After,
1/3 lb. Pumpkin seeds,
3/4 lb. Bulgur Wheat,
1/3 lb Sunflowers seeds,
1/2 lb. XL peanuts raw,
3/4 lb. Arborio rice,
1oz. Marjoram leaves,
1/3lb. Sunflower seeds organic!
and a $2.00 discount, my bill was $13.00.
I was please with my picks. I just cooked some bulgur wheat,* it went well with black beans.
I think the clerk might have read my written items wrong. Also, look for seeded, shelled, raw and no salt vs the opposite of the same item, there is a price difference.
Also, there are organic (green item) and standard (blue label) items.
Never was nuts about organic items. I work at a farmers market! Some claims are questionable.
I think having all the choices was time saving. Prices were better than the regular stores in most cases. Easy check out and always a discount or coupon is a plus.
Shop with your partner, split your items, and you can double your discounts.
* To cook Bulgur:
Bring 2 cups of water and a pinch of salt to a boil
Add 1 cup of bulgur wheat
Remove from heat, cover and let stand for 20 minutes
Drain if any liquid remains
Add a teaspoon of butter and serve
A cup uncooked, will more than double when cooked.
Sunday, March 29, 2015
The Cook Books
A past Sunday's meal came from the New York Times magazine. Sam Sifton stated, "an old hardcover copy of 'The Escoffier Cook Book' sits in the library of the NYT, battered and dog-eared." I swear I had a copy in my library. Wrong! Too expensive, I have a copy of La Rousse Gastronomique. It has 4,000 recipes and 1,000 color illustrations. You name a food item, and it tells you how its mother made it.
Getting back to Mr. Sifton, His choices were Parmesan-Crusted Rack of Lamb, and Macaroni Milanaise. That Macaroni preparation was a big change, very tasty,
When I checked the ice-box this morning, I found three chops, and eight ounces of mushrooms, pre-cooked. The main tip is to have no hassles with these dishes.
Now, to feel the heat, you can improvise on the meat dish. try lamb, pork or veal. Remember, in this case, size matters. We are looking for medium rare.
Foods prepared in the a la Milanaise is generally dipped in egg and bread crumbs mixed with grated Parmesan cheese, then fried in clarified butter.
The name also describes a method of preparing macaroni ( served in butter with grated cheese and a tomato product), and a garnish of cheese, ham and mushrooms.
Parmesan-Crusted (Lamb, veal or pork) Chops
3 chops about 1 inch thick or a rack 1 1/2 pounds, frenched
3 T extra virgin oil, divided
1 T sofrito
Sea salt and freshly ground black pepper
1 cup fresh bread crumbs
1/2 cup Parmesan cheese, grated
2 T Fresh Parsley, chopped.
Season chops or rack with 11/2 T oil, salt & pepper
Sear in a hot saute pan about 3 minutes per side
Remove from heat and let cool on sheet pan 10 to 15 minutes
Combine bread crumbs, cheese and parsley
Rub the cooled chops or rack with oil, then pat with crumb mixture
Put the meat on baking sheet in a 400 degree oven until meat reaches 125 degrees
This should take 15 to 25 minutes, take out from oven and let rest, tented
Carve and serve on warm platter.
Getting back to Mr. Sifton, His choices were Parmesan-Crusted Rack of Lamb, and Macaroni Milanaise. That Macaroni preparation was a big change, very tasty,
When I checked the ice-box this morning, I found three chops, and eight ounces of mushrooms, pre-cooked. The main tip is to have no hassles with these dishes.
Now, to feel the heat, you can improvise on the meat dish. try lamb, pork or veal. Remember, in this case, size matters. We are looking for medium rare.
Foods prepared in the a la Milanaise is generally dipped in egg and bread crumbs mixed with grated Parmesan cheese, then fried in clarified butter.
The name also describes a method of preparing macaroni ( served in butter with grated cheese and a tomato product), and a garnish of cheese, ham and mushrooms.
Parmesan-Crusted (Lamb, veal or pork) Chops
3 chops about 1 inch thick or a rack 1 1/2 pounds, frenched
3 T extra virgin oil, divided
1 T sofrito
Sea salt and freshly ground black pepper
1 cup fresh bread crumbs
1/2 cup Parmesan cheese, grated
2 T Fresh Parsley, chopped.
Season chops or rack with 11/2 T oil, salt & pepper
Sear in a hot saute pan about 3 minutes per side
Remove from heat and let cool on sheet pan 10 to 15 minutes
Combine bread crumbs, cheese and parsley
Rub the cooled chops or rack with oil, then pat with crumb mixture
Put the meat on baking sheet in a 400 degree oven until meat reaches 125 degrees
This should take 15 to 25 minutes, take out from oven and let rest, tented
Carve and serve on warm platter.
Street Food Revisited From The Past (2014)
It is Carnival Monday in sweet Trinbago. Yes, at these times, I get nostalgic. At the moment, I am tuned to Power 102FM, coming in from Port of Spain, Trinidad. I missed the past weekend of competition, I couldn't get audio to Brien's Caribbean link.
I want you to know, when I called my big brother Clumpy,(Clunis) in Miami for help, he was as cool as a cucumbers, he was watching basketball... a real fresh water Yankee!!! Maybe, his "Garden Wants Watering"(current song playing.)
Anyway, today is when you taste lots of street foods. One of my favorite is today's recipe choice..phulourie, which are simple little balls that are serve with a chutney.
Phulourie:
1 cup chick peas (channa,) grounded*
2 tsp garlic, minced
1 tsp turmeric
2 tsp baking powder
1 cup flour
1 tsp salt
1/2 jalapeno pepper, minced, seeds to taste
1 tbsp cilantro, chopped
1 tbsp cilantro, chopped
1 cup water
oil for frying
1. Combine first eight ingredients in a large bowl.
2. Make a well in the center and add water. Beat mixture until batter is of a firm consistency, add more water if needed.
3. Drop by teaspoon into 375 hot oil and deep fry till golden brown.
4. Drain on paper towel and serve with chutney.
* I used a cleaned, coffee grinder to ground my peas.
* I used a cleaned, coffee grinder to ground my peas.
Thursday, March 26, 2015
More chatni mon!
The emails were fast and hot for more chatni (the Indian word chutney.)
Chef Monica put it in these words, "chutneys enable you to bring the fresh flavors of summer, the earthly flavors of fall, the deep flavors of winter and the sweetness of spring into your kitchen in simple ways."
Chutneys come in three basic types : raw, dried and cooked.
For raw chutneys, fruits and herbs (such as cilantro and mint) are heavily used.
These are made fresh daily and used within three days. You can used these as accompaniments to selected dishes.
Dried chutneys are used as a spiced topping. The use of hot sauce, peanuts are used and goes well with vegetables, potatoes and rice.
Cooked chutneys are prepared fresh in the Indian culture.
Growing up in Trinidad, cooked chutneys were not a main stay on the lunch table at home. They were made as a festive snack accompaniment. I especially remember watching my sister and mother soaking fruits: pommecythere, mangoes, lemons and tamarind. Then, they will cook the fruits by adding sugar and vinegar to give them a longer shelf life.
You can create a variety of flavors by substituting fruits and spices in various degrees.
Here is an old standby, you will not find in a cookbook.
Tamarind Chutney.
4 cups tamarind, shelled
1 cup mango, green, grated
1 tbsp. ginger, grated
1/2 cup raisin
2 onions, grated
1 garlic clove minced
1tbsp. baking soda, sifted
2 cups malt vinegar
1 hot red pepper
3 cups sugar
3 tbsp. salt
1 cup boiling water
Divide shelled tarmarind into segments, remove seeds and set aside
in a medium bowl
In a medium sauce pan, put baking soda, onions, salt, hot pepper, and pour boiling water over, stir to blend and continue stirring until form subsides
Add vinegar and bring to a boil
Reduce heat to medium and add sugar, mango, salt, ginger, raisins, garlic and dry preserve
Cook till thicken as a jam, remove from fire
Add to the tamarind pulp and blend, bottle and refrigerate.
Chef Monica put it in these words, "chutneys enable you to bring the fresh flavors of summer, the earthly flavors of fall, the deep flavors of winter and the sweetness of spring into your kitchen in simple ways."
Chutneys come in three basic types : raw, dried and cooked.
For raw chutneys, fruits and herbs (such as cilantro and mint) are heavily used.
These are made fresh daily and used within three days. You can used these as accompaniments to selected dishes.
Dried chutneys are used as a spiced topping. The use of hot sauce, peanuts are used and goes well with vegetables, potatoes and rice.
Cooked chutneys are prepared fresh in the Indian culture.
Growing up in Trinidad, cooked chutneys were not a main stay on the lunch table at home. They were made as a festive snack accompaniment. I especially remember watching my sister and mother soaking fruits: pommecythere, mangoes, lemons and tamarind. Then, they will cook the fruits by adding sugar and vinegar to give them a longer shelf life.
You can create a variety of flavors by substituting fruits and spices in various degrees.
Here is an old standby, you will not find in a cookbook.
Tamarind Chutney.
4 cups tamarind, shelled
1 cup mango, green, grated
1 tbsp. ginger, grated
1/2 cup raisin
2 onions, grated
1 garlic clove minced
1tbsp. baking soda, sifted
2 cups malt vinegar
1 hot red pepper
3 cups sugar
3 tbsp. salt
1 cup boiling water
Divide shelled tarmarind into segments, remove seeds and set aside
in a medium bowl
In a medium sauce pan, put baking soda, onions, salt, hot pepper, and pour boiling water over, stir to blend and continue stirring until form subsides
Add vinegar and bring to a boil
Reduce heat to medium and add sugar, mango, salt, ginger, raisins, garlic and dry preserve
Cook till thicken as a jam, remove from fire
Add to the tamarind pulp and blend, bottle and refrigerate.
Tuesday, March 24, 2015
The Verdict Leans To Earth
Every day there is a new study, or someone telling you how to eat right.
If you were at my school last week, you could hear my PE teacher taunting the virtues of a "sugarless week."
Yesterday, while doing the grocery shopping, my list was loaded with grains and veggies.
At the meat department, I picked up a whole chicken at a fair price, and viewed a good price reduction on a family pack of pork chops. In the end, I returned the items to the rack. I bought no meat. It felt good.
Livestock production is detrimental to our climate, so cutting back on on animal transportation, makes a plant based diet a plus.
Do we need our protein from meat? It is a myth to fall for the high-protein diet in this day and age.
Lately, we have been hit over the head about how America has grown fat by consuming too much sugar and carbs and not enough meat, fat and eggs.
The fight is not just over a diet of low-fat vs one of low-carb.
The debate, and research has grown as to what to eat. It shows animal protein may be the culprit that increase the risk of premature mortality from all causes, i.e: among the cancer, heart disease, and Type 2 diabetes.
High protein/ low carb diets promote heart diseases, not just by the effects on cholesterol as recent studies have shown. But from a metabolite of meat and egg yolks which clogs arteries.
Research has shown, as reported by the WSJ, "animal protein increases an insulin-like growth hormone, and chronic inflammation, an underlying factor in many chronic diseases."
An optimal diet to good health is a whole foods, plant-based diet, that is low in animal fat. It should include vegetables, whole grains, fruits and other natural foods.
Good health could also be improve by adding good fat to one's diet: fish oil, seeds and nuts. One should stay away from saturated fats and hydrogenated fats.
The Prevention Research Institute also recommends, stress management techniques, moderate exercise and social support.
Following these changes may result in reversing the progression of severe coronary heart disease, reduce the need for a lifetime of medications, and alter one's genes, turning off genes that promote disease.
And to know you can do this without any major lifestyle changes. In the end, a friendly earth we could have, "you will gain much more than what you give up."
If you were at my school last week, you could hear my PE teacher taunting the virtues of a "sugarless week."
Yesterday, while doing the grocery shopping, my list was loaded with grains and veggies.
At the meat department, I picked up a whole chicken at a fair price, and viewed a good price reduction on a family pack of pork chops. In the end, I returned the items to the rack. I bought no meat. It felt good.
Livestock production is detrimental to our climate, so cutting back on on animal transportation, makes a plant based diet a plus.
Do we need our protein from meat? It is a myth to fall for the high-protein diet in this day and age.
Lately, we have been hit over the head about how America has grown fat by consuming too much sugar and carbs and not enough meat, fat and eggs.
The fight is not just over a diet of low-fat vs one of low-carb.
The debate, and research has grown as to what to eat. It shows animal protein may be the culprit that increase the risk of premature mortality from all causes, i.e: among the cancer, heart disease, and Type 2 diabetes.
High protein/ low carb diets promote heart diseases, not just by the effects on cholesterol as recent studies have shown. But from a metabolite of meat and egg yolks which clogs arteries.
Research has shown, as reported by the WSJ, "animal protein increases an insulin-like growth hormone, and chronic inflammation, an underlying factor in many chronic diseases."
An optimal diet to good health is a whole foods, plant-based diet, that is low in animal fat. It should include vegetables, whole grains, fruits and other natural foods.
Good health could also be improve by adding good fat to one's diet: fish oil, seeds and nuts. One should stay away from saturated fats and hydrogenated fats.
The Prevention Research Institute also recommends, stress management techniques, moderate exercise and social support.
Following these changes may result in reversing the progression of severe coronary heart disease, reduce the need for a lifetime of medications, and alter one's genes, turning off genes that promote disease.
And to know you can do this without any major lifestyle changes. In the end, a friendly earth we could have, "you will gain much more than what you give up."
Bulk Nation Buying Comes To O-Town
At Bulk Nation, the quantity you purchase is left to you, the customer! This is the concept behind Bulk Nation buying,
Taking Barbara's and Marsha's recommendations, I checked out the one in the Colonial Plaza.
Located at Colonial and Bumby Avenues in O-Town, it was easy to get to.
My measuring stick was on unit price, not quality. The store's inventory was well stocked and had lots of variety.
The 4000 square feet store was packed with over 1000 items, stated one of the friendly clerk.
Right off the bat, you have a chocolate factory experience. Tons of chocolates, and chocolate covered products all saying, "your pleasure is my delight."
I didn't see it, but I am sure there is a "no tasting" rule. I was intrigued by the avocado strips, I tasted two pieces, not bad.
Everything from: nuts to chocolate, spices to soups, vinegar to coffee, and grains to candy are in bins. Some items are in cartoons or jars.
Prices are clearly marked in large letters at each bin. There are clear plastic bags and tags to write the bin numbers for any item.
So does paying by weight at Bulk Nation save you dollars? I say it will. Many times you have a recipe that calls for 4 ounces of avocado oil or a 4 ounces of red quinoa. You will end up paying $2.00 and $1.45 respectfully, instead of $8.03 and $6.99 for a whole pound, more in a regular supermarket.
I was not sure where items like the raw honey is from. That will be a major concern. But pound for pound, things look better by the ounce. Surely, this looked like better buy than Whole Foods or Publix ... only time will tell!
Taking Barbara's and Marsha's recommendations, I checked out the one in the Colonial Plaza.
Located at Colonial and Bumby Avenues in O-Town, it was easy to get to.
My measuring stick was on unit price, not quality. The store's inventory was well stocked and had lots of variety.
The 4000 square feet store was packed with over 1000 items, stated one of the friendly clerk.
Right off the bat, you have a chocolate factory experience. Tons of chocolates, and chocolate covered products all saying, "your pleasure is my delight."
I didn't see it, but I am sure there is a "no tasting" rule. I was intrigued by the avocado strips, I tasted two pieces, not bad.
Everything from: nuts to chocolate, spices to soups, vinegar to coffee, and grains to candy are in bins. Some items are in cartoons or jars.
Prices are clearly marked in large letters at each bin. There are clear plastic bags and tags to write the bin numbers for any item.
So does paying by weight at Bulk Nation save you dollars? I say it will. Many times you have a recipe that calls for 4 ounces of avocado oil or a 4 ounces of red quinoa. You will end up paying $2.00 and $1.45 respectfully, instead of $8.03 and $6.99 for a whole pound, more in a regular supermarket.
I was not sure where items like the raw honey is from. That will be a major concern. But pound for pound, things look better by the ounce. Surely, this looked like better buy than Whole Foods or Publix ... only time will tell!
How Do I Love Thee.. West Indian Style
This was worth copying:
How do I Love You ...... Let me count the ways...
You are the essence in my mauby
De fish in my fishcakes
I love you love you dearly
You are the lard oil in my bakes
You are the coconut in my sweetbread
De pigtail in my rice
Just like piece of curry goat head
I will love you till I dead
You are the sardine in my gravy
The dumplings in my gravy
I love you more than gambling
Yes, I love you bad fah true
Like banana leaf around my conkie
I'll do anything for you
Sweet like sugar in your green tea
I'll do anything for you
You are the sauce around my Cou Cou
Hot like sweetbread when it done
In my arms I love to hold you
Just like a glass a rum
I will stick to you like dandruff
like the corns upon your toes
Like the fat around your belly
I'll be everywhere you go
Cause you are my black pudding
And I know I am your souse
When you call I will coming running
Like when a boar cat see a mouse
Oh my pepper on my pork chop
Sweet like sorrel when mix
When my hands caress your body
You feel just like a couple six
You sweeter than a snow cone
I
How do I Love You ...... Let me count the ways...
You are the essence in my mauby
De fish in my fishcakes
I love you love you dearly
You are the lard oil in my bakes
You are the coconut in my sweetbread
De pigtail in my rice
Just like piece of curry goat head
I will love you till I dead
You are the sardine in my gravy
The dumplings in my gravy
I love you more than gambling
Yes, I love you bad fah true
Like banana leaf around my conkie
I'll do anything for you
Sweet like sugar in your green tea
I'll do anything for you
You are the sauce around my Cou Cou
Hot like sweetbread when it done
In my arms I love to hold you
Just like a glass a rum
I will stick to you like dandruff
like the corns upon your toes
Like the fat around your belly
I'll be everywhere you go
Cause you are my black pudding
And I know I am your souse
When you call I will coming running
Like when a boar cat see a mouse
Oh my pepper on my pork chop
Sweet like sorrel when mix
When my hands caress your body
You feel just like a couple six
You sweeter than a snow cone
I
Sunday, March 15, 2015
Bulgur Puts Rice To Shame
Bulgur wheat is a nutritious stable in the Middle East.
It is parboiled, dried, and cracked into nibbly bits.
Bulgur, also called Burghul, has a chewy texture and comes
in course, fine and medium grinds. It cooks fast and has a great taste.
With an abundance of uses: in a pilaf, added to soups or salads, and meat or vegetables dishes it is just delicious.
To prepare, combine 1cups bulgur and 2 cups water.
Bring to a boil, cover, reduce heat and simmer for 12 minutes or until tender. Drain if need. Add a teaspoon of butter and fluff.
Yields about 4 cups. Excellent substitute for recipes that calls for rice.
May be refrigerated for up to a week.
A cup of cooked bulgur has only 150 calories, a hearty 8 grams of fiber and about 6 grams of protein.
It is parboiled, dried, and cracked into nibbly bits.
Bulgur, also called Burghul, has a chewy texture and comes
in course, fine and medium grinds. It cooks fast and has a great taste.
With an abundance of uses: in a pilaf, added to soups or salads, and meat or vegetables dishes it is just delicious.
To prepare, combine 1cups bulgur and 2 cups water.
Bring to a boil, cover, reduce heat and simmer for 12 minutes or until tender. Drain if need. Add a teaspoon of butter and fluff.
Yields about 4 cups. Excellent substitute for recipes that calls for rice.
May be refrigerated for up to a week.
A cup of cooked bulgur has only 150 calories, a hearty 8 grams of fiber and about 6 grams of protein.
Wednesday, March 4, 2015
Eat more jicama and live
It is time to go south, that is down Mexico way. That is where the bulbous vegetable jicama hails from.
Jicama is part of the legume family and grows on a vine. Somewhat like the turnip, it has a sweet taste and can look like, plus has the texture of the water chestnut.
The traditional method to prepare has been to peel, julienne, toss with lime juice, salt and chili powder.
Lately, the flesh has been chopped and put in a salad along with red onions and citrus fruit.
Recently, Charlotte Druckman, in the WSJ tested some new ideas for this nutrient packed veggie. Take a look at her recipe to follow. She takes a base Mexican recipe from Mindy Fox's cookbook "Salads: Beyond the Bowl." It called for blueberries and feta cheese. In addition, it called for fresh mint, olive oil, salt and pepper, and that is it. Now add jicama and instead of feta get some cotija. Finally, not popcorn, but your favorite nuts!
This gnarly bulb is loaded with lots of fiber, vitamin C, potassium and various minerals.
Jicama 'Nut' Salad
1/4 red onion, thinly sliced
Juice from 1/2 lime
2 cups jicama, peeled and cut into into strips
5 sweet grapefruits, segmented
1/2 avocado, thinly sliced
1/2 c queso blanco, cubes
1 1/2 T cilantro, chopped
2 T olive oil
Sea salt and black pepper to taste
1 cup walnuts, roasted, then roughly chopped
Temper onions by soaking in iced cold water for ten minutes
Layer salad on a platter starting with jicama, grapefruit, avocado and queso blanco
Sprinkle cilantro and onions over salad, then drizze with oil and season with salt and pepper. Garnish with nuts.
Jicama is part of the legume family and grows on a vine. Somewhat like the turnip, it has a sweet taste and can look like, plus has the texture of the water chestnut.
The traditional method to prepare has been to peel, julienne, toss with lime juice, salt and chili powder.
Lately, the flesh has been chopped and put in a salad along with red onions and citrus fruit.
Recently, Charlotte Druckman, in the WSJ tested some new ideas for this nutrient packed veggie. Take a look at her recipe to follow. She takes a base Mexican recipe from Mindy Fox's cookbook "Salads: Beyond the Bowl." It called for blueberries and feta cheese. In addition, it called for fresh mint, olive oil, salt and pepper, and that is it. Now add jicama and instead of feta get some cotija. Finally, not popcorn, but your favorite nuts!
This gnarly bulb is loaded with lots of fiber, vitamin C, potassium and various minerals.
Jicama 'Nut' Salad
1/4 red onion, thinly sliced
Juice from 1/2 lime
2 cups jicama, peeled and cut into into strips
5 sweet grapefruits, segmented
1/2 avocado, thinly sliced
1/2 c queso blanco, cubes
1 1/2 T cilantro, chopped
2 T olive oil
Sea salt and black pepper to taste
1 cup walnuts, roasted, then roughly chopped
Temper onions by soaking in iced cold water for ten minutes
Layer salad on a platter starting with jicama, grapefruit, avocado and queso blanco
Sprinkle cilantro and onions over salad, then drizze with oil and season with salt and pepper. Garnish with nuts.
Sunday, March 1, 2015
African Spinach Stew
I saw this spicy, smoky, spinach stew in the NYT magazine today. I had everything but raw pumpkin seeds so cooking will come later.
1/2 cup palm oil
1 red onion, chopped
4 cloves garlic, minced
3 T fresh ginger, minced
1 habanero chile, minced (include seeds to taste)
1 T tomato paste
Kosher salt
2 1/2 lbs. plum tomatoes, chopped
3/4 cup egusi or raw shelled pumpkin seeds
4 t African smoked dried shrimp powder ( or 2 1/2 t smoked paprika plus some fish sauce)
1 lb. fresh spinach, roughly chopped
3 ripe plantains, peeled, boiled in salted water till tender
Saute onions, garlic ginger, and chile in palm oil over medium. heat for about 15 mins. Stir frequently.
Stir in T-paste, cook 3 mins. Add the tomatoes and a few pinches of salt. bring to a boil, then simmer until the sauce looks soup like.
Add shrimp powder and simmer two mins.
Pulse the seeds in food processor to a clumpy state ( not to butter) Stir in water tablespoon at a time to make a paste, then add to the top of sauce, cover pan and cook 5 minutes.
Stir the sauce. Add a few T of water and increase heat. Stir in spinach until wilted and tender.
Serve with plantains.
1/2 cup palm oil
1 red onion, chopped
4 cloves garlic, minced
3 T fresh ginger, minced
1 habanero chile, minced (include seeds to taste)
1 T tomato paste
Kosher salt
2 1/2 lbs. plum tomatoes, chopped
3/4 cup egusi or raw shelled pumpkin seeds
4 t African smoked dried shrimp powder ( or 2 1/2 t smoked paprika plus some fish sauce)
1 lb. fresh spinach, roughly chopped
3 ripe plantains, peeled, boiled in salted water till tender
Saute onions, garlic ginger, and chile in palm oil over medium. heat for about 15 mins. Stir frequently.
Stir in T-paste, cook 3 mins. Add the tomatoes and a few pinches of salt. bring to a boil, then simmer until the sauce looks soup like.
Add shrimp powder and simmer two mins.
Pulse the seeds in food processor to a clumpy state ( not to butter) Stir in water tablespoon at a time to make a paste, then add to the top of sauce, cover pan and cook 5 minutes.
Stir the sauce. Add a few T of water and increase heat. Stir in spinach until wilted and tender.
Serve with plantains.
Things to live by..
Have you had your millet lately? This is a staple for almost 1/3 of people throughout the world. There are many varieties of millet, most of which are rich in protein. It is prepared like rice by boiling it in water and is used to make hot cereal and dishes like Pilaf.
Ground, it can be used as a flour to make puddings, bread and cakes.
Found near the pasta/ rice in most food stores. The best place to purchase these items are in Asian markets or Whole Foods. There you get them in bulk, a cup will go a long way$$ Also, try: couscous, quinoa and bulgur, great in salads or in tabbouleh.
Have you tried steel-cut oats? They are better than old fashion oats. Cook a couple cups and keep it in your ice-box. You then use as needed, since they take longer to cook.
Ground, it can be used as a flour to make puddings, bread and cakes.
Found near the pasta/ rice in most food stores. The best place to purchase these items are in Asian markets or Whole Foods. There you get them in bulk, a cup will go a long way$$ Also, try: couscous, quinoa and bulgur, great in salads or in tabbouleh.
Have you tried steel-cut oats? They are better than old fashion oats. Cook a couple cups and keep it in your ice-box. You then use as needed, since they take longer to cook.
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