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.

LIGHT PESTO SAUCE WITH FRESH BASIL – MINCED GARLIC – PINE NUTS – EXTRA VIRGIN OLIVE OIL

Really delicious with chicken.  Must be made with fresh basil. . .

For 4:

–fresh basil (1 cup, packed leaves, then chopped)

–minced garlic (1 tablespoon)

–pine nuts (3 tablespoons)

–extra virgin olive oil (3 tablespoons)

–salt and pepper (to taste)

1 – Pick the basil just before preparing pesto, or keep it in water.  Place in a measuring cup, pack firmly, 1 cup.  Then chop the basil.

2 – Place chopped basil in a food processor.  Add minced garlic, and extra virgin olive oil, pine nuts, and salt and pepper.  Pulse until relatively smooth.

3 – Serve room temperature.

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

SALMON WITH DILL AND LEMON IN CLAM JUICE & ACCOMPANIED BY PESTO SAUCE OF PARSLEY – PEANUTS – ORANGE ZEST – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

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

–dill (bottled, 1 teaspoon)

–salt and pepper

–olive oil

–clam juice (one-quarter cup)

–lemon juice (2 or 3 squirts, bottled)

Pesto sauce:

–peanuts (dry roasted, unsalted, one-quarter cup)

–parsley (fresh, 1 handful = one-third cup of packed chopped leaves)

–orange zest (bottled, one-half teaspoon)

–garlic (minced, in a jar, 1 tablespoon)

–salt (one-quarter teaspoon)

–water (one-quarter cup)

–extra virgin olive oil (2 or 3 drops)

1 – For the pesto sauce, place all ingredients in a food processor, and pulse until smooth.  Pesto sauce should be room temperature.

2 – Place salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the pesto sauce to the side of the salmon.

–salmon inspired by C. Mabry, chef; pesto sauce adapted from Real Simple magazine.

BASIL – GARLIC SALMON WITH FRESH TOMATO & ONION IN PESTO SAUCE

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

–basil (bottled)

–garlic powder

–clam juice (bottled)

–tomatoes (1, medium, chopped)

–onion (one-half, chopped)

–pesto paste (in a jar)

–yogurt (plain, non-fat)

–salt and pepper

–olive oil

1 – Chop the tomato and one-half onion, and place in a covered baking dish with a little clam juice.  Season with salt, pepper, basil, garlic powder, and olive oil.  Microwave on high for 5 minutes.  When finished, nestle the salmon amid the tomato and onion.  Season the salmon with salt, pepper, basil, garlic powder, and olive oil.  Place 2 tablespoons of pesto paste in a small mixing bowl.  Add 2 tablespoons of yogurt.  Stir well.  Spread the pesto sauce atop the salmon.  Microwave for 5 minutes on high.

2 – Serve the salmon hot.  I also served a butter lettuce salad, oven fried okra, and lima bean & corn soup (recipes, use the search box on this blog).

–recipe original.

COLD BOILED SHRIMP WITH PESTO DIPPING SAUCE / ASPARAGUS WITH LEMON ZEST / PARSLEYED BABY LIMA BEAN SOUP WITH CORN – TOMATOES – ONION IN BROTH

–shrimp (60, small, for 2 servings)

–pesto sauce (in a jar)

–yogurt (plain, non-fat)

–asparagus (one-half bunch, fresh)

–lemon zest (lemon peel)

–baby lima beans (frozen, 1 cup)

–corn (frozen, one-third cup)

–parsley (fresh if possible)

–tomatoes (2, fresh, chopped)

–onion (one-half, chopped)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place 1 cup of baby lima beans in a slow cooker.  Add one-third cup of corn.  Chop one-half onion, and add to the cooker.  Chop 2 tomatoes, season with salt and pepper, and add to the cooker.  Chop 1 handful of fresh parsley, and season the soup.  Season also with salt, pepper, and olive oil.  Cook for 6 hours on low.  When finished, keep setting on warm until time for dinner.

2 – Rinse 60 small thawed shrimp in a colander.  Place in a covered baking dish with 1 inch of water.  Microwave on high for 3 and one-half minutes.   Drain the water.  Set aside.

3 – Place 2 tablespoons of yogurt in a small mixing bowl.  Add 2 tablespoons of pesto sauce.  Stir well.  Keep refrigerated until time for dinner.

4 – Place one-half bunch of fresh asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes (longer if desired for more tender asparagus).

5 – Place ice cubes in 2 soup bowls.  Arrange the shrimp atop the ice.  Serve the pesto in small cups, on a plate with the soup bowls filled with shrimp.

6 – Serve the bean and corn soup as a first course.  Then serve the shrimp ice cold, with the asparagus as a side.

–bean and corn soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

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.

CROUTON – ENCRUSTED CHICKEN WITH PARSLEY – THYME – GREEN ONIONS IN RED WINE SAUCE / KALE WITH PESTO SAUCE / BASIL CARROTS

–4 chicken tenderloins or breast strips

–croutons (1 cup, seasoned)

–thyme and parsley

–green onions (2 stalks)

–red wine (cooking wine is fine)

–kale (one-third large package, fresh)

–pesto sauce (or basil, garlic powder, and olive oil)

–carrots (miniature, 12, fresh, packaged)

–basil

–salt and pepper

–olive oil

 

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  In a separate plastic bag, place croutons.  Pound the croutons on the kitchen counter with your fist.  Then pour the crushed croutons in the bag with the chicken.  Shake well.  Place in a covered baking dish.  Add one-quarter cup of red wine.  Season the chicken with thyme and parsley.  Dice green onions in one-quarter inch pieces.  Sprinkle the onions on top of the chicken.  Add a drizzle of olive oil over the whole.  Set aside.

2 – Place kale in a large, wide-mouthed baking dish with cover.  Add an inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Meanwhile, take 1 tablespoon of pesto sauce and add small amounts of water as you stir.  The sauce should remain a thick consistency.  Microwave the sauce for 20 seconds on high.  Then pour the pesto sauce over the kale.

3 – Place miniature carrots in a covered baking dish.  Season with salt, pepper, basil, and olive oil.  Microwave for 3 minutes on high.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the dinner hot.

–chicken adapted from Microwave French Cookbook; other recipes original.