Millet Experiment

[Guest guest]

I've never cooked millet - so yesterday I got some from the hfs and put it in

the

cupboard. Hah. Not doing much good there! This morning I looked for a stew I

could make with it - something that will be a meal in itself - and since I want

to

go out this afternoon, I wanted it to cook in the slowcooker/crockpot/thingie.

 

So wish me luck. It's all in there now and steaming away. If it works I'll

report

back; if it doesn't I'll still report back, but with no recipe heh heh heh.

 

Another time, when I have all those powders and things (I don't keep in faux

chikken stock or poultry seasoning or garlic powder or onion powder) I'll try

Helen's Spicy Millet, (recipe in Files) which should make a great side dish to

something or other.

 

That's my grain experiment for the day!

 

Best, Pat

[Guest guest]

Plain millet is kind of blah. It really needs spicing up.

 

I make Helen's Spicy Millet pretty frequently and have to admit I have

not really tried other millet recipes because I like that so much. (The

recipe is in the files.) I made it just last night.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

from Maida. Please sign my petition:

http://www.thepetitionsite.com/takeaction/738171316

[Guest guest]

I promised to report on my Millet Experiment and forgot - so sorry.

 

Okay, like rice, quinoa and a bunch of other grains, millet is not in itself a

thrill

- rather bland, right? But toasted before using brings out the most wonderful

nutty smell (I tell you this if you've not used it) and I found myself with my

tongue hanging out for it all to finish cooking.

 

I more or less combined the spirit, at least, of a couple of recipes. I wanted a

meal in a pot (one can always slice up tomatoes and cucumbers or whatever

to go on the side) and I wanted to be able to walk away from it until it was

ready. The recipe I concocted is below (wrote it down as I went along), but

there were a couple of problems. Either I gave it too much time (as in was it

quarter to three or quarter to four when I put it on? Whoops!) or too little

water,

because it was dry and I had to add a little more, stir and put the lid back on

for a while. Also it needed turmeric or some such to give a colour other than

the grey-beige of cooked mushrooms to the grain. Otherwise, it was okay,

could use a little extra chilli, but we did that at the table.

 

Pat's Crockpot Millet Stew

 

1 cup uncooked millet, stir-toasted in dry pan until golden

3 cup water

1 cup vegetable stock

2 onions, chopped (about 8 ounces)

2 potatoes, chopped (about 8 ounces)

2 carrots, chopped (about 8 ounces)

1 cup celery, chopped 9about 2-3 ribs)

1/2 lb mushrooms, chopped

3 garlic cloves, finely chopped

2 Tbsp soy lecithin granules

2 bay leaves

1/2 tsp basil

1/2 tsp thyme

1/2 tsp cayenne (increase if you want to be able to taste it)

 

Add all the ingredients to a slow cooker and cook for 4 hours on HIGH.

[Guest guest]

I've always wondered about the soy lecithin granules. Do they add flavour,

nutrition, texture or...?

 

Cheers,

Craig

-

pengwhyn

Friday, March 25, 2005 7:32 AM

Re: Millet Experiment

 

 

 

Pat's Crockpot Millet Stew

 

1 cup uncooked millet, stir-toasted in dry pan until golden

3 cup water

1 cup vegetable stock

2 onions, chopped (about 8 ounces)

2 potatoes, chopped (about 8 ounces)

2 carrots, chopped (about 8 ounces)

1 cup celery, chopped 9about 2-3 ribs)

1/2 lb mushrooms, chopped

3 garlic cloves, finely chopped

2 Tbsp soy lecithin granules

2 bay leaves

1/2 tsp basil

1/2 tsp thyme

1/2 tsp cayenne (increase if you want to be able to taste it)

 

Add all the ingredients to a slow cooker and cook for 4 hours on HIGH.

 

 

[Guest guest]

> I've always wondered about the soy lecithin granules. Do they add flavour,

nutrition, texture or...?

 

I learned of the use of soy lecithin from a good cyberfriend (Hi there!) and am

just starting with it. Yes, the granules add flavour (nutty), help with texture

(egg-like binding/thickenining) and have good health properties that are

worth noting. Try these links for starters:

 

http://www.solae.com/company/benefitsofsoy/soylecithin.html

 

http://www.gettingwell.com/drug_info/nmdrugprofiles/herbaldrugs/

102630.shtml

 

My informant also says she uses a little soy lecithin in place of about a third

of

the flaxseed needed to fake up egg substitute for baking. I haven't tried it yet

but will.

 

Best,

 

Pat

[Guest guest]

For heaven's sake, pat, please stock your seasonings! I'm away & haven't had

more than 10 mins on a machine so I'm off to wade thru looking for the results

of your experiment. You MUST try Helen's Spicy Millet!!

Beth

 

pengwhyn <veggiehound wrote:

 

 

I've never cooked millet - so yesterday I got some from the hfs and put it in

the

cupboard. Hah. Not doing much good there! This morning I looked for a stew I

could make with it - something that will be a meal in itself - and since I want

to

go out this afternoon, I wanted it to cook in the slowcooker/crockpot/thingie.

 

So wish me luck. It's all in there now and steaming away. If it works I'll

report

back; if it doesn't I'll still report back, but with no recipe heh heh heh.

 

Another time, when I have all those powders and things (I don't keep in faux

chikken stock or poultry seasoning or garlic powder or onion powder) I'll try

Helen's Spicy Millet, (recipe in Files) which should make a great side dish to

something or other.

 

That's my grain experiment for the day!

 

Best, Pat

 

 

 

 

 

[Guest guest]

> For heaven's sake, pat, please stock your seasonings!

 

Hon, I appreciate the thought, but my seasoning stocks are fine! It's just that

I was

missing a few powdered things which I don't normally use in cooking - such as

powdered garlic and onion - and what I believe to be a herb mix which goes by

the

rather obnoxious name of 'poultry seasoning' - something I have never had in my

kitchen ever, not even in the bad old days! Truly. Why oh why would I want to

buy a

mixed herb mixture such as poultry seasoning? Oh, okay, so I can put it in this

millet recipe! Fair enough. Heh heh heh Golly, Beth, you really work hard at

getting

me to conform, don't ya! LOL

 

Okay, okay, joking done. I think my real point there was that I wanted a meal in

a

pot. You know, veggies included with the grain. But I have saved the 'Helen's

Spicy

Millet' recipe for some time when I want a millet side dish. Minus the (fake)

chikken

stock, of course, for my taste. If it's that good, I must try it soon! With what

else did

you serve it? A veg casserole? It would work well, I think.

 

Nice to see you back. Missed ya. No one to pick on me. Saaaaaad.

 

Best love,

 

Pat

[Guest guest]

LOL, yeah. 'Poultry seasoning' should be renamed. It's just a combo of sage,

thyme, rosemary, pepper & prolly something else. Good stuff. I've always got

onion & garlic powder on hand to make Chex Mix. I don't remember what I

served with the millet! I do know of another good use - millet stuffed peppers.

I think I had a recipe for that but no idea from where. And I'm not picking on

you! Still in Vegas & veryone just got up so I need to scram. Saw some

headlines (actually subject lines, lol) about some new polls but didn't get that

far yet!! Have a great Easter (or whichever holiday you celebrate) everyone!!

Bethie

 

pengwhyn <veggiehound wrote:

 

> For heaven's sake, pat, please stock your seasonings!

 

Hon, I appreciate the thought, but my seasoning stocks are fine! It's just that

I was

missing a few powdered things which I don't normally use in cooking - such as

powdered garlic and onion - and what I believe to be a herb mix which goes by

the

rather obnoxious name of 'poultry seasoning' - something I have never had in my

kitchen ever, not even in the bad old days! Truly. Why oh why would I want to

buy a

mixed herb mixture such as poultry seasoning? Oh, okay, so I can put it in this

millet recipe! Fair enough. Heh heh heh Golly, Beth, you really work hard at

getting

me to conform, don't ya! LOL

 

Okay, okay, joking done. I think my real point there was that I wanted a meal in

a

pot. You know, veggies included with the grain. But I have saved the 'Helen's

Spicy

Millet' recipe for some time when I want a millet side dish. Minus the (fake)

chikken

stock, of course, for my taste. If it's that good, I must try it soon! With what

else did

you serve it? A veg casserole? It would work well, I think.

 

Nice to see you back. Missed ya. No one to pick on me. Saaaaaad.

 

Best love,

 

Pat

 

 

 

 

 

[Guest guest]

Pat, how much extra water did you end up adding? Also, how much

turmeric? How much chili powder?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

from Maida. Please sign my petition:

http://www.thepetitionsite.com/takeaction/738171316

 

 

 

 

 

Saturday, March 26, 2005 6:08 AM

 

Digest Number 296

 

 

 

There are 5 messages in this issue.

 

Topics in this digest:

 

1. Re: Millet Experiment

" pengwhyn " <veggiehound

2. Re: Re: Millet Experiment

Craig Tompkins <craigtompkins

3. Re: Millet Experiment

" pengwhyn " <veggiehound

4. Re: soy lecithin

Craig Tompkins <craigtompkins

5. Re: Re: soy lecithin

YankeeDyke <yankeedyke

 

 

______________________

______________________

 

Message: 1

Fri, 25 Mar 2005 15:32:47 -0000

" pengwhyn " <veggiehound

Re: Millet Experiment

 

 

I promised to report on my Millet Experiment and forgot - so sorry.

 

Okay, like rice, quinoa and a bunch of other grains, millet is not in

itself a thrill

- rather bland, right? But toasted before using brings out the most

wonderful

nutty smell (I tell you this if you've not used it) and I found myself

with my

tongue hanging out for it all to finish cooking.

 

I more or less combined the spirit, at least, of a couple of recipes. I

wanted a

meal in a pot (one can always slice up tomatoes and cucumbers or

whatever

to go on the side) and I wanted to be able to walk away from it until it

was

ready. The recipe I concocted is below (wrote it down as I went along),

but

there were a couple of problems. Either I gave it too much time (as in

was it

quarter to three or quarter to four when I put it on? Whoops!) or too

little water,

because it was dry and I had to add a little more, stir and put the lid

back on

for a while. Also it needed turmeric or some such to give a colour other

than

the grey-beige of cooked mushrooms to the grain. Otherwise, it was okay,

 

could use a little extra chilli, but we did that at the table.

 

Pat's Crockpot Millet Stew

 

1 cup uncooked millet, stir-toasted in dry pan until golden

3 cup water

1 cup vegetable stock

2 onions, chopped (about 8 ounces)

2 potatoes, chopped (about 8 ounces)

2 carrots, chopped (about 8 ounces)

1 cup celery, chopped 9about 2-3 ribs)

1/2 lb mushrooms, chopped

3 garlic cloves, finely chopped

2 Tbsp soy lecithin granules

2 bay leaves

1/2 tsp basil

1/2 tsp thyme

1/2 tsp cayenne (increase if you want to be able to taste it)

 

Add all the ingredients to a slow cooker and cook for 4 hours on HIGH.

 

 

 

 

 

 

 

______________________

______________________

 

Message: 2

Fri, 25 Mar 2005 12:45:32 -0800

Craig Tompkins <craigtompkins

Re: Re: Millet Experiment

 

I've always wondered about the soy lecithin granules. Do they add

flavour, nutrition, texture or...?

 

Cheers,

Craig

-

pengwhyn

Friday, March 25, 2005 7:32 AM

Re: Millet Experiment

 

 

 

Pat's Crockpot Millet Stew

 

1 cup uncooked millet, stir-toasted in dry pan until golden

3 cup water

1 cup vegetable stock

2 onions, chopped (about 8 ounces)

2 potatoes, chopped (about 8 ounces)

2 carrots, chopped (about 8 ounces)

1 cup celery, chopped 9about 2-3 ribs)

1/2 lb mushrooms, chopped

3 garlic cloves, finely chopped

2 Tbsp soy lecithin granules

2 bay leaves

1/2 tsp basil

1/2 tsp thyme

1/2 tsp cayenne (increase if you want to be able to taste it)

 

Add all the ingredients to a slow cooker and cook for 4 hours on HIGH.

 

 

 

[Guest guest]

> Pat, how much extra water did you end up adding? Also, how much

> turmeric? How much chili powder?

 

Hmmmm. Not really sure, Maida - I'll have to make this one again and see. Does

2/3

cup sound right? something like that. I just add it and stirred and stuck the

lid back

on for a while (not sure how long, but not more than half an hour I think). As

for the

turmeric, that was a thought for next time - to camouflage the mushroom colour a

bit

maybe. We added extra chillies at the table, but next time I'd put in another

tsp or

something like that.

 

It was tasty and the millet was a lovely change. I'm thinking a millet mushroom

'risotto' for another time - but again made in the crockpot.

 

I'll experiment some more and see what I can come up with and report back to the

group! Millet is great!!!

 

Best, Pat