Millet…isn’t that the stuff you feed birds? Well yes…but guess what? You can eat it too. In fact, it is great for you. It is a good source of protein, fiber, and just overall deliciousness. I introduce to you…
Easy Mexican Millet
1 cup of millet
2 cups of water
2 tsp. Olive Oil
4 large tomatoes, Diced
1 clove of garlic, minced
2 fresh ears of corn
1 tablespoon of Cumin
1 Cup of Cilantro
1.Bring millet and two cups of water to a boil. Cover and turn down heat until all water is absorbed. ( about 15-20 minutes )
2. In a large skillet heat oil over medium-high heat and add garlic and corn. Sauté for two minutes and then add tomatoes. Season lightly with salt, and pepper and add the cumin. Let simmer for 5 minutes.
3. Remove from heat and add the millet. Mix well and season with salt and pepper to taste. Add in the cilantro and serve.
Yea..pure deliciousness. Go make some!
I love Saturdays, but it is sad when they come to an end. How can Farmer’s Market day not be your favorite day of the week? All that fresh produce makes the best Saturday meal. Here is what the Farmers Market brought to our table this evening.
There are two things that I have fallen in love with lately. Baba Ghanoush and Romesco sauce. Not only are they both super simple but they are SO good. Not to mention versatile. First I will show you how to make Romesco Sauce, and then perhaps Baba Ghanoush next week?
If you are wondering what to use this for there are a few recipes down below. Yesterday I tried it out with pasta. I just added a little basil to the processor and tossed it with some rotini pasta, sauteed summer squash and eggplant.
It is hard to believe that summer is almost over. I am going to miss all the fresh summer fruit, abundance of corn, and tomatoes, and dining outside without freezing. The cooler nights tell me that autumn is near. I am looking forward to all of the winter squashes and apples, but I want to hang onto summer as long as possible. Here was tonights dinner
This is a newly discovered favorite of mine. It is so easy to make and yet so delicious. Goes great served with Pita chips or however you want to eat it!
3 Tbs. of Tahini
Juice of 1 lemon
1 clove of Garlic
Parsley or Cilantro about 1/4 cup
Preheat oven to 450 degrees. Place eggplant in the oven for 15 minutes, turn onto other side and bake for another 15 minutes. ( 30 minutes total ). Take out of oven and let cool until it is cool enough for you to remove the skin. ( it’s not worth playing hot potato with. I know it sucks but be patient and let it cool ). Cut the top off of the eggplant and peel off skin. Cut into smaller pieces and place in a food processor with the remaining ingredients. Process until smooth. Salt to taste.
There is nothing like good melons…no not those melons, get your mind out of the gutter. I am talking about a specific melon called a Sharlyn Melon. This is the juicest, sweetest melon I have tasted all summer long. Perfect for a chilled soup!
Sharlyn Melon Soup with pomegranate Juice
1 Sharlyn melon
1 TBS. Honey
pinch of Salt
Cut Sharlyn Melon into one inch cubes. Place into a blender with other ingredients and blend until smooth. I used about a tablespoon of Honey but you might use more or less depending on your preference or how sweet the melon is. Chill before serving.
When serving place 1 tsp of pomegranate juice in the center and swirl into the soup.
What is a meal without a fresh Salad?
Asian Pear Salad with Toasted Walnuts
a good bunch of mixed greens ( enough to fill a large bowl )
1 cup of toasted walnuts
4 Asian Pears diced
1/4 cup sherry vinegar
Juice of 1 lemon
1 tsp. Honey
1/2 cup olive oil
Combine together the ingredients for the dressing.
To toast the walnuts spray with a bit of olive oil and sprinkle with sea salt. Place in oven at 400 degrees for about 6 minutes.
In a large bowl combine lettuce, pears, and walnuts. Toss with dressing right before serving.
Brown Rice with Tomatoes and Basil
1 cup of brown rice
2 cups of water
1/2 pint of grape or cherry tomatoes, halved
1/4 cup of chopped basil
juice of 1/2 lemon
Place 1 cup of rice, and 2 cups of water in a small sauce pan and bring to a boil. Turn down heat and cover until the rice absorbs all of the water. ( about 45 minutes ).
Once rice is done cooking pour out into large bowl and fold in tomatoes, basil, salt, and pepper. Squeeze the lemon juice over top toss again and serve.
Sauteed Summer Vegetables
2 red peppers
1 red onion
1-2 summer squashes depending on the size
1/2 to 1 eggplant
2 tbs olive oil
1/4 cup chopped basil
Chop onion and red pepper and set aside in a bowl.
Dice the squash and the eggplant and place into a separate bowl. Drizzle 2 Tbs of olive oil on top and season with salt and pepper.
Heat about another Tbs. of oil in a large skillet and saute onion and pepper until onion is translucent. Add in squash and eggplant. Saute until tender. Season with salt and pepper to taste. Remove from heat and stir in the basil.
Portobello mushrooms are a magical. They are not quite “magic mushrooms” but they are magical in a way that even meat lovers will eat them and not miss meat at all.
The are delicious on the grill. Serve it over a little tomato relish and it is a party in your mouth.
Here is the finished product
Grilled Portobello Mushrooms over Tomato Relish
For the Marinade
1/3 cup of olive oil
1 tsp. salt
1 tsp. pepper
1 Tbs. chopped rosemary
1 Tbs. Chopped thyme
3 cloves of garlic, minced
Mix all ingredients together in small bowl. Place mushrooms gill side up on a baking sheet and brush with half of the marinade. Let sit for at least 20 minutes.
Place the mushrooms on a hot grill gill side down. Brush the tops with remaining marinade. Flip the mushrooms and grill until tender.
For the Tomato Relish
2 cups of finely diced tomatoes
1/4 cup of chopped basil
2 Tbs of olive oil
1 Tbs red wine vinegar
Combine all ingredients together in a large bowl toss with olive oil and vinegar. Season to taste with salt and pepper.
- 4 Large tomatoes ( such as beefsteak or heirloom )
- 2 fresh ears of corn (kernels removed)
- 2 cups of vegetable broth
- 1-2 tbs. chili powder
Salt and Pepper to taste1 cup shredded Jack/cheddar cheese or mexican blend
- Combine beaten egg and kasha in small bowl; stir until coated.
- Heat olive oil in a large skillet add onion and garlic. Cook over medium heat until onion is translucent.
- Add kasha to skillet with onion and garlic. Cook over medium-high heat, stirring constantly, until kernels are separate and dry (1 to 2 minutes). Add in veggie broth and reduce heat. Cover and continue cooking until kasha is tender and liquid is absorbed (7 to 10 minutes).
- Once Kasha has absorbed all of the broth, stir in the corn, chili powder, Cumin, salt and pepper. Remove from heat and stir in about 1/4-1/2 cup of shredded cheese.
- Spoon mixture into tomatoes and place more cheese on top.
- Broil in the oven for 2-3 minutes until cheese has melted.
- Serve topped with Romesco sauce and garnish with cilantro.
- 1-2 slices of sandwich bread, toasted
- A handful of almonds toasted in the oven at 400 for about 5 minutes. Approximately 1/4 cup.
- 12 ounces of roasted red pepper. 1 Jar, or 1 3/4 cup.
- 1/2 cup reserved tomato insides.
- 1 large clove of garlic, minced
- 2 Tablespoonsextra virgin olive oil
- 1 1/2 tablespoon sherry vinegar
- 1/4 teaspoon cayenne pepper
- sea salt
1. Toast bread in toaster at lowest setting until surface is dry but not browned. Remove crusts and cut bread into rough 1/2-inch pieces (you should have about 1/2 cup).
2. Process bread and almonds in food processor until nuts are finely ground, 10 to 15 seconds. Add red peppers, tomato, garlic, oil, vinegar, cayenne, and 1/2 teaspoon salt. Pulse, scraping down side of bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds. Adjust seasoning with salt and set aside.