COD SPRINKLED BY GARLIC – HERB BREADCRUMBS WITH YOGURT – SRIRACHA SAUCE SERVED WITH A SIDE SALAD OF SHREDDED CARROT – GREEN ONIONS – LIME JUICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–garlic – herb breadcrumbs (boxed, 3 tablespoons)

–yogurt (plain, non-fat, 3 tablespoons)

–Sriracha sauce (bottled, 2 teaspoons)

–shredded carrot (1 cup, raw)

–green onions (2 stalks, chopped)

–lime juice (2 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Sprinkle garlic – herb breadcrumbs on top.  Microwave on high for 6 and one-half minutes.  When finished, keep covered to preserve warmth.

2 – Stir together the yogurt and Sriracha sauce briskly.

3 – Stir together the carrots, green onions (chopped), and lime juice. 

4 – Serve the cod hot, with cold sauce on the side, and the cold carrot salad on the side as well.

–cod inspired by Real Simple magazine.

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BAKED COD TOPPED WITH CORNBREAD DRESSING – PARSLEY – OLIVE OIL & LEMON SLICES / CHILLED & SHREDDED CARROT SALAD WITH HONEY – GINGER – EXTRA VIRGIN OLIVE OIL

For 4:

–cod (size of 4 decks of cards, 1 pound)

–cornbread dressing (stuffing; I used Pepperidge Farm)

–parsley (fresh, 1 handful, chopped fine)

–olive oil

–lemon (fresh, 1, sliced)

–salt and pepper

–shredded carrots (half a package)

–honey

–ginger

–extra virgin olive oil

1 – Place one-half package of shredded carrots in a mixing bowl.  Add honey and ginger to taste.  Season with salt and pepper.  Add extra virgin olive oil, and then stir well.  Keep in refrigerator until time for dinner.

2 – Place the cod in a covered baking dish with a little water.  Season with salt and pepper.  Set aside.

3 – In a small mixing bowl, place 1 handful of chopped parsley, one-third cup of cornbread dressing, and olive oil to taste.  Stir well.  Spoon the mixture on top of the cod.

4 – With a very sharp knife, slice 1 lemon.  Place the slices atop the cod dressing.  Add a few drops of olive oil if desired.

5 – Microwave on high for 9 minutes.

6 – Serve the cod hot, with the carrot salad as a side.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; carrot salad adapted from Real Simple magazine.

LIME – PEPPER COD POACHED WITH SPINACH IN COCONUT MILK & BROTH SAUCE / GINGER – HONEY CARROT STICK SALAD WITH EXTRA VIRGIN OLIVE OIL / THYME SPLIT GREEN PEA SOUP WITH POTATOES & FAUX BACON

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

–lime juice

–red bell pepper

–spinach (1 package, fresh)

–coconut milk (lite, canned)

–chicken broth (non-fat, low sodium)

–carrot sticks (packaged)

–ginger (bottled)

–honey

–extra virgin olive oil

–salt and pepper

–olive oil

–split green peas (dried; don’t soak overnight)

–thyme (bottled)

–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.