CHILLED JAPANESE SEAFOOD SALAD TERIYAKI WITH IMITATION CRAB LEGS – GINGER – SESAME SEEDS – SEASONED ASIAN MEDLEY VEGETABLES INCLUDING CARROT STICKS – SUGAR SNAP PEAS – MINIATURE CORN IN TERIYAKI – SESAME SEED OIL SAUCE

A tribute to the many Japanese tourists who visit the Mediterranean area. . .

For 4:

–imitation crab legs (sold by Kroger; 8 legs, cut into bite-sized pieces)

–ginger (1 teaspoon)

–sesame seeds (1 tablespoon)

–Asian medley vegetables (frozen, Birds Eye; 1 package, cooked ahead of time; 6 minutes in the microwave)

–teriyaki sauce (3 tablespoons)

–sesame seed oil (1 tablespoon)

1 – Microwave the veggies for 6 minutes on high, add no water; let cool.

2 – Slice the imitation crab legs, and add to the cold veggies. Sprinkle ginger on top. Add teriyaki sauce and sesame seed oil. Fold all ingredients gently. Sprinkle sesame seeds on top of the entree.

3 – Chill for at least 2 hours before serving.

–recipe by C. Mabry, chef.

PACIFIC COD FILLET MARINATED IN LEMON JUICE – GINGER – SOY SAUCE – MINCED GARLIC – CHICKEN BROTH AND THEN TOPPED BY ROASTED PEANUTS – CHOPPED RED ONION – SLICED RED BELL PEPPERS AND COOKED IN THE MARINADE

Try to allow time to marinate a couple of hours. . .

For 2:

–Pacific cod fillet (size of 2 decks of cards, one-half pound)

Marinade and sauce:

–lemon juice (3 squirts)

–ginger (ground, 1 teaspoon)

–soy sauce (one-eighth cup)

–minced garlic (1 tablespoon)

–chicken broth (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod in the marinade and leave for a couple of hours at room temperature.

–chopped red onion (large, 2 slices, chopped)

–roasted red bell peppers (bottled, 3 tablespoons)

–dry roasted salted peanuts (one-quarter cup)

2 – Place the onion, peppers, and peanuts on top.

3 – Microwave on high for 7 minutes and 30 seconds. (Microwave 1 minute longer if cod is thick.)

4 – Serve the cod dinner hot.

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well–the Italian Way.


A Simple Dinner: MOROCCAN CHICKEN TENDERS WITH RAS EL HANOUT SPICE BLEND INCLUDING CORIANDER – CUMIN – GINGER – NUTMEG – PAPRIKA – CAYENNE – CINNAMON – PEPPER – SALT

Do a light sprinkling of all of these spices, about one-quarter teaspoon, less of nutmeg. . .and enjoy the praise!

–3 chicken tenderloins

–coriander, cumin, ginger, paprika, cayenne, cinnamon, pepper, salt (one-quarter teaspoon each)

–nutmeg (one-eighth teaspoon)

–extra virgin olive oil to taste

–chicken bone broth (one-eighth cup)

1 – Place the chicken tenders in a covered baking dish. Pour in the bone broth. Sprinkle the spices atop the chicken. Then finish with a few drops of extra virgin olive oil.

2 – Serve the chicken hot.

–spice blend inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.

COD SPRINKLED WITH LIME JUICE – PAPRIKA – GINGER – CUMIN – CAYENNE – GARLIC WITH A DIPPING SAUCE OF YOGURT – CILANTRO – MINT – GARLIC

I was pleased with the combination of spices in this recipe, and the chilled dipping sauce made with yogurt was good and also healthy. . .As an experienced cook, you can sprinkle the spices according to taste, directly on the cod, making the recipe quite easy as well as tasty. . .

For 2:

–Pacific cod fillet (one-half pound, size of 2 decks of cards)

–clam juice (one-eighth cup)

–lime juice (3 squirts)

–paprika (one-half teaspoon)

–ginger (one-half teaspoon)

–cumin (one-half teaspoon)

–cayenne (one-quarter teaspoon)

–garlic (minced, 1 tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste

Dipping sauce:

–yogurt (non-fat, unflavored, 3 tablespoons)

–cilantro (dried, 2 teaspoons)

–mint (dried, 2 teaspoons)

–garlic (minced, 1 tablespoon)

–salt and pepper to taste

1 – For the dipping sauce, place all ingredients in a small mixing bowl. Stir well. Taste to be sure of enough salt and pepper. Chill until ready for dinner.

2 – Place cod in a covered baking dish. Add clam juice. Drench the cod in lime juice. Then sprinkle the spices, in the order given, on top of the cod. Finish with a few drops of olive oil.

3 – Microwave on high for 6 minutes, more if a thick piece of cod.

4 – Serve the cod hot, with the dipping sauce on the side.

–cod inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.

A Simple Dinner: PACIFIC COD TERIYAKI SPRINKLED WITH TERIYAKI MARINADE – GINGER – GARLIC – ONION – CHIVES – SESAME SEEDS – SESAME SEED OIL

Soy sauce can be substituted to good effect. . .

For 2:

–Pacific cod fillets (2, size of 2 decks of cards, one-half pound; or 1 large fillet)

–teriyaki marinade (one-third cup)

–ginger (2 teaspoons)

–garlic powder (one-quarter teaspoon)

–onion powder (one teaspoon)

–chives (one teaspoon)

–sesame seeds (1 tablespoon)

–sesame seed oil (to taste)

–salt and pepper

1 – Place the cod in a covered baking dish. Pour teriyaki marinade on top. Season with ginger, garlic powder, onion power, chives, sesame seed oil, and salt and pepper. Then sprinkle sesame seeds on top.

2 – Microwave on high for 6 minutes (8 minutes if cod is thick).

3 – Serve the cod hot, atop rice if desired.

–recipe original.

CHILLED MOROCCAN SEAFOOD SALAD WITH CHOPPED IMITATION CRAB LEGS – GREEN PEAS – BUTTON MUSHROOMS – DICED TOMATOES – CHOPPED SWISS CHEESE IN A SAUCE OF CUMIN – PAPRIKA – TURMERIC – GINGER – CINNAMON – MAYO

Note:  You can now see pictures of the food when you go to the blog.

Swiss cheese is said to be the “perfect” food, the only truly healthy cheese. . .Moroccan spice in the sauce makes for an interesting taste treat. . .

For 4:

–imitation crab legs (8, 1 package, chopped)

–green peas (1 cup, cooked, with button mushrooms)

–diced tomatoes (one-third can, drained)

–chopped Swiss cheese (4 slices)

–cumin, paprika, turmeric, ginger, cinnamon (one-eighth teaspoon each spice)

–mayonnaise (2 tablespoons)

–salt and pepper

1 – Chop the crab legs into one-half-inch pieces.  Add to the mixing bowl the green peas with mushrooms and diced tomatoes.  Set aside.

2 – In a small mixing bowl, place mayonnaise and all the spices.  Stir well.  Then add to the crab legs and vegetables.  Fold all gently.

3 – Refrigerate for two hours before serving and then serve chilled.

–recipe original.

CANTONESE COD SPRINKLED BY TOASTED SESAME SEEDS AND WITH CHOPPED ONION – GINGER – CILANTRO IN WHITE WINE – SESAME OIL – SOY SAUCE

From Canton, China, an easy, tastes-gourmet recipe for a go-to choice. . .

For 4:

–cod (size of 2 decks of cards, one-half pound)

–toasted sesame seeds (2 tablespoons)

–chopped onion (one-quarter cup)

–ginger (bottled, 1 teaspoon)

–cilantro (Chinese parsley, 1 tablespoon, bottled)

–white wine (one-quarter cup)

–sesame oil (to taste, a few drops)

–soy sauce (3 tablespoons, bottled)

–salt and pepper

1 – Place the white wine, sesame oil, soy sauce in a covered baking dish.  Add onion, ginger, cilantro, and stir.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce, spooning some sauce over the top of the cod.  Season with salt, pepper, ginger, and white wine.  Finish with a few drops of sesame oil.

3 – Microwave on high for 6 and one-half minutes (more if cod is a thick cut).

4 – Serve the cod with sauce, atop jasmine rice, brown rice, pasta, or quinoa if desired.

–cod adapted from a vintage Southern Living magazine.

CHICKEN TENDERS ORANGE WITH SLICED PEARS & CHOPPED ONION SEASONED WITH GINGER – SUGAR – ORANGE ZEST IN A SAUCE OF ORANGE JUICE – SOY SAUCE – WHITE WINE VINEGAR ATOP JASMINE RICE & WITH A SIDE OF BROCCOLI FLORETS TOPPED WITH WHOLE WHEAT BREADCRUMBS & SHREDDED PARMESAN CHEESE

My husband and I both found the flavors in the chicken dish to meld very, very well. . .my husband gave this recipe 5 stars out of 5. . .

–3 chicken tenderloins

–sliced pears (1 can, drained)

–chopped onion (one-half cup)

–ginger (1 teaspoon)

–sugar (1 tablespoon)

–orange zest (orange peel, 1 teaspoon)

–orange juice (one-eighth cup)

–soy sauce (3 tablespoons)

–white wine vinegar (3 tablespoons)

–jasmine rice (follow package instructions; brands differ)

–broccoli (one-half family package, frozen)

–whole wheat English muffin (one-half, minced in food processor)

–Parmesan cheese (one-third cup, shredded)

–salt and pepper

–extra virgin olive oil

1 – Place the broccoli in a covered baking dish.  Sprinkle with salt, pepper, olive oil, breadcrumbs, and Parmesan cheese.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place the orange juice, soy sauce, white wine vinegar, and olive oil to taste in a large, covered baking dish.  Season with salt, pepper, ginger, sugar, and orange zest.  Add pears and onion.  Microwave on high for 4 minutes.  When finished, place the chicken tenders atop the sauce.  Season with salt, pepper, ginger, and olive oil.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce, hot, on a bed of jasmine rice with the broccoli recipe as a side.

–chicken adapted from a vintage Real Simple magazine.

A Simple Dinner:  GINGERED ORGANIC CHICKEN TENDERS TOPPED WITH FRESH YELLOW & GREEN ONIONS IN A TERIYAKI – BROTH SAUCE

My husband says “this works”. . .

For 4:

–6 chicken tenderloins

–ginger (1 tablespoon, bottled)

–yellow onions (chopped, bought packaged, fresh, 3 tablespoons; or one-half onion)

–green onions (chopped, bought packaged, fresh, 3 tablespoons; or 3 stalks)

–teriyaki sauce (or soy sauce; one-quarter cup, bottled)

–chicken broth (one-quarter cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, and ginger.  Add teriyaki sauce and chicken broth.  Top with yellow and green onions.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the chicken on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and sauce hot, and if desired, atop rice.

–chicken inspired by C. Mabry, chef.

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).