–cod (size of 3 decks of cards, one-half pound)
–tomato (fresh, medium)
–onion (one-half, medium)
–banana peppers (8 to 10 sliced pieces, bottled, optional)
–cumin, coriander, cilantro, turmeric, ginger (bottled)
–cayenne pepper (optional)
–coconut milk (one-third cup, canned, lite)
–15 – bean variety (dried; soak overnight)
–thyme, tarragon (bottled)
–turnip greens (canned)
–Bac’n pieces (soy bacon)
–salt and pepper
–white rice (instant, boxed)
1 – Place two-thirds cup of 15 – bean mix in a slow cooker. Add chicken broth just to the top of the beans. Season with salt, pepper, thyme, tarragon, and olive oil. Cook on low for 7 hours; then place setting on “warm” until time for dinner.
2 – Chop the tomato and onion, and place in a covered baking dish with the one-third cup of coconut milk. Season with salt and pepper. Microwave on high for 4 minutes. Place the cod amid the vegetables, in the coconut milk. Season with cumin, coriander, turmeric, ginger, garlic powder, cayenne pepper (optional), salt, pepper, and cilantro. Spoon some coconut milk over the cod. As an option, sprinkle cut banana peppers on top. Set aside.
3 – Place two-thirds cup of white rice in a covered baking dish. Add two-thirds cup of water. Season with salt and olive oil. Microwave on high for 3 minutes. When finished, keep covered for at least 5 minutes.
4 – Place the turnip greens in a covered baking dish. Season with pepper and Bac’n pieces. Microwave on high for 4 minutes.
5 – Microwave the cod on high for 9 minutes, checking toward the last to be sure that milk is not bubbling over. If so, microwave on 50 percent power for twice the remaining time.
6 – Serve the cod hot, atop the rice, with the turnip greens and beans as sides.
–cod adapted from the food.com web site; other recipes original.