SPICY COD WITH OREGANO – GINGER – FRESH PARSLEY – CAYENNE – MINCED GARLIC IN WHITE WINE – BRANDY SAUCE

A touch of heat in the cayenne blends well with the surprise taste of ginger & oregano. . .

For 4:

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

–oregano (dried, 1 teaspoon, bottled)

–ginger (dried, 1 teaspoon, bottled)

–parsley (fresh, 1 handful, chopped)

–cayenne (one-half teaspoon)

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–brandy (2 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add the white wine and brandy.  Season the cod with salt, pepper, oregano, ginger, cayenne, and minced garlic.  Finish by sprinkling with fresh parsley and a few drops of extra virgin olive oil.

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

3 – Serve the cod and sauce hot.

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

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CAJUN SALMON WITH HOMEMADE SEASONING OF PAPRIKA – MINCED GARLIC – CAYENNE – ONION BITS – THYME – OREGANO – SALT – PEPPER – EXTRA VIRGIN OLIVE OIL IN CLAM JUICE

For 4:

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

–paprika (1 tablespoon, dried)

–minced garlic (1 tablespoon)

–cayenne (one-quarter teaspoon, or more to taste)

–onion bits (bottled, 1 tablespoons)

–thyme (dried, 1 teaspoon)

–oregano (dried, 1 teaspoon)

–salt

–pepper

–extra virgin olive oil

–clam juice (one-quarter cup)

 

1 – Place the salmon in a covered baking dish with the clam juice.  Season with paprika, minced garlic, cayenne, onion bits, thyme, oregano, salat, pepper, and extra virgin olive oil.

2 – Microwave on high for 7 minutes.  (Salmon is best if not overcooked.)

3 – Serve the salmon hot.

–salmon adapted from the Salmon Cookbook (a kindle e-book).

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.

SPICY ZUCCHINI OREGANO WITH CAYENNE AND MINCED GARLIC IN WHITE WINE SAUCE

For 4:

–zucchini (two, fresh, sliced on the diagonal)

–oregano (1 teaspoon, dried, bottled)

–cayenne (one-quarter teaspoon, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the zucchini in a covered baking dish.  Add the wine.  Sprinkle zucchini with oregano, cayenne, minced garlic, salt, pepper, and olive oil.

2 – Microwave on high for 4 minutes (5 if softer zucchini is desired).

3 – Serve the zucchini, hot, with chicken or fish.

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

SPICY BAKED COD WITH CAYENNE IN GARDEN MARINARA – RED WINE SAUCE & TOPPED WITH FETA

For 4:

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

–cayenne pepper (one-quarter teaspoon)

–marinara sauce (I used Ragu garden; one-half bottle)

–red wine (one-quarter cup)

–feta cheese (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the marinara sauce and red wine in a covered baking dish.  Season with cayenne and a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce, and spoon some of the sauce on top.  Season with salt, pepper, cayenne, and olive oil.  Sprinkle feta cheese on top.

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

4 – Serve the cod hot, atop jasmine rice (place 1 cup rice and 1 and three-fourths water in a covered baking dish; microwave on high for 5 minutes, and then microwave for 10 minutes on 50 percent power).

–cod inspired by C. Mabry, chef.

A First Course:  SWEET ‘N SPICY SUMMER SQUASH SOUP PUREED WITH A MULTITUDE OF DRIED HERBS – RED ONION – MINCED GARLIC – MAPLE SYRUP – UNDILUTED VEGETARIAN VEGETABLE SOUP – LEMON JUICE – AND A BASE OF MILK

For 4:

–squash (2 large, or 4 small, fresh, sliced)

–ginger, turmeric, cumin, cinnamon, coriander, cayenne pepper, salt, pepper (1 teaspoon each, except for cayenne, which is one-half teaspoon)

–red onion (fresh, one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–maple syrup (bottled, 1 tablespoon)

–vegetarian vegetable soup (undiluted, 1 can)

–lemon juice (bottled, 2 squirts)

–olive oil (1 tablespoon)

–milk (dairy, almond, or soy, 1 cup)

1 – Slice the squash and onion.  Place in a covered baking dish.  Add the herbs (see above for amount), garlic, maple syrup, soup, olive oil, and lemon juice.  Stir.  Microwave on high for 8 minutes.  When finished, let cool for 5 minutes (food is too hot to work with).

2 – Place the ingredients in a food processor.  Puree until smooth.

3 – Add 1 cup of milk.  Stir. Microwave for 5 minutes on high.

4 – Let the soup stand for 5 minutes, covered, before serving.

5 – Serve hot.

–adapted from the Mississippi Daily, newspaper of the University of Mississippi

SPICY PARSLEYED COD WITH FRESH SLICED BANANA PEPPER – CAYENNE PEPPER – MINCED GARLIC – GREEN ONIONS IN A WHITE WINE – LEMON SAUCE

Note:  Despite the hot spice, this is a delicately flavored dish.

For 4:

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

–parsley (fresh, 1 handful, chopped)

–banana pepper (fresh, one-half, sliced)

–cayenne pepper (bottled, one-quarter teaspoon, more to taste)

–minced garlic (bottled, 1 tablespoon)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Add the white wine.  Drench in lemon juice.  Season with salt, pepper, minced garlic, and olive oil.  Sprinkle with banana pepper, parsley, and green onions.  Finish with a drop or two more of olive oil.

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

3 – Serve the cod and sauce hot.

–inspired by Edward Giobbi.

SPICY STEAMED COD WITH PARSLEY – MINT – CAYENNE – MINCED GARLIC IN A LEMON BUTTER – OLIVE OIL – CLAM JUICE SAUCE

For 4:

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

–parsley (1 handful, fresh, chopped)

–mint (bottled, 1 tablespoon, dried)

–cayenne (one-quarter teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–lemon juice (3 squirts, bottled)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–olive oil

–Promise margarine (heart-healthy)

1 – Place the cod in a covered baking dish.  Add the clam juice.  Drench in lemon juice.  Dot with Promise margarine.  Season with mint, cayenne pepper, minced garlic, salt, pepper, and olive oil.  Sprinkle parsley on top.

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

3 – Serve the cod and sauce hot.

–cod inspired by Edward Giobbi’s Italian Family Cooking.

SPICY PECAN COD OREGANO WITH POTATOES – FRESH TOMATO – BABY BELLA MUSHROOMS – VIDALIA ONION – ITALIAN PARSLEY – CAYENNE IN WHITE WINE – BROTH SAUCE

For 4:

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

–pecan bits (3 tablespoons)

–oregano (dried, 1 tablespoon)

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

–fresh tomato (medium, chopped)

–baby bella mushrooms (4 or 5, quartered)

–Vidalia onion (1, small, sliced)

–Italian parsley (fresh, 1 handful, chopped)

–cayenne pepper (one-quarter teaspoon, or to taste)

–white wine (one-eighth cup)

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

–salt and pepper

–olive oil

1 – Place the potatoes and Vidalia onion in a large, covered baking dish.  Add chicken broth and white wine.  Season with oregano, salt, pepper, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.  Then add tomato and mushrooms.  Stir.  Place cod amid the vegetables.  Season with oregano, salt, pepper, cayenne, and olive oil.  Sprinkle parsley and pecans on top.

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

3 – Serve the cod and vegetables hot.

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

BACCALA [COD] TOPPED WITH FRESH TOMATO & GREEN ONIONS AND SEASONED WITH MINT – CAYENNE – MINCED GARLIC IN WHITE WINE SAUCE ATOP SLICED POTATOES

For 4:

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

–tomato (fresh, medium, chopped)

–green onions (3 stalks, chopped)

–mint (dried, 1 teaspoon)

–cayenne pepper (dried, one-quarter teaspoon)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish and cover with the white wine.  Season with salt, pepper, mint, minced garlic, and cayenne pepper.  Chop the tomato, and season with salt, pepper, and mint.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot atop cooked sliced potatoes (season 2 medium, raw potatoes with salt, pepper, olive oil, and microwave for 10 minutes on high in water that just covers the potatoes)

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