Whole Grains

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.

Unfamiliar Produce Adventures

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.

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I finally decided on 5 recipes:

Fruit Salad with Asian pear and coconut yogurt dressing

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Asian pear and banana bread

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Chutney with Asian pear and fennel

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Red potato and fennel gratin with plain coconut yogurt

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Mixed greens salad with fennel, shaved celery and dried cranberries

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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!

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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!

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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.