SPICY PARSLEYED COD WITH FRESH SLICED BANANA PEPPER – CAYENNE PEPPER – MINCED GARLIC – GREEN ONIONS IN A WHITE WINE – LEMON SAUCE

Note:  Despite the hot spice, this is a delicately flavored dish.

For 4:

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

–parsley (fresh, 1 handful, chopped)

–banana pepper (fresh, one-half, sliced)

–cayenne pepper (bottled, one-quarter teaspoon, more to taste)

–minced garlic (bottled, 1 tablespoon)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Add the white wine.  Drench in lemon juice.  Season with salt, pepper, minced garlic, and olive oil.  Sprinkle with banana pepper, parsley, and green onions.  Finish with a drop or two more of olive oil.

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

3 – Serve the cod and sauce hot.

–inspired by Edward Giobbi.

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A Simple Dinner:  COD APRICOT WITH SOY SAUCE AND SPRINKLED WITH GREEN ONIONS

For 4:

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

–apricot preserves (bottled, one-quarter cup)

–soy sauce (bottled, 3 tablespoons)

–green onions (3 stalks, chopped)

–pepper (no salt)

–olive oil

1 – Place the cod in a covered baking dish.  In a small mixing bowl, place the apricot preserves, and gradually add the soy sauce, stirring vigorously.  Add a few drops of olive oil, again stirring vigorously.  Then pour the sauce over the cod. Season with pepper.  Sprinkle chopped green onions on top.

2 – Serve the cod and sauce hot.

–cod inspired by Real Simple magazine.

SALMON CILANTRO WITH CHILLED SALSA OF FRESH TOMATO – AVOCADO – GREEN ONIONS – BANANA PEPPER – MINCED GARLIC – CILANTRO – LIME JUICE – OLIVE OIL

For 4:

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

–cilantro (fresh, 1 handful, chopped)

–tomato (medium, fresh, chopped)

–avocado (1, fresh, chopped)

–green onions (2 stalks, chopped, fresh)

–banana pepper (medium, fresh, 3-inches, chopped)

–lime juice (3 tablespoons, bottled)

–minced garlic (1 tablespoon, bottled)

–olive oil (to taste)

–salt and pepper

1 – To prepare the salsa, gently fold chopped tomato, chopped avocado, green onions, chopped banana pepper, minced garlic, 3 squirts of lime juice, 3 stalks of fresh cilantro (chopped), and olive oil to taste.  Refrigerate for at least 2 hours prior to dinner, in order to allow the salsa to season.

2 – Place the salmon in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, several chopped stalks of cilantro, and olive oil.  Microwave on high for 7 minutes.  Salmon should be flaky; do not overcook.

3 – Serve the salmon hot with the chilled salsa on the side.

–inspired by Real Simple magazine.

EASY MEDITERRANEAN COD WITH BASIL – OREGANO – MINCED GARLIC – FRESH TOMATO – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

–basil, oregano (1 teaspoon each, divided)

–minced garlic (1 tablespoon, bottled)

–tomato (fresh, medium, chopped)

–green onions (2 stalks, fresh, chopped)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with basil, oregano, salt, pepper, and olive oil.  Place the chopped tomato and green onions on top of the cod.  Sprinkle minced garlic on the dish.  Finish with a few drops of olive oil.

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

3 – Serve the cod hot.

–cod inspired by C. Mabry, chef.

WARM DILL SALMON SALAD WITH GREEN ONIONS & CELERY AND SEASONED BY LEMON – CLAM JUICE – MAYO

For 4:

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

–dill (1 tablespoon, dried)

–green onions (3 stalks, chopped, fresh)

–celery (2 stalks, chopped, fresh)

–lemon juice (2 squirts)

–clam juice (one-eighth cup, bottled)

–mayonnaise (3 tablespoons, or to taste)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Add the clam juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 7 minutes.  When finished, break apart into 1 – inch pieces.  Keep warm.  Set aside.

2 – Place the broken salmon, green onions, celery, and mayonnaise in a mixing bowl.  Stir.  Fold in the salmon chunks.

3 – Serve the salmon salad at room temperature, warm if possible.

–adapted from Salmon Recipes (a kindle e-book)

BACCALA [COD] TOPPED WITH FRESH TOMATO & GREEN ONIONS AND SEASONED WITH MINT – CAYENNE – MINCED GARLIC IN WHITE WINE SAUCE ATOP SLICED POTATOES

For 4:

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

–tomato (fresh, medium, chopped)

–green onions (3 stalks, chopped)

–mint (dried, 1 teaspoon)

–cayenne pepper (dried, one-quarter teaspoon)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish and cover with the white wine.  Season with salt, pepper, mint, minced garlic, and cayenne pepper.  Chop the tomato, and season with salt, pepper, and mint.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot atop cooked sliced potatoes (season 2 medium, raw potatoes with salt, pepper, olive oil, and microwave for 10 minutes on high in water that just covers the potatoes)

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

CHILLED & DILLED SALMON SALAD WITH CELERY – SWEET PICKLE RELISH – GREEN ONIONS – MAYO – DIJON

For 4:

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

–celery (3 stalks, fresh, finely chopped)

–sweet pickle relish (1 heaping tablespoon)

–green onions (3, fresh, chopped)

–mayonnaise (at least 3 tablespoons, to taste; bottled)

–Dijon mustard (1 tablespoon, bottled)

–salt and pepper

–olive oil

–dill (dried, 2 tablespoons)

1 – Place the salmon in a covered baking dish with one-eighth cup water.  Season with salt, pepper, and olive oil.  Sprinkle generously with dill.  Microwave on high for 7 minutes.

2 – Removing from the water, break the salmon apart in bite-sized pieces.  Place in a mixing bowl.  Add the celery, pickle relish, green onions, mayonnaise, and Dijon mustard.  Fold all together gently, leaving some salmon in bite-sized pieces.  When placed in the serving bowl, add more dill to the top of the salad.

3 – Place in the refrigerator for at least 2 hours prior to serving.

4 – Serve the salmon salad chilled. 

–salmon salad inspired by Salmon Recipes (a kindle e-book).

PARSLEYED CHICKEN MARJORAM WITH SHREDDED CARROTS – CELERY – MINCED GARLIC – BAY LEAVES – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, 1 handful, chopped)

–marjoram (dried, 1 tablespoon)

–shredded carrots (fresh, 1 handful)

–celery (fresh, 4 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–bay leaves (dried, bottled, 3)

–green onions (3 stalks, fresh, chopped)

–salt and pepper

–olive oil

–white wine (one-eighth cup)

1 – Place the carrots and celery in a covered baking dish.  Add the wine.  Season with salt, pepper, olive oil, and minced garlic.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the vegetables.  Season with salt, pepper, bay leaves, and olive oil.  Sprinkle marjoram on top.  Then also add green onions and parsley.

3 – 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.

4 – Serve the chicken and veggies hot.

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

SPICY BACCALA [COD] PORTUGUESE STYLE WITH BASIL – POTATOES – FRESH TOMATO – GREEN ONIONS – CAYENNE IN CLAM JUICE – WHITE WINE SAUCE

For 4:

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

–basil (1 tablespoon, dried, divided)

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

–tomato (fresh, medium, chopped)

–green onions (3 stalks, finely chopped)

–cayenne (bottled, one-quarter teaspoon, more if like very spicy)

–clam juice (one-eighth cup, bottled)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cut potatoes and chopped tomato in a covered baking dish.  Season with salt, pepper, basil, cayenne, and olive oil.  Microwave on high for 8 minutes.

2 – Nestle the cod amid the sauce and vegetables.  Season with salt, pepper, basil, cayenne, and olive oil.  Sprinkle the green onions on top.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod hot, atop the vegetables.

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

CHILLED & MARINATED SHRIMP SALAD WITH CELERY – GREEN ONIONS – SWEET PICKLE RELISH – CAPERS – ITALIAN SALAD DRESSING

For 2:

–shrimp (ready cooked, thawed from frozen, tail-off, shelled, deveined; about 25 or 30 medium)

–celery (2 stalks, chopped)

–green onions (3 stalks, finely chopped)

–sweet pickle relish (1 tablespoon, bottled)

–capers (1 tablespoon, bottled)

–Italian salad dressing (3 tablespoons, more to taste, bottled; I used Olive Garden Signature)

–salt (to taste)

1 – Place shrimp, celery, green onions, sweet pickle relish, capers, and Italian salad dressing in a small mixing bowl.  Fold all together gently.  Refrigerator for at least 2 hours before serving.

2 – Serve the salad chilled.

–adapted from the Trinity Cookbook (Church of the Holy Trinity, Vicksburg, Mississippi).

A Company Dinner:  CHICKEN TENDERS ROSEMARY TOPPED WITH GREEN ONIONS & MINCED GARLIC ATOP WHEAT BREAD AND DRENCHED IN CRÈME SHERRY

Note:  This is fancy enough for a small dinner party, microwavable because the small amount of sherry will not bubble up in the microwave.  Do NOT try to double the recipe to serve more than four people.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (1 teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–wheat bread (enough slices or open-faced English muffins to cover the bottom of your dish)

–crème sherry (use the real stuff)

–salt and pepper

–olive oil

–green onions (3 stalks, chopped)

1 – Place the wheat bread in the bottom of a covered baking dish.  Drop enough sherry to soak the bread.  Place the chicken tenders atop the bread.  Season with salt, pepper, rosemary, and olive oil.  Sprinkle with finely chopped green onions.

2 – Pour one-eighth cup of crème sherry on top of the chicken.  Microwave on high for 8 minutes.  When finished, cut into a center piece to test for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot, atop the wheat bread.

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

CREAMY SALMON THYME WITH MINCED GARLIC & GREEN ONIONS IN YOGURT – MAYO – WHITE WINE SAUCE ATOP POLENTA

For 4:

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

–thyme (1 teaspoon, dried)

–minced garlic (bottled, 1 tablespoon)

–green onions (3 stalks, chopped)

–yogurt (one-eighth cup, bottled)

–mayonnaise (one-eighth cup, bottled)

–white wine (4 tablespoons)

–salt and pepper

–polenta (packaged, one-half package)

No olive oil

1 – Place 1 and one-quarter cup of water in a covered baking dish.  Microwave on high for 7 minutes.  Then add one-half package of polenta.  Stir well, about 3 minutes.  When finished stirring, keep covered to preserve warmth.

2 – Place the yogurt and mayonnaise in a small mixing bowl.  Stir well.  Then add white wine and minced garlic, and stir again, being sure that sauce is smooth.

3 – Place the salmon in a covered baking dish.  Pour the sauce on top.  Sprinkle with thyme and green onions.

4 – Microwave on high for 7 minutes.  Salmon should be flaky.

5 – Serve the salmon hot, atop quinoa, couscous, pasta, rice, or polenta.

–salmon inspired by Southern Seafood Sampler.

An Appetizer:  CHILLED CANTALOUPE SALAD WITH BASIL – ZUCCHINI – SLICED ALMONDS – FETA – GREEN ONION IN WHITE WINE SAUCE

For 4:

–cantaloupe (fresh, chilled, cut into 1-inch pieces)

–basil (1 tablespoon, dried)

–zucchini (1, medium, sliced

–sliced almonds (one-quarter cup, packaged)

–feta cheese (one-quarter cup, broken, packaged)

–green onions (2 stalks, chopped, fresh)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cantaloupe in a large salad bowl.  Season with salt and pepper.  Then add, in layers, seasoning each layer with salt and pepper:  zucchini, green onions, sliced almonds, and feta cheese.  Sprinkle with basil.  Pour in the white wine.  Finish with a few drops of olive oil.

2 – Refrigerate until time for dinner.

3 – Serve the salad cold.

–adapted from Real Simple magazine.

WARM CHICKEN & POTATO SALAD SEASONED BY MINT WITH GREEN ONIONS & SHREDDED CARROTS IN A SAUCE OF OLIVE OIL – DIJON – LEMON JUICE

For 4:

–6 chicken tenderloins or breast strips

–potatoes (3, medium, cut into bite-sized pieces)

–mint (dried, 2 tablespoons)

–green onions (3 stalks, chopped)

–shredded carrots (packaged, 2 handfuls)

–olive oil

–Dijon mustard (1 tablespoon, bottled)

–lemon juice (2 tablespoons)

1 – Place potatoes, chopped into bite-sized pieces, in one-half cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – Place chicken in a covered baking dish, with one-quarter cup of cold water (to prevent toughening the chicken).  Season with salt, pepper, mint, and olive oil.  Microwave on high for 8 minutes.  When finished, cut into bite-sized pieces.

3 – Place drained and cut-up potatoes and chicken in a mixing bowl.  Add green onions, shredded carrots, olive oil (to taste), Dijon mustard, and lemon juice.  Fold together, gently.

4 – Serve the chicken and potato salad at room temperature.

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

SPICY COD ON A BED OF GREEN PEAS & SEASONED WITH GREEN ONION – MINCED GARLIC – MINT – CAYENNE IN WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

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

–green peas (frozen, packaged, 1 cup)

–green onions (2 stalks, chopped, fresh)

–minced garlic (bottled, 1 tablespoon)

–mint (dried, bottled, 1 tablespoon)

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

–salt and pepper

–olive oil

–white wine (one-quarter cup)

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

1 – Place the peas in a covered baking dish with the white wine.  Season with green onions, minced garlic, mint, cayenne pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

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

3 – Serve the cod and peas hot, atop jasmine rice.

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

SALMON BURGERS WITH PARSLEY – GREEN ONION – DIJON – MAYO – CIABATTA BREADCRUMBS – EGG

For 4:

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

–parsley (fresh, 1 handful, finely chopped)

–green onions (2 stalks, fresh, finely chopped)

–Dijon mustard (bottled, 1 tablespoon)

–mayonnaise (3 tablespoons, bottled)

–ciabatta bread (one-half roll, broken into very small pieces)

–egg (1)

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and a dash of olive oil. Microwave on high for 5 minutes.  Salmon should be slightly rare, because there is more microwaving ahead.

2 – When the salmon has cooked for 5 minutes, shred with a fork.  Place in a mixing bowl with parsley, green onions, Dijon mustard, mayonnaise, ciabatta bread, and beaten egg.  Stir very well.  Add more mayonnaise if it doesn’t form balls as you stir.

3 – Make 4 balls; place in a covered baking dish.  Microwave on high for 2 minutes.

4 – Serve the salmon burgers hot, with ciabatta bread.

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

STEAMED LEMON COD WITH GREEN ONIONS – PARSLEY – LEMON SLICES IN WHITE WINE – CLAM JUICE SAUCE ATOP JASMINE RICE

Note:  If you like mild fish with a delicate sauce, this is the recipe for you.

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

–green onions (2 stalks, chopped)

–parsley (fresh, 1 handful, chopped)

–white wine (one-eighth cup)

–lemon juice (3 squirts, bottled)

–clam juice (one-eighth cup)

–salt and pepper

–olive oil

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

1 – Place the cod in a covered baking dish with the white wine and clam juice.  Drench in lemon juice.  Season with salt and pepper.  Add green onions and parsley.  With a very sharp knife, slice a cold lemon and place on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the cod hot, atop the rice.

–recipe inspired by C. Mabry, chef.

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.

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.

SALMON STEAK PATTIES WITH GREEN ONION – PARSLEY – GARLIC-HERB BREADCRUMBS – ONION – EGG – OLIVE OIL SERVED WITH HOMEMADE SPICY SEVEN – INGREDIENT TARTAR SAUCE

Note:  Make the tartar sauce ahead of time, and refrigerate, so that the flavors can blend.

For 4:

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

–clam juice (one-quarter cup)

–lemon juice (2 squirts)

–green onions (2 stalks, chopped)

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

–parsley (fresh, 1 handful, chopped)

–onion (one-half, medium, chopped)

–egg (1)

–olive oil

–salt and pepper

Homemade tartar sauce –

–mayonnaise (3 tablespoons)

–horseradish sauce (2 tablespoons, mild)

–sriracha sauce (2 squirts or 1 teaspoon)

–sweet pickle relish (2 tablespoons, drained)

–Dijon mustard (1 tablespoon)

–garlic (minced, bottled, 1 tablespoon)

–green onions (1 stalk, chopped)

1 – Chop the green onion.  Then place in a small mixing bowl.  Add mayonnaise, horseradish sauce, sriracha sauce, sweet picklet relish, Dijon mustard, and minced garlic.  Stir well.  Refrigerator at least an hour to let flavors blend.

2 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Microwave the salmon for 5 minutes on high.  (You want to undercook, as the salmon patties will also be microwaved.)

3 – When the salmon has initially been microwaved, shred it in a mixing bowl, discarding the skin.  Chop the green onion, and add to the bowl.  Finely chop the onion, and also add.  Add remaining ingredients of parsley, egg (beaten), and season with olive oil.  Fold all ingredients well.  In a large, flat baking dish, place 4 salmon patties, smoothed to form a ball and then flattened.  Microwave on high for 2 minutes.

4 – Serve the salmon patties hot, with the chilled tartar sauce.

–salmon patties adapted from Genius Kitchen web site; tartar sauce inspired by C. Mabry, chef.

INDIAN TANDOORI COD WITH YOGURT – LIME – MINCED GARLIC – CURRY – GREEN ONIONS

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

–yogurt (4 heaping tablespoons)

–lime juice (3 squirts, bottled)

–minced garlic (bottled, 1 tablespoon)

–curry (bottled, 1 tablespoon)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench the cod in lime juice.  Season with salt, pepper, curry, and minced garlic (spread the garlic on top).  Place yogurt, smoothed over the top of the cod.  Sprinkle green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod on high for 8 minutes.

3 – Serve the cod and sauce hot.

–cod adapted from a recipe for stir-fried shrimp in Real Simple magazine.

A Simple Dinner:  COD TOPPED WITH GREEN ONIONS – CORIANDER – CUMIN IN A LIME – WHITE WINE SAUCE

For 4:

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

–green onions (2 stalks, chopped)

–coriander (bottled, one-quarter teaspoon)

–cumin (bottled, one-quarter teaspoon)

–lime juice (3 squirts, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lime juice.  Add white wine.  Season with salt, pepper, cumin, and coriander.  Top with green onions.  Finish with a few drops of olive oil.

2 – Microwave the cod for 8 minutes on high.

3 – Serve the cod hot, atop couscous (use package instructions for microwaving; brands differ)

–cod inspired by Real Simple magazine.

A Simple Dinner:  HONEY – DIJON SALMON TOPPED WITH GREEN ONIONS

For 4:

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

–honey (2 tablespoons, bottled)

–Dijon mustard (bottled, 2 tablespoons)

–mayonnaise (in a jar, 2 tablespoons)

–salt and pepper

–green onions (2 stalks, chopped)

–clam juice (bottled, one-eighth cup)

1 – Place the salmon in a covered baking dish with the clam juice.  Season with salt and pepper.  Microwave on high for 6 minutes.

2 – Place the Dijon and honey in a small mixing bowl.  Stir well.  Add the mayonnaise, and stir vigorously until smooth.  After six minutes of cooking the salmon, pour the sauce atop the salmon.  Sprinkle chopped onions on top.  Return the salmon to the microwave for 1 minute more.  (Brief heating of the mayonnaise-based sauce will keep the mayonnaise from disintegrating.)

3 – Serve the salmon and sauce hot.

–salmon inspired by C. Mabry, chef.

BAKED CHICKEN WITH SHREDDED CARROTS – ONIONS – CELERY IN BROTH & ACCOMPANIED BY A COOL PUREED GREEN SAUCE OF MINT – PARSLEY – GARLIC – PINE NUTS – GREEN ONIONS – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–shredded carrots (1 handful, packaged)

–onion (one-half, medium, sliced)

–celery (2 stalks, chopped fine)

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

–salt and pepper

–olive oil

Green sauce:

–mint (bottled, 1 tablespoon, dried)

–parsley (1 handful, fresh, chopped)

–garlic (minced, 1 tablespoon)

–pine nuts (3 tablespoons)

–green onions (3 stalks, chopped)

–extra virgin olive oil (2 tablespoons, bottled)

1 – Place the mint, parsley, garlic, pine nuts, green onions, and extra virgin olive oil in a food processor.  Pulse until smooth.  Plan to serve room temperature.

2 – Place shredded carrots, onion, and celery in broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the vegetables and in the broth.  Season with salt, pepper, and olive oil.

4 – Microwave the chicken for 8 minutes on high.

5 – Serve the chicken and sauce hot with the cool green sauce on the side.

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

GARLIC – LEMON SALMON WITH PARSLEY & GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

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

–lemon juice (3 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–salt and pepper

1 – Place the salmon in a covered baking dish with the white wine.  Drench in lemon juice.  Spread the minced garlic on top.  Season with salt and pepper.  Sprinkle parsley and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon for 7 minutes.  Do not overcook; salmon should be flaky.

3 – Serve the salmon hot.

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

BAKED COD SPRINKLED WITH BREADCRUMBS – BASIL – PARSLEY – GREEN ONIONS IN WHITE WINE & ACCOMPANIED BY COLD PRIMAVERA SAUCE WITH FRESH TOMATOES – BASIL – PARSLEY – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

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

–breadcrumbs (plain, boxed, one-quarter cup)

–basil (bottled, 1 teaspoon, dried)

–parsley (fresh, 1 handful, chopped)

–green onions (2 stalks, chopped)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

Primavera sauce (pureed in food processor):

–tomatoes (fresh, 2, medium, chopped, room temperature)

–basil (1 teaspoon, dried)

–parsley (1 handful, chopped)

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

–extra virgin olive oil (3 tablespoons)

–salt and pepper

1 – Place the chopped tomatoes, basil, chopped parsley, minced garlic, extra virgin olive oil, with salt and pepper to taste, in a food processor.  Pulse until smooth.  Keep at room temperature for serving.

2 – Place the cod in a covered baking dish with the white wine.  Sprinkle the top with breadcrumbs, basil, parsley, and green onions. Finish with a few drops of olive oil. 

3 – Serve the cod hot, with the cold primavera sauce on the side.

–cod inspired by C. Mabry, chef; primavera sauce inspired by 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.

COLD SHRIMP ON ICE WITH HOMEMADE SPICY TARTAR SAUCE WITH MAYO – SRIRACHA – DIJON – SWEET PICKLE RELISH – GREEN ONION – LEMON JUICE

For 2:

–shrimp (small, 30 to 40, tail-off, deveined, shelled, thawed from frozen)

–mayonnaise (3 tablespoons)

–sriracha sauce (1 teaspoon; 1 tablespoon if very spicy is desired)

–Dijon mustard (1 tablespoon)

–sweet pickle relish (1 tablespoon)

–green onions (2 stalks, chopped)

–lemon juice (2 squirts)

1 – Place mayonnaise, sriracha auce, Dijon mustard, sweet pickle relish, chopped green onions, and lemon juice in a small mixing bowl.  Stir well.

2 – After thawing the shrimp, rinse well, and then microwave with one-quarter cup of water for 2 minutes.  Run tap water over the shrimp.  Then place ice cubes in bowls.  Divide the shrimp evenly between the bowls.

3 – Serve the shrimp cold, with spicy tartar sauce on the side.

–recipes original.

CHICKEN PARMESAN TENDERS WITH MUSHROOMS & GREEN ONIONS IN RED WINE – MARINARA SAUCE

For 4:

–6 chicken tenderloins or breast strips

–Parmesan cheese (shredded, 3 heaping tablespoons)

–mushrooms (baby bellas, 3 or 4, chopped small)

–green onions (3 stalks, chopped)

–red wine (one-eighth cup)

–marinara sauce (spaghetti sauce, one-quarter jar)

–olive oil

1 – Place the marinara sauce and red wine in a covered baking dish.  Add the mushrooms, green onions, Parmesan cheese, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Cover the chicken with the sauce.  Microwave on high for 8 and one-half minutes.

3 – Serve the chicken Parmesan hot, with marinara sauce.

–recipe original.

GARLIC – HERB CHICKEN TENDERS WITH SHREDDED CARROTS – GREEN ONIONS – MUSHROOMS IN WHITE WINE – BROTH SAUCE AND A SIDE OF CORNBREAD DRESSING WITH GREEN ONIONS – MUSHROOMS – PARSLEY – WALNUTS

For 4:

–6 chicken tenderloins or breast strips

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

–shredded carrots (1 handful)

–green onions (4 stalks, chopped, divided)

–mushrooms (baby bellas, 2 handfuls, divided)

–white wine (one-eighth cup)

–chicken broth (non-fat, low sodium, one-eighth cup; 1 cup more for dressing)

–salt and pepper

–olive oil

–cornbread stuffing (I used Pepperidge Farm herb, 1 cup)s

–parsley (fresh, 1 handful, chopped)

–walnuts (toasted, 1 small handful, broken into small pieces)

1 – Place the chicken in a covered baking dish with the white wine and chicken broth.  Season the chicken with salt and pepper.  Add carrots, green onions, and mushrooms on top of the chicken.  Sprinkle with garlic – herb breadcrumbs.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Place chicken broth (1 cup) in a covered baking dish.  Add 1 chopped green onion, parsley, walnuts, and 1 handful of baby bellas to the broth.  Microwave on high for 3 minutes.  Add 1 cup cornbread stuffing to the dish.  Stir.  Microwave for 2 minutes more.

3 – Serve the chicken and vegetables hot, with the stuffing/dressing.

–chicken and vegetables original; dressing adapted from To the Taste of a King (New Orleans Colonial Dames cookbook from the fifties).

SPICY SHRIMP PAPRIKA WITH GREEN ONIONS & LEMON IN WHITE WINE SAUCE ATOP CREAMY PARMESAN COUSCOUS

For 2:

–shrimp (about 30 small, 20 medium, or 10 large; thawed from frozen)

–paprika (1 teaspoon, bottled)

–green onions (4, sliced)

–lemon juice (bottled, 3 tablespoons)

–white wine (bottled, one-quarter cup)

–salt and pepper

–olive oil

–couscous (boxed; followed package directions)

–yogurt (non-fat, plain, boxed, 2 heaping tablespoons)

–Parmesan cheese (shredded, packaged, 2 heaping tablespoons)

1 – Prepare the couscous according to package instructions.  Then stir in yogurt and Parmesan cheese, and heat for 2 minutes in the microwave on high.  When finished, keep covered to preserve warmth.

2 – Place the shrimp in a large, wide-mouthed, covered baking dish, all in one layer.  Add white wine, and then drench in lemon juice.  Season with salt, pepper, and paprika.  Top with green onions.  Finish with a few drops of olive oil.  Microwave for 3 minutes on high.  Shrimp are done when they have a tinge of pink.

3 – Serve the shrimp hot, atop the couscous.

–shrimp and couscous inspired by Real Simple magazine.

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.

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.

SESAME CHICKEN & SHREDDED CARROTS WITH SOY SAUCE – SRIRACHA – WHITE VINEGAR – SUGAR & TOPPED WITH GREEN ONIONS

Note:  The original recipe used 2 tablespoons of Sriracha sauce, for a spicier taste.

For 4:

–6 chicken tenderloins or breast strips

–sesame seeds (toasted, 1 tablespoon)

–shredded carrots (1 handful)

–soy sauce (3 tablespoons)

–Sriracha sauce (1 tablespoon)

–white vinegar (distilled, 2 tablespoons)

–sugar (1 tablespoon)

–green onions (2 stalks, chopped)

–pepper (no salt)

–olive oil

1 – Place the soy sauce, Sriracha sauce, white vinegar, and sugar in  small mixing bowl.  Stir well.  Set aside.

2 – Place the chicken in a covered baking dish.  Season with pepper.  Place the shredded carrots on top.  Pour the sauce in.  Sprinkle green onions on top.  Season with olive oil.  Sprinkle sesame seeds to finish.

3 – Microwave on high for 9 minutes.

4 – Serve the chicken and sauce hot.

–chicken inspired by the bon appetite web site.

COD SPRINKLED BY GARLIC – HERB BREADCRUMBS WITH YOGURT – SRIRACHA SAUCE SERVED WITH A SIDE SALAD OF SHREDDED CARROT – GREEN ONIONS – LIME JUICE

For 4:

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

–garlic – herb breadcrumbs (boxed, 3 tablespoons)

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

–Sriracha sauce (bottled, 2 teaspoons)

–shredded carrot (1 cup, raw)

–green onions (2 stalks, chopped)

–lime juice (2 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Sprinkle garlic – herb breadcrumbs on top.  Microwave on high for 6 and one-half minutes.  When finished, keep covered to preserve warmth.

2 – Stir together the yogurt and Sriracha sauce briskly.

3 – Stir together the carrots, green onions (chopped), and lime juice. 

4 – Serve the cod hot, with cold sauce on the side, and the cold carrot salad on the side as well.

–cod inspired by Real Simple magazine.

STEAMED SHRIMP WITH OREGANO – RED POTATOES – ORANGE BELL PEPPER – GREEN ONIONS – FRESH LEMON

For 2:

–shrimp (30 small, thawed from frozen, tail-off, shell-off, deveined)

–oregano (1 teaspoon dried, divided)

–red potatoes (3 small, cut into 1-inch pieces, jacket on)

–orange bell pepper (one-half, medium, cut in strips)

–green onions (3, chopped)

–lemon (1, fresh, sliced)

–salt and pepper

–olive oil

1 – Cut the potatoes into 1-inch pieces, and place in a covered baking dish with water to reach one-half the height of the potatoes.  Season with salt, pepper, one-fourth teaspoon oregano, and olive oil.  Microwave on high for 8 minutes.

2 – Place the thawed shrimp, orange bell pepper, green onions, and sliced lemon on top of the potatoes.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for just 3 minutes, until the shrimp have turned pink.

3 – Serve the shrimp and vegetables hot.

–shrimp recipe adapted from Real Simple magazine.

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.

A Simple Dinner:  BONE – IN CATFISH TOPPED WITH GREEN ONIONS IN LEMON – TERIYAKI MARINADE SAUCE

For 2:

–catfish (whole, medium)

–green onions (2 stalks, chopped)

–teriyaki marinade (one-quarter cup)

–lemon juice (2 squirts, generously)

–pepper (no salt)

–olive oil

1 – Place the catfish in a long, covered baking dish.  Drench in lemon juice.  Season with pepper and olive oil.  Pour teriyaki marinade over the catfish.  Microwave on high for 3 minutes.  Turn over.  Place green onions on top.  Microwave for 3 minutes more.  When finished, cut the catfish into two pieces with a very sharp knife.

2 – Serve the catfish hot, with the marinade spooned over it.

–recipe original.

CREOLE CREAMED CHICKEN WITH MUSHROOMS & GREEN ONIONS TOPPED WITH FAUX BACON – CHOPPED FRESH TOMATO – PARMESAN

–6 chicken tenderloins or breast strips

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

–green onions (2 stalks, chopped)

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

–tomato (fresh, medium, chopped)

–Parmesan cheese (shredded, one-quarter cup)

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

–milk (almond or dairy, not soy, three-fourths cup)

–flour (1 tablespoon)

–salt and pepper

–olive oil

–Louisiana hot sauce (1 teaspoon)

1 – Place the milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  Place the flour in a separate cup.  When the milk has heated, slowly add the milk, stirring vigorously.  Then place the sauce in a covered baking dish.  Add Louisiana hot sauce; stir.  Microwave on high for 3 minutes.  When heated, stir well.  Keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt and pepper.  Top with mushrooms and green onions.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Add the sauce atop the chicken.

3 – Place chopped tomato, Bac’n pieces, and Parmesan on top of the chicken.  Cover to heat.  Keep covered until time for dinner.

4 – Serve the chicken and sauce hot.

–chicken and sauce inspired by the Commander’s Palace restaurant cookbook (New Orleans).

CREOLE COD ROLLED IN BREADCRUMBS TOPPED WITH MUSHROOMS & GREEN ONIONS IN A WHITE WINE – GARLIC SAUCE ATOP JASMINE RICE

For 4:

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

–Creole seasoning (1 teaspoon, boxed)

–breadcrumbs (plain, boxed, one-half cup approximate)

–mushrooms (baby bellas, 6 to 8, chopped, fresh)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–minced garlic (in a jar, 1 tablespoon)

–pepper (no salt)

–olive oil

1 – Place the white wine and garlic with a few drops of olive oil in a covered baking dish.  Microwave on high for 2 minutes. 

2 – Place the cod in a large plastic bag.  Season with Creole spice and pepper.  Add olive oil and spread over the cod by manipulating the plastic bag.  Pour in plain breadcrumbs.  Shake well.

3 – Place the cod in the sauce.  Top with chopped mushrooms and chopped green onions.  Finish with a few drops of olive oil.

4 – Serve the cod with sauce atop jasmine rice (follow instructions for microwaving on the package of rice; these vary).

–cod adapted from a redfish recipe in the Commander’s Palace restaurant cookbook, New Orleans.

ORANGE CHICKEN WITH ORANGE ZEST & GREEN ONIONS IN A MARMALADE – WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–orange zest (orange peel, bottled, 1 teaspoon)

–green onions (2 stalks, chopped)

–orange marmalade (3 tablespoons, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the marmalade and white wine in a covered baking dish with a few drops of olive oil.  Microwave on high for 2 minutes.  Stir well.  Then place the chicken in the sauce.  Season with salt, pepper, and orange zest.  Sprinkle the green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Serve the chicken and sauce hot.

–recipe original.

A Simple Dinner:  CHICKEN SEASONED WITH GINGER & TOPPED WITH PARSLEY & GREEN ONIONS IN A TERIYAKI MARINADE

–6 chicken tenderloins or breast strips

–ginger (bottled, 1 teaspoon dry)

–parsley (fresh if possible, 1 handful, chopped)

–green onions (2 stalks, chopped)

–teriyaki marinade (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the teriyaki marinade.  Season the chicken with salt, pepper, and ginger.  Top with parsley and green onions.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 minutes on high.

3 – Serve the chicken hot.

–recipe original.

CHILLED TUNA STEAK SALAD WITH BASIL – FRESH TOMATO – GREEN ONIONS – FETA IN MAYONNAISE

For 4:

–tuna steak (1, medium size)

–basil (fresh if possible, 2 tablespoons fresh, 1 teaspoon dried)

–tomato (fresh, medium, chopped)

–green onions (2 stalks, chopped fine)

–feta cheese (broken apart, 3 heaping tablespoons)

–salt and pepper

–olive oil

1 – Place the tuna steak in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high. When finished, remove cover to allow to cool.

2 – Place chopped tomato, sprinkled with basil, and chopped green onions and feta cheese in a mixing bowl.  Set aside.

3 – Flake the tuna with a fork/knife.  Add to the mixing bowl with the vegetables.

4 – Mix all with a light amount of mayonnaise (to taste).  Stir.  Place in refrigerator until time for dinner.

5 – Serve the tuna steak salad chilled.

–recipe original.

SALMON WITH BALSAMIC AND MINCED GARLIC TOPPED WITH GREEN ONIONS & ON A BED OF HERB MASHED POTATOES

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

–balsamic vinegar (bottled, one-eighth cup)

–minced garlic (in a jar, 1 tablespoon)

–green onions (2 stalks, chopped)

–potatoes (2, medium)

–herbs (I used parsley, marjoram, thyme, and oregano, but you can substitute your favorites; 1 teaspoon each, dried)

–milk (almond, soy, or dairy, 1 tablespoon to start pulsing, plus more for viscosity)

–salt and pepper

–olive oil

1 – Scrub the potato jackets, but leave them on.  Cut up potatoes into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Microwave for 8 minutes on high.  When finished, and have cooled a little, place the potatoes in a food processor, and add the herbs, salt and pepper to taste, and, gradually, milk to reach the right consistency.  Pulse until smooth.

2 – Spread the mashed potatoes in a covered baking dish.  Place the salmon on top.  Drench in balsamic vinegar.  Spread the minced garlic on top, and then salt and pepper to taste.  Finish with chopped green onions and a few drops of olive oil.

3 – Microwave the salmon for 7 and one-half minutes on high.

4 – Serve the salmon and potatoes hot.

–recipe original.

CHILLED SHRIMP SALAD WITH CELERY – GREEN PEPPER – GREEN ONIONS – EGGS – LEMON JUICE & DRESSED WITH LIGHT MAYONNAISE

For 4:

–shrimp (1 pound, medium, microwaved in Old Bay seasoning then shelled)

–celery (one-half cup, diced small)

–green bell pepper (one-half cup, diced small)

–green onions (2 stalks, diced)

–eggs (2, microwaved)

–salt and pepper (to taste)

–light mayonnaise (I used Duke’s light mayonnaise, small amount to lightly coat)

–lemon juice (fresh, just a sprinkle)

1 – Place one-half cup of water in a large, uncovered, wide-mouthed baking dish.  Follow directions on the package for Old Bay seasoning.  Stir well.  Add shrimp to the seasoned water.  Microwave on high for 4 minutes.  Let cool.

2 – When the shrimp have cooled, shell and cut each medium shrimp into about four pieces.  Place in a large mixing bowl.  Add celery, green bell pepper, and green onions. 

3 – In a small, covered, microwaveable bowl, place 2 eggs.  Break the egg yolk (very important to avoid exploding in the microwave).  Microwave the eggs for 1 minute on high.  When the eggs have cooled, criss-cross with a knife and fork to cut into small pieces.  Add the cooled, diced eggs to the salad.

4 – Season with salt and pepper, to taste.

5 – Toss, to taste, a small amount of light mayonnaise with the salad.  Then sprinkle lightly with fresh lemon juice.

6 – Serve the salad chilled.

–shrimp salad adapted from the recipe of my sister-in-law and mother-in-law.

COD WITH SAUCE OF CRAB MEAT – CHERRY PRESERVES – BALSAMIC VINEGAR & TOPPED WITH GREEN ONIONS & PECAN CHIPS

For 4:

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

–crab meat (one-half small can, drained)

–cherry preserves (half a jar)

–pecan chips (one-fourth cup)

–balsamic vinegar (one-eighth cup)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place cherry preserves.  Add balsamic vinegar slowly, stirring well.  Add drained crab meat, again stirring.  Finish with a few drops of olive oil.

2 – Place the cod in a covered baking dish.  Season with salt, pepper, and olive oil.  Pour the sauce over the top.  Chop the green onions, and sprinkle on top.  Finish with the pecan chips.

3 – Microwave the cod for 6 minutes on high; then microwave for 6 minutes on 50 percent power.

4 – Serve the cod and sauce hot.

–cod and sauce inspired by food.com web site.

LEMON CHICKEN TENDERS SPRINKLED WITH GARLIC – HERB BREADCRUMBS – SLICED ALMONDS – GREEN ONIONS IN BROTH

–6 chicken tenderloins or breast strips

–lemon juice (1 squirt)

–garlic – herb breadcrumbs

–sliced almonds (one-third small package)

–green onions (2 stalks, chopped)

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

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Sprinkle lightly with garlic – herb breadcrumbs.   Drench in lemon juice.  Season, to taste, with salt and pepper.  Sprinkle chopped green onion and almonds on top.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Serve the chicken hot.

–recipe original.

HONEY – GLAZED SALMON SPRINKLED WITH LEMON JUICE – GREEN ONIONS – PARSLEY IN CLAM JUICE – SOY SAUCE ATOP JASMINE RICE

For 4:

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

–honey (1 tablespoon)

–clam juice (one-eighth cup)

–soy sauce (one-eighth cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–parsley (1 handful, chopped)

–salt and pepper

–olive oil

–jasmine rice

 

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

 2 – In a measuring cup, place honey.  Slowly add clam juice, soy sauce, and a few drops of olive oil, stirring vigorously.  Pour atop the salmon.  Sprinkle salmon with green onions and parsley.  Finish with a drop or two of olive oil.

3 – Serve the salmon hot, atop jasmine rice (brands differ in microwave cooking instructions; follow directions on the package).

–recipe original.

CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH MUSHROOMS – GREEN ONIONS – MINCED GARLIC IN SHERRY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (one-third cup)

–mushrooms (baby bellas, sliced, 1 handful)

–green onions (3 stalks, chopped)

–minced garlic (in a jar, 1 tablespoon)

–sherry (one-fourth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and several drops of olive oil.  Massage the bag so that olive oil covers the chicken.  Pour in the breadcrumbs.  Shake well.  Place the breaded chicken in a covered baking dish.

2 – Top the chicken with sliced mushrooms and green onion.  Drop the garlic in various places on the chicken.  Drench the chicken with sherry, being careful to cover all.

3 – Microwave on high for 8 minutes.  When finished, test a center piece of chicken to be sure that it is done.  If not, replace in the microwave for a minute or two longer.

4 – Serve the chicken hot.

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