I chose millet as my whole grain for the challenge. I toasted it and then cooked it in water. I enjoyed eating the cooked millet as a substitute for oatmeal for breakfast. I made a ground beef and millet meatloaf for dinner. I made a cake with banana, walnut, millet and a rice flour blend with peanut butter frosting. Last but not least, I made curried millet. I thought they all were good. But I have to admit that I was the least successful on my cake because I forgot to add an adequate amount of leavening agent and the cake layers were quite dense and mushy.
When I gazed around the produce section of my local Cub Foods, I spied two beautiful items that I had never worked with before: Asian pear and fennel. Once those two items were in my cart, I then proceeded to buy all the gluten and dairy free condiments and spices I could think of to possibly use with them.
I finally decided on 5 recipes:
Fruit Salad with Asian pear and coconut yogurt dressing
Asian pear and banana bread
Chutney with Asian pear and fennel
Red potato and fennel gratin with plain coconut yogurt
Mixed greens salad with fennel, shaved celery and dried cranberries
It was really exciting for me to create dishes using “exotic” ingredients. I was particularly pleased with myself when I could kill two birds with one stone by using fennel and Asian pear in one of the recipes!
I made two dishes this week from Danielle Walker’s Against all Grain cookbook: Alternative Spaghetti with Meat Sauce I used sliced bell peppers and green beans as my alternative spaghetti and my cooking assistant made sure that I cleaned up as I went along!
and Salmon with Creamy Dill Sauce. I needed to make some dietary and missing ingredient substitutions. The dill sauce turned out a little too sharp tasting, so only a tiny amount was palatable on the salmon.