SPICY GARLIC – PEPPER CHICKEN WITH SHREDDED CARROTS – RED ONIONS – WHITE MUSHROOMS – CAYENNE IN A BLENDED CHICKEN BROTH – SOY SAUCE

Thai meets the Mediterranean. . .

For 2:

–3 chicken tenderloins (organic)

–shredded carrots (packaged, 1 handful)

–red onions (one-half, chopped, medium)

–white mushrooms (4 or 5, quartered, fresh)

–cayenne pepper (one-quarter teaspoon, bottled)

–chicken broth (one-eighth cup, nonfat, low sodium)

–soy sauce (one-eighth cup, bottled)

–pepper (no salt)

–extra virgin olive oil

1 – Place the shredded carrots and chopped onions in a covered baking dish.  Add chicken broth and soy sauce.  Season with extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken tenders in the sauce.  Place minced garlic and quartered white mushrooms on top.  Season with cayenne pepper and black pepper (the latter generously).   Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 minutes and 20 seconds.  When finished, cut into the center piece to check for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–inspired by the garlic – pepper chicken recipe at Pick Thai, Oxford, Mississippi.

CURRIED SALMON WITH SWEET POTATO & GREEN ONIONS / RICE STICKS / THYME EGGPLANT APPETIZER WITH ONION – TOMATO SAUCE – GARLIC

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

–green curry paste

–chicken broth (non-fat, low sodium)

–milk (dairy, almond, or soy)

–sweet potato (large, fresh)

–green onions (3 stalks)

–rice sticks (one-third package, 2 handfuls)

–eggplant (fresh)

–thyme

–onion (one-half, diced finely)

–tomato sauce (one-fourth small can)

–garlic powder

–salt and pepper

–olive oil

1 – Scrub the eggplant, and then pierce all around with a fork.  Place on a microwaveable plate.  Microwave 5 minutes on high; then turn over, and microwave for 5 minutes more on the other side.  Let cool, either on the kitchen counter or in the refrigerator.  When cool, rake out the pulp onto a cutting board.  Cut 2 ways, and then place in a mixing bowl.  Finely dice one-half onion, and place in the bowl.  Add one-fourth small can of tomato sauce.  Season with thyme, garlic powder, salt, pepper, and olive.  Stir briskly.  Keep in refrigerator until time for dinner.

2- Scrub the sweet potato, and then pierce all around with a fork.  Place on a microwaveable plate.  Microwave for 5 minutes on high; then turn over, and microwave for 4 minutes more on the other side.  Let cool, so that you can handle the potato easily.  Add 3 tablespoons of green curry paste to a small mixing bowl.  Add one-fourth cup of chicken broth, and stir.  Then add one-fourth cup of milk, and stir.  Set aside.  Cut open the cooled potato, and cut the pulp into 1-inch size pieces.  Place in a covered baking dish.  Place the salmon amid the potatoes, but not covering them.  Season with salt and pepper.  Pour the curry sauce on top of salmon and sweet potato.  Sprinkle 3 stalks of chopped green onions atop the salmon.  Season with a few drops of olive oil.  Set aside.

3 – Place one-third package, 2 handfuls, of rice sticks in an uncovered baking dish.  Add water to cover.  Season with salt.  Microwave on high for 10 minutes. 

4 – Microwave the salmon for 7 minutes on high.

5 – Serve the eggplant appetizer as a first course.  Then serve the salmon atop the rice sticks.

–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.