COD PESTO WITH GREEN PEAS & ONION IN WHITE WINE / RED POTATOES / SPINACH SALAD WITH STRAWBERRIES – HONEY – TOASTED WALNUTS IN RED WINE & EXTRA VIRGIN OLIVE OIL DRESSING

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

–pesto sauce (traditional type of basil & garlic in olive oil)

–green peas (one-half package, frozen)

–onion (one-half, medium, sliced)

–white wine

–red potatoes (2, small, peel left on)

–spinach (one-third package, fresh)

–strawberries (6 to 8, sliced, fresh)

–honey

–toasted walnuts (1 handful; toast half a large package on high in microwave for 2 minutes; stir; then microwave 2 minutes more)

–red wine

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Place one-third package of fresh spinach in a mixing bowl.  Add 6 to 8 sliced strawberries and 1 handful of toasted walnuts.  Season with pepper and honey, to taste.  Set aside.  Just before serving dinner, add a small amount of red wine and extra virgin olive oil.  Stir.

2 – Scrub the potato skins, and then slice the potatoes into bite-sized pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, leave covered to preserve warmth.

3 – Chop one-half onion, and place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, place one-half package of green peas in the white wine.  On a cutting board, make a slit vertically in the cod.  Nestle the cod amid the peas and onion.  Spoon pesto sauce all along the slit.  Microwave on high for 7 minutes.

4 – Serve the spinach salad as a first course.  Then serve the cod with green peas and onion hot, with the potatoes as a side.

–dinner planned by Edward Giobbi in Eat Right, Eat Well—the Italian Way; cod adapted from Giobbi.  Salad and potatoes original.

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SALMON ENCRUSTED WITH WALNUTS IN HONEY & TERIYAKI SAUCE / BABY LIMA BEANS / BRUSSELS SPROUTS WITH ONION & LEMON ZEST / SPINACH SALAD WITH STRAWBERRIES – HONEY – TOASTED WALNUTS IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING

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

–minced, toasted walnuts (1 handful; use a food processor; toast in the microwave for 30 seconds)

–toasted walnuts (2 handfuls, for salad)

–honey

–teriyaki marinade & sauce

–baby lima beans (dried; soak overnight)

–Promise Activ margarine (heart-healthy)

–Brussels sprouts (one-half package)

–onion (one-half, sliced)

–lemon zest (lemon peel, bottled)

–spinach (one-half package, fresh)

–strawberries (6 to 8, fresh)

–balsamic vinegar

–extra virgin olive oil

–salt and pepper

–olive oil

1 – Place two-thirds cup of soaked (overnight) baby lima beans in a slow cooker.  Season with salt, pepper, Bac’n pieces, 1 tablespoon of margarine, and a few drops of olive oil.  Cook on low for 6 hours; then place setting on “warm” until time for dinner.

2 – Place one-half package of fresh Brussels sprouts on a cutting board.  Cut each sprout into 2 pieces.  Then place in a large, wide-mouthed, covered baking dish with 1 inch of water.  Slice one-half onion, and nestle in amid the sprouts.  Season with salt, pepper, olive oil, and lemon zest.  Microwave for 15 minutes on high.

3 – Place one-half package of fresh spinach in a mixing bowl.  Chop 6 to 8 strawberries into large pieces, and place in the bowl.  Add 2 handfuls toasted walnuts to the bowl.  Season with honey, salt, pepper, balsamic vinegar.  Wait until just before serving before adding the extra virgin olive oil, and stirring well at that time only.

4 – Mince 1 handful of toasted walnuts in a food processor.  Place the salmon in a covered baking dish with a little water.  Season the salmon with salt and pepper.  Then place the walnuts on top.  Pour a little honey over the salmon.  Season with olive oil.  Microwave on high for 5 and one-half minutes (more because of the walnuts covering the top).

5 – Serve the spinach salad as a first course.  Then serve the salmon hot, with the lima beans and Brussels sprouts as sides.

–recipes original.

A Company Dinner:  ROSEMARY CHICKEN WITH SHREDDED CARROTS & ONION IN BROTH / WILD RICE / ASPARAGUS WITH LEMON ZEST / SPINACH SALAD WITH STRAWBERRIES & HONEY – FETA – TOASTED WALNUTS IN VINAIGRETTE SAUCE

–6 chicken breasts (de-boned)

–rosemary (fresh if possible)

–shredded carrots (2 handfuls)

–onion (1, medium, chopped)

–chicken broth (non-fat, low sodium)

–asparagus (fresh, 1 bunch)

–lemon zest (lemon peel)

–salt and pepper

–olive oil

–wild rice (boxed, entire box)

–spinach (fresh, 3 handfuls)

–strawberries (10 or 12, sliced)

–honey

–feta cheese (small carton)

–toasted walnuts (2 handfuls)

–balsamic vinegar

–extra virgin olive oil

1 – Chop an onion and place in the bottom of a long baking dish, sufficient to hold 6 chicken breasts.  Sprinkle 2 handfuls of shredded carrots on top.  Season with salt and pepper.  Add 1 and one-fourth cup of chicken broth to the dish.  Then place the chicken in one layer in the dish.  Season with salt, pepper, rosemary, and olive oil.  Spoon some of the onion and carrot over the chicken.  Place in refrigerator until time to cook.

2 – Place 1 box of wild in a covered baking dish with the packaged herbs.  Add one and three-fourths cup of water.  Season with a few drops of olive oil.  Microwave on high for 10 minutes.  Let sit at least 5 minutes.

3 – Place the asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 5 minutes.

4 – Place 3 handfuls of fresh spinach in a mixing bowl.  In a small, separate bowl, place sliced strawberries and honey to taste.  Stir gently.  Place the strawberries in the bowl with the spinach.  Add feta cheese, 1 small carton; and 2 handfuls of toasted walnuts.  Do not add dressing until just before serving:  balsamic vinegar and extra virgin olive oil.  Stir gently.

5 – Microwave the chicken, taken from the refrigerator, for 17 minutes.

6 – Serve the spinach salad as a first course.  Then serve the chicken hot, with the rice and asparagus as sides.

–chicken inspired by Julia Child’s Mastering the Art of French Cooking; other recipes original.

TOMATO COD WITH CORIANDER – THYME – GARLIC – CAYENNE IN WHITE WINE SAUCE / PARMESAN BRUSSEL SPROUTS WITH RED BELL PEPPER – ONION – CAPERS / SPINACH SALAD WITH STRAWBERRIES – AVOCADO – WALNUTS

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

–tomato (medium, fresh)

–coriander (bottled)

–thyme (fresh if possible)

–garlic powder

–cayenne pepper (bottled)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–Brussel sprouts (one-half package, fresh)

–red bell pepper (one-half, fresh)

–onion (one-half)

–capers (3 tablespoons, bottled)

–Parmesan cheese (shredded)

–spinach (one-half package, fresh)

–strawberries (6 to 8, sliced

–avocado (fresh)

–toasted walnuts (1 handful)

–salad dressing (of your choice)

1 – Chop a tomato, and place it in a covered baking dish with a little white wine.  Season with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the cod in the sauce.  Season the cod with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil.  Set aside.

2 – Place 2 handfuls of fresh spinach in a mixing bowl.  Slice 6 to 8 fresh strawberries, and add to the bowl.   Slice open an avocado, and remove the pit.  Cut the flesh two ways, and then remove, adding to the bowl.  Then add 1 handful of toasted walnuts to the bowl.  Season with salad dressing of your choice.  Stir gently to avoid injuring the avocado pieces.

3 – Place one-half package of fresh Brussel sprouts in a covered baking dish with 1 inch of water.  Chop one-half red bell pepper, and place on top.  Chop one-half onion, and also place on top.  Sprinkle 2 tablespoons of capers on top.  Microwave on high for 15 minutes.  When finished, sprinkle Parmesan cheese on top, and then recover.

4 – Microwave the cod for 6 minutes on high.

5 – Serve the salad as a first course.  Then serve the cod hot, with the Brussel sprouts as a side.  I also served canned lentils with this dinner (microwave for 4 minutes).

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; Brussel sprouts adapted from Real Simple; other recipes original.

CHICKEN WITH PEACH – BANANA PEPPER – BALSAMIC VINEGAR RELISH / SUMMER SQUASH WITH ONIONS AND FAUX BACON / SPINACH SALAD WITH VIDALIA ONION – TOASTED WALNUTS – FETA CHEESE IN DEJON – RED WINE VINAIGRETTE DRESSING

–4 chicken tenderloins or breast strips

–salt and pepper

–olive oil

–peach (fresh, 1)

–banana pepper (fresh, one-half)

–balsamic vinegar

–salt

–sugar

–summer squash (5, small)

–Vidalia onions (2, small)

–Bac’n pieces (soy bacon)

–spinach (fresh, packaged)

–toasted walnuts (1 handful)

–feta cheese (one-half small package)

–Dejon mustard (1 tablespoon)

–red wine (3 tablespoons)

 

1 – Peel and chop (in small pieces) the peach, and place in a mixing bowl.  Mince one-half banana pepper and add to the bowl.  Add 3 tablespoons of balsamic vinegar, and 3 tablespoons of sugar.  Season with salt.  Stir well.  Refrigerator the relish until time for dinner.

2 – Place the chicken in a covered baking dish.  Season with salt, pepper, and olive oil.  Set aside.

3 – Peel and slice the squash.  Peel and slice 1 Vidalia onion.  Make 2 layers in a covered baking dish.  Sprinkle each layer with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Place one-half package of fresh spinach in a mixing bowl.  Add 1 handful of walnuts and one-half package of feta cheese.  Peel and slice 1 Vidalia onion, and add to the bowl.  For the dressing, add 1 tablespoon of Dejon mustard and 3 tablespoons of red wine to the spinach.  Season with olive oil and salt.  Stir well.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the spinach salad as a first course.  Then serve the chicken with the relish, and the squash as a side.

–spinach salad and relish adapted from allrecipes.com; other recipes original.