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.

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A Comfort Entrée:  CHICKEN ROSEMARY – BASIL WITH SAUCE OF FRESH TOMATO – BABY BELLA MUSHROOMS – SLICED ONION – RED BELL PEPPER – CHICKEN BROTH & WITH A SIDE OF CREAM PEAS

Note:  To make a fancier recipe, substitute white wine for the chicken broth.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 teaspoon)

–basil (dried, bottled, 1 teaspoon)

–fresh tomato (medium, chopped)

–baby bella mushrooms (fresh, 4 or 5, quartered)

–sliced onion (one-half, medium)

–red bell pepper (one-half, sliced)

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

–cream peas (1 package)

–salt and pepper

–olive oil

–Bac’n pieces (1 tablespoon, bottled)

1 – Place the cream peas in a slow cooker.  Add water to cover.  Season with salt, pepper, 1 tablespoon of Bac’n pieces, and olive oil.  Cook for 4 hours on low or 2 hours on high.

2 – Place the tomato, onion, mushrooms, red bell pepper, and chicken broth in a large, covered baking dish.  Season with basil, rosemary, salt, pepper, and olive oil.  Microwave on high for 5 minutes.  (The tomato will disintegrate, making for a sauce, and this is why you don’t need more than one-eighth cup of chicken broth.)

3 – Nestle the chicken with the vegetables and sauce.  Season with salt, pepper, basil, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

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

BACCALA [COD] TOPPED WITH FRESH TOMATO & GREEN ONIONS AND SEASONED WITH MINT – CAYENNE – MINCED GARLIC IN WHITE WINE SAUCE ATOP SLICED POTATOES

For 4:

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

–tomato (fresh, medium, chopped)

–green onions (3 stalks, chopped)

–mint (dried, 1 teaspoon)

–cayenne pepper (dried, one-quarter teaspoon)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish and cover with the white wine.  Season with salt, pepper, mint, minced garlic, and cayenne pepper.  Chop the tomato, and season with salt, pepper, and mint.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot atop cooked sliced potatoes (season 2 medium, raw potatoes with salt, pepper, olive oil, and microwave for 10 minutes on high in water that just covers the potatoes)

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

SPICY BACCALA [COD] PORTUGUESE STYLE WITH BASIL – POTATOES – FRESH TOMATO – GREEN ONIONS – CAYENNE IN CLAM JUICE – WHITE WINE SAUCE

For 4:

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

–basil (1 tablespoon, dried, divided)

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

–tomato (fresh, medium, chopped)

–green onions (3 stalks, finely chopped)

–cayenne (bottled, one-quarter teaspoon, more if like very spicy)

–clam juice (one-eighth cup, bottled)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cut potatoes and chopped tomato in a covered baking dish.  Season with salt, pepper, basil, cayenne, and olive oil.  Microwave on high for 8 minutes.

2 – Nestle the cod amid the sauce and vegetables.  Season with salt, pepper, basil, cayenne, and olive oil.  Sprinkle the green onions on top.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod hot, atop the vegetables.

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

SWEET MEDITERANEAN BACCALA [COD] TOPPED BY BASIL – PARSLEY & WITH VIDALIA ONION – FRESH BASIL-SEASONED TOMATO IN GARDEN STYLE MARINARA & CRÈME SHERRY SAUCE ATOP ZETI PASTA

For 4:

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

–Vidalia onion (one-half, sliced)

–tomato (fresh, medium, 1, chopped)

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

–parsley (fresh, 1 handful, chopped)

–garden style marinara (I used Ragu, one-third bottle)

–crème sherry (one-eighth cup)

–salt and pepper

–olive oil

–zita pasta (1 cup, dried)

1 – Place the zita in an uncovered microwaveable baking dish.  Add water to one-half inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.  Drain before serving.

2 – Place the chopped tomato and sliced onion in a covered baking dish.  Add garden style marinara and crème sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 5 minutes.

3 – Nestle the cod in the sauce.  Season with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop zita pasta.

–cod and sauce inspired by C. Mabry, chef.

SALMON ITALIAN STYLE WITH BASIL – FRESH TOMATO – MINCED GARLIC – SEASONED WITH OLIVE OIL IN CLAM JUICE SAUCE & ATOP FARFALLE PASTA

For 4:

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

–basil (1 teaspoon, bottled)

–tomato (fresh, medium, chopped)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–clam juice (one-eighth cup, bottled)

–salt and pepper

–farfalle pasta (boxed, one-half cup, dry)

1 – Place 1 cup of pasta in an uncovered baking dish.  Fill with water to one-half inch above the pasta.  Season with 1 teaspoon of salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.  Drain just before serving.

2 – Place salmon in a covered baking dish.  Add the clam juice.  Season with salt, pepper, basil, and minced garlic.  Season tomato with salt and pepper, and then place chopped tomato on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Salmon should be flaky.

4 – Serve the salmon hot, atop the pasta.

–inspired by C. Mabry, chef.

COD BASIL PESTO WITH SAUCE OF BASIL PESTO – FRESH CHOPPED TOMATO – MINCED GARLIC – BASIL – OLIVE OIL ATOP JASMINE RICE

For 4:

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

–basil pesto (bottled, 2 tablespoons with one-eighth cup of water added, stir well)

–tomato (fresh, medium, chopped)

–minced garlic (1 tablespoon, bottled)

–basil (dried, 1 teaspoon; or fresh, 2 tablespoons minced)

–olive oil (2 tablespoons, bottled)

–salt and pepper

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

1 – Place the basil pesto (with water, stirred), tomato, minced garlic, and olive oil in a small mixing bowl.  Stir gently.  Set aside.

2 – Place the cod in a covered baking dish.  Season with salt and pepper.  Pour the sauce over the top.

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

4 – Serve the cod pesto with sauce hot, atop jasmine rice.

–cod inspired by C. Mabry, chef.

SPICY BASIL – GARLIC – MINT COD STEW WITH SLICED ONION – FRESH TOMATO – RED BELL PEPPER – CAYENNE – PARSLEY IN BROTH & WHITE WINE SOUP

For 4:

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

–basil, mint (1 teaspoon each, dried)

–garlic (minced, bottled, 1 tablespoon)

–onion (sliced, one-half, medium)

–tomato (fresh, 1, medium, chopped)

–red bell pepper (fresh, one-half, sliced)

–cayenne (dried, bottled, one-quarter teaspoon; one-half teaspoon if preference is for very spicy)

–parsley (fresh, 1 handful, chopped)

–chicken broth (two-thirds cup, non-fat, low sodium, packaged)

–white wine (two-thirds cup)

–salt and pepper

–olive oil

1 – Place the onion, tomato, red bell pepper, salt, pepper, and olive oil in a covered baking dish.  Microwave on high for 5 minutes.  When finished, nestle the cod amid the sauce.  Season the entire dish with basil, garlic, mint, cayenne, parsley, salt, pepper, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.  Before serving, break the cod apart into large, 2-inch, chunks.

2 – Serve the cod stew in bowls, hot.

–cod stew inspired by Edward Giobbi’s Italian Family Cooking.

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.

SALMON WITH BASIL – FRESH TOMATO – FETA – GREEN ONIONS IN BALSAMIC – CLAM JUICE SAUCE

For 4:

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

–basil (dried, 1 tablespoon, bottled)

–fresh tomato (medium, chopped)

–feta cheese (broken, one-quarter cup)

–green onions (2 stalks, chopped)

–balsamic vinegar (bottled, one-eighth cup)

–clam juice (one-eighth cup, bottled)

1 – Place the salmon in a covered baking dish with the balsamic vinegar and clam juice.  Season with salt, pepper, basil, and olive oil.  Place tomato, green onions, and feta cheese on top.  Finish with a few drops of olive oil.

2 – Serve the salmon and sauce hot, atop couscous, rice, pasta, or quinoa (follow package instructions for microwaving)

–salmon and sauce by C. Mabry, chef.

CHICKEN ROSEMARY WITH FRESH TOMATO – MINCED GARLIC – GREEN ONIONS IN WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–tomato (medium, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–green onions (2 stalks, chopped)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

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

1 – Place the tomato and minced garlic in a covered baking dish with the white wine.  Season with salt, pepper, rosemary, and a drop or two of olive oil.  Microwave on high for 5 minutes.

2 – Nestle the chicken in the tomato sauce.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot, atop jasmine rice.

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

BAKED MINT COD & STEAMED ASPARAGUS WITH FRESH TOMATO – CELERY – PARSLEY – LEMON ATOP BASMATI RICE

For 4:

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

–mint (1 tablespoon, bottled, dried)

–asparagus (1 frozen package; I used Pictsweet Signature)

–tomato (fresh, 1, medium, chopped)

–celery (fresh, 2 stalks, chopped)

–parsley (fresh, 1 handful, chopped)

–basmati rice (use the package instructions; brands differ)

–salt and pepper

–olive oil

–lemon juice (3 squirts, bottled)

1 – Steam the asparagus in its package, according to directions.  Leave in package until time to serve.

2 – Chop the tomato; season with salt, pepper, and olive oil.  Place tomato and celery in a covered baking dish.  Microwave on high for 5 minutes.  (You want the tomato to break down into a sauce.)

3 – Nestle the cod amid the sauce.  Drench in lemon juice.  Season with salt, pepper, mint, parsley, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and asparagus, hot, atop basmati rice.

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

CHICKEN CACCIATORE WITH FRESH TOMATO – MUSHROOMS – BASIL – ROSEMARY – MINCED GARLIC – CAYENNE IN WHITE WINE SAUCE

Note;  This is a spicy and tart dish.  For a milder flavor, substitute chicken broth (non-fat, low sodium) for the white wine and leave off the cayenne.

–6 chicken tenderloins or breast strips

–tomato (fresh, medium, chopped)

–mushrooms (3 or 4 small, baby bellas, quartered(

–basil (dried, bottled, 1 teaspoon)

–rosemary (dried, bottled, 2 teaspoons)

–garlic (minced, bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–white wine (one-quarter cup)

1 – Place the chopped tomato, mushrooms, basil, rosemary, garlic, and cayenne pepper in a covered baking dish with the white wine.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, basil, rosemary, and cayenne pepper.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Check a center piece to be sure that it is done.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–chicken inspired by Edward Giobbi’s Italian Family Dining.

BACON – FLAVORED CHICKEN WITH MUSHROOMS – MINCED GARLIC – ROSEMARY – BAY LEAVES – FRESH TOMATO IN RED WINE – BROTH SAUCE ATOP BASMATI RICE

For 4:

–6 chicken tenderloins or breast strips

–Bac’n pieces (soy bacon, 2 tablespoons)

–mushrooms (baby bella, 3 or 4, chopped, fresh)

–minced garlic (1 tablespoon, bottled)

–rosemary (1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–tomato (fresh, 1, medium, chopped)

–red wine (one-quarter cup)

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

–basmati rice (follow package instructions for microwaving)

–salt and pepper

–olive oil

1 – Place Bac’n pieces, mushrooms, minced garlic, rosemary, bay leaves, chopped tomato in a covered baking dish.  Add red wine and chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, and olive oil.

3 – Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in microwave for 1 minute more.

4 – Serve the chicken and sauce hot, atop basmati rice.

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

SPICY COD OREGANO WITH BABY DUTCH POTATOES – FRESH TOMATO – ONION – CAYENNE – PARSLEY

For 4:

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

–cayenne pepper (one-quarter teaspoon)

–baby Dutch potatoes (sliced, 6 or 7)

–oregano (dried, one-half teaspoon, bottled)

–tomato (medium, chopped, fresh)

–onion (one-half, medium, sliced)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

–olive oil

1 – Place the sliced potatoes in a covered baking dish with one-quarter cup of water.  Microwave on high for 5 minutes.

2 – Add the chopped tomato and sliced onion to the baking dish.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Microwave on high for 3 minutes.

3 – Place the cod in the sauce with the vegetables.  Season with salt, pepper, cayenne pepper, parsley, oregano, and olive oil.  Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot.

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

BASIL COD IN A SAUCE OF FRESH TOMATO – MINCED GARLIC – RED WINE – MARINARA ATOP BASMATI RICE

For 4:

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

–basil (1 tablespoon, dried, bottled)

–tomato (fresh, medium, chopped)

–garlic (minced, bottled, 1 tablespoon)

–red wine (one-quarter cup)

–marinara sauce – ready prepared, one-third jar; I used Paul Newman’s “fire tomato – basil”

–basmati rice (packaged, 1 cup)

–salt and pepper

–olive oil

 1 – Prepare microwaveable basmati rice according to package instructions; brands differ.

2 – Place the chopped tomato, minced garlic, red wine, and marinara sauce in a covered baking dish.  Season with basil and olive oil.  Microwave on high for 5 minutes.  (You want the tomato to disintegrate.)

3 – Place the cod in the sauce, spooning some on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

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

–cod and sauce inspired by C. Mabry, chef.

CHICKEN SEASONED BY MINT – GARLIC – ROSEMARY – BAY LEAVES WITH ONION – MUSHROOMS – FRESH TOMATO – TURKEY IN RED WINE SAUCE

Note:  This is a very special dish designed by Edward Giobbi for pheasant, here with chicken substituted.

–6 chicken tenderloins or breast strips

–mint (bottled, 1 tablespoon)

–garlic (minced, bottled, 1 tablespoon)

–rosemary (bottled, 1 teaspoon)

–bay leaves (bottled, 2)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 3, chopped)

–tomato (fresh, medium, chopped)

–turkey (2 slices, chopped; or ham slices, chopped)

–red wine (use the real stuff, one-eighth cup)

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, mint, and rosemary.  Place in a covered baking dish.  Add chopped mushrooms, sliced onion, chopped turkey (or ham) to the dish.  Season with minced garlic and a few drops of olive oil.  Add red wine to the dish.  Turn over all vegetables and herbs in the red wine.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce.  Season with salt, pepper, mint, and rosemary.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness; if not done, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

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

HERB COD AND BROWN RICE WITH RED BELL PEPPER – FRESH TOMATO – ONION – MINCED GARLIC IN BROTH

For 4:

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

–brown rice (5 – minute cook, boxed, two-thirds cup dry)

–red bell pepper (one-half, fresh, sliced)

–tomato (fresh, chopped, 1, medium)

–onion (one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–cayenne pepper (one-quarter teaspoon, bottled)

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

1 – Place brown rice in the bottom of a slow cooker.  Place red bell pepper, onion, and tomato on top.  Season with salt, pepper, minced garlic, and olive oil.  Then top with cod.  Season with minced garlic, cayenne pepper, rosemary, oregano, basil, tarragon, salt, pepper, and olive oil.  Pour in chicken broth to the level of one-half of the cod.

2 – Cook on high for 1 and one-half hour.  Cod is done when it begins to break apart.

–cod and rice adapted from “fit slow cooker” web site.

CHICKEN TENDERS WITH FRESH TOMATO – SLICED ONION – CUMIN – PAPRIKA – PARSLEY – MINCED GARLIC ATOP BROWN RICE & IN BROTH

Note:  This recipe starts a two-week unit on the best slow cooker recipes for chicken, cod, shrimp, and salmon that I can find—while I wait for a new microwave to be delivered and installed.

–6 chicken tenderloins or breast strips

–tomato (fresh, chopped, medium)

–onion (one-half, sliced)

–cumin (bottled; 1 teaspoon))

–paprika (bottled; 1 teaspoon)

–parsley (bottled, dried; 1 tablespoon; don’t try to use fresh)

–garlic (minced, bottled, 1 tablespoon)

–brown rice (two-thirds cup dry)

–chicken broth (non-fat, low sodium, 1 and one-half cups)

–salt and pepper

–olive oil

1 – Place the brown rice on the bottom of the slow cooker. 

2 – Place tomato, onion, cumin, garlic, salt, pepper, and 3 drops of olive oil in a mixing bowl.  Stir well, and then place atop the brown rice in the cooker.

3 – Place the chicken on top.  Season with salt, pepper, paprika, and olive oil.

4 – Add the chicken broth.  Finish with parsley on top.

5 – Cook on low for 5 and one-half hours.

6 – Serve the chicken and rice hot.

–chicken adapted from Diethood, the eating effect blog.

BAKED CHICKEN MARINATED IN ROSEMARY – MINCED GARLIC – LEMON AND SERVED WITH A WARM COUNTRY – STYLE SAUCE OF FRESH TOMATO – BASIL – PARSLEY – LEMON – MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

The marinade:

–rosemary (dried, bottled, 1 teaspoon)

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

–lemon juice (2 squirts, bottled)

–salt and pepper

–olive oil

The sauce:

–tomato (fresh, 1, medium)

–basil (dried, bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–lemon juice (2 squirts)

–garlic (minced, bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil (1 tablespoon)

1 – Place the chicken with the marinade in a plastic bag.  Leave in the refrigerator for several hours prior to dinner.  Then place the chicken with marinade in a covered baking dish.  Add one-eighth cup of water for steaming.  Set aside.

2 – Cut the tomato into two halves.  Place in a small, covered baking dish.  Microwave on high for 2 minutes.  Then place the tomato, basil, chopped parsley, lemon juice, minced garlic, and extra virgin olive oil in a food processor.  Add salt and pepper to taste.  Pulse until smooth.  Keep warm until time for dinner.

3 – Microwave the chicken for 7 and one-half minutes.  Test a center piece to be sure that it is done.  If not, replace in the microwave for 1 minute more.

4 – Serve the chicken hot, with the warm sauce on the side.

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

BONE-IN CATFISH WITH FRESH TOMATO – MINCED GARLIC – BASIL – CAYENNE – RED BELL PEPPER – MINCED ONION IN WHITE WINE SAUCE

For 2:

–catfish (2, medium, whole)

–tomato (medium, chopped)

–minced garlic (in a jar, 1 tablespoon)

–basil (bottled, dried, 1 teaspoon)

–cayenne pepper (bottled, one-quarter teaspoon)

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

–minced onion (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the tomato, garlic, and red bell pepper in a large, long covered baking dish.  Season with salt, pepper, basil, cayenne pepper, and olive oil.  Add white wine.  Microwave on high for 2 minutes.

2 – Nestle the catfish in the sauce.  Season with salt, pepper, basil, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.  Turn the catfish over, spoon some sauce on top, and then microwave for 5 minutes more.

3 – Serve the catfish hot, atop basmati rice (follow directions for microwaving on the package; brands differ).

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

ITALIAN SAN BENEDETTO COD WITH FRESH TOMATO – CAPERS – MINCED GARLIC – ONION – PARSLEY – POTATOES – LEMON IN WHITE WINE SAUCE

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

–tomato (1, medium, chopped)

–capers (bottled, drained, 1 tablespoon)

–minced garlic (in a jar, 1 tablespoon)

–cayenne pepper (one-eighth teaspoon, bottled)

–onion (one-half, medium, sliced)

–parsley (1 handful, chopped, fresh)

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

–lemon juice (bottled, 1 squirt)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Cut the potatoes in bite-sized pieces, and place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Potatoes should not yet be soft.  Set aside.

2 – Place the tomato and onion in a large covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – When the tomato and onion are ready, add the potatoes to the dish.  Make a trough in the middle for the cod, and add the cod.  Season with salt, pepper, cayenne pepper, garlic, thyme, and olive oil.  Sprinkle capers on top.  Finish with parsley.

4 – Microwave on high for 9 minutes.  Cod is done when it is flaky.

5 – Serve the cod and vegetables hot.

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

CHICKEN GRECIAN SUPREME WITH OREGANO – FETA – SLICED ONION – BLACK OLIVES – MINCED GARLIC – FRESH TOMATO – ORANGE ZEST – OLIVE OIL IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano (1 teaspoon, bottled)

–feta cheese (one-eighth cup)

–onion (one-half, medium, sliced)

–black olives (half a small can, drained)

–minced garlic (in a jar, 1 tablespoon)

–tomato (fresh, 1, small, chopped)

–orange zest (1 teaspoon, bottled)

–olive oil

–salt and pepper

–white wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the white wine.  Season the chicken with salt, pepper, oregano, and orange zest.  Place sliced onions, black olives, minced garlic, and chopped tomato on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot.

–chicken adapted from Nick’s Bistro, recipe for Greek chicken (from the web).

ROSEMARY – GARLIC CHICKEN TENDERS TOPPED WITH PARSLEY & SMOTHERED WITH VEGETABLES OF ONION – MUSHROOMS – ZUCCHINI – POTATO – CELERY – FRESH TOMATO IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (bottled, 1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–parsley (1 handful, chopped)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 4 or 5, chopped)

–zucchini (one-half, small, sliced)

–potato (red, small, chopped into bite-sized pieces, skin on)

–celery (one-half stalk, chopped)

–tomato (fresh, one-half, medium, chopped)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

1 – Place the bite-sized potato in a covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Add the other vegetables (onion, mushrooms, celery, tomato, zucchini) to the dish with the potato.  Season with salt, pepper, minced garlic, rosemary, and a drop or two of olive oil.  Stir well.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the vegetables.  Season with salt, pepper, and olive oil.  Place parsley on top.

4 – Microwave the chicken and vegetables for 8 minutes.  When finished, check an inside piece of chicken to be sure that it is done.  If not, replace in the microwave on high for 1 minute more.

5 – Serve the chicken tenders and vegetables hot.

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

MEDITERRANEAN CHICKEN IN CREAMY & SPICY MARINARA SAUCE WITH FRESH TOMATO – MUSHROOMS – SRIRACHA – PARSLEY – BASIL – SUGAR – MILK

For 4:

–6 chicken tenderloins or breast strips

–marinara sauce (spaghetti sauce; I used Paul Newman’s cabernet; one-third jar)

–tomato (medium, fresh, chopped)

–mushrooms (4 or 5 baby bellas, chopped)

–sriracha sauce (3 tablespoons, bottled)

–parsley (1 handful, fresh, chopped)

–basil (dried, one-half teaspoon)

–sugar (1 teaspoon)

–milk (dairy or almond, not soy; one-quarter cup)

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, and basil.  Place marinara sauce, chopped tomato, chopped mushrooms, sriracha sauce, sugar, milk, and a few drops of olive oil in a covered baking dish.  Stir well.  Microwave on high for 5 minutes.

2 – Season the chicken with salt, pepper, and olive oil  Submerge the chicken in the sauce.  Sprinkle parsley on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.  When finished, check a center piece for doneness; it not done, replace in microwave for 2 minutes more.

3 – Serve the chicken and sauce hot.

–recipe inspired by C. Mabry, chef.

COMFORT SALMON – SLICED ONION – BABY DUTCH POTATOES TOPPED WITH CHIVES & DILL IN A MILK SAUCE

Variation:  Chop one-half fresh tomato, and place atop the salmon before cooking.  Season with salt, pepper, chives, dill, and olive oil.

For 4:

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

–onion (one-half, sliced)

–baby Dutch potatoes (5 or 6, cut into bite-sized pieces)

–chives (1 teaspoon, bottled)

–dill (bottled, 1 teaspoon)

–milk (dairy or almond, not soy because it doesn’t microwave well, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the baby Dutch potatoes in the milk.  Season with salt, pepper, chives, dill, and olive oil.  Microwave on high for 5 minutes.  Then add sliced onion, stir, and microwave for 5 minutes more.

2 – Place the salmon amid the potatoes and onion.  Season with salt, pepper, chives, dill, and olive oil.  Smooth some of the sauce on top of the salmon.  Microwave on high for 7 and one-half minutes.  Test the center to be sure that the salmon is flaky and only a little rare.

3 – Serve the salmon with potatoes and onion, and sauce. 

–recipe original.

BASIL CHICKEN SPRINKLED WITH BREADCRUMBS & IN BROTH AND ACCOMPANIED BY COLD BASIL PESTO SALSA WITH FRESH TOMATO – CHOPPED ONION – PARSLEY – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–basil (bottled, 1 tablespoon)

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

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

–olive oil

–basil pesto (bottled, 2 tablespoons)

–tomato (fresh, 1, medium, chopped)

–onion (one-half, small, chopped)

–parsley (fresh, 1 handful, chopped)

–extra virgin olive oil (2 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish with the broth.  Season with salt, pepper, and olive.  Sprinkle breadcrumbs on top.  Follow with basil on top.  Set aside.

2 – Place the basil pesto, tomato, onion, parsley, and extra virgin olive oil in a small mixing bowl.  Season with salt and pepper (to taste).  Stir well.  Keep in the refrigerator until time for dinner.

3 – Microwave the chicken for 8 minutes on high.

4 – Serve the chicken hot, with the pesto salsa beside it on the plate.

–recipes original.

SEA BASS WITH FRESH TOMATO – MINCED GARLIC – CHIVES – LEMON – GREEN ONION IN SHERRY – WHITE VINEGAR SAUCE ATOP COUSCOUS IN CHICKEN BROTH

–sea bass (1, large, thawed from frozen)

–tomato (fresh, medium, chopped)

–minced garlic (1 tablespoon, in a jar)

–chives (1 teaspoon, bottled)

–lemon juice (3 tablespoons)

–green onion (1, chopped)

–sherry (one-eighth cup)

–white vinegar (distilled, one-eighth cup)

–couscous (two-thirds cup, uncooked)

–chicken broth (non-fat, low sodium, 1 and one-quarter cup)

–salt and pepper

–olive oil

 

1 – Place the chicken broth in a covered baking dish.  Microwave on high for 5 minutes.  Then place the couscous in the broth and stir.  When finished, keep covered to preserve warmth.

2 – Place the bass in a covered baking dish with the sherry and vinegar.  Drench in lemon juice.  Spread the minced garlic on top.  Season with salt and pepper.  Then top with chopped tomato (seasoned with salt and pepper), green onion, and chives.  Finish with a few drops of olive oil.

3 – Serve the sea bass and sauce hot, atop the couscous.

–sea bass adapted from the “my recipes” web site.

CILANTRO – LIME SALMON TOPPED WITH FRESH TOMATO & MINCED GARLIC IN CLAM JUICE

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

–lime juice (bottled, 3 tablespoons)

–cilantro (fresh, 1 handful, chopped)

–tomato (fresh, medium, chopped)

–minced garlic (in a jar, 1 tablespoon)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish, and add the clam juice.  Drench the salmon in lime juice.  Season with salt, pepper, and minced garlic.  Place the chopped tomato (seasoned with salt and pepper) on top, followed by the chopped cilantro.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 and one-half minutes. 

3 – Serve the salmon hot.

–salmon adapted from the Mediterranean Dish cooking blog.

MINT SALMON WITH FRESH TOMATOES – VIDALIA ONION – MINCED GARLIC ATOP COUSCOUS

For 4:

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

–mint (1 tablespoon, dried)

–tomatoes (fresh, 2, medium, chopped)

–Vidalia onion (one-half, sliced)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

–couscous (boxed, two-thirds cup)

1 – Place the chopped tomatoes, sliced onion, and minced garlic in a covered baking dish.  Season with salt, pepper, and olive oil (to taste).  Microwave on high for 5 minutes.

2 – Nestle the salmon amid the sauce.  Season with mint, salt, pepper, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon and sauce atop couscous (follow package directions for the couscous, brand differ).

–salmon original.

COD WITH FRESH TOMATO – BASIL – MINCED GARLIC – GREEN ONIONS – LEMON IN WHITE WINE SAUCE ATOP JASMINE RICE

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

–tomato (small, chopped, fresh)

–minced garlic (1 tablespoon)

–basil (1 teaspoon dried)

–lemon juice (3 squirts, bottled)

–green onions (2, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour wine in the dish.  Season the cod with salt, pepper, and basil.  Place minced garlic on top, spreading over the whole.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, atop jasmine rice (read package to determine microwaving instructions; brands differ).

–cod inspired by the recipe of a friend in Minneapolis, Minnesota.

CREOLE CREAMED CHICKEN WITH MUSHROOMS & GREEN ONIONS TOPPED WITH FAUX BACON – CHOPPED FRESH TOMATO – PARMESAN

–6 chicken tenderloins or breast strips

–mushrooms (baby bellas, 5 or 6, chopped)

–green onions (2 stalks, chopped)

–Bac’n pieces (soy bacon, 2 tablespoons)

–tomato (fresh, medium, chopped)

–Parmesan cheese (shredded, one-quarter cup)

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

–milk (almond or dairy, not soy, three-fourths cup)

–flour (1 tablespoon)

–salt and pepper

–olive oil

–Louisiana hot sauce (1 teaspoon)

1 – Place the milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  Place the flour in a separate cup.  When the milk has heated, slowly add the milk, stirring vigorously.  Then place the sauce in a covered baking dish.  Add Louisiana hot sauce; stir.  Microwave on high for 3 minutes.  When heated, stir well.  Keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt and pepper.  Top with mushrooms and green onions.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Add the sauce atop the chicken.

3 – Place chopped tomato, Bac’n pieces, and Parmesan on top of the chicken.  Cover to heat.  Keep covered until time for dinner.

4 – Serve the chicken and sauce hot.

–chicken and sauce inspired by the Commander’s Palace restaurant cookbook (New Orleans).

MEDITERRANEAN CHICKEN WITH HERBS & FRESH CHOPPED TOMATO – RED BELL PEPPER – MINCED GARLIC IN WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–parsley (1 handful, fresh, chopped)

–oregano (2 clipped stems, if fresh; one-half teaspoon, if dried)

–basil (6 leaves, clipped, if fresh; one-half teaspoon, if dried)

–rosemary (1 clipped stem, if fresh; one-half teaspoon, if dried)

–mint (2 clipped stems, if fresh; one-fourth teaspoon, if dried)

–cayenne pepper (bottled, just a light sprinkling, to taste)

–tomato (fresh, medium, chopped finely)

–red bell pepper (one-fourth pepper, chopped finely)

–minced garlic (in a jar, 1 tablespoon)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Pour the white wine over the top.  Season with salt and pepper.  Drop bits of minced garlic on top.  Sprinkle on tomato and red bell pepper.  Season with parsley, oregano, basil, rosemary, mint, and cayenne pepper.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Serve the chicken hot, atop quinoa, couscous, pasta, or rice (recipes, see the search box on this blog).

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

BONE-IN HERB CATFISH WITH CHOPPED FRESH TOMATO & CAPERS IN WHITE WINE SAUCE

Note: I used Mrs. Dash for seasoning, for ease of preparation, but a good combination of fresh herbs would be basil, oregano, and dried bay leaves.

For 2:

–catfish (whole, dressed, medium size)

–Mrs. Dash (bottled seasoning)

–salt and pepper

–tomato (fresh, 2 slices, chopped)

–capers (bottled, 1 to 2 tablespoons, to taste)

–olive oil

–white wine

1 – Place the catfish in a long, covered, baking dish.  Season the top with salt, pepper, Mrs. Dash, and olive oil.  Fill dish with one-half inch of white wine.  Microwave on high for 3 minutes.

2 – Turn over the catfish, carefully.  Season with salt, pepper, Mrs. Dash, and a few drops of olive oil.  Place chopped tomato and capers on top.  Microwave on high for another 3 minutes.

3 – Using a very sharp knife, cut the catfish into two pieces.  Serve one piece for each dinner guest. Serve the catfish hot, with some tomato and capers on top, and white wine sauce to moisten.

–recipe original.

CHILLED TUNA STEAK SALAD WITH BASIL – FRESH TOMATO – GREEN ONIONS – FETA IN MAYONNAISE

For 4:

–tuna steak (1, medium size)

–basil (fresh if possible, 2 tablespoons fresh, 1 teaspoon dried)

–tomato (fresh, medium, chopped)

–green onions (2 stalks, chopped fine)

–feta cheese (broken apart, 3 heaping tablespoons)

–salt and pepper

–olive oil

1 – Place the tuna steak in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high. When finished, remove cover to allow to cool.

2 – Place chopped tomato, sprinkled with basil, and chopped green onions and feta cheese in a mixing bowl.  Set aside.

3 – Flake the tuna with a fork/knife.  Add to the mixing bowl with the vegetables.

4 – Mix all with a light amount of mayonnaise (to taste).  Stir.  Place in refrigerator until time for dinner.

5 – Serve the tuna steak salad chilled.

–recipe original.

ITALIAN CHICKEN CACCIATORE WITH OREGANO – MINCED GARLIC – ONION – FRESH TOMATO – BABY BELLA MUSHROOMS – RED BELL PEPPER IN RED WINE – CABERNET MARINARA SAUCE ATOP BOWTIE PASTA

–6 chicken tenderloins or breast strips

–oregano (fresh if possible, 2 tablespoons fresh; or one-half teaspoon dried)

–onion (one-half, sliced)

–tomato (1, medium, chopped)

–baby bella mushrooms (1 handful of sliced)

–red bell pepper (one-half, fresh, sliced)

–minced garlic (1 tablespoon, in a jar)

–red wine (one-quarter cup)

–cabernet marinara sauce (I used Newman’s Own; one-half container)

–bowtie pasta (1 cup, dry)

–salt and pepper

–olive oil

1 – Place the chopped tomato on a cutting board.  Season with salt, pepper, and oregano.  Then place the seasoned tomato in a covered baking dish.  Add onion, baby bella mushrooms, red bell pepper, minced garlic, red wine, and cabernet marinara sauce.  Season with olive oil.  Stir.  Microwave on high for 4 minutes.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 9 minutes.  When finished, check a center piece of chicken to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

3 – Serve the chicken and sauce hot, atop pasta (microwave pasta in water to cover, and salt to taste, for 6 minutes; then microwave for 8 minutes more on 50 percent power).

–chicken cacciatore inspired by the Campbell Soup Cookbook.

DILLED COD TOPPED WITH CRAB MEAT – PARMESAN – TOMATO – CAPERS IN SHERRY SAUCE

Note:  Due to your requests, I’m going to start giving exact ingredients for cooking.  Use more herbs/spices if your taste calls for it. 

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

 –crab meat (1 small can, drained)

 –Parmesan cheese (shredded, one-half cup)

 –tomato (1, medium, chopped)

 –capers (bottled, 2 tablespoons)

 –sherry (cooking sherry is fine, one-fourth cup)

 –dill (bottled, one-fourth teaspoon)

 –salt and pepper

 –olive oil

 1 – Place the cod in a covered baking dish with one-fourth cup of sherry.  Season with salt, pepper, and olive oil (to taste).  Set aside.

 2 – In a small mixing bowl, place 1 small can of drained crab meat; one-half cup of shredded Parmesan cheese; 1 medium, chopped tomato; and 2 tablespoons of capers.  Stir well.  Then spread over the top of the cod.  Sprinkle one-fourth teaspoon of dill on top.

 3 – Season the cod and crab meat topping with a sprinkle of salt, pepper, and olive oil (to taste).

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

 5 – Serve the cod/crab meat topping hot.

 –cod adapted from Taste of Home web site.

GARLIC & HERB – BREADED COD WITH SWEET ONION IN CLAM JUICE & SERVED WITH CHILLED & PUREED RAW SAUCE OF TOMATO – ONION – GARLIC –  BASIL – PARSLEY – ROMAINE LETTUCE – RED WINE – OLIVE OIL

For 4:

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

–garlic – herb breadcrumbs (boxed

–onion (one-fourth, Vidalia (or sweet), sliced)

–clam juice (bottled)

–salt and pepper

–olive oil

The sauce:

–tomato (1, medium, chopped)

–onion (one-fourth, Vidalia (or sweet), sliced)

–minced garlic (in a jar)

–basil, parsley (fresh if possible, 1 handful each)

–romaine lettuce (1 small handful, broken up)

–red wine (2 tablespoons)

–extra virgin olive oil (bottled)

–salt and pepper

1 – Add to a food processor:  1 medium chopped tomato, one-fourth medium, sliced, sweet onion, 1 tablespoon of minced garlic, 1 handful of chopped basil; 1 handful of chopped parsley, 1 small handful of chopped romaine lettuce, 2 tablespoons of red wine, 2 tablespoons of extra virgin olive oil, and salt and pepper to taste.  Puree until smooth. Place in the refrigerator until time for dinner.

2 – Slice one-quarter medium sweet onion, and place in a covered baking dish.  Place the cod in the dish with a little clam juice.  Drench in olive oil.  Season with salt and pepper.  Sprinkle lightly with garlic – herb breading.  Microwave on high for 8 minute.

3 – Serve the cod hot, with the raw sauce beside the cod.

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

PARSLEYED COD WITH FRESH TOMATO & VIDALIA ONION IN WHITE WINE SAUCE

For 4:

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

–parsley (fresh, 1 handful, chopped)

–tomato (1, medium, chopped)

–Vidalia onion (one-half, medium, sliced)

–white wine

–salt and pepper

–olive oil

1 – Chop 1 medium fresh tomato and place in a covered baking dish with a little white wine.  Add one-half sliced Vidalia onion (or sweet onion).  Microwave on high for 3 minutes.  Then nestle the cod amid the sauce.  Season with salt, pepper, and olive oil.  Sprinkle 1 handful of chopped parsley on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

2 – Serve the cod and sauce hot, atop quinoa, pasta, couscous, or rice (recipes see the search box on this blog).

–cod adapted from Rene Verdon’s The White House Chef Cookbook (from the Kennedy administration).

A Simple Dinner:  SMOKED SALMON NATURALLY WITH CHILLED SALAD OF AVOCADO – FRESH BASIL TOMATO – FETA IN BALSAMIC & EXTRA VIRGIN OLIVE OIL DRESSING

For 2:

–smoked salmon (packaged, ready-prepared)

–avocado (1, sliced)

–tomato (fresh, medium, sliced)

–feta cheese

–balsamic vinegar (bottled)

–extra virgin olive oil

–basil (fresh if possible)

–salt and pepper

1 – Slice the smoked salmon into two pieces.  That’s all to do!

2 – Cut apart an avocado and discard the pit.  Slice in horizontal strips, and place on a serving plate.  Slice a medium fresh tomato, and add to the plate.  Season with salt, pepper, and basil.  Sprinkle feta cheese over the avocado and tomato.  Season with balsamic vinegar and extra virgin olive oil.

3 – Serve the smoked salmon with the salad as a side.

–menu and salad original.

BAKED COD TOPPED WITH BASIL PESTO – CHOPPED TOMATO – FETA CHEESE

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

–basil pesto (in a jar)

–basil (bottled)

–tomato (1, fresh, small, chopped)

–feta cheese (packaged, crumbled)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a very little amount of clam juice.  Season with salt, pepper, basil, and olive oil.  Set aside.

2 – Chop 1 small tomato, and then season with salt, pepper, and basil.  Place in a small mixing bowl.  Add 2 tablespoons of basil pesto and 2 tablespoons of crumbled feta cheese to the bowl.  Stir gently.  Then place atop the cod.  Finish with a few drops of olive oil, if desired.

3 – Microwave on high for 9 minutes.

4 – Serve the cod and sauce hot, atop pasta or couscous (recipes, see the search box on this blog).

–cod inspired by a dinner of my brother-in-law and sister-in-law.

PARSLEYED COD ARLESIENNE WITH MUSHROOMS – TOMATO – ARTICHOKE HEARTS IN WHITE WINE SAUCE

For 4:

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

–mushrooms (baby bellas, 5 or 6, chopped)

–tomato (fresh, medium, chopped)

–artichoke hearts (marinated, in a jar, 3 or 4, chopped)

–parsley (1 handful, chopped)

–white wine

–salt and pepper

–olive oil

1 – Chop 5 or 6 baby bella mushrooms, 1 medium tomato, and 3 or 4 marinated artichoke hearts.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – When the vegetables have cooked, place the cod in the center of the baking dish.  Season with salt, pepper, and olive oil.  Sprinkle chopped parsley on top.

3 – Microwave for 8 minutes on high.

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

–cod adapted from Rene Verdon’s The White House Chef Cookbook.

BASIL – LEMON TUNA STEAK SALAD WITH FRESH TOMATO – FETA – BROWN ONION – GREEN ONION – CLAM JUICE

For 4:

–tuna steak (1)

–basil (bottled)

–lemon juice

–tomato (fresh, medium, chopped)

–feta cheese

–brown onion (one-half, chopped very fine)

–green onions (2 stalks, chopped)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the tuna steak in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 3 minutes.  (Tuna steak will be rare in the middle.)  Set aside.

2 – Chop the tomato, one-half brown onion, 2 stalks of green onion, and place in a mixing bowl.   Season with salt, pepper, and basil.  Stir.

3 – Flake the tuna steak, being careful to mix with the lemon juice and clam juice (to have moist tuna).  Add the flaked tuna to the vegetables in the mixing bowl.

4 – Add mayonnaise to taste.  Stir well.  Sprinkle feta cheese on top.  Keep refrigerated until time for dinner.

–tuna steak salad original.

TUNA STEAK SALAD WITH CELERY – ONION – MAYO – LEMON – CLAM JUICE  TOPPED BY SLICED BLACK OLIVES & FETA & SERVED IN FRESH TOMATO CUPS

For 4:

–tuna steak (1)

–celery (2 stalks, chopped)

–onion (one-half, medium)

–mayonnaise

–lemon juice (bottled)

–clam juice (fish broth, bottled)

–sliced black olives (1 small can, drained)

–feta cheese (packaged)

–tomatoes (2, medium, fresh)

–salt and pepper

–olive oil

–extra virgin olive oil

1 – Place 1 tuna steak in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  (Tuna steak will be rare in the center.)  When finished, shred the tuna steak, being careful to mix with the liquid for moist tuna.  Place in a large mixing bowl.

2 – Chop 2 stalks of celery and one-half medium onion, and add to the mixing bowl. Season with salt and pepper.  Add mayonnaise to taste.  Stir well.

3 – Cut 2 tomatoes in half.  Scoop out the pulp.  Fill the tomato cups with tuna stead salad.  Top with black olives, and then with feta cheese.  Sprinkle a drop or two of extra virgin olive oil on top.

4 – Keep refrigerated until time for dinner.

5 – Serve the tuna steak salad chilled.

–tuna steak salad adapted from the Betty Crocker web site.

CHICKEN PARMESAN WITH FRESH TOMATO IN HOMEMADE TOMATO – BASIL PESTO

–6 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–tomato (medium, fresh, chopped)

–salt and pepper

–olive oil

Pesto sauce:

–tomato (medium, fresh, chopped)

–pine nuts (one-half small package)

–basil (1 tablespoon, dried)

–minced garlic (1 tablespoon)

–extra virgin olive oil

–salt and pepper

1 – To make the pesto sauce, place 1 chopped tomato, one-half small package of pine nuts, 1 tablespoon of basil, 1 tablespoon of minced garlic, and salt, pepper, and olive oil to taste, in a food processor.  Pulse until smooth.  Place in the refrigerator until time to cook dinner.

2 – Chop 1 tomato and place in a covered baking dish with the pesto.  Stir well.  Microwave on high for 3 minutes.  Then nestle the chicken amid the tomato and pesto.  Season with salt, pepper, and olive oil.  Sprinkle, generously, Parmesan cheese on top.

3 – Microwave for 9 minutes on high.

4 – Serve the chicken and sauce atop pasta (submerge 1 cup pasta in salted water; microwave on high for 6 minutes; then on 50 percent power for 8 minutes; drain).

–chicken adapted from food.com web site.

THYME & ROSEMARY CHICKEN ROLLED IN BREADCRUMBS & ON A BED OF CHOPPED TOMATO – GREEN ONIONS – GREEN PEAS – MUSHROOMS IN SHERRY – WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–thyme, rosemary

–breadcrumbs (plain, boxed)

–tomato (fresh, medium, chopped)

–green onions (4, fresh, chopped)

–green peas (frozen, half a package)

–mushrooms (baby bellas, 5 or 6, sliced)

–sherry (cooking sherry is fine)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs.  Shake well.  Set aside.

2 – Chop 1 medium tomato and 4 green onions, and place in a covered baking dish.  Slice 5 or 6 baby bella mushrooms, and place in the dish.  Add one-half package of green peas.  Season with salt, pepper, thyme, rosemary, and olive oil.  Add 3 tablespoons of sherry, and a small amount of white wine.  Stir very gently.  Microwave on high for 5 minutes.

3 – Place the chicken atop the vegetables.  Add a few more drops of olive oil, if desired.  Microwave on high for 9 minutes.

4 – Serve the chicken and vegetables hot, if desired atop couscous, pasta, or rice (recipes, see the search box on this blog).

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

MINT SALMON WITH TOMATO – GREEN ONION – RED BELL PEPPER IN CREANER & CREAM SHERRY SAUCE

For 4:

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

–mint

–tomato (fresh, chopped, medium)

–green onions (4, fresh, chopped)

–red bell pepper (one-half, chopped)

–soy creamer

–cream sherry (use the real stuff)

–salt and pepper

–olive oil

1 – Place 1 medium chopped tomato, 4 chopped green onions, and one-half chopped red bell pepper in a covered baking dish with a little soy creamer, and 2 tablespoons of cream sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.  Then nestle the salmon amid the sauce, spooning some on top.  Season the salmon with salt, pepper, mint, and olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon and sauce hot, atop jasmine rice, quinoa, or pasta (recipes, see the search box on this blog).

–salmon original.

ROSEMARY – OREGANO – PARSLEY COD WITH TOMATO – ONION – MUSHROOMS – CAPERS – GARLIC – CAYENNE IN WHITE WINE SAUCE

For 4:

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

–rosemary, oregano (bottled)

–parsley (fresh)

–tomato (1, medium, chopped)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 6 to 8, sliced)

–capers (bottled)

–garlic (minced, bottled)

–cayenne pepper (optional)

–white wine (use the good stuff)

1 – Place a chopped tomato, one-half sliced onion, and 6 to 8 sliced baby bella mushrooms in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, oregano, minced garlic, and olive oil.  Microwave on high for 4 minutes.  When finished, nestle the cod amid the sauce.  Season the cod with salt, pepper, cayenne pepper (optional), parsley, and a few drops of olive oil.  Sprinkle capers on top.  Microwave on high for 9 minutes.

2 – Serve the cod hot, atop pasta or rice (recipes, see the search box on this blog).

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

CHICKEN MOLE WITH COCOA POWDER – TOMATO – GREEN ONIONS – SRIRACHA – MARINARA SAUCE

For 4:

–6 chicken tenderloins or breast strips

–cocoa powder (boxed, 2 tablespoons)

–tomato (fresh, medium, chopped)

–green onions (4, fresh, chopped)

–sriracha sauce (chili sauce, bottled)

–marinara sauce (I use Newman’s Own marinara)

–salt and pepper

–olive oil

1 – Chop 1 tomato, and place in a covered baking dish.  Add 4 chopped green onions to the dish.  Add 2 tablespoons of cocoa powder, 1 tablespoon of sriracha sauce, 4 tablespoons of marinara sauce, salt, pepper, and a few drops of olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – When the sauce is finished, place in a food processor and pulse until smooth.  Keep covered to preserve warmth.

3 – Place chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 7 and one-half minutes.  When finished, spoon the sauce atop the chicken.  Serve hot.

–chicken adapted from Real Simple magazine.

SWEET COD WITH TOMATO – ONION – GARLIC – CINNAMON – PAPRIKA – PARSLEY IN MARINARA & WHITE WINE SAUCE

For 4:

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

–sugar

–tomato (medium, fresh, chopped)

–onion (one-half, medium, sliced)

–garlic (minced, in a jar)

–cinnamon

–paprika

–parsley (fresh)

–marinara sauce (I used Newman’s Own cabernet)

–white wine

–salt and pepper

–olive oil

1 – Chop 1 tomato and one-half onion, and place in a covered baking dish with a little white wine and 3 tablespoons of marinara sauce.  Add 1 tablespoon of minced garlic and 1 teaspoon of sugar.  Season with salt, pepper, cinnamon, paprika, and olive oil.  Microwave on high for 5 minutes.

2 – When finished, nestle the cod amid the sauce, spooning a little on top.  Season with salt, pepper, and olive oil.  Microwave on high for 9 minutes.

3 – Serve the cod hot, with the sauce.  Place atop pasta, rice, or quinoa as desired (recipes for microwave, see search box on this blog).

–cod adapted from NYT Cooking web site.