GINGER COD WITH ORANGE SLICES – LEMON SLICES – SWEET ONION IN ORANGE MARMALADE – TERIYAKI SAUCE ATOP JASMINE RICE

For 4:

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

–orange (fresh, peeled and separated)

–lemon (fresh, sliced)

–onion (sweet, one-half, medium)

–orange marmalade (one-half jar, sweet)

–teriyaki marinade and sauce (bottled)

–jasmine rice (packaged)

–ginger (bottled

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 2 cups of water.  Stir.  Microwave 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 one-half jar of sweet orange marmalade.  Add one-third cup of teriyaki sauce to the bowl.  Stir well.  Place in a covered baking dish.

3 – Slice one-half sweet onion, and add to the marmalade/teriyaki sauce.  Peel and separate 1 orange; then cut each section into two pieces.  Add the orange to the sauce.  Stir.  Microwave on high for 5 minutes.  When finished, place the cod in the sauce.  Season with salt, pepper, ginger, and olive oil.  Sprinkle lightly with breadcrumbs.  With a very sharp knife, slice a lemon.  Place the lemon slices atop the cod.  Microwave on high for 6 minutes; then microwave on 50 percent power for 10 minutes.

4 – Serve the ginger cod hot, with the sauce/orange/lemon/onion, atop jasmine rice.

–cod inspired by the food.com web site.

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ASIAN CHICKEN SLAW WITH CARROTS – ONION – RED BELL PEPPER IN SEASONED PEANUT SAUCE

–4 chicken tenderloins or breast strips

–angel hair slaw (half a package)

–carrot sticks (2 handfuls)

–onion (one-half, medium)

–red bell pepper (2 slices, chopped)

–peanut butter

–balsamic vinegar

–red wine

–basil

–teriyaki sauce

–lime juice

–garlic powder

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, let cool a bit, and cut into fine strips.  Set aside.

2 – Wash the slaw in a mixing bowl, and then rinse in a colander.  Replace in the mixing bowl.  Add 2 handfuls of carrot sticks.  Chop 2 slices of red bell pepper, and add to the bowl.  Finely slice one-half onion, and add to the bowl.  Add the chicken to the mixing bowl.

3 – In a small bowl, combine 3 tablespoons of peanut butter, 1 tablespoon of balsamic vinegar, 2 tablespoons of red wine, a generous amount of teriyaki sauce, a squirt of lime juice, basil, and garlic powder.  Stir until smooth, adding more teriyaki sauce if too thick.  Pour the sauce atop the chicken and vegetables, and stir well.  Add more teriyaki sauce if needed.  Then stir again.

4 – Serve the salad cold.

–Asian chicken slaw adapted from What’s Gaby Cooking? blog site.

SALMON ENCRUSTED WITH WALNUTS IN HONEY & TERIYAKI SAUCE / BABY LIMA BEANS / BRUSSELS SPROUTS WITH ONION & LEMON ZEST / SPINACH SALAD WITH STRAWBERRIES – HONEY – TOASTED WALNUTS IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING

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

–minced, toasted walnuts (1 handful; use a food processor; toast in the microwave for 30 seconds)

–toasted walnuts (2 handfuls, for salad)

–honey

–teriyaki marinade & sauce

–baby lima beans (dried; soak overnight)

–Promise Activ margarine (heart-healthy)

–Brussels sprouts (one-half package)

–onion (one-half, sliced)

–lemon zest (lemon peel, bottled)

–spinach (one-half package, fresh)

–strawberries (6 to 8, fresh)

–balsamic vinegar

–extra virgin olive oil

–salt and pepper

–olive oil

1 – Place two-thirds cup of soaked (overnight) baby lima beans in a slow cooker.  Season with salt, pepper, Bac’n pieces, 1 tablespoon of margarine, and a few drops of olive oil.  Cook on low for 6 hours; then place setting on “warm” until time for dinner.

2 – Place one-half package of fresh Brussels sprouts on a cutting board.  Cut each sprout into 2 pieces.  Then place in a large, wide-mouthed, covered baking dish with 1 inch of water.  Slice one-half onion, and nestle in amid the sprouts.  Season with salt, pepper, olive oil, and lemon zest.  Microwave for 15 minutes on high.

3 – Place one-half package of fresh spinach in a mixing bowl.  Chop 6 to 8 strawberries into large pieces, and place in the bowl.  Add 2 handfuls toasted walnuts to the bowl.  Season with honey, salt, pepper, balsamic vinegar.  Wait until just before serving before adding the extra virgin olive oil, and stirring well at that time only.

4 – Mince 1 handful of toasted walnuts in a food processor.  Place the salmon in a covered baking dish with a little water.  Season the salmon with salt and pepper.  Then place the walnuts on top.  Pour a little honey over the salmon.  Season with olive oil.  Microwave on high for 5 and one-half minutes (more because of the walnuts covering the top).

5 – Serve the spinach salad as a first course.  Then serve the salmon hot, with the lima beans and Brussels sprouts as sides.

–recipes original.

THYME – OREGANO – GARLIC TUNA STEAKS WITH TOMATO & ONION IN WHITE WINE SAUCE / RICE PILAF / GREEN PEAS TARRAGON / ASIAN BUTTER LETTUCE SALAD WITH TERIYAKI – SESAME – GINGER – WATER CHESTNUTS

–tuna steaks (2, size of 3 decks of cards, one-half pound)

–tomato (1, medium, chopped)

–sweet onion (one-half, medium)

–white wine (cooking wine is fine)

–thyme and oregano (fresh if possible)

–garlic powder

–parsley (fresh if possible)

–salt and pepper

–olive oil

–rice pilaf (boxed)

–green peas (frozen, steamable package)

–tarragon (fresh if possible)

–bibb lettuce (one-half package)

–teriyaki sauce

–sesame seeds (bottled)

–ginger

–water chestnuts (one-half small can)

–extra virgin olive oil

1 – Chop tomato and onion, and place in a covered baking dish with a little white wine.  Season with salt, pepper, thyme, oregano, garlic powder, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the tuna steaks amid the tomato and onion in the white wine.  Season with salt, pepper, thyme, oregano, garlic powder, and olive oil.  Add one-fourth small can of tomato sauce to the white wine.  Stir gently.  Sprinkle chopped parsley on top.  Set aside.

2 – Place the rice in a covered baking dish.  Add the herb package and stir.  Add 2 and one-fourth cups of water to the dish.  Microwave on high for 18 minutes.  Let sit for at least 5 minutes.

3 – Steam the green peas in the package in the microwave for 4 and one-half minutes.  Let sit briefly, to cool a bit.  Empty into a serving bowl and sprinkle with tarragon, salt, pepper, and a few drops of olive oil.  Keep covered to preserve warmth.

4 – Place one-half package of butter lettuce in a mixing bowl.  Season with teriyaki sauce, ginger, salt, pepper, and sesame seeds.  Add one-half small can of water chestnuts.  Stir well.

5 – Microwave the tuna steaks for 3 and one-half minutes for well-done, less if you desire a rare center.

6 – Serve the Asian salad as a first course.  Then serve the tuna steaks with sauce atop the rice pilaf, with the green peas as a side.

–tuna steaks adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.

TERIYAKI SALMON WITH ONION & GARLIC / ROSEMARY POTATOES & ONION / SPINACH – KALE WITH GARLIC

–salmon (the size of 3 decks of cards)

–teriyaki sauce

–onion bits

–garlic powder

–salt and pepper

–olive oil

–rosemary (fresh is possible)

–potatoes (2 medium)

–onion (1 medium)

–kale – spinach (pre-packaged, fresh)

 

1 – Place the salmon in a covered baking dish with a little water.  Add one-third cup of teriyaki sauce.  Season with salt, pepper, onion bits, garlic powder, and olive oil.  Set aside.

2 – Cut potatoes and onion into 1 – inch pieces.  Place in bottom of wide-mouthed, large, covered baking dish.  Season with rosemary, salt, pepper, and olive oil.  Add 1 inch of water.  Cook on high in microwave for 15 minutes.

3 – Place kale – spinach mix in wide-mouthed, large, baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Add 1 inch of water.  Cook on high for 5 minutes in microwave.

4 – Cook the salmon on high in microwave for 4 and one-half minutes.  When finished, test to be sure center is done.  If not, continue cooking for 1 minute more.

5 – Serve the dinner hot.

–recipes original.

SHERRY – TERIYAKI SALMON WITH RICE NOODLES / GREEN BEANS

–salmon (the size of 3 decks of cards)

–sherry (cooking sherry is fine)

–teriyaki sauce

–onion

–ginger

–garlic powder

–salt and pepper

–olive oil

–rice noodles

–green beans (frozen)

 

1 – Chop an onion and place in bottom of a covered baking dish.  Cover with 1 inch of sherry.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place 2 fistfuls of rice noodles in a long, uncovered baking dish.  Cover with 1 inch of water.  Season with salt.  Cook on high in the microwave, uncovered, for 5 minutes; then cook on 50 percent power for 10 minutes.  When finished, cover to preserve warmth.

3 – Place salmon on top of the onion in the baking dish.  Season with salt, pepper, garlic powder, ginger, and olive oil.  Sprinkle teriyaki sauce over the top.  Spoon a little of the sauce over the salmon.  Set aside.

4 – Place green beans in a covered baking dish.  Season with salt, pepper, olive oil, and pour in 1 inch of water.  Cook for 5 minutes on high in the microwave.

5 – Cook the salmon for 4 and one-half minutes in the microwave on high.  When finished, test the center for doneness.  If not completely cooked, return to the microwave for 1 minute more.

6 – Serve the meal hot, with the salmon on top of the noodles, and the green beans on the side.

–adapted from Real Simple Meals Made Easy.

TERIYAKI SALMON / GREEN PEAS WITH MUSHROOMS / COUSCOUS

–salmon (the size of 3 decks of cards)

–teriyaki sauce (bottled)

–onion (one-half)

–white wine (cooking wine is fine)

–sugar

–garlic powder

–ginger

–olive oil

–salt and pepper

–green peas (frozen)

–portabella mushrooms (4 or 5)

–couscous (pre-packaged)

 

1 – Chop one-half onion and lay in covered baking dish.  Add one-quarter cup of white wine.  Season with pepper and olive oil.  Cook for 2 minutes on high in microwave.

2 – Lay salmon on top of the onion in baking dish.  Generously cover with teriyaki sauce.  Season with sugar (about one teaspoon), garlic powder, ginger, pepper, a little more white wine, and olive oil.  Cover and set aside.

3 – Measure two-thirds cup of couscous into wide-mouthed baking dish with cover.  Add two-thirds cup of water and season with salt.  Heat for 1 minute in microwave (on high).  Let stand at least 5 minutes, covered.

4 – Place green peas in covered baking dish.  Add one inch of water.  Chop portabella mushrooms and place on top of the peas.  Season with salt, pepper, and olive oil.  Cook on high for 4 minutes.

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

6 – Serve the salmon on top of the couscous, with the green peas as a side.

–salmon adapted from an old recipe on the web; other original.