CREAMY STRAWBERRY – VANILLA COD WITH FRESH STRAWBERRIES – STRAWBERRY PRESERVES – VANILLA CREAMER ATOP JASMINE RICE

For 4:

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

–strawberries (fresh, quartered, 5 or 6)

–strawberry preserves (3 tablespoons)

–vanilla creamer (soy, packaged, one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice

1 – Place the cod in a covered baking dish. 

2 – In a small mixing bowl, place the strawberry preserves.  Slowly add creamer, stirring until smooth.

3 – Quarter the strawberries, and add to the sauce.  Pour the sauce atop the cod.  Season the cod with salt, pepper, and a few drops of olive oil.

4 – Microwave the cod on high for 8 minutes.  Cod should be flaky.

5 – Serve the cod and sauce hot, atop jasmine rice (follow instructions on the package for microwaving; brands differ).

–cod and sauce inspired by C. Mabry, chef.

A Simple Dinner:  COD WITH SAUCE OF FRESH STRAWBERRIES – STRAWBERRY PRESERVES – VANILLA CREAMER ATOP JASMINE RICE

For 4:

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

–strawberries (fresh, 5 or 6, chopped fine)

–strawberry preserves (one-half jar)

–vanilla almond creamer (or dairy; for dairy, add 1 teaspoon vanilla flavoring)

–salt and pepper

–jasmine rice

–olive oil

1 – Place one-half jar of strawberry preserves in a small mixing bowl.  Add 5 or 6 finely chopped strawberries, a small amount of vanilla almond creamer, and a few drops of olive oil.  Stir well.  Add more creamer for better consistency, if desired.

2 – Place the cod in a covered baking dish.  Season with salt and pepper.  Pour the sauce on top of the cod.  Microwave on high for 8 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod and sauce hot, atop jasmine rice (1 cup rice and 1 and three-fourth’s cup water; microwave, covered, on high for 5 minutes; then on 50 percent power for 10 minutes).

–recipe original.

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.

WARM MUSHROOM – COD SALAD WITH FRESH TOMATO & SEASONED WITH OREGANO – CAYENNE – GARLIC / SPRING MIX SALAD WITH NECTARINE – STRAWBERRIES – BLUEBERRIES – TOASTED WALNUTS IN HONEY VINAIGRETTE DRESSING

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

–mushrooms (8 to 10 baby bellas, quartered)

–tomato (1, fresh, medium, sliced and then halved)

–oregano (fresh if possible)

–cayenne pepper

–garlic powder

–salt and pepper

–olive oil

–spring mix salad (one-third package)

–nectarine (1, fresh, ripe, sliced)

–strawberries (fresh, 4 to 6, sliced)

–blueberries (fresh, 1 handful)

–toasted walnuts (to toast, microwave half a package for 2 minutes; stir; then microwave for 2 minutes more; use 1 handful in this recipe)

–honey

–balsamic vinegar

–extra virgin olive oil

1 – Quarter the 8 to 10 baby bella mushrooms, and place in a covered baking dish with a little water.  Season with salt, pepper, cayenne pepper, oregano, garlic powder, and olive oil.  Microwave on high for 3 minutes.  Then place the cod amid the mushrooms.  Season the cod with salt, pepper, cayenne pepper, oregano, garlic powder, and olive oil.  Microwave on high for 6 minutes.  On a cutting board, slice 1 medium, fresh tomato, and then halve the slices.  When the cod and mushrooms have cooked, break apart the cod into large chunks, and stir in the fresh tomato.  Let sit uncovered until time for dinner.

2 – Place one-third package of spring mix in a mixing bowl.  Add 1 peeled and sliced nectarine, 4 to 6 sliced strawberries, 1 handful of blueberries, and 1 handful of toasted walnuts.  Drizzle honey over the top of the salad.  Just before dinner is served, add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

3 – Serve the spring mix salad with fruit as a first course.  Then serve the cod salad warm, with the sliced tomato cold.

–cod salad inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way; spring mix salad original.

GARLIC – HERB CHICKEN TENDERS WITH MISSISSIPPI COMEBACK DIPPING SAUCE / SPRING MIX WITH STRAWBERRIES & HONEY – BLUEBERRIES – FETA – PECANS IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING / PARMESAN CAULIFLOWER WITH WHITE SAUCE

Note:  Mississippi comeback dipping sauce originated in Greek restaurants in Jackson, Mississippi in the thirties.  It has remained popular in the Deep South ever since, encouraging a “come back” for more.

 –4 chicken tenderloins or breast strips

–garlic – herb breadcrumbs

–comeback dipping sauce (see recipe below)

–spring mix salad greens

–strawberries (6 to 8, sliced and dipped in honey)

–blueberries (1 handful)

–feta cheese (one-half small carton)

–pecans (one-half small package)

–balsamic vinegar

–extra virgin olive oil

–cauliflower (1 head, fresh)

–milk (dairy or almond; soy doesn’t do well in the microwave)

–flour

–salt and pepper

–olive oil

1 – Prepare Mississippi comeback dipping sauce ahead of time to allow flavors to meld.  The recipe:

1 cup mayonnaise

1/4 cup chili sauce

2 tablespoons ketchup

1 tablespoon lemon juice

1 teaspoon smoked paprika

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

Place in the refrigerator until time for dinner.  May be kept safely for up to a week.

 2 – Wash and cut apart the cauliflower into large chunks.  Place in a covered baking dish.  In a microwaveable cup, place one-half cup of dairy or almond milk, and then microwave on high for 45 seconds.  In a second cup, place 1 tablespoon of flour.  Add the milk to the flour very slowly, stirring briskly.  Then pour the white sauce over the cauliflower.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese over the top.  Microwave on high for 15 minutes.  If sauce appears to be too thick, add chicken broth to desired consistency.

3 – Place one-half package of spring mix to a mixing bowl.  Add 6 to 8 sliced strawberries that have been marinated in honey.  Add 1 handful of blueberries.  Add one-half package of pecan chips.  Add one-half small carton of feta cheese.  Season with salt and pepper.  Wait to add dressing until just before dinner.  At that time, add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

4 – Place the chicken tenders in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of garlic – herb breadcrumbs into the bag.  Shake well.  Place the tenders in a covered baking dish with a little water.  Microwave on high for 5 minutes.

5 – Serve the salad as a first course.  Then serve the chicken tenders hot, the comeback sauce cold, with the cauliflower as a side.  I also served baby lima beans (for recipe, use the search box on this blog).

–comeback sauce retrieved from “my recipes” web site; other 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.

LEMON FLOUNDER WITH CORIANDER – GINGER – GARLIC TOPPED WITH GREEN ONIONS / ROSEMARY POTATOES / BUTTER LETTUCE WITH HONEYED TOASTED WALNUTS & FRESH STRAWBERRIES – YOUNG SQUASH – GREEN ONIONS IN SESAME – GINGER DRESSING

–3 fillets of flounder (thawed from frozen)

–lemon juice

–coriander (bottled)

–ginger (bottled)

–garlic powder

–green onions (3 stalks, divided)

–red potatoes (small, 4)

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–toasted walnuts (6 to 8 halves)

–strawberries (fresh, 6 to 8, sliced)

–honey

–young squash (yellow, 2, small)

–sesame – ginger salad dressing (I use Paul Newman’s)

1 – Place the flounder in the bottom of a large, wide-mouthed, baking dish with a very little water.  Drench in lemon juice.  Season with coriander, ginger, garlic powder, salt, pepper, and olive oil.  Sprinkle 1 chopped green onion on top.  Set aside.

2 – Wash and dice potatoes in 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, rosemary, olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place one-half package of butter lettuce in a mixing bowl.  Slice strawberries and place in a small microwaveable bowl.  Add walnuts to the bowl.  Squeeze honey on top; then stir gently.  Add the strawberries and walnuts to the lettuce.  Peel and dice the squash, and then add to the lettuce.  Chop 2 green onions and add to the bowl.  Season the lettuce with salt and pepper.  Add sesame – ginger salad dressing to taste.

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

5 – Serve the salad as a first course.  Then serve the flounder hot, with the potatoes as a side.

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

COD & WHIPPED POTATO PUFFS WITH PARMESAN & PARSLEY TOPPED WITH CRUSHED CROUTONS / BUTTER LETTUCE SALAD WITH HONEYED STRAWBERRIES & PECANS AND FETA IN LEMON JUICE & EXTRA VIRGIN OLIVE OIL

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

–small buttery Dutch potatoes (6 to 8, to make 1 cup of mashed, cooked potatoes)

–parsley (fresh if possible)

–Parmesan cheese (2 tablespoons)

–salt and pepper

–olive oil

–seasoned croutons (packaged)

–garlic powder (bottled)

–egg (1, whole)

–butter lettuce (one-half package)

–honey

–strawberries (8 to 10, fresh)

–pecans (half a small package)

–lemon juice

–extra virgin olive oil

1 – Rinse and then place the potatoes in a covered baking with a 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When cooled somewhat, place in a food processor and pulse until smooth.  Set aside.  Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  When finished, place the cod in a mixing bowl, and break apart (small pieces).  Add the whipped potatoes to the mixing bowl.  Season with a generous amount of parsley, some salt and pepper, and garlic powder.  Add 2 tablespoons of Parmesan cheese.  Break an egg and place in the bowl.  Stir well.  Place in single-serving microwaveable bowls.  Add 1 cup of croutons to a plastic bag.  Crush by using the back of an ice cream spoon against the kitchen counter.  Then sprinkle the crushed croutons atop the cod-potato.  Set aside.

2 – Place one-half package of butter lettuce salad in a mixing bowl.  Slice the strawberries and place in a separate small bowl.  Add one-half small package of chipped pecans.  Season with honey, generously.  Stir well.  Then add to the lettuce.  Season with salt and pepper.  Add one-third package of feta cheese.  Sprinkle lemon juice and extra virgin olive oil.  Stir.

3 – Microwave the cod-potato puffs on high for 4 minutes.

4 – Serve the cod-potato puffs hot, with the salad as a side.

–cod-potato puffs adapted from Edward Giobbi’s Italian Family Cooking; salad original.

SALMON “SPRING ROLLS” (WITHOUT THE ROLL) / BUTTERY LETTUCE WITH STRAWBERRIES – PEARS – WALNUTS – PEANUTS IN HONEY – RED WINE – OLIVE OIL DRESSING

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

–green onions (2 stalks, chopped)

–coriander (bottled)

–ginger (bottled)

–salt and pepper

–olive oil

–sesame seeds (bottled)

–lemon zest (bottled)

–lemon juice

–buttery lettuce (half a package)

–strawberries (6 to 8, halved)

–walnuts (1 handful)

–peanuts (1 small handful)

–honey

–red wine (cooking wine is fine)

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, coriander, ginger, sesame seeds, lemon zest, lemon juice, and olive oil.  Slice the green onion into one-half inch pieces, and place on top.  Set aside.

2 – Place the buttery lettuce in a mixing bowl.  Halve the strawberries and place in bowl.  Add walnuts and peanuts.  Season with salt, pepper, honey, red wine, and extra virgin olive oil.   Stir well.

3 – Microwave the salmon for 4 and one-half minutes.

4 – Serve the salmon hot, with the cold salad as a side.

–salmon adapted from Top 50 Most Delicious Salmon Recipes; salad original.

BASIL SALMON WITH PEPPERS – TOMATO – GREEN ONIONS / GREEN SALAD WITH STRAWBERRIES & GREEN ONION IN TANGY DRESSING

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

–basil (fresh if possible)

–red bell pepper (one-half, fresh)

–tomato (1, medium, fresh)

–green onions (10 stalks, divided

–spinach (fresh, one-third package)

–spring mix (fresh greens, one-third package)

–strawberries (sliced, about 10)

–balsamic vinegar

–white wine

–sugar (one-third cup)

–salt and pepper

–olive oil,

1 – Slice the red pepper (one-half) and chop the tomato.  Slice 4 green onions in one-half inch pieces and place pepper, tomato, and onions in a covered baking dish.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 3 minutes.  Place the salmon on top of the pepper, tomato, and onion.  Season with salt, pepper, basil, and olive oil.  Set aside.

2 – Place the spinach and spring greens in a mixing bowl.  Slice the strawberries and add to the bowl.  Slice 6 green onions in one-half inch pieces and place in the bowl.  Season the salad with balsamic vinegar, wine, and olive oil.  Add the sugar.  Stir well.

3 – Microwave the salmon for 5 and one-half minutes on high (more because of the vegetables).

4 – Serve the salmon hot, with the cold salad as a side.

–salmon adapted from Italian Family Cooking (Edward Giobbi, author); salad adapted from allrecipes.com.