CURRIED SALMON WITH SWEET POTATO & GREEN ONIONS / RICE STICKS / THYME EGGPLANT APPETIZER WITH ONION – TOMATO SAUCE – GARLIC

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

–green curry paste

–chicken broth (non-fat, low sodium)

–milk (dairy, almond, or soy)

–sweet potato (large, fresh)

–green onions (3 stalks)

–rice sticks (one-third package, 2 handfuls)

–eggplant (fresh)

–thyme

–onion (one-half, diced finely)

–tomato sauce (one-fourth small can)

–garlic powder

–salt and pepper

–olive oil

1 – Scrub the eggplant, and then pierce all around with a fork.  Place on a microwaveable plate.  Microwave 5 minutes on high; then turn over, and microwave for 5 minutes more on the other side.  Let cool, either on the kitchen counter or in the refrigerator.  When cool, rake out the pulp onto a cutting board.  Cut 2 ways, and then place in a mixing bowl.  Finely dice one-half onion, and place in the bowl.  Add one-fourth small can of tomato sauce.  Season with thyme, garlic powder, salt, pepper, and olive.  Stir briskly.  Keep in refrigerator until time for dinner.

2- Scrub the sweet potato, and then pierce all around with a fork.  Place on a microwaveable plate.  Microwave for 5 minutes on high; then turn over, and microwave for 4 minutes more on the other side.  Let cool, so that you can handle the potato easily.  Add 3 tablespoons of green curry paste to a small mixing bowl.  Add one-fourth cup of chicken broth, and stir.  Then add one-fourth cup of milk, and stir.  Set aside.  Cut open the cooled potato, and cut the pulp into 1-inch size pieces.  Place in a covered baking dish.  Place the salmon amid the potatoes, but not covering them.  Season with salt and pepper.  Pour the curry sauce on top of salmon and sweet potato.  Sprinkle 3 stalks of chopped green onions atop the salmon.  Season with a few drops of olive oil.  Set aside.

3 – Place one-third package, 2 handfuls, of rice sticks in an uncovered baking dish.  Add water to cover.  Season with salt.  Microwave on high for 10 minutes. 

4 – Microwave the salmon for 7 minutes on high.

5 – Serve the eggplant appetizer as a first course.  Then serve the salmon atop the rice sticks.

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

SPICY CREOLE TILAPIA / TUSCAN EGGPLANT APPETIZER

–tilapia (2 fillets, medium)

–cayenne pepper

–Creole seasoning (boxed)

–Worcestershire sauce

–chicken broth

–oregano

–onion bits

–parsley

–eggplant (1, medium)

–basil, oregano, garlic powder

–salt and pepper

–onion (chopped, one-half, medium)

–olive oil

–Parmesan cheese

–Italian seasoning breadcrumbs

–tomato (1, medium)

–crackers

 

1 – Prepare the eggplant ahead of time, so that it will cool.  Wash the skin of the eggplant, and puncture with a fork all around.  Microwave on a plate for 5 minutes on one side; then turn over for 5 minutes more.  Cool in microwave or the refrigerator.  When the eggplant is cool, cut off the stalk, and then cut open lengthwise.  Rake the inside onto a cutting board.  Cut two ways, and then place the eggplant flesh in a mixing bowl.  Finely chop the onion, and chop the tomato.  Place in the bowl.  Season with basil, oregano, garlic powder, salt, pepper, olive oil.  Add one-fourth cup of breadcrumbs, and one-fourth cup of Parmesan cheese.  Stir well.  Keep in refrigerator until serving time.

2 – Place the tilapia in a covered baking dish.  Season with Creole seasoning, parsley, cayenne pepper, oregano, salt, pepper, onion bits, and olive oil.  Add chicken broth just to cover.  Sprinkle Worcestershire sauce over the whole.  Cook for 4 minutes in the microwave on high.

3 – Serve the eggplant appetizer with crackers while the tilapia is cooking.  Serve the appetizer cold and the tilapia hot.

–eggplant adapted from allrecipes.com; tilapia adapted from The Commander’s Palace New Orleans Cookbook.

COD WITH POTATOES, ONIONS, & WHITE WINE / EGGPLANT APPETIZER WITH DICED SQUASH

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

–potato (1, medium)

–onion (one-half)

–white wine (cooking wine is fine)

–parsley

–salt and pepper

–olive oil

–eggplant (1 medium)

–squash (summer squash, small)

–green onions (one-half bunch)

–cayenne pepper

–toasted sesame seeds (bottled)

–garlic powder

–crackers

 

1 – Cook the eggplant in the microwave on high for 5 minutes.  Turn over, and cook for 5 minutes more.  Let cool.  When cool, cut off the stalk and then cut lengthwise.  Rake out the flesh.  Place on a cutting board, and cut in 2 directions.  Place in mixing bowl.  Peel and dice the squash into small pieces.  Slice green onions into one-half inch pieces.  Season the eggplant mixture with garlic powder, cayenne pepper, salt, pepper, and olive oil.  Add 2 tablespoons of sesame seeds.  Stir well.  Refrigerator until time to serve.

2 – Scrub the potato.  Slice into very narrow pieces.  Place in covered baking dish with 1 inch of white wine.  Cook in microwave on high for 10 minutes.  Slice one-half onion.  After 10 minutes of cooking the potato, place the onion on top and cook for 5 minutes more.  Check to be sure that there is plenty of wine, still not absorbed by the potato.  When finished, place cod on top.  Season with salt, pepper, and olive oil.  Sprinkle breadcrumbs over the cod.  Cook for 5 minutes on high in the microwave.

3 – Serve the eggplant as an appetizer, with crackers.  Serve the cod hot.

–eggplant inspired by a web recipe; cod adapted from The New York Times 60-Minute Gourmet cookbook.

PECAN SALMON WITH HONEY DEJON SAUCE / BROCCOLI / EGGPLANT PARMESAN APPETIZER

–salmon (the size of 3 decks of cards)

–pecans (half a small package, diced)

–honey

–Dejon mustard

–parsley

–plain fine breadcrumbs (boxed)

–salt and pepper

–olive oil

–eggplant (1 medium)

–Parmesan cheese (shredded, packaged)

–tomato (1 medium)

–garlic powder

–crackers

 

1 – Cook the eggplant in the microwave on high, uncovered, for 5 minutes on one side, and then five minutes on the other.  Let cool.  Cut off the stem, and open the eggplant lengthwise.  Rake out the eggplant, discarding the skin.  Cut two ways, and place in mixing bowl.  Chop the tomato, and then season with salt, pepper, garlic powder, and olive oil.  Sprinkle one-third cup of shredded Parmesan into the mixing bowl.  Place the tomato in the bowl with the eggplant and stir well.  Refrigerator until time for serving.

2 – Place the salmon in a covered baking dish with a little water.  Add salt, pepper, Dejon mustard, and honey on top of the salmon.  Finish with breadcrumbs, parsley, and olive oil.  Set aside.

3 – Cut the stalk off the broccoli.  Divide the broccoli into serving pieces, leaving some stem.  Place in covered baking dish.  Season with salt, pepper, and olive oil,  Cook on high in the microwave for 4 minutes.

4 – Serve the appetizer while cooking the salmon on high in the microwave for 4 and one-half minutes.  Test the salmon to be sure that it is done in the center.  If not, return to the microwave for 1 minute more.

5 – Serve the eggplant appetizer cold, with crackers, and the salmon and broccoli hot.

–salmon adapted from food.com web site; eggplant and broccoli original.