Complete Meals and Favorites

This is a listing of complete meals I have put together over the years with all the recipes in one place.

Coconut Salmon & Rice Dinner
Panko-crusted Salmon Dinner
Sesame Fish Dinner

Here is a listing of some of our favorite recipes so they are easy for me to find.

Acorn Squash Lasagna
Chocolate Banana Chippers
Chocolate Chip Pumpkin Bread
Good Morning Casserole
German Pancakes
Spaghetti Pie

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Coconut Salmon & Rice Dinner

Baked Honey Coconut Salmon

Prep Time: 15 Minutes | Cook Time: 35 Minutes | Ready In: 1 Hour 20 Minutes | Servings: 4

“Salmon is baked with a sweet coconut sauce. This salmon is my husband’s favorite. Don’t let the total time fool you — very easy to make. This recipe is great served with mashed potatoes. You can taste the sauce before marinating to check the flavor. This gives a nice sweet taste to the salmon.”

1 1/2 cups butter
3/4 cup honey
1/4 cup brown sugar
3/4 cup flaked coconut
4 (4 ounce) fillets salmon

Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
Preheat oven to 375 degrees F.
Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon. © 2011 Allrecipes.com

Thai Coconut-Pineapple Rice (Light)

A super side dish that combines Jasmine rice, coconut milk and pineapple with fresh mint and almonds. Great with Thai chicken or shrimp recipes.

12 ounces light coconut milk
12 ounces water
1 tablespoon ginger root, fresh, minced
3/4 teaspoon table salt
1 1/2 cups jasmine rice, uncooked
1 can pineapple tidbits, drained (20 oz can)
3/4 cups scallion(s), chopped
1 1/8 teaspoons mint leaves, fresh, chopped
3 tablespoons chopped almonds, toasted
1 medium lime, cut into 6 wedges

In a medium saucepan, combine coconut milk, water, ginger and 1/2 teaspoon of salt; bring to a boil over medium-high heat. Stir in rice; reduce heat, cover and simmer until rice is tender and most of liquid is absorbed, about 20 minutes.
Remove from heat; add pineapple, scallions and mint (do not stir). Cover and let stand for 5 minutes. Sprinkle with almonds; fluff rice with a fork. Serve with lime wedges to squeeze over rice. Yields about 1 cup per serving. POINTS® Value: 5, Servings: 4, Preparation Time: 10 min, Cooking Time: 20 min. Source: Weight Watchers.

Panko-crusted Salmon Dinner

Panko-crusted Salmon

http://partain.com/fish/#panko-crusted-salmon

Panko is a Japanese type of bread crumb that is especially light and crunchy, popular these days with chefs because it doesn’t get soggy. What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon’s moisture while roasting, so the salmon doesn’t get dried out at all. The salmon is perfectly moist, flaky, and seasoned.

4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp honey mustard or sweet-hot mustard
2 teaspoons chopped fresh thyme
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika

Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Serves 4. Simply Recipes http://www.simplyrecipes.com. Recipe courtesy of our friend, chef Evie Lieb.

Serve with with: Freezer Mashed Potatoes or a Baked Potato and Corn

Sesame Fish Dinner

Fish in Sesame Seed Oil

1-1/2 lbs white fish
3/4 c. tahini sesame seed oil
1 cup sliced onions
1/4 c. olive oil
1/4 + 1/8 c. lemon juice
1 clove garlic
3/4 tsp. salt
1/2 sliced lemon in rounds
1 tbsp. pine nuts, browned in butter
Parsley for garnish

Wash fish thoroughly and rub with mixture make from 1/2 clove garlic mashed with salt, 1/8 cup of lemon juice and 1/8 cup of olive oil. Bake at 400ºF for approximately 20-30 minutes depending on size of fish. In blender mix tahini, 1/4 cup of lemon juice, 1/2 clove garlic mashed with salt. Blend until creamy. Sauté onions in remaining 1/8 cup oil until golden brown. Remove fish and arrange platter. Pour sesame seed oil mixture over and garnish with sautéed onions, pine nuts, lemon rounds and parsley. Source: Modified from One Million Recipes. Serves four.

Chilled Noodles with Tahini Dressing

1/2 pound dry vermicelli pasta
1-1/2 tablespoons tahini
1/4 cup olive oil
1 tablespoons mayonnaise
1/2 tablespoon lemon juice
1/2 tablespoon water
1 clove garlic, minced
1/8 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
1/8 teaspoon dried chive

Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes.
In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.
Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.

Lemon-Butter Edamame

1/2 (16-ounce) package frozen shelled edamame (soybeans)
1/2 cup water
1/2 teaspoon salt
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon lemon zest
1/2 tablespoon butter

In a saucepan bring edamame, water, and salt to simmering. Cover and simmer for 5 minutes.
Drain edamame, return to saucepan. Stir in lemon juice, lemon zest, and butter. Serves: 3. Source: Super Suppers Cookbook.

Note: If you do not have time to make the Chilled Noodles with Tahini Dressing, you can make a box of Couscous with Pine Nuts. Follow box directions. After the couscous has cooked, add 1/4 c. toasted pine nuts and 1/4 cup craisins. Fluff with a fork to combine. Serve hot.