How to make a macrobiotic meal in less than 10 minutes.

I had a long day of teaching yoga yesterday morning. Then I went out to a garden centre to get soil, because I am going to start my first garden this year! But while I was in Spring mode, and looking at gardening supplies, the weather suddenly changed and it became really chilly and grey and windy.

hrmph. Thanks, Spring.

By the time I came home, it was after 2pm, and I was freezing cold and really hungry.

How to make a macrobiotic meal in less than 10 minutes.

I knew that I wanted something dense, stew-like, and warm. And I knew that I was too cold and grumpy hungry to cook for long :)

I opened the fridge, and saw a random assortment of veggies, and then I discovered the golden ticket: leftover millet! Millet is delicious, and not only is it actually golden, but it has many consistencies, depending on how you cook it. The day before, it was simply pan-toasted and then pressure-cooked. We ate it for lunch, topped with a squash sauce.

For my quick lunch I threw the leftover millet in a pan with some water, and brought it to boil while chopping up a few carrots, and some parsley. I also found some organic corn kernels in the freezer. I threw all the veggies in, and once it was boiling, I brought the temperature down, and simmered with a lid on for about 6 minutes. Then I stirred in a tiny bit of tamari, and let cook for another 4 minutes.

10 minutes later, after topping with a bit of black sesame, I was eating a lovely bowl of...millet & vegetable stew? Or perhaps it was more like Millet & Vegetable Porridge? Either way, it was pure bliss. And warmed me right up!

How to make a macrobiotic meal in less than 10 minutes.

Yum!!! The best thing you can do to save yourself time is to cook grains with leftovers in mind...always make more than you need, so you have cooked grain ready to use for quick meals.

My two favourite & SPEEDY ways to create meals using leftover grains are:

Boil with more water to make a thick porridge or stew--->can be savoury or sweet (great for breakfast). You can add anything you like (veggies, beans, fresh or dried fruit for breakfast, miso or tamari for flavour,herbs, etc). You can add as much liquid as you like, making it into a soup like if you prefer.

Pan fry with some  veggies (green onions and mushrooms are a divine combo) in a tiny bit of toasted sesame oil  & tamari

Of course, you can simply steam leftover grain and eat them plain too. Something I also often do.

I have made countless varieties of grain & veggies porridges as quick meals: rice + leftover bean + parsley. Quinoa + celery + carrot. Millet + Squash + miso. etc. etc. All yummy!

So I guess since this post is on a Thursday, this week's Thursday Things is about valuing time! Save yourself time by creating quick meals using leftovers!

What's your favourite way to use leftover grains?

Millet and Squash: a wonderful match

I really like millet, but I often forget to make it.
I prefer it pan-roasted first, and you can cook it up many ways. Softer with more water like porridge, or less water and it will be pretty crumbly. I have used it in bean and grain patties, and have eaten it mashed too.
Recently, I tried cooking it with some celery and butternut squash.
I have had millet + squash before, and let me tell you, it goes perfectly.
After cooking the millet and veggies for a long while, I turned the heat down and added in some brown rice miso. It was delicious!!

I know many food bloggers seem to love millet bread. I personally have never tried it, but would like to.
Do you like millet? How do you like to eat it?

She did the mash...she did the millet mash...

Yeah, you all know Monster Mash is the best song ever.

Mmmmmmmmm millet.

To begin making some delicious seed and grain patties, you need to first cook some millet! (my recipe is based off Margaret Lawson's that I found here).

I do it like this:

~1 c. rinsed millet
~1 small carrot diced
~1/2 c. diced squash (optional) I used butternut
~1 tsp salt
~4-5 c. cold water (when I use squash, I use about 5 c. of water)
Bring to boil and simmer for ~40 mins, Or be lazy like me and rice cooker it on the quick setting.

(the orange is the squash, and red is the carrot!)

For a bowl of delicious millet mash (see below pic), you can eat AS is. Be warned…although it is really soupy when done cooking, millet has a tendency to harden right up, kind of like when you cook cornmeal to make polenta.

To make some delicious Millet Patties, transfer 2 cups of the cooked millet to a bowl and mix in:
~1/4-1/3 c. sesame seeds
~1/4~1/3 c. sunflower seeds
~some diced onions or green onions (I used green onions that I lightly sautéed first)
~1/2 tsp sea salt
~ 2tbsp – 1/3 c. of cornmeal (oatbran could probably do the trick)
~any seasoning you want (I didn`t use any)

Now, the reason the cornmeal measurement is so varied, is that it depends on how firm your millet is. You need to be able to roll it into a ball, and press into patties. Depending on how much water you added when cooking, the amount of cornmeal may be bigger or smaller.

Heat a pan with some oil of your choice (sesame or coconut would work well). Brown the patties and flip, browning on the other side as well. Makes a big heaping stack. Serve plain, or on a bun if you wish. Enjoy!

**These are a great way to use up leftover grains if you have them. Simply sub in for the millet, and away you go (keeping in mind you may have to add a bit of water or liquid if the grains are dry, so that you can form patties). I am sure you could easily add some sort of legumes in these as well. Have you guys made your own seed/grain burgers at home? I am dreaming up an oatmeal/oatbran/coconut/cocoa/seed patty…