Tabouli

 After meeting with TJ's dietician, we're going to have to change our eating habits a bit! One of my favorite summer salads is tabouli, which is an excellent light source of grain and vegetable. Try it - you'll like it!

1 pkg. couscous, cooked according to package directions

2 packages fresh mint, chopped

1/2 bunch fresh parsley, chopped

2 tomatoes, chopped

1/2 white onion, chopped

1 cucumber, chopped

drizzle or two of olive oil (to prevent sticky clumps)

lemon juice, salt and pepper to taste

Mix all together in a big bowl and refrigerate overnight. The lemon juice just MAKES this dish, and really highlights the flavors of the herbs so don't be afraid to be generous with the juice! This dish is really beautiful served in hollowed-out tomatoes or peppers and, as I said before, is a perfect summer dish - flavorful and light.

Homemade Granola

Found a cool homemade granola recipe online and thought I'd try my hand at it - it was super easy, but made more granola than we'll be able to eat in a month! I'm considering making a batch to give away as Christmas gifts, and must assure you that it's really, REALLY good (especially warm, right out of the oven!) Serve between layers of yogurt and fruit for a healthy way to start your day!

1 box uncooked oats

1 2 lb. box trail mix (I used cranberry, almond, sunflower seed)

1/2 c. honey

1 tsp. salt

1 tsp. ground ginger

2 tsp. cinnamon

1 c. applesauce

2 T. canola oil

Preheat oven to 300. Mix all ingredients together and spread half on a rimmed cookie sheet in a single layer. Bake 45 min., stirring every 10 min. When first batch is done, place in a gallon size zip bag and start cooking the 2nd batch. Make sure to vent the bag as the granola cools! 

Blackened Tilapia

Check out Gollum's blog for other Foodie Friday recipes!

Ok, so on to this week's recipe . . . Love, love this stuff - and SO easy and quick, and PERFECT for humid summer weather! I keep a bunch of fresh cilantro in a plastic cup of water in the fridge door for occasions such as this, and love whipping up a tasteful, healthy meal that's not too "heavy"! Serve alongside a tossed salad or right on top, skipping the salad dressing.

Serves 4
Start-to-finish: 15 minutes or less

Blackened Tilapia:
4 frozen tilapia fillets, thawed
1 T. blackened seasoning (our favorite is Paul Prudhomme's Blackened Redfish Magic)
1 T. olive oil or 1/4 stick butter

Homemade "Salsa":
3 roma tomatoes, chopped
1/4 to 1/3 c. fresh cilantro, chopped (small handful)
1/2 a small onion, chopped
lemon juice

Heat oil or melt butter in a nonstick skillet over medium until hot. After fish has thawed, sprinkle half the seasoning over the fillets and place, seasoning side down, in the skillet. Sprinkle the rest of the seasoning on the top. Cook on one side until a brown crust has formed, then flip and cook on the other side until it crusts over.

NOTE: This part takes patience! I have to *make* myself leave them alone and not check for crust for at least 4-5 minutes. If you turn them too soon or check too often, the fillets will break into pieces or the beginnings of the crust will be disturbed and fall off - not good!

While the fish is cooking, mix the tomatoes, cilantro, onion and a squeeze or two of lemon juice in a bowl to make the salsa.

After fish has cooked, serve with the salsa spooned over the top. It's amazing how the fresh cilantro and lemon cut through the rich, smoky flavor of the blackened fish - truly a delight!

* If you're feeling adventurous, make a fruit salsa of tomato, mango, pineapple, and cilantro with just a *tad* of onion; or if you're really in a hurry, a "tropical" fruit cup, drained, with or without fresh herbs stirred in.