Healthy and Creamy Millet with Pumpkin and Sage

Try serving this creamy, naturally-gluten free millet dish at your next fall dinner

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 2 tablespoons fresh sage, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 1 cup pumpkin puree
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons unsalted butter
• Kosher salt
• Freshly ground pepper

 

How to Make It

Step 1   

Bring the vegetable stock and water to a simmer in a medium saucepan.

Step 2   

In large saucepan, sauté onion, garlic, and sage over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

Step 3   

Add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Halfway through adding the liquid, stir in pumpkin puree. Once the millet is al dente, remove from the heat and stir in butter and cheese. Season with salt and pepper and serve.

 

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

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Easy Sesame Ginger Slaw–Cabbage Recipes

SERVES 6 as a side dish

 

INGREDIENTS

For the dressing:

• 1/3 cup rice vinegar
• 1 tablespoon honey
• 1 tablespoon tamari or soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon finely grated peeled fresh ginger
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

 

For the slaw:

• 3 cups finely shredded red cabbage
• 3 cups finely shredded green cabbage
• 1 cup shredded carrots
• 4 medium scallions, green parts only, thinly sliced
• 1/2 cup chopped fresh basil leaves, plus more for garnish
• 2 tablespoons black sesame seeds, plus more for garnish

 

INSTRUCTIONS

1. Make the dressing: Place all the ingredients in a large bowl and whisk to combine.

2. Make the slaw: Add the 2 cabbages, carrots, scallions, basil, and sesame seeds to the bowl of dressing and toss to combine. Taste and season with salt and pepper as needed. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Garinsh with the more basil and sesame seeds.

RECIPE NOTES

Make ahead: The dressing can be made a day in advance and stored in an airtight container in the refrigerator. Rewhisk before using.

Storage: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

 

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easy Millet with Broccoli Rabe and Parmigiano

This Italian inspired millet "risotto" is easy to make, and can be partially made ahead of time

 

Ingredients

• 3/4 pound broccoli rabe, tough stems removed
• 1 teaspoon red chili flakes
• 2 tablespoons extra-virgin olive oil
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 3 tablespoons unsalted butter
• 1/4 cup grated Parmigiano-Reggiano cheese
• Kosher salt
• Freshly ground pepper

 

How to Make It

Step 1   

Bring the vegetable stock and water to a simmer in a medium saucepan.

Step 2   

Heat 1 tablespoon of oil in large saucepan over moderate heat. Add broccoli rabe and chili flakes and sauté until wilted, about five minutes. Remove from heat and set aside.

Step 3   

In the same pan, sauté onion and garlic over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

Step 4   

Add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Once the millet is al dente, remove from the heat and add the broccoli rabe, butter, and cheese. Season with salt and pepper and serve.

 

Make Ahead

The broccoli rabe can be sautéed a day ahead. Store in an air-tight container and refrigerate.

 

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

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Healthy Eggplant with Pomegranate, Millet and Mint

Add in some tomato, the zing of pomegranate molasses, generous handfuls of fresh herbs and the pop of pomegranate seeds, and you have something truly special.

 

Ingredients

• 1 large eggplant
• 1 teaspoon fine sea salt
• 1 cup raw hulled millet
• 2 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 1 tablespoon finely grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Pinch of ground cinnamon
• 3 large tomatoes, cores removed and finely diced
• 2 to 4 tablespoons water
• 2 tablespoons pomegranate molasses
• Seeds from 1 pomegranate
• Handful of fresh mint, for serving
• Handful of cilantro leaves, for serving

 

How to Make It

Step 1   

Dice eggplant into 1/2-inch pieces. Place in a large bowl, sprinkle with salt and mix well. Set aside for 20 to 30 minutes.

Step 2   

Meanwhile, to prepare the millet, rinse under cold running water and drain well. Place into a medium saucepan, add 2 cups water and a good pinch of salt. Bring to a boil, cover with a lid and reduce to the lowest setting.

Step 3   

Cook for 20 minutes, by which time all the water will have been absorbed and the millet will be tender. Remove from the heat, keep the lid on and allow to sit for 5 minutes before fluffing up with a fork. Set aside to cool slightly while periodically fluffing up with a fork to prevent clumps.

Step 4   

Drain liquid from the eggplant. Heat olive oil in a large skillet over medium heat. Add eggplant and cook for 4 to 5 minutes, stirring often until golden and tender. Add garlic and ginger and cook while stirring for 30 seconds. Add the spices and cook 20 seconds, or until fragrant. Add chopped tomatoes and a touch of water (just enough to stop the base from catching and burning). Reduce the heat, partially cover the pan with a lid and cook for 10 to 12 minutes, until the tomatoes have collapsed and formed a thick sauce and the eggplant is meltingly soft. Add pomegranate molasses and adjust seasoning, if needed.

Step

Step 5   

Serve eggplant with millet and sprinkle with pomegranate seeds, mint and cilantro.

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Healthy Weeknight Cabbage Rolls

INGREDIENTS

For the cabbage and sauce:

• 1 large head Savoy cabbage (about 2 1/4 pounds), including outer leaves
• 1 tablespoon olive oil
• 1medium yellow onion, diced
• 1 (28-ounce) can crushed tomatoes and their juices
• 2 tablespoons apple cider vinegar
• 1/4 cup raisins (optional)
• 3 tablespoons packed light brown sugar
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

 

For the filling:

• 1/3 cup uncooked long-grain white rice
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 1 clove garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground beef

 

INSTRUCTIONS

1. Prep the cabbage: Bring a large pot of salted water to a boil. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage by cutting them off the core. (Reserve the remaining cabbage for another use.) Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Drain and transfer the leaves to a paper towel-lined baking sheet; set aside.

2. Make the sauce: Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the tomatoes, vinegar, raisins if using, brown sugar, salt, and pepper and simmer, stirring occasionally, until the flavors meld, about 15 minutes. Meanwhile, make the filling and stuff the cabbage.

3. Make the filling: Place all the ingredients except the beef in a medium bowl and stir to combine. Add the beef and gently mix it in, making sure not to compact the meat. Divide the mixture into 8 portions (about scant 1/3 cup each), then form each portion into a ball.

   Working with one leaf at a time, place a ball on the center of the leaf. Fold in the sides of the leaf tightly over the filling, completely covering the filling. Place seam-side down on a baking sheet or large plate. Repeat with the remaining leaves, overlapping 2 leaves as needed if they are too small (you will not use all the leaves).

   When the sauce is ready, place the stuffed cabbage seam-side down in single layer in the sauce. Spoon some of the sauce over the top of the stuffed cabbage so that they're covered. Cover and simmer over medium-low heat undisturbed until the rice in the filling is cooked through, about 35 minutes.

RECIPE NOTES

Make ahead: The sauce can be made and the cabbage stuffed and stored in the refrigerator up to 1 day ahead. Store separately and bring the sauce to a simmer before adding the stuffed cabbage to the pan.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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Easy Cabbage and Apple Slaw with Honey-Lime Dressing

• Nutrition Fact :
• Calories 213
• Fat 16.1 g (24.7%)
• Saturated 2.1 g (10.5%)
• Carbs 18.3 g (6.1%)
• Fiber 3.1 g (12.4%)
• Sugars 12.9 g
• Protein 1.9 g (3.7%)
• Sodium 314.6 mg (13.1%)

 

•  

SERVES 8

INGREDIENTS

• 1/2 small red cabbage (about 1 pound), cored, quartered, and thinly shredded
• 2 teaspoons kosher salt
• 1 small Granny Smith apple, cored, quartered and cut into matchsticks (about 1 cup)
• 1 bunch scallions (white and tender green parts), chopped (about 1/2 cup)
• 1/2 cup mayonnaise
• 1/4 cup honey
• 3 tablespoons whole-grain Dijon mustard

• Freshly grated zest of 1 medium lime

• Juice of 1 medium lime

• 1 teaspoon poppy seeds

• Freshly ground black pepper

• 1/2 cup pecan pieces, toasted if desired

 

INSTRUCTIONS

1. Toss together the cabbage and salt in a colander. Place over a large bowl to collect the liquid and let stand for 1 hour at room temperature. Discard the accumulated liquid, wipe out the bowl, and transfer the cabbage into it.

2. Core and cut the apple into matchsticks and add to the cabbage. Chop the scallions into small pieces and add to the cabbage. Toss to combine.

3. Place the mayonnaise, honey, mustard, lime zest, lime juice, and poppy seeds in a small bowl and whisk to combine. Pour over the cabbage mixture and toss thoroughly. Taste and season with pepper as needed. Serve immediately or cover and refrigerate. Stir in the pecans just before serving.

4.  

RECIPE NOTES

Pre-shredded cabbage: You can use pre-shredded cabbage in this recipe; you will need 4 cups.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 4 days.

 

 

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easy Truffled Millet Porridge with Wild Mushrooms

White truffle oil is a wonderful but assertive flavor, and a little goes a long way. If you're unsure of how much truffle flavor you prefer, start with 1 teaspoon and add more to your own taste

 

Ingredients

• 4 tablespoons unsalted butter
• 8 ounces fresh shiitake mushrooms, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh thyme
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 teaspoon white truffle oil
• Kosher salt
• Freshly ground pepper

How to Make It

Step 1   

Bring the vegetable stock and water to a simmer in a medium saucepan.

Step 2   

In a large saucepan, melt one tablespoon of butter and one tablespoon of oil over moderate heat. Add the mushrooms and thyme, and sauté until the mushrooms are browned and tender, about 5 minutes. Remove from the pan and set aside. In the same pan, sauté the onion and garlic over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

Step 3   

Add the stock mixture to the millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Once the millet is al dente, remove from the heat and add the butter, truffle oil, and cheese. Season with salt and pepper and serve.

 

Make Ahead

The mushrooms can be sautéed a day ahead. Store in an air-tight container and refrigerate.

 

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

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#Healthy Spicy Grilled Cheese Sandwich

Nutrition Facts Per Serving:

352 calories; 22.1 g fat; 28.2 g carbohydrates; 10.7 g protein; 57 mg cholesterol; 846 mg sodium.

"Grilled cheese with onions, tomatoes and jalapenos tastier than the original!"

 

 

 

Ingredients

• 2 tablespoons butter or margarine
• 4 slices white bread
• 2 slices American cheese

• 1 roma (plum) tomato, thinly sliced
• 1/4 small onion, chopped
• 1 jalapeno pepper, chopped

 

Directions

Heat a large skillet over low heat. Spread butter or margarine onto one side of two slices of bread. Place both pieces buttered side down in the skillet. Lay a slice of cheese on each one, and top with slices of tomato, onion and jalapeno. Butter one side of the remaining slices of bread, and place on top buttered side up. When the bottom of the sandwiches are toasted, flip and fry until brown on the other side.

 

 

 

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#Easy Lunch Recipe-Greek Grilled Cheese

"A Greek influenced spin on the great American classic grilled cheese. Simple, easy and soooo scrumptious. Great with pita chips and hummus. Add bell pepper, or substitute your favorite bread or cheese. These are also delicious cooked on a panini grill." 

Nutrition Facts Per Serving:

482 calories; 30.9 g fat; 27.1 g carbohydrates; 24.6 g protein; 92 mg cholesterol; 876 mg sodium.

 

Ingredients

• 1 1/2 teaspoons butter, softened
• 2 slices whole wheat bread, or your favorite bread
• 2 tablespoons crumbled feta cheese

• 2 slices Cheddar cheese
• 1 tablespoon chopped red onion
• 1/4 tomato, thinly sliced

 

Directions

1. Heat a skillet over medium heat. Butter one side of each slice of bread. On the non buttered side of one slice, layer the feta cheese, Cheddar cheese, red onion and tomato. Top with the other slice of bread with the butter side out.
2. Fry the sandwich until golden brown on each side, about 2 minutes per side. The second side always cooks faster.

 

Nutrition Facts

Per Serving: 482 calories; 30.9 g fat; 27.1 g carbohydrates; 24.6 g protein; 92 mg cholesterol; 876 mg sodium.

 

 

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Virgina's Tuna Salad–Easy Lunch Recipe#

Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish."

Nutrition Facts Per Serving:

142 calories; 9.8 g fat; 3.9 g carbohydrates; 9.9 g protein; 60 mg cholesterol; 168 mg sodium 

 

Ingredients

• 1 egg
• 1 (5 ounce) can tuna, drained and flaked
• 3 tablespoons mayonnaise

• 2 stalks celery, chopped
• 2 tablespoons sweet pickle relish
• 1 pinch ground black pepper

Directions

1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.
2. In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish, and black pepper.

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#easy Healthy Lunch Ideas - Refreshing Lentil Salad

"I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own 'twist' on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes." 

 

Nutrition Facts Per Serving:

431 calories; 19.4 g fat; 44.8 g carbohydrates; 19.9 g protein; 106 mg cholesterol; 344 mg sodium.

 

Ingredients

• 4 cups water
• salt
• 1 1/4 cups dry lentils
• 2 large cloves garlic, minced
• 2 large roma (plum) tomatoes, seeded and chopped
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 1 small green chile pepper, seeded and chopped

• 1 lemon, juiced
• 1 teaspoon lemon zest
• 1 small carrot, shredded
• 1/2 cup oil-cured black olives
• 1/4 cup chopped fresh cilantro
• salt and ground black pepper to taste
• 1/4 cup extra-virgin olive oil
• 2 hard-cooked eggs, cut in half lengthwise

 

Directions

1. Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
2. Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
3. Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
4. Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

 

 

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Easy And Simple Roasted Butternut Squash

"Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy”  

Nutrition Facts Per Serving: 177 calories; 7 g fat; 30.3 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 11 mg sodium.

 

 

Ingredients

• 1 butternut squash - peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil

• 2 cloves garlic, minced
• salt and ground black pepper to taste

 

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
3. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

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easy Coffee-Roasted Carrots recipe

 

Ingredients

• 1 1/2 pounds multicolored medium carrots, trimmed and peeled (halved lengthwise, if large )
• 1 tablespoon olive oil
• 3/4 teaspoon instant coffee granules, crushed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon light brown sugar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon fennel pollen (optional)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest

 

Nutritional Information

• Calories 70
• Fat 3g
• Satfat 0g
• Unsatfat 2g
• Protein 1g
• Carbohydrate 12g
• Fiber 3g
• Sugars 6g
• Added sugars 1g
• Sodium 239mg
• Calcium 4% DV
• Potassium 11% DV

How to Make It

Preheat oven to 425°F. Toss carrots with oil, coffee, salt, sugar, pepper, and, if desired, fennel pollen. Arrange in an even layer on a rimmed baking sheet. Roast at 425°F until browned and tender, 20 to 25 minutes, stirring halfway through cooking. Transfer to a platter, and sprinkle with parsley and lemon zest.

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#Simple Roasted Ginger-Orange Carrots

 

Ingredients

• 1 orange, unpeeled
• 12 ounces carrots
• 2 tablespoons olive oil
• 4 unpeeled garlic cloves
• 6 thyme sprigs
• 3/4 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon plus 1/4 tsp. kosher salt

 

 

Nutritional Information

• Calories 122
• Fat 7g
• Satfat 1g
• Unsatfat 6g
• Protein 1g
• Carbohydrate 14g
• Fiber 3g
• Sugars 7g
• Added sugars 0g
• Sodium 240mg
• Calcium 5% DV
• Potassium 8% DV

How to Make It

Cut an unpeeled orange in half. Cut one half into thin half-moons; toss with carrots, olive oil, garlic cloves, thyme sprigs, ground ginger, cayenne pepper, and 1/8 tsp. kosher salt on a baking sheet. Roast at 450°F 15 minutes, stirring once. Turn on broiler; broil 2 minutes. Discard thyme. Peel garlic; place garlic and carrots on a platter. Squeeze remaining orange half over carrots. Sprinkle with 1/4 tsp. kosher salt.

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Sweet and Sticky Tofu With Baby Bok Choy#

 

Ingredients

12 oz. udon noodles

2 tbsp. reduced sodium soy sauce

1 tbsp. brown sugar

1/2 tsp. Freshly ground black pepper

2 tbsp. plus 1 tsp cornstarch, divided

14 oz. firm tofu

3 tbsp. canola oil

2 green onions, thinly sliced, plus more for garnish

1" piece ginger, peeled and cut into matchsticks

1/2 small red chile, thinly sliced

2 bunches baby bok choy, stems sliced

2 cloves garlic, chopped

 

Directions

1. Cook the udon noodles according to package directions.
2. Meanwhile, in a small bowl, combine the soy sauce, sugar, pepper, 1 teaspoon cornstarch and 1/4 cup water until smooth.
3. Lightly press the tofu with paper towels to remove excess liquid. Cut into 3/4-inch pieces and toss in the remaining 2 tablespoons cornstarch.
4. Heat a large skillet over medium-high heat. Add 2 tablespoons oil and then the tofu and cook until golden brown on all sides, 6 to 8 minutes total. Transfer to a plate and wipe out the skillet.
5. Add the remaining tablespoon oil to the pan and cook scallions, the ginger, garlic and 1/2 of the red chili for 1 minute. Add bok choy; cook, tossing, for 2 minutes.
6. Return the tofu to the pan, toss to combine, then add the soy sauce mixture and let simmer, tossing everything together to make a sticky sauce, 1 to 2 minutes.
7. Spoon over the noodles and top with the scallions and remaining red chile. Sprinkle with the peanuts.

Nutritional information (per serving): About 500 cals, 18 g protein, 75 g carbs, 15 g fat (1 g sat), 4 g fiber, 590 mg sodium.

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