PARSLEYED & BREADED GARLIC COD WITH MUSHROOMS IN BRANDY – WHITE WINE – BROTH SAUCE / CUT GREEN BEANS WITH PARMESAN / ROSEMARY GREAT NORTHERN BEAN SOUP WITH CAYENNE & BAY LEAVES ATOP GARLIC BREAD / BUTTERY LETTUCE SALAD WITH BLUEBERRIES – WALNUTS – PARMESAN IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING  

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

–mushrooms (baby bellas, 6 to 8, sliced

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–parsley (fresh if possible)

–brandy (purchase a small, inexpensive bottle)

–chicken broth (non-fat, low sodium)

–plain breadcrumbs

–great Northern beans (dried; soak overnight)

–cayenne pepper

–rosemary (fresh if possible)

–garlic powder

–bay leaves

–garlic bread seasoned with olive oil

–cut green beans (frozen)

–Parmesan cheese

–buttery lettuce (half a package)

–blueberries (2 handfuls)

–walnuts (1 handful)

–balsamic vinegar

–extra virgin olive oil

1 – Place two thirds cup of great Northern beans in a slow cooker.  Add chicken broth to one-half inch above the beans.  Season with rosemary, 2 bay leaves, cayenne pepper, salt, pepper, and olive oil.  Cook on low for 6 hours.  When finished, keep setting on warm until just before time to serve the soup.  (There is more preparation; see below.)

2 – Place sliced mushrooms in a covered baking dish with a small amount of brandy, white wine, and chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place cod atop the mushrooms.  Season with salt, pepper, and olive oil.  Sprinkle a small amount of plain breadcrumbs on top.  Add parsley as a garnish, plus a few more drops of olive oil.  Set aside.

3 – Place buttery lettuce, 2 handfuls of blueberries, 2 handful of walnuts, and a little Parmesan cheese in a mixing bowl.  Add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

4 – Place 4 handfuls of cut green beans in a covered baking dish.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese on top.  Microwave for 5 minutes on high.

5 – Take one-half beans from the slow cooker with a slotted spoon, placing the beans in a food processor.  Pulse until smooth.  Then add back to the slow cooker, just prior to serving.  Stir well.

6 – Prepare 2 slices of garlic bread with a generous sprinkling of garlic powder and a sprinkling of olive oil.  Microwave on high for 40 seconds.  Break apart the bread and place in the bottom of bowls intended for the soup.  Serve the soup atop the garlic bread.

7 – Microwave the cod for 6 minutes on high.

8 – Serve the salad as a first course, the soup as a second, and the cod, hot, with green beans as a third course.

–cod and bean soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

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