ONE – DISH COMFORT COD WITH CAULIFLOWER – GREEN PEAS – CAPERS – GREEN ONIONS – MINCED GARLIC – PARSLEY & SERVED ATOP JASMINE RICE

For 4:

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

–cauliflower (1 head, cut into 1-inch pieces, fresh)

–green peas (1 cup, frozen, packaged)

–capers (3 tablespoons, bottled)

–green onions (fresh, 3, chopped)

–minced garlic (bottled, 1 tablespoon)

–parsley (1 handful, fresh, chopped)

–jasmine rice

–salt and pepper

–olive oil

1 – Cook jasmine rice according to package instructions for microwaving.  Brands differ.  When finished, keep covered to preserve warmth.

2 – Place cauliflower, green peas, capers, green onions, minced garlic, salt, pepper, and olive oil in a large covered baking dish.  Add one-half cup water.  Stir gently but well.  Microwave on high for 5 minutes.

3 – Place the cod on top of the vegetables.  Season with salt, pepper, olive oil, and parsley.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot, atop the jasmine rice.

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

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CHICKEN & GREEN PEAS ROSEMARY TOPPED WITH GREEN ONIONS & WITH SMOKED TURKEY – MUSHROOMS – MINCED GARLIC – PARSLEY IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–green peas (frozen, one-half cup)

–green onions (3 stalks, chopped)

–smoked turkey (sandwich meat, 1 slice, chopped)

–mushrooms (baby bellas, 4 or 5, quartered)

–minced garlic (bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–red wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the green peas, smoked turkey, mushrooms, minced garlic, and parsley in a covered baking dish.  Add red wine.  Season with salt, pepper, and olive oil.  Stir gently.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the peas.  Season with salt, pepper, rosemary, and olive oil.  Top with green onions.  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 peas hot.

–chicken 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.

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.

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.

PARSLEYED COD & GREEN PEAS WITH GREEN ONIONS – MINCED GARLIC IN WHITE WINE SAUCE ATOP BASMATI RICE

For 4:

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

–parsley (fresh, 1 handful, chopped)

–green peas (frozen, 1 and one-half cups)

–green onions (3 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–basmati rice (packaged, 1 cup uncooked rice)

1 – Prepare the basmati rice by package instructions for microwaving; brands differ.

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

3 – Nestle the cod amid the green peas.  Season with salt and pepper.  Top with parsley and green onions.  Finish with a few drops of olive oil.

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

5 – Serve cod and green peas hot, atop the rice.

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

THYME & ROSEMARY CHICKEN ROLLED IN BREADCRUMBS & ON A BED OF CHOPPED TOMATO – GREEN ONIONS – GREEN PEAS – MUSHROOMS IN SHERRY – WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–thyme, rosemary

–breadcrumbs (plain, boxed)

–tomato (fresh, medium, chopped)

–green onions (4, fresh, chopped)

–green peas (frozen, half a package)

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

–sherry (cooking sherry is fine)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs.  Shake well.  Set aside.

2 – Chop 1 medium tomato and 4 green onions, and place in a covered baking dish.  Slice 5 or 6 baby bella mushrooms, and place in the dish.  Add one-half package of green peas.  Season with salt, pepper, thyme, rosemary, and olive oil.  Add 3 tablespoons of sherry, and a small amount of white wine.  Stir very gently.  Microwave on high for 5 minutes.

3 – Place the chicken atop the vegetables.  Add a few more drops of olive oil, if desired.  Microwave on high for 9 minutes.

4 – Serve the chicken and vegetables hot, if desired atop couscous, pasta, or rice (recipes, see the search box on this blog).

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

TARRAGON SALMON WITH GREEN PEAS & ONION SLICES IN BROTH

For 4:

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

–green peas (frozen)

–onion (one-half, medium)

–tarragon (bottled)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place one-half cup of green peas in a covered baking dish with a little chicken broth.  Slice one-half onion, and place in the dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.

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

3 – Serve the salmon hot.

–salmon inspired by Top 50 Most Delicious Salmon Recipes.

BASIL & OREGANO SLOW COOKER CHICKEN STEW WITH CARROT CHIPS – FARFALLE PASTA – SLICED ONION – BABY BELLA MUSHROOMS – GREEN PEAS – MINCED GARLIC – FRESH TOMATO IN WHITE WINE SAUCE ATOP WHEAT BREAD

–4 chicken tenderloins or breast strips

–basil, oregano (fresh if possible)

–carrot chips (packaged)

–farfalle pasta (bowtie, packaged)

–onion (one-half)

–mushrooms (4 or 5 baby bellas, sliced)

–green peas (one-third cup)

–minced garlic (in a jar)

–tomato (fresh, medium)

–white wine

–wheat bread (2 slices)

1 – In a slow cooker, place chicken, 1 handful of carrot chips, one-half sliced onion, 4 or 5 sliced baby bella mushrooms, one-third cup of green peas, 1 teaspoon of minced garlic, and two-thirds cup of white wine.  Season with salt, pepper, basil, oregano, and olive oil.  Add water to 1 inch above the chicken and vegetables.  Cook on low for 5 hours; then place setting on warm.

2 – Thirty minutes before dinner is served, add 1 cup of farfalle pasta and 1 chopped tomato.  (Do not add earlier!  Pasta will be overcooked, and the acid in the tomato will keep the other vegetables from tenderizing.)  Cook on low for 20 minutes; then turn setting back to warm for 10 minutes.

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

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

PENNE PASTA WITH BITE-SIZED CHICKEN & GREEN PEAS SEASONED BY BASIL – MINCED GARLIC – LEMON SLICES IN BROTH AND TOPPED WITH PARMESAN / CREAMY EGGPLANT DIP WITH MINCED GARLIC & BAKED ONION

–4 chicken tenderloins or breast strips

–penne pasta

–green peas

–basil (fresh if possible)

–minced garlic (bottled)

–lemon slices (fresh)

–chicken broth (non-fat, low sodium)

–Parmesan cheese (shredded)

–salt and pepper

–olive oil

–eggplant (large)

–onion (1, medium)

–yogurt (non-fat, plain)

–crackers (for dip)

1 – Wash and puncture the eggplant all around with a fork.  Microwave on high for 5 minutes; then turn over and microwave for 5 minutes more.  Cool in the refrigerator.  Peel and cut an onion into eight pieces.  Place in a covered baking dish with a very little water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Let cool.

2 – When eggplant has cooled, cut off the stalk, and then cut the eggplant lengthwise.  Rake out the pulp onto a cutting board.  Cut the eggplant two ways.  Add to a mixing bowl.  Season with salt, pepper, minced garlic, and olive oil.  Add the baked onion to the mixing bowl.  Add 1 tablespoon of yogurt.  Stir very well.  Refrigerate until time for dinner.

3 – Place 1 cup of penne pasta in an uncovered baking dish with water to cover.  Season with olive oil.  Microwave on high for 6 minutes; then microwave for 5 minutes more on 50 percent power.  When finished, keep covered to preserve warmth.

4 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.With a very sharp knife, cut a fresh lemon into slices.  Place the slices atop the chicken.  Microwave on high for 5 and one-half minutes.

5 – Place one-half cup of green peas in a covered baking dish with a little chicken broth.  Season with salt, pepper, minced garlic, and olive oil.  Microwave on high for 4 minutes.

6 – Drain the pasta and add to the green peas.  Cut the chicken into bite-sized pieces, and add to the green peas.  Stir gently.  Sprinkle the top with Parmesan cheese.

7 – Serve the eggplant dip with crackers as an appetizer.  Then serve the chicken pasta hot.

–eggplant dip adapted from Minimalist Baker blog; chicken pasta adapted from Edward Giobbi’s Italian Family Cooking.