STEAMED LEMON COD WITH GREEN ONIONS – PARSLEY – LEMON SLICES IN WHITE WINE – CLAM JUICE SAUCE ATOP JASMINE RICE

Note:  If you like mild fish with a delicate sauce, this is the recipe for you.

–cod (size of 4 decks of cards, 1 pound)

–green onions (2 stalks, chopped)

–parsley (fresh, 1 handful, chopped)

–white wine (one-eighth cup)

–lemon juice (3 squirts, bottled)

–clam juice (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the cod in a covered baking dish with the white wine and clam juice.  Drench in lemon juice.  Season with salt and pepper.  Add green onions and parsley.  With a very sharp knife, slice a cold lemon and place on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the cod hot, atop the rice.

–recipe inspired by C. Mabry, chef.

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SPICY BASIL – GARLIC – MINT COD STEW WITH SLICED ONION – FRESH TOMATO – RED BELL PEPPER – CAYENNE – PARSLEY IN BROTH & WHITE WINE SOUP

For 4:

–cod (size of 4 decks of cards, 1 pound)

–basil, mint (1 teaspoon each, dried)

–garlic (minced, bottled, 1 tablespoon)

–onion (sliced, one-half, medium)

–tomato (fresh, 1, medium, chopped)

–red bell pepper (fresh, one-half, sliced)

–cayenne (dried, bottled, one-quarter teaspoon; one-half teaspoon if preference is for very spicy)

–parsley (fresh, 1 handful, chopped)

–chicken broth (two-thirds cup, non-fat, low sodium, packaged)

–white wine (two-thirds cup)

–salt and pepper

–olive oil

1 – Place the onion, tomato, red bell pepper, salt, pepper, and olive oil in a covered baking dish.  Microwave on high for 5 minutes.  When finished, nestle the cod amid the sauce.  Season the entire dish with basil, garlic, mint, cayenne, parsley, salt, pepper, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.  Before serving, break the cod apart into large, 2-inch, chunks.

2 – Serve the cod stew in bowls, hot.

–cod stew inspired by Edward Giobbi’s Italian Family Cooking.

SALMON PARMESAN TOPPED WITH HERB BREADCRUMBS – PARSLEY – MINCED GARLIC – OLIVE OIL IN LEMON & CLAM JUICE SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–clam juice (one-eighth cup, bottled)

–Parmesan cheese (shredded, packaged, one-quarter cup)

–breadcrumbs (I used Pepperidge Farm herb stuffing, packaged, one-quarter cup)

–parsley (fresh, 1 handful, chopped)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–salt and pepper

–olive oil (one-eighth cup)

1 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt and pepper.

2 – In a measuring cup, place the breadcrumbs and Parmesan cheese.  Add parsley (chopped) and minced garlic.  Finish with olive oil.  Stir very well.  Then spread the seasoned breadcrumbs on top of the salmon.  Microwave on high for 7 minutes.

3 – Serve the salmon hot.

–salmon adapted from Café Delites web site.

A Simple Dinner:  LEMON BUTTER BONE-IN CATFISH WITH WORCESTERSHIRE ATOP JASMINE RICE

Note:  Originally intended for trout.

For 4:

–bone-in catfish (2, fresh)

–lemon juice (3 squirts)

–Promise margarine (heart-healthy, 3 tablespoons)

–Worcestershire sauce (3 tablespoons)

–salt and pepper

–jasmine rice (use instructions for microwaving on package; brands differ)

1 – Place the catfish side by side in a long, large baking dish with a cover.  Drench in lemon juice and Worcestershire sauce.  Dot with margarine.  Season with salt and pepper.  Microwave on high for 4 and one-half minutes; then turn over the catfish and microwave for another 4 and one-half minutes.

2 – Serve one-half catfish to each person, hot, atop the jasmine rice.

–catfish adapted from the Genuis Kitchen web site.

CHICKEN & SHRIMP SCAMPI WITH GREEN PEAS – FRESH TOMATO – ONION – MINCED GARLIC – LEMON – CAYENNE – OREGANO – MINT ATOP JASMINE RICE

For 4:

–3 chicken tenderloins or breast strips

–shrimp (raw, deveined, tail-off, medium, about 15)

–green peas (frozen, packaged, two-thirds cup)

–tomato (medium, fresh, chopped)

–onion (one-half, sliced)

–minced garlic (1 tablespoon, bottled)

–lemon juice (bottled, 3 squirts)

–cayenne (one-quarter teaspoon, more for extra spicy)

–oregano (dried, bottled, 1 teaspoon)

–mint (dried, bottled, 1 teaspoon)

–jasmine rice (follow package instructions for microwaving; brands differ)

–salt and pepper

–Promise margarine (heart-healthy, 2 tablespoons)

–olive oil

1 – Place the green peas, onion, and chopped tomato in a covered baking dish.  Add one-eighth cup of water.  Season with garlic, oregano, mint, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken on top.  Season with salt, pepper, oregano, mint, and a few drops of olive oil.  Microwave on high for 4 minutes.  When finished, test the center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Place the shrimp, 1 layer only, in a small, covered baking dish.  Add margarine.  Season with salt, pepper, oregano, lemon, and mint.  Microwave on high for 2 minutes.

4 – When the shrimp have cooked, pour them out atop the chicken.

5 – Serve the chicken and shrimp hot, atop, the jasmine rice.

–chicken and shrimp adapted from Edward Giobbi’s Italian Family Dining.

SPICY PARSLEYED COD WITH MINT – BASIL – OREGANO – MINCED GARLIC – CAYENNE SPRINKLED WITH GREEN ONIONS ATOP RED BELL PEPPER & AND IN WHITE WINE ATOP QUINOA IN BROTH

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (1 handful, fresh, chopped)

–mint (dried, 1 teaspoon, bottled)

–basil (dried, 1 teaspoon, bottled)

–oregano (dried, 1 teaspoon, bottled)

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (one-quarter teaspoon, bottled)

–green onions (fresh, 2 stalks, chopped)

–red bell pepper (one-half, sliced, fresh)

–white wine (one-quarter cup)

–quinoa (packaged)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes more.  When finished, keep covered to preserve warmth.

2 – Place the red bell pepper and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place the cod atop the red bell pepper.  Season with salt, pepper, mint, basil, oregano, minced garlic, and cayenne pepper.  Top with green onions, parsley, and a few drops of olive oil.

4 – Serve the cod and pepper hot, atop the quinoa.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

BAKED CHICKEN WITH ROSEMARY – BAY LEAVES – CAYENNE – MINCED GARLIC – SLICED SMOKED TURKEY IN WHITE WINE ATOP QUINOA IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, 1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–cayenne pepper (bottled, one-quarter teaspoon)

–minced garlic (1 tablespoon, bottled)

–smoked turkey (sandwich meat, 3 cut slices)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–quinoa (packaged)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes more.  When finished, keep covered to preserve warmth.

2 – Slice the turkey and place in the bottom of a covered baking dish.  Place the chicken on top.  Add white wine.  Season with rosemary, bay leaves, cayenne pepper, minced garlic, salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, test a center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and turkey hot, atop the quinoa.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

SPICY COD PARMESAN ROLLED IN CORNBREAD DRESSING SEASONED WITH SRIRACHA – MAYO – GREEN ONIONS – LEMON – WORCESTERSHIRE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–Parmesan cheese (one-third cup, shredded)

–cornbread dressing (I used Pepperidge Farm herb; one-third cup)

–sriracha sauce (1 tablespoon, bottled)

–mayo (2 tablespoons, bottled)

–green onions (3 stalks, finely chopped)

–lemon juice (3 tablespoons, bottled)

–Worcestershire sauce (2 tablespoons)

–salt and pepper

–olive oil (bottled, 2 tablespoons)

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  In a measuring cup, place the breadcrumbs, Parmesan cheese, sriracha sauce, mayo, green onions, Worcestershire sauce, and olive oil.  Stir very well.  Spread the cornbread/Parmesan dressing atop the cod.   Finish with a sprinkle of chopped parsley.

2 – Microwave on high for 8 minutes. 

3 – Serve the cod hot.

–cod adapted from “my recipes” web site.

SALMON WITH BASIL – FRESH TOMATO – FETA – GREEN ONIONS IN BALSAMIC – CLAM JUICE SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–basil (dried, 1 tablespoon, bottled)

–fresh tomato (medium, chopped)

–feta cheese (broken, one-quarter cup)

–green onions (2 stalks, chopped)

–balsamic vinegar (bottled, one-eighth cup)

–clam juice (one-eighth cup, bottled)

1 – Place the salmon in a covered baking dish with the balsamic vinegar and clam juice.  Season with salt, pepper, basil, and olive oil.  Place tomato, green onions, and feta cheese on top.  Finish with a few drops of olive oil.

2 – Serve the salmon and sauce hot, atop couscous, rice, pasta, or quinoa (follow package instructions for microwaving)

–salmon and sauce by C. Mabry, chef.

CHICKEN ROSEMARY WITH FRESH TOMATO – MINCED GARLIC – GREEN ONIONS IN WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–tomato (medium, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–green onions (2 stalks, chopped)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the tomato and minced garlic in a covered baking dish with the white wine.  Season with salt, pepper, rosemary, and a drop or two of olive oil.  Microwave on high for 5 minutes.

2 – Nestle the chicken in the tomato sauce.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot, atop jasmine rice.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.