SOUTHERN CATFISH WITH BASIL – OREGANO – THYME – CUMIN – GARLIC – RED ONION – GRAPE TOMATOES IN CLAM – BROTH SAUCE

The taste is fantastic!

For 2:

–8 to 10 catfish portions (or 2 fillets)

–basil, oregano, thyme, cumin (dried, one-eighth teaspoon each)

–garlic (minced, 1 tablespoon)

–red onion (medium, one-quarter, sliced)

–grape tomatoes (halved, fresh, 5 or 6 halved)

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup)

–chicken broth (one-eighth cup)

1 – Place the catfish in a large, covered baking dish, with portions separated.  Pour in the clam juice and chicken broth.  Season with basil, oregano, thyme, and cumin.  Top with sliced red onion and halved grape tomatoes.  Season with salt and pepper.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 minutes (a short time because portions are separate).

3 – Serve the catfish hot, with onion and tomatoes on top.

–inspired by Southern Living magazine.

SPICY MISSISSIPPI CATFISH FILLETS WITH HALVED GRAPE TOMATOES – MARINARA – SRIRACHA – MINCED GARLIC ATOP RED POTATOES AND IN WHITE WINE SAUCE

Marinara and sriracha sauces work well together. . .

For 2:

–2 catfish fillets

–marinara sauce (I used Bertoli with vegetables; 2 tablespoons)

–sriracha sauce (2 tablespoons)

–garlic (bottled, minced, 1 tablespoon)

–potatoes (2, medium, cut in bite-sized pieces, red)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Peel the potatoes, and then cut into bite-sized pieces.  Place in a large, covered baking dish.  Season with salt, pepper, garlic, and extra virgin olive oil.  Microwave on high for 6 minutes.

2 – Place the catfish fillets atop the potatoes.  Season with salt and pepper.  Spoon marinara sauce in the middle of each fillet.  Then squeeze ribbons of sriracha down the length of the fillet. 

3 – Slice 6 to 8 grape tomatoes in half.  Place atop the catfish.  Finish with a few drops of extra virgin olive oil.

4 – Serve the catfish, potatoes, and sauce hot.

–recipe original.

A Simple Dinner:  HERB COD WITH ROSEMARY – PARSLEY – BASIL – THYME – CHIVES – MINT IN LEMON – CLAM JUICE SAUCE

This entrée looks as though it were dropped on the floor and stomped.  But it is mighty good.  Substitutions are possible, but I can vouch for the herbs mentioned. . .

For 2:

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

–rosemary, basil, thyme, chives, mint (1 teaspoon, dried)

–parsley (1 tablespoon, dried)

–salt and pepper (to taste)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour in the clam juice.  Use a few drops of extra virgin olive oil.  Sprinkle with rosemary, basil, thyme, chives, mint, salt, pepper, and parsley, in that order.

2 – Microwave on high for 6 and one-half minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–recipe original.

A Protein – Rich Entrée:  MEDITERRANEAN CHICKEN & TOFU BASIL OREGANO WITH DICED TOMATOES – MINCED GARLIC – ONION – BLACK OLIVES IN A RED WINE SAUCE

This recipe works equally well to leave off the chicken. . .

For 2:

–3 chicken tenderloins

–tofu (a rectangle of 3 inches by 2 inches, cut into squares, drained)

–basil and oregano (1 teaspoon each)

–tomatoes (diced, one-half can)

–minced garlic (bottled, 1 tablespoon)

–onion (one-quarter cup, chopped)

black olives (half a small can, drained)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the diced tofu and tomatoes in a large, covered baking dish.  Add red wine, black olives, and onion.  Season with salt, pepper, minced garlic, and a few drops of extra virgin olive oil.  Fold the ingredients over.  Microwave on high for 4 minutes.

2 – Add the chicken atop the sauce.  Season with salt, pepper, garlic, and olive oil.  Microwave on high for 7 minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 2 minutes more.

3 – Serve the chicken dish hot.

–recipe original.

PARSLEYED STEAMED SALMON WITH MUSHROOMS – ONIONS – GARLIC – CAYENNE IN LEMON – WHITE WINE – SOY SAUCE

Mushrooms go well with soy sauce. . .and soy sauce goes well with salmon. . .

For 2:

–salmon (room temperature, size of 2 decks of cards, one-half pound)

–mushrooms (one-quarter cup, canned)

–onions (one-quarter cup, frozen, chopped)

–garlic (minced, 1 tablespoon, bottled)

–cayenne (one-eighth teaspoon)

–lemon (3 squirts, bottled)

–white wine (one-eighth cup)

–soy sauce (one-eighth cup)

–parsley (dried, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the rinsed salmon in a covered baking dish.  Drench in lemon juice.  Add the white wine and soy sauce.  Season with garlic and cayenne pepper, salt and pepper.

2 – Place onions, and the mushrooms on top of the salmon.  Sprinkle a few drops of olive oil on the salmon.  Finish with a sprinkle of parsley.

3 – Microwave on high for 4 and one-half minutes.  Salmon is best if slightly undercooked.

4 – Serve the salmon and sauce hot.

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

A Side Dish in the Slow Cooker:  BACON – FLAVORED PINTO BEANS WITH MUSHROOMS – CARROTS – GARLIC – ONION – ROSEMARY – BAY LEAVES – BONE BROTH – EXTRA VIRGIN OLIVE OIL

Flavorful, and variation on plain ole beans. . .

–pinto beans (1 and one-half cups before soaking, dried, soak overnight)

–Bac’n pieces (soy bacon, 2 tablespoons, bottled)

–mushrooms (one-quarter cup, canned, drain)

–carrots (shredded, 1 handful)

–garlic (minced, bottled, 1 tablespoon)

–onion (chopped, one-quarter cup, packaged)

–rosemary (2 tablespoons, dried, bottled)

–bay leaves (3, dried, bottled)

–bone broth (chicken bone broth, fill to top of beans in the slow cooker)

–salt and pepper (to taste)

–extra virgin olive oil (3 tablespoons, bottled)

1 – After soaking the beans overnight (they will double in size), place in a slow cooker.  Add all ingredients in the order given above, and then stir well.  Cook on low heat for 5 hours, more by 30 minutes if softer beans are desired.

2 – Serve the pinto beans hot.

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

BAKED PARSLEYED SALMON WITH CORIANDER & CHOPPED ONION SPRINKLED WITH PEANUTS & BREADCRUMBS IN A LIME JUICE – WHITE WINE – SOY SAUCE

Don’t leave off the peanuts, which are a high point of this dish. . .

For 2:

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

–coriander (dried, 1 teaspoon)

–chopped onion (one-quarter cup)

–peanuts (1 handful)

–breadcrumbs (3 tablespoons, boxed)

–lime juice (3 squirts, bottled)

–white wine (one-eighth cup)

–soy sauce (3 tablespoons, bottled)

–salt and pepper

–extra virgin olive oil

–parsley (1 tablespoon, dried, bottled)

1 – Place the salmon in a covered baking dish.  Drench in lime juice.  Add soy sauce and white wine.  Season with coriander, salt, and pepper.  Sprinkle with breadcrumbs, parsley, and extra virgin olive oil.  Drop a handful of peanuts on top.

2 – Microwave on high for 3 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

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

BAKED COD WITH CORIANDER – DICED TOMATOES – GARLIC – LIME JUICE – CAYENNE

Coriander is a favorite spice that works well with tomatoes. . .

For 2:

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

–coriander (1 teaspoon, dried)

–diced tomatoes (half a can, do not drain)

–garlic (powdered, 1 teaspoon)

–lime juice (3 squirts, bottled)

–cayenne pepper (one-quarter teaspoon, dried)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Drench in lime juice.  Season with coriander, garlic, cayenne pepper, salt, and pepper.  Spoon tomatoes on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

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

ONE – DISH PARSLEYED CHICKEN DINNER WITH JASMINE RICE – DICED TOMATOES – ENGLISH PEAS – CHOPPED ONION IN MARSALA SAUCE

Simply layer, microwave, and enjoy. . .

For 4 small appetites:

–3 chicken tenderloins

–rice (cooked, three-fourth’s cup)

–tomatoes (diced, 1 can, do not drain)

–English peas (one-half cup, frozen)

–chopped onion (one-quarter cup, chopped)

–salt and pepper

–extra virgin olive oil

–parsley (dried, 1 teaspoon)

–marsala wine (or sherry; one-third cup)

1 – Place the rice, tomatoes, English peas, and chopped onion, in this order, in a large, covered baking dish.  Pour in the marsala wine.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – Place the chicken atop the vegetables.  Season with salt, pepper, olive oil, and parsley.  Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 2 minutes more.  (Note:  This dish takes a long time to cook.)

3 – Serve the chicken and vegetables hot.

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

HERB – STEAMED COD FILLET ON A BED OF SLICED POTATOES & PETITE DICED TOMATOES AND SEASONED WITH MINCED GARLIC – THYME – ROSEMARY – PARSLEY

 

The original recipe calls for roasting the cod and potatoes, but steaming works well also. . . .

For 2:

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

–sliced potatoes (1 can, drained, then rinsed)

–tomatoes (1 can, do not drain; I prefer petite diced)

–minced garlic (bottled, 1 tablespoon)

–thyme (1 teaspoon, dried, bottled)

–rosemary (1 tablespoon, dried, bottled)

–parsley (1 tablespoon, dried, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes and tomatoes in a large, covered baking dish.  Season with minced garlic, thyme, rosemary, salt, pepper, and olive oil.  Fold the ingredients.  Microwave on high for 3 minutes.

2 – Place the cod atop the sauce.  Season with salt, pepper, minced garlic, thyme, rosemary, and extra virgin olive oil.  Finish with parsley sprinkled over the whole dish.

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

4 – Serve the cod, potatoes, and tomatoes hot.

–cod inspired by Meredith Deeds, from the Star Tribune, Minneapolis, Minnesota, May 14, 2020.