SALMON WITH COCONUT MILK, TOMATO, ONION & SPICES / BROCCOLI / WHITE RICE

Note:  Allow 45 minutes to cook this dinner.

 

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

–coconut milk (one-third can)

–tomato (fresh, medium)

–onion (one-half, medium)

–olive oil

–garlic powder

–ginger

–jalapeno peppers (from a jar, half a dozen rings)

–coriander

–cumin

–cayenne pepper

–tumeric

–salt and pepper

–olive oil

–broccoli (fresh, 1 head)

–white rice (instant)

 

1 – Chop the tomato and onion, and place in covered baking dish.  Season with garlic, ginger, coriander, cumin, cayenne pepper, turmeric, salt, pepper, and olive oil.  Add coconut milk.  Cook on high in the microwave for 3 minutes, and then cook on 50 percent power for 6 minutes.  Set aside.

2 – Measure two-thirds cup of rice into a large, wide-mouthed cooking dish.  Add one and one-third cup water.  Season with salt and olive oil.  Cook on high for 3 minutes.  When finished, let stand for at least 5 minutes.

3 – Cut the stalk off the broccoli, leaving the florets and some stem. Cut apart the remaining broccoli.  Place in a microwaveable, covered baking dish.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 4 minutes.

4 – Nestle the salmon in the middle of the tomato-onion sauce.  Season with garlic, ginger, coriander, cumin, cayenne pepper, turmeric, salt, pepper, and olive oil.  Cook on high for 3 minutes, and then cook on 50 percent power for 8 minutes.

5 – Serve the dinner hot.

–salmon adapted from food.com web site; other recipes original.

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TILAPIA WITH TOASTED PECANS AND CREOLE MEUNIERE SAUCE / QUINOA / SPINACH / TOMATO – AVOCADO SALAD

–tilapia (2 medium)

–pecans (1 small package)

–lemon juice

–Worcestershire sauce

–white wine

–Creole seasoning

–parsley (fresh if possible)

–fine breadcrumbs (boxed)

–olive oil

–salt and pepper

–quinoa

–chicken broth (non-fat, low sodium)

–spinach (fresh, packaged)

–tomato

–avocado (one-half)

–basil (fresh if possible)

 

1 – Spread pecans on a microwaveable plate.  Microwave for 1 minute.  Stir.  Then microwave for 1 minute more.  Set aside.

2 – Place tilapia in plastic bag.  Season with salt, pepper, and olive oil.  Shake with one-third cup of fine breadcrumbs.  Set aside.

3 – Place one-quarter cup of white wine in covered baking dish.  Season with 2 tablespoons of Worcestershire sauce and 2 tablespoons of lemon juice.  Place the tilapia in this sauce.  Sprinkle with Creole seasoning and parsley.  Dump pecans on top.  Set aside.

4 – Measure two-thirds cup of quinoa into wide-mouthed, covered baking dish.  Add one and one-third cup of chicken broth.  Season with a tablespoon of olive oil.  Cook on high in microwave for 6 minutes; then cook on 50 percent power for 9 minutes.  Set aside.  Keep covered to preserve warmth.

5 – Dump package of spinach into large, covered baking dish.  Add one inch of water.  Season with salt, pepper, and olive oil.  Cook on high for 5 minutes.

6 – Chop a medium tomato and half an avocado.  Place in mixing bowl.  Season with basil and olive oil.  Gently fold together.  Transfer to serving bowl.

7 – Cook the tilapia on high for 8 minutes.

8 – Serve the tilapia, quinoa, and spinach hot, and the tomato – avocado salad cold.

–tilapia adapted from Commander’s Palace, New Orleans, Louisiana; remainder of meal original.

COD ANTOINE / BARLEY PILAF / GREEN SALAD WITH TOMATOES, FETA, & ONION

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

–fine plain breadcrumbs (boxed)

–onion (one-half and one-fourth, medium)

–mushrooms (5 small)

–cream or milk (dairy, soy, or almond)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–parsley

–barley (boxed)

–carrot (1 medium)

–salad greens

–tomato (2 slices, medium)

–feta cheese

–salad dressing of your choice

 

1 – Slice one-half onion and mushrooms, and place in a covered baking dish.  Add one-fourth cup of white wine.  Season with parsley, salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Set aside.

2 – Place cod in a plastic bag.  Season with olive oil, salt, and pepper.  Add one-fourth cup of breadcrumbs to the bag.  Shake well.  Add to the baking dish with the mushrooms and onion.  Season with parsley and olive oil.  Set aside.

3 – Measure two-thirds cup of barley into large, covered baking dish with a wide mouth.  Add one and one-third cup of water.  Peel 1 carrot and slice in narrow pennies.  Add to the barley.  Season with a pinch of salt.  Cook on high in the microwave for 6 minutes, and then cook on 50 percent power for 9 minutes. 

4 – Measure half a package of salad greens into mixing bowl.  Cut off 2 slices of tomato, and then chop.  Slice one-fourth onion.  Add one-half cup of feta cheese to mixing bowl.  Season with salt and pepper.  Mix well.  Add your favorite salad dressing.

5 – Cook the cod with vegetables on high for 3 minutes, and then on 50 percent power for 6 minutes.  Keep covered to preserve warmth.  Heat the cream or milk for 3 minutes in a microwaveable dish.  When finished, pour the cream on top of the cod.  Stir with the white wine. 

6 – Serve the salad as a first course.  Then serve the cod on top of the barley.

–cod adapted from White House Chef Cookbook; barley and salad original.

THYME CHICKEN WITH WHITE WINE, TOMATO, AND BLACK OLIVES / LENTILS WITH FAUX BACON AND ONION

–4 chicken tenderloins or breast strips

–thyme (fresh if possible)

–white wine (cooking wine is fine)

–tomato (fresh, 2 slices, large size)

–black olives (sliced, entire small can)

–lentils (dried)

–Bac’n pieces (soy bacon)

–onion bits (spice)

–salt and pepper

–olive oil

 

1 – Measure two-thirds cup of lentils in a slow cooker at the beginning of the day.  Add one and one-third cups water.  Season with 2 tablespoons of Bac’n pieces, 1 tablespoon of onion bits, with salt, and pepper to taste, and a drop of olive oil.  Cook all day long, from 8 or 9 in the morning to 5 or 6 in the afternoon.

2 – Chop 2 slices of tomato and add to covered baking dish.  Open and empty small can of sliced black olives.  Season with salt, pepper, thyme, olive oil, and one-third cup of white wine.  Cook on high in the microwave for 3 minutes.

3 – Nestle the chicken in the sauce.  Season the chicken with salt, pepper, olive oil, and thyme.  Cook the dish on high in the microwave for 5 minutes.

4 – Serve the chicken and lentils hot.

–chicken adapted from Real Simple; lentils original.

FISH N’ CHIPS / TOMATO – BASIL SLAW

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

–potatoes (2 medium)

–cornbread stuffing mix (boxed)

–olive oil

–salt and pepper

–angel hair cabbage (packaged)

–tomato (1 medium)

–basil (fresh if possible)

–sugar

–white wine (cooking wine is fine)

 

1 – Slice the potatoes lengthwise, like French fries.  Place in one layer in a large, uncovered baking dish with an inch of water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 25 minutes.  Check from time to time to be sure that the water has not boiled out.  When finished, cover to preserve warmth.

2 – Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Place one-half cup of cornbread stuffing mix in a second plastic bag.  Pound with fist on counter to reduce to fine consistency.  Pour the stuffing mix into the bag with the cod.  Shake well.  Set aside.

3 – Rinse the cabbage in water, and then drain.  Chop the tomato into small pieces, and then add to the cabbage.  Season with salt, pepper, olive oil, basil, and 2 tablespoons of white wine.  Stir well.  Transfer to serving bowl.

4 – Cook the cod for 6 minutes in the microwave on high.

5 – Serve the cod and potatoes hot, and the salad cold.

–recipes original.

CHICKEN TARRAGON WITH WHITE WINE, THYME, AND PARSLEY / NOODLES

–4 chicken tenderloins or breast strips

–tarragon, thyme, parsley (fresh if possible)

–white wine (cooking wine is fine)

–onion (1 medium)

–fine plain breadcrumbs (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–noodles (pasta)

 

1 – Pour 1 cup of noodles in uncovered baking dish.  Add water to cover the noodles, and then season with salt (one-half teaspoon).  Cook on high in the microwave for 2 and one-half minutes, and then on 50 percent power for 8 and one-half minutes.  Cover when finished to preserve warmth.  Do not drain yet.

2 – Slice 1 onion, and place in bottom of covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with tarragon (generously) and a small amount of thyme and parsley.  Place 1 bay leaf in the liquid.  Then add salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

3 – Place the chicken in a plastic bag.  Season with tarragon, parsley, thyme, salt, pepper, and olive oil.  Add one-third cup of breadcrumbs.  Shake well.  Add to chicken broth, wine, and onion.  Season a little more with olive oil.  Cook on high in the microwave for 5 minutes. 

4 – Drain noodles.  Add a little olive oil.

5 – Serve the chicken tarragon on top of the noodles, hot.

–adapted from the White House Chef Cookbook.

PECAN SALMON WITH HONEY DEJON SAUCE / BROCCOLI / EGGPLANT PARMESAN APPETIZER

–salmon (the size of 3 decks of cards)

–pecans (half a small package, diced)

–honey

–Dejon mustard

–parsley

–plain fine breadcrumbs (boxed)

–salt and pepper

–olive oil

–eggplant (1 medium)

–Parmesan cheese (shredded, packaged)

–tomato (1 medium)

–garlic powder

–crackers

 

1 – Cook the eggplant in the microwave on high, uncovered, for 5 minutes on one side, and then five minutes on the other.  Let cool.  Cut off the stem, and open the eggplant lengthwise.  Rake out the eggplant, discarding the skin.  Cut two ways, and place in mixing bowl.  Chop the tomato, and then season with salt, pepper, garlic powder, and olive oil.  Sprinkle one-third cup of shredded Parmesan into the mixing bowl.  Place the tomato in the bowl with the eggplant and stir well.  Refrigerator until time for serving.

2 – Place the salmon in a covered baking dish with a little water.  Add salt, pepper, Dejon mustard, and honey on top of the salmon.  Finish with breadcrumbs, parsley, and olive oil.  Set aside.

3 – Cut the stalk off the broccoli.  Divide the broccoli into serving pieces, leaving some stem.  Place in covered baking dish.  Season with salt, pepper, and olive oil,  Cook on high in the microwave for 4 minutes.

4 – Serve the appetizer while cooking the salmon on high in the microwave for 4 and one-half minutes.  Test the salmon to be sure that it is done in the center.  If not, return to the microwave for 1 minute more.

5 – Serve the eggplant appetizer cold, with crackers, and the salmon and broccoli hot.

–salmon adapted from food.com web site; eggplant and broccoli original.

A Simple Dinner:  SPICY CHICKEN CAESAR SALAD WITH AVOCADO & ALMONDS

–4 chicken tenderloins or breast strips

–Shake ‘n Bake hot and spicy seasoning mix

–olive oil

–salt and pepper

–salad greens

–avocado (1, whole)

–almonds (handful)

–cauliflower (one-third head)

–Caesar salad dressing

 

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour 1 package of Shake ‘n Bake seasoning mix in the plastic bag.  Shake well.  Place in a covered baking dish with a little water.  Set aside.

2 – Pour one-half package of salad greens in mixing bowl.  Chop 1 avocado and add to the greens.  Throw in a handful of almonds.  Chop one-third head of cauliflower and add to the greens.  Season with salt and pepper.  Add Caesar salad dressing to taste.

3 – Cook the chicken for 5 minutes in the microwave on high.

4 – Serve the chicken on top of the Caesar salad, the chicken warm, and the salad cold.

BASIL – OREGANO TILAPIA WITH TOMATOES & RED WINE / COUSCOUS / GREEN SALAD WITH STRAWBERRIES, HONEY AND PECANS

Note:  My husband Paul recommends this dinner.

 

–tilapia (2, medium)

–basil, oregano (fresh if possible)

–garlic powder

–tomatoes (2, medium)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–couscous (boxed)

–chicken broth (non-fat, low sodium)

–salad greens

–strawberries (6, fresh)

–honey

–pecans (chopped, one-half small package)

–feta cheese

–red wine

 

1 – Chop tomatoes.  Add to covered baking dish.  Season with salt, pepper, garlic powder, basil, oregano, and olive oil.  Cook on high for 3 minutes in microwave.  Set aside.

2 – Measure two-thirds’ cup of couscous.  Add to wide-mouthed, large, covered baking dish.  Add one cup of chicken broth.  Cook on high for 3 minutes.  Then let sit for at least 5 minutes.

3 – Measure two handfuls of salad greens to mixing bowl.  Slice strawberries and add to bowl.  Add 2 tablespoons of honey, one-half small package of pecans, and one-third package of feta cheese to salad greens.  Pour 3 tablespoons of red wine into mixing bowl.  Season with salt, pepper, and olive oil.  Stir well.  Transfer to serving bowl.

4 – Place the tilapia on top of the tomatoes in covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high for 6 minutes in microwave.

5 – Serve the tilapia and couscous hot, and the salad cold.

–recipes original.

CHICKEN AND GREEN BEANS WITH COCONUT MILK & CILANTRO / RICE NOODLES IN CHICKEN BROTH

–4 chicken tenderloins or breast strips

–green beans (frozen)

–onion (one-half)

–coconut milk (lite, canned)

–cayenne pepper

–cumin

–cilantro (fresh if possible)

–chicken broth (non-fat, low sodium)

–rice noodles

 

1 – Chop onion and place in bottom of covered baking dish.  Add one-half cup of coconut milk and one-third cup of chicken broth.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 3 minutes. 

2 – Place 2 handfuls of green beans in baking dish with the onion and coconut milk.  Nestle the chicken among the beans and onion.  Season with cayenne pepper, a little cumin, and cilantro.  Set aside.

3 – Place 2 handfuls of rice noodles in long, covered baking dish.  Add 1 inch of chicken broth.  Cook on high for 5 minutes in microwave.  Check to be sure that liquid has not evaporated.  Keep covered to preserve warmth.

4 – Cook the chicken and green beans on high for 4 minutes, and then on 50 percent power for 10 minutes.

5 – Serve the chicken and green beans on top of the rice noodles.

–chicken dish adapted from “serious eats” on web.