CREAMY COD WITH BASIL / QUINOA / BLACK-EYED PEAS WITH THYME & ONION

–black-eyed peas (frozen)

–thyme

–onion (medium, divided in halves)

–chicken broth (low sodium, non-fat)

–cod (the size of 3 decks of cards, one-half pound)

–basil

–plain breadcrumbs (boxed)

–mushrooms (4 small; I use baby bellas)

–onion (one-half medium)

–green onion (2 stalks)

–mayonnaise

–yogurt (plain, non-fat)

–clam juice

–salt and pepper

–olive oil

–quinoa (boxed)

 

1 – Place 1 cup of black-eyed peas in a slow cooker.  Add one and one-third cups of chicken broth.  Chop one-half onion, and add to the cooker.  Season with salt, pepper, thyme, and olive oil.  Cook on low for no more than 6 hours (more will overcook).

2 – Place two-thirds cup of quinoa in a tight-fitting, covered, baking dish.  Add one and one-third cups of chicken broth.  Season with salt (one-half teaspoon) and a drop of olive oil.  Microwave on high for 6 minutes, and then on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Slice mushrooms, (white) onion, and green onions, and place in bottom of a covered baking dish.  Add clam juice just to cover.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 5 minutes.  Place cod in a plastic bag.  Pour a little olive oil in the bag.  Season with salt and pepper.  Add one-third cup of plain breadcrumbs.  Shake well.  Then place cod on top of the vegetables in the baking dish.  Season with basil.  Microwave on high for 7 minutes.  Cod is done when the fish starts breaking apart.

4 – Mix 2 tablespoons of yogurt and 2 tablespoons of mayonnaise together.  Stir well.  Season with salt and pepper.  Microwave on high for 45 minutes in a small bowl, covered.  Then spoon over the cod.

5 – Serve the cod and vegetables on top of the quinoa, with the peas as a side.

–cod adapted from The Commander’s Palace New Orleans Cookbook; other recipes original.

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