CAJUN SALMON WITH HOMEMADE SEASONING OF PAPRIKA – MINCED GARLIC – CAYENNE – ONION BITS – THYME – OREGANO – SALT – PEPPER – EXTRA VIRGIN OLIVE OIL IN CLAM JUICE

For 4:

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

–paprika (1 tablespoon, dried)

–minced garlic (1 tablespoon)

–cayenne (one-quarter teaspoon, or more to taste)

–onion bits (bottled, 1 tablespoons)

–thyme (dried, 1 teaspoon)

–oregano (dried, 1 teaspoon)

–salt

–pepper

–extra virgin olive oil

–clam juice (one-quarter cup)

 

1 – Place the salmon in a covered baking dish with the clam juice.  Season with paprika, minced garlic, cayenne, onion bits, thyme, oregano, salat, pepper, and extra virgin olive oil.

2 – Microwave on high for 7 minutes.  (Salmon is best if not overcooked.)

3 – Serve the salmon hot.

–salmon adapted from the Salmon Cookbook (a kindle e-book).

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SPICY BROCCOLI FLORETS & SWEET POTATO CHUNKS WITH GREEN ONIONS & CAYENNE IN CHICKEN BONE BROTH

For 4:

–sweet potato (5” by 3”, fresh)

–broccoli (2 heads, florets only, fresh)

–green onions (fresh, 3 stalks, chopped)

–cayenne pepper (one-half teaspoon)

–chicken bone broth (organic, one-quarter cup)

–salt and pepper

–olive oil

1 – Scrub the sweet potato, and pierce all around with a fork.  Microwave for 5 minutes on high; then turn over and microwave for 5 minutes.  Let cool about 5 minutes.

2 – Cut off broccoli florets.  Chop green onion.

3 – Remove sweet potato pulp from the jacket, getting chunks in bite-sized pieces. 

4 – Place broccoli in a covered baking dish.  Add chicken bone broth.  Place sweet potato chunks all around the broccoli.  Place green onions on top.  Season with cayenne pepper.  Finish with a few drops of olive oil.

5 – Microwave on high for 5 minutes.

6 – Serve the broccoli dish hot, with chicken or seafood.

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

SPICY ZUCCHINI OREGANO WITH CAYENNE AND MINCED GARLIC IN WHITE WINE SAUCE

For 4:

–zucchini (two, fresh, sliced on the diagonal)

–oregano (1 teaspoon, dried, bottled)

–cayenne (one-quarter teaspoon, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the zucchini in a covered baking dish.  Add the wine.  Sprinkle zucchini with oregano, cayenne, minced garlic, salt, pepper, and olive oil.

2 – Microwave on high for 4 minutes (5 if softer zucchini is desired).

3 – Serve the zucchini, hot, with chicken or fish.

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

SPICY BAKED COD WITH CAYENNE IN GARDEN MARINARA – RED WINE SAUCE & TOPPED WITH FETA

For 4:

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

–cayenne pepper (one-quarter teaspoon)

–marinara sauce (I used Ragu garden; one-half bottle)

–red wine (one-quarter cup)

–feta cheese (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the marinara sauce and red wine in a covered baking dish.  Season with cayenne and a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce, and spoon some of the sauce on top.  Season with salt, pepper, cayenne, and olive oil.  Sprinkle feta cheese on top.

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

4 – Serve the cod hot, atop jasmine rice (place 1 cup rice and 1 and three-fourths water in a covered baking dish; microwave on high for 5 minutes, and then microwave for 10 minutes on 50 percent power).

–cod inspired by C. Mabry, chef.

PARSLEYED SPICY COD THYME – GARLIC – CAYENNE WITH BROCCOLI FLORETS – SLICED RED ONION – BLACK OLIVES IN A WHITE WINE SAUCE

For 4:

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

–parsley (fresh, 1 handful, chopped)

–thyme (dried, bottled, 1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–cayenne (to taste, at least one-quarter teaspoon)

–broccoli florets (cut from 1 head, fresh)

–red onion (one-half, medium, sliced)

–black olives (sliced, 1 small can, drained)

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the red onion in a large, covered dish.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Microwave on high for 4 minutes.

2 – Place the cod in the sauce.  Surround with broccoli florets.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Pour drained black olives on top.  Finish with chopped parsley.

3 – Microwave on high for 10 minutes.  When finished, check center of cod to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

4 – Serve the cod, hot, with broccoli, onion, and sauce.

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

SPICY COUNTRY CHICKEN TENDERS SEASONED WITH GARLIC – BASIL – CAYENNE & SURROUNDED BY BROCCOLI FLORETS – RED ONION – FRESH TOMATO IN BROTH SAUCE ATOP ZITI PASTA

For 4:

–6 chicken tenderloins

–minced garlic (1 tablespoon, bottled)

–basil (1 teaspoon, dried, bottled)

–cayenne (one-quarter teaspoon, bottled)

–broccoli florets (cut from 1 fresh head)

–red onion (one-half, sliced, medium)

–fresh tomato (1, medium, chopped)

–chicken broth (one-quarter cup, packaged)

–ziti pasta (1 cup, dry)

–salt and pepper

–olive oil

1 – Place the ziti pasta in water to cover, seasoned with salt to taste.  Microwave on high for 6 minutes; and then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

2 – Place the red onion and fresh tomato in a large, covered baking dish with the chicken broth.  Season with salt, pepper, basil, minced garlic, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.

3 – Place the chicken atop the vegetables.  Surround with broccoli florets.  Season with salt, pepper, basil, minced garlic, cayenne pepper, and olive oil.  Microwave for 9 minutes on high.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 2 minutes more.

4 – Serve the chicken and vegetables atop the pasta.

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

A Southwestern Entrée: BAKED COD CUMIN – TOPPED WITH TOMATO-ONION SALSA – ON A BED OF YELLOW CORN – IN CLAM JUICE – ATOP COUSCOUS

For 4:

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

–cumin (bottled, 1 teaspoon)

–tomato – onion salsa (bottled, ready-prepared, restaurant style, three-fourth’s cup)

–yellow corn (1 cup, frozen, packaged)

–clam juice (one-quarter cup, bottled)

–couscous (1 cup, packaged)

–salt and pepper

–olive oil

1 – Prepare the cod according to package instructions for microwaving.

2 – Place the corn in a covered baking dish, with the clam juice.  Season with salt, pepper, cumin, and olive oil.  Microwave on high for 3 minutes.

3 – Place the cod in the dish, amid the corn.  Season with cumin, salt, and pepper.   Pour salsa on top.  Finish with a few drops of olive oil.

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

5 – Serve the cod hot, atop the couscous.

–entrée inspired by C. Mabry, chef.

COD THYME ROLLED IN BREADCRUMBS – TOPPED BY FRESH CHOPPED TOMATO & SLICED BABY BELLA MUSHROOMS – WITH SHREDDED CARROTS – SLICED RED ONION – CHOPPED CELERY IN WHITE WINE SAUCE ATOP GARLIC WHEAT BREAD

For 4:

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

–thyme (1 tablespoon, divided)

–breadcrumbs (boxed, plain, one-third cup)

–tomato (fresh, medium, chopped)

–baby bella mushrooms (3 or 4, chopped in small pieces, fresh)

–shredded carrots (fresh, 1 handful)

–red onion (one-half, medium, sliced)

–celery (3 stalks, fresh, chopped fine)

–white wine (one-half cup)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–wheat bread (4 slices, each the size of the palm of a hand)

–salt and pepper

1 – Place the shredded carrots, red onion, and celery in a covered baking dish.  Add white wine.  Season with salt, pepper, and a portion of the thyme.  Finish with a few drops of olive oil.

2 – Microwave the vegetables for 3 minutes on high.

3 – Place the cod in a large plastic bag.  Season with salt, pepper, and thyme.  Add olive oil to cover.  Pour in breadcrumbs, and shake well.  After the vegetables have cooked for 3 minutes, place the cod on top. 

4 – Chop the tomato, slice the mushrooms, and then season with salt, pepper, and thyme.  Then add chopped tomato and sliced mushrooms on top of the cod.  Finish with a few drops of olive oil.

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

6 – While cod is cooking, break apart the wheat bread, season with the minced garlic, and then sprinkle with olive oil.  Place the wheat bread in a bowl for each person.  The cod and vegetables are then placed, for serving, atop the wheat bread, with a small portion of wine for each serving.  (This is not a soup.)

7 – Serve the cod and vegetables hot.

–cod inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CHICKEN PARMESAN MY WAY WITH CHICKEN BREAST FILLET ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH SHREDDED PARMESAN IN A GARDEN MARINARA – CABERNET WINE – MINCED GARLIC SAUCE ATOP ZITI PASTA

For 2:

–chicken breast portion (size of 3 decks of cards, to be halved for serving)

–Parmesan cheese (shredded, one-quarter cup)

–garlic-herb breadcrumbs (boxed, one-quarter cup)

–garden marinara sauce (one-quarter cup; I used Ragu)

–Cabernet red wine (one-quarter cup)

–minced garlic (1 tablespoon, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Pour in 3 tablespoons of olive oil.  Season with salt and pepper.  Then add garlic-herb breadcrumbs.  Shake well.  Then place breaded chicken in a covered baking dish.

2 – Stir together the red wine, marinara sauce, and minced garlic.  Add a few drops of olive oil.  Pour the sauce atop the chicken.  Finish with Parmesan cheese.

3 – Microwave the chicken for 6 minutes on high.  Then cut the chicken in half, and check the center for doneness.  If not cooking completely, replace in the microwave for 1 minute more.

4 – Serve the chicken hot (one-half for each person), with ziti pasta, microwave 1 cup of pasta in 2 cups of water, salt to taste, for 6 minutes on high, 8 minutes on 50 percent power.

–recipe original.

A First Course:  SPLIT GREEN PEA SOUP WITH SHREDDED CARROTS – SLICED RED ONION – BAY LEAVES – MINCED GARLIC ATOP QUINOA AND IN CHICKEN BONE BROTH

For 4:

–dried split green peas (1 cup)

–shredded carrots (fresh, packaged, 2 handfuls)

–sliced red onion (1, sliced)

–bay leaves (2)

–minced garlic (bottled, 1 tablespoon)

–quinoa (two-thirds cup)

–chicken bone broth (low sodium, for the quinoa, 1 and one-third cups)

–chicken bone broth (low sodium, for the split pea soup, 4 cups)

–salt and pepper

–olive oil

1 – Place the dried split green peas, shredded carrots, sliced red onion, bay leaves, minced garlic, 2 tablespoons of olive oil, and 4 cups of chicken bone broth in a slow cooker.  Season, to taste, with salt and pepper (very little salt will be needed).  Cook on low in the slow cooker for 5 and one-half hours.  When cooked, place setting on warm.

2 – For the quinoa:  Place the quinoa in a covered baking dish.  Add chicken bone broth.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Place 3 generous tablespoons of cooked quinoa in each serving bowl.  Laddle soup on top.

4 – Serve the soup hot.

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