BAKED FLOUNDER WITH LEMON PEEL & GARLIC / OKRA & TOMATO STEW WITH GARLIC / BACON – FLAVORED BUTTERY LETTUCE SALAD WITH CAESAR DRESSING

–2 flounder fillets (thawed from frozen)

–lemon peel (bottled; found in spice section of supermarket)

–garlic salt

–okra (3 handfuls, fresh)

–tomato (1, fresh, medium)

–buttery lettuce (one-half package)

–Bac’n pieces

–salt and pepper

–olive oil

–Caesar salad dressing

1 – Wash okra; slice off ends, and then slice okra in one-half inch pieces.  Chop the tomato, and season with salt, pepper, and garlic salt.  Place the okra and tomato in a covered baking dish with 1 inch of water.  Season more with salt, pepper, garlic salt, and olive oil.  Microwave on high for 10 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place flounder fillets in a covered baking dish with a little water.  Season with salt, pepper, lemon peel, garlic salt, and olive oil.  Set aside.

3 – Place buttery lettuce in a mixing bowl.  Season with salt, pepper, and Bac’n pieces.  Add Caesar dressing to taste.

4 – Microwave the flounder for 4 minutes on high.

5 – Serve the lettuce as a first course.  Then serve the flounder hot with the okra and tomato as a side dish.

–flounder adapted from “my recipes” web site; other recipes original.

CILANTRO SALMON WITH AVOCADO – PEACH – CILANTRO SALSA / NEW PAPRIKA POTATOES / OVEN FRIED OKRA WITH TOMATO – OLIVE OIL CRUSHED TRISCUITS

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

–cilantro (fresh if possible)

–avocado (chopped)

–peach (chopped)

–red onion (one-half, medium)

–red bell pepper (2 slices)

–banana peppers (6 or 8, sliced)

–potatoes (8 small, new

–paprika

–okra (fresh, 10 or 12, sliced)

–tomato – olive oil triscuits (6 to 8)

–salt and pepper

–olive oil

 

1 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, cilantro, and olive oil.  Set aside.

2 – Wash and peel peach.  Chop into one-half inch pieces.  Place in a mixing bowl.  Cut apart the avocado, removing and discarding the pit.  Slice into one-half inch pieces.  Set aside.  Chop one-half red onion, and place in mixing bowl.  Mince the banana peppers and place in the bowl.  Season the ingredients in the mixing bowl with cilantro, salt, pepper, and olive oil.  Fold in the avocado gently.  Refrigerator until time for dinner.

3 – Wash and scrub the potatoes.  Chop into one-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

4 – Wash and chop the okra into one-half inch pieces.  Add to an uncovered baking dish with water to cover half the okra.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 9 minutes.  Place the triscuits in a plastic bag.  Crush against the kitchen counter with an ice cream spoon.  Add the triscuits to the okra.  Microwave on high for 1 minute more.  Add a little more olive oil if the dish seems dry.

5 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, continue microwaving for 1 minute more.

6 – Serve the salmon hot with the cold salsa, potatoes and okra as sides.

–salsa adapted from allrecipes.com; other recipes original.

COD WITH PARSLEY & GARLIC / NAVY BEAN SOUP WITH PARSLEY – GARLIC – ONION IN BROTH – TOPPED WITH PARMESAN / OVEN FRIED OKRA WITH WHOLE WHEAT STUFFING

–navy beans (1 cup dried, soak overnight)

–parsley (fresh is possible)

–garlic salt

–chicken broth (non-fat, low sodium)

–Parmesan cheese (shredded)

–bay leaf (dried, 2 leaves)

–onion (1, medium)

–salt and pepper

–olive oil

–Bac’n pieces (soy bacon, bottled)

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

–garlic salt (bottled)

–lemon juice

–okra (cut, frozen, 2 cups)

–whole wheat stuffing (boxed)

1 – Add 1 cup of navy beans to the slow cooker.  Slice onion and add to the cooker.  Season with chopped parsley, Bac’n pieces, salt, pepper, olive oil, bay leaf, and garlic salt.  Add chicken broth 2 inches above the food.  Cook on low for 6 hours.  When finished, keep on “warm” setting until time for dinner.

2 – Place the okra in an uncovered baking dish.  Add water to cover.  Season with salt, pepper, and olive oil.  Microwave on high for 14 minutes.  Cover when this part of preparation is finished.

3 – Place cod in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, garlic salt, chopped parsley, and olive oil.  Microwave on high for 6 minutes. 

4 – Add whole wheat stuffing to the okra.  Stir.  Microwave for 1 minute more.

5 – Serve the soup as a first course with Parmesan cheese sprinkled on top.  Then serve the cod with the okra as a side.

–bean soup and cod adapted from Italian Family Cooking (Edward Giobbi, author); okra original.

A Simple Dinner:  ROSEMARY – TARRAGON CHICKEN / OVEN FRIED OKRA WITH CRUSHED CROUTONS

–4 chicken tenderloins or breast strips

–rosemary, tarragon (fresh if possible)

–garlic powder

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–okra (cut, frozen)

–croutons (seasoned, packaged)

 

1 – Place chicken in a covered baking dish.  Add a little chicken broth.  Season with tarragon, rosemary, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Place 2 cups of okra in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Cook on high for 4 minutes in the microwave, and then cook on 50 percent power for 8 minutes.  Check from time to time to be sure that liquid is not bubbling over.  Pour one-third cup of croutons in a plastic bag.  Crush with fist on the kitchen counter.  Add the crushed croutons to the okra and stir well.  Cook for 1 minute, uncovered, in the microwave on high.  When finished, cover to preserve warmth.

3 – Cook the chicken on high in the microwave for 5 minutes.

4 – Serve the dinner hot.

–chicken adapted from the web; okra original.

PARMESAN CHICKEN WITH CRUSHED ALMONDS / SPICY OVEN FRIED OKRA / TOMATO SALAD WITH AVOCADO, FETA, & CAPERS

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–almonds (sliced, one-third small package)

–parsley (fresh if at all possible)

–fine plain breadcrumbs

–eggs (2)

–milk (2 teaspoons, dairy, soy, or almond)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–cayenne pepper

–cut okra (one-half package, frozen)

–cornbread stuffing (boxed, one-half cup)

–tomatoes (2 medium)

–avocado (one-half medium)

–feta cheese

–capers

–basil (fresh if possible)

 

1 – Break 2 eggs into bowl.  Add milk.  Season with salt, pepper, and a dollop of olive oil.  Place chicken in bowl and submerge.  Place breadcrumbs on a large plate.  Place the chicken, piece by piece, on the breadcrumbs and roll to cover.  Put the chicken in a covered baking dish.  Pour in a small amount of chicken broth.  Place the sliced almonds in a plastic bag, and crush by pounding with fist against the kitchen counter.  Pour on top of the chicken.  Season with salt, pepper, parsley, and a tad of olive oil.  Set aside.

2 – Place the okra in a covered baking dish.  Season with salt, pepper, cayenne pepper, and olive oil.  Add 1 inch of water.  Cook on high in the microwave, covered, for 4 minutes.  Then cook for 10 minutes on 50 percent power.  Stir in breadcrumbs, and then cook for 1 minute more.

3 – Slice the tomato and the avocado.  Place on a serving plate.  Add feta cheese, capers, and basil.  Drizzle with olive oil.

4 – Cook the chicken on high for 5 minutes.  Then top with the Parmesan cheese.

5 – Serve the chicken and okra hot, and the tomato salad cold.

–chicken adapted from the French Microwave Cookbook; okra and salad recipes original.

CRUNCHY & SPICY SOUTHERN CHICKEN / OVEN FRIED OKRA / BLACK-EYED PEAS WITH FAUX BACON

–black-eyed peas (frozen, 1 cup)

–Bac’n pieces (soy bacon, jarred)

–garlic powder

–onion bits

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–croutons

–eggs (raw, 2)

–milk (1 teaspoon)

–cayenne pepper

–okra (fresh, 2 handfuls)

–cornbread stuffing mix (boxed)

 

1 – In a slow cooker, pour in black-eyed peas with 2 cups of chicken broth.  Season with garlic powder, Bac’n pieces, onion bits, salt, pepper, and olive oil.  Let cook for only about 6 hours on low, or 3 hours on high.  Check to be sure that peas are not overcooking.  Set slow cooker to “warm” when peas are done.

2 – Place one-half cup of croutons in plastic bag.  Pound with fist on countertop to make very small bits.  Crack eggs and place in small bowl.  Add 1 teaspoon of milk.  Beat well.  Place chicken in the egg and milk solution.  Remove chicken and place in a separate plastic bag.  Season with salt, pepper, and olive oil.  Pour pounded croutons in the bag with the chicken.  Shake well.  Place in covered baking dish.  Sprinkle generously with cayenne pepper.  Set aside.

3 – Rinse okra in a mixing bowl, and then cut into one-quarter inch pieces.  Place in uncovered baking dish.  Season with salt, pepper, and olive olive.  Add 2 inches of water.  Cook on high in microwave for 4 minutes, and then cook on 50 percent power for 10 minutes.  Check to be sure that water is not boiling out (add more water, and then cook on high until boiling if this happens).  When finished, sift cornbread stuffing onto okra.  Stir well.  Cook for 1 minute more in microwave.

4 – Cook the chicken for 5 minutes in the microwave on high.

5 – Serve the dinner hot.

–recipes original.

BASIL TILAPIA PARMIGIANO / SPICY OVEN FRIED OKRA

–tilapia (2, medium)

–basil (fresh if possible)

–tomato (medium, fresh)

–red wine (cooking wine is fine)

–garlic powder

–Italian-seasoned breadcrumbs (packaged)

–okra (2 large handfuls, fresh)

–Shake n Bake seasoning mix, hot and spicy

–olive oil

–salt and pepper

1 – Chop tomato and add to covered baking dish.  Season with salt, pepper, olive oil, and 4 tablespoons of red wine.  Add basil.  Cook for 5 minutes in the microwave on high.  Set aside.

3 – Cut the okra into half-inch pieces.  Place in plastic bag.  Season with salt, pepper, and olive oil.  Pour 1 package of Shake n Bake seasoning mix into plastic bag.  Shake well.  Add 2 inches of water to an uncovered baking dish.  Pour in the okra.  Cook for 10 minutes in the microwave on high.  Check from time to time to be sure that water has not boiled out.  When finished, cover to preserve warmth.

4 – Cook the tilapia for 6 minutes in the microwave on high.

5 – Serve the tilapia and the okra hot.

–recipes original.

TARRAGON CHICKEN SALAD / CAJUN OKRA WITH TOMATO

–4 chicken tenderloins or breast strips

–apple (three-fourth’s, medium)

–walnuts (one-half cup, pieces and halves)

–tarragon (fresh if possible)

–okra (1 cup, fresh)

–tomato (medium)

–Cajun seasoning

–salt and pepper

–mayonnaise

–olive oil

 

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, tarragon, and olive oil.  Add a little water.  Cook the chicken on high in the microwave for 5 minutes.  Set aside.

2 – Chop the tomato.  Place in a tightly covered baking dish.  Season with salt, pepper, Cajun seasoning, and olive oil.  Add one-fourth cup of water.  Microwave on high for 5 minutes.  Set aside.

3 – Slice the okra lengthwise (be careful of your fingers!).  Place the okra in the baking dish with the tomato sauce, all in one layer, folded into the tomato sauce.  Season with salt, pepper, Cajun seasoning, and olive oil.  Check to be sure that there is sufficient liquid to microwave for 15 minutes, and then microwave for the 15.  (Be sure cover is airtight.)

4 – Peel the apple with a vegetable peeler.  Chop into very fine pieces.  Add to mixing bowl.  Season with salt and pepper.

5 – Mince the chicken with a knife, finely.  Add to the mixing bowl with the apple.

6 – Add the walnuts.

7 – Add 2 to 3 tablespoons of mayonnaise to the chicken, apple, and walnuts.  Stir well.  Sprinkle more tarragon on top.  Place chicken salad in the refrigerator to cool, while the okra cooks.

8 – Serve the chicken salad cool and the okra with tomato hot.

–chicken salad adapted from a recipe of my husband’s college roommate; okra with tomato inspired by City Grocery, Oxford, Mississippi.

SOUTHERN FRIED CHICKEN / STEWED OKRA WITH TOMATOES / BLACK-EYED PEAS

–4 chicken tenderloins or breast strips

–herbed stuffing (pre-packaged)

–olive oil

–salt and pepper

–cayenne pepper

–okra (fresh)

–diced tomatoes (canned)

–garlic powder

–onion (medium)

–black-eyed peas (frozen)

–chicken broth (non-fat, low sodium)

 

1 – Using a slow cooker, start black-eyed peas with salt and pepper, chicken broth to cover, and olive oil to season, when you leave the house at 8 or 9 in the morning.  Let cook on low all day until 5 or 6.

2 – Place a cup of stuffing in a plastic bag.  Crush with fist to make very fine.  Place chicken in bag with olive oil, seasoning with salt, pepper, and cayenne pepper.  Shake well.  Place chicken in covered baking dish; pour remainder of stuffing over top.  Set aside.

3 – Select a large, wide-mouthed baking dish with cover.  Chop an onion; place in the bottom.  Cook on high for 2 minutes.  Add a full can of diced tomatoes, spreading out in the dish.  Chop the okra in one-half inch pieces.   Make one layer of okra.  (Do not allow okra to lie on top of each other.)  Add water just to cover.  Season with garlic powder, salt, pepper, and olive oil.  Cook on high in microwave for 15 minutes.

4 – Cook chicken for 5 minutes on high in the microwave.

5 – Serve hot.

–chicken and black-eyed peas original recipe; okra and tomatoes adapted from recipe distributed at farmers’ market, Oxford (Mississippi).

HERBED CATFISH / OVEN FRIED OKRA / SQUASH CASSEROLE

Note:  Now that I have a herb garden, this catfish recipe is a favorite go-to recipe.  The okra and squash are favorites of my husband Paul.

–3 small catfish fillets

–parsley, thyme, oregano, basil (fresh is possible)

–paprika, garlic powder

–salt and pepper

–olive oil

–okra (cut, fresh if possible or frozen)

–cornbread stuffing mix

–2 small squash (fresh)

–onion

–fine bread crumbs (plain)

–Bac’n pieces (soy artificial bacon)

 

1 – Place the tilapia fillets in the bottom of a baking dish with cover.  Add a small amount of water, just to cover bottom of dish and allow steaming.  Sprinkle with salt, pepper, paprika, and garlic powder.  Snip with kitchen shears very tiny bits of thyme, oregano, and basil.  Season with olive oil.  Set aside.

2 – If fresh okra, cut in small chunks about one-half inch in diameter.  If frozen, use cut okra.  Dump in baking dish without cover.  Add two inches of water (about half the level of the okra).  Salt and pepper the okra.  Add a very small amount of olive oil.  Cook on high for five minutes.  Then cook on 50 percent power for 9 minutes.  Add cornbread stuffing mix, stirring well; be sure to cover okra thoroughly.  Add more olive oil (but not much).  Cook on high for 1 minute.  Cover with lid to keep warm.

3 – Slice the squash diagonally and then halve each piece.  Chop one onion.  Make two layers:  squash, onion, salt, pepper, Bac’n pieces, small amount of bread crumbs, olive oil.  Cover with lid and cook for 5 minutes.

4 – Cook the catfish for six minutes.

5 – Serve hot.

–catfish adapted from Allrecipes; okra and squash casserole original.