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.

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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.”

A Simple Dinner:  CUMIN – CORIANDER CHICKEN TOPPED WITH BANANA PEPPERS & BREADCRUMBS IN LIME JUICE SAUCE

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

For 4:

–6 chicken tenderloins or breast strips

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

–banana peppers (bottled, half a dozen, plus 2 tablespoons of liquid)

–breadcrumbs (boxed, one-quarter cup, plain)

–lime juice (3 squirts, bottled)

–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.

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

For 4:

–6 chicken tenderloins or breast strips

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

–banana peppers (bottled, half a dozen, plus 2 tablespoons of liquid)

–breadcrumbs (boxed, one-quarter cup, plain)

–lime juice (3 squirts, bottled)

–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.

SESAME SALMON WITH LIME – HONEY – BANANA PEPPERS – MINCED GARLIC – GREEN ONIONS IN TERIYAKI MARINADE SAUCE

For 4:

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

–sesame seeds (1 tablespoon)

–lime juice (3 tablespoons)

–honey (2 tablespoons)

–banana peppers (2 tablespoons)

–minced garlic (in a jar, 1 tablespoon)

–green onions (2 stalks, chopped)

–teriyaki marinade (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour teriyaki marinade in dish.  Drench the salmon with lime juice.   Season with pepper.  Spread the minced garlic on the salmon.  Then top the salmon with honey, banana peppers, and green onions.  Finish with a few drops of olive oil and sesame seeds.  Microwave the salmon for 7 minutes on high.

2 – Serve the salmon hot, atop rice (follow directions for microwaving on the package; brands differ).

–salmon adapted from bon appetit web site.

A Simple Dinner:  CHICKEN WITH PAPRIKA – CUMIN – TURMERIC IN LIME JUICE

–6 chicken tenderloins or breast strips

–paprika (one-quarter teaspoon)

–cumin (one-half teaspoon)

–turmeric (one-half teaspoon)

–lime juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with one-eighth cup of water.  Drench the chicken in lime juice.  Then sprinkle salt, pepper (to taste), cumin, turmeric, and paprika on top of the chicken.  Season with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken hot.

–chicken adapted from the bon appetit web site.

CILANTRO – LIME SALMON TOPPED WITH FRESH TOMATO & MINCED GARLIC IN CLAM JUICE

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

–lime juice (bottled, 3 tablespoons)

–cilantro (fresh, 1 handful, chopped)

–tomato (fresh, medium, chopped)

–minced garlic (in a jar, 1 tablespoon)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish, and add the clam juice.  Drench the salmon in lime juice.  Season with salt, pepper, and minced garlic.  Place the chopped tomato (seasoned with salt and pepper) on top, followed by the chopped cilantro.  Finish with a few drops of olive oil.

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

3 – Serve the salmon hot.

–salmon adapted from the Mediterranean Dish cooking blog.

COD SPRINKLED BY GARLIC – HERB BREADCRUMBS WITH YOGURT – SRIRACHA SAUCE SERVED WITH A SIDE SALAD OF SHREDDED CARROT – GREEN ONIONS – LIME JUICE

For 4:

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

–garlic – herb breadcrumbs (boxed, 3 tablespoons)

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

–Sriracha sauce (bottled, 2 teaspoons)

–shredded carrot (1 cup, raw)

–green onions (2 stalks, chopped)

–lime juice (2 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Sprinkle garlic – herb breadcrumbs on top.  Microwave on high for 6 and one-half minutes.  When finished, keep covered to preserve warmth.

2 – Stir together the yogurt and Sriracha sauce briskly.

3 – Stir together the carrots, green onions (chopped), and lime juice. 

4 – Serve the cod hot, with cold sauce on the side, and the cold carrot salad on the side as well.

–cod inspired by Real Simple magazine.