mulberryshoots

"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

millet! . . .

cooked millet with zucchini and onions. . .

cooked millet with zucchini and onions. . .

Well, I’ve been reading about millet for quite some time and even bought some once. I didn’t get around to trying it out though and bought a new batch this week. It’s one of those grains like barley and brown rice that macrobiotic recipes contain every once in a while. It sounded a little bland to me though, cooking it with just plain water.

All the recipes suggested that you dry toast the millet in a pan before

raw millet toasting in the pan. . .

raw millet toasting in the pan. . .

adding liquid to cook it. So, I did that and could smell the little particles moving around the pan that was heated to medium. I made a separate broth with instant dashi and a little soy to use as the cooking broth. After toasting for about 8 minutes, I added the broth, turned the heat down and put a lid on the pot to cook and simmer the millet.

cooked millet, fluffed up in the pan. . .

cooked millet, fluffed up in the pan. . .

millet-3

Meanwhile, I cut up some onion and a medium sized zucchini, stir frying it in a little olive oil until it was cooked through, adding just a little pinch of Maldon salt. I thought this vegetable mixture might go well, served on top of the millet when the grain was finished cooking.millet-2

The other part of our meal consists of roasted butternut squash – cut pieces brushed with melted butter and maple syrup before roasting in a 400 degree oven.

butternut squash glazed with butter & maple syrup. . .

butternut squash glazed with butter & maple syrup. . .

So this is as close to macrobiotic I’m going to get tonight. I’ve been reading that it would be good to cut out all animal and vegetable oils from cooking but haven’t gotten there – at least not yet.

dscn8474All I’m hoping for is that this meal will be satisfying to eat – both with regards to taste, mouth feel and satiety of our appetites. Oh yeah, tasty would be nice too!

Postscript: Our supper was very tasty – and the flavors of the zucchini, millet and glazed butternut squash went well together. We were both pleasantly surprised!

Postscript 2: With about a cup and a half of millet left over, I’m thinking about making millet croquettes for lunch tomorrow: chopped green onion, egg, parmesan cheese, shape into balls and fry in vegetable oil until crispy on both sides.

 

‘stone soup’ for lunch! . . .

stone-soup

It’s gotten a little chilly out so instead of making a salad for lunch, I decided to put together a soup from whatever I happened to have on hand in the fridge and pantry. I call this “stone soup” like the folk tale about French soldiers who stirred up a big kettle of water and put some clean “magical” stones in it. Soon, curious villagers began to contribute to the “broth”: vegetables from the root cellar, grains from the barn, sides of beef until there was a hearty soup to be shared by everyone.

This soup is somewhat like that: I found a small piece of onion and zucchini in the vegetable bin which I chopped up along with half a carrot. There were a couple of still fresh broccoli florets in a pack that was ready to be thrown out. Into the pot they went along with a can of DelMonte diced tomatoes and a Knorr beef broth packet. Added water and it looked pretty thin. Poured in a handful of raditiore pasta, the crinkled, pretty pasta that quickly expanded as it cooked.

And what do you know? I soon had a soup that looked and tasted like a true minestrone soup for lunch! Nice to have a warm bowl on a chilly Fall day.