THE MEDITERRANEAN MICROWAVE

DELICIOUS SICILIAN FISH STEW WITH COD – TOMATOES – POTATOES – PINE NUTS – GOLDEN RAISINS – ORANGE ZEST – CELERY SALT – ONION – GARLIC – WHITE WINE – CAPERS – THYME – MINT – CAYENNE – CLAM JUICE

This takes time but is well worth it. . .similar to recipes for bouillabaisse but even better. . .

For 2:

–Pacific cod fillet (size of 2 decks of cards, one-half pound; room temperature)

–tomatoes (one-half can, drained)

–potatoes (sliced, one-half can, drained)

–pine nuts (3 tablespoons)

–golden raisins (3 tablespoons)

–orange zest (1 teaspoon)

–celery salt (1 teaspoon)

–onion (chopped, one-quarter cup)

–garlic (minced, 1 tablespoon)

–white wine (one-eighth cup)

–capers (2 tablespoons)

–thyme (dried, 1 teaspoon)

–mint (dried, 1 teaspoon)

–cayenne pepper (to taste, one-quarter teaspoon for less spicy)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place tomatoes and potatoes first in the large, covered baking dish. Then add other ingredients in the amounts given, sprinkling when appropriate. Gently fold the ingredients over. Microwave on high for 7 minutes.

2 – Place cod fillet in the middle of the sauce. Season with salt, pepper, and extra virgin olive oil. Spoon some sauce over the cod. Microwave on high for 7 minutes, longer if particularly thick fillet.

3 – Serve the fish stew hot.

–fish stew adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.

A Simple Dinner: SWEET & SAVORY TRIO OF CHICKEN TENDERS SPRINKLED WITH CRUNCHY BREADCRUMBS – CRÈME SHERRY – ROASTED SLICED ALMONDS – HONEY – PARSLEY – CHICKEN BONE BROTH

Layer ingredients atop the chicken, microwave just 4 and one-half minutes—and enjoy!

–3 chicken tenderloins

–crunchy breadcrumbs (Panko plain; one-quarter cup)

–creme sherry (one-eighth cup)

–roasted sliced almonds (one-quarter cup)

–honey (3 thin ribbons atop chicken)

–parsley (dried, light sprinkle)

–chicken bone broth (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the chicken in a covered baking dish. Pour in the chicken bone broth. Pour a small amount of extra virgin olive oil directly on top of each piece of chicken. Season with salt and pepper. With a spoon, place Panko crunchy breadcrumbs atop chicken. Slowly pour the creme sherry on each chicken tender, letting it be absorbed by the breadcrumbs. Sprinkle sliced almonds on top. Place a ribbon on honey down each chicken tender. Sprinkle, lightly, with parsley. Then finish with a few more drops of extra virgin olive oil.

2 – Microwave on high for 4 and one-half minutes. When finished, check the center piece for doneness. If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken hot.

–recipe original.

COD SPRINKLED WITH LIME JUICE – PAPRIKA – GINGER – CUMIN – CAYENNE – GARLIC WITH A DIPPING SAUCE OF YOGURT – CILANTRO – MINT – GARLIC

I was pleased with the combination of spices in this recipe, and the chilled dipping sauce made with yogurt was good and also healthy. . .As an experienced cook, you can sprinkle the spices according to taste, directly on the cod, making the recipe quite easy as well as tasty. . .

For 2:

–Pacific cod fillet (one-half pound, size of 2 decks of cards)

–clam juice (one-eighth cup)

–lime juice (3 squirts)

–paprika (one-half teaspoon)

–ginger (one-half teaspoon)

–cumin (one-half teaspoon)

–cayenne (one-quarter teaspoon)

–garlic (minced, 1 tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste

Dipping sauce:

–yogurt (non-fat, unflavored, 3 tablespoons)

–cilantro (dried, 2 teaspoons)

–mint (dried, 2 teaspoons)

–garlic (minced, 1 tablespoon)

–salt and pepper to taste

1 – For the dipping sauce, place all ingredients in a small mixing bowl. Stir well. Taste to be sure of enough salt and pepper. Chill until ready for dinner.

2 – Place cod in a covered baking dish. Add clam juice. Drench the cod in lime juice. Then sprinkle the spices, in the order given, on top of the cod. Finish with a few drops of olive oil.

3 – Microwave on high for 6 minutes, more if a thick piece of cod.

4 – Serve the cod hot, with the dipping sauce on the side.

–cod inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.

A Simple Dinner: GLAZED SWEET & TART SALMON FILLET WITH HONEY – BROWN SUGAR – APPLE JUICE – WHITE WINE VINEGAR – LEMON JUICE

This is sweet with a tart tang. . .and so easy to measure ingredients and microwave for just 3 minutes. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound; room temperature)

–honey (one-quarter cup)

–brown sugar (one-half cup)

–apple juice (one-eighth cup)

–white wine vinegar (one-eighth cup)

–lemon juice (3 squirts)

–salt and pepper

–extra virgin olive oil

1 – Place honey, brown sugar, apple juice, and white wine vinegar in a small mixing bowl. Stir vigorously.

2 – Place salmon in a covered baking dish. Season with salt, pepper, lemon juice, and extra virgin olive oil. Drizzle the sauce on top.

3 – Microwave on high for 3 minutes.

4 – Serve the salmon and sauce hot.

–salmon inspired by Mila Mason’s Salmon 365 (a kindle e-book).

NEW ORLEANS – STYLE OVEN FRIED MISSISSIPPI FARM – RAISED CATFISH FILLET ROLLED IN SHREDDED PARMESAN – CREOLE SEASONING – CRUNCHY PANKO BREADCRUMBS – EGG – TUSCAN HERB EXTRA VIRGIN OLIVE OIL

This original entrée represents a marriage of the Deep South in the United States and the Northern Tuscan region of Italy. . .and my husband and I love both regions and both cuisines. . .

For 2:

–catfish fillet (2 medium or 1 large)

–shredded Parmesan cheese (one-third cup)

–Creole seasoning (1 tablespoon; I used Tony Chachere’s Original Creole Seasoning)

–Panko plain breadcrumbs (one-half cup)

–egg (2; beaten vigorously)

–Tuscan herb extra virgin olive oil to taste (or sprinkle catfish with basil, oregano, powdered garlic, and thyme to taste)

–salt and pepper to taste

1 – Place salted and peppered egg in a small mixing bowl. Beat vigorously.

2 – On a large plate, spread Panko breadcrumbs, and then place Parmesan cheese on top.

3 – Using a fork, place the fillet in the egg to coat well. Then place atop the breadcrumbs and Parmesan. Sprinkle Creole seasoning on the catfish. Then place the breaded fish in the egg a second time, and then return to the breadcrumbs and Parmesan. Roll the fish over, and sprinkle more Creole seasoning on the other side.

4 – Place the breaded catfish in a covered baking dish. Do NOT add water. Sprinkle with Tuscan herb extra virgin olive oil; or use regular extra virgin olive oil and the spices (basil, oregano, garlic, thyme).

5 – Microwave on high for 4 minutes. Do not overcook.

6 – Serve the catfish hot.

–recipe original.

MOIST & SPICY SALMON – ALMOND CROQUETTES WITH SLICED ROASTED ALMONDS – DILL – CAYENNE – ONION POWDER – LEMON PEPPER – LEMON JUICE – EGG – PANKO PLAIN BREADCRUMBS

I am on a kick with sliced almonds, and this recipes owes its crunch to them. . .

For 2:

–salmon (size of 2 decks of cards, one-half pound)

–sliced roasted almonds (one-quarter cup)

–dill (1 teaspoon)

–cayenne (optional; one-quarter teaspoon)

–onion powder (1 teaspoon)

–lemon pepper (1 teaspoon)

–lemon juice (3 squirts)

–egg (1; beaten vigorously)

–Panko plain breadcrumbs (on-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place salmon in covered baking dish. Sprinkle with lemon juice, salt, pepper, and extra virgin olive oil. Pour in one-eighth cup clam juice. Microwave on high for 2 minutes. (Salmon will be under-cooked, but there is more cooking later.)

2 – Flake the salmon. Remove the skin and discard. Stir well, moistening with the clam juice. Place in a mixing bowl.

3 – Add the other ingredients in the order given above. Stir well. If salmon mixture is not moist, add a few tablespoons of water, and stir again.

4 – With a spoon, fashion the salmon mixture into croquettes. Microwave on high for 2 minutes.

5 – Serve the salmon croquettes hot.

–salmon inspired by Mila Mason’s Salmon 365 (a kindle e-book).

SPANISH – STYLE CHICKEN TENDERS WITH A SAUCE OF SLICED ALMONDS – DICED TOMATOES – TURMERIC – CINNAMON – MINCED GARLIC – CHOPPED ONION – PARSLEY – BAY LEAVES – SHERRY – BONE BROTH

The almonds and their crunch make this dish. . .and the unusual flavors were a hit with my husband. . .

For 2:

–3 chicken tenderloins

–sliced almonds (one-eighth cup)

–diced tomatoes (half a can, drained)

–turmeric (one-quarter teaspoon)

–cinnamon (one-half teaspoon)

–minced garlic (1 tablespoon)

–chopped onion (one-quarter cup)

–parsley (1 tablespoon, divided)

–bay leaves (2)

–sherry (3 tablespoons)

–bone broth (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all ingredients in a large, covered baking dish. Stir well. Microwave on high for 4 minutes.

2 – Nestle the chicken in the sauce. Season with salt, pepper, parsley, and extra virgin olive oil.

3 – Microwave on high for 4 minutes and 40 seconds. When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot, atop quinoa, rice, or pasta if desired.

–chicken adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.

A Simple Dinner: SWEET SALMON FILLET TOPPED WITH SAUCE OF BLUEBERRY PRESERVES – CLAM JUICE – BALSAMIC VINEGAR – LEMON JUICE – SUGAR

Blueberries with a bite from the balsamic vinegar but delectable with sweetening from sugar. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–blueberry preserves (3 tablespoons)

–clam juice (2 tablespoons)

–balsamic vinegar (1 tablespoon)

–lemon juice (3 squirts)

–sugar (1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish. In a small mixing bowl, place blueberry preserves, clam juice, balsamic vinegar, lemon juice, sugar, salt and pepper to taste, extra virgin olive oil to taste. Stir well. Then pour over the salmon fillet.

2 – Microwave on high for 3 minutes.

3 – Serve the salmon with sauce hot.

–recipe original.

MEDITERRANEAN CHICKEN TENDERS WITH PEPPERS & ONION AND SEASONED WITH BASIL – OREGANO – ROSEMARY – GARLIC IN WHITE WINE

This dish has most of the flavors of the Mediterranean everyday cooking. . .

For 2:

–4 chicken tenderloins (room temperature)

–banana peppers (bottled, 3 tablespoons full, drained)

–onion (one-quarter cup, chopped)

–basil, oregano, rosemary (1 teaspoon each)

–minced garlic (1 tablespoon)

–salt and pepper

–extra virgin olive oil

–white wine (one-quarter cup)

1 – Place the chicken tenders in a large, covered baking dish. Season with salt and pepper. Pour in the white wine. Place peppers and onion on top of the chicken. Sprinkle basil, oregano, rosemary, and minced garlic next. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 5 minutes.

3 – Serve the chicken hot.

–recipe from a long-time friend in Minnesota.

A One-Dish Dinner: PACIFIC COD FILLET ON A BED OF SLICED POTATOES – SURROUNDED BY CAULIFLOWER FLORETS – SPRINKLED WITH SLICED BLACK OLIVES – AND SEASONED WITH TURMERIC AND CUMIN IN WHITE WINE SAUCE

For 4:

–Pacific cod fillet (one-half pound, size of 2 decks of cards)

–sliced potatoes (one-half can, drained)

–cauliflower florets (one-half package, frozen, just enough to surround the the dish)

–sliced black olives (1 small can, drained)

–turmeric (1 tablespoon)

–cumin (1 teaspoon)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes in the bottom of a large, covered baking dish, centered. Place cauliflower florets around the edge of the dish. Season with salt, pepper, and extra virgin olive oil. Pour in the white wine. Microwave on high for 6 minutes (3 minutes if you prefer firm cauliflower in the finished dinner).

2 – Place the cod fillet in the center of the baking dish. Season with salt, pepper, and extra virgin olive oil. Sprinkle turmeric and cumin over all the food. Then sprinkle sliced black olives over all. Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 9 minutes.

4 – Serve the cod and vegetables hot.

–recipe original. (Note: The yellow turmeric and cumin will turn red when heated together, a chemical reaction, but this does not affect the taste or the freshness of the food.)