–black-eyed peas (frozen)
–onion (medium, divided in halves)
–chicken broth (low sodium, non-fat)
–cod (the size of 3 decks of cards, one-half pound)
–plain breadcrumbs (boxed)
–mushrooms (4 small; I use baby bellas)
–onion (one-half medium)
–green onion (2 stalks)
–yogurt (plain, non-fat)
–salt and pepper
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.