In the soup pot I sauteed some lardons cut from jowl bacon. Maybe a tablespoon or two. In these and their fat I sauteed an onion, threw in some small, quartered carrot slices, and some finely chopped celery, in mirepoix ratio, more or less. I added each as they were chopped. Two Cuban oregano leaves, chopped. Some chopped parsley. A bay leaf. A chopped clove of garlic (just one). About a 1/2 cup or more of white wine, I think it was some old Chardonnay a friend brought.

This all simmered and reduced a bit, delglazing the bacon and onion mayhem from the bottom of the pot. I added half the usual chowder potatoes, so about three, cut in about 1" pieces, and a quart of water. You could use stock here, but I didn't find it needed with the bacon, wine and veggies doing the trick nicely. Next time I'd add some pepper here, maybe white. (Green peppercorns would be really fun...)

Let all this simmer until the potatoes are tender, but not falling apart.

Add your fish. I used flounder. Only about 5 or six small fillets. Add more water as needed. Allow the fish to cook through and the flavors to merge. Break the fillets before serving. Correct the salt and pepper to taste. Less is more, I found.

We had it with freshly cut corn, fresh parsley, a sprinkle of grated Parmigiano, and biscuits made with white whole wheat flour (King Arthur) and cream.

It was light and satisfying. Totally one for the rotation. I think next time I may double it so we have enough for lunch the next day, though doubling is no guarantee there will be any left!

Black beans are good with too much garlic, 4-5 peeled cloves just thrown right in. Onions can be sauteed, some Cuban oregano and culantro added, then white wine. This gets tossed in. 2-4 bay leaves as well. You then have some options. It's great like it is, or you could add smoked ham hock or smoked turkey pieces (like the ham hocks), chipotle chilies, sliced plantains, corn. I usually leave it plain, but not always.

The cooked millet is put in the bottom of the bowl, the beans on top, then the additions. Hot sauce and sour cream also rock. Great non-dairy sour cream can be made by smoothing tofu with a bit of dry mustard powder and umeboshi plum vinegar. Try it. Sunflower sprouts are also lovely on top.

From Changing Seasons Macrobiotic Cooking for Everyone by Kushi & Esko.

This is spun off a recipe from Publix's Apron Recipes. You can see the original at Publix.com. (http://tinyurl.com/6nklyv) They also have a video, but I haven't watched it. The plan is fast & easy. Not hard on the budget and the kids love it (except for the okra part). You could sub string beans for the okra. Pull shrimp & sausage from the freezer the day before, or early today.

Changes:
I use apricot jam or real maple, some asafoetida powder, and some white wine instead of the apple, sugar, "smoke" combo they suggest.  I also buy smoked turkey sausage (near the kielbasa) instead of their Cajun pick. All gets sauteed in a wok on pretty high heat, shrimp at the last minute.

The tomatoes & okra also get onions, garlic and are finished with gumbo file powder.

I use a bit of turmeric in the rice (about 1 tsp per 3c rice), and I make real jasmine rice, not instant.

I used white whole wheat (King Arthur) flour for the cobbler, and reduced the sugar by half--my standard practice. One could use agave here quite nicely, I'd think. I used jasmine white rice, but brown of any kind would be good. The beets & carrots were organic.