on high.  When finished, let cool, and then place in refrigerator until time for dinner.

2 – Place 4 tablespoons of mayonnaise in a small mixing bowl.  Season with lemon juice, salt, and pepper.  Add about 12 capers.  Pour in the feta cheese.  Stir.  Refrigerator until time to serve.

3 – Slice the potatoes one-quarter inch thick.  Place in a covered baking dish with 1 inch of water.  Season with salt and pepper.  Microwave for 15 minutes on high.  Let cool.  Drain water.  Add 1 inch of white wine.  Sprinkle with tarragon, salt, and pepper.  Cut green onion into one-half inch pieces, and add to the potatoes.  Sprinkle balsamic vinegar over the potatoes, and sprinkle extra virgin olive oil also.  Stir gently.  Do not refrigerate.  Serve room temperature.

4 – Slice the large tomato into thick slices.  Season with salt and pepper.  Arrange on a plate.  Place sweet pickle relish in the center of each slice of tomato.  Drop green olives around the plate.

5 – Place a tablespoon of the feta mayonnaise in the center of each portion of salmon.

6 – Serve the salmon cold, with the feta mayonnaise on top.  Serve with room-temperature potato salad and cold tomato slices.

–salmon and tomatoes adapted from Instant Gourmet; French potato salad adapted from a recipe of a friend in Shakopee, Minnesota.