A First Course:  SPLIT GREEN PEA SOUP WITH SHREDDED CARROTS – SLICED RED ONION – BAY LEAVES – MINCED GARLIC ATOP QUINOA AND IN CHICKEN BONE BROTH

For 4:

–dried split green peas (1 cup)

–shredded carrots (fresh, packaged, 2 handfuls)

–sliced red onion (1, sliced)

–bay leaves (2)

–minced garlic (bottled, 1 tablespoon)

–quinoa (two-thirds cup)

–chicken bone broth (low sodium, for the quinoa, 1 and one-third cups)

–chicken bone broth (low sodium, for the split pea soup, 4 cups)

–salt and pepper

–olive oil

1 – Place the dried split green peas, shredded carrots, sliced red onion, bay leaves, minced garlic, 2 tablespoons of olive oil, and 4 cups of chicken bone broth in a slow cooker.  Season, to taste, with salt and pepper (very little salt will be needed).  Cook on low in the slow cooker for 5 and one-half hours.  When cooked, place setting on warm.

2 – For the quinoa:  Place the quinoa in a covered baking dish.  Add chicken bone broth.  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 generous tablespoons of cooked quinoa in each serving bowl.  Laddle soup on top.

4 – Serve the soup hot.

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

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A Holiday Entrée for 2:  CORNISH HEN WITH SAUCE OF GOURMET CHERRY PRESERVES – CABERNET WINE – SLICED RED ONION & SERVED ON A BED OF HERB DRESSING WITH BONE BROTH

For 2:

–Cornish hen (defrost in the refrigerator for 3 days)

–gourmet cherry preserves (1 cup)

–Cabernet wine (6 tablespoons)

–sliced red onion (one-half)

–herb dressing (I used Pepperidge Farm)

–bone broth (chicken, one-half cup)

–salt and pepper

–olive oil

1 – Place bone broth in a covered baking dish.  Microwave on high for 2 minutes.  Then add herb dressing.  Stir.  Set aside.

2 – Place the cherry preserves and red wine in a small mixing bowl.  Stir well.  Add sliced onions.  Pour into a large, deep, covered baking dish.  Season with olive oil.  Microwave on high for 3 minutes.

3 – Season the Cornish hen on both sides with salt and pepper.  Place in the sauce.  Add a few drops of olive oil.  Microwave on high for 6 minutes and 20 seconds.  When finished, turn over (with 2 spatulas), and microwave for an additional 6 minutes and 20 seconds.

4 – Heat the dressing for 2 minutes.

5 – Before serving, slice the hen into two parts, to the side of the backbone.  Serve atop dressing.  Add sauce.

6 – Serve the hen, dressing, and sauce hot.

–Cornish hen and sauce inspired by C. Mabry, chef.

A First Course:  SWEET ‘N SPICY SUMMER SQUASH SOUP PUREED WITH A MULTITUDE OF DRIED HERBS – RED ONION – MINCED GARLIC – MAPLE SYRUP – UNDILUTED VEGETARIAN VEGETABLE SOUP – LEMON JUICE – AND A BASE OF MILK

For 4:

–squash (2 large, or 4 small, fresh, sliced)

–ginger, turmeric, cumin, cinnamon, coriander, cayenne pepper, salt, pepper (1 teaspoon each, except for cayenne, which is one-half teaspoon)

–red onion (fresh, one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–maple syrup (bottled, 1 tablespoon)

–vegetarian vegetable soup (undiluted, 1 can)

–lemon juice (bottled, 2 squirts)

–olive oil (1 tablespoon)

–milk (dairy, almond, or soy, 1 cup)

1 – Slice the squash and onion.  Place in a covered baking dish.  Add the herbs (see above for amount), garlic, maple syrup, soup, olive oil, and lemon juice.  Stir.  Microwave on high for 8 minutes.  When finished, let cool for 5 minutes (food is too hot to work with).

2 – Place the ingredients in a food processor.  Puree until smooth.

3 – Add 1 cup of milk.  Stir. Microwave for 5 minutes on high.

4 – Let the soup stand for 5 minutes, covered, before serving.

5 – Serve hot.

–adapted from the Mississippi Daily, newspaper of the University of Mississippi

CILANTRO SALMON WITH AVOCADO – PEACH – CILANTRO SALSA / NEW PAPRIKA POTATOES / OVEN FRIED OKRA WITH TOMATO – OLIVE OIL CRUSHED TRISCUITS

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

–cilantro (fresh if possible)

–avocado (chopped)

–peach (chopped)

–red onion (one-half, medium)

–red bell pepper (2 slices)

–banana peppers (6 or 8, sliced)

–potatoes (8 small, new

–paprika

–okra (fresh, 10 or 12, sliced)

–tomato – olive oil triscuits (6 to 8)

–salt and pepper

–olive oil

 

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

2 – Wash and peel peach.  Chop into one-half inch pieces.  Place in a mixing bowl.  Cut apart the avocado, removing and discarding the pit.  Slice into one-half inch pieces.  Set aside.  Chop one-half red onion, and place in mixing bowl.  Mince the banana peppers and place in the bowl.  Season the ingredients in the mixing bowl with cilantro, salt, pepper, and olive oil.  Fold in the avocado gently.  Refrigerator until time for dinner.

3 – Wash and scrub the potatoes.  Chop into one-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

4 – Wash and chop the okra into one-half inch pieces.  Add to an uncovered baking dish with water to cover half the okra.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 9 minutes.  Place the triscuits in a plastic bag.  Crush against the kitchen counter with an ice cream spoon.  Add the triscuits to the okra.  Microwave on high for 1 minute more.  Add a little more olive oil if the dish seems dry.

5 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, continue microwaving for 1 minute more.

6 – Serve the salmon hot with the cold salsa, potatoes and okra as sides.

–salsa adapted from allrecipes.com; other recipes original.

CHILLED COD SALAD WITH WHITE WINE – GREEN OLIVES – FRESH MUSHROOMS – ONION / EGGPLANT APPETIZER WITH PUREED TOMATO – RED BELL PEPPER – ONION

Note:  This dinner can be prepared ahead and refrigerated.

–eggplant (medium, fresh)

–tomato (large, 2 slices, chopped)

–red bell pepper (large, 2 slices, chopped)

–red onion (one-half, divided, large)

–garlic salt

–olive oil

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

–white wine (cooking wine is fine)

–salt and pepper

–green olives (or black olives, your taste)

–mushrooms (baby bellas, sliced, 1 handful)

–mayonnaise

–bibb lettuce (2 leaves)

–tarragon (fresh if possible)

–parsley (fresh if possible)

 

1 – Wash and then pierce an eggplant all around.  Place on a plate and microwave for 4 minutes; then turn over and microwave for 5 minutes more.  Let cool (refrigerator is OK).  When eggplant is cool, slice lengthwise on a cutting board, and remove the pulp.  Then cut two ways.  Set aside.  Dice 2 slices of a tomato, 2 slices of a red bell pepper, and one-fourth of a red onion.  Place in a food processor and pulse until smooth.  Place in a mixing bowl.  Add the eggplant.  Season with garlic salt, pepper, and olive oil.  Stir well.  Refrigerator until time for dinner.

2 – Place cod in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  Drain almost all the wine.  Then break apart the cod into bite-sized pieces.  Set aside.

3 – Cut about 12 green olives (or black) into two pieces.  Add to a mixing bowl.  Slice the mushrooms into bite-sized pieces, and add to the bowl as well.  Season with tarragon, parsley, salt, and pepper.  Stir well.  Then fold the cod into the vegetables.  Add 1 tablespoon of mayonnaise and gently stir.

4 – Serve the eggplant dip as an appetizer.  Serve the cod on bibb lettuce leaves.

–cod adapted from The Elegant but Easy Cookbook; eggplant adapted from food.com web site (Ina Garten, chef).

COD DIABLO WITH DEJON – MAYO – PARSLEY – CAYENNE TOPPED BY GARLIC – HERB BREADCRUMBS / BABY SPINACH WITH RED ONION / EGGPLANT CAVIAR WITH RED WINE – GARLIC – PARSLEY – RED ONION

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

–Dejon mustard

–mayonnaise

–parsley (fresh if possible)

–cayenne pepper

–garlic – herb breadcrumbs (boxed)

–spinach (fresh, 1 package, baby)

–red onion (1, divided, medium)

–eggplant (1, fresh, medium)

–red wine (cooking wine is fine)

–garlic salt

–olive oil

–bagel chips

 

1 – Early in the day or the night before, pierce the skin of an eggplant all around.  Microwave on for 5 minutes; then turn the eggplant over, and microwave for 5 minutes.  Let cool (refrigerator is fine).  Rack out the pulp of the eggplant onto a cutting board.  Cut in 2 directions.  Place in a mixing bowl.  Dice very finely one-half red onion.  Mince parsley.   Add onion and parsley to the bowl.  Season with salt, pepper, garlic salt, and olive oil.   Add 3 tablespoons of red wine to the bowl.  Stir the eggplant caviar very well.  Chill in refrigerator until time for dinner.

 

2 – Place cod in a covered baking dish with a little water.  Spread Dejon mustard on the top (to taste).  Then spread mayonnaise on top (to taste).  Sprinkle breadcrumbs on top.  Season with chopped parsley, cayenne pepper, salt, and pepper.  Set aside.

 

3 – Slice one-half red onion and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Dump package of spinach on top of the onion.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

 

4 – Microwave the cod for 6 minutes.

 

5 – Serve the eggplant as an appetizer with bagel chips.  Then serve the cod hot, with the spinach and onion as a side.

 

–cod and spinach adapted from food.com web site; eggplant adapted from Real Simple.

CURRIED COD CHOWDER WITH BASIL – CORN – ONION – BANANA PEPPERS IN BROTH & COCONUT MILK / QUINOA IN BROTH / BABY SALAD GREENS WITH MUSHROOMS – RED ONION – PARMESAN

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

–green curry paste

–basil (fresh if possible)

–corn (frozen, one-half package)

–onion (one-half, medium)

–banana peppers (sliced, 6 to 8)

–coconut milk (canned, one-third cup)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–baby salad greens (one-half package)

–mushrooms (10 to 12, sliced baby bellas)

–red onion (one-half)

–Parmesan cheese

–salad dressing

 

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

2 – Slice one-half onion; place in covered baking dish.  Place one-third cup of coconut milk in a measuring cup; add one-third cup of chicken broth.  Stir in 2 tablespoons of green curry paste.  Add the milk – broth to the baking dish with the onion.  Microwave on high for 3 minutes.  Nestle the cod in the milk – broth.  Season with salt, pepper, and basil.  Place 6 to 8 slices of banana peppers on top.  Place one-half package of corn on either side of the cod.  Stir gently.  Set aside.

3 – Place one-half package of baby salad greens in a mixing bowl.  Add 10 to 12 sliced baby bella mushrooms.  Slice one-half red onion, and add to the salad greens and mushrooms.  Generously add Parmesan cheese.  Season with salt and pepper.  Stir in your favorite salad dressing.

4 – Microwave the cod for 9 minutes on high.

5 – Serve the salad as an appetizer.  Then serve the cod and corn on top of the quinoa.

–cod adapted from Real Simple; other recipes original.