MEDITERRANEAN CHICKEN IN CREAMY & SPICY MARINARA SAUCE WITH FRESH TOMATO – MUSHROOMS – SRIRACHA – PARSLEY – BASIL – SUGAR – MILK

For 4:

–6 chicken tenderloins or breast strips

–marinara sauce (spaghetti sauce; I used Paul Newman’s cabernet; one-third jar)

–tomato (medium, fresh, chopped)

–mushrooms (4 or 5 baby bellas, chopped)

–sriracha sauce (3 tablespoons, bottled)

–parsley (1 handful, fresh, chopped)

–basil (dried, one-half teaspoon)

–sugar (1 teaspoon)

–milk (dairy or almond, not soy; one-quarter cup)

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, and basil.  Place marinara sauce, chopped tomato, chopped mushrooms, sriracha sauce, sugar, milk, and a few drops of olive oil in a covered baking dish.  Stir well.  Microwave on high for 5 minutes.

2 – Season the chicken with salt, pepper, and olive oil  Submerge the chicken in the sauce.  Sprinkle parsley on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.  When finished, check a center piece for doneness; it not done, replace in microwave for 2 minutes more.

3 – Serve the chicken and sauce hot.

–recipe inspired by C. Mabry, chef.

Advertisements

COMFORT SALMON – SLICED ONION – BABY DUTCH POTATOES TOPPED WITH CHIVES & DILL IN A MILK SAUCE

Variation:  Chop one-half fresh tomato, and place atop the salmon before cooking.  Season with salt, pepper, chives, dill, and olive oil.

For 4:

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

–onion (one-half, sliced)

–baby Dutch potatoes (5 or 6, cut into bite-sized pieces)

–chives (1 teaspoon, bottled)

–dill (bottled, 1 teaspoon)

–milk (dairy or almond, not soy because it doesn’t microwave well, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the baby Dutch potatoes in the milk.  Season with salt, pepper, chives, dill, and olive oil.  Microwave on high for 5 minutes.  Then add sliced onion, stir, and microwave for 5 minutes more.

2 – Place the salmon amid the potatoes and onion.  Season with salt, pepper, chives, dill, and olive oil.  Smooth some of the sauce on top of the salmon.  Microwave on high for 7 and one-half minutes.  Test the center to be sure that the salmon is flaky and only a little rare.

3 – Serve the salmon with potatoes and onion, and sauce. 

–recipe original.

TARRAGON SEA BASS WITH PEPPERS & POACHED IN MILK SAUCE

For 4:

–sea bass (thawed from frozen, size of 4 decks of cards, 1 pound)

–tarragon (bottled, one-quarter teaspoon)

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

–banana peppers (in a jar, sliced, 2 tablespoons)

–cayenne pepper (one-quarter teaspoon)

–milk (almond or dairy, but not soy, 1 cup)

–salt and pepper

–olive oil

1 – Place the milk in a covered baking dish, long enough for the sea bass.  Add red bell pepper and a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the sea bass in the heated milk.  Season with tarragon, salt, pepper, and cayenne pepper.  Place the banana peppers on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 minutes.

4 – Serve the sea bass hot, with milk sauce over the top.

–recipe original.

LEMON BUTTER COD TOPPED BY GREEN ONIONS IN A CREAMY TURMERIC SAUCE

Note:  There is speculation that turmeric protects against dementia.  This is based in part on the fact that people in India often live long lives with clear minds, and they frequently enjoy curcumin in turmeric and curry sauces for their dining.  Turmeric, often substituted for expensive saffron, has much more curcumin than curry.

For 4:

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

–green onions (2 stalks, chopped)

–salt and pepper

–olive oil

–Promise margarine (heart-healthy)

–lemon (1, fresh, sliced)

–lemon zest (lemon peel)

–flour

–milk (dairy or almond)

–turmeric (bottled)

1 – Place 1 cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the milk has heated, slowly add the milk to the flour, beating vigorously.  Place the sauce in a covered baking dish.  Add a generous amount of turmeric.  Microwave the sauce for 3 minutes on high.  Stir well.

2 – Place the cod in the sauce, spooning some sauce over the top of the cod.  Season with salt, pepper, and lemon zest.  Chop 2 stalks of green onions and place on top of the cod.  Season with 1 tablespoon of melted healthy margarine.  With a sharp knife, cut the lemon into slices.  Place the lemon slices atop the cod.  End with a few drops of olive oil.

3 – Microwave on high for 9 minutes.

4 – Serve the cod hot, atop white rice (preferably), couscous, pasta, or quinoa.

–cod adapted from Top 50 Most Delicious Turmeric Recipes.

CREAMY COD WITH MUSHROOMS – GREEN ONIONS – PARSLEY IN CREAMER – MILK – WHITE WINE SAUCE

For 4:

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

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

–green onions (3 stalks, chopped)

–parsley (fresh, chopped)

–soy creamer

–milk (almond or dairy, not soy)

–white wine

–salt and pepper

–Promise margarine (heart healthy)

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Add 6 to 8 finely chopped baby bellas mushrooms on top; then add 2 stalks of green onions, chopped and chopped parsley.  Set aside.

2 – Place one-half cup of white wine in microwaveable cup; add one-fourth cup of soy creamer, one-fourth cup of dairy or almond milk, and 1 teaspoon of margarine.  Season with salt and pepper.  Microwave on high for 2 minutes.  In a second cup, place 2 tablespoons of flour.  When the wine/milk/creamer has heated, very slowly add to the flour, stirring briskly.  Then pour the sauce over the cod.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

3 – Serve the cod with creasy mushroom sauce hot, atop rice or quinoa (recipes, see the search box on this blog).

–cod adapted from Julia Child’s Mastering the Art of French Cooking.

CREAMY TOMATO SALMON WITH BASIL – OREGANO – MINCED GARLIC – BLACK OLIVES ATOP GARLIC BOWTIE PASTA

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

–basil, oregano (bottled)

–minced garlic (in a jar)

–marinara sauce (I used Newman’s Own Cabernet Marinara)

–milk (dairy or almond; soy does not microwave well)

–black olives (sliced, small can, drained)

–bowtie pasta (1 cup, dry, packaged)

1 – Place 1 cup of bowtie pasta in an uncovered baking dish with water to cover.  Microwave on high for 6 minutes; then microwave on 50 percent power for 5 minutes.  When finished, keep covered to preserve warmth; do not drain yet.

2 – Place one-third jar of marinara sauce in a covered baking dish with one-third cup of dairy or almond milk.  Add 1 tablespoon of minced garlic.  Stir well.  Microwave for 3 minutes.  When finished, nestle the salmon in the marinara sauce.  Season the salmon with salt, pepper, basil, oregano, and olive oil.  Sprinkle 1 small, drained, can of sliced black olive on top of the salmon and in the marinara sauce.  Microwave on high for 7 minutes.

3 – Drain the pasta in a colander.  Then stir in 1 teaspoon of minced garlic.

4 – Serve the salmon and olives hot with sauce atop the pasta.

–recipe original.

CREAMY HERB CHICKEN WITH PARSLEY – BASIL – OREGANO – CAYENNE – MINCED ONION – MINCED GARLIC – PAPRIKA IN MILK SAUCE ATOP FARFALLE PASTA

–4 chicken tenderloins or breast strips

–parsley (fresh)

–basil, oregano, cayenne pepper, minced onion, paprika (bottled)

–minced garlic (in a jar)

–milk (dairy or almond; soy doesn’t microwave well)

–farfalle pasta (bowtie, boxed)

–salt and pepper

–olive oil

1 – Place two-thirds cup of farfalle pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

2 – Place two-thirds cup of almond or dairy milk in a covered baking dish.  Add 1 tablespoon of minced garlic.  Stir.  Microwave on high for 3 minutes.  Place the chicken in the milk.  Season with chopped parsley, basil, oregano, cayenne pepper, minced onion, paprika, salt, pepper, and olive oil.  Microwave on high for 9 minutes.

3 – Serve the chicken hot, atop the pasta.

–adapted from “damn delicious” web site.

A Simple Dinner:  SALMON WITH SIMPLE & HEALTHY BEURRE BLANC

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

–Promise margarine (heart-healthy)

–balsamic vinegar

–white wine

–milk (almond or dairy; soy doesn’t do well in the microwave)

–salt and pepper

–minced onion

1 – Place 2 tablespoons of Promise margarine in a covered measuring cup.  Microwave on high for 30 seconds.  Add one-fourth cup of white wine, one-fourth cup of almond or dairy milk, and several drops of olive oil.  Stir well.

2 – Place the salmon in a covered baking dish.  Pour the sauce atop the salmon.  Season with salt, pepper, and minced onion.  Microwave on high for 5 and one-half minutes.

3 – Serve the salmon hot.

–beurre blanc adapted from Epicurious; salmon with beurre blanc inspired by the Monkey Bar, New York City restaurant.

CRAB BISQUE SOUP

–crabmeat (2 cans, drained)

–milk (dairy, almond, or soy, 2 cups)

–Parmesan cheese (shredded, one-half cup)

–paprika

–lemon juice

–Worcestershire sauce

–egg yolks (2)

–parsley (fresh if possible)

–salt and pepper

–olive oil

–flour (4 tablespoons)

1 – Place 2 cups of milk in a microwaveable bowl.  Microwave on high for 2 minutes.  In a separate bowl, add 4 tablespoons of flour.  When the milk has heated, slowly add a half cup to the flour.  Stir briskly. 

2 – Place the crabmeat in a very large, wide-mouthed, baking dish. Add the heated milk mixed with flour.  Add one-half cup of Parmesan cheese, and 2 egg yolks.  Season with paprika, lemon juice, Worcestershire sauce, parsley (chopped), salt, pepper, and olive oil.  Stir well.  Microwave on high for 8 minutes.  Then stir.  Microwave for another 7 minutes.  Then stir.  Let cool briefly before serving.  Soup should be somewhat thick.

3 – Serve the crab bisque soup as a main course.  I also served a green salad and tomato pie (for recipes, use the search box in this blog).

–crab bisque soup adapted from To the Taste of a King (compiled by the Colonial Dames of Mississippi in the early fifties).

PESTO COD / PARMESAN CORN PUDDING / EGGPLANT DIP WITH BASIL – TOMATO – ONION – BLACK OLIVES

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

–pesto paste

–mayonnaise

–lemon juice

–garlic salt

–salt and pepper

–olive oil

–eggplant (small, fresh)

–basil (fresh if possible)

–tomato (3 slices, fresh, large)

–onion (1, divided)

–black olives (one-half small can)

–corn (frozen, 1 package)

–Parmesan cheese

–milk (dairy, almond, or soy)

–eggs (2, medium)

–cornbread stuffing (3 tablespoons)

 

1 – Ahead of time, pierce the eggplant with a fork all-around.  Place on a plate.  Microwave for 4 minutes; then turn over and microwave for 5 minutes more.  Let cool, either on the counter or in the refrigerator.  Then cut the eggplant vertically and scoop out the pulp.  On a cutting board, cut the eggplant two ways, then place the pulp in a mixing bowl.  Dice 3 slices of tomato and one-half onion, and place in the bowl.  Add one-half can of black olives.  Season with salt, pepper, basil, garlic salt, and olive oil.  Stir well.  Refrigerator until time for dinner.

2 – Place the cod in a covered baking dish.  Drench with lemon juice.  In a small bowl, measure 3 tablespoons of mayonnaise and 2 tablespoons of pesto paste.  Season with salt and pepper.  Stir vigorously.  Spoon the sauce over the cod.  Set aside.

3 – Puree 1 cup of corn (thawed), 2 eggs, one-half cup milk, one-half cup of Parmesan cheese, and 3 tablespoons of cornbread stuffing in a food processor.  Empty into a wide-mouthed, covered baking dish.  Slice one-half onion and place in a small baking dish.  Add water to cover.  Microwave for 5 minutes.  Add 1 cup of corn and the onion to the corn pudding.  Season with olive oil.  Stir well.  Microwave for 5 minutes.  Remove from oven and stir.  Then microwave for 3 minutes more.

4 – Microwave the cod for 6 minutes.

5 – Serve the eggplant dip as an appetizer; then serve the cod with the corn pudding as a side.

–cod adapted from Instant Gourmet (Ceil Dyer, author); corn pudding adapted from Real Simple; eggplant original.

CHICKEN NATURALLY / WHIPPED SWEET POTATOES / STUFFING WITH CELERY & ONION / KALE WITH MUSHROOMS & ONION

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–sweet potatoes (2, large)

–cornbread stuffing (boxed)

–celery (1 stalk, diced)

–onion (one, medium)

–kale (packaged, fresh)

–mushrooms (sliced, baby bellas, 6 to 8)

–milk (dairy—if not lactose intolerant, soy, or almond)

 

1 – Scrub the sweet potatoes.  Using a fork, pierce the skins all around.  Microwave for 7 minutes; then turn over, and microwave for 7 minutes more.  Let sit for 5 minutes to cool.  Then slice horizontally and then slice the pulp vertically.  Using a couple of spoons, place the sweet potato in a food processor.  Add milk.  Pulse for a few moments.  Check to see if need to add more milk, and possibly do so.  Pulse to desired consistency.  Place in a baking dish.  Set aside.

2 – Place the chicken in a covered baking dish.  Add a little chicken broth.  Season with salt, pepper, and olive oil.  Set aside.

3 – Place one-fourth bag of kale in a large, open-mouthed, covered baking dish.  Slice one-fourth onion and place on top.  Place the mushrooms on top also.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Dice the celery and one-fourth onion.  Place in 2 separate bowls for cooking.  Add an inch of chicken broth.  Microwave on high for 5 minutes.  Then add stuffing; stir well.  Add more chicken broth.  Set aside.

4 – Microwave the chicken for 5 minutes.

5 – Microwave the sweet potatoes for 2 minutes (to reheat).

6 – Microwave the stuffing for 2 minutes.

7 – Serve the dinner hot.

–recipes original.

OVEN FRIED COD WITH PAPRIKA & GARLIC / SQUASH WITH PAPRIKA – GARLIC – ONION IN A MILK SAUCE

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

–plain breadcrumbs (boxed)

–paprika

–garlic

–salt and pepper

–olive oil

–squash (1 large or 2 medium, fresh)

–onion (one-half, medium)

–milk (dairy if not lactose intolerant, soy, or almond)

1 – Place the cod in a plastic bag.  Season with salt, pepper, paprika, garlic, and olive oil.  Pour in one-third cup of breadcrumbs.  Shake well.  Set aside.

2 – Peel the squash and slice.  Place in a covered baking dish.  Slice the onion and place with the squash.  Season with salt, pepper, paprika, garlic, and olive oil.  Pour in a little milk, about one-third cup.  Microwave for 4 minutes on high.

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

4 – Serve the dinner hot.

–cod original; squash adapted from “healthy recipes for kids” web site for pattypan (scallop) squash.

SALMON WITH ROSEMARY & GARLIC / SCALLOPPED POTATOES WITH PAPRIKA & ONION BITS / TURNIP GREENS WITH FAUX BACON & GARLIC

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

–rosemary

–garlic powder

–salt and pepper

–olive oil

–potatoes (red, 2 medium)

–milk (dairy (if not lactose intolerant), soy, or almond)

–paprika

–onion bits (bottled)

–turnip greens (fresh, one-half large package)

–Bac’n pieces (soy bacon)

 

1 – Wash and peel potatoes.  Cut slices through the potatoes.  Using a large, wide-mouthed, covered baking dish, layer the potatoes without overlap.  Season with salt, pepper, paprika, and onion bits.  Then add another layer with the same seasoning.  Finish with several drops of olive oil.  Using milk, just cover the potatoes.  Microwave for 10 minutes on high; and then for 10 minutes more on 50 percent power.

2 – Place the turnip greens in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high in the microwave for 5 minutes.  Then sprinkle Bac’n pieces on top.

3 – Place the salmon in a covered baking dish, with a little water.  Season with rosemary, garlic, salt, pepper, and olive oil.  Cook on high for 4 and one-half minutes, and 1 minute longer if not done in the center.

4 – Serve the dinner hot.

–salmon adapted from Kroger’s, Oxford, Mississippi; other recipes original.

DILLED SALMON SALAD / HERBED MASHED POTATOES

–salmon (the size of 3 decks of cards)

–dill (fresh if possible)

–red bell pepper

–onion

–Dejon mustard

–mayonnaise

–lemon juice

–salt and pepper

–olive oil

–2 red potatoes (medium)

–rosemary, tarragon, basil, oregano, garlic powder (dried herbs do best in this dish)

–milk (dairy, soy, or almond)

 

1 – Place salmon in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little water.  Cook on high for 4 and one-half minutes in microwave.  When finished, test center to be sure the salmon is done.  If not, replace in microwave for 1 minute.  Set aside to cool; leave cover of baking dish off.

2 – Scrub skin of potatoes thoroughly.  Chop into one-inch pieces.  Place in uncovered baking dish, with 2 inches of water.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 15 minutes.

3 – For the salmon salad, chop 1 onion and one-half bell pepper in small pieces.  Break up the salmon in small pieces, discarding the skin.  Place salmon, onion, and bell pepper in a food processor.  Add 1 tablespoon of Dejon mustard, 2 tablespoons of mayonnaise, and a squirt of lemon juice.  Sprinkle generously with dill.  Season with salt and pepper.  Pulse until smooth.  Then place in serving dish that can be refrigerated.  Place dish in freezer (briefly) or refrigerator until cool.

4 – Wash food processor.  Then add cooked potatoes to the bowl.  Season with rosemary, tarragon, basil, oregano, and garlic powder.  Add a little milk to the mixture.  Pulse until smooth, checking to see if you need to add more milk to reach desired consistency.  When finished, place in a covered microwaveable dish and heat, again, in the microwave for 2 minutes.

5 – Serve the salmon salad cool and the potatoes hot.  I also served paprika scallop squash (recipe available by searching in this blog).

–salmon adapted from allrecipes; potatoes original.

CHEESY CHICKEN / SCALLOP SQUASH WITH PAPRIKA

Note:  This is an easy dinner after a hard day.

 

–4 chicken tenderloins or breast strips

–cheese crackers (gluten-free are delicious)

–cayenne pepper

–salt and pepper

–olive oil

–4 scallop squash (or substitute summer squash)

–paprika

–milk (dairy or soy)

 

1 – Dump one cup of cheese crackers into plastic bag.  Crush with fist.  Please chicken in a separate plastic bag.  To the chicken, add cayenne pepper, salt, pepper, and olive oil.  Dump the bag with the cheese crackers into the bag with the chicken.  Shake well.  Place in baking dish with cover.  Set aside.

2 – Peel four scallop squash with a vegetable peeler.  Cut into small slivers.  Place in baking dish, uncovered.  Season with paprika, salt, pepper, olive oil, and pour one inch of milk into the dish.  Cook uncovered on high for five minutes in microwave.  Cover to preserve warmth.

3 – Cook the chicken for 5 minutes.

4 – Serve hot.

–chicken adapted from Southern Living Cooking for Two; squash inspired by the web.