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.

Advertisements

SPICY COD OREGANO WITH RED ONION – PARSLEY – CAYENNE – MINCED GARLIC IN A LEMON – WHITE WINE SAUCE ATOP GARLIC SMALL SHELL PASTA

For 4:

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

–oregano (dried, 1 teaspoon)

–red onion (one-half, medium, sliced)

–parsley (fresh, 1 handful, chopped)

–cayenne pepper (one-quarter teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–lemon juice (bottled, 3 squirts)

–white wine (one-third cup)

–small shell pasta (one-half cup, dry)

–salt and pepper

–olive oil

1 – Place the small shell pasta in a covered baking dish.  Add 1 cup of water, salt to taste, and a few drops of olive oil.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place the onion in a covered baking dish.  Add minced garlic, salt and pepper to taste, a few drops of olive oil.  Stir.  Microwave on high for 3 minutes.

3 – Place the cod in the white wine.  Drench in lemon juice.  Season the cod with salt, pepper, oregano, cayenne, parsley, and olive oil.  Microwave on high for 9 minutes.  Cod is ready when it begins to break apart.

4 – Serve the cod with onions hot, atop the small shell pasta.

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

BAKED COD TOPPED WITH FRESH TOMATO & RED BELL PEPPER AND SEASONED WITH OREGANO – GARLIC – BASIL – PARSLEY – ROSEMARY – BAY LEAVES – MINT IN WHITE WINE SAUCE

For 4:

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

–tomato (fresh, medium, chopped)

–red bell pepper (one-half, medium, chopped)

–oregano, basil, rosemary, mint (one-half teaspoon each)

–garlic (minced, 1 tablespoon)

–bay leaves (2, dried)

–parsley (chopped, fresh, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil (extra virgin)

1 – Place the cod in a covered baking dish.  Pour white wine on top.  Season with salt, pepper, oregano, basil, rosemary, mint, parsley, and olive oil.  Add bay leaves to the white wine sauce.  Top with chopped tomato and chopped red bell pepper. Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

CAJUN SALMON WITH HOMEMADE SEASONING OF PAPRIKA – MINCED GARLIC – CAYENNE – ONION BITS – THYME – OREGANO – SALT – PEPPER – EXTRA VIRGIN OLIVE OIL IN CLAM JUICE

For 4:

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

–paprika (1 tablespoon, dried)

–minced garlic (1 tablespoon)

–cayenne (one-quarter teaspoon, or more to taste)

–onion bits (bottled, 1 tablespoons)

–thyme (dried, 1 teaspoon)

–oregano (dried, 1 teaspoon)

–salt

–pepper

–extra virgin olive oil

–clam juice (one-quarter cup)

 

1 – Place the salmon in a covered baking dish with the clam juice.  Season with paprika, minced garlic, cayenne, onion bits, thyme, oregano, salat, pepper, and extra virgin olive oil.

2 – Microwave on high for 7 minutes.  (Salmon is best if not overcooked.)

3 – Serve the salmon hot.

–salmon adapted from the Salmon Cookbook (a kindle e-book).

SPICY ZUCCHINI OREGANO WITH CAYENNE AND MINCED GARLIC IN WHITE WINE SAUCE

For 4:

–zucchini (two, fresh, sliced on the diagonal)

–oregano (1 teaspoon, dried, bottled)

–cayenne (one-quarter teaspoon, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the zucchini in a covered baking dish.  Add the wine.  Sprinkle zucchini with oregano, cayenne, minced garlic, salt, pepper, and olive oil.

2 – Microwave on high for 4 minutes (5 if softer zucchini is desired).

3 – Serve the zucchini, hot, with chicken or fish.

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

ITALIAN COD WITH FRESH TOMATO – BASIL – OREGANO – MINCED GARLIC IN A MILK – WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

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

–basil (3 fresh leaves, torn; or 1 tablespoon, dried)

–oregano (3 fresh sprigs, leaves only; or 1 tablespoon, dried)

–minced garlic (1 tablespoon, bottled)

–milk (one-eighth cup)

–white wine (one-eighth cup)

–tomato (fresh, medium chopped)

–jasmine rice (follow package instructions for microwaving; brand differ)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Season with salt, pepper, basil, oregano, minced garlic, and olive oil. 

2 – Chop the tomato, and season with salt, pepper, basil, and oregano.  Place the tomato on top of the cod.  Add milk and white wine to the dish.  Finish with a few drops of olive oil.

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

4 – Serve the cod hot, atop jasmine rice.

–cod inspired by C. Mabry, chef.

SPICY PECAN COD OREGANO WITH POTATOES – FRESH TOMATO – BABY BELLA MUSHROOMS – VIDALIA ONION – ITALIAN PARSLEY – CAYENNE IN WHITE WINE – BROTH SAUCE

For 4:

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

–pecan bits (3 tablespoons)

–oregano (dried, 1 tablespoon)

–potatoes (2, small, cut into bite-sized pieces)

–fresh tomato (medium, chopped)

–baby bella mushrooms (4 or 5, quartered)

–Vidalia onion (1, small, sliced)

–Italian parsley (fresh, 1 handful, chopped)

–cayenne pepper (one-quarter teaspoon, or to taste)

–white wine (one-eighth cup)

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

–salt and pepper

–olive oil

1 – Place the potatoes and Vidalia onion in a large, covered baking dish.  Add chicken broth and white wine.  Season with oregano, salt, pepper, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.  Then add tomato and mushrooms.  Stir.  Place cod amid the vegetables.  Season with oregano, salt, pepper, cayenne, and olive oil.  Sprinkle parsley and pecans on top.

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

3 – Serve the cod and vegetables hot.

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

EASY MEDITERRANEAN COD WITH BASIL – OREGANO – MINCED GARLIC – FRESH TOMATO – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

–basil, oregano (1 teaspoon each, divided)

–minced garlic (1 tablespoon, bottled)

–tomato (fresh, medium, chopped)

–green onions (2 stalks, fresh, chopped)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with basil, oregano, salt, pepper, and olive oil.  Place the chopped tomato and green onions on top of the cod.  Sprinkle minced garlic on the dish.  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 hot.

–cod inspired by C. Mabry, chef.

COD OREGANO TOPPED WITH CAPERS – GREEN OLIVES AND ON A BED OF POTATOES – TOMATOES – ONION – CELERY IN WHITE WINE SAUCE

For 4:

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

–oregano (bottled, 1 tablespoon)

–capers (bottled, 2 tablespoons)

–green olives (bottled, about a dozen)

–potatoes (2, medium, cut into 1-inch pieces)

–tomatoes (1, medium, chopped)

–onion (one-half, sliced)

–celery (fresh, 2 stalks, chopped)

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the potatoes in a large, covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes only (there will be more cooking).

2 – Place tomato, onion, and celery with the potatoes.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the vegetables.  Season with salt, pepper, and oregano.  Drop capers and green olive oils on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 7 and one-half minutes.  Cod is done when it begins to break apart.

5 – Serve the cod and veggies hot.

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

CHICKEN & SHRIMP SCAMPI WITH GREEN PEAS – FRESH TOMATO – ONION – MINCED GARLIC – LEMON – CAYENNE – OREGANO – MINT ATOP JASMINE RICE

For 4:

–3 chicken tenderloins or breast strips

–shrimp (raw, deveined, tail-off, medium, about 15)

–green peas (frozen, packaged, two-thirds cup)

–tomato (medium, fresh, chopped)

–onion (one-half, sliced)

–minced garlic (1 tablespoon, bottled)

–lemon juice (bottled, 3 squirts)

–cayenne (one-quarter teaspoon, more for extra spicy)

–oregano (dried, bottled, 1 teaspoon)

–mint (dried, bottled, 1 teaspoon)

–jasmine rice (follow package instructions for microwaving; brands differ)

–salt and pepper

–Promise margarine (heart-healthy, 2 tablespoons)

–olive oil

1 – Place the green peas, onion, and chopped tomato in a covered baking dish.  Add one-eighth cup of water.  Season with garlic, oregano, mint, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken on top.  Season with salt, pepper, oregano, mint, and a few drops of olive oil.  Microwave on high for 4 minutes.  When finished, test the center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Place the shrimp, 1 layer only, in a small, covered baking dish.  Add margarine.  Season with salt, pepper, oregano, lemon, and mint.  Microwave on high for 2 minutes.

4 – When the shrimp have cooked, pour them out atop the chicken.

5 – Serve the chicken and shrimp hot, atop, the jasmine rice.

–chicken and shrimp adapted from Edward Giobbi’s Italian Family Dining.