–cod (size of 3 decks of cards, one-half pound)
–whole wheat chicken stuffing (boxed)
–tarragon (fresh if possible)
–Italian parsley (fresh if possible)
–capers (12 or so, bottled)
–salt and pepper
–broccoli (1 head, fresh)
–baby Dutch yellow potatoes (one-half package)
–pinto beans (dried; soak overnight)
–Vidalia onion (1, medium)
–chicken broth (non-fat, low sodium)
–barbecue sauce (bottled; I use Bull’s Eye Original)
1 – Place two-thirds cup of pinto beans in a slow cooker. Add 2 cups of chicken broth and 1 cup of barbecue sauce. Slice an onion and add to the cooker. Season with one-half teaspoon of salt and a little olive oil. Cook on high for 6 hours. When finished, keep on warm setting until time for dinner.
2 – Place a generous amount of whole wheat chicken stuffing on a plate. Place the cod on top. Drizzle olive oil generously. Roll the cod in the breadcrumbs. Place in a covered baking dish with a very tiny amount of water (just for steaming). Set aside.
3 – Place one-half package of baby Dutch potatoes in a mixing bowl. Rinse well. Then place on cutting board, cutting into 1-inch size pieces. Place in a covered baking dish with 1 inch of water. Microwave for 12 minutes on high.
4 – Place 3 tablespoons of mayonnaise in a small bowl. Season with chives, tarragon, capers, and minced parsley. Stir well. Keep in refrigerator until time for dinner.
5 – Cut the stalk from a head of broccoli, leaving the stems and florets. Arrange in a covered baking dish. Add a little water. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes.
6 – Microwave the cod for 6 minutes.
7 – Serve the cod accompanied by the tartar sauce, hot, with the beans, broccoli, and potatoes as sides.
–recipe for tartar sauce from The Best of French Cooking; other recipes original.