ROSEMARY – GARLIC CHICKEN TENDERS TOPPED WITH PARSLEY & SMOTHERED WITH VEGETABLES OF ONION – MUSHROOMS – ZUCCHINI – POTATO – CELERY – FRESH TOMATO IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (bottled, 1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–parsley (1 handful, chopped)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 4 or 5, chopped)

–zucchini (one-half, small, sliced)

–potato (red, small, chopped into bite-sized pieces, skin on)

–celery (one-half stalk, chopped)

–tomato (fresh, one-half, medium, chopped)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

1 – Place the bite-sized potato in a covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Add the other vegetables (onion, mushrooms, celery, tomato, zucchini) to the dish with the potato.  Season with salt, pepper, minced garlic, rosemary, and a drop or two of olive oil.  Stir well.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the vegetables.  Season with salt, pepper, and olive oil.  Place parsley on top.

4 – Microwave the chicken and vegetables for 8 minutes.  When finished, check an inside piece of chicken to be sure that it is done.  If not, replace in the microwave on high for 1 minute more.

5 – Serve the chicken tenders and vegetables hot.

–chicken and vegetables inspired by Edward Giobbi’s Pleasures of the Good Earth.

Advertisements

CHICKEN MARINATED IN LEMON – GARLIC – ROSEMARY & THEN OVEN FRIED WITH FLOUR & NUTMEG / PENNE PASTA WITH MARJORAM – BROCCOLI – ONION – POTATO IN BROTH

–4 chicken tenderloins or breast strips

–lemon juice

–garlic powder

–rosemary (fresh if possible)

–olive oil

–salt and pepper

–flour

–nutmeg

–egg whites (2)

–penne pasta (1 cup, dry)

–broccoli (half a head, florets only)

–potato (1, small, cut in bite-sized pieces)

–onion (one-half, medium)

–marjoram (fresh if possible)

–chicken broth (non-fat, low sodium)

1 – Marinate the chicken in a plastic bag in lemon juice, rosemary, garlic powder, salt, pepper overnight or all day long in the refrigerator.  When ready to prepare dinner, place 2 egg whites in a cup, and then beat to a foam.  Add the chicken.  Then place the chicken in a plastic bag with flour.  Shake well.  Place in a covered baking dish with a tiny bit of water.  Sprinkle nutmeg, to taste, on top of the chicken.  Set aside.

2 – Place the pasta in a small, uncovered, baking dish with a generous amount of water to cover.  Season with salt.  Microwave on high for 5 minutes; then microwave on 50 percent power for 5 minutes.  When finished, keep covered to preserve warmth.  Set aside.

3 – Wash and then cut the potato, with peeling, into bite-sized pieces.  Place in a small, uncovered, baking dish with 1 inch of water.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.  Set aside.

4 – Wash and cut the florets in bite-sized pieces from half a head of broccoli.  Peel and slice one-half onion.  Add florets and onion to a covered baking dish with a little chicken broth.  Season with salt, pepper, marjoram, and olive oil.  Microwave on high for 4 minutes.  When finished, add the drained pasta and potato to the dish.  Keep covered to preserve warmth.  Just before dinner, stir the pasta, potato, and vegetables together.  Add more olive oil if desired.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the pasta as a first course.  Then serve the chicken with a vegetable of your choice.

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

COD CAKES WITH POTATO – BREADCRUMBS – PARSLEY – GARLIC – EGG WHITE

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

–potato (1, medium, mashed)

–breadcrumbs (I used Pepperidge Farm)

–parsley (fresh if possible)

–garlic powder (bottled)

–egg white (1)

–salt and pepper

–olive oil

1 – Scrub the medium-sized potato.  Microwave on high for 2 and one-half minutes.  Turn over, and microwave for another 2 and one-half minutes.  Remove the potato jacket, and mash the pulp.  Set aside.

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  Set aside.

3 – Break an egg, and add the white (only) to a mixing bowl.  Add the mashed potato and cod, broken apart.  Chop parsley and add to the bowl.  Add one-half cup of breadcrumbs.  Season with salt, pepper, garlic powder, and olive oil.  Stir well.

4 – Place the cod cakes in ramekins, and microwave for 2 minutes.

5 – Serve the cod cakes hot.  I also served a salad (see search box), and, as a first course, an eggplant dip (search box).

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

A First Course: GREAT NORTHERN BEAN SOUP WITH BROCCOLI – ONION – TOMATO – POTATO SEASONED BY ROSEMARY, BASIL, & GARLIC

–great Northern beans (dried; soak overnight)

–broccoli (one-half head, florets only)

–onion (one-half, medium)

–tomato (1, medium, chopped)

–potato (1, medium)

–garlic powder, basil, rosemary (bottled)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of great Northern beans (measured before soaking) in a slow cooker.  Add one-half chopped onion, 1 chopped tomato, and 1 potato cut into 1-inch pieces.  Season with salt, pepper, basil, rosemary, garlic powder, and olive oil.  Add chicken broth to 1 inch above the vegetables.  Cook on low for 5 hours; then add chopped broccoli, one-half head of florets, to the slow cooker.  Cook for another hour, for 6 hours in all.  When finished, keep setting on warm until time for dinner.

2 – Serve the soup as a first course.  I also served dilled salmon, dilled potatoes, and shredded carrots with honey, ginger, and olive oil (for recipes, use the search box on this blog).

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

A Simple Dinner:  CAJUN COD / BUTTERED CARROTS WITH DILL / SCALLOPPED POTATOES / BUTTER BEANS WITH FAUX BACON

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

–Cajun spice (boxed)

–miniature carrots (fresh, peeled, and packaged)

–dill

–Irish potato (white potato, medium size)

–milk (dairy, soy, or almond)

–paprika

–butter beans (canned)

–Bac’n pieces (soy bacon)

–salt and pepper

–Promise Activ (heart-healthy margarine)

–salt and pepper

–olive oil

 

1 – Place cod in a covered baking dish.  Add a little water.  Season with salt, pepper, Cajun spice, and olive oil.  Set aside.

2 – Empty one-third package of carrots onto cutting board.  Slice carrots into 2 pieces each.  Place in a covered baking dish.  Season with salt, pepper, dill, and Promise Activ.  Microwave on high for 4 minutes.

3 – Scrub white potato thoroughly.  Slice into one-quarter inch pieces, the width of the potato.  Place in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Add 1 inch of milk.  Cook on high in the microwave for 5 minutes, and then cook on 50 percent power for 10 minutes.  Keep covered to preserve warmth.

4 – Use colander to drain butter beans.  Rinse well.  Place in covered baking dish with a little water.  Season with pepper, Bac’n pieces, and Promise Activ.  Cook on high in the microwave for 3 minutes.

5 – Cook the cod for 5 minutes in the microwave on high.

6 – Serve the meal hot.

–recipes original.

TILAPIA WITH POTATOES, MUSHROOMS, & ONIONS / BROCCOLI

–2 medium tilapia

–1 medium potato

–4 small mushrooms

–onion (one-half)

–bay leaves (3)

–plain fine breadcrumbs

–olive oil

–salt and pepper

–clam juice

–white wine (cooking wine is fine)

–broccoli

 

1 – Cut potato into 1 – inch pieces.  Add a little clam juice and white wine to a covered baking dish, to equal 1 inch liquid.  Season with salt, pepper, and olive oil.  Add potato to the dish.  Cook on high in microwave for 10 minutes, being sure that liquid does not boil out.  After 10 minutes, add chopped onion and mushrooms (halved) to the dish.  Cook for another 5 minutes.  Remove from oven, and nestle tilapia in the vegetables.  Season with salt, pepper, bay leaves, and olive oil.  Sprinkle breadcrumbs on top of the tilapia.  Set aside.

2 – Prepare 1 head of broccoli.  Place in covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Cook for 4 minutes in microwave on high.

3 – Cook tilapia and vegetables on high for 5 minutes in the microwave.

4 – Serve the dinner hot.

–tilapia adapted from The Best of French Cooking; broccoli original.