Polenta Notso-Deep-Dish Pizza

Recipes for polenta pizza have popped every now and again in my searches for dinner ideas. In the mood for pizza, but lacking any crust options (I’ve used bagels, English muffins, tortillas, and pitas all with satisfying results), I decided to test the waters and try my hand at making a deep dish polenta pizza. Please note that I have never successfully executed making polenta from scratch using cornmeal, so I certainly was challenging myself in making this!

Despite the odds being stacked against me (and my pizza to-be), this pie came out of the oven and satisfied my craving (albeit a little less "deep" thank I'd hoped). Even the biggest healthy food critic (and unhealthy food fanatic) nodded his head in approval. It certainly is not the same as Giordano’s, but it is much lighter and offers a break from the traditional heavy, doughy pizza crust.

Furthermore, in comparison to standard pizza dough, cornmeal as a crust also offers more bang-for-your buck nutrient-wise.

“New research published in October’s issue of the Journal of Agricultural and Food Chemistry reveals significant health benefits in milled yellow corn products, such as corn meal, grits and corn flour. The study, authored by Mario Ferruzzi, Ph.D., associate professor, department of food science, Purdue University, West Lafayette, Ind., demonstrates milled yellow corn products are rich in antioxidants, especially carotenoids, such as lutein. Carotenoids are yellow and orange plant pigments known for their association in the prevention of chronic diseases including cancer, cardiovascular disease and macular degeneration.

"Additionally, carotenoid levels in milled corn products can be more than 50 per cent bioaccessible, or available for absorption after digestion. The process of milling corn products makes key vitamins and nutrients more easily bio-available than they would be from many other foods.” (Source: Baking Management)

The Stuff:

• medium saucepan
• 8-inch pie pan

The Edibles:

• non-stick olive oil cooking spray
• 1 c. cornmeal
• ½ tsp. garlic powder
• sea salt
• ½ c. frozen chopped spinach
• ¾ c. shredded mozzarella or Italian blend cheese
• ¼ c. mushrooms, coarsely chopped (half of a 4 oz. can)
• ½ c. of your favorite marinara sauce
• ½ tsp. dried Italian spice blend

The Making:

1. Preheat oven to 450 degrees. Spritz a 8-inch pie pan with olive oil non-stick cooking spray.
2. In a medium saucepan place 3 cups water seasoned with garlic power and a pinch of sea salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.
3. Spoon your newly formed polenta into prepared pie pan, working quickly so that the mixture does not stiffen. Spread it evenly to a thickness of about 1/2 inch over the bottom and sides of the pan.
   Optional: Cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer). I note that this is optional because by the time I got around to the next step, my polenta was super-firm.
4. Put polenta in oven and bake for 10 to 15 minutes, or until it begins to brown and crisp on edges. Meanwhile, microwave frozen spinach until thawed. Squeeze out excess water and set aside.
5. Remove polenta from oven, sprinkle with half of the cheese. Disperse spinach and mushrooms evenly over the top of the cheese. Spread marinara sauce over the top of the veggies. Cover the marinara with the remaining cheese and sprinkle with Italian seasoning. Place pizza back in oven for an additional 10 to 15 minutes, two minutes, or until cheese begins to golden.
6. Cut into slices and serve to curious guests with a fork. Refrigerate leftovers for a delightful treat the following day!

Macaroni and Cheese with Cauliflower

Mac and Cheese is one of those dishes that is easily manipulated for increased health points. Adding vegetables, subbing wheat pasta for white, and using less of a more flavorful cheese are all easy changes that add vitamins, reduce fat, but maintain flavor. This modified version is so healthy, that a hearty serving is mighty filling without all of the heaviness characteristic of traditional baked casseroles.

I made several modifications to the recipe below which I eagerly retrieved from another recipe blogger, Tina. Ingredients that I changed are indicated with an asterisk in the original recipe provided below. Here are some notes about my changes...

• Instead of fresh cauliflower I used a 16-ounce bag of the frozen vegetable. According to the National Institutes of Health, "Generally, vegetables are canned or frozen immediately upon harvest when their nutrient content is at its peak." Knowing this, there is virtually no excuse for skimping on your veggie intake; vegetables in the freezer section of your grocery store are almost often conveniently packaged in pre-sliced, par-cooked form. All that stands between you and their nutritional benefits is a little thawing. (Enter our favorite appliance: the microwave.) It came as a suprise to me to learn that cauliflower is a significant source of Vitamin C. For more information about this vegetable, check out its federal profile on the CDC website.
• Instead of bread, I used 1/2 cup of breadcrumbs with 1 piece of wheat bread and some multigrain pita chip crumbs.
• Instead of 1% milk, I used skim, because it was what I had on hand. I suppose the small addition of fat from the milk would make this even creamier.
• Instead of sour cream, I used plain, nonfat yogurt, making this dish a calcium power-punch. Eating 3 daily servings of low-fat dairy products can offer a number of health benefits; advantages can include increased bone strength, maintanence of healthy weight, and improved heart function and healthy blood pressure. More about these dairy-induced gains is provided by the National Dairy Council.

The Edibles:

• 12 oz. multigrain elbow macaroni (or any smallish pasta)
• 1 head cauliflower, roughly chopped*
• 4 slices multigrain bread, torn*
• 1/2 c. fresh flat-leaf parsley, chopped
• 3 T. extra virgin olive oil
• Kosher salt and pepper
• 1 onion, finely chopped
• 1 & 1/2 c. (6 oz.) grated extra-sharp Cheddar cheese
• 1 & 1/2 c. reduced-fat sour cream*
• 1/2 c. 1% milk*
• 1 T. Dijon mustard

The Making:

1. Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
2. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
3. Return the pasta pot to medium heat and add the remaining tablespoon of oil (I used non-stick olive oil cooking spray). Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
4. Transfer to a shallow 3-quart baking dish that has been greased with non-stick olive oil spray, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Yield: Makes 6 servings

Estimated Nutrition Facts per Serving (For Original Recipe)

Calories: 537; Fat: 23g (sat 9g); Cholesterol: 51mg; Carbohydrate: 63g; Sodium: 692mg; Protein: 24g; Fiber: 8g; Sugars: 8g

Edamame Power Hummus

Some call edamame the super or wonder vegetable because it is the only vegetable that contains all nine essential amino acids. This makes edamame a complete protein source, similar to meat or eggs. Edamame also contains isoflavonoids. They are found in all soy products and are being studied for their health benefits.

Although most researchers agree that further research is needed, recent studies propose the following possible health benefits of soy:

• Soy protein may help reduce insulin resistance, kidney damage, and fatty liver in people with diabetes, according to a study in rats.
• A new study from the Chinese University of Hong Kong indicated that soy protein containing isoflavones (phytoestrogens) significantly reduced overall cholesterol and LDL "bad" cholesterol, and raised HDL or "good" cholesterol, especially in men.
• A study in women reported that regular consumption of soy foods was associated with healthy cholesterol levels.
• The component thought to be at least partly responsible for soy's health benefits is a type of phytoestrogen called isoflavones. Isoflavones also appear to work with certain proteins in soy to protect against cancer, heart disease, and osteoporosis.
• Results from a new study in China suggest that eating more soybean protein may help prevent and treat hypertension.
• A study in which 12 postmenopausal women drank 36 ounces of soy milk daily for 16 weeks noted an anti-inflammatory effect of the isoflavones found in soy. According to the study authors, this may be important in the prevention of bone loss and cancer, among other things.

I found my edamame pre-shelled in the frozen foods section of Trader Joe's. It is rarely sold fresh, but it is available frozen year-round. Don't fear frozen veggies; studies have shown that they can be just as--if not more--nutritious than their fresh counterparts. Of course, some taste better when eaten fresh (zuchinni and asparagus to name a few), but edamame is one vitamin powerhouse that maintains its punch (and subtle crunch) when thawed.

The Edibles:

• 3/4 of a 16-oz. can of garbanzo beans (also known as chick peas)
• 1/2 c. edamame, shelled
• 1 T. tahini
• 2 T. lemon juice
• 2 cloves garlic (or the equivalent in jarred or powdered)
• generous sprinkling of fresh or dried parsely
• generous shake of ground coriander
• light sprinkle of onion salt (alternatively you could use onion powder generously)
• sea salt and black pepper to taste

The Making:

1. Whir together all the ingredients in a food processor or blender.
2. Refrigerate for at least 30 minutes for prime flavor-age. Conversely, you can be like me and excitedly use any vessel on hand to deliver your Edamame Power Hummus straight to your tongue. Store in a sealed container for maximum one week.

Sources:

http://www.webmd.com/food-recipes/features/edamame-secret

http://www.fruitsandveggiesmatter.gov/month/fresh_beans.html

Tomato & Basil Stuffed Pork with Balsamic Reduction

Barry the Basil plant has reached adolesence! He may not be big, but I did what I feel was adequate research into the harvesting of basil leaves and determined his time had come.

Feeling that his debut could be anything but ordinary (in other words, a marinara sauce with basil simply would not do), I conjured up this recipe based on the ingredients I had on hand... and the ingredients I love.

Fresh, summery tomatoes? Check.

Creamy, locally-produced feta? Check.

Apartment-grown basil? Check!

And then there's the balsamic vinegar... I don't know about you, but I cannot get enough of a good balsamic reduction. In fact, in the spirit of full-disclosure, I will say that it took everything I had in me not to lick this plate clean. (Finger-to-mouth swipes did the job quite well, so don't you worry; my restraint was due to the void of balsamic to lick!!)

The Edibles:

• 4 pork chops, flattened to 1/2-inch thickness
• Italian dressing, enough to coat the chops for marinading
• 1 tsp. choved garlic (about 1 clove)
• 1/4 white onion, finely diced
• 1/2 pint cherry tomatoes, diced into small peices
• 2 T. (about 4-6 leaves) fresh basil, finely diced
• 2 T. feta cheese
• 1 c. balsamic vinegar

The Making:

1. Marinate chops in a sealed plastic bag for at least 1 hour up to overnight. Flip bag whenever you think of it; massage the chops to get them super flavor-infused
2. Spray a small non-stick sauté pan with non-stick olive oil cooking spray. Place over medium heat; after 30 seconds over heat add chopped garlic. Heat for an additional 30 seconds, stirring with a spatula or wooden spoon. Add diced onion; cook for 30 seconds to 1 minute, stirring frequently. Add tomatoes, basil, and pepper and cook for an addition 30 seconds. Remove from heat. Allow to cool for at least 10 minutes.
3. After cooling, add feta to onion-tomato-basil mix. Stir to incorporate.
4. Remove chops from plastic bag; discard mariande. Prepare each chop by placing about 1/4 cup of tomatoey mix in the center of each chop. Tie with butcher twine, using at least two pieces per chop (three if they're jumbo chops) to secure filling.
5. Grill stuffed chops over medium-high heat (375-400) for about 20-25 minutes. Check for done-ness at the 20 minute mark by slicing into a thick part of the chop.
6. While the pork cooks, place balsamic vinegar in a medium saucepan and bring to a boil. Once boiling, lower heat to medium to medium-high. Allow vinegar to gently boil for about 20 minutes, or until the liquid has reduced by half. The vinegar will be quite viscous, thick, and stickly similar in thickness to acrylic paint.
7. Once chops are cooked, serve with a drizzle (or heavy-handed spoonful as we like it in this house) of your homemade balsamic reduction.

Homemade Almond Butter

The serious female domination in my family has taken on a life of its own. Just recently we've jokingly labeled ourselves (rather proudly, I should add) the Association of Major Boss Ladies. Though some of us younger generations are more appropriately titled, "Major Boss Ladies in Training [MBL(IT)]", the name is perfectly descriptive of our collective bossiness (though we prefer to say that we're just a group of definitive decision makers, movers, and shakers).

Nevertheless, I believe it is an almost unanimous trait (Momo may be the only exception) of all Boss Ladies to have a particular weakness for nut butter. For a group of strong-willed women, we all are hilariously perilous when faced with a jar of creamed nut.

Thus, I decided to make my own nut butter. As a Major Boss Lady in Training, I will be able to control just how much I make and of what exactly it is made. My guess is that this recipe will make about 4 tablespoons. (I only guess because I made mine with about 1/2 as many nuts and didn't measure the outcome before I spread it on toast... perilous, I tell you!)

In theory, 4 tablespoons should be enough to cover at least 2 sandwiches (depending on your shmearing tendencies), and isn't enough to cause serious damage if ingested all at once. Hey, we all have our vices, right? It's about working with them and allowing ourselves a little wiggle room so we don't go crazy!!

The Edibles:

• 24 almonds, roasted, unsalted
• 1/2 tsp. cinnamon
• pinch of salt

The Making:

1. Grind up ingredients in food processor until you have made a paste. Unless you're fortunate enough to have a heavy duty food processor, it's recommended that you grind for 30 seconds to one minute and allow for 30 second breaks in between sessions. This will help ensure you don't overwork your appliance.
2. Store in an air tight container in the refrigerator for up to 1 week.

Yummy Yammy Salad

Chicago is hot in the summer. Cost-saving efforts cause us to leave the A/C off until it is deathly blazing. Needless to say, on one particularly hot day for dinner I wanted to make sweet potatoes (mostly because they were the only potato type in the vicinity of our kitchen), but I could not fathom turning on a stove or oven or any other heat-producing appliance. Enter the 20th century marvel: the microwave oven. I cubed the lone potato we had in our possession, plopped it into a microwave-safe Pyrex bowl with about a half-inch of water and covered it with a large plate, and nuked the taters until they were fork-soft.

Upon removing from the miracle wave appliance, I carefully drained the hot water from the dish and tossed in with the dressing. Loosely cover and refrigerate for at least 30 minutes for prime flavor maximation.

If you have the means, this dish may be improved with the addition of fresh chopped basil. Nom nom nom!

The Edibles:

• 3 T. balsamic vinegar
• 1 T. honey Dijon mustard
• 1 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1 medium-sized sweet potato, cubed and cooked
• sea salt and pepper, to taste

The Making:

1. Whisk together first 4 ingredients. Pour over cooked sweet potato cubes. Stir gently to cover cubes with balsamic dressing.
2. Try a bite. Add salt and pepper if desired.

Cucumber and Tomato Salad

Another recipe that uses cucumbers? Another that uses tomatoes? You may be sick of these basic veggies (or are they fruits?), but here in this household they're a staple because they're in season, fresh, inexpensive, and above-all, good for you!

The main reason I decided to even post this ridiculously basic recipe is to share the making of the ridiculously delicious dressing for the cucumbers and tomatoes. It is pretty much inevitable that you will not have the spice blend I used on hand, I'm sure it will be just as delicious with some sprinkles of paprika and onion powder... or completely omitted. If you have the means, I highly recommend searching for the Celestial Seasonings blend or a spice blend like it, because the flavors are a great mix that can be used to amp up anything from tofu to pork chops. (A suggestion as a substitute: Perfect Pinch Roasted Garlic Bell Pepper Seasoning from McCormick)

The Edibles:

• 1 T. rice vinegar
• 1 T. apple cidar vinegar
• 1 T. honey dijon mustard
• 1/4 tsp. garlic powder
• 1/2 tsp. dried oregano
• hearty shake of Celestial Seasonings "Sweet Peppers and Onions" blend
• 1 cucumber, zebra peeled & sliced
• 2 c. cherry tomatoes, cut into quarters
• sea salt & pepper, to taste

The Making:

1. Whisk together first 6 ingredients. Pour over cucumber slices and tomato quarters. Stir gently to make sure all of your veggies get covered with some of the dressing's goodness.
2. Try a bite. Add salt and pepper if desired.

Teriyaki Turkey Burgers

If you have nightmares about smelly, dry turkey burgers, these burgers will turn your world upside-down. Jay has become the teriyaki burger master, and not only do these not smell funky, which a common characteristic of ground turkey, they are way way moist and simply "OMG!"-worthy!!

So where are the "good" pictures of these juicy bad-boys? I know; I know. The ones I've included barely do them justice. I find it hilarious that the only images I have are of them on the grill. Chalk it up to the fact that as soon as they're plated, all I want to do is dive in and enjoy the amazing the meat that just oozes teriyaki goodness. Seeing as we've made these twice in the past month, I have a feeling they'll make a more glamorous appearance in the near future.

The teriyaki we use is special, some might say, "veri veri" special. It's called Soy Vay Veri Veri Teriyaki and it rocks my socks off. If you feel like going all-out, top these burgers with some chopped mushrooms (I prefer portabellas for both in the burgers and on top) sauteed in a little bit of teriyaki. Jay likes his with swiss or meunster cheese, but I'm more of a plain ol' burger kinda gal.

The Stuff:

• medium bowl (for mixing your meat)
• grill (for gillin')

The Edibles:

• about 1 lb. ground turkey breast
• 3/4 c. teriyaki sauce
• 3/4 c. mushrooms, chopped
• 3/4 c. plain bread crumbs

The Making:

1. Preheat grill.
2. In a large bowl combine bread crumbs, mushrooms, and teriyaki sauce. Add turkey to the mixture and form into 5 patties, about 3/4" thick.
3. Place patties on grill, cover and cook on medium heat. Patties should take anywhere between 12-14 minutes to cook. Cut into a thicker patty to ensure that they are fully cooked and not pink.
4. Our favorite way to serve them? On a pretzel roll, topped with meunster cheese and 1/4 c. teriyaki-sauteed mushrooms.

Deviled Tomatoes

A few nights back, as we prepared dinner, Jay mentioned this appetizer in passing, but with a definite "they were ahhhh-mazing." We tend to speak in code. Calling someone else's food, "ahhhh-mazing" is like a challenge to my own, and he knows it. The question was... could I recreate it such that it would produce a similar reaction? I asked for more specifics, and Jay went on to tell me that at a recent backyard gala of sorts a friend's mom served a filling similar to that provided below and spooned it into what I'm guessing were de-seeded grape tomatoes. Feeling less ambitious, I chose to make these using plum tomatoes which would require a less concentrated effort to de-seed.

I'm not going to lie, the bacon does contribute to the depth of flavor, but I think vegetarians could enjoy this bite sans animal and still enjoy it. I recommend making the filling at least 30 minutes ahead of time in order to allow for maximum flavor melding.

"Now, what was the result?" you ask. It was undoubtedly a harried rendition of the inspiration appetizer, but Jay was left speechless.

The Edibles:

• 1 T. mayonnaise or miracle whip
• 2 T. greek yogurt
• 1 T. dijon mustard
• 2-3 T. sharp cheddar cheese, shredded
• 1/4 tsp. garlic powder
• 1/4 tsp onion powder
• 2 T. real bacon bits (omit if making for vegetarians)
• 2 plum tomatoes, halved, seeds scooped out
• chopped chives, sea salt, and pepper to taste

The Making:

1. In a small bowl mix together first 7 (6 if you're a veggie) ingredients.
2. Portion out filling into the four plum tomato halves. Top with chives, sea salt, and pepper to taste.
3. Serve at your most classy of get-togethers.

Fiesta Chicken Salad

My love for the Whole Foods salad bar has made a serious dent in my bank account. One of my favorite salads the store offers is the inspiration for this serious salad that is not only totally easy to throw together, but much more economical than its $7.99/lb counterpart.

As far as how many chicken breasts you should use for this recipe, 3 easily make 4 servings, so if you're serving 2, you'll have plenty for your lunches the next day. How you cook the chicken depends on how much work you want to put into this recipe. My method of choice is to cook the breasts in a crockpot for 6 hours on low in enough chicken broth to cover them entirely. Often times I'll add a hearty shake of garlic powder for some extra "umf". I've also been known to purchase a roasted chicken and use half of the meat to make this salad. When we're talking about how much Greek yogurt to use, this again is up to you. Add a bit at a time until you reach your desired level of creaminess, as this is often a matter of strong opinion.

Now, you may be looking at these pictures, thinking to yourself, "Hey, where are these bell peppers Britt speaks of in her list of edibles?" Or you may already be at the stage of creation, looking at the fiesta in your bowl, thinking, "Hey, my salad looks way darker than Britt's... what gives?" Before you start writing me off, I'm a-gonna tell ya that the recipe below is THE way to make this salad. On the day I chose to fiesta-it-up with my camera in hand I happened to be sans peppers and taco seasoning, so I had to make do without the bells and whistles. (Get it? Bells... as in bell peppers... like this salad there's some corn in that joke... sorry...) In lieu of an easy taco seasoning packet I hastily threw in some powdered garlic, onion, chili powder, coriander, cumin, and oregano. Of course, you could do that too if you're feeling adventurous!

The Edibles:

• boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup frozen corn, thawed
• 1/2 vidalia onion, diced
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• Greek yogurt
• 1 packet low-sodium taco seasoning

The Making:

1. Mix together all the above ingredients. Refrigerate for at least 30 minutes.
2. Serve in tortilla shells, on a salad, or use as a dip for some chips. Add your favorite fiesta toppings for a real party!

Britt's Slaw

Jaybird loves himself some coleslaw. In fact, he's been talking about buying himself one of those ginormous vats of slaw that would in most instances feed a party of 50 people. Persuading him not to invest $10.00 in the slaw bucket has been challenging, so in order to appease his ravenous taste for this cabbage salad, I decided to try my hand as a homemade, healthy version. Coleslaw is typically not unhealthy, considering it's primarily cabbage, but everything is always that much fresher when I make it myself.

Naturally sweetened by crushed pineapple and its juice, this coleslaw is my variation on the backyard barbecue staple. Unlike my mom, whose suggestion for improvement of this recipe was, "More mayo," I prefer less of the condiment in my salads. Much of the creaminess in the coleslaw sauce is provided by the addition of a random supporting actor: plain yogurt. Who woulda thunk that you'd be able to get some of your daily dose of calcium and protein in a coleslaw salad?!

Play around with the spices. Add just a bit of sweetener. Letter sit. Dig in.

The Edibles:

• 16 oz. package pre-shredded coleslaw mix of cabbage and carrots
• 1/4 c. white vinegar
• 1/2 c. plain yogurt
• 1/4 c. light mayonnaise or Miracle Whip
• 1/4 c. spicy brown mustard
• 20 oz. can crushed pineapple, drained with 1/4 c. of the juice reserved
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• sugar or sweetener to taste (a couple teaspoons or so)

The Making:

1. Mix all of the ingredients together and stir well. Add sugar in small increments to cut the acidity of the vinegar. Refrigerate for 30 minutes to 1 hour.

Spinach Hummus Dip

Feeling like hummus? Feeling like spinach dip? Not sure which way to turn? A marrying of two of my favorites, this dip can satiate your taste buds if you happen to be like me, trying to appease conflicting desires. What would be a typical spinach dip is kicked up a notch with the addition of garbanzo beans. Providing some of that hummus-like graininess, this dip is substantial but light-tasting, and the side to a tray of fresh vegetables and hearty crackers or bread.

This dip is super easy to throw together if you use a pre-made spinach dip powder. I found mine to be rather bland, so I ended up adding about 1/2 tablespoon dried dill and a sprinkle of both garlic and onion powder. I recommend allowing the flavors in your dip to meld a bit in the refrigerator before you make any significant spice additions.

The Stuff:

• food processor or blender

The Edibles:

• 1/2 c. frozen spinach, defrosted
• 1 c. plain yogurt
• 1/2 c. (4 oz.) light cream cheese
• 1 c. garbanzo beans
• 1 package spinach dip mix

The Making:

1. Whir together all the ingredients in a food processor or blender.

Tequila-fied Grilled Mahi-Mahi with Cilantro Rice Pilaf

I love me some fish! Many of my favorite summertime meals involve fish with some sort of cilantro-infused salsa. I'll admit that I served this dish with some jarred store-brand mango-lime salsa simply because I had a craving. It wasn't necessary though, because the sauce for this fish is mighty flavorful.

I'll also admit that we had a bit of a mis-hap with the grill. (I say "we" because Jay was my Grill Master for this dish.) When grilling fish it's recommended that one oils the grates (you can do so by carefully using a towel drenched in oil gripped with some tongs--I researched it hard-core), but because our grill is technically not ours we chose to place the fish on an oiled tray that we shaped out of a large piece of aluminum foil. Despite our efforts, the grill never got hot enough. After 12 minutes, the fillets still did not appear done. Not to be left with an un-crispified fish, I pan seared the fillets in an oiled skillet over medium-high heat for about 2 minutes per side. The result? Well the pictures tell the story.

And as far as the flavor goes? You won't be disappointed. We weren't.

The Stuff:

• non-reactive bowl or bag for marinading
• grill (or apparently this can be done on a stove top with a skillet--who knew?!)
• small sauce pan (for the sauce)

The Edibles:

• 4 skinless mahi-mahi fillets, approximately 2 pounds
• 2 teaspoons kosher salt
• 1/2 c. diced red onion (I used onion powder because we are presently onionless)
• 1/4 c. freshly squeezed lime juice (I used the juice of a fresh lime and supplemented with about 2 tablespoons lemon juice)
• 1/4 c. freshly squeezed orange juice
• 1 T. minced jalapeno
• 1/4 c. dark brown sugar, packed
• 1/4 c. tequila
• 1 T. olive oil
• 1/4 c. freshly chopped cilantro leaves

The Making:

1. Rub the fillets with kosher salt and set aside.
2. In a non-reactive bowl or plastic bag for marinating, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl or bag. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour.
3. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with olive oil cooking spray.
4. Heat a grill to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side.
5. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup.
6. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro.

Rice Pilaf

The Stuff:

• medium sauce pan

Edibles:

• 1 T. butter
• 1/2 T. olive oil
• 1 garlic clove, minced (or the equivalent in jarred or powdered)
• a shake of onion powder
• 1 c. brown rice
• 1 T. lemon juice
• 1/4 c. frozen spinach
• 1/4 c. cilantro, chopped

The Making:

1. Heat a medium sauce pan over medium-high heat. Add butter, olive oil, and garlic; cook 30 seconds, stirring to encourage the ingredients to cover the bottom of the pan.
2. Add rice; stir to ensure it is covered by butter and oil mixture. Cook over the heat for an additional 1 to 2 minutes, allowing the rice to toast a bit.
3. Add lemon juice, onion powder, and water. Bring to a boil; cover and simmer for the amount of time recommended in the instructions accompanying your rice. (Our was "10 Minute" rice, but some types require 20 to 30 minutes, so proceed as instructed.)
4. Once the rice has absorbed all of the water, allow it to stand 2 minutes. Add frozen spinach, and stir. I will often times add the spinach, recover the rice and allow it to sit for 5 minutes, after which it will have defrosted and make for easier encorporation in the pilaf.
5. Add cilantro and salt and pepper to taste.

Banana Oatmeal Chocolate Chip Cookies

Yet another cookie recipe? I had to! (And once you try them, you'll know why too!)

This recipe comes from a cookbook, called Thinkfood, that is chock-full of brain-boosting concoctions. I'm not sure if it's legal for me to reproduce this, but it is available online, and honestly, it's too good not to share! The book notes that this recipe is good for the brain because it includes a combination of "brain foods": chocolate, banana, flax, and walnuts.

Side note: For soft, sweet cookies, make sure the bananas are really ripe. The ripeness adds a natural sweetness and gives them a smooth, chewy texture.

The Edibles:

• 1/2 c. whole wheat flour
• 1 c. rolled oats (not instant)
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. cinnamon
• 1 T. ground flaxseed meal
• 1/4 c. agave nectar
• 1/4 c. soy milk (can substitute regular milk)
• 1/2 tsp. vanilla extract
• 1 T. canola oil
• 1 ripe banana
• 1/2 c. dark chocolate chips
• 1/4 c. walnuts, chopped

The Making:

1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
3. Use a tablespoon to portion cookies on a greased baking sheet, approximately 1-2 inches apart.
4. Bake cookies for 12-15 minutes.
5. Remove cookies from baking sheet once they are just beginning to turn golden (and look a little underdone). Allow to cool on wire rack.

Makes approximately 25 cookies.