PARSLEYED CHICKEN THYME WITH CHOPPED ROMA TOMATO – CHOPPED RED ONION – SLICED WHITE MUSHROOMS – MINCED GARLIC IN BONE BROTH – WHITE WINE SAUCE

We like variations on this recipe for both fish and chicken. . .we enjoy the taste, find the combination of flavors just right. . .

For 2:

–3 chicken tenders

–bone broth (one-eighth cup)

–white wine (one-eighth cup)

–Roma tomato (chopped)

–red onion (2 slices of a large onion, chopped)

–thyme (dried, 1 teaspoon)

–white mushrooms (6 to 8, small, sliced)

–minced garlic (1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the tomato, onion, and mushrooms in a large, covered baking dish. Add bone broth and white wine. Season with garlic, salt, pepper, thyme, and extra virgin olive oil. Fold the ingredients together gently, being careful to spread the garlic about. Microwave on high for 4 minutes.

2 – Place the chicken tenders amid the vegetables. Season with salt, pepper, and olive oil. Spoon veggies and sauce over the chicken. Sprinkle with chopped parsley.

3 – Microwave, covered, on high for 4 minutes and 20 seconds. When finished, check a center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, atop rice, if desired. (I used jasmine, follow directions on the package because brands differ).

–recipe inspired by C. Mabry, in the manner of Edward Giobbi.

A Simple Dinner: PACIFIC COD WITH MUSHROOMS – BABY DUTCH POTATOES –SHREDDED CARROTS SEASONED WITH PARSLEY AND IN WHITE WINE

This also works with chicken for a meat-and-potatoes dinner for family members who don’t like to experiment with exotic flavors. . .

For 2:

–Pacific cod fillet (size of 2 decks of cards, one-half pound)

–mushrooms (I used a jar of button mushrooms, drained)

–baby Dutch potatoes (6 to 8, whole)

–shredded carrots (packaged; 1 handful)

–parsley (fresh; 1 handful, chopped)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes in a separate dish and cover with water. Do not place a lid over the potatoes. Season with salt, pepper, and extra virgin olive oil. Microwave on high, uncovered, for 6 minutes.

2 – Drain the potatoes, and place the cooked potatoes in a large, covered baking dish. Place the potatoes around the edge of the dish. Place the cod in the middle; season with salt and pepper. Pour drained mushrooms on top of the cod. Then sprinkle the shredded carrots atop everything in the dish. Finish with parsley and a few drops of extra virgin olive oil.

3 – Microwave on high for 9 minutes. Cod is done when it begins to break apart.

4 – Serve the cod and veggies hot.

–recipe adapted for fish from a vintage Southern Living magazine that featured chicken breasts.

SALMON FILLET PARMESAN – BASIL SEASONED WITH PARMESAN – BASIL INFUSED OLIVE OIL AND COOKED WITH SLICED WHITE MUSHROOMS – ROMA TOMATO CIRCLES – RED ONION RINGS – SLICED GREEN ONION – BASIL LEAVES – SHREDDED PARMESAN

This gourmet olive oil is a good choice for special dishes. . .

For 2:

–salmon (size of 2 decks of cards, one-half pound)

–Parmesan – basil infused olive oil ( to taste, sparingly)

–sliced white mushrooms (2 or 3 medium size)

–Roma tomato circles (1, sliced)

–red onion rings (1 slice of a large red onion, broken into rings)

–sliced green onion (1 stalk)

–basil leaves (1 teaspoon)

–Parmesan cheese (shredded, one-eighth cup)

–salt and pepper

1 – Place the mushrooms, tomato, red onion in a covered baking dish. Season with salt, pepper, basil, and a sprinkling of Parmesan – basil olive oil.

2 – Place the salmon on top of the vegetables. Season with salt, pepper, basil, and Parmesan cheese. Place chopped green onions on top. Finish with a few drops of Parmesan – basil infused olive oil.

3 – Microwave on high for 3 and one-half minutes. (Longer than usual for salmon because of the volume of food.)

4 – Serve the salmon and vegetables hot.

–recipe inspired by C. Mabry, chef.

A One-Dish Dinner Celebration for Two: CHICKEN TENDERS TUSCAN WITH CHOPPED ROMA TOMATO – CHOPPED GREEN ONIONS – SLICED POTATOES – ASPARAGUS LENGTHS – SLICED FRESH MUSHROOMS – SHREDDED CARROTS AND SEASONED WITH TUSCAN HERBS & TUSCAN HERB OLIVE OIL

This is a good choice in a recipe for two people who love Italian cuisine and want to celebrate a private anniversary. . .

For 2:

–3 chicken tenderloins

–chopped tomato (1, Roma)

–chopped green onions (2)

–sliced potatoes (one-half can; drained)

–asparagus lengths (one-half package, frozen and cooked for 3 minutes on high in microwave)

–sliced fresh mushrooms (4 of 5, white)

–shredded carrots (1 handful)

–salt and pepper to taste

–Tuscan herb seasoning (1 tablespoon; or substitute 1 teaspoon each of oregano, basil, thyme, and add some minced garlic to taste)

–Tuscan herb olive oil (or regular extra virgin olive oil) to taste

1 – Place the vegetables, with potatoes on the bottom, in a large, covered baking dish. Fold over gently. Season with salt, pepper, Tuscan herbs, and Tuscan herb olive oil. Microwave on high for 4 and one-half minutes.

2 – Place the chicken tenderloins on top. Finish with the carrots and a few drops of olive oil.

3 – Microwave for 4 minutes and 20 seconds on high. When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and veggies hot.

–recipe inspired by C. Mabry, chef.

SWEET & SPICY TOFU AND MUSHROOM HOT DISH WITH GREEN ONIONS – LIGHT BROWN SUGAR – LEMON – FISH SAUCE – CAYENNE – CILANTRO – MINT – CASHEWS

We travel around the world to Southeast Asia for this popular dish, here given with a vegetarian twist. . .if you like mushrooms, this is your dish. . . .

For 2:

–tofu (extra firm; 7 ounces; cut into one-half inch blocks; press with paper towels to absorb moisture)

–white mushrooms (fresh, 6 to 8, chopped into one-half inch pieces)

–green onions (3, chopped)

–light brown sugar (3 heaping tablespoons)

–lemon juice (3 squirts)

–fish sauce (2 tablespoons)

–cayenne (one-quarter teaspoon; or to taste)

–cilantro (dried, 1 tablespoon)

–mint (dried, 1 tablespoon)

–cashews (small handful)

–salt to taste

–extra virgin olive oil to taste

1 – Cut tofu into one-half inch blocks; press with paper towel to absorb moisture. Place in a covered baking dish.

2 – Add chopped mushrooms and chopped green onions on top.

3 – Spread light brown sugar over the dish.

4 – Season with lemon juice, fish sauce, cayenne, cilantro, salt, mint, and extra virgin olive oil. Sprinkle cashews on top. Do not stir when these ingredients are added.

5 – Microwave on high for 6 minutes.

6 – Serve the hot dish right from the microwave, atop rice if desired (but no necessary).

–recipe inspired by Real Simple

PACIFIC COD FILLET ROSEMARY WITH CHOPPED FRESH ROMA TOMATO – CHOPPED FRESH RED ONION – SLICED WHITE MUSHROOMS IN BONE BROTH SEASONED WITH TUSCAN HERB OLIVE OIL AND SERVED ATOP JASMINE RICE

Chicken bone broth works well with fish, surprisingly perhaps. . . . This dish is also good with chicken tenders. . . .

For 2:

–Pacific cod fillet (size of 2 decks of cards, one-half pound)

–Roma tomato (1, sliced)

–red onion (also called “purple onion”; one-half, chopped)

–white mushrooms (3 whole, sliced)

–salt and pepper

–Tuscan herb olive oil to taste (or use regular extra virgin, and season to taste with rosemary, thyme, oregano, and garlic)

–rosemary (dried, 1 teaspoon, divided)

–chicken bone broth (one-quarter cup)

–jasmine rice (follow package instructions; brand differ, but microwaving works)

1 – Place the tomato, onion, mushrooms, and bone broth in a large, covered baking dish. Season with salt, pepper, rosemary, and Tuscan herb olive oil (or substitute, see above). Microwave on high for 3 minutes.

2 – Place the cod fillet on top. Season with salt, pepper, rosemary, and olive oil. Microwave for 6 minutes, 30 seconds.

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

–recipe inspired by C. Mabry, chef.

MISSISSIPPI CATFISH PARMESAN WITH BUTTON MUSHROOMS IN MARINARA SAUCE AND TOPPED WITH SHREDDED PARMESAN

Just like the chicken dish, and just as good. . .Who says catfish can’t get fancy?!?

For 2:

–catfish fillet (medium size, one-half pound, size of 2 decks of cards)

–Parmesan cheese (shredded, one-quarter cup)

–button mushrooms (drained, 1 small can)

–marinara sauce (I used Bertoli’s garlic and basil, one-half cup)

–salt and pepper

–extra virgin olive oil

1 – Place the catfish in a covered baking dish. Season with salt and pepper. Spoon marinara sauce over the top of the fillets. Place drained mushrooms over the sauce. Sprinkle Parmesan cheese over the fillets. Finish with a few drops of extra virgin olive oil.

2 – Microwave for 7 minutes on high (longer because all food is cold).

3 – Serve the catfish Parmesan hot.

–recipe original.

A Celebratory Dinner for 2: COQ AU VIN [CHICKEN IN WINE SAUCE] ATOP JASMINE RICE

This microwaved version is easily assembled and quickly cooked. . .all ready for the table in less than 25 minutes. . .

For 2:

TO COOK RICE (15 minutes):

–jasmine rice

1 – Place 1 cup dry rice and 1 and three-fourths cup water in a covered baking dish.  (No salt needed.)

2 – Microwave on high 5 minutes; then microwave on 50 percent power for 10 minutes.

3 – When finished, keep covered to preserve warmth.

While rice is cooking, assemble the ingredients for the sauce in the order given below:

–red wine (use the real stuff; one-quarter cup)

–chicken bone broth (one-quarter cup)

–sliced carrots (one-third can, drained)

–chopped onions (one-quarter cup)

–button mushrooms (6 to 8, drained from the jar)

–marjoram (one-half teaspoon)

–thyme (one-half teaspoon)

–minced garlic (1 tablespoon)

–faux bacon (soy bacon; I used Bac’n pieces; 2 tablespoons)

–butter or healthy margarine (1 tablespoon; I used Smart Balance margarine)

–salt and pepper to taste

–extra virgin olive oil to taste

4 – Place ingredients for the sauce in a large, covered baking dish in the order given.  Stir gently but well. 

MICROWAVE SAUCE ON HIGH (5 minutes)

5 – While sauce is being heated, prepare 3 chicken tenderloins salted, peppered, and coated in garlic – herb breadcrumbs with olive oil (room temperature; shake in a plastic bag)

6 – Place the chicken in the sauce.  Sprinkle 1 tablespoon dried parsley on top.

MICROWAVE CHICKEN IN SAUCE ON HIGH (4 minutes, 20 seconds on high)

7 – When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

8 – Serve the chicken and sauce hot, atop rice.

–recipe adapted from Joy of Cooking.

PACIFIC COD FILLET PARMESAN WITH BUTTON MUSHROOMS IN MILK SAUCE SEASONED WITH CATSUP – WORCESTERSHIRE – EXTRA VIRGIN OLIVE OIL

This tastes gourmet, despite the everyday ingredient of catsup. . .

For 2:

–cod fillet (size of 2 decks of cards, one-half pound)

–Parmesan cheese (shredded; one-quarter cup)

–button mushrooms (1 small jar, drained)

–milk (one-third cup)

–catsup (3 tablespoons)

–Worcestershire sauce (2 teaspoons)

–extra virgin olive oil (to taste)

–salt and pepper

1 – Place the milk, catsup, Worcestershire, and olive oil in a small mixing bowl. Stir well. Place in a covered baking dish. Season with salt and pepper. Add Parmesan cheese. Microwave on high for 3 minutes.

2 – Place the cod amid the milk sauce. Spoon some sauce on top. Season the cod with salt, pepper, and olive oil. Pour the button mushrooms into the baking dish.

3 – Microwave the cod for 7 minutes on high.

4 – Serve the cod and sauce hot.

–recipe inspired by Elegant but Easy Cookbook, by Marian Box Burros and Lois Levine.

SEAFOOD SALAD WITH ASPARAGUS – BUTTON MUSHROOMS – SHREDDED PARMESAN IN AN EXTRA VIRGIN OLIVE OIL – MINCED GARLIC – TURMERIC – SOY SAUCE

There will be enough to have leftovers, a good choice for busy families. . .

For 4:

–imitation crab legs (actually cod, 1 package, sliced into half inch pieces, ready prepared)

–asparagus (1 package; salt, pepper and season with olive oil; microwave for 5 minutes without water; then cut into 1-inch pieces)

–button mushrooms (1 jar, drained)

–shredded Parmesan (one-quarter cup)

–salt and pepper

Sauce:

–extra virgin olive oil (one-third cup)

–minced garlic (1 tablespoon)

–soy sauce (one-quarter cup)

–turmeric (1 teaspoon; or to taste)

1 – Place the cut seafood in a large mixing bowl.  Add sliced asparagus, button mushrooms, and Parmesan cheese to the bowl.  Season with salt and pepper.  Fold ingredients.

2 – In a small mixing bowl, place extra virgin olive oil, soy sauce, minced garlic, and turmeric.  Stir briskly.  Then pour into the seafood salad.  Stir gently.

3 – Chill the salad for two hours before serving.  Serve cold.

–recipe original.