Tag Archives: corn chowder

Millet 4 Ways

This week millet was on the menu in several different ways. Millet is a gluten free whole grain and is comprised of 15% protein. In addition to protein, millet is high in fiber, magnesium and phosphorus.  It is a versatile grain that can be used similarly to rice. Here is how we enjoyed millet this week:

Creamy Millet Porridge

Creamy Millet Porridge

I told my kids I made oatmeal when they asked, “What’s for breakfast?”  Sometimes a new name will throw them off and they’ll decide they don’t like it right then and there.  I took the safe route.  They gobbled this up and had seconds!

Serves 3-4

Ingredients

  • 1 1/2 cups millet, rinsed and drained
  • 1 1/2 cups non dairy milk (I used Rice Milk)
  • 1 1/2 cups water
  • 1 over-ripe banana, smashed
  • 1 cup strawberries sliced
  • 2 tbsp pure maple syrup (optional)
  • Additional 1/4-1/2 cup non dairy milk

Directions

  1. Combine milk, water, smashed banana and millet in a pot.  Bring to a boil.
  2. Turn down heat to med-low and simmer 15-20 minutes or until millet is soft, stirring frequently.
  3. Using an immersion blender, puree until about 1/2 of the mixture is smooth (or until your preferred consistency).
  4. Turn off heat.  Add maple syrup and strawberries and mix until blended.  Add the additional 1/4-1/2 cup milk to get the creamy porridge consistency.
  5. Drizzle with a touch more maple syrup when serving, if desired.

Creamy Millet Corn Chowder with Greens

Corn Chowder Best

I was halfway into this recipe yesterday when I realized I never went to the farm down the road to get the fresh sweet corn I had planned on getting.  Oops!  Frozen corn kernels it was!  Although this was yummy, it would have been so much better with fresh from the farm corn!  I added lots of smoked paprika too because I just love that stuff!

Tofu Chickpea Stir-fry w/ Millet

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I love anything with a tahini sauce and this did not disappoint.  If you are used to your stir-frys over rice or noodles, give millet a try for a change.  It really soaks up the sauce.  My picky daughter and my son didn’t care for this, but my other daughter really liked it, as did my hubby (which happily surprised me!  He even ate leftovers the next night….wow!)

Smoky Millet Pinto Bean Patties

SmokyMillet&PintoBeanPatties

This was our favorite recipe with millet this week.  This kids devoured these patties two at a time!  

Makes 10-12 patties

Ingredients

  • 1/2 of a small red onion
  • 4 scallions
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 1/2 cups pinto beans (or 1 can)
  • 1 1/2 cups millet, cooked
  • 1 tsp dried thyme
  • 1 tbsp dried parsley
  • 2 tsp smoked paprika
  • pinch of cayenne
  • a few shakes of liquid smoke
  • 1/4-1/2 cup Panko bread crumbs
  • 2 tbsp flaxmeal
  • 6 tbsp warm water

Directions

  1. Whisk the flax meal and warm water in a small bowl and set aside.
  2. In the bowl of a food processor combine red onion, scallions, carrots, celery, pinto beans, millet, thyme, parsley, smoked paprika, cayenne, and liquid smoke.  Pulse until combined and fairly smooth, but leaving a few pieces chunkier.  Turn out into a mixing bowl.
  3. Re-whisk the flax and water mixture.  It should be thick and egg-like consistency now.  Add to your bean/millet mixture and mix thoroughly.
  4. Add 1/4-1/2 cup Panko bread crumbs, depending on the consistency of the mixture.  You want it to hold together like a burger, so get it there with your hands.  If it feels too wet, add a little more bread crumbs.
  5. Fry these up on the stove top in a skillet over medium heat.  I have an awesome non-stick skillet that requires NO oil for browning.  You may need 1 tsp or so of oil if your pan is not as awesome.  Cook 4-5 minutes per side.

M liked these with BBQ sauce, C and K ate them with ketchup.  I made a mix of Vegenaise, ketchup and mustard.  You won’t miss the meat on a plate like this!

Smoky Millet Pinto Bean Patties Plate

And, yes, I’m trying some new editing tools for my pictures.  As much as I love photography, I usually still shoot in Auto.  I am hoping to learn a lot more in the near future and improve the pictures on this blog!!  I love that stacked picture of the millet patties.  What do you think?

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Butternut Squash Corn Chowder and Coconut Banana Bread

I absolutely love soup and when the temperature outside is -14 (not including windchill) there is nothing I would rather eat.  I was craving soup so badly the other day around lunch time that I happily waited until about 2p to eat lunch just so I could whip up at batch. This soup satisfied all of my cravings; it was so good!!  I purposely made a big batch so I could enjoy it for several days.  I think I might have enough for one serving left and I can’t wait for lunchtime today!

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Please excuse the poor photo.  It was an afterthought after I’d already eaten half of the bowl.  I promise it tastes so much better than it looks!

Butternut Squash Corn Chowder

  • 16oz bag of organic frozen corn (I’m sure fresh corn would be even more amazing in this!)
  • 1 small butternut squash, peeled and chopped
  • 1 large sweet onion, diced
  • 2 small potatoes, peeled and diced
  • 6 cups vegetable stock
  • 1 can navy beans (or other white bean), drained and rinsed
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 2 tsp seasoned salt
  • 1 tsp dried sage
  • 2 tsp extra virgin olive oil

In large stockpot over medium high heat, saute diced onion in olive oil until translucent.  Add diced squash, potatoes and corn and saute 3-4 minutes.  Add vegetable stock and seasonings and increase heat to high.  Once mixture comes to a boil, lower heat to medium and cook uncovered for about 12-15 minutes until squash and potatoes are tender.  Add half of the can of beans and simmer a few more minutes.  Turn off heat and with a handheld immersion blender, puree soup until about 3/4 of the pot is pureed (or to the consistency of your liking…I wanted it fairly smooth).  Add in the remaining half can of beans and stir to heat through.  I wanted some whole beans left in the end, thus why I added these at the end, but you can certainly add them all at once if you want it smoother.

Enjoy!

On to the next yummy recipe!

I had some bananas sitting on the counter that were brown and spotty yesterday.  I usually slice these up and freeze them for smoothies or “ice cream,” but  I already have some of those in my freezer, so decided to bake something instead.  I found this delicious looking recipe on Pinterest and it sounded so good!

Eggless Banana Coconut Cream Loaf  Image

The batter was quite thick and I thought this bread was going to turn out really dense, but it is surprisingly moist and light.  Neither the banana nor the coconut overwhelm and it was the perfect after dinner treat with a cup of green tea once the kiddos were all asleep!

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On tap for dinner tonight are Pumpkin Enchiladas, a recipe from My Whole Food Life.  They sound so yummy.  I hope they turn out  great.  I’ll be sure to let you know.