CHICKEN TURMERIC WITH HALVED GRAPE TOMATOES – MINCED GARLIC – CHOPPED YELLOW ONIONS – CHOPPED GREEN ONIONS IN WHITE WINE SAUCE

Turmeric is good brain food. . .

For 2:

–3 organic chicken tenderloins

–turmeric (one-half teaspoon, too much is bitter)

–halved grape tomatoes (organic, 8 to 10 grape tomatoes)

–minced garlic (bottled, 1 tablespoon)

–chopped yellow onions (ready-packaged, one-quarter cup; or one-half medium onion, sliced)

–chopped green onions (2 stalks)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Pour the white wine in a covered baking dish.  Microwave for 2 minutes.  Then stir in the turmeric, and microwave for 30 seconds.

2 – Add chicken to the sauce.  Season with salt and pepper.  Top with tomatoes, garlic, onion, and green onion.  Spoon sauce over the chicken.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 3 minutes and 30 seconds.  When finished, test the center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–recipe original.

WILD SALMON SPICED WITH TURMERIC IN MARINARA & CLAM JUICE SAUCE & TOPPED WITH CHOPPED YELLOW AND GREEN ONIONS

Original flavor. . turmeric and tomato work well together. . .

For 2:

–wild salmon (size of 2 decks of cards, one-half pound)

–turmeric (bottled, 1 teaspoon)

–marinara sauce (I used Ragu, “Mama’s Special Garden Sauce; 3 tablespoons, bottled)

–clam juice (bottled, one-eighth cup)

–chopped yellow & green onions (packaged, 2 tablespoons each)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add the clam juice.  Sprinkle salt, pepper, and turmeric on top.  Spoon marinara sauce over the salmon.  Drop onion on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon on 50 percent power for 4 and one-half minutes.  (Fifty percent power reduces popping.)

3 – Serve the salmon hot.

–inspired by C. Mabry, chef.

ATLANTIC COD STEW WITH TURMERIC – MINCED GARLIC – CHOPPED PARSLEY – MINCED ONION IN WHITE WINE – BROTH SAUCE ATOP BROKEN WHEAT ENGLISH MUFFIN SEASONED WITH GARLIC & OLIVE OIL

Note: Am resuming my cooking blog after a hiatus due to a broken right arm (my husband took over the kitchen).

Recipe sounds difficult but is very easy and very tasty. . .

For 4:

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

–turmeric (1 teaspoon, dried, bottled)

–minced garlic (2 tablespoons, divided, bottled)

–chopped parsley (fresh, 1 handful, chopped)

–minced onion (1 tablespoon, dried, bottled)

–white wine (one-quarter cup)

–bone broth (chicken, one-quarter cup)

–English muffin (2, broken apart)

–olive oil (organic, extra virgin, to taste)

–salt and pepper

1 – Place the cod in a covered baking dish with the white wine and bone broth.  Sprinkle on top the turmeric, minced garlic (1 tablespoon), chopped parsley, minced onion, salt and pepper.  Finish with a few drops of extra virgin olive oil. 

2 – Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

3 – Break wheat English muffin into pieces, bite-sized.  Place in 4 bowls.  Add minced garlic and olive oil.  Microwave on high for 30 seconds.

4 – Serve the cod stew, hot, atop the garlic muffin.

–cod stew adapted from Edward Giobbi’s Italian Family Cooking.

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

COD STEW WITH FRESH PARSLEY – PURPLE ONION – TURMERIC IN WHITE WINE SAUCE AND ON A BED OF CIABATTA BREADCRUMBS SEASONED WITH MINCED GARLIC & OLIVE OIL

For 4:

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

–turmeric (bottled, 1 teaspoon)

–parsley (fresh, 1 handful, chopped)

–purple onion (one-half, sliced)

–ciabatta bread (1 bun)

–minced garlic (bottled, 1 tablespoon)

–white wine (two-thirds cup)

–salt and pepper

–olive oil

1 – Chop one-half purple onion and place in a covered baking dish with a little water and white wine (equal parts of each).  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the cod on top of the onion.  Season with salt, pepper, turmeric, parsley, and olive oil.  Add a bit more white wine.  Microwave on high for 8 minutes.  Cod is done when it starts to break apart.

3 – Break apart the ciabatta bun.  Drizzle olive oil on top.  Sprinkle with minced garlic.  Microwave on high for 30 seconds.

4 – Serve the cod, hot,  in a bowl with sauce atop one piece of broken ciabatta bread for each serving.

–cod adapted from Edward Giobbi’s Italian Family Cooking..

A Simple Dinner:  CHICKEN WITH PAPRIKA – CUMIN – TURMERIC IN LIME JUICE

–6 chicken tenderloins or breast strips

–paprika (one-quarter teaspoon)

–cumin (one-half teaspoon)

–turmeric (one-half teaspoon)

–lime juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with one-eighth cup of water.  Drench the chicken in lime juice.  Then sprinkle salt, pepper (to taste), cumin, turmeric, and paprika on top of the chicken.  Season with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken hot.

–chicken adapted from the bon appetit web site.

SPICY SALMON WITH PAPRIKA – TURMERIC – GINGER – ONION – GARLIC – PARSLEY IN A CREAMY MARINARA SAUCE ATOP PARMESAN COUSCOUS

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

–paprika, turmeric, ginger (bottled)

–onion (one-half, medium, sliced)

–garlic (minced, in a jar)

–parsley (fresh if possible)

–creamer (dairy or almond; soy doesn’t microwave well)

–marinara sauce (one-half jar; I used Newman’s Own cabernet)

–salt and pepper

–olive oil

1 – Place 1 and one-third cup of water in a covered baking dish, with the spice packet from a box of Parmesan couscous.  Season with a few drops of olive oil.  Microwave on high for 6 minutes (or until boiling).  When finished, add the couscous; stir.  Keep covered for at least 5 minutes.

2 – Place one-half jar of marinara sauce in a covered baking dish.  Add one-third cup of almond or dairy creamer and one-half medium sliced onion.  Season with 1 teaspoon of minced garlic and a few drops of olive oil.  Stir well. Microwave on high for 3 minutes.

3 – Place the salmon in the sauce.  Season with salt, pepper, paprika, turmeric, ginger, and olive oil.  Spread 1 teaspoon of minced garlic on top.  Finish by sprinkling with chopped, fresh parsley.  Microwave on high for 5 and one-half minutes.  When finished, test the center to be sure it is done.  If not, replace in the microwave for 1 minute more.

4 – Serve the salmon and sauce hot, atop the Parmesan couscous.

–salmon adapted from the blog, Immaculate Bites, by Imma.  Imma features Afro – Caribbean recipes made easy.

LEMON BUTTER COD TOPPED BY GREEN ONIONS IN A CREAMY TURMERIC SAUCE

Note:  There is speculation that turmeric protects against dementia.  This is based in part on the fact that people in India often live long lives with clear minds, and they frequently enjoy curcumin in turmeric and curry sauces for their dining.  Turmeric, often substituted for expensive saffron, has much more curcumin than curry.

For 4:

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

–green onions (2 stalks, chopped)

–salt and pepper

–olive oil

–Promise margarine (heart-healthy)

–lemon (1, fresh, sliced)

–lemon zest (lemon peel)

–flour

–milk (dairy or almond)

–turmeric (bottled)

1 – Place 1 cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the milk has heated, slowly add the milk to the flour, beating vigorously.  Place the sauce in a covered baking dish.  Add a generous amount of turmeric.  Microwave the sauce for 3 minutes on high.  Stir well.

2 – Place the cod in the sauce, spooning some sauce over the top of the cod.  Season with salt, pepper, and lemon zest.  Chop 2 stalks of green onions and place on top of the cod.  Season with 1 tablespoon of melted healthy margarine.  With a sharp knife, cut the lemon into slices.  Place the lemon slices atop the cod.  End with a few drops of olive oil.

3 – Microwave on high for 9 minutes.

4 – Serve the cod hot, atop white rice (preferably), couscous, pasta, or quinoa.

–cod adapted from Top 50 Most Delicious Turmeric Recipes.

A Simple Dinner:  BAKED CHICKEN WITH CREAMY TURMERIC – MARINARA SAUCE

–6 chicken tenderloins or breast strips

–soy creamer (or dairy)

–turmeric (bottled)

–marinara sauce (I used Newman’s Own cabernet marinara)

–salt and pepper

–olive oil

1 – Place a small amount of soy creamer in a covered baking dish.  Add 3 tablespoons of marinara sauce.  Season with salt, pepper, turmeric, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, atop jasmine rice (1 cup of rice, 1 and three-fourths cup water; microwave 5 minutes on high; 10 minutes on 50 percent power).

–chicken adapted from The White House Chef Cookbook (French chef from the Kennedy administration).

MARINATED CILANTRO – LIME CHICKEN ATOP TURMERIC JASMINE RICE & WITH SALSA OF AVOCADO – PEACH – ONION – RED BELL PEPPER – FRESH PARSLEY – LIME JUICE

–4 chicken tenderloins or breast strips

–cilantro (fresh if possible)

–lime juice (bottled)

–turmeric (or saffron)

–jasmine rice (sticky white rice)

–avocado (one-half, chopped)

–peach (1, fresh, chopped)

–onion (one-fourth, chopped)

–red bell pepper (2 slices, chopped)

–parsley (1 handful, fresh, chopped)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with cilantro and lime juice.  Let marinate at least three hours (or overnight).

2 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water.  Season with turmeric (generously) and olive oil.  Microwave on high for 5 minutes.  Then microwave for 10 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

3 – Peel and chop 1 fresh peach, scoop out pulp of one-half avocado, chop 2 slices of red bell pepper, and peel and chop one-fourth onion.  Add to a mixing bowl.  Season with lime juice.  Chop 1 handful of fresh parsley, and add to the bowl.  Stir well.  Refrigerate until time for dinner.  (Better if done ahead.)

4 – Pour the contents of the plastic bag with chicken into a covered baking dish.  Add a little more water.  Season chicken with salt, pepper, and olive oil.  Microwave on high for 5 and one-half minutes.

5 – Serve the chicken hot, atop the turmeric rice, with chilled salsa to the side of the chicken.

–chicken, rice, and salsa inspired by “my recipes” web site.