–cod (size of 3 decks of cards, one-half pound)
–parsley (fresh if possible)
–tomato (1, medium, fresh)
–Vidalia onion (one-half)
–red bell pepper (one-half)
–white wine (cooking wine is fine)
–whole wheat English muffin (1)
–Bac’n pieces (soy bacon)
–turnip greens (fresh, packaged)
–black-eyed peas (fresh)
1 – Place two-thirds cup of black-eyed peas in a slow cooker. Add 2 cups of water. Season with salt, pepper, Bac’n pieces, and olive oil. Cook on low for 6 hours; place setting on warm until time for dinner.
2 – Chop tomato, onion, and red bell pepper. Place in a covered baking dish with a little wine. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes. When finished, nestle cod in sauce. Season cod with salt, pepper, parsley, and olive oil. Set aside.
3 – Place 2 handful of turnip greens in a covered baking dish. Add 1 inch of water. Season with salt, pepper, Bac’n pieces, and olive oil. Microwave on high for 5 minutes.
4 – Microwave the cod for 7 minutes. Cod is done when it begins to break apart.
5 – Microwave the muffin for 30 seconds.
6 – Serve the cod hot with sauce on top of the muffin, with turnip greens and black-eyed peas as sides.
–cod adapted from Italian Family Cooking (author Edward Giobbi); other recipes original.