A Simple Dinner:  PARSLEYED CHICKEN IN A SWEET ORANGE MARMALADE – WHITE WINE SAUCE ATOP GARLIC BOWTIE PASTA

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, 2 tablespoons chopped; or 1 tablespoon dry)

–sweet orange marmalade (bottled, 3 heaping tablespoons)

–white wine (cooking wine is fine; one-fourth cup)

–salt and pepper

–bowtie pasta (or penne pasta, boxed, 1 and one-half cups, dry)

–minced garlic (in a jar, 1 tablespoon)

–olive oil

1 – Place pasta in an uncovered baking dish.  Add garlic and one-half teaspoon of salt.  Just cover the pasta with water.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.  Drain just before serving.

2 – In a small mixing bowl, place the marmalade.  Slowly add the white wine, stirring vigorously.  Set aside.

3 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Pour the marmalade/wine sauce on top.  Season with olive oil (to taste).  Sprinkle parsley on top.

4 – Microwave the chicken for 8 minutes on high.

5 – Serve the chicken and sauce, hot, atop the pasta.

–recipe original.

BREADCRUMB – TOPPED COD IN WHITE WINE & SERVED WITH CREAMY SAUCE OF CRAB MEAT – PARSLEY – MINT – CAPERS – LEMON – WHITE WINE – EXTRA VIRGIN OLIVE OIL ATOP JASMINE RICE

Note:  The original recipe for the sauce used tuna.

For 4:

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

–breadcrumbs (boxed)

–white wine

–olive oil

–jasmine rice (1 cup, packaged)

The sauce:

–crab meat (one-half small can, drained)

–parsley (fresh, 1 handful, chopped)

–mint (5 leaves, fresh, chopped, optional)

–capers (2 tablespoons, drained, bottled)

–lemon juice (bottled, 1 squirt)

–white wine (3 tablespoons)

–extra virgin olive oil (3 tablespoons)

1 – Place the cod in a covered baking dish with a little white wine.  Drench in olive oil.  Season with salt and pepper.  Sprinkle lightly with breadcrumbs.  Microwave on high for 8 and one-half minutes.  (Cod is done when it begins to break apart.)

2 – Place the following in a food processor:  one-half small can of drained crab meat; 1 chopped handful of fresh parsley, 5 chopped leaves of fresh mint (optional), 2 tablespoons of drained capers, 1 squirt of lemon juice, 3 tablespoons of white wine, 3 tablespoons of extra virgin olive oil.  Puree until creamy; it takes some time to make a creamy sauce in a food processor.

3 – Serve the cod hot, with the sauce at room temperature and ladled over the top.  Place the cod on jasmine white rice (1 cup rice, 1 and three-fourth’s cup water, microwave on high for 5 minutes, then microwave on 50 percent power for 10 minutes).

–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BAKED CHICKEN LIGHTLY SPRINKLED WITH BREADCRUMBS ON A BED OF CARROTS – GREEN ONIONS – MUSHROOMS IN BROTH & WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–carrots (2, fresh, sliced on the diagonal)

–green onions (3 stalks, chopped in large pieces)

–mushrooms (baby bellas, 5 or 6, sliced large)

–chicken broth (non-fat, low sodium)

–white wine

–jasmine rice (boxed)

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourth’s cup of water.  Stir.  Microwave on high for 5 minutes; the microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.  (Do not add salt or olive oil.)

2 – Slice 2 carrots on the diagonal, and place in a covered  baking dish with a little chicken broth and a little white wine.  Add 3 chopped green onions and 5 or 6 sliced baby bella mushrooms.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes, longer if you have a large baking dish.  When finished, add the chicken, spacing the pieces apart from each other.  Season the chicken with salt, pepper, and olive oil.  Sprinkle very lightly with plain breadcrumbs.  Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot, atop the jasmine rice.

–recipe original.

BAKED COD & CRAB MEAT TOPPING OF MINCED CELERY – ONION POWDER – MAYO – BLACK PEPPER – GARLIC-HERB BREADCRUMBS – WORCESTERSHIRE AND SPRINKLED WITH PAPRIKA IN WHITE WINE SAUCE

For 4:

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

–crab meat (one-half small can, drained)

–celery (1 stalk, finely chopped)

–onion powder

–mayonnaise

–black pepper

–garlic – herb breadcrumbs (boxed)

–Worcestershire sauce

–paprika

–olive oil

–white wine

1 – Place the cod in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Set aside.

2 – In a small mixing bowl, place one-half can of drained crab meat, a generous sprinkling of garlic – herb breadcrumbs, 1 tablespoon of mayonnaise, 1 teaspoon of Worcestershire sauce, and a few drops of olive oil.  Season with black pepper and onion powder.  Finely chop 1 stalk of celery, and add to the mixing bowl.  Stir well.  Spread the crab meat topping on the cod.  Sprinkle with paprika.

3 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod with crab meat topping with couscous, pasta, white or brown rice, or quinoa.

–cod and crab meat topping adapted from Mr. Food Test Kitchen.

COD WITH DICED PEARS IN A CINNAMON – SUGAR – WHITE WINE SAUCE

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

–pears (2, medium, fresh, peeled, diced)

–cinnamon (bottled)

–sugar

–white wine

–salt and pepper

–olive oil

1 – Place 2 peeled, diced fresh pears in a covered baking dish with a little white wine.  Sprinkle with cinnamon (generously) and sugar.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the sauce, spooning some on top.  Sprinkle additional salt, pepper, cinnamon (generously), and sugar on top.  Season with olive oil.  Microwave on high for 8 minutes.

3 – Serve the cod hot, atop white rice (preferably jasmine; recipe, see the search box on this blog)

–recipe original.

CHICKEN TARRAGON WITH CARROTS – GREEN ONIONS – CELERY IN A CREAM SAUCE WITH WHITE WINE

–6 chicken tenderloins or breast strips

–tarragon (fresh if possible)

–carrot chips (fresh, 1 handful)

–green onions (fresh, 4 stalks, chopped)

–celery (fresh, 2 stalks, chopped)

–creamer (almond or soy for lactose-free; or dairy)

–milk (almond for lactose-free; or dairy; soy does not microwave well)

–white wine

–flour (1 tablespoon)

–salt and pepper

–olive oil

1 – Place 1 handful of carrot chips in a covered baking dish.  Add 4 stalks of green onions, chopped; and 2 stalks of celery, chopped.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

2 – In a microwaveable cup, place one-half cup of almond milk (or dairy), one-fourth cup of almond or soy creamer (or dairy), and one-fourth cup of white wine.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the milk/creamer/wine have heated, very slowly add to the flour, beating vigorously and constantly.  Then pour the sauce over the carrots/green onions/celery.  Stir.  Microwave on high for 4 minutes.

3 – Place the chicken in the sauce with the vegetables.  Season with salt, pepper, tarragon, and olive oil (a few drops only).  Microwave on high for 8 and one-half minutes.

4 – Serve the chicken and sauce hot. 

–chicken inspired by Julia Child’s The French Chef Cookbook.

COD SYLVESTRE WITH TARRAGON – GREEN ONIONS – MUSHROOMS IN WHITE WINE – TOMATO SAUCE

For 4:

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

–tarragon (bottled)

–green onions (3 stalks, chopped)

–mushrooms (4 or 5 baby bellas, sliced)

–white wine

–spaghetti sauce (I used Newman’s Own, original)

–salt and pepper

–olive oil

1 – Slice 3 stalks of green onions, and place in a covered baking dish.  Then place 4 or 5 baby bella mushrooms, sliced, in the dish.  Set aside.

2 – In a microwaveable cup, place 2 tablespoons of spaghetti sauce.  Slowly add 1 cup of white wine, stirring constantly.  Season with salt and pepper.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the white wine/tomato has heated, slowly add to the flour, beating briskly.  Then pour the sauce atop the green onions and mushrooms.  Microwave on high for 3 minutes.  Then stir well.

3 – Place the cod in the sauce, spooning some sauce atop the cod.  Season the cod with salt, pepper, tarragon, and olive oil.  Microwave for 9 minutes on high.

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

–cod adapted from Julia Child’s The French Chef Cookbook (from her television series).

ORANGE CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED WITH GREEN ONIONS & IN A MARMALADE – WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs

–green onions (2 stalks, chopped fine)

–orange marmalade (half a jar)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place in a covered baking dish.

2 – In a small mixing bowl, place one-half jar of orange marmalade.  Add a small amount of white wine (sauce will be thinner after cooking).  Stir well.  Spoon the orange sauce over the chicken.

3 – Chop 2 stalks of green onions, and sprinkle over the chicken.  Add a few additional drops of olive oil if desired.

4 – Microwave on high for 8 and one-half minutes.

5 – Serve the chicken and sauce hot, atop rice or quinoa.

–recipe original.

PARSLEYED COD ARLESIENNE WITH MUSHROOMS – TOMATO – ARTICHOKE HEARTS IN WHITE WINE SAUCE

For 4:

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

–mushrooms (baby bellas, 5 or 6, chopped)

–tomato (fresh, medium, chopped)

–artichoke hearts (marinated, in a jar, 3 or 4, chopped)

–parsley (1 handful, chopped)

–white wine

–salt and pepper

–olive oil

1 – Chop 5 or 6 baby bella mushrooms, 1 medium tomato, and 3 or 4 marinated artichoke hearts.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – When the vegetables have cooked, place the cod in the center of the baking dish.  Season with salt, pepper, and olive oil.  Sprinkle chopped parsley on top.

3 – Microwave for 8 minutes on high.

4 – Serve the cod and sauce hot, atop pasta, couscous, rice, or quinoa.

–cod adapted from Rene Verdon’s The White House Chef Cookbook.

SALMON TOPPED WITH BREADCRUMBS – MINT – PARSLEY – LEMON – SUGAR IN WHITE WINE SAUCE

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

–breadcrumbs (plain, boxed)

–mint

–parsley (fresh)

–lemon juice

–sugar

–white wine

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little white wine.  Drench the salmon in lemon juice.  Sprinkle sugar and plain breadcrumbs on top.  Season with salt, pepper, mint, chopped parsley, and olive oil.

2 – Microwave on high for 7 and one-half minutes.

–salmon adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

COQ AU VIN / CHICKEN WITH MUSHROOMS – ONION – THYME – BAY LEAVES IN BRANDY – RED WINE – BROTH – MARINARA SAUCE THICKENED WITH FLOUR

Note:  Only 1 tablespoon of marinara sauce tweaks the flavor of this otherwise traditional chicken in wine sauce recipe.

For 4:

–6 chicken tenderloins or breast strips

–baby bella mushrooms (4 or 5, sliced)

–onion (one-half, sliced)

–brandy

–red wine

–chicken broth (non-fat, low sodium)

–marinara sauce (spaghetti or tomato sauce, 1 tablespoon)

–thyme

–bay leaves (2)

–flour (1 tablespoon)

–salt and pepper

–olive oil

1 – Place one-half cup of red wine and a few drops of brandy in a microwaveable cup; add one-half cup of chicken broth and 1 tablespoon of marinara sauce.  Microwave on high for 1 and one-half minutes.  Place 1 tablespoon of flour in a separate cup.  When the wine/brandy/broth/marinara sauce has heated, slowly add to the flour, stirring briskly.  Then place in a covered baking dish.  Microwave for 3 minutes.  Then stir well.

2 – Place 4 or 5 baby bella mushrooms, sliced, and one-half onion, sliced, in the baking dish with the sauce.  Microwave for 3 minutes.

3 – Place chicken in the sauce with the mushrooms/onion.  Season with salt, pepper, thyme, bay leaves (2), and olive oil.

4 – Microwave on high for 8 minutes.

5 – Serve the coq au vin hot, atop rice.

–coq au vin adapted from Julia Child’s The French Chef Cookbook.

TARRAGON – PARSLEYED COD AMERICAINE ROLLED IN BREADCRUMBS WITH GREEN ONIONS – CARROTS – CELERY – GARLIC IN SAUCE OF BRANDY – WHITE WINE – BROTH

Note:  This recipe was originally intended for lobster but works well with cod.

For 4:

–cod (size of 3 decks of cards, 1 pound)

–tarragon

–parsley (fresh, 1 handful)

–breadcrumbs (boxed)

–green onions (2 stalks, chopped)

–celery (1 stalk, chopped)

–carrots (1 handful, chips)

–garlic (minced, in a jar)

–brandy (buy a small, inexpensive bottle)

–white wine

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

 

1 – Chop 2 stalks of green onions, 1 stalk of celery, and 1 handful of carrot chips, and place in a covered baking dish with a little white wine, a little chicken broth, and a few drops of brandy.  Add 1 tablespoon of minced garlic.  Stir.  Microwave on high for 3 minutes.

2 – Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs and shake well.  Then place in the sauce.  Sprinkle tarragon and chopped parsley on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.

4 – Serve the cod hot, atop pasta, quinoa, couscous, or rice.

–cod inspired by Rene Verdon’s The White House Chef Cookbook (from the sixties, the Kennedy administration).

A Simple Dinner:  COD WITH GREEN ONIONS & MUSHROOMS IN WHITE WINE SAUCE

Note:  Very easy and tastes so gourmet.

For 4:

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

–green onions (3 stalks, chopped)

–mushrooms (baby bella, sliced, 5 or 6)

–white wine

–salt and pepper

–olive oil

1 – Place cod in a covered baking dish with a little white wine.  Season the cod with salt and pepper.  Slice finely 3 stalks of green onions, and place on top of the cod.  Slice 5 or 6 baby bella mushrooms, and also place on top of the cod.  Season with olive oil.  Microwave on high for 6 minutes on high; then microwave for 4 minutes on 50 percent power.  (If wine is microwaved for more than 6 minutes in a typical dinner, the wine will bubble up, overflowing in the oven.)

2 – Serve the cod hot.

–cod adapted from Rene Verdon’s The White House Chef Cookbook.

COD WITH LEMON – GREEN ONIONS – MUSHROOMS IN WHITE WINE SAUCE

For 4:

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

–lemon juice (bottled)

–green onions (2 stalks, chopped fine)

–mushrooms (baby bellas, 5 or 6, chopped fine)

–white wine

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little white wine.  Drench in lemon juice.  Season with salt and pepper.  Chop finely 2 stalks of green onions and 5 or 6 baby bella mushrooms.  Place the onions and mushrooms on top of the cod.  Season with olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot, atop quinoa, white rice, brown rice, or couscous (recipes, see the search box).

–cod adapted from The White House Chef Cookbook (from the Kennedy administration).

CREAMY COD WITH MUSHROOMS – GREEN ONIONS – PARSLEY IN CREAMER – MILK – WHITE WINE SAUCE

For 4:

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

–mushrooms (baby bellas, 6 to 8, chopped fine)

–green onions (3 stalks, chopped)

–parsley (fresh, chopped)

–soy creamer

–milk (almond or dairy, not soy)

–white wine

–salt and pepper

–Promise margarine (heart healthy)

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Add 6 to 8 finely chopped baby bellas mushrooms on top; then add 2 stalks of green onions, chopped and chopped parsley.  Set aside.

2 – Place one-half cup of white wine in microwaveable cup; add one-fourth cup of soy creamer, one-fourth cup of dairy or almond milk, and 1 teaspoon of margarine.  Season with salt and pepper.  Microwave on high for 2 minutes.  In a second cup, place 2 tablespoons of flour.  When the wine/milk/creamer has heated, very slowly add to the flour, stirring briskly.  Then pour the sauce over the cod.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

3 – Serve the cod with creasy mushroom sauce hot, atop rice or quinoa (recipes, see the search box on this blog).

–cod adapted from Julia Child’s Mastering the Art of French Cooking.

WARM ROSEMARY – GARLIC CHICKEN ATOP FRESH TOMATO – ROMAINE SALAD DRESSED WITH WHITE WINE – ONION – OLIVE OIL – DIJON

For 4:

–6 chicken tenderloins or breast strips

–rosemary

–minced garlic (bottled)

–tomato (medium, fresh, chopped)

–romaine lettuce (5 leaves, rinsed and dried off)

–white wine

–onion (one-fourth, medium, chopped fine)

–extra virgin olive oil

–Dijon mustard (1 teaspoon)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 8 minutes.  When finished, take the cover off so that the chicken can cool slightly.

2 – Wash 5 leaves of romaine lettuce; then dry off.  Break apart into bite-sized pieces.  Chop 1 medium, fresh tomato, season with salt and pepper, and then add to the lettuce.  In a small mixing bowl, place 1 teaspoon of Dijon mustard.  Minced one-fourth medium onion, and add to the bowl.  Add 2 tablespoons of extra virgin olive oil.  Stir the mustard, oil, and onion well.  Very slowly add one-half cup of white wine to the bowl, stirring constantly.  Pour the salad dressing over the lettuce and tomato, and stir.

3 – Serve the chicken, just warm but not hot, atop the salad.

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

CHICKEN STEW WITH POTATOES – ONION – CELERY – RED BELL PEPPER – GARLIC – BAY LEAVES – ROSEMARY IN WHITE WINE – BROTH – MARINARA SAUCE ATOP GARLIC – OLIVE OIL COUSCOUS

For 4:

–6 chicken tenderloins or breast strips

–baby Dutch potatoes (4 or 5, sliced)

–onion (1, medium, sliced)

–celery (1 stalk, chopped)

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

–garlic (minced, in a jar)

–bay leaves (3, dried)

–rosemary (bottled)

–white wine

–chicken broth (non-fat, low sodium)

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

–salt and pepper

–olive oil

1 – Place chicken in a slow cooker.  Slice 4 or 5 baby Dutch potatoes, and add to the cooker.  Also add 1 medium onion (sliced), 1 stalk celery (chopped), one-half red bell pepper (sliced), 1 tablespoon of minced garlic, 3 bay leaves, and 1 teaspoon of rosemary.  Place three-fourths cup of white wine and three-fourths cup of chicken broth in the cooker.  Season with salt, pepper, and olive oil.  Stir well.  Cook for 5 hours.  Then add one-half cup of marinara sauce.  Cook for 30 minutes more.  (Stew will not be tender unless the marinara sauce is added toward the end of cooking cycle.)

2 – Place 1 and one-fourth cup of water in a covered baking dish.  Add contents of herb package and a few drops of olive oil.  Microwave on high for 6 minutes.  Then stir in the couscous.  Let stand, covered, for at least 5 minutes.

3 – Serve the chicken stew, hot, atop the couscous.

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

ROSEMARY CHICKEN ROLLED IN BREADCRUMBS WITH BABY BELLA MUSHROOMS – ONION – PARMESAN – PINE NUTS – PARSLEY IN BROTH – WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–rosemary

–breadcrumbs (plain, boxed)

–baby bella mushrooms (4 or 5, sliced)

–onion (one-half, sliced)

–Parmesan cheese

–pine nuts (one-half small package)

–parsley (fresh)

–chicken broth (non-fat, low sodium)

–white wine

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms and one-half onion, and place in a covered baking dish with a little chicken broth and a little white wine.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag with a little olive oil, salt, pepper, and rosemary.  Add breadcrumbs, and shake well.  Then place the breaded chicken in the mushroom and onion sauce.

3 – Sprinkle Parmesan cheese, one-half package of pine nuts, and chopped parsley on top.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

4 – Serve the chicken hot.

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

PARSLEYED CHICKEN WITH BABY BELLA MUSHROOMS – ONION – BANANA PEPPER IN WHITE WINE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh)

–mushrooms (baby bellas, 4 or 5)

–onion (one-half, medium)

–banana pepper (fresh, one-half, sliced)

–white wine

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms, and place in a covered baking dish.  Finely slice one-half onion, and place in the dish.  Slice one-half banana pepper, and place in the dish.  Add a small amount of white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, parsley, and olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken and sauce hot.

–chicken adapted from To the Taste of a King (a fifties New Orleans cookbook).

CAYENNE COD WITH GREEN ONIONS & PARSLEY IN WHITE SAUCE OF WHITE WINE & BROTH ATOP ROASTED RED PEPPER & BASIL QUINOA BLEND

For 4:

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

–cayenne pepper

–green onions (2 stalks, finely sliced)  

–parsley (1 handful, chopped)

–white wine

–chicken broth (non-fat, low sodium)

–flour (1 heaping tablespoon)

–salt and pepper

–olive oil

–quinoa blend (roasted red pepper & basil, quinoa & brown rice, Near East brand, 1 box)

1 – Place entire box of quinoa blend with seasonings in a covered baking dish.  Add 1 and one-third cup chicken broth.  Season with olive oil.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place one-third cup of white wine in a microwaveable cup; add one-third cup of chicken broth.  Microwave on high for 1 and one-half minutes.  In a separate cup, place 1 heaping tablespoon of flour.  Slowly add the hot wine & broth to the flour, stirring briskly.  Set aside.

3 – Place 1 pound of cod in a covered baking dish.  Drench in lemon juice.  Pour the white sauce over the cod.  Season the cod with salt, pepper, and cayenne pepper (to taste, not too much).  Finely slice 2 stalks of green onions, and then place atop the cod.  Chop 1 handful of fresh parsley, and place atop the cod.  Season the cod with olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 12 minutes.

4 – Serve the cod hot, atop the quinoa.

–cod original.

A Celebratory Dinner for 2:  POULET VERONIQUE [TARRAGON CHICKEN WITH SEEDLESS PURPLE GRAPES IN WHITE SAUCE WITH WHITE WINE & BROTH]

–4 chicken tenderloins or breast strips

–1 cup of purple grapes, seedless (halve the grapes)

–tarragon (bottled)

–white wine

–chicken broth (non-fat, low sodium)

–flour

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, tarragon, and olive oil.  Mix well.  Set aside.

2 – Halve 1 cup of purple grapes.  Place in a covered baking dish.

3 – Place one-third cup of chicken broth in a Pyrex measuring cup.  Add one-third cup of white wine.  Microwave on high for 1 minute.  Place 1 generous tablespoon of flour in a second cup.  When broth-wine sauce has heated, slowly add to the flour, stirring briskly.  Pour atop the purple grapes.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.  Then stir well.

4 – Nestle the chicken amid the sauce with the grapes.  Microwave on high for 5 and one-half minutes.

5 – Serve the chicken and grapes hot, atop jasmine rice (recipe, see the search box on this blog)

–chicken adapted from The Microwave French Cookbook.

ROSEMARY & CORIANDER CHICKEN WITH MINCED GARLIC & TOPPED WITH LEMON SLICES IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–rosemary, coriander (fresh if possible)

–minced garlic (in a jar)

–lemon (fresh)

–white wine

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, coriander, garlic, and olive oil.  With a very sharp knife, slice a lemon; then place the slices atop the chicken.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot.

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

PARSLEYED COD & SHRIMP WITH MUSHROOMS – MINT – CAYENNE – GREEN ONIONS – GARLIC IN WHITE WINE & SOY SAUCE

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

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

–mushrooms (6 to 8 baby bellas, sliced)

–mint (fresh if possible)

–cayenne pepper

–green onions (2 stalks, sliced)

–garlic (minced, in a jar)

–white wine

–soy sauce

1 – Place the shrimp in a small covered baking dish with a little water.  Season with mint, cayenne, and olive oil.  Set aside.

2 – Place the 6 to 8 sliced baby bella mushrooms in a covered baking dish with a little white wine and a little soy sauce.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the mushrooms.  Season with salt, pepper, mint, cayenne, minced garlic, and olive oil.  Top with chopped parsley and 2 sliced green onions.  Microwave on high for 6 minutes.

4 – Microwave the shrimp for 1 minute on high.  When finished, place the shrimp on top of the cod.

5 – Serve the cod and shrimp hot, atop pasta or rice if desired (recipes, see search box on this blog).

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

COD WITH SALSA OF SEEDLESS RED GRAPES – MINCED GARLIC – SRIRACHA – GREEN ONION – CILANTRO – CHILI PEPPER – EXTRA VIRGIN OLIVE OIL – WHITE WINE

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

–clam juice

–seedless red grapes (1 large bunch, with each grape halved)

–minced garlic (from a jar)

–sriracha sauce (chili sauce)

–green onion (1 stalk, finely cut)

–cilantro (fresh if possible)

–chili pepper (one-half pepper, minced)

–white wine

–salt and pepper

–olive oil

–extra virgin olive oil

1 – Halve each grape in 1 large bunch, and place in a small mixing bowl.  Add 1 teaspoon of minced garlic, 1 teaspoon of sriracha sauce, 1 finely cut green onion, minced cilantro to taste, one-half minced chili pepper, salt and pepper to taste, 2 tablespoons of extra virgin olive oil, and 2 tablespoons of white wine.  Stir gently, being sure that the sriracha sauce is dissolved in the wine.  Keep salsa in the refrigerator until time for dinner.

2 – Place the cod in a covered baking dish with a little clam juice.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the cold salsa beside it.

–cod and salsa adapted from the “food and wine” web site.

THYME – TOMATO CHICKEN WITH VIDALIA ONION – CAPERS – PARSLEY IN MARINARA – WHITE WINE SAUCE ATOP GARLIC COUSCOUS

–4 chicken tenderloins or breast strips

–thyme (fresh if possible)

–tomato (medium, fresh, chopped)

–onion (one half, sliced)

–capers (bottled, about 12)

–parsley (fresh)

–marinara sauce (I used Newman’s Own, with basil)

–white wine

–couscous (boxed, garlic – olive oil variety)

–salt and pepper

–olive oil

1 – Place the entire contents of the box of couscous in a covered baking dish.  Add 1 and one-fourth cups of water.  Sprinkle seasoning packet on top.  Add a drop or two of olive oil.  Stir well.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

2 – Chop a tomato and half a Vidalia onion, and place in a covered baking dish with one-third bottle of marinara sauce.  Add a little white wine and olive oil.  Season with pepper and thyme.  Microwave on high for 5 minutes.

3 – When finished, nestle the chicken in the sauce.  Season with salt, pepper, thyme, and olive oil.  Sprinkle parsley on top.  Add 12 capers on top.  Microwave on high for 9 minutes (more because of the sauce).

4 – Serve the chicken and sauce hot, atop the couscous.

–chicken adapted from NYT Cooking web site.

CAJUN COD & SHRIMP SCAMPI WITH PARSLEY – MINCED GARLIC – FAUX BUTTER – OLIVE OIL IN WHITE WINE – CLAM JUICE SAUCE

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

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

–Cajun seasoning (or Creole; I used New Orleans – based “Slap Ya Mama”

–parsley (fresh)

–minced garlic (bottled)

–Promise margarine (heart-healthy)

–olive oil

–white wine

–clam juice (bottled; or fish broth)

–salt and pepper

1 – Place 8 to 10 medium shrimp in a small covered baking dish.  Add a very small amount of white wine, clam juice, Promise margarine, and olive oil.  Season with salt, pepper, minced garlic, and Cajun seasoning.  Set aside.

2 – Place the cod in a covered baking dish with a little white wine and clam juice.  In a separate bowl, place 1 tablespoon of Promise margarine.  Microwave the margarine for 10 seconds; then stir.  Add 1 teaspoon of minced garlic.  Pour the margarine and garlic on top of the cod.  Chop the parsley, and drop on top.  Add a few drops of olive oil.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

3 – Microwave the shrimp for 2 minutes.  When finished, pour the shrimp atop the cod.

4 – Serve the cod and shrimp hot, atop pasta, couscous, rice, or quinoa if desired.

–cod and shrimp inspired by “Cindy’s recipes and writings” blog site.

CHICKEN ROLLED IN HERB BREADCRUMBS & TOPPED WITH SLICED LEMON & MINCED GREEN ONION IN WHITE WINE – BROTH SAUCE

–4 chicken tenderloins or breast strips

–herb breadcrumbs (I used Pepperidge Farm herb cornbread stuffing)

–lemon (fresh)

–green onion (1, fresh, minced)

–white wine

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add herb breadcrumbs, and shake.  Then place the breaded chicken in a covered baking dish with a little white wine and a little chicken broth.

2 – Mince 1 stalk of green onion, and place atop the chicken.  With a very sharp knife, slice a lemon.  Place the sliced lemon atop the chicken.  Season with olive oil.

3 – Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot, with the onion and lemon.

–chicken inspired by food.com web site.

SPICY CHICKEN WITH MUSHROOMS & GARLIC IN WHITE WINE – BROTH SAUCE

Note:  This recipe is a chicken marsala variation.

–4 chicken tenderloins or breast strips

–cayenne pepper

–mushrooms (3 baby bellas)

–minced garlic (in a jar)

–white wine

–chicken broth (non-fat, low sodium)

–breadcrumbs (plain, boxed)

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, cayenne pepper.  Then sprinkle a small amount of breadrumbs. 

2 – In a small mixing bowl, place a small amount of both white wine and chicken broth.  Add 2 teaspoons of minced garlic to the liquid.  Stir well, and then pour in the dish with the chicken.  Quarter the 3 baby bella mushrooms and place around, but not on, the chicken.  Season with olive oil.

3 – Microwave on high for 5 and one-half minutes.

4 – Serve the chicken and mushrooms hot.

–recipe original.

CHICKEN WITH LEMON SLICES – BUTTER – CAPERS – GARLIC – PARSLEY IN LEMON – WHITE WINE SAUCE ATOP FARFALLE PASTA

–chicken tenderloins or breast strips

–lemon (fresh)

–Promise margarine (heart-healthy)

–capers (about a dozen, bottled)

–minced garlic (in a jar)

–parsley (fresh)

–lemon juice

–white wine

–olive oil

–farfalle pasta (boxed, bowtie shape)

1 – Place 1 cup of farfalle pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  Season with salt.  Microwave the pasta for 6 minutes on high; then microwave for 8 minutes on 50 percent power.  (This will produce al dente pasta.)  When finished, keep covered to preserve warmth. 

2 – Place chicken in a covered baking dish with a little white wine.  Drench the chicken in lemon juice.  Dot with margarine and minced garlic.  Sprinkle about a dozen capers on top. With a very sharp knife, slice a lemon, and place the slices atop the chicken.  Sprinkle chopped parsley on top.  Season with a few drops of olive oil.   Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot, atop the pasta.

–chicken adapted from “delish” web site; pasta original.

CHICKEN WITH STEWED APPLE & VIDALIA ONION IN CINNAMON – BROWN SUGAR – WHITE WINE SAUCE ATOP BOWTIE PASTA

–4 chicken tenderloins or breast strips

–apple (peeled, chopped, medium)

–onion (Vidalia, one-half, sliced)

–cinnamon (bottled)

–brown sugar

–white wine

–salt and pepper

–olive oil

–bowtie pasta (dry, two-thirds cup)

1 – Place the bowtie pasta in an uncovered baking dish.  Cover to 1 inch above the pasta.  Season with salt.  Microwave on high for 6 minute; then microwave for 8 minutes on 50 percent power.  When finished, cover to preserve warmth.

2 – Peel and chop an apple, and place in a covered baking dish with a little white wine.  Peel and slice one-half Vidalia onion, and place in the dish.  Season with salt, pepper, cinnamon, brown sugar, and olive oil.  Microwave on high for 5 minutes.  When finished, nestle the chicken amid the apple and onion.  Season with salt, pepper, and olive oil.  Spoon a little sauce over the chicken.  Microwave on high for 9 minutes.  When finished, test the chicken to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

3 – Serve the chicken hot, with the apple and onion sauce atop the pasta.

–chicken adapted from food.com web site.

CHICKEN IN SPICY MARINARA SAUCE WITH TOMATO PESTO – MINCED GARLIC – WHITE WINE ATOP ANGEL HAIR PASTA

–4 chicken tenderloins or breast strips

–tomato (vine-ripened, if possible; medium)

–tomato pesto (in a jar)

–minced garlic

–cayenne pepper (bottled)

–white wine

–angel hair pasta (one-quarter package)

–salt and pepper

–olive oil

1 – Place one-quarter package of angel hair pasta in a long, covered baking dish, with 1 inch of water.  Season with salt.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

2 – Chop the tomato, season with salt and pepper, and place in a covered baking dish.  Place 3 tablespoons of tomato pesto in a measuring cup.  Add 1 tablespoon of minced garlic and a little white wine.  Stir.  Pour the sauce into the dish with the chopped tomato.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the sauce.  Season with salt, pepper, cayenne pepper, and olive oil.

4 – Microwave the chicken and sauce on high for 6 minutes.

5 – Serve the chicken and sauce hot, atop the pasta.

–adapted from allrecipes.com.

BASIL AND PARSLEYED CHICKEN WRAPPED IN GARLIC – HERB BREADCRUMBS WITH VIDALIA ONION IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–basil & parsley (fresh)

–garlic – herb breadcrumbs (boxed)

–onion (Vidalia, one-half)

–white wine

–salt and pepper

–olive oil

1 – Peel and slice one-half onion.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a moderate amount of garlic – herb breadcrumbs into the bag, and shake well.  Then nestle the chicken amid the onion and in the white wine.  Season the chicken with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot.

–chicken inspired by Ed Giobbi’s Italian Family Cooking.

A Simple Dinner:  SALMON WITH SIMPLE & HEALTHY BEURRE BLANC

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

–Promise margarine (heart-healthy)

–balsamic vinegar

–white wine

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

–salt and pepper

–minced onion

1 – Place 2 tablespoons of Promise margarine in a covered measuring cup.  Microwave on high for 30 seconds.  Add one-fourth cup of white wine, one-fourth cup of almond or dairy milk, and several drops of olive oil.  Stir well.

2 – Place the salmon in a covered baking dish.  Pour the sauce atop the salmon.  Season with salt, pepper, and minced onion.  Microwave on high for 5 and one-half minutes.

3 – Serve the salmon hot.

–beurre blanc adapted from Epicurious; salmon with beurre blanc inspired by the Monkey Bar, New York City restaurant.

CHUNKS OF PARSLEYED TUNA STEAK & ANGEL HAIR PASTA WITH PARMESAN – LEMON SLICES – BANANA PEPPER RINGS – MINCED GARLIC IN WHITE WINE – LEMON BUTTER SAUCE

–tuna steak (1, medium)

–parsley (fresh)

–angel hair pasta (one-fourth package)

–Parmesan cheese (shredded)

–lemon (1, fresh)

–lemon juice

–banana pepper rings (bottled, pickled)

–minced garlic (bottled)

–white wine

–Promise margarine (heart-healthy)

–salt and pepper

–olive oil

1 – Place one-fourth package of angel hair pasta in a long, covered baking dish.  Season with salt.  Add water to cover.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

2 – Break tuna steak into large chunks.  Place in the center of a covered baking dish with a little white wine.  Drench in lemon juice.  Season with minced garlic, salt, pepper, Promise margarine (1 spoonful in the center), 1 handful of chopped parsley, and olive oil.  With a sharp knife, slice 1 fresh lemon, and place the slices on top of the chunks of tuna steak.  Microwave on high for 4 minutes (do not overcook).

3 – When the tuna has cooked, add drained pasta to the dish.  Stir gently.

4 – Serve the tuna and pasta hot.  I also served broccoli and black-eyed peas (the latter from a slow cooker; recipes, see the search box).

–recipe adapted from food.com web site (Joan Campbell, Australian chef)

PARSLEYED COD WITH BROCCOLI – MUSHROOMS – ONIONS – POTATOES IN WHITE WINE SAUCE AND WITH AIOLI DIPPING SAUCE

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

–parsley (fresh if possible)

–broccoli (3 or 4 florets)

–mushrooms (3 or 4, baby bellas)

–onion (one-half)

–potatoes (1, small)

–white wine

–salt and pepper

–olive oil

Aioli dipping sauce:

–mayonnaise

–Parmesan cheese

–lemon juice

–garlic powder

–cayenne pepper

–Worcestershire sauce

–Dijon mustard

–parsley (fresh if possible)

1 – Cut the potato into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.

2 – Place the cod in the middle of a large, covered, baking dish.  Quarter 3 or 4 baby bella mushrooms, slice one-half onion in large chunks, cut off 3 or 4 florets from broccoli, and place all in separate sections around the cod.  When the potatoes have cooked for 8 minutes, place these in one section around the cod.  Add a little white wine.  Season all with salt, pepper, and olive oil.  Sprinkle parsley on top.  Microwave on high for 9 minutes.

3 – For the aioli, place 2 tablespoons of mayonnaise in a small mixing bowl.  Add 1 tablespoon of Parmesan cheese, a squirt of lemon juice, a few drops of Worcestershire sauce, 1 teaspoon of Dijon mustard, and chopped parsley to the mayonnaise.  Season with garlic powder and cayenne pepper to taste.  Stir well.  Place in refrigerator until time for dinner. 

4 – Serve the cod hot, with the vegetables, and use the aioli as a dipping sauce for the cod.

–cod inspired by epicurious web site; aioli adapted from food network web site.

BASIL SALMON WITH FRESH TOMATO – BLACK OLIVES – GREEN BEANS – GARLIC – IN LEMON – DIJON – WHITE WINE SAUCE

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

–basil (fresh is much better)

–tomato (1, medium, chopped)

–black olives (sliced, 1 small can, drained)

–green beans (fresh, 1 handful)

–garlic powder

–lemon juice

–Dijon mustard

–white wine

–salt and pepper

–olive oil

1 – Place 1 handful of washed green beans in a large, covered baking dish.  Chop the tomato, season with salt and pepper, and place on top of the green beans.  Add a little white wine.  Season with olive oil and snips of basil.  Microwave on high for 5 minutes.  While vegetables are cooking, mix together 1 teaspoon of Dijon mustard with several drops of lemon juice.  When vegetables have finished, nestle the salmon amid the vegetables.  Season with salt, pepper, and garlic powder.  Pour the lemon – Dijon sauce on top of the salmon.  Add drained black olives and more snips of basil on top.  Finish with a few drops of olive oil.  Microwave on high for 5 minutes.

2 – Serve the salmon hot, on a bed of the vegetables.

–adapted from the food network web site.

ASIAN COD WITH SESAME – ONION – BROWN SUGAR – GINGER – GARLIC – LEMON PEPPER IN BALSAMIC – WHITE WINE – SOY SAUCE

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

–sesame seeds

–onion (one-half, medium, sliced)

–brown sugar

–ginger

–garlic powder

–lemon pepper (bottled)

–balsamic vinegar

–white wine

–soy sauce

1 – Slice a half, medium, onion and place in a covered baking dish with a little white wine and a little soy sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod amid the onion.  Season with ginger, garlic powder, lemon pepper, balsamic vinegar, salt, pepper, and olive oil.  Place a few teaspoons of brown sugar on top of the cod.  Microwave on high for 6 and one-half minutes.

2 – Serve the cod hot.  I also served a salad, lentil bean soup, and zucchini topped with cornbread crumbs and Parmesan (recipes, see search box).

–cod adapted from food.com web site.

PARSLEYED CHICKEN WITH POTATOES – MUSHROOMS – SHREDDED CARROTS IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–potato (1, medium, skin on)

–mushrooms (baby bellas, 3 or 4)

–carrots (shredded, 2 handfuls)

–white wine (use the good stuff)

–parsley (fresh if possible)

–salt and pepper

–olive oil

1 – Wash and then cut 1 medium potato into 1 – inch pieces.  Place in a large, covered baking dish with white wine just to cover the potatoes.  Season with salt, pepper, olive oil, and parsley.  Microwave for 5 minutes on high.

2 – Wash and slice 3 or 4 baby bella mushrooms.  When potatoes have cooked for the 5 minutes, place the potatoes and the mushrooms around the edge of the cooking dish.  Place the chicken in the middle.  Season with salt, pepper, and olive oil.  Place 2 handfuls of shredded carrots on top.  Season with parsley.  Microwave on high for 7 minutes.

3 – Serve the chicken and vegetables hot.  I also served a salad with goddess dressing and zipper peas (recipes, see the search box on this blog).

–recipe adapted from Southern Living magazine from several decades ago.

BUTTERY COD WITH GREEN ONIONS & PARSLEY TOPPED WITH CRACKER CRUMBS IN WHITE WINE SAUCE

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

–Promise Activ margarine (heart-healthy)

–green onions (2 stalks, chopped)

–parsley (fresh if possible)

–butter crackers (Ritz or Breton would be good, 5 crackers, crushed)

–salt and pepper

–olive oil

–white wine

1 – Place the cod in a covered baking dish with a little white wine.  Season with salt and pepper.  Microwave 2 tablespoons of Promise Activ margarine in a covered baking bowl for 15 seconds on high.  Crush 5 butter crackers in a plastic bag.  Place the crumbs atop the cod.  Pour the melted margarine on top of the crumbs.  Chop 2 stalks of green onions and a small handful of parsley, and place on top of the cod.  Add a very tiny amount of olive oil.  Microwave on high for 6 minutes.

2 – Serve the cod hot.  I also served crowder peas, broccoli, and squash casserole (recipes, see the search box on this blog).

–cod adapted from allrecipes.com.

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.

CREAMY TURMERIC CHICKEN & RICE WITH GREEN ONION & DIJON IN BROTH & WHITE WINE  

–4 chicken tenderloins or breast strips

–milk (dairy or almond, not soy)

–turmeric

–Dijon mustard

–white wine

–salt and pepper

–green onion (2 stalks, chopped fine)

–olive oil

–brown rice (two-thirds cup)

–chicken broth (non-fat, low sodium)

–onion (one-half, sliced)

1 – Place one-half sliced onion in a covered baking dish.  Season with salt, pepper, turmeric, and olive oil.  Add two-thirds cup of brown rice and two-thirds cup of chicken broth.  Then add one-fourth cup of white wine.  Microwave on high for 5 minutes.  Stir well, and then microwave for 5 minutes more. 

2 – Place the chicken in a covered baking dish.  Season the chicken with salt, pepper, and olive oil.  Top with 2 stalks of chopped green onion.  In a small bowl, stir together 1 tablespoon of Dijon mustard, a little white wine, and a little chicken broth.  Pour over the chicken.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken atop the rice.  I also served purple hull peas and broccoli with pesto sauce (recipes, see the search box on this blog).

–rice adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; chicken adapted from Nigelli.com web site.

WALNUT SALMON WITH PARSLEY – GARLIC  – DIJON IN WHITE WINE SAUCE

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

–walnuts (1 handful, halves and pieces)

–garlic powder

–parsley (fresh if possible)

–Dijon mustard

–white wine

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little white wine.  Season the salmon with garlic powder, chopped parsley, salt, pepper, and olive oil.  Drop dabs of Dijon mustard atop the salmon to taste.  Place walnuts atop the salmon, with some in the sauce.  Microwave on high for 4 and one-half minutes.

2 – Serve the salmon hot.  I also served a salad, beans, and corn (recipes, see the search box).

–salmon sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CRAB CAKES & MEDLEY OF BROCCOLI – EGGPLANT – GREEN ONION IN WHITE WINE – SOY SAUCE – GINGER – GARLIC – DIJON SAUCE

–crab cakes (ready – prepared or make your own; use search box on this blog for a “simple dinner” recipe for crab cakes)

–broccoli (one-half head)

–eggplant (2 slices of a large eggplant)

–green onion (2 stalks, chopped)

–white wine

–soy sauce

–ginger

–garlic powder

–Dijon mustard

–salt and pepper

–olive oil

1 – Place the crab cakes in a covered baking dish.  Add a little white wine and soy sauce.  Season with ginger, garlic powder, pepper, and olive oil.  Drop a dab of Dijon mustard on top of each crab cake.  Set aside.

2 – Cut off the stalk of the broccoli, and then cut the head into two pieces, reserving one-half for later.  Cut apart the florets and upper part of the stem.  Arrange in a circle in a covered baking dish.  Wash and the cut off 2 slices of eggplant.  Cut away from the skin, and then discard the skin.  Slice the eggplant into 1-inch pieces, and then lay the eggplant in the middle of the broccoli.  Wash and slice 2 stalks of green onion.  Sprinkle over the top of the broccoli and eggplant.  Add a small amount of white wine and soy sauce.  Season with ginger, garlic powder, pepper, and olive oil.  Drop dabs of Dijon mustard on top, to taste.  Microwave on high for 4 minutes.

3 – Microwave the crab cakes for 2 minutes on high.

4 – Serve the crab cakes hot, with the vegetable medley as a side.  I also served butter peas with Bac’n pieces (recipe, see the search box on this blog).

–vegetable medley adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; sauce for crab cakes also adapted from Giobbi.

SPICY SHRIMP WITH GINGER – HONEY – SRIRACHA – ONION – GARLIC IN WINE – ORANGE – SOY SAUCE / RICE STICKS

–shrimp (one-half package, thawed from frozen)

–ginger (bottled)

–honey

–Sriracha chili sauce

–garlic powder

–white wine

–orange juice (juice of 1 fresh orange)

–onion (one-half, chopped)

–soy sauce

–salt and pepper

–olive oil

–rice sticks (packaged)

1 – Peel and chop one-half onion.  Place in a covered baking dish with a little white wine, soy sauce, and the juice of 1 orange.  Season with ginger, 1 tablespoon of Sriracha chili sauce, garlic powder, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Place the rice sticks in at least 2 inches of water.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Stir the thawed shrimp amid the onion and sauce.  Microwave on high for 2 minutes.

4 – Serve the shrimp with sauce atop the rice sticks.

–shrimp adapted from “my recipes” web site; rice sticks original.

ITALIAN LOMBARDY CHICKEN SEASONED WITH ROSEMARY – GARLIC – PARSLEY IN A WHITE WINE – BROTH SAUCE WITH VEGGIES OF CELERY – TOMATO – ONION – CARROTS – GREEN OLIVES

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic powder

–parsley (fresh if possible)

–white wine (use the real stuff)

–chicken broth (non-fat, low sodium)

–celery (one-half stalk)

–tomato (one-half, medium)

–onion (one-half, medium)

–miniature carrots (6 to 8)

–green olives (6 to 8)

–salt and pepper

–olive oil

1 – For covered baking dish, chop and add one-half stalk celery, one-half tomato, one-half onion, 6 to 8 miniature carrots, and 6 to 8 green olives.  Season with salt, pepper, rosemary, garlic powder, parsley, and olive oil.  Add a very small amount of white wine and chicken broth.  Microwave on high for 4 minutes.  When finished, nestle the chicken amid the veggies.  Season with salt, pepper, rosemary, garlic powder, and parsley.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot, atop rice (recipe, see the search box on this blog).  I also served broccoli (see search box).

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

A Simple Dinner:  TUNA STEAK WITH HONEY – SESAME SEEDS – GARLIC – GINGER IN A WINE & SOY SAUCE / WHITE RICE

–tuna steak (partially frozen, to cook rare, medium size)

–honey (bottled)

–sesame seeds (bottled)

–garlic powder

–ginger (bottled)

–white wine (use the real stuff)

–soy sauce (bottled)

–white rice (instant)

–salt and pepper

–olive oil

1 – Place the tuna steak, partially frozen, in a covered baking dish.  Season with pepper, garlic powder, and ginger.  Add a small amount of white wine and a small amount of soy sauce.  Sprinkle sesame seeds on top of the tuna.  Drizzle honey on top.  Season with olive oil.  Set aside.

2 – Place 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.  When finished, keep covered for at least 5 minutes so that water is absorbed.

3 – Microwave the tuna steak for 3 minutes for rare tuna.  (Fully cooked tuna is likely to be too dry.)

4 – Divide the tuna steak into 2 portions, and serve atop the white rice.

–tuna steak adapted from the cooking channel web site; rice original.

TARRAGON BAY SCALLOPS & CHICKEN WITH MUSHROOMS & ONION IN WINE WHITE SAUCE & TOPPED WITH PARMESAN / WHITE RICE / HERBED BUTTER PEA – PASTA SOUP WITH CARROTS & ONION IN BROTH / GREEN SALAD WITH PEAR – APPLE – RAISINS – PECANS IN GINGER – SESAME DRESSING

Note:  Shrimp can be substituted for scallops.

–4 chicken tenderloins or breast strips

–bay scallops (tiny, one-half cup, thawed from frozen)

–tarragon (bottled)

–mushrooms (4 or 5 baby bellas, sliced)

–onion (1, divided, chopped)

–white wine (use the real stuff)

–flour

–Parmesan cheese (shredded)

–salt and pepper

–olive oil

–white rice

–butter peas (1 package, frozen)

–chicken broth (non-fat, low sodium)

–marjoram, 2 bay leaves (bottled)

–miniature carrots (6 to 8, chopped)

–garlic powder

–penne pasta (1 cup, dry, packaged)

–apple (one-half, chopped)

–pear (one-half, chopped)

–pecans (chopped, one-half small package)

–raisins (one-half cup, golden)

–ginger – sesame salad dressing (to taste)

1 – Place the butter peas in a slow cooker.  Peel and chop one-half onion, and add to the cooker.  Chop 6 to 8 miniature carrots, and add to the cooker.  Add chicken broth to 1 inch above the vegetables.  Season with pepper, marjoram, 2 bay leaves, and olive oil.  Cook on low for 5 hours and 45 minutes.  Then add 1 cup of penne pasta.  Cook on low for 15 minutes more.  When finished, keep setting on warm until time for dinner.

2 – Chop one-half apple and one-half pear.  Add one-half cup of golden raisins, with the other fruit, to a mixing bowl.  Add one-half small package of chopped pecans.  Add salad greens to the vegetables and nuts.  Set aside until just before dinner.  At that time, add ginger sesame dressing to taste, and stir well.  Serve immediately.

3 – Place one-half chopped onion in a covered baking dish.  Add 4 or 5 sliced baby bella mushrooms to the dish.  Set aside.  Place one-half cup of white wine (the real stuff) in a measuring cup.  In a separate cup, place 1 tablespoon of flour.  Microwave the white wine for 1 minute on high.  When finished, slowly add the wine to the flour, stirring briskly.  Then pour the sauce into the baking dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.  Set aside.

4 – Measure two-thirds cup of white rice, and place in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

5 – Microwave one-half cup of thawed bay scallops on high for 2 minutes in a covered baking dish.  Keep covered to preserve warmth.

6 – Add chicken to the baking dish with mushrooms and onion.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 minutes.  When finished, pour the cooked scallops into the dish.  Sprinkle Parmesan cheese on top.

7 – Serve the butter pea soup as a first course, and then serve the salad as a second.  Serve the chicken hot, atop the white rice.

–chicken and scallops adapted from “taste of home” web site; soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

GARLIC COD WITH TOMATO – ONION – CELERY  –  PARSLEY IN WHITE WINE – BRANDY SAUCE / PAPRIKA SQUASH WITH ONION IN MILK SAUCE

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

–garlic powder

–tomato (1, medium, fresh, chopped)

–onion (1, divided, medium)

–celery (1 stalk, chopped fine)

–white wine (cooking wine is fine)

–brandy (buy a small, inexpensive bottle)

–squash (2, medium, sliced)

–paprika (bottled)

–milk (dairy or almond, not soy)

–salt and pepper

–olive oil

1 – Place 1 chopped tomato, one-half chopped onion, and 1 chopped stalk of celery in a covered baking dish with a little white wine and 2 tablespoons of brandy.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Microwave on high for 5 minutes.  Then place the cod amid the vegetables.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Sprinkle chopped parsley on top.  Set aside.

2 – Slice the squash and place in a covered baking dish.  Chop one-half onion and place in the dish amid the squash.  Season with salt, pepper, a little paprika, and olive oil.  Add a small amount of milk.  Microwave on high for 4 minutes.

3 – Microwave the cod for 7 minutes on high.

4 – Serve the cod hot, with the squash as a side.  I also served a salad as a first course.

–cod adapted from a lobster recipe in Edward Giobbi’s Eat Right, Eat Well—the Italian Way; squash adapted from the web, a recipe for scallop squash.

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.

LEMON COD WITH CAPERS – ONION – PARSLEY – LEMON ZEST IN WHITE WINE & BUTTER SAUCE / BROWN RICE IN BROTH

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

–capers (about 12)

–onion (one-half, medium, chopped)

–parsley (a handful, chopped)

–lemon juice

–lemon zest (lemon peel)

–white wine (cooking wine is fine)

–Promise Activ margarine (heart-healthy)

–brown rice (fast cook)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt and olive oil.  Microwave on high for 5 minutes.

2 – Place one-half chopped onion in a covered baking dish with a little white wine.  Season with salt, pepper, and a little olive oil.  Microwave on high for 3 minutes.  Place the cod atop the onion. 

3 – Place 2 tablespoons of Promise Activ margarine in a small covered baking dish.  Microwave on high for 30 seconds.

4 – Drench the cod in lemon juice.  Then pour the melted margarine on top.  Season with salt, pepper, a drop or two of olive oil, and lemon zest.  Sprinkle chopped parsley on top.

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

6 – Serve the cod hot, atop the brown rice.

–cod inspired by allrecipes.com; rice original.