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Black Bean & Millet Salad

Ingredients:
1 cup millet, uncooked
3 cups water
2 cups black beans, drained and rinsed
2 large tomatoes, chopped
1 medium onion, chopped
1 medium cucumber, sliced

Dressing
1/3 cup water
3 tablespoon lemon juice
1 tablespoon Bragg’s Liquid Aminos
2 teaspoon garlic, minced
1 teaspoon salt (optional)
1/4 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon allspice

Directions:
In a pot add the water and millet, cook for 30 minutes and let cool. In a bowl combine millet, beans, tomato & onion. Chop cucumber and add to bowl.

Combine dressing ingredients, mix, pour over salad. Cover & refrigerate until chilled. Serve on lettuce leaves or stuff in pita.

Serving Size: 5 1/2-cup servings

Notes: I had to substitute the all spice since there was none in my pantry. I used a 1/4 teaspoon of cinnamon and 1/4 teaspoon of nutmeg (didn’t have any cloves either). It’s a filling salad, the onion seems a bit overbearing, I might make some adjustments to the dressing the next time I make this salad. 4/12/12

Source: My friend Jenniffer, who is masterful in the kitchen!

Corn Tortillas

Ingredients:
2 cups corn flour
1 1/4 cup water
pinch cayenne pepper (optional)
1 tablespoon lime juice (optional)

Directions:
Combine corn flour and water in a bowl and mix. After a few minutes sprinkle the cayenne pepper in the dough and add the lime juice. If the dough feels dry, add a small amount of water, about a tablespoon at a time.

Roll out dough and divide into 16 pieces. Cover dough with a damp papertowel to keep dough moist. Roll out each piece of dough into a ball. Using a tortilla press, line with plastic wrap and place dough on the press and flatten. Carefully remove from plastic wrap.

Add flattened down to a hot skillet or griddle and warm each side about 60-90 seconds. Serve.

Serving Size: 16 8-inch tortillas

Nutritional Facts:
Calories……….47
Total Fat……..0 g
Cholesterol…0 mg
Sodium…………0 mg
Potassium……3 mg
Total Carbs….10 mg
Protein………….0 g

Notes: For larger diameter tortillas you can use a rolling pin or the bottom of a skillet to flatten the dough. I no longer buy corn tortillas from the store. Even though this is a bit of a time consuming process, the final product is worth the effort. Best of all these are tasty and healthy for you.

Source:

Dal Palak

INGREDIENTS:
1 cup lentils
10 oz. frozen, chopped spinach
1 onion, chopped
1 tomato, chopped
1 1 inch piece of ginger
1 teaspoon coriander powder
1 tablespoon curry powder
1 tablespoon garam masala
3/4 cup water

DIRECTIONS:
Wash and soak lentils in warm water for 45 minutes. Defrost spinach. Heat pan and saute the chopped onion until soft. Strain lentils and add to pan, along with spinach and the remainder of the spices. Add water. Over medium heat let the lentils cook until soft. Lightly smash the lentils into the spinach mixture.

NOTES: First time doing a dish like this and it probably came out a bit dry, based on images I saw on the Internet of this dish. I would probably add more water next time and modify the spices used, possibly adding a bit of lemon juice as well. Overall the flavor was good, much like a curry but I feel I could have used a chile pepper or a hot sauce to spice the dish up.

Smoked Macaroni & Cheese with Broccoli

INGREDIENTS:Smoked Macaroni & Cheese
1 cup pasta (I used brown rice fusilli)
1 cup broccoli florets, chopped
cheese sauce, as desired
smoked paprika

DIRECTIONS:
Boil water and cook pasta as directed. Steam broccoli as desired. Drain pasta and pour back into the cooking pot. Add broccoli and cheese sauce. Stir. Add smoked paprika as desired.

NOTES: I do believe this recipe needs a bit more flavor. What is mac and chesse without real cheese? Healthy

Cheese Sauce #2

INGREDIENTS:
1 can Great Northern beans, drained and rinsed
1 roasted red pepper (rinsed from jar or prepared from fresh)
1/2 cup nutritional yeast flakes
1 tablespoon Bragg’s liquid aminos or low-sodium soy sauce
zest and juice of 1 lemon
1/2 teaspoon cayenne pepper
1/2 cup water

DIRECTIONS:
In a blender, beans, roasted red pepper, nutritional yeast flakes, liquid aminos, cayenne pepper, and water. Blend on high until smooth and set aside. Add water for desired consistency.