COD PAELLA FROM MEDITERRANEAN SPAIN SEASONED BY TARRAGON – MINCED GARLIC – CHOPPED ONION – DICED TOMATOES – GREEN PEAS – JASMINE RICE – TUSCAN HERB OLIVE OIL IN CHICKEN BONE BROTH & WHITE WINE

Tarragon, if you like it at all, is a good herb with this dish. . .brings out the flavors. . .

For 2:

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

–tarragon (2 teaspoons, dried)

–minced garlic (1 tablespoon)

–chopped onion (one-quarter cup)

–diced tomatoes (one-half can; do not drain)

–green peas (one-half cup)

–jasmine rice (1 cup, cooked)

–chicken bone broth (one-eighth cup)

–white wine (one-eighth cup)

–Tuscan herb olive oil to taste

–salt and pepper to taste

1 – Place all ingredients below the cod (above) in a large, covered baking dish. Fold well and carefully. Microwave on high for 7 minutes.

2 – Place the cod on top of the paella, and season with salt, pepper, tarragon, and Tuscan herb olive oil. Microwave on high for 7 minutes. Cod is done when it begins to break apart.

3 – Serve the cod, hot, atop the paella.

–recipe by C. Mabry, chef.

A One-Dish Comfort Dinner for Two:  PACIFIC COD FILLET FLAVORED WITH FAUX BACON – CHOPPED ONION – MINCED GARLIC AND PLACED ON A BED OF ROMA TOMATO CIRCLES – SLICED POTATOES – BROCCOLI FLORETS IN CHICKEN BONE BROTH SAUCE

Assembled in the manner of Italian – American Master Chef Edward Giobbi, with a nod to the Deep South of the United States with faux bacon. . .

For 2:

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

–faux bacon (soy bacon; 2 tablespoons)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–Roma tomatoes (2, sliced into circles)

–sliced potatoes (one-half can, drained)

–broccoli florets (6)

–chicken bone broth (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the potatoes in the bottom of a large, covered, baking dish.  Add tomato circles and chopped onions, spreading around the bottom of the dish.  Spoon minced garlic over the vegetables.  Sprinkle with soy bacon.  Finish with broccoli florets around the outside of the baking dish.  Season with salt, pepper, and extra virgin olive oil.  Add chicken bone broth.  Microwave on high for 6 minutes.  (You want to get the food very hot before microwaving the cod.)

2 – Place the Pacific cod fillet atop the vegetables.  Season with salt, pepper, olive oil, and faux bacon.  Microwave on high for 7 minutes.

3 – Serve the one-dish dinner hot.

–recipe by C. Mabry, chef.

A Family Dinner from the Slow Cooker: Mediterranean Cyprus Offers Chicken Tenders – Green Peas – Sliced Potatoes – Diced Tomatoes in Chicken Bone Broth

This bowl of good flavor is called “pizeli yiahni,” and is served without seasonings other than salt, pepper, and oil. . .but the flavors of the food suffice. . .a family favorite in Cyprus. . .

For 4:

–4 chicken tenderloins

–green peas (frozen, 1 cup)

–potatoes (1 can, drained)

–tomatoes (1 can, drained)

–salt and pepper to taste

–extra virgin olive oil to taste

–chicken bone broth, enough just to cover the food in the slow cooker

1 – Place potatoes, chicken, and green peas in a slow cooker.  Season to taste with salt, pepper, and extra virgin olive oil.  Add chicken bone broth just to cover.  Cook in the slow cooker on low for 4 hours.  Then add the drained tomatoes.  Stir.  Cook for another hour on low.  Important:  Add the tomatoes last, as acidic food does not work well in a slow cooker if added at the beginning.

2 – Serve very warm (but not too hot) in bowls, 1 chicken tender per bowl, with the vegetables and broth.

–recipe adapted for the slow cooker from “at Anna’s kitchen table,” a cooking blog from Anna and her family, who call themselves a “British Cypriot family.”  She is writing the blog for her children especially, believing they will look up her Cypriot recipes when they leave home to have their own families.

Libyan Mediterranean Oven Fried Cod Fillets Marinated with Garlic – Cumin – Cayenne – Lemon and Served with Jasmine Rice Cooked in Fish Broth with Coriander – Chopped Onion – Diced Tomatoes – Celery Salt – Parsley – Cayenne – Minced Garlic – Ginger – Cumin – Paprika – Black Pepper

The rice recipe is “ruz hoot bil kusbur.” It is served with any white fish that has been grilled, baked, or fried.  This delicious spicy dish is very popular in Libya, and is well worth the time it takes to cook.

For 4:

OVEN FRIED COD:

–cod fillets (enough fish to be a size of 4 decks of cards, 1 pound)

–garlic powder, cumin (1 teaspoon each)

–cayenne pepper (one-quarter teaspoon)

–lemon juice (3 squirts)

–breadcrumbs (I used Panko)

–salt and pepper to taste

–extra virgin olive oil

Marinate in a plastic bag in garlic, cumin, cayenne, lemon juice, salt, pepper, and extra virgin olive oil in the refrigerator at least 2 hours.  When ready to microwave, pour in one-quarter cup of breadcrumbs.  Shake well.  Set aside.

RICE:

–jasmine rice (1 cup)

–fish broth (I used clam juice, 1 small bottle; add water to reach 1 and one-half cup measure)

–coriander, celery salt, parsley (dried), ginger, cumin, paprika, black pepper (one-half teaspoon each)

–chopped onion (one-half cup)

–diced tomatoes (1 can; do not drain)

–minced garlic (1 tablespoon)

–extra virgin olive oil to taste

Place the fish broth, onion, tomatoes, garlic, and all the seasonings, including extra virgin olive oil, in a deep-dish, covered baking dish. Microwave on high for 6 minutes.  Add the rice.  Microwave on high for 5 minutes; then microwave for 10 minutes on 50 percent power.  If you have a high-wattage oven (more than 1000 watts), then please check to be sure that the dish does not overflow.

Microwave the fish, without any liquid, on high for 6 minutes.

Serve fish and rice hot.

–information from <tasteatlas.com>.

FRENCH MEDITERRANEAN BASQUE REGION COD WITH FRESH ROMA TOMATO CIRCLES – ROASTED RED PEPPER SLICES – MINCED GARLIC – CHOPPED ONION – FAUX BACON – PARSLEY – EXTRA VIRGIN OLIVE OIL IN CHICKEN BONE BROTH

The recipe was originally intended for chicken, but works well with fish. . .

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

–Roma tomatoes (3)

–roasted red pepper slices (2 tablespoons; in a jar)

–minced garlic (1 tablespoon)

–chopped onion (one-quarter cup)

–faux bacon (soy bacon, 2 tablespoons)

–parsley (dried, 1 teaspoon)

–extra virgin olive oil to taste

–chicken bone broth (one-eighth cup)

–salt and pepper

1 – Slice the Roma tomatoes, and place in a covered baking dish. Add red pepper slices, minced garlic, chopped onion, soy bacon, parsley, olive oil, chicken bone broth, and season with salt and pepper. Stir gently. Microwave on high for 6 minutes.

2 – Place the cod on top of the sauce, and sprinkle with salt and pepper. Spoon sauce over the cod.

3 – Microwave on high for 7 minutes, longer if the cod is thick.

4 – Serve the cod and sauce hot.

–recipe inspired by The Best of French Cooking.

ONE – DISH DINNER OF MEDITERRANEAN COD FILLET SUBMERGED IN A RICH CHUNKY SAUCE OF FETA CHEESE – DICED TOMATOES – ROASTED RED PEPPER SLICES – MINCED GARLIC – CHOPPED RED ONION – TUSCAN HERB OLIVE OIL AND PLACED ON A BED OF HALVED BABY DUTCH POTATOES IN CHICKEN BONE BROTH

Start the dinner with a salad, and then this is all you need for a taste treat. . .

For 4:

–Pacific cod fillet (three-fourth’s pound, size of 3 decks of cards)

–feta cheese (broken, one-quarter cup)

–diced tomatoes (one-half can; do not drain)

–roasted red pepper slices (in a jar, 3 tablespoons)

–minced garlic (1 tablespoon)

–chopped red onion (1 thick slice, chopped)

–Tuscan herb olive oil to taste

–salt and pepper to taste

–baby Dutch potatoes (6 to 8, halved)

–chicken bone broth (one-quarter cup)

–Tuscan herbs (2 tablespoons, divided; or oregano, basil, thyme)

–fresh parsley (1 handful, chopped)

1 – Slice the baby Dutch potatoes and then place in a large, covered baking dish. Season with salt, pepper, and Tuscan herbs (or oregano, thyme, and basil). Pour in one-quarter cup of chicken bone broth. Microwave on high for 7 minutes.

2 – Place the cod atop the potatoes. Season with salt, pepper, Tuscan herb olive oil, and Tuscan herbs.

3 – Place the feta cheese, diced tomatoes, red pepper slices, garlic, red onion and a few drops of Tuscan herb olive oil in a microwaveable dish. Stir well. Microwave on high for 2 minutes.

4 – Pour the sauce atop the cod. Sprinkle the chopped parsley on top. And then finish with a few drops of Tuscan herb olive oil.

5 – Microwave on high for 11 minutes.

6 – Serve the dinner hot.

–recipe inspired by C. Mabry, chef.

SEASONED WILD SALMON FILLET TOPPED WITH CHOPPED FRESH ROMA TOMATO & CHIVES – CHOPPED RED ONION – FRESH PARSLEY IN LEMON – CLAM JUICE – TUSCAN HERB OLIVE OIL

I used Cajun blackened seasoning, because we like it, but you can use the seasoning of your choice. The fresh vegetables make the dish. . .

For 2:

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

–chives (1 teaspoon, dried)

–Roma tomato (chopped)

–red onion (1 half – inch slice, chopped)

–fresh parsley (1 handful, chopped)

–salt and pepper to taste

–lemon juice (2 squirts)

–clam juice (one-eighth cup)

–Tuscan herb olive oil

1 – Place the salmon in a large, covered baking dish. Drench in lemon juice. Pour in the clam juice.

2 – Season the salmon with salt, pepper, and the seasoning of your choice. Top with chopped tomato, chopped red onion, and chopped parsley. Finish with a generous sprinkle of Tuscan herb olive oil.

3 – Microwave on high for 3 minutes.

4 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

PACIFIC COD FILLET PLACED ON A BED OF FRESH ROMA TOMATO CIRCLES & WHITE WINE AND SEASONED WITH BASIL – CHIVES – MINCED GARLIC – TUSCAN HERB OLIVE OIL

I sliced the Roma tomatoes into circles to make the dish look pretty. . .and it is tasty, taking a cue from recipes by Edward Giobbi that have been adapted to the microwave extensively in this blog. . .

For 2:

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

–Roma tomatoes (2)

–white wine (one-eighth cup)

–basil (dried), chives (dried), minced garlic (1 tablespoon each; be generous with the herbs)

–salt and pepper to taste

–Tuscan herb olive oil (or substitute extra virgin, and herbs oregano, basil, garlic, and thyme, one-eighth teaspoon each)

1 – Slice the Roma tomatoes into circles of one-third inch each in thickness. Place in the bottom of a covered baking dish. Season with basil, chives, minced garlic, salt, pepper, and Tuscan herb olive oil. Microwave on high for 5 minutes. (You want the tomatoes to be cooked soft.)

2 – Place the cod in the center of the dish, atop the tomatoes. Season with salt, pepper, basil, chives, and a few drops of Tuscan herb olive oil.

3 – Microwave on high for 7 minutes.

4 – Serve the cod and tomatoes hot, atop pasta or rice if desired.

–recipe inspired by C. Mabry, chef.

A One-Dish Dinner Celebration for Two: CHICKEN TENDERS TUSCAN WITH CHOPPED ROMA TOMATO – CHOPPED GREEN ONIONS – SLICED POTATOES – ASPARAGUS LENGTHS – SLICED FRESH MUSHROOMS – SHREDDED CARROTS AND SEASONED WITH TUSCAN HERBS & TUSCAN HERB OLIVE OIL

This is a good choice in a recipe for two people who love Italian cuisine and want to celebrate a private anniversary. . .

For 2:

–3 chicken tenderloins

–chopped tomato (1, Roma)

–chopped green onions (2)

–sliced potatoes (one-half can; drained)

–asparagus lengths (one-half package, frozen and cooked for 3 minutes on high in microwave)

–sliced fresh mushrooms (4 of 5, white)

–shredded carrots (1 handful)

–salt and pepper to taste

–Tuscan herb seasoning (1 tablespoon; or substitute 1 teaspoon each of oregano, basil, thyme, and add some minced garlic to taste)

–Tuscan herb olive oil (or regular extra virgin olive oil) to taste

1 – Place the vegetables, with potatoes on the bottom, in a large, covered baking dish. Fold over gently. Season with salt, pepper, Tuscan herbs, and Tuscan herb olive oil. Microwave on high for 4 and one-half minutes.

2 – Place the chicken tenderloins on top. Finish with the carrots and a few drops of olive oil.

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

4 – Serve the chicken and veggies hot.

–recipe inspired by C. Mabry, chef.

DELICIOUS SICILIAN FISH STEW WITH COD – TOMATOES – POTATOES – PINE NUTS – GOLDEN RAISINS – ORANGE ZEST – CELERY SALT – ONION – GARLIC – WHITE WINE – CAPERS – THYME – MINT – CAYENNE – CLAM JUICE

This takes time but is well worth it. . .similar to recipes for bouillabaisse but even better. . .

For 2:

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

–tomatoes (one-half can, drained)

–potatoes (sliced, one-half can, drained)

–pine nuts (3 tablespoons)

–golden raisins (3 tablespoons)

–orange zest (1 teaspoon)

–celery salt (1 teaspoon)

–onion (chopped, one-quarter cup)

–garlic (minced, 1 tablespoon)

–white wine (one-eighth cup)

–capers (2 tablespoons)

–thyme (dried, 1 teaspoon)

–mint (dried, 1 teaspoon)

–cayenne pepper (to taste, one-quarter teaspoon for less spicy)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place tomatoes and potatoes first in the large, covered baking dish. Then add other ingredients in the amounts given, sprinkling when appropriate. Gently fold the ingredients over. Microwave on high for 7 minutes.

2 – Place cod fillet in the middle of the sauce. Season with salt, pepper, and extra virgin olive oil. Spoon some sauce over the cod. Microwave on high for 7 minutes, longer if particularly thick fillet.

3 – Serve the fish stew hot.

–fish stew adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.