BAKED COD FILLET OREGANO ON A BED OF ITALIAN TOMATOES – MINCED GARLIC – PLAIN BREADCRUMBS

The breadcrumbs smooth the consistency of the tomatoes. . .

For 2:

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

–oregano (dried, 2 tablespoons; be generous)

–tomatoes (packaged; I used Pomi; one-half package)

–minced garlic (1 tablespoon, bottled)

–plain breadcrumbs (one-quarter cup, boxed)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a covered baking dish.  Add garlic, breadcrumbs, and 1 tablespoon of oregano.  Also season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the cod fillet atop the bed of tomatoes.  Season with salt, pepper, and olive oil.  Add 1 tablespoon of oregano on top.

3 – Microwave on high for 8 and one-half minutes.  (Fillets take longer to cook.)

4 – Serve the cod and sauce hot, atop rice, pasta, polenta, or quinoa (follow package instructions for microwaving).

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

BAKED PARSLEYED SALMON WITH CORIANDER & CHOPPED ONION SPRINKLED WITH PEANUTS & BREADCRUMBS IN A LIME JUICE – WHITE WINE – SOY SAUCE

Don’t leave off the peanuts, which are a high point of this dish. . .

For 2:

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

–coriander (dried, 1 teaspoon)

–chopped onion (one-quarter cup)

–peanuts (1 handful)

–breadcrumbs (3 tablespoons, boxed)

–lime juice (3 squirts, bottled)

–white wine (one-eighth cup)

–soy sauce (3 tablespoons, bottled)

–salt and pepper

–extra virgin olive oil

–parsley (1 tablespoon, dried, bottled)

1 – Place the salmon in a covered baking dish.  Drench in lime juice.  Add soy sauce and white wine.  Season with coriander, salt, and pepper.  Sprinkle with breadcrumbs, parsley, and extra virgin olive oil.  Drop a handful of peanuts on top.

2 – Microwave on high for 3 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

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

A Simple Dinner: CHICKEN CUMIN – CORIANDER TOPPED BY BANANA PEPPERS & BREADCRUMBS AND SPRINKLED WITH LIME JUICE

Note:  During this very difficult time in our world, I am going to start re-posting easy, simple dinners with ingredients that we all likely keep on hand.  Also, read the list of ingredients for my suggested substitutions.  My best wishes to all of you.

This super – easy chicken takes only 1 to 2 minutes to get ready for the microwave.

For 4:

–6 chicken tenderloins or breast strips (or substitute canned chicken; drain first)

–cumin, coriander (bottled, one-quarter teaspoon each; or bottled parsley)

–banana peppers (bottled, half a dozen, plus 2 tablespoons of liquid) or substitute any spicy ingredient (cayenne pepper, one-quarter teaspoon; sriracha sauce, 1 tablespoon; or dill pickle, 1, chopped)

–breadcrumbs (boxed, one-quarter cup, plain) or substitute broken bits of loaf bread

–lime juice (3 squirts, bottled) or substitute lemon juice or leave this out entirely as optional

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with one-eighth cup of water.  Squirt lime juice on top.  Season with cumin, coriander, salt, pepper, and olive oil.  Sprinkle breadcrumbs lightly on chicken.  Place banana peppers and their liquid on top.

2 – Microwave on high for 8 minutes.  Check a center piece to be sure that the chicken is done.  If not, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–chicken inspired by C. Mabry, chef.

 

MISSISSIPPI CATFISH FILLET – BREADED – SPRINKLED WITH ONIONS – PINE NUTS – RAISINS AND PLACED IN A LEMON – WHITE WINE SAUCE

Edward Giobbi intended this recipe for catfish.  I recommend catfish from Mississippi. . .

For 2:

–catfish fillet (1, size of 2 decks of cards, one-half pound; small is better)

–breadcrumbs (plain, one – third cup, boxed)

–green onions (one-quarter cup, chopped, about 3 stalks)

–yellow onions (one-quarter cup, chopped)

–pine nuts (one-quarter cup, packaged)

–raisins (dark variety, one-quarter cup)

–lemon juice (bottled, 3 squirts)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the catfish fillet in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the breadcrumbs; shake well.  Place the breaded catfish in a covered baking dish. 

2 – Sprinkle the catfish with lemon juice.  Add white wine.  Top with raisins, pine nuts, yellow onions, and green onions (in that order, green onions on top).  Finish with a few drops of olive oil.

3 – Microwave the catfish for 6 minutes, 20 seconds, longer if there are thick parts to the fillet.  Catfish is done when it breaks apart easily.

4 – Serve the catfish and sauce hot.

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

WILD SALMON – VEGGIE BURGERS WITH GREEN ONION – MINCED GARLIC – SHREDDED CARROTS – MASHED SWEET POTATO – BREADCRUMBS

Great taste, better than a real burger. . .

For 2:

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

–green onions (3 stalks, chopped)

–minced garlic (1 tablespoon, bottled)

–shredded carrot (1 small handful, fresh)

–mashed sweet potato (cooked, one-quarter cup)

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

–egg

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 2 and one-half minutes. 

2 – Break the salmon apart (leaving off the skin), and place in a food processor.  Add green onions, minced garlic, carrot, sweet potato, breadcrumbs, a beaten egg, salt and pepper to taste, and extra virgin olive oil to taste.  Beat the salmon mixture carefully, adding a bit of water for better beating and better consistency.

3 – Spoon out into 4 patties.  Then microwave on high for 1 and one-half minutes.

4 – Serve the salmon and veggie burgers hot.

–salmon-veggie burgers adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners, by Les Ilagan.

BREADED CHICKEN TENDERS IN A MARINARA SAUCE OF BLACK OLIVES – GREEN OLIVES – MINCED GARLIC – DICED TOMATOES – LEMON ZEST – MARJORAM – CHOPPED PARSLEY – GREEN ONIONS

For 4:

–6 chicken tenderloins

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

–black olives (sliced, 10 slices)

–green olives (sliced, 10 slices)

–celery (fresh, 2 stalks, chopped)

–minced garlic (1 tablespoon, bottled)

–diced tomatoes (half a can, drained)

–lemon zest (lemon peel, 1 teaspoon)

–marjoram (bottled, 1 teaspoon, or more to taste)

–chopped parsley (fresh, 1 handful, chopped)

–green onions (chopped, 3 stalks, fresh)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the garlic – herb breadcrumbs.  Shake well.  Set aside.

2 – Place black olives, green olives, diced tomatoes, lemon zest, marjoram, green onions, chopped celery,  and minced garlic in a small mixing bowl.  Season with salt, pepper, and olive oil.  Stir well.  Then place in a covered baking dish.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the sauce, spooning some sauce on the top.  Finish with a few drops of olive oil.  Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and marinara sauce hot.

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

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.

COD THYME ROLLED IN BREADCRUMBS – TOPPED BY FRESH CHOPPED TOMATO & SLICED BABY BELLA MUSHROOMS – WITH SHREDDED CARROTS – SLICED RED ONION – CHOPPED CELERY IN WHITE WINE SAUCE ATOP GARLIC WHEAT BREAD

For 4:

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

–thyme (1 tablespoon, divided)

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

–tomato (fresh, medium, chopped)

–baby bella mushrooms (3 or 4, chopped in small pieces, fresh)

–shredded carrots (fresh, 1 handful)

–red onion (one-half, medium, sliced)

–celery (3 stalks, fresh, chopped fine)

–white wine (one-half cup)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–wheat bread (4 slices, each the size of the palm of a hand)

–salt and pepper

1 – Place the shredded carrots, red onion, and celery in a covered baking dish.  Add white wine.  Season with salt, pepper, and a portion of the thyme.  Finish with a few drops of olive oil.

2 – Microwave the vegetables for 3 minutes on high.

3 – Place the cod in a large plastic bag.  Season with salt, pepper, and thyme.  Add olive oil to cover.  Pour in breadcrumbs, and shake well.  After the vegetables have cooked for 3 minutes, place the cod on top. 

4 – Chop the tomato, slice the mushrooms, and then season with salt, pepper, and thyme.  Then add chopped tomato and sliced mushrooms on top of the cod.  Finish with a few drops of olive oil.

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

6 – While cod is cooking, break apart the wheat bread, season with the minced garlic, and then sprinkle with olive oil.  Place the wheat bread in a bowl for each person.  The cod and vegetables are then placed, for serving, atop the wheat bread, with a small portion of wine for each serving.  (This is not a soup.)

7 – Serve the cod and vegetables hot.

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

CHICKEN PARMESAN MY WAY WITH CHICKEN BREAST FILLET ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH SHREDDED PARMESAN IN A GARDEN MARINARA – CABERNET WINE – MINCED GARLIC SAUCE ATOP ZITI PASTA

For 2:

–chicken breast portion (size of 3 decks of cards, to be halved for serving)

–Parmesan cheese (shredded, one-quarter cup)

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

–garden marinara sauce (one-quarter cup; I used Ragu)

–Cabernet red wine (one-quarter cup)

–minced garlic (1 tablespoon, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Pour in 3 tablespoons of olive oil.  Season with salt and pepper.  Then add garlic-herb breadcrumbs.  Shake well.  Then place breaded chicken in a covered baking dish.

2 – Stir together the red wine, marinara sauce, and minced garlic.  Add a few drops of olive oil.  Pour the sauce atop the chicken.  Finish with Parmesan cheese.

3 – Microwave the chicken for 6 minutes on high.  Then cut the chicken in half, and check the center for doneness.  If not cooking completely, replace in the microwave for 1 minute more.

4 – Serve the chicken hot (one-half for each person), with ziti pasta, microwave 1 cup of pasta in 2 cups of water, salt to taste, for 6 minutes on high, 8 minutes on 50 percent power.

–recipe original.

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.