SWEET & SOUR SALMON WITH NUTMEG – MARJORAM – PAPRIKA – BROWN SUGAR IN ITALIAN SAUCE WITH ONION & CELERY / BLACK – EYED PEAS WITH SPINACH

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

–nutmeg, marjoram, paprika (bottled)

–brown sugar

–Italian sauce (spaghetti sauce)

–onion (1, divided, chopped)

–celery (1 stalk, chopped)

–salt and pepper

–olive oil

–black-eyed peas (frozen)

–spinach (fresh, one-half package)

–garlic powder

–cayenne pepper (optional)

1 – Place a package of black-eyed peas in a slow cooker.  Add one-half chopped onion.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Cook on high for 6 hours.  When finished, keep setting on “warm” until an hour before time for dinner.  Add one-half package of fresh spinach to the cooker, submerging the spinach and stirring.  Cook on high for 1 hour.

2 – Chop 1 stalk of celery and one-half onion, and place in a covered baking dish.  Measure one-third cup of Italian sauce.  Optionally, stir in 1 tablespoon of Sriracha sauce.  Then add to the celery and onion.  Season with salt, pepper, and a little olive oil.  Stir.  Microwave on high for 4 minutes.  Nestle the salmon atop the sauce.  Season with salt, pepper, nutmeg, paprika, marjoram, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the salmon hot, with the black-eyed peas with spinach as a side.  I also served bacon-flavored turnip greens with garlic powder (for recipe, use the search box on this blog).

–salmon inspired by viewer-contributed recipe to food.com network; black-eyed peas adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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A Simple Dinner:  ROSEMARY SALMON & POTATOES / GARLIC SPINACH / BACON – FLAVORED YELLOW SQUASH WITH ONION

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

–rosemary (fresh if possible)

–baby Dutch potatoes (5 or 6)

–salt and pepper

–olive oil

–spinach (fresh, packaged)

–garlic powder

–yellow squash (3 small, fresh)

–Bac’n pieces (soy bacon, bottled)

–onion (one-half)

1 – Rinse and cut each potato in half.  Then place the potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, nestle the salmon amid the potatoes.  Season the salmon with salt, pepper, rosemary, and olive oil.  Set aside.

2 – Peel and slice the squash and one-half onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

3 – Place the spinach in a covered baking dish with some water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the salmon and potatoes for 6 minutes.

5 – Serve the salmon hot, with the squash and spinach as sides.

–recipes original.

COD & SHRIMP WITH MUSHROOM GRAVY / WHITE RICE / GARLIC SPINACH / BACON – FLAVORED BEAN SOUP WITH TOMATOES – ONION – THYME – BAY LEAVES

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

–shrimp (small, thawed from frozen, 8 to 10)

–baby bella mushrooms (6 to 8)

–flour

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–white rice (instant, boxed)

–spinach (packaged, fresh)

–garlic powder

–Bac’n pieces (soy bacon)

–great Northern beans (two-thirds cup, dried—soak overnight)

–tomatoes (1 can, undrained, diced)

–onion (one-half, fresh)

–thyme (fresh if possible)

–bay leaves (2, dried, bottled)

1 – In a slow cooker, place two-thirds cup of great Northern beans that have been soaked overnight.  Add one and one-half cups of chicken broth.  Then add the can of tomatoes, with juice.  Season with salt, pepper, Bac’n pieces, thyme, 2 bay leaves, and olive oil.  Cook on low in the slow cooker for 8 hours.  When finished, place the setting on warm until time for dinner.

 

2 – Place one-half cup of chicken broth in a microwaveable bowl.  Microwave for 45 seconds.  In a second bowl, place 1 tablespoon of flour.  Slowly add the heated broth to the flour, stirring briskly.  Set aside.

3 – Wash and quarter the mushrooms.  Place in a covered baking dish with the newly made gravy.  Season with salt, pepper, and olive oil.

Microwave on high for 3 minutes.  Then place the cod in the mushroom gravy.  Season the cod with salt, pepper, and olive oil.  Set aside.

4 – Measure two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Stir.  Microwave on high for 2 minutes.

5 – Place 3 handfuls of spinach in a covered baking dish with a little water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

6 – Place the thawed shrimp in a small, microwaveable bowl with a tiny bit of water (for steaming).  Season with salt, pepper, and olive oil.  Microwave on high for 1 minute.

7 – Microwave the cod for 6 minutes on high.  When finished, spoon the shrimp on top.

8 – Serve the bean soup as a first course.  Serve the cod and shrimp hot, atop the white rice, with the spinach as a side.

–bean soup and cod/shrimp entrée adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.

ROSEMARY & PARSLEYED CHICKEN WITH CAULIFLOWER – TOMATO – BLACK OLIVES IN WHITE WINE SAUCE / SPINACH – SPRING MIX SALAD WITH MUSHROOMS – TOMATO – SUMMER SQUASH – FETA IN RED WINE – OLIVE OIL DRESSING

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–parsley (fresh if possible)

–cauliflower (1 head, florets only)

–tomato (divided, 2, small, fresh)

–black olives (sliced, one-half can)

–white wine (cooking wine is fine)

–garlic salt

–salt and pepper

–olive oil

–spinach – spring mix greens (packaged)

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

–summer squash (1, small, fresh)

–red wine (cooking wine is fine)

–feta cheese (one-half small container)

1 – Wash and slice the florets off 1 head of cauliflower.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – In a very large baking dish, place 1 tomato, chopped, and one-half can of sliced black olives in a little white wine.  Season with rosemary, parsley, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Spoon cooked cauliflower into the dish.  Stir.  Place chicken on top.  Season the chicken with salt, pepper, rosemary, parsley, and olive oil.  Microwave on high for 9 minutes.

3 – Place one-half package of spinach – spring mix in a mixing bowl.  Wash and slice 6 to 8 mushrooms, and add to the bowl.  Chop 1 tomato, season with salt and pepper, and place in the bowl.  Peel and chop 1 summer squash, and place in the bowl.  Add one-half small container of feta cheese.  Season the salad with salt and pepper.  Add one-fourth cup of red wine and, to taste, olive oil.  Stir well.

4 – Serve the salad as a first course, then serve the chicken and cauliflower hot.

–chicken adapted from Ed Giobbi’s Italian Family Cooking; salad original.

SCALLOPS WITH LEMON ATOP SPINACH & MUSHROOMS

–4 scallops

–lemon juice

–spinach (one-half package, fresh)

–lemon pepper (bottled)

–mushrooms (baby bellas, about 12)

–salt and pepper

–plain breadcrumbs (boxed)

–olive oil

1 – Slice each mushroom into 4 pieces, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place spinach on top of the mushrooms; add a little more water.  Season with salt, pepper, lemon pepper, and olive oil.  Place scallops on top of the spinach.  Drench in lemon juice.  Sprinkle lightly with breadcrumbs.  Season with salt, pepper, and just a few drops of olive oil.  Microwave on high for 4 minutes.

2 – Serve the scallops atop the spinach and mushrooms.  I served tomato pie with the entrée.

–scallops adapted from “good food” web site.  Tomato pie can be found by using the search box on this blog.

BACON – FLAVORED CHICKEN WITH APPLE SLICES IN BRANDY SAUCE / SPINACH WITH LEMON PEPPER / SCALLOP SQUASH CASSEROLE

–4 chicken tenderloins or breast strips

–Bac’n pieces (soy bacon)

–apple (1, fresh)

–brandy (buy a small, inexpensive bottle)

–spinach (package)

–lemon pepper (bottled)

–scallop squash (4, medium)

–Vidalia onion (1, medium)

–salt and pepper

–olive oil

1 – Peel and slice 1 apple.  Place in a covered baking dish with a little brandy.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes.  Nestle the chicken in the midst of the apples. Season the chicken with salt, pepper, Bac’n pieces, and olive oil.  Set aside.

2 – 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 on high for 5 minutes.

3 – Peel and slice the scallop squash.  Peel and slice the Vidalia onion.  Place the squash and onion in a covered baking dish.  Stir.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 6 minutes.

5 – Serve the chicken hot, with the spinach and squash as sides.

–chicken adapted from The Best of French Cooking; other recipes original.

COLD SHRIMP WITH FRESH APPLE SALSA / DILLED CARROTS / GARLIC SPINACH

–shrimp (one-half package, thawed from frozen, peeled, deveined, tail off)

–apple (peeled and chopped finely)

–Vidalia onion (one-half, medium, finely chopped)

–lime juice

–banana pepper (fresh, one-fourth pepper, chopped finely)

–ginger

–salt

–sugar (1 tablespoon)

–cilantro (fresh if possible)

–toasted walnuts (1 handful)

–miniature carrots (one-half package, fresh)

–spinach (fresh, package)

–dill (fresh if possible)

–garlic salt

–salt and pepper

–olive oil

1 – Thaw the shrimp overnight in the refrigerator.  Rinse well.  Place in a large, wide-mouthed, baking dish in 1 layer.  Add a little water.  Microwave for 3 minutes on high.  When finished, submerge the shrimp in cold water.  Keep in the refrigerator until time for dinner.

2 – Peel and chop, finely, 1 apple.  Peel and chop finely 1 Vidalia onion.  Place apple and onion in a mixing bowl.  Sprinkle with lime juice.  Chop finely one-fourth banana pepper, and add to the bowl.  Add 1 handful of walnuts to the bowl.  Season with ginger, salt, 1 tablespoon of sugar, and cilantro.  Stir well.  Keep in refrigerator until time for dinner.  (If making the salsa ahead, do not add walnuts until just before dinner.)

3 – Place the carrots in a covered baking dish with a little water.  Season with dill, salt, pepper, and olive oil.  Microwave on high for 5 minutes (longer if want more tender carrots).

4 – Place the spinach in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic, and olive oil.  Microwave on high for 5 minutes.

5 – Serve the shrimp cold, with the salsa, and the carrots and spinach as sides.

–salsa adapted from Christine Muhlke’s web site; other recipes original.

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.

DILLED SALMON WITH LEMON & GARLIC TOPPED WITH GREEN ONIONS / TENDER YOUNG SQUASH WITH PAPRIKA – ONION – PARMESAN – BREADCRUMBS / BABY SPINACH WITH RED BELL PEPPER

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

–dill (fresh if possible)

–green onions (2 stalks)

–garlic salt

–squash (5 tender, young, small squash)

–paprika

–onion (one-half, chopped)

–Parmesan cheese

–breadcrumbs (plain, boxed)

–spinach (fresh, packaged)

–red bell pepper (2 slices)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with garlic salt, salt, pepper, and dill.  Cut the stalks of green onion into one-half inch pieces.  Sprinkle the green onion on top of the salmon.  Season with olive oil.  Set aside.

2 – Slice one-half onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Peel the squash and cut in half, lengthwise.  Place on top of the onion.  Season with salt, pepper, paprika, and olive oil.  Sprinkle Parmesan cheese on top.  Microwave for 5 minutes on high.  Squash will be firm; if more tender squash are desired, microwave for 8 minutes.

3 – Chop the red bell pepper.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Empty the bag of spinach on top of the bell pepper.  Season with salt, pepper, garlic salt, and olive oil.  Microwave for 5 minutes.  When finished, stir to bring the red bell pepper to the surface.

4 – Microwave the salmon for four and one-half minutes on high.  When finished, test the center to be sure that it is done.  If not, return to the microwave for 1 minute.

5 – Serve the salmon hot, with the squash and spinach as sides.

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

CAJUN SALMON / CILANTRO – AVOCADO SALSA WITH PINEAPPLE – TOMATO – ONION / SPINACH WITH GARLIC / SQUASH WITH ONION & FAUX BACON

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

–Cajun seasoning (I use New Orleans-based “Slap Ya Mama,” available on the web; or use Creole seasoning)

–avocado (1, ripe, chopped)

–pineapple (one-half small can of chunk)

–tomato (3 slices, chopped)

–onion (1, divided, chopped)

–cilantro (bottled)

–salt and pepper

–olive oil

–spinach (fresh, half a package)

–garlic salt

–squash (2 small, fresh)

–Bac’n pieces (soy bacon)

 

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

2 – Chop the avocado, pineapple, tomato, and one-half onion, and add to a mixing bowl.  Season with salt, pepper, cilantro, and olive oil.  Stir well.  Keep in the refrigerator to chill for dinner.

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

4 – Slice the squash and one-half onion, and place in a covered baking dish.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the salmon on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If done, return to the microwave for 1 minute more.

6 – Serve the salmon with the salsa, with the squash and spinach as sides.

–avocado salsa adapted from food.com; other recipes original.