–cod (size of 3 decks of cards, one-half pound)
–red bell pepper
–spinach (1 package, fresh)
–coconut milk (lite, canned)
–chicken broth (non-fat, low sodium)
–carrot sticks (packaged)
–extra virgin olive oil
–salt and pepper
–split green peas (dried; don’t soak overnight)
–small Dutch potatoes (6, cut four ways)
–Bac’n pieces (soy bacon)
1 – Place two-thirds cup of split green peas in a slow cooker. Add 4 small Dutch potatoes that have been sliced four ways. Season with salt, pepper, thyme, Bac’n pieces, and olive oil. Add chicken broth 2 inches above the uncooked soup. Cook for 6 hours on high. If soup is too thick, add more chicken broth, and cook for a bit longer. When finished, place setting on “warm” until time for dinner.
2 – Chop 2 slices of red bell pepper, and place in a covered baking dish with a little chicken broth and a little coconut milk. Microwave on high for 3 minutes. Nestle the cod amid the red bell pepper. Drench in lime juice. In a measuring cup, fill to the one-third line with chicken broth; then fill to the two-thirds line with coconut milk. Pour the broth – coconut milk into the baking dish. Set aside.
3 – Place the spinach in a covered baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes.
4 – Place 1 cup of carrot sticks in a mixing bowl. Season with salt, ginger, honey, and extra virgin olive oil. Stir well.
5 – Microwave the cod for 7 minutes on high; then microwave for 4 minutes on 50 percent power. Check to be sure that coconut milk is not bubbling out of the dish; if so, double the remaining cooking time and put the setting on 50 percent power.
6 – Serve the split pea soup as a first course. Then serve the poached cod in a bowl. First place spinach in the bowl, and then add cod and peppers, with a generous amount of broth – coconut milk. Serve the carrots as a side.
–cod adapted from the Zestuous blog site; carrot salad adapted from Real Simple; soup original.