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.

Advertisements

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.

JAPANESE – STYLE WILD SALMON FILLET SEASONED WITH CORIANDER – LEMON ZEST – GINGER – MINCED GARLIC IN A SAUCE OF HONEY – TERIYAKI – LEMON JUICE AND TOPPED WITH CHOPPED GREEN ONIONS

A tasty treat. . .

For 4:

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

–coriander (1 teaspoon)

–lemon zest (1 teaspoon)

–ginger (1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–honey (3 tablespoons, drippled over the salmon)

–teriyaki (one-eighth cup)

–lemon juice (3 squirts)

–pepper (no salt to taste)

–green onions (chopped, 3 stalks, fresh)

–extra virgin olive oil (organic if possible)

1 – Place the salmon in a covered baking dish.  Squirt lemon juice on top.  Then pour in the teriyaki sauce.  Season with coriander, pepper (no salt), lemon zest, ginger, and minced garlic.  Sprinkle chopped green onions on top.  Finish with a few drops of olive oil.

2 – Microwave  on high for 5 minute.  Salmon is better if slightly undercooked.

3 – Serve the salmon and sauce hot.

–salmon adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners (a kindle e-book).

WILD ATLANTIC COD WITH MINT – ROSEMARY – ARTICHOKE HEARTS – SLICED BABY BELLA MUSHROOMS – MINCED GARLIC – CHOPPED GREEN ONIONS IN WHITE WINE SAUCE

The flavors meld together very well. . .

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

–mint (bottled, dried, 1 teaspoon)

–rosemary (bottled, dried, 1 tablespoon)

–artichoke hearts (canned, 3 hearts, chopped, no seasoning)

–baby bella mushrooms (3 or 4, chopped, fresh)

–minced garlic (1 tablespoon, bottled)

–green onions (3 stalks, fresh, chopped)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil (organic is possible)

1 – Place the cod in a covered baking dish.  Pour on the white wine.  Season with salt, pepper, mint, minced garlic, and rosemary.  Place the artichoke hearts, baby bella mushrooms, and green onions on top.  Finish with a few drops of olive oil.

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

3 – Serve the cod and vegetables hot.

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

A Company Dinner for 4:  SPICY ATLANTIC COD WITH BROCCOLI FLORETS & BLACK OLIVES SEASONED WITH OREGANO – MINCED GARLIC – CAYENNE IN WHITE WINE SAUCE WITH A SIDE OF BOILED RED POTATOES

Almost a one-dish dinner, easy and delicious. . .

For 4:

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

–broccoli florets (from 2 heads of broccoli, fresh)

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

–oregano (1 tablespoon, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–cayenne pepper (to taste, about 1 teaspoon)

–white wine (one-third cup)

–salt and pepper

–extra virgin olive oil (organic if possible)

–red potatoes (8 to 10, cut bite-sized)

1 – Place bite-sized, cut, red potatoes in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

2 – Place the broccoli florets around a large, covered, baking dish.  Add white wine.  Add cod in the center of the baking dish.  Season cod and broccoli with salt, pepper, oregano, minced garlic, and cayenne pepper.  Sprinkle black olives on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave the cod for 12 minutes on high.  Cod is done when it begins to break apart.

4 – Serve the cod and broccoli hot, with the potatoes as a side.

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

PARSLEYED ORGANIC CHICKEN TENDERS ROLLED IN BREADCRUMBS WITH ARTICHOKE HEARTS – BABY BELLA MUSHROOMS – RED ONION IN MARSALA WINE – BROTH SAUCE

Lots of veggies make this recipe!

For 4:

–6 organic chicken tenderloins

–breadcrumbs (boxed, plain, one-third cup)

–artichoke hearts (canned, 2, sliced)

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

–red onion (sliced, one-half, medium)

–marsala wine (one-quarter cup)

–chicken bone broth (3 tablespoons, packaged)

–salt and pepper

–extra virgin olive oil (organic if possible)

–parsley (fresh, 1 handful, chopped)

1 – Place the artichoke hearts, mushrooms, and red onion in the marsala wine and bone broth.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the chicken tenderloins in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the plain breadcrumbs.  Shake well.

3 – Place the chicken amidst the veggies in the sauce.  Sprinkle with parsley and a few drops of extra virgin olive oil.

4 – Serve the chicken, sauce, and vegetables hot.

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

A Simple Dinner:  ORGANIC CHICKEN TENDERS TOPPED WITH GOLDEN RAISINS – PINE NUTS – CHOPPED FRESH PARSLEY IN CREAM SHERRY SAUCE

A deliciously sweet way to serve chicken . . .

For 4:

–6 organic chicken tenders

–golden raisins (one-quarter cup; soak for 15 minutes in warm water)

–pine nuts (one-quarter cup)

–fresh parsley (1 handful, chopped)

–cream sherry (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Add the cream sherry.  Season with salt and pepper.  Sprinkle golden raisins, pine nuts, and chopped fresh parsley on top.  Finish with a few drops of olive oil.

2 – 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.

3 – Serve the chicken and sauce hot, atop rice if desired.

–chicken 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.

MISSISSIPPI CATFISH SMOTHERED IN SWISS CHEESE & SEASONED WITH HERBS DE PROVENCE & THYME IN WHITE WINE SAUCE

This is truly delicious, a hybrid of Mississippi and Southeast France. . .

For 4:

–4 fillets of catfish (size of 4 decks of cards, 1 pound)

–Swiss cheese (6 slices)

–herbs de provence (dried, bottled, 1 tablespoon)

–thyme (dried, bottled, 1 teaspoon)

–white wine (one-quarter cup)

–extra virgin olive oil

–salt and pepper

1 – Place the catfish in a covered baking dish.  Add the white wine.  Season with salt and pepper.  Place Swiss cheese on top to cover.  Sprinkle with herbs de provence and thyme.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the catfish and sauce hot.

–catfish inspired by C. Mabry, chef.

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.