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.

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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.

SOUTHWEST CHICKEN ALMANDINE WITH CORIANDER – CUMIN – CAYENNE IN CREAM SAUCE ATOP BROWN RICE

For 4:

–6 chicken tenderloins or breast strips

–sliced almonds (one-half small package)

–coriander, cumin, cayenne (bottled)

–almond creamer (or dairy or soy)

–salt and pepper

–olive oil

1 – Place a small amount of almond (or dairy or soy) creamer in a covered baking dish.  Microwave on high for 2 minutes.

2 – Place the chicken in the creamer.  Season with salt, pepper, coriander, cumin, cayenne, and olive oil.  Sprinkle one-half small package of sliced almonds on top of the chicken.

3 – Microwave on high for 5 minutes; then microwave for 5 minutes on 50 percent power (to prevent creamer from bubbling out of the dish).

4 – Serve the chicken and sauce hot, atop brown rice (place two-thirds cup of brown rice and two-thirds cup of water, with salt and olive oil, in a covered dish and microwave for 5 minutes)

–recipe original.

A Simple Dinner:  HERBED SPICY SALMON WITH CORIANDER – CUMIN – PAPRIKA – CAYENNE – MINCED GARLIC – LEMON ZEST IN LEMON JUICE SAUCE

For 4:

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

–coriander, cumin, paprika, cayenne, minced garlic, cayenne pepper, lemon zest (bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, coriander, cumin, paprika, minced garlic, lemon zest (lemon peel), and olive oil.

2 – Microwave on high for 7 minutes.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

COD SEASONED WITH CORIANDER & MINCED GARLIC WRAPPED IN ROMAINE LETTUCE AND SERVED WITH HOMEMADE TOMATO – BASIL PESTO

For 4:

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

–coriander

–minced garlic (in a jar)

–romaine lettuce (2 large leaves)

–salt and pepper

–olive oil

Pesto sauce:

–pine nuts (one-half small package)

–tomato (1, medium, fresh)

–minced garlic (1 tablespoon)

–salt and pepper

–extra virgin olive oil

–basil (1 tablespoon, dried)

1 – To make the pesto sauce, place one-half small package of pine nuts, 1 chopped, medium tomato, 1 tablespoon of minced garlic, 1 tablespoon of basil, a few drops of olive oil, and salt and pepper to taste, in a food processor.  Pulse until smooth.  Place the sauce in the refrigerator until time to serve.

2 – Place the cod on a bed of romaine lettuce.  Add a little water.  Season with salt, pepper, coriander, minced garlic, and olive oil.  Place broken lettuce pieces on top of the cod.  Microwave on high for 8 minutes.

3 – Serve the cod hot with the pesto sauce on the side.

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

A Simple Dinner:  COD WITH CORIANDER – OREGANO – MINCED GARLIC TOPPED WITH LEMON SLICES

For 4:

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

–coriander, oregano

–minced garlic (in a jar)

–lemon

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, coriander, oregano, minced garlic, and olive oil.  With a very sharp knife, slice a lemon; place the slices atop the cod.  Microwave the cod for 8 minutes.

2 – Serve the cod hot.

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

A Simple Dinner:  SALMON SEASONED WITH CORIANDER – CUMIN – LEMON ZEST – MINCED GARLIC – CELERY SALT – SALT – PEPPER

For 4:

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

–coriander, cumin, lemon zest (lemon peel), minced garlic, celery salt, salt, pepper (bottled)

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with coriander, cumin, lemon zest, minced garlic, celery salt, salt, pepper, and olive oil.  Microwave on high for 7 minutes.

2 – Serve the salmon hot.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

CHICKEN SEASONED WITH LEMON ZEST – PARSLEY – CORIANDER – GINGER – GARLIC & ROLLED IN BREADCRUMBS / HOMEMADE PARSLEY PESTO SAUCE

–4 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–coriander

–garlic (minced, in a jar)

–ginger

–lemon zest (lemon peel, bottled)

–chicken broth (non-fat, low sodium)

–parsley (fresh, chopped)

–salt and pepper

–olive oil

–pine nuts (one-half small package)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, lemon zest, coriander, ginger, and olive oil.  Pour in a good amount of breadcrumbs.  Shake well.  Place in a covered baking dish with a little chicken broth.  Sprinkle chopped parsley and minced garlic on top.  Set aside.

2 – Chop 1 handful of parsley, and place in a food processor.  Add one-half small package of pine nuts and 1 tablespoon of minced garlic.  Season with salt, pepper, and 2 tablespoons of olive oil.  Pulse until smooth.

3 – Microwave the chicken for 5 and one-half minutes on high.

4 – Serve the chicken hot, with the parsley pesto on the side.

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

HONEY – CORIANDER COD WITH ONION – RED BELL PEPPER – MINCED GARLIC IN MARINARA – SHERRY SAUCE

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

–honey

–coriander

–onion (one-half, medium, sliced)

–red bell pepper (one-half, medium, sliced)

–garlic (minced, in a jar)

–marinara sauce (I used Newman’s Own Fire – Roasted Marinara)

–sherry (cooking sherry is fine)

1 – Slice one-half onion and one-half red bell pepper, and place in a covered baking dish.  Add one-third jar of marinara sauce and a little sherry.  Then add 1 teaspoon of minced garlic and a few drops of olive oil.  Season with pepper and coriander.  Stir well.  Microwave on high for 3 minutes.

2 – When finished, nestle the cod amid the sauce.  Season with salt, pepper, coriander, and olive oil.  Drizzle a little honey on top.  Microwave for 7 minutes on high.

3 – Serve the cod hot, with the sauce atop.

–adapted from The New York Times cooking web site.

ROSEMARY & CORIANDER CHICKEN WITH MINCED GARLIC & TOPPED WITH LEMON SLICES IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–rosemary, coriander (fresh if possible)

–minced garlic (in a jar)

–lemon (fresh)

–white wine

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, coriander, garlic, and olive oil.  With a very sharp knife, slice a lemon; then place the slices atop the chicken.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot.

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

HONEY – CORIANDER COD WITH FRESH TOMATO – VIDALIA ONION – RED BELL PEPPER – MINCED GARLIC IN SHERRY SAUCE ATOP FARFALLE PASTA

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

–honey

–coriander

–tomato (medium)

–Vidalia onion (one-half)

–red bell pepper (3 slices)

–minced garlic (in a jar)

–sherry (cooking sherry is fine)

–farfalle pasta (bowtie)

–salt and pepper

–olive oil

1 – Place 1 cup of farfalle pasta in an uncovered baking dish with water to 1 inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

2 – Chop the medium tomato and place in an UNcovered baking dish with a very little bit of sherry.  Slice the red bell pepper, just 3 slices, and place on top.  Chop one-half Vidalia onion and add to the baking dish.  Season with coriander, salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, nestle the cod in the sauce.  Season with salt, pepper, coriander, honey, and olive oil.  Microwave in a covered baking dish on high for 7 minutes.

3 – Serve the cod and vegetables hot, atop the pasta.

–cod adapted from NYT Cooking web site.

CORIANDER CHICKEN WITH VIDALIA ONION & TOPPED WITH FRESH ORANGE SLICES & TOASTED PINE NUTS

–4 chicken tenderloins or breast strips

–coriander (bottled)

–Vidalia onion (one-half)

–orange (fresh, sliced)

–toasted pine nuts (microwave one-half small package for 30 seconds; stir; then microwave for 30 more seconds)

–salt and pepper

–olive oil

1 – Slice one-half Vidalia onion, and place in a covered baking dish with a little water.  Season with salt, pepper, coriander, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the onion.  Season with salt, pepper, coriander, and olive oil.  Sprinkle one-half package of toasted pine nut on top.  With a very sharp knife, cut orange slices (rounds) and place over the chicken.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot. 

–chicken adapted from Real Simple magazine.

CORIANDER & PAPRIKA SALMON WITH CHICKPEAS – FRESH TOMATO – BLACK OLIVES – ONION ATOP JASMINE RICE

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

–coriander, paprika (bottled)

–chickpeas (one-fourth cup, canned)

–tomato (fresh, 1, medium)

–black olives (1 small can, drained)

–onion (one-half, sliced)

–jasmine rice (sticky white rice)

–salt and pepper

–olive oil

1 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 and one-fourth cup of water and a little olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place one-quarter cup of chickpeas, 1 chopped medium tomato, 1 small can (drained) of black olives, and one-half sliced onion in a covered baking dish with a little water.  Season with salt, pepper, a small amount of paprika, and a generous amount of coriander, plus olive oil.  Microwave on high for 3 minutes.  Then nestle the salmon amid the vegetables.  Season the salmon with salt, pepper, paprika, coriander, and olive oil.  Microwave on high for 5 minutes.

3 – Serve the salmon and vegetables hot, atop the jasmine rice.  I also served a salad and zucchini topped with Parmesan, olive oil, and cornbread dressing.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

MINT – CORIANDER COD SALAD WITH POTATOES – GREEN ONIONS – FRESH TOMATO – LEMON JUICE

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

–clam juice (bottled)

–mint (fresh if possible)

–coriander (fresh if possible)

–potatoes (red, small, 3)

–green onions (4)

–tomato (1, medium)

–lemon juice

–salt and pepper

–olive oil (classic)

–extra virgin olive oil

1 – Wash and scrub the 3 small potatoes, leaving the skin on.  Cut into 1-inch pieces.  Place in an uncovered baking dish with 2 inches of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.

2 – Place the cod in a covered baking dish with a little clam juice. Season with salt, pepper, mint, coriander, and olive oil.  Microwave on high for 6 minutes.  When finished, uncover to allow cooling.

3 – Wash and chop 1 medium tomato.  Season with salt, pepper, mint, and coriander.  Place in a mixing bowl.

4 – Wash and cut 4 green onions into small pieces.  Add to the mixing bowl with the tomato.

5 – Remove the potatoes from their water, and add to the mixing bowl.  Break apart the cod into bite-sized pieces, and add to the bowl.  Drench the contents of the bowl with lemon juice.  Season with salt, pepper, mint, coriander, and extra virgin olive oil.  Fold the ingredients together gently.  Place the cod salad in the refrigerator until time for dinner.

6 – Serve the cod salad cool or cold.

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

LEMON CHICKEN SALAD WITH CORIANDER – ONION – TOMATO & SEASONED WITH EXTRA VIRGIN OLIVE OIL

–4 chicken tenderloins or breast strips

–lemon juice

–coriander (fresh if possible)

–onion (one-half, medium)

–Roma tomato (1, chopped)

–salt and pepper

–extra virgin olive oil

–olive oil (classic)

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil (classic).  Microwave on high for 5 minutes.  Set aside to cool.

2 – Slice half an onion, and place in a mixing bowl.  Chop 1 Roma tomato, season with salt, pepper, and coriander, and place in the bowl.  Squirt, to taste, lemon juice in the bowl.  Mince the chicken with a sharp knife, and add to the bowl.  Add extra virgin olive oil to taste.  Add more salt, pepper, and coriander if desired.  Stir, gently, but well.  Refrigerate until time for dinner.

3 – Serve the chicken salad cold, on an iceberg lettuce leaf.  I also served oven fried okra, lentil soup, and broccoli (recipes, see the search box).

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

CORIANDER COD WITH SALSA OF BANANA – ORANGE – CILANTRO – LIME JUICE

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

–coriander (bottled)

–clam juice (bottled)

–banana (1, fresh, ripe)

–orange (1, fresh)

–cilantro (fresh if possible)

–lime juice

–salt and pepper

–olive oil

1 – Dice the banana and orange, and place in a mixing bowl.  Season with chopped cilantro and lime juice.  Stir well.  Keep refrigerated until time for dinner.

2 – Place the cod in a covered baking dish with a little clam juice.  Season with salt, pepper, coriander, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the cold salsa to the side.  I also served squash casserole, butter peas, and a salad (for recipes, see search box on this blog).

–cod adapted from “eating well” web site.

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.

SPICY SALMON WITH CORIANDER – CUMIN – CHILI SAUCE IN CLAM JUICE WITH RED BELL PEPPER – ONION – TOMATO – CILANTRO – LIME SALSA

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

–coriander, cumin (bottled)

–Sriracha sauce (chili sauce)

–clam juice (bottled)

–red bell pepper (2 slices, chopped)

–onion (one-half, medium, chopped)

–tomato (one-half, chopped)

–lime juice (bottled)

–cilantro (bottled)

1 – Chop 2 slices of red bell pepper, one-half onion, and one-half tomato.  Squirt with lime juice.  Season with salt, pepper, and cilantro.  Stir.  Refrigerate until time for dinner.

2 – Place salmon in a covered baking dish with a little clam juice.  Season with coriander, cumin, salt, pepper, Sriracha sauce mixed with clam juice, and olive oil.  Microwave on high for 5 minutes.

3 – Serve the salmon hot, with the cold salsa.  I also served broccoli and baby lima beans (recipes, see the search box on this blog).

–salmon and salsa adapted from myrecipes.com web site.

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.

TOMATO COD WITH CORIANDER – THYME – GARLIC – CAYENNE IN WHITE WINE SAUCE / PARMESAN BRUSSEL SPROUTS WITH RED BELL PEPPER – ONION – CAPERS / SPINACH SALAD WITH STRAWBERRIES – AVOCADO – WALNUTS

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

–tomato (medium, fresh)

–coriander (bottled)

–thyme (fresh if possible)

–garlic powder

–cayenne pepper (bottled)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–Brussel sprouts (one-half package, fresh)

–red bell pepper (one-half, fresh)

–onion (one-half)

–capers (3 tablespoons, bottled)

–Parmesan cheese (shredded)

–spinach (one-half package, fresh)

–strawberries (6 to 8, sliced

–avocado (fresh)

–toasted walnuts (1 handful)

–salad dressing (of your choice)

1 – Chop a tomato, and place it in a covered baking dish with a little white wine.  Season with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the cod in the sauce.  Season the cod with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil.  Set aside.

2 – Place 2 handfuls of fresh spinach in a mixing bowl.  Slice 6 to 8 fresh strawberries, and add to the bowl.   Slice open an avocado, and remove the pit.  Cut the flesh two ways, and then remove, adding to the bowl.  Then add 1 handful of toasted walnuts to the bowl.  Season with salad dressing of your choice.  Stir gently to avoid injuring the avocado pieces.

3 – Place one-half package of fresh Brussel sprouts in a covered baking dish with 1 inch of water.  Chop one-half red bell pepper, and place on top.  Chop one-half onion, and also place on top.  Sprinkle 2 tablespoons of capers on top.  Microwave on high for 15 minutes.  When finished, sprinkle Parmesan cheese on top, and then recover.

4 – Microwave the cod for 6 minutes on high.

5 – Serve the salad as a first course.  Then serve the cod hot, with the Brussel sprouts as a side.  I also served canned lentils with this dinner (microwave for 4 minutes).

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

LEMON FLOUNDER WITH CORIANDER – GINGER – GARLIC TOPPED WITH GREEN ONIONS / ROSEMARY POTATOES / BUTTER LETTUCE WITH HONEYED TOASTED WALNUTS & FRESH STRAWBERRIES – YOUNG SQUASH – GREEN ONIONS IN SESAME – GINGER DRESSING

–3 fillets of flounder (thawed from frozen)

–lemon juice

–coriander (bottled)

–ginger (bottled)

–garlic powder

–green onions (3 stalks, divided)

–red potatoes (small, 4)

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–toasted walnuts (6 to 8 halves)

–strawberries (fresh, 6 to 8, sliced)

–honey

–young squash (yellow, 2, small)

–sesame – ginger salad dressing (I use Paul Newman’s)

1 – Place the flounder in the bottom of a large, wide-mouthed, baking dish with a very little water.  Drench in lemon juice.  Season with coriander, ginger, garlic powder, salt, pepper, and olive oil.  Sprinkle 1 chopped green onion on top.  Set aside.

2 – Wash and dice potatoes in 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, rosemary, olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place one-half package of butter lettuce in a mixing bowl.  Slice strawberries and place in a small microwaveable bowl.  Add walnuts to the bowl.  Squeeze honey on top; then stir gently.  Add the strawberries and walnuts to the lettuce.  Peel and dice the squash, and then add to the lettuce.  Chop 2 green onions and add to the bowl.  Season the lettuce with salt and pepper.  Add sesame – ginger salad dressing to taste.

4 – Microwave the flounder for 4 and one-half minutes on high.

5 – Serve the salad as a first course.  Then serve the flounder hot, with the potatoes as a side.

–flounder and potatoes adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

SALMON “SPRING ROLLS” (WITHOUT THE ROLL) / BUTTERY LETTUCE WITH STRAWBERRIES – PEARS – WALNUTS – PEANUTS IN HONEY – RED WINE – OLIVE OIL DRESSING

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

–green onions (2 stalks, chopped)

–coriander (bottled)

–ginger (bottled)

–salt and pepper

–olive oil

–sesame seeds (bottled)

–lemon zest (bottled)

–lemon juice

–buttery lettuce (half a package)

–strawberries (6 to 8, halved)

–walnuts (1 handful)

–peanuts (1 small handful)

–honey

–red wine (cooking wine is fine)

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, coriander, ginger, sesame seeds, lemon zest, lemon juice, and olive oil.  Slice the green onion into one-half inch pieces, and place on top.  Set aside.

2 – Place the buttery lettuce in a mixing bowl.  Halve the strawberries and place in bowl.  Add walnuts and peanuts.  Season with salt, pepper, honey, red wine, and extra virgin olive oil.   Stir well.

3 – Microwave the salmon for 4 and one-half minutes.

4 – Serve the salmon hot, with the cold salad as a side.

–salmon adapted from Top 50 Most Delicious Salmon Recipes; salad original.

CHICKEN CURRY WITH TOMATO – ONION – PEPPER IN TOMATO SAUCE / COUSCOUS / GREEN BEANS

–4 chicken tenderloins or breast strips

–curry powder

–tomato (2 slices)

–tomato sauce

–onion (one-half, medium)

–red bell pepper (2 slices)

–tomato sauce (one-half small can)

–coriander (optional)

–garlic powder

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–couscous (boxed)

–green beans (frozen, 2 handfuls)

 

1 – Slice onion, red bell pepper, and tomato, and place in a covered baking dish.  Pour one-half can of tomato sauce on top.  Add one-quarter cup of red wine.  Season with salt, pepper, garlic powder, coriander (optional), and olive oil.  Microwave on high for 5 minutes.  Place chicken on top of the vegetables.  Season with curry powder, coriander (if using), salt, pepper, and olive oil.  Set aside.

2 – Place three-fourths cup of couscous and 1 cup of water in a large, wide-mouthed, covered baking dish.  Microwave on high for 3 minutes.  Let stand for at least 5 minutes.

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

4 – Microwave the chicken for 8 minutes (longer because of the bulk of the vegetables). 

5 – Serve the chicken on top of the couscous, with the green beans as a side.

–chicken adapted from Tesco Real Food web site; other recipes original.

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.

PAPRIKA CHICKEN / HERBED CARROTS WITH ALMONDS / BAKED POTATO WITH YOGURT

–4 chicken tenderloins or breast strips

–paprika

–salt and pepper

–olive oil

–shredded carrots

–coriander

–dill (fresh if possible)

–almonds

–red potatoes (2 medium)

–yogurt (plain)

 

1 – Scrub red potatoes with a kitchen brush.  Prick generously with fork.  Place on paper towel in microwave.  Cook 4 minutes on high.  Then turn over the potatoes, and cook for 4 more minutes.

2 – While the potatoes are cooking, place the chicken in a baking dish with cover.  Add a little water.  Sprinkle with paprika, salt, and pepper.  Season with olive oil.  Set aside.

3- Place one-half of the carrots in a baking dish with cover.  Season with coriander, tiny snips of dill, salt, pepper, and add almonds.  Then add second half of carrots.  Season similarly, and add olive oil.  Cook for 5 minutes on high in microwave.

4 – When vegetables are done, cook chicken for 5 minutes on high in microwave.

5 – Serve potatoes in their jackets with yogurt as dressing (instead of sour cream).  Salt and pepper the potatoes.

6 – Serve dinner hot.

–adapted from Real Simple.