–small buttery Dutch potatoes (6 to 8, to make 1 cup of mashed, cooked potatoes)
–parsley (fresh if possible)
–Parmesan cheese (2 tablespoons)
–salt and pepper
–seasoned croutons (packaged)
–garlic powder (bottled)
–egg (1, whole)
–butter lettuce (one-half package)
–strawberries (8 to 10, fresh)
–pecans (half a small package)
–extra virgin olive oil
1 – Rinse and then place the potatoes in a covered baking with a 1 inch of water. Season with salt, pepper, and olive oil. Microwave on high for 10 minutes. When cooled somewhat, place in a food processor and pulse until smooth. Set aside. Place the cod in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 6 minutes. When finished, place the cod in a mixing bowl, and break apart (small pieces). Add the whipped potatoes to the mixing bowl. Season with a generous amount of parsley, some salt and pepper, and garlic powder. Add 2 tablespoons of Parmesan cheese. Break an egg and place in the bowl. Stir well. Place in single-serving microwaveable bowls. Add 1 cup of croutons to a plastic bag. Crush by using the back of an ice cream spoon against the kitchen counter. Then sprinkle the crushed croutons atop the cod-potato. Set aside.
2 – Place one-half package of butter lettuce salad in a mixing bowl. Slice the strawberries and place in a separate small bowl. Add one-half small package of chipped pecans. Season with honey, generously. Stir well. Then add to the lettuce. Season with salt and pepper. Add one-third package of feta cheese. Sprinkle lemon juice and extra virgin olive oil. Stir.
3 – Microwave the cod-potato puffs on high for 4 minutes.
4 – Serve the cod-potato puffs hot, with the salad as a side.
–cod-potato puffs adapted from Edward Giobbi’s Italian Family Cooking; salad original.