Thursday, September 1, 2011

Millet Patties and Irene

(the "road" in front of my parents' house)

Well let's just say, Irene sure did a number on the east coast. My parents live in Vermont and they got an unbelievable amount of flooding! Their whole road in front of the house was covered in water and yes, they got water in their basement (which couldn't be pumped out due to the flooding in the road). But luckily, they are fine! There was the typical power outage, but they have a generator. Their alpacas and other animals are also ok. And the CSA farm, which uses their land, did pretty well in the storm. On the other hand, the one bridge to my sister's cabin across the street was washed away. Luckily, nobody was renting at the time. They will have to rebuild that soon.

As of yesterday, some rivers in NJ and VT had not yet crested, so some places were still under water, like Paterson, NJ (15 feet). I hope you are all staying safe. There IS Katia out there, and we've got our own little "tropical wave" arriving in the Gulf shortly.

On to the food part of this post!

I had some leftover items in the fridge, and instead of making my typical "bowl" of grains, veggies, and sauce, I decided to make it in a different form: patties.

Lemon Tahini Millet Patties:
(makes 8-10 patties, depending on size)

1/2 onion, chopped
1/4-1/2 zucchini, chopped
1 cup kale, chopped
1 cup broccoli slaw (or shredded broccoli and carrots)
1 cup mushrooms (any kind, I used white button), sliced
1/2 cup quick-cooking oats (you can prob. use regular oats too)
1 cup cooked millet
1 cup juice pulp (carrot/beet based)
1/2 cup (plus a few extra tablespoons for serving) *Lightened-Up Tahini Lemon Dressing

Preheat oven to 400 degrees. In a bowl, combine the millet, oats, and pulp. 
Put 1/4 cup water into a pan, and add the onion, zucchini, broccoli slaw, kale, and mushrooms. Cook on medium heat until slightly soft. (you don't need to cook all the way through). Let it cool for a few minutes. Add the partially-cooked vegetables to your food processor and pulse several times until mostly chopped. You can also puree it until it's mashed, but it won't have a nice texture and will have a lot of extra moisture (you may have to add a few extra oats if it's too moist). 

Add the processed vegetables to the millet mixture. Mix well. Add the dressing to the bowl and mix. Bake on a Silpat (or parchment paper) on your baking sheet for 15 minutes. Turn them over and bake for another 15 minutes. Take them out of the oven and let them sit for 5-10 minutes before serving. Drizzle a little extra dressing on top! (I ate mine in a sandwich the first time, but the second time I just drizzled some sauce on top: delicious!)

*This dressing has become my new staple. It is absolutely amazing...I put it on salads all the time! I also serve it on top of my "bowls" as a sauce on top of grains and vegetables. I highly recommend you make at least double the recipe and keep it in your fridge!!

PS-Yay, I finally found a use for some of that juice pulp from my new juicer!!

Meanwhile, we've got a nasty marsh fire burning here and I just can't go outside anymore. It's so smokey and my lungs hurt even if I'm only going from the front door to the car! I sure hope they put it out soon. Maybe the rain that's coming will help.

I'm almost 3 weeks into my p90x program! I think I can see a little difference already. Today my glutes and obliques are pretty sore. Today's workout: Kenpo X.

Are any of you on a strict workout program? What do you do for exercise?

Eat smart,

1 comment:

  1. I did two rounds of P90X, and now that I'm home from vacation, I plan on starting a P90X/Turbofire combo, and getting in some hikes and bikes on weekends.

    I find that if I don't schedule workouts like I schedule meetings, they don't get done!



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