BAKED ITALIAN COD FILLET ROLLED IN ITALIAN BREADCRUMBS WITH TOMATOES & CHOPPED ONION AND SEASONED WITH BASIL – MINCED GARLIC – OREGANO IN WHITE WINE SAUCE ATOP QUINOA – RICE PASTA

This is an original recipe, but quintessential Edward Giobbi. . .

For 2:

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

–Italian breadcrumbs (I used Panko; one-third cup)

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

–chopped onion (I used a lot; 1 cup)

–basil, oregano (dried, 1 teaspoon each, bottled)

–minced garlic (bottled, 1 tablespoon)

–parsley (dried, 1 tablespoon, bottled)

–white wine sauce (one-eighth cup; this is less than usual)

–salt and pepper

–extra virgin olive oil

–quinoa – rice pasta (1 cup, dry; submerge in salted water, uncovered dish; microwave for 5 minutes on high; then 2 minutes on 50 percent power; when finished, keep covered to preserve warmth)

1 – Place the tomatoes, onion, garlic, basil, oregano, with a few drops of extra virgin olive oil, in a large baking dish with the white wine.  Stir well.  Microwave on high for 4 minutes.  This will dry out the vegetables a little, what I wanted.

2 – While vegetables are cooking.  Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the Italian breadcrumbs.  Shake well.

3 – Place the cod atop the vegetables.  Sprinkle top with parsley and finish with a drop or two of extra virgin olive oil.

4 – Microwave on high for 7 minutes.

5 – Serve the cod and sauce atop the pasta, hot.

–recipe original, but influenced by Edward Giobbi.

BAKED COD FILLET OREGANO ON A BED OF ITALIAN TOMATOES – MINCED GARLIC – PLAIN BREADCRUMBS

The breadcrumbs smooth the consistency of the tomatoes. . .

For 2:

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

–oregano (dried, 2 tablespoons; be generous)

–tomatoes (packaged; I used Pomi; one-half package)

–minced garlic (1 tablespoon, bottled)

–plain breadcrumbs (one-quarter cup, boxed)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a covered baking dish.  Add garlic, breadcrumbs, and 1 tablespoon of oregano.  Also season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the cod fillet atop the bed of tomatoes.  Season with salt, pepper, and olive oil.  Add 1 tablespoon of oregano on top.

3 – Microwave on high for 8 and one-half minutes.  (Fillets take longer to cook.)

4 – Serve the cod and sauce hot, atop rice, pasta, polenta, or quinoa (follow package instructions for microwaving).

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

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.

CHICKEN OREGANO TOPPED BY MARINATED ARTICHOKE HEARTS – SLICED BANANA PEPPERS – FRESH GRAPE TOMATOES IN BROTH

Oregano gives an extra boost to the veggies. . .

For 2:

–3 chicken tenderloins (organic)

–oregano (1 teaspoon, dried, bottled)

–marinated artichoke hearts (3 or 4, halved and then chopped; bottled; ready-prepared in marinade)

–sliced banana peppers (bottled, 3 tablespoons)

–fresh grape tomatoes (6 to 8, halved)

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

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Add chicken broth.  Season with salt, pepper, and extra virgin olive oil.

2 – Place chopped artichoke hearts, sliced banana peppers, and grape tomatoes on top.  Then sprinkle with oregano.  Finish with a few drops of olive oil.

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

4 – Serve the chicken and vegetables 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.

WILD COD PESTO – ROLLED IN BREADCRUMBS – TOPPED WITH CHOPPED YELLOW ONIONS – SEASONED WITH OREGANO & MINCED GARLIC – IN ITALIAN TOMATO & WHITE WINE SAUCE

Appeals to the taste with a burst of distinct flavors. . .

For 2:

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

–pesto sauce (bottled, 2 tablespoons, basil pesto)

–clam juice (bottled, 2 tablespoons)

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

–chopped yellow onions (ready packaged, 3 tablespoons)

–oregano (bottled, dried, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–Italian tomatoes (Pomi brand, pureed, two-thirds cup)

–white wine (one-eighth cup)

–salt and pepper (to taste)

–extra virgin olive oil (to taste)

1 – Place the tomatoes in a covered baking dish.  Add minced garlic, oregano, salt and pepper to taste, white wine, extra virgin olive oil to taste.  Stir.  Microwave on high for 2 minutes.

2 – Meanwhile, place the cod in a plastic bag.  Season with salt, pepper, oregano, and add olive oil to coat.  Pour in the breadcrumbs.  Shake well.  Then place the cod in the tomato sauce.  Spoon some on top.  Set aside.

3 – Place the pesto sauce and clam juice in a small mixing bowl.  Stir well.  Then pour the resulting sauce atop the cod.  Finish with the chopped onion and a few drops of olive oil.

4 – Microwave for 6 minutes on high.

5 – Serve the cod and sauce hot.

–recipe original, but inspired by Edward Giobbi.

MEDITERRANEAN STEAMED COD OREGANO WITH BASIL TOMATOES IMPORTED FROM ITALY – FRESH KALE – MINCED GARLIC – CHOPPED YELLOW ONION – CLAM JUICE TOPPED WITH CHOPPED FRESH GREEN ONIONS

Tasty and also good for you . . .

For 4

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

–oregano (dried, bottled, 1 tablespoon)

–tomatoes (packaged, drain, 2 cups)

–kale (3 stalks, fresh, torn into bite-sized pieces)

–minced garlic (bottled, 1 tablespoon)

–chopped yellow onion (one-half, medium)

–clam juice (one-quarter cup, bottled)

–green onions (chopped, fresh, 3 stalks)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a large covered baking dish.  Add bite-sized kale, minced garlic, and onion.  Sprinkle with a few drops of extra virgin olive oil.  Fold, stirring gently.  Microwave on high for 4 minutes.

2 – Place the cod on top, spooning a bit of the sauce over it.  Season with salt, pepper, oregano, and extra virgin olive oil.

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

4 – Serve the cod and sauce hot, atop pasta, rice, or couscous.

–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.

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.