SALMON FILLET CILANTRO WITH PEACH SLICES – CHOPPED ONIONS – BANANA PEPPER RINGS – LIME JUICE – ORANGE JUICE ATOP JASMINE RICE

This unique blend of flavors makes for quite a nice taste treat. . .and easy to assemble. . .originally a Brazilian restaurant entrée done with chopped mango. . .

For 2:

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

–cilantro (1 tablespoon, divided)

–peach slices (one-half can; do not drain)

–chopped onions (one-quarter cup)

–banana pepper rings (be generous; 3 tablespoons)

–lime juice (3 squirts)

–orange juice (a splash)

–jasmine rice

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the undrained half can of peaches in a covered baking dish. Add chopped onions and banana rings. Season with salt, pepper, cilantro (half a tablespoon), and extra virgin olive oil. Stir gently. Microwave on high for 4 minutes.

2 – Place the salmon in the midst of the sauce. Drench in lime juice; splash with orange juice (to taste). Season with salt, pepper, and extra virgin olive oil. Spoon some of the sauce on top of the salmon. Microwave on high for 3 minutes.

3 – Serve atop jasmine rice. (For 1 cup rice, add 1 and three-fourth’s cup water. Microwave for 5 minutes on high; 10 minutes on 50 percent power. Keep covered to preserve warmth.

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

–recipe inspired by Salmon 365 (a kindle e-book).

PARSLEYED COD FILLET WITH CHILI LIME BUTTER & CHOPPED ONIONS ATOP JASMINE RICE

I used sriracha sauce for the chili, but any chili, even chili powder, would work well. . .

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

–chili (sriracha sauce, 1 teaspoon; or other chili sauce or powder to taste)

–lime juice (3 squirts)

–butter (or healthy margarine; I used Promise light; one-quarter cup or 4 heaping tablespoons or one-half stick)

–chopped onions (one-quarter cup)

–parsley (dried, 1 tablespoon)

–jasmine rice (cooked; search this blog for instructions for microwaving)

–salt and pepper

–extra virgin olive oil

1 – Place 1 cup of cooked jasmine rice in the center of a covered baking dish.  If rice is chilled, microwave for 2 minutes.  Then place the cod atop the rice.  Season the cod with salt and pepper.  Set aside.

2 – Place chili sauce or powder, lime juice, butter, and chopped onions in a microwaveable cup; cover the cup.  Microwave on high for 30 seconds to melt the butter.  Then stir. 

3 – Pour the butter sauce over the cod.  Sprinkle parsley on top.  Microwave on high for 7 minutes and 40 seconds (longer because of the rice as bulk in microwave).  Cod is done when it begins to break apart.

4 – Serve the cod and rice hot.

–cod adapted from a long-ago Epicurious web recipe.

SPICY GLAZED CHICKEN TENDERS WITH MOLASSES – CAYENNE – CHOPPED ONION – GARLIC – PAPRIKA – NUTMEG – LIME JUICE

Exotic flavor. . .original recipe recommends to serve with jalapeno cornbread. . .

–3 chicken tenderloins

–molasses (3 tablespoons, bottled)

–cayenne pepper (one-quarter teaspoon; more if very spicy is desired)

–garlic (powder, 2 teaspoons)

–paprika (bottled, 1 tablespoon)

–chopped onion (one-quarter cup)

–nutmeg (bottled, one-quarter teaspoon)

–lime juice (bottled, 3 squirts)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenders in a covered baking dish.  Drench in lime juice.  Season with salt, pepper, cayenne pepper, garlic powder, and nutmeg.  Spoon molasses on top.  Sprinkle with chopped onion.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 and one-half minutes.  When finished, cut into the center piece to check for doneness.  If not cooked, return to the microwave for 30 seconds more.

3 – Serve the chicken hot.

–chicken adapted from a vintage Real Simple magazine.

BAKED COD WITH CORIANDER – DICED TOMATOES – GARLIC – LIME JUICE – CAYENNE

Coriander is a favorite spice that works well with tomatoes. . .

For 2:

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

–coriander (1 teaspoon, dried)

–diced tomatoes (half a can, do not drain)

–garlic (powdered, 1 teaspoon)

–lime juice (3 squirts, bottled)

–cayenne pepper (one-quarter teaspoon, dried)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Drench in lime juice.  Season with coriander, garlic, cayenne pepper, salt, and pepper.  Spoon tomatoes on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

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

A Simple Dinner: CHICKEN CUMIN – CORIANDER TOPPED BY BANANA PEPPERS & BREADCRUMBS AND SPRINKLED WITH LIME JUICE

Note:  During this very difficult time in our world, I am going to start re-posting easy, simple dinners with ingredients that we all likely keep on hand.  Also, read the list of ingredients for my suggested substitutions.  My best wishes to all of you.

This super – easy chicken takes only 1 to 2 minutes to get ready for the microwave.

For 4:

–6 chicken tenderloins or breast strips (or substitute canned chicken; drain first)

–cumin, coriander (bottled, one-quarter teaspoon each; or bottled parsley)

–banana peppers (bottled, half a dozen, plus 2 tablespoons of liquid) or substitute any spicy ingredient (cayenne pepper, one-quarter teaspoon; sriracha sauce, 1 tablespoon; or dill pickle, 1, chopped)

–breadcrumbs (boxed, one-quarter cup, plain) or substitute broken bits of loaf bread

–lime juice (3 squirts, bottled) or substitute lemon juice or leave this out entirely as optional

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with one-eighth cup of water.  Squirt lime juice on top.  Season with cumin, coriander, salt, pepper, and olive oil.  Sprinkle breadcrumbs lightly on chicken.  Place banana peppers and their liquid on top.

2 – Microwave on high for 8 minutes.  Check a center piece to be sure that the chicken is done.  If not, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–chicken inspired by C. Mabry, chef.

 

SALMON CILANTRO WITH CHILLED SALSA OF FRESH TOMATO – AVOCADO – GREEN ONIONS – BANANA PEPPER – MINCED GARLIC – CILANTRO – LIME JUICE – OLIVE OIL

For 4:

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

–cilantro (fresh, 1 handful, chopped)

–tomato (medium, fresh, chopped)

–avocado (1, fresh, chopped)

–green onions (2 stalks, chopped, fresh)

–banana pepper (medium, fresh, 3-inches, chopped)

–lime juice (3 tablespoons, bottled)

–minced garlic (1 tablespoon, bottled)

–olive oil (to taste)

–salt and pepper

1 – To prepare the salsa, gently fold chopped tomato, chopped avocado, green onions, chopped banana pepper, minced garlic, 3 squirts of lime juice, 3 stalks of fresh cilantro (chopped), and olive oil to taste.  Refrigerate for at least 2 hours prior to dinner, in order to allow the salsa to season.

2 – Place the salmon in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, several chopped stalks of cilantro, and olive oil.  Microwave on high for 7 minutes.  Salmon should be flaky; do not overcook.

3 – Serve the salmon hot with the chilled salsa on the side.

–inspired by Real Simple magazine.

INDIAN TANDOORI COD WITH YOGURT – LIME – MINCED GARLIC – CURRY – GREEN ONIONS

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

–yogurt (4 heaping tablespoons)

–lime juice (3 squirts, bottled)

–minced garlic (bottled, 1 tablespoon)

–curry (bottled, 1 tablespoon)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench the cod in lime juice.  Season with salt, pepper, curry, and minced garlic (spread the garlic on top).  Place yogurt, smoothed over the top of the cod.  Sprinkle green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod on high for 8 minutes.

3 – Serve the cod and sauce hot.

–cod adapted from a recipe for stir-fried shrimp in Real Simple magazine.

A Simple Dinner:  COD TOPPED WITH GREEN ONIONS – CORIANDER – CUMIN IN A LIME – WHITE WINE SAUCE

For 4:

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

–green onions (2 stalks, chopped)

–coriander (bottled, one-quarter teaspoon)

–cumin (bottled, one-quarter teaspoon)

–lime juice (3 squirts, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lime juice.  Add white wine.  Season with salt, pepper, cumin, and coriander.  Top with green onions.  Finish with a few drops of olive oil.

2 – Microwave the cod for 8 minutes on high.

3 – Serve the cod hot, atop couscous (use package instructions for microwaving; brands differ)

–cod inspired by Real Simple magazine.

OVEN FRIED COD WRAPPED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH CHILLED HOMEMADE CHUTNEY OF CRANBERRIES – PEAR – BROWN SUGAR – BANANA PEPPER – GOLDEN RAISINS – LIME JUICE

For 4:

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

–garlic – herb breadcrumbs

–cranberries (fresh, 2 cups)

–pear (1 fresh, chopped; or 1 can drained of liquid, chopped)

–banana peppers (from a jar, 3 or 4 rings, chopped)

–brown sugar (three-fourths cup, packed)

–golden raisins (one-half cup)

–lime juice (bottled, 1 tablespoon)

–olive oil

–salt and pepper

1 – Place the cranberries in 1 cup water in an uncovered baking dish, and microwave on high for 5 minutes, until simmering and the berries start to pop.  Add the pear, banana pepprs, brown sugar, golden raisins, and lime juice.  Stir well.  Microwave on high for 5 minutes.  Let cool, cover, and then place in the refrigerator until time for dinner.

2 – Place the chicken in a plastic bag with olive oil.  Season with salt and pepper.  Pour one-third cup of garlic – herb breadcrumbs in the bag.  Shake well.  Microwave in a covered baking dish on high for 8 minutes.

3 – Serve the chicken hot, with the chutney beside it.

–chutney adapted from Real Simple magazine.

BUTTERY COD WITH DILL & CAPERS IN LIME – VODKA SAUCE

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

–Promise margarine (heart healthy, 4 one-half inch pats)

–dill (one-quarter teaspoon, bottled)

–lime juice (3 squirts, bottled)

–capers (2 tablespoons, bottled)

–vodka (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the vodka.  Drench in lime juice.  Season with salt, pepper, dill, and olive oil.  Place bits of margarine and capers on top. 

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

3 – Serve the cod hot.

–cod adapted from “Recipes Randy Cooks; Good Food for Everyday People.”