From the Kennedy White House:  SPICY CHICKEN TENDERS SEASONED WITH CURRY – ROASTED RED BELL PEPPER – TABASCO AND TOPPED WITH MUSHROOMS & PARMESAN CHEESE – ON A BED OF ASPARAGUS – IN WHITE WINE

It’s going back quite a way, but if you know anything of Jackie, you know she would not have employed a French chef unless he was exceptional, and Rene Verdon is exceptional. . .

For 2:

–chicken tenderloins (3)

–curry powder (1 teaspoon)

–roasted red bell pepper (from a jar ready-prepared, 3 tablespoons, drained)

–mushrooms (2 or 3, sliced)

–Parmesan cheese (shredded, one-quarter cup)

–Tabasco sauce (or Texas Pete; one-half teaspoon, or to taste)

–asparagus (6 to 8 stalks, from frozen)

–white wine (one-third cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the curry powder, red bell pepper, asparagus, white wine, salt and pepper, hot sauce, and olive oil, in the bottom of a large, covered baking dish.  Stir gently.  Microwave on high for 4 minutes.

2 – Place the chicken tenders atop the asparagus, season with salt and pepper, then add mushrooms and Parmesan cheese.  Microwave on high for 4 and one-half minutes.

3 – Serve the chicken and veggies hot.

–adapted from White House Chef Cookbook, featuring Rene Verdon, head chef at the White House during the Kennedy Administration.

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A Dinner Party Entree for 4:  MEDITERRANEAN COD FILLET BRANDY TOPPED WITH DICED ROMA TOMATOES – SLICED SWEET ONION – CHOPPED GREEN ONION – MINCED GARLIC – CHOPPED PARSLEY – EXTRA VIRGIN OLIVE OIL IN WHITE WINE SAUCE

An entree from France, but so quintessentially Mediterranean that it merits that name.  Quick cooking and ease of preparation make for a successful dinner party with no fuss. . .

For 4:

–cod fillet (1 pound; size of 4 decks of cards)

–brandy (3 tablespoons)

–diced Roma tomatoes (2, fresh)

–sliced sweet onion (one-quarter of a large onion)

–chopped green onion (2 stalks)

–minced garlic (1 tablespoon)

–chopped parsley (1 handful, fresh)

–extra virgin olive oil to taste

–salt and pepper to taste

–cayenne pepper (optional, one-quarter teaspoon sprinkled on the tomatoes)

1 – Place all ingredients except the cod in a mixing bowl.  Fold over gently.  Microwave in a covered baking dish on high for 5 minutes.

2 – Place the cod in a large, covered baking dish.  Place the vegetables on top.  Pour in the white wine.  Finish with a few drops of extra virgin olive oil.  Microwave on high for 8 minutes (2 minutes longer if you choose not to warm the veggies first).

3 – Serve the cod hot.

–recipe adapted to the microwave from The Best of French Cooking (published by Hamlyn).  Original recipe is for crawfish or large shrimp.

Heart – Healthy Choice:  SALMON FILLET WITH HERBS DE PROVENCE – CHOPPED FRESH PARSLEY – LEMON CIRCLES IN WHITE WINE

Salmon is one of the best options for omega – 3 fatty acids, concluded by much research to be a primary way to keep the heart healthy. . . .though not a part of the traditional Mediterranean diet, salmon fits in well with the heart-healthy aspects of the Mediterranean way of life. . .

For 2:

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

–herbs de provence (1 teaspoon; composed of dried thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf)

–chopped parsley (fresh parsley, 1 handful; chopped)

–lemon circles (one-half fresh lemon; sliced carefully with a very sharp knife and a chilled lemon)

–white wine (one-quarter cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish.  Pour in the white wine.  Sprinkle herbs de provence, salt, and pepper on top of the salmon.  Add lemon circles and parsley.  Finish with a few drops of extra virgin olive oil.

2 – Microwave for 3 minutes on high.  Salmon is best if slightly undercooked, flaky but not red.

3 – Serve the salmon hot.

–recipe by C. Mabry, chef.

COD ORANGE AMANDINE WITH ROASTED SLICED ALMONDS – CHOPPED GREEN ONIONS – ORANGE JUICE – ORANGE ZEST – EXTRA VIRGIN OLIVE OIL ATOP WHITE QUINOA IN CHICKEN BONE BROTH

A simple dish with big flavor. . .the orange and onion flavors complement each other. . .orange dinners have long been a favorite on this blog. . .quinoa has a nutty flavor that is enhanced when prepared with nuts. . .

For 2:

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

–roasted sliced almonds (3 tablespoons; ready-prepared)

–chopped green onions (2 stalks)

–orange juice (one-quarter cup)

–orange zest (1 tablespoon)

–extra virgin olive oil to taste

–salt and pepper to taste

–quinoa (microwave two-thirds’ cup of quinoa and 1 and one-third cup of chicken bone broth for 6 minutes on high, then 9 minutes on 50 percent power)

1 – Place the cod in a covered baking dish.  Pour in the orange juice.  Top the cod with salt, pepper, orange zest, extra virgin olive oil, and chopped green onions.

2 – Microwave on high for 7 minutes.

3 – Serve the cod hot, atop quinoa.

–recipe by C. Mabry.

SALMON FILLET CREOLE WITH PAPRIKA – DICED ROMA TOMATO – ROASTED RED BELL PEPPER SLICES – SWEET ONION CHUNKS – CELERY SALT – MINCED GARLIC – BAY LEAVES

The original recipe from New Orleans’ Brennan’s Restaurant features shrimp, but I find that salmon and diced tomatoes work well together, and the various spices meld satisfactorily. . .for added spice, try cayenne pepper, just a sprinkling. . .

For 2:

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

–paprika (one-half teaspoon)

–diced Roma tomato (1)

–roasted red bell pepper slices (ready-prepared, 2 to 3 tablespoons)

–sweet onion chunks (one-quarter large onion; cut in large pieces)

–celery salt (one teaspoon)

–minced garlic (1 tablespoon)

–bay leaves (dried; 2)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the tomato, red bell pepper, onion, minced garlic in a large, covered baking dish.  Sprinkle with paprika, garlic, salt, pepper, extra virgin olive oil, and include bay leaves.  Fold all ingredients.  Microwave on high for 5 minutes.

2 – Place the salmon in the center of the sauce.  Season with salt, pepper, paprika, and olive oil.  Spoon some of the sauce on top.  Microwave on high for 3 minutes.

3 – Serve the salmon and sauce hot.

–recipe adapted from New Orleans’ Brennan’s Restaurant Cookbook.

A Celebratory Dinner for 2:  STEAMED COD FILLET AMANDINE ROLLED IN PLAIN BREADCRUMBS – EXTRA VIRGIN OLIVE OIL – WORCESTERSHIRE SAUCE AND TOPPED WITH TOASTED ALMOND SLICES – FRESH LEMON CIRCLES – FRESH PARSLEY – IN A SAUCE OF CLAM JUICE

This recipe is an adaptation from New Orleans’ Brennan’s Restaurant and the Brennan’s is the best for amandine I have ever found. . .

For 2:

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

–plain breadcrumbs (one-third cup)

–extra virgin olive oil to taste

–Worcestershire sauce (1 teaspoon)

–toasted almond slices (ready – prepared, one-quarter cup)

–lemon circles (one-half fresh lemon, sliced chilled)

–fresh parsley (1 handful, chopped)

–clam juice (one – cup, just for steaming)

–salt and pepper to taste

1 – Place the cod fillet in a plastic bag.  Season with salt and pepper.  Add olive oil and Worcestershire sauce; be sure fillet is covered entirely.  Then pour in plain breadcrumbs and shake well.

2 – Place the cod fillet in a covered baking dish. Pour in the clam juice.  Sprinkle with almond slices, then place sliced lemon atop the fillet.  Finish with fresh parsley and a few drops of olive oil.

3 – Microwave on high for 7 minutes.

4 – Serve the fillet hot.

–recipe substitutes cod for trout recipe in New Orleans’ Brennan’s Cookbook.

MEDITERRANEAN COD FILLET TOPPED WITH LEMON CIRCLES – SLICED GREEN ONIONS – PARSLEY – DICED ROMA TOMATO – MINCED GARLIC AND COOKED IN WHITE WINE SAUCE

Use just lots of veggies on top, smother the cod with them–then place atop pasta when serving. . .

For 2:

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

–lemon circles (one-half fresh lemon, chilled, and sliced with a very sharp knife)

–sliced green onions (2 stalks)

–parsley (1 handful, chopped)

–diced tomatoes (1 Roma, fresh)

–minced garlic (1 tablespoon)

–white wine sauce (one-quarter cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod in a large, covered baking dish.  Pour in the clam juice.

2 – In a small mixing bowl, place green onions, parsley, diced tomato, minced garlic, salt, pepper, extra virgin olive oil, and fold all ingredients carefully.  After careful stirring, place atop the cod.

3 – Slice the half lemon, and place on top of the veggies.

4 – Microwave on high for 6 minutes, 1 minute longer if a thick fillet.

5 – Serve the cod and veggies hot, atop pasta (or rice).

–recipe by C. Mabry, inspired by Edward Giobbi.

WILD PINK SALMON FILLET WITH MINT – LEMON CIRCLES – CHOPPED PARSLEY – MINCED GARLIC – CLAM JUICE

Note: My long absence from posting is because my computer was hacked, but I am set up now with a new computer. Some of you have continued to access my cooking blog, and I appreciate this. – Celia

I have discovered good pink salmon from the ocean, and the taste is superb, with these few seasonings bringing out a real taste treat. . .

For 2:

–wild pink salmon fillet (size of 2 decks of cards)

–mint (dried; 1 teaspoon)

–lemon circles (one-half fresh lemon, sliced)

–chopped parsley (fresh; 1 handful, chopped)

–minced garlic (1 tablespoon)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish with the clam juice.  Season with salt and pepper.  Sprinkle the salmon with mint and minced garlic.  With a very sharp knife, slice one-half chilled lemon, and place two slices atop the salmon.  Finish with chopped parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve the salmon hot.

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

SALMON FILLET OREGANO – PARSLEY – ROSEMARY IN SAUCE OF CHOPPED ROMA TOMATO – SLICED RED ONION – SLICED WHITE MUSHROOMS – MINCED GARLIC – CAPERS – WHITE WINE

Originally intended for white fish, specifically bass, we find that Edward Giobbi’s good Italian ingredients work well with salmon, too, though the traditional Mediterranean diet did not includes salmon. . . .

For 2:

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

–oregano, parsley, rosemary (1 teaspoon each, with each divided)

–chopped Roma tomato (1)

–sliced red onion (medium size, one-quarter of onion)

–sliced white mushrooms (fresh, 3)

–minced garlic (1 tablespoon)

–capers (2 tablespoons)

–white wine (one-quarter cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Prepare the sauce and microwave it first:  tomato onion, mushrooms, garlic, caper, white wine, salt, pepper, extra virgin olive oil, oregano, parsley, and rosemary.  Gently fold all ingredients.  Microwave for 6 minutes on high.

2 – Place the salmon in the sauce.  Season with salt, pepper, oregano, parsley, and rosemary.  Add a few drops of extra virgin olive oil.  Spoon sauce over the salmon.

3 – Microwave on high for 4 minutes.

4 – Serve the salmon and sauce hot, atop pasta if desired.

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

PARSLEYED COD FILLET ROSEMARY – LEMON SMOTHERED IN PUREED SAUCE OF BACON – FLAVORED GREAT NORTHERN BEANS – CARROT – CELERY SALT – ONION – GARLIC – OLIVE OIL – CHICKEN BONE BROTH

A great way to incorporate pre-prepared beans in a flavorful dish that is good home cooking. . .

For 2:

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

–parsley (1 handful; chopped)

–rosemary (dried; 1 teaspoon; divided)

–bacon flavor (I used soy bacon, 1 tablespoon ready prepared, Bac’n pieces)

–great Northern beans (cooked, 1 cup; or use one can, rinsed and drained)

–carrot (1 carrot, chopped; or 1 small handful shredded carrot)

–celery salt (one-half teaspoon; or use 1 celery stalk, chopped)

–onion (sweet preferred; one-third large onion; chopped)

–garlic (minced, from a jar, 1 tablespoon)

–extra virgin olive oil to taste

–lemon juice (3 squirts)

–chicken bone broth (3 tablespoons; use your own judgment of how thick to make the sauce; after pureeing, it should still be lumpy)

–salt and pepper to taste

1 – Place the beans in a food processor.  Add rosemary, carrot, onion, celery salt (or chopped celery), garlic, extra virgin olive oil, chicken bone broth, soy bacon, and puree until just slightly lumpy.  Add more chicken bone broth to reach your desired consistency.

2 – Microwave the beans and other ingredients for 3 minutes in a small baking dish.  When finished, keep covered to preserve warmth.

3 – Place the cod in a baking dish.  Season with salt, pepper, and rosemary.  Drench in lemon juice.  Pour the warm sauce over the top.  Sprinkle chopped parsley on top.  Finish with a few drops of extra virgin olive oil.

4 – Microwave on high for 7 minutes and 30 seconds.  (Longer is necessary because of the thick sauce covering the cod.)

5 – Serve the cod and sauce hot, atop pasta if desired.

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