MEDITERRANEAN WILD COD TOPPED IN FETA WITH BASIL – MINCED GARLIC – YELLOW ONION – GREEN ONIONS – FRESH ROMA TOMATO IN IMPORTED ITALIAN TOMATOES – WHITE WINE SAUCE

Mediterranean all the way. . .

For 2:

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

–feta cheese (one-quarter cup, broken apart)

–minced garlic (bottled, 1 tablespoon)

–yellow onion (one-half, sliced)

–green onions (3 stalks, chopped)

–fresh Roma tomato (chopped, medium)

–imported Italian tomatoes (packaged, one-third cup)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the imported Italian tomatoes and the chopped fresh tomato in a covered baking dish.  Add garlic, basil, and yellow onion.  Pour in white wine.  Season with a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the cod in the tomato sauce.  Spoon some sauce atop the cod.  Season the cod with salt, pepper, basil, and olive oil.  Sprinkle chopped green onions on top.  Finish with feta cheese.

3 – Microwave the cod on high for 6 minutes.  Cod is done when it begins to break apart.

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

–recipe original.

NAPLES – INSPIRED CHICKEN BASIL TOPPED BY PARMESAN CHEESE WITH MINCED GARLIC – CAPERS – GREEN ONIONS ON A BED OF IMPORTED ITALIAN TOMATOES

The South of Italy is known for its emphasis on tomatoes in its cuisine. . .

For 2:

–3 chicken tenderloins

–basil (1 tablespoon, bottled)

–Parmesan cheese (shredded, one-quarter cup)

–minced garlic (1 tablespoon, bottled)

–capers (3 tablespoons, bottled)

–green onions (3 stalks, chopped)

–imported Italian tomatoes (one-half package, 1 cup)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a covered baking dish.  Microwave for 3 minutes.  Nestle the chicken amid the tomatoes.  Season with salt and pepper.  Top the entire dish with basil, minced garlic, capers, and green onions.  Finish with a few drops of olive oil.

2 – Microwave on high for 4 and one-half minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – Serve the chicken and tomato sauce hot and on a bed of pasta, if desired.

–recipe original.

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.

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.

CHICKEN TENDERS WITH SHREDDED CARROTS – SLICED VIDALIA ONION – CELERY SEASONED WITH BAY LEAVES AND ACCOMPANIED BY HOMEMADE – PUREED – CHILLED TOMATO PESTO WITH FRESH TOMATOES – PINE NUTS – CILANTRO – EXTRA VIRGIN OLIVE OIL – MINCED GARLIC – GREEN ONIONS

For 4:

–6 chicken tenderloins or breast strips

–shredded carrots (fresh, packaged, 1 handful)

–Vidalia onion (one-half, large, sliced)

–celery (fresh, 2 stalks, chopped)

–bay leaves (2, dried)

–salt and pepper

–olive oil

Tomato pesto:

–tomatoes (2, fresh, medium, chopped)

–pine nuts (4 tablespoons)

–cilantro (1 tablespoon, dried)

–extra virgin olive oil (3 tablespoons)

–minced garlic (1 tablespoon, bottled)

–green onions (2 stalks, chopped)

–salt to taste

1 – Add chopped tomatoes, pine nuts, cilantro, extra virgin olive oil, minced garlic, green onions, with salt to taste in a food processor.  Puree until smooth.  Refrigerate until time for dinner.

2 – Place the shredded carrots, celery, and onion, with 2 bay leaves, in a covered baking dish.  Add one-quarter cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place the chicken atop the vegetables.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes and 30 seconds.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, with the tomato pesto on the side.

–chicken and tomato pesto adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining.

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.

SALMON ITALIAN STYLE WITH BASIL – FRESH TOMATO – MINCED GARLIC – SEASONED WITH OLIVE OIL IN CLAM JUICE SAUCE & ATOP FARFALLE PASTA

For 4:

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

–basil (1 teaspoon, bottled)

–tomato (fresh, medium, chopped)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–clam juice (one-eighth cup, bottled)

–salt and pepper

–farfalle pasta (boxed, one-half cup, dry)

1 – Place 1 cup of pasta in an uncovered baking dish.  Fill with water to one-half inch above the pasta.  Season with 1 teaspoon of salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.  Drain just before serving.

2 – Place salmon in a covered baking dish.  Add the clam juice.  Season with salt, pepper, basil, and minced garlic.  Season tomato with salt and pepper, and then place chopped tomato on top.  Finish with a few drops of olive oil.

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

4 – Serve the salmon hot, atop the pasta.

–inspired by C. Mabry, chef.

CHICKEN & ASPARAGUS ROSEMARY WITH BABY BELLA MUSHROOMS – ONION – MINCED GARLIC IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–asparagus (1 package for steaming; I used PictSweet signature asparagus)

–baby bella mushrooms (5 or 6, quartered, fresh)

–onion (one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–red wine (one-quarter cup)

–salt and pepper

–olive oil

–rosemary (dried, 2 tablespoons)

1 – Steam the package of asparagus for 2 minutes only.  Let cool.  Set aside.

2 – Place the mushrooms, onion, and minced garlic in the red wine.  Season with salt, pepper, and rosemary.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

3 – After the asparagus have cooled a bit, remove from package and slice into 1-inch pieces.  Place atop the other vegetables in the red wine.  Season with salt and pepper.  Then place the chicken on top. Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, place back in the microwave and cook for 1 minute more.

4 – Serve the chicken, asparagus, and other vegetables hot.

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