COD WITH PARSLEY & GARLIC / NAVY BEAN SOUP WITH PARSLEY – GARLIC – ONION IN BROTH – TOPPED WITH PARMESAN / OVEN FRIED OKRA WITH WHOLE WHEAT STUFFING

–navy beans (1 cup dried, soak overnight)

–parsley (fresh is possible)

–garlic salt

–chicken broth (non-fat, low sodium)

–Parmesan cheese (shredded)

–bay leaf (dried, 2 leaves)

–onion (1, medium)

–salt and pepper

–olive oil

–Bac’n pieces (soy bacon, bottled)

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

–garlic salt (bottled)

–lemon juice

–okra (cut, frozen, 2 cups)

–whole wheat stuffing (boxed)

1 – Add 1 cup of navy beans to the slow cooker.  Slice onion and add to the cooker.  Season with chopped parsley, Bac’n pieces, salt, pepper, olive oil, bay leaf, and garlic salt.  Add chicken broth 2 inches above the food.  Cook on low for 6 hours.  When finished, keep on “warm” setting until time for dinner.

2 – Place the okra in an uncovered baking dish.  Add water to cover.  Season with salt, pepper, and olive oil.  Microwave on high for 14 minutes.  Cover when this part of preparation is finished.

3 – Place cod in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, garlic salt, chopped parsley, and olive oil.  Microwave on high for 6 minutes. 

4 – Add whole wheat stuffing to the okra.  Stir.  Microwave for 1 minute more.

5 – Serve the soup as a first course with Parmesan cheese sprinkled on top.  Then serve the cod with the okra as a side.

–bean soup and cod adapted from Italian Family Cooking (Edward Giobbi, author); okra original.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s