Fresh Alaskan Cod Seasoned with Parsley & Tarragon / Topped with Shredded Carrots / Cooked on a Bed of Chopped Onion – Minced Garlic – Fresh Diced Roma Tomatoes – Marinara Sauce – Clam Juice – White Wine / Served atop Jasmine Rice

The ingredients in this recipe were first assembled by Julia Child for a lobster “americaine,” but fresh cod seems to be a worthy substitute. . .

For 2

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

–parsley, tarragon (2 tablespoons each, divided)

–shredded carrots (1 handful)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–fresh diced tomatoes (2, Roma, sliced and then halved)

–marinara sauce (2 tablespoons; I used Bertoli’s garlic, olive oil, basil)

–clam juice (one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all ingredients except carrots and one-half the parsley and tarragon in a large covered baking dish. Fold well but gently. Microwave on high for 5 minutes (you want the ingredients to be very hot).

2 – Place the cod on top, center of the baking dish. Season with salt, pepper, extra virgin olive oil, and the other half of the parsley and tarragon. Spoon some sauce over the cod. Microwave on high for 7 minutes.

3 – Serve the cod and sauce hot, atop jasmine rice (for the rice, place two-thirds cup rice and 1 and one-third cup water in a covered baking dish; do not add salt; microwave on high for 5 minutes, and then microwave on 50 percent power for 10 minutes).

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

Steamed & Spicy Salmon Fillet with Diced Roma Tomatoes – Chopped Onion – Cayenne in White Wine Sauce

These are simple ingredients, but sometimes “simple” works best. . . .The cayenne is optional. . . .

For 2:

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

–tomatoes (2, Roma, diced)

–onions (chopped, one-quarter cup)

–cayenne (1 teaspoon; or to taste)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the diced tomatoes and chopped onions in a covered baking dish. Season with salt, pepper, cayenne pepper, and extra virgin olive oil. Pour in the white wine. Microwave on high for 5 minutes (you want to get this very hot).

2 – Place the salmon in the sauce. Season with salt, pepper, cayenne pepper, and extra virgin olive oil. Spoon a few tablespoons of sauce over the top. Microwave on high for 3 minutes and 20 seconds. Salmon is best if slightly under-cooked, flaky, but not red.

3 – Serve the salmon and sauce hot.

–recipe by C. Mabry, chef.

MEDITERRANEAN COD FILLET TOPPED WITH CHOPPED ROMA TOMATO – MINCED GARLIC – BASIL – SHREDDED PARMESAN – KALAMATA OLIVES – SAUCED IN WHITE WINE – LEMON – PARMESAN & BASIL INFUSED OLIVE OIL

This recipe is in the style of Edward Giobbi, American artist and chef with Italian roots, frequently featured on this blog. . .

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

–chopped Roma tomato (1)

–minced garlic (1 tablespoon)

–basil (1 teaspoon)

–shredded Parmesan cheese (one-eighth cup)

–kalamata olives (6 to 8)

–white wine (one-quarter cup)

–lemon juice (3 squirts)

–Parmesan & basil infused olive oil to taste

–salt and pepper

1 – Place the cod in a covered baking dish. Drench in lemon juice. Pour in the white wine. Season with salt, pepper, basil, and minced garlic. Place the chopped Roma tomato on top. Then sprinkle Parmesan cheese and kalamata olives. Finish with a generous amount of Parmesan & basil infused olive oil.

2 – Microwave on high for 7 and one-half minutes, less if fillet is thin.

3 – Serve the Mediterranean cod hot, atop pasta, rice, or quinoa, if desired.

–recipe by C. Mabry, chef.

Maltese Tuna Salad with Minced Garlic – Chopped Onion – Chopped Roma Tomato – Sliced Green Olives – Sriracha – Mint – Basil – Tarragon – White Wine Vinegar – Capers – Extra Virgin Olive Oil – Marinara Sauce

This recipe from the Island of Malta in the Mediterranean is adapted from TFD at the “food dictator” web site.  It is a wonderful way to create a delicious tuna salad without mayonnaise. .

.For 2:

–albacore tuna (1 small can, 5 ounces)

–minced garlic (1 teaspoon)

–chopped onion (one-eighth cup)

–Roma tomato (one-half, chopped)

–green olives (3, sliced)

–Sriracha sauce (1 teaspoon)

–mint (dried, 1 teaspoon)

–basil (dried, 1 teaspoon)

–tarragon (dried, 1 teaspoon)

–white wine vinegar (1 teaspoon)

–capers (drained, 1 tablespoon)

–extra virgin olive oil to taste

–marinara sauce (1 tablespoon)

1 – Drain the can of tuna.  Then add all ingredients to a mixing bowl. Stir gently but thoroughly.

2 – Chill until ready to serve, at least 2 hours.

–adapted from the “food dictator” web site.

OPEN – FACED ALBACORE TUNA SALAD SANDWICHES WITH LEMON – CHOPPED ONION – CAPERS – DICED FRESH ROMA TOMATO & BASIL – CHOPPED EGG – CELERY SALT – SALT – PEPPER – REAL MAYONNAISE – ALL PILED ATOP FRESHLY BAKED WHEAT TOAST SEASONED WITH PINE NUTS

If you want a gourmet tuna salad, this may be just what you are looking for. . .

For 2:-

-albacore tuna (1 small can, drained)

–lemon juice (3 squirts)

–chopped onion (one-quarter cup)

–capers (2 tablespoons, drained)

–Roma tomato (one-half, sliced thin, then sprinkled with one-quarter teaspoon of dried basil)

–chopped egg (microwave a pierced yolk and white for 50 seconds on high; then chop)

–celery salt (2 teaspoons)

–salt and pepper to taste

–real mayonnaise (1 tablespoon; do not use too much)

1 – Place all ingredients (see above) in a large mixing bowl, and then fold over gently.  Sprinkle 1 teaspoon of basil on top for appearance.

2 – Refrigerate for a couple of hours before serving

WHEAT BREAD in bread machine; use regular settings; add one-half cup of pine nuts when the bell sounds for adding additional ingredients

–three-fourth’s cup warm milk (microwave for 1 minute)

–three-fourth’s cup tap water

–2 eggs

–8 tablespoons honey

–3 tablespoons butter or 3 tablespoons canola oil

–2 teaspoons salt

–one and one-fourth cups bread flour

–three cups whole wheat flour

–two teaspoons yeast

Makes a two-pound loaf.  Recipe tweaked from the web.

–recipes original to C. Mabry, chef.

SALMON STEAK WITH DILL & LEMON TOPPED BY ROMA TOMATO CIRCLES – SHREDDED PARMESAN – CHIVES ON A BED OF ANGEL HAIR PASTA SEASONED WITH ONION – MINCED GARLIC – BUTTER – EXTRA VIRGIN OLIVE OIL

The salmon is flavored with all seasonings that make for a good salmon dish. . .

For 2:

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

–dill (1 teaspoon)

–lemon juice (3 squirts)

–clam juice (3 tablespoons)

–Roma tomato circles (1 tomato, sliced thin)

–shredded Parmesan (one-eighth cup)

–chives (1 teaspoon)

–angel hair pasta (1 handful)

–onion (chopped; one-quarter cup)

–minced garlic (1 tablespoon)

–butter (or healthy margarine; 1 teaspoon)

–extra virgin olive oil to taste

–salt and pepper

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Spoon in the clam juice. Season with salt, pepper, and dill. Place tomato slices on top, followed by Parmesan cheese. Finish with chives. Set aside.

2 – Place angel hair pasta in an uncovered baking dish. Add onion and salt to taste. Pour in water to cover. Microwave on high for 7 minutes. When finished, cover to preserve warmth.

3 – Microwave the salmon for 3 minutes and 20 seconds. When the salmon is cooking, drain the pasta and onions Add garlic, butter, extra virgin olive oil. Stir well. Cover.

4 – When the salmon is done, quickly place pasta on a serving dish. And then, using a spatula, lift the salmon atop the pasta.

5 – Serve the salmon and pasta hot.

–recipe original to C. Mabry, chef.

PARSLEYED CHICKEN THYME WITH CHOPPED ROMA TOMATO – CHOPPED RED ONION – SLICED WHITE MUSHROOMS – MINCED GARLIC IN BONE BROTH – WHITE WINE SAUCE

We like variations on this recipe for both fish and chicken. . .we enjoy the taste, find the combination of flavors just right. . .

For 2:

–3 chicken tenders

–bone broth (one-eighth cup)

–white wine (one-eighth cup)

–Roma tomato (chopped)

–red onion (2 slices of a large onion, chopped)

–thyme (dried, 1 teaspoon)

–white mushrooms (6 to 8, small, sliced)

–minced garlic (1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the tomato, onion, and mushrooms in a large, covered baking dish. Add bone broth and white wine. Season with garlic, salt, pepper, thyme, and extra virgin olive oil. Fold the ingredients together gently, being careful to spread the garlic about. Microwave on high for 4 minutes.

2 – Place the chicken tenders amid the vegetables. Season with salt, pepper, and olive oil. Spoon veggies and sauce over the chicken. Sprinkle with chopped parsley.

3 – Microwave, covered, on high for 4 minutes and 20 seconds. When finished, check a center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, atop rice, if desired. (I used jasmine, follow directions on the package because brands differ).

–recipe inspired by C. Mabry, in the manner of Edward Giobbi.

CHICKEN FETA SPRINKLED WITH FRESH PARSLEY & ROSEMARY AND COOKED ON A BED OF BABY DUTCH POTATOES – RED ONION – ROMA TOMATO CIRCLES IN BONE BROTH – WHITE WINE

This is a comfort dinner, meat and potatoes dressed up. . .

For 2:

–3 chicken tenders

–fresh parsley (1 handful, chopped)

–rosemary (if fresh, 2 tablespoons; if dried, 2 teaspoons)

–baby Dutch potatoes (6 to 8, sliced)

–red onion (chopped, 2 sliced)

–tomato (Roma, sliced, 1)

–feta cheese (crumbled, 3 tablespoons; or to taste)

–bone broth (chicken, one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes in a covered baking dish. Season with salt, pepper, rosemary, and extra virgin olive oil. Microwave on high for 6 minutes. When finished, add onion and tomato to the dish. Gently stir.

2 – Place chicken tenders atop the vegetables. Season with rosemary, salt, pepper, and extra virgin olive oil. Finish with chopped parsley and feta cheese.

3 – Microwave on high for 4 minutes and 40 seconds. When finished, test the center piece of doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–recipe inspired by C. Mabry, following the cooking of Edward Giobbi.

MEDITERRANEAN HERBS OF BASIL – THYME – ROSEMARY – MINCED GARLIC WITH ROMA TOMATO CIRCLES ATOP CHICKEN TENDERS IN BONE BROTH AND ACCOMPANIED BY A CHILLED & WHIPPED SIDE SAUCE OF AVOCADO – DICED ROMA TOMATO – WHITE WINE VINEGAR

Substitute herbs of your choice if desired. . .

For 2:

–3 chicken tenderloins

–basil, thyme, rosemary (dried, one-half teaspoon each)

–minced garlic (1 tablespoon0

–Roma tomato (sliced thin)

–chicken bone broth (one-eighth cup)

–salt and pepper

–extra virgin olive oil

Sauce:

–avocado (one-half, smashed)

–diced Roma tomato (dice finely)

–white wine vinegar (1 tablespoon)

–salt to taste

1 – Place the chicken tenders in a covered baking dish. Pour in the bone broth. Sprinkle with salt, pepper, basil, thyme, rosemary, and minced garlic. Place tomato circles around the dish. Season with extra virgin olive oil. Set aside.

2 – Slice one-half avocado, and then place in a small mixing bowl. Apply pressure to smash. Finely dice a Roma tomato, and add to the bowl. Season with salt and white wine vinegar. Stir briskly until sauce has been emulsified. Refrigerate until time for dinner.

3 – Microwave the chicken for 4 minutes and 20 seconds. When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken hot, and the sauce cold, perhaps with broccoli.

–inspired by C. Mabry, chef.

SALMON FILLET PARMESAN – BASIL SEASONED WITH PARMESAN – BASIL INFUSED OLIVE OIL AND COOKED WITH SLICED WHITE MUSHROOMS – ROMA TOMATO CIRCLES – RED ONION RINGS – SLICED GREEN ONION – BASIL LEAVES – SHREDDED PARMESAN

This gourmet olive oil is a good choice for special dishes. . .

For 2:

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

–Parmesan – basil infused olive oil ( to taste, sparingly)

–sliced white mushrooms (2 or 3 medium size)

–Roma tomato circles (1, sliced)

–red onion rings (1 slice of a large red onion, broken into rings)

–sliced green onion (1 stalk)

–basil leaves (1 teaspoon)

–Parmesan cheese (shredded, one-eighth cup)

–salt and pepper

1 – Place the mushrooms, tomato, red onion in a covered baking dish. Season with salt, pepper, basil, and a sprinkling of Parmesan – basil olive oil.

2 – Place the salmon on top of the vegetables. Season with salt, pepper, basil, and Parmesan cheese. Place chopped green onions on top. Finish with a few drops of Parmesan – basil infused olive oil.

3 – Microwave on high for 3 and one-half minutes. (Longer than usual for salmon because of the volume of food.)

4 – Serve the salmon and vegetables hot.

–recipe inspired by C. Mabry, chef.