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.

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SPICY COUNTRY CHICKEN TENDERS SEASONED WITH GARLIC – BASIL – CAYENNE & SURROUNDED BY BROCCOLI FLORETS – RED ONION – FRESH TOMATO IN BROTH SAUCE ATOP ZITI PASTA

For 4:

–6 chicken tenderloins

–minced garlic (1 tablespoon, bottled)

–basil (1 teaspoon, dried, bottled)

–cayenne (one-quarter teaspoon, bottled)

–broccoli florets (cut from 1 fresh head)

–red onion (one-half, sliced, medium)

–fresh tomato (1, medium, chopped)

–chicken broth (one-quarter cup, packaged)

–ziti pasta (1 cup, dry)

–salt and pepper

–olive oil

1 – Place the ziti pasta in water to cover, seasoned with salt to taste.  Microwave on high for 6 minutes; and then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

2 – Place the red onion and fresh tomato in a large, covered baking dish with the chicken broth.  Season with salt, pepper, basil, minced garlic, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.

3 – Place the chicken atop the vegetables.  Surround with broccoli florets.  Season with salt, pepper, basil, minced garlic, cayenne pepper, and olive oil.  Microwave for 9 minutes on high.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 2 minutes more.

4 – Serve the chicken and vegetables atop the pasta.

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

ZESTY SALMON WITH SAUCE OF HONEY – LEMON – APPLE JUICE – MAPLE SYRUP – ORANGE JUICE – MINCED GARLIC – ORANGE ZEST ATOP JASMINE RICE

Note: This is a very delicate, mild sauce.  For more flavor, increase orange zest to 1 tablespoon (recommended).

For 4:

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

–honey (2 tablespoons, bottled)

–lemon juice (2 squirts, bottles)

–apple juice (3 tablespoons, bottled)

–maple syrup (one-third cup, bottled)

–orange juice (one-third cup, bottled)

–minced garlic (1 tablespoon, bottled)

–orange zest (1 teaspoon, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Add maple syrup, apple juice, and orange juice, and stir.  Drench the salmon in lemon juice.  Season with salt, pepper, orange zest, and olive oil.  Place minced garlic on top.  Finish with honey drizzled over the top.

2 – Microwave for 7 minutes on high.  Salmon is better if cooked medium rare.

3- Serve the salmon hot, atop jasmine rice (1 cup rice, with 1 and three-quarters cup water, microwaved, covered, for 5 minutes on high, and then 10 minutes on 50 percent power).

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

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 MARSALA BREAST FILLET ROLLED IN OLIVE OIL & GARLIC – HERB BREADCRUMBS WITH THYME – BABY BELLA MUSHROOMS – MINCED GARLIC IN A SAUCE OF MARSALA WINE – BREADCRUMBS – CHICKEN BONE BROTH

For 2:

–chicken breast fillet (1, sliced breast meat)

–olive oil

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

–thyme (one-half teaspoon, dried, bottled)

–minced garlic (bottled, 1 tablespoon)

–Marsala wine (cooking wine, one-quarter cup)

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

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

–salt and pepper

1 – Place the Marsala wine, bone broth, and two tablespoons of breadcrumbs in a covered baking dish.  Add mushrooms, minced garlic,  and a few drops of olive oil.  Stir.  Microwave on high for 3 minutes.

2 – Place the chicken breast fillet in a plastic bag.  Season with salt, pepper, thyme, and olive oil.  Add garlic – herb breadcrumbs.  Shake well to cover.  Place the breaded chicken in the sauce.

3 – Microwave on high for 3 minutes.  When finished, cut the chicken into two pieces to ensure doneness, and then to share the fillet.  (Portion is for a small appetite.)

4 – Serve chicken and mushroom sauce hot.

–chicken 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

A Simple Dinner:  BAKED CHICKEN STRIPS WITH ROSEMARY – MINCED GARLIC – LEMON – FRESH ITALIAN PARSLEY IN RED WINE SAUCE

For 4:

–6 chicken breast strips

–rosemary (1 tablespoon, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–lemon (bottled, 3 squirts)

–fresh Italian parsley (1 handful, chopped)

–red wine (use the real stuff; one-quarter cup)

1 – Place the chicken strips in a covered baking dish.  Place on top salt and pepper to taste, rosemary, minced garlic, lemon juice, and fresh Italian parsley. 

2 – Microwave on high for 6 minutes.  Strips are usually narrow, and cook rapidly.  Check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

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

A Winner:  GLAZED SALMON WITH HONEY – GINGER – MINCED GARLIC SPRINKLED WITH SESAME SEEDS AND IN A RED WINE & SOY SAUCE

Note:  Originally intended as a glaze for grilling outside.

For 4:

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

–honey (3 tablespoons, bottled)

–ginger (bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–sesame seeds (bottled, 2 tablespoons)

–red wine (one-eighth cup)

–soy sauce (low sodium, bottled, one-eighth cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish with red wine and soy sauce.  Season with honey, ginger, and mined garlic.  Sprinkle with pepper to taste and sesame seeds.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 minutes.  (Salmon is best if cooked medium rare.)

3 – Serve the salmon hot.

–adapted to the microwave from a recipe of friends in Marion, Illinois.

SALMON AND PEPPERS WITH SLICED VIDALIA ONION – BALSAMIC VINEGAR – MINCED GARLIC – MINT – LEMON – CLAM JUICE – GREEN ONIONS

For 4:

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

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

–Vidalia onion (one-half, sliced)

–clam juice (one-quarter cup, bottled)

–lemon juice (3 squirts, bottled)

–balsamic vinegar (one-eighth cup, bottled)

–minced garlic (bottled, 1 tablespoon)

–mint (dried, bottled, 1 tablespoon)

–green onions (2 stalks, chopped, fresh)

–salt and pepper

–olive oil

1 – Place the sliced red bell pepper and the sliced Vidalia onion in a covered baking dish.  Add the clam juice.  Season with minced garlic, mint, salt and pepper, and olive oil.  Stir.  Microwave on high for 3 minutes.

2 – When finished, nestle the salmon amid the peppers and onion.  Drench in lemon juice and balsamic vinegar.  Season with salt, pepper, mint, and olive oil.  Drop chopped green onion on top.

3 – Microwave on high for 6 and one-half minutes.  Salmon is best if medium rare.

4 – Serve the salmon with vegetables hot.

–salmon adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining

ITALIAN COD WITH FRESH TOMATO – BASIL – OREGANO – MINCED GARLIC IN A MILK – WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

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

–basil (3 fresh leaves, torn; or 1 tablespoon, dried)

–oregano (3 fresh sprigs, leaves only; or 1 tablespoon, dried)

–minced garlic (1 tablespoon, bottled)

–milk (one-eighth cup)

–white wine (one-eighth cup)

–tomato (fresh, medium chopped)

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

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Season with salt, pepper, basil, oregano, minced garlic, and olive oil. 

2 – Chop the tomato, and season with salt, pepper, basil, and oregano.  Place the tomato on top of the cod.  Add milk and white wine to the dish.  Finish with a few drops of olive oil.

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

4 – Serve the cod hot, atop jasmine rice.

–cod inspired by C. Mabry, chef.