SWEET ORANGE CHICKEN WITH GREEN ONIONS – CAYENNE – GINGER – MINCED GARLIC – ORANGE ZEST & IN APPLE JUICE – TERIYAKI – WHITE WINE SAUCE

Note:  The original recipe called for orange juice rather than apple juice.

For 4:

–6 chicken tenderloins or breast strips

–sugar (1 teaspoon)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–ginger (one-half teaspoon)

–minced garlic (in a jar, 1 tablespoon)

–orange zest (1 generous teaspoon)

–apple juice (one-quarter cup, bottled)

–teriyaki marinade & sauce (3 tablespoons, bottled)

–white wine (3 tablespoons)

–pepper (no salt)

–olive oil

1 – Place the chicken in a covered baking dish.  Add the apple juice, teriyaki marinade sauce, and white wine.  Season with sugar, pepper, orange zest (generously), minced garlic, cayenne pepper, ginger.  Place green onions on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.  Check a center piece for doneness.   If not done, microwave on high for 2 minute more.

2 – Serve the chicken and sauce hot.

–chicken inspired by the Panda web site.

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MARINATED HAWAIIAN CHICKEN WITH PAPRIKA – GINGER – CAYENNE – OREGANO – ONION SLICES IN BROWN SUGAR – MINCED GARLIC – SOY SAUCE ATOP JASMINE RICE

Note:  Marinate the chicken in soy sauce for two hours in the refrigerator ahead of preparation.

For 4:

–6 chicken tenderloins or breast strips

–paprika, ginger, oregano (one-fourth teaspoon each)

–cayenne pepper (one-eighth teaspoon)

–onion (Vidalia, one-half, medium, sliced)

–brown sugar (one-quarter cup, packed)

–minced garlic (1 tablespoon)

–soy sauce (one-quarter cup)

–water (one-quarter cup)

–jasmine rice

–pepper (no salt)

–olive oil

1 – Slice the onion, and place in a covered baking dish.  Place brown sugar, soy sauce, water, and minced garlic in a small mixing bowl and stir.  Add the sauce to the onion.  Microwave on high for 4 minutes.

2 – Place the chicken in the sauce.  Season with pepper, oregano, paprika, cayenne pepper, ginger, and a few drops of olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken and sauce hot, atop jasmine rice (brands differ; follow instructions for microwaving on the package).

–chicken adapted from allrecipes.com web site.

SALMON DRENCHED IN BALSAMIC – SPREAD WITH PEANUT BUTTER – TOPPED WITH  SESAME SEEDS – GINGER – DRY ROASTED PEANUTS

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

–balsamic vinegar (4 tablespoons, bottled)

–peanut butter (2 tablespoons)

–sesame seeds (one-third small can)

–ginger (one-half teaspoon, bottled, optional)

–peanuts (a dozen, dry roasted, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in balsamic vinegar.  Season with salt and pepper.  With 2 spoons, spread peanut butter over the top; be generous.  Sprinkle with ginger (optional) and sesame seeds.  Place peanuts on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon on high for 7 and one-half minutes.

3 – Serve the salmon hot.

–recipe original.

A Simple Dinner:  CHICKEN SEASONED WITH GINGER & TOPPED WITH PARSLEY & GREEN ONIONS IN A TERIYAKI MARINADE

–6 chicken tenderloins or breast strips

–ginger (bottled, 1 teaspoon dry)

–parsley (fresh if possible, 1 handful, chopped)

–green onions (2 stalks, chopped)

–teriyaki marinade (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the teriyaki marinade.  Season the chicken with salt, pepper, and ginger.  Top with parsley and green onions.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 minutes on high.

3 – Serve the chicken hot.

–recipe original.

SALMON WITH PEACHES & VIDALIA ONION SEASONED WITH GINGER – THYME – LEMON IN PEACH JUICE ATOP QUINOA COOKED IN BROTH

For 4:

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

–peaches (small can, save the juice)

–Vidalia onion (one-half, sliced)

–ginger, thyme (bottled)

–lemon juice (bottled)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place a small can of peaches with juice in a covered baking dish.  Add one-half, sliced, Vidalia onion.  Season with salt, pepper, thyme, ginger, and olive oil.  Microwave on high for 5 minutes.

2 – Nestle the salmon amid the peaches and juice.  Drench in lemon juice.  Season with salt, pepper, thyme, ginger, and olive oil.

3 – Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.

4 – Serve the salmon and sauce atop quinoa (recipe, use the search box on this blog).

–salmon adapted from the Real Simple web site.

GINGER CHICKEN WITH MINCED GARLIC & VIDALIA ONION IN TERIYAKI MARINADE

For 4:

–6 chicken tenderloins or breast strips

–ginger (bottled)

–minced garlic (in a jar)

–Vidalia onion (one-half, medium, sliced)

–teriyaki marinade

–pepper

–olive oil

1 – Slice one-half Vidalia (or sweet) onion, and place in a covered baking dish with a little teriyaki marinade.  Season with pepper, ginger, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in the teriyaki marinade.  Season with pepper, ginger, and olive oil.  Spread minced garlic, 1 tablespoon, atop the chicken.  Microwave on high for 8 minutes.  When finished, test a center piece of chicken for doneness; if not cooked, microwave for 1 minute more.

3 – Serve the chicken, marinade, and onions hot, atop jasmine rice (recipe, see the search box on this blog).

–recipe original.

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.

GINGER COD WITH ORANGE SLICES – LEMON SLICES – SWEET ONION IN ORANGE MARMALADE – TERIYAKI SAUCE ATOP JASMINE RICE

For 4:

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

–orange (fresh, peeled and separated)

–lemon (fresh, sliced)

–onion (sweet, one-half, medium)

–orange marmalade (one-half jar, sweet)

–teriyaki marinade and sauce (bottled)

–jasmine rice (packaged)

–ginger (bottled

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 2 cups of water.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – In a small mixing bowl, place one-half jar of sweet orange marmalade.  Add one-third cup of teriyaki sauce to the bowl.  Stir well.  Place in a covered baking dish.

3 – Slice one-half sweet onion, and add to the marmalade/teriyaki sauce.  Peel and separate 1 orange; then cut each section into two pieces.  Add the orange to the sauce.  Stir.  Microwave on high for 5 minutes.  When finished, place the cod in the sauce.  Season with salt, pepper, ginger, and olive oil.  Sprinkle lightly with breadcrumbs.  With a very sharp knife, slice a lemon.  Place the lemon slices atop the cod.  Microwave on high for 6 minutes; then microwave on 50 percent power for 10 minutes.

4 – Serve the ginger cod hot, with the sauce/orange/lemon/onion, atop jasmine rice.

–cod inspired by the food.com web site.

A Simple Dinner:  SALMON WITH LEMON – HONEY – GINGER – MINCED GARLIC IN TERIYAKI MARINADE

Note:  This is delicious.

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

–lemon juice

–honey

–ginger

–minced garlic

–teriyaki marinade

–pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Pour a generous amount of teriyaki marinade over the salmon.  Sprinkle with ginger and pepper.  Spread minced garlic over the top.  Then drizzle honey and olive oil to finish.  Microwave for 7 and one-half minutes on high.

2 – Serve the salmon hot.

–salmon adapted from 20 Savory Salmon Recipes.

MAPLE – GLAZED CHICKEN TENDERS WITH SOY SAUCE – LEMON JUICE – MINCED GARLIC – GINGER – BLACK PEPPER – OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–maple syrup

–soy sauce

–lemon juice

–minced garlic (in a jar)

–ginger (bottled)

–olive oil

–black pepper

1 – Place the chicken in a plastic bag.  Add to the bag, 3 tablespoons or maple syrup, 3 tablespoons of soy sauce, 1 squirt of lemon juice, 1 tablespoon of minced garlic, a sprinkling of black pepper, and a few drops of olive oil.  Close the bag, and blend the flavors together.  Marinate between 2 and 24 hours. 

2 – Place the chicken in a covered baking dish with the marinade poured over the chicken.  Add a few more drops of olive oil.

3 – Microwave the chicken on high for 8 minutes.

4 – Serve the chicken hot.

–chicken adapted from the food.com web site.

BRANDY SALMON WITH BROWN SUGAR – TERIYAKI MARINADE – GINGER – LIME JUICE – MINCED GARLIC & TOPPED WITH SESAME SEEDS – GREEN ONION

Note:  If you are a salmon enthusiast, this is a recipe not to miss.  One of the best I have ever served, and I serve salmon twice a week.

For 4:

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

–brandy (buy a small, inexpensive bottle)

–brown sugar

–teriyaki marinade

–ginger

–lime juice

–minced garlic (in a jar)

–sesame seeds (bottled)

–green onion (2 stalks, chopped fine)

1 – Place the salmon in a covered baking dish.  Drench in lime juice.  Pour in one-third cup of teriyaki marinade.  Add 3 tablespoons of brandy.  Season with ginger and black pepper.  Dot the top of the salmon with minced garlic.  Spoon 3 tablespoons of brown sugar atop the salmon.  Sprinkle sesame seeds generously.  Finish with 2 chopped green onions.

2 – Microwave the salmon on high for 7 and one-half minutes.  Do not overcook.

3 – Serve the salmon with sauce hot, atop white or brown rice, quinoa, or couscous (recipes, the search box on this blog).

–salmon adapted from 20 Savory Salmon Recipes.

CHICKEN ROLLED IN BREADCRUMBS WITH GINGER & TOPPED BY LEMON SLICES IN A SHERRY – LEMON – TERIYAKI MARINADE

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–ginger

–lemon (fresh, 1)

–sherry (cooking sherry is fine)

–lemon juice (bottled)

–teriyaki marinade (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a small amount of breadcrumbs.  Shake well.  Then place in a covered baking dish with a little sherry and a little teriyaki marinade.  Drench the chicken in lemon juice.  Sprinkle ginger on top.

2 – With a very sharp knife, slice a lemon.  Place the lemon slices atop the chicken.  If desired, add a few drops of olive oil.

3 – Serve the chicken hot, atop white or brown rice, couscous, pasta, or quinoa (recipes, see the search box on this blog).

–chicken inspired by John and Jacqueline Kennedy’s chef, Rene Verdon, from his book, The White House Chef Cookbook.

A Simple Dinner:  CHICKEN MANDARIN WITH LEMON JUICE – HONEY – GINGER IN BRANDY – BROTH – SOY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–lemon juice

–honey

–ginger (ground, bottled)

–brandy (buy an inexpensive, small bottle)

–chicken broth (non-fat, low sodium)

–soy sauce

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little brandy (3 tablespoons), chicken broth, and soy sauce.  Drench the chicken in lemon juice.  Season with salt, pepper, and ginger.  Drizzle honey on top.  Finish with a few drops of olive oil.

2 – Serve the chicken and sauce hot, atop white rice (preferably jasmine).

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

BAKED COD TOPPED WITH CORNBREAD DRESSING – PARSLEY – OLIVE OIL & LEMON SLICES / CHILLED & SHREDDED CARROT SALAD WITH HONEY – GINGER – EXTRA VIRGIN OLIVE OIL

For 4:

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

–cornbread dressing (stuffing; I used Pepperidge Farm)

–parsley (fresh, 1 handful, chopped fine)

–olive oil

–lemon (fresh, 1, sliced)

–salt and pepper

–shredded carrots (half a package)

–honey

–ginger

–extra virgin olive oil

1 – Place one-half package of shredded carrots in a mixing bowl.  Add honey and ginger to taste.  Season with salt and pepper.  Add extra virgin olive oil, and then stir well.  Keep in refrigerator until time for dinner.

2 – Place the cod in a covered baking dish with a little water.  Season with salt and pepper.  Set aside.

3 – In a small mixing bowl, place 1 handful of chopped parsley, one-third cup of cornbread dressing, and olive oil to taste.  Stir well.  Spoon the mixture on top of the cod.

4 – With a very sharp knife, slice 1 lemon.  Place the slices atop the cod dressing.  Add a few drops of olive oil if desired.

5 – Microwave on high for 9 minutes.

6 – Serve the cod hot, with the carrot salad as a side.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; carrot salad adapted from Real Simple magazine.

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.

GINGER – GARLIC CHICKEN WITH MUSHROOMS & GREEN BEANS IN SOY SAUCE

–4 chicken tenderloins or breast strips

–ginger

–minced garlic (in a jar)

–mushrooms (5 or 6, sliced baby bellas)

–green beans (frozen)

–soy sauce

–salt and pepper

–olive oil

1 – Place 1 cup of green beans in a covered baking dish with a little water.  Slice 5 or 6 baby bella mushrooms, and add to the dish.  Season with garlic, ginger, pepper, and olive oil.  Add a generous amount of soy sauce.  Microwave on high for 5 minutes.

2 – Nestle the chicken amid the green beans and mushrooms. Season with salt, pepper, ginger, and olive oil.  Microwave on high for 6 minutes (more because of the vegetables).

3 – Serve the chicken hot, with the green beans and mushrooms by it.

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

BOURBON STREET CHICKEN WITH APPLE JUICE – BROWN SUGAR – BALSAMIC – CATSUP – CAYENNE – GINGER – SOY SAUCE

Note:  Rating on web is 5 out of 5, with almost 3,000 reviews.

–4 chicken tenderloins or breast strips

–apple juice

–brown sugar

–balsamic vinegar

–catsup

–cayenne pepper

–ginger (ground, bottled)

–soy sauce

–water

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Season with salt and pepper.

2 – Place 6 tablespoons of soy sauce in a mixing bowl; 5 tablespoons of apple juice; 1 tablespoon of catsup; 2 tablespoons of brown sugar; 6 tablespoons of water.  Season with ginger, a few drops of balsamic vinegar, and cayenne pepper.  Stir well, and then pour over the chicken.  Season with a few drops of olive oil.

3 – Microwave on high for 6 minutes.

4 – Serve the chicken hot, atop jasmine rice (for recipe for rice, use the search box on this blog).

–adapted from food.com web site; original recipe comes from Bourbon Street, New Orleans.

ASIAN TUNA STEAKS TOPPED WITH GREEN ONION – SESAME – GINGER – HONEY – GARLIC IN SHERRY & SOY SAUCE

–tuna steak

–green onion (1, chopped)

–sesame seeds, ginger, garlic powder (bottled)

–honey

–sherry (cooking sherry is fine)

–soy sauce

–pepper

–olive oil

1 – Place the tuna steak in a covered baking dish with a little sherry and a little soy sauce.  Season with sesame seeds, ginger, garlic powder, 1 tablespoon of honey, pepper, and olive oil.  Top with 1 chopped green onion.  Microwave on high for 3 minutes (do not overcook).

2 – Serve the tuna steak hot, atop white rice.  I also served asparagus with mushrooms and zipper peas (recipes, see the search box on this blog

–tuna steak adapted from allrecipes.com web site.

ASIAN COD WITH SESAME – ONION – BROWN SUGAR – GINGER – GARLIC – LEMON PEPPER IN BALSAMIC – WHITE WINE – SOY SAUCE

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

–sesame seeds

–onion (one-half, medium, sliced)

–brown sugar

–ginger

–garlic powder

–lemon pepper (bottled)

–balsamic vinegar

–white wine

–soy sauce

1 – Slice a half, medium, onion and place in a covered baking dish with a little white wine and a little soy sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod amid the onion.  Season with ginger, garlic powder, lemon pepper, balsamic vinegar, salt, pepper, and olive oil.  Place a few teaspoons of brown sugar on top of the cod.  Microwave on high for 6 and one-half minutes.

2 – Serve the cod hot.  I also served a salad, lentil bean soup, and zucchini topped with cornbread crumbs and Parmesan (recipes, see search box).

–cod adapted from food.com web site.

A Simple Dinner:  CHICKEN TOPPED WITH FRESH HOMEMADE ITALIAN TOMATO SAUCE

–4 chicken tenderloins or breast strips

–tomato (1, medium, fresh)

–ginger (bottled)

–rosemary (fresh if possible)

–parsley (fresh if possible)

–mint (fresh if possible)

–garlic powder (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish (no water).  Chop a tomato, season with salt and pepper, and place in a food processor.  Season with ginger, rosemary, parsley, mint, garlic powder, and olive oil.  Pulse until smooth.  Pour the sauce over the chicken.  Microwave the chicken for 5 and one-half minutes on high.

2 – Serve the chicken with tomato sauce hot.  I also served baby lima beans, a salad, and eggplant dip (recipes, see the search box on this blog).

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

CRAB CAKES & MEDLEY OF BROCCOLI – EGGPLANT – GREEN ONION IN WHITE WINE – SOY SAUCE – GINGER – GARLIC – DIJON SAUCE

–crab cakes (ready – prepared or make your own; use search box on this blog for a “simple dinner” recipe for crab cakes)

–broccoli (one-half head)

–eggplant (2 slices of a large eggplant)

–green onion (2 stalks, chopped)

–white wine

–soy sauce

–ginger

–garlic powder

–Dijon mustard

–salt and pepper

–olive oil

1 – Place the crab cakes in a covered baking dish.  Add a little white wine and soy sauce.  Season with ginger, garlic powder, pepper, and olive oil.  Drop a dab of Dijon mustard on top of each crab cake.  Set aside.

2 – Cut off the stalk of the broccoli, and then cut the head into two pieces, reserving one-half for later.  Cut apart the florets and upper part of the stem.  Arrange in a circle in a covered baking dish.  Wash and the cut off 2 slices of eggplant.  Cut away from the skin, and then discard the skin.  Slice the eggplant into 1-inch pieces, and then lay the eggplant in the middle of the broccoli.  Wash and slice 2 stalks of green onion.  Sprinkle over the top of the broccoli and eggplant.  Add a small amount of white wine and soy sauce.  Season with ginger, garlic powder, pepper, and olive oil.  Drop dabs of Dijon mustard on top, to taste.  Microwave on high for 4 minutes.

3 – Microwave the crab cakes for 2 minutes on high.

4 – Serve the crab cakes hot, with the vegetable medley as a side.  I also served butter peas with Bac’n pieces (recipe, see the search box on this blog).

–vegetable medley adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; sauce for crab cakes also adapted from Giobbi.

SPICY SHRIMP WITH GINGER – HONEY – SRIRACHA – ONION – GARLIC IN WINE – ORANGE – SOY SAUCE / RICE STICKS

–shrimp (one-half package, thawed from frozen)

–ginger (bottled)

–honey

–Sriracha chili sauce

–garlic powder

–white wine

–orange juice (juice of 1 fresh orange)

–onion (one-half, chopped)

–soy sauce

–salt and pepper

–olive oil

–rice sticks (packaged)

1 – Peel and chop one-half onion.  Place in a covered baking dish with a little white wine, soy sauce, and the juice of 1 orange.  Season with ginger, 1 tablespoon of Sriracha chili sauce, garlic powder, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Place the rice sticks in at least 2 inches of water.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Stir the thawed shrimp amid the onion and sauce.  Microwave on high for 2 minutes.

4 – Serve the shrimp with sauce atop the rice sticks.

–shrimp adapted from “my recipes” web site; rice sticks original.

A Simple Dinner:  TUNA STEAK WITH HONEY – SESAME SEEDS – GARLIC – GINGER IN A WINE & SOY SAUCE / WHITE RICE

–tuna steak (partially frozen, to cook rare, medium size)

–honey (bottled)

–sesame seeds (bottled)

–garlic powder

–ginger (bottled)

–white wine (use the real stuff)

–soy sauce (bottled)

–white rice (instant)

–salt and pepper

–olive oil

1 – Place the tuna steak, partially frozen, in a covered baking dish.  Season with pepper, garlic powder, and ginger.  Add a small amount of white wine and a small amount of soy sauce.  Sprinkle sesame seeds on top of the tuna.  Drizzle honey on top.  Season with olive oil.  Set aside.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Stir.  Microwave on high for 2 minutes.  When finished, keep covered for at least 5 minutes so that water is absorbed.

3 – Microwave the tuna steak for 3 minutes for rare tuna.  (Fully cooked tuna is likely to be too dry.)

4 – Divide the tuna steak into 2 portions, and serve atop the white rice.

–tuna steak adapted from the cooking channel web site; rice original.

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.

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.

SWEET COCONUT FLOUNDER WITH BASIL – GINGER – BANANA PEPPER  – GREEN ONION / WHITE RICE / GREEN BEANS WITH ALMONDS

–2 flounder (thawed from frozen)

–coconut milk (lite)

–basil (fresh if possible)

–ginger

–green onions (2 stalks)

–lime juice

–sugar

–white rice (instant, boxed)

–green beans (frozen, 2 handfuls)

–almonds (sliced, one-half small package)

1 – Place one-third cup of coconut milk in a covered baking dish.  Add 1 tablespoon of sugar.  Microwave for 3 minutes.  Place the flounder in the coconut milk.  Drench in lime juice.  Slice the green onion into small pieces and sprinkle atop the flounder.  Slice one-fourth banana pepper, and place on top of the flounder.  Season with salt, pepper, garlic salt, basil, and ginger.  Set aside.

2 – 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 2 minutes.  Let sit for at least 5 minutes.

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

4 – Microwave the flounder for 6 minutes.

5 – Serve the flounder hot, on top of the white rice, with the green beans as a side.

–flounder adapted from the food network web site; other recipes original.

CHICKEN TENDERS PIQUANT WITH RED WINE – TERIYAKI – GINGER – BROWN SUGAR / SQUASH CASSEROLE / BABY BUTTER BEANS WITH FAUX BACON

–4 chicken tenderloins or breast strips

–oregano

–garlic salt

–ginger

–red wine (cooking wine is fine)

–teriyaki sauce (bottled)

–Dejon mustard

–brown sugar

–olive oil

–summer squash (5, small)

–Vidalia onion (1, small)

–Bac’n pieces

–plain breadcrumbs (boxed)

–salt and pepper

–baby butter beans (dried; soak overnight)

–Promise Activ margarine (heart-healthy)

 

1 – Place two-thirds cup of butter beans in a slow cooker.  Add water to 1 inch above the beans.  Season with salt, pepper, olive oil, Promise Activ margarine, and Bac’n pieces.  Cook on low for 6 hours.  Then keep on “warm” setting until time for dinner.

2 – Place the chicken in a covered baking dish.  Season with oregano, garlic salt, and ginger.  In a small bowl, mix one-half cup of red wine, 2 tablespoons of Dejon mustard, 2 tablespoons of brown sugar, 2 tablespoons of teriyaki sauce, and a few drops of olive oil.  Stir well, and then pour around the chicken.  If time permits, let marinate for an hour before cooking.  Set aside.

3 – Peel and slice the squash.  Peel and slice the onion.  Add half the squash to a covered baking dish.  Add half the onion also.  Then season with salt, pepper, olive oil, Bac’n pieces, and breadcrumbs (a small amount).  Add the remaining half of the squash and onion, and season as before.  Microwave for 5 minutes on high.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the squash and butter beans as sides.

–chicken adapted from Elegant but Easy Cookbook; other recipes original.

ASIAN MARINATED CHICKEN WITH HONEY – GINGER – GREEN ONIONS – SESAME SEEDS IN SOY SAUCE / RICE STICKS / CAESAR SALAD WITH RED BELL PEPPER / RED ONION / WALNUTS / AVOCADO

–4 chicken tenderloins or breast strips

–lemon juice

–soy sauce

–honey

–ginger

–garlic – herb breadcrumbs (boxed)

–green onions (2 stalks)

–sesame seeds (bottled)

–salt and pepper

–olive oil

–rice sticks (rice noodles, packaged)

–spring mix salad greens

–Caesar salad dressing

–red bell pepper (2 slices, chopped)

–walnuts (toasted, 1 handful)

–red onion (one-half, sliced)

–avocado (1, medium, diced)

1 – Marinate the chicken in a plastic bag with soy sauce and lemon juice for 1 hour prior to preparing dinner.  Place the marinated chicken with marinade in a covered baking dish.  Season with pepper and ginger.  Sprinkle breadcrumbs very sparingly on top.  Pour 1 slender thread of honey on top of each piece of chicken.  Sprinkle sesame seeds generously on chicken.  Dice the green onions into one-fourth inch pieces, and place on top of the chicken.  Season with olive oil.  Pour additional soy sauce around the chicken.  Set aside.

2 – Place 2 handfuls of rice sticks in water to cover.  Microwave on high for 10 minutes.

3 – Place one-half package of spring mix salad greens in a mixing bowl.  Add chopped red bell pepper, walnuts, red onion.  Season with salt and pepper.  Add Caesar salad dressing (to taste) and stir well.  Fold in a diced avocado.

4 – Microwave the chicken for 5 minutes.

5 – Serve the salad as a first course, and serve the chicken hot, on top of the rice sticks.

–chicken adapted from allrecipes.com; other recipes original.

BONE-IN TUMERIC CATFISH WITH LEMON – SUGAR – GINGER IN COCONUT MILK / WILD RICE IN BROTH / GREEN PEAS WITH MUSHROOMS / CANNELLINI BEANS

–catfish (bone-in, 1, medium)

–tumeric (bottled)

 –lemon juice (bottled) 

–lemon pepper 

–ginger (bottled) 

–sugar

 –coconut milk (canned) 

–clam juice 

–onion (one-half, sliced) 

–ginger (bottled) 

–wild rice (boxed) 

–chicken broth (non-fat, low sodium) 

–green peas (one-half package, frozen) 

–mushrooms (6 to 8, baby bellas, sliced) 

–cannellini beans (canned) 

–Bac’n pieces (soy bacon)

 

1 – Slice one-half onion and place in a long, covered baking dish.  Season with salt and pepper.  Microwave on high for 3 minutes.  Place catfish on top of the onion.  Drench in lemon juice.  Season with ginger, lemon pepper, sugar, salt, and pepper.  Turn the catfish over.  Repeat the same seasonings.  Stir a little clam juice into the coconut milk.  Pour over the fish.  Set aside.

 2 – Pour contents of the wild rice package into a covered baking dish.  Add seasoning packet that comes with the rice.  Then add one and three-fourth’s cups of chicken broth.  Microwave on high for 10 minutes.  Let sit for 5 minutes, to allow time to absorb the broth.

 3 – Place green peas and mushrooms (latter on top) in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

 4 – Rinse cannellini beans in a colander.  Then place in a covered baking dish with a little water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave for 3 minutes.

 5 – Microwave the fish for 3 minutes on one side.  Then carefully turn over and microwave for 3 minutes more.

 6 – With a sharp knife, divide the catfish into two pieces.  Serve each half on top of the wild rice, with the green peas and beans as sides.

 –catfish adapted from food.com web site; other recipes original.

SALMON & ZUCCHINI WITH GINGER – GREEN ONION – SESAME SEEDS – GARLIC IN SOY SAUCE / BROWN RICE IN BROTH

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

–zucchini (1, fresh)

–ginger (bottled)

–green onion (2 stalks)

–sesame seeds (bottled)

–garlic salt

–soy sauce

–brown rice (boxed, 5-minute)

–chicken broth (non-fat, low sodium)

 

1 – Place the salmon in a covered baking dish with a little water.  Peel and slice the zucchini.  Place on either side of the salmon.  Drench in soy sauce.  Slice the green onions in one-half inch pieces, and sprinkle on top of the salmon and zucchini.  Sprinkle sesame seeds on top.  Season with ginger, garlic, salt, pepper, and olive oil.  Set aside.

2 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt and olive oil.  Stir.  Microwave on high for 5 minutes.

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

4 – Serve the salmon and zucchini on top of the brown rice.

–salmon and zucchini inspired by health.com web site; rice original.

SUMMERTIME COD SALAD WITH CARROTS – GREEN ONIONS – GINGER / OVEN FRIED GREEN TOMATOES WITH GARLIC – HERB BREADCRUMBS & FETA

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

–carrots (8 miniature, packaged)

–green onions (2 stalks, chopped)

–ginger

–mayonnaise

–salt and pepper

–olive oil

–green tomatoes (2, fresh)

–garlic – herb breadcrumbs (packaged)

–feta cheese

1 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  Cod is done when it begins to break apart.  Set aside and let cool.

2 – Chop the green onions into one-half inch pieces.  Place in a mixing bowl.  Using a food processor with attachment, make carrot strings with the carrots.  Place in the mixing bowl.  Season with salt, pepper, and ginger.  Add mayonnaise to taste.  Stir well.  Then fold in, gently, the broken cod.  Refrigerate until ready to serve.

3 – Slice the tomatoes into two parts.  Season with salt and pepper.  Sprinkle feta cheese on top.  Then sprinkle a light coating of garlic – herb breadcrumbs.  Season with olive oil on top.  Microwave for 10 minutes on high.  Let cool for 10 minutes before serving.

4 – Serve the cold cod salad with the hot tomatoes as a side.

–recipes original.

A Simple Dinner:  COD WITH ONION – GINGER IN SOY SAUCE / RICE NOODLES

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

–minced onion (bottled)

–lemon juice

–ginger

–soy sauce

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Add one-third cup of soy sauce.  Season with pepper, minced onion, ginger, and olive oil.  Set aside.

2 – Submerge the rice noodles in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes.  Keep noodles submerged in water until ready to serve dinner.  Then drain.

3 – Microwave the cod for 6 minutes.

4 – Serve the cod on top of the noodles.

–recipes original.

PAPRIKA & GARLIC BREADED CHICKEN WITH DIPPING SAUCE OF HONEY & SOY / BARBECUED BEANS / BROCCOLI WITH PESTO

–4 chicken tenderloins or breast strips

–paprika

–garlic powder

–salt and pepper

–olive oil

–plain breadcrumbs (boxed)

–honey

–soy sauce

–ginger

–onion bits

–great Northern beans

–tomato (1, medium)

–onion (one-half, medium)

–barbecue sauce (bottled, your favorite)

–broccoli (1 stalk, medium)

–pesto sauce (or garlic powder, basil and olive oil)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, paprika, garlic powder, and olive oil.  Pour in one-quarter cup of plain breadcrumbs.  Shake.  Place in a covered baking dish.  Season with onion bits.  Add a very small amount of water.  Set aside.

2 – Chop tomato and onion.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Drain the beans in a colander.  Add to the tomato and onion.  Stir.  Pour in one-quarter cup of barbecue sauce.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

3 – Cut florets and stems off of broccoli stalk.  Discard stalk.  Break apart the broccoli, and place in a covered baking dish.  Dot the broccoli with pesto sauce (or sprinkle basil, garlic powder, and olive oil over the broccoli).  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Mix one-third honey to two-third soy sauce.  Season with ginger.  Place in individual dipping sauce containers for the table.

5 – Microwave the chicken for 5 minutes.

6 – Serve the dinner hot, with the dipping sauce with the chicken.

–chicken and dipping sauce adapted from “Of Kids and Cows” blog; other recipes original.

GINGER – HONEY SALMON WITH GREEN ONIONS – SOY SAUCE – GARLIC / ALMOND  SQUASH WITH CUMIN & LIME JUICE / GREEN PEAS WITH ONION & GARLIC

Note:  There are three recipes here, but it will take only about 30 minutes to prepare the dinner.

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

–ginger

–honey

–green onions (3 stalks, divided)

–soy sauce

–garlic powder

–salt and pepper

–olive oil

–summer squash (2 small)

–cumin

–lime juice

–sliced almonds (one-half small package)

–green peas (frozen, one-half package)

–onion (one-half)

–chicken broth (non-fat, low sodium)

1 – Place the salmon in a covered baking dish.  Add a little water and one-eighth cup of soy sauce.  Season with honey, ginger, garlic powder, a small amount of salt, pepper, and olive oil.  Slice 1 stalk of green onion and place on top.  Set aside.

2 – Peel and slice the squash.  Slice 2 stalks of green onions.  Place squash and green onions in a covered baking dish.  Season with cumin (just a little), lime juice, honey, salt, pepper, and olive oil.  Sprinkle the almonds on top.  Microwave on high for 4 minutes.

3 – Slice one-half onion and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little chicken broth.  Microwave on high for 3 minutes.  Place the green peas in the baking dish on top of the onion.  Season with garlic powder, salt, pepper, and a little more olive oil.  Microwave for 4 minutes on high.

4 – Serve the dinner hot.

–salmon and green peas adapted from allrecipes.com; squash adapted from Real Simple (web).

COD WITH PARSLEY CREAM SAUCE / WHITE RICE

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

–parsley (1 large bunch, fresh)

–yogurt (non-fat, plain) and mayonnaise

–bay leaves (2)

–ginger

–lemon juice

–onion bits (bottled)

–white rice (boxed)

 

1 – Place the cod in a covered baking dish.  Add a little water. Drench in lemon juice.  Season with bay leaves (submerge in the water), ginger, onion bits, a very generous amount of parsley, and olive oil.  Set aside.

2 – Add 2 tablespoons of yogurt and 2 tablespoons on mayonnaise to a microwaveable small bowl.  Season with salt and pepper.  Stir well.  Set aside.

3 – Add two-thirds cup of white rice to a large, wide-mouthed, covered baking dish.  Add two-thirds cup of water.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave for 3 minutes on high.  Let stand for at least 5 minutes, covered.

4 – Cook the cod for 6 minutes in the microwave on high.  Then microwave the yogurt and mayonnaise on high for 30 seconds.  Pour the hot yogurt – mayonnaise over the cod.

5 – Serve the dinner hot, the cod on top of the rice.

–cod adapted from “how to cook great,” youtube; white rice original.

ORANGE CHICKEN WITH ROSEMARY – GARLIC – CAYENNE / KALE WITH GARLIC & FAUX BACON / CARROTS WITH GINGER

–4 chicken tenderloins or breast strips

–orange (1, fresh)

–lemon pepper (bottled)

–rosemary

–garlic powder

–cayenne pepper

–salt and pepper

–olive oil

–kale (fresh, pre-packaged)

–Bac’n pieces

–carrots (miniature, pre-packaged)

–ginger

 

1 – Peel the orange and break apart the sections.  Place in a covered baking dish.  Then cut each section into 2 pieces.  Microwave on high for 2 minutes.  Place the chicken on top of the hot orange sections.  Season with lemon pepper, rosemary, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Set aside.

2 – Fill a large, wide-mouthed, covered baking dish with kale.  Season with salt, pepper, garlic power, and olive oil.  Add 1 inch of water.  Microwave for 5 minutes on high.  Then sprinkle Bac’n pieces on top, generously.

3 – Place miniature carrots in a covered baking dish.  Season with salt, pepper, ginger, and olive oil.  Add 1 inch of water.  Microwave for 4 minutes on high.

 

4 – Cook the chicken for 6 minutes (longer because of the volume of food that includes the orange).

5 – Serve the dinner hot.

–chicken adapted from Real Simple; carrots adapted from 1908 Provisions restaurant, Fairview Inn, Jackson, Mississippi; kale original.

OVEN FRIED GINGERED SALMON / SQUASH CASSEROLE WITH GREEN ONIONS

–salmon (the size of 3 decks of cards)

–fine plain breadcrumbs (boxed)

–ginger

–clam juice

–2 eggs

–olive oil

–salt and pepper

–summer squash (2 medium)

–green onions (one-half bunch)

–paprika

–milk (dairy, soy, or almond)

–Parmesan cheese

 

1 – Break the eggs into a bowl.  Add a teaspoon of milk, and season with salt, pepper, and olive oil.  Beat briskly.  Submerge the salmon in the egg.  Spread breadcrumbs on a plate.  Turn the salmon in the breadcrumbs.  Transfer the salmon to a covered baking dish.  Add one-fourth cup of clam juice to the dish.  Sprinkle the salmon with salt, pepper, ginger, and a few breadcrumbs.  Season with olive oil.  Set aside.

2 – Peel and slice the squash into one-fourth inch pieces.  Place in a covered baking dish.  Season with salt, pepper, and paprika.  Slice the green onions into one-half inch pieces.  Place on top of the squash.  Sprinkle some breadcrumbs on top.  Season with olive oil.  Pour in 1 inch of milk.  Cook on high in the microwave for 5 minutes.

3 – Cook the salmon on high in the microwave for 4 and one-half minutes.  When finished, check the center to be sure that it is done.  If not, return to the microwave for 1 minute more.

4 – Serve the dinner hot.

–salmon adapted from The New York Times 60-Minute Gourmet; squash adapted from the web, Healthy Recipes for Kids (scallop squash).

CURRY – GINGER TILAPIA WITH ONION / SQUASH CASSEROLE / GREEN BEANS WITH WALNUTS

Note:  You may substitute deveined, tail-off shrimp for the tilapia.

 

–2 tilapia (medium)

–curry

–ginger

–cayenne pepper

–clam juice

–onion (1 medium, divided)

–lemon juice

–fine plain breadcrumbs (boxed)

–olive oil

–salt and pepper

–squash (4 small, fresh)

–Bac’n pieces

–green beans (frozen)

–walnuts

 

1 – Slice half an onion and place in bottom of covered baking dish.  Add one-quarter cup of clam juice.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place the tilapia in a plastic bag.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Add one-third cup of breadcrumbs.  Shake well.  Place in the baking dish with the clam juice.  Season the tilapia, on top, with the curry, ginger, cayenne pepper, and a little more olive oil.  Set aside.

3 – Slice the squash and one-half onion.  Place in covered baking dish in layers, adding Bac’n pieces, salt, pepper, breadcrumbs, and olive oil to each layer.  Cook in the microwave on high for 4 minutes.

4 – Add two handfuls of green beans to a covered baking dish.  Top with salt, pepper, olive oil, and a handful of walnuts.  Cook on high in the microwave for 4 minutes.

5 – Cook the tilapia for 6 minutes on high in the microwave.

6 – Serve the dinner hot.

–tilapia adapted from White House Chef Cookbook; squash and green beans original. 

BONE-IN CATFISH WITH SOY SAUCE & GINGER / SQUASH WITH ONION / BROWN RICE

–bone-in catfish (1 medium)

–soy sauce

–ginger

–garlic powder

–salt and pepper

–olive oil

–squash (5 small or 3 medium or 1 large)

–onion (one-half medium)

–Bac’n pieces (soy bacon)

–brown rice (boxed)

–chicken broth (non-fat, low sodium)

 

1 – Rinse the bone-in catfish.  Place in large, covered baking dish.  Season with ginger, garlic powder, salt, pepper, and olive oil.  Turn over and season the same.  Add one-half inch of water and a generous amount of soy sauce.  Set aside.

2 – Place two-thirds cup of brown rice in a large, wide-mouthed, covered baking dish.  Add two-thirds cup of chicken broth.  Season with a drop of olive oil.  Cook on high in the microwave for 5 minutes.  Keep covered when finished.

3 – Peel and slice the squash.  Peel and slice one-half onion.  Place in two layers in covered baking dish, seasoning each layer with salt, pepper, Bac-n pieces, and olive oil.  Cook on high in the microwave for 5 minutes.

4 – Cook one side of the catfish for 3 minutes on high in the microwave.  Using spatulas, gently turn catfish over and cook for another 3 minutes on high. 

5 – Serve the dinner hot.

–catfish and rice original; squash adapted from my mother’s recipe.

SALMON WITH SOY SAUCE, LIME JUICE, & GINGER / TOMATO PIE / ROSEMARY POTATOES

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

–soy sauce

–lime juice

–ginger

–onion bits (bottled)

–white wine (cooking wine is fine)

–garlic powder

–tomatoes (3 fresh, medium size)

–whole wheat bread (3 slices)

–feta cheese

–basil (fresh if possible)

–potatoes (2 medium)

–rosemary (fresh if possible)

–salt and pepper

–olive oil

 

1 – Place the salmon in a covered baking dish.  Add one-fourth cup of white wine and a small amount of soy sauce.  Sprinkle with lime juice. Season the salmon with ginger, onion bits, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Slice 3 tomatoes in half.  Break apart 1 and one-half slices of bread into bottom of wide-mouthed, large, covered baking dish.  Place the tomatoes on top of the bread.  Sprinkle with salt, pepper, basil, and feta cheese.  Cover the whole with the other 1 and one-half slices of broken bread.  Season with olive oil.  Cook on high in the microwave for 10 minutes.  Let stand, to cool, for at least 10 minutes.

3 – Scrub the potatoes thoroughly.  Cut into 1-inch pieces.  Place in covered baking dish.  Season with salt, pepper, rosemary, and olive oil.  Add 1 inch of water.  Cook, covered, in the microwave for 15 minutes.

4 – Cook the salmon for 4 and one-half minutes in the microwave.  When finished, test center to be sure that it is done.  If not, return to microwave for 1 minute more.

5 – Serve the dinner hot.

–salmon adapted from the White House Chef Cookbook; tomato pie inspired by a recipe from a friend; potatoes adapted from Real Simple.

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.

CURRIED CHICKEN WITH GINGER AND YOGURT / WHITE RICE / CAESAR SALAD WITH AVOCADO AND FETA

–4 tenderloins or breast strips

–ginger

–curry

–cumin

–yogurt

–onion

–tomato sauce (1 small can, 8 ounces)

–salt and pepper

–olive oil

–garlic powder

–romaine lettuce

–feta cheese

–Caesar salad dressing (bottled)

–avocado

 

1 – Use a slow cooker, cooking all day long on low (or 4 hours on high).  Pour in tomato sauce, 1 tablespoon of curry powder, 1 teaspoon of garlic powder (or to taste), 1 teaspoon of ginger, one-half teaspoon of cumin, one-fourth cup of water, a chopped onion, salt and pepper to taste. Stir well.  Add chicken.  Season with a drop of olive oil.  Cut on cooker to low for all day.

2 – When ready to make final preparations, remove chicken from the cooker and use two forks to shred.  Return chicken to slow cooker. 

3 – Measure two-thirds cup of white rice to a large, wide-mouthed, covered baking dish.  Add two-third cup of water.  Season with one-half teaspoon of salt and a drop of olive oil.  Cook on high in the microwave for 3 minutes.  Let stand at least 5 minutes.

4 – Place one-half package of romaine lettuce in mixing bowl.  Sprinkle one-fourth package of feta cheese.  Season with salt and pepper.  Add 2 tablespoons of Caesar salad dressing and stir well.  Chop an avocado and fold into the lettuce and feta. 

5 – Add one-third cup of yogurt to the slow cooker and stir well.  Remove from heat and serve immediately.

6 – Serve the salad as an appetizer.  Serve the curried chicken on top of the white rice.

–chicken adapted from Real Simple; salad original.

SHERRY – TERIYAKI SALMON WITH RICE NOODLES / GREEN BEANS

–salmon (the size of 3 decks of cards)

–sherry (cooking sherry is fine)

–teriyaki sauce

–onion

–ginger

–garlic powder

–salt and pepper

–olive oil

–rice noodles

–green beans (frozen)

 

1 – Chop an onion and place in bottom of a covered baking dish.  Cover with 1 inch of sherry.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place 2 fistfuls of rice noodles in a long, uncovered baking dish.  Cover with 1 inch of water.  Season with salt.  Cook on high in the microwave, uncovered, for 5 minutes; then cook on 50 percent power for 10 minutes.  When finished, cover to preserve warmth.

3 – Place salmon on top of the onion in the baking dish.  Season with salt, pepper, garlic powder, ginger, and olive oil.  Sprinkle teriyaki sauce over the top.  Spoon a little of the sauce over the salmon.  Set aside.

4 – Place green beans in a covered baking dish.  Season with salt, pepper, olive oil, and pour in 1 inch of water.  Cook for 5 minutes on high in the microwave.

5 – Cook the salmon for 4 and one-half minutes in the microwave on high.  When finished, test the center for doneness.  If not completely cooked, return to the microwave for 1 minute more.

6 – Serve the meal hot, with the salmon on top of the noodles, and the green beans on the side.

–adapted from Real Simple Meals Made Easy.

TERIYAKI SALMON / GREEN PEAS WITH MUSHROOMS / COUSCOUS

–salmon (the size of 3 decks of cards)

–teriyaki sauce (bottled)

–onion (one-half)

–white wine (cooking wine is fine)

–sugar

–garlic powder

–ginger

–olive oil

–salt and pepper

–green peas (frozen)

–portabella mushrooms (4 or 5)

–couscous (pre-packaged)

 

1 – Chop one-half onion and lay in covered baking dish.  Add one-quarter cup of white wine.  Season with pepper and olive oil.  Cook for 2 minutes on high in microwave.

2 – Lay salmon on top of the onion in baking dish.  Generously cover with teriyaki sauce.  Season with sugar (about one teaspoon), garlic powder, ginger, pepper, a little more white wine, and olive oil.  Cover and set aside.

3 – Measure two-thirds cup of couscous into wide-mouthed baking dish with cover.  Add two-thirds cup of water and season with salt.  Heat for 1 minute in microwave (on high).  Let stand at least 5 minutes, covered.

4 – Place green peas in covered baking dish.  Add one inch of water.  Chop portabella mushrooms and place on top of the peas.  Season with salt, pepper, and olive oil.  Cook on high for 4 minutes.

5 – Cook salmon for 4 and one-half minutes.  Test the center to be sure it is done.  If not, return to microwave for 1 more minute. 

6 – Serve the salmon on top of the couscous, with the green peas as a side.

–salmon adapted from an old recipe on the web; other original.

ASIAN FRIED CHICKEN / BRUSSELS SPROUTS

–4 chicken tenderloins or breast strips

–fine bread crumbs (plain)

–olive oil

–ginger

–garlic powder

–soy sauce

–brown sugar

–sesame seeds (toasted, if possible)

–cayenne pepper

–Brussels sprouts (15 to 20 sprouts)

 

1 – Put chicken pieces in plastic bag. Add salt, pepper, ginger, garlic powder, cayenne pepper, and olive oil (to coat). Pour out into baking dish with cover. Add soy sauce lightly. Add water to dilute the soy sauce, about one-fourth cup. Top with sesame seeds. Set aside.

 2 – Cut each Brussels sprout into two pieces with sharp knife. Pour into large, wide-mouthed baking dish. Add the same spices as for the chicken–salt, pepper, garlic powder, cayenne pepper, soy sauce, sesame seeds, and olive oil. Fill to about one inch of water, to cover the sprouts. Cook uncovered for 15 minutes on high, checking toward the end to be sure that water has not boiled out. Cover to keep warm after cooking is finished.

3 – Cook the chicken for 5 minutes.

4 – Serve immediately.

 

–adapted from Real Simple recipes.

HONEYED SALMON / TARRAGON GREEN PEAS / PASTA

–penne pasta (dry, one cup)

–salt

–garlic powder

–salmon (size of three decks of cards)

–honey

–red wine (cooking wine is fine)

–soy sauce

–ginger

–sherry (cooking wine is fine)

–sesame seeds (toasted if possible)

–olive oil

–green peas (frozen)

–tarragon (fresh if possible)

 

1 – Measure 1 cup of penne pasta into cooking dish. Add one teaspoon of salt into dish. Just cover with water. Cook, uncovered in microwave for 2 and one-half minutes. Then cook for 8 and one-half minutes more on 50 percent power. When cooking is finished, cover with a lid to keep warm.

2 – Place salmon in cooking dish with cover. Add one-fourth cup of red wine and one-eighth cup of soy sauce. Sprinkle ginger and powdered garlic on top. Add a very small amount of sherry on top. Cover with sesame seeds generously. Then top the whole with a generous amount of honey. Season with olive oil. Set aside.

3 – Place green peas in cooking dish with cover. Sprinkle with salt, tarragon, and olive oil. Stir. Add one inch of water. Cook on high for four minutes.

4 – Cook salmon on high for four and one-half minutes. Test center of salmon to see if cooked. If not, return to microwave for one minute.

5 – Drain pasta in colander.  For serving, place salmon on top of pasta.

6 – Serve dinner hot.

–Salmon adapted from a recipe by friends Steve and Jan Bly. Green peas and pasta original.