BAKED COD TOPPED WITH FRESH TOMATO & RED BELL PEPPER AND SEASONED WITH OREGANO – GARLIC – BASIL – PARSLEY – ROSEMARY – BAY LEAVES – MINT IN WHITE WINE SAUCE

For 4:

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

–tomato (fresh, medium, chopped)

–red bell pepper (one-half, medium, chopped)

–oregano, basil, rosemary, mint (one-half teaspoon each)

–garlic (minced, 1 tablespoon)

–bay leaves (2, dried)

–parsley (chopped, fresh, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil (extra virgin)

1 – Place the cod in a covered baking dish.  Pour white wine on top.  Season with salt, pepper, oregano, basil, rosemary, mint, parsley, and olive oil.  Add bay leaves to the white wine sauce.  Top with chopped tomato and chopped red bell pepper. Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

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

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SPICY COUNTRY CHICKEN TENDERS SEASONED WITH GARLIC – BASIL – CAYENNE & SURROUNDED BY BROCCOLI FLORETS – RED ONION – FRESH TOMATO IN BROTH SAUCE ATOP ZITI PASTA

For 4:

–6 chicken tenderloins

–minced garlic (1 tablespoon, bottled)

–basil (1 teaspoon, dried, bottled)

–cayenne (one-quarter teaspoon, bottled)

–broccoli florets (cut from 1 fresh head)

–red onion (one-half, sliced, medium)

–fresh tomato (1, medium, chopped)

–chicken broth (one-quarter cup, packaged)

–ziti pasta (1 cup, dry)

–salt and pepper

–olive oil

1 – Place the ziti pasta in water to cover, seasoned with salt to taste.  Microwave on high for 6 minutes; and then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

2 – Place the red onion and fresh tomato in a large, covered baking dish with the chicken broth.  Season with salt, pepper, basil, minced garlic, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.

3 – Place the chicken atop the vegetables.  Surround with broccoli florets.  Season with salt, pepper, basil, minced garlic, cayenne pepper, and olive oil.  Microwave for 9 minutes on high.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 2 minutes more.

4 – Serve the chicken and vegetables atop the pasta.

–country chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CHICKEN WITH BASIL – PARSLEY – NUTMEG – PURPLE ONION SPRINKLED WITH SHREDDED PARMESAN & BREADCRUMBS AND IN A MILK & WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–basil (1 teaspoon, divided, bottled)

–parsley (fresh, 1 handful, chopped)

–nutmeg (bottled, divided, one-quarter teaspoon)

–purple onion (one-half, medium, sliced)

–shredded Parmesan (one-quarter cup, packaged)

–breadcrumbs (one-quarter cup, boxed, plain)

–milk (one-eighth cup, dairy or almond, not soy)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the sliced purple onion in a covered baking dish.  Add the milk and white wine.  Season with salt, pepper, and half the basil and nutmeg.  Finish with a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with basil, salt, pepper, and nutmeg.  Sprinkle breadcrumbs and Parmesan, in this order, atop the chicken.  Drop chopped parsley over.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken hot.

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

COD BASIL WITH FRESH TOMATO – PEPPERS – GREEN ONIONS IN LEMON – CLAM JUICE SAUCE

For 4:

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

–basil (if fresh, 3 minced leaves; if dried, 1 tablespoon)

–tomato (fresh, medium, chopped)

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

–green onions (3 stalks, chopped)

–lemon juice (3 squirts, bottled)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–olive oil

1 – Place the tomato and red bell pepper in a covered baking dish with the clam juice.  Season with half the basil, salt, pepper, and olive oil.  Microwave for 3 minutes on high.

2 – Place the cod in the sauce.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Drop green onions on top.

3 – Microwave the cod for 7 minutes on high.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot.

–adapted from Edward Giobbi’s Italian Family Dining.

ITALIAN COD WITH FRESH TOMATO – BASIL – OREGANO – MINCED GARLIC IN A MILK – WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

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

–basil (3 fresh leaves, torn; or 1 tablespoon, dried)

–oregano (3 fresh sprigs, leaves only; or 1 tablespoon, dried)

–minced garlic (1 tablespoon, bottled)

–milk (one-eighth cup)

–white wine (one-eighth cup)

–tomato (fresh, medium chopped)

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

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Season with salt, pepper, basil, oregano, minced garlic, and olive oil. 

2 – Chop the tomato, and season with salt, pepper, basil, and oregano.  Place the tomato on top of the cod.  Add milk and white wine to the dish.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod hot, atop jasmine rice.

–cod inspired by C. Mabry, chef.

EASY MEDITERRANEAN COD WITH BASIL – OREGANO – MINCED GARLIC – FRESH TOMATO – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

–basil, oregano (1 teaspoon each, divided)

–minced garlic (1 tablespoon, bottled)

–tomato (fresh, medium, chopped)

–green onions (2 stalks, fresh, chopped)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with basil, oregano, salt, pepper, and olive oil.  Place the chopped tomato and green onions on top of the cod.  Sprinkle minced garlic on the dish.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod inspired by C. Mabry, chef.

A Comfort Entrée:  CHICKEN ROSEMARY – BASIL WITH SAUCE OF FRESH TOMATO – BABY BELLA MUSHROOMS – SLICED ONION – RED BELL PEPPER – CHICKEN BROTH & WITH A SIDE OF CREAM PEAS

Note:  To make a fancier recipe, substitute white wine for the chicken broth.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 teaspoon)

–basil (dried, bottled, 1 teaspoon)

–fresh tomato (medium, chopped)

–baby bella mushrooms (fresh, 4 or 5, quartered)

–sliced onion (one-half, medium)

–red bell pepper (one-half, sliced)

–chicken broth (one-eighth cup, non-fat, low sodium)

–cream peas (1 package)

–salt and pepper

–olive oil

–Bac’n pieces (1 tablespoon, bottled)

1 – Place the cream peas in a slow cooker.  Add water to cover.  Season with salt, pepper, 1 tablespoon of Bac’n pieces, and olive oil.  Cook for 4 hours on low or 2 hours on high.

2 – Place the tomato, onion, mushrooms, red bell pepper, and chicken broth in a large, covered baking dish.  Season with basil, rosemary, salt, pepper, and olive oil.  Microwave on high for 5 minutes.  (The tomato will disintegrate, making for a sauce, and this is why you don’t need more than one-eighth cup of chicken broth.)

3 – Nestle the chicken with the vegetables and sauce.  Season with salt, pepper, basil, 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.

–chicken and peas adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY BACCALA [COD] PORTUGUESE STYLE WITH BASIL – POTATOES – FRESH TOMATO – GREEN ONIONS – CAYENNE IN CLAM JUICE – WHITE WINE SAUCE

For 4:

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

–basil (1 tablespoon, dried, divided)

–potatoes (2, medium, cut into bite-sized pieces)

–tomato (fresh, medium, chopped)

–green onions (3 stalks, finely chopped)

–cayenne (bottled, one-quarter teaspoon, more if like very spicy)

–clam juice (one-eighth cup, bottled)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cut potatoes and chopped tomato in a covered baking dish.  Season with salt, pepper, basil, cayenne, and olive oil.  Microwave on high for 8 minutes.

2 – Nestle the cod amid the sauce and vegetables.  Season with salt, pepper, basil, cayenne, and olive oil.  Sprinkle the green onions on top.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod hot, atop the vegetables.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

SWEET MEDITERANEAN BACCALA [COD] TOPPED BY BASIL – PARSLEY & WITH VIDALIA ONION – FRESH BASIL-SEASONED TOMATO IN GARDEN STYLE MARINARA & CRÈME SHERRY SAUCE ATOP ZETI PASTA

For 4:

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

–Vidalia onion (one-half, sliced)

–tomato (fresh, medium, 1, chopped)

–basil (1 tablespoon, divided, bottled, dried)

–parsley (fresh, 1 handful, chopped)

–garden style marinara (I used Ragu, one-third bottle)

–crème sherry (one-eighth cup)

–salt and pepper

–olive oil

–zita pasta (1 cup, dried)

1 – Place the zita in an uncovered microwaveable baking dish.  Add water to one-half inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.  Drain before serving.

2 – Place the chopped tomato and sliced onion in a covered baking dish.  Add garden style marinara and crème sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 5 minutes.

3 – Nestle the cod in the sauce.  Season with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop zita pasta.

–cod and sauce inspired by C. Mabry, chef.

SALMON ITALIAN STYLE WITH BASIL – FRESH TOMATO – MINCED GARLIC – SEASONED WITH OLIVE OIL IN CLAM JUICE SAUCE & ATOP FARFALLE PASTA

For 4:

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

–basil (1 teaspoon, bottled)

–tomato (fresh, medium, chopped)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–clam juice (one-eighth cup, bottled)

–salt and pepper

–farfalle pasta (boxed, one-half cup, dry)

1 – Place 1 cup of pasta in an uncovered baking dish.  Fill with water to one-half inch above the pasta.  Season with 1 teaspoon of salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.  Drain just before serving.

2 – Place salmon in a covered baking dish.  Add the clam juice.  Season with salt, pepper, basil, and minced garlic.  Season tomato with salt and pepper, and then place chopped tomato on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Salmon should be flaky.

4 – Serve the salmon hot, atop the pasta.

–inspired by C. Mabry, chef.