Millet Cakes with Cilantro and Orange Zest

Ingredients

1/2 bunch fresh cilantro
1 orange
2 cups cooked millet
I egg
1/2 cup light cream
2 tablespoons bread crumbs
salt, to taste
white pepper, to taste
2 tablespoons olive oi

Method

  1. Coarsely chop the cilantro. Bring a small saucepan of tightly salted water to a boil.
  2. Using a vegetable peeler, peel off two strips of zest from the orange and add to the boiling water for 1 minute, to soften. Rinse the strips and cut them into thin slices. Cut the orange into slices and set aside.
  3. Put the millet into a bowl. Add the egg, cream, and bread crumbs.
  4. Add the orange zest and cilantro. Season with salt and pepper.
  5. Carefully mix together the ingredients and, with moist hands, shape into small patties. Press them together well so they don’t fall apart when sauteing.
  6. Heat the oil in a skillet over medium heat, add the patties, and saute on both sides until golden brown.
  7. Transfer the cakes to plates and serve with salad greens and the reserved orange slices.

Makes 4 servings.

Source: Vegetables

Middle Eastern-style Freekeh and Leek Stuffed Peppers

Ingredients

1 Tbsp + 1/4 cup grapeseed oil or sunflower oil
1 leek, white and light green parts, chopped
1/4 tsp salt
3 garlic cloves, minced
2/3 cup freekeh
1 cup canned (drained and rinsed) or cooked chickpeas
1 medium carrot, shredded
1/3 cup sliced dried apricots
1/4 cup chopped pistachios
2 green onions, green and white parts. sliced
4 red bell peppers
1 cup plain Greek yogurt
1 Tbsp fresh lemon juice
2 tsp za’atar spice mixture
1/4 tsp cayenne
1/4 cup chopped fresh parsley

Method

  1. In medium-sized saucepan, heat 1 Tbsp oil over medium heat. Add leek and salt, cook until leek is softened, about 5 minutes.
  2. Add garlic and cook for 1 minute.
  3. In another saucepan, add 1-1/2 cups water and freekeh, bring to a boil, reduce heat to medium-low, and simmer, covered, until freekeh is tender and water has absorbed, about 16 minutes. Set aside, covered, for 5 minutes, and then fluff with fork. Stir in softened leeks and garlic, chickpeas, carrot, apricots, and pistachios.
  4. In small saucepan, heat 1/4 cup oil over medium-high heat until hot. Add green onions and let sizzle just until green parts darken slightly, about 1 minute.
  5. Transfer mixture to blender and let cool. Puree with 2 Tbsp water and a couple pinches of salt until as smooth as possible.
  6. Halve each bell pepper lengthwise, from stem to base, removing white veins and seeds.
  7. Place peppers on microwavable dish, cut sides up, cover with paper towel, and microwave on High for 5 minutes, or until tender.
  8. Stir together yogurt, lemon juice, za’atar, and cayenne.
  9. Stuff bell pepper halves with freekeh mixture and top with dollops of yogurt. Drizzle on onion oil and garnish with parsley before serving.

Makes 4 servings.

Source: Alive magazine

Whole-Wheat Cranberry Muffins

Ingredients

Cooking spray (optional)
3/4 cup uncooked, quick-cooking oatmeal
1/2 cup whole-wheat flour
1/2 cup all-purpose all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup sweetened, dried cranberries
1/4 cup toasted wheat germ
2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup pineapple juice
1 large egg
1 tablespoon canola oil
2 tablespoon unsalted sunflower seeds

Method

  1. Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.
  2. In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, and baking soda. Make a well in the center. Pour the pineapple juice, egg, and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with the sunflower seeds.
  3. Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don’t need a cooling time before removing from the pan.

Makes 4 muffins.

Source: American Heart Association

Bulgur and Lentil Pilaf

Ingredients

1 tsp olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground allspice
1-1/4 cups bulgur wheat
3-2/3 cups stock or water
1-1/2 cups button mushrooms, sliced
2/3 cup green lentils
salt, black pepper and cayenne

Method

  1. Heat the oil in a non-stick saucepan and saute the onion, garlic and spices for 1 minute, stirring.
  2. Stir in the bulgur wheat and cook, stirring, for about 2 minutes, until lightly browned.
  3. Add the stock or water, mushrooms and lentils.
  4. Simmer over a very low heat for about 25-30 minutes, until the bulgur wheat and lentils are tender and all the liquid is absorbed. Add more stock or water, if necessary.
  5. Season well with salt, pepper and cayenne and serve hot.

Makes 4 servings.

Source: Vegetarian Classics

Beef Barley Soup

Ingredients

1 tablespoon vegetable oil
3/4 pound boneless beef top round steak, trimmed and cut into 1/2-inch pieces
3 cans (about 14 ounces each) reduced-sodium beef broth
2 cups unpeeled cubed potatoes
1 can (about 14 ounces) diced tomatoes
1 cup chopped onion
1 cup sliced carrots
1/2 cup uncooked pearl barley
1 tablespoon cider vinegar
2 teaspoons caraway seeds
2 teaspoons dried marjoram
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 cups sliced green beans (1/2-inch slices)

Method

  1. Heat oil in large saucepan or Dutch oven over medium heat. Add beef. Cook and stir until browned on all sides.
  2. Stir in broth, potatoes, tomatoes, onion, carrots, barley, vinegar, caraway seeds, marjoram, thyme, salt and pepper. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1-1/2 hours.
  3. Add green beans. Cook, uncovered, 30 minutes or until beef is fork-tender.

Makes 4 servings.

Source: Irish Cooking Bible