COD AMERICAINE SPRINKLED WITH HERBS DE PROVENCE & CAYENNE AND FLOATING IN A SAUCE OF MARINARA – BRANDY – WHITE WINE – ONIONS – GARLIC PLACED ATOP JASMINE RICE

Delectable, apparently how the French think Americans eat cod. . .

For 2:

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

–herbs de provence (1 tablespoon; consists of basil, parsley, thyme, marjoram, oregano)

–cayenne pepper (one-quarter teaspoon)

–marinara sauce (6 tablespoons; I used Bertolli with garlic, basil, and olive oil)

–brandy (2 tablespoons; buy a small, inexpensive bottle)

–white wine (one-quarter cup)

–onions (one-quarter cup, chopped)

–minced garlic (1 tablespoon, bottled)

–jasmine rice (1 cup rice with 1 and three-fourths cup water; microwave on high for 5 minutes; then on 50 percent power for 10 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the marinara sauce, brandy, white wine, onions, minced garlic, and olive oil to taste in a covered baking dish.  Stir well.  Then place the cod in the middle of the dish.  Sprinkle cod with salt, pepper, cayenne, and herbs de provence.  Finish with a few drops of olive oil.

2 – Microwave on high for 6 and one-half minutes.

3 – Serve the cod hot, with sauce, and atop the rice.

–cod adapted from The Best of French Cooking

HONEY ROASTED PEANUT CHICKEN WITH SQUASH – ONIONS – MUSHROOMS IN A HOISIN – BROTH SAUCE

The original recipe from a cooking blog used cashews. . .

For 2:

–3 chicken tenderloins (organic)

–honey roasted peanuts (one-half cup)

–squash (summer, 1, medium, sliced)

–onions (one-half cup, chopped)

–mushrooms (white, 4 to 6, chopped)

–hoisin sauce (bottled, one-quarter cup)

–chicken bone broth (three – fourth’s cup)

–salt and pepper

–extra virgin olive oil

1 – Place the hoisin sauce in a measuring cup.  Slowly add chicken bone broth, stirring briskly.  Set aside.

2 – Place sliced summer squash, onions, and mushrooms in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil to taste.  Pour in the sauce.  Microwave on high for 4 minutes.

3 – Place the chicken atop the vegetables.  Season with salt, pepper, and olive oil.  Pour peanuts on top.

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

5 – Serve the chicken hot, atop quinoa, rice, or pasta.

–inspired by “Spend with Pennies” cooking blog, by Holly.

SPICY GARLIC – PEPPER CHICKEN WITH SHREDDED CARROTS – RED ONIONS – WHITE MUSHROOMS – CAYENNE IN A BLENDED CHICKEN BROTH – SOY SAUCE

Thai meets the Mediterranean. . .

For 2:

–3 chicken tenderloins (organic)

–shredded carrots (packaged, 1 handful)

–red onions (one-half, chopped, medium)

–white mushrooms (4 or 5, quartered, fresh)

–cayenne pepper (one-quarter teaspoon, bottled)

–chicken broth (one-eighth cup, nonfat, low sodium)

–soy sauce (one-eighth cup, bottled)

–pepper (no salt)

–extra virgin olive oil

1 – Place the shredded carrots and chopped onions in a covered baking dish.  Add chicken broth and soy sauce.  Season with extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken tenders in the sauce.  Place minced garlic and quartered white mushrooms on top.  Season with cayenne pepper and black pepper (the latter generously).   Finish with a few drops of extra virgin olive oil.

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

4 – Serve the chicken and sauce hot.

–inspired by the garlic – pepper chicken recipe at Pick Thai, Oxford, Mississippi.

CHICKEN TURMERIC WITH HALVED GRAPE TOMATOES – MINCED GARLIC – CHOPPED YELLOW ONIONS – CHOPPED GREEN ONIONS IN WHITE WINE SAUCE

Turmeric is good brain food. . .

For 2:

–3 organic chicken tenderloins

–turmeric (one-half teaspoon, too much is bitter)

–halved grape tomatoes (organic, 8 to 10 grape tomatoes)

–minced garlic (bottled, 1 tablespoon)

–chopped yellow onions (ready-packaged, one-quarter cup; or one-half medium onion, sliced)

–chopped green onions (2 stalks)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Pour the white wine in a covered baking dish.  Microwave for 2 minutes.  Then stir in the turmeric, and microwave for 30 seconds.

2 – Add chicken to the sauce.  Season with salt and pepper.  Top with tomatoes, garlic, onion, and green onion.  Spoon sauce over the chicken.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 3 minutes and 30 seconds.  When finished, test the center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–recipe original.

BAKED WILD SOCKEYE SALMON FILLET SPRINKLED WITH THYME – PARSLEY – GREEN ONION AND IN AN ITALIAN TOMATO SAUCE SEASONED BY CHOPPED YELLOW ONION

Tomato and parsley go together very well. . .

For 2:

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

–thyme (dried, bottled, one-half teaspoon)

–parsley (dried, bottled, 1 teaspoon)

–green onions (3 stalks, fresh, chopped)

–Italian tomato sauce (I used Pomi strained tomatoes, 1 cup)

–yellow onion (one-half, chopped, fresh)

–salt and pepper

–extra virgin olive oil

1 – Place the tomato sauce and yellow onions in a large, covered baking dish.  Season with salt, pepper, parsley, thyme, and extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the salmon fillet atop the tomato and onion sauce.  Season with salt, pepper, parsley, and thyme.  Drop chopped green onions on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 3 minutes.  Salmon is tastier if slightly undercooked, also more flaky.

4 – Serve the salmon and sauce hot.

–recipe original.

ONE – DISH SPICY MEDITERRANEAN COD WITH BROCCOLI FLORETS TOPPED BY FETA CHEESE – MINCED GARLIC – CHOPPED YELLOW & GREEN ONIONS IN IMPORTED ITALIAN TOMATOES & WHITE WINE SAUCE

All ingredients in the Mediterranean tradition . .

For 2:

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

–broccoli florets (from 1 head of broccoli, fresh)

–feta cheese (broken, packaged, 2 tablespoons)

–minced garlic (bottled, 1 tablespoon)

–chopped yellow and green onions (packaged, 2 tablespoons each)

–Italian tomatoes (packaged, one-half cup)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the Italian tomatoes and white wine in a very large baking dish.  Stir.  Add the cod to the center of the dish, broccoli florets surrounding it.  Season cod and broccoli with salt, pepper, cayenne pepper, and minced garlic.  Top with onions and feta cheese.  Finish with a few drops of olive oil.

2 – Microwave the dish for 10 minutes on high.  Cod is done when it begins to break apart.

3 – Serve the cod and broccoli entrée hot.

–inspired by C. Mabry, chef.

BAKED BUTTERED WILD COD WITH CAPERS – FRESH PARSLEY – MINCED GARLIC – LEMON – SLICED ONION – EXTRA VIRGIN OLIVE OIL IN WHITE WINE SAUCE

The capers and the butter make this recipe. . .

For 4:

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

–healthy margarine (I use Smart Balance; 1 tablespoon)

–capers (3 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (2 tablespoons)

–onion (one-half, medium sliced)

–extra virgin olive oil (to taste)

–white wine (one-quarter cup)

–salt and pepper (to taste)

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Top with capers, parsley, minced garlic, sliced onion, and extra virgin olive oil.  Add white wine to the dish.

2 – Microwave on high for 8 minutes.

3 – Serve the cod and sauce hot.

–adapted by C. Mabry, chef, from a lost recipe.

BAKED CHICKEN WITH SHREDDED CARROTS – ONIONS – CELERY IN BROTH & ACCOMPANIED BY A COOL PUREED GREEN SAUCE OF MINT – PARSLEY – GARLIC – PINE NUTS – GREEN ONIONS – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–shredded carrots (1 handful, packaged)

–onion (one-half, medium, sliced)

–celery (2 stalks, chopped fine)

–chicken broth (non-fat, low sodium, packaged)

–salt and pepper

–olive oil

Green sauce:

–mint (bottled, 1 tablespoon, dried)

–parsley (1 handful, fresh, chopped)

–garlic (minced, 1 tablespoon)

–pine nuts (3 tablespoons)

–green onions (3 stalks, chopped)

–extra virgin olive oil (2 tablespoons, bottled)

1 – Place the mint, parsley, garlic, pine nuts, green onions, and extra virgin olive oil in a food processor.  Pulse until smooth.  Plan to serve room temperature.

2 – Place shredded carrots, onion, and celery in broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the vegetables and in the broth.  Season with salt, pepper, and olive oil.

4 – Microwave the chicken for 8 minutes on high.

5 – Serve the chicken and sauce hot with the cool green sauce on the side.

–chicken and sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

PESTO COD ATOP TOMATO SLICES WITH GARLIC – HERB BREADCRUMBS / OVEN FRIED EGGPLANT WITH TOMATO & VIDALIA ONION

–cod (size of 3 decks of cards, one-half pound)

–pesto sauce (bottled)

–tomato (2, fresh, divided)

–garlic salt

–basil (fresh if possible)

–salt and pepper

–olive oil

–garlic – herb breadcrumbs (boxed)

–eggplant (3 thick slices)

–Vidalia onion (1, small)

1 – Cut off 3 thick slices from a large tomato.  Place in a covered baking dish.  Season with salt, pepper, basil, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Place the cod atop the tomatoes.  Season with salt and pepper.  Place 2 tablespoons of pesto sauce in a small bowl.  Stir in 2 tablespoons of water.  Spread the pesto atop the cod.  Sprinkle lightly with garlic – herb breadcrumbs.  Set aside.

2 – Chop 1 tomato and 1 onion.  Place in a covered baking dish.  Season the tomato and onion with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Cut off 3 slices of eggplant.  Place in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of garlic – herb breadcrumbs in the bag.  Shake well.  Place the eggplant atop the tomato and onion.  Add a little more olive oil on top.  Microwave on high for 3 minutes.

3 – Microwave the cod on high for 7 minutes.

4 – Serve the cod hot, with the eggplant as a side.

–cod adapted from “fine cooking” web site; eggplant original.

MARSALA CHICKEN WITH PESTO – ROSEMARY – THYME – ONION / GARLIC PASTA WITH PARSLEY / PAPRIKA ONIONS

–4 chicken tenderloins or breast strips

–pesto sauce (bottled)

–rosemary and thyme (fresh if possible)

–onions (2, divided)

–salt and pepper

–olive oil

–marsala wine (cooking wine is fine)

–pasta

–garlic salt

–parsley (fresh if possible)

–paprika

 

1 – Place a cup of pasta in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  When finished, cover to preserve warmth.

2 – Chop one-half onion and place in a covered baking dish with a little marsala wine.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Then place chicken on top of the onion.  Mix together in a small bowl 2 tablespoons of pesto sauce, one-half cup of marsala wine, garlic salt, salt, pepper, and olive oil.  Stir well.  Pour over chicken.  Then sprinkle the dish with rosemary and thyme.  Set aside.

3 – Chop 1 and one-half onions into eighths.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 10 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken on top of the pasta, with the onion as a side.

–chicken adapted from Italian Family Cooking (Edward Giobbi, author); other recipes original.