SPICY SALMON WITH PAPRIKA – TURMERIC – GINGER – ONION – GARLIC – PARSLEY IN A CREAMY MARINARA SAUCE ATOP PARMESAN COUSCOUS

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

–paprika, turmeric, ginger (bottled)

–onion (one-half, medium, sliced)

–garlic (minced, in a jar)

–parsley (fresh if possible)

–creamer (dairy or almond; soy doesn’t microwave well)

–marinara sauce (one-half jar; I used Newman’s Own cabernet)

–salt and pepper

–olive oil

1 – Place 1 and one-third cup of water in a covered baking dish, with the spice packet from a box of Parmesan couscous.  Season with a few drops of olive oil.  Microwave on high for 6 minutes (or until boiling).  When finished, add the couscous; stir.  Keep covered for at least 5 minutes.

2 – Place one-half jar of marinara sauce in a covered baking dish.  Add one-third cup of almond or dairy creamer and one-half medium sliced onion.  Season with 1 teaspoon of minced garlic and a few drops of olive oil.  Stir well. Microwave on high for 3 minutes.

3 – Place the salmon in the sauce.  Season with salt, pepper, paprika, turmeric, ginger, and olive oil.  Spread 1 teaspoon of minced garlic on top.  Finish by sprinkling with chopped, fresh parsley.  Microwave on high for 5 and one-half minutes.  When finished, test the center to be sure it is done.  If not, replace in the microwave for 1 minute more.

4 – Serve the salmon and sauce hot, atop the Parmesan couscous.

–salmon adapted from the blog, Immaculate Bites, by Imma.  Imma features Afro – Caribbean recipes made easy.

ONE – DISH CHICKEN BOWTIE PASTA WITH PARMESAN – PINE NUTS – CREAMER – MARINARA SAUCE

For 4:

–6 chicken tenderloins or breast strips

–bowtie pasta (farfalle, 2 cups dry)

–Parmesan (shredded)

–pine nuts (packaged, one-half small)

–creamer (soy or almond for lactose – free; or dairy)

–marinara sauce (I used Newman’s Own)

–salt and pepper

–olive oil

1 – Place 2 cups of bowtie pasta in an uncovered baking dish, with water to cover plus 1 inch above.  Microwave on high for 6 minutes; then microwave for 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.  Do not drain yet.  Set aside.

2 – Place one-half jar of marinara sauce in a covered baking dish.  Add one-third cup of soy or almond creamer, 3 tablespoons of Parmesan cheese, one-half small package of pine nuts, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

3 – Place the chicken in a fresh, covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, cut into bite-sized pieces.  Add to the seasoned marinara sauce.  Stir well.

4 – Serve the chicken pasta hot.

–recipe original.

A Simple Dinner: HERB COD IN BASIL – TOMATO CREAM SAUCE

For 4:

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

–basil – tomato spaghetti sauce (I used Newman’s Own)

–almond creamer (or dairy or soy)

–herbs of your choice (be generous; I used basil, thyme, oregano, and herbs de provence)

–salt and pepper

–olive oil

1 – Pour one-half container of basil – tomato spaghetti sauce in a mixing bowl.  Add one-fourth cup of almond creamer (or dairy or soy).  Stir well.  Place in a covered baking dish.  Microwave on high for 3 minutes.  Stir again.

2 – Place cod in the tomato – creamer sauce, spooning some sauce on top.  Sprinkle herbs of your choice on top of the cod, being generous.  Then season with olive oil.

3 – Microwave for 8 minutes on high.

4 – Serve the cod hot, atop white (preferably jasmine) or brown rice.

–recipe original.

MINT SALMON WITH TOMATO – GREEN ONION – RED BELL PEPPER IN CREANER & CREAM SHERRY SAUCE

For 4:

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

–mint

–tomato (fresh, chopped, medium)

–green onions (4, fresh, chopped)

–red bell pepper (one-half, chopped)

–soy creamer

–cream sherry (use the real stuff)

–salt and pepper

–olive oil

1 – Place 1 medium chopped tomato, 4 chopped green onions, and one-half chopped red bell pepper in a covered baking dish with a little soy creamer, and 2 tablespoons of cream sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.  Then nestle the salmon amid the sauce, spooning some on top.  Season the salmon with salt, pepper, mint, and olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon and sauce hot, atop jasmine rice, quinoa, or pasta (recipes, see the search box on this blog).

–salmon original.

CREAMY COD WITH MUSHROOMS – GREEN ONIONS – PARSLEY IN CREAMER – MILK – WHITE WINE SAUCE

For 4:

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

–mushrooms (baby bellas, 6 to 8, chopped fine)

–green onions (3 stalks, chopped)

–parsley (fresh, chopped)

–soy creamer

–milk (almond or dairy, not soy)

–white wine

–salt and pepper

–Promise margarine (heart healthy)

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Add 6 to 8 finely chopped baby bellas mushrooms on top; then add 2 stalks of green onions, chopped and chopped parsley.  Set aside.

2 – Place one-half cup of white wine in microwaveable cup; add one-fourth cup of soy creamer, one-fourth cup of dairy or almond milk, and 1 teaspoon of margarine.  Season with salt and pepper.  Microwave on high for 2 minutes.  In a second cup, place 2 tablespoons of flour.  When the wine/milk/creamer has heated, very slowly add to the flour, stirring briskly.  Then pour the sauce over the cod.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

3 – Serve the cod with creasy mushroom sauce hot, atop rice or quinoa (recipes, see the search box on this blog).

–cod adapted from Julia Child’s Mastering the Art of French Cooking.

SPICY PAPRIKA CREAMED COD WITH WORCESTERSHIRE – CHOPPED ONION – LEMON ZEST

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

–hot sauce (like Tabasco)

–paprika

–creamer (dairy or soy)

–Worcestershire sauce

–onion (one-half, medium, sliced)

–lemon zest (lemon peel)

1 – Slice half a medium onion, and place a covered baking dish with a little dairy or soy creamer.  Add a few drops of hot sauce and a few drops of Worcestershire sauce.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod in the sauce, and spoon a little sauce on top.  Season the cod with salt, pepper, paprika, lemon jest, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the sauce and onions.

–cod adapted from The Elegant but Easy Cookbook.

ROSEMARY – LEMON COD & SHRIMP IN CREAMY GARLIC TERIYAKI SAUCE

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

–shrimp (thawed from frozen, 8 to 10, medium)

–lemon juice

–creamer (dairy or soy; soy creamer does well in the microwave)

–garlic (minced, from a jar)

–teriyaki marinade (bottled)

–salt and pepper

–olive oil

1 – Place a little teriyaki marinade in a covered baking dish.  Add 2 teaspoons of creamer.  Season with minced garlic, 1 teaspoon, and a little olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Drench in lemon juice.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 6 minutes.

3 – Place the shrimp in a covered, microwaveable bowl.  Add a little teriyaki marinade, a drop or two of creamer, and a drop or two of olive oil.  Microwave on high for 2 minutes.  When finished, place the shrimp atop the cod.

4 – Serve the shrimp and cod hot, atop pasta, rice, or quinoa if desired (for recipes, see the search box).

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