Thursday, May 8, 2008
1 / 2 c. uncooked millet (do they mean whole millet or ground???)
1 1 / 4 c. water
1 / 4 c. uncooked roasted buckwheat kernels of Kasha
1 / 4 tsp. ground nutmeg
1 / 4 tsp. cinnamon
1 c. apple juice
1 medium apple, peeled and chopped
1 / 4 c. raisins (optional)
1 / 4 c. brown couscous (optional)
1. Combine millet and water in a pan and bring to a boil over high heat.(watch that it doesn't boil over) Reduce heat to low, cover and simmer for15 min. without stirring. 2. Add buckwheat, cinnamon and nutmeg to millet. Add Apple juice, choppedapple, raisins and couscous stirring into pan. Cover and cook for 10 to 12min. or until liquid has been absorbed and grains are tender. 3. Remove from heat and let sit for 5 min. Serve hotGood plain, with milk, sucanat or brown sugar on top.
1 tbs yeast (or 1 pkg)
2 cups thick rolled oats
1/3 cup millet
8 cups stone-ground WW flour
1/4 cup blackstrap molasses
1/2 cup dark honey
In one bowl, combine oats, 2 cups boiling water, sea salt, and
sweeteners. Mix and set aside until it cools to just over room
temperature (should be kinda brown and pasty). In a pan, combine
millet and 1/2 cup water; bring to a boil, remove from heat, cover
and let it return to just above room temperature.
Proof yeast. Add grains. Add enough of the flour so that the
dough leaves the bowl. Transfer to dry flat surface. Encorporate
the rest of the flour in by hand. Let dough sit for 5 minutes.
Knead. Transfer to a bowl and let rise until doubled. Punch it
down, shape it into loaves and let it rise again. Bake at 375-400
for about 40-50 minutes.
2 cups fresh broccoli florets
2 large tomatoes, peeled, seeded and coarsely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1/2 cup sliced ripe olives
1/2 cup minced fresh parsley
1/4 cup grated Romano cheese
1/8 teaspoon pepper
In a large kettle I boiled water and then added spaghetti, let it boil for 6 minutes. Then I added broccoli and let it boil another 3 or 4 minutes until both pasta and broccoli were tender.
At the same time in the skillet, I saute the tomatoes, garlic and pepper flakes in the oil for about 2 minutes. I then drain the pasta and broccoli mix and add it to the skillet. Then I add the remaining ingredients and toss to coat.
1/2c chopped onion
2 garlic cloves, minced
1 tablespoon canola oil
5 cups water
1 cup lentils, rinsed
4 tablespoons vegetable granules (she sometimes uses chicken)
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14oz) diced tomatoes undrained
1 (10oz) package frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar (I used cider vinegar because it is what I had)
In a large saucepan you saute the onion and garlic in oil until tender. Add water, lentils, the bouillon, Worcestershire Sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce the heat and cover and simmer for 20 minutes.
Add carrots, tomatoes and spinach then return to a boil. Reduce heat, cover and simmer again 15 to 20 minutes longer until lentils are tender. Stir in vinegar. Discharge bay leaf before serving.
-With this one, Brandon wanted it served in a bowl over a 1/2 cup of brown rice, which was fine. But then he also said how much he wished it had a few slices of link sausage in it. We might find a compromise on that one.