MARINATED COD WITH HONEY – APPLE JUICE – MINCED GARLIC – CAYENNE – LEMON ACCOMPANIED BY SALSA OF PEACH – AVOCADO – GREEN ONION – BANANA PEPPER – CILANTRO – LIME ATOP QUINOA

Note:  For best results, marinate the cod for 1 to 3 hours in the refrigerator.

For 4:

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

The marinade:

–honey (bottled)

–apple juice (organic, bottled)

–minced garlic (in a jar)

–cayenne pepper (bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

Salsa:

–peach (1, fresh, chopped)

–avocado (1, diced)

–green onion (2 stalks, chopped)

–banana peppers (bottled; diced)

–cilantro (fresh, 1 handful, chopped; or parsley, fresh, 1 handful, chopped)

–lime juice (bottled)

1 – Place 2 tablespoons of honey, 1 cup apple juice, 1 tablespoon of minced garlic, 2 squirts of lemon juice in a mixing bowl large enough for the cod.  Season with salt, pepper, cayenne pepper, and olive oil.  Submerge the cod.  Place, covered, in the refrigerator for 1 to 3 hours.

2 – Place 1 chopped fresh peach, 1 diced avocado, 2 chopped stalks of green onion, 12 chopped banana pepper rings, 1 chopped handful of cilantro (or parsley), and 2 spirts of lime juice in a small mixing bowl.  Season with salt and pepper.  Fold ingredients gently.  Keep refrigerated until time for dinner.

3 – Place the cod in a covered baking dish.  Cover with the marinade.  Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, salsa on the side, atop quinoa (recipe, see the search box on this blog).

–fish (originally swordfish) and salsa adapted from Juli at the blog, paliOMG.  Check her out; she has some great recipes plus lots more, too; cookbooks available.

CILANTRO SALMON WITH PEACH & PEAR SLICES IN HONEY &  TERIYAKI MARINADE

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

–cilantro (fresh, chopped; or parsley, fresh, chopped)

–mixed fruit (in a jar)

–honey

–teriyaki marinade (bottled)

–pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little teriyaki marinade.  Season with pepper.  Drizzle honey on top.  Place several peach and pear slices, ready to serve from a jar, around the salmon, along with some of the juice from the fruit.  Sprinkle chopped cilantro (or parsley) on top.  Finish with a few drops of olive oil.

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

–salmon inspired by 20 Savory Salmon Recipes.

CHICKEN TENDERLOINS SPRINKLED WITH GARLIC – HERB BREADCRUMBS & SERVED WITH A SIDE OF COLD & SMOOTH NUT SAUCE WITH TOASTED WALNUTS – CILANTRO – LEMON – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–toasted walnuts (6 to 8 halves, shelled; microwave on high 1 plate of walnuts for 2 minutes; stir; then microwave for 2 minutes more)

–cilantro (or parsley, 1 handful, fresh)

–lemon juice (bottled)

–minced garlic (1 teaspoon)

–extra virgin olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Lightly sprinkle with garlic – herb breadcrumbs.  Microwave on high for 8 minutes.  When finished, check an inside tenderloin for doneness.  If not done, continue microwaving on high for 1 minute more.

2 – In a food processor, place 6 to 8 toasted walnut halves, 1 handful of chopped cilantro (or parsley), 1 squirt of lemon juice, 1 teaspoon of minced garlic, and a few drops of extra virgin olive oil.  Pulse until smooth.  Add a small amount of water to reach desired consistency, and then pulse again.

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

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

CRAB CAKES WITH MINCED GARLIC & TOPPED BY CILANTRO & LEMON SLICES IN SHERRY SAUCE

For 4:

–crab cakes (ready-prepared, 4)

–minced garlic (in a jar)

–cilantro (or parsley, fresh)

–lemon (fresh, sliced)

–sherry (cooking sherry is fine)

1 – Place the crab cakes in a covered baking dish, not touching each other.  Drench in sherry, with a little extra for sauce.  Spread minced garlic atop each crab cake.  With a very sharp knife, slice a lemon.  Place a slice atop each crab cake.  Sprinkle chopped cilantro or parsley atop the crab cakes.  Finish with a few drops of olive oil.  Microwave on high for 4 minutes, enough time to allow the lemon slices to release their juices.

2 – Serve the crab cakes hot.

–crab cakes inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

MARINATED CILANTRO – LIME CHICKEN ATOP TURMERIC JASMINE RICE & WITH SALSA OF AVOCADO – PEACH – ONION – RED BELL PEPPER – FRESH PARSLEY – LIME JUICE

–4 chicken tenderloins or breast strips

–cilantro (fresh if possible)

–lime juice (bottled)

–turmeric (or saffron)

–jasmine rice (sticky white rice)

–avocado (one-half, chopped)

–peach (1, fresh, chopped)

–onion (one-fourth, chopped)

–red bell pepper (2 slices, chopped)

–parsley (1 handful, fresh, chopped)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with cilantro and lime juice.  Let marinate at least three hours (or overnight).

2 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water.  Season with turmeric (generously) and olive oil.  Microwave on high for 5 minutes.  Then microwave for 10 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

3 – Peel and chop 1 fresh peach, scoop out pulp of one-half avocado, chop 2 slices of red bell pepper, and peel and chop one-fourth onion.  Add to a mixing bowl.  Season with lime juice.  Chop 1 handful of fresh parsley, and add to the bowl.  Stir well.  Refrigerate until time for dinner.  (Better if done ahead.)

4 – Pour the contents of the plastic bag with chicken into a covered baking dish.  Add a little more water.  Season chicken with salt, pepper, and olive oil.  Microwave on high for 5 and one-half minutes.

5 – Serve the chicken hot, atop the turmeric rice, with chilled salsa to the side of the chicken.

–chicken, rice, and salsa inspired by “my recipes” web site.

COD NATURALLY & CHILLED SALSA WITH PEACH – TOMATO – ONION – BANANA PEPPERS – CILANTRO – GARLIC – CAYENNE – HONEY – LEMON

Note:  Microwave the salsa ahead of time, let cool, and then serve.

–cod (size of 3 decks of cards)

–breadcrumbs (plain, boxed)

–clam juice (bottled)

–salt and pepper

–olive oil

–peaches (2, fresh, chopped)

–tomato (1, medium, copped)

–onion (one-half, chopped)

–banana peppers (pickled, from a jar, have a dozen rings)

–cilantro (fresh if possible)

–garlic powder (bottled)

–cayenne pepper

–honey

–lemon juice (bottled)

1 – Peel and chop the 2 peaches, chop the tomato, chop one-half onion, and mince the have dozen rings of banana peppers.  Place in a mixing bowl.  Season with cilantro, garlic powder, cayenne, lemon juice (2 squirts), honey (2 tablespoons), salt, and pepper.  Stir well.  Microwave in a covered baking dish for 5 minutes.  Then let cool.  Chill 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.  Sprinkle a few plain breadcrumbs on top.  Microwave for 6 minutes.  Cod is done when it begins to break apart.

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

–salsa adapted from food.com web site; cod original.

CILANTRO – MINT SALMON ENCRUSTED WITH MINCED PEANUTS & TOPPED WITH LEMON SLICES / QUINOA WITH ROSEMARY & OLIVE OIL / ROMAINE LETTUCE SALAD WITH SLICED PEACHES – ALMONDS – GOLDEN RAISINS – ONION – FETA IN PEACH SAUCE WITH EXTRA VIRGIN OLIVE OIL

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

–cilantro, mint (fresh if possible)

–minced peanuts (use a food processor)

–lemon (1, fresh)

–quinoa with rosemary & olive oil (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–romaine lettuce (6 leaves, broken for bite size)

–peaches (one-half can, with thick sauce)

–onion (one-fourth, medium, sliced)

–sliced almonds (one-fourth medium package)

–feta cheese (one-fourth small container)

–raisins (golden, 1 handful, boxed)

1 – Place one-half can of peaches, with sauce from one-half can, in a mixing bowl.  Cut apart the peach slices.  Break 6 romaine lettuce leaves, wash and drain in paper towels.  Break into bite-sized pieces and add to the bowl.  Add 1 handful of golden raisins; one-fourth medium package of sliced almonds; one-fourth medium onion, sliced.  Set aside.  Just before dinner, season with extra virgin olive oil, and stir well.  Top with one-fourth small container of feta cheese.

2 – Place the whole box of quinoa with rosemary and olive oil in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Open and sprinkle the herb package in the quinoa.  Season with a couple of drops of olive oil.  Stir well.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Spread minced peanuts over the top.  Then sprinkle cilantro and mint on top.  With a very sharp knife, cut a lemon into 4 slices, and add these slices atop the salmon.  Season the salmon with olive oil.  Microwave on high for 5 and one-half minutes.

4 – Serve the salad as a first course; then serve the salmon atop the quinoa.

–salmon adapted from NYT Cooking web site; quinoa and salad original.

SEASONED COD WITH TOMATO & ONION IN COCONUT MILK / WHITE RICE / 15 – BEAN VEGETABLE WITH THYME & TARRAGON / BACON – FLAVORED TURNIP GREENS

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

–tomato (fresh, medium)

–onion (one-half, medium)

–banana peppers (8 to 10 sliced pieces, bottled, optional)

–cumin, coriander, cilantro, turmeric, ginger (bottled)

–garlic powder

–cayenne pepper (optional)

–coconut milk (one-third cup, canned, lite)

–15 – bean variety (dried; soak overnight)

–thyme, tarragon (bottled)

–turnip greens (canned)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

–white rice (instant, boxed)

1 – Place two-thirds cup of 15 – bean mix in a slow cooker.  Add chicken broth just to the top of the beans.  Season with salt, pepper, thyme, tarragon, and olive oil.  Cook on low for 7 hours; then place setting on “warm” until time for dinner.

2 – Chop the tomato and onion, and place in a covered baking dish with the one-third cup of coconut milk.  Season with salt and pepper.  Microwave on high for 4 minutes.  Place the cod amid the vegetables, in the coconut milk.  Season with cumin, coriander, turmeric, ginger, garlic powder, cayenne pepper (optional), salt, pepper, and cilantro.  Spoon some coconut milk over the cod.  As an option, sprinkle cut banana peppers on top.  Set aside.

3 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 3 minutes.  When finished, keep covered for at least 5 minutes.

4 – Place the turnip greens in a covered baking dish.  Season with pepper and Bac’n pieces.  Microwave on high for 4 minutes.

5 – Microwave the cod on high for 9 minutes, checking toward the last to be sure that milk is not bubbling over.  If so, microwave on 50 percent power for twice the remaining time.

6 – Serve the cod hot, atop the rice, with the turnip greens and beans as sides.

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

BREADED COD WITH CILANTRO & GARLIC IN WHITE WINE – LEMON SAUCE / BACON – FLAVORED BLACK – EYED PEAS IN BROTH / ASPARAGUS WITH LEMON ZEST / BUTTERY LETTUCE WITH BASIL TOMATO – ZUCCHINI – SWEET ONION IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING

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

–plain breadcrumbs (boxed)

–cilantro (better if fresh)

–white wine (cooking wine is fine)

–lemon juice

–black – eyed peas (fresh)

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–asparagus (fresh)

–lemon zest (lemon peel)

–buttery lettuce (packaged)

–tomato (fresh, one-half)

–basil

–zucchini (one-half, fresh, peeled)

–sweet onion (one-half)

–balsamic vinegar

–extra virgin olive oil

1 – Place 2 cups of fresh black-eyed peas in a slow cooker.  Cover with chicken broth.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low for 6 hours; then keep setting on warm until time for dinner.

2 – Place cod in a covered baking dish.  Drench in lemon juice.  Add a little white wine.  Sprinkle plain breadcrumbs, just a little, on top of the cod.  Season with salt, pepper, garlic, cilantro, and olive oil.  Set aside.

3 – Cut the tough ends off the asparagus.  Then place the stalks and tips in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes, longer if you desire more tender asparagus.

4 – Place one-half package of buttery lettuce in a mixing bowl.  Chop one-half tomato, and then season with salt, pepper, and basil.  Add the tomato to the bowl.  Peel and slice, finely, one-half zucchini.  Peel and chop one-half sweet onion.  Place the zucchini and onion in the bowl.  Season the salad with salt and pepper.  Add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

5 – Microwave the cod for 6 minutes on high.

6 – Serve the salad as a first course.  Then serve the cod hot, with the peas and asparagus as sides.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

COLD SHRIMP WITH FRESH APPLE SALSA / DILLED CARROTS / GARLIC SPINACH

–shrimp (one-half package, thawed from frozen, peeled, deveined, tail off)

–apple (peeled and chopped finely)

–Vidalia onion (one-half, medium, finely chopped)

–lime juice

–banana pepper (fresh, one-fourth pepper, chopped finely)

–ginger

–salt

–sugar (1 tablespoon)

–cilantro (fresh if possible)

–toasted walnuts (1 handful)

–miniature carrots (one-half package, fresh)

–spinach (fresh, package)

–dill (fresh if possible)

–garlic salt

–salt and pepper

–olive oil

1 – Thaw the shrimp overnight in the refrigerator.  Rinse well.  Place in a large, wide-mouthed, baking dish in 1 layer.  Add a little water.  Microwave for 3 minutes on high.  When finished, submerge the shrimp in cold water.  Keep in the refrigerator until time for dinner.

2 – Peel and chop, finely, 1 apple.  Peel and chop finely 1 Vidalia onion.  Place apple and onion in a mixing bowl.  Sprinkle with lime juice.  Chop finely one-fourth banana pepper, and add to the bowl.  Add 1 handful of walnuts to the bowl.  Season with ginger, salt, 1 tablespoon of sugar, and cilantro.  Stir well.  Keep in refrigerator until time for dinner.  (If making the salsa ahead, do not add walnuts until just before dinner.)

3 – Place the carrots in a covered baking dish with a little water.  Season with dill, salt, pepper, and olive oil.  Microwave on high for 5 minutes (longer if want more tender carrots).

4 – Place the spinach in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic, and olive oil.  Microwave on high for 5 minutes.

5 – Serve the shrimp cold, with the salsa, and the carrots and spinach as sides.

–salsa adapted from Christine Muhlke’s web site; other recipes original.

CILANTRO SALMON WITH AVOCADO – PEACH – CILANTRO SALSA / NEW PAPRIKA POTATOES / OVEN FRIED OKRA WITH TOMATO – OLIVE OIL CRUSHED TRISCUITS

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

–cilantro (fresh if possible)

–avocado (chopped)

–peach (chopped)

–red onion (one-half, medium)

–red bell pepper (2 slices)

–banana peppers (6 or 8, sliced)

–potatoes (8 small, new

–paprika

–okra (fresh, 10 or 12, sliced)

–tomato – olive oil triscuits (6 to 8)

–salt and pepper

–olive oil

 

1 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, cilantro, and olive oil.  Set aside.

2 – Wash and peel peach.  Chop into one-half inch pieces.  Place in a mixing bowl.  Cut apart the avocado, removing and discarding the pit.  Slice into one-half inch pieces.  Set aside.  Chop one-half red onion, and place in mixing bowl.  Mince the banana peppers and place in the bowl.  Season the ingredients in the mixing bowl with cilantro, salt, pepper, and olive oil.  Fold in the avocado gently.  Refrigerator until time for dinner.

3 – Wash and scrub the potatoes.  Chop into one-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

4 – Wash and chop the okra into one-half inch pieces.  Add to an uncovered baking dish with water to cover half the okra.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 9 minutes.  Place the triscuits in a plastic bag.  Crush against the kitchen counter with an ice cream spoon.  Add the triscuits to the okra.  Microwave on high for 1 minute more.  Add a little more olive oil if the dish seems dry.

5 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, continue microwaving for 1 minute more.

6 – Serve the salmon hot with the cold salsa, potatoes and okra as sides.

–salsa adapted from allrecipes.com; other recipes original.

COLD SHRIMP WITH AVOCADO – PEACH SALSA / OVEN FRIED SQUASH WITH GARLIC – HERB BREADCRUMBS / SPRING MIX WITH DRIED BERRIES – PECANS – FETA IN HONEY – WINE SALAD DRESSING

Note:  The salsa is very, very tasty.

–shrimp (one-half package, frozen, tails off, deveined, shelled)

–avocado (1, fresh)

–peach (1, fresh, medium)

–cilantro (fresh if possible)

–onion (one-half, finely diced)

–red bell pepper (1 slice, finely chopped)

–banana peppers (bottled, 6 or so, sliced)

–olive oil

–salt and pepper

–garlic salt

–summer squash (5, very small)

–garlic – herb breadcrumbs (boxed)

–spring mix (packaged salad, one-half package)

–dried berries (packaged)

–pecans (1 small package)

–feta cheese (one-half small package)

–honey

–red wine (cooking wine is fine)

–cilantro (fresh if possible)

 

1 – Thaw and rinse the shrimp.  Place in a covered baking dish with a little water.  Microwave on high for 3 minutes.  Submerge in water to cool.  Keep in refrigerator until ready to serve.

2 – Cut open an avocado, remove the pit, and cut the flesh into small squares.  Set aside.  Peel the peach, and then slice into small squares.  Place in a mixing bowl.  Finely dice the onion, banana peppers, and red bell pepper.  Add to the mixing bowl.  Season with cilantro and olive oil.  Stir well.  Then fold in the avocado, being careful not to stir too vigorously.  Keep in the refrigerator until time for serving.

3 – Place one-half package of spring mix in a mixing bowl.  Add one-third cup of dried berries, the pecans, and the feta to the spring mix.  Season to taste with honey, salt, pepper, and olive oil.  Add a small amount of red wine.  Stir well.

4 – Wash and peel the squash.  Cut lengthwise, one time, each squash.  Place in a plastic bag, about one-half of the squash at a time.  Add olive oil.  Pour in a small amount of garlic – herb breadcrumbs.  Shake well.  Place the squash in one layer of a wide-mouthed covered baking dish.  Add a very small amount of water.  Microwave on high for 5 minutes.

5 – Serve the salad as a first course.  Serve the cold shrimp with the salsa, using the squash as a side.

–salsa adapted from allrecipes.com; other recipes original.

CAJUN SALMON / CILANTRO – AVOCADO SALSA WITH PINEAPPLE – TOMATO – ONION / SPINACH WITH GARLIC / SQUASH WITH ONION & FAUX BACON

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

–Cajun seasoning (I use New Orleans-based “Slap Ya Mama,” available on the web; or use Creole seasoning)

–avocado (1, ripe, chopped)

–pineapple (one-half small can of chunk)

–tomato (3 slices, chopped)

–onion (1, divided, chopped)

–cilantro (bottled)

–salt and pepper

–olive oil

–spinach (fresh, half a package)

–garlic salt

–squash (2 small, fresh)

–Bac’n pieces (soy bacon)

 

1 – Place the salmon in a covered baking dish, with a little water.  Season with salt, pepper, Cajun seasoning, and olive oil.  Set aside.

2 – Chop the avocado, pineapple, tomato, and one-half onion, and add to a mixing bowl.  Season with salt, pepper, cilantro, and olive oil.  Stir well.  Keep in the refrigerator to chill for dinner.

3 – Place the spinach in a covered baking dish with a little water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

4 – Slice the squash and one-half onion, and place in a covered baking dish.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the salmon on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If done, return to the microwave for 1 minute more.

6 – Serve the salmon with the salsa, with the squash and spinach as sides.

–avocado salsa adapted from food.com; other recipes original.

COD WITH AVOCADO & BLACK OLIVE RELISH / CARROT PUREE

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

–avocado (1, medium)

–black olives (sliced, 1 small can)

–lime juice

–cilantro (fresh if possible)

–carrots (miniature, one-half package)

–salt and pepper

–olive oil

1 – Open the avocado and remove the pit.  Slice into one-half inch pieces.  Place in a small bowl.  Empty a can of black olives into the bowl.  Season with lime juice, cilantro, and olive oil.  Fold over gently.  (This will be a cold relish.)

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  When finished, test the cod to be sure that it is done.  Cod is done when it breaks apart easily.

3 – Place the carrots in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes, until very, very tender.  Empty, with the liquid, into a food processor.  Pulse until smooth.  Then pour into serving bowl.

4 – Serve the cod with the avocado and black olives as a relish on top.  The carrots are a side.

–recipes adapted from Real Simple.

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.

COD WITH PAPRIKA, THYME, AND CILANTRO / SLAW WITH HONEY, SHERRY, AND DEJON MUSTARD

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

–paprika

–thyme, cilantro (fresh if possible)

–lemon juice

–olive oil

–salt and pepper

–shredded cabbage (one-half package)

–honey

–sherry (cooking sherry is fine)

–Dejon mustard

–onion (one-half, medium)

–green olives (one-half cup)

 

1 – Place the cod in a baking dish with cover.  Drench with lemon juice.  Add a little water.  Season with paprika, thyme, cilantro, salt, pepper, and olive oil.  Set aside.

2 – Place shredded cabbage in a mixing bowl.  Add 2 tablespoons of honey, 2 tablespoons of sherry, and 1 tablespoon of Dejon mustard. Chop onion and add to the mixing bowl.  Cut the green olives into two pieces each and add to the bowl.  Season with salt, pepper, and olive oil.  Stir well.

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

4 – Serve the cod hot and the slaw cold.

–cod and slaw inspired by Yummly, Food52, on the web.

SPICY SALMON WITH AVOCADO SALSA / TOMATO CASSEROLE

–salmon (the size of 3 decks of cards)

–paprika

–cumin

–onion bits (bottled)

–cayenne pepper

–salt and pepper

–olive oil

–avocado

–onion

–cilantro (fresh if possible)

–tomatoes (2, medium)

–white bread (2 slices)

 

1 – Slice tomatoes into big chunks and add to wide-mouthed, covered baking dish.  Break up the white bread into 1-inch pieces and add to the tomatoes.  Add a little water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.  Let sit at least 15 minutes to cool down.

2 – Place the salmon in a covered baking dish.  Season with salt, pepper, a little cumin, paprika, onion bits, cayenne pepper, and olive oil.  Add a little water to the dish.  Cook for 4 and one-half minutes in the microwave on high.  When finished, test the center; if not done, then return to the microwave for 1 minute more.

3 – Chop avocado in fine pieces.  Also chop one-half onion in fine pieces.  Add to mixing bowl.  Season with cilantro (to taste), salt and pepper.  Stir well, mashing somewhat the avocado.

4 – Serve the avocado salsa on top of the salmon, with the tomato casserole as a side.

–salmon and salsa adapted from the “cookie rookie” blog; tomato casserole adapted from Mattie Hopkins (Ayden, North Carolina, and Takoma Park, Maryland).

A Simple Dinner:  CILANTRO TILAPIA WITH LIME / WHITE RICE / GREEN SALAD

Note:  This dinner takes 20 minutes maximum to prepare, no rushing.

 

–2 tilapia

–cilantro (fresh if possible)

–cayenne pepper

–lime juice

–onion

–olive oil

–salt and pepper

–white rice (instant)

–salad greens

 

1 – Place two-thirds cup of white rice in a wide-mouthed, large, covered baking dish.  Add two-thirds cup of water and one-fourth teaspoon salt.  Cook on high for 3 minutes in the microwave.  Let stand for at least 5 minutes.

2 – Chop one-half onion.  Place in covered baking dish with a little water, and salt, pepper, olive oil to season.  Cook for 3 minutes on high.  When finished, place the tilapia on top of the onion.  Drench with lime juice.  Season with salt, pepper, cilantro, cayenne pepper, and olive oil.  Cook for 6 minutes in the microwave on high.

3 – Place 2 fistfuls of salad greens in a mixing bowl.  Season with salt, pepper, cilantro, lime juice, and olive oil.  Place in serving bowl.

4 – Serve the tilapia on top of the rice, with the salad greens on top of the tilapia.  Serve the fish and rice hot, and the greens cold.

–inspired by Real Simple.

MUSHROON – CHEESE – WINE APPETIZER / CILANTRO SHRIMP / GREEN BEANS / WHITE RICE

–flatbread

–baby bella mushrooms (about 8, small)

–Parmesan cheese

–onion (one-half medium)

–white cooking wine

–shrimp (frozen, 60 to 80, tail off, de-veined, uncooked)

–green beans (frozen)

–white rice (instant)

–cilantro (fresh if possible)

–lime juice

–chicken broth (non-fat, low sodium)

 

1 – Defrost the shrimp overnight in the refrigerator.  When thawed and ready to cook, place in large, wide-mouthed baking dish with cover.  Season with salt, pepper, a dash of lime juice, and olive oil.  Sprinkle with cilantro.  Cook for 3 minutes on high in microwave.  Keep covered to retain warmth.

2 – Place two handfuls of green beans in baking dish with cover.  Season with cilantro, salt, pepper, and olive oil.  Cook for 5 minutes (less if you like crispy beans).

3 – Place two-thirds cup of instant white rice in large, covered baking dish.  Add two-thirds cup of chicken broth.  Cook on high for 3 minutes.  Fold in cilantro.  Let stand at least 5 minutes.

4 – Chop one-half onion and place in baking dish with cover.  Chop mushrooms.  Add one-fourth cup of white wine to the baking dish.  Season with salt, pepper, and olive oil. Cook for 3 minutes in microwave.

5 – Sprinkle generous amount of Parmesan cheese on flatbread.  Add mushroom – onion mixture on top, including some wine.  Finish with more cheese.  Cook on high for 1 minute in microwave.  Serve immediately.

6 – Serve shrimp, green beans, and white rice while still warm.

–adapted from Real Simple.