COD SPRINKLED IN BREADCRUMBS WITH MUSHROOMS – ONION – GARLIC – PARSLEY IN SHERRY – BROTH – FAUX BUTTER SAUCE / EGGPLANT DIP WITH ROSEMARY – ONION – GARLIC – RED WINE / SPRING MIX SALAD WITH SHREDDED CARROTS – ZUCCHINI PENNIES – SLICED ALMONDS – FETA IN CREAMY CAESAR DRESSING

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

–mushrooms (medium baby bellas, 2, sliced)

–onion (fresh, one-quarter, sliced)

–garlic powder (bottled with parsley)

–parsley (fresh if possible)

–sherry (cooking sherry is fine)

–chicken broth (non-fat, low sodium)

–Promise margarine (heart-healthy)

–breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

–eggplant (medium, fresh)

–rosemary (fresh is much better than dried)

–red wine (cooking wine is fine)

–spring mix salad (one-half package)

–shredded carrots (1 handful)

–zucchini (1, medium, sliced into rounds)

–sliced almonds (generous sprinkle)

–feta cheese (one-fourth of a small container)

–creamy Caesar salad dressing (I use Paul Newman)

1 – Wash and puncture all round a medium-sized eggplant.  Place on a microwaveable plate and microwave on high for 5 minutes.  Then turn over, and microwave for 5 minutes more.  Let cool, either on the kitchen counter or in the refrigerator.  When cool, cut off the stalk, and then slice vertically, once.  Rake out the pulp onto a cutting board.  Cut 2 ways, repeatedly.  Then place the pulp in a mixing bowl.  Mince one-quarter onion, and add to the bowl.  Snip rosemary from 1 stalk, and add to the bowl.  Season with garlic powder and red wine.  Stir well.  Keep in the refrigerator, covered, until time for dinner.

2 – Wash and slice 2 medium-sized baby bella mushrooms, and place in a covered baking dish.  Slice one-quarter onion and place in dish with mushrooms.  Add a little sherry and a little chicken broth.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod amid the mushrooms and onion.  Microwave 1 tablespoon of Promise margarine in a covered baking dish.  Pour the margarine over the cod.  Sprinkle a little bit of breadcrumbs over the cod.  Season the cod with salt, pepper, garlic powder, and olive oil.  Set aside.

3 – Place one-half package of spring mix salad greens in a mixing bowl.  Add 1 handful of shredded carrots, 1 peeled and sliced zucchini, and a generous sprinkle of sliced almonds.  Season with salt and pepper.  Just before serving, add creamy Caesar salad dressing and stir well.  Sprinkle one-fourth container of feta cheese on top. 

4 – Microwave the cod on high for 6 and one-half minutes.

5 – Serve the eggplant dip with crackers as a first course.  Then serve the salad as a second course.  Serve the cod as the entrée.  I also served baby lima beans with the cod (recipe, see the search box on this blog).

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad and eggplant dip original.

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A Simple Dinner:  MARINATED SPICY CHICKEN WITH LEMON SLICES & GARLIC / SPRING MIX SALAD WITH MUSHROOMS – CAULIFLOWER – GREEN ONIONS IN ITALIAN SALAD DRESSING WITH CROUTONS

–4 chicken tenderloins or breast strips

–cayenne pepper (optional)

–lemon (fresh)

–lemon juice (bottled)

–garlic powder

–spring mix salad

–mushrooms (baby bellas, 2 or 3)

–cauliflower (one-fourth head, chopped)

–green onions (3 stalks, chopped)

–Italian salad dressing

–croutons (seasoned)

1 – Place the chicken in a plastic bag, early in the morning to marinate all day.  Add lemon juice, cayenne pepper, garlic powder, salt, pepper, and olive oil.  Before dinner, place the marinated chicken in a covered baking dish with the little water.  With a sharp knife, slice a lemon, and place the pieces atop the chicken.  Set aside.

2 – Place one-third package of spring mix salad in a mixing bowl.  Chop and add 2 baby bella mushrooms, 3 stalks of green onions, and one-fourth head of cauliflower (florets only).  Season with salt and pepper.  Just before dinner, use Italian salad dressing to taste.  Stir well.  Sprinkle seasoned croutons on top.

3 – Microwave the chicken for 5 and one-half minutes.

4 – Serve the salad as a first course.  Then serve the chicken hot.  I also served purple hull pea soup (second course) and carrots with basil (recipes, use the search box on this blog).

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

PARSLEYED FLOUNDER & SHRIMP WITH MUSHROOMS & CROUTONS IN WINE – BRANDY – WORCESTERSHIRE WHITE SAUCE / BASIL SPRING MIX SALAD WITH TOMATO – ZUCCHINI – BROCCOLI FLORETS IN RED WINE – OLIVE OIL DRESSING

–flounder (2, thin, thawed from frozen)

–shrimp (thawed from frozen, 6 to 8 small)

–parsley (fresh, chopped)

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

–croutons (Texas Toast garlic & butter, a handful, packaged)

–white wine (cooking wine is fine

–brandy (1 tablespoon)

–Worcestershire sauce (1 tablespoon)

–flour

-salt and pepper

–olive oil

–spring mix salad (one-half package)

–tomato (1, medium, chopped)

–zucchini (1, medium, sliced)

–broccoli florets (one-half head, broken apart in bite-sized pieces)

–red wine (cooking wine is fine)

–extra virgin olive oil

1 – Place one-half package of spring mix in a mixing bowl.  Add 1 chopped tomato, 1 peeled and sliced zucchini, one-half head of broken florets of broccoli, basil, salt, and pepper.  Stir well.  Just before dinner, add a small amount of red wine and a generous amount of extra virgin olive oil. 

 

2 – Slice 6 to 8 baby bella mushrooms and place in a covered baking dish.  Place one-half cup of white wine and 1 tablespoon of Worcestershire sauce in a microwaveable cup, and microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Slowly add the wine mixture to the flour, stirring briskly.  Then pour the resulting white sauce atop the mushrooms.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes. 

3 – Rinse 6 to 8 small, deveined, tail-off, shell-off shrimp, and then place in a small microwaveable covered bowl.  Season with salt, pepper, garlic, and olive oil.  Microwave on high for 2 minutes.  Set aside.

4 – Place the flounder atop the mushrooms, in the white sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 2 and one-half minute (longer if flounder are thick).  Add shrimp, 1 handful of Texas Toast garlic – butter croutons, and a sprinkling of parsley.  Microwave for 30 seconds more.

5 – Serve the salad as a first course.  Serve the flounder and shrimp hot.  I also served Brussel sprouts with oregano (for recipe, use the search box on this blog).

–flounder and shrimp adapted from To the Taste of a King; salad 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.

TUNA STEAKS WITH MINT – GARLIC – ROSEMARY ON A BED OF CHOPPED RED BELL PEPPER / CHICKPEA SOUP WITH ROSEMARY & PASTA / SPRING MIX SALAD WITH BLUEBERRIES – CHOPPED PECANS – ONION IN ITALIAN SALAD DRESSING

ed giobbi

Note:  Edward Giobbi is primarily a painter, but he has written several cookbooks and has been friends with great chefs who have praised his culinary skills.  This image is from his web site.

–chickpeas (garbanzo beans, 1 can, drained & rinsed)

–rosemary (fresh if possible)

–garlic powder

–lime juice

–pasta (small, one-half cup)

–tuna steaks (2, small, fresh)

–mint (fresh if possible)

–red bell pepper (one-half, fresh, chopped)

–spring mix salad (one-half package)

–blueberries (one-half small package, fresh)

–chopped pecans (one-half small package)

–sweet onion (one-half, sliced finely)

–Italian salad dressing

–salt and pepper

–olive oil

1 – Drain the chickpeas.  Rinse in a colander.  Place in a slow cooker with 1 and one-half cups of water.  Season with 1 teaspoon of salt, rosemary (1 sprig, cut off leaves), garlic powder, and pepper, and olive oil.  Cook in the slow cooker on low all day long.  Twenty minutes before serving the soup, add one-half cup of pasta. 

2 – Chop one-half red bell pepper, and place in a covered baking dish with a little water.  Season with mint, garlic powder, rosemary, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the tuna steaks in the middle of the bell pepper.  Drench in lime juice.  Season the steaks with mint, garlic powder, rosemary, salt, pepper, and olive oil.  Set aside.

3 – Place one-half package of spring mix in a mixing bowl.  Add one-half small container of blueberries, one-half package of pecans, and one-half finely chopped sweet onion.  Season with salt and pepper.  Add Italian salad dressing to taste.

4 – Microwave the tuna steaks for 2 minutes only.

5 – Serve the salad as a first course, the soup as a second course, and the tuna steaks as a third course.  (The soup is thick enough that it could be served as a vegetable.)

–chickpea soup and tuna steaks adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

CHICKEN WITH ROSEMARY & GARLIC IN BROTH / ASPARAGUS WITH LEMON PEEL / SPRING MIX SALAD WITH TOMATO – SUMMER SQUASH – WALNUTS – FETA

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic salt

–chicken broth (non-fat, low sodium)

–asparagus (fresh, 1 bundle)

–lemon peel

–salt and pepper

–olive oil

–spring mix greens (one-half package)

–tomato (1, medium, chopped)

–summer squash (2, small, sliced)

–toasted walnuts (1 handful)

–feta cheese (one-half small container)

–salad dressing (your favorite)

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary, garlic salt, and olive oil.  Set aside.

2 – Wash and then place asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon peel, and olive oil.  Microwave on high for 4 minutes.

3 – Place one-half package of spring greens in a mixing bowl.  Peel and chop the squash and add to the bowl.  Chop the tomato, season with salt and pepper, and then add to the bowl.  Add walnuts and feta cheese to the bowl.  Season with salt and pepper.  Add your favorite salad dressing.

4 – Microwave the chicken for 5 minutes.

5 – Serve the salad as a first course.  Serve the chicken hot, with the asparagus as a side.

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