COD WITH PEARS & MOLASSES TOPPED BY GREEN ONIONS IN LEMON – PEAR – WHITE WINE SAUCE ATOP JASMINE RICE

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

–pears (one-half can, with one-half can juice, sliced)

–molasses (one-quarter cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–white wine (cooking wine is fine, one-eighth cup)

–salt and pepper

–olive oil

1 – Place one-half can of sliced pears, with one-half can of juice, in a covered baking dish.  Add one-eighth cup of white wine and one-fourth cup of molasses.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the pears and the sauce.  Drench the cod in lemon juice.  Spoon some of the sauce on top.  Sprinkle with 2  stalks of chopped green onion.  Season, to taste, with salt, pepper, and olive oil.

3 – Microwave the cod on high for 6 minutes; then microwave on 50 percent power for 4 minutes.  (Sauce, with white wine, will bubble up after six minutes unless you reduce the heat.)

4 – Serve the cod hot, atop jasmine rice (1 cup of rice, 1 and three-fourth’s cup of water; microwave for 5 minutes on high, and then 10 minutes on 50 percent power).

–recipe original.

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COD WITH DICED PEARS IN A CINNAMON – SUGAR – WHITE WINE SAUCE

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

–pears (2, medium, fresh, peeled, diced)

–cinnamon (bottled)

–sugar

–white wine

–salt and pepper

–olive oil

1 – Place 2 peeled, diced fresh pears in a covered baking dish with a little white wine.  Sprinkle with cinnamon (generously) and sugar.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the sauce, spooning some on top.  Sprinkle additional salt, pepper, cinnamon (generously), and sugar on top.  Season with olive oil.  Microwave on high for 8 minutes.

3 – Serve the cod hot, atop white rice (preferably jasmine; recipe, see the search box on this blog)

–recipe original.

ALMOND – ENCRUSTED SALMON WITH HONEY – DEJON SAUCE / SPRING MIX SALAD WITH PEAR – WALNUTS – MUSHROOMS IN ITALIAN DRESSING

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

–crushed almonds (use a food processor to crush)

–honey

–Dejon mustard

–salt and pepper

–olive oil

–spring mix salad

–pears (sliced, one-half medium can)

–toasted walnuts (toast in microwave; use search box for instructions)

–mushrooms (baby bellas, 6 to 8, sliced)

–Italian salad dressing

1 – Place the salmon in a covered baking dish with a little water.  Sprinkle crushed almonds on top.  Season with salt and pepper.  Stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard, with a few drops of olive oil.  Pour the sauce on top of the salmon.  Set aside.

2 – Fill a mixing bowl with one-half package of spring mix salad greens.  Add one-half medium can of sliced pears.  Sprinkle 1 handful of toasted walnuts on top.  Add 6 to 8 sliced baby bella mushrooms.  Stir gently.  Add Italian salad dressing to taste and stir again.

3 – Microwave the salmon for 4 and one-half minutes on high.

4 – Serve the salad as a first course.  Then serve the salmon.  I also served tomato pie and squash casserole as sides.  (For recipes, use the search box on this blog.)

–recipes original.

CURRIED CHICKEN WITH PEARS & ONION / SPECKLED BUTTER BEANS WITH BROTH

–4 chicken tenderloins or breast strips

–curry powder

–pears (half a can)

–onion (one-half)

–chicken broth (non-fat, low sodium)

–seasoned crackers (gluten – free, 1 handful)

–salt and pepper

–olive oil

–catsup

–speckled butter beans (frozen, one-half package)

–garlic powder

–Bac-n pieces

 

1 – Place the butter beans in a slow cooker with 3 cups of chicken broth.  Season with salt, pepper, olive oil, Bacn’ pieces, minced onion, and garlic powder.  Cook on high in the slow cooker for 6 hours.  When finished, keep on the warm setting until time for dinner.

2 – Place the chicken in a plastic bag.  In a separate plastic bag, place the gluten-free crackers; pulverize with the back of an ice cream spoon.  Season the chicken with salt, pepper, curry powder, and olive oil.  Pour in the crackers and mix well.  Set aside.

3 – Slice the onion and place in a covered baking dish.  Add the pears.  Mix 1 tablespoon of catsup in a little chicken broth, and pour into the baking dish.  Season with salt, pepper, curry powder and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the pears and onion.  Microwave the chicken for 6 minutes.

4 – Serve the chicken hot, with the butter beans as a side.

–chicken adapted from Real Simple; butter beans original.