BREADED COD SPRINKLED WITH ROSEMARY & PARSLEY AND PLACED ON A BED OF ITALIAN TOMATOES – GREEN PEAS – CHOPPED ONION ATOP POLENTA

This is a choice combination for Edward Giobbi, my favorite chef. . .

For 4:

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

–rosemary (1 tablespoon, bottled)

–parsley (1 tablespoon, bottled)

–Italian tomatoes (I used Pomi; 1 cup, boxed)

–green peas (frozen; 1 cup)

–chopped onion (one-quarter cup)

–salt and pepper

–extra virgin olive oil

–polenta (follow package instructions; a generous amount of polenta will result, but excess can be frozen in meal-size servings)

1 – Place the tomatoes, green peas, and chopped onion in a large, covered baking dish.  Season with rosemary, salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place one-half cup breadcrumbs on a large plate.  Place cod atop the breadcrumbs.  Generously sprinkle with olive oil.  Turn the cod to coat with breadcrumbs. 

3 – Place the breaded cod atop the vegetables in the baking dish.  Sprinkle with parsley, rosemary, and olive oil.  Spoon some of the sauce atop the cod.

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

5 – Serve the cod hot, atop polenta.

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

CHILLED COD SALAD TARRAGON WITH BUTTON MUSHROOMS – ENGLISH PEAS – SHREDDED CARROTS – CHOPPED ONIONS – MAYO

I chose all ingredients that meld together well on the palate. . .

–cod fillet (size of 2 decks of cards, one-half pound)

–tarragon (to taste, 1 to 2 tablespoons, dried, bottled)

–button mushrooms (one-third cup, bottled)

–English peas (green peas, one-half cup, frozen)

–shredded carrots (fresh, one-half cup)

–chopped onions (one-quarter cup)

–mayonnaise (to taste, do not overdo)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Season with salt, pepper, tarragon, and extra virgin olive oil; do NOT add water or other liquid.  Microwave on high for 7 minutes.  When finished, break apart while in the baking dish.  This will be your serving dish.

2 – Place peas and onions in a covered baking dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 4 minutes.  When finished, add to the cod.

3 – Add shredded carrots to the cod and vegetables.  Season with salt and pepper.

4 – Gently fold 1 heaping tablespoon of mayonnaise into the cod and vegetables.  Finish with a sprinkling of tarragon on top.

5 – Chill for at least 1 hour in the refrigerator.  Serve the cod salad cold.

–recipe original.

CHICKEN & GREEN PEAS TARRAGON TOPPED WITH FRESH CHOPPED TOMATO AND IN WHITE WINE

Chicken and peas are both enhanced by the lesser known spice of tarragon. . .

For 2:

–3 chicken tenderloins (organic)

–green peas (1 cup, frozen)

–tarragon (bottled, dried, one-half teaspoon, divided)

–tomato (one, medium, chopped, fresh)

–white wine (one-half cup)

–salt and pepper

–extra virgin olive oil

1 – Place the green peas in a large, covered, baking dish.  Season with salt, pepper, tarragon, and extra virgin olive oil.  Pour in white wine.

2 – Nestle the chicken amid the green peas.  Season the chicken with salt, pepper, tarragon, and extra virgin olive oil.  Top with chopped tomato that has been salted and peppered.

3 – Microwave on high for 4 minutes and 20 seconds.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and peas, with tomato, hot.

–recipe original.

ONE – DISH COMFORT COD WITH CAULIFLOWER – GREEN PEAS – CAPERS – GREEN ONIONS – MINCED GARLIC – PARSLEY & SERVED ATOP JASMINE RICE

For 4:

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

–cauliflower (1 head, cut into 1-inch pieces, fresh)

–green peas (1 cup, frozen, packaged)

–capers (3 tablespoons, bottled)

–green onions (fresh, 3, chopped)

–minced garlic (bottled, 1 tablespoon)

–parsley (1 handful, fresh, chopped)

–jasmine rice

–salt and pepper

–olive oil

1 – Cook jasmine rice according to package instructions for microwaving.  Brands differ.  When finished, keep covered to preserve warmth.

2 – Place cauliflower, green peas, capers, green onions, minced garlic, salt, pepper, and olive oil in a large covered baking dish.  Add one-half cup water.  Stir gently but well.  Microwave on high for 5 minutes.

3 – Place the cod on top of the vegetables.  Season with salt, pepper, olive oil, and parsley.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot, atop the jasmine rice.

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

CHICKEN & GREEN PEAS ROSEMARY TOPPED WITH GREEN ONIONS & WITH SMOKED TURKEY – MUSHROOMS – MINCED GARLIC – PARSLEY IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–green peas (frozen, one-half cup)

–green onions (3 stalks, chopped)

–smoked turkey (sandwich meat, 1 slice, chopped)

–mushrooms (baby bellas, 4 or 5, quartered)

–minced garlic (bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–red wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the green peas, smoked turkey, mushrooms, minced garlic, and parsley in a covered baking dish.  Add red wine.  Season with salt, pepper, and olive oil.  Stir gently.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the peas.  Season with salt, pepper, rosemary, and olive oil.  Top with green onions.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and peas hot.

–chicken 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.

CHICKEN & SHRIMP SCAMPI WITH GREEN PEAS – FRESH TOMATO – ONION – MINCED GARLIC – LEMON – CAYENNE – OREGANO – MINT ATOP JASMINE RICE

For 4:

–3 chicken tenderloins or breast strips

–shrimp (raw, deveined, tail-off, medium, about 15)

–green peas (frozen, packaged, two-thirds cup)

–tomato (medium, fresh, chopped)

–onion (one-half, sliced)

–minced garlic (1 tablespoon, bottled)

–lemon juice (bottled, 3 squirts)

–cayenne (one-quarter teaspoon, more for extra spicy)

–oregano (dried, bottled, 1 teaspoon)

–mint (dried, bottled, 1 teaspoon)

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

–salt and pepper

–Promise margarine (heart-healthy, 2 tablespoons)

–olive oil

1 – Place the green peas, onion, and chopped tomato in a covered baking dish.  Add one-eighth cup of water.  Season with garlic, oregano, mint, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken on top.  Season with salt, pepper, oregano, mint, and a few drops of olive oil.  Microwave on high for 4 minutes.  When finished, test the center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Place the shrimp, 1 layer only, in a small, covered baking dish.  Add margarine.  Season with salt, pepper, oregano, lemon, and mint.  Microwave on high for 2 minutes.

4 – When the shrimp have cooked, pour them out atop the chicken.

5 – Serve the chicken and shrimp hot, atop, the jasmine rice.

–chicken and shrimp adapted from Edward Giobbi’s Italian Family Dining.

PARSLEYED COD & GREEN PEAS WITH RED BELL PEPPER – MINCED GARLIC – ROSEMARY – CAYENNE – BREADCRUMBS IN CLAM JUICE SAUCE ATOP BASMATI RICE

For 4:

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

–green peas (frozen, 1 cup, packaged)

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

–minced garlic (bottled, 1 tablespoon)

–rosemary (bottled, dried, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–breadcrumbs (3 tablespoons, boxed)

–clam juice (bottled, one-half cup)

–parsley (fresh, 1 handful, chopped)

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

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

2 – When finished, nestle the cod amid the green peas and sauce.  Season with salt, pepper, cayenne pepper, and olive oil.  Top with parsley.

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

4 – Serve the cod, peas, and sauce hot atop basmati rice.

–cod adapted from Edward Giobbi’s Italian Family Dining.

PARSLEYED COD & GREEN PEAS WITH GREEN ONIONS – MINCED GARLIC IN WHITE WINE SAUCE ATOP BASMATI RICE

For 4:

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

–parsley (fresh, 1 handful, chopped)

–green peas (frozen, 1 and one-half cups)

–green onions (3 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–basmati rice (packaged, 1 cup uncooked rice)

1 – Prepare the basmati rice by package instructions for microwaving; brands differ.

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

3 – Nestle the cod amid the green peas.  Season with salt and pepper.  Top with parsley and green onions.  Finish with a few drops of olive oil.

4 – Microwave the cod for 7 minutes.  Cod is done when it begins to break apart.

5 – Serve cod and green peas hot, atop the rice.

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

THYME & ROSEMARY CHICKEN ROLLED IN BREADCRUMBS & ON A BED OF CHOPPED TOMATO – GREEN ONIONS – GREEN PEAS – MUSHROOMS IN SHERRY – WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–thyme, rosemary

–breadcrumbs (plain, boxed)

–tomato (fresh, medium, chopped)

–green onions (4, fresh, chopped)

–green peas (frozen, half a package)

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

–sherry (cooking sherry is fine)

–white wine

–salt and pepper

–olive oil

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

2 – Chop 1 medium tomato and 4 green onions, and place in a covered baking dish.  Slice 5 or 6 baby bella mushrooms, and place in the dish.  Add one-half package of green peas.  Season with salt, pepper, thyme, rosemary, and olive oil.  Add 3 tablespoons of sherry, and a small amount of white wine.  Stir very gently.  Microwave on high for 5 minutes.

3 – Place the chicken atop the vegetables.  Add a few more drops of olive oil, if desired.  Microwave on high for 9 minutes.

4 – Serve the chicken and vegetables hot, if desired atop couscous, pasta, or rice (recipes, see the search box on this blog).

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