Chris’ comments: This is an easy breakfast or lunch meal that you can throw together very quickly. It’s an inside out quiche of sorts. You substitute grain for the crust and mix it in instead of lining the baking dish with it. Because of that, it’s naturally gluten free.
It’s a great dish for using up leftover grains, too. The recipe calls for uncooked millet, which is a grain I enjoy working with, but you can also substitute quinoa or rice. You can start with cooked grain, if you prefer.
This recipe serves two but can easily be adjusted for a larger gathering. I baked mine in individual portion sized ramekins but you should be able to bake larger sizes in a baking pan without a problem.
I topped mine with an apple wood smoked Gouda cheese that browned up nicely on top. The smell throughout the house was heavenly as this was baking.
We’re used to more spicing than is called for here. The next time I make this I might include some sauteed shallots, and I would increase the amount of spinach. It tasted good and I could have used more of it. I might include some nutmeg, too. Basically, whatever would would normally put into a quiche would work well here, too.
Chris’ comments: In all of our twenty-five years together this is the first thing I’ve ever cooked that Cee has asked for again. She’s had it for two meals today, so that is a huge compliment. Yes, I’m bragging.
I found a basic white bean stew recipe that looked pretty bland, then made it into a heartier version. It does have a little kick to it, but you can change the spices to make it your own.
Chris’ comments: I found this while looking for good millet recipes. I wanted to feature millet because of its health benefits. (See our new Healing Foods page that we are building.) The recipe is by Matt Bittman, the author of many cookbooks, newspaper and magazine columns. I actually found it on Heidi Swanson’s fabulous food blog, 101 cookbooks. It’s taken from Matt’s cookbook, How to Cook Everything Vegetarian. I have to credit Heidi Swanson for the photography, too. This smelled so good, and the taste testing we did was so fabulous, that we couldn’t wait to dive in and forgot to take a picture. This dish has it all, color, texture, nutrients and a great taste. Plus its gluten free and vegan. What could be better?Continue reading →
Today’s recipe was suggested by one of my favorite bloggers, Margaret Rose (M. R.) Stringer. Give her a read if you are ready for some pithy Aussie commentary, flavored with a liberal dash of humor. She’s feisty, funny and fabulous.
This is a great dish to make if you’re in a hurry. You can slap it together in only 10 minutes, but it’s still packed full of fresh ingredients. I made it yesterday for dinner and liked it so much that I made it again tonight. It’s beyond yummy.
This is a dish that can easily be vegan, vegetarian or part of a meat dish, so it should suit all kinds of diets. Continue reading →
Sobha says: Here’s a recipe for you. I made this yesterday for dinner so I am confident of all that goes in there. This is a main entree that is normally made with rice (long grain aromatic rice called Basmati or the regular rice). I substituted it with quinoa because of all the nutrition it has, the popularity in the food world these days and then of course for change or newness into the daily routine.
Tomorrow’s dish will be a spicy quinoa pilaf from Sobha’s kitchen. A pilaf (or pulav, as it’s known in India) is usually rice cooked in a seasoned broth, but for this recipe Sobha is using quinoa in place of rice to increase the protein content of the dish. This will be a vegan recipe, but you can easily use it as a side dish to a non-vegetarian meal.
Many thanks to David McNally of 365 Days of Food for introducing me to Maangchi’s video series. The meal David shared was Sweet Pumpkin with Rice Stuffing. I can’t imagine a better introduction to Korean cooking than to cook with Maangchi. She’s wonderfully entertaining and so easy to follow. This meal is a sweet vegetarian dish that she made for Halloween. Yum!
Chris Donner also writes the popular blog, 61 Musings. Cee Neuner’s photography blog hosts four weekly challenges for bloggers. Sobha Vadlamani is just beginning her blogging adventure.
Chris’ comments: Today’s recipe comes from a friend of mine, Sat Kaur. When I announced that we were going to do this blog, Sat Kaur was happy for us. In fact, she was downright pleased that I was finally going to try some cooking and clean up my eating. Being a vegetarian, she was doubly pleased to hear we were transitioning over into (mostly) vegetarian eating. It isn’t easy making the switch, so she’s looking for simple recipes whose ingredients are easily sourced. This recipe fits the bill. Thanks, Sat Kaur!
I like the recipe because I love chowders. This recipe is vegan, so it doesn’t include any cream but uses a corn puree as the thickener. It’s also a gluten free recipe, which is important to me.
This week we’re making a hearty chowder that is just perfect for those of you who are cabin-bound in the heart of winter. The basis of the chowder is roasted sweet potatoes and corn, with a secret ingredient. The recipe is vegan and gluten free. I’m back from the market and ready to prepare my chowder. I was able to obtain some organic ingredients, and I will mark those with (O). I wasn’t able to buy any fresh herbs, so I’m substituting fresh with organic dried herbs. I know that a “real” mise en place shows gorgeous chopped ingredients in pristine glass bowls, waiting to be pulled together into a mouth watering concoction, but I’m not ready for that yet. I’ll be adding to my kitchenware as this blog progresses, I’m sure.