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Author Topic:   millet with kale - is that quirky?
PlutoSurvivor
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Posts: 269
From: USA
Registered: Sep 2011

posted January 30, 2014 05:31 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
OK, so I am experimenting with kale ever since I tried Ami's kale salad.

This time I cooked a batch of millet and placed freshly washed kale leaves on top of the millet after it was done cooking, and then covered it to steam a bit.

After a minute or two i decided to stir the kale into the millet and let it sit a bit longer with the lid on again. Great decision.

After a few minutes it was ready to serve, the kale was bright green and just steamed enough to be palatable - not quite raw, but wonderfully textured without losing color nutrition.

The millet was a great choice of grain, but you could probably use anything. Millet is sweet and nutty flavored, it blended so well with kale.

Millet is a staple food in the continent of Africa, and I think in Asia too, but I'm not sure about that. It's very versatile. I really love it and it only takes 30 minutes to cook - just enough time to put together a main course (although this turned out to be my main course)

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Ami Anne
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From: Pluto/house next to NickiG
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posted January 31, 2014 09:10 AM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
I am mainly raw vegan so I don't use grains but I love hearing about your experiments

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Ami Anne
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From: Pluto/house next to NickiG
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posted January 31, 2014 02:12 PM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
lately, I am super into cooking and have reached the level of gourmet cook. I don't say that to brag.
It really and truly is Padre's olive oil. People are really loving my food but I use that in everything, soups, veggies, tofu, salads, anything I cook and it takes it to a gourmet level.

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PlutoSurvivor
Knowflake

Posts: 269
From: USA
Registered: Sep 2011

posted February 02, 2014 03:33 AM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
quote:
Originally posted by Ami Anne:
I am mainly raw vegan so I don't use grains but I love hearing about your experiments


Thanks.

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PlutoSurvivor
Knowflake

Posts: 269
From: USA
Registered: Sep 2011

posted February 02, 2014 03:40 AM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
quote:
Originally posted by Ami Anne:
lately, I am super into cooking and have reached the level of gourmet cook. I don't say that to brag.
It really and truly is Padre's olive oil. People are really loving my food but I use that in everything, soups, veggies, tofu, salads, anything I cook and it takes it to a gourmet level.



I believe you. Congrats on your accomplishment.
Infused olive makes a big difference in a recipe. You just can't get the same flavor by blending the herbs in at the last minute. Infused vinegars are easy to make, too.

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Ami Anne
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From: Pluto/house next to NickiG
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posted February 02, 2014 11:28 AM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
Wow infused vinegar. Do you just put herbs in it and that is it?

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PlutoSurvivor
Knowflake

Posts: 269
From: USA
Registered: Sep 2011

posted February 02, 2014 06:00 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
quote:
Originally posted by Ami Anne:
Wow infused vinegar. Do you just put herbs in it and that is it?


That's about it, but put it in the refrigerator to infuse instead of a dark cabinet. Raspberry vinegar (like they sell at gourmet shops). Rosemary vinegar. Thyme. Fresh basil too.

Let it sit two weeks or so, then strain it and store it in the refrigerator. The flavor will remain, but not the actual herbs as in salad dressing. If you make a small bottle it will be used up fast.

It looks pretty, so If you give it as a gift, make sure the recipient strains it and uses it soon. Some say you must sterilize the bottles to prevent bacteria from growing. In all the years I have been mixing up my own salad dressings with herbs they have never lasted long enough to worry about bacteria - they are too good and get consumed quickly, but I would be cautious if gifting it.

Use white vinegar. I've used the white cidar vinegar, but the white wine vinegar is probably better. Maybe even rice wine vinegar -I have not tried that.

Good luck with it.

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Ami Anne
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From: Pluto/house next to NickiG
Registered: Sep 2010

posted February 08, 2014 09:31 AM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
Why the refrig? Do you put your oils in the refrig, too?

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PlutoSurvivor
Knowflake

Posts: 269
From: USA
Registered: Sep 2011

posted February 10, 2014 04:40 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
No, I don't put oils in the fridge, and if I premix a jar of dressing I keep it out because it gets used quickly. If it sits too long certain bacteria can grow. That's why if it sits a while to infuse, the refrigerator would prevent bacteria from growing.

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Ami Anne
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From: Pluto/house next to NickiG
Registered: Sep 2010

posted February 10, 2014 05:56 PM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
Wow, I have a few oils growing in the cabinet

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Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course.


http://www.mychristianpsychic.com/

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