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.

CITRUS TILAPIA WITH SOY SAUCE AND BROWN SUGAR / TOMATO – AVOCADO SALAD / THYME GREEN BEANS

–2 tilapia

–orange (1)

–lime juice

–brown sugar

–soy sauce

–cayenne pepper

–garlic powder

–paprika

–salt and pepper

–olive oil

–tomato (1 large, vine-ripened if possible)

–avocado

–red wine

–parsley

–green beans (frozen, one-third package)

–thyme (fresh if possible)

 

1 – Place tilapia in covered baking dish.  Cut orange into 2 pieces, and squeeze juice onto tilapia.  Add 3 tablespoons of lime juice and  one-fourth cup of soy sauce.  Season with cayenne pepper, garlic powder, paprika, salt, pepper, and olive oil.  Add 3 tablespoons of brown sugar on top.  Set aside.

2 – Chop tomato and avocado.  Place in mixing bowl.  Add one-fourth cup of red wine.  Season with salt, pepper, and parsley.  Fold the salad gently.

3 – Place green beans in covered baking dish.  Season with salt, pepper, thyme, and olive oil.  Cook on high in microwave for 6 minutes.

4 – Cook the tilapia on high for 5 minutes.  Check on the tilapia, and if the brown sugar starts to burn, reduce power to 50 percent, and then cook twice as long as the previous remaining time.

5 – Serve the tilapia and green beans hot, and the salad cold.

–tilapia adapted from “my recipes” on web; salad and green beans original.

ASIAN SALMON WITH HOMEMADE TARTAR SAUCE / GREEN PEAS WITH PORTABELLA MUSHROOMS

 

–salmon (size of three decks of cards)

–olive oil

–basil, thyme (fresh if possible)

–Worcestershire sauce

–soy sauce

–garlic

–salt and pepper

–mayonnaise

–onion bits

–lemon juice

–dill (fresh if possible)

–Dejon mustard

–paprika

–pepper

–green peas (frozen)

–portabella mushrooms

 

1 – Place salmon in a covered baking dish with a small amount of water.  Place snips of basil and thyme on top.  Season with salt and pepper.  Add one-fourth cup of Worcestershire sauce and one-fourth cup of soy sauce.  Add a little olive oil on top.  Set aside.

2 – To make tartar sauce:  Place one-third cup of mayonnaise in small saucer.  Add a tablespoon of Dejon mustard.  Season with onion bits, dill, paprika and pepper.  Add two tablespoons of lemon juice.  Stir briskly.  Set aside.

3 – Cut portabella mushrooms in quarters.  Place in covered baking dish, with a little water and a little olive oil.  Cook for 3 minutes on high in microwave.  Add frozen green peas and stir.  Season with salt and pepper and olive oil.  Cook on high for five minutes.

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

5 – Serve salmon hot with the homemade tartar sauce, with green peas as a side.

–salmon adapted from a recipe no longer on the web.

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.