BAKED COD WITH MUSHROOMS – CARROTS – GREEN ONION IN BROTH GRAVY / SPRING GREEN SALAD WITH SQUASH – BANANA PEPPER – FETA – GREEN ONIONS

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

–mushrooms (4 or 5, baby bellas)

–miniature carrots (6 to 8, fresh)

–green onions (3, divided)

–flour

–chicken broth (non-fat, low sodium)

–spring mix (salad greens, one-half package)

–squash (2, small, fresh)

–banana pepper (one-half, sliced small)

–feta cheese (one half small container)

–red wine (cooking wine is fine)

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Place one-half cup of chicken broth in a microwaveable cup; microwave for 45 seconds.  Add 1 heaping teaspoon of flour to another cup.  Slowly add the heated broth to the flour, and stir briskly.  Slice mushrooms and carrots, and place in a covered baking dish.  Add the chicken broth with flour.  Microwave the mushrooms and carrots for 3 minutes.  Place the cod amid the vegetables.  Season with salt, pepper, and olive oil.  Slice 1 green onion, and place on top of the cod.  Set aside.

2 – Place one-half package of spring greens for salad in a mixing bowl.  Peel and slice the squash into small pieces.  Dice one-half banana pepper.  Slice 2 green onions into one-half inch pieces.  Add squash, banana pepper, and green onion to the spring greens.  Season with salt and pepper.  Add a small amount of red wine to the salad.  Sprinkle generously with extra virgin olive oil.  Add one-half small container of feta cheese to the salad.  Stir well.

3 – Microwave the cod for 6 minutes.

4 – Serve the salad as a first course; then serve the cod hot.  I also served oven fried okra and great Northern beans (for recipes, use the search box on this blog).

–cod inspired by Julia Child’s Mastering the Art of French Cooking; salad original.

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