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BTD Forums  /  Cook Right 4 Your Type  /  Millet dish
Posted by: Lisalea, Tuesday, February 20, 2007, 3:42pm
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 !!
;D
Posted by: Lola, Tuesday, February 20, 2007, 3:56pm; Reply: 1
great mix!
thanks for sharing!
Posted by: Lisalea, Tuesday, February 20, 2007, 4:03pm; Reply: 2
Quoted from lola
great mix!
thanks for sharing!


My pleasure Lola !!  ;D ;)
Posted by: Lola, Tuesday, February 20, 2007, 4:12pm; Reply: 3
;)
Posted by: 1328 (Guest), Tuesday, February 20, 2007, 7:38pm; Reply: 4
sounds delicious!  I will have to try this.  I had millet for breakfast but it wasn't as good as your recipe.
Posted by: Lisalea, Tuesday, February 20, 2007, 8:17pm; Reply: 5
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  ;D
Posted by: Alia Vo, Tuesday, February 20, 2007, 8:20pm; Reply: 6
Thank you for sharing your recipe with us.

Alia
Posted by: Ribbit, Tuesday, February 20, 2007, 11:34pm; Reply: 7
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.
Posted by: Lisalea, Wednesday, February 21, 2007, 1:19am; Reply: 8
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 ;D

Would u kindly share ur corn muffin recepe ? ;)
Posted by: Lisalea, Wednesday, February 21, 2007, 1:20am; Reply: 9
Quoted from Alia_Vo
Thank you for sharing your recipe with us.

Alia



I'm very happy to do so ;D
Posted by: Ribbit, Wednesday, February 21, 2007, 1:46am; Reply: 10
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.
Posted by: 1328 (Guest), Wednesday, February 21, 2007, 1:58am; Reply: 11
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!
Posted by: Lisalea, Wednesday, February 21, 2007, 3:47am; Reply: 12
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 ;D
Posted by: Lola, Wednesday, February 21, 2007, 3:53am; Reply: 13
thanks Ribbit!
Posted by: Henriette Bsec, Wednesday, February 21, 2007, 2:38pm; Reply: 14
They are really good
- I do think ghee taste better than olive oil ;-)
and for B´s buttermilk is really good as liquid.
Posted by: 1328 (Guest), Wednesday, February 21, 2007, 6:29pm; Reply: 15
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!!
Posted by: eh, Thursday, February 22, 2007, 6:16am; Reply: 16
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
Posted by: Alek, Thursday, February 22, 2007, 12:11pm; Reply: 17
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
Posted by: 1328 (Guest), Thursday, February 22, 2007, 12:33pm; Reply: 18
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?
Posted by: Alia Vo, Thursday, February 22, 2007, 8:41pm; Reply: 19
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
Posted by: Ribbit, Friday, February 23, 2007, 2:48am; Reply: 20
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.
Posted by: Ribbit, Friday, February 23, 2007, 2:50am; Reply: 21
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!
Posted by: 1328 (Guest), Friday, February 23, 2007, 12:11pm; Reply: 22
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.
Posted by: Ribbit, Monday, February 26, 2007, 2:37am; Reply: 23
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.
Posted by: 1328 (Guest), Monday, February 26, 2007, 12:42pm; Reply: 24
You're welcome.   :D  I'll have to try the hummus.
Posted by: Ribbit, Monday, February 26, 2007, 7:41pm; Reply: 25
Celery sticks make a great dipper for approved-bean hummus.
Posted by: LuHu, Monday, February 26, 2007, 7:43pm; Reply: 26
Quoted from LISALEA
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 !!
;D


Hi Lisalea,

This does sound really tasty. Do you cook your millet first and other veges separately and toss together, or . . . ? Let's change this question. Would you just post this recipe for us? Thank you!  :)

Also, it was mentioned a while back (nothing comes up in my search now, though) that millet can be bitter and perhaps soaking it would eliminate this. Will you post about your precise method for cooking/preparing millet as well? Do you soak? The cooking directions on the package say to toast the millet in a pan until tan w/ oil before adding the water to cook. This is interesting (strange) to me. Does anyone know why this is required for this grain and not others?

I had been looking for millet in the bulk seeds/grains bins at WF and could never find it, so I finally asked about it and the bulk grocery associate directed me to the packaged grains/nuts/seeds shelves. (I never look there ::)) Lo and behold there was a tiny package of millet (16 oz) for $2.99. I bought it and am looking forward to something that resembles corn yet isn't a great big AVOID.  :o I plan to make my own fresh flour in my Vita-Mix. Does the millet need to be toasted and cooled before I grind it??? Hopefully I will be able to make your grain dish as well as construct something similar to tabouli, which was a favorite of mine until learning of its not-so-beneficial properties for my blood type.  :(

I'm looking forward to beginning the new LuHu show---"Cooking with Millet" although I guess as a nonnie, it shouldn't air too frequently. ::)

Ribbit,

Your millet 'corn' bread sounds fantastic. I'm looking forward to trying it also.
Thanks a bunch. I do hope you'll let us know when/if you add your recipes to the recipe base.

Thanks!  ;D
Posted by: LuHu, Monday, February 26, 2007, 8:32pm; Reply: 27
Speaking of tabouli, here's a Quinoa tabouli recipe for anyone wanting to substitute a neutral grain for the heinous bulgar. I hope my millet experiment goes well as it is a bene for Bs and since grains are recommended so infrequently for non-secretors and Rh- folks I'd like to get the most bang for my buck.

P.S. WHY is millet out of alphabetical order in Typebase 4?

Recipe taken from (The Herb Companion, June/July 1993)


      1  c        Water        
      1/2  c      Quinoa      
      3  med      Ripe tomatoes  (exclude/substitute w/??? for secretors)
      1  c      Parsley      
      1  c      Scallions      
      1/3  c      Freshly squeezed lemon juice      
      1/3  c      Safflower oil       (substitute olive oil if SO is an avoid for you)
      2  tb      Fresh mint      
             Salt; to taste      

    Instructions      
               
        1.      Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce heat to a simmer; cover. Cook for 10 to 15 min., or until all water has been absorbed.

        2.      While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in cooked quinoa and salt. Mix well.

        3.      Let tabouli sit in the refrigerator for a day to blend flavors.
Posted by: Ribbit, Tuesday, February 27, 2007, 2:06am; Reply: 28
I have a small electric coffee grinder that I use to make millet flour.  I'm surprised you couldn't get millet in bulk at your WF---I can get it at mine, and I figured they all carried about the same things.  I don't toast it before I grind it.  My husband told me tonight that he actually prefers the fried squash to be tossed in millet flour rather than rice flour before it goes in the pan.  Says it browns better.  You can use it to coat anything before frying---squash, okra, green tomatoes, fish....

I'm also interested in knowing if you should wash, soak, or toast it before cooking it whole.  I can't get anybody at our house to eat it cooked, but maybe I'm doing it wrong.

Thanks, LuHu, for the quinoa recipe.  For a B secreter I'd use some chopped red bell pepper (or a spicy pepper maybe) in place of the tomatoes.  I make a similar quinoa recipe very often as a main dinner dish, except I saute lots of garlic and onion before I add the quinoa to cook.
Posted by: ABJoe, Tuesday, February 27, 2007, 2:14am; Reply: 29
Quoted from Ribbit
I'm also interested in knowing if you should wash, soak, or toast it before cooking it whole.  I can't get anybody at our house to eat it cooked, but maybe I'm doing it wrong.

I've only cooked it several times, but I put it in turkey broth and added vegetables so they would be done about the same time as the millet.  I didn't do any prep work before using the millet...  I just followed the instructions on the package for use...

Posted by: carmen, Tuesday, February 27, 2007, 2:55am; Reply: 30
Hey Ribbit,
Millet can be hulled or unhulled. I bought unhulled (still has hard seedcoat) by mistake & boiled its brains out for over an hour - still too gritty/crunchy - felt like eating sand! Some folk like the texture but we don't. I think it should be ok for making flour, will try that with the rest of my (unhulled) packet.
I read somewhere on the forum to rinse millet in cold water before cooking & there was a great simple recipe. I sometimes toast the millet lightly in a little cast iron pan before rinsing & cooking/boiling. It's lovely with a little ghee and herbamare or trocomare(veg salt)added just before finished cooking. The ghee stops it from sticking to bottom of pot too.
Millet porridge is (type A)hubbie's fave - adding raisins, apple or pear during cooking. Too much grain for me!
:)
Posted by: LuHu, Tuesday, February 27, 2007, 3:57am; Reply: 31
Quoted from ABJoe

I've only cooked it several times, but I put it in turkey broth and added vegetables so they would be done about the same time as the millet.  I didn't do any prep work before using the millet...  I just followed the instructions on the package for use...



Hi ABJoe,

My package says to toast first and it is hulled millet. Could the instruction to toast or not to toast depend on whether we were starting with hulled or unhulled millet?  Is your millet hulled or unhulled, AB?
Posted by: Lisalea, Tuesday, February 27, 2007, 3:59am; Reply: 32
Quoted from LuHu


Hi Lisalea,

This does sound really tasty. Do you cook your millet first and other veges separately and toss together, or . . . ? Let's change this question. Would you just post this recipe for us? Thank you!  :)


Hi LuHu,
It would be my pleasure to explain to u how I prepared this dish !!

First of all, I cook my millet as I would my rice; except I add about 4 parts water to one part millet  ;)

1) Take a pot; add water and bring to a boil.

2) Add millet; lower heat, cover and let simmer about 25 minutes; depending on how cooked u prefer ur grain.

3) Take a second pot; add water and bring to a boil.

4) Add broccoli stems and red beets and a red onion if u wish (cut up or cubed in very small pieces), lower heat, cover and let simmer about 20 minutes; depending on how cooked u prefer ur vegetables.

5) About 10 minutes later; add broccoli flowers; stir, cover again and continue to simmer.

6) Both pots should be ready at about the same time roughly.

7) Add the cooked vegetables to the cooked millet and mix; toss in some cubed feta cheese, add ur olive oil and seasalt et voila !!

Hope it turns out well, please do NOT hesitate to ask any other question incase my directions aren't clear enough  ;)
Cheers  ;D
Posted by: ABJoe, Tuesday, February 27, 2007, 4:06am; Reply: 33
Quoted from LuHu


Hi ABJoe,

My package says to toast first and it is UNhulled millet. Could the instruction to toast or not to toast depend on whether we were starting with hulled or unhulled millet?  Is your millet hulled or unhulled, AB?

Mine is Arrowhead Mills Organic Hulled Millet.  My wife (A) said it popped up and tasted like little popcorn kernels....   ;D
Posted by: LuHu, Tuesday, February 27, 2007, 4:11am; Reply: 34
Thank you, Lisalea. That recipe really does sound delicious! All the bennies make it super attractive. I can imagine taking the leftovers as a cold salad when traveling.

Do you use hulled or unhulled millet? And I gather you don't toast before you cook it, do you? I will be trying it out as soon as I get the word on whether one must toast HULLED millet (like I bought) before preparing it further.

Thank you for posting it.  :)
Posted by: Lisalea, Tuesday, February 27, 2007, 4:20am; Reply: 35
Quoted from LuHu
Thank you, Lisalea. That recipe really does sound delicious! All the bennies make it super attractive. I can imagine taking the leftovers as a cold salad when traveling.

Do you use hulled or unhulled millet? And I gather you don't toast before you cook it, do you? I will be trying it out as soon as I get the word on whether one must toast HULLED millet (like I bought) before preparing it further.

Thank you for posting it.  :)



U r welcome ;D
To my taste it is indeed delicious; we can't eat red beets
on a daily basis 'cause if we could, I would eat some everyday actually !!
and let's NOT talk about feta ... which I absolutely love and enjoy immensley!!
LOL
Red beets add a special sweet flavor when added to greens; at times,
I also add red beets to brussel sprouts ... yummi  ;)

To be honest ; I've never even looked to see what kind of millet it is ... sorry ...
and NO toasting beforehand  ;)
Posted by: LuHu, Tuesday, February 27, 2007, 4:26am; Reply: 36
Ribbit: I'm surprised you couldn't get millet in bulk at your WF---I can get it at mine, and I figured they all carried about the same things.

LuHu: Me, too. Maybe they stock bulk according to geographic preferences???

Ribbit: I don't toast it before I grind it.

LH: Do you know if what you buy in bulk is hulled or UNhulled?

Ribbit: I can't get anybody at our house to eat it cooked, but maybe I'm doing it wrong.

LuHu: Do you like it? Can you describe/compare the taste of a pot cooked like rice to me?

Ribbit: Thanks, LuHu, for the quinoa recipe.  For a B secreter I'd use some chopped red bell pepper (or a spicy pepper maybe) in place of the tomatoes.  I make a similar quinoa recipe very often as a main dinner dish, except I saute lots of garlic and onion before I add the quinoa to cook.

LuHu: You're welcome, and that is a wonderful substitution suggestion. Clearly you know your way around a kitchen.

;)
Posted by: LuHu, Tuesday, February 27, 2007, 4:38am; Reply: 37
Quoted from ABJoe

I've only cooked it several times, but I put it in turkey broth and added vegetables so they would be done about the same time as the millet.  I didn't do any prep work before using the millet...  I just followed the instructions on the package for use...



ABJ,

We have the same millet---Arrowhead Organic Hulled---and the directions for "BASIC MILLET" does say to toast first before adding it to the boiling water (liquid). Since yours turned out fine even though you did not, I am now just going to have to just try it and draw my own conclusions. Enough of trying to figure it out beforehand.
Posted by: ABJoe, Tuesday, February 27, 2007, 4:47am; Reply: 38
Quoted from LuHu


ABJ,

We have the same millet---Arrowhead Organic Hulled---and the directions for "BASIC MILLET" does say to toast first before adding it to the boiling water (liquid). Since yours turned out fine even though you did not, I am now just going to have to just try it and draw my own conclusions. Enough of trying to figure it out beforehand.

So much for reading directions...  Maybe I just decided that I didn't need to use the time and ignored that one...  LOL  I am glad it turned out good or momma would have bolted on it...  Maybe it would be better if I toasted it....

Posted by: Hopeful (Guest), Tuesday, February 27, 2007, 8:07pm; Reply: 39
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)


These are amazing!! I just made them with egg replacer, added some chopped fine turkey pepperoni, green onion,oregano and onion powder..and a bit more salt and they are these savory yummy pizza muffins. My kids went crazy. These are really beneficial for me and my family of B's.
Thank-you for posting them
Posted by: Alia Vo, Wednesday, February 28, 2007, 1:17am; Reply: 40
Thank you for sharing with us your outcome with the milllet 'corn' bread, Hopeful; this information may help others.

Alia
Posted by: Ribbit, Wednesday, February 28, 2007, 1:52am; Reply: 41
Holy hotdog, Hopeful!  You can eat turkey pepperoni?  It probably has spices like hot pepper in it, right?  Does it have nitrites?
Posted by: Ribbit, Wednesday, February 28, 2007, 2:34am; Reply: 42
Millet "corn" bread now posted in recipe section (they said it would be a few days before it's up though).
Posted by: Drea, Wednesday, February 28, 2007, 4:01pm; Reply: 43
Thanks, Ribbit, I was just coming to ask you to do just that. :D
Posted by: Alia Vo, Wednesday, February 28, 2007, 7:20pm; Reply: 44
Quoted from Ribbit
Millet "corn" bread now posted in recipe section (they said it would be a few days before it's up though).


Thank you for submitting the recipe in the Recipe Index.

Alia
Posted by: Hopeful (Guest), Thursday, March 1, 2007, 2:51pm; Reply: 45
Quoted from Ribbit
Holy hotdog, Hopeful!  You can eat turkey pepperoni?  It probably has spices like hot pepper in it, right?  Does it have nitrites?


I love Turkey pepperoni! I get a huge package at my healthfood store, no nitrates, no hot pepper,no msg plus they are organic. I use them for everything from flavoring soups, chopping fine and frying in olive oil ( replaces bacon)
Posted by: Drea, Thursday, March 1, 2007, 4:36pm; Reply: 46
Quoted from Hopeful


I love Turkey pepperoni! I get a huge package at my healthfood store, no nitrates, no hot pepper,no msg plus they are organic. I use them for everything from flavoring soups, chopping fine and frying in olive oil ( replaces bacon)


Hopeful, would you tell us the name of said turkey pepperoni? I used to love the kind made by Hormel, until I read the ingredients.
Posted by: Hopeful (Guest), Thursday, March 1, 2007, 5:18pm; Reply: 47
Quoted from outdoordrea


Hopeful, would you tell us the name of said turkey pepperoni? I used to love the kind made by Hormel, until I read the ingredients.


They are made locally and sold to small stores, without a name..just organic all natural turkey pepperoni. I live in Edmonton Alberta. I will check if they will ship anywhere.
Posted by: Alia Vo, Thursday, March 1, 2007, 9:13pm; Reply: 48
Thank you.

Alia
Posted by: Ribbit, Saturday, March 3, 2007, 11:05pm; Reply: 49
Oh, no!  I went to Whole Foods today to buy a bunch of millet and they stopped carrying it.   :-/  I ended up getting Arrowhead Mills millet flour (which actually has a nicer texture than what I could grind myself).
Posted by: Lola, Saturday, March 3, 2007, 11:17pm; Reply: 50
great you can find the flour instead!
Posted by: Ribbit, Thursday, March 8, 2007, 2:04am; Reply: 51
I made pizza for the B and AB part of the family tonight.  I mixed millet and rice flour and some arrowroot powder to hold it together, along with baking powder, salt, and yeast.  We happen to all be able to eat tomatoes, and I topped theirs with safe turkey sausage and mozzarella cheese.  My husband was so excited.  He was like, "We have to take a picture!  It looks real!"  The crust was a tiny bit crumbly he said, but nothing to complain about at all.  I've also been  making blueberry millet muffins.  They're amazing.
Posted by: ABJoe, Thursday, March 8, 2007, 2:40am; Reply: 52
Your pizza recipe sounds good...  Obviously, I am most interested in the crust recipe but also your sauce recipe...

Thanks in advance! ;D :K)
Posted by: Lisalea, Thursday, March 8, 2007, 3:41am; Reply: 53
Quoted from Ribbit
I've also been  making blueberry millet muffins.  They're amazing.
Those sounds incredible ... May u be so kind as to post ur recipe ?? Thanks in advance !!

;D ;) :)
Posted by: Lola, Thursday, March 8, 2007, 3:45am; Reply: 54
ditto!
Posted by: Alia Vo, Thursday, March 8, 2007, 7:20pm; Reply: 55
Quoted from Ribbit
I made pizza for the B and AB part of the family tonight.  I mixed millet and rice flour and some arrowroot powder to hold it together, along with baking powder, salt, and yeast.  We happen to all be able to eat tomatoes, and I topped theirs with safe turkey sausage and mozzarella cheese.  My husband was so excited.  He was like, "We have to take a picture!  It looks real!"  The crust was a tiny bit crumbly he said, but nothing to complain about at all.  I've also been  making blueberry millet muffins.  They're amazing.


May you please post your recipes; they sound great.

Alia
Posted by: Ribbit, Saturday, March 10, 2007, 3:03am; Reply: 56
Going out of town for a week but will try to post them when I get back.  The blueberry muffin recipe is simply the millet "corn" bread recipe that's already posted plus some agave nectar and blueberries.  The pizza crust is just the same recipe with slightly less water, plus the yeast for flavoring, patted out into a circle and baked instead of put into muffin tins.  

The pizza sauce is tomato paste thinned down with some water with salt, basil, oregano and thyme to taste.  If you can eat peppers, it will be even better!  The only things we can really put on our pizza is the sauce, turkey sausage (I think I posted a recipe a long, long time ago--I'll have to check), spinach leaves, thin slices of squash and onion, and then the cheese for the B and AB in the fam.  A delicious meal (when you haven't had the real thing in years), even though it's neutral for me.  I put a huge romaine salad with it to at least have something beneficial.

Before I knew I was a non-secreter and could eat tomatoes, I made a white sauce for the pizzas out of rice flour, water, and Italian herbs (and salt, of course).  Cook and stir till thickened.
Posted by: ABJoe, Saturday, March 10, 2007, 4:20pm; Reply: 57
Thanks, Ribbit!

I just got 25lbs. of Organic Hulled millet from Walton feed - http://www.waltonfeed.com.  I'll have to run some through my mill and try these...  Sounds great!
Posted by: Lisalea, Saturday, April 14, 2007, 2:18am; Reply: 58
Millet is also delicious mixed in with carrots, zucchini, butter and seasalt !! Yummii  ;D :P ;) :)
Posted by: 707 (Guest), Monday, April 16, 2007, 11:57am; Reply: 59
I was inspired by this, so I made my own version.

I cooked the millet separately in vegetable stock. Then I saute beet, red bell pepper, onion and zucchini, mix, add a bit of olive oil and let it cool off.

I keep it in a tight container in my fridge as a quick lunch, breakfast or even dinner if I`m in a rush. I just add either feta as you do, cottage cheese or just drissle some of my yoghurt, garlic, lemon, olive oil-dressing over it.
Posted by: Lisalea, Monday, April 16, 2007, 1:48pm; Reply: 60
Quoted from oddos
I was inspired by this, so I made my own version.

I cooked the millet separately in vegetable stock. Then I saute beet, red bell pepper, onion and zucchini, mix, add a bit of olive oil and let it cool off.

I keep it in a tight container in my fridge as a quick lunch, breakfast or even dinner if I`m in a rush. I just add either feta as you do, cottage cheese or just drissle some of my yoghurt, garlic, lemon, olive oil-dressing over it.


That sounds delicious !!!!!! ;D ;)
It's wonderful the way everybody inspires one another to make such heartwarming meals  ;) :D
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