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.

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CRAB CAKES SUBMERGED IN A MUSHROOM – WHITE WINE SAUCE & ACCOMPANIED BY A CHILLED MARINARA – HORSERADISH – MINCED GARLIC DIPPING SAUCE

For 2:

–crab cakes (2, ready-prepared, from the deli counter)

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

–white wine (one-quarter cup)

–olive oil

–salt and pepper

Marinara sauce:

–spaghetti sauce (bottled, one-quarter cup)

–horseradish sauce (bottled, 3 tablespoons)

–garlic (minced, 1 tablespoon)

–extra virgin olive (1 tablespoon)

1 – Place the horseradish sauce in a small mixing bowl.  Slowly add spaghetti sauce to it, stirring vigorously.  Stir until smooth.  Add minced garlic and olive oil, and stir again.  Refrigerate until time for dinner.

2 – Place the mushrooms and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 1 and one-half minutes.

3 – Place the crab cakes in the sauce, spooning some sauce with mushrooms on top.  Microwave on high for 2 minutes.

4 – Serve the crab cakes with sauce hot, accompanied on the side by the marinara sauce.

–crab cakes and marinara sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

SALMON WITH ORANGE MARMALADE – SOY SAUCE – GINGER – MINCED GARLIC – BALSAMIC VINEGAR TOPPED WITH SESAME SEEDS & GREEN ONIONS

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

–orange marmalade

–soy sauce

–ginger

–minced garlic (in a jar)

–balsamic vinegar

–sesame seeds

–green onions (2 stalks, chopped)

–pepper

–olive oil

1 – In a mixing bowl, place one-half jar of orange marmalade, one-fourth cup of soy sauce, 1 teaspoon of minced garlic, and a few drops of both balsamic vinegar and olive oil.  Season with ginger and pepper.  Stir very well.

2 – Place the salmon in a covered baking dish.  Pour the sauce over the salmon.  Sprinkle sesame seeds on top.  Finish with 2 chopped stalks of green onions.

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

4 – Serve the salmon hot, atop white or brown rice, or quinoa (recipes, see the search box on this blog).

–salmon adapted from 20 Savory Salmon Recipes.

CHICKEN WITH LEMON SLICES – BUTTER – CAPERS – GARLIC – PARSLEY IN LEMON – WHITE WINE SAUCE ATOP FARFALLE PASTA

–chicken tenderloins or breast strips

–lemon (fresh)

–Promise margarine (heart-healthy)

–capers (about a dozen, bottled)

–minced garlic (in a jar)

–parsley (fresh)

–lemon juice

–white wine

–olive oil

–farfalle pasta (boxed, bowtie shape)

1 – Place 1 cup of farfalle pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  Season with salt.  Microwave the pasta for 6 minutes on high; then microwave for 8 minutes on 50 percent power.  (This will produce al dente pasta.)  When finished, keep covered to preserve warmth. 

2 – Place chicken in a covered baking dish with a little white wine.  Drench the chicken in lemon juice.  Dot with margarine and minced garlic.  Sprinkle about a dozen capers on top. With a very sharp knife, slice a lemon, and place the slices atop the chicken.  Sprinkle chopped parsley on top.  Season with a few drops of olive oil.   Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot, atop the pasta.

–chicken adapted from “delish” web site; pasta original.

BAKED COD WITH FRESH BASIL – DOUBLE–TOMATO MARINARA – MINCED GARLIC – SRIRACHA SAUCE ATOP FARFALLE PASTA

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

–marinara sauce (I used Paul Newman’s)

–basil (fresh)

–tomato (vine-ripened, one-half large)

–minced garlic (in a jar)

–sriracha sauce (bottled)

–salt and pepper

–olive oil

–farfalle pasta (bowtie, dry)

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

2 – Place two-thirds cup of bottled marinara sauce in a covered baking dish.  Chop one-half large tomato, and add to the sauce.  Also add 1 tablespoon of minced garlic and 1 teaspoon of sriracha sauce.  Season with snipped basil and olive oil, just a bit.  Stir well.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the sauce, spooning some sauce over the top of the cod.  Add more salt, pepper, and olive oil.

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

5 – Serve the cod hot, top the farfalle pasta.

–recipe original.

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.

SALMON, POTATOES, & GREEN SALAD SEASONED WITH LEMON SLICES – DILL – MINCED GARLIC – OLIVE OIL

Note:  This dinner can be served as a salad entrée, with chunks of salmon, potatoes, and green salad stirred, gently, all together.

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

–potatoes (2, medium)

–hearts of romaine lettuce (6 leaves)

–lemon (fresh)

–clam juice (or fish broth)

–lemon juice

–minced garlic (bottled; much superior to garlic powder)

–dill (fresh if possible)

–olive oil

–salt and pepper

1 – Scrub the potatoes and cut into 1 – inch pieces.  Add to an inch of water in a covered baking dish.  Season with salt, pepper, minced garlic, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

 2 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, olive oil, and dill.  With a very sharp knife, slice a lemon, and then place the slices atop the salmon.  Microwave on high for 5 minutes.

3 – Wash and dry 6 leaves of hearts of romaine lettuce.  Break apart into bite-sized pieces.  Place in a mixing bowl.  Season with salt, pepper, lemon juice, dill, and olive oil.  Stir well.

4 – Serve the salmon hot, with the potatoes and salad as sides.  Or gently stir all together, after breaking apart the salmon into large chunks.

–recipes adapted from Real Simple magazine.