BAKED COD WITH CORIANDER – DICED TOMATOES – GARLIC – LIME JUICE – CAYENNE

Coriander is a favorite spice that works well with tomatoes. . .

For 2:

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

–coriander (1 teaspoon, dried)

–diced tomatoes (half a can, do not drain)

–garlic (powdered, 1 teaspoon)

–lime juice (3 squirts, bottled)

–cayenne pepper (one-quarter teaspoon, dried)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Drench in lime juice.  Season with coriander, garlic, cayenne pepper, salt, and pepper.  Spoon tomatoes on top.  Finish with a few drops of extra virgin olive oil.

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

3 – Serve the cod and sauce hot.

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

ONE – DISH PARSLEYED CHICKEN DINNER WITH JASMINE RICE – DICED TOMATOES – ENGLISH PEAS – CHOPPED ONION IN MARSALA SAUCE

Simply layer, microwave, and enjoy. . .

For 4 small appetites:

–3 chicken tenderloins

–rice (cooked, three-fourth’s cup)

–tomatoes (diced, 1 can, do not drain)

–English peas (one-half cup, frozen)

–chopped onion (one-quarter cup, chopped)

–salt and pepper

–extra virgin olive oil

–parsley (dried, 1 teaspoon)

–marsala wine (or sherry; one-third cup)

1 – Place the rice, tomatoes, English peas, and chopped onion, in this order, in a large, covered baking dish.  Pour in the marsala wine.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – Place the chicken atop the vegetables.  Season with salt, pepper, olive oil, and parsley.  Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 2 minutes more.  (Note:  This dish takes a long time to cook.)

3 – Serve the chicken and vegetables hot.

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

HERB – STEAMED COD FILLET ON A BED OF SLICED POTATOES & PETITE DICED TOMATOES AND SEASONED WITH MINCED GARLIC – THYME – ROSEMARY – PARSLEY

 

The original recipe calls for roasting the cod and potatoes, but steaming works well also. . . .

For 2:

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

–sliced potatoes (1 can, drained, then rinsed)

–tomatoes (1 can, do not drain; I prefer petite diced)

–minced garlic (bottled, 1 tablespoon)

–thyme (1 teaspoon, dried, bottled)

–rosemary (1 tablespoon, dried, bottled)

–parsley (1 tablespoon, dried, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes and tomatoes in a large, covered baking dish.  Season with minced garlic, thyme, rosemary, salt, pepper, and olive oil.  Fold the ingredients.  Microwave on high for 3 minutes.

2 – Place the cod atop the sauce.  Season with salt, pepper, minced garlic, thyme, rosemary, and extra virgin olive oil.  Finish with parsley sprinkled over the whole dish.

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

4 – Serve the cod, potatoes, and tomatoes hot.

–cod inspired by Meredith Deeds, from the Star Tribune, Minneapolis, Minnesota, May 14, 2020.

CHICKEN TENDERS IN MOROCCAN SAUCE MADE OF TOMATOES – ONION – TURMERIC – CINNAMON – MINCED GARLIC – GOLDEN RAISINS AND SPRINKLED WITH PINE NUTS

A unique and good flavor. . .the cinnamon and turmeric work well together. . .and turmeric is a very healthy spice. . .

For 2:

–3 chicken tenderloins

–tomatoes (one-third can of petite diced tomatoes)

–onion (chopped, one-quarter cup)

–turmeric (1 teaspoon, dried)

–cinnamon (1 tablespoon)

–minced garlic (1 tablespoon, bottled)

–golden raisins (one-quarter cup)

–pine nuts (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a covered baking dish, and then set aside.

2 – In a small mixing bowl, place tomatoes, onion, turmeric, cinnamon, minced garlic, golden raisin, and extra virgin olive oil.  Stir briskly.  Season with salt and pepper, and stir again.  Pour the sauce atop the chicken.  Then sprinkle with pine nuts.  Finish with a drop or two of olive oil.

3 – Microwave on high for 5 and one-half minutes.  When finished, test the center piece of doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken tenders with sauce, hot.

–recipe adapted from The Best of French Cooking.

BAKED TOMATO – GARLIC COD WITH CAPERS & PARSLEY AND A SPRINKLE OF RED WINE & LEMON JUICE

I offer some substitutes if grocery shopping is difficult. . .

For 2:

–cod (size of 2 decks of cards, one-half pound); or 2 drained cans of crabmeat (just heat the crabmeat for 1 and one-half minutes)

–garlic (minced, 1 tablespoon; or garlic salt, 1 teaspoon; or flaked garlic, 1 tablespoon)

–capers (optional; 2 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped; or 2 tablespoons, dried; or substitute cilantro, dried, 2 tablespoons)

–red wine (one-eighth cup; optional)

–lemon juice (bottled, 3 squirts; optional)

–salt and pepper

–extra virgin olive oil

–diced tomatoes (one-half can, do not drain; or 1 medium tomato, chopped, fresh)

1 – Place the tomatoes in a large, covered, baking dish.  Add red wine and minced garlic.  Stir.  Microwave on high for 2 minutes.

2 – Nestle the cod amid the tomato.  Drench in lemon juice.  Season with salt, pepper, extra virgin olive oil, and parsley.  Place capers on top.  Finish with a few drops of olive oil.

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

4 – Serve the cod and sauce hot.

–recipe original.

FAST ITALIAN FISH STEW WITH WILD ATLANTIC COD – CANNELLINI BEANS – GRAPE TOMATOES – STEWED TOMATOES – MINCED GARLIC – CAPERS – LEMON PEPPER – PARSLEY – ROSEMARY

This is a great way to use leftover slow cooker beans. . .

For 2:

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

–cannellini beans (slow cooker leftovers; or one can, drained and rinsed in a colander)

–grape tomatoes (6 to 8, halved)

–stewed tomatoes (one-half can; I used Pomi imported Italian)

–minced garlic (1 tablespoon)

–capers (bottled; 2 tablespoons, drained)

–lemon pepper (1 teaspoon)

–parsley (fresh, 1 handful, chopped)

–rosemary (bottled, dried, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the beans, grape tomatoes, stewed tomatoes, minced garlic, capers, parsley, and half the rosemary in a covered baking dish.  Season with salt and pepper to taste.  Add a few drops of extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the cod atop the stew.  Season with salt, pepper, lemon pepper, rosemary, and olive oil.  Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the stew, hot, in bowls; use soup spoons.

–recipe adapted from Real Simple magazine.

PARSLEYED WILD ATLANTIC COD WITH ROSEMARY AND MINCED GARLIC IN ITALIAN TOMATOES ATOP ROTINI PASTA

Italian through and through. . .

For 2:

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

–rosemary (bottled, 1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–Italian tomatoes (1 cup, packaged; I used Pomi brand)

–rotini pasta (1 cup, dry)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a covered baking dish.  Add rosemary, minced garlic, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, rosemary, and olive oil.  Sprinkle parsley on top.  Microwave on high for 6 minutes and 30 seconds.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce, hot, atop pasta (microwave, uncovered, in water 1 inch above pasta, salted, for 6 minutes; then microwave for 8 minutes more on 50 percent power).

–recipe original, but in the spirit of Edward Giobbi.

BASIL CHICKEN IN BROTH – SPRINKLED WITH GARLIC – HERB BREADCRUMBS AND TOPPED WITH HALVED GRAPE TOMATOES AND GREEN ONIONS

Basil is perfect with chopped tomato. . .

For 2:

–3 chicken tenderloins (organic)

–basil (dried, one-half teaspoon)

–garlic herb breadcrumbs (light sprinkle)

–halved grape tomatoes (a dozen halves)

–green onions (3 stalks, chopped)

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

–salt and pepper

–extra virgin olive oil

1 – Place chicken in a covered baking dish.  Add chicken broth.  Season the chicken with salt and pepper.  Sprinkle with breadcrumbs.  Then top with halved grape tomatoes and chopped green onions.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 minutes and 20 seconds.  When finished, cut into middle piece of chicken.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken with vegetables, hot.

–recipe original.

CHEESY CHICKEN TENDERS TOPPED WITH SWISS CHEESE – SEASONED ARTICHOKES – FRESH GRAPE TOMATOES – CHOPPED GREEN ONIONS

Served with Brussels sprouts and quinoa cooked in chicken broth. . .

For 2:

–3 chicken tenderloins (organic)

–Swiss cheese (one-half slice per chicken tender)

–seasoned artichokes (6 to 8 quartered artichokes, chopped, bottled)

–fresh grape tomatoes (6 to 8)

–chopped green onions (2 stalks)

–salt and pepper

–extra virgin olive oil

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

1 – Place the chicken tenders in a covered baking dish.  Add chicken broth.  Season with salt and pepper.  Place one-half slice of Swiss cheese on top of each piece of chicken.  Chop the artichokes, halve the grape tomatoes, and chop the green onions, placing all atop the chicken.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the chicken for 4 and one-half minutes.  When finished, check the middle piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and vegetables hot, atop quinoa, with a side of Brussels sprouts.

–recipe original.

SPICY WILD ATLANTIC COD WITH FRESH MINT – GRAPE TOMATOES – SRIRACHA RIBBONS IN LEMON – CLAM JUICE SAUCE

Chili peppers are getting attention as an especially healthy alternative to traditional spices. . .

For 2:

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

–fresh mint (3 sprigs, leaves only)

–grape tomatoes (cut in half, 8 to 10)

–sriracha ribbons (cross-cross cod about six times with a trail of sriracha, bottled sriracha)

–lemon juice (3 squirts)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Sprinkle with lemon juice.  Then add clam juice.  Season with salt and pepper.  Add mint leaves and sriracha ribbons atop the cod.  Then place grape tomatoes, halved, in the dish.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the cod 6 and one-half minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

–recipe original.