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).

SPICY COD WITH OREGANO – GINGER – FRESH PARSLEY – CAYENNE – MINCED GARLIC IN WHITE WINE – BRANDY SAUCE

A touch of heat in the cayenne blends well with the surprise taste of ginger & oregano. . .

For 4:

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

–oregano (dried, 1 teaspoon, bottled)

–ginger (dried, 1 teaspoon, bottled)

–parsley (fresh, 1 handful, chopped)

–cayenne (one-half teaspoon)

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–brandy (2 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add the white wine and brandy.  Season the cod with salt, pepper, oregano, ginger, cayenne, and minced garlic.  Finish by sprinkling with fresh parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

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

MARINATED WILD SALMON HOISIN WITH FRESH LEMON – CLAM JUICE – HOISIN – GINGER – TOASTED SESAME SEEDS – SESAME OIL – TERIYAKI SAUCE ATOP JASMINE RICE

This Asian dish is tangy and delectable, quick to prepare and tastes like a million dollars. . .

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

–lemon (fresh, sliced)

–clam juice (1 tablespoon)

–hoisin sauce (1 tablespoon)

–ginger (dried, bottled, 1 teaspoon)

–teriyaki sauce (2 tablespoons)

–sesame oil (bottled)

–sesame seeds (2 tablespoons, toasted, bottled)

–jasmine rice

1 – Place clam juice, hoisin sauce, ginger, sesame oil, and teriyaki sauce in a small mixing bowl.  Stir well.

2 – Place salmon in a covered baking dish.  Add sauce.  Sprinkle sesame seeds and ginger atop the salmon.  Finish with a few more drops of sesame oil.  With a very sharp knife, slice a chilled lemon.  Place atop the salmon.

3 – Microwave on high for 6 minutes.  Salmon is best if a little undercooked.  Should be flaky.

4 – Serve the salmon with sauce hot, atop jasmine rice (follow package instructions for microwaving; brands differ)

–salmon recipe inspired by Les Ilagan’s Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners (a kindle e-book).

A Simple Dinner:  BAKED COD WITH CORIANDER – GINGER – MINCED GARLIC IN WHITE WINE SAUCE

An unusual flavor that works. . .

For 4:

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

–coriander (dried, 1 teaspoon, bottled)

–ginger (dried, 1 tablespoon, bottled)

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add white wine.  Season the cod with coriander, ginger, salt, pepper, minced garlic, and extra virgin olive oil.

2 – Microwave for 9 minutes on high.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

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

CRABMEAT PATTIES WITH BROCCOLI – GREEN ONIONS – ZUCCHINI & TOPPED WITH A SAUCE OF TERIYAKI – GINGER – DIJON – MINCED GARLIC – WHITE WINE

Note:  For ease of cooking, I used ready-prepared crab cakes.

For 4:

–crabmeat patties (4)

–broccoli (half a head, divided by stems)

–green onions (4 stalks, chopped)

–zucchini (1, small, sliced, fresh)

–salt and pepper

–extra virgin olive oil

Sauce:

–teriyaki sauce (one-eighth cup)

–ginger (1 tablespoon, dried, bottled)

–Dijon mustard (1 tablespoon, bottled)

–minced garlic (1 tablespoon)

–white wine (one-eighth cup)

1 – Place the teriyaki sauce, ginger, Dijon mustard, minced garlic, and white wine in a small mixing bowl.  Stir well.  Set aside.

2 – Place the broccoli around the edge of a large baking dish.  Season with salt, pepper, and olive oil.  Drizzle some of the sauce on top.  Microwave on high for 2 minutes.

3 – Place the zucchini in the middle of the large baking dish.  Season with salt and pepper.  Drizzle some of the sauce on top.  Microwave on high for 2 minutes (this includes the broccoli as well).

4 – Place the crabmeat patties on top of the vegetables.  Top with green onions.

5 – Microwave the dish for 1 and one-half minutes more.

6 – Serve 1 crabmeat patty per person, hot, with vegetables and sauce.

–crabmeat patties and vegetables with sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

OVEN FRIED CHICKEN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH A TEMPURA BLEND OF CORIANDER – MINCED GARLIC – PARSLEY – LIME JUICE – MARINARA – GINGER – SOY SAUCE – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins

–garlic – herb breadcrumbs (one-third cup, boxed)

–salt and pepper

–extra virgin olive oil

Tempura sauce:

–coriander (dried, bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped fine)

–lime juice (2 tablespoons, bottled)

–marinara sauce (3 tablespoons, bottled)

–ginger (one-half teaspoon, bottled)

–soy sauce (2 tablespoons, bottled)

–extra virgin olive oil (1 tablespoon)

1 – Place coriander, minced garlic, parsley, lime juice, marinara sauce, ginger, soy sauce, and extra virgin olive oil in a small mixing bowl.  Stir briskly until all ingredients are dissolved.  Set aside.

2 – Place chicken tenders in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place the chicken in a covered baking dish.  Do NOT add water.  Microwave on high for 6 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken hot, with a room-temperature tempura sauce for dipping.

–chicken and sauce inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A First Course:  SWEET ‘N SPICY SUMMER SQUASH SOUP PUREED WITH A MULTITUDE OF DRIED HERBS – RED ONION – MINCED GARLIC – MAPLE SYRUP – UNDILUTED VEGETARIAN VEGETABLE SOUP – LEMON JUICE – AND A BASE OF MILK

For 4:

–squash (2 large, or 4 small, fresh, sliced)

–ginger, turmeric, cumin, cinnamon, coriander, cayenne pepper, salt, pepper (1 teaspoon each, except for cayenne, which is one-half teaspoon)

–red onion (fresh, one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–maple syrup (bottled, 1 tablespoon)

–vegetarian vegetable soup (undiluted, 1 can)

–lemon juice (bottled, 2 squirts)

–olive oil (1 tablespoon)

–milk (dairy, almond, or soy, 1 cup)

1 – Slice the squash and onion.  Place in a covered baking dish.  Add the herbs (see above for amount), garlic, maple syrup, soup, olive oil, and lemon juice.  Stir.  Microwave on high for 8 minutes.  When finished, let cool for 5 minutes (food is too hot to work with).

2 – Place the ingredients in a food processor.  Puree until smooth.

3 – Add 1 cup of milk.  Stir. Microwave for 5 minutes on high.

4 – Let the soup stand for 5 minutes, covered, before serving.

5 – Serve hot.

–adapted from the Mississippi Daily, newspaper of the University of Mississippi