CHICKEN & GREEN PEAS TARRAGON TOPPED WITH FRESH CHOPPED TOMATO AND IN WHITE WINE

Chicken and peas are both enhanced by the lesser known spice of tarragon. . .

For 2:

–3 chicken tenderloins (organic)

–green peas (1 cup, frozen)

–tarragon (bottled, dried, one-half teaspoon, divided)

–tomato (one, medium, chopped, fresh)

–white wine (one-half cup)

–salt and pepper

–extra virgin olive oil

1 – Place the green peas in a large, covered, baking dish.  Season with salt, pepper, tarragon, and extra virgin olive oil.  Pour in white wine.

2 – Nestle the chicken amid the green peas.  Season the chicken with salt, pepper, tarragon, and extra virgin olive oil.  Top with chopped tomato that has been salted and peppered.

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

4 – Serve the chicken and peas, with tomato, hot.

–recipe original.

WILD COD PESTO – ROLLED IN BREADCRUMBS – TOPPED WITH CHOPPED YELLOW ONIONS – SEASONED WITH OREGANO & MINCED GARLIC – IN ITALIAN TOMATO & WHITE WINE SAUCE

Appeals to the taste with a burst of distinct flavors. . .

For 2:

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

–pesto sauce (bottled, 2 tablespoons, basil pesto)

–clam juice (bottled, 2 tablespoons)

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

–chopped yellow onions (ready packaged, 3 tablespoons)

–oregano (bottled, dried, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–Italian tomatoes (Pomi brand, pureed, two-thirds cup)

–white wine (one-eighth cup)

–salt and pepper (to taste)

–extra virgin olive oil (to taste)

1 – Place the tomatoes in a covered baking dish.  Add minced garlic, oregano, salt and pepper to taste, white wine, extra virgin olive oil to taste.  Stir.  Microwave on high for 2 minutes.

2 – Meanwhile, place the cod in a plastic bag.  Season with salt, pepper, oregano, and add olive oil to coat.  Pour in the breadcrumbs.  Shake well.  Then place the cod in the tomato sauce.  Spoon some on top.  Set aside.

3 – Place the pesto sauce and clam juice in a small mixing bowl.  Stir well.  Then pour the resulting sauce atop the cod.  Finish with the chopped onion and a few drops of olive oil.

4 – Microwave for 6 minutes on high.

5 – Serve the cod and sauce hot.

–recipe original, but inspired by Edward Giobbi.

ORGANIC CHICKEN GARLIC – ROSEMARY TOPPED BY GREEN ONIONS WITH BABY DUTCH POTATOES IN A SAUCE OF WHITE WINE & CHICKEN BONE BROTH

Flavorful. . .and quintecential Edward Giobbi. . .

For 2:

–4 organic chicken tenderloins

–minced garlic (bottled, 1 tablespoon)

–rosemary (dried, 1 tablespoon, bottled)

–green onions (fresh, ready-prepared, one-quarter cup; or 3 stalks, chopped)

–baby Dutch potatoes (6 to 8, halved, packaged)

–white wine (one-eighth cup)

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

–salt and pepper

–extra virgin olive oil

1 – Wash and then halve the potatoes.  Place in a large, covered baking dish.  Add white wine and chicken bone broth.  Season with salt, pepper, rosemary, minced garlic, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – Nestle the chicken tenderloins in the sauce with the potatoes.  Season with salt, pepper, and extra virgin olive oil.  Spoon sauce ove the chicken.  Top with green onions.  Microwave on high for 5 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and potatoes, with sauce, hot.

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

A Holiday Dinner for 2:  POACHED WILD SALMON FILLET TOPPED WITH GREEN ONIONS AND IN GARLIC LEMON BUTTER – WHITE WINE – CLAM JUICE SAUCE AND SERVED WITH BABY DUTCH POTATOES & GARLIC BROCCOLI

The baked salmon recipe that inspired this poached version got five out of five stars from 19 cooks, and the chef says she serves it twice a week. . .

For 2:

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

–minced garlic (1 tablespoon, bottled)

–lemon juice (3 squirts, bottled)

–Smart Balance margarine (3 tablespoons, heart-healthy)

–white wine (3 tablespoons)

–water (tap, one-quarter cup)

–clam juice (one-quarter cup, bottled)

–baby Dutch potatoes (6 to 8, halved)

–broccoli (1 head, florets and stems only, cut apart, fresh)

–salt and pepper

–extra virgin olive oil

–green onions (chopped, packaged, 3 tablespoons, fresh)

1 – Place margarine, white wine, water, and clam juice in a large, covered, baking dish.  Add the halved potatoes.  Season with salt, pepper, minced garlic, and a few drops of olive oil.  Stir.  Microwave on high for 8 minutes.

2 – Place the salmon, almost submerged in the sauce.  Season with salt and pepper.  Spoon some of the sauce over the salmon.  Drop the green onions on top.

3 – Microwave on high for 3 minutes.  (Salmon is best if slightly undercooked, making it flaky.)

4 – Serve the salmon and potatoes, hot, with broccoli seasoned with minced garlic and extra virgin olive oil.

–inspired by Café Delites cooking blog, chef Karina.

ONE – DISH SPICY MEDITERRANEAN COD WITH BROCCOLI FLORETS TOPPED BY FETA CHEESE – MINCED GARLIC – CHOPPED YELLOW & GREEN ONIONS IN IMPORTED ITALIAN TOMATOES & WHITE WINE SAUCE

All ingredients in the Mediterranean tradition . .

For 2:

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

–broccoli florets (from 1 head of broccoli, fresh)

–feta cheese (broken, packaged, 2 tablespoons)

–minced garlic (bottled, 1 tablespoon)

–chopped yellow and green onions (packaged, 2 tablespoons each)

–Italian tomatoes (packaged, one-half cup)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the Italian tomatoes and white wine in a very large baking dish.  Stir.  Add the cod to the center of the dish, broccoli florets surrounding it.  Season cod and broccoli with salt, pepper, cayenne pepper, and minced garlic.  Top with onions and feta cheese.  Finish with a few drops of olive oil.

2 – Microwave the dish for 10 minutes on high.  Cod is done when it begins to break apart.

3 – Serve the cod and broccoli entrée hot.

–inspired by C. Mabry, chef.

MEDITERRANEAN WILD COD TOPPED IN FETA WITH BASIL – MINCED GARLIC – YELLOW ONION – GREEN ONIONS – FRESH ROMA TOMATO IN IMPORTED ITALIAN TOMATOES – WHITE WINE SAUCE

Mediterranean all the way. . .

For 2:

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

–feta cheese (one-quarter cup, broken apart)

–minced garlic (bottled, 1 tablespoon)

–yellow onion (one-half, sliced)

–green onions (3 stalks, chopped)

–fresh Roma tomato (chopped, medium)

–imported Italian tomatoes (packaged, one-third cup)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the imported Italian tomatoes and the chopped fresh tomato in a covered baking dish.  Add garlic, basil, and yellow onion.  Pour in white wine.  Season with a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the cod in the tomato sauce.  Spoon some sauce atop the cod.  Season the cod with salt, pepper, basil, and olive oil.  Sprinkle chopped green onions on top.  Finish with feta cheese.

3 – Microwave the cod on high for 6 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and tomato sauce hot, atop pasta if desired.

–recipe original.

SPICY STEAMED ATLANTIC COD TOPPED IN ITALIAN BREADCRUMBS WITH MINCED GARLIC – CAYENNE – ROSEMARY – FRESH PARSLEY ON A BED OF ENGLISH PEAS IN WHITE WINE SAUCE

English peas blend well with cod. . .

For 4:

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

–Italian breadcrumbs (one-quarter cup, boxed)

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (one-quarter teaspoon, bottled)

–rosemary (1 teaspoon, bottled)

–parsley (fresh, 1 handful, chopped)

–English peas (green peas, one-half cup, frozen)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil (preferably organic)

1 – Place English peas, minced garlic, cayenne pepper, rosemary, parsley, salt and pepper (to taste), white wine, and a few drops of olive oil in a covered baking dish.  Stir well.  Microwave on high for 2 minutes.

2 – Nestle the cod amid the English peas.  Top with salt, pepper, rosemary, parsley, and extra virgin olive oil.  Sprinkle with Italian breadcrumbs.

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

4 – Serve the cod atop the English peas, hot.

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

ATLANTIC COD STEW WITH TURMERIC – MINCED GARLIC – CHOPPED PARSLEY – MINCED ONION IN WHITE WINE – BROTH SAUCE ATOP BROKEN WHEAT ENGLISH MUFFIN SEASONED WITH GARLIC & OLIVE OIL

Note: Am resuming my cooking blog after a hiatus due to a broken right arm (my husband took over the kitchen).

Recipe sounds difficult but is very easy and very tasty. . .

For 4:

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

–turmeric (1 teaspoon, dried, bottled)

–minced garlic (2 tablespoons, divided, bottled)

–chopped parsley (fresh, 1 handful, chopped)

–minced onion (1 tablespoon, dried, bottled)

–white wine (one-quarter cup)

–bone broth (chicken, one-quarter cup)

–English muffin (2, broken apart)

–olive oil (organic, extra virgin, to taste)

–salt and pepper

1 – Place the cod in a covered baking dish with the white wine and bone broth.  Sprinkle on top the turmeric, minced garlic (1 tablespoon), chopped parsley, minced onion, salt and pepper.  Finish with a few drops of extra virgin olive oil. 

2 – Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

3 – Break wheat English muffin into pieces, bite-sized.  Place in 4 bowls.  Add minced garlic and olive oil.  Microwave on high for 30 seconds.

4 – Serve the cod stew, hot, atop the garlic muffin.

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

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.

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.