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

Tag: soy

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. . .


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.



temple food . . .

So yesterday, while I had some free time to myself in the quiet of the house and kitchen, I took out my books on food and solitude, Japanese Zen temple dishes and recipes for preparing somen noodles since it’s been so hot and humid. Somen noodles are thin white noodles that are eaten cold, dipped in a sauce with dashi, soy, mirin and a little sugar. Once cooled, the dipping sauce is enhanced right before eating with strips of nori, some grated ginger and some prepared wasabi (horseradish). Dipping bitesize helpings of the cool noodles in the piquant sauce was not only delicious, but also calming and peaceful.

I had a small eggplant in the refrigerator that I poached in a similar sauce to the dashi dipping sauce, slits made lengthwise to allow the vegetable to soften and take on the flavors of the simmering broth. At room temperature and drained of the cooking liquid, I made a marinade of Japanese flavored vinegar, sesame oil, a little soy and sugar with some freshly grated ginger, which I poured on top of the eggplant after slicing it diagonally into pieces easily picked up by chopsticks.

Finally, my daughter had told me a couple of weeks ago about a dish she had made of matchstick sliced Japanese yam and hijiki seaweed, soaked ahead of time. Having scoured our local vietnamese grocery and natural foods stores for hijiki to no avail, I had to resort to ordering it online at! It arrived yesterday and this afternoon, I sauteed the vegetables with a little of the hijiki soaking water, soy, mirin and sugar until the dish cooked to a golden brown.

Tonight, there have been thunderstorms, lightning and rain. Our days seem to be filled with the same kind of intense activity plus lots of knitting and watching the olympics on TV. The sun is now shining on windows streaked with rain. The evening is coming to a close led by this peaceful and tasty repast drawn from Zen temple food traditions. Another way to change my life, I thought to myself.