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.

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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.

COD BASIL PESTO WITH SAUCE OF BASIL PESTO – FRESH CHOPPED TOMATO – MINCED GARLIC – BASIL – OLIVE OIL ATOP JASMINE RICE

For 4:

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

–basil pesto (bottled, 2 tablespoons with one-eighth cup of water added, stir well)

–tomato (fresh, medium, chopped)

–minced garlic (1 tablespoon, bottled)

–basil (dried, 1 teaspoon; or fresh, 2 tablespoons minced)

–olive oil (2 tablespoons, bottled)

–salt and pepper

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

1 – Place the basil pesto (with water, stirred), tomato, minced garlic, and olive oil in a small mixing bowl.  Stir gently.  Set aside.

2 – Place the cod in a covered baking dish.  Season with salt and pepper.  Pour the sauce over the top.

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

4 – Serve the cod pesto with sauce hot, atop jasmine rice.

–cod inspired by C. Mabry, chef.

A Simple Dinner:  FIERY HOT CHILI TOMATO CHICKEN TENDERS WITH BASIL – FRESH TOMATO – CHOPPED CHILI PEPPER OVER MARINARA SAUCE

For 4:

–chicken tenders (6)

–basil (1 tablespoon, bottled)

–tomato (fresh, chopped)

–chili pepper (about 3 inches of the pepper, chopped)

–marinara sauce (one-quarter jar; I used Ragu traditional marinara)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Season with salt and pepper. Pour the marinara sauce on top.  Chop the tomato, and then season with salt, pepper, and basil.  Place the tomato on top of the chicken.  Then sprinkle chopped chili pepper atop.  Finish with a few drops of olive oil.

2 – 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.

–inspired by C. Mabry, chef.

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.

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.

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.

BASIL – MINT COD ATOP ASPARAGUS SPEARS & WITH LEMON SLICES – MINCED GARLIC IN CLAM JUICE ACCOMPANIED BY SEASONED BABY DUTCH POTATOES

For 4:

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

–basil (dried, 1 teaspoon, divided)

–mint (dried, 1 teaspoon, divided)

–asparagus spears (frozen, 1 package)

–lemon (fresh, sliced cold)

–minced garlic (bottled, 1 tablespoon, divided)

–clam juice (one-quarter cup, divided)

–baby Dutch potatoes (fresh, 8)

–salt and pepper

–olive oil

1 – Place the potatoes in one-eighth cup of clam juice, and in a covered baking dish.  Season with half the mint, half the basil, and half the minced garlic, salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place the asparagus spears in a covered baking dish with one-eighth cup of clam juice.  Place the cod on top.  Season with the remaining half of basil, half of mint, half of garlic, salt, pepper, and olive oil.  With a very sharp knife, slice a cold lemon, and place the slices atop the cod.  Microwave on high for 9 minutes.

3 – Serve the cod and asparagus hot, with hot potatoes.

–cod, asparagus, and potatoes inspired by Edward Giobbi’s Italian Family Dining.

CHICKEN CACCIATORE WITH FRESH TOMATO – MUSHROOMS – BASIL – ROSEMARY – MINCED GARLIC – CAYENNE IN WHITE WINE SAUCE

Note;  This is a spicy and tart dish.  For a milder flavor, substitute chicken broth (non-fat, low sodium) for the white wine and leave off the cayenne.

–6 chicken tenderloins or breast strips

–tomato (fresh, medium, chopped)

–mushrooms (3 or 4 small, baby bellas, quartered(

–basil (dried, bottled, 1 teaspoon)

–rosemary (dried, bottled, 2 teaspoons)

–garlic (minced, bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–white wine (one-quarter cup)

1 – Place the chopped tomato, mushrooms, basil, rosemary, garlic, and cayenne pepper in a covered baking dish with the white wine.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, basil, rosemary, and cayenne pepper.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Check a center piece to be sure that it is done.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–chicken inspired by Edward Giobbi’s Italian Family Dining.

HERB GRECIAN CHICKEN WITH OREGANO – TARRAGON – BASIL – THYME – GARLIC ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH LEMON SLICES IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano, tarragon, basil, thyme (one-quarter teaspoon each)

–garlic (minced, bottled, 1 tablespoon)

–garlic – herb breadcrumbs (one-third cup, boxed)

–lemon (fresh, 1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the breadcrumbs and shake well.  Place in a covered baking dish.

2 – Pour in the white wine.  Season the chicken with oregano, tarragon, basil, thyme, and minced garlic.  Use a few drops of olive oil.  Top with sliced lemon (slice refrigerator cold with a very sharp knife).

3 – Microwave on high for 8 and one-half minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken hot.

–chicken inspired by The Manship restaurant, Jackson, Mississippi.

BASIL COD IN A SAUCE OF FRESH TOMATO – MINCED GARLIC – RED WINE – MARINARA ATOP BASMATI RICE

For 4:

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

–basil (1 tablespoon, dried, bottled)

–tomato (fresh, medium, chopped)

–garlic (minced, bottled, 1 tablespoon)

–red wine (one-quarter cup)

–marinara sauce – ready prepared, one-third jar; I used Paul Newman’s “fire tomato – basil”

–basmati rice (packaged, 1 cup)

–salt and pepper

–olive oil

 1 – Prepare microwaveable basmati rice according to package instructions; brands differ.

2 – Place the chopped tomato, minced garlic, red wine, and marinara sauce in a covered baking dish.  Season with basil and olive oil.  Microwave on high for 5 minutes.  (You want the tomato to disintegrate.)

3 – Place the cod in the sauce, spooning some on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

5 – Serve the cod and sauce hot, atop the rice.

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

CHICKEN WITH THYME – BASIL – MINCED GARLIC – SHREDDED CARROTS – SWEET ONION – BOWTIE PASTA IN BROTH

Note:  Thyme and basil work together as herbs very well.

–6 chicken tenderloins or breast strips

–thyme, basil (bottled, one-half teaspoon each)

–shredded carrots (packaged, 1 handful)

–sweet onion (one-half, sliced)

–garlic (minced, bottled, 1 tablespoon)

–pasta (bowtie, 1 cup)

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

1 – Place the sliced onion in the bottom of a slow cooker.  Then add shredded carrots.  Place chicken on top.  Season with salt, pepper, thyme, basil, and garlic, and olive oil.  Add chicken broth until the chicken is almost submerged.  Cook on low setting for 5 hours.

2 – Place 1 cup of pasta in the cooker.  Cook for one-half hour (for al dente pasta, 20 minutes) more, for a total of 5 and one-half hours.  (Cooking times may vary with the brand and model of your slow cooker.)

3 – Serve the chicken pasta and vegetables hot.

–chicken adapted from the Magical Slow Cooker (web).

BAKED CHICKEN MARINATED IN ROSEMARY – MINCED GARLIC – LEMON AND SERVED WITH A WARM COUNTRY – STYLE SAUCE OF FRESH TOMATO – BASIL – PARSLEY – LEMON – MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

The marinade:

–rosemary (dried, bottled, 1 teaspoon)

–garlic (minced, in a jar, 1 teaspoon)

–lemon juice (2 squirts, bottled)

–salt and pepper

–olive oil

The sauce:

–tomato (fresh, 1, medium)

–basil (dried, bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–lemon juice (2 squirts)

–garlic (minced, bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil (1 tablespoon)

1 – Place the chicken with the marinade in a plastic bag.  Leave in the refrigerator for several hours prior to dinner.  Then place the chicken with marinade in a covered baking dish.  Add one-eighth cup of water for steaming.  Set aside.

2 – Cut the tomato into two halves.  Place in a small, covered baking dish.  Microwave on high for 2 minutes.  Then place the tomato, basil, chopped parsley, lemon juice, minced garlic, and extra virgin olive oil in a food processor.  Add salt and pepper to taste.  Pulse until smooth.  Keep warm until time for dinner.

3 – Microwave the chicken for 7 and one-half minutes.  Test a center piece to be sure that it is done.  If not, replace in the microwave for 1 minute more.

4 – Serve the chicken hot, with the warm sauce on the side.

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

BONE-IN CATFISH WITH FRESH TOMATO – MINCED GARLIC – BASIL – CAYENNE – RED BELL PEPPER – MINCED ONION IN WHITE WINE SAUCE

For 2:

–catfish (2, medium, whole)

–tomato (medium, chopped)

–minced garlic (in a jar, 1 tablespoon)

–basil (bottled, dried, 1 teaspoon)

–cayenne pepper (bottled, one-quarter teaspoon)

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

–minced onion (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the tomato, garlic, and red bell pepper in a large, long covered baking dish.  Season with salt, pepper, basil, cayenne pepper, and olive oil.  Add white wine.  Microwave on high for 2 minutes.

2 – Nestle the catfish in the sauce.  Season with salt, pepper, basil, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.  Turn the catfish over, spoon some sauce on top, and then microwave for 5 minutes more.

3 – Serve the catfish hot, atop basmati rice (follow directions for microwaving on the package; brands differ).

–catfish inspired by Edward Giobbi’s Pleasures of the Good Earth.

A Simple Dinner:  SALMON SEASONED WITH LEMON & TOPPED WITH BASIL – TOMATO SLICES – PARMESAN IN CLAM JUICE SAUCE

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

–basil (1 teaspoon, bottled, dried)

–tomatoes (2, medium, sliced)

–Parmesan cheese (if shredded, one-eighth cup; if ground, 3 tablespoons)

–lemon juice (2 squirts, bottled)

–salt and pepper

–olive oil

–clam juice (one-quarter cup, bottled)

1 – Place the salmon in a covered baking dish.  Add clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and basil.  Place sliced tomatoes on top.  Season the tomatoes with salt and pepper.  Finish with Parmesan cheese and a few drops of olive oil.

2 – Serve the salmon hot.

–salmon adapted from Savory Salmon Recipes (kindle cookbook).

BAKED COD SPRINKLED WITH BREADCRUMBS – BASIL – PARSLEY – GREEN ONIONS IN WHITE WINE & ACCOMPANIED BY COLD PRIMAVERA SAUCE WITH FRESH TOMATOES – BASIL – PARSLEY – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

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

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

–basil (bottled, 1 teaspoon, dried)

–parsley (fresh, 1 handful, chopped)

–green onions (2 stalks, chopped)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

Primavera sauce (pureed in food processor):

–tomatoes (fresh, 2, medium, chopped, room temperature)

–basil (1 teaspoon, dried)

–parsley (1 handful, chopped)

–garlic (minced, in a jar, 1 tablespoon)

–extra virgin olive oil (3 tablespoons)

–salt and pepper

1 – Place the chopped tomatoes, basil, chopped parsley, minced garlic, extra virgin olive oil, with salt and pepper to taste, in a food processor.  Pulse until smooth.  Keep at room temperature for serving.

2 – Place the cod in a covered baking dish with the white wine.  Sprinkle the top with breadcrumbs, basil, parsley, and green onions. Finish with a few drops of olive oil. 

3 – Serve the cod hot, with the cold primavera sauce on the side.

–cod inspired by C. Mabry, chef; primavera sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

MEDITERRANEAN CHICKEN IN CREAMY & SPICY MARINARA SAUCE WITH FRESH TOMATO – MUSHROOMS – SRIRACHA – PARSLEY – BASIL – SUGAR – MILK

For 4:

–6 chicken tenderloins or breast strips

–marinara sauce (spaghetti sauce; I used Paul Newman’s cabernet; one-third jar)

–tomato (medium, fresh, chopped)

–mushrooms (4 or 5 baby bellas, chopped)

–sriracha sauce (3 tablespoons, bottled)

–parsley (1 handful, fresh, chopped)

–basil (dried, one-half teaspoon)

–sugar (1 teaspoon)

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

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, and basil.  Place marinara sauce, chopped tomato, chopped mushrooms, sriracha sauce, sugar, milk, and a few drops of olive oil in a covered baking dish.  Stir well.  Microwave on high for 5 minutes.

2 – Season the chicken with salt, pepper, and olive oil  Submerge the chicken in the sauce.  Sprinkle parsley on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.  When finished, check a center piece for doneness; it not done, replace in microwave for 2 minutes more.

3 – Serve the chicken and sauce hot.

–recipe inspired by C. Mabry, chef.

BASIL CHICKEN SPRINKLED WITH BREADCRUMBS & IN BROTH AND ACCOMPANIED BY COLD BASIL PESTO SALSA WITH FRESH TOMATO – CHOPPED ONION – PARSLEY – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–basil (bottled, 1 tablespoon)

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

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

–olive oil

–basil pesto (bottled, 2 tablespoons)

–tomato (fresh, 1, medium, chopped)

–onion (one-half, small, chopped)

–parsley (fresh, 1 handful, chopped)

–extra virgin olive oil (2 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish with the broth.  Season with salt, pepper, and olive.  Sprinkle breadcrumbs on top.  Follow with basil on top.  Set aside.

2 – Place the basil pesto, tomato, onion, parsley, and extra virgin olive oil in a small mixing bowl.  Season with salt and pepper (to taste).  Stir well.  Keep in the refrigerator until time for dinner.

3 – Microwave the chicken for 8 minutes on high.

4 – Serve the chicken hot, with the pesto salsa beside it on the plate.

–recipes original.

CHILLED TUNA STEAK SALAD WITH FRESH BASIL TOMATO – ROMAINE LETTUCE – SHREDDED CARROTS – BROCCOLI FLORETS – GREEN ONIONS – CHICKPEAS IN YOGURT – MAYO – BASIL – LEMON DRESSING

–tuna steak (1, large size or 2, small)

–tomato (medium, chopped)

–romaine lettuce (6 leaves, broken into bite-sized pieces)

–shredded carrots (packaged, 1 handful)

–broccoli florets (florets cut from 1 head of broccoli)

–green onions (4, chopped, fresh)

–chickpeas (canned, rinsed and drained, one-third can)

–yogurt (5 heaping tablespoons)

–mayonnaise (3 tablespoons)

–basil (3 teaspoons, dried, divided)

–lemon (1 tablespoon)

–salt and pepper

–olive oil

 

1 – Place the tuna steak in a covered baking dish with one-quarter cup of water.  Season with salt, pepper, 1 teaspoon of basil, and olive oil.  Microwave on high for 4 minutes.  (Tuna steak is best if a little rare.)

2 – Place the romaine lettuce, shredded carrots, broccoli florets, green onions, tomato (seasoned with salt, pepper, and 1 teaspoon of basil), and chickpeas in a large salad bowl.  Cut apart the cooked tuna steak into bite-sized pieces, and place on top.  Refrigerate until time for dinner.

2 – Place the yogurt, mayonnaise, lemon juice, and 1 teaspoon of basil in a small mixing bowl.  Stir well.  Keep refrigerated until time for dinner.

3 – Serve the tuna steak salad chilled with the chilled dressing.

–tuna steak salad original; salad dressing inspired by Real Simple magazine.

COD WITH FRESH TOMATO – BASIL – MINCED GARLIC – GREEN ONIONS – LEMON IN WHITE WINE SAUCE ATOP JASMINE RICE

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

–tomato (small, chopped, fresh)

–minced garlic (1 tablespoon)

–basil (1 teaspoon dried)

–lemon juice (3 squirts, bottled)

–green onions (2, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour wine in the dish.  Season the cod with salt, pepper, and basil.  Place minced garlic on top, spreading over the whole.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

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

3 – Serve the cod hot, atop jasmine rice (read package to determine microwaving instructions; brands differ).

–cod inspired by the recipe of a friend in Minneapolis, Minnesota.

ZESTY BONE – IN CATFISH WITH PAPRIKA – BASIL – TARRAGON – CAYENNE – LEMON JUICE & SEASONED WITH OLIVE OIL

For 2:

–catfish (1, medium, bone-in)

–paprika (1 tablespoon, divided)

–basil (1 teaspoons, divided)

–tarragon (1 teaspoon, divided)

–cayenne (one-half teaspoon, divided)

–lemon juice (2 squirts, divided)

–olive oil

–salt and pepper

1 – Place the catfish in a long, covered baking dish.  Drench in lemon juice.  Sprinkle a few drops of olive oil.  Season with paprika, basil, tarragon, salt, pepper, and cayenne.  Turn the catfish over, and repeat the entire procedure.

2 – Microwave on high for 3 minutes.  Then turn the catfish over, and microwave for 3 minutes more.

3 – Serve the catfish hot.

–catfish adapted from Taste of Home web site.

LEMON – BASIL PARSLEYED COD TOPPED WITH LEMON SLICES AND IN A LEMON – WHITE WINE SAUCE SEASONED WITH FAUX BUTTER & OLIVE OIL

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

–basil (fresh if possible, 2 tablespoons; or 1 teaspoon, if dried)

–lemon (sliced, fresh, medium)

–white wine (one-quarter cup)

–lemon juice (3 squirts, bottled)

–Promise margarine (heart-healthy, 1 tablespoon)

–olive oil

–salt and pepper

–parsley (1 handful, fresh, chopped; or 1 teaspoons, dried)

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and pour the white wine on top.  Season with salt, pepper, basil, and parsley.  With a very sharp knife, slice a lemon and place the slices atop the cod.  Finish with a few drops of olive oil and the margarine.

2 – Microwave on high for 8 minutes.

3 – Serve the cod hot.

–recipe original.

MEDITERRANEAN SEAFOOD TRIO OF SHRIMP – COD – CRAB MEAT WITH POTATOES – TOMATO – ONION & SEASONED WITH BASIL – OREGANO – MINCED GARLIC IN CLAM JUICE SAUCE ATOP JASMINE RICE

For 4:

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

–shrimp (half a dozen, already cooked, tail-off, shell off)

–crab meat (canned, 2 tablespoons)

–potatoes (2, medium, cut in 1-inch pieces)

–tomato (fresh, vine-ripened (if possible), medium, cut in 1 – inch pieces)

–onion (one-half, sliced)

–basil, oregano (fresh if possible; 2 tablespoons of each, fresh; or 1 teaspoon of each, dried)

–minced garlic (1 tablespoon)

–clam juice (bottled, one-fourth cup)

–salt and pepper (to taste)

–olive oil (several drops, to taste)

1 – Place the cut-up potatoes in a covered baking dish.  Add the tomato and onion.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes. 

2 – When finished, nestle the cod amid the vegetables.  Season with salt, pepper, basil, oregano, minced garlic, and olive oil.  Microwave on high for 8 minutes. 

3 – When finished, top the cod with the cooked crab meat and cooked shrimp.  Microwave, to heat, for 1 minute more.

4 – Serve the cod and vegetables hot, atop jasmine rice (for recipe, see the microwave instructions that come with the brand you buy).

–recipe original.

SWEET BASIL CHICKEN STEW WITH RED BELL PEPPER – CAYENNE – VIDALIA ONION –  GREEN BEANS – CORN IN BROTH & RED WINE SAUCE ATOP COUSCOUS

For 2 (note; just 2):

–4 chicken tenderloins or breast strips

–basil (fresh if possible, 4 diced leaves; or one tablespoon, dried)

–red bell pepper (one-half, medium, cut in 1-inch pieces)

–cayenne pepper (one-fourth teaspoon)

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

–green beans (1 large handful)

–corn (one-half cup)

–sugar (1 teaspoon)

–chicken broth (non-fat, low sodium)

–red wine (one-fourth cup)

–couscous (1 small package)

 

1 – Place the chicken, red bell pepper, Vidalia onion, green beans, and corn in a slow cooker.  Season with basil, cayenne pepper, sugar, salt, pepper, and olive oil.  Add red wine.  Pour chicken broth in the cooker just to cover the chicken and vegetables.  Season with a few drops of olive oil.

2 – Place the cooker on low, and let cook for 5 and one-half hours.  Remove the chicken and shred (chicken will already have begun to break apart).  Return the chicken to the cooker, and cook on low for 30 minutes longer.  When finished, place the setting on warm until time for dinner.

2 – Place one and one-fourth cup water in a covered baking dish.  Add the couscous spice package and a few drops of olive oil.  Microwave on high for 6 minutes (until just boiling).  Pour the couscous in the water with the spices.  Stir.  Re-cover, and let sit for at least 5 minutes.

3 – Serve the chicken stew, hot, atop the couscous.

–chicken stew adapted from a clipping from an old Southern cookbook.

LEMON – BASIL CHICKEN PASTA WITH MUSHROOMS – ONION – CORN IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–lemon juice

–lemon zest

–lemon pepper

–basil (fresh if possible, 8 to 10 large leaves, chopped)

–pasta (bowtie or penne, 1 cup, dry)

–mushrooms (baby bellas, 8 to 10, sliced)

–onion (1, medium, sliced)

–corn (frozen, one-half cup)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place 1 cup bowtie (farfalle) or penne pasta in an uncovered baking dish with water to cover 1 inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

2 – Place 8 to 10 sliced baby bella mushrooms, 1 medium onion, and one-half cup frozen corn in a covered baking dish with a little chicken broth.  Season with lemon juice, lemon zest, lemon pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, keep covered to preserve warmth.

3 – Place 6 chicken tenderloins or breast strips in a covered baking dish with a little chicken broth.  Season with lemon juice, lemon zest, lemon pepper, and olive oil.  Microwave on high for 8 and one-half minutes.  When finished, cut into bite-sized pieces.

4 – Drain the pasta, and add to the vegetables.  Then add the cut-up chicken.  Stir well.  Add a generous amount of chopped basil (fresh if possible) on top.  Finish with a few drops of olive oil.

5 – Serve the chicken pasta hot.  Leftovers are best served cold.

–chicken pasta adapted from Real Simple magazine.

PESTO PASTA WITH HOMEMADE SAUCE OF FRESH BASIL – LETTUCE – TOASTED WALNUTS – PARMESAN – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

–pasta (bowtie (farfalle), 2 cups, dry)

–basil (fresh)

–lettuce

–walnuts (toasted, 1 handful)

–extra virgin olive oil (bottled)

–Parmesan cheese (shredded)

–garlic (minced, in a jar)

–salt and pepper

1 – Place 2 cups of farfalle pasta in an uncovered baking dish with a little salt and water to cover, above 1 inch.  Microwave on high for 6 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Microwave 2 cups of water on high for 6 minutes (until boiling).  Add 1 handful of fresh basil, and microwave for just 5 seconds (yes, seconds).  Immediately plunge the basil in a bowl of ice water.  Repeat with 2 handfuls of chopped lettuce.

3 – Remove the basil and lettuce from the ice water, and, with paper towels, squeeze out the water.  Then place in a food processor.

4 – Add to the food processor, the following:  2 handfuls of toasted walnuts, 1 tablespoon of minced garlic, one-half cup of extra virgin olive oil, one-fourth cup of Parmesan cheese, and salt and pepper to taste.  Pulse until smooth.  If too thick a sauce, add more olive oil.

5 – Drain the pasta, and add the sauce to it, stirring well.  Pasta will be room temperature when served.

–pesto adapted from Real Simple magazine.

GARLIC & HERB – BREADED COD WITH SWEET ONION IN CLAM JUICE & SERVED WITH CHILLED & PUREED RAW SAUCE OF TOMATO – ONION – GARLIC –  BASIL – PARSLEY – ROMAINE LETTUCE – RED WINE – OLIVE OIL

For 4:

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

–garlic – herb breadcrumbs (boxed

–onion (one-fourth, Vidalia (or sweet), sliced)

–clam juice (bottled)

–salt and pepper

–olive oil

The sauce:

–tomato (1, medium, chopped)

–onion (one-fourth, Vidalia (or sweet), sliced)

–minced garlic (in a jar)

–basil, parsley (fresh if possible, 1 handful each)

–romaine lettuce (1 small handful, broken up)

–red wine (2 tablespoons)

–extra virgin olive oil (bottled)

–salt and pepper

1 – Add to a food processor:  1 medium chopped tomato, one-fourth medium, sliced, sweet onion, 1 tablespoon of minced garlic, 1 handful of chopped basil; 1 handful of chopped parsley, 1 small handful of chopped romaine lettuce, 2 tablespoons of red wine, 2 tablespoons of extra virgin olive oil, and salt and pepper to taste.  Puree until smooth. Place in the refrigerator until time for dinner.

2 – Slice one-quarter medium sweet onion, and place in a covered baking dish.  Place the cod in the dish with a little clam juice.  Drench in olive oil.  Season with salt and pepper.  Sprinkle lightly with garlic – herb breading.  Microwave on high for 8 minute.

3 – Serve the cod hot, with the raw sauce beside the cod.

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

COD SOUP WITH POTATOES – ONION – CELERY & SEASONED WITH CORIANDER – GINGER – BASIL – LIME IN WHITE WINE – MARINARA BASE

For 4:

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

–potatoes (2, medium)

–onion (one-half, medium)

–celery (2 stalks, chopped)

–coriander, ginger, basil (bottled)

–lime juice (bottled)

–white wine (use the real stuff, not cooking wine)

–marinara sauce (5 tablespoons; I used Newman’s Own cabernet)

–salt and pepper

–olive oil

1 – Scrub the potatoes, leaving the skins on.  Chop into bite-sized pieces.  Place in a large, deep, covered baking dish with white wine to cover to 1 inch above the potatoes.  Chop one-half medium onion, and add to the potatoes.  Chop 2 stalks of celery, and add to the dish.  Season with salt, pepper, coriander, ginger, basil, and olive oil.  Add 5 tablespoons of marinara sauce, and stir well.  Microwave on high for 20 minutes, checking often to be sure that sauce is not bubbling up over the dish (if so, double remaining time and cook on 50 percent power).

2 – When finished, place the cod in the sauce.  Drench in lime juice.  Season with salt, pepper, coriander, ginger, basil, and olive oil.  Microwave on high for 9 minutes (check frequently for overflow; longer if on 50 percent power).

3 – Serve the cod soup, hot, in bowls.

–cod soup inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BASIL – OREGANO – PARSLEYED COD WITH MINCED GARLIC & GREEN ONIONS IN MARINARA SAUCE

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

–basil, oregano (bottled)

–parsley (fresh)

–minced garlic (in a jar)

–green onions (3 stalks, chopped)

–marinara sauce (I used Newman’s Own basil tomato sauce)

–salt and pepper

–olive oil

1 – Place one-half jar of marinara sauce (ready-prepared) in a covered baking dish.  Serve in 1 tablespoon of minced garlic.  Microwave on high for 3 minutes.

2 – Place the cod in the marinara sauce.  Season with salt, pepper, basil, oregano, and olive oil.  Sprinkle chopped parsley and chopped green onions on top.  Microwave on high for 8 minutes.

3 – Serve the cod and sauce hot, atop pasta (1 cup of pasta is microwaved for 6 minutes in water, uncovered, and then microwaved for 8 minutes more on 50 percent power).

–recipe original.

A Simple Dinner:  LEMON – HERB SALMON WITH MINT – BASIL – OREGANO – LEMON ZEST IN CLAM JUICE – WHITE WINE SAUCE

For 4:

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

–lemon juice

–mint, basil, oregano, lemon zest (bottled)

–clam juice (or fish broth)

–white wine

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice and a little white wine.  Drench in lemon juice.  Season with salt, pepper, mint, basil, oregano, lemon zest, and olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon original.

CREAMY TOMATO SALMON WITH BASIL – OREGANO – MINCED GARLIC – BLACK OLIVES ATOP GARLIC BOWTIE PASTA

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

–basil, oregano (bottled)

–minced garlic (in a jar)

–marinara sauce (I used Newman’s Own Cabernet Marinara)

–milk (dairy or almond; soy does not microwave well)

–black olives (sliced, small can, drained)

–bowtie pasta (1 cup, dry, packaged)

1 – Place 1 cup of bowtie pasta in an uncovered baking dish with water to cover.  Microwave on high for 6 minutes; then microwave on 50 percent power for 5 minutes.  When finished, keep covered to preserve warmth; do not drain yet.

2 – Place one-third jar of marinara sauce in a covered baking dish with one-third cup of dairy or almond milk.  Add 1 tablespoon of minced garlic.  Stir well.  Microwave for 3 minutes.  When finished, nestle the salmon in the marinara sauce.  Season the salmon with salt, pepper, basil, oregano, and olive oil.  Sprinkle 1 small, drained, can of sliced black olive on top of the salmon and in the marinara sauce.  Microwave on high for 7 minutes.

3 – Drain the pasta in a colander.  Then stir in 1 teaspoon of minced garlic.

4 – Serve the salmon and olives hot with sauce atop the pasta.

–recipe original.

SALMON & BROCCOLI WITH BASIL – PARSLEY – FETA – MINCED GARLIC IN CLAM JUICE ATOP GARLIC BOWTIE PASTA

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

–broccoli (1/2 head, broken apart, florets only)

–basil, parsley (fresh)

–feta cheese

–garlic (minced, in a jar)

–clam juice

–pasta (bowtie—farfalle, boxed)

–salt and pepper

–olive oil

1 – Place 1 cup of bowtie pasta in an uncovered baking dish, with water to cover.  Season with salt.  Microwave for 6 minutes on high; then microwave for 8 minutes on 50 percent power.  When finished, cover to preserve warmth.

2 – Place salmon in a large, covered baking dish with a little clam juice.  Place broccoli florets all around.  Season with salt, pepper, basil, parsley, minced garlic, and olive oil.  Sprinkle with feta cheese.  Microwave on high for 7 minutes.

3 – Drain the pasta, and stir in 1 tablespoon of minced garlic.

4 – Serve the salmon and broccoli hot, atop the pasta.

–salmon and broccoli inspired by Top 50 Most Delicious Salmon Recipes.

BASIL & OREGANO SLOW COOKER CHICKEN STEW WITH CARROT CHIPS – FARFALLE PASTA – SLICED ONION – BABY BELLA MUSHROOMS – GREEN PEAS – MINCED GARLIC – FRESH TOMATO IN WHITE WINE SAUCE ATOP WHEAT BREAD

–4 chicken tenderloins or breast strips

–basil, oregano (fresh if possible)

–carrot chips (packaged)

–farfalle pasta (bowtie, packaged)

–onion (one-half)

–mushrooms (4 or 5 baby bellas, sliced)

–green peas (one-third cup)

–minced garlic (in a jar)

–tomato (fresh, medium)

–white wine

–wheat bread (2 slices)

1 – In a slow cooker, place chicken, 1 handful of carrot chips, one-half sliced onion, 4 or 5 sliced baby bella mushrooms, one-third cup of green peas, 1 teaspoon of minced garlic, and two-thirds cup of white wine.  Season with salt, pepper, basil, oregano, and olive oil.  Add water to 1 inch above the chicken and vegetables.  Cook on low for 5 hours; then place setting on warm.

2 – Thirty minutes before dinner is served, add 1 cup of farfalle pasta and 1 chopped tomato.  (Do not add earlier!  Pasta will be overcooked, and the acid in the tomato will keep the other vegetables from tenderizing.)  Cook on low for 20 minutes; then turn setting back to warm for 10 minutes.

3 – Heat the wheat bread.  Serve the chicken stew, hot, atop the wheat bread.

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

BASIL – TOMATO SALMON WITH TARRAGON – CHIVES – LEMON ZEST – CAYENNE IN MARINARA – ONION – SHERRY SAUCE

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

–basil (fresh)

–tarragon, chives, lemon zest, cayenne pepper

–lemon juice (bottled)

–marinara sauce with basil (I used Newman’s Own)

–onion (one-half, sliced)

–sherry (cooking sherry is fine)

–salt and pepper

–olive oil

1 – Slice half an onion and place in a covered baking dish.  Add one-third bottle of marinara sauce/basil to the dish, along with a very small amount of sherry.  Stir.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce/onions.  Drench in lemon juice.  Season with salt, pepper, fresh basil, tarragon, chives, lemon zest, and cayenne pepper (optional).  Add a few drops of olive oil.

3 – Microwave on high for 6 minutes (more because of the sauce).

4 – Serve the salmon and sauce hot, atop pasta if desired (recipe, see search box on this blog).

–salmon adapted from Wolfgang Puck’s web site.

A Simple Dinner:  STEAMED PARMESAN – BASIL SHRIMP WITH OLIVE OIL

Note:  This easy recipe tastes like a “fine dining” experience.

–shrimp (one-third package, 30 shrimp, small)

–Parmesan cheese (shredded)

–basil (fresh)

–olive oil

–salt and pepper

1 – Place 30 small shrimp in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top.

2 – Microwave on high for 3 minutes.

3 – Serve the shrimp hot, atop rice if desired.

–adapted from “how sweet it is” blog site.

A Simple Dinner:  SALMON WITH THYME – MARJORAM – BASIL & OLIVE OIL IN CLAM JUICE

Note:  These herbs go especially well with olive oil.

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

–thyme, marjoram, basil (fresh if possible)

–salt and pepper

–olive oil

–clam juice

–salt and pepper

1 – Place the salmon in a covered baking dish with a little clam juice.  Season the salmon with salt, pepper, thyme, marjoram, basil, and olive oil.  Microwave on high for 5 minutes.

2 – When the salmon hot.

–salmon adapted from NYT Cooking.

BASIL AND PARSLEYED CHICKEN WRAPPED IN GARLIC – HERB BREADCRUMBS WITH VIDALIA ONION IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–basil & parsley (fresh)

–garlic – herb breadcrumbs (boxed)

–onion (Vidalia, one-half)

–white wine

–salt and pepper

–olive oil

1 – Peel and slice one-half onion.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a moderate amount of garlic – herb breadcrumbs into the bag, and shake well.  Then nestle the chicken amid the onion and in the white wine.  Season the chicken with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot.

–chicken inspired by Ed Giobbi’s Italian Family Cooking.

BASIL – LEMON SALMON SALAD WITH TOMATOES – GREEN ONIONS – ROMAINE LETTUCE IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–basil (fresh if possible)

–lemon juice (bottled)

–tomatoes (2, fresh, chopped)

–green onions (3 stalks, chopped)

–romaine lettuce (4 leaves)

–red wine

–olive oil

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Drench in lemon juice.  Microwave on high for 5 minutes.  When finished, set aside.

2 – Wash and chop 2 fresh tomatoes and 3 stalks of green onion.  Place in a mixing bowl.  Snip the basil into tiny pieces, and add to the bowl.  Wash 4 leaves of romaine lettuce, and break into bite-sized pieces; add to the bowl.  Break apart the salmon into bite-sized pieces, discarding the skin.  Season with salt and pepper.  Add one-fourth cup of red wine and a generous amount of extra virgin olive oil to the salad.  Stir well.

3 – Serve the salad at room temperature.

–salmon salad inspired by Edward Giobbi’s Eat Well, Eat Right—the Italian Way.

MEDITERRANEAN TUNA STEAKS WITH BASIL – TOMATO – ONION – CAPERS – GARLIC / WHITE RICE

–tuna steak (medium size)

–basil (fresh if possible)

–tomato (Roma, 1, fresh)

–onion (one-half, sliced)

–capers (about a dozen)

–garlic powder

–salt and pepper

–olive oil

–white rice (boxed, instant)

1 – Chop 1 tomato, and place in a covered baking dish.  Then slice one-half onion, and place in the dish.  Add 12 capers.  Season with basil, garlic powder, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the tuna steak amid the vegetables.  Season with salt, pepper, garlic powder, and olive oil.  Set aside.

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

3 – Microwave the tuna steak for 3 minutes.  Be careful not to overcook.

4 – Serve the tuna atop the white rice.  I also served bean soup and a salad.

–tuna steak adapted from Epicurious web site; rice original.

A Simple Dinner:  SALMON WITH FRESH BASIL & CHOPPED TOMATO / ASPARAGUS WITH LEMON PEPPER / PIMIENTO – STUFFED GREEN OLIVES

–salmon (size of 3 decks of cards)

–basil (fresh, 2 leaves, minced)

–tomato (fresh, 1, medium, chopped)

–salt and pepper

–olive oil

–asparagus (half a bunch, fresh)

–lemon pepper (bottled)

–green olives (pimiento-stuffed, about 6 per plate)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Chop a tomato, season with salt and pepper, and place on top of the salmon.  Mince the fresh basil and sprinkle on the tomato.  Season with olive oil.  Set aside.

2 – Wash and place one-half bunch of fresh asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 4 minutes (longer if prefer very tender asparagus).

3 – Microwave the salmon for 5 minutes.

4 – Serve the salmon hot, with green olives on the side, and the asparagus.  (Asparagus and olives are always a good combination with salmon.)  I also served a salad and tomato pasta with the dinner.

–salmon adapted from NYT cooking web site; asparagus original.

MEDITERRANEAN SALMON WITH TOMATO – BLACK OLIVES – RED BELL PEPPER – OREGANO – BASIL – GARLIC TOPPED WITH GREEN ONIONS AND SPLASHED WITH BALSAMIC VINEGAR

Note:  This is good enough for company.  For four people, double the food and double the cooking time.

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

–tomato (1, fresh, medium, chopped)

–black olives (half a small can, sliced, drained)

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

–oregano and basil (fresh if possible)

–garlic pepper

–green onions (3 stalks, chopped fine)

–balsamic vinegar

–salt and pepper

–olive oil

1 – Chop the tomato, season with salt, pepper, oregano, basil, and garlic powder.  Place in a covered baking dish.  Add one-half small can of sliced black olives and one-half chopped red bell pepper.  Season with olive oil.  Microwave on high for 4 minutes.  Nestle the salmon amid the vegetables.  Season with salt, pepper, oregano, basil, garlic powder, and olive oil.  Chop 3 stalks of green onions and sprinkle on top of the salmon.  Splash, generously, with balsamic vinegar.  Microwave for 6 and one-half minutes on high.

2 – Serve the salmon and vegetables hot.  I also served pasta as a first course, then broccoli and black-eyed peas with the salmon (recipes, see the search box on this blog).

–salmon adapted from food.com web site.

PESTO COD / ANGEL HAIR PASTA WITH BROCCOLI – BLACK OLIVES – BASIL – GARLIC – CAYENNE IN MARINARA SAUCE / WASABI GREEN PEAS

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

–pesto sauce (bottled)

–salt and pepper

–olive oil

–angel hair pasta (one-fourth box)

–broccoli (half a head, florets only)

–black olives (half a small can)

–basil (fresh if possible)

–garlic powder

–cayenne pepper (optional)

–marinara sauce (Italian spaghetti sauce; I used Ragu chunky)

–wasabi green peas (frozen, ready prepared)

1 – Cut a slit vertically on the cod.  Place in a covered baking dish with a little water.  Spoon pesto sauce into the slit.  Then mix a little pesto sauce with water, and pour over the cod.  Season with salt, pepper, and a little olive oil.  Set aside.

2 – Place one-fourth box of angel hair pasta in a long, uncovered,  baking dish.  Add water to cover.  Season with salt.  Microwave for 5 minutes on high.  When finished, keep covered to preserve warmth.

3 – Wash and then cut florets from half a head of broccoli.  Place in a covered baking dish.  Add half a small can of sliced black olives.  Season with salt, pepper, basil, garlic powder, cayenne pepper, and olive oil.  Spoon about half a dozen tablespoons of marinara sauce over the top.  Microwave for 5 minutes on high.  When finished, lift out the angel hair pasta from its bowl, and add to the sauce.  Cover to preserve warmth.  Just before dinner, stir together the pasta and the sauce.

3 – Microwave wasabi green peas for 5 minutes on high.  Let sit 1 minute.  Then place in a covered baking dish.

4 – Microwave the cod for 6 minutes on high.

5 – Serve the dinner Italian-style, with the pasta as a first course, followed by the cod and green peas.

–cod and pasta adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; peas, follow directions on the package.

A Simple Dinner:  CHICKEN WITH OREGANO & BASIL IN TOMATO JUICE & TOPPED WITH FETA / ZUCCHINI TOPPED WITH BREADCRUMBS & PARMESAN

–4 chicken tenderloins or breast strips

–oregano, basil (bottled)

–tomato juice (low sodium)

–feta cheese

–zucchini (1, fresh, medium)

–breadcrumbs (I used Pepperidge Farm)

–Parmesan cheese

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a small amount of tomato juice.  Season with salt, pepper, oregano, basil, and olive oil.  Sprinkle feta cheese on top.  Set aside.

2 – Peel 1 zucchini, and cut into silver dollars.  Place in a covered baking dish with a little water.  Season with salt and pepper.  Place a small amount of breadcrumbs in a mixing bowl.  Add olive oil to taste, and stir well.  Then pour the breadcrumbs over the zucchini.  Sprinkle with Parmesan cheese.  Microwave on high for 3 minutes.

3 – Microwave the chicken for 5 and one-half minutes.

4 – Serve the chicken hot, with the zucchini as a side.  I also served a salad (recipes, use the search box on this blog).

–zucchini adapted from the Olive Garden restaurant; chicken original.

BASIL – GARLIC SALMON WITH FRESH TOMATO & ONION IN PESTO SAUCE

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

–basil (bottled)

–garlic powder

–clam juice (bottled)

–tomatoes (1, medium, chopped)

–onion (one-half, chopped)

–pesto paste (in a jar)

–yogurt (plain, non-fat)

–salt and pepper

–olive oil

1 – Chop the tomato and one-half onion, and place in a covered baking dish with a little clam juice.  Season with salt, pepper, basil, garlic powder, and olive oil.  Microwave on high for 5 minutes.  When finished, nestle the salmon amid the tomato and onion.  Season the salmon with salt, pepper, basil, garlic powder, and olive oil.  Place 2 tablespoons of pesto paste in a small mixing bowl.  Add 2 tablespoons of yogurt.  Stir well.  Spread the pesto sauce atop the salmon.  Microwave for 5 minutes on high.

2 – Serve the salmon hot.  I also served a butter lettuce salad, oven fried okra, and lima bean & corn soup (recipes, use the search box on this blog).

–recipe original.

A First Course: GREAT NORTHERN BEAN SOUP WITH BROCCOLI – ONION – TOMATO – POTATO SEASONED BY ROSEMARY, BASIL, & GARLIC

–great Northern beans (dried; soak overnight)

–broccoli (one-half head, florets only)

–onion (one-half, medium)

–tomato (1, medium, chopped)

–potato (1, medium)

–garlic powder, basil, rosemary (bottled)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of great Northern beans (measured before soaking) in a slow cooker.  Add one-half chopped onion, 1 chopped tomato, and 1 potato cut into 1-inch pieces.  Season with salt, pepper, basil, rosemary, garlic powder, and olive oil.  Add chicken broth to 1 inch above the vegetables.  Cook on low for 5 hours; then add chopped broccoli, one-half head of florets, to the slow cooker.  Cook for another hour, for 6 hours in all.  When finished, keep setting on warm until time for dinner.

2 – Serve the soup as a first course.  I also served dilled salmon, dilled potatoes, and shredded carrots with honey, ginger, and olive oil (for recipes, use the search box on this blog).

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

SALMON WITH BASIL & GARLIC IN LEMON BUTTER SAUCE / ROMAINE LETTUCE SALAD WITH FETA IN CAESAR DRESSING / BABY LIMA BEAN SOUP WITH MARJORAM – SHREDDED CARROTS – ONION – PASTA IN CHICKEN BROTH

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

–basil, garlic powder (bottled)

–Promise Activ margarine (heart-healthy)

–lemon juice

–salt and pepper

–olive oil

–romaine lettuce (one-half package)

–feta cheese (one-half small carton)

–Caesar salad dressing (I use Paul Newman’s Creamy Caesar)

–baby lima beans (frozen)

–marjoram (bottled)

–carrots (shredded, 1 handful)

–onion (one-half, medium)

–bay leaves (2, bottled)

–chicken broth (non-fat, low sodium)

–penne pasta (one-half cup, uncooked)

1 – Place two-thirds cup of frozen baby lima beans in a slow cooker.  Add one-half chopped onion and 1 handful of shredded carrots.  Season with salt, pepper, garlic powder, 2 bay leaves, and marjoram (generously).  Fill slow cooker with chicken broth just to the top of the vegetables.  Cook for 6 hours on low.  When finished, keep setting on warm until time for dinner.  Just before dinner, place one-half cup of penne pasta in an uncovered baking dish.  Add water 2 inches above the pasta.  Microwave on high for 10 minutes.  To serve, place a small serving of pasta in each bowl, and then add the lima bean soup.

2 – Place one-half package of romaine lettuce in a mixing bowl.  Just before time to serve dinner, add Caesar salad dressing to taste.  Sprinkle one-half small carton of feta cheese over the top of the salad.

3 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Dot margarine over the salmon.  Season with salt, pepper, basil, and garlic powder.  Microwave on high for 5 minutes.

4 – Serve the salad as a first course, the soup as a second, and the salmon as the entrée.

–soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salmon adapted from allrecipes.com; salad original.

MEDITERRANEAN COD & SHRIMP SEASONED WITH BASIL – OREGANO – GARLIC IN RED WINE SAUCE WITH ONION – TOMATO – RED BELL PEPPER

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

–shrimp (thawed from frozen, 6 to 8, small)

–basil, oregano, garlic powder (bottled)

–red wine (cooking wine is fine)

–onion (one-half, medium)

–tomato (1, fresh, medium)

–red bell pepper (2 slices, fresh)

–salt and pepper

–olive oil

1 – Chop one-half onion, 1 tomato, and 2 slices of red bell pepper, and place in a covered baking dish with a little red wine.  Season with salt, pepper, basil, oregano, garlic powder, and olive oil.  Microwave on high for 5 minutes.

2 – Rinse the shrimp, and then place in a small microwaveable, covered, bowl.  Season with salt, pepper, basil, oregano, garlic powder, and olive oil.  Microwave on high for 1 minute.  When finished, keep covered to preserve warmth.

3 – Nestle the cod amid the onion, tomato, and pepper.  Season with salt, pepper, basil, oregano, garlic powder, and olive oil.  Microwave on high for 7 minutes.  Then pour the shrimp, with any liquid, atop the cod, and microwave for 30 seconds more.

4 – Serve the cod and shrimp hot.  I also served white rice and oven fried okra (for recipes, see the search box on this blog).

–recipe original.

A Simple Dinner:  HERBED COD WITH PARMESAN IN WHITE WINE & ITALIAN SAUCE / COUSCOUS

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

–basil, oregano, garlic powder, minced onion, cayenne pepper (optional), salt, pepper (bottled)

–Parmesan cheese

–white wine (cooking wine is fine)

–Italian sauce (spaghetti sauce)

–couscous (boxed)

–olive oil

1 – Place cod in a covered baking dish.  Season with basil, oregano, garlic powder, minced onion, cayenne pepper (optional), salt and pepper.  Spoon Italian sauce atop the cod and all around the dish.  Add a splash of white wine and a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Place two-thirds cup of couscous in a covered baking dish.  Add 1 cup of water.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes.

3 – Serve the cod with sauce, hot, atop the couscous.  I also served field peas with snaps and a salad (for recipes, use the search box on this blog).

–cod inspired by Monahan’s Seafood web site; couscous original.

HERBED FLOUNDER WITH TOMATO & RED BELL PEPPER IN WHITE WINE / EGGPLANT SPREAD WITH BASIL & ONION / SPINACH & KALE WITH GARLIC

–2 flounder filets (thawed from frozen)

–tomato (1, medium, fresh, chopped)

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

–white wine (cooking wine is fine)

–garlic powder (bottled)

–rosemary (fresh if possible)

–bay leaves (2, bottled)

–parsley (fresh if possible)

–mint (fresh if possible)

–oregano (fresh if possible)

–basil (fresh if possible)

–salt and pepper

–olive oil

–eggplant (1, medium, fresh)

–Vidalia onion (1, small, chopped fine)

–red wine (cooking wine is fine)

–spinach & kale mix (packaged, fresh)

1 – Wash and pierce the eggplant all around with a fork.  Cook the eggplant in advance, microwaving for 5 minutes on one side, then turning and microwaving for 5 minutes more.  Cool on the kitchen counter or in the refrigerator.  When cool, cut off the stalk, and then slice the eggplant lengthwise, raking out the pulp.  Cut the pulp two ways, horizontally and vertically.  Place in a mixing bowl.  Peel and chop 1 small Vidalia onion into very fine pieces.  Add to the bowl  Season with salt, pepper, basil, red wine, and olive oil.  Stir well.  Keep refrigerated until time for dinner.

2 – Wash and chop the tomato and red bell pepper.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the flounder on top of the tomato and pepper.  Season with garlic powder, rosemary, bay leaves, parsley, mint, oregano, basil, salt, pepper, and olive oil.  Set aside.

3 – Place one-half package of spinach and kale mix in a covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the flounder for 6 minutes.

5 – Serve the eggplant spread with crackers as an appetizer.  Then serve the flounder hot, with the spinach-kale as a side.

–flounder adapted from Ed Giobbi’s Italian Family Cooking; eggplant spread from Real Simple; spinach-kale original.

CHILLED LEMONY SALMON – COUSCOUS SALAD WITH CORN – GREEN PEAS – BASIL – OREGANO – DILL – PARSLEY / BACON – FLAVORED BIBB LETTUCE SALAD

Note:  This is a make-ahead dinner.

 

–salmon (size of 3 decks of cards)

–couscous (three-fourths cup measure; boxed)

–corn (one-half can)

–green peas (one-half can)

–lemon juice

–basil, oregano, dill, parsley (fresh if possible)

–bibb lettuce (half a package)

–Bac’n pieces

–salad dressing of your choice

–salt and pepper

–olive oil

1 – Place three-fourths cup of couscous in a covered baking dish.  Add 1 cup of water.  Season with one-fourth teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 and one-half minutes.  Let set.  Chill in refrigerator.

2 – Place salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, basil, oregano, dill, parsley, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

3 – Place one-half package of bibb lettuce in a mixing bowl.  Season with salt, pepper, and Bac’n pieces.  Add salad dressing of your choice, to taste.  Chill until time for dinner.

4 – Season the chilled couscous with basil, oregano, dill, and parsley.  Break apart the salmon in large chunks, discarding the skin.  Fold very gently into the couscous.  Chill the salmon and couscous until time for dinner.

5 – Serve the salads cold, on the same plate.

–salmon salad adapted from Top 50 Most Delicious Salmon Recipes; bibb lettuce recipe original.