WILD ATLANTIC COD WITH MINT – ROSEMARY – ARTICHOKE HEARTS – SLICED BABY BELLA MUSHROOMS – MINCED GARLIC – CHOPPED GREEN ONIONS IN WHITE WINE SAUCE

The flavors meld together very well. . .

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

–mint (bottled, dried, 1 teaspoon)

–rosemary (bottled, dried, 1 tablespoon)

–artichoke hearts (canned, 3 hearts, chopped, no seasoning)

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

–minced garlic (1 tablespoon, bottled)

–green onions (3 stalks, fresh, chopped)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil (organic is possible)

1 – Place the cod in a covered baking dish.  Pour on the white wine.  Season with salt, pepper, mint, minced garlic, and rosemary.  Place the artichoke hearts, baby bella mushrooms, and green onions on top.  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 and vegetables hot.

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

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MISSISSIPPI CATFISH WITH A SAUCE OF PUREED TOMATOES – CHOPPED GREEN ONIONS – MINCED GARLIC – RED BELL PEPPER – BLACK OLIVES – WHITE WINE ATOP SLICED RED POTATOES

A recipe for liking catfish when they are not fried. . .

–4 fillets of catfish (medium size)

–pureed tomatoes (1 can, drained)

–chopped green onions (3 stalks, chopped)

–minced garlic (1 tablespoon, bottled)

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

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

–white wine (one-quarter cup)

–sliced potatoes (5 or 6 small, cut to bite-sized)

–salt and pepper

–extra virgin olive oil (organic, if possible)

1 – Place the potatoes in 1 inch of water in a covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 15 minutes (for very tender potatoes).  When finished, keep covered to preserve warmth.

2 – Place the tomatoes, minced garlic, and white wine in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Stir well.  Microwave on high for 3 minutes.  Nestle the catfish in 1 layer amid the sauce.  Season with salt, pepper, and a few drops of olive oil.  Sprinkle black olives and green onions on top.  Microwave on high for 8 minutes.  When finished, check a center piece to be sure that it flakes and is done.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the catfish and sauce hot, atop the potatoes.

–catfish (this recipe was intended for catfish) adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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

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

For 4:

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

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

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

–oregano (1 tablespoon, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–cayenne pepper (to taste, about 1 teaspoon)

–white wine (one-third cup)

–salt and pepper

–extra virgin olive oil (organic if possible)

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

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

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

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

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

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

MISSISSIPPI CATFISH SMOTHERED IN SWISS CHEESE & SEASONED WITH HERBS DE PROVENCE & THYME IN WHITE WINE SAUCE

This is truly delicious, a hybrid of Mississippi and Southeast France. . .

For 4:

–4 fillets of catfish (size of 4 decks of cards, 1 pound)

–Swiss cheese (6 slices)

–herbs de provence (dried, bottled, 1 tablespoon)

–thyme (dried, bottled, 1 teaspoon)

–white wine (one-quarter cup)

–extra virgin olive oil

–salt and pepper

1 – Place the catfish in a covered baking dish.  Add the white wine.  Season with salt and pepper.  Place Swiss cheese on top to cover.  Sprinkle with herbs de provence and thyme.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the catfish and sauce hot.

–catfish inspired by C. Mabry, chef.

CRABMEAT PATTIES WITH BROCCOLI – GREEN ONIONS – ZUCCHINI & TOPPED WITH A SAUCE OF TERIYAKI – GINGER – DIJON – MINCED GARLIC – WHITE WINE

Note:  For ease of cooking, I used ready-prepared crab cakes.

For 4:

–crabmeat patties (4)

–broccoli (half a head, divided by stems)

–green onions (4 stalks, chopped)

–zucchini (1, small, sliced, fresh)

–salt and pepper

–extra virgin olive oil

Sauce:

–teriyaki sauce (one-eighth cup)

–ginger (1 tablespoon, dried, bottled)

–Dijon mustard (1 tablespoon, bottled)

–minced garlic (1 tablespoon)

–white wine (one-eighth cup)

1 – Place the teriyaki sauce, ginger, Dijon mustard, minced garlic, and white wine in a small mixing bowl.  Stir well.  Set aside.

2 – Place the broccoli around the edge of a large baking dish.  Season with salt, pepper, and olive oil.  Drizzle some of the sauce on top.  Microwave on high for 2 minutes.

3 – Place the zucchini in the middle of the large baking dish.  Season with salt and pepper.  Drizzle some of the sauce on top.  Microwave on high for 2 minutes (this includes the broccoli as well).

4 – Place the crabmeat patties on top of the vegetables.  Top with green onions.

5 – Microwave the dish for 1 and one-half minutes more.

6 – Serve 1 crabmeat patty per person, hot, with vegetables and sauce.

–crabmeat patties and vegetables with sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

STEAMED COD SPRINKLED WITH GREEN ONIONS & PARSLEY AND IN A SAUCE OF MARINARA – WHITE WINE – MINCED GARLIC – BROTH

For 4:

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

–green onions (3 stalks, chopped)

–parsley (fresh, 1 handful, chopped)

–marinara sauce (3 tablespoons; I used Ragu, “Mama’s garden”)

–white wine (one-eighth cup)

–minced garlic (1 tablespoon, bottled)

–broth (chicken bone, one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the marinara sauce, white wine, minced garlic, and chicken bone broth in a covered baking dish.  Add a few drops of olive oil.  Stir.  Microwave on high for 3 minutes.

2 – Submerge the cod in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Top with green onions and parsley.

3 – Microwave the cod for 7 minutes on high.  Cod is done when it begins to break apart.  Do not overcook.

4 – Serve the cod and sauce hot.

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

CHICKEN PICCATA ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED WITH LEMON SLICES – IN A SAUCE OF CHOPPED FRESH PARSLEY – BONE BROTH – WHITE WINE

Note:  Originally intended for veal, this recipe works equally well for chicken.

For 4:

–6 chicken tenderloins

–lemon (fresh, sliced cold)

–garlic – herb breadcrumbs (one-third cup, boxed)

–parsley (fresh, 1 handful, chopped)

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

–white wine (one-eighth cup, use the real wine rather than cooking wine)

–salt and pepper

–extra virgin olive oil

1 – Place the parsley, bone broth, and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Add half a dozen drops of olive oil.  Pour in one-third cup of garlic – herb breadcrumbs.  Shake well.  Then add chicken to the sauce, being careful to separate the tenderloins.  Spoon sauce over the top.  Season with salt, pepper, and olive oil.  With a very sharp knife, slice a chilled fresh lemon.  Place on top of the chicken.

3 – Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken piccata with sauce, hot.

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

SPICY COD OREGANO WITH RED ONION – PARSLEY – CAYENNE – MINCED GARLIC IN A LEMON – WHITE WINE SAUCE ATOP GARLIC SMALL SHELL PASTA

For 4:

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

–oregano (dried, 1 teaspoon)

–red onion (one-half, medium, sliced)

–parsley (fresh, 1 handful, chopped)

–cayenne pepper (one-quarter teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–lemon juice (bottled, 3 squirts)

–white wine (one-third cup)

–small shell pasta (one-half cup, dry)

–salt and pepper

–olive oil

1 – Place the small shell pasta in a covered baking dish.  Add 1 cup of water, salt to taste, and a few drops of olive oil.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place the onion in a covered baking dish.  Add minced garlic, salt and pepper to taste, a few drops of olive oil.  Stir.  Microwave on high for 3 minutes.

3 – Place the cod in the white wine.  Drench in lemon juice.  Season the cod with salt, pepper, oregano, cayenne, parsley, and olive oil.  Microwave on high for 9 minutes.  Cod is ready when it begins to break apart.

4 – Serve the cod with onions hot, atop the small shell pasta.

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

COD THYME ROLLED IN BREADCRUMBS – TOPPED BY FRESH CHOPPED TOMATO & SLICED BABY BELLA MUSHROOMS – WITH SHREDDED CARROTS – SLICED RED ONION – CHOPPED CELERY IN WHITE WINE SAUCE ATOP GARLIC WHEAT BREAD

For 4:

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

–thyme (1 tablespoon, divided)

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

–tomato (fresh, medium, chopped)

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

–shredded carrots (fresh, 1 handful)

–red onion (one-half, medium, sliced)

–celery (3 stalks, fresh, chopped fine)

–white wine (one-half cup)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–wheat bread (4 slices, each the size of the palm of a hand)

–salt and pepper

1 – Place the shredded carrots, red onion, and celery in a covered baking dish.  Add white wine.  Season with salt, pepper, and a portion of the thyme.  Finish with a few drops of olive oil.

2 – Microwave the vegetables for 3 minutes on high.

3 – Place the cod in a large plastic bag.  Season with salt, pepper, and thyme.  Add olive oil to cover.  Pour in breadcrumbs, and shake well.  After the vegetables have cooked for 3 minutes, place the cod on top. 

4 – Chop the tomato, slice the mushrooms, and then season with salt, pepper, and thyme.  Then add chopped tomato and sliced mushrooms on top of the cod.  Finish with a few drops of olive oil.

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

6 – While cod is cooking, break apart the wheat bread, season with the minced garlic, and then sprinkle with olive oil.  Place the wheat bread in a bowl for each person.  The cod and vegetables are then placed, for serving, atop the wheat bread, with a small portion of wine for each serving.  (This is not a soup.)

7 – Serve the cod and vegetables hot.

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

CHICKEN WITH BASIL – PARSLEY – NUTMEG – PURPLE ONION SPRINKLED WITH SHREDDED PARMESAN & BREADCRUMBS AND IN A MILK & WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–basil (1 teaspoon, divided, bottled)

–parsley (fresh, 1 handful, chopped)

–nutmeg (bottled, divided, one-quarter teaspoon)

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

–shredded Parmesan (one-quarter cup, packaged)

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

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

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the sliced purple onion in a covered baking dish.  Add the milk and white wine.  Season with salt, pepper, and half the basil and nutmeg.  Finish with a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with basil, salt, pepper, and nutmeg.  Sprinkle breadcrumbs and Parmesan, in this order, atop the chicken.  Drop chopped parsley over.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken hot.

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