An Appetizer:  CHILLED SALMON PATE WITH MINT – ITALIAN PARSLEY – GREEN ONIONS – MINCED GARLIC – LEMON – CAYENNE – EXTRA VIRGIN OLIVE OIL – CLAM JUICE

Note:  Make ahead and refrigerate.

For 4:

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

–mint (bottled, 1 teaspoon)

–Italian parsley (1 handful, chopped)

–green onions (2 stalks, chopped)

–minced garlic (in a jar, 1 tablespoon)

–lemon juice (bottled, 3 tablespoons)

–cayenne pepper (bottled, one-quarter teaspoon)

–extra virgin olive oil (2 tablespoons)

–clam juice (one-quarter cup, bottled)

–salt and pepper

1 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, mint, minced garlic, and cayenne pepper.  Place green onions and Italian parsley on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes.  When finished, let cool five minutes with cover off.  Then flake with a fork.  Place in a food processor, and pulse until smooth.  Add more clam juice if needed to reach desired consistency.

3 – Place in the refrigerator; let chill.

4 – Serve the salmon pate cold, with crackers.

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

Advertisements

ROSEMARY – GARLIC CHICKEN TENDERS TOPPED WITH PARSLEY & SMOTHERED WITH VEGETABLES OF ONION – MUSHROOMS – ZUCCHINI – POTATO – CELERY – FRESH TOMATO IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (bottled, 1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–parsley (1 handful, chopped)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 4 or 5, chopped)

–zucchini (one-half, small, sliced)

–potato (red, small, chopped into bite-sized pieces, skin on)

–celery (one-half stalk, chopped)

–tomato (fresh, one-half, medium, chopped)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

1 – Place the bite-sized potato in a covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Add the other vegetables (onion, mushrooms, celery, tomato, zucchini) to the dish with the potato.  Season with salt, pepper, minced garlic, rosemary, and a drop or two of olive oil.  Stir well.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the vegetables.  Season with salt, pepper, and olive oil.  Place parsley on top.

4 – Microwave the chicken and vegetables for 8 minutes.  When finished, check an inside piece of chicken to be sure that it is done.  If not, replace in the microwave on high for 1 minute more.

5 – Serve the chicken tenders and vegetables hot.

–chicken and vegetables inspired by Edward Giobbi’s Pleasures of the Good Earth.

OVEN FRIED COD WRAPPED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH CHILLED HOMEMADE CHUTNEY OF CRANBERRIES – PEAR – BROWN SUGAR – BANANA PEPPER – GOLDEN RAISINS – LIME JUICE

For 4:

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

–garlic – herb breadcrumbs

–cranberries (fresh, 2 cups)

–pear (1 fresh, chopped; or 1 can drained of liquid, chopped)

–banana peppers (from a jar, 3 or 4 rings, chopped)

–brown sugar (three-fourths cup, packed)

–golden raisins (one-half cup)

–lime juice (bottled, 1 tablespoon)

–olive oil

–salt and pepper

1 – Place the cranberries in 1 cup water in an uncovered baking dish, and microwave on high for 5 minutes, until simmering and the berries start to pop.  Add the pear, banana pepprs, brown sugar, golden raisins, and lime juice.  Stir well.  Microwave on high for 5 minutes.  Let cool, cover, and then place in the refrigerator until time for dinner.

2 – Place the chicken in a plastic bag with olive oil.  Season with salt and pepper.  Pour one-third cup of garlic – herb breadcrumbs in the bag.  Shake well.  Microwave in a covered baking dish on high for 8 minutes.

3 – Serve the chicken hot, with the chutney beside it.

–chutney adapted from Real Simple magazine.

A Celebratory Dinner:  HONEY – GARLIC SALMON WITH TARRAGON – GREEN ONIONS – SESAME SEEDS – WHITE VINEGAR IN TERIYAKI MARINADE SAUCE

For 4:

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

–tarragon (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–honey (2 tablespoons, bottled)

–green onions (2 stalks, chopped)

–sesame seeds (bottled, 2 tablespoons)

–white vinegar (distilled, bottled, 2 tablespoons)

–teriyaki marinade (bottled, one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the vinegar and teriyaki marinade over the top of the salmon.  Spread minced garlic over the salmon.  Season with pepper, tarragon, and honey.  Sprinkle chopped green onions and sesame seeds on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 minutes.

3 – Serve the salmon hot, with sauce spooned over the top.

–salmon inspired by wild Alaska seafood web site.

BUTTERY COD WITH DILL & CAPERS IN LIME – VODKA SAUCE

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

–Promise margarine (heart healthy, 4 one-half inch pats)

–dill (one-quarter teaspoon, bottled)

–lime juice (3 squirts, bottled)

–capers (2 tablespoons, bottled)

–vodka (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the vodka.  Drench in lime juice.  Season with salt, pepper, dill, and olive oil.  Place bits of margarine and capers on top. 

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from “Recipes Randy Cooks; Good Food for Everyday People.”

A Simple Dinner:  CUMIN – CORIANDER CHICKEN TOPPED WITH BANANA PEPPERS & BREADCRUMBS IN LIME JUICE SAUCE

Note:  This super – easy chicken takes only 1 to 2 minutes to get ready for the microwave. 

For 4:

–6 chicken tenderloins or breast strips

–cumin, coriander (bottled, one-quarter teaspoon each)

–banana peppers (bottled, half a dozen, plus 2 tablespoons of liquid)

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

–lime juice (3 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with one-eighth cup of water.  Squirt lime juice on top.  Season with cumin, coriander, salt, pepper, and olive oil.  Sprinkle breadcrumbs lightly on chicken.  Place banana peppers and their liquid on top.

2 – Microwave on high for 8 minutes.  Check a center piece to be sure that the chicken is done.  If not, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–chicken inspired by C. Mabry, chef.

Note:  This super – easy chicken takes only 1 to 2 minutes to get ready for the microwave. 

For 4:

–6 chicken tenderloins or breast strips

–cumin, coriander (bottled, one-quarter teaspoon each)

–banana peppers (bottled, half a dozen, plus 2 tablespoons of liquid)

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

–lime juice (3 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with one-eighth cup of water.  Squirt lime juice on top.  Season with cumin, coriander, salt, pepper, and olive oil.  Sprinkle breadcrumbs lightly on chicken.  Place banana peppers and their liquid on top.

2 – Microwave on high for 8 minutes.  Check a center piece to be sure that the chicken is done.  If not, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–chicken inspired by C. Mabry, chef.

BREADED COD TOPPED WITH FRESH TOMATO – CAPERS – PARSLEY – SRIRACHA IN WHITE WINE SAUCE

For 4:

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

–breadcrumbs (boxed, one-third cup)

–tomato (fresh, chopped, medium)

–capers (2 tablespoons)

–parsley (fresh, 1 handful, chopped)

–sriracha sauce (1 tablespoon; if want very spicy, 2 tablespoons)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a plastic bag with a little olive oil.  Massage to cover with olive oil.  Season with salt and pepper.  Add breadcrumbs; shake well.  Place the cod in a covered baking dish with the white wine.

2 – In a mixing bowl, place tomato seasoned with salt and pepper, capers, parsley, and sriracha sauce.  Add a few drops of olive oil. Stir gently.  Then place the tomato mixture atop the cod. Finish with a few drops of olive oil.

3 – Microwave the cod for 9 minutes on high.  Test the center to be sure that it is done.  If not, replace in the microwave, on high, for 2 minutes more.

4 – Serve the cod with vegetables hot.

–cod inspired by C. Mabry, chef.

SALMON WITH DILL AND LEMON IN CLAM JUICE & ACCOMPANIED BY PESTO SAUCE OF PARSLEY – PEANUTS – ORANGE ZEST – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

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

–dill (bottled, 1 teaspoon)

–salt and pepper

–olive oil

–clam juice (one-quarter cup)

–lemon juice (2 or 3 squirts, bottled)

Pesto sauce:

–peanuts (dry roasted, unsalted, one-quarter cup)

–parsley (fresh, 1 handful = one-third cup of packed chopped leaves)

–orange zest (bottled, one-half teaspoon)

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

–salt (one-quarter teaspoon)

–water (one-quarter cup)

–extra virgin olive oil (2 or 3 drops)

1 – For the pesto sauce, place all ingredients in a food processor, and pulse until smooth.  Pesto sauce should be room temperature.

2 – Place salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the pesto sauce to the side of the salmon.

–salmon inspired by C. Mabry, chef; pesto sauce adapted from Real Simple magazine.

MEDITERRANEAN CHICKEN IN CREAMY & SPICY MARINARA SAUCE WITH FRESH TOMATO – MUSHROOMS – SRIRACHA – PARSLEY – BASIL – SUGAR – MILK

For 4:

–6 chicken tenderloins or breast strips

–marinara sauce (spaghetti sauce; I used Paul Newman’s cabernet; one-third jar)

–tomato (medium, fresh, chopped)

–mushrooms (4 or 5 baby bellas, chopped)

–sriracha sauce (3 tablespoons, bottled)

–parsley (1 handful, fresh, chopped)

–basil (dried, one-half teaspoon)

–sugar (1 teaspoon)

–milk (dairy or almond, not soy; one-quarter cup)

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, and basil.  Place marinara sauce, chopped tomato, chopped mushrooms, sriracha sauce, sugar, milk, and a few drops of olive oil in a covered baking dish.  Stir well.  Microwave on high for 5 minutes.

2 – Season the chicken with salt, pepper, and olive oil  Submerge the chicken in the sauce.  Sprinkle parsley on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.  When finished, check a center piece for doneness; it not done, replace in microwave for 2 minutes more.

3 – Serve the chicken and sauce hot.

–recipe inspired by C. Mabry, chef.

A Simple Dinner:  BAKED COD SMOTHERED IN SWISS CHEESE & SEASONED WITH OREGANO IN CLAM JUICE SAUCE

For 4:

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

–Swiss cheese (2 or 3 slices, enough to cover cod)

–oregano (fresh if possible, cut from 6 stems; or dried, one-half teaspoon)

–salt and pepper

–olive oil

–clam juice (one-quarter cup)

1 – Pace the cod in a covered baking dish with clam juice.  Season with salt, pepper, and olive oil.  Place Swiss cheese slices on top to cover.  Top with oregano and a few drops of olive oil.

2 – Serve the cod hot.

–recipe inspired by a friend in Boone, North Carolina.

A Simple Dinner:  CHICKEN TOPPED WITH LEMON SLICES & GLAZED WITH HONEY – TERIYAKI MARINADE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–lemon (chilled, fresh, sliced with a very sharp knife)

–honey (3 tablespoons, bottled)

–teriyaki marinade sauce (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Using a small mixing bowl, place honey and teriyaki marinade, and stir very, very well.  Place the chicken in a covered baking dish.  Season with pepper and olive oil.  Pour the sauce over the chicken.  Place lemon slices on top.  Finish with a few drops of olive oil.

2 – Serve the chicken hot, with sauce.

–recipe original.

ALMOND – ENCRUSTED OVEN FRIED CHICKEN TENDERS

For 4:

–6 chicken tenderloins or breast strips

–almonds (one-third cup crushed almonds; use a food processor)

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

–salt and pepper

–olive oil

1 – Place the breadcrumbs and crushed almonds on a large plate.  Place the chicken in a plastic bag, season with salt, pepper, and olive oil.  Then roll the chicken in the crumbs.

2 – Place the chicken in a covered baking dish.  Do NOT add water.  Microwave on high for 5 minutes.  When finished, test a center piece to be sure that the chicken is done,

3 – Serve the chicken tenders hot.

–recipe original.

COMFORT SALMON – SLICED ONION – BABY DUTCH POTATOES TOPPED WITH CHIVES & DILL IN A MILK SAUCE

Variation:  Chop one-half fresh tomato, and place atop the salmon before cooking.  Season with salt, pepper, chives, dill, and olive oil.

For 4:

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

–onion (one-half, sliced)

–baby Dutch potatoes (5 or 6, cut into bite-sized pieces)

–chives (1 teaspoon, bottled)

–dill (bottled, 1 teaspoon)

–milk (dairy or almond, not soy because it doesn’t microwave well, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the baby Dutch potatoes in the milk.  Season with salt, pepper, chives, dill, and olive oil.  Microwave on high for 5 minutes.  Then add sliced onion, stir, and microwave for 5 minutes more.

2 – Place the salmon amid the potatoes and onion.  Season with salt, pepper, chives, dill, and olive oil.  Smooth some of the sauce on top of the salmon.  Microwave on high for 7 and one-half minutes.  Test the center to be sure that the salmon is flaky and only a little rare.

3 – Serve the salmon with potatoes and onion, and sauce. 

–recipe original.

COD WITH SLICED FRESH PEAR – GINGER – ONION IN CLAM JUICE & SOY SAUCE

For 4:

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

–pear (fresh, sliced in small pieces, 1)

–ginger (bottled)

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

–clam juice (one-quarter cup)

–soy sauce (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the sliced onion and sliced pear in a covered baking dish.  Add clam juice and soy sauce.  Season with ginger, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce, spooning some on top.  Season with pepper, ginger, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, with the sauce on top.

–recipe original.

BASIL CHICKEN SPRINKLED WITH BREADCRUMBS & IN BROTH AND ACCOMPANIED BY COLD BASIL PESTO SALSA WITH FRESH TOMATO – CHOPPED ONION – PARSLEY – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–basil (bottled, 1 tablespoon)

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

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

–olive oil

–basil pesto (bottled, 2 tablespoons)

–tomato (fresh, 1, medium, chopped)

–onion (one-half, small, chopped)

–parsley (fresh, 1 handful, chopped)

–extra virgin olive oil (2 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish with the broth.  Season with salt, pepper, and olive.  Sprinkle breadcrumbs on top.  Follow with basil on top.  Set aside.

2 – Place the basil pesto, tomato, onion, parsley, and extra virgin olive oil in a small mixing bowl.  Season with salt and pepper (to taste).  Stir well.  Keep in the refrigerator until time for dinner.

3 – Microwave the chicken for 8 minutes on high.

4 – Serve the chicken hot, with the pesto salsa beside it on the plate.

–recipes original.

PEANUT BUTTER & JELLY SALMON WITH PEANUT BUTTER – BLUEBERRY PRESERVES – PEANUTS – BLUEBERRIES – BALSAMIC VINEGAR

Note: This is good, though it may not sound it.  Also a good way to get your little ones to eat their healthy salmon.

For 4:

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

–peanut butter (creamy, 2 tablespoons)

–blueberry preserves (in a jar, 3 tablespoons)

–peanuts (1 handful)

–blueberries (1 handful)

–balsamic vinegar (2 tablespoons)

–salt and pepper

–olive oil

1 – Place the peanut butter, blueberry preserves, and balsamic vinegar in a small mixing bowl.  Stir very well. 

2 – Place the salmon in a covered baking dish.  Drench with balsamic vinegar.  Season with salt and pepper.  Then spoon the peanut – blueberry sauce directly over the salmon.  Add peanuts and blueberries on top.  Finish with a few drops of olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the sauce.

–recipe original.

SWEET ‘N SOUR GLAZED CHICKEN TENDERS WITH SLICED RED BELL PEPPER & SAUCED WITH APRICOT PRESERVES – BALSAMIC VINEGAR – MINCED GARLIC – LEMON JUICE – SOY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–red bell pepper (one-half to three-fourths, sliced)

–apricot preserves (half a jar)

–balsamic vinegar (2 tablespoons)

–minced garlic (1 tablespoon)

–lemon juice (2 tablespoons)

–soy sauce (2 tablespoons)

–pepper (no salt)

–olive oil

1 – Place the apricot preserves, balsamic vinegar, minced garlic, lemon juice, and soy sauce in a small mixing bowl.  Stir well.  Then place in a covered baking dish.  Add the sliced red bell pepper and a few drops of olive oil.  Microwave on high for 4 minutes.

2 – Place the chicken in the sauce.  Season with pepper.  Spoon some of the sauce over the chicken.  Finish with a few drops of olive oil directly on the chicken.  Microwave on high for 8 minutes.

3 – Serve the chicken and peppers hot, with the sauce.

–recipe original.

EGG – BATTERED OVEN FRIED COD ROLLED IN PARMESAN & GARLIC – HERB BREADCRUMBS WITH A SIDE OF BROCCOLI – AVOCADO SALAD SEASONED WITH LEMON – DIJON – EXTRA VIRGIN OLIVE OIL

For 4:

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

–egg (1)

–Parmesan cheese (shredded, 3 tablespoons)

–garlic – herb breadcrumbs (boxed, one-quarter cup)

–salt and pepper

–olive oil

–broccoli (fresh, 1 head, chopped into bite-sized pieces)

–avocado (1, cut into one-half inch pieces)

–lemon juice (2 squirts)

–Dijon mustard (2 tablespoons)

–extra virgin olive oil (2 tablespoons)

1 – Cut off the stalk from a head of broccoli, but keep the stems and florets.  Place in a covered baking dish with one-eighth cup of water.  Season with salt and pepper.  Microwave on high for 3 minutes.  When finished, remove lid to allow broccoli to cool to room temperature.  Set aside.

2 – When broccoli has cooled, remove from baking dish, and cut into bite-sized pieces.  Drain the water from the baking dish, and place Dijon, lemon juice, and extra virgin olive oil in the bottom of the dish.  Return the broken broccoli to the dish, and stir well in the sauce. 

3 – Cut the avocado into one-half inch pieces.  Then fold into the broccoli gently.  Allow broccoli – avocado salad to remain at room temperature until time for dinner.

4 – Place an egg in a small mixing bowl.  Season with salt and pepper.  Beat the egg until smooth.  Add the cod to the bowl, and be sure that the egg thoroughly covers the cod.  Place the garlic – herb breadcrumbs and Parmesan cheese on a large plate.  Roll the cod in the crumbs, both sides, and then place the cod in a covered baking dish.  Add one-eighth cup of water to the dish.  Finish a drop or two of olive oil.  Microwave on high for 8 minutes.  (Cod is done when it begins to break apart.)

5 – Serve the cod hot, with the cool broccoli – avocado salad as a side.

–cod inspired by a friend in Boone, North Carolina; broccoli – avocado salad inspired by a friend in Minnesota and adapted from the Andrew Weil web site.

COLD SHRIMP ON ICE WITH HOMEMADE SPICY TARTAR SAUCE WITH MAYO – SRIRACHA – DIJON – SWEET PICKLE RELISH – GREEN ONION – LEMON JUICE

For 2:

–shrimp (small, 30 to 40, tail-off, deveined, shelled, thawed from frozen)

–mayonnaise (3 tablespoons)

–sriracha sauce (1 teaspoon; 1 tablespoon if very spicy is desired)

–Dijon mustard (1 tablespoon)

–sweet pickle relish (1 tablespoon)

–green onions (2 stalks, chopped)

–lemon juice (2 squirts)

1 – Place mayonnaise, sriracha auce, Dijon mustard, sweet pickle relish, chopped green onions, and lemon juice in a small mixing bowl.  Stir well.

2 – After thawing the shrimp, rinse well, and then microwave with one-quarter cup of water for 2 minutes.  Run tap water over the shrimp.  Then place ice cubes in bowls.  Divide the shrimp evenly between the bowls.

3 – Serve the shrimp cold, with spicy tartar sauce on the side.

–recipes original.

CHICKEN PARMESAN TENDERS WITH MUSHROOMS & GREEN ONIONS IN RED WINE – MARINARA SAUCE

For 4:

–6 chicken tenderloins or breast strips

–Parmesan cheese (shredded, 3 heaping tablespoons)

–mushrooms (baby bellas, 3 or 4, chopped small)

–green onions (3 stalks, chopped)

–red wine (one-eighth cup)

–marinara sauce (spaghetti sauce, one-quarter jar)

–olive oil

1 – Place the marinara sauce and red wine in a covered baking dish.  Add the mushrooms, green onions, Parmesan cheese, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

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

3 – Serve the chicken Parmesan hot, with marinara sauce.

–recipe original.

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).

BAKED COD TOPPED BY BUTTERY HERB CORNBREAD CRUMBS WITH CUMIN & CORIANDER IN LIME & CLAM JUICE

For 4:

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

–herb cornbread crumbs (one-quarter cup, I used Pepperidge Farm)

–Promise margarine (heart-healthy, 3 tablespoons, melted)

–cumin, coriander (bottled, one-quarter teaspoon each)

–lime juice (3 squirts, bottled)

–clam juice (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cornbread crumbs and melted margarine in a small mixing bowl.  (To melt margarine, microwave in a covered baking dish for 20 seconds.)  Stir well.  Set aside.

2 – Place the cod in a covered baking dish with the clam juice.  Drench in lime juice.  Season with salt, pepper, cumin, and coriander.  Place the buttered herb cornbread crumbs on top of the cod.

3 – Microwave the cod for 7 minutes.

4 – Serve hot.

–recipe original.

A Simple Dinner:  HONEY SALMON DRENCHED IN BALSAMIC VINEGAR & TOPPED WITH MINCED GARLIC

For 4:

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

–honey (bottled, 2-3 tablespoons)

–balsamic vinegar (bottled, 3 tablespoons)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Drench in balsamic vinegar.  Place minced garlic on top.  Season with salt, pepper, and olive.  Finish with honey.

2 – Microwave the salmon for 7 minutes.  (Salmon is best if it flakes while being a little undercooked.)

–recipe original.