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

Advertisements

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.

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.

COD CORIANDER TOPPED WITH LEMON SLICES & SEASONED WITH ORANGE ZEST – MINCED GARLIC – CAYENNE IN CLAM JUICE SAUCE

For 4:

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

–coriander (dried, bottled, 1 teaspoon)

–orange zest (orange peel, bottled, 1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–clam juice (bottled, one-quarter cup)

–lemon (fresh, sliced cold)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the clam juice.  Season with salt, pepper, orange zest, coriander, minced garlic, cayenne, and olive oil.  Place sliced lemon on top.

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

3 – Serve the cod hot.

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

SPICY COD ON A BED OF GREEN PEAS & SEASONED WITH GREEN ONION – MINCED GARLIC – MINT – CAYENNE IN WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

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

–green peas (frozen, packaged, 1 cup)

–green onions (2 stalks, chopped, fresh)

–minced garlic (bottled, 1 tablespoon)

–mint (dried, bottled, 1 tablespoon)

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

–salt and pepper

–olive oil

–white wine (one-quarter cup)

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

1 – Place the peas in a covered baking dish with the white wine.  Season with green onions, minced garlic, mint, cayenne pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the sauce.  Season with salt, pepper, mint, cayenne pepper, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the cod and peas hot, atop jasmine rice.

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

SPICY STEAMED SALMON TOPPED BY PINEAPPLE CHUNKS – GREEN ONIONS – CAYENNE WITH A SAUCE OF BROWN SUGAR – MINCED GARLIC – PINEAPPLE JUICE ATOP JASMINE RICE

For 4:

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

–pineapple chunks (half a medium can, drained)

–green onions (2 stalks, finely chopped)

–cayenne pepper (one-quarter teaspoon, bottled)

–brown sugar (6 heaping tablespoons, packaged)

–minced garlic (1 tablespoon, bottled)

–pineapple juice (from the can, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the pineapple chunks, pineapple juice, and brown sugar in a mixing bowl.  Add minced garlic.  Stir well.  Set aside.

2 – Place the salmon in a covered baking dish.  Season with salt, pepper, and cayenne pepper.  Pour the sauce on top, placing some pineapple chunks on the salmon.  Finish with green onions and a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Salmon should be flaky.

4 – Serve the salmon and sauce hot, atop jasmine rice.

–inspired by Gerri (chef) of the cooking blog, “Honey Seeking Mom.”

BAKED CHICKEN WITH ROSEMARY – BAY LEAVES – CAYENNE – MINCED GARLIC – SLICED SMOKED TURKEY IN WHITE WINE ATOP QUINOA IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, 1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–cayenne pepper (bottled, one-quarter teaspoon)

–minced garlic (1 tablespoon, bottled)

–smoked turkey (sandwich meat, 3 cut slices)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–quinoa (packaged)

–chicken broth (non-fat, low sodium)

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 – Slice the turkey and place in the bottom of a covered baking dish.  Place the chicken on top.  Add white wine.  Season with rosemary, bay leaves, cayenne pepper, minced garlic, salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, test a center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and turkey hot, atop the quinoa.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.