A One-Dish Comfort Dinner for Two:  PACIFIC COD FILLET FLAVORED WITH FAUX BACON – CHOPPED ONION – MINCED GARLIC AND PLACED ON A BED OF ROMA TOMATO CIRCLES – SLICED POTATOES – BROCCOLI FLORETS IN CHICKEN BONE BROTH SAUCE

Assembled in the manner of Italian – American Master Chef Edward Giobbi, with a nod to the Deep South of the United States with faux bacon. . .

For 2:

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

–faux bacon (soy bacon; 2 tablespoons)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–Roma tomatoes (2, sliced into circles)

–sliced potatoes (one-half can, drained)

–broccoli florets (6)

–chicken bone broth (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the potatoes in the bottom of a large, covered, baking dish.  Add tomato circles and chopped onions, spreading around the bottom of the dish.  Spoon minced garlic over the vegetables.  Sprinkle with soy bacon.  Finish with broccoli florets around the outside of the baking dish.  Season with salt, pepper, and extra virgin olive oil.  Add chicken bone broth.  Microwave on high for 6 minutes.  (You want to get the food very hot before microwaving the cod.)

2 – Place the Pacific cod fillet atop the vegetables.  Season with salt, pepper, olive oil, and faux bacon.  Microwave on high for 7 minutes.

3 – Serve the one-dish dinner hot.

–recipe by C. Mabry, chef.

A Simple Dinner:  COD & FRUIT SALAD TARRAGON

A simple supper recipe for a busy family. . .

For 2:

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

–tarragon (1 tablespoon; dried)

–fruit cocktail (one-half can, drained)

–mayonnaise or salad dressing (1 teaspoon; use sparingly)

–salt and pepper

–extra virgin olive

1 – Place the cod in a covered baking dish with one-eighth cup of water. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 6 minutes. Let cool.

2 – When the cod has cooled, place in a mixing bowl. Break apart into bite-sized pieces. Drain the fruit cocktail, and place one-half of the can with the cod. Sprinkle the tarragon. Add mayonnaise, just a little, 1 teaspoon. Fold all ingredients gently.

3 – Serve chilled.

–recipe by C. Mabry, chef.

OVEN FRIED MEDITERRANEAN COD FILLET ROLLED IN ITALIAN PANKO BREADCRUMBS – SPRINKLED WITH A BIT OF TURMERIC AND SERVED WITH A SIDE OF OVEN FRIED ZUCCHINI CIRCLES TOPPED BY SHREDDED PARMESAN – ITALIAN PANKO BREADCRUMBS – EXTRA VIRGIN OLIVE OIL

If you like fried food but are afraid to try it because it is unhealthy, use a sparing amount of extra virgin olive oil and watch cholesterol go down. . .omega-3’s make all the difference. . .

For 2:

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

–Italian panko breadcrumbs (1 cup, divided)

–turmeric (be sparing; 1 teaspoon)

–zucchini (2 medium, sliced)

–shredded Parmesan cheese (a healthy cheese; one-quarter cup)

–extra virgin olive oil (be sparing, but to taste)

–salt and pepper to taste

1 – Place one-half cup of Italian panko breadcrumbs on a large plate. Place the cod in a plastic bag; season with salt and pepper, and extra virgin olive oil. Take care to see that oil covers all the fish. Then, using a kitchen fork, place the cod atop the breadcrumbs. Turn to coat thoroughly. Place in a covered baking dish. Sprinkle with a bit of turmeric. Do not add water or any other liquid. Set aside.

2 – Wash thoroughly and then slice the 2 zucchini. Place in a covered baking dish. Do not add water or any other liquid. Season with salt and pepper. Set aside.

3 – In a deep, large cup (a 2-cup measuring cup is ideal), place one-half cup Italian breadcrumbs, one-quarter cup of Parmesan, and a sparing amount of extra virgin olive oil to taste. Using a fork, combine all three ingredients.

4 – Spoon the seasoned breadcrumbs on top of the zucchini. Microwave, covered, on high for 6 minutes. You want the zucchini to be tender, but with a crispy coat.

5 – Microwave the cod on high for 6 minutes. Cod is done when it begins to break apart.

6 – Serve the oven fried dinner hot, cod and zucchini.

–fish recipe inspired by Salmon 365, but a recipe that is also recommended for white fish; zucchini inspired by the Olive Garden restaurant.

A Simple Dinner:  Dilled Salmon Fillet with Brown Sugar Glaze in Lemony Clam Juice

Since I last posted, we have had this twice–it is so good!

For 2:

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

–dill (1 tablespoon)

–brown sugar (3 heaping tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Sprinkle dill, salt, pepper on top. Then press the brown sugar against the salmon. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve hot.

–recipe adapted from Salmon 365 (a kindle e-book).

Fresh Alaskan Cod with Sauce of Blueberries – Chopped Onions – White Wine – Blueberry Preserves

My baked cod with blueberry sauce adapted to the microwave from the web has received many hits on my cooking blog since 2017. .  . . Today’s posting is a sweeter recipe with blueberry preserves, preferred and recommended by my husband. . .

For 2:

–fresh Alaskan cod (size of 2 decks of cards, one-half pound)

–blueberries (thawed from frozen; or fresh; 1 cup)

–chopped onions (one-quarter cup)

–white wine (one-quarter cup)

–blueberry preserves (1 heaping tablespoon)

–salt and pepper to taste

–extra virgin olive oil

1 – Place blueberries and blueberry preserves in a small mixing bowl.  Fold over gently until preserves fully cover the blueberries.  Add white wine, chopped onions, and extra virgin olive oil to taste.  Stir gently.  Pour into a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Spoon some of the sauce over the cod.

3 – Microwave on high for 5 minutes.  Check for doneness.  If not cooked, return to the microwave for 5 minutes more on 50 percent power.

4 – Serve the blueberry cod hot, atop rice, pasta, or quinoa.

–recipe original. Cooking turns the blueberries dark, but the flavor is not affected.

Creamy Salmon Fillet with Oregano / Lemon / Swiss Cheese / Chopped Onions / Sauce of Milk – White Wine – White Flour

Another French creation inspired by Julia Child. . .with specific instructions for making a white sauce in the microwave. . .

For 2:

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

–lemon juice (3 squirts)

–oregano (1 teaspoon, dried)

–Swiss cheese (2 full slices)

–chopped onions (one-quarter cup)

–milk (three-fourth’s cup)

–white wine (one-quarter cup)

–flour (1 level tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste (or butter; Julia uses butter)

1 – Place the salmon fillet in a covered baking dish. Drench in lemon juice.  Set aside.

2 – To make one-half cup white sauce in the microwave:

–pour one-eighth cup of white wine in a 2-cup microwaveable measuring cup;

–pour three-eighth’s cup of milk in the measuring cup, so that liquid reaches the one-half cup measure;

–microwave on high for 50 seconds only;

–immediately out of the microwave, place 1 level tablespoon of white flour in the measuring cup; beat the contents briskly;

–return the measuring cup with milk, wine, and flour to the microwave, and heat for 20 seconds only on high;

–remove from the microwave and beat briskly. Then set aside.

3 – Return to the salmon fillet, and season with salt and pepper.  Place onions on top.  Then pour white sauce over the salmon and onions.  Place Swiss cheese on top, to cover the salmon.  Then sprinkle with oregano.  Finish with a few drops of extra virgin olive oil (or microwave 2 tablespoons butter for 10 seconds in a covered container in the microwave, and then pour over the salmon).

4 – Microwave on high for 3 minutes and 40 seconds.  Salmon is best if slightly undercooked, flaky but not red.

5 – Serve the creamy salmon hot.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

Fresh Alaskan Cod Seasoned with Parsley & Tarragon / Topped with Shredded Carrots / Cooked on a Bed of Chopped Onion – Minced Garlic – Fresh Diced Roma Tomatoes – Marinara Sauce – Clam Juice – White Wine / Served atop Jasmine Rice

The ingredients in this recipe were first assembled by Julia Child for a lobster “americaine,” but fresh cod seems to be a worthy substitute. . .

For 2

–fresh Alaskan cod (one-half pound, size of 2 decks of cards)

–parsley, tarragon (2 tablespoons each, divided)

–shredded carrots (1 handful)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–fresh diced tomatoes (2, Roma, sliced and then halved)

–marinara sauce (2 tablespoons; I used Bertoli’s garlic, olive oil, basil)

–clam juice (one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all ingredients except carrots and one-half the parsley and tarragon in a large covered baking dish. Fold well but gently. Microwave on high for 5 minutes (you want the ingredients to be very hot).

2 – Place the cod on top, center of the baking dish. Season with salt, pepper, extra virgin olive oil, and the other half of the parsley and tarragon. Spoon some sauce over the cod. Microwave on high for 7 minutes.

3 – Serve the cod and sauce hot, atop jasmine rice (for the rice, place two-thirds cup rice and 1 and one-third cup water in a covered baking dish; do not add salt; microwave on high for 5 minutes, and then microwave on 50 percent power for 10 minutes).

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

A Mediterranean “Combination” Salad:  Salad Nicoise with Sliced Imitation Crab Legs – Chopped Roma Tomato – Sliced Zucchini – Sliced Cucumber – Sliced Roasted Red Bell Pepper – Hard-Microwaved Egg – Kalamata Olives and Seasoned with a Vinaigrette of Extra Virgin Olive Oil – White Wine Vinegar – Dried Herbs of Tarragon – Thyme – Basil – Parsley

The traditional Nicoise features tuna, but imitation crab legs make quite a good variation. . .This salad was a hit with my husband. . .

For 2:

–imitation crab legs (4 legs, sliced)

–Roma tomato (1, chopped)

–zucchini (1, medium, sliced)

–cucumber (1, “mini” size, sliced)

–roasted red pepper slices (2 tablespoons; in a jar, drained)

–hard-microwaved egg (2)

–kalamata olives (4 tablespoons)

The vinaigrette:

–extra virgin olive oil (one-half cup)

–white wine vinegar (one-quarter cup)

–basil, thyme, tarragon, basil (1 tablespoon each; dried)

1 – Use 2 bowls.  Divide all the vegetables between the two, separating them in the bowls. 

2 – Microwave the eggs separately in covered ramekins.  Season with salt, pepper, and extra virgin olive oil.  Microwave each ramekin, separately, for 50 seconds.  Place each egg in the center of a bowl.

3 – Serve the vinaigrette at the table, spooning to taste over all the bowl.

4 – The veggies taste better if brought to room temperature.

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

A Celebration Dinner: Coquilles St. Jacques Parisienne

Making a white sauce in the microwave is tricky, but with enough stirring it IS possible. . .the taste was divine. . .

For 2:

–4 large scallops

–sliced mushrooms (1 small can, drained)

–chopped onions (one-quarter cup)

–white wine (two-thirds cup, divided)

–flour (1 heaping teaspoon)

–salt and pepper

–extra virgin olive oil (or butter; the original is always butter)

1 – Place one-third cup of white wine in a microwaveable measuring cup.  Microwave on high for 45 seconds.  Then, quickly (before it cools), add the teaspoon of flour to the hot white wine.  Beat briskly and for a long time (be certain to beat out any lumps).  Then add the other one-third cup of white wine to the measuring cup.  Stir, then pour into a baking dish.  Season with salt and pepper to taste.  Microwave on high for 2 minutes.  Stir well, very well.  (This is the crucial step.)

2 – Add the mushrooms and onion to the white wine in the baking dish.  Season with salt and pepper a second time.  Place the scallops in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 5 minutes.  (This exact time make perfect scallops.)

3 – Serve the scallops, with sauce, hot and atop shells, if you have them.

–recipe inspired by Julia Child, Mastering the Art of French Cooking.

A Comfort Dish: Egyptian Kashari Topped with Crispy Fried Onion Rings and Layered with Jasmine Rice – Lentils – Angel Hair Pasta – Chickpeas – Tomato Sauce Seasoned with Chopped Onion – Minced Garlic – Coriander – Cayenne – White Wine Vinegar

This is delicious!  Kashari is a good make-ahead dish. Start by assembling 3 baking dishes and a mixing bowl.  There is enough for 6 people, but it freezes well. . .

For 6:

–crispy fried onion rings (1 can)

–Jasmine rice (one-half cup rice; 1 cup water; no salt)

–lentils (1 can, drained)

–angel hair pasta (1 handful half-size pasta)

–chickpeas (one-half can, drained)

–tomato sauce (1 15-ounce can)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–coriander (1 teaspoon)

–cayenne (optional; one-quarter teaspoon)

–white wine vinegar (1 tablespoon)

1 – Microwave the rice, covered, in water for 4 minutes on high; then microwave for 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

2 – Place the angel hair pasta in water to cover; add salt to taste.  Microwave, uncovered, on high for 5 minutes; then microwave on 50 percent power for 4 minutes.  When finished, keep covered to preserve warmth.

3 – Use a small mixing bowl to make the seasoned tomato sauce.  Pour in the can of sauce, then add onion, garlic, coriander, cayenne (if using), and white wine vinegar.  Stir well.

4 – Assemble in a large baking dish.  First place rice; then drained lentils, then drained angel hair pasta.  Spoon one-half the tomato sauce on top.  Then add chickpeas.  Season to taste with extra virgin olive oil.  Sprinkle one-half the onion rings on top last.

5 – Microwave on high for 7 and one-half minutes. 

6 – Serve the kashari hot, passing seasoned tomato sauce and crispy onion rings at the table for additional taste.

–recipe adapted from The Mediterranean Dish, a blog.