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.

INDIAN – SPICED SALMON FILLET GLAZED IN HONEY & SPRINKLED WITH CORIANDER – CUMIN – TURMERIC – CAYENNE – GINGER – PARSLEY IN WHITE WINE VINEGAR SAUCE

Honey is the secret ingredient that makes this recipe outstanding. . .

For 2:

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

–honey (2 tablespoons, bottled)

–coriander, cumin, turmeric, ginger (one-half teaspoon, bottled)

–parsley (bottled, 1 tablespoon, dried)

–cayenne pepper (one-quarter teaspoon, bottled)

–white wine vinegar (one-eighth cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Pour the white wine vinegar over the salmon.  Sprinkle with coriander, cumin, turmeric, ginger, parsley, salt, pepper, and cayenne pepper.  Drizzle honey over the top.  Finish with a few drops of olive oil.

2 – Microwave on high for 3 minutes and 20 seconds.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

–recipe adapted from Real Simple magazine.

PARSLEYED BAKED COD SPRINKLED WITH GARLIC – HERB BREADCRUMBS AND TOPPED WITH BUTTON MUSHROOMS & MINCED GARLIC IN A WHITE WINE VINEGAR SAUCE

Any white fish will do just fine. . .the garlic makes the dish with mushrooms work best. . .

For 2:

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

–parsley (dried, 1 tablespoon, bottled)

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

–mushrooms (button, bottled, 4 or 5)

–minced garlic (bottled, 1 tablespoon)

–white wine vinegar (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add the white wine vinegar, pouring over the cod.  Season the cod with salt and pepper.  Sprinkle breadcrumbs and minced garlic on top.  Add mushrooms.  Finish with parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 20 seconds.  Cod is done when it begins to break apart.

3 – Serve the cod with mushrooms hot.

–recipe original.

A Comfort Dish:  CHICKEN BAKE WITH SHREDDED MOZZARELLA & PARMESAN CHEESES – TOMATOES – PARSLEY – BROWN RICE

This has the flavor, almost, of a chicken pizza. . .

For 2:

–3 chicken tenderloins (room temperature)

–mozzarella cheese (one-quarter cup)

–Parmesan cheese (shredded, one-quarter cup)

–tomatoes (one-half can, do not drain)

–parsley (dried, 1 tablespoon, bottled)

–brown rice (cooked, two-thirds cup)

–salt and pepper

–extra virgin olive oil

1 – Place in a large, covered baking dish, in order, first the brown rice, then tomatoes, then both cheeses.  Season with salt, pepper, parsley, and just a drop or two of extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken atop the vegetables.  Season with salt, pepper, parsley, and, again, just a drop or two of extra virgin olive oil.

3 – 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.

4 – Serve the chicken and vegetables hot.

–recipe original.

BAKED SALMON FILLET ENCRUSTED BY MINCED PEANUTS & PANKO BREADCRUMBS AND WITH ORANGE ZEST – GARLIC – PARSLEY IN WHITE WINE – ORANGE JUICE SAUCE ATOP BROWN RICE

Subtle flavors provide a real taste treat. . .

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

–minced peanuts (mince one-third cup dry roasted peanuts in a food processor)

–panko breadcrumbs (one-quarter cup, boxed)

–orange zest (orange peel, 1 tablespoon, bottled)

–garlic (powdered, 1 teaspoon, bottled)

–parsley (dried, bottled, 1 tablespoon)

–white wine (one-quarter cup)

–orange juice (3 tablespoons)

–brown rice (1 cup rice added to 1 cup salted bone broth; microwave on high for 7 minutes; let sit for 5 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add white wine and orange juice, pouring over the salmon to the bottom of the dish.  Season with orange zest, garlic, salt, and pepper.  Place minced peanuts and panko breadcrumbs on top, pressing into the salmon.  Finish with parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes and 20 seconds.  Cod is done when it breaks apart easily.

3 – Serve the cod hot, atop brown rice.

–adapted from Better Homes & Gardens, on the web.

CHICKEN TOMATO PESTO WITH BASIL – TOMATOES – BASIL PESTO – CHOPPED ONION – CRUMBLED FETA CHEESE – MINCED GARLIC

Choose a different cheese if feta is not your thing. . .

For 2:

–3 chicken tenderloins

–tomatoes (half a can; do NOT drain)

–basil pesto (ready prepared in a jar, 2 tablespoons)

–onion (chopped, one-quarter cup)

–feta cheese (crumbled, one-eighth cup)

–minced garlic (bottled, 1 tablespoon)

–basil (dried, 1 tablespoon, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the basil pesto, onion, feta, minced garlic, salt and pepper to taste, in a small mixing bowl.  Gradually add the tomatoes, with their juice, stirring constantly.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the chicken tenderloins in the sauce.  Season with salt, pepper, and basil.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–recipe original.

PARSLEYED CHICKEN L’ORANGE ROLLED IN GARLIC – HERB BREADCRUMBS – SPRINKLED WITH ORANGE ZEST & SESAME SEEDS AND PLACED IN A SAUCE OF ORANGE JUICE – SOY SAUCE – RED WINE – MINCED GARLIC – SUGAR – BROTH – EXTRA VIRGIN OLIVE OIL

A bit of trouble, but if you like orange flavor, you will like this. . . delicious. . . .

For 2:

–3 chicken tenders (room temperature)

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

–orange zest (1 tablespoon, bottled)

–orange juice (one-quarter cup)

–soy sauce (bottled, 1 tablespoon)

–sesame seeds (bottled, 1 tablespoon)

–parsley (dried, bottled, 1 tablespoon)

–red wine (1 tablespoon)

–minced garlic (1 tablespoon, bottled)

–extra virgin olive oil

–salt and pepper

–sugar (2 tablespoons)

–chicken broth (boxed, 3 tablespoons)

1 – Place orange juice, soy sauce, red wine, minced garlic, sugar, and chicken broth in a covered baking dish.  Stir.  Microwave on high for 3 minutes.  Set aside.

2 – Place chicken in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Then place the chicken in the sauce.

3 – Sprinkle with sesame seeds, orange zest, and parsley.  Finish with a drop or two of olive oil.

4 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

5 – Serve the chicken and sauce hot.

–recipe inspired by Rasa Malaysia, from the web.

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.