COD IN BRANDY SAUCE WITH BLUEBERRIES & PEACH / WILD RICE WITH BROTH

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

–brandy (buy a small, inexpensive bottle for cooking)

–blueberries (one-third cup, fresh)

–peach (1, fresh, medium, chopped)

–catsup (1 tablespoon)

–red onion (one-fourth, chopped)

–brown sugar (2 tablespoons)

–lemon juice

–garlic salt

–salt and pepper

–olive oil

–wild rice (1 box)

–chicken broth (non-fat, low sodium)

 

1 – Place box of wild rice in a covered baking dish.  Sprinkle the seasonings that come with the wild rice on top.  Add one and three-fourth’s cup of chicken broth to the rice.  Then add one or two drops of olive oil.  Microwave on high for 10 minutes.  When finished, let stand for five minutes.

2 – Slice a peach into one-half inch pieces.  Add to covered baking dish.  Add blueberries.  Then add one-fourth cup of brandy.  Sprinkle with 2 tablespoons of brown sugar.  Chop one-fourth red onion into tiny pieces.  Add to the baking dish.  Add 1 tablespoon of catsup.  Season with salt, garlic salt, and a little olive oil.  Add a squirt of lemon juice.  Stir well.  Set aside.

3 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the sauce for 3 minutes. 

5 – Pour the sauce on top of the cod.

6 – Serve the cod with sauce on top of the wild rice.

–cod and sauce adapted from Fox web site; rice from instructions on box.

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BONE-IN TUMERIC CATFISH WITH LEMON – SUGAR – GINGER IN COCONUT MILK / WILD RICE IN BROTH / GREEN PEAS WITH MUSHROOMS / CANNELLINI BEANS

–catfish (bone-in, 1, medium)

–tumeric (bottled)

 –lemon juice (bottled) 

–lemon pepper 

–ginger (bottled) 

–sugar

 –coconut milk (canned) 

–clam juice 

–onion (one-half, sliced) 

–ginger (bottled) 

–wild rice (boxed) 

–chicken broth (non-fat, low sodium) 

–green peas (one-half package, frozen) 

–mushrooms (6 to 8, baby bellas, sliced) 

–cannellini beans (canned) 

–Bac’n pieces (soy bacon)

 

1 – Slice one-half onion and place in a long, covered baking dish.  Season with salt and pepper.  Microwave on high for 3 minutes.  Place catfish on top of the onion.  Drench in lemon juice.  Season with ginger, lemon pepper, sugar, salt, and pepper.  Turn the catfish over.  Repeat the same seasonings.  Stir a little clam juice into the coconut milk.  Pour over the fish.  Set aside.

 2 – Pour contents of the wild rice package into a covered baking dish.  Add seasoning packet that comes with the rice.  Then add one and three-fourth’s cups of chicken broth.  Microwave on high for 10 minutes.  Let sit for 5 minutes, to allow time to absorb the broth.

 3 – Place green peas and mushrooms (latter on top) in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

 4 – Rinse cannellini beans in a colander.  Then place in a covered baking dish with a little water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave for 3 minutes.

 5 – Microwave the fish for 3 minutes on one side.  Then carefully turn over and microwave for 3 minutes more.

 6 – With a sharp knife, divide the catfish into two pieces.  Serve each half on top of the wild rice, with the green peas and beans as sides.

 –catfish adapted from food.com web site; other recipes original.

SALMON & ZUCCHINI WITH GINGER – GREEN ONION – SESAME SEEDS – GARLIC IN SOY SAUCE / BROWN RICE IN BROTH

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

–zucchini (1, fresh)

–ginger (bottled)

–green onion (2 stalks)

–sesame seeds (bottled)

–garlic salt

–soy sauce

–brown rice (boxed, 5-minute)

–chicken broth (non-fat, low sodium)

 

1 – Place the salmon in a covered baking dish with a little water.  Peel and slice the zucchini.  Place on either side of the salmon.  Drench in soy sauce.  Slice the green onions in one-half inch pieces, and sprinkle on top of the salmon and zucchini.  Sprinkle sesame seeds on top.  Season with ginger, garlic, salt, pepper, and olive oil.  Set aside.

2 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt and olive oil.  Stir.  Microwave on high for 5 minutes.

3 – Microwave the salmon for 4 and one-half minutes on high.

4 – Serve the salmon and zucchini on top of the brown rice.

–salmon and zucchini inspired by health.com web site; rice original.

CURRIED COD CHOWDER WITH BASIL – CORN – ONION – BANANA PEPPERS IN BROTH & COCONUT MILK / QUINOA IN BROTH / BABY SALAD GREENS WITH MUSHROOMS – RED ONION – PARMESAN

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

–green curry paste

–basil (fresh if possible)

–corn (frozen, one-half package)

–onion (one-half, medium)

–banana peppers (sliced, 6 to 8)

–coconut milk (canned, one-third cup)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–baby salad greens (one-half package)

–mushrooms (10 to 12, sliced baby bellas)

–red onion (one-half)

–Parmesan cheese

–salad dressing

 

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cups of chicken broth.  Season with one-half teaspoon of salt and a little olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. 

2 – Slice one-half onion; place in covered baking dish.  Place one-third cup of coconut milk in a measuring cup; add one-third cup of chicken broth.  Stir in 2 tablespoons of green curry paste.  Add the milk – broth to the baking dish with the onion.  Microwave on high for 3 minutes.  Nestle the cod in the milk – broth.  Season with salt, pepper, and basil.  Place 6 to 8 slices of banana peppers on top.  Place one-half package of corn on either side of the cod.  Stir gently.  Set aside.

3 – Place one-half package of baby salad greens in a mixing bowl.  Add 10 to 12 sliced baby bella mushrooms.  Slice one-half red onion, and add to the salad greens and mushrooms.  Generously add Parmesan cheese.  Season with salt and pepper.  Stir in your favorite salad dressing.

4 – Microwave the cod for 9 minutes on high.

5 – Serve the salad as an appetizer.  Then serve the cod and corn on top of the quinoa.

–cod adapted from Real Simple; other recipes original.

GRECIAN CHICKEN PASTA WITH TOMATO – ONION – OREGANO – GARLIC  & TOPPED WITH FETA

–4 chicken tenderloins or breast strips

–pasta (1 and one-half cups, dry)

–tomatoes (2, fresh, medium)

–onion (1, medium)

–lemon pepper (bottled)

–tomato sauce (one-half can, no salt added)

–garlic salt

–oregano (fresh if possible)

–feta cheese (one-half small carton, broken)

 

1 – Place the pasta in an uncovered baking dish, with water 1 inch above the pasta.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  Cover to preserve warmth.  Set aside.

2 – Chop the tomatoes.  Peel and chop the onion.  Place in a covered baking dish.  Add one-half small can of tomato sauce.  Season with salt, pepper, oregano, and garlic salt.  Microwave on high for 6 minutes. 

3 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, oregano, garlic salt, lemon pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, sprinkle feta cheese generously on top.

4 – Combine the pasta and the tomato & onion sauce.

5 – Serve the chicken atop the pasta.

–recipe original.

DILLED SALMON WITH LEMON & GARLIC TOPPED WITH GREEN ONIONS / TENDER YOUNG SQUASH WITH PAPRIKA – ONION – PARMESAN – BREADCRUMBS / BABY SPINACH WITH RED BELL PEPPER

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

–dill (fresh if possible)

–green onions (2 stalks)

–garlic salt

–squash (5 tender, young, small squash)

–paprika

–onion (one-half, chopped)

–Parmesan cheese

–breadcrumbs (plain, boxed)

–spinach (fresh, packaged)

–red bell pepper (2 slices)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with garlic salt, salt, pepper, and dill.  Cut the stalks of green onion into one-half inch pieces.  Sprinkle the green onion on top of the salmon.  Season with olive oil.  Set aside.

2 – Slice one-half onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Peel the squash and cut in half, lengthwise.  Place on top of the onion.  Season with salt, pepper, paprika, and olive oil.  Sprinkle Parmesan cheese on top.  Microwave for 5 minutes on high.  Squash will be firm; if more tender squash are desired, microwave for 8 minutes.

3 – Chop the red bell pepper.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Empty the bag of spinach on top of the bell pepper.  Season with salt, pepper, garlic salt, and olive oil.  Microwave for 5 minutes.  When finished, stir to bring the red bell pepper to the surface.

4 – Microwave the salmon for four and one-half minutes on high.  When finished, test the center to be sure that it is done.  If not, return to the microwave for 1 minute.

5 – Serve the salmon hot, with the squash and spinach as sides.

–salmon adapted from allrecipes.com; other recipes original.

A Simple Dinner:  LEMON – THYME – GARLIC CHICKEN IN WHITE WINE SAUCE / SEASONED CARROTS / SEASONED NEW POTATOES

–4 chicken tenderloins or breast strips

–lemon juice

–thyme (fresh if possible)

–garlic salt

–white wine (cooking wine is fine)

–miniature carrots (about 20)

–potatoes (6 small or 2 medium)

 

1 – Place the chicken in a covered baking dish with a little white wine.  Squirt lemon juice on top.  Season with thyme, garlic salt, salt, pepper, and olive oil.  Set aside.

2 – Scrub and cut the potatoes in 1-inch pieces.  Place in a covered baking dish with 1 inch of white wine.  Squirt with lemon juice.  Season with thyme, garlic salt, salt, pepper, and olive oil.  Microwave for 15 minutes on high (if wine is cold; if not, check to be sure that midway through the wine is not bubbling up too much).  When finished, keep covered to preserve warmth.

3 – Place the carrots in a covered baking dish with a little white wine.  Squirt lemon juice on top.  Season with thyme, garlic salt, salt, pepper, and olive oil.  Microwave for 9 minutes on high.

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken hot, with the potatoes and carrots as sides.

–recipes adapted from a blog site featuring white and red wine.

CURRIED COD WITH COCONUT MILK – TOMATO – ONION – GARLIC / WHITE RICE / GREEN PEAS TARRAGON

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

–coconut milk (canned)

–green curry paste (bottled)

–tomato (1, medium)

–onion (one-half, medium)

–garlic salt

–white rice (instant, boxed)

–salt and pepper

–olive oil

–green peas (one-half package, frozen)

–tarragon (fresh if possible)

1 – Slice the onion, and place in a covered baking dish.  Chop the tomato, and season with salt, pepper, and garlic salt; place in the baking dish.  Stir, briskly, 1 tablespoon of green curry paste into one-third cup of coconut milk.  Pour over the onion and tomato.  Microwave for 3 minutes on high.  Nestle the cod amid the onion, tomato, and coconut milk.  Season with salt, pepper, and garlic salt.  Set aside.

2 – Place the green peas in a covered baking dish with a little water.  Season with salt, pepper, tarragon, and olive oil.  Microwave for 4 minutes on high.

3 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Stir.  Microwave for 2 minutes on high.  Let sit for at least 5 minutes.

4 – Microwave the cod for 6 minutes on high, and then for 6 minutes more on 50 percent power.

5 – Serve the cod with vegetables on top of the white rice, with the green peas as a side.

–recipes original.

SUMMERTIME SALMON SALAD WITH BASIL – PARSLEY – TOMATO – GREEN ONION / GREEN BEANS NATURALLY

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

–basil (fresh if possible)

–tomato (1, fresh, medium, chopped)

–green onions (2 stalks)

–parsley (fresh if possible)

–salt and pepper

–olive oil

–green beans (2 handfuls, frozen)

 

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, replace in the microwave for 1 minute more.

2 – Chop the tomato and season with salt, pepper, basil, and olive oil.  Add to a mixing bowl.  Chop the green onions into one-half inch pieces.  Add to the bowl.  Chop the parsley and add to the bowl.  Add mayonnaise to taste.  Stir well.  Break apart the salmon, and fold into the vegetables.  Refrigerate until ready to serve.

3 – Place the green beans in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Serve the salmon salad cold, with the hot green beans as a side.

–recipes original.

SUMMERTIME COD SALAD WITH CARROTS – GREEN ONIONS – GINGER / OVEN FRIED GREEN TOMATOES WITH GARLIC – HERB BREADCRUMBS & FETA

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

–carrots (8 miniature, packaged)

–green onions (2 stalks, chopped)

–ginger

–mayonnaise

–salt and pepper

–olive oil

–green tomatoes (2, fresh)

–garlic – herb breadcrumbs (packaged)

–feta cheese

1 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  Cod is done when it begins to break apart.  Set aside and let cool.

2 – Chop the green onions into one-half inch pieces.  Place in a mixing bowl.  Using a food processor with attachment, make carrot strings with the carrots.  Place in the mixing bowl.  Season with salt, pepper, and ginger.  Add mayonnaise to taste.  Stir well.  Then fold in, gently, the broken cod.  Refrigerate until ready to serve.

3 – Slice the tomatoes into two parts.  Season with salt and pepper.  Sprinkle feta cheese on top.  Then sprinkle a light coating of garlic – herb breadcrumbs.  Season with olive oil on top.  Microwave for 10 minutes on high.  Let cool for 10 minutes before serving.

4 – Serve the cold cod salad with the hot tomatoes as a side.

–recipes original.

ENCORE:  SUMMERTIME CHICKEN SALAD WITH TOASTED WALNUTS & APPLE

Note:  Tuna can be substitute for chicken, though I have never tried it.

–4 chicken tenderloins or breast strips

–toasted walnuts (toast a large bag in 2 batches; microwave for 2 minutes; stir; then microwave again for 2 minutes; let cool before storing in a plastic bag)

–apple (1, medium)

–mayonnaise

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 while before trying to mince.

2 – Chop three-fourth’s of a peeled apple into very fine pieces.  Add to a mixing bowl.

3 – Add 1 handful of walnuts to the bowl.

4 – Mince the chicken, and add to the bowl.

5 – Squirt a small amount of mayonnaise on top of the chicken, walnuts, and apple.  Stir well.  Add more mayonnaise if needed.

6 – Serve as a cold entrée for a hot night, on a lettuce leaf.

–chicken salad adapted from my husband’s college roommate’s mother’s recipe.

SPICY & CRUNCHY PAPRIKA OVEN FRIED CHICKEN / WHOLE WHEAT STUFFING WITH ZUCCHINI AND ONION / KALE WITH SALAD TOPPING

–4 chicken tenderloins or breast strips

–Shake ‘n Bake Extra Crunchy breading

–paprika

–cayenne pepper

–salt and pepper

–olive oil

–zucchini (1, fresh)

–onion (one-half, medium)

–garlic salt

–whole wheat stuffing mix (boxed)

–chicken broth (non-fat, low sodium)

–kale (fresh, 3 handfuls)

–Southwest salad topping

1 – Place the chicken in a plastic bag.  Season with salt, pepper, cayenne pepper, paprika, and olive oil.  Add half a package of Shake ‘n Bake extra crunchy breading.  Shake well.  Place in a covered baking dish with a very, very small amount of water.  Set aside.

2 – Peel and chop the zucchini and onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  When finished, add the stuffing to the vegetables.  Stir.  Add enough chicken broth almost to cover the stuffing.  Set aside.

3 – Place the kale in a covered baking dish.  Season with salt, pepper, Southwest salad topping, and olive oil.  Add one-half inch of water.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Microwave the stuffing for one and one-half minutes.

6 – Serve the hot chicken on top of the stuffing, with the kale as a side.

–recipes original.

PARSLEY – BASIL – TOMATO – ONION COD WITH GARLIC POTATOES IN WHITE WINE SAUCE

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

–parsley & basil (fresh if possible)

–onion (one-half, sliced)

–tomato (1, medium, chopped)

–potatoes (6 small, young)

–garlic salt

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

1 – Chop the tomato; slice the onion.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, garlic salt, basil, parsley, and olive oil.  Microwave on high for 3 minutes.  Set aside.

2 – Scrub the potatoes and cut into 1 – inch pieces.  Place in a covered baking dish with 1 inch water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 15 minutes.

3 – Nestle the cod amid the tomato and onion sauce.  Microwave on high for 9 minutes (more because of the vegetables).

4 – Serve the cod with tomato and onions on top of the potatoes.

–cod and potatoes adapted from Italian Family Cooking (Edward Giobbi, author)

DILLED SALMON WITH CAESAR – PARMESAN SALAD / BACON – FLAVORED TOMATO – BASIL PINTO BEANS WITH ONION

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

–dill (fresh if possible)

–Parmesan cheese (shredded, packaged)

–spring mix (one-half package salad greens)

–salt and pepper

–olive oil

–pinto beans (dried, two-thirds cup; soak overnight)

–Bac’n pieces

–diced tomatoes (1 can, no salt)

–basil (fresh if possible)

–onion (one-half, sliced)

–chicken broth (non-fat, low sodium)

 

1 – Place the soaked pinto beans in a slow cooker with the can of diced tomatoes.  Add chicken broth to the level of 1 inch above the beans and tomatoes.  Slice one-half onion, and add to the cooker.  Season with salt, pepper, basil, Bac’n pieces and olive oil.  Cook for 7 hours in the slow cooker on low (longer if necessary).  When the beans are tender, keep on the “warm” setting until time for dinner.

2 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Sprinkle Parmesan cheese on top, and then season with dill and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test to be sure that center is done.  If not, replace in microwave for 1 minute.

3 – Place the spring mix in a mixing bowl.  Season with salt, pepper, and Parmesan cheese.  To taste, add Caesar dressing.  Stir well.

4 – Serve the salmon on top of the Caesar – Parmesan salad, with the beans as a side.

–salmon with salad adapted from wild Alaskan seafood web site; beans original.

COLD SHRIMP WITH AVOCADO – PEACH SALSA / OVEN FRIED SQUASH WITH GARLIC – HERB BREADCRUMBS / SPRING MIX WITH DRIED BERRIES – PECANS – FETA IN HONEY – WINE SALAD DRESSING

Note:  The salsa is very, very tasty.

–shrimp (one-half package, frozen, tails off, deveined, shelled)

–avocado (1, fresh)

–peach (1, fresh, medium)

–cilantro (fresh if possible)

–onion (one-half, finely diced)

–red bell pepper (1 slice, finely chopped)

–banana peppers (bottled, 6 or so, sliced)

–olive oil

–salt and pepper

–garlic salt

–summer squash (5, very small)

–garlic – herb breadcrumbs (boxed)

–spring mix (packaged salad, one-half package)

–dried berries (packaged)

–pecans (1 small package)

–feta cheese (one-half small package)

–honey

–red wine (cooking wine is fine)

–cilantro (fresh if possible)

 

1 – Thaw and rinse the shrimp.  Place in a covered baking dish with a little water.  Microwave on high for 3 minutes.  Submerge in water to cool.  Keep in refrigerator until ready to serve.

2 – Cut open an avocado, remove the pit, and cut the flesh into small squares.  Set aside.  Peel the peach, and then slice into small squares.  Place in a mixing bowl.  Finely dice the onion, banana peppers, and red bell pepper.  Add to the mixing bowl.  Season with cilantro and olive oil.  Stir well.  Then fold in the avocado, being careful not to stir too vigorously.  Keep in the refrigerator until time for serving.

3 – Place one-half package of spring mix in a mixing bowl.  Add one-third cup of dried berries, the pecans, and the feta to the spring mix.  Season to taste with honey, salt, pepper, and olive oil.  Add a small amount of red wine.  Stir well.

4 – Wash and peel the squash.  Cut lengthwise, one time, each squash.  Place in a plastic bag, about one-half of the squash at a time.  Add olive oil.  Pour in a small amount of garlic – herb breadcrumbs.  Shake well.  Place the squash in one layer of a wide-mouthed covered baking dish.  Add a very small amount of water.  Microwave on high for 5 minutes.

5 – Serve the salad as a first course.  Serve the cold shrimp with the salsa, using the squash as a side.

–salsa adapted from allrecipes.com; other recipes original.

MARSALA CHICKEN WITH PESTO – ROSEMARY – THYME – ONION / GARLIC PASTA WITH PARSLEY / PAPRIKA ONIONS

–4 chicken tenderloins or breast strips

–pesto sauce (bottled)

–rosemary and thyme (fresh if possible)

–onions (2, divided)

–salt and pepper

–olive oil

–marsala wine (cooking wine is fine)

–pasta

–garlic salt

–parsley (fresh if possible)

–paprika

 

1 – Place a cup of pasta in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  When finished, cover to preserve warmth.

2 – Chop one-half onion and place in a covered baking dish with a little marsala wine.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Then place chicken on top of the onion.  Mix together in a small bowl 2 tablespoons of pesto sauce, one-half cup of marsala wine, garlic salt, salt, pepper, and olive oil.  Stir well.  Pour over chicken.  Then sprinkle the dish with rosemary and thyme.  Set aside.

3 – Chop 1 and one-half onions into eighths.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 10 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken on top of the pasta, with the onion as a side.

–chicken adapted from Italian Family Cooking (Edward Giobbi, author); other recipes original.

COD WITH PARSLEY – GARLIC – ONION – WHITE WINE – LEMON / BACON – FLAVORED NEW POTATOES / GREEN PEAS WITH MUSHROOMS

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

–parsley (fresh if possible)

–garlic salt

–minced onion

–white wine (cooking wine is fine)

–lemon juice

–potatoes (6 or 8 small, new potatoes with jackets)

–Bac’n pieces

–salt and pepper

–olive oil

–green peas (one – half frozen package)

–mushrooms (sliced, baby bellas, fresh, handful)

 

1 – Place the cod in a covered baking dish with a little wine.  Drench the cod in lemon juice.  Season with garlic salt, minced onion, salt, pepper, and olive oil.  Sprinkle parsley on top.  Set aside.

2 – Wash and shrub the potatoes.  Cut into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the peas in a covered baking dish with one-half inch of water.  Sprinkle mushroom on top.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the cod on high for 6 minutes.  Cod is done when it begins to break apart; test the center.  If it is not done, replace in microwave for 1 minute more.

5 – Serve the cod hot, with the potatoes and green peas as sides.

–recipes original.