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.
–cornbread dressing (stuffing; I used Pepperidge Farm)
–parsley (fresh, 1 handful, chopped fine)
–lemon (fresh, 1, sliced)
–salt and pepper
–shredded carrots (half a package)
–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.
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.