Thai meets the Mediterranean. . .
–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.
–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)
–onion (one-half, diced finely)
–tomato sauce (one-fourth small can)
–salt and pepper
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.