CHICKEN & POTATO CURRY WITH CORIANDER – GINGER – ONION – GARLIC IN COCONUT MILK ATOP WHITE RICE

–4 chicken tenderloins or breast strips

–5 or 6 baby Dutch potatoes (sliced)

–curry powder, coriander, ginger, garlic powder (bottled)

–onion (one-half, chopped)

–white rice (instant, boxed)

–lite coconut milk (canned)

–salt and pepper

–olive oil

1 – Place the chicken in a slow cooker, along with the chopped onion and sliced potatoes.  Season with salt, pepper, 2 tablespoons of curry, coriander, garlic powder, ginger, and olive oil.  Add two-thirds cup of lite coconut milk.  Cook on low for 5 and one-half hours.  Then remove the chicken, shred with 2 forks, and return to the cooker for 30 minutes (total cooking time of 6 hours).  Keep setting on warm until time for dinner.

2 – Place two-thirds cup of white rice in a covered baking dish with two-thirds cup of water.  Season with salt and olive oil.  Stir.  Microwave for 2 minutes.  Let sit for at least 5 minutes before serving.

3 – Serve the chicken hot, atop the white rice.  I also served the dinner with a salad.

–chicken adapted from Real Simple magazine.

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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.

LIME – PEPPER COD POACHED WITH SPINACH IN COCONUT MILK & BROTH SAUCE / GINGER – HONEY CARROT STICK SALAD WITH EXTRA VIRGIN OLIVE OIL / THYME SPLIT GREEN PEA SOUP WITH POTATOES & FAUX BACON

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

–lime juice

–red bell pepper

–spinach (1 package, fresh)

–coconut milk (lite, canned)

–chicken broth (non-fat, low sodium)

–carrot sticks (packaged)

–ginger (bottled)

–honey

–extra virgin olive oil

–salt and pepper

–olive oil

–split green peas (dried; don’t soak overnight)

–thyme (bottled)

–small Dutch potatoes (6, cut four ways)

–Bac’n pieces (soy bacon)

1 – Place two-thirds cup of split green peas in a slow cooker.  Add 4 small Dutch potatoes that have been sliced four ways.  Season with salt, pepper, thyme, Bac’n pieces, and olive oil.  Add chicken broth 2 inches above the uncooked soup.  Cook for 6 hours on high.  If soup is too thick, add more chicken broth, and cook for a bit longer.  When finished, place setting on “warm” until time for dinner.

2 – Chop 2 slices of red bell pepper, and place in a covered baking dish with a little chicken broth and a little coconut milk.  Microwave on high for 3 minutes.  Nestle the cod amid the red bell pepper.  Drench in lime juice.  In a measuring cup, fill to the one-third line with chicken broth; then fill to the two-thirds line with coconut milk.  Pour the broth – coconut milk into the baking dish.  Set aside.

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

4 – Place 1 cup of carrot sticks in a mixing bowl.  Season with salt, ginger, honey, and extra virgin olive oil.  Stir well.

5 – Microwave the cod for 7 minutes on high; then microwave for 4 minutes on 50 percent power.  Check to be sure that coconut milk is not bubbling out of the dish; if so, double the remaining cooking time and put the setting on 50 percent power.

6 – Serve the split pea soup as a first course.  Then serve the poached cod in a bowl.  First place spinach in the bowl, and then add cod and peppers, with a generous amount of broth – coconut milk.  Serve the carrots as a side.

–cod adapted from the Zestuous blog site; carrot salad adapted from Real Simple; soup original.

CURRIED CHICKEN WITH FAUX BACON – EGG – MINCED PEANUTS – PARSLEY IN COCONUT MILK / WHITE RICE / ASPARAGUS WITH LEMON ZEST / BUTTER LETTUCE WITH BASIL TOMATO – AVOCADO – FAUX BACON IN CAESAR DRESSING

–4 chicken tenderloins or breast strips

–curry powder (boxed)

–Bac’n pieces (soy bacon)

–minced peanuts (use a food processor)

–parsley (fresh)

–eggs (2)

–coconut milk (lite, canned)

–white rice (instant)

–asparagus (one-half bunch, fresh)

–lemon zest (bottled)

–salt and pepper

–olive oil

–butter lettuce (half a package)

–tomato (1, fresh, medium)

–basil

–avocado

–Caesar salad dressing

1 – Place chicken in a covered baking dish.  Add one-fourth cup of coconut milk to 2 tablespoons of curry powder.  Stir well.  Add this sauce to the chicken.  Sprinkle minced peanuts and parsley over the chicken.  Set aside.

2 – Place one-half package of butter lettuce in a mixing bowl.  Chop 1 tomato, and season with salt, pepper, and basil; then add to the bowl.  Stir well.  Set aside.

3 – Place two-thirds cup of white rice to a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Stir well.  Microwave on high for 2 minutes.  When finished, let sit for at least 5 minutes to allow water to be absorbed.

4 – Place one-half bunch of asparagus to a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes.

5 – Break 2 eggs in a shallow, covered baking dish.  Stir, and season with salt, pepper, and olive oil.  Microwave on high for 1 and one-half minutes.  When finished, chop the egg and keep covered to preserve warmth.

6 – Microwave the chicken on high for 5 and one-half minutes.  When finished, sprinkle chopped egg and Bac’n pieces on top.

7 – Add Caesar dressing to the salad.  Stir well.  Then fold in 1 chopped avocado.

8 – Serve the salad as a first course.  Then serve the curried chicken atop the white rice, with the asparagus as a side.

–curried chicken adapted from To the Taste of a King; other recipes original.

SWEET COCONUT FLOUNDER WITH BASIL – GINGER – BANANA PEPPER  – GREEN ONION / WHITE RICE / GREEN BEANS WITH ALMONDS

–2 flounder (thawed from frozen)

–coconut milk (lite)

–basil (fresh if possible)

–ginger

–green onions (2 stalks)

–lime juice

–sugar

–white rice (instant, boxed)

–green beans (frozen, 2 handfuls)

–almonds (sliced, one-half small package)

1 – Place one-third cup of coconut milk in a covered baking dish.  Add 1 tablespoon of sugar.  Microwave for 3 minutes.  Place the flounder in the coconut milk.  Drench in lime juice.  Slice the green onion into small pieces and sprinkle atop the flounder.  Slice one-fourth banana pepper, and place on top of the flounder.  Season with salt, pepper, garlic salt, basil, and ginger.  Set aside.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  Let sit for at least 5 minutes.

3 – Place 2 handfuls of green beans in a covered baking dish.  Sprinkle with almonds.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the flounder for 6 minutes.

5 – Serve the flounder hot, on top of the white rice, with the green beans as a side.

–flounder adapted from the food network web site; other recipes original.

CREAMY TOMATO – BASED MEDITERRANEAN CHICKEN WITH COCONUT MILK – BLACK OLIVES – FETA / RICE NOODLES / GREEN BEANS WITH ALMONDS

–4 chicken tenderloins or breast strips

–basil, oregano, bay leaves, garlic salt

–tomato sauce

–tomato (fresh, large, 2 slices)

–coconut milk (lite)

–black olives (one-half small can)

–feta cheese (one-half small container)

–rice noodles

–green beans (frozen, 2 handfuls)

–sliced almonds (one-half small package)

1 – Slice two sections off the tomato, and place in a covered baking dish.  Add one-fourth cup of tomato sauce and one-fourth cup of coconut milk.  Add black olives.  Season with basil, oregano, bay leaves, and garlic salt.  Microwave on high for 3 minutes.  Then nestle the chicken amid the sauce.  Season with basil, oregano, garlic salt, salt, pepper.  Sprinkle feta cheese on top.  Set aside.

2 – Place 2 handfuls of rice noodles in a long, covered baking dish.  Add water to cover.  Season with salt.  Microwave on high for 5 minutes.  When finished, cover to preserve warmth.

3 – Place 2 handfuls of green beans in a covered baking dish.  Sprinkle slices almonds on top.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 6 minutes.

5 – Drain the rice noodles.

6 – Serve the chicken and its sauce atop the rice noodles, with the green beans as a side.

–recipes original.

GARLIC SALMON WITH VIDALIA ONION IN TOMATO – COCONUT SAUCE / CREAMY WHITE RICE / FRESH TOMATO – AVOCADO SALAD WITH CAPERS & FETA

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

–garlic salt

–Vidalia onion (1, small)

–tomato sauce

–coconut milk (lite, canned)

–white rice (instant, boxed)

–milk (dairy, almond, or soy)

–tomato (1, large)

–avocado (1, medium)

–capers (bottled)

–feta cheese (one-half small package)

–salt and pepper

–olive oil

 

1 – Slice the onion and place in a covered baking dish.  Add one-fourth cup of tomato sauce and one-fourth cup of coconut milk.  Season with garlic salt, salt, and pepper.  Microwave on high for 3 minutes.  Then place salmon amid the sauce.  Season the salmon with salt, pepper, and garlic salt.  Set aside.

2 – Measure two-thirds cup of instant white rice into a covered baking dish.  Add two-thirds cup water.  Season with salt.  Microwave on high for 2 minutes.  Set sit for at least five minutes.

3 – Measure one-fourth cup of coconut milk and one-fourth cup of plain milk into a measuring cup.  Microwave on high for 1 minute.  When finished, keep covered to preserve warmth.

4 – Slice the tomato and avocado, and place on a serving plate.  Add about a dozen capers and one-half container of feta cheese.  Season with salt, pepper, and olive oil.

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

6 – Stir the coconut milk/milk into the rice.

7 – Serve the salmon on top of the white rice, with the salad as a side.

–salmon and rice adapted from Pete Wells’s web site; salad original.

CURRIED COD CHOWDER WITH BASIL – CORN – ONION – BANANA PEPPERS IN BROTH & COCONUT MILK / QUINOA IN BROTH / BABY SALAD GREENS WITH MUSHROOMS – RED ONION – PARMESAN

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

–green curry paste

–basil (fresh if possible)

–corn (frozen, one-half package)

–onion (one-half, medium)

–banana peppers (sliced, 6 to 8)

–coconut milk (canned, one-third cup)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–baby salad greens (one-half package)

–mushrooms (10 to 12, sliced baby bellas)

–red onion (one-half)

–Parmesan cheese

–salad dressing

 

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cups of chicken broth.  Season with one-half teaspoon of salt and a little olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. 

2 – Slice one-half onion; place in covered baking dish.  Place one-third cup of coconut milk in a measuring cup; add one-third cup of chicken broth.  Stir in 2 tablespoons of green curry paste.  Add the milk – broth to the baking dish with the onion.  Microwave on high for 3 minutes.  Nestle the cod in the milk – broth.  Season with salt, pepper, and basil.  Place 6 to 8 slices of banana peppers on top.  Place one-half package of corn on either side of the cod.  Stir gently.  Set aside.

3 – Place one-half package of baby salad greens in a mixing bowl.  Add 10 to 12 sliced baby bella mushrooms.  Slice one-half red onion, and add to the salad greens and mushrooms.  Generously add Parmesan cheese.  Season with salt and pepper.  Stir in your favorite salad dressing.

4 – Microwave the cod for 9 minutes on high.

5 – Serve the salad as an appetizer.  Then serve the cod and corn on top of the quinoa.

–cod adapted from Real Simple; other recipes original.

CURRIED COD WITH COCONUT MILK – TOMATO – ONION – GARLIC / WHITE RICE / GREEN PEAS TARRAGON

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

–coconut milk (canned)

–green curry paste (bottled)

–tomato (1, medium)

–onion (one-half, medium)

–garlic salt

–white rice (instant, boxed)

–salt and pepper

–olive oil

–green peas (one-half package, frozen)

–tarragon (fresh if possible)

1 – Slice the onion, and place in a covered baking dish.  Chop the tomato, and season with salt, pepper, and garlic salt; place in the baking dish.  Stir, briskly, 1 tablespoon of green curry paste into one-third cup of coconut milk.  Pour over the onion and tomato.  Microwave for 3 minutes on high.  Nestle the cod amid the onion, tomato, and coconut milk.  Season with salt, pepper, and garlic salt.  Set aside.

2 – Place the green peas in a covered baking dish with a little water.  Season with salt, pepper, tarragon, and olive oil.  Microwave for 4 minutes on high.

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.  Stir.  Microwave for 2 minutes on high.  Let sit for at least 5 minutes.

4 – Microwave the cod for 6 minutes on high, and then for 6 minutes more on 50 percent power.

5 – Serve the cod with vegetables on top of the white rice, with the green peas as a side.

–recipes original.

PARSLEYED COD IN CLAM JUICE / LONG GRAIN & WILD RICE IN COCONUT MILK / BROCCOLI WITH CAYENNE / PINTO BEANS WITH ONION – FAUX BACON – TOMATO IN BROTH

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

–parsley (fresh if possible)

–clam juice

–salt and pepper

–olive oil

–long grain & wild rice (instant, boxed)

–coconut milk (1 can, lite)

–broccoli (1 bunch)

–cayenne pepper

–pinto beans (1 cup, dried; soak overnight)

–onion (one-half, medium)

–Bac’n pieces (soy bacon)

–tomato sauce (one-half small can)

–chicken broth (non-fat, low sodium)

 

1 – Place the beans in a slow cooker.  Add chicken broth about 2 inches over the top of the beans.  Slice the onion and add to the cooker.  Season with Bac’n pieces, tomato sauce, salt, pepper, and olive oil.  Cook on low for 6 hours.  Then keep on “warm” setting until time to serve dinner.

2 – Place the cod in a covered baking dish with a little clam juice.  Season with salt, pepper, olive oil, and parsley.  Set aside.

3 – Empty the box of long grain and wild rice into a covered baking dish.  Important:  Do NOT use seasoning packet.  Add the entire can of lite coconut milk.  Season with 1 teaspoon of salt.  Microwave for 5 minutes on high; then microwave for 6 minutes on 50 percent power.  Watch to be sure that the rice does not overflow.

4 – Cut the broccoli florets and stems from the stalk.  Then break apart the remainder.  Place in a covered baking dish.  Season with salt, pepper, cayenne pepper, and olive oil.  Microwave for 4 minutes on high.

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

6 – Serve the dinner hot.

–cod, broccoli, and rice adapted from Real Simple; beans 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.