I finally got around to using some of the veggies I picked up Saturday, and I decided to make some magic. With a snap of my fingers, I turned this:
Okay, just kidding. Between the chopping and the roasting it took about an hour. But there was something magical about the flavor, and I’ll tell you what it was. In addition to the olive oil, kosher salt and copious black pepper that I normally add to roasted veggies, on a whim I mixed in just a bit of apple cider vinegar and maple syrup, and I tell you what…it was a good call. The combination of fall vegetables with the hints of sweetness and tang was so good. I love the colors too. They don’t come through too well under the yellow lights in my kitchen, but the colors reminded me of autumn leaves ready to fall off the tree.
Along with the veggies, I made Millet Mash from You Are What You Eat by Gillian McKeith. I first saw her on the TV show by the same name on BBC America a couple months ago. I really enjoyed watching her change people’s lives through diet and exercise, so I picked up the book to learn more about her program. She has a lot of really good ideas about how to be healthy and lose weight, but it’s almost too much, for me at least. I’m big on everything in moderation, and her plans and recipes have a very plain jane cleansing aspect. For me it’s a good reminder of how I should be eating, and a jumping off point to expand upon.
I added leeks to the mash just because I could. The directions tell you to mash with a potato masher. I don’t know if I have a bad masher or if it’s just me, but after what felt like 20 minutes mashing it was still chunky, so that is how I ate it.
I liked it alright, because I like all the ingredients. But it was definitely on the bland side. So tonight when I had leftovers I added nutritional yeast and dill and whizzed it in the food processor.
Much better. It’s still not the most flavor-packed side dish, but it’s healthy and I know it and sometimes that’s enough. I don’t usually give out recipes from cookbooks, but I seriously doubt anybody reading this has the book, so here it is with my additions.
1 cup millet
1 small head of cauliflower, finely chopped
white parts of 1 to 2 leeks, thinly sliced
2 1/2 cups water
pinch of sea salt
nutritional yeast, parsley and dill to taste
Put water and salt in a pot and bring to a boil. Add the cauliflower, millet and leeks, reduce heat and simmer for 20 minutes. Remove from the heat. Add seasonings and mash well, or blend in a food processor, adding water if necessary.
BF’s cousin stayed here last night, and this morning we all woke up hungry. I’m calling this my big brown breakfast.
I pretty much always want to make pancakes even though I have yet to find the perfect recipe. These were very tasty but still flatter than I want. BF went to the store and I asked for some sort of potato product that wouldn’t take too long to prepare, and he came back with these hash brown patties that I always see in the freezer section and wonder who buys them. Well, now we have them in our freezer! I must say, they were pretty good. Not exactly healthy, but as long as you bake them instead of re-frying they’re not too bad.
I’m off to enjoy a glass of warmed Silk Nog before bed, definitely one of the best parts about this time of year.