JAPANESE – STYLE WILD SALMON FILLET SEASONED WITH CORIANDER – LEMON ZEST – GINGER – MINCED GARLIC IN A SAUCE OF HONEY – TERIYAKI – LEMON JUICE AND TOPPED WITH CHOPPED GREEN ONIONS

A tasty treat. . .

For 4:

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

–coriander (1 teaspoon)

–lemon zest (1 teaspoon)

–ginger (1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–honey (3 tablespoons, drippled over the salmon)

–teriyaki (one-eighth cup)

–lemon juice (3 squirts)

–pepper (no salt to taste)

–green onions (chopped, 3 stalks, fresh)

–extra virgin olive oil (organic if possible)

1 – Place the salmon in a covered baking dish.  Squirt lemon juice on top.  Then pour in the teriyaki sauce.  Season with coriander, pepper (no salt), lemon zest, ginger, and minced garlic.  Sprinkle chopped green onions on top.  Finish with a few drops of olive oil.

2 – Microwave  on high for 5 minute.  Salmon is better if slightly undercooked.

3 – Serve the salmon and sauce hot.

–salmon adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners (a kindle e-book).

A Simple Dinner:  BAKED COD WITH CORIANDER – GINGER – MINCED GARLIC IN WHITE WINE SAUCE

An unusual flavor that works. . .

For 4:

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

–coriander (dried, 1 teaspoon, bottled)

–ginger (dried, 1 tablespoon, bottled)

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add white wine.  Season the cod with coriander, ginger, salt, pepper, minced garlic, and extra virgin olive oil.

2 – Microwave for 9 minutes on high.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

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

A First Course:  SWEET ‘N SPICY SUMMER SQUASH SOUP PUREED WITH A MULTITUDE OF DRIED HERBS – RED ONION – MINCED GARLIC – MAPLE SYRUP – UNDILUTED VEGETARIAN VEGETABLE SOUP – LEMON JUICE – AND A BASE OF MILK

For 4:

–squash (2 large, or 4 small, fresh, sliced)

–ginger, turmeric, cumin, cinnamon, coriander, cayenne pepper, salt, pepper (1 teaspoon each, except for cayenne, which is one-half teaspoon)

–red onion (fresh, one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–maple syrup (bottled, 1 tablespoon)

–vegetarian vegetable soup (undiluted, 1 can)

–lemon juice (bottled, 2 squirts)

–olive oil (1 tablespoon)

–milk (dairy, almond, or soy, 1 cup)

1 – Slice the squash and onion.  Place in a covered baking dish.  Add the herbs (see above for amount), garlic, maple syrup, soup, olive oil, and lemon juice.  Stir.  Microwave on high for 8 minutes.  When finished, let cool for 5 minutes (food is too hot to work with).

2 – Place the ingredients in a food processor.  Puree until smooth.

3 – Add 1 cup of milk.  Stir. Microwave for 5 minutes on high.

4 – Let the soup stand for 5 minutes, covered, before serving.

5 – Serve hot.

–adapted from the Mississippi Daily, newspaper of the University of Mississippi

COD CORIANDER TOPPED WITH LEMON SLICES & SEASONED WITH ORANGE ZEST – MINCED GARLIC – CAYENNE IN CLAM JUICE SAUCE

For 4:

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

–coriander (dried, bottled, 1 teaspoon)

–orange zest (orange peel, bottled, 1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–clam juice (bottled, one-quarter cup)

–lemon (fresh, sliced cold)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the clam juice.  Season with salt, pepper, orange zest, coriander, minced garlic, cayenne, and olive oil.  Place sliced lemon on top.

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

3 – Serve the cod hot.

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

A Simple Dinner:  COD TOPPED WITH GREEN ONIONS – CORIANDER – CUMIN IN A LIME – WHITE WINE SAUCE

For 4:

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

–green onions (2 stalks, chopped)

–coriander (bottled, one-quarter teaspoon)

–cumin (bottled, one-quarter teaspoon)

–lime juice (3 squirts, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lime juice.  Add white wine.  Season with salt, pepper, cumin, and coriander.  Top with green onions.  Finish with a few drops of olive oil.

2 – Microwave the cod for 8 minutes on high.

3 – Serve the cod hot, atop couscous (use package instructions for microwaving; brands differ)

–cod inspired by Real Simple magazine.

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.

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.

LEMON COD TOPPED WITH CORNBREAD DRESSING SEASONED WITH CORIANDER – CUMIN – PAPRIKA – OLIVE OIL IN CLAM JUICE SAUCE

For 4:

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

–lemon juice (bottled, 3 squirts)

–cornbread dressing (one-half cup, I used Pepperidge Farm stuffing)

–paprika (1 teaspoon, bottled)

–coriander (one-half teaspoon, bottled)

–cumin (one-half teaspoon, bottled)

–clam juice (one-fourth cup, bottled)

–salt and pepper

–olive oil (5 tablespoons)

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and then add clam juice.  Season with salt and pepper to taste.  Set aside.

2 – Measure one-half cup of cornbread stuffing.  Add paprika, coriander, cumin, and olive oil and stir well.  Place the stuffing atop the cod.

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

4 – Serve the cod with dressing topping hot.

–cod inspired by the Mediterranean Dish blog.

SALMON TOPPED WITH AVOCADO – DILL – CORIANDER IN APPLE CIDER SAUCE & SERVED WITH GREEN BEANS

For 4:

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

–avocado (fresh, half avocado, cut into large chunks, room temperature)

–dill (one-half teaspoon)

–coriander (one-half teaspoon)

–apple cider (one-quarter cup; or apple juice and balsamic vinegar, mixed

–green beans

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the apple cider over it.  Season with salt, pepper, dill, coriander, and olive oil.  Microwave on high for 7 minutes; salmon should flake when separated with a fork.

2 – Place the avocado on top of the salmon.  Serve green beans with the entrée.

–salmon and green beans adapted from the Real Simple prepared meals.

COD SOUP WITH POTATOES – ONION – CELERY & SEASONED WITH CORIANDER – GINGER – BASIL – LIME IN WHITE WINE – MARINARA BASE

For 4:

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

–potatoes (2, medium)

–onion (one-half, medium)

–celery (2 stalks, chopped)

–coriander, ginger, basil (bottled)

–lime juice (bottled)

–white wine (use the real stuff, not cooking wine)

–marinara sauce (5 tablespoons; I used Newman’s Own cabernet)

–salt and pepper

–olive oil

1 – Scrub the potatoes, leaving the skins on.  Chop into bite-sized pieces.  Place in a large, deep, covered baking dish with white wine to cover to 1 inch above the potatoes.  Chop one-half medium onion, and add to the potatoes.  Chop 2 stalks of celery, and add to the dish.  Season with salt, pepper, coriander, ginger, basil, and olive oil.  Add 5 tablespoons of marinara sauce, and stir well.  Microwave on high for 20 minutes, checking often to be sure that sauce is not bubbling up over the dish (if so, double remaining time and cook on 50 percent power).

2 – When finished, place the cod in the sauce.  Drench in lime juice.  Season with salt, pepper, coriander, ginger, basil, and olive oil.  Microwave on high for 9 minutes (check frequently for overflow; longer if on 50 percent power).

3 – Serve the cod soup, hot, in bowls.

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