Tag Archives: Medjool dates

Easy Millet Porridge

I know. I’m a fickle pickle.

Sure, I go on and on about how much I love oats, but I’ve got a new love on the side…

It’s MILLET!

Yes, millet is often found in bird seed. Tweet tweet! Technically, it is a seed, but it’s classified as a grain in culinary circles. It’s also a really yummy source of phosphorous and magnesium that provides lots of fiber… and it’s gluten-free!

I’ll admit, I used to be afraid  of a lot of grains, mostly because I didn’t know how to cook them. But now I know better. See…millet is just little and not very scary at all…

There are probably lots of more sophisticated millet recipes out there, but when I need breakfast, I need it real quick fast in a hurry on the double. So this is a simple method of making sure I have a good, healthy, hearty breakfast a few days in a row, with very little effort. (Just a little extra liquid when reheating results in a lovely, porridgy consistency.) Sometimes, I even toss the extra in with some Overnight Oats. The best of both worlds!

Like most grains and beans, millet should be rinsed clean and picked through before you prepare it to be eaten. Some folks will tell you to soak your millet, some will tell you not to. I do not soak. I heard something somewhere about increasing the bioavailability of the nutrients of millet by soaking, but honestly, I don’t know much about it. (Dietitian foodie friends: Chime in now!)

I recommend toasting millet before cooking. It lends the grain a richer, nuttier flavor, plus it’s just fun to watch the little guys dance in the pan. Just take a dry pan, add the millet, and cook over low to medium heat until the little grains start to jump around and pop. Shake pan frequently to ensure even browning, and watch carefully so it doesn’t burn! 8O

Once toasted, add the millet to a small saucepan with the liquid of your choice. (I use 1/4 cup millet to 1 cup liquid.) Use water, milk, soy milk, almond milk, coconut milk, orange juice, apple cider, or whatever suits your fancy. I like to use plain water if I’m making enough for a few days just in case the next morning brings a craving for a different flavor combination.

Bring mixture to a boil, then simmer over low heat (watching closely) for approx. 30 minutes or until water is absorbed and millet is tender. Remove from heat and let sit for a few minutes, then fluff with fork.

Once your millet is cooked, just add your favorite mix-ins! Today’s were cinnamon and cardamom, sliced banana, a drizzle of maple syrup and some crumbled Artisana coconut butter.  Oh, and one big, hefty Medjool date!

The smushed up version…

Tomorrow, I’m thinking banana with honey and almond butter!

A few add-in suggestions:

  • cinnamon
  • cardamom
  • nutmeg
  • vanilla
  • chia seeds
  • nut butters (almond, cashew, soy nut)
  • fruit butters (apple, pear, pumpkin)
  • dried fruit (cranberries, raisins, apricots, prunes, dates)
  • fresh fruit (bananas, berries, sauteed apples, stewed pears)
  • citrus zest
  • coconut
  • pumpkin puree
  • honey
  • maple syrup
  • agave nectar

The possibilities are endless! :D

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Have you ever eaten millet? Do you like it?

Have you ever been intimidated by an ingredient because you didn’t know what to do with it?

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Filed under Recipes & Food

Date Night Snack Plate

Wow…what a day. I was up and at ‘em at 5am, getting ready to go peddle my goods at my parents’ yard sale. Business could have been better, but I made enough to cover my next shipment of cloth diapers! :D

We did a little visiting at an old friend’s house after the yard sale wrapped up, then headed home around 8pm with a very sleepy baby. He zonked in no time, leaving a little bit of time for mommy and daddy to sit and breathe. The perfect opportunity to break out some of the fun finds from our last shopping excursion! (Many of which required me to put my disdain for dairy on hold for the evening. I’m telling you, I don’t even miss most of it, but that darned cheese gets me every time…)

The husbo set to work poppin’ corks while I started assembling a happy snack platter for us to graze on while watching some random whatever on TV. Have I mentioned that we used to do this a lot when we first started dating? Despite all that’s changed, I guess some things stay the same, and we still like our foodsploration!  Do I mind that our date night isn’t fancier, or spent out on the town? Nope…not one bit. I love knowing that my son is safe and snuggly in the next room. Wouldn’t have it any other way, or at least not yet, anyway.

The array of tidbits included: 

One apple and a few Medjool dates (SUCH a treat!)…

Jicama slices, sprinkled with lime juice and an individually packed teaspoon of organic chile pepper…

And finally, a lovely cheese trio: some heavenly cheddar curds, a sharp New York cheddar, and my new favorite…

A French cheese called Mimolette. It’s dry and tangy, and if you like to pair cheese with fresh apples, you’ve GOT to try this one!

It’s a little ugly on the outside…

until you get to know it. :D

A healthier-than-usual pour of this Hunter’s Valley Berry Mountain Red

Not too fancy, not too sweet – just the way I like it.

Did I mention it’s a local wine? Two woots for buying local!

I was wishing we had some fresh berries to cap off the evening, but there were none to be found.

But we did have… *drumroll please*… Chocolate (What else?) in the form of 70% cacao dark chocolate covered cocoa nibs!

Nice and bitter, barely sweet. I must have these sprinkled over vanilla bean coconut milk ice cream, or maybe vegan banana soft serve. 

Just a few, though. It’s a rare occasion when the entire ABCGP family has the opportunity to sleep late in the morning, and I wouldn’t want anything to mess with my much-needed Zzzzz’s!

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Imagine your perfect snack plate…what’s on it?

What’s your favorite cheese?

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Filed under Recipes & Food, The Everyday