GARLIC – CAYENNE COD WITH CELERY – TOMATO – ONION IN BRANDY – WHITE WINE SAUCE / BROWN RICE IN BROTH / BACON – FLAVORED CROWDER PEAS WITH ONION / BUTTER LETTUCE WITH GREEN GRAPES – AVOCADO – MUSHROOMS TOPPED WITH CROUTONS

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

–garlic powder

–celery (fresh, 1 stalk)

–tomato (fresh, medium, 2 slices chopped)

–sweet onion (three fourth’s, divided, medium)

–cayenne pepper (optional)

–parsley (fresh if possible)

–brandy (buy a small, inexpensive bottle)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–brown rice (fast cooking)

–chicken broth (non-fat, low sodium)

–crowder peas (canned)

–Bac’n pieces

–butter lettuce (one third package)

–green grapes (seedless, 1 small bunch, sliced in half lengthwise)

–avocado (fresh, 1)

–mushrooms (baby bellas, 3 or 4, sliced, fresh)

–croutons (seasoned, 1 handful)

–Italian salad dressing

1 – Chop 1 stalk of celery and add to a covered baking dish.  Add 2 slices of fresh tomato, chopped.  Add one-fourth chopped onion.  Pour in a little white wine and 3 tablespoons of brandy.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod among the vegetables.  Season the cod with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Sprinkle parsley on top.  Set aside.

2 – Measure two-thirds cup of fast-cooking brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt and olive oil.  Stir well.  Microwave on high for 5 minutes.

3 – Place one-third package of butter lettuce in a mixing bowl.  Slice and add to the bowl 1 small bunch of seedless green grapes; add 3 or 4 sliced baby bella mushrooms, and 1 chopped avocado (pit removed).  Add Italian salad dressing and stir gently.  Sprinkle the top with 1 handful of seasoned croutons.

4 – Rinse canned crowder peas in a colander.  Pour into a covered baking dish and add a little water.  Slice one-half onion, and add to the dish, stirring.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the cod and vegetables for 7 and one-half minutes.

6 – Serve the salad as a first course.  Then serve the cod hot, stop the rice, with the peas as a side.

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

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