A Company Dinner for 4:  SPICY ATLANTIC COD WITH BROCCOLI FLORETS & BLACK OLIVES SEASONED WITH OREGANO – MINCED GARLIC – CAYENNE IN WHITE WINE SAUCE WITH A SIDE OF BOILED RED POTATOES

Almost a one-dish dinner, easy and delicious. . .

For 4:

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

–broccoli florets (from 2 heads of broccoli, fresh)

–black olives (sliced, 1 small can, drained)

–oregano (1 tablespoon, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–cayenne pepper (to taste, about 1 teaspoon)

–white wine (one-third cup)

–salt and pepper

–extra virgin olive oil (organic if possible)

–red potatoes (8 to 10, cut bite-sized)

1 – Place bite-sized, cut, red potatoes in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

2 – Place the broccoli florets around a large, covered, baking dish.  Add white wine.  Add cod in the center of the baking dish.  Season cod and broccoli with salt, pepper, oregano, minced garlic, and cayenne pepper.  Sprinkle black olives on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave the cod for 12 minutes on high.  Cod is done when it begins to break apart.

4 – Serve the cod and broccoli hot, with the potatoes as a side.

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

Advertisements

CRABMEAT PATTIES WITH BROCCOLI – GREEN ONIONS – ZUCCHINI & TOPPED WITH A SAUCE OF TERIYAKI – GINGER – DIJON – MINCED GARLIC – WHITE WINE

Note:  For ease of cooking, I used ready-prepared crab cakes.

For 4:

–crabmeat patties (4)

–broccoli (half a head, divided by stems)

–green onions (4 stalks, chopped)

–zucchini (1, small, sliced, fresh)

–salt and pepper

–extra virgin olive oil

Sauce:

–teriyaki sauce (one-eighth cup)

–ginger (1 tablespoon, dried, bottled)

–Dijon mustard (1 tablespoon, bottled)

–minced garlic (1 tablespoon)

–white wine (one-eighth cup)

1 – Place the teriyaki sauce, ginger, Dijon mustard, minced garlic, and white wine in a small mixing bowl.  Stir well.  Set aside.

2 – Place the broccoli around the edge of a large baking dish.  Season with salt, pepper, and olive oil.  Drizzle some of the sauce on top.  Microwave on high for 2 minutes.

3 – Place the zucchini in the middle of the large baking dish.  Season with salt and pepper.  Drizzle some of the sauce on top.  Microwave on high for 2 minutes (this includes the broccoli as well).

4 – Place the crabmeat patties on top of the vegetables.  Top with green onions.

5 – Microwave the dish for 1 and one-half minutes more.

6 – Serve 1 crabmeat patty per person, hot, with vegetables and sauce.

–crabmeat patties and vegetables with sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SPICY BROCCOLI FLORETS & SWEET POTATO CHUNKS WITH GREEN ONIONS & CAYENNE IN CHICKEN BONE BROTH

For 4:

–sweet potato (5” by 3”, fresh)

–broccoli (2 heads, florets only, fresh)

–green onions (fresh, 3 stalks, chopped)

–cayenne pepper (one-half teaspoon)

–chicken bone broth (organic, one-quarter cup)

–salt and pepper

–olive oil

1 – Scrub the sweet potato, and pierce all around with a fork.  Microwave for 5 minutes on high; then turn over and microwave for 5 minutes.  Let cool about 5 minutes.

2 – Cut off broccoli florets.  Chop green onion.

3 – Remove sweet potato pulp from the jacket, getting chunks in bite-sized pieces. 

4 – Place broccoli in a covered baking dish.  Add chicken bone broth.  Place sweet potato chunks all around the broccoli.  Place green onions on top.  Season with cayenne pepper.  Finish with a few drops of olive oil.

5 – Microwave on high for 5 minutes.

6 – Serve the broccoli dish hot, with chicken or seafood.

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

PARSLEYED SPICY COD THYME – GARLIC – CAYENNE WITH BROCCOLI FLORETS – SLICED RED ONION – BLACK OLIVES IN A WHITE WINE SAUCE

For 4:

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

–parsley (fresh, 1 handful, chopped)

–thyme (dried, bottled, 1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–cayenne (to taste, at least one-quarter teaspoon)

–broccoli florets (cut from 1 head, fresh)

–red onion (one-half, medium, sliced)

–black olives (sliced, 1 small can, drained)

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the red onion in a large, covered dish.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Microwave on high for 4 minutes.

2 – Place the cod in the sauce.  Surround with broccoli florets.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Pour drained black olives on top.  Finish with chopped parsley.

3 – Microwave on high for 10 minutes.  When finished, check center of cod to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

4 – Serve the cod, hot, with broccoli, onion, and sauce.

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

SPICY COD & BROCCOLI WITH BLACK OLIVES – MINCED GARLIC – CAYENNE IN A CLAM JUICE – LEMON SAUCE

Note:  This is one of the favorite recipes of the Giobbi family, chefs Eugenia Giobbi Bone, daughter; and Edward Giobbi.  The original recipe is baked in the oven, and does not have a clam and lemon juice sauce.  Any white fish can be substituted.

For 4:

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

–broccoli (1 and one-half heads, fresh, florets and stems only)

–black olives (1 small can, drained, sliced

–minced garlic (1 tablespoon, bottled)

–clam juice (one-quarter cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–olive oil

–cayenne pepper (one-quarter teaspoon, bottled)

1 – Place the cod in a large, covered baking dish.  Drench in lemon juice.  Add the clam juice.  Place broccoli florets and stems around the cod.  Season the whole dish with salt, pepper, cayenne pepper, minced garlic, and olive oil.

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

3 – Serve the cod and broccoli hot.

–cod and broccoli adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining.

BAKED COD & BROCCOLI WITH MINCED GARLIC & SLICED BLACK OLIVES IN CLAM JUICE

For 4:

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

–broccoli (2 heads, florets and stems only, fresh)

–garlic (minced, in a jar, 2 tablespoons)

–black olives (1 small can, do NOT drain)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the broccoli around the edge of a large baking dish.  Season with salt, pepper, and olive oil.  Place the cod in the center.  Season with salt, pepper, minced garlic, and olive oil.  Pour in the clam juice.

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

3 – Serve the cod and broccoli hot.

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

CREAMY CHICKEN & BROWN RICE CASSEROLE SEASONED BY THYME AND COOKED WITH BROCCOLI FLORETS – ONION – CHEDDAR CHEESE BITS – SHREDDED PARMESAN IN BROTH

–6 chicken tenderloins or breast strips

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

–brown rice (5 – minute cook, 1 cup dry)

–thyme (1 teaspoon, bottled)

–broccoli florets (1 head, fresh)

–onion (one-half, medium, sliced)

–cheddar cheese (size of 3 matchboxes, crumbled)

–Parmesan cheese (2 tablespoons, shredded)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place the brown rice in the bottom of a slow cooker.  Then add onion and broccoli florets on top of the rice.  Add the cheddar cheese.  Season with thyme, salt, and pepper.  Place the chicken on top.  Cover with Parmesan cheese.  Season with a few drops of olive oil.  Add chicken broth and milk to cover one-half the chicken.

2 – Cook for 5 and one-half hours on low.

3 – Serve the casserole hot.

–chicken and rice dish adapted from Kristine’s Kitchen web site.

ROSEMARY CHICKEN & BROCCOLI WITH TOMATOES – ONION – MUSHROOMS IN WHITE WINE SAUCE ATOP JASMINE RICE

Note:  This dish makes a good presentation.

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–broccoli (florets only, 1 head)

–tomatoes (fresh, 2, chopped)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 5 or 6, quartered)

–white wine (one-eighth cup, no more)

–jasmine rice (boxed)

–salt and pepper

1 – Place the tomatoes, onion, and mushrooms in a covered baking dish with the white wine.  Season with salt, pepper, rosemary (1 teaspoon), and olive oil.  Microwave on high for 6 minutes.

2 – Nestle the chicken atop the sauce.  Place broccoli florets in a circle around the chicken.  Season with salt, pepper, the remainder of the rosemary, and olive oil.

3 – Microwave on high for 8 minutes.  When finished, check a center piece of chicken to be sure that it is done.  If not, replace in the microwave for 1 minute more on high.

4 – Serve the chicken tenders, vegetables, and sauce hot atop jasmine rice (follow package instructions for microwaving the rice, as brands differ).

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

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.

SALMON AND BROCCOLI WITH GREEN ONIONS & GARLIC IN CLAM & SOY SAUCE

For 4:

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

–broccoli (1 head, fresh, short stems and florets only)

–green onions (4 stalks, fresh, chopped)

–minced garlic (in a jar)

–clam juice (bottled)

–soy sauce (bottled)

–salt and pepper

–olive oil

1 – Place salmon in a large, covered baking dish.  Place the short stems and florets of 1 head of broccoli around the salmon.  Sprinkle 1 tablespoon of minced garlic on top.  Chop 4 stalks of green onions and place on top. Add a small amount of clam juice and soy sauce to the dish.  Season with salt, pepper, and olive oil.

2 – Microwave the salmon and broccoli for 8 minutes.

3 – Serve the salmon and broccoli hot, atop pasta or rice (recipes, see the search box on this blog).

–salmon adapted from Top 50 Most Delicious Salmon Recipes.