SALMON WITH PEACHES & VIDALIA ONION SEASONED WITH GINGER – THYME – LEMON IN PEACH JUICE ATOP QUINOA COOKED IN BROTH

For 4:

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

–peaches (small can, save the juice)

–Vidalia onion (one-half, sliced)

–ginger, thyme (bottled)

–lemon juice (bottled)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place a small can of peaches with juice in a covered baking dish.  Add one-half, sliced, Vidalia onion.  Season with salt, pepper, thyme, ginger, and olive oil.  Microwave on high for 5 minutes.

2 – Nestle the salmon amid the peaches and juice.  Drench in lemon juice.  Season with salt, pepper, thyme, ginger, and olive oil.

3 – Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.

4 – Serve the salmon and sauce atop quinoa (recipe, use the search box on this blog).

–salmon adapted from the Real Simple web site.

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CAYENNE COD WITH GREEN ONIONS & PARSLEY IN WHITE SAUCE OF WHITE WINE & BROTH ATOP ROASTED RED PEPPER & BASIL QUINOA BLEND

For 4:

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

–cayenne pepper

–green onions (2 stalks, finely sliced)  

–parsley (1 handful, chopped)

–white wine

–chicken broth (non-fat, low sodium)

–flour (1 heaping tablespoon)

–salt and pepper

–olive oil

–quinoa blend (roasted red pepper & basil, quinoa & brown rice, Near East brand, 1 box)

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

2 – Place one-third cup of white wine in a microwaveable cup; add one-third cup of chicken broth.  Microwave on high for 1 and one-half minutes.  In a separate cup, place 1 heaping tablespoon of flour.  Slowly add the hot wine & broth to the flour, stirring briskly.  Set aside.

3 – Place 1 pound of cod in a covered baking dish.  Drench in lemon juice.  Pour the white sauce over the cod.  Season the cod with salt, pepper, and cayenne pepper (to taste, not too much).  Finely slice 2 stalks of green onions, and then place atop the cod.  Chop 1 handful of fresh parsley, and place atop the cod.  Season the cod with olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 12 minutes.

4 – Serve the cod hot, atop the quinoa.

–cod original.

A Simple Dinner:  PARSLEYED COD WITH SPICY TOMATO PESTO IN CLAM JUICE ATOP QUINOA WITH BROTH

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

–parsley (fresh)

–Sriracha sauce

–tomato pesto (in a jar)

–clam juice (bottled; or fish broth)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place one-half cup quinoa in a covered baking dish.  Add 1 cup 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 cod in a covered baking dish with a little clam juice.  In a small mixing bowl, place 2 tablespoons of tomato pesto and 1 teaspoon of Sriracha sauce.  Stir well.  Spread the pesto/sauce atop the cod.  Sprinkle the cod with parsley.  Microwave on high for 7 minutes.

3 – Serve the cod hot, atop the quinoa.

–recipe original.

CILANTRO – MINT SALMON ENCRUSTED WITH MINCED PEANUTS & TOPPED WITH LEMON SLICES / QUINOA WITH ROSEMARY & OLIVE OIL / ROMAINE LETTUCE SALAD WITH SLICED PEACHES – ALMONDS – GOLDEN RAISINS – ONION – FETA IN PEACH SAUCE WITH EXTRA VIRGIN OLIVE OIL

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

–cilantro, mint (fresh if possible)

–minced peanuts (use a food processor)

–lemon (1, fresh)

–quinoa with rosemary & olive oil (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–romaine lettuce (6 leaves, broken for bite size)

–peaches (one-half can, with thick sauce)

–onion (one-fourth, medium, sliced)

–sliced almonds (one-fourth medium package)

–feta cheese (one-fourth small container)

–raisins (golden, 1 handful, boxed)

1 – Place one-half can of peaches, with sauce from one-half can, in a mixing bowl.  Cut apart the peach slices.  Break 6 romaine lettuce leaves, wash and drain in paper towels.  Break into bite-sized pieces and add to the bowl.  Add 1 handful of golden raisins; one-fourth medium package of sliced almonds; one-fourth medium onion, sliced.  Set aside.  Just before dinner, season with extra virgin olive oil, and stir well.  Top with one-fourth small container of feta cheese.

2 – Place the whole box of quinoa with rosemary and olive oil in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Open and sprinkle the herb package in the quinoa.  Season with a couple of drops of olive oil.  Stir well.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Spread minced peanuts over the top.  Then sprinkle cilantro and mint on top.  With a very sharp knife, cut a lemon into 4 slices, and add these slices atop the salmon.  Season the salmon with olive oil.  Microwave on high for 5 and one-half minutes.

4 – Serve the salad as a first course; then serve the salmon atop the quinoa.

–salmon adapted from NYT Cooking web site; quinoa and salad original.

CHICKEN WITH LEMON SLICES – ONION RINGS – PARSLEY / QUINOA WITH BROTH / SALAD WITH SUMMER SQUASH – ONION – FAUX BACON IN ITALIAN DRESSING

–4 chicken tenderloins or breast strips

–lemon (fresh, medium, 1)

–onion (medium)

–parsley (fresh if possible)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–crisp salad greens (one-half package)

–summer squash (1, medium, chopped)

–onion (one-fourth, medium)

–Bac’n pieces (soy bacon)

–Italian salad dressing

–salt and pepper

–olive oil

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 salad greens in a mixing bowl.  Peel and chop squash, and add to the bowl.  Slice one-fourth onion, and add to the bowl.  Sprinkle Bac’n pieces on top.  Season with salt and pepper.  Set aside until just before dinner.  Then add Italian salad dressing to taste.  Stir well.

3 – Wash a lemon.  With a sharp knife, slice the lemon horizontally.  Place in a covered baking dish.  Peel and slice an onion horizontally, and add to the baking dish.  Squirt lemon juice in the dish.  Add a little water.  Season with olive oil, salt, and pepper.  Microwave on high for 5 minutes.  Then nestle chicken amid the lemon and onion.  Season with salt, pepper, and parsley.  Microwave for 5 and one-half minutes on high.

4 – Serve the salad as a first course.  Then serve the chicken hot, atop the quinoa.

–chicken adapted from the recipe of a friend in Minnesota; 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.

CRUSHED ALMOND SALMON & BROCCOLI WITH GARLIC IN SOY SAUCE ATOP BROTH QUINOA / BACON – FLAVORED BARBECUED BEANS WITH ONION & WORCESTERSHIRE SAUCE

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

–crushed almonds (use a food processor)

–broccoli (half a head, fresh)

–garlic powder

–soy sauce

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–great Northern beans (dried; soak overnight)

–Bac’n pieces (soy bacon)

–barbecue sauce (bottled; I use original Bull’s Eye)

–onion (1, medium)

–Worcestershire sauce

 

1 – Place two-thirds cup of previously soaked great Northern beans in a slow cooker.  Add 1 chopped, medium onion.  Add 1 cup of barbecue sauce with 1 tablespoon of Worcestershire sauce.  Add chicken broth just a little above the top of the food.  Cook on low for 6 hours.  Place the setting on “warm” until time for dinner.

2 – Place salmon in a large, covered baking dish with a little water.  Add broccoli florets around the salmon.  Season the dish, including the broccoli, with salt, pepper, garlic powder, and olive oil.  Sprinkle crushed almonds atop the entire dish.  Add one-third cup of soy sauce.  Set aside.

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

4 – Microwave the salmon for 6 minutes on high.

5 – Serve the salmon and broccoli atop the quinoa, with the barbecued beans as a side.

–salmon, broccoli, and quinoa adapted from Real Simple; barbecued beans original.

MARINATED CHICKEN WITH TARRAGON & RED WINE / QUINOA IN BROTH / BACON- FLAVORED SPLIT GREEN PEA SOUP WITH POTATOES – ONION – PARSLEY / SPRING MIX SALAD WITH TOMATO – CHICKPEAS – MUSHROOMS

–4 chicken tenderloins or breast strips

–tarragon (fresh if possible)

–red wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–Bac’n pieces

–split green peas (dried; no need to soak overnight)

–baby Dutch potatoes (4, quartered)

–onion (one-half, medium)

–parsley (fresh if possible)

–spring mix salad (one-half package)

–chickpeas (2 small handfuls)

–mushrooms (4, baby bellas)

–salt and pepper

–olive oil

1 – Place two-thirds cup of split green peas in a slow cooker.  Add 4 baby Dutch potatoes, quartered.  Add one-half sliced onion.  Add 1 handful of chopped parsley.  Place 2 cups of chicken broth in the cooker with the vegetables.  Do NOT salt.  Add pepper to taste and a few drops of olive oil.  Cook on low for 6 hours; when finished, place setting on “warm” until time for dinner.

2 – Marinate the chicken overnight in the refrigerator, in red wine and with tarragon.  When ready to cook, pour out the marinade.  Place the chicken in a covered baking dish with a small portion of red wine.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

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

4 – Place one-half package of spring mix salad greens in a mixing bowl.  Add 2 small handfuls of chickpeas.  Slice 4 baby bella mushrooms, and add to the bowl.  Season with salt and pepper.  Use your favorite salad dressing.  Stir well.

5 – Microwave the chicken for 5 minutes on high.

6 – Serve the salad as a first course, the soup as a second, and the chicken atop the quinoa as a third course.

–chicken adapted from To the Taste of a King; other recipes original.

ROSEMARY CHICKEN WITH TOMATO & ONION IN WHITE WINE ATOP QUINOA / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–tomato (1, medium, fresh, chopped)

–onion (one-half, chopped)

–white wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–broccoli (1 bunch, fresh)

–hot sauce (such as Tabasco)

–salt and pepper

–olive oil

 

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

2 – Place 1 chopped tomato and one-half chopped onion in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the tomato and onion.  Season with salt, pepper, rosemary, and olive oil.  Set aside.

3 – Cut off the stalk from the broccoli, and discard, leaving the stems and florets.  Break apart and arrange in a circle in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, atop the quinoa, and serve the broccoli with hot sauce as a side.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

HERBED CHICKEN WITH MUSHROOMS IN RED WINE SAUCE / QUINOA / GARLIC KALE

–4 chicken tenderloins or breast strips

–herbes de provence (blend of basil, marjoram, oregano, thyme, savory, lavender)

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

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–quinoa (boxed)

–kale (fresh, packaged)

–garlic salt

1 – Quarter the mushrooms and place in a covered baking dish.  Season with salt, pepper, herbes de province, and olive oil.  Add a little red wine.  Microwave on high for 3 minutes.  When finished, nestle the chicken tenderloins in the wine and mushrooms.  Season with salt, pepper, herbes de provence, and a little more olive oil. Set aside.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cups of water.  Season with salt, pepper, and olive oil.  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 handfuls of kale in a covered baking dish.  Season with salt, pepper, garlic salt, and olive oil.  Add 1 inch of water.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 6 minutes.

5 – Serve the chicken hot, atop the quinoa, with the kale as a side.

–recipes original.

PARMESAN – ALMOND FLOUNDER WITH MUSHROOMS & VIDALIA ONION IN WHITE WINE SAUCE / QUINOA WITH BROTH / TOMATO EGGPLANT DIP WITH ONION – PARSLEY – BANANA PEPPER

–flounder (2, medium, thawed from frozen)

–Parmesan cheese

–almonds (sliced, one-half package)

–mushrooms (baby bellas, 1 handful)

–Vidalia onions     (2, divided, small)

–white wine (cooking wine is fine)

–parsley

–salt and pepper

–olive oil

–garlic salt

–quinoa (traditional, boxed)

–chicken broth (non-fat, low sodium)

–tomato sauce (3 tablespoons)

–eggplant (large, 1, fresh)

–banana pepper (one-third, fresh, minced)

–pita chips

 

1 – Well before dinner, prepare the eggplant.  Wash and then pierce all around with a fork.  Microwave on high for 5 minutes; then turn over and microwave for 5 minutes more.  Let cool, either on the counter or in the refrigerator.  When cool, cut off the stalk, and then cut the eggplant lengthwise.  Rake out the pulp onto a cutting board.  Cut two ways.  Then place in a mixing bowl.  Finely dice 1 small Vidalia onion and one-third banana pepper.  Place in the bowl.  Add 3 tablespoons of tomato sauce.  Season with salt, parsley, and olive oil.  Stir well.  Refrigerate until time for dinner.

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

3 – Slice 1 small Vidalia onion and place in a covered baking dish.  Then wash and place 1 handful of sliced mushrooms in the dish.  Add a small amount of white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Then nestle the flounder in the wine sauce.  Season the flounder with garlic salt, salt, and pepper.  Sprinkle sliced almonds and Parmesan cheese on top of the flouder.  Finish with parsley.  Microwave on high for 4 and one-half minutes.

4 – Serve the eggplant dip as an appetizer, with pita chips.  Then serve the flounder hot atop the quinoa.

–eggplant and flounder adapted from the food network web site; quinoa original.

ROASTED PECAN COD TOPPED IN BREADCRUMBS WITH CREOLE – LEMON – PARSLEY – WORCESTERSHIRE – CLAM SAUCE / QUINOA WITH BROTH

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

–pecan bits (1 small package)

–Creole seasoning (bottled)

–lemon juice

–parsley (fresh if possible)

–Worcestershire sauce

–clam juice

–plain breadcrumbs (boxed)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

 

1 – Spread the pecan bits on a microwaveable plate.  Microwave for 1 minute; stir; then microwave for 1 minute more.  Let cool.  Then puree half of the pecans in a food processor.  Set aside.

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

3 – Place the cod in a covered baking dish.  Drench in lemon juice.  Then sprinkle a generous amount of Worcestershire on top.  Season thoroughly with olive oil; spread the oil over the cod.  Sprinkle a small amount of plain breadcrumbs on top.  Spread the pureed pecans on top of the cod.  Then sprinkle the remainder of the pecans.  Season with Creole seasoning, parsley, and a bit of olive oil.  Pour a very small amount of clam juice around the cod.  Microwave on high for 7 minutes.

4 – Serve the cod and sauce on top of the quinoa.

–cod adapted from The New Orleans Commander’s Palace Cookbook; quinoa original.

CHICKEN WITH TOMATO – ROSEMARY – GARLIC – GREEN ONIONS IN WINE SAUCE / QUINOA IN BROTH / FRESH GREEN BEANS WITH ALMONDS

–4 chicken tenderloins or breast strips

–tomato (1, medium)

–rosemary (fresh if possible)

–garlic salt

–green onions (5 stalks)

–white wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–green beans (fresh, 2 handfuls)

–almonds (sliced, one-half package)

–salt and pepper

–olive oil

 

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

2 – Chop the tomato and place in a covered baking dish.  Season with salt, pepper, rosemary, garlic salt, and olive oil.  Add a little white wine.  Microwave on high for 3 minutes.  Chop the green onions I one-half inch pieces.  When the tomatoes have finished, place the green onions on top.  Then nestle the chicken among the vegetables.  Season with salt, pepper, rosemary, garlic salt, and olive oil.  Set aside.

3 – Rinse the green beans and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Sprinkle a generous amount of almonds on top.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 6 minutes.

5 – Serve the chicken and vegetables on top of the quinoa, with the green beans as a side.

–chicken adapted from Italian Family Cooking (Edward Giobbi, author); other recipes original.

GARLIC – HERB CHICKEN WITH PARSLEY & ONION IN BROTH / QUINOA / GREEN BEANS

–4 chicken tenderloins or breast strips

–parsley (fresh if possible)

–garlic – herb breadcrumbs (boxed)

–onion (one-half, medium)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–quinoa (boxed)

–green beans (frozen, 2 handfuls)

 

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Season with salt and a little olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.

2 – Slice onion and place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place chicken in a plastic bag.  Season with salt, pepper, garlic powder, and olive oil.  Pour one-third cup of breadcrumbs in the bag.  Shake well.  Place the chicken on top of the onion.  Sprinkle with chopped parsley.  Set aside.

3 – Place the green beans in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken on top of the quinoa, with the green beans as a side.

–chicken adapted from The New York Times 60 – Minute Gourmet (Pierre Franey, chef); other recipes original.

SPICY PECAN ORANGE ROUGHY WITH PARMESAN / QUINOA IN BROTH / RED BEANS WITH FAUX BACON

–3 fillets of orange roughy (size of 3 decks of cards, one-half pound)

–pecan bits (one-half package)

–Cajun seasoning (or Creole, found in most supermarkets)

–thyme

–lemon juice

–Parmesan cheese

–parsley (fresh if possible)

–seasoned crackers (gluten free)

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–red beans (dried, soak overnight)

–Bac’n pieces (soy bacon

–minced onion

 

1 – Place 1 cup of beans in a slow cooker.  Cover with chicken broth, allowing 2 inches at the top of broth.  Season with salt, pepper, olive oil, Bac’n pieces, and minced onion.  Cook in slow cooker for 6 hours.  When finished, turn setting to “warm” until time for dinner.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Season with salt and olive oil.  Microwave for 6 minutes on high, and then microwave for 9 minutes on 50 percent power.

3 – Empty half a box of gluten free, seasoned, crackers in a plastic bag.  Crush against the kitchen counter with the back of an ice cream spoon.  Place the orange roughy fillets on a large plate.  Season with salt, pepper, thyme, Cajun (or Creole) seasoning, lemon juice, and olive oil.  Place the orange roughy in the plastic bag with the cracker crumbs.  Shake well.  Place the completed fillets in a covered baking dish with a very small amount of water.  Sprinkle with pecans, Parmesan cheese (generously) and parsley.  Microwave on high for 6 minutes.

4 – Serve the orange roughy on top of the quinoa, with the red beans as a side.

–fish recipe from the Star Tribune, Minneapolis, Minnesota, about 1990; other recipes original.

SALMON – BASIL CASSEROLE WITH GREEN PEAS – MUSHROOMS – QUINOA – PARMESAN IN BROTH  

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

–basil

–green peas (frozen, one-half package))

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

–quinoa seasoned with roasted red pepper and basil (one-half cup)

–Parmesan cheese (shredded)

–chicken broth

 

1 – Place one-half package of green peas in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave the green peas for 5 minutes on high.  Set aside.

2 –  Slice the mushrooms; place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.

3 – Measure one-half cup of quinoa in a covered baking dish.  Add 1 cup of chicken broth to the quinoa.  Empty the seasoning package that comes in the box into the quinoa.  Season with salt, pepper, and olive oil.  Stir.  Microwave for 6 minutes on high; then microwave for 9 minutes on 50 percent power.  Set aside.

4 – Place the salmon in a covered baking dish with a little chicken broth.  Season the salmon with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, microwave for 1 minute more.  Break apart the salmon into bite-sized pieces, discarding the skin.

5 – Add the green peas, mushrooms, and salmon to the cooked quinoa.  Season with basil and olive oil.  Add one-quarter cup of Parmesan cheese.  Stir gently.  If the casserole is too dry, add a little more chicken broth.  Microwave for 2 minutes on high.

6 – Serve the casserole hot.

–casserole adapted from wild Alaska seafood web site.

BUTTERY CRABMEAT – TOPPED COD WITH ONIONS – PARMESAN – DILL – PARSLEY / RED INCA QUINOA

Note:  The web site says this entrée tastes like lobster, and I agree.

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

–crabmeat (1 can)

–onion (one-half, medium)

–dill

–parsley (fresh if possible)

–Parmesan cheese

–sugar (2 tablespoons)

–lemon juice

–buttery crackers (about 6, Ritz or Breton)

–garlic powder

–salt and pepper

–olive oil

–Promise Activ margarine (2 tablespoons, heart-healthy)

 

1 – Slice the one-half onion, and place in a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.  Place 2 tablespoons of sugar in a half cup of water, and microwave for 30 seconds.  Set aside.  Place 2 tablespoons of margarine in a bowl, and heat for 20 seconds.  Set aside.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cup of water.  Season with salt and olive oil.  Microwave on high for 6 minutes; then microwave for 9 minutes on 50 percent power.

3 – Place the cod on top of the onion in the baking dish.  Season with salt, pepper, and olive oil.  Pour the sugared water over the whole.  Microwave on high for 6 minutes. 

4 – In a separate bowl, place drained crabmeat, about 6 crushed crackers, a little lemon juice, garlic powder, minced parsley, dill (a little only), the margarine, and salt and pepper.  Stir well.  When the cod has finished cooking (the initial 6 minutes), top the cod with the crabmeat mixture.  Season with a little olive oil.  Microwave for 1 minute on high.  When finished, sprinkle Parmesan cheese on top.

5 – Serve the cod with crabmeat on top of the quinoa.

–cod and crabmeat entrée adapted from food.com; quinoa original.

PAPRIKA COD / BROCCOLI PILAF WITH QUINOA – ALMONDS – ONION

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

–paprika

–salt and pepper

–olive oil

–broccoli (1 small stalk)

–chicken broth (non-fat, low sodium)

–quinoa

–almonds (sliced, one-half small package)

–onion (one-half, medium)

 

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

2 – Place one-half cup of quinoa in a covered baking dish.  Add 1 cup of chicken broth.  Add 2 drops of olive oil.  Stir.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 7 minutes.

3 – Cut stalk from the broccoli, and then break up the broccoli into small pieces.  Chop in a food processor.  Then place in a covered baking dish.  Slice the onion, and place in the dish with the broccoli.  Add the almonds.  Stir.  Season with salt, pepper, and olive.  Add a little chicken broth.  Microwave for 4 minutes on high.  When finished, stir together the broccoli, onion, and almonds with the quinoa.  Keep covered to preserve warmth.

4 – Microwave the cod for 6 minutes.  Cod is finished when it begins to break apart.

5 – Serve the dinner hot.

–dinner cod adapted from Real Simple (web)

ALMOND – & PARMESAN – ENCRUSTED COD WITH DILL / QUINOA WITH CHICKEN BROTH / SPINACH WITH LEMON PEPPER

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

–almonds (one-half small package, sliced)

–eggs (2)

–milk (dairy, soy, or almond)

–Parmesan cheese (shredded)

–dill

–salt and pepper

–olive oil

–quinoa (boxed, two-thirds cup)

–chicken broth (non-fat, low sodium)

–spinach (1 package, fresh)

–lemon pepper (bottled)

 

1 – Place two-thirds cup of quinoa in a large, wide-mouthed, covered baking dish.  Add 1 and one-third cup of chicken broth.  Season with 1 teaspoon of salt and 2 drops of olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.

2 – Break 2 eggs in a bowl, and add 1 teaspoon of milk.  Season with salt and pepper. Submerge the cod in the egg.  Place the almonds in a plastic bag, and pound until broken into small pieces.  Pour onto a large plate; spread out.  Sprinkle Parmesan cheese over the almonds.  Place the cod on top of the almonds and Parmesan, and press to adhere the cod.  Coat both sides.  Place the cod in a covered baking dish with a little water.  Season with salt, pepper, dill, and olive oil.  Set aside.

3 – Place the spinach in a large, wide-mouthed, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave for 5 minutes on high.

4 – Microwave the cod for 6 minutes.  The cod is done when it starts breaking apart.

–cod adapted from “she knows” web site; other recipes original.

COD WITH MUSHROOMS – BUTTERED CRUMBS – WHITE WINE / QUINOA / BROCCOLI

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

–mushrooms (4 or 5 baby bellas)

–plain breadcrumbs

–Promise Activ (heart-healthy margarine)

–white wine

–salt and pepper

–olive oil

–quinoa

–chicken broth (non-fat, low sodium)

–broccoli (1 stalk)

 

1 – Place two-thirds cup of quinoa in a wide-mouthed, covered baking dish.  Add one and one-third cup of chicken broth.  Season with a drop of olive oil.  Microwave on high for 6 minutes; and then microwave on 50 percent power for 9 minutes.

2 – Wash mushrooms, and then slice them and place in a covered baking dish.  Add one-fourth cup of white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place cod on top of the mushrooms.  Season with salt and pepper.  Set aside.

3 – Place 2 tablespoons of margarine in a microwaveable bowl.  Microwave on high for 20 seconds.  Add breadcrumbs and stir.  Then place the breadcrumbs on top of the cod.  Set aside.

4 – Cut the stalk off the broccoli, leaving some stem and the florets.  Season with salt, pepper, and olive oil.  Add an inch of water.  Microwave on high for 4 minutes.

5 – Microwave the cod for 5 minutes on high.

6 – Serve the dinner hot.

–cod adapted from a scallops recipe from the French Microwave Cookbook; other recipes original.

CREAMY COD WITH BASIL / QUINOA / BLACK-EYED PEAS WITH THYME & ONION

–black-eyed peas (frozen)

–thyme

–onion (medium, divided in halves)

–chicken broth (low sodium, non-fat)

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

–basil

–plain breadcrumbs (boxed)

–mushrooms (4 small; I use baby bellas)

–onion (one-half medium)

–green onion (2 stalks)

–mayonnaise

–yogurt (plain, non-fat)

–clam juice

–salt and pepper

–olive oil

–quinoa (boxed)

 

1 – Place 1 cup of black-eyed peas in a slow cooker.  Add one and one-third cups of chicken broth.  Chop one-half onion, and add to the cooker.  Season with salt, pepper, thyme, and olive oil.  Cook on low for no more than 6 hours (more will overcook).

2 – Place two-thirds cup of quinoa in a tight-fitting, covered, baking dish.  Add one and one-third cups of chicken broth.  Season with salt (one-half teaspoon) and a drop of olive oil.  Microwave on high for 6 minutes, and then on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Slice mushrooms, (white) onion, and green onions, and place in bottom of a covered baking dish.  Add clam juice just to cover.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 5 minutes.  Place cod in a plastic bag.  Pour a little olive oil in the bag.  Season with salt and pepper.  Add one-third cup of plain breadcrumbs.  Shake well.  Then place cod on top of the vegetables in the baking dish.  Season with basil.  Microwave on high for 7 minutes.  Cod is done when the fish starts breaking apart.

4 – Mix 2 tablespoons of yogurt and 2 tablespoons of mayonnaise together.  Stir well.  Season with salt and pepper.  Microwave on high for 45 minutes in a small bowl, covered.  Then spoon over the cod.

5 – Serve the cod and vegetables on top of the quinoa, with the peas as a side.

–cod adapted from The Commander’s Palace New Orleans Cookbook; other recipes original.

GRECIAN CHICKEN WITH OREGANO & LEMON / QUINOA / ARUGULA – SPINACH SALAD WITH STRAWBERRIES, FETA, & PECANS IN HONEY – LEMON DRESSING /

–4 chicken tenderloins or breast strips

–oregano (fresh if possible)

–lemon juice

–lemon pepper (a prepared spice)

–garlic powder

–salt and pepper

–olive oil

–quinoa

–chicken broth (non-fat, low sodium)

–arugula – spinach mix (packaged)

–strawberries (4 or 5)

–feta cheese

–pecans (one-third small packaged, diced)

–honey

 

1 – Place chicken in a covered baking dish.  Add one-fourth cup of chicken broth and a dash or two of lemon juice.  Season the chicken with oregano, garlic powder, lemon pepper, salt, pepper, and olive oil.  Set aside.

2 – Place two-thirds cup of quinoa in a large, wide-mouthed baking dish.  Add one and one-third cup of chicken broth.  Season with olive oil.  Cook for 6 minutes on high in the microwave; then cook for 9 minutes on 50 percent power.

3 – Add one-third package of arugula – spinach mix to a mixing bowl.  Slice strawberries and add to the bowl.  Add pecans and one-third small cup of feta cheese.  Stir gently.  Add 2 tablespoons of honey to the salad, plus 2 squirts to lemon juice, and then olive oil to taste.  Stir.

4 – Cook the chicken for 5 minutes in the microwave on high.

5 – Serve the salad cold while the chicken is cooking; then serve the chicken on top of the quinoa.

–chicken adapted from my husband Paul’s recipe (gleaned from a Greek restaurant years ago); salad and quinoa original.

BLACKENED SALMON / QUINOA / CREAMED BABY KALE & SPINACH

–salmon (the size of 3 decks of cards)

–blackened seasoning spice

–quinoa

–chicken broth (non-fat, low sodium)

–yogurt

–mayonnaise

–kale & spinach (fresh, pre-packaged)

–salt and pepper

–olive oil

 

1 – Place two-thirds of a cup of quinoa in a wide-mouthed, large, covered baking dish.  Add one and one-third cup chicken broth.  Cook on high in the microwave for 6 minutes; then cook on 50 percent power for 9 minutes.

 

2 – Place the salmon in a covered baking dish with a little water.  Season generously with blackened spice, a little salt, pepper, and olive oil.  Set aside.

3 – Place the kale and spinach in a large, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Cook for 5 minutes in the microwave on high.

4 – Mix two tablespoons, each, of mayonnaise and yogurt.  Season with salt and pepper.  Cook on high in the microwave for 45 seconds.

5 – Drain the kale – spinach.  Fold in the mayonnaise and yogurt.

6 – Cook the salmon on high for 4 and one-half minutes.  When finished, check to be sure that salmon is done.  If not, return to the microwave for 1 minute.

7 – Serve the salmon on top of the quinoa, with the kale – spinach as a side.

–adapted from Real Simple.

TILAPIA WITH TOASTED PECANS AND CREOLE MEUNIERE SAUCE / QUINOA / SPINACH / TOMATO – AVOCADO SALAD

–tilapia (2 medium)

–pecans (1 small package)

–lemon juice

–Worcestershire sauce

–white wine

–Creole seasoning

–parsley (fresh if possible)

–fine breadcrumbs (boxed)

–olive oil

–salt and pepper

–quinoa

–chicken broth (non-fat, low sodium)

–spinach (fresh, packaged)

–tomato

–avocado (one-half)

–basil (fresh if possible)

 

1 – Spread pecans on a microwaveable plate.  Microwave for 1 minute.  Stir.  Then microwave for 1 minute more.  Set aside.

2 – Place tilapia in plastic bag.  Season with salt, pepper, and olive oil.  Shake with one-third cup of fine breadcrumbs.  Set aside.

3 – Place one-quarter cup of white wine in covered baking dish.  Season with 2 tablespoons of Worcestershire sauce and 2 tablespoons of lemon juice.  Place the tilapia in this sauce.  Sprinkle with Creole seasoning and parsley.  Dump pecans on top.  Set aside.

4 – Measure two-thirds cup of quinoa into wide-mouthed, covered baking dish.  Add one and one-third cup of chicken broth.  Season with a tablespoon of olive oil.  Cook on high in microwave for 6 minutes; then cook on 50 percent power for 9 minutes.  Set aside.  Keep covered to preserve warmth.

5 – Dump package of spinach into large, covered baking dish.  Add one inch of water.  Season with salt, pepper, and olive oil.  Cook on high for 5 minutes.

6 – Chop a medium tomato and half an avocado.  Place in mixing bowl.  Season with basil and olive oil.  Gently fold together.  Transfer to serving bowl.

7 – Cook the tilapia on high for 8 minutes.

8 – Serve the tilapia, quinoa, and spinach hot, and the tomato – avocado salad cold.

–tilapia adapted from Commander’s Palace, New Orleans, Louisiana; remainder of meal original.

SALAD WITH SALMON, SALAD GREENS, AND QUINOA

Note:  Prepare early for a cold salad.  Mix all together just before serving.

–salmon (size of 3 decks of cards)

–olive oil

–salt and pepper

–sugar

–onion

–salad greens (pre-packaged)

–red wine (cooking wine is fine)

–quinoa

–chicken broth (non-fat, low sodium)

 

1 – Place one-half cup of quinoa, with 1 cup of chicken broth, in a large, wide-mouthed covered baking dish.  Add one tablespoon of olive oil.  Cook for 12 minutes in the microwave on high.  Check midway to be sure that chicken broth is not foaming up in a too-small dish.  Refrigerate when finished.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, olive oil, and a tablespoon of sugar.  Cook for 4 and one-half minutes in the microwave on high.  When finished, test center to be sure that it is done.  If not, replace in microwave for 1 minute.  Refrigerate when finished.

3 – When ready to serve dinner, place 2 handfuls of salad greens in a mixing bowl.  Cut if pieces are large.  Chop one-half onion and mix with the salad greens.  Season with olive oil, salt, pepper, and 2 tablespoons of red wine.  Break apart the previously prepared salmon into chunks.  Discard the skin.  Add the previously prepared quinoa.  Fold all gently together.

4 – Serve the salad cold.

–adapted from Candice Kumai (CK), from the web.

SPICY CREOLE TILAPIA / BRUSSELS SPROUTS WITH FAUX BACON / QUINOA

Note:  This dinner takes 35 minutes microwave time.  Do start a little early. 

–2 tilapia (medium)

–Creole seasoning (ready-prepared)

–garlic powder

–cayenne pepper

–lime juice

–salt and pepper

–olive oil

–Brussels sprouts (one-half package, fresh)

–Bac’n pieces (soy artificial bacon)

–chicken broth (non-fat, low sodium)

–onion

–quinoa

 

1 – Pour two-thirds cup of quinoa in wide-mouthed, large, covered baking dish.  Pour one and one-third cups of chicken broth in dish.  Season with one teaspoon of salt and a tablespoon of olive oil.  Cook for 15 minutes in microwave.  (Check mid-way to be sure that broth is not bubbling up too much for the size of your dish.)  When finished, keep covered and set aside.

2 – While quinoa is cooking, rinse Brussels sprouts and carefully slice each sprout in half.  Place in very large, covered baking dish.  Slice one-half onion and place on top.  Add one inch of chicken broth.  Season with salt, pepper, olive oil, and Bac’n pieces (the latter generously).  Cook for 15 minutes in microwave on high.

3 – Place tilapia in covered baking dish.  Add a little water.  Drench in lime juice.  Season with cayenne pepper, salt, pepper, Creole seasoning, and olive oil.  Cook for 5 minutes in microwave on high. 

4 – Serve the tilapia on top of the quinoa, with the Brussels sprouts as a side.

 –tilapia adapted from Whole Foods Market; Brussels sprouts adapted from Food Network (Rachael Ray); quinoa original.

 

WALNUT – ENCRUSTED CATFISH WITH MAPLE SAUCE / SPINACH – MUSHROOM – ZUCCHINI SALAD / QUINOA

Note:  This is delicious, to our tastes, that is.  An easy company meal.

–3 catfish (small filets)

–walnuts

–cereal flakes (corn flakes, Special K, etc.)

–maple syrup

–butter or margarine

–salt and pepper

–olive oil

–spinach (fresh, pre-packaged)

–mushrooms (I use baby bellas, 4 or 5)

–zucchini (1 medium)

–feta cheese

–Caesar dressing

–quonoa (boxed)

–chicken broth (non-fat, low sodium)

 

1 – Pour two-thirds cup of quinoa in large, wide-mouthed baking dish with cover.  Add one and one-third cups chicken broth.  Cook on high in microwave for 6 minutes; then continue cooking on 50 percent power for 9 minutes.  Set aside, with cover to preserve warmth.

2 – Prepare salad by chopping zucchini and mushrooms.  Add 2 handfuls of spinach and one-fourth small package of crumbled feta cheese.  Season with salt and pepper.  Set aside.

3 – Using food processor, pulse one-fourth cup of cereal and one-fourth cup of walnuts until smooth.  Place catfish in plastic bag, seasoning with salt, pepper, and olive oil.  Pour in the cereal – walnut mixture, shaking well.  Place in baking dish with cover.  Set aside.

4 – Heat 2 tablespoons of butter in microwaveable dish with cover for 20 seconds.  Add one-fourth cup of maple syrup.  Stir.  Set aside.

5 – Add Caesar dressing to salad to taste, not too much.  Serve the salad as an appetizer, while you cook the catfish. 

6 – Cook the catfish for 6 minutes in the microwave on high.

7 – After finishing the salad, serve the hot catfish on top of the warm quinoa.  Use the maple – butter sauce as a dipping sauce (or pour over catfish if desired).

–catfish adapted from nuts.com; salad original.

PARSLEYED CHICKEN / QUINOA WITH ALMONDS AND ONIONS

-–4 chicken tenderloins or breast strips

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium, cold)

–fine breadcrumbs (boxed)

–parsley (fresh if possible)

–garlic powder

–onion

–salt and pepper

–olive oil

–quinoa (boxed)

–almonds (sliced, one-half small package)

 

1 – Place two-thirds cup of quinoa in large, wide-mouthed, covered baking dish.  Stir in one and one-third cups of cold chicken broth.  Slice one-half onion.  Add onion and almonds, and stir.  Cook on high in microwave for 6 minutes; then on 50 percent power for 9 minutes.  Set aside.  Keep covered to preserve warmth.

2 – Slice one-half onion and place in covered baking dish.  Add small amount of white wine and chicken broth.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high for 2 minutes in microwave.

3 – Place chicken in plastic bag.  Season with salt, pepper, garlic, and olive oil.  Pour one-half cup of breadcrumbs in bag, and shake well.  Place in baking dish with the onion, wine, and broth.  Add tiny snips of parsley.  Drizzle a very small amount of olive oil on top.  Cook in microwave on high for 5 minutes.

4 – Serve hot, with the chicken nestled on top of the quinoa.  I served with Caesar salad, broccoli, and corn.

–chicken adapted from Pierre Franey’s 60 Minute Gourmet; quinoa adapted from Real Simple.

COD / BROCCOLI – QUINOA PILAF

Note: This meal may take 40 minutes to prepare.  My husband Paul had seconds on the broccoli pilaf.

 

Cod (very fresh and the size of three decks of cards)

Paprika

Salt and pepper

Olive oil

Broccoli (one stalk, chopped)

Quinoa (two-thirds cup)

Raisins (one-third cup)

Roasted almonds (one-fourth cup, lightly salted)

Onion (one-half, chopped)

Chicken broth (low sodium, non-fat)

 

1 – Cook the quinoa first because of the long cooking time. Measure two-thirds cup of quinoa. Pour into large casserole dish (with lid). Add two-thirds cup of chicken broth TWICE to the quinoa. Add a drop of olive oil. Cook on high for 3 minutes in the microwave. Then cook for 10 minutes on 50 percent power. While quinoa is cooking, prepare the rest of the meal.

2 – Chop one-half onion and place in small microwaveable bowl with lid. Add water almost to cover. Set aside.

3 – Measure one-third cup of raisins. Set aside.

4 – Measure one-fourth cup of roasted almonds. Set aside.

5 – Chop the broccoli after cutting off and discarding the thick stalk. Place in medium-sized dish with lid. Add raisins to the broccoli. Salt and pepper lightly. Season with olive oil. When the quinoa has finished cooking, cook the broccoli on high for four minutes.

6 – Place the cod in a covered dish with lid. Sprinkle with salt, pepper, and paprika. Season with olive oil.

7 – Cook the onion for five minutes in the microwave.

8 – Cook the cod for five minutes.

9 – While the cod is cooking, mix the pilaf in the casserole dish with cover. Add broccoli, onion, raisins, almonds to the quinoa. Fold ingredients together.  Cover to allow brief seasoning and to heat the whole together.

10 – Serve meal when the cod is done.

 

adapted from Real Simple.