WILD BAKED COD OREGANO & PEPPERS WITH ITALIAN PUREED TOMATOES – MINCED GARLIC – ORANGE BELL PEPPER SLICES – CHOPPED GREEN ONION – CHOPPED FRESH PARSLEY

An Italian extravaganza. . .

For 4:

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

–Italian pureed tomatoes (1 package; I used Italia brand)

–minced garlic (1 tablespoon, bottled)

–orange bell pepper slices (one-half pepper, in strips)

–chopped green onion (4 stalks, fresh)

–parsley (1 handful, chopped)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes, minced garlic, bell pepper, chopped green onion, parsley, salt and pepper to taste, and a few drops of extra virgin olive oil in a covered baking dish.  Stir well.  Microwave on high for 3 minutes.

2 – Submerge the cod in the sauce.  Add a sprinkling of salt, pepper, and oregano on top of the cod.  Finish with a few drops of olive oil.

3 – Microwave the cod and sauce on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop pasta if desired.

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

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A Company Dinner:  ONE-DISH MEAL OF WILD COD BASIL & BROCCOLI FLORETS WITH ITALIAN PUREED BASIL TOMATOES – FETA – BLACK OLIVES – CLAM JUICE – MINCED GARLIC – FRESH BASIL ATOP JASMINE RICE

A one-dish choice for a fancy but easy dinner, atop rice. . .

For 4:

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

–broccoli florets (cut off the leafy part of 1 bunch)

–Italian basil tomatoes (I used imported Italia brand tomatoes, paper package lined with foil; 1 package)

–feta cheese (one-quarter cup, packaged)

–black olives (1 small can, drained)

–clam juice (one-eighth cup, bottled)

–minced garlic (1 tablespoon, bottled)

–fresh basil (6 to 8 medium leaves, fresh, chopped)

–salt and pepper

–extra virgin olive oil

–jasmine rice (follow package instructions, because brands differ)

1 – Place broccoli florets around a large baking dish.  Add clam juice, and Italian basil tomatoes.  Season with salt, pepper, and olive oil.  Place the cod in the center of the broccoli florets.  Season with salt, pepper, garlic, and olive oil.  Sprinkle with black olives and feta cheese.

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

3 – Serve the cod and broccoli, with sauce, hot, atop jasmine rice.

–recipe by C. Mabry, chef, inspired by the recipes of Edward Giobbi.

MISSISSIPPI CATFISH WITH A SAUCE OF PUREED TOMATOES – CHOPPED GREEN ONIONS – MINCED GARLIC – RED BELL PEPPER – BLACK OLIVES – WHITE WINE ATOP SLICED RED POTATOES

A recipe for liking catfish when they are not fried. . .

–4 fillets of catfish (medium size)

–pureed tomatoes (1 can, drained)

–chopped green onions (3 stalks, chopped)

–minced garlic (1 tablespoon, bottled)

–red bell pepper (one-half, fresh, medium, sliced)

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

–white wine (one-quarter cup)

–sliced potatoes (5 or 6 small, cut to bite-sized)

–salt and pepper

–extra virgin olive oil (organic, if possible)

1 – Place the potatoes in 1 inch of water in a covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 15 minutes (for very tender potatoes).  When finished, keep covered to preserve warmth.

2 – Place the tomatoes, minced garlic, and white wine in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Stir well.  Microwave on high for 3 minutes.  Nestle the catfish in 1 layer amid the sauce.  Season with salt, pepper, and a few drops of olive oil.  Sprinkle black olives and green onions on top.  Microwave on high for 8 minutes.  When finished, check a center piece to be sure that it flakes and is done.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the catfish and sauce hot, atop the potatoes.

–catfish (this recipe was intended for catfish) adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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.

A Simple Dinner:  STEAMED COD SEASONED WITH ROSEMARY – MINCED GARLIC – PARSLEY

The simple dinners can be the best—with the right seasoning, and this seems to be the right seasoning. . .

For 4:

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

–rosemary (1 tablespoon, dried, bottled)

–minced garlic (2 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

–extra virgin olive oil

1 – Place cod in a covered baking dish with one-eighth cup water (for steaming).

2 – Sprinkle rosemary, minced garlic, parsley, salt, pepper, and extra virgin olive oil on top.

3 – Microwave on high for 7 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod hot.

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

ITALIAN COD BASIL WITH MARINARA SAUCE SEASONED WITH FRESH BASIL – RED WINE – MINCED GARLIC ATOP SMALL SHELL PASTA

Fresh basil makes this recipe sing!

For 4:

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

–basil (fresh, 5 or 6 medium leaves, cut up)

–marinara sauce (half a bottle; I used Ragu “Mama’s Special Garden”)

–red wine (one-eighth cup)

–minced garlic (1 tablespoon, bottled)

–salt and pepper

–extra virgin olive oil

–small shell pasta (1 cup, dry)

1 – Place the pasta in a covered baking dish.  Add 1 cup water and a few drops of olive oil.  Season with 1 teaspoon salt.  Microwave on high for 6 minutes for al dente.  Cook on 50 percent power for 4 minutes for softer pasta.

2 – Place the marinara sauce, red wine, minced garlic, a few drops of extra virgin olive oil, and cut-up basil in a covered baking dish.  Stir well.  Microwave on high for 3 minutes.

3 – Submerge the cod in the sauce.  Season with salt, pepper, parsley, and a few drops of olive oil.  Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop the pasta.

–cod and sauce inspired by C. Mabry, chef.

A Simple Dinner:  BAKED COD WITH CORIANDER – GINGER – MINCED GARLIC IN WHITE WINE SAUCE

An unusual flavor that works. . .

For 4:

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

–coriander (dried, 1 teaspoon, bottled)

–ginger (dried, 1 tablespoon, bottled)

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add white wine.  Season the cod with coriander, ginger, salt, pepper, minced garlic, and extra virgin olive oil.

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

3 – Serve the cod hot.

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

ORGANIC CHICKEN TENDERS ROLLED IN PLAIN PANKO CRUMBS AND SERVED IN A SAUCE OF CREAM SHERRY – GREEN ONIONS – BABY BELLA MUSHROOMS – MINCED GARLIC

Note:  The cream sherry makes this recipe.  Use the real stuff!

For 4:

–6 chicken tenderloins

–panko crumbs (one-third cup, boxed)

–cream sherry (one-quarter cup)

–green onions (3 stalks, chopped, fresh)

–baby bella mushrooms (4 or 5, chopped, fresh)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a plastic.  Season with salt, pepper, and olive oil.  Pour in the panko crumbs.  Shake well.  Set aside.

2 – Place the sherry and minced garlic in a covered baking dish.  Stir.  Microwave on high for 3 minutes.

3 – Place the chicken in the sherry sauce.  Top with green onions and mushrooms.  Finish with a few drops of extra virgin olive oil.

4 – Microwave on high for 7 minutes.  When finished, cut into a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot.

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

ORGANIC CHICKEN TENDERS WITH A WARM SIDE SAUCE OF BABY BELLA MUSHROOMS – MINCED GARLIC – MINCED DRIED ONION – FRESH PARSLEY – FLOUR – MARSALA WINE

Note:  This is a way to upgrade a simple dish to something really spectacular!

For 4:

–6 organic chicken tenderloins

–chicken bone broth (one-eighth cup)

–salt and pepper

–olive oil

Sauce:

–4 or 5 baby bella mushrooms (fresh, sliced fine)

–minced garlic (bottled, 1 tablespoon)

–minced onion (bottled, dried, 1 tablespoon)

–fresh parsley (1 handful, chopped very fine)

–flour (1 teaspoon)

–marsala wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the bone broth.  Season with salt, pepper, and olive oil.  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.

2 – While the chicken is cooking, place mushrooms, garlic, onion, parsley, flour, and wine in a small mixing bowl.  Stir well.  If wine has been in the refrigerator, you may want to heat the sauce for 30 seconds in the microwave on high.

3 – Serve the chicken hot; place the sauce as a side on the table, to be spooned over the chicken before dining.

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

STEAMED COD SPRINKLED WITH GREEN ONIONS & PARSLEY AND IN A SAUCE OF MARINARA – WHITE WINE – MINCED GARLIC – BROTH

For 4:

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

–green onions (3 stalks, chopped)

–parsley (fresh, 1 handful, chopped)

–marinara sauce (3 tablespoons; I used Ragu, “Mama’s garden”)

–white wine (one-eighth cup)

–minced garlic (1 tablespoon, bottled)

–broth (chicken bone, one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the marinara sauce, white wine, minced garlic, and chicken bone broth in a covered baking dish.  Add a few drops of olive oil.  Stir.  Microwave on high for 3 minutes.

2 – Submerge the cod in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Top with green onions and parsley.

3 – Microwave the cod for 7 minutes on high.  Cod is done when it begins to break apart.  Do not overcook.

4 – Serve the cod and sauce hot.

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