Recipe | DooF

Mexican Millet

Serving Size: 4

Ingredients:

2 tablespoons vegetable oil
1 clove garlic, minced
1 cup millet
1 small yellow onion,
diced finely
1 jalapeno, seeded and minced (optional)
2 cups vegetable broth
3 tablespoons tomato paste
Salt to taste
1/4 teaspoon ground cumin
1 lime, cut into wedges

Directions:

Heat the oil and garlic in a medium skillet over medium heat for 1 minute.

Add the onion and jalapeno (if using), and sautÈ, stirring occasionally, until the onion is soft, 6 to 8 minutes.

Add the millet, stir to coat, and sautÈ for 4 to 6 minutes or until the millet is golden.

Add the vegetable broth, tomato paste, salt, and cumin, stirring to combine.

Bring to a boil, stir once and cover the pan.

Turn the heat down to low and cook for 25 to 30 minutes, or until all the liquid is absorbed.

Remove from the heat, and let sit, covered, for 10 minutes.

Fluff with a fork and serve.

Offer lime wedges to squeeze over each serving.

Corn Salad

Serving Size: 4

Ingredients:

6 ears corn
1 red bell pepper
1 jalapeno, ribs and seeds removed (optional)
1/4 teaspoon coriander, ground
1/2 cup lemon veinaigrette (recipe below)
1/4 cup lemon juice (2 lemons)
1/4 cup white wine vinegar
1 cup olive oil
2 teaspoons sugar
1 teaspoon salt

Directions:

Shuck the corn and carefully cut off the kernels.
Finely dice bell pepper, so that the pieces are approximately the same size as the corn kernels.
Mix corn, bell peppers and jalapenos, if using.

To make the dressing: Mix together lemon juice, vinegar, sugar and salt. Add oil and shake or whisk thoroughly. If you have any leftover, it can be refrigerated for up to 2 weeks in an airtight container.

Mix salad with dressing and season with salt and pepper, to taste.

Grilled Vegetable Stacks

Serving Size: 4

Ingredients:

Olive oil
1 globe eggplant, peeled and sliced crosswise in one-half inch slices
2 medium zucchini, sliced lengthwise in one-half inch slices
2 red bell peppers
3-4 tomatoes, cut into one-half inch slices
Fresh mozzarella, either small balls or slices
Fresh basil leaves

Directions:

Preheat a gas grill to medium.

Brush the eggplant and zucchini slices with olive oil.

Grill about 3 minutes per side, turning once, until each slice has grill marks and is tender when probed with a fork.

Grill peppers until skin is charred, turning often.

Remove vegetable slices and set aside; put charred peppers in a plastic bag and twist shut. Allow to steam for 10 minutes or so. Remove from bag, scrape off skin and pull with hands into large pieces, approximately 2″x2″.

Make 2 stacks for each person.

Assemble the stacks on a sheet tray.

For the bottom of the stack choose a sturdy slice of tomato. Then layer zucchini, eggplant, pepper, basil leaves, another tomato slice and top with some cheese.

Broil until cheese is bubbly and browning and tomatoes release some of their juice.

Apricot Glazed Chicken Breasts

(Recipe By: Feeding Baby Green)

Ingredients:

1 lb. Boneless, Skinless Chicken Breast
1 Teaspoon Oilve Oil
1/2 cup Fresh Apricots
2 Tablespoons Yellow Mustard
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Curry Powder
1 Teaspoon Honey

Directions:

1. Chop apricots and place them in a saucepan.
2. Using medium heat, cook apricots until they are reduced to a thick jam-like consistency. This takes 5 – 7 minutes.
3. Stir occasionally to prevent them from sticking. Use a fork to stir to help break down the apricots.
4. Stir mustard and ginger into apricots.
5. Add olive oil to lidded-skillet and heat to medium.
6. Rinse chicken and place in a single layer in the skillet.
7. Brush or spoon apricot mixture onto chicken.
8. Cook until the chicken turns white on the bottom side.
9. Turn the chicken over, spoon the apricot mixture over the top.
10. Cover and cook for about 10 minutes or until the chicken is no longer pink in the middle.
11. Bake at 350 degrees for about 30 minutes or until chicken reaches an internal temperature of 165 degrees.

Blackberry Puffs

Ingredients:

flour
2 puff pastry (whole package)
6 cups blackberries
4 tablespoons sugar
1 1/2 cups Mascarpone

Directions:

Preheat oven to 400 degrees
On a lightly floured surface, roll out each sheet of pastry to a 10 x 12 inch rectangle.
With a sharp knife, trim edges and cut pastry into eight 3 x 5 inch pieces.
Place pastry on a large baking sheet and refrigerate until firm, about 15 minutes.
Transfer sheet to oven and bake until pastry is puffed and golden brown, 12-15 minutes.
Let cool and then split each pastry in half horizontally (like a sandwich)
In a bowl, mast blackberries and sugar with a fork until juicy but still chunky.
Spread mascarpone on pastry bottoms.
Top with blackberry mixture and pastry tops.