I want to thank you for letting me share some of my thoughts/emotions the past few days on the blog. I know that isn’t normally what I do and I’m not looking to turn this blog into something different than what it is. But I think it’s important to speak up when we see something wrong, especially if we have a slightly larger platform to do so. So again, thank you for letting me do that.
But now let’s get to some food because it’s been just a little bit since I shared anything new with you guys! Continue reading
I actually made this recipe a long, long, LONG time ago. Like back when we lived in Sycamore. So at least three years ago. The reason I never posted it? I thought that I had already put it on the blog. Continue reading
Awhile ago I said I was going to include more recipes with meat. I haven’t really followed through, so this recipe is my apology to you.
Pancetta and bourbon are good ways to say sorry. Remember that. Continue reading
You know what I like best about curry? It starts with flavor and then works towards ingredients. Continue reading
This meal was made on a Sunday night using whatever I had on hand. I literally looked in my fridge/freezer/pantry and just pulled random things out that I thought might taste good together. I never said the way I cook was glamorous, but this turned out really tasty and it was quick to put together. I used millet but you could easily use quinoa or even brown rice, although you might need to cook for a little longer to make sure the rice is done. Feel free to add whatever vegetables or leftovers you have on hand to this dish and make it your own!
Simple Vegetable Millet
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tsp cumin
- 1 tsp coriander
- 1 cup vegetable broth or water
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1/2 cup tomato sauce (I used some leftover homemade tomato sauce, but you can use store bought too)
- 3/4 cup uncooked millet/quinoa/brown rice
- In a medium sauce pan, saute the onion and garlic with a little olive oil. Once the onions are soft, add in the cumin and coriander and mix well. Add in the broth, vegetables, and tomato sauce and bring to a boil.
- Add in your millet/quinoa/brown rice and stir everything together. Cover your pot and reduce the heat to a simmer. Cook for about 15 minutes (a little longer for rice) until all the liquid is absorbed. Fluff with a fork and serve!
Try this version out first and then experiment with different flavors. I think another good one would be to use Asian inspired flavors like ginger, five spice, and soy sauce. Make sure to make enough for leftovers because this is even better the next day. Enjoy!