Many of my recipes come from chetday.com, which provides free emails chock full of recipes and ideas, and offers a section for requests, in case you are looking for a recipe that someone might have.

Mexican Dishes

EXCELLENT MEXICAN CHILI
Courtesy of Pancho Villas 

1 lb ground beef
15 1/2 oz chili beans, hot and spicy
15 1/2 oz chili beans, hot
28 oz tomatoes, cut up
6 oz tomato paste
1 1/2 cup celery, chopped
1 cup onion, chopped
1/2 cup green pepper, chopped
4 oz chili peppers: drained, seeded and chopped
2 tbs sugar
1 bay leaf
1 tsp salt
1 tsp marjoram, dried and crushed
1/2 tsp garlic powder
1 dash pepper
4 oz mushrooms (optional)

In crock pot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet, brown ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours. Skim off excess fat. Remove bay leaf; stir before serving.

GREEN CHILI BURROS
Courtesy of Waldine Van Geffen 

2 lb rump roast
1 cup chopped onion
1 package taco seasoning mix
1 tbs oregano
1 tsp garlic powder
10 oz can diced green chilies
1 lb can tomato sauce

Layer ingredients, meat first, in crock pot. Cook on LOW for 8-10 hours. Do not stir for first 5 hours. Shred meat after 7 hours. Serve on flour or corn tortillas. Top with sour cream, if desired.

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Milk Substitutions

ALMOND-BANANA MILK BREAKFAST
Courtesy of Nitramenal
I make almond milk by blanching almonds and popping off the skin. Put some dried nuts in the blender and pulse it a few times until powdery. Add water and run for a couple of minutes. Add some more water. Blend. Run through a fine strainer and cheese cloth if you like. Add a date and blend again. Yummy almond milk.
Add banana and other things like strawberries or raspberries. The bananas are good frozen in chunks first. This is my daily breakfast. Yum!

SESAME MILK

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Millet Recipes

According to H&B contributing editor Karen Railey, who has thoroughly researched this amazing grain, "Millet is one of the oldest foods know to humans and possibly the first cereal grain to be used for domestic purposes. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. It is documented that the plant was also grown by the lake dwellers of Switzerland during the Stone Age.
"Today millet ranks as the sixth most important grain in the world, sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt.
"Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.
"Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B- complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.
"The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk."
If you want to learn more about millet, read Karen's fascinating article on the topic at:http://chetday.com/millet.html

CURRIED MILLET SALAD 

2 c water
1/2 tsp salt
1/2 c millet
1/2 small zucchini, chopped
1 medium carrot, shredded
2 tbs thinly sliced green onion
3 tbs salad oil
3 tbs white wine vinegar
1 tbs honey
1/2 tsp curry powder
1/4 tsp dry mustard
1/8 tsp pepper

In a medium saucepan heat water and 1/2 tsp salt to boiling. Gradually add millet. Return to boiling. Reduce heat. Cover, simmer for 15-20 minutes or until millet is tender. Drain. Rinse with cold water. Drain well. In a large bowl stir together cooked millet, zucchini, carrot and onion. In a screw top jar combine oil, vinegar, honey, curry powder, mustard and pepper. Cover, shake well. Pour over millet mixture and toss. Cover and chill 2-24 hours. Serves 4 to 6 as a side dish.

MEXICAN STYLE MILLET 

1 1/2 c veg stock
1/3 c millet
1 tsp cumin
1 tbs olive oil
1 red onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 tbs chili powder
 1 tsp paprika
1 tsp dried thyme
1 jar chunky salsa
1 can black beans, undrained
1-2 plum tomatoes coarsely chopped
1/2 c water
1/4 c fresh parsley

In a 2 quart saucepan over medium heat, bring the stock, millet & cumin to a boil. Reduce heat to low, cover and simmer 35-40 minutes or until millet is tender. Check frequently and add a few more tbs of water if liquid cooks away before millet is tender. Remove from heat and let stand 10 minutes. Warm oil in 3 quart saucepan, add onion, pepper and garlic. Cook, stirring 4-5 minutes. Stir in chili power, paprika, thyme and cook for 1 minute. Add the salsa, beans, tomatoes, water and parsley. Stir in the millet. Partially cover and simmer 5 minutes or until heated through.

MILLET CHEESECAKE
Courtesy of Milly Cannino
OATMEAL CINNAMON CRUST 

1 cup oatmeal
1/2 cup whole wheat flour
1/2 cup finely ground almonds, walnuts, pecans or sesame seeds
1 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
3 tbs maple syrup or honey
1/4 cup apple sauce
1 tbs concentrated orange juice

In large bowl, combine dry ingredients. Mix well. In smaller bowl combine wet ingredients. Carefully add wet to dry ingredients without over-mixing. Press firmly into sides and bottom of a 9 or 10-inch pie plate. Bake in 350 oven for 9 to 12 minutes or until lightly browned. Cool before filling.
FILLING 
1/2 cup millet, uncooked
2 cups water
1/2 tsp salt
1/3 cup unsalted cashews
1/3 cup lemon juice, fresh squeezed is best
1 tsp grated lemon rind, optional
1/3 cup maple syrup or honey
1 tsp vanilla

In saucepan, place millet, water and salt. Bring to boil, cover and simmer for about 45 minutes, until water is absorbed and millet is soft.
Meanwhile, in blender or food processor, add all remaining filling ingredients. Puree for about 1 minutes, until perfectly smooth. Scrape down sides if necessary.
When cooked millet is still warm, add it to blender mixture. Process for about 1 minute, until creamy and smooth. You may have to stop blender and push mixture down with a rubber spatula and stir to blend. Pour into cooked pie shell. Chill.
TOPPING: 
1/4 cup tapioca flour
2 cups pineapple juice
2-3 cups berries or sliced fruit (strawberries, kiwis,
peaches, plum, etc.) fresh or frozen 
1/2 tsp. vanilla

Dissolve tapioca in pineapple juice in a saucepan. Add the fruit and vanilla. Cook over medium heat, stirring occasionally until mixture boils and tapioca thickens and fruit is tender. Cool and spread over cheesecake or spoon over wedges when served. Yields 5 cups

MILLET LOAF 

3 c millet
6 c water
2 tsp oil
3 onions, diced
2 bell peppers, diced
2 celery stalks, diced
4 garlic cloves, minced
1/2 tsp oregano
1/2 tsp basil
1/2 tsp sea salt
2 tbs tahini
1/4 c wheat germ
2 c tomato sauce
3 tbs nutritional yeast

Preheat oven to 350 degrees. Bring water to a boil in a large pot. Add millet and cook over medium heat for 25 minutes or until all water is absorbed. Heat the oil in a skillet over medium-high heat, add the onions, peppers, celery, and fresh garlic, and saute for 5 minutes. Add the seasonings and cook for 2 minutes more until vegetables are tender and mix into the millet. Add the tahini and wheat germ and half of the tomato sauce; mix well. Season to taste. Shape into a mounded loaf in an 8x12 baking dish. Pour remaining tomato sauce over loaf and sprinkle nutritional yeast on top. Bake for 30 minutes. Serve in slices with tomato sauce or ketchup.

MILLET MILK 

3/4 cup cashews or almonds
1 3/4 cup hot water
1 cup cooked millet
1/4 cup pure maple syrup(or crushed pineapple)
1 teaspoon vanilla(optional)

1. Grind nuts finely in dry blender. 2. Add remaining ingred. and blend well. Chill. Variations: Add 1/4 cup raw carob powder and/or one ripe banana plus extra water if needed. YIELDS 3 1/2 cups.

SAFFRON MILLET WITH INDIAN SPICES 

3 1/2 c veg stock
Seeds from 6 green cardamom pods
1/2 tsp coriander seeds
6 whole cloves
1 tbs canola oil
1 1/2 c millet
1/2 tsp saffron threads
1/4 tsp salt

1. Simmer stock in small saucepan.
2. Pound cardamom, coriander and cloves together with mortar and pestle or grind in electric spice mill. 3. Heat oil in large heavy bottomed sauce pan over medium heat and add spices. Cook for 1 minute or until spices begin to smell toasty, and stir in millet. Cook, stirring for another minute or two until millet begins to smell toasty and stir in hot stock. Bring to a simmer, add saffron and salt, reduce heat, cover and simmer 30-40 minutes until liquid is absorbed. Serve hot. Serves 6

SPICY MILLET, CASHEWS AND PEAS 

1 c millet
3 1/2 c water
1 10 oz box frozen peas
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
i clove garlic, minced
2 tsp soy sauce
1/2 c chopped cashews

Cook millet in water for 15 minutes over medium heat. Add the rest of the ingredients and cook for 10 more minutes, stirring occasionally. Serve hot. Serves 4

Muffins

MORNING GLORY MUFFINS 

2 cups apple, chopped
1 cup shredded carrot
1 cup shredded zucchini
1 1/2 cup raw sugar
2 eggs, slightly beaten
1/2 cup oil
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 cup raisins

Combine first 4 ingredients in large bowl. Add eggs, oil, and vanilla. In separate bowl, mix together dry ingredients. Add raisins. Add wet ingredients. Fill muffin cups 2/3 full. Bake until lightly brown at 325 for 25 min.

WHOLE WHEAT BANANA MUFFINS
Courtesy of Kim Savage 

1 1/2 cups whole wheat flour
1/4 cup wheat germ
1 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped nuts (opt)
1/4 cup oil
1/2 cup honey
3/4 tsp vanilla
1 cup mashed banana
1 egg, lightly beaten

Preheat oven to 350. Combine dry ingredients, including nuts. Combine wet ingredients and stir into dry mixture until thoroughly combined. This will make a thick batter. Spoon into greased muffin tin. Bake about 20 minutes... depends on size of muffins.

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