ATLANTIC COD STEW WITH TURMERIC – MINCED GARLIC – CHOPPED PARSLEY – MINCED ONION IN WHITE WINE – BROTH SAUCE ATOP BROKEN WHEAT ENGLISH MUFFIN SEASONED WITH GARLIC & OLIVE OIL

Note: Am resuming my cooking blog after a hiatus due to a broken right arm (my husband took over the kitchen).

Recipe sounds difficult but is very easy and very tasty. . .

For 4:

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

–turmeric (1 teaspoon, dried, bottled)

–minced garlic (2 tablespoons, divided, bottled)

–chopped parsley (fresh, 1 handful, chopped)

–minced onion (1 tablespoon, dried, bottled)

–white wine (one-quarter cup)

–bone broth (chicken, one-quarter cup)

–English muffin (2, broken apart)

–olive oil (organic, extra virgin, to taste)

–salt and pepper

1 – Place the cod in a covered baking dish with the white wine and bone broth.  Sprinkle on top the turmeric, minced garlic (1 tablespoon), chopped parsley, minced onion, salt and pepper.  Finish with a few drops of extra virgin olive oil. 

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

3 – Break wheat English muffin into pieces, bite-sized.  Place in 4 bowls.  Add minced garlic and olive oil.  Microwave on high for 30 seconds.

4 – Serve the cod stew, hot, atop the garlic muffin.

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

CHICKEN PICCATA ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED WITH LEMON SLICES – IN A SAUCE OF CHOPPED FRESH PARSLEY – BONE BROTH – WHITE WINE

Note:  Originally intended for veal, this recipe works equally well for chicken.

For 4:

–6 chicken tenderloins

–lemon (fresh, sliced cold)

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

–parsley (fresh, 1 handful, chopped)

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

–white wine (one-eighth cup, use the real wine rather than cooking wine)

–salt and pepper

–extra virgin olive oil

1 – Place the parsley, bone broth, and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Add half a dozen drops of olive oil.  Pour in one-third cup of garlic – herb breadcrumbs.  Shake well.  Then add chicken to the sauce, being careful to separate the tenderloins.  Spoon sauce over the top.  Season with salt, pepper, and olive oil.  With a very sharp knife, slice a chilled fresh lemon.  Place on top of the chicken.

3 – Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken piccata with sauce, hot.

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