Thai Millet Salad with Peanut-Ginger Dressing

Happy Birthday to my sister, Jen!!!  

Several years ago, Jen decided to be a vegetarian.  Something about how humans aren't supposed to eat meat.  She rode that out for many, many years.  Recently, due to other allergies, she has started eating some meat again.  It is funny because right around the time she stopped being a strict vegetarian, I started being more strictly vegetarian.  

Luckily, our family eats lots of veggies, so catering to vegetarians is no problem.  And because of Jen (and many of my other vegetarian friends), I have always enjoyed finding and eating delicious vegetarian dishes.  

This is a very easy dish to throw together.  These types of grain/pasta/seed salads are perfect summer dinners.  They don't take a lot of effort.  They are quick, healthy, and don't heat up the house.  

This salad has millet as its grain.  Millet is a popular grain in parts of Asia and Africa and grows well in dry, hot climates.  It is not popular in the US, where is it predominately used as bird seed.  You will see it on occasion in some whole grain bars.  It is on our favorite bread baked at Whole Foods called Seeduction.  By the way, we always have a loaf of Seeduction at home.  

Cooked millet tastes pretty much like any other grain.  It tastes like grain.  It does have good texture.  It could be used any time you are using quinoa or rice (or barley, or couscous...who uses couscous anymore, what happened to the poor couscous?).  I like having a variety of whole grain options.

What else?  The dressing here is delicious.  It is a Thai-inspired peanut-ginger dressing.  I used freshly ground peanuts, but any peanut butter is fine.  If you use a non-natural peanut butter, just keep in mind it will be sweeter.  

Other than that, the salad is filled with whatever veggies you want or have and then some beans.  I used Savoy cabbage and broccoli, since both are in season.  Then, I also used shredded carrots and pinto beans.  For veggies, you could do bell peppers, cucumbers, zucchini (shredded), any cabbage, cauliflower (roasted would be good), any dark greens (cooked), etc.  For beans, I would recommend a white bean or maybe edamame.  Anything other than black or chickpeas, I think.    

Thai Millet Salad with Peanut-Ginger Dressing

adapted from Eats Well with Others

1 cup uncooked millet
2 cups shredded Savoy cabbage
1 head broccoli, chopped
1 cup shredded carrots
1 bunch of cilantro, chopped
4-6 scallions, finely diced
1/2 cup honey roasted peanuts
1 can of Pinto beans, drained and rinsed
1/4 cup peanuts, freshly ground into butter
2 tsp freshly grated ginger
3 tbsp soy sauce
1 tbsp honey
1 tbsp red wine vinegar
1 tsp sesame oil
1 tsp olive oil

Put the millet and 2 cups water in a medium saucepan. Add a pinch of salt and bring to a boil. Cover, reduce heat to low and simmer for 15-20 minutes or until water is evaporated. Let sit, covered, for 5 minutes.

Toss the millet with the cabbage, broccoli, carrots, cilantro, scallions, peanuts, and beans.

To make the dressing, whisk together the peanut butter, ginger, soy sauce, honey, red wine vinegar, sesame oil and olive oil. Season to taste with salt. Add the dressing to the salad and toss to combine. Season to taste with salt and black pepper.

(Servings: 4-6, Prep time: 30 min., Cook time: 15 min., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  9/10
Scot (taste):  9/10
Effort:  1/5
Dishwashing Effort:  1/5

Beef Stir Fry

Did you have a nice Thanksgiving?  Don't answer that.  It is rhetorical.  Conversation starter type thing.  Breaking the ice because I am pretty much a horrible updater.  

I had a great T-giving.  I think I might pass on a few of the recipes.  I think technically I am supposed to wait to do that until next year.  Like right before next Thanksgiving.  But let's be honest, there is no way that is happening.  

Here is a recipe that I never thought I would be sharing!  Beef stir fry is one of the first dishes I made on a regular basis.  Mostly because it is something I grew up eating a lot.  I went through a phase from when I was maybe 10 until I was 15 where I did not like cooked vegetables.  I ate salads and raw veggies.  I have always loved veggies.  But when my parents made a stir fry, I have vivid memories of putting rice on my plate and picking all the meat out of the wok to put on my plate.  

Everyone has problems.

But I have not made beef stir fry in a LONG time.  I think I was 'over it' for the past few years.  After spending time with some friends over Thanksgiving, I learned that real Asians prefer Jasmine rice (small sample size...two).  No but, I always buy regular long grain white rice.  Jasmine rice is a long grain rice but less sticky.  I actually like sticky rice.  But if I am told to try Jasmine rice, then I am going to!

So, I thought I would make good ol' beef stir-fry and eat it over some Jasmine rice.  Instead of just stir frying everything together and seasoning with soy sauce and red pepper flakes like I normally do, I looked to see how other people make beef stir fry.  I came across this recipe and it is about ten times better than what I normally make.  Scot and I were really surprised by how good it was and the amazing leftovers.

Are you wondering if I liked Jasmine rice better?  Well, I am going to leave that TBD.  Definitely less sticky.  But I wasn't really paying attention to whether I liked it better or not because I was really into the beef stir fry.  

NOTES:

-Subbing chicken would definitely work, although I prefer beef in stir fry.  All veggies would also be delicious.  

-You can use the stir fry beef sold at the meat counter if you want an even quicker meal.  

-Any combination of stir fry vegetables would be just fine.  But beef and broccoli really are a match made in heaven.  

-I have a rice cooker and it completes my life.  

-Call me ghetto, but I secretly like garlic powder.  You could leave it out of the marinade and add freshly grated garlic to the sauce.

Beef Stir Fry

adapted from Taste of Home, Ruth Stahl

3 tablespoons cornstarch, divided

1/2 cup water, plus

2 tablespoons water, divided

1/2 teaspoon garlic powder

1 lb sirloin roast/steak, cut into thin strips (helps to put it in the freezer for 10-20 minutes before slicing)

vegetable oil

1 package of Cremini mushrooms, sliced

1 small yellow onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 small head of broccoli, cut into pieces

1/3 cup soy sauce (reduced sodium)

1/2 teaspoon red pepper flakes, or to taste

2 tablespoons brown sugar

1 teaspoon ground ginger or 1 tablespoon freshly grated

Cooked Jasmine or long grain white rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss.

Also, prepare the sauce by whisking together the soy sauce, red pepper flakes, brown sugar, ginger and remaining cornstarch and water until smooth. Set aside until you are ready to add it to the stir-fry.

In a large skillet or wok over medium high heat, stir-fry beef in oil until beef reaches desired doneness; remove from wok and set aside.

Add more oil and sauté mushrooms until they are very tender. Remove from wok and set aside.

Add more oil and stir-fry onion and peppers, about 4-5 minutes. Add broccoli and cook another 2-3 minutes. Return the mushrooms and beef to the wok and finally, add the sauce. Cook for a few minutes until the sauce thickens up. Serve over rice.

(Servings: 4, Prep time: 20 min., Cook time: 30 min., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Broccoli Cheese Soup

And the last recipe from the brunch! Broccoli Cheese Soup. The recipe is from cdkitchen and lots of people claim that it is a great Panera knock off. I often get the Broccoli Cheese Soup from Panera. And I love it. And this is pretty close. I think the texture is different. But I think I like it both ways. It could be that I didn't immersion blender it long enough. But, either way, it was tasty.

I served it with some nice crusty bread from Panera. This soup should marry crusty bread. I don't think it is the same without it.

Broccoli Cheese Soup

by CDKitchen

1 tablespoon butter, melted

1/2 medium onion, chopped

1/4 cup melted butter

1/4 cup flour

2 cups half-and-half

2 cups chicken stock or bouillon

1/2 pound fresh broccoli

1 cup carrots, julienned

salt and pepper to taste

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

(Servings: 4, Prep time: 45 min., Cook time: 30 min., Difficulty: Easy)

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Broccoli and Anchovy Orecchiette

I like trying out new pastas like this. While pasta isn't my number one choice, like ever, it is so easy and really just fits the bill. The bill being Scot's need to eat carbs at every meal. Even when he isn't racing, he needs filler food or he scrounges the house for chocolate at the end of the meal. Not that I have a problem with that.

I like the little orecchiette guys though. It is a nice change. I also.

time out.

Scot just walked in looking suspicious. I knew right away...chocolate in his mouth. I guess it doesn't matter about the whole carbs thing.

I also appreciated how this recipe uses the entire head of broccoli. And the stalks were delish! This is moderately spicy, which made it all the better.

I am making a new category, "basically vegetarian". This goes in it, because you vegetarians out there might eat anchovies right? I mean why not? They are such small fish that they aren't really fish... And they have hair. So they are more like mammals. Which makes even more sense.

Broccoli and Anchovy Orecchiette

from Happy Days with the Naked Chef by Jamie Oliver

2 large heads of broccoli

2 large cloves of garlic, peeled and chopped

8 anchovy fillets, chopped

2-4 dried red chillies, crumbled to your taste

4 good pats of butter

1 lb dried orecchiette

sea salt and freshly ground black pepper

2 good handfuls of grated Parmesan cheese, to taste

Using a small knife, trim round the broccoli to remove the dark green flowers from the main stalks and put them to one side. Peel the stalk, trim of the dry end and throw this away. Finely chop the stalk and put into a large pan with garlic, anchovies, chillies, and half the butter. Cover with a lid and cook slowly for 8-10 minutes while you cook your pasta in salted boiling water. This should take about the same length of time—check the package. Something I like to do that is slightly different (but better, I’d like to think) is to cook the broccoli flowers with the pasta for the also 4 minutes-this makes them soft enough to eat but leaves them with great color and texture.

Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan. Remove the pan from the heat. Season to taste with salt, pepper, the rest of the butter and a large handful of Parmesan. Mix well, adding a little of the cooking water if necessary to loosen the pasta and make it shine. Serve immediately, sprinkled with the rest of the Parmesan.

(Servings: 4, Prep time: 20 min., Cook time: 20 min., Difficulty: Easy)

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