A Company Dinner for 4:  SPICY ATLANTIC COD WITH BROCCOLI FLORETS & BLACK OLIVES SEASONED WITH OREGANO – MINCED GARLIC – CAYENNE IN WHITE WINE SAUCE WITH A SIDE OF BOILED RED POTATOES

Almost a one-dish dinner, easy and delicious. . .

For 4:

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

–broccoli florets (from 2 heads of broccoli, fresh)

–black olives (sliced, 1 small can, drained)

–oregano (1 tablespoon, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–cayenne pepper (to taste, about 1 teaspoon)

–white wine (one-third cup)

–salt and pepper

–extra virgin olive oil (organic if possible)

–red potatoes (8 to 10, cut bite-sized)

1 – Place bite-sized, cut, red potatoes in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

2 – Place the broccoli florets around a large, covered, baking dish.  Add white wine.  Add cod in the center of the baking dish.  Season cod and broccoli with salt, pepper, oregano, minced garlic, and cayenne pepper.  Sprinkle black olives on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave the cod for 12 minutes on high.  Cod is done when it begins to break apart.

4 – Serve the cod and broccoli hot, with the potatoes as a side.

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

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MEDITERRANEAN VEGETABLE MEDLEY BASIL WITH GREEN BEANS – ZUCCHINI – FRESH TOMATO – GREEN ONIONS – RED POTATOES

For 4:

–basil (1 tablespoon, divided, dried, bottled)

–green beans (frozen, 1 cup, loosely packed)

–zucchini (1, sliced on the diagonal)

–tomato (medium, fresh, chopped)

–green onions (3 stalks, chopped, fresh)

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

–salt and pepper

–extra virgin olive oil

1 – Place the bite-sized potatoes in a covered baking dish with one-half cup water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

2 – While the potatoes are cooking, slice the zucchini, and chop the tomato and green onions.  When potatoes have cooked for 5 minutes, place green beans on top, following by zucchini, tomato, and green onions (in this order).  Sprinkle the basil on top of the vegetables.  Season with salt, pepper, and olive oil.

3 – Microwave the vegetables for 9 minutes on high.

4 – Serve the vegetables hot, with chicken or seafood.

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

 

COD WITH ITALIAN PARSLEY AND LEMON ZEST & JUICE SPRINKLED WITH BREADCRUMBS / BROCCOLI FLORETS / PARSLEYED RED POTATOES / BLACK – EYED PEAS IN BROTH WITH GARLIC

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

–Italian parsley (fresh if possible)

–lemon zest (lemon peel, bottled)

–lemon juice

–plain breadcrumbs (boxed)

–broccoli (1 head, fresh)

–red potatoes (4, small)

–black-eyed peas (fresh)

–garlic powder (bottled)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place the fresh black-eyed peas in a small cooker with enough chicken broth to cover the peas.  Season with salt, pepper, garlic powder, and olive oil.  Cook for 6 hours on low.  When finished, keep the setting on warm until time for dinner.

2 – Wash and then slice the potatoes, leaving the skin on.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, parsley (chopped), and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the cod in a plastic bag.  Add a small amount of olive oil.  Then place the cod in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, and lemon zest (lightly).  Sprinkle with plain breadcrumbs.  Add chopped parsley atop the cod.  Set aside.

4 – Cut the florets from a large head of broccoli.  Arrange in a circle in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the cod for 6 minutes.

6 – Serve the cod hot, with the peas, potatoes, and broccoli as sides.

–cod inspired by Julia Child; other recipes original.