BAKED COD FILLET – SLICED POTATOES – KALE SPRINKLED WITH A SAUCE OF DIJON – PARSLEY – LEMON – CHOPPED ONION

This combination works, and you will have all the ingredients in your kitchen. . .

For 4:

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

–sliced potatoes (one-half can, drained)

–kale (frozen, 2 and one-half cups)

–salt and pepper

–extra virgin olive oil

The sauce:

–Dijon mustard (1 and one-half teaspoons, bottled)

–parsley (dried, bottled, 1 tablespoon)

–lemon juice (5 squirts, bottled)

–chopped onion (one-quarter cup)

1 – Place the sliced potatoes in one-third of a large, covered baking dish.  Fill the remaining two-thirds with kale.  Place cod fillet atop and centered on the kale.  Season with salt, pepper, and extra virgin olive oil.

2 – In a small mixing bowl, place the Dijon mustard.  Slowly add lemon juice to the Dijon, stirring briskly.  Add parsley and onion, and stir.  Spoon the sauce over cod, potatoes, and kale.

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

–recipe inspired by Real Simple magazine.

PARSLEYED CHICKEN TENDERS ENCRUSTED WITH CRUSHED ALMONDS & ITALIAN BREADCRUMBS

Good as a go-to recipe. . .

For 2:

–3 chicken tenders

–crushed almonds (2 tablespoons; use a food processor)

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

–egg (1; stir well)

–parsley (dried, 1 teaspoon, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.

2 – Place the crushed almonds and Italian breadcrumbs on a plate.  Stir together.  Dip each chicken tender in a bowl with egg; coat well.  Then place the chicken in the almond/breadcrumb mixture.  Turn over; coat well.  Place the chicken in a covered baking dish; do NOT add water.

3 – Sprinkle the chicken with parsley and a few drops of olive oil.

4 – Microwave on high for 3 minutes and 40 seconds.  When finished, test a center piece for doneness; if not cooked, return to the microwave for 30 seconds more.

5 – Serve the chicken hot.

–recipe adapted from The Microwave French Cookbook.

One-Dish Dinner:  SPICY SALMON FILLET ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED BY POWDERD GARLIC – CAYENNE – PARSLEY AND WITH SLICED BLACK OLIVES & BROCCOLI FLORETS IN A WHITE WINE SAUCE

Worthy of a small celebration. . .

For 2:

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

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

–powdered garlic (1 tablespoon, sprinkled; be generous)

–cayenne pepper (one-quarter teaspoon, bottled)

–parsley (1 tablespoon, dried)

–sliced black olives (1 small can, drained)

–broccoli florets (1 cup, frozen)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the broccoli florets around a large, covered baking dish.  Season with salt, pepper, and olive oil.  Add white wine.  Set aside.

2 – Place the salmon in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the garlic – herb breadcrumbs.  Shake well.  Then place the breaded salmon in the middle of the broccoli florets, center of baking dish.

3 – Season the salmon with cayenne and parsley.  Pour on the drained and sliced black olives.  Sprinkle powdered garlic over the entire dish, generously.  Finish with a few drops of olive oil.

4 – Microwave on high for 6 minutes.  Cooking takes longer because of the amount of food being cooked.  Salmon is best if slightly undercooked.

5 – Serve the salmon, black olives, and broccoli hot.

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

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.

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.

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.

PARSLEYED WILD COD TARRAGON SPRINKLED BY LEMON JUICE AND TOPPED WITH MUSHROOMS PIECES & STEMS – DICED TOMATOES ON GLUTEN – FREE PASTA

Tarragon works well with cod, as would a side dish of green peas seasoned with the same herb. . .

For 2:

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

–tarragon (dried, bottled, 1 teaspoon)

–lemon juice (bottled, 3 squirts)

–mushrooms (3 tablespoons, canned, drained)

–diced tomatoes (half a can, drained)

–salt and pepper

–extra virgin olive oil

–parsley (dried, 1 tablespoon)

–gluten-free pasta (1 cup; microwave in salted water for 6 minutes; then microwave on 50 percent power for 4 minutes; keep covered for warmth)

1 – Place cod in a covered baking dish.  Drench in lemon juice.  Top with mushrooms and tomatoes.  Then season the whole with tarragon and parsley.  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 vegetables 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.

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.

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.