CRUSTLESS SALMON QUICHE WITH PARMESAN – CHEDDAR – MINCED GARLIC – PARSLEY – GREEN ONIONS – MILK – EGGS

For 4:

–salmon (size of 2 decks of cards; one-half pound)

–cheddar cheese (4 ounces, size of 2 fingers, cubed)

–Parmesan cheese (shredded, 4 tablespoons)

–green onions (2 stalks, chopped fine)

–eggs (2)

–milk (dairy or almond (not soy), 6 ounces)

–minced garlic (bottled, 1 teaspoon)

–parsley (dried, one-quarter teaspoon)

–salt and pepper

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 and one-half minutes, undercooked.  Then shred the salmon.

2 – Place the salmon in a mixing bowl.  Add cheddar cheese, Parmesan cheese, green onions, eggs, milk, minced garlic, parsley, and salt and pepper to taste.  Stir well.  Place the sauce with salmon in 4 covered compotes, dividing equally. 

3 – Microwave 2 compotes at a time.  Microwave for 7 minutes on high.  Then microwave the second set of compotes.  Leave time for cooling before serving.

4 – Serve the salmon quiche warm, but not too hot.

–salmon adapted from Healthy and Delicious Salmon Recipes (a kindle e-book).

CHILLED SHRIMP SALAD WITH CELERY – GREEN PEPPER – GREEN ONIONS – EGGS – LEMON JUICE & DRESSED WITH LIGHT MAYONNAISE

For 4:

–shrimp (1 pound, medium, microwaved in Old Bay seasoning then shelled)

–celery (one-half cup, diced small)

–green bell pepper (one-half cup, diced small)

–green onions (2 stalks, diced)

–eggs (2, microwaved)

–salt and pepper (to taste)

–light mayonnaise (I used Duke’s light mayonnaise, small amount to lightly coat)

–lemon juice (fresh, just a sprinkle)

1 – Place one-half cup of water in a large, uncovered, wide-mouthed baking dish.  Follow directions on the package for Old Bay seasoning.  Stir well.  Add shrimp to the seasoned water.  Microwave on high for 4 minutes.  Let cool.

2 – When the shrimp have cooled, shell and cut each medium shrimp into about four pieces.  Place in a large mixing bowl.  Add celery, green bell pepper, and green onions. 

3 – In a small, covered, microwaveable bowl, place 2 eggs.  Break the egg yolk (very important to avoid exploding in the microwave).  Microwave the eggs for 1 minute on high.  When the eggs have cooled, criss-cross with a knife and fork to cut into small pieces.  Add the cooled, diced eggs to the salad.

4 – Season with salt and pepper, to taste.

5 – Toss, to taste, a small amount of light mayonnaise with the salad.  Then sprinkle lightly with fresh lemon juice.

6 – Serve the salad chilled.

–shrimp salad adapted from the recipe of my sister-in-law and mother-in-law.

SALMON & EGG SALAD WITH ONION – SWEET PICKLE RELISH – GOLDEN RAISINS – DIJON – MAYO

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

–eggs (3)

–milk (dairy or almond, not soy)

–onion (one-fourth, large)

–sweet pickle relish

–golden raisins

–Dijon mustard

–mayonnaise

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, flake with a fork, discarding the skin.  Place in a mixing bowl.

2 – Chop one-fourth large onion, and place in the mixing bowl with the salmon.

3 – Break 3 eggs into a covered baking dish.  Add 1 tablespoon of dairy or almond milk (not soy).  Season with salt and pepper.  Beat the eggs with a fork.  Microwave on high for 3 and one-half minutes.  When finished, use a knife and fork to cut apart the egg omelet into small bits.  Then place the eggs in the mixing bowl with the salmon.

4 – Measure one-fourth cup of golden raisins, and then add to the mixing bowl.

5 – Place 2 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, and 2 tablespoons of sweet pickle relish in a small mixing bowl.  Stir well.  Pour into the bowl with the salmon.  Fold all ingredients together.

6 – Serve the salmon – egg salad warm or chilled.

–salmon – egg salad adapted from allrecipes.com web site.

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.

PESTO COD / PARMESAN CORN PUDDING / EGGPLANT DIP WITH BASIL – TOMATO – ONION – BLACK OLIVES

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

–pesto paste

–mayonnaise

–lemon juice

–garlic salt

–salt and pepper

–olive oil

–eggplant (small, fresh)

–basil (fresh if possible)

–tomato (3 slices, fresh, large)

–onion (1, divided)

–black olives (one-half small can)

–corn (frozen, 1 package)

–Parmesan cheese

–milk (dairy, almond, or soy)

–eggs (2, medium)

–cornbread stuffing (3 tablespoons)

 

1 – Ahead of time, pierce the eggplant with a fork all-around.  Place on a plate.  Microwave for 4 minutes; then turn over and microwave for 5 minutes more.  Let cool, either on the counter or in the refrigerator.  Then cut the eggplant vertically and scoop out the pulp.  On a cutting board, cut the eggplant two ways, then place the pulp in a mixing bowl.  Dice 3 slices of tomato and one-half onion, and place in the bowl.  Add one-half can of black olives.  Season with salt, pepper, basil, garlic salt, and olive oil.  Stir well.  Refrigerator until time for dinner.

2 – Place the cod in a covered baking dish.  Drench with lemon juice.  In a small bowl, measure 3 tablespoons of mayonnaise and 2 tablespoons of pesto paste.  Season with salt and pepper.  Stir vigorously.  Spoon the sauce over the cod.  Set aside.

3 – Puree 1 cup of corn (thawed), 2 eggs, one-half cup milk, one-half cup of Parmesan cheese, and 3 tablespoons of cornbread stuffing in a food processor.  Empty into a wide-mouthed, covered baking dish.  Slice one-half onion and place in a small baking dish.  Add water to cover.  Microwave for 5 minutes.  Add 1 cup of corn and the onion to the corn pudding.  Season with olive oil.  Stir well.  Microwave for 5 minutes.  Remove from oven and stir.  Then microwave for 3 minutes more.

4 – Microwave the cod for 6 minutes.

5 – Serve the eggplant dip as an appetizer; then serve the cod with the corn pudding as a side.

–cod adapted from Instant Gourmet (Ceil Dyer, author); corn pudding adapted from Real Simple; eggplant original.