PACIFIC COD FILLET WITH SLICED FRESH PEAR – HONEY – GINGER – CHOPPED SWEET ONION – GLAZED PECANS IN WHITE WINE & CHICKEN BONE BROTH ATOP JASMINE RICE

This recipe makes mellow flavor shine. . . .

For 2:

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

–sliced fresh pear (1)

–honey (3 tablespoons)

–ginger (1 teaspoon)

–chopped sweet onion (one-quarter large onion)

–glazed pecans (5 to 10, glazed with honey; can substitute raw pecans or even sliced almonds)

–salt and pepper to taste

–extra virgin olive oil to taste

–white wine (one-quarter cup)

–chicken bone broth (one-quarter cup)

–jasmine rice (place two – thirds cup rice and 1 and one-third cup water in a covered baking dish; microwave 5 minutes on high; then microwave 10 minutes on 50 percent power)

1 – Place the cod in a large, covered baking dish.  Pour in the wine and broth.  Place pear slices and chopped onion atop and around the cod.  Season with salt, pepper, and ginger.  Ribbon the honey atop the cod.  Drop a few pecans over the cod.

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

3 – Serve the cod hot, atop jasmine rice.

–recipe original.

SPRING ENCORE: ENTREE SALAD OF CHOPPED CHICKEN TENDERS – JUICY FRESH CHOPPED PEAR – WALNUT HALVES & PIECES IN REAL MAYO

I return to this variant for chicken salad with some new instructions that give tenderer chicken and very juicy fresh pear, paired with the crunch of walnut pieces and halves. . .

For 4:

–chicken tenderloins (3)

–fresh pear (it must be fresh and chilled; large, if possible; cut into half inch squares)

–walnuts (halves and pieces, 2 handfuls)

–salt and pepper to taste

–extra virgin olive oil to taste

–mayonnaise (real, not low fat; 2 heaping tablespoons; be sparing of mayo)

1 – Place the chicken in a covered baking dish.  If chicken is cold, add cold water of one-quarter cup.  (Tap water will toughen the chicken.)  Season with salt and pepper.  Use a few drops of extra virgin olive oil.  Microwave on high for 2 and one-half minutes.  When finished, leave in the baking dish; it will continue to cook a bit.  Keep at room temperature for 30 minutes, then place in the refrigerator for an hour.  When time to prepare dinner, dice the chicken in as small pieces as you can muster.  Place in serving bowl.

2 – Be sure to use a ripe, fresh chilled pear.  Peel and then dice.  These pieces should be between one-half square inch.  Add to the chicken.

3 – Place 2 handfuls of walnuts, unsalted, in the serving bowl with the chicken and chopped pear.  

4 – Add mayonnaise, and gently fold.  Be sure to be gentle, because otherwise the pear will disintegrate.

5 – Refrigerator until time for dinner.

–recipe tweaked now by C. Mabry.  Recipe original, modeled on chicken salad with apple and walnuts.

First course salad medley: RED LEAF ORGANIC LETTUCE WITH FRESH ORGANIC BLUEBERRIES – CHOPPED AVOCADO – PECAN BITS – CHOPPED FRESH BARTLETT PEAR –– SHREDDED PARMESAN CHEESE IN A SALTED DRESSING OF RED WINE & EXTRA VIRGIN OLIVE OIL

A fruit & nut combination, aided by avocado. . .

For 4:

–red leaf lettuce (6 leaves, broken apart, bite-sized)

–Bartlett pear (1, fresh, chopped)

–blueberries (fresh, one-half cup)

–avocado (1, fresh, chopped)

–pecan bits (one-quarter cup)

–shredded Parmesan cheese (one-quarter cup)

–salt (to taste)

–red wine (one-eighth cup)

–extra virgin olive oil (to taste)

1 – Wash, and then place all salad ingredients in a large mixing bowl.  Stir together red wine and extra virgin olive oil, salt to taste, and then add to the ingredients.  Toss.

2 – Serve the salad chilled.

–salad inspired by C. Mabry, chef.

CHICKEN TENDERS & SLICED FRESH PEAR SPRINKLED WITH FETA & PINE NUTS IN A SAUCE OF HONEY – BALSAMIC VINEGAR – WHITE WINE ATOP BASMATI RICE

For 4:

–6 chicken tenderloins or breast strips

–pear (medium, fresh, retain skin, slice)

–feta cheese (3 tablespoons, packaged)

–pine nuts (half a small package)

–honey (3 tablespoons, bottled)

–balsamic vinegar (3 tablespoons, bottled)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

–basmati rice (packaged)

–salt and pepper

–olive oil

1 – Place the white wine in a covered baking dish.  Microwave on high for 3 minutes.  Place chicken tenders in the wine, leaving enough room between to add pear slices.  Place the pear slices between each piece of chicken.

2 – In a small mixing bowl, place balsamic vinegar and honey.  Stir well.  Pour the sauce atop the chicken.  Season the chicken with salt and pepper.  Sprinkle feta cheese and pine nuts on top.  Finish with a few drops of olive oil.

3 – Prepare basmati rice according to package instructions, because brands differ.

4 – Microwave the chicken for 9 minutes on high.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for at least 1 and one-half minute more.

5 – Serve the chicken and pear atop the basmati rice.

–chicken, pear, and sauce inspired by “The Cookie Rookie” cooking blog.

OVEN FRIED COD WRAPPED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH CHILLED HOMEMADE CHUTNEY OF CRANBERRIES – PEAR – BROWN SUGAR – BANANA PEPPER – GOLDEN RAISINS – LIME JUICE

For 4:

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

–garlic – herb breadcrumbs

–cranberries (fresh, 2 cups)

–pear (1 fresh, chopped; or 1 can drained of liquid, chopped)

–banana peppers (from a jar, 3 or 4 rings, chopped)

–brown sugar (three-fourths cup, packed)

–golden raisins (one-half cup)

–lime juice (bottled, 1 tablespoon)

–olive oil

–salt and pepper

1 – Place the cranberries in 1 cup water in an uncovered baking dish, and microwave on high for 5 minutes, until simmering and the berries start to pop.  Add the pear, banana pepprs, brown sugar, golden raisins, and lime juice.  Stir well.  Microwave on high for 5 minutes.  Let cool, cover, and then place in the refrigerator until time for dinner.

2 – Place the chicken in a plastic bag with olive oil.  Season with salt and pepper.  Pour one-third cup of garlic – herb breadcrumbs in the bag.  Shake well.  Microwave in a covered baking dish on high for 8 minutes.

3 – Serve the chicken hot, with the chutney beside it.

–chutney adapted from Real Simple magazine.

COD WITH SLICED FRESH PEAR – GINGER – ONION IN CLAM JUICE & SOY SAUCE

For 4:

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

–pear (fresh, sliced in small pieces, 1)

–ginger (bottled)

–onion (one-half, medium, sliced fine)

–clam juice (one-quarter cup)

–soy sauce (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the sliced onion and sliced pear in a covered baking dish.  Add clam juice and soy sauce.  Season with ginger, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce, spooning some on top.  Season with pepper, ginger, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, with the sauce on top.

–recipe original.

CILANTRO SALMON WITH PEACH & PEAR SLICES IN HONEY & TERIYAKI MARINADE

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

–cilantro (fresh, chopped; or parsley, fresh, chopped)

–mixed fruit (in a jar)

–honey

–teriyaki marinade (bottled)

–pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little teriyaki marinade.  Season with pepper.  Drizzle honey on top.  Place several peach and pear slices, ready to serve from a jar, around the salmon, along with some of the juice from the fruit.  Sprinkle chopped cilantro (or parsley) on top.  Finish with a few drops of olive oil.

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

–salmon inspired by 20 Savory Salmon Recipes.

THYME COD WITH STEAMED FRESH PEAR CHUNKS IN CLAM JUICE – SHERRY SAUCE

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

–thyme (fresh if possible)

–pear (fresh, peeled, diced)

–clam juice (bottled)

–sherry (cooking sherry is fine)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish a little clam juice and a little sherry.  Season with salt, pepper, thyme, and olive oil.  Peel and dice 1 pear, and place around and on top of the cod.  Microwave on high for 6 minutes.

2 – Serve the cod hot, with the pear chunks on top.

–cod adapted from “nonbudsman” blog site.

TARRAGON BAY SCALLOPS & CHICKEN WITH MUSHROOMS & ONION IN WINE WHITE SAUCE & TOPPED WITH PARMESAN / WHITE RICE / HERBED BUTTER PEA – PASTA SOUP WITH CARROTS & ONION IN BROTH / GREEN SALAD WITH PEAR – APPLE – RAISINS – PECANS IN GINGER – SESAME DRESSING

Note:  Shrimp can be substituted for scallops.

–4 chicken tenderloins or breast strips

–bay scallops (tiny, one-half cup, thawed from frozen)

–tarragon (bottled)

–mushrooms (4 or 5 baby bellas, sliced)

–onion (1, divided, chopped)

–white wine (use the real stuff)

–flour

–Parmesan cheese (shredded)

–salt and pepper

–olive oil

–white rice

–butter peas (1 package, frozen)

–chicken broth (non-fat, low sodium)

–marjoram, 2 bay leaves (bottled)

–miniature carrots (6 to 8, chopped)

–garlic powder

–penne pasta (1 cup, dry, packaged)

–apple (one-half, chopped)

–pear (one-half, chopped)

–pecans (chopped, one-half small package)

–raisins (one-half cup, golden)

–ginger – sesame salad dressing (to taste)

1 – Place the butter peas in a slow cooker.  Peel and chop one-half onion, and add to the cooker.  Chop 6 to 8 miniature carrots, and add to the cooker.  Add chicken broth to 1 inch above the vegetables.  Season with pepper, marjoram, 2 bay leaves, and olive oil.  Cook on low for 5 hours and 45 minutes.  Then add 1 cup of penne pasta.  Cook on low for 15 minutes more.  When finished, keep setting on warm until time for dinner.

2 – Chop one-half apple and one-half pear.  Add one-half cup of golden raisins, with the other fruit, to a mixing bowl.  Add one-half small package of chopped pecans.  Add salad greens to the vegetables and nuts.  Set aside until just before dinner.  At that time, add ginger sesame dressing to taste, and stir well.  Serve immediately.

3 – Place one-half chopped onion in a covered baking dish.  Add 4 or 5 sliced baby bella mushrooms to the dish.  Set aside.  Place one-half cup of white wine (the real stuff) in a measuring cup.  In a separate cup, place 1 tablespoon of flour.  Microwave the white wine for 1 minute on high.  When finished, slowly add the wine to the flour, stirring briskly.  Then pour the sauce into the baking dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.  Set aside.

4 – Measure two-thirds cup of white rice, and place in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

5 – Microwave one-half cup of thawed bay scallops on high for 2 minutes in a covered baking dish.  Keep covered to preserve warmth.

6 – Add chicken to the baking dish with mushrooms and onion.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 minutes.  When finished, pour the cooked scallops into the dish.  Sprinkle Parmesan cheese on top.

7 – Serve the butter pea soup as a first course, and then serve the salad as a second.  Serve the chicken hot, atop the white rice.

–chicken and scallops adapted from “taste of home” web site; soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

CHICKEN TENDERS WITH CHOPPED PEAR IN RED WINE – CURRANT JELLY SAUCE / QUINOA WITH BROTH

–4 chicken tenderloins or breast strips

–pear (fresh, medium)

–red wine (cooking wine is fine)

–red currant jelly

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Season with olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in covered baking dish.  Place 2 tablespoons of currant jelly and one-fourth cup of red wine in a microwaveable cup.  Microwave on high for 1 minute.  In a separate cup, place 1 heaping tablespoon of flour.  Slowly add the jelly/wine to the flour, stirring briskly.  Then pour the sauce over the chicken.   Chop 1 fresh pear, and place in the baking dish around (but not covering) the chicken.  Spoon sauce over the pear.  Microwave on high for 7 minutes.

3 – Serve the chicken hot with pears and sauce atop the quinoa.  I also served turnip greens with pickle relish and (as a first course) split green pea soup (for recipes, use the search box on this blog).

–recipes original.