SALMON AND PEPPERS WITH SLICED VIDALIA ONION – BALSAMIC VINEGAR – MINCED GARLIC – MINT – LEMON – CLAM JUICE – GREEN ONIONS

For 4:

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

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

–Vidalia onion (one-half, sliced)

–clam juice (one-quarter cup, bottled)

–lemon juice (3 squirts, bottled)

–balsamic vinegar (one-eighth cup, bottled)

–minced garlic (bottled, 1 tablespoon)

–mint (dried, bottled, 1 tablespoon)

–green onions (2 stalks, chopped, fresh)

–salt and pepper

–olive oil

1 – Place the sliced red bell pepper and the sliced Vidalia onion in a covered baking dish.  Add the clam juice.  Season with minced garlic, mint, salt and pepper, and olive oil.  Stir.  Microwave on high for 3 minutes.

2 – When finished, nestle the salmon amid the peppers and onion.  Drench in lemon juice and balsamic vinegar.  Season with salt, pepper, mint, and olive oil.  Drop chopped green onion on top.

3 – Microwave on high for 6 and one-half minutes.  Salmon is best if medium rare.

4 – Serve the salmon with vegetables hot.

–salmon adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining

COMFORT ONE-DISH CHICKEN DINNER WITH POTATOES & VIDALIA ONION SEASONED BY ROSEMARY – BAY LEAVES – MINCED GARLIC IN WHITE WINE – BROTH SAUCE

For 4:

–6 chicken tenderloins or breast strips

–potatoes (2, medium, cut into 1-inch pieces)

–Vidalia onion (medium, 1, sliced)

–rosemary (1 teaspoon, bottled)

–bay leaves (2, bottled)

–minced garlic (1 tablespoon, bottled

–white wine (one-quarter cup)

–chicken broth (low sodium, non-fat, packaged, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the potatoes and onion in a large baking dish.  Add the white wine and chicken broth.  Season with rosemary, bay leaves, minced garlic, and olive oil.  Gently stir the vegetables.  Microwave on high for 6 minutes.

2 – Place the chicken atop the vegetables.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot.

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

SWEET MEDITERANEAN BACCALA [COD] TOPPED BY BASIL – PARSLEY & WITH VIDALIA ONION – FRESH BASIL-SEASONED TOMATO IN GARDEN STYLE MARINARA & CRÈME SHERRY SAUCE ATOP ZETI PASTA

For 4:

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

–Vidalia onion (one-half, sliced)

–tomato (fresh, medium, 1, chopped)

–basil (1 tablespoon, divided, bottled, dried)

–parsley (fresh, 1 handful, chopped)

–garden style marinara (I used Ragu, one-third bottle)

–crème sherry (one-eighth cup)

–salt and pepper

–olive oil

–zita pasta (1 cup, dried)

1 – Place the zita in an uncovered microwaveable baking dish.  Add water to one-half inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.  Drain before serving.

2 – Place the chopped tomato and sliced onion in a covered baking dish.  Add garden style marinara and crème sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 5 minutes.

3 – Nestle the cod in the sauce.  Season with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop zita pasta.

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

PARSLEYED COD WITH FRESH TOMATO & VIDALIA ONION IN WHITE WINE SAUCE

For 4:

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

–parsley (fresh, 1 handful, chopped)

–tomato (1, medium, chopped)

–Vidalia onion (one-half, medium, sliced)

–white wine

–salt and pepper

–olive oil

1 – Chop 1 medium fresh tomato and place in a covered baking dish with a little white wine.  Add one-half sliced Vidalia onion (or sweet onion).  Microwave on high for 3 minutes.  Then nestle the cod amid the sauce.  Season with salt, pepper, and olive oil.  Sprinkle 1 handful of chopped parsley on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

2 – Serve the cod and sauce hot, atop quinoa, pasta, couscous, or rice (recipes see the search box on this blog).

–cod adapted from Rene Verdon’s The White House Chef Cookbook (from the Kennedy administration).

SALMON WITH PEACHES & VIDALIA ONION SEASONED WITH GINGER – THYME – LEMON IN PEACH JUICE ATOP QUINOA COOKED IN BROTH

For 4:

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

–peaches (small can, save the juice)

–Vidalia onion (one-half, sliced)

–ginger, thyme (bottled)

–lemon juice (bottled)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place a small can of peaches with juice in a covered baking dish.  Add one-half, sliced, Vidalia onion.  Season with salt, pepper, thyme, ginger, and olive oil.  Microwave on high for 5 minutes.

2 – Nestle the salmon amid the peaches and juice.  Drench in lemon juice.  Season with salt, pepper, thyme, ginger, and olive oil.

3 – Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.

4 – Serve the salmon and sauce atop quinoa (recipe, use the search box on this blog).

–salmon adapted from the Real Simple web site.

GINGER CHICKEN WITH MINCED GARLIC & VIDALIA ONION IN TERIYAKI MARINADE

For 4:

–6 chicken tenderloins or breast strips

–ginger (bottled)

–minced garlic (in a jar)

–Vidalia onion (one-half, medium, sliced)

–teriyaki marinade

–pepper

–olive oil

1 – Slice one-half Vidalia (or sweet) onion, and place in a covered baking dish with a little teriyaki marinade.  Season with pepper, ginger, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in the teriyaki marinade.  Season with pepper, ginger, and olive oil.  Spread minced garlic, 1 tablespoon, atop the chicken.  Microwave on high for 8 minutes.  When finished, test a center piece of chicken for doneness; if not cooked, microwave for 1 minute more.

3 – Serve the chicken, marinade, and onions hot, atop jasmine rice (recipe, see the search box on this blog).

–recipe original.

COD WITH CRUSHED ALMONDS – PARSLEY – LEMON IN FAUX BUTTER SAUCE / SMALL YELLOW DUTCH POTATOES WITH DILL / JAPANESE EGGPLANT IN DIP WITH PARMESAN – TOMATO SAUCE – PARSLEY – BANANA PEPPER – ONION – GARLIC

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

–almonds (crushed in food processor, 2 tablespoons crushed)

–parsley (fresh if possible)

–lemon juice

–Promise margarine (heart healthy)

–small yellow Dutch potatoes (half a package, fresh)

–dill (fresh if possible)

–salt and pepper

–olive oil

–Japanese eggplant (3, fresh)

–Parmesan cheese

–tomato sauce (one-fourth cup, canned)

–banana pepper (1 inch, chopped finely)

–Vidalia onion (one-half)

–garlic salt

–sugar (1 teaspoon)

–crackers (for eggplant dip)

1 – Wash the Japanese eggplants, and then pierce all around with a fork.  Line up the three eggplants on a plate, and then microwave for 5 minutes on high; turn over and microwave for 5 minutes more.  Let cool (in the refrigerator if in a hurry).  When eggplants have cooled, cut off the stem, and then cut lengthwise.  Rake out the pulp, discarding the skin.  Cut the pulp from the eggplants two ways on a cutting board.  Place in a mixing bowl.  Add to the bowl one-fourth cup of tomato sauce, 1 inch of banana pepper chopped finely, one-half Vidalia onion chopped finely, garlic salt to taste, and 1 teaspoon of sugar.  Stir well.  Place in a serving bowl and then refrigerator until time for dinner.

2 – Wash the Dutch potatoes, and then cut in 2 pieces any that are larger than an inch.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  In a food processor, pulse about a dozen almonds until minced to make 2 tablespoons.  Spread the almonds on top of the cod.  Microwave 1 tablespoon of margarine for 20 seconds, covered.  Pour the margarine over the cod.  Chop the parsley and add on top of the cod.  Microwave on high for 6 minutes, while the first course of eggplant dip is being served.

4 – Serve the Japanese eggplant dip as a first course, with crackers.  Serve the cod hot, with the Dutch potatoes as a side.

–cod adapted from a trout recipe in The Best of French Cooking; other recipes original.

COD WITH PARSLEYED BREADCRUMBS IN WORCESTERSHIRE & LEMON SAUCE / ANGEL HAIR SLAW WITH TOMATO – CHICKPEAS – VIDALIA ONION 

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

–Italian parsley (fresh is possible)

–plain breadcrumbs (boxed)

–Worcestershire sauce

–lemon juice

–salt and pepper

–olive oil

–angel hair slaw (raw cabbage)

–sugar

–tomato (1, medium)

–chickpeas (one-half can)

–Vidalia onion (1, small)

–mayonnaise

1 – Place cod in a covered baking dish with a very small amount of water.  Drench in lemon juice and Worcestershire sauce.  Season with salt and pepper. Sprinkle breadcrumbs and minced parsley on top.  Finish with a few drops of olive oil.  Set aside.

2 – Empty half a package of angel hair slaw into a mixing bowl.  Chop the tomato, season with salt and pepper, and place in bowl.  Add one-half can of chickpeas.  Slice 1 small Vidalia onion, and add to bowl.  Season with salt, pepper, and 1 teaspoon of sugar.  Add mayonnaise to taste.  Stir well.

3 – Microwave the cod for 6 minutes on high.

–cod adapted from The Guardian web site; slaw original.

OVEN FRIED COD ROLLED IN WHOLE WHEAT BREADCRUMBS ACCOMPANIED BY HOMEMADE TARTAR SAUCE WITH CHIVES – TARRAGON – PARSLEY – CAPERS / PARSLEYED BABY DUTCH POTATOES / BROCCOLI / BARBECUED PINTO BEANS WITH VIDALIA ONION IN CHICKEN BROTH

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

–whole wheat chicken stuffing (boxed)

–chives (bottled)

–tarragon (fresh if possible)

–Italian parsley (fresh if possible)

–capers (12 or so, bottled)

–mayonnaise

–salt and pepper

–olive oil

–broccoli (1 head, fresh)

–baby Dutch yellow potatoes (one-half package)

–pinto beans (dried; soak overnight)

–Vidalia onion (1, medium)

–chicken broth (non-fat, low sodium)

–barbecue sauce (bottled; I use Bull’s Eye Original)

1 – Place two-thirds cup of pinto beans in a slow cooker.  Add 2 cups of chicken broth and 1 cup of barbecue sauce.  Slice an onion and add to the cooker.  Season with one-half teaspoon of salt and a little olive oil.  Cook on high for 6 hours.  When finished, keep on warm setting until time for dinner.

2 – Place a generous amount of whole wheat chicken stuffing on a plate.  Place the cod on top.  Drizzle olive oil generously.  Roll the cod in the breadcrumbs.  Place in a covered baking dish with a very tiny amount of water (just for steaming).  Set aside.

3 – Place one-half package of baby Dutch potatoes in a mixing bowl.  Rinse well.  Then place on cutting board, cutting into 1-inch size pieces.  Place in a covered baking dish with 1 inch of water.  Microwave for 12 minutes on high.

4 – Place 3 tablespoons of mayonnaise in a small bowl.  Season with chives, tarragon, capers, and minced parsley.  Stir well.  Keep in refrigerator until time for dinner.

5 – Cut the stalk from a head of broccoli, leaving the stems and florets.  Arrange in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

6 – Microwave the cod for 6 minutes.

7 – Serve the cod accompanied by the tartar sauce, hot, with the beans, broccoli, and potatoes as sides.

–recipe for tartar sauce from The Best of French Cooking; other recipes original.

PESTO COD ATOP TOMATO SLICES WITH GARLIC – HERB BREADCRUMBS / OVEN FRIED EGGPLANT WITH TOMATO & VIDALIA ONION

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

–pesto sauce (bottled)

–tomato (2, fresh, divided)

–garlic salt

–basil (fresh if possible)

–salt and pepper

–olive oil

–garlic – herb breadcrumbs (boxed)

–eggplant (3 thick slices)

–Vidalia onion (1, small)

1 – Cut off 3 thick slices from a large tomato.  Place in a covered baking dish.  Season with salt, pepper, basil, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Place the cod atop the tomatoes.  Season with salt and pepper.  Place 2 tablespoons of pesto sauce in a small bowl.  Stir in 2 tablespoons of water.  Spread the pesto atop the cod.  Sprinkle lightly with garlic – herb breadcrumbs.  Set aside.

2 – Chop 1 tomato and 1 onion.  Place in a covered baking dish.  Season the tomato and onion with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Cut off 3 slices of eggplant.  Place in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of garlic – herb breadcrumbs in the bag.  Shake well.  Place the eggplant atop the tomato and onion.  Add a little more olive oil on top.  Microwave on high for 3 minutes.

3 – Microwave the cod on high for 7 minutes.

4 – Serve the cod hot, with the eggplant as a side.

–cod adapted from “fine cooking” web site; eggplant original.