Coconut and Crispy Kale Millet Bowl

I’ve had Heidi Swanson’s Supernatural Every Day on my reserve list at the library for months. Unfortunately, the one time it became available I didn’t make it in the allotted 7 days to pick it up and haven’t gotten a second chance yet.

I was thrilled back in January when Joy posted the recipe from Heidi’s book for the crunchy kale and coconut bowl. (I call mine ‘crispy’ because it seems more appropriate for my rendition.) Back in January when she posted the recipe, I immediately made it twice in the same week. And though I’ve thought about this dish every single time I’ve had kale in the house since, I’ve only just made it again, for you loyal readers. Since that day was today, I can say with authority that it is definitely worth turning my oven on for (even on crazy March days when the temperature reaches 80 degrees outside).

063

 

Coconut and Crispy Kale Millet Bowl

serves 2 as a main, from here and here

Ingredients:

  • 2 T tamari or soy sauce
  • 1 t rice vinegar
  • 1 t sriracha
  • 1/4 c extra virgin olive oil
  • 5 c lacinato kale, ripped into bite size pieces
  • 1/2 c shredded coconut
  • 1/2 c millet, uncooked
  • 1 1/2 c vegetable broth (or water – for cooking millet)

Preheat oven to 350 degrees. Prepare baking sheet with parchment or tin foil. Begin cooking your millet (or other grain). Lightly toast millet in saucepan over medium heat for about 2 minutes. Add broth and bring to a boil. Reduce heat to low, cover and allow to cook (without stirring) for 15 minutes or until all liquid is absorbed. Don’t stir the millet, it will get mushy if you do (I know this from experience!) When it’s done, lightly fluff it with a fork.

In a small jar, or bowl, mix tamari, rice vinegar, and sriracha. If using a jar with a lid, add olive oil and shake vigorously until mixed. If using a bowl, pour in olive oil and whisk to emulsify. Put aside.

Tear clean kale off stems and rip into bite size pieces. Add coconut and about 1/2 of dressing. Toss and then spread onto prepared baking sheet. Bake for 10-15 minutes (check every few minutes after 10 to prevent burning – it happens fast!) Kale is done when it is crispy to the touch, if still soft, keep it in the over for 2 minute intervals until crispy.

Serve kale atop prepared millet and top each portion with 1/2 of the remaining dressing. Enjoy!

Advertisements

I’ll take a “Sandwedge”

DSC07363

Did anyone else ever look forward to Headlines on Jay Leno every Monday night? Well I did. For the longest time I was on the hunt to find something in print worth submitting. Now I don’t care about sending it to Leno because I can’t keep my eyes open til 11:30 to watch his show. But you, my readers, are deserving of a chuckle. (Does his Headlines segment still exist? Does anyone still watch Leno?)

Well anyway, I got this menu in the mail today in one of those ValuPak coupon envelopes. I know they are pretty much junk but I always flip through them anyway. I’m so glad I did or I would never have found this gem! Sandwedges?! The only sand wedge I’ve ever heard of is the one used to hit golf balls out of sand bunkers.

DSC07364

Apparently I can pick myself up one of these edible sandwedges at a dining establishment where I can “Dine on the Wild Side”. I’m assuming this slogan is directly related to the the restaurant’s location near Franklin Park Zoo.

But wait. There was another menu in my ValuPak today.

DSC07365

More sandwedges!!! And if you look above the gray boxes it says, “Ask WAITRON for Today’s special”. A Waitron? I’m assuming that’s some sort of robot-waitress. Anyone else? I also noticed a startling similarity between this menu and the previous one. Does anyone else see it?

Picnik collage

!!!

Sandwedges for everyone!

Anyway… all that talk reading about sandwedges made me hungry so I got to work in the kitchen.

DSC07357

Leftover black bean, mango, millet and quinoa salad became black bean-mango-quinoa burgers!

DSC07359

These were gooooooood. And perfectly complemented by the sriracha-lime mayo I whipped up and leftover rosemary roasted potatoes reheated in the toaster oven.

This is how I made them: first, I made this – Joy the Baker’s Quinoa Black Bean Mango Salad. Then today I took the leftovers and dumped it in my food processor and processed until it became a blob. <—- best descriptive word I could come up with. I then formed patties in my hand and coated the patties in whole wheat panko and tossed into a preheated, oiled grill pan. I flipped a few times until they were browned and then served. Easy right?

DSC07361

Hint: if you use Joy’s recipe to make the salad it will make a ton of “burger meat” once you process it so I’d say you could make a good 6-8 burgers depending on how big you like them.

I’m off to bed… it’s been a long, draining day and I need to unwind.

What’s your favorite thing to make in the food processor?

I seriously use mine just about every other day, it’s hands down the most worthwhile appliance one can own. THAT’S A FACT.