HONEY – GLAZED SALMON SPRINKLED WITH LEMON JUICE – GREEN ONIONS – PARSLEY IN CLAM JUICE – SOY SAUCE ATOP JASMINE RICE

For 4:

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

–honey (1 tablespoon)

–clam juice (one-eighth cup)

–soy sauce (one-eighth cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–parsley (1 handful, chopped)

–salt and pepper

–olive oil

–jasmine rice

 

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  Set aside.

 2 – In a measuring cup, place honey.  Slowly add clam juice, soy sauce, and a few drops of olive oil, stirring vigorously.  Pour atop the salmon.  Sprinkle salmon with green onions and parsley.  Finish with a drop or two of olive oil.

3 – Serve the salmon hot, atop jasmine rice (brands differ in microwave cooking instructions; follow directions on the package).

–recipe original.

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BAKED CHICKEN LIGHTLY SPRINKLED WITH BREADCRUMBS ON A BED OF CARROTS – GREEN ONIONS – MUSHROOMS IN BROTH & WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–carrots (2, fresh, sliced on the diagonal)

–green onions (3 stalks, chopped in large pieces)

–mushrooms (baby bellas, 5 or 6, sliced large)

–chicken broth (non-fat, low sodium)

–white wine

–jasmine rice (boxed)

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourth’s cup of water.  Stir.  Microwave on high for 5 minutes; the microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.  (Do not add salt or olive oil.)

2 – Slice 2 carrots on the diagonal, and place in a covered  baking dish with a little chicken broth and a little white wine.  Add 3 chopped green onions and 5 or 6 sliced baby bella mushrooms.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes, longer if you have a large baking dish.  When finished, add the chicken, spacing the pieces apart from each other.  Season the chicken with salt, pepper, and olive oil.  Sprinkle very lightly with plain breadcrumbs.  Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot, atop the jasmine rice.

–recipe original.

CURRIED SALMON WITH TOMATO – ONION – GINGER – SRIRACHA – GARLIC – CORIANDER – TURMERIC – CUMIN – MINCED CLOVES – CINNAMON – SUGAR IN YOGURT SAUCE ATOP JASMINE RICE

For 4:

–salmon (size of 3 decks of cards, 1 pound)

–tomato (1, fresh, medium, chopped)

–onion (one-half, sliced)

–ginger, coriander, turmeric, cumin, minced cloves, cinnamon (bottled separately)

–Sriracha sauce (1 tablespoon, or cayenne pepper to taste)

–garlic (minced, in a jar)

–sugar (1 teaspoon)

–yogurt (plain, non-fat, 5 tablespoons)

–jasmine rice (packaged, sticky rice)

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and one-fourth cup of water and a few drops of olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Chop 1 medium tomato and place in a covered baking dish.  Season with salt and pepper.  Add one-half sliced onion.   Season with ginger, coriander, turmeric, cumin, minced cloves, cinnamon, 1 tablespoon of Sriracha sauce, 1 tablespoon of minced garlic, 1 teaspoon of sugar, 5 tablespoons of plain, non-fat yogurt, and olive oil.  Stir well.  Microwave on high for 3 minutes. 

3 – Nestle the salmon amid the sauce, season with salt and pepper, and then spoon some of the sauce over the salmon.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

4 – Serve the salmon and sauce hot, atop the jasmine rice.

–curried salmon adapted from Top 50 Most Delicious Salmon Recipes.

RED CURRIED COD WITH GREEN ONIONS ATOP JASMINE RICE

For 4:

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

–red curry paste

–flour

–chicken broth (non-fat, low sodium)

–green onions (2 stalks, chopped fine)

–jasmine rice

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Then add 1 and three-fourths cup of water and a little olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place the cod in a covered baking dish.  Place one-half cup of chicken broth in a microwaveable cup; microwave on high for 1 and one-half minutes.  In a separate cup, place 1 heaping tablespoon of flour and 1 heaping tablespoon of red curry paste.  When the broth has heated, very slowly add to the flour/curry, stirring briskly.  Then pour the sauce over the cod.

3 – Finely chop 2 stalks of green onions, and place over the cod.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.

4 – Serve the cod and sauce hot, atop the rice.

–cod adapted from To the Taste of a King (fifties Louisana cookbook by the Colonial Dames).

CAJUN CHICKEN JAMBALAYA WITH ONION – RED BELL PEPPER – GARLIC – GREEN ONIONS – PARSLEY – CAYENNE ATOP SPICY JASMINE RICE IN BROTH

–4 chicken tenderloins or breast strips

–onion (one-half, sliced)

–red bell pepper (one-half, sliced)

–minced garlic (in a jar)

–green onions (2 stalks)

–parsley (fresh, chopped)

–cayenne pepper

–Cajun seasoning (or Creole)

–Bac’n pieces (soy bacon)

–jasmine rice (sticky rice)

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

1 – Slice one-half onion and one-half red bell pepper, and place in a covered baking dish with a little chicken broth.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes.  Set aside.

2 – Place one-half cup of jasmine rice in a covered baking dish.  Add 1 cup of chicken broth.  Slice 2 green onions and place in the dish.  Add 1 teaspoon of minced garlic.  Season with Cajun seasoning and cayenne pepper.  Add a few drops of olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

3 – Nestle the chicken amid the onion and red bell pepper.  Season with Cajun seasoning, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 9 minutes.

4 – Serve the chicken and its sauce, hot, atop the rice.

–chicken jambalaya adapted from food.com web site.

PARSLEYED SALMON TOPPED WITH GREEN ONION & RED CURRY SAUCE WITH PAPRIKA – GARLIC – LEMON – MAYO – SUGAR ATOP JASMINE RICE

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

–parsley (fresh)

–green onion (1 stalk, sliced)

–red curry paste (in a jar)

–paprika

–mayonnaise

–sugar

–lemon juice

–minced garlic (in a jar)

–olive oil

–salt and pepper

–jasmine rice (sticky rice)

1 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water and a few drop of olive oil.  Stir.  Microwave the rice 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 2 teaspoons of red curry paste, 2 tablespoons of mayonnaise, and 1 teaspoon of minced garlic.  Season with paprika, 1 teaspoon of sugar, 2 squirts of lemon juice, salt, and pepper.  Stir vigorously.

3 – Place the salmon in a covered baking dish with a very small amount of water.  Pour the sauce on top.

4 – Season the salmon on top with parsley and 1 sliced green onion.  Finish with a few drops of olive oil.

5 – Microwave the salmon for 5 minutes on high.

6 – Serve the salmon hot, atop the rice.

–adapted several years ago from the web; recipe no longer on web.

MARINATED CILANTRO – LIME CHICKEN ATOP TURMERIC JASMINE RICE & WITH SALSA OF AVOCADO – PEACH – ONION – RED BELL PEPPER – FRESH PARSLEY – LIME JUICE

–4 chicken tenderloins or breast strips

–cilantro (fresh if possible)

–lime juice (bottled)

–turmeric (or saffron)

–jasmine rice (sticky white rice)

–avocado (one-half, chopped)

–peach (1, fresh, chopped)

–onion (one-fourth, chopped)

–red bell pepper (2 slices, chopped)

–parsley (1 handful, fresh, chopped)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with cilantro and lime juice.  Let marinate at least three hours (or overnight).

2 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water.  Season with turmeric (generously) and olive oil.  Microwave on high for 5 minutes.  Then microwave for 10 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

3 – Peel and chop 1 fresh peach, scoop out pulp of one-half avocado, chop 2 slices of red bell pepper, and peel and chop one-fourth onion.  Add to a mixing bowl.  Season with lime juice.  Chop 1 handful of fresh parsley, and add to the bowl.  Stir well.  Refrigerate until time for dinner.  (Better if done ahead.)

4 – Pour the contents of the plastic bag with chicken into a covered baking dish.  Add a little more water.  Season chicken with salt, pepper, and olive oil.  Microwave on high for 5 and one-half minutes.

5 – Serve the chicken hot, atop the turmeric rice, with chilled salsa to the side of the chicken.

–chicken, rice, and salsa inspired by “my recipes” web site.

CORIANDER & PAPRIKA SALMON WITH CHICKPEAS – FRESH TOMATO – BLACK OLIVES – ONION ATOP JASMINE RICE

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

–coriander, paprika (bottled)

–chickpeas (one-fourth cup, canned)

–tomato (fresh, 1, medium)

–black olives (1 small can, drained)

–onion (one-half, sliced)

–jasmine rice (sticky white rice)

–salt and pepper

–olive oil

1 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 and one-fourth cup of water and a little olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place one-quarter cup of chickpeas, 1 chopped medium tomato, 1 small can (drained) of black olives, and one-half sliced onion in a covered baking dish with a little water.  Season with salt, pepper, a small amount of paprika, and a generous amount of coriander, plus olive oil.  Microwave on high for 3 minutes.  Then nestle the salmon amid the vegetables.  Season the salmon with salt, pepper, paprika, coriander, and olive oil.  Microwave on high for 5 minutes.

3 – Serve the salmon and vegetables hot, atop the jasmine rice.  I also served a salad and zucchini topped with Parmesan, olive oil, and cornbread dressing.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

BASIL CHICKEN & JASMINE RICE SALAD WITH CHOPPED TOMATO – GREEN BEANS – GREEN PEAS – GREEN ONIONS – LEMON SLICES

Note:  This is a make – ahead, cold entrée salad, with enough food for four people.

–4 chicken tenderloins or breast strips

–basil (fresh is much better)

–jasmine rice (sticky rice)

–tomato (1, medium, chopped)

–green beans (fresh, 2 handfuls, each cut in half)

–green peas (frozen, one-half cup)

–green onions (3 stalks, chopped)

–lemon (fresh, sliced)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, chop into small pieces.  Set aside.

2 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water.  Season with salt and olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  Let sit, covered, for 5 minutes.

3 – Place one-half cup of green peas in a covered baking dish.  Add 2 handfuls of green beans that have been chopped in half.  Chop 1 tomato, and season with salt and pepper.  Add to the dish.  Chop 3 stalks of green onions, and add to the dish.  Cut several leaves of basil into small bits; sprinkle over the dish.  Slice a lemon, and place on top.  Add a very small amount of water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.

4 – Using a very large serving dish, spoon the rice into the dish.  Add the vegetables.  Stir.  Place the chopped chicken on top.  Cool in the refrigerator until time for serving.  Salad should be served cool or cold.

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