COD – APPLE – TOASTED WALNUT SALAD

–cod (the size of 3 decks of cards)

–buttery crackers (one-half package, Ritz or Breton is good)

–cayenne pepper

–apple (1 medium)

–walnuts (1 cup, halves and pieces)

–salad greens

–red wine (cooking wine is fine)

–olive oil

–salt and pepper

 

1 – Place the cod in a plastic bag.  Season with salt, pepper, cayenne pepper, olive oil.  Place one-half package of crackers in a separate plastic bag.  Pound with your fist on the counter to break into very fine crumbs.  Add the crumbs to the bag with the cod, and shake well.  Place the cod in a covered baking dish.  Add a little water.  Cook for 5 minutes in the microwave on high.  Uncover so that the cod will cool.

2 – Peal the apple, and then slice it in 1-inch pieces.  Add to mixing bowl.

3 – Spread 2 cups of walnuts on a microwaveable plate.  Cook for 2 minutes in the microwave on high.  Remove from the oven and then stir.  Cook 2 more minutes on high.  Add the walnuts to the mixing bowl.

4 – Add 2 handfuls of salad greens to the mixing bowl.  Season with salt, pepper, olive oil, and red wine.  Stir well.

5 – Break up the cod into bite-sized pieces.  Then fold into the mixing bowl with the rest of the salad.

6 – Serve cool or after refrigeration.

–recipe original.

COD & WILD RICE SALAD / TOMATO PIE WITH PARMESAN & OREGANO

Note:  The cod and rice salad is for four servings.  Prepare ahead of time, and refrigerate for at least two hours.

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

–long grain & wild rice (boxed, 6 ounces)

–onion

–red bell pepper

–marjoram, thyme, tarragon (fresh if possible)

–salt and pepper

–olive oil

–red wine (cooking wine is fine)

–tomatoes (2 large, vine-ripened if possible)

–Parmesan cheese

–buttery crackers (Ritz or Breton is good)

–oregano (fresh if possible)

 

1 – Prepare the cod and rice salad to be refrigerated for at least two hours.  Place the cod in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Cook for 6 minutes in the microwave on high.  Set aside to cool.

2 – Cook the entire box of long and wild rice.  Place in covered, large-mouthed baking dish.  Add 2 cups of water and a little olive oil and salt.  Cook for 5 minutes on high; then cook for 15 minutes on 50 percent power.  Set aside to cool.

3 – Chop bell pepper and onion.  Place in covered baking dish with an inch of water.  Cook for 4 minutes in the microwave on high.  Set aside to cool.

4 – Mix one – third cup of olive oil with one – quarter cup of red wine.  Add a generous amount of tarragon, marjoram, and thyme, with one teaspoon salt.  Stir well.

5 – Break apart the cod, and mix gently with the rice, pepper, and onion.  Pour in the salad dressing, the olive oil with red wine, and stir gently.

6 – Refrigerator the cod and rice salad for at least two hours.

7 – Before meal time, slice tomatoes in wide slices.  Place 1 package of crackers in a plastic bag, and pound to pulverize.  Place one-half of the crackers in the bottom of a wide covered baking dish.  Place tomatoes on top, seasoning with salt, pepper, and a generous amount of oregano.  Sprinkle a generous amount of Parmesan cheese on top, and then cover the whole with the remainder of the cracker crumbs.  Cook for 5 minutes in the microwave on high.  Be sure to let the dish sit for 15 minutes after cooking, because the tomatoes will be very, very hot.

8 – Serve the cod and rice salad cold, and the tomato pie warm.

–cod–rice salad adapted from “taste of home” web site; tomato pie inspired from a recipe shared by a friend.

BLACKENED COD / BUTTERED CARROTS WITH OREGANO / LENTILS WITH FAUX BACON

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

–Cajun blackened seasoning

–salt and pepper

–olive oil

–5 carrots (fresh)

–butter or margarine (Promise Activ is heart-healthy)

–oregano (fresh if possible)

–lentils (dried)

–Bac’n pieces (imitation soy bacon)

–chicken broth (non-fat, low sodium)

 

1 – In a slow cooker, set on low, place one-half cup of lentils.  Add 2 cups of chicken broth, 2 tablespoons of Bac’n pieces, one tablespoon of olive oil.  Cook all day; lentils will be somewhat mushy, and if this isn’t desired, reduce cooking time.

2 – Place cod in covered baking dish with a little water.  Season with salt and pepper. Sift Cajun blackened seasoning generously on top.  Add some olive oil.  Set aside.

3 – Peel carrots.  Chop on the diagonal with one-quarter-inch cuts.  Season with salt, pepper, oregano, and olive oil.  Cook for 4 minutes in microwave on high.

4 – Cook cod for 5 minutes in the microwave on high.

5 – Serve the dinner hot.

–cod and carrots adapted from Real Simple; lentils original.

RITZ-ENCRUSTED COD WITH WHITE WINE AND PARSLEY / GARLIC SPINACH / BROWN RICE

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

–10 Ritz crackers, crushed

–onion

–white wine (cooking wine is fine)

–lemon juice

–parsley (fresh if possible)

–salt and pepper

–olive oil

–spinach (fresh, 1 package)

–garlic powder

–brown rice

–chicken broth (non-fat, low sodium)

 

1 – Measure two-thirds cup of brown rice and place in wide-mouthed, large, covered baking dish. Measure two-thirds cup of chicken broth and pour on top of the rice. Season with one-fourth teaspoon of salt and a dollop of olive oil. Cook for 3 minutes in microwave on high; then continue cooking for 4 minutes on 50 percent power. Keep covered to preserve warmth.

2 – Dump entire package of spinach in very large, wide-mouthed baking dish. Season with salt, pepper, garlic, and olive oil. Add one inch of water. Cook for 5 minutes on high in the microwave. When finished, drain spinach and keep covered to preserve warmth.

3 – Chop one-half onion and place in covered baking dish. Season with salt, pepper and olive oil. Pour one-quarter cup of white wine on top. Cook for 3 minutes in the microwave on high. Place cod in plastic bag. Season with salt, pepper, olive oil (a generous amount), and lemon juice.   Place crushed Ritz crackers in the bag with the cod and shake well. Place the fish on top of the onion in the baking dish. Sprinkle bits of parsley on top and add a little more olive oil. Cook for 6 minutes in microwave on high.

4 – Serve the cod on top of the brown rice, with the spinach as a side.

–adapted from allrecipes.com.

COD WITH CAPERS AND ROSEMARY / LEMON PEPPER BROCCOLI

–cod (the size of 3 decks of cards)

–capers

–rosemary (fresh if possible)

–white wine (cooking wine is fine)

–lemon juice

–garlic powder

–salt and pepper

–olive oil

–broccoli

–lemon pepper (bottled)

 

1 – Place cod in a covered baking dish.  Pour one-fourth cup of white wine over the cod, and then drench the cod in lemon juice.  Place about a dozen capers on top.  Season with rosemary, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Prepare broccoli by cutting off large stalk, leaving some shoots and the florets.  Place in a covered baking dish.  Season with salt, pepper, lemon pepper, and olive oil.  Cook in microwave on high for 5 minutes (shorter if you like very firm broccoli).

3 – Cook cod for 6 minutes.

4 – Serve dinner hot.  I served a baked potato with yogurt with the dinner (use the search box to enter baked potato to get baking time for 2 potatoes; the potatoes should be microwaved first).

–adapted from Cook for Your Life.

PARSLEYED COD / GREAT NORTHERN BEAN STEW WITH VEGETABLES

–cod (the size of 3 decks of cards)

–great Northern beans (1 can)

–squash (summer, 2 small)

–tomato (large)

–onion (medium)

–chicken broth (non-fat, low sodium)

–olive oil

–salt and pepper

–parsley (fresh if possible)

 

1 – In a departure from the microwave, use a slow cooker.  Rinse a can of beans in a colander until the foam is washed away.  Add to the slow cooker.  Add 2 cups of chicken broth.  Chop the squash, onion, and tomato, and add to the cooker.  Season the whole with a teaspoon of salt, a small amount of pepper, tiny snips of parsley, and a dollop of olive oil.  Start when you leave the house in the morning (8 or 9), and leave cooking until you return at night (5 or 6).  (The beans will be tender.)

2 – Cook the cod for 5 minutes in the microwave in a covered baking dish, with a small amount of water and snips of parsley on the top.  Season with olive oil.

3 – Serve the dinner in a bowl with spoon for eating.  Place one-third of the cod on the top of each bowl of stew.

–adapted from Real Simple.

BUTTERY COD / HOMEMADE BAKED BEANS / BROCCOLI SLAW

–cod (the six of 3 decks of cards)

–buttery crackers (Ritz or Bretin is good)

–great Northern beans (1 can)

–maple syrup

–catsup

–Dejon mustard

–lemon juice

–onion (1 and one-half, divided)

–Bac’n bits (soy bacon)

–broccoli

–carrots

–mayonnaise

 

1 – Season cod with salt, pepper, and olive oil.  Pound one-half package of crackers.  Shake the cod in the package.  Place in covered baking dish.  Set aside.

2 – Chop 1 onion.  Place in large covered baking dish with a small amount of water, salt, and pepper, and olive oil, and cook in microwave on high for 3 minutes.  Rinse the beans in a colander.  Add to the onion.  Then add 1 tablespoon of maple syrup, one-fourth cup of catsup, 1 tablespoon of Dejon mustard, a generous squirt of lemon juice, 2 tablespoons of Bac’n bits, and stir all together.  Cook for 5 minutes in the microwave on high.

3 – While beans are cooking, cut one-half onion and add to food processor, using the apparatus that allows shredding.  Cut broccoli in small pieces and add to food processor.  Prepare carrots to be shredded.  Shred the onion, broccoli, and carrots.  Dump into mixing bowl, and add mayonnaise, salt, and pepper to taste.

 4 – Cook the cod on high for 5 minutes.  When cod begins to separate, it is done.

5 – Serve the cod and beans hot; serve the broccoli slaw cold.

–beans and broccoli slaw adapted from Real Simple; cod original.

COD WITH THYME AND BLACK OLIVES / CAESAR SALAD

–cod (the size of three decks of cards)

–black olives (one small can)

–thyme (fresh if possible)

–salt and pepper

–olive oil

–mixed salad greens (pre-packaged)

–walnuts

–onion (one-half)

–croutons

–Caesar salad dressing

 

1 – Place cod in covered baking dish.  Add a little water.  Snip small bits of thyme on top of the cod.  Drench the cod in lemon juice.  Place the black olives on either side of the cod (but not on top, which would affect cooking time).  Season with salt, pepper, and olive oil.  Set aside.

2 – Dump half a package of mixed salad greens in a mixing bowl.  Add 2 handfuls of walnuts.  Chop one-half onion, and then add to salad.  Add croutons (whatever number desired).  Salt and pepper the salad.  Add Caesar dressing, amount desired.  Stir well.

3 – Cook the cod for 5 minutes in the microwave on high.  

4 – Serve the cod hot and the salad cold.

–adapted from Food Network; salad original.

LEMON COD / BROCCOLI / ZUCCHINI AND SCALLOP SQUASH BAKE

–cod fish (size of 3 decks of cards)

–lemon juice

–onion (medium)

–broccoli

–zucchini (2)

–scallop squash (3)

–garlic powder

–lemon juice

–cayenne pepper

–salt and pepper

–olive oil

 

1 – Chop one-half onion and place in bottom of baking dish, covered, with a little water.  Cook on high in microwave for 2 minutes.  Place cod on top.  Drench cod in lemon juice.  Season with salt, pepper, and olive oil.  Set aside.

2 – Peel zucchini and squash with vegetable peeler.  Slice.  Chop one-half onion.  Place one half of zucchini, squash, and onion in baking dish (covered).  Season with salt, pepper, and garlic powder.  Add remainder of vegetables to dish.  Season with salt, pepper, garlic powder, and olive oil.  Cook for 5 minutes in microwave.

3 – Cut off stalk on one bunch of broccoli.  Slice the florets and some stem into large pieces.  Season with cayenne pepper, salt, pepper, and olive oil.  Cook for 5 minutes in microwave.

4 – Cook cod for 5 minutes.  If cod has partially broken apart, it is done. 

5 – Serve meal hot.

–adapted from Real Simple.

 

NEW ORLEANS COD WITH CRABMEAT / WHITE RICE / SALAD WITH BRIE AND STRAWBERRY VINAIGRETTE

–cod (size of three decks of cards)

–crabmeat (canned, 1 can)

–diced tomato (canned)

–Cajun spices – basil, thyme (fresh if possible), paprika, garlic powder, cayenne pepper, salt and pepper

–olive oil

–white rice (instant)

–bibb lettuce

–brie cheese

–strawberry vinaigrette

–pecan bits (one small package)

 

1 – Dip out one-half can of diced tomato in baking dish with cover.  Place the cod on top.  Spoon the crabmeat on either side of the cod (but not on top, for this would hinder cooking in the microwave).  Season with the Cajun spices (basil, thyme (fresh if possible), paprika, garlic powder, cayenne pepper, salt and pepper), and olive oil.  Set aside.

2 – Measure two-thirds cup of instant white rice in wide-mouthed, large baking dish with cover.  Season with one teaspoon of salt.  Add two-thirds cup of water.  Cook in microwave for 3 minutes.  Let stand for at least 5 minutes.

3 – Use food processor to puree 5 or 6 fresh strawberries.  Add 4 tablespoons of extra virgin olive oil and two tablespoons of sugar, and puree the whole.  Set aside.

4 – Break the bibb lettuce in small pieces.  Cut small pieces of brie cheese.  Mix lettuce, brie, and pecan bits.  Just before serving as a first course, add the strawberry vinaigrette to the salad. 

5 – Cook the cod for 8 minutes in the microwave, covered.

6 – While cod is cooking, serve the first course of salad.  Then serve the cod on top of the white rice, while still hot.

–cod adapted from the Black Bass (Lumberville, Pennsylvania); salad adapted from Zynodoa (Staunton, Virginia)