Today,  I cooked millet with red beets and broccoli (cut up in very small pieces) then I added some feta and olive oil once it was done (about 25 minutes) ... It was really delicious !!
hence; I  thought that I would share this dish ... and it's a Highly Beneficial meal for us B's !!
Hooray !!

great mix!
thanks for sharing!

Quoted from lola

great mix!
thanks for sharing!

My pleasure Lola !!  

sounds delicious!  I will have to try this.  I had millet for breakfast but it wasn't as good as your recipe.

Quoted from Cathy

sounds delicious!  I will have to try this.  I had millet for breakfast but it wasn't as good as your recipe.

I'm so pleased to hear that  

Broccoli is also highly beneficial for A's and Beets r neutral and of course Olive oil is beneficial for all of us, ThankGod ...
hence; go for it and hope u enjoy it as much as I did !!
Btw; the red beets give it a really special taste to an otherwise regular broccoli dish !! Cheers  

Thank you for sharing your recipe with us.

Alia

Here is another yummy B thing to do with millet.  If you grind it into millet flour, it has the consistency of corn meal.  You can make "corn" bread and "corn" muffins that are absolutely delicious just by using millet flour instead.  My  husband loves it when I make him millet muffins.

Quoted from Ribbit

Here is another yummy B thing to do with millet.  If you grind it into millet flour, it has the consistency of corn meal.  You can make "corn" bread and "corn" muffins that are absolutely delicious just by using millet flour instead.  My  husband loves it when I make him millet muffins.

Cornmeal; also called Polenta, is one of my favorite dish on earth !!
however; it seems like corn products r avoids for all concerned
hence millet is definately a very good substitute !! TY

Would u kindly share ur corn muffin recepe ?

Quoted from Alia_Vo

Thank you for sharing your recipe with us.

Alia

I'm very happy to do so

Millet ("corn") bread
~~~~~~~~~~~~~

2 c. millet flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. olive oil
1 egg (or, if eggs don't work for you, mix 1 Tbsp. flax meal with 1/4 c. boiling water and let sit till thick)
about 1 c. liquid of choice (water is fine)

Preheat oven to 450.  For a crisp crust, heat some oil in an iron skillet in the oven while it's preheating (watch carefully for smoke).  Remove when hot, pour mixed ingredients into pan.  Bake 20 min.  Variation: add chopped onion or Italian seasoning.

For muffins, just use a muffin tin instead of an iron skillet, pouring a little oil into each cup. If you want hush puppies, use a little less liquid to make a stiffer batter, add onion, then drop by spoonfulls into hot oil and fry on both sides.  Note:  I'm not sure that hush puppies will hold together with the flax meal.

Ribbit, I will have to make this millet muffin recipe tomorrow.  Thank you for neat recipes!  I have been woking on making my own recipes with whole grain and no sugar....I see you don't use any sugar of any kind so I very anxious to try this out!

Quoted from Ribbit

Millet ("corn") bread
~~~~~~~~~~~~~

2 c. millet flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. olive oil
1 egg (or, if eggs don't work for you, mix 1 Tbsp. flax meal with 1/4 c. boiling water and let sit till thick)
about 1 c. liquid of choice (water is fine)

Preheat oven to 450.  For a crisp crust, heat some oil in an iron skillet in the oven while it's preheating (watch carefully for smoke).  Remove when hot, pour mixed ingredients into pan.  Bake 20 min.  Variation: add chopped onion or Italian seasoning.

For muffins, just use a muffin tin instead of an iron skillet, pouring a little oil into each cup. If you want hush puppies, use a little less liquid to make a stiffer batter, add onion, then drop by spoonfulls into hot oil and fry on both sides.  Note:  I'm not sure that hush puppies will hold together with the flax meal.

Wow, so easy to make !!!
Thank-u so much

thanks Ribbit!

They are really good
- I do think ghee taste better than olive oil
and for B´s buttermilk is really good as liquid.

Well, I made the millet "corn" bread this morning and it turned out really good.  I'm hoping to have that with chili tonight for dinner.  YUM!!

Thanks Ribbit, I've just popped some in the oven. I've never made cornbread (it's not something we eat in Australia as a matter of course, altho we do eat polenta). I'm looking forward to the millet version. And it's dead easy to make...
eh

Quoted from Cathy

Well, I made the millet "corn" bread this morning and it turned out really good.  I'm hoping to have that with chili tonight for dinner.  YUM!!

Cathy, chili is avoid for A- secretor and neutral for A-non secretor.

alek

Quoted from btd_forums

Cathy, chili is avoid for A- secretor and neutral for A-non secretor.

alek

Yes, that is true, .... I always improvise recipes to suit my BTD....I used beans that are benificial and thicken it with a cup of pureed beans instead of using tomato.  For meat I use ground turkey but most of the time I do not use meat.  I then season it with cummin, sea salt, and garlic and here's the no- no about an eighth of a tsp. of cayenne.  I do like the hot spicies.  Is there a substitute for making it spicy without the cayenne?

Quoted from Ribbit

Millet ("corn") bread
~~~~~~~~~~~~~
2 c. millet flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. olive oil
1 egg (or, if eggs don't work for you, mix 1 Tbsp. flax meal with 1/4 c. boiling water and let sit till thick)
about 1 c. liquid of choice (water is fine)

Thank you for sharing your recipe with us.

You may want to add it to the Recipe Index.

Alia

I've probably got a dozen recipes I could add to the index, but I haven't taken the time to learn how to add them.  Thanks for all the thanks.  Makes me feel good.  

Cathy, I'm interested in the chili recipe.  That's one thing I miss a lot.  I can't seem to get the seasoning right.  I like cumin a lot, but it ends up tasting yucky to me when I make it.  Being a non-secreter I can have tomatoes (although I'm not sure that they don't bother me---all other nightshades make my skin break out and right now my skin looks aweful and I'm thinking I need to quit tomatoes again.  Boo-hoo!)  

When I need to spice things up I use ground mustard, raw garlic, raw onions, or ginger, depending on what I'm making.  I miss peppers too.  I just can't imagine chili without chili powder---it smells so good cooking!  In one of Dr. D's books I ran across a recipe I use a lot when I need heat--you put onions (or shallots, for a non-oniony flavor) and garlic in the food processor, cover with olive oil and process till smooth.  It's amazing and wonderful and goes well on a lot of different dishes--beans, turkey burgers, you name it.  

A good mustard recipe we like is simply a teaspoon of dry mustard in a little bowl, plus just enough water to make a paste.  It'll knock your socks off, it's so hot.  Great on turkey burgers.  My husband dumps wasabi powder in his to make it hotter.

BTW, if you need a dessert-like muffin and can't use other grains, the millet muffins work fine with some agave nectar in them.  We had this last night with crushed fresh strawberries on top.  Yum, yum!  Almost like old times--strawberry shortcake!

Ribbit,  I actually don't follow a recipe.... I ought to write down what I do.    I use a cup each of dried black beans and pinto beans and cook them until they are tender. I then take a cup of the cooked beans and puree them, and pour it back into the bean pot.   Now comes the fun!  I add 1 to 2 tablespoons of cumin,  about 2 teaspoons of garlic powder and a teaspoon of salt.   I do add the powdered cayenne but I know I shouldn't have it     I then let that simmer and thicken for about 15 to 20 minutes.  My husband is type O so he likes the hot pepper.  He likes the millet bread I made,  to.

Thanks, Cathy.  Sounds a bit like my hummus recipe, minus the black beans and cayenne.  I put it through the food processor, using raw garlic, add chopped cilantro, then spread it on celery sticks.

You're welcome.    I'll have to try the hummus.