ITALIAN SAN BENEDETTO COD WITH FRESH TOMATO – CAPERS – MINCED GARLIC – ONION – PARSLEY – POTATOES – LEMON IN WHITE WINE SAUCE

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

–tomato (1, medium, chopped)

–capers (bottled, drained, 1 tablespoon)

–minced garlic (in a jar, 1 tablespoon)

–cayenne pepper (one-eighth teaspoon, bottled)

–onion (one-half, medium, sliced)

–parsley (1 handful, chopped, fresh)

–potatoes (2 medium, cut into bite-sized pieces)

–lemon juice (bottled, 1 squirt)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Cut the potatoes in bite-sized pieces, and place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Potatoes should not yet be soft.  Set aside.

2 – Place the tomato and onion in a large covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – When the tomato and onion are ready, add the potatoes to the dish.  Make a trough in the middle for the cod, and add the cod.  Season with salt, pepper, cayenne pepper, garlic, thyme, and olive oil.  Sprinkle capers on top.  Finish with parsley.

4 – Microwave on high for 9 minutes.  Cod is done when it is flaky.

5 – Serve the cod and vegetables hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

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CHICKEN GRECIAN SUPREME WITH OREGANO – FETA – SLICED ONION – BLACK OLIVES – MINCED GARLIC – FRESH TOMATO – ORANGE ZEST – OLIVE OIL IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano (1 teaspoon, bottled)

–feta cheese (one-eighth cup)

–onion (one-half, medium, sliced)

–black olives (half a small can, drained)

–minced garlic (in a jar, 1 tablespoon)

–tomato (fresh, 1, small, chopped)

–orange zest (1 teaspoon, bottled)

–olive oil

–salt and pepper

–white wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the white wine.  Season the chicken with salt, pepper, oregano, and orange zest.  Place sliced onions, black olives, minced garlic, and chopped tomato on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot.

–chicken adapted from Nick’s Bistro, recipe for Greek chicken (from the web).

ROSEMARY CHICKEN & BROCCOLI WITH TOMATOES – ONION – MUSHROOMS IN WHITE WINE SAUCE ATOP JASMINE RICE

Note:  This dish makes a good presentation.

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–broccoli (florets only, 1 head)

–tomatoes (fresh, 2, chopped)

–onion (one-half, medium, sliced)

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

–white wine (one-eighth cup, no more)

–jasmine rice (boxed)

–salt and pepper

1 – Place the tomatoes, onion, and mushrooms in a covered baking dish with the white wine.  Season with salt, pepper, rosemary (1 teaspoon), and olive oil.  Microwave on high for 6 minutes.

2 – Nestle the chicken atop the sauce.  Place broccoli florets in a circle around the chicken.  Season with salt, pepper, the remainder of the rosemary, and olive oil.

3 – Microwave on high for 8 minutes.  When finished, check a center piece of chicken to be sure that it is done.  If not, replace in the microwave for 1 minute more on high.

4 – Serve the chicken tenders, vegetables, and sauce hot atop jasmine rice (follow package instructions for microwaving the rice, as brands differ).

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

GARLIC – LEMON SALMON WITH PARSLEY & GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

–garlic (minced, in a jar, 1 tablespoon)

–lemon juice (3 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–salt and pepper

1 – Place the salmon in a covered baking dish with the white wine.  Drench in lemon juice.  Spread the minced garlic on top.  Season with salt and pepper.  Sprinkle parsley and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon for 7 minutes.  Do not overcook; salmon should be flaky.

3 – Serve the salmon hot.

–salmon inspired by Edward Giobbi’s Pleasures of the Good Earth.

BAKED COD SPRINKLED WITH BREADCRUMBS – BASIL – PARSLEY – GREEN ONIONS IN WHITE WINE & ACCOMPANIED BY COLD PRIMAVERA SAUCE WITH FRESH TOMATOES – BASIL – PARSLEY – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

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

–breadcrumbs (plain, boxed, one-quarter cup)

–basil (bottled, 1 teaspoon, dried)

–parsley (fresh, 1 handful, chopped)

–green onions (2 stalks, chopped)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

Primavera sauce (pureed in food processor):

–tomatoes (fresh, 2, medium, chopped, room temperature)

–basil (1 teaspoon, dried)

–parsley (1 handful, chopped)

–garlic (minced, in a jar, 1 tablespoon)

–extra virgin olive oil (3 tablespoons)

–salt and pepper

1 – Place the chopped tomatoes, basil, chopped parsley, minced garlic, extra virgin olive oil, with salt and pepper to taste, in a food processor.  Pulse until smooth.  Keep at room temperature for serving.

2 – Place the cod in a covered baking dish with the white wine.  Sprinkle the top with breadcrumbs, basil, parsley, and green onions. Finish with a few drops of olive oil. 

3 – Serve the cod hot, with the cold primavera sauce on the side.

–cod inspired by C. Mabry, chef; primavera sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

CAJUN BLACKENED SALMON WITH CHOPPED PECANS – MINCED GARLIC – LEMON IN WHITE WINE SAUCE

For 4:

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

–Cajun blackened seasoning mix (2 tablespoons)

–pecans (chopped, one-quarter cup)

–minced garlic (in a jar, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–white wine (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish with the white wine.  Drench in lemon juice.  Season with Cajun blackened seasoning mix, pepper, minced garlic (spread over the top), and olive oil.  Sprinkle the chopped pecans on top.

2 – Microwave on high for 7 minutes.

3 – Serve hot.

–salmon adapted from Great Alaska Seafood web site (Tim, chef).

SPICY SHRIMP PAPRIKA WITH GREEN ONIONS & LEMON IN WHITE WINE SAUCE ATOP CREAMY PARMESAN COUSCOUS

For 2:

–shrimp (about 30 small, 20 medium, or 10 large; thawed from frozen)

–paprika (1 teaspoon, bottled)

–green onions (4, sliced)

–lemon juice (bottled, 3 tablespoons)

–white wine (bottled, one-quarter cup)

–salt and pepper

–olive oil

–couscous (boxed; followed package directions)

–yogurt (non-fat, plain, boxed, 2 heaping tablespoons)

–Parmesan cheese (shredded, packaged, 2 heaping tablespoons)

1 – Prepare the couscous according to package instructions.  Then stir in yogurt and Parmesan cheese, and heat for 2 minutes in the microwave on high.  When finished, keep covered to preserve warmth.

2 – Place the shrimp in a large, wide-mouthed, covered baking dish, all in one layer.  Add white wine, and then drench in lemon juice.  Season with salt, pepper, and paprika.  Top with green onions.  Finish with a few drops of olive oil.  Microwave for 3 minutes on high.  Shrimp are done when they have a tinge of pink.

3 – Serve the shrimp hot, atop the couscous.

–shrimp and couscous inspired by Real Simple magazine.

COMFORT CHICKEN ROLLED IN BREADCRUMBS WITH FAUX BACON – MINCED GARLIC – ROSEMARY – BAY LEAVES – SLICED ONION IN WHITE WINE – BROTH SAUCEF

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed, one-half cup)

–Bac’n pieces (soy bacon, 1 tablespoon)

–minced garlic (1 tablespoon, in a jar)

–rosemary (dried, 1 teaspoon)

–bay leaves (dried, 2)

–sliced onion (one-half, medium)

–white wine (one-fourth cup)

–chicken broth (one-fourth cup)

–salt and pepper

–olive oil

1 – Place white wine and chicken broth in a covered baking dish.  Add sliced onion, minced garlic, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add breadcrumbs.  Shake well.  Place the chicken in the sauce.  Season with rosemary, bay leaves, and Bac’n pieces.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 and one-half minutes.  Test a center piece to be sure that the chicken is done.  If not, return to the microwave for 1 minute more on high.

4 – Serve the chicken and sauce hot.

–chicken adapted from bon appetit web site.

SWEET ORANGE CHICKEN WITH GREEN ONIONS – CAYENNE – GINGER – MINCED GARLIC – ORANGE ZEST & IN APPLE JUICE – TERIYAKI – WHITE WINE SAUCE

Note:  The original recipe called for orange juice rather than apple juice.

For 4:

–6 chicken tenderloins or breast strips

–sugar (1 teaspoon)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–ginger (one-half teaspoon)

–minced garlic (in a jar, 1 tablespoon)

–orange zest (1 generous teaspoon)

–apple juice (one-quarter cup, bottled)

–teriyaki marinade & sauce (3 tablespoons, bottled)

–white wine (3 tablespoons)

–pepper (no salt)

–olive oil

1 – Place the chicken in a covered baking dish.  Add the apple juice, teriyaki marinade sauce, and white wine.  Season with sugar, pepper, orange zest (generously), minced garlic, cayenne pepper, ginger.  Place green onions on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.  Check a center piece for doneness.   If not done, microwave on high for 2 minute more.

2 – Serve the chicken and sauce hot.

–chicken inspired by the Panda web site.

PARSLEYED COD TOPPED BY SLICED GREEN OLIVES – CAPERS – GREEN ONIONS – CAYENNE – LEMON SLICES & IN WHITE WINE SAUCE

 

For 4:

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

–parsley (1 handful, chopped)

–green olives (about a dozen, halved, bottled)

–capers (about a dozen, bottled)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–lemon (1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with salt, pepper, and cayenne pepper.  Place on top the green olives, capers, green onions, and lemon.  Finish with the parsley and a few drops of olive oil.

2 – Microwave the cod on high for 6 and one-half minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.

–cod inspired by the bon appetit web site.

COD WITH FRESH TOMATO – BASIL – MINCED GARLIC – GREEN ONIONS – LEMON IN WHITE WINE SAUCE ATOP JASMINE RICE

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

–tomato (small, chopped, fresh)

–minced garlic (1 tablespoon)

–basil (1 teaspoon dried)

–lemon juice (3 squirts, bottled)

–green onions (2, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour wine in the dish.  Season the cod with salt, pepper, and basil.  Place minced garlic on top, spreading over the whole.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, atop jasmine rice (read package to determine microwaving instructions; brands differ).

–cod inspired by the recipe of a friend in Minneapolis, Minnesota.

CREOLE COD ROLLED IN BREADCRUMBS TOPPED WITH MUSHROOMS & GREEN ONIONS IN A WHITE WINE – GARLIC SAUCE ATOP JASMINE RICE

For 4:

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

–Creole seasoning (1 teaspoon, boxed)

–breadcrumbs (plain, boxed, one-half cup approximate)

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

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–minced garlic (in a jar, 1 tablespoon)

–pepper (no salt)

–olive oil

1 – Place the white wine and garlic with a few drops of olive oil in a covered baking dish.  Microwave on high for 2 minutes. 

2 – Place the cod in a large plastic bag.  Season with Creole spice and pepper.  Add olive oil and spread over the cod by manipulating the plastic bag.  Pour in plain breadcrumbs.  Shake well.

3 – Place the cod in the sauce.  Top with chopped mushrooms and chopped green onions.  Finish with a few drops of olive oil.

4 – Serve the cod with sauce atop jasmine rice (follow instructions for microwaving on the package of rice; these vary).

–cod adapted from a redfish recipe in the Commander’s Palace restaurant cookbook, New Orleans.

BAKED CHICKEN WITH BABY BELLA MUSHROOMS – CHOPPED TURKEY – BAY LEAVES – MINCED GARLIC IN BROTH SEASONED WITH MARINARA & WHITE WINE

For 4:

–6 chicken tenderloins or breast strips

–baby bella mushrooms (5 or 6, chopped)

–turkey (sliced luncheon meat; 2 slices, chopped)

–bay leaves (dried, 2)

–minced garlic (in a jar, 1 tablespoon)

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

–marinara sauce (spaghetti sauce, 1 tablespoon)

–white wine (2 tablespoons)

–salt and pepper

–olive oil

1 – Place the chicken broth, marinara sauce, and white wine in a covered baking dish.  Add the minced garlic.  Stir well.  Microwave on high for 2 minutes.

2 – Place the chicken in the sauce.  Season with salt and pepper.  Place bay leaves in the sauce around the chicken.  Place mushrooms and turkey atop the chicken.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 8 and one-half minutes on high.

4 – Serve the chicken hot, with sauce.

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

MEDITERRANEAN CHICKEN WITH HERBS & FRESH CHOPPED TOMATO – RED BELL PEPPER – MINCED GARLIC IN WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–parsley (1 handful, fresh, chopped)

–oregano (2 clipped stems, if fresh; one-half teaspoon, if dried)

–basil (6 leaves, clipped, if fresh; one-half teaspoon, if dried)

–rosemary (1 clipped stem, if fresh; one-half teaspoon, if dried)

–mint (2 clipped stems, if fresh; one-fourth teaspoon, if dried)

–cayenne pepper (bottled, just a light sprinkling, to taste)

–tomato (fresh, medium, chopped finely)

–red bell pepper (one-fourth pepper, chopped finely)

–minced garlic (in a jar, 1 tablespoon)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Pour the white wine over the top.  Season with salt and pepper.  Drop bits of minced garlic on top.  Sprinkle on tomato and red bell pepper.  Season with parsley, oregano, basil, rosemary, mint, and cayenne pepper.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Serve the chicken hot, atop quinoa, couscous, pasta, or rice (recipes, see the search box on this blog).

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

BONE-IN HERB CATFISH WITH CHOPPED FRESH TOMATO & CAPERS IN WHITE WINE SAUCE

Note: I used Mrs. Dash for seasoning, for ease of preparation, but a good combination of fresh herbs would be basil, oregano, and dried bay leaves.

For 2:

–catfish (whole, dressed, medium size)

–Mrs. Dash (bottled seasoning)

–salt and pepper

–tomato (fresh, 2 slices, chopped)

–capers (bottled, 1 to 2 tablespoons, to taste)

–olive oil

–white wine

1 – Place the catfish in a long, covered, baking dish.  Season the top with salt, pepper, Mrs. Dash, and olive oil.  Fill dish with one-half inch of white wine.  Microwave on high for 3 minutes.

2 – Turn over the catfish, carefully.  Season with salt, pepper, Mrs. Dash, and a few drops of olive oil.  Place chopped tomato and capers on top.  Microwave on high for another 3 minutes.

3 – Using a very sharp knife, cut the catfish into two pieces.  Serve one piece for each dinner guest. Serve the catfish hot, with some tomato and capers on top, and white wine sauce to moisten.

–recipe original.

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.